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(gentents NV,NV,SV,SV,>."/,V/,NV,>.V, Ti, \ Page Introduction 9 Earliest mention of Tea 11 Value of Tea as a beverage 18 Tea Statistics — Consumption of Tea 24 Imports into England of Ceylons 59 Imports into Canada 27 China Teas 31 Greens 31 Black Teas. 33 Indian Teas 46 Manufacture. 46 Districts 53 Ceylon Teas 59 Ceylon Teas exported to England 59 Consumption Indian, Ceylon and China Teas in England 1877-90 60 Java Teas 62 Japan Teas 65 Manufacture 66 Care of Tea 68 Blending 71 Green Teas 74 Specimen Blends 81 How to make Tea 102 Conclusion 103 Index 105 t fi hi 9 Inti[0duGti©n AIAHIS Book is written with the intention of giving X to those engaged in the Retail Tea Trade in Canada, and who desire to take an interest in blend- insf, an idea of the classes of Tea most suitable to their trade, with hints on blending, which will enable any intelligent person to gain a proficiency in the art, which could otherwise be acquired only by long study and experience. The writer has had practical experience in this work both in Canada and the Old Country, and feels perfectly confident that a test of the ideas and counsel herein, will result in great and lasting benefit to the Trade. Toronto, 1891. ■i {.;• 10 I '. M r k •\ h 11 laitliest H^entien of ^ca V/,NV>V,NV,NV,SV,V/,V/,NV,,S-/, l) The earliest mention of Tea, outside of Chinese literature, is found in the writings of an Arabian trader, who, in a history of his travels in the East mentions it as being used by the Chinese ; this was in the ninth century. In the sixteenth century some Jesuit missionaries having returned from the far East brought back information which was published in or about the year 1590, to the effect that in China an herb grew out of which was pressed a juice which was used instead of vune. Slight as this information was it had the effect of creating inquiry, and after this small quantities of tea found its way into Euro- pean Lands. It is generally supposed that the Dutch were the first to introduce tea into Europe. At first little progress was made, but about the middle of the 17th century an improvement was C/ 12 noted which continued from that time forM'^ard. About 1658 it was advertised in the Gazette. About 1667 was imported into England and became quite a popular drink ; price about this time, sixty shillings per lb. At this early stage in its history tea was supposed to cure headache, giddiness, good for the kidnej^s, lungs, etc.; in fact it was looked upon as a cure for almost any trouble. In 1669 the East India Company obtained the exclusive privilege of importing tea into England, and at first the quantities imported were small, but in the year 1678 the market was glutted, the Com- pany having imported 5,000 lbs., which at that time was considered a large importation. In the London daily paper of June 19th, 1712) the writer states : " I know a person who possessed the sense of taste in so great perfection that after having tasted ten different kinds of tea he would distinguish without seeing the color of it, the particu- lar sort which was oftered him, and not only so, but any two sorts of them that were mixed together in an equal proportion." We assume that the gentleman in question was an amateur, as in those days tea- tasting had not taken rank as a profession. Sketches of high life in the reign of Queen Anne show us the high-born dames of that period congre- gating in the fashionable tea-houses and sipping the beverage from Oriental china cups. Favored by fashion and recommended by physi- cians the consumption of tea increased very rapidly i 13 and the taste for it spread to all classes. Up to 1722 very little had been said against the beverage, but at this time, however, a pamphlet was circulated amongst the ladies of Enojland denouncino- tea as a slo a^ but sure poison, comparing it with opium, and tracing to its use all the ills that flesh is heir to. John Wesley, also about this time, spoke against the use of tea and exhorted his followers to " abhor it as a deadly poison and to renounce it from this very hour." It was not, however, without its advocates, who replied to these and similar attacks, as follows : " The progress of this famous plant has been something like the pro- gress of truth, suspected at first though very palatable to those who had courage to taste it, resisted as it encroached, abused as its popularity seemed to spread, and establishing its triumph at last in cheering the whole land, from palace to cottage, only by slow but resistless efforts of time and its own virtues." Dr. Johnson also entered the lists in its defence, and succeeded in refuting the arguments raised by its detractors. The virtues of tea have been eulogized by writers and poets in every tongue. Here is the latest effusion from the pen of a young Canadian enfxanfed in the Tea Trade : THE TEA LEAF. " The poets sing of beauteous flowers In sweet and touching rhymes, They sing of Love and lovers' bowers, Of wars and peaceful times. They sing of Nature's princely gifts, Of Sorrow, Grief and Pain, They sing of vales and mountain rifts, Of Power and Wealth and Gain. 14 They chant their songs and hymn the praise Of Ocean, Earth and Sky, Of Lethe's stream and Pluto's realm, And of Parnassus high. And yet their Muse, the partial jade I Withholds her smile from thee, And leaves to me of plebian trade To chant the praise of Tea. And though my lame and limping lines Be void of finished Art, They still, though rough-hewn, bear the signs Of all that's in my heart. Thou meek, mild herb, man's humble friend, Thou fragrant, soothing flower That cheer'st the world from end to end And comfort bring'st each hour. From China's fields and India's hills And Ceylon's humid shores Thou comest to ease our earthly ills And ope Contentment's doors. Of Heaven's many gifts to man, And myriads though they be, There's none so all divinely great As thou, oh wondron.G Tea. Thy little, twisted curly leaves, Thy fragrant, balmy breath. Thy soothing, cheering, glad'ning touch Robs half the fear of Death. The prince, the pauper, rich and poor. The great, the strong, the weak. The learned men of mighty minds Thy cheering cup must seek. ■ The soldier worn with warring cares, The sailor on the deep, The humble delver, with thy aid, Obtain refreshing sleep. The patient watcher by the side Of fever's fitful bed Would surely find her task too great But for thy blessed aid. M' f ' is< li! \i '] ' \ '• f 15 The weary seamstress, evening come, Her humble home regains, And in thy strengthening fluid finds Great solace for her pains. The ladies, Fashion's fluttering birds, Dear gossip-loving dames ! How round thy post-meridian board They tiip — and ruin names. Oh I wondrous leaf, oh beauteous flower I Thy virtuea are untold — From immemorial time, each hour, New joys thou dost unfold. Accept these humble lines from me — And know I love and worship thee Oh Tea ! ! WlIiLIAM H. SbYLEB. Toronto, May 29th, 1890. The date of the introduction of tea into America is uncertain, but is generally supposed to be 1711. On the 14th June, 1767, the British Parliament passed an Act imposing a heavy duty on all tea imported into America. This duty was stoutly resisted by the Colonists, who, in retaliation, ceased buying or using it. Matters soon assumed a threatening aspect, but King George III. determined that not only should the tea duty be maintained, but that tea should be forced upon the stubborn Colonials. Accordingly, in Decem- ber, 1773, English ships bearing a shipment of tea arrived at Boston, but the Colonists determined that the tea should not be landed, and disguising them- selves as Indians boarded the vessels and emptied the tea overboard. - 16 In the meantime tea was growing in favor in England, and it is generally supposed that afternoon teas must have come into fashion about this time. Prices were now considerably lower ; we find quoted : BLACK TEAS. Bohea Congou, good fine best Souchong GREEN TEAS. T wank ay Hyson, good - fine - - Gunpowder, good fine best (( s. d. 5 1 8 8 9 9 6 8 6 s. d. 7 6 9 6 11 13 15 6 18 6 ;i" ' » /; The following description of the classes of tea imported into England at the beginning of the present century will be useful to show the great change iliat has taken place : BLACK TEAS. Bohea is the poorest kind of black tea, mixed with dust and large flat brown and brownish-green leaves. The liquor was a dark brownish-red, and always left a black sediment in the cup. "d--' vitjitey /; 17 Congou. — About five-sevenths of the importations were Congous ; some sorts possessed a coarseness approaching Boliea, others were of a rich fragrance and flavor, the liquor being of a deep red color with a strong and pleasant bitter taste. Souchong. — A fine black tea, similar in style to Congous, with light red liquor and possessing a very- pleasant flavor. Pekoe. — The finest of all teas imported, the leaves being long, black and wiry, tipped at the ends with a greyish tint. The liquor a rich transparent red with a beautiful, fragrant odor. In the chests in which this tea came the Chinese generally put a piece of Orris root. Caper. — Short c\ir]y leaves, black in color. The liquor, on standing, deposited a sandy sediment con- taining particles of a metallic substance. Padrae, Pouchong. — These were fine flavored teas, put up principally in fancy boxes and similar in character to the Souchonojs. There were other sorts of blacks, but so litile known tliat they are not worth our attention. GREEN TEAS. TwANKAY. — A common green tea, mixed with large, flat yellow leaves. Liquor of a yellowish color, slightly bitter with a fishy taste. Hyson. — Bright, curled green leaves. Liquor of a primrose color with a brisk and agreeable flavor. Gunpowder differs from Hyson simply in appear- ance. mm 18 Yalue 0f Tea as a getjeita^e >V,S" 24 i i 1 ■ il t 1 1 \ \ 1 \ ■ • ■■■ . -■ w o CO •e>> O O a . — £ g v bo to bOQ 22 a a o c« .a O _w_ <6 TO •^ rt si ^' 00 o c 1— t \Ci 09 s m o ;2; *1 ij Iff 00 u o p" 10" 'if fl ^' 55 10 l-H (N CO in"" 00 i 4 Bf f3 «0 r-l ^ S ^ 1ft iM iM 1(5 O <-i (M 00^ (M ss ira 00' to »-H 50 •* X 3} OT »ri r-l M 10 S5 10 -X (M X of I- 10 1^ l-H 10 t'- lf3 1— I Tfl rH CO X I" fS X x" o «o 10 I- O" CO —I IM ■-( -ti Iff M 1(5 r— -H -.^ § 8 So ^ 00 C5 in 1(5 in (M 00" CO CO S S8 (M OS 88 3' «" S s CO t-- 1(5 O 00 l" CO CO CO o CO CO ^ g § (M Ci, 00" co" 1(5 CO S5 1^ (M X (X) 'I 1— ( 10 CO CO 8 8 CO 1(5 CO X (N o CO CO ^ OR _*i 'o o '5 ira CO i-t !0 CO Tt* 5^ •: B 3 ■ : 2 o : 53 o I ^ CO 09 d o 15 OS U5 *>! Jo So OS l-H • I-H CO CO I-H li 52 g 2; s Tt< Tjt 00 1-H "Q TjT CO oT ifj CO W 1-H (X) OS o W OS 1-H ■^ ^ ^ CO to eo ^ ^ ^ ^ ^H CO I-H s W5 I-H CO I-H I-H I-H o I-H s s s s B o o o o o o o O O o o o o o o o o o\ CC 13 CO CO O e3 (M CC (N U r- 7^ CO CC CO in 8 CO Its CC 1=1 u o CO cs CO CO 00 OS co' r-* CO rj< I— I CO pi o m o o o of CO a •Pi a o 05 o GO eg CJ CO CO CO CO IM (M i-H N Ol 8 S I— I OS _ CO CO GO IM^ lO aj_ in caT os" lO CO (M §? Q CS Q CO qs" CO CO i-( i-H o f-i tr CO CO CO CO a> c3 •* CO (M •>* 2 00 O 00 ^ >^ 00 e8 a ii5 £3 bC .- .-1 O) «S a -^ r„ T3 W) 0) ■3 ^ a in + O 1— ( m OS CO GO Q 8 CO CO .3 4/ »,\ Mfl 80 J. F. EBY HUGH BLAIN Eby, Blain & Co. \^^HOLESALE GROCERS Toronto, Ont Direct Importers of Teas S^. \ 1 Hi W if 1 i 0^ Teas have been our special study for years. We carry the largest and most comprehensive assort- ment of Teas in Canada. INDIAN TEAS IN GREAT VARIETY FOR BLENDING PURPOSES. «£; i f ^ • r^ie if^rr ■"If ""r~ 31 ghina ^ea ^''.^■'l^■''.^"•'.^v,^v,sv,^v,^v,sv, i'i\i'i\i'i\i'i\i'i\i'i\i'i\i^i\i'^Ai'i\ Tliere is but one tea-plant, and all the varieties are derived from different methods of preparing the leaf. Its original place of grow^th appears to have been in the hill countries between India and China, but while it remained unnoticed in the former coun- try, its value was discovered in China before the dawn of reliable history. To begin Vv'ith, let us first examine the character- istics of Green Teas, of which there are some three different classes, as follows : PING SUEY FYCHOW MOYUNE Ping Suey teas are generally shipped in boxes weighing from 20 to 40 lbs., and are very often marked " Moyune." They are sold principally on their style, as the liquor is poor and they are inferior to Moyune teas in every respect but style, and should not be blended with Black Teas. : I • 32 Fychow teas are similar in make and style to Moyunes, but the liquor is generally of a smoky, harsh and pungent nature, and they are not recom- mended for blending with Black Teas. Moyunes can be distinguished from the Ping Suey or Fychow teas by their pale, sweet licjuor ; free from all objectionable coarseness, these are the best for mixing with blended teas. These are again sub-divided into four classes, known to us as YouNG Hyson, Gunpowder, Hyson and Imperial. The finer grades are Young Hyson and Gunpow- der, the lower Hyson and Imperial. Young Hyson. — This variety is made from the young leaf, and similar in style to Black Tea. Those of the tighter roll are generally the best. Gunpowder is made from the young leaf and rolled in small balls. Hyson. — This description is made after the Black Tea style from the older leaves, and sometimes a fine liquoring tea can be got in this class, although not with as good style as Young Hyson, yet for mixing with blended teas it will fill the bill. Imperials are made from the same class of leaf as Hyson, but in the Gunpowder style. ~ The consumption of Green Teas in this country is decreasing, and it is generally supposed that the con- stant use of this class of tea is injurious to the nerves and stomach. ^>; 't^i sii \ \ k> ^ 38 glacR Teas '/ These may be numbered under four different classes : Monings, Kaisows, New Makes and Scented Teas, which are again divided into about thirty differ- ent sorts. ^ km \ i /^ 0nin^§ Under this head come Ning Chows, Kintucks, Keemuns, Oonfaas, Kinkiangs, Kutoans, Oopacks and Shantams. NiNG Chows. — These are looked upon as the most serviceable of the Moning class for the Canadian trade. The leaf is generally of a greyish appearance, .well rolled, and with a little tip, drawing a reddish ^ / Ti ll I W V, ;LJ /l 34 liquor of good strength and ciuality. They are desir- able for blending purposes. KiNTUCKS. — The style of this class is similar to that of Ning Chow teas, though the product of the second crop is not so good, leing rather coarser in appearance, yet for blending .vill suit our market. Keemuns. — The teas of this district are very simi- lar to the foregoing classes, resembling them in appearance, but having a thicker liquor and possess- ing a rich flavor, are valuable for blending. OoNFAAS, — This is not a very desirable tea for our market, unless in districts where the water is very hard, being of a smoky, tarry nature. Amongst some blenders in the Old Country this tea is liked. KiNKiANGS. — These teas are grown in the Hoei Ho district, and derive their name from the town in which they are packed. They possess some of the good qualities common to Kintucks, but have a thin liquor which of course makes them less useful for blending. KuTOANS — Sometimes called " China Assam Pe- koes " possess great strength of liquor, but have a " minty " bitter taste, and are altogether unsuitable for blending. OoPACKS at one time were favorites and in demand, but of late years are not so well thought of, and any of them now on the market are generally marked under some other name. IV 4 i :)\ I' ( 7 ll t \ o 1 85 Shantams are the lowest grade of Moning. They liave a rough, loose appearance, and a harsh twang, which destroys them for blending. Of MoNlNGS, with which yon are now somewhat familiar, the following are the principal kinds im- ported into Canada : Ning Chows, Kintucks, Kee- muns, Oonfaas and Kinkiangs. .»> A W iv V 'I 36 k f{ais0lcus >iV,>y,v/,>v,v-/,NV,v-/,v/, £'i\Vi\i'i\i'.\i^i\i'i\i'i\W 111 this class are comprised Soo Moos, Cliing Wos, Pecco Congous, Paiiyongs, Paklums, Saryunes, Pa- draes, Paklins and Souchongs. Soo Moos. — This is a good honest class of tea so far as liquor is concerned, having good body, but owing to their appearance, are not a very desirable tea for using in fine blends. Ching Wos. — This variety has a nice black appearance, well rolled leaf with a little tip, and is fast becoming a favorite. The liquor is of a bright reddish tint and fine flavor, with good strength ; a very desirable tea for blending. Pecco Congous. — For appearance none of the China Teas can surpass these ; the leaf is beautifully and evenly rolled, having plenty of tip, and the liquor of a pale reddish color. They are first-class teas for fine blends. V, — 4. -X- 87 Panyongs. — These teas are greatly sought after, and are invaluable for blending, the leaf being well rolled and black in appearance, the finer parcels hav- ing a little tip. The liquor is tliick and rich, with fine aroma and flavor. Panyongs are, in our opinion, the most desirable of the Kaisow class for blending, always making a good foundation to work upon. Paklums. — These are well-made teas, being closely twisted, black in appearance, with tip. The liquor is thick, though it has very little snap ; but where a good thick tea with style is wanted these can be used to advantage. Saryunes. — These teas are very little looked after in this country, owing, no doubt, to the poor style of the leaves, which are open, red, and usually of a broken, dusty appearance. The liquor is thick, with plenty of snap, and when style is a secondary con- sideration these teas will give satisfaction. Padraes. — Owing to their peculiar flavor these are difficult teas to work with. Their appearance is black and dull and the liquor strong, having a burnt taste. It is necessary to be cautious about their use in blends. Paklins. — These are about the earliest picked teas, have good style, being well rolled and twisted ; are generally put up in boxes and resemble the Pak- lums very much. Souchongs are not su.^able for our market, being of a very poor make, rough and uneven ; the liquor, however, is good and of a rich thick nature. ■^ V i 38 l^etu Makes |t^. T k !iV,vv,v/,,\v,v/,,sv,!|.v,sv, There are very few parcels of this class of tea bought for theCanadian market,as they have nothing to recom- mend them, being either too soft or of a tarry nature. Some parcels are made to imitate Kaisows, and some to imitate Moniugs. The best variety of New Make, called " Hoyune," possesses great strength, the leaf be- ing of a brownish-grey color and bold make. The early pickings of Hoyune tea are grey in appearance, hav- ing a peculiarly strong, smoky flavor which it would be well-nigh impossible to hide, consequently blenders generally avoid this line. The low grades, or as they are called, Common New Makes, are dull and harsh, and cannot be used jn blending. i [^i X' '^. li \] 39 gcented and @0l0n^ ^eas >">1>V,>V,>V,>V,SYNV,NV,SV,VY 'It. k These arc simply p^^^ pared for the purpose of giv- ing scent or flavor, and difl'er from Congous in the method of manufacture, being dried and rolled with- oat previously undergoing a process of fermentation, which accounts for their sharp, pungent flavor. They may be divided a.id sub-divided as follows : SCENTED ORANGE PEKOES Foo Chow, Canton, Short Leaf Canton and Macao CAPERS Canton and Foo Chow. OOLONGS Foimosa, Kokew and Amoy. / l"*- !;(' 21 ll EST SCENTED ORANGE PEKOES Foo Chow, — This is one of the very finest of scented teas. The leaf is of an olive-green color, with a tint of yellow, and closely rolled. The liquor has an elegant perfume and a fine fiavor, and all -classes of this tea are useful. Canton, sometimes called "Spider Leg," is prepared from the older leaves, which have a long wiry appear- ance. The liquor is strong and pungent and is not recommended for blending, as the leaf is too long and consequently shows up in a blend, unless cut before using. Short Leaf Canton. — These teas are made to resemble the Foo Chow class, and the leaf being short it mixes well. The liquor is usually strong and well scented, with plenty of grip. Macao has a fairly well-made leaf, with an olive or somewhat yellowish complexion, and draws a pun- gent, rasping liquor. CAPERS Canton Scented Capers. — There are two classes of this tea, the glazy and the olive leaf kind ; these are made from the same leaf but finished differently, the glazy kind being '' faced " with soapstone, while the other is left its natural color. The finer classes of this tea are useful, but care should be taken to a""^ld those of a common rough twang. V V i t ^Ss 'iitf- ViiVifiiiiii.ijfia iM&^ 1 hi M«-(.^ 41 Foo Chow Scented Capers. — These teas are pure and free from any " facing," and though not so strong as the Cantons, yet they have a fine rich flavor, as they are scented with the choicest flowers. a OOLONGS Formosa Oolongs. — These are really the finest flavoring teas. The leaf is a dark olive-green color and the liquor very pungent, having a most delicious ^ flavor. A small dash of this tea adds materially to a fine blend. •A V. i KoKEW Oolongs. — These teas, although not equal to the Formosa class, are used considerably ; the bet- ter grades have a fairly good flavor, but the lower are rank and nasty. Amoy Oolongs seldom or never come to our mar- ket. They are similar to Kokews, with the exception of a slight diflerence in appearance, the leaf being a little more yellow. J ■*^'^-' API 1^ ^:k i /* %!a 1 ^itssammmmm oammiaMSSBZs^ m I ndian 4 \/ / f^ 11^- y I ^j r -- - ■■- - I t 44 Steel, Hayter & Co. IMPORTERS OF \r)d\ai) Seas Direct from their Estates in Assam. Assams, Kangras, Darjeelings, Indian Greens and CEYLON TEAS in stock. # Proprietors of the well-known "MONSOON" BRAND Of Pure Unblended Indian Tea IN THREE QUALITIES FINEST ASSAM PEKOE ASSAM BROKEN PEKOE ASSAM PEKOE SOUCHONG Packed in cases of 60 1-lb. caddies, or 12 5-lb. tins. MESSRS. STEEL, HAYTER & CO. invite purchasers to send for samples and quotations, and to purchase their Teas direct from the Grower. I and 13 Front St. E., Toronto I London and Calcutta firm : OCTAVIUS STEEL & CO. /« '^1 A,i I J V 45 Indian ^eas wr V 4 ii EARLY HISTORY AND MANUFACTURE. Major R. Bruce is said to have been the first to discover the tea-plant in India, but very little atten- tion was paid the report. Some years later Captain Charlton received a medal from the Agricultural Society of Calcutta for rediscovering the plant ; this was about 1830, and from that time the great tea trade of India commenced. Three or four years after Capt. Charlton's discovery the Government held an enquiry into the feasibility of growing tea, and an experimental garden was started at Lakimpore, after- wards transferred to Jaipore, and in 1840 was handed over to the Assam Tea Co. A few years later gar- dens were started in Kumaon, Durrung,Cachar, Dar- jeeling, Neilgherries and Chittagong. The product of these gardens gave satisfaction, good prices were obtained, and, as usual under such circumstances, a lot of new companies were formed to operate gardens; /: 46 ly \ \ ^SM but, unfortunately, men who knew little or nothing about the cultivation of tea were put in charge, and, as a natural consequence, the quality of the teas shipped was poor, which nearly ruined the whole business, and for two or three years there was wide- spread ruin amongst the Indian tea concerns. After some investigation the companies took heart again, put men who knew their business and who had experience in the methods of cultivation in charge, thus the Indian tea trade was saved from what, at one time, seemed a total loss. The manufacture of tea in India differs very much from the Chinese method. In China the leaves are handled a good deal, while in India and Ceylon machinery of the most improved pattern is used. The following is a description of the most modern process : After the leaf is picked it is conveyed to the lofts in the withering houses, where it is spread out on light bamboo trays — about two pounds of the green leaf on each tray — and allowed to remain until the following day, when, if the weatber has been warm and fine, it will be ready to roll about 10 o'clock in the morning ; if the weather is damp and cold the withering takes longer. It generally takes from 19 to 20 hours to wither the leaves, and the process is assisted by utilizing the heat from the drying machines, which is carried into the lofts by the use of artificial drafts. After the withering when the leaf is flaccid and soft to the touch, cracking when pinched between the fingers, it is collected in bas.cets and conveyed to n ^!wi"" r " "p— -^ •igpMf HRB Y v^ '/* 47 the rolling house, where it is put into the rolling machine in quantities of from 80 to 100 pounds at a time ; the machine is then put in motion, and the rolling is completed in from 18 to 20 minutes, accord- ing to the age of the leaf. The next process is the most important of all, i. e., the so-called fermentation or coloring process, which is as follows : After the rolled leaf is emptied out of the rolling machines it is spread — about 2| to 3 inches thick — on tables in a cooling house and covered with thin, damp cloths. In from 1| to 4 hours, accord- ing to the atmospheric conditions, the leaf will have assumed a bright coppery color, same as we see in the leaf after infusion, it is then ready for the second roU.i This process of partial fermentation is closely watched, for if it is overdone the finished tea will have a dark liquor, soft to the palate, and if not suffi- ciently done, the turn out will be greenish and the liquor harsh and raw.^ Experience only can decide when the proper color and aroma has arrived. The leaf is now quickly carried a second time to the roller and given a brisk roll of about 5 minutes to give it the final twist, it is then immediately conveyed to the drying machine ; any delay would cause over-fer- mentation and spoil the tea. The process of drying takes from 15 to 20 minutes at a high temperature, which is always used for the first firing, so as to fix the color and prevent further fermentation. The drying is usually done by one of Davidson's " Siroccos," which is the most perfect machine yet invented for this purpose, and of which there are two / I B 48 varieties, the up draft and down draft, both equally good. These machines are made to consume any kind of fuel, and convey pure hot air to an apparatus con- taining four rows of trays, one above the other. The leaf is spread thinly on the top tray, which is gradually moved down until it becomes the bottom tray, when the process is complete. The contents of the trays as they mature are thrown in a heap and then boxed, when they are ready for the market. The following are the principal grades of Indian teas : — Flowery Pekoe, Orange Pekoe, Pekoe, Pekoe Souchong, Souchong and Congou. The broken kinds are : — Broken Pekoe, Broken Mixed, Broken Souchong, Pekoe Dust, Fannings and Dust. Flowery Pekoe is made from the buds and young leaves, great care is taken in manufacturing not to overheat the leaf. The leaf is silver grey in color, the liquor is powerful and pungent, with an exquisite flavor. V MA Orange Pekoe is blackish grey in appearance, with plenty of golden tips. The leaf is small and even, liquors with great strength, and has a fine flavor. Pekoe is similar in make to Orange Pekoe, but has not so much tip. This tea is usually of a fine flavor, and has plenty of strength. k jim^m V /ll 49 Pekoe Souchongs are something like Pekoes, but the leaf is coarser, and has not nearly as much tip. In liquor they are usually very strong, but somewhat coarser than Pekoes. \. Souchongs are bold made teas, in appearance gen- erally straight or slightly bent, very long, sometimes being over an inch in length. The liquor of this tea is strong, but lacks flavor. V Congous may be in appearance something like Souchongs, or else of a very uneven make, and some- times very much curled. In liquor they are like Souchongs, but have not quite so much strength. The Broken Kinds, unfortunately, are not used to any great extent in this country, probably because of their appearance ; however, in the course of the next few years, no doubt the value of these teas will be recognized. The name at once indicates what the tea is. li;P!^J Broken Pekoe. — This class is the part of Pekoe which has been broken in the manufacture. It is quite as strong as the Pekoe in liquor, and very often of a finer flavor. Broken Mixed is a mixture of the various broken sorts. Broken Souchong, though broken, is something like Souchong in make, and liquors quite as well. m 1 60 ■c \. Pekoe Dust is very much broken, and actually resembles dust ; is very powerful in liquor. Fannings are very hard to describe, some being of a brownish appearance, while others are blackish. The liquor is not very strong, but sometimes has good flavor. Dust is coarse in liquor, with an earthy flavor, which no doubt may be accounted for by being mixed with dust and sweepings. Namuna. — A very important class of tea, but very little known in our market, is the Namuna kind. The leaf is of an olive-green color, the liquor pale, but very pungent and full of flavor, something after the Japan style of tea, but having a much better flavor, These teas are sometimes called ' Indian Greens," " Indian Oolongs " or " Indian Mandarins." I L ia=3fj BH ^^"^ips m f ndian ^[ea "ftistificts Y 9* ^ I S3 Indian ^ea JQistiticts The undermentioned are the principal districts in India ; ASSAM, THE DEHRA DHOON, KUMAON, DAEJEELING, CACHAR & SYLHET, KANGRA, HAZAREEBAUGH, CHITTAGONG, TERAI, NEILGHERRIES. WESTERN DOOARS, The estates in these districts vary in size from one hundred acres to six and seven thousand acres, and are sub-divided into gardens. Assam. — This district is where the indigenous Indian plant is most cultivated, the soil and climate mmmm ^^r 54 is good, and the Burhampootra river, which runs right through this district, affords an easy mode of shipping. Teas from this district have a good o,ppearance, plenty of strength, and good body in the cups. KuMAON. — In this district the China plant is largely grown ; the district is hilly, and teas from here are known as Himalayan. The soil is good, but the climate is against the growing of fine teas, which, no doubt, accounts for the China plant being so largely cultivated in this district, as it is more hardy than the indigenous or hybrid plants. Cachar. — These teas come between Assam and Darjeeling in quality, but the leaf is blacker and the liquor is strong and fruity with body. The climate and soil of this district are suitable for tea cultivation. Sylhet. — This is really the same district as Cachar, the teas are similar in make, and, if anything, more pungent in liquor. Hazareebaugh. — There are only a few estates in this district ; the climate is not very suitable for tea growing, the soil being poor. The liquor of the teas grown here is weak and thin. ■0} \ '\i V \ii' Terai. — This district is rather unhealthy, but the soil and climate are both suitable for the cultivation of tea. The liquor of Terai tea is similar to that of Darjeeling, and has a fine flavor. '](>' f, wwyw^-'^fr-" - ■~y? r .." ^ _ T ; : ';\ - . - ^r ; ^ 't^py^ »ia^AM***«bifc' t^tfi^- ■■':-^'^'-^^^--'*- rMKrrMSMiwfc in^ V IVJ m V III 'S-jfJ 65 Western Dooars. — This is a comparatively new district, the soil and climate are very suitable for tea growing. The liquor from Western Dooars is remark- able for its strength. Dehra Dhoon. — The climate of this district is unfavorable for the cultivation of tea, its great dis- tance from the coast is a disadvantage which means difficulty and expense in transport. Teas from this district are usually thin, and have not much flavor. Darjeeling is hill district, its elevation being some 6,900 feet. The c^' late and soil are good. The teas in this district are grown principally from China plants, are great favorites, having plenty of aroma and flavor. They are known also as Himalayan teas. Kangra — This district is situated in a valley and the climate is too cold and dry to grow teas in per- fection, though the soil is fairly good. Teas grown here have a peculiarly delicate flavor, and are valuable on this account. Kangras are also known to us as Himalayan teas. Chittagong is a good tea growing district, the soil in some parts being very rich. Chittagong teas possess considerable body and plenty of strength. Neilgherries (Madras Presidency). — The climate here is very temperate, and not altogether suitable for tea growing. Teas from this district are classed with hill district teas, but have no such flavor or strength as Assams and Darjeelings. ^1 wf^mmmmdmmam. iw«rf , I ):>i V V; I iif \ V fel®n|^s m :'S. siMh i 58 41 and 43 Front St. East Direct Importers of Teas, Sugars, Coffees Spices AND General QrOCerieS Special attention given to CKYLON J" INDIAN H iSi 1 '? 69 /vV'vVH,VI\VN-/,>>V,>V,S"<>.V,>V, 5>,<>V>.<>,<5'.si',\?A'k\,i-,\'?,\' These teas are now about fifteen years on the market, and their superb qualities have firmly estab- lished them in the general favor. The development of Ceylon as a tea producing country has been something sensational. It was not until a leaf disease broke out amongst the coffee plants that any attention was given to the Cultivation of tea, when it was found that the plants grew larger and produced more even than those in Indian gardens. As a natural consequence tea growing was taken up on every hand, and to-day there, are over 200,000 acres under cultivation. The following table shows the export of tea from Ceylon to England from 1880 to 1891 :— 1880 114,845 lbs. 1881 311,145 " 1882 621,068 " 1883 1,599,687 " 1884 2,285,294 " 1885 4,352,895 '' 1886 7,790,497 " 1887 14,082,337 " 1888 24,106,343 " 1889 32,000,000 " 1890 44,000,030 '' The first shock of any consequence to the industry occurred in 1889, when, owing to the large quantity on the market, there was a serious fall in prices ; so M 9^;4^V J/ I 60 serious, in fact, that it was generally supposed Cey- lon tea cultivation was at an end. Such, however, was not the case, and about the month of July, 1889, the China teas coming to hand were disappointing while, on the other hand, Ceylons seemed, if any- thing, to be improved. So buyers immediately turned their attention to them, bought eagerly, and for a time it looked as if Ceylons were about to push China teas out of the English market altogether. It is now plainly demonstrated that Ceylon is capable of producing tea of unexceptionable quality. The following statement of the consumption of teas in England will serve to show how Indian and Ceylon teas are valued, and how steadily and rapidly they have grown in favor. Consumption of INDIAN, CEYLON and CHINA teas used in England, showing the percentage of tndian and CEYLON used : Year. 1877 1878 1879 1880 1881 1882 1883 1884 1885 1886 1887 1888 1889 1890 Indian & Ceylon. 28,013,000 36,776,000 35,243,000 43,807,000 48,836,000 50,497,000 59,077,000 63,038,000 68,894,000 74,665,000 93,054,000 105,763,000 129,121,000 136,500,000 China & others. 123,012,000 120,192,000 125,576,000 111,307,000 112,156,000 115,569,000 114,953,000 106,918,000 106,309,000 100,000,000 87,553,000 78,574,000 64,014,000 57,500,000 Total. Perot. 151,025,000 18f 156,968,000 23^ 160,819,000 22 155,114,000 28i 160,992,000 301 i 166,066,000 30^ 174,050,000 34 169,956,000 37 175,203,000 39^ 174,665.000 42f 180,607,000 5H 184,337,000 57^ 193,135,000 66f 195,000,000 70i % ■^ — V p^patt^ftf*!■ff^ijWt.tiaaw«>tf.^ff^^!Mi?^^)8*g^ / I I I 61 Ceylon teas are divided in a similar manner to Indians, as follows : — ORANGE PEKOE, BROKEN ORANGE PEKOE. PEKOE, BROKEN PEKOE, PEKOE SOUCHONG, " SOUCHONG. SOUCHONG, Orange Pekoe and Pekoe are made from the youngest and smallest leaves, are rather smaller in make than Indians of this class, with a more dead black appearance and mone orange or golden color in the tips. These teas have a bright, rich color in the cup, thick, full and rather fruity flavor, delicate and pleasant to drink, and good for using in line blends. Broken Orange and Broken Pekoe are the sift- ings and broken parts of the two former kinds. They are dark in color, and very thick in liquor, full, fruity flavor, but without the life of the unbroken teas. Pekoe Souchong and Souchong have a curly appearance, dead, black color, and not much tip. Th3 liquor is fairly clear, but without the body of Pekoe or Broken Pekoe, and they are more pungent and sharper in flavor. Broken Pekoe Souchong is simply the broken leaf of the Pekoe Souchong and Souchong. This tea is generally very pungent, and has fairly good body. i 3H 62 ^^' '^k atja J^* ./ >vi>v,>v,sv,>.v,y/,y/,s-/,sv, II About the year 1826 the Dutch established gardens in Java, and it would seem, from the character of the teas grown there, that the only idea of the planters was to have a good-looking tea and plenty of it. The produce of a garden of fifty acres in Java would be almost as much as that of an Indian garden of twice that size. It must be admitted that for appearance the fine Javas surpass all others, but unfortunately their liquor is far behind that of either Indian or Ceylon teas ; they also soon lose their flavor, and our advice to blenders is to have nothing to do with them. Java teas are classed in a similar manner to Indians and Ceylons, and the packages made to look as much like them as possible. i I \ apan ^ eas fi' m -/ 64 XTv^^S Solicit a trial order. \A/ H \ Guarantee all goods as represented. \7v"Ej Give prompt attention to all orders. \A/ JbLi Give mail and wire orders special care. '\/\7"-tLi Handle only goods of best quality. V^^Ej Make it a rule to ship all orders the day they are received. H. P. ECKARDT & CO. 3 Front Street East Toronto ^3^ 65 Japan ^eas ?iV,KV,NV,NV,,y/,VV,XV,V/,XV,XV, rji Historical writers disagree as to the exact date of the introduction of tea into Japan, but we are fairly correct in referring it to the first half of the 8th cen- tury, from the fact that all record a religious festival in 729, at which the 45th Mikado, Shommee Tenrio, entertained the Buddhist priests with tea, a hitherto unknown beverage from Corea. A very ancient history of the country states that the Abbot Yei Shu, of the temple and monastery Shi\- fuku-ji, was the first to bring tea and the art of pre- paring it from China. The Emperor was so delighted with the fragrant beverage that he orde^ >d tea plan- tations to be laid out in the Go-Kinai province, but it was not until about 1199-1210 that the cultivation of tea was permanently established in Japan. 66 ' I If I anufaclsuite :; i The leaves immediately after gathering are taken to the factory and there exposed to the action of steam for about twenty seconds, by placing them in bamboo trays over boiling water, after which they aired by means of fans, and before they have had time to dry are put in th(! "cooler," where they are constantly turned and fanned. The fanning if not properly attended to would allow some of the leaves to turn yellow, and the tea would also lose its flavor. When the leaves are perfectly cool they are taken to the Hoiro for firing. The Hoiro is a wooden frame, measuring six feet by four, lined with cement, and covered with an iron grating, over which a copper wire net is stretched, and on this the leaves are placed. The fire consists of charcoal, and, during the firing, the leaves are rolled between the hands until dry ; they are then put into ■'*"%B1M i.^^ -/» :=r.{.i-rv^. H^ 67 sieves of copper wire, winnowed ard assorted, spread on shelves near the fire, and left for some time with- out eing ouehed. As regards blending, Japan teas cannot be recom- mended, as they are too "fishy," and as long as good black teas are to be j;ot we do not see any necessity for the use of Japans. The Japan teas best known and principally used in Canada are those of the Yokohama, Hiogo, and Nagasaki districts. YoKOHAMAS are flat leafed, have the best style, and are considered the most valuable, their flavor being of a delicate nature. Hiogo teas are similar in style to Yokohamas, but are more pungent in the cup. Nagasakis are of a darker appearance and more round in make, have the same character as the other classes, but are not so good in cup quality. « Basket Fired Teas are of a dark, olive-green color, not artificially colored, aud resemble the other styles in liquor. \ i\ it ;• I 68 (^ai[e 0f Tea t«r .o'^i ul :^^ S-AWWi-.v ..WWi-AWi-.N' Tea is one of the most sensitive of vegetable pro- ducts, and possesses to an extraordinary degree a wonderful facility for giving off its delicate aroma and taking on the flavor of anything and everything that comes near it. Such articles as coffee, fruit, fish, cheese, soap and tobacco, will affect tea within an hour if left near any open packages. Tea also absorbs moisture from the atmosphere, and the prac- tice of exposing tea outside the store cannot be too strongly condemned. Keep your teas as air-tight as possible, and in a warm, dry place, especially blends. I % I. ; \ >■- \)^l^ ii>* AM .i'mv 1 \ J lending I >j»i :f Ifi 70 MKm Washing Compound ""'"T HANDSOME PROFIT YOU AND PLEASE YOUR CUSTOMERS PG FRE NCH BLACK ING BRILLIANT POLISH Preserves the Leather MANUFACTURED BY Pure Gold Mfg. Go. 31 FRONT STREET EAST TORONTO. N "^ v 71 glendin^ \v,NV,Nv,y/,>.v,y/,>v,Ny, i'isi'i\i-.\i'i\Vi\i'.\i'.\Vi< :i 1! i:^ The importance of tea blending is shv)wn by the amount of attention it is at present receiving. A few years ago one would have heard little or nothing about the blending of tea in this country, but since Indian and Ceylon teas have come so fully on the market we may say that blending commenced and is gaining ground wherever it has been tried. The great strength and harshness of Indian and Ceylon teas has, to a great extent, prevented them from being largely used, but once properly mixed with China teas all bitterness and harshness is taken away. It must be borne in mind that the bulk of tea in the niftrket is of medium or common quality. The finer classes form a small proportion of the supply, are bought up quickly and bring good prices, there- fore, if the line classes are wanted full price must be paid for them. Unfortunately, in certain localities, ^*WjC» :( Z h*i iM I l/' 72 / the commoner teas are largely sold, but the trade are^ now getting their eyes opened and see the necessity of buying a better quality, and, in that way, creating a taste for it. The great aim of blending is to combine quality, pungency, strength and flavor, so as to please the greatest number of your customers, and at the smallest possible outlay. In order to do this it is necessary to understand the characteristics both of teas which are improved and teas which are deteriorated by combina- tion ; for instance, to put a fine flavored tea with a coarse, rasping tea would spoil both, while to add it to a full rich liquoring tea will improve joth. Don't trust anything but your scales for the quan- tity of each particular variety of which your blend is to be composed. The appearance of the blend has also to be attended to, as very often people are prejudiced against a tea simply on account of the appearance of it. It is also desirable to keep yoar blends regular, as it secures the return again and again of the same customers and thus keeps a business steady and pro- gressive. After blending, tea should be allowed to stand a week or a fortnight before using, so that the diflerent teas in the composition may have time to impart their flavor to each other, otherwise the trouble taken in arranging the blend will have been, to a large extent, wasted, as first one and then another of its parts will find its way into the tea pot in too great proportion, which would destroy the success of the blend. u' '> X'^y I M I, ^1 I''.? m. € mmvrrw m 78 Don't change more than one of the teas that com- pose your blend at the same time. When a number of teas are used the alteration of one (provided that one is fairly matched) will make so slight a difference that it will be hard to detect. Another very important point is to know the nature of the water in your locality. Water which contains lime or any mineral solution is termed "hard ;" for water of this description the strong pungent sorts of tea are the best. " Soft," on the other hand, is suit- able for the finer flavoring sorts. If you value your trade don't use any tea that is not sweet and clean, you can always obtain clean sweet tea for a fraction over the price of rubbish, and all the scented tea you can put in a blend will not kill the " Putty " " Mousey " flavor so prevalent among low grade Congous. '\ -<'J W 'X ' 74 .\;' difeen ^eas W>^,5-,\V,\V,\i',\5',si',\i',\i',< .. : i In recommending the class of green tea most suit- able for mixing with blended black teas, we simply do so in order to put before the blender the most suitable class of greens to use, but we would strongly advise the use of black teas only. We do not wonder at the American doctors denouncing the use of tea, owing to the large quan- tities of greens used by Americans. The following article on the adulteration of tea, which appeared in the " Canadian Grocer " some time ago, will explain our views : " For consummate skill in the ' tricks of trade ' the Chinese have long been noted." " They are the self endued people," says an old writer, " having the same reputation in Asia that the Jews have in Europe." A century later we find that Duhalde warned his readers that " the Chinese call a great 76 many herbs by the name of tea which have no claim to that distinction." An analysis made some years ago in England of sample varieties of " Selected Pekoe," "Selected Caper" and Black Gunpowder, proved that they were all largely adulterated either with an imitation of tea, formed of fragments of rice or paddy-husks, or with some glazing substances^ such as black lead, indigo, turmeric, and an irridiscent powder like mica. Of thirty samples of green tea every one was found to be adulterated. The sub- stances detected were Prussian blue, China clay, turmeric and a white powder variously composed, but usually consisting of Kaolin, soapstone or sulphate of lime. Five of these samples, called by the vendors Gunpowder, consisted entirely of what the Chinese themselves call " lie-tea ; " they had the candor in this instance ic call things by their right names. This " lie-tea " is composed of tea dust and sand, made up with rice water ; another sample was largely composed of paddy-husks and other fraudulent substances ; still another contained a large admixture of foreign leaves. Every sample of thirty examined was artificially colored or glazed ; not a single leaf of natural green was found ; all, when deprived of their cosmetics, were either yellow, olive, brown or black. The coloring of green tea is an operation performed exclusively for the advantage of Europeans, and the Chinese are usually quite free to exhibit the process. Tea, they sometimes said on such occasions, is better without Prussian blue and gypsum, but foreigners seem to prefer a mixture of these ingredients to give 76 it a uniform color. The adulterating substances are cut up into small pieces mixed with a paste of gum and catechu or Terra Japonica ; they are then reduced to powder, colored with rose pink and then mixed with tea dust and black teas of inferior quality. Exhausted tea leaves mixed with a solution of gum or Terra Japonica re-dried and faced or glazed with a mixture of rose pink or black lead, are used to an enormous extent. Here the fraud can best be detected by chemical analysis. Logwood is used to give a high color to the infusion of inferior black teas, and if such an infusion be tested with sulphuric acid a reddish tinge will indicate its presence. Powdered talc or soapstone is used to give a decep- tive bloom. We would advise our readers to blend at first in very small quantities and have them thoroughly tested before supplying their customers, and above all things, do not forget that it is necessary to allow them to remain untouched for at least a week before using. Individual tastes differ so much that it is impossi- ble to lay down any hard and fast rules for blending, but by careful attention you can put together teas that will please your customers and at the same time secure a better profit. Avoid unsound teas as you would a bad dollar bill. Be careful not to use too much scented tea, as it would have a tendency to make the liquor thin. Try to have your blends of some distinctive flavor. Keep them always the same in style and up to the r ■e 11 (1 I' J 77 standard in quality and your customers will learn to rely on you, and your tea trade is bound to increase. Tliere seems to be a ^ood deal of dissatisfaction amongst the grocers and the legitimate retail tea dealers at the unhealthy state of things at present existing in the tea trade. The " gift " and " peddling " systems are to a certain extent accountable for this, but if the grocers and retail dealers will pay more attention to thoir teas and see that every pound sent out is properly blended, in a comparatively short time these systems would be done away with and trade once again find its way into the proper channel. In the following blends about a quarter of Assam iniC Ceylon is used, but desirable Indian and Ceylon teas can be used freely to give strength, point and flavor. ^ m ^J ^4 ri t *——»»»■■— I i .^. ^, » *'ll T 1 ll JAMES TURNER & CO., Wholesale Agents, HAMILTON Ui RarTLLars -^ Pure i. mdia^Tea CUARANTEEDABSOlUraYPURE ^SMANUFACTUREDONFHi "^ CARDEJ{SIMIN0IA> The Choicest English Breakfast Tea the World Produces cnam %al a Luze o/ndian tea* ate fto'd in /2i&, and Xl^., lead loii, alz iiabi pacneb, conae- ouentlii trae Cea reacraea trae consumer pezjectiu peara loitfo alt tfae azomaiic mtaiitiea retained. C»e Cca t» Mended and packed in oindia, and we ©ame fttrenotw and uavoz ia au«9ai4s> auazanteed. Czu one pacRaae and ijou li^ill! use no otwez. Craere aze imee oradea, descziued a& louoioa : BufF (or Gold) label, a clean pure sweet Tea. Lavender " a thick fine drawing quality, very mellow. Green " a rich-flavored Tea, very choice. Cloe Czaae OJlazk ia on evezu pacnaae. JCon« enuine witiDoui it. UMli n n ^ iStmmm l^Li 81 glends SPECIMEN BLEND No. 1. Low priced tea. lbs. MONING. 6 lbs. Saryune Kaisow. 4 lbs. Assam or Ceylon Fannings. Hnve the China teas as free from dust as possible. Tliis should give a good thick liquor, the Fannings will give sufficient flavor. Suitable for medium water. SPECIMEN BLEND No. 2. Low priced tea. 12 lbs. MONING. 4 lbs. Broken Assam. This is also a good mixture for a low priced tea and suitable for soft water. In localities where scented teas are used a slight dash of Scented Foo Chow Pekoe may be used. M h Your OLLARS o OUBLE UTY When youi buy Delhi Canning Go'g.ljoodg YOU satisfy your customers YOU increase your trade Every WHOLESALE HOUSE of ESTABLISHED REPUTATION Ca.IRIES OUR GOODS DELHI CAN N I IMG CO. DELHI, ONT. )m k ^«> * 11 it i ii % SPECIMEN BLEND No. 3. Low to medium priced tea. 6 lbs. NiNG Chow Moning. 6 lbs. Soo Moo Kaisow. 4 lbs. Broken Assam. This is a blend that will come out well in any class of water, having plenty of body and strength. A dash of scented tea may be used if desired. SPECIMEN BLEND No. 4. Low to medium priced tea. 6 lbs. NiNG Chow or Keemun Moning. 6 lbs. Panyong Kaisow. 4 lbs. Broken Assam. This blend wJl suit in localit' >& where soft water Is used. Sjented teas may be added to this blend if desirable. 84 MANUFACTURED BY CHOCOLAT^SJDhnp.Mot^Co, COCOAS Comforting TO Old OR Young ¥• Halifax, N.S. CHOCOLATES French Cantdian. i lb. pkgs., 10 lb. Boxes, D( Diamond, Navy, - - Navy, - - Breakfast, Mott's No. 1, Caracas, Broma, t.20c. is. and 6s., 12 lb. " t.22c. ^ lb. pkgs., 11 lb. " t.26c. 15 lb. Blocks, *.26c. i lb. pkgs., 12 lb. Boxes, t.28c. ilb. " 121b. " +.30c. Jib. " 101b. " t.40c. BROMA J and i lb. pkgs,, 10 lb. Boxes, t.30c. COCOAS Soluble, Bulk, 12i lb. Tins, ■ t.20c. Prepared, J lb. pkgs., 10 lb. Boxes, - - - t.28c. Homoeopathic, J lb. pkgs., 12 lb. Boxes, - t-32c. Breakfast, full vk^gt., ^ lb. Tins, 10 lb. Boxes, t.45c. SUNDRIES Vanilla Sticks, name., 40 to lb., 4 lb. Boxes, J.24c. Vanilla Sticks, no name, ** " " J.22c. CocoaNibs, 12^1b. Tins, ■ - §.30c. Cocoa Shells, 1 lb. pkgs., 12 lb. Boxes, - Ooc. Cocoa Butter, ^ lb. Cakes, - - - . . tl20 lb. Cases. *1601b. Cases. tl92 lb. Cases. §100 lb. Cases. The above goods are now to be found on sale in all parts of Canada, and owing to their EXCELLENT QUALITY are giving •very satisfaction to the consumer at a much less price than foreign goo^'.s can be had . R. S. McINDOE, Agent 24 Front Street East, TORONTO, Ont. ■^- h 85 ANUFACTURED BY biip.Molili2(llo. Halifax, N.S. loxes, t.20c. +.22c. t.26c. *.26c. loxes, t-28c. t.30c. t.40c. SPECIMEN BLEND No. 5. Medium priced tea. 8 lbs. Ching Wo Kaisow. 4 lbs. NiNG Chow Moning. 4 lbs. Ceylon Pekoe Souchong, z' For soft water it will be difficult to beat this blend, the Ceylon should not be too large in leaf and you will have a tea that for style and quality will give satisfaction. A dash of fine Oolong could be used. toxes, t.30c. - ■ t.20c. - - t.28c, 3, - t.32c. loxes, t.45c. loxes, t.24c. " t22c. - - §.30c. Ooc. 51001b. Cases. lale in all parts of lALITY are givingf 3h less price than SPECIMEN BLEND No. 6. Medium priced tea. 4 lbs. Panyong Kaisow. 4 lbs. Soo Moo Kaisow. 4 lbs. Kintuck Moning. 4 lbs. Assam, Strong and Thick. This is suitable for medium or hard water, and will have plenty of body and strength. Flavor with Scented Orange Pekoe. ENT TORONTO, Ont. I- t I 1- 86 1-' CANADA fUT pAGI(IW(| GO. MONTREAL OUR Compressed Corned Beef Paragon Ox Tongue Ox and Lunch Tongue • • • • CXl d • • • « HIGH CLASS GOODS • • • • anci .... Cannot be Beaten DPTj-re X^ard. a, Specla,xi:3T 87 SPECIMEN BLEND No. 7. Good medium tea. C lbs. Panyong K.aisow. 4 lbs. Keemun Moning. 3 lbs. Ceylon. 3 lbs. Assam. This tea will give satisfaction, and is suitable for either hard or soft water. 'l:i ^ V iii i 'h 'I 'la t'l SPECIMEN BLEND No. 8. Good medium tea. 8 lbs. Padrae Kaisow. 4 lbs. Keemun Moning. 4 lbs. Assam Half Broken. This will be found a good blend for hard water. Scented Caper may be used for Savoring. 't^' ii ,H 88 SPECIMEN BLEND No. 9. line tea. 8 lbs. Ching Wo or Panyong Kaisow. 4 lbs. KiNTUCK MONING. . 2 lbs. Assam. 2 lbs. Ceylon. This is a good blend for soft water. For flavor- ing a fine Oolong is best. SPECIMEN BLEND No. 10. Fine tea. 8 lbs. Panyong Kaisow. 4 lbs. NiNG Chow Mining. 2 lbs. Darjeeling Assam. 2 lbs. Broken Pekoe Assam. This will make a beautiful thick liquoring tea suitable for medium water. i-^uMMt jiMii For flavor- 89 SPECIMEN BLEND No. 11. Fine tea. 6 lbs. Ching Wo Kaisow. 6 lbs. KiNTUCK MONING. 4 lbs. Assam Pekoe. This is also a good blend for almost any class of water, and, if the water is very hard, let the Assam used bo very strong and pungent. When a good appearance is wanted the following blends will be found satisfactory : SPECIMEN BLEND No. 12. Fine tea. 4 lbs Panyong Kaisow. 4 lbs. Pecco Congou Kaisow. 2 lbs. NiNG CllOW MONING. 6 lbs. Fine Assam Pekoe. This should be a fine thick tea and have a nice even appearance in the leaf. * ti !M [ The Canada Sugar Refining Cc (Limited), MONTREAL i I ill •> We are now putting up, expressly for family use, tfc finest quality of PURE SUGAR SYRUP> not adulterati with Corn Syrup, in 2* lb. cans, with movable tops. FOR SALE BY ALL GROCERS. 91 SPECIMEN BLEND No. 13. Fine tea. 10 lbs. Panyong Kaisow. 3 lbs. Fine Ceylon. 3 lbs. Fine Assam. This should be a good drinking tea with plenty of body, and if a nice flowery Ceylon is used, will have plenty of flavor. SPECIMEN BLEND No. 14. Fine tea. 6 lbs. Paklin Kaisow. 6 lbs. Paklum Kaisow. 2 lbs. Assam. 2 lbs. Ceylon. This will be a nice thick tea, with good appear- ance, the Assam and Ceylon will give plenty of body and strength. Use fine Oolong for flavorinor. ^1 92 The Joliette Tobacco Go. JOLIETTE, P. Q. Manufacture all sizes of the Finest Brands of Smoking and Chewing From Canadian Leaf pi^K ^our wholesaler for them Or write us for samples F.W. HUDSON & CO. TORONTO SOLE AGENTS FOR ONTARIO BBStatoBBMl 93 The followinpf are recommended by an old country blender. SPECIMEN BLEND No. 15. Low medium tea. Saryune Kairow. oonfa moning. Broken Assam. Memo. SPECIMEN BLEND No. 16. Low medium tea. Padrae Kaisow. Broken Assam. Memo. IMAGE EVALUATION TEST TARGET (MT-3) ''/_ /. (./ o 4^7 A 1.0 U£ |||2.8 «^ IIP Hi 1^ '- t_ >W U (. I.I 1.25 1.4 M |||M [ZO 1.6 VQ (^ '^A e. c). 7W ^l o / .-■% e. //. Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 >#v ^ M V (V \ \ ^9> V 4^:^\ ^^K% ^ % '^^ ■^ W Of T5 Patent National mic. Tea • Mi^Gi" The most perfect Tea Blender in existence. Artop^pd nnd InrRely used by the leadiiip Tea Merchants in the United Kingdom. ajii=*5^~~..^. Testimonial from Messrs. ALL SIZES FROM 46lb9. UP TO 6,000lbs. PRICES AND PARTICULARS FREE Testimonial from Mr. W. E. Wilson, Tea Merchant, Croydon. London, January 30th, lE'go. Gentlemen, — I have given your 600 lb. Tea Mixer several severe tests, with both large and small quantities of Tea, b»th whol-; leaf and siftings, anditdo.;s its work in a very satisfactory minner. I shall be pleased to show it in work to any of your customers who intend purchasing. PATENT NATIONAL Gas Coffee Roaster I Combines Efficiency and Economy and enables ^he most inexperienced person to Roast Coffee to the highest perfection. ALL SIZES FROM 7 LBS. TO I CWT. PRICES AND PARTICULARS FREE Backhouse & Co.. Tea and Wine Merchants. Dl'ndai.k, Ireland, March i8th, i88g. Gentlemen, — We have pleasure in stating that the National CofTee Roaster you sunpliej to us some seven months ago has given us the greatest satisfaction. Previously we used a coke roanter, but never had the coffee so evenly roasted and so fresh as with the National, and what is of a great deal more importance we never sold so much coffee as at present— this we attribute to the roasting fresh each day and of the Roaster. IMPROVED Currant and Raisin Cleaners Unrivalled for Durability, Efficiency and Ease in Working Warranted to give Satisfation Prices on Application Testimonial from Mr. J. S. Winn. "Market Place," North al:.erton, Eng,, September 25th, 1888. Gentlemen,— In reply to your enquiry re the Currant Machine I had from you in 1879, I may say it still continues to give us very satisfactory results, and is novy to all appearance, after 9 ye.Trs' continuous hard work, in as good working order as when ne«v. The cost of repairs is nil (except "Brushes.") It bears out th^ statement I m.Ttle in 1879, that best are cheape'^t- PARNALL &, SONS~Xtd7 Narrow Wine Street, BRISTOL, ENGLAND Agent, FREDERICK DANE, Pacific Buildings, 23 Scott Street, Toronto PATENTEES & MFRS. m 95 SPECIMEN BLEND No. 17. Good medium tea. Soo Moo Kaisow. Keemun Moning. Broken Assam. Memo. SPECIMEN BLEND No. 18. Fine to finest tea. Soo Moo Kaisow. Keemun Moning. Assam Broken Pekoe. We give these blends merely to show what a dif- ference in taste exists, as not one of them is suitable for our market, except perhaps in localities where the water is very hard. III 96 dward Idams \ (§o, 95 AND 97 DuNDAs Street LONDON, ONT. IMPORTERS AND WHOLESALE DEALERS IN "Fan" Brand HIOGO, YOKOHAMA and NAGASAKI JAPANS "Two Flags" Brand FINE MONING PANYONG AND PACKLING CONGOUS iM A Brand FINEST MOYUNE Y. HYSONS ALSO INDIANS, CEYLONS, JAVAS, SCENTED PEKOES, Etc. These Teas are selected and carefully prepared for us. We solicit a test of their qualities. go, RS \SAKI nd 97 Through the kindness of one of our largest and most successful buyers, who has had many years experience in the Canadian market, we are able to give our readers the following blends : SPECIMEN BLEND No. 19. Fine to finest tea. 4 lbs. Fine Pekoe Congou. / 4 lbs. Fine Moning. / 4 lbs. Fine Formosa Oolong. / 2 lbs. Fine Ceylon Pekoe. / 1 lb. Fine Assam Pekoe. / 1 lb. Fine Himalayan. Memo. NfS ES, Etc. SPECIMEN BLEND No. 20. Fine tea. 5 lbs. Moning. ^ 5 lbs. Panyong. 2 lbs. Formosa Oolong. ^ - 2 lbs. Ceylon. 2 lbs. Assam. 2. ^ -v Memo. 98 Geo. W. Booth Henry C. Fortirr Charles J. Peter Tor'oritoBisGuitKioiifectiionBi'jCo. 7 Ffont gireet Eagt Toronto Biscuits, Confectionery, t^anns and Jellies Our Specialties are staple lines of Biscuits of very fine quality, " Superb " brand Chocolate and Cream Bon Bons, pure Jams and Jellies, and the B. F. P. Cough Drops, a sure, safe and pleasant remedy for colds. Our newly equipped fac- tory is now in thorough running order, every department being supplied with the latest improved machinery, skilled workmen only are employed, and the best and purest materials used in the manufacturing of our stock. We solicit a vshare of your orders, feeling confident that our stock, prices and manner of doing business will meet with your approval. Send for our price list before buying elsewhere. 99 SPECIMEN BLEND No. 21. Medium tea. 8 lbs. Panyono. 2 lbs. Pecco Congou. 7- 2 lbs. MoNiNG. $ 3 lbs. Assam or Ceylon. 1 lb. Scented Pekoe. MeiDo. SPECIMEN BLEND No. 22. Low tea. Memo. 8 lbs. MONING. •2 lbs. Kaisow. 5 lbs. Assam. 1 lb. Scented Pekoe. r,"^ 100 SPECIMEN BLEND No. 23. Fine to finest tea. 10 lbs. Fine Moning. 3 lbs. Fine Formosa Oolong. 2 lbs. Fine Ceylon. 1 lb. Fine Assam. Memo, SPECIMEN BLEND No. 24. Fine tea. Memo. 10 lbs. Panyong. 2 lbs. Formosa Oolong. 2 lbs. Ceylon Pekoe. 2 lbs. Assam. mmm 101 SPECIMEN BLEND No. 25. Medium tea. 6 lbs. MONING. 6 lbs. Panyong or Ching Wo. 2 lbs. Ceylon. 2 lbs. Assam. Memo. SPECIMEN BLEND No. 26. Low tea. 8 lbs. Kaisow. 4 lbs. MONING. 4 lbs. Assam. Memo. s- h 102 {ijotu t© fKal^e T^a ?,\V,\V,\Wir,\V,\i'i\i'i\Vi\W Your blends are now ready for sale, and, of course, once they have left your hands you have lost all con- trol over their fate, and the result of all your labor may be in vain and lost, simply through careless brewing. ^ It would be worth your while to print on every wrapper or bag the following instructions : " See that fresh water is put into the kettle and brought to a boiling point before pouring on the tea, for if the water is not boiling it will not bring out the full strength and flavor. Water that has been boiling for some time will spoil any tea. " Allow your tea to stand ten minutes ; after that the longer it stands the worse it gets. " Use a brown earthenware pot for making tea and warm it with boiling water before putting in the tea for infusion." 103 genclusien In conclusion we may say that blending cannot be too thoroughly studied by every dealer who is ambiti- ous to make a name for himself in the trade. The successful blender can defy all competitors, and by making the water in his locality a study he can please his customers far better than any outsider> no matter how large his operations may be, and at the same time secure a good margin of profit for himself. It must be remembered that the practical applica- tion of the instructions and principles given herein must be a matter for the personal consideration of each blender, guided by the circumstances of the case in his locality, and with energy and perseverance in their prosecution, there is not a single doubt but that his efforts will be crowned with success. 104 il i ! I 1 THE BARM Early Risinnr Ouick Strong Fast Workino- Arethecharacterics of Barm Yeast BARM YEAST MFO. 00. TORONTO, ONT. Telephone 1930 NEVER BE Without a SUPPLY OF JOHNSTON'S FLUID BEEF Convenient in Domestic Cooking. Indispenable in Times of Sickness. Easily Prepared Readily Digested Very Strength-giving '^1 iisino- 105 Dng orkino- icterics Veast P MFG. CO. ), ONT. R BE DUT A LY OF tEEF >f Sickness, sn^th-giving Index A Adulteration of Green Tea 75 Aim of Blending 72 American C'olonists resi.st taxation 15 Amoy Oolongs 41 Appearance of Blends 79, Assam District 53 Adams, Edward & Co 96 B Blending 71 Blending, great aim of 72 Blending, points on 76 Blends, specimen 81 ^ ^ 106 Blends, appearance 72 Blends, regularity 72 Black Teas 33-35 Bohea 10 Broken Teas 48 Broken Pekoe 49 Broken Mixed 49 Broken Souchong 49 Bruce, Major, discovers Indian Tea 45 British America Starch Co 3 Bradshaw, W. A., & Co 2 Barm Yeast Co 104 Cacliar 54 Canadian imports of tea 27 Canton Scented Orange Pekoe 40 Canton Scented Capers 40 Capers Scented Foo Chow 41 Care of Tea 68 Ceylon Teas 59 Orange Pekoe 61 Pekoe 61 Broken Orange Pekoe 61 Broken Pekoe 61 Pekoe Souchong 61 Souchong 61 Broken Pekoe Souchong 61 V 72 72 33-35 10 48 49 49 49 45 3 2 104 54 27 40 40 41 68 59 61 61 61 61 61 61 61 107 Charlton, Captain, discovers Indian Tea 46 Changing teas in blends 73 Characteristics of Green Teas 75 Chintz Teas 31-41 Greens — PingSuey 31 Fy Chow 32 Moyune 32 Px^ACKS — Monings 33-35 Kaisows 36, 37 New Makes 38 Scented Teas 39-41 Ching Wos 36 Chittagong 65 Conclusion 103 Congous 49 Consumption Indian, China and Ceylon Teas in England 1877-91 60 Canada Sugar Refining Co 90 Canada Meat Packing Co 86 B Darjeeling 55 Davidson's invention 47 Dehra Dhoon 55 ! 108 Doctors denoimcinj^ tea 74 Dust 50 Delhi Canning Co 82 E Earliest mention of tea 11 Early importations to England 12 Early known Black Teas 16 Early known Gi'cen Teas 17 East India Co. granted exclusive privilege of importing tea 12 Eby, Blain & Co 30 Ellis & Keighiey 4 Eckardt, H. P., & Co 64 Favored by fashion 12 Fannings 50 First Experimental Indian Garden 45 Flowery Pekoe 48 Foo Chow Scented Orange Pekoe 40 Foo Chow Scented Capers 41 Formosa Oolongs 41 Fy Chow Teas 82 109 74 50 82 11 12 16 17 12 30 4 64 6 Green Teas 74 Adulteration of 75 Doctors denouncing 74 Coloring of 75 Gunpowder 32 Gurney Scale Co 6 H Hazareebaugh 54 How to make tea 102 Hyson 32 12 50 45 48 40 41 41 32 I Imperials 32 Importance of blending 71 Importation into Canada 1881-89 27 Indian Teas 45-50 Flowery Pekoe 48 Orange Pekoe 48 Pekoe 48 Pekoe Souchong 49 Soucliong 49 . 110 Congou 49 Broken kinds 49 Indian Tea Districts 53-55 Assam 53 Kuniaon -.T. 54 Cachar and Sy Ihet 54 Hazareebaugh 54 Terai 64 Western Dooars 55 Dehra Dhoon 55 Darjeeling 55 Kangra 55 Cliittagong 55 Neilglierries 55 Indian gardens nearly ruined 46 Indian, Ceylon and China Tea consumption in England 60 Introduction of tea into America 15 Introduction of tea into Japan 65 J Japan Teas 65-67 Yokohama 67 Hiogo 67 Nagasaki 67 Manufacture of 66 Java Tea 62 John Wesley speaks against tea 13 I • • • • rlfi7 49 .... 53-55 63 , .-;r. 54 54 54 54 55 55 55 55 55 55 46 on in 60 15 65 65-67 67 67 67 66 62 13 111 . Johnson, Dr., defends use of tea 13 Johnston Fluid Beef Co 10^ Joliette Tobacco Co E Kaisow Teas ^^'^ SooMoos ^^ Ching Wos ^ Pecco Congous ^^ Panyongs ^ Paklums ^' 37 Saryunes Padraes Paklins II 37 Souchongs Kangra District ^ Keemuns Kinkiangs Kintucks Kokew Oolongs Kuinaon District Kutoans Kieran, Francis, & Co Kinnear, T., & Co i Lucas, Park &. Co 10 112 Macao Scented Orange Pekoe 40 Making of tea 102 Manufacture of tea in India 45 Manufacture of tea in Japan 60 Moning Teas 38-35 Ning Chows 33 Kintucks 34 Keeinuns 34 Oonf aas 34 Kinkiangs 34 Kutoans 34 Oopacks 34 Shantarns 35 Moyune Teas 31-32 Young Hyson 32 Gunpowder 32 Hyson 32 Imperial 32 Macdcnald Mfg. Co 2 Mott, John P., & Co 84 N Namuna Tea 50 Neilgherris District 55 New Makes 38 Ning Chows 33 40 . . 102 45 66 . . 33-.3o 83 34 34 34 34 34 34 . 3o . 31-32 . 82 32 . 32 . 32 2 84 50 55 38 33 113 Oolongs 41 Formosa 41 Kokew 41 Amoy 41 Oonfaas 34 Oopacks 34 Orange Pekoe 48 Orange Pekoe, Scented 40 Padraes 37 Paklins 37 Paklums 37 Panyongs 37 Peeco Congous 36 Pekoe 48 Pekoe Souchong 49 Pekoe Dust 50 Ping Sueys 31 Poetry on the Tea Leaf 13 Points on Blending 71-73 Price of tea 16 Parnall & Sons (Ltd.) 94 Perkins, Ince &. Co 58 Pure Gold Co 70 114 a Quantities to blend in 76 R Regularity of blends 72 Saryunes 37 Scented and Oolong Teas 39-41 Scented Orange Pekoes 40 Foo Chow Canton Short Leaf Canton Macao Shantams Soo Moos Souchong, China 40 40 40 40 35 36 37 49 Souchong, Indian Specimen Blends 81-104 Success of blends 71 Statistics 23-27 Sweetness of teas 73 115 76 Sylhet District 54 Steel, Hayter & Co 44 72 37 39-41 40 40 40 40 40 35 36 37 49 81-104 71 . 23-27 73 Tea compared to poison 13 Tea in Army and Navy 18 Tea, how to make 102 Tea Statistics. 23-27 Terai District 54 Twankay 17 Toronto Biscuit and Confectionery Co 08 Turner, Jas., & Co 80 XT Uniformity of blends Use of tea advocated. 72 18-19 Value of tea as a beverage 18 116 W Water 73 Western Dooars District 55 y Young Hyson 32 MEMORANDUM. 73 65 32