10 PEKOE TEA. 



culent leaves were the best ; or, as it is stated by 

 them, that " the convoluted bud of the leaf is the 

 best, and other leaves in proportion as least de- 

 veloped." It is obvious, also, that the bud of the 

 leaf, from its natural compactness of form, would 

 require no rolling, or formation into cakes, but 

 was very likely to have been kept in its natural 

 and individual state, as its different appellatives, 

 bird's tongue, ear of corn, grey eye-brows, falcon's 

 talons, and others, sufficiently indicate : and all 

 these names are of ancient as well as of modern 

 use. Any imitation of this tea for purposes of 

 fraud or commercial advantage, would soon lead 

 to a general introduction of the manipulation into 

 leaf, if found a superior method, as is universally 

 acknowledged. 



Nor is there any reason to suppose that these 

 teas were not steamed like the rest, as this custom 

 also prevails in the present day. The Long-csin 

 tea of Che-kiang, and the Lien-czu-sin of Su-chao 

 in Kiang-nan, and the Udsi tea of Japan, are 

 examples of this mode of manipulation. These 

 teas are green teas ; but when the bud of the leaf 

 is roasted and dried agreeably to the method 

 practised in the Bohea country, it is a black tea, 

 and is known under the general denomination of 

 Pekoe tea. 



The processes of chao and 2 0oe lli tna ^ ls i the 

 roasting and drying of the leaves, as at present em- 

 ployed in the manipulation of tea, will be found fully 



