120 POPULAR ECONOMIC BOTANY. 



linder, and over a much slower fire undergo the final drying, 

 by which they become black and crisp. This process is 

 sometimes slightly varied according to circumstances. 



The principal varieties of Black Tea are Bohea ( Vo-he in 

 Chinese); Congou {Cong-fou) ; Souchong (Se-ou-chong) ; 

 Pekoe (Pe-kow) ; and Caper, which is in little hard rounded 

 masses, consisting of the very fine dust of the other varieties, 

 made up with gum: it is a high-priced tea, though really 

 not of superior quality. 



Green Tea does not undergo the process of fermentation 

 or heating ; on the contrary, the leaves are at once submitted 

 to a high temperature in pans, called hws, placed over 

 charcoal fires ; they are taken off from time to time, and 

 the twisters manipulate the leaves with their fingers, rolling 

 them up, whilst still flaccid with the contained moisture. 

 When over the fire they are constantly and briskly stirred, 

 and the rising steam is blown or fanned away. 



The principal varieties of Green Tea are Hyson Tea 

 [Te-chune, or first crop), Hyson Skin, Twankay, Imperial, 

 and Gunpowder. 



Some of the teas, both black and green, have a fine 

 cowslip odour, which is produced by mixing the small dried 

 flowers of the sweet-scented olive {Oka fragrans) . 



