THALAMIFLOK^. 467 



but a few are found in the East Indies, China, and North 

 America. One species only occurs in Africa. There are no Eu- 

 ropean species, although a few are cultivated in Europe ; these 

 are principally from China and North America. Examples ofth^ 

 Genera: — Ternstroemia, Camellia, Thea. The order, as defined 

 hy Lindley, contains about 130 species. 



Properties and Uses.— Generally speaking, we know but little 

 of the properties of the plants of this order ; but some, as those 

 from which China Tea is prepared, are moderately stimulant and 

 astringent, slightly soothing and sedative, and, according to 

 some, indirectly nutritive, or even, to some extent, directly 

 nutritive. 



* The following are the more important plants belonging to the 

 order : — 



CamelUa. — Nnmerons varieties of Camellia japonica. vhich is a large 

 tree in its native country, are cultivated in our greenhouses, and are cele- 

 brated for the beauty of their flowers and foliage. The teeds of C. oleifera 

 yield by expression a good salad-oil. C. Sa^anqua has fragrant flowers, 

 which are said to be used in some districts to give flavoui- and odonr to 

 Chinese Tea. 



Freziera theoides,— The leaves of this shrub are used as a kind of tea in 

 Panama. 



Gordonia.—TUe bark is astringent, and is therefore useful in tanning, for 

 Avhich purpose it is sometimes used in the United States. 



Kielmeyera speciosa.—H'he leaves of this plant, which is a native of Brazil, 

 contain much mucilage, and are employed on that account for fomentations. 

 Thea. — From the leaves of three species or varieties of this genus, the Tea 

 which is so extensively used as a beverage in this and various other coimtries 

 is prepared ; two of these are natives of China, namely, Thea Bohea and 

 T. viridis, from which China Tea is obtained ; and another, Thea assamica, 

 furnishes Assam Tea. There is considerable doubt, however, whether these 

 should be considered as distinct species, or only as varieties of one, owing 

 their differences to soil, climate, mode of cultivation, &c. The more com- 

 monly received view at the present time is, that these thi-ee so-caUed species 

 are only distinct varieties of one, which is termed ITiea sinensis. It was 

 formerly supposed, that Black Teas could only be obtained from T. Bohea, 

 and Green Teas from T. viridis, but Mr. Fortune and others have proved, 

 that both Black and Green Teas may be made indifferently from either 

 T. Bohea or T. viridis, the differences between such teas depending, partly, 

 upon the species or variety of plant from which the leaves have been 

 obtained, but more particularly upon the time of gathering, and mode of 

 preparation. Thus, Green Teas are generally prepared by drying the leaves 

 as quickly as possible after they are gathered ; then slightly heating them, 

 after which they are rolled separately or in smaU heaps, and then dried as 

 quickly as possible : while Black Teas are made from the leaves, which, after 

 being gathered, are exposed to the air for some time, and then, after 

 having been tossed about, are placed in heaps, where they undergo a kind of 

 fermentation ; after which they are exposed to a fire for a short time ; then 

 rolled in masses to get rid of the moistm-e, and to give them a twisted cha- 

 racter ; after which they are again exposed to the air, and finally dried 

 slowly over a fire. Thus, Green Tea consists of the leaves quickly dried after 

 gathering, so that their colour, kc, are in a great measure preserved ; and 

 Black Tea is the leaves dried some time after being gathered, and after they 

 have undergone a kind of fermentation, by which their original green colour 

 is changed to black, as well as other important changes produced. A gi-eat 

 part of the Green Tea which is exported from China, and consumed in this 

 country and in other parts of Europe and America, is coloured artificially 

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