160 LONG-CSIN TEA. 



the poey long. It is further said, that when the 

 leaves are old and coarse a little liquid starch made 

 of rice is used to make them adhere together. For 

 the manner of scenting these teas, see the article 

 on " Scenting." 



THE LONG-TUON AND NAO-CSEE TEAS. 



The Long-tuon tea sometimes called Long-yen, 

 is a tea made into small balls about the size of a 

 nutmeg. It is made somewhat in the above man- 

 ner, and also that which is formed into little 

 bundles like fagots (Nao-csee). After the last 

 process of chao, the leaves are rolled between the 

 fingers and thumb into the size required for the 

 ball, and the ball is screwed up in a piece of paper. 

 The leaves of the fagot tea are stretched out and 

 tied at the two ends into a bundle. In this state 

 both teas are placed in the poey long to dry, 

 care being taken to turn them occasionally, and to 

 remove the paper from the balls when the leaves 

 are sufficiently dry to admit of it. 



LONG-CSIN TEA. 



This is a description of tea to which we must 

 devote a few words. It is a green tea, and con- 

 sists of the bud of the leaf like Pekoe tea. It is 

 made in Kiangnan and Chekiang, and is occa- 

 sionally used by the high officers of the govern- 

 ment on visits of ceremony. It was sometimes 



