86 ODOROGRAPHIA. 
Orange-blossoms (called by the Chinese “ Chang-hwa ”’) are used 
in the tea-factories of Canton for scenting the tea known as Orange 
Pekoe ; they are gathered when fully expanded. The petals, when 
separated from the stamens, are mixed with the tea, which is appa- 
rently perfectly dry and finished, in the proportion of about 40 lbs. 
of flowers to 100 lbs. of tea. The dry tea and undried flowers are 
allowed to le mixed together for a space of twenty-four: hours ; 
the flowers are then sifted and winnowed out, but sometimes a few 
stray leaves are left, and may be detected in the tea even after it 
arrives in England. The moisture which the tea has acquired 
from the flowers is expelled by placing the tea over slow charcoal 
fires, in baskets and sieves prepared for the purpose. The scent 
communicated by the flowers is very slight for some time, but, 
like the scent peculiar to the tea-leaf itself, comes out after being 
packed for a week or two. The peculiar volatile oil to which the 
fragrance of unscented tea is due does not appear to exist in the 
leaf in its green state, but to be formed by a slight fermentation 
which takes place in the leaf during the process of curing. Some- 
times the scenting process is repeated when the bouquet is not 
considered sufficiently strong; indeed, it is sometimes scented 
twice with orange-flowers and once with Jasminum Sambac (“ Mo- 
le-hwa’’). Other flowers are similarly used by the Chinése, such 
as the Aglaia odorata, called “ Lan-hwa” or “ Yu-chu-lan,” the 
proportion of the flowers to the tea being equal. The flowers of Jas- 
minum paniculatum, “ Sieu-hing,” are frequently mixed with those 
of Jasminum Sambac, in the proportion of 10 lbs. of the former to 
30 lbs. of the latter, and the 40 lbs. thus produced are sufficient 
for 100 lbs. of tea, but when J. Sambac is used alone, 50 lbs. of 
flowers are required for 100 lbs. of tea. The Olea fragrans, “ Qui- 
hwa,” is used chiefly in the northern districts as a scent for a rare 
and expensive kind of Hyson-pekoe, a tea which forms a most 
delicious beverage, the proportion of flower used being very large ; 
but the tea scented with this flower will only keep well for one 
year, at the end of two years it has either become scentless or has 
a peculiar oily odour which is disagreeable. Teas scented with 
orange-blossom and with those of the J. Sambac will keep well for 
two or three years, and with the J. paniculatum for three or four 
years. The Aglaia retains the scent longer than any, and will 
preserve well for five or six years. ‘The other flowers used by the 
Chinese for this purpose are the Gardenia florida, “ Pak-sema- 
