60 CULTIVATION AND PREPARATION. 



and Black teas. It was claimed at one time that the 

 former were prepared exclusively from the species 

 botanically termed Thea Viridis, and the latter came 

 from Thea Bohea. It was also stated that the difference 

 in color was due to a variation in the soil, climate and 

 methods of cultivation, and again that Black teas were 

 prepared only from plants grown on hilly sites, and Green 

 teas solely from those cultivated on the plains in a soil 

 enriched by manure. These botanical names and 

 groundless conjectures have for a long time misled the 

 public, later and more careful investigation fully dis- 

 proving such erroneous impressions. But while it is now 

 admitted that the greater portion of the respective com- 

 mercial varieties known as Green and Black teas are pre- 

 pared from the corresponding botanical species in their 

 respective districts, it is more from custom, convenience 

 or demand than from any other cause. The manu- 

 facturers cater to the latter, the workmen also preferring 

 to make that kind best with which they have the most 

 experience. Chinese tea men now admitting that both 

 kinds are prepared at the will or pleasure of the manu- 

 facturers in the Black and Green tea districts. At Canton 

 and other treaty ports in China it is an open secret that 

 both varieties are prepared from either species according 

 to the demand, the difference in color being entirely due 

 to the different methods of preparation from the first 

 stage. In the 



PREPARATION OF GREEN TEAS. 



When the leaves are brought in from the gardens, 

 they are spread out thinly on flat bamboo trays, where 

 they are allowed to remain exposed from one to two 

 hours, in order to evaporate any superfluous moistures, 



