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In the black Souchongs and Congous they have again been altered by treatment, but are no less perceptible, and to many, are quite as agreeable. Although constituting only one-half to one per cent. by weight of the dried leaf, these oils are all-important to the trademan and to the consumer. These volatile oils are strongest in new teas, and are gradually wasted by exposure to the atmosphere.
In making an Oolong Black tea, which occupies an intermediate position between Green tea and Black Souchongs and Congous, the leaves are first exposed to the action of the air for a considerable time, and in many cases, to the sun also. An incipient fermentation may take place, although this is denied by some. There is certainly a chemical change beyond the brief preliminary drying of Green tea.
Souchongs, and Congous, both of which have been called "English Breakfast" teas by Americans, because the former teas were the customary breakfast beverages of the English people before the advent of Indian teas. In these latter teas, fermentation and firing are prolonged beyond the treatment of Oolongs. The smoky flavor sometimes apparent is owing to careless and extreme firing.
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