FOODS AND FOOD ADULTERANTS. 



each of the different kinds of tea as classified according to the age of 

 the leaf. 



WSCHOLL 



FIG. 27. a, Flowery Pekoe; 6, Orange Pekoe; c, Pekoe; d, Souchong 1st; e, Sou- 

 chong 2nd; /, Congou. a, 1> (when mixed together), Pekoe; , b, c, d, c (when 

 mixed together), Pekoe Souchong. 



If there be another leaf below /, and it be taken, it is named and would make 

 Bohea. 



Each of these leaves was first a flowery Pekoe leaf (a), it then became /*, then c, 

 and so on. 



At the base of the, leaves c, d, c, f, exist buds 1, 2, 3, 4, from which new shoots 

 spring. 



METHODS OF MANUFACTURE. 



The methods of preparing teas differ in the different countries in 

 which this commodity is grown. In India the manufacturing processes 

 are very much simplified, and the greater portion, if not all the work, 

 is accomplished by machinery; thus the leaves only come in contact 

 witli the hands of the laborers in picking. 



1U.ACK TKAS. 



1 The methods of the manufacture of black teas in Japan is essen- 

 tially as follows: 



The leaves are withered by exposure to the sun, fire being used only 



1 Abstracted from Hnlletin Xo. 7, Iin)icri:il < 'iillc-jv ul Agriculture, Tok\ <>. Ki>mal>a. 

 Japan. V. Ko/ai. 



