XVI CONTENTS. 



of these differences — Soil the most suitable — Analysis of 

 tea soils from China and Japan - - Page 40 



CHAP. IV. 



Culture — Accounts given in Chinese works — By European 

 missionaries — Plantations seen by Mr. Gordon at Amoy — 

 Cultivation of green tea different from black — Mode prac- 

 tised in Japan — In Java 78 



CHAP. V. 



Time of gathering — Three gatherings — Difference of quality 

 of the gatherings — Only young succulent leaves fit for tea 

 — Mode at Java - - - - 91 



CHAP. VI. 



Manipulation previously to roasting — Mode described by a 

 Chinese — Exposure or non-exposure to sun — Expedi- 

 ents adopted in rainy weather — Description of the several 

 processes — Fragrance, none in fresh leaves — Developed by 

 manipulation — Personal observation of the several processes 



— Redness of the leaf - 103 



CHAP. VII. 



Roasting and final drying of the leaves — Two processes — 

 Roasting vessels and stoves described — Mode of roasting 



— Mode of rolling — Process of Ta-ching — Final drying 



— Stoves and instruments used — Mode of drying — Markets 

 established — Packing of the tea at the village of Sing-csun 

 — Remarks on the processes of manipulation — Variations in 

 the mode of manipulation — Observations on the modes 

 described by Mr. Fortune — Some teas wholly manipulated in 

 the sun — Experiments on this mode, and deductions there- 

 from -'---. 120 



CHAP. VIII. 



Manipulation of Pekoe, Caper, Nao-csee, and Long-csin teas — 

 The scenting of tea — Bohca tea — Originally brought from 



