Mav 1907.] 



285 



Edible Products. 



There is no doubt in scientific minds but that the China plant came brginally 

 from the hill countries between China and India proper, from whence, to this day, 

 the finest and purest seed is imported after being gathered by the wild aborigines in 

 the primeval jungles. The " hybrid " plant, which is the product of the China plant 

 fertilized with the pollen of the indigenous variety (or vice versa), shows the ease 

 with which the tea-plant can deteriorate, and quite explains the feasibility of the 

 China bush tracing its ancestry back to the indigenous one of Assam, Manipuri and 

 adjacent parts. The question is when did it emigrate ? Tradition dates the 

 interesting exodus back to the days of Noah or say 3,000 years and more before 

 Christ. The credit of its discovery and utilisation is ascribed to Shing Ning, the 

 father of Chinese agriculture, who is said to have planted the first tea garden. 

 Confucius inferred to tea a couple of thousands of years before Christ, and so recent 

 a luminary as Lo-yu touched on the topic a trifle of 2,686 years ago. I am indebted 

 for these historical particulars to an interesting anonymous brochure, published in 

 1866, and entitled " Tea and Tea Blending." 



Come to more modern times we find it recorded that the poorest lands in 

 China were given up to tea planting, from whence originated the idea, acted on in 

 starting the industry in India, that tea throve best on the sides of precipices ! The 

 reason why it was relegated to the hungriest soils was because it is a hardy plant 

 that will grow almost any where, and the thrifty Cliianman kept his best land for 

 his rice and grain crops. But the better soil you plant tea in the better the 

 result will be. 



There are three " pickings " in China. The first crop is gathered in April 

 and May, the second in June and July, and the third in the autumn. The chief 

 centres for the collection and export of the product are Hankow and Shanghai in the 

 north, Poo ChooFoo in the centre, and Canton in the south. The first two supply 

 black leaf Congous and Monings, and from their geographical position are calculated 

 to produce the best quality teas. From Foo Choo Foo come the red leaf Congous 

 and the Kaisows, and from Canton the " new makes " or province leaf Congous. 



There are eight classes of Monings, viz. : — 



1. Kintucks— delicate flavour, choice, strong, reddish infusion. 



2. Keemums — Much as above ; thick, rich liquour and rich aroma. 



3. Kiukangs— Fragrant and flavoury, but lack body. 



4. Ning Choivs— The backbone of Moning blends. 



5. Kutoaus— Short rusty leaf, with tip ; intense strength, keeps badly ; goes 

 "miuty " or "herby." 



6. Oonfaas— Marked tarry or smoky flavour— poor looking; nevertheless 

 much prized by some blenders. 



7. Oopacks— Grown near Hankow — out of flavour. 



8. Shantums— Lowest kind of Moning— poor stuff.— Tea and Coffee Journal. 



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