Burntness I have already referred to. As I said before, it may either destroy the strength and flavour altogether, or sometimes, without destroying the strength, add an unpleasant burnt flavour to it. When the Tea has the flavour of smoke about it, it is called smoky or smoky burnt. By being burnt, a Tea may be deteriorated in value, say from 2_d._ to 1_s._ per lb. The symptoms of burntness are a dead black leaf (as opposed to the greatly-desired greyish, blackish colour) having a burnt smell which often entirely neutralises the natural aroma of the Tea. In looking over a broker’s character of a parcel of Teas, you may occasionally meet with the terms “fresh burnt,” “brisk burnt,” or “malty burnt.” These phrases do not carry a condemnatory meaning with them. The meaning of the word burnt, as used here, would be better expressed by the term “fired.” The term “malty” means of full rich flavour, perhaps from the aroma of this class of Tea resembling somewhat that of malt. Teas of the three above descriptions, you may have noticed, often fetch very good prices. The meaning of the word “full,” applied to a liquor, is hardly appreciable except by tasting. It does not signify strength or flavour, but is opposed to thinness. A Green Tea may be strong or of good flavour, but its liquor is never full. Fulness is generally characterised by a dark liquor. The quality known as “body” in a wine is somewhat akin to fulness in a Tea. We speak of a “full” leaf Tea in contradistinction to a broken leaf. “Chaffy” is generally used in connection with Bohea and other brown leaf classes of Tea. A light (in weight) brown, open or flat leaf, in fact, one resembling chaff, would be called chaffy. The lower classes of Tea, especially the dusts, are often described as “earthy” in flavour. By this a coarse low flavour is understood, perhaps often caused by the admixture of real dust. When the make of a Tea is spoken of as a “well made,” “fairly made,” &c., leaf, the effect of the manipulation or rolling is referred to. We may have a “well made even,” or a “well made mixed large and small,” leaf. We may have a “straight” or “curled,” or, as the latter is generally expressed when applied to a large leaf Tea, “twisted” leaf. It may be “flattish made,” indicating that though the leaf is not open it wears a flattish aspect, or it may be open, which betrays a want of sufficient or skilful manipulation. A “wiry” leaf is small, perfectly rolled, and very thin (in diameter), generally rather curled, so as in fact to resemble small pieces of bent wire. It will be seen at once that only the finer Teas can have a wiry leaf, principally the Orange Pekoes and Pekoes. Sometimes we meet with a fine Souchong that may be thus described. _Green Teas._