_The Tea._--The colour should be black, but not a dead black, rather a greyish black with a gloss on it. No red leaf should be mixed with it, it should be all one colour. The Tea should be regular: that is, each leaf should be about the same length, and should have a uniform close twist, in all but “broken Teas.” (These latter are called “broken” _because_ the leaf is more or less open and broken.) The Tea should also be regular of _its kind_, that is, if Pekoe all Pekoe, if Congou all Congou; for any stray leaves in a Tea of another kind, if even of a _better_ kind or class, will reduce its value. In the higher class of Teas, viz., Pekoes and broken Pekoes, the more Pekoe tips that are present the higher, in consequence, will its price be. _The Liquor._--In taste this should be strong, rasping, and pungent, with, in the case of Pekoes, a “Pekoe flavour.” There are other words used in the trade to particularise certain tastes, but the words themselves would teach nothing. Tea tasting cannot be learnt from books. _If_ the liquor is well flavoured, as a rule, the darker it is in the cup the better. But to judge of Teas by the colour of the liquor alone is impossible, for some high-class Teas have naturally a very pale liquor. _The Out-turn._--A good out-turn is generally indicative of a good Tea. It should be all, or nearly all, one colour. No black (burnt) leaves should appear in it. A greenish tinge in some of the leaves is not objectionable, and is generally indicative of pungent liquor, but the prevailing colour should be that of a bright new penny. Every planter should be more or less of a Tea-taster, and should taste his Teas daily. After a time (particularly if he gets other Teas to taste against his own) he will learn to recognise, at all events, a good as against a bad Tea, a strong as against a weak Tea, &c. No Tea should be put away with the rest until it has been tasted. It may be burnt or have other defects, not apparent till infused, and one day’s bad Tea will bring down considerably the value of a whole bin of good Tea. The fancy, amongst brokers and dealers, for “Pekoe tips,” in all Pekoe Teas, constitutes the _one_ great difficulty in Tea manufacture. If the leaves which give “Pekoe tips” (see page 106) are separated from the other leaves, and manufactured separately and differently, that is rolled _very_ little and _very_ lightly, not allowed to ferment at all, but sunned at once after rolling, and, if there is sun enough, finished in the sun, otherwise by a very light and gradual heat--best placed _above_ the drawers in the Dhole-house; if this is done, I say, these will come out perfect “Pekoe tips” of a white colour, which is the best.