Cuar. XI] THE TEA-PLANT OF CHINA. 197 
CHAP. XI. 
THE TEA-PLANT OF CHINA. — THE SPECIES FOUND IN THE GREEN 
AND BLACK TEA DISTRICTS. — BEST SITUATION FOR TEA PLAN~ 
N 
TATIONS. — REMARKS ON THEIR MANAGEMENT. — SEASONS, 
AND METHOD, OF GATHERING THE LEAVES. — 
OF TEA. — COTTAGES AMONGST THE TEA HILLS. — FURNACES 
AND DRYING PANS. — FIRST APPLICATION OF HEAT.— ROLLING 
PROCESS. — EXPOSURE OF THE LEAVES TO THE AIR. —- SECOND 
HEATING.— LENGTH OF TIME REQUIRED. — TWO KINDS OF TEA. 
— DIFFERENCE IN THE MANUFACTURE OF EACH. — SELECT~ 
ING AND PACKING TEAS. — APPEARANCE AND COLOUR OF 
THE LEAF,— PECULIAR TASTE OF FOREIGNERS FOR DYED 
PREPARING EACH. — CAUSE OF THEIR DIFFERENCE IN COLOUR. 
—FLOWERS USED IN SCENTING THE FINER TEAS. — SIR JOHN 
FRANCIS DAVIS’S REMARKS ON DIFFERENT KINDS OF TEAS SOLD 
AT CANTON. 
TuerE are few subjects connected with the vege- 
table kingdom which have attracted such a large 
share of public notice as the tea-plant of China. 
Its cultivation on the Chinese hills, the particular 
species or variety which produces the black and 
green teas of commerce, and the method of prepar- 
ing the leaves, have always been objects of peculiar 
interest. The jealousy of the Chinese government, 
in former times, prevented foreigners from visiting 
0 3 a 
