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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.
Corrections and additions will be welcomed in our future editions and credit given to their authors. Teas may conveniently be divided into the three classes which have so long been recognized by the American tea trade, namely: Green teas, the first remove from the green leaf. Oolongs, delicate Black teas, having properties further developed than those of Green teas.
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