No. 216.] ' 287 , 



should be necessary of so plain a matter of fact, that this compara- 

 tively new Tea had not had time to lose its original fine qualities by 

 age, seeing we drank it as near the time of its being cured as prac- 

 ticable. My argument however availed nothing against deep rooted 

 and full grown prejudice, and my old friend, the Tea dealer, remain- 

 ed of the same opinion still. But time and truth which tread down 

 ignorance and folly prevailed at last, and the Tea drinkers of Eng- 

 land have learned that old Tea is a very different thing from old 

 wine. 



One more testimonial on this point will suffice. 



The Foreign Missionary published in New-York, September, 1847, 

 No. 47, contains an article from an American missionary, giving an 

 account of his journey to the Tea gardens near Ning-po, where 

 green Tea is grown. He remarks that " we drank some green tea 

 in less than thirty-six hours from the time the leaves were plucked 

 from the plant. There is hardly anything so delicious as fresh green 

 Tea drank, as the Chinese always drink it, without sugar or milk. 

 But," he continues, " you must come to China if you wish to taste 

 this luxury, for all green Tea loses much of its flavor by being kept; 

 and the^ne^^ kinds will not bear to be transported across the ocean." 

 This, a late and undeniable authority, is sufficient I trust to establish 

 the facts for which I contend, that we shall never have the finest 

 qualities of Tea until we cultivate them ourselves, and negative the 

 opinion that we must make a voyage to China for a cup of good tea. 



Considering the dry atmosphere, air, and hot summer's sun with 

 which we are favored, I apprehend we cannot have any occasion for 

 Jireing the Tea Leaf at all. But a judicious system of sun drying 

 is all that can be required in this country in fine weather. In foul 

 weather and a pressure of work, an air stove, easily constructed, 

 would be a cheap, cleanly, and I think effectual method of curing 

 the leaf. 



The manipulations of the leaves, whether old or young, can be of 

 no use except for a disguise. The quality of the Tea cannot be 

 changed by changing the shape of the leaf, abundantly evidenced by 

 its resuming its original shape by infusion in boiling water. I can- 

 not help thinking therefore, that all this studious pr^aration aside 

 from drying, is entirely adapted to the eye, and by long continued 

 custom the thing becomes in some degree necessary' to meet the 



