CHAPTER IV 



VARIOUS METHODS OF CULTIVATION AND MANUFACTURE 



WE will now turn our attention to a consideration of 

 the principal facts in connection with tea cultivation 

 in different parts of the world. First of all we will give 

 an account of the 



CHINESE METHODS OF CULTIVATION AND 

 MANUFACTURE 



As is the case in nearly all branches of Chinese agricul- 

 ture, the tea farms are mostly small, each consisting of 

 from four to five acres. Practically every cottager 

 has his own little tea garden, the produce of which sup- 

 plies the wants of his family, and the surplus brings 

 him in a few dollars with which he procures the other 

 necessaries of life. . 



In the green-tea districts of Chekiang picking com- 

 mences about the middle of April. The first crop of 

 leaves consists of the leaf-buds just as they are about to 

 open, and the tea manufactured from the first pickings 

 is of extremely delicate flavour, being held in such high 

 esteem by the natives as to be used chiefly for making 

 presents to friends.' The plucking of the young buds 

 is liable to cause considerable injury to the plants, but, 

 under the influence of the copious showers which gene- 

 rally fall about this time of the year, the plants, if young 

 and vigorous, rapidly put on fresh shoots and leaves. 

 Two or three weeks later the shrubs are ready for the 

 second plucking, which is the most important of the 

 season, and as soon as the plants have again recovered, 



22 



