876 FOODS AND FOOD ADULTERANTS. 
each of the different kinds of tea as classified according to the age of 
the leaf. 
W.Scuote. de. 
Fia. 27.—a, Flowery Pekoe; b, Orange Pekoe; c, Pekoc; d, Souchong Ist; e, Sou- 
chong 2nd; /f, Congou.—a, b (when mixed together), Pekoe; a, b, c, d, e (when 
mixed together), Pekoe Souchong. 
If there be another leaf below f, and it be taken, it is named and would make 
Bohea. 
Each of these leaves was first a flowery Pekoe leaf (a), it then became J, then e, 
and so on. . 
At the base of the leaves ¢, d, ec, f, exist buds 1, 2, 3, 4, from which new shoots 
spring. 
METHODS OF MANUFACTURE. 
The methods of preparing teas differ in the different cowitries in 
which this commodity is grown. In India the manufacturing processes 
are very much simplified, and the greater portion, if not all the work, 
is accomplished by machinery; thus the leaves only come in contact 
with the hands of the laborers in picking. 
4 BLACK TEAS. 
'The methods of the manufacture of black teas in Japan is essen- 
tially as follows: ? 
The leaves are withered by exposure to the sun, fire being used only 
' Abstracted from Bulletin No. 7, Imperial College ef Agriculture, Tokyo, Komaba, 
Japan. Y. Kozai. 
