202 



SCENTING TEAS, 



Chap. X. 



of tea. The "Kweihwa" (^Olea fragrans) is used 

 cliiefly in the northern districts as a scent for a 

 rare and expensive kind of Hyson Pekoe — a tea 

 which forms a most dehcious and refreshing be- 

 verage when taken a la Chinoise without sugar 

 and milk. The quantity of flowers used seemed 

 to me to be very large ; and I made particular 

 inquiries as to whether the teas that are scented 

 were mixed up with large quantities of unscented 

 kinds. The Chinese unhesitatingly affirmed that 

 such was not the case ; but, notwithstanding their 

 assertions, I had some doubt on this point. 



The length of time which teas thus scented 

 retain the scent is most remarkable. It varies, 

 however, with the different sorts. Thus, the Olea 

 fragrans tea will only keep well for one year ; at 

 the end of two years it has either become scent- 

 less, or has a peculiar oily odour which is dis- 

 agreeable. Teas scented with orange-blossoms and 

 with those of the Mo-le will keep well for two or 

 three years, and the Sieu-hing kinds for three or 

 four years. The Aglaia retains the scent longer 

 than any, and is said to preserve well for five or 

 six years. The tea scented with the Sieu-hing is 

 said to be most esteemed by foreigners, although 

 it is put down as second or third rate by the 

 Chinese. 



Scented teas for the foreign market are nearly 

 all made in Canton, and are known to merchants 

 by the names of " Scented Orange Pekoe," and 

 " Scented Caper." They are grown in and near 



