164 THE SCENTING OF TEA. 



or three methods of performing this process. The 

 Sonchy or Caper teas, the Tet Siong, and other teas 

 of the cowslip flavour, are also scented with the 

 Chu Lan flower (Chloranthus inconspicuus). 



After gathering, the flowers are separated from 

 the stalks as before, when some people dry them in 

 the sun ; but the best mode is to dry them in a 

 Poey Long over a slow Are, taking care not to 

 change the yellow colour of the petals. When 

 dried, they are put aside to cool, and are afterwards 

 reduced to a powder. If this powder, the scent of 

 which is very powerful, be sprinkled over the leaves 

 previously to the last or two last roa stings and roll- 

 ings in the process of Poey, the tea will be highly 

 scented : but this is an expensive mode on account 

 of the additional quantity of flowers required, and 

 therefore is seldom practised. The usual mode is by 

 sprinkling a small quantity of this powder over the 

 tea during the last process of Poey, which takes 

 place previously to packing. A small white 

 powder, frequently found in black teas of the caper 

 flavour, cannot have escaped the observation of the 

 tea-dealers in England : this powder is that of the 

 Chu Lan flower, whose colour has been changed to 

 white in the process of Poey. 



There is another scented tea, of excellent flavour, 

 which is made in small quantities, and occasionally 

 sent to foreigners as presents. This is a Souchong 

 tea, scented with the flower of the Pac Sheem 

 (Gardenia florida). 



