Cuar. XI.] FLOWERS USED FOR SCENTING TEAS. 219 
should our tastes change and lead us to prefer more 
glaring tints ! 
There are several different kinds of scented 
flowers, which are grown in particular districts, 
for the purpose of mixing with and perfuming the 
tea. Amongst these I may mention the following: — 
Olea fragrans, Chloranthus inconspicuus, Aglaia 
odorata, &c. I believe these flowers are dried 
by themselves, and afterwards mixed with the 
teas. 
* In order to give the reader some idea of the different sorts 
of teas manufactured for the European and American markets, 
I cannot do better than quote some excellent remarks on this 
subject, by Sir John Francis Davis, in his work, “The Chi- 
nese : ”—1 
“ As tea has always held so principal a place in our inter- 
course with China, it requires some particular consideration as 
an article of commerce. We have seen before, that the fineness 
and dearness of tea are determined by the tenderness and 
smallness of the leaf when picked. The various descriptions of 
the Black diminish in quality and value as they are gathered 
later in the season, until they reach the lowest kind, called by 
us Bohea, and by the Chinese (Ta-cha), ‘large tea’ on ac- 
count of the maturity and size of the leaves. The early leaf- 
buds in spring, being covered with a white silky down, are 
gathered to make Pekoe, which is a corruption of the Canton 
name Pak-ho, ‘white down.’ A few days’ longer growth 
produce what is here styled ‘ black-leaved pekoe.’ The more 
fleshy and matured leaves constitute Souchong; as they grow 
larger and coarser they form Congou; and the last and latest 
picking is Bohea. The tea-farmers, who are small proprietors 
or cultivators, give the tea a rough preparation, and then take 
it to the contractors, whose business it is to adapt its farther 
1 Charles Knight and Co., Ludgate Street, 1840. 
