KINDS OF COFFEE

SANTOS

Bourbon is the best of Santon; it is often used as a blend with higher priced coffee.

MINAS

In the Rio Group.

PARANA

From Paranagua.

BAHIAS PERNAMBUCO

From Paranagua.

RIOS

Have a peculiar strong flavor and a heavy taste but are used as a blended in the popular priced packaged blends.

VICTORIAS

Milds include coffees frown in all districts other than the Brazilian States.

TEA

GREEN TEA

Made by steaming and drying leaves while fresh.

BLACK TEA

Made by fermentation of leaves.

OOLONG TEA

Made by partial fermentation of the leaves.

BLACK TEAS

NORTH CHINA CONGOUS

Strong, full bodied and fragrant, leaves are hard, black and aromatic

SOUTH CHINA CONGOUS

Light in cup, leaves are reddish.

INDIA, CEYLON AND JAVA

Grades according to leaf size. India teas are named after the district in which they are grown.

DARJEILING

Finest and most delicately flavored.

ASSAM

A hard flinty loaf; makes a strong pungent, colorful liquid.

TRARANCORE

Resembles Ceylon tea.

DOVARS

A tea used for blending because of the soft, mellow liquor which it makes.

GREEN TEAS

JAPAN TEAS

Styles of preparing leaf: pan fried - straight; Guri - curled; Basket Fired - Longspider leg leaf; Natural - formerly called porcelain fired. Also graded in district types.

CHINA GREEN TEAS

Country Greens - makes a rich, clear cu; Hoochows - light in flavor, good appearance; Pingsueys - poorer cup, slightly metallic.

OOLONG TEAS

FORMOSA OOLONG

Fine flavor and very fragrant; leaf is greenish brown; known by the district names.

FOOCHOW OOLONGS

A thin, medium flavor; leaf is one, blackish and coarse looking.