456 THE AMERICAN FARMER. 



taken not to break the long roots, and a small portion of earth is permitted to adhere to them 

 in taking them up. The land should be well tilled, and thoroughly pulverized before sowing 

 the seed or transplanting. 



The roots of the young plants are quite sensitive to the hot sun, consequently they 

 require considerable shading during the first year. This may be done by boughs of pine, or 

 other foliage furnishing a good shade. Mr. Jackson, previously referred to, states that plants 

 under shade give the highest yield, but those that have been mulched are not far behind in 

 this respect. The mulched plants probably produce the most shoots, but the sun hardens 

 them quicker than those grown in the shade. The best time for transplanting is in April or 

 May, the plants being set at a distance of about four feet each way. 



When they are about two years old, they are cut down to about eighteen inches. This 

 pruning is usually done in January. The plants soon throw out new shoots, which are per 

 mitted to grow until they attain considerable size before the picking commences. When two 

 or three feet high, the shrubs produce flowers and seeds. 



Picking. Plants thrive best if the picking is delayed until they are nearly three years 

 old, when they will be from four to five feet high. In the following December, after pruning, 

 which is when the plant is three years old, a second pruning is given, which is more carefully 

 performed than the first, since it gives form to the bush that is to furnish the future crops. 



In picking, care is necessary in order that only about two-thirds of the leaf be taken, the 

 other third being left to protect the new-forming buds from injury. The tea that is made 

 from the young and tender leaves first gathered is of the best quality. 



The usual number of tea-pickings during the year is three, but sometimes a fourth is 

 given; this, however, will be of inferior quality. The yield varies with the size of the plants. 

 From six to eight good plants, with proper care, would be sufficient, with the average yield, 

 to supply an ordinary family with tea for a year. 



The method and time of picking varies in different countries. In Japan it generally 

 commences in April after the heavy rains, and continues through May and June, the first 

 three leaves of every stalk or stem being picked, while in India the first six leaves are 

 taken. 



Curing. The most difficult process in the management of the tea product is the curing, 

 involving much time and labor, combined with skillful practice. The methods adopted in 

 old tea-growing countries, have not yet been closely followed in the United States, but when 

 their art is more perfectly understood, and the best machinery for the purpose has been 

 devised and employed, we have no doubt that the product of this country will fully equal, if 

 not surpass, that of the best, pure, imported teas. 



Some who have cultivated tea to a considerable extent for home consumption, simply 

 heat the leaves slightly in an oven, and spread them in a dry place to perfect the curing 

 process. Others practice a much more elaborate method, which consists of carefully assort 

 ing the leaves, spreading them on a table as soon as gathered, where they remain about twelve 

 or fourteen hours, or until they are sufficiently wilted. They are then rubbed with the hands 

 until they are soft and \ liable, and left in small heaps for two or three hours, when they are 

 put into a Dutch-oven, and, with a moderate fire, carefully roasted. During the roasting 

 process, which lasts four or five minutes, the leaves are constantly stirred to prevent their 

 being burned, or unevenly cured. They are then taken out and rubbed and rolled on a 

 table as before. Then they are spread in the sun for a short time to dry, being frequently 

 stirred, after which they are again roasted and rolled. This process is followed by putting 

 them about an inch thick in a wire sieve, and holding them over the hot coals, being con 

 stantly stirred, when they are taken out and again subjected to the rubbing and rolling. 

 This is repeated until the leaves are of a dark color. They are then put in a basket and 



