208 GROWTH of T E A. 
than in the common copper veftels we ufe for boiling our food, 
I will not undertake to determine ; obferving however, that we 
hold it pernicious to boil water in copper not tinn’d, and, 
in fpite of cuftom, many prefer veftels of caft-iron to tinn’d 
copper. This ufe of the torch, accounts for the vulgar opi- 
nion, that all tea is dried in the fun on copper plates ; from 
whence it has been concluded, that it derives a corrofive qua- 
lity. 
The Chinese drink very little common green tea themfelves, 
and may therefore take the more liberty with Europeans. They 
are fure that the firft concern of the English is what is fashi- 
onable. Tho’ I lay no ftrefs on this point, I fee no reafon 
why, in a free country, people of fashion, may not deftroy 
themfelves in a slow manner with tea, as the common people 
take a more expeditious way to poifon themfelves with tea 
and gin. Adieu. I am yours, &c. 
P. S. The information I have given you, is from the bed 
living witnefs, who had never read du halde’s hiftory of 
china, more than myfelf : but fince writing my letter, I have 
perufed what this writer fays about tea. He is confidered by 
far the moft to be depended on, and is, I apprehend, a faithful 
author : you will therefore the more eafily difcover the weight 
of the authority from whence I had my information previous 
to my reading this account. 
“ Among fhrubs,” fays he, “ that of tea ought to be placed in 
the firft rank : the name of tea is derived to us from the cor- 
rupt pronunciation of two cities in the province of fo-kien ; in 
the reft of the empire it is called tcha. 
4 
