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Show 222 TEA TREE. The best is named tao-kyonn. froma place of that name. An inferior kind is called An-kai, ea “3 JEIECAE TAS a is sometimes im. t Besides these, ’ tea, > both bohea and green, a nutmeg andof of size the to ounces ported in balls, from two peas. The Chinesecall it pencul-tcha. Thesmallest in this form is well known under the nameof gunpowder tea*. TEA TREE. if and these are put on shelves or planks, in the air or wind, orin thesun, not too intense, from morning until noon, at which time theleaves begin : to throw out a smell; then they are tatched. This is done bythrowing each time about half a catty of leaves into the tatche, and stirring them quick with the hand twice, the tatche being very hot, and then taking themout When taken out, with a small short broom, if the hand is not sufficic the leaves are again put into the largeflat baskets, and there rubbed by men’s hands toroll them; after which they aretatched in larger quantities, and overa cooleror slowerfire, and then put into baskets over a charcoal fire, as is practised on some occasions at Canton. When theteais fired enough, which a person of skill directs, it is spread on a table, andpicked a” ee The manner of of ggathering i <and preparing ing 2par i the; leaves, as practised i in Japan, is fully described by Kempfer, an author on whom we may safely depend; and, as far as our information reaches, his account is in great measure the methodused by the Chinese : The leaves aves are gathered ge ed carefull care y one by one, and each person : is able thus to collect from four to ten or fifteen pounds in one day. The first gathering commences about the end of our Fe . y eel bruary or beginnis off March, Mar when the leaves are young and1 3 y ae called ender: theyare calle fickL tgjaa, tof or powdered tea, because ney are pulverised and sipped in hot water: they are disposed - The method of curing bohea tea of these three growths is, according te Chow-qua, thus: When the leaves are gathered theyare put into largeflat baskets to dry, 993 m™m = re : of to princes andrich imp t it erial tea, . ; people : ‘kind; h people only ; andhence this kindis called ; A similar sort is called wdsi tsjaa, and tacke sacki tsjaa, from the pane whereit grows. in gathering these leaves. Peculiar care and nicety are observed nN The second collection is made at the end of Marchorbegin:ning ng of April. I This Chis is called ca tootsjaa, j or Chinese Ahi tea, because it is infused and drunk after the Chinese manner i June, when the leaves are ful! gathering g is made in rd gatherin Th e third 1 2 i and separated from the too large leaves, yellow leaves, unrolled, broken, or badleaves. Youngshawsays boheatea is gathered, sunned in baskets, rolled with the hand, and then tatched ; which completes it. Another says it is gathered, then put in sieves or baskets, about a cattyin each, andthese are put inthe airtill the leaves witheror give, after which they are put into a close place out of the air, to prevent their growing red, They until the evening, or for some hours: the smell then comes out of them. are after this tatched a little, then rolled, and then tatched again ; and about half a catty is tatched at one time.—Asiatic Researches. * There arealso other teas. Ho-pingtea is so called from the country where it grows, which is twelve easy days’ journey from Canton. This tea is cured after the manner of bovalue, hea, only in a more careless or slovenly way, on account of its little adds and with woodinstead of charcoal fire, which is not so proper, and to the naturally bad smell the tea has from thesoil whereit grows. Leoo-ching or (Lootsia), the name of a place eight days’ journey from This tea is Canton: it may produce about 1000 peculs of tea in a year. cured as bohea, or as green, as the market requires, but is most commonly madeto imitate singlo, which suits it best. Mayfor the Honantea grows opposite to Canton; it is cured in April or Canton market, that is, for the use of the inhabitants of Canton, especially 200 the women, and not for foreigners, There is but little ofit, about it is tatched peculs. The worst sort of it remains flat, and looks yellow: catty. The once to dryit, but not rolled, and is worth three candarines the 18 best sort is tatched once, androlled with the hand, and tatched again; it worth twelve candarines the catty. These teas are not, like the bohea wer theyare tatched put over a charcoal fire. The water of Honan tea is reddish, ae os from the country that produces it, which is about : ; ays’ journey from Canton. When gathered the leaves areput intoflat baskets to dry like the bohea; they are then tatched, and afterwards rubbed with hands andfeet to roll them, then put in the sun to dry aan for three or four candarines thecatty. “If this tea is intended for eae : oan large baskets, like bohea baskets, and those are te ~ 3 ABSiiin i in a hot-house, as is often practised in Canton. etimes sent to Ankoy, to be there mixed with that country a, and then forwarded to Canton. i roe)eeeet Anbar af not tatcheds; but Ankoy congo, asit is called, hecho i. ey i : zed bohea or congo: this sort is generally packed te aid ‘ 3 is also Ankoy-peka ; but the smell of all these teas ican pn > not st s vas of the es country. However, Ankoy=-congo S generally dearer at Canton than theinferior growths of a gin hire makes it sweat, as the Chinese term it, or throwout ime becomes cane and must be washed. ya et Brlkieouieee ieae must be cured as peas is . n, ‘ae $0; ns ye ome an nat neg pene the coarse is not so much regarded.—Asiatic Re-~ |