366 
TMf TROPICAL AGRICULTURIST. 
[November 2, 1891, 
and Ceylon Teaa, which yield fo iniioh Tannin and are 
sr injuriona to the system ; and if the proeeiit genera- 
tion would drink th'S Cliina Tea — without creom or 
sngar— they would appreciate tho-e praisea of “ old 
faebioned” Tea as sung by their graudmothere, nod at 
the same time bo free from dyspepsia. 
Alter this false rubbish Mr. Cranston goon mad and 
raves thus ; — 
It is not so much a question that Olrioa Tea has fallen 
off in quality (not quantity) aa that the pub'io taste 
has bocomo demoralised and vitiated by In lio' ing in 
and buying upon the foitti of lying ndvortisenu nts ; for 
instance, that deliberate falsehood which reads, ‘'Hxtra 
Choicest Indian and Oeylou lilend. 1/7 per pound. The 
finest the worhl can produce. Direct from the Tea 
Gardens to the Teapot."' 
We prove tho falsehood by olli ring onr own Blend 
of Indian, Ceylon and China. Tea at 1'6, which we 
guarantoo to bo of finer flavour and quality, and more 
refreshing to Ihe aystem. 
We chnneugethia uusornpiiIouB Advertiser tooontra- 
diet — if ho dare — our statement that the greater por- 
tion of tlio Tea he Sells is no/ grown upon his own 
estates, but is bough! at I’ublio Auction on the London 
market. 
lie pays large salaries to bnyers and assistants, and 
high rents forofSoes and atoros, while we pay notono 
penny beyond a bare commission on public stile prices, 
and we believe our cost price is considerably lower 
than bis. 
Wo have tho cream of the market to self ct from, ami 
we sell at one half the prnjit exaeted by firms iu fjon- 
don, Ediubnrgh and Glasgow who make the loudest 
preteusions under cover of that uuicli abused phrase 
“ Wholesale Rstes.” Thiroforo, our Teas defy such 
competition. 
Note our Prices for Mild aud ReiVeshiug Bleuds of 
Indian, Ceylon and China Teas. 
Vi 1/3, l/G, 1/9, 2/, 2/3, 2/l‘> per lb. and npwsriia. 
Pare Darjeeling . . . . I/U, 9/3, 8/ and S/.'i. 
Pure Ceylon .. .. 1/6, 1/9, 2/3 and 2/1!, 
Pure China .. J/6, 2/3 and 2/9. 
Our readers will notice that this man assigns a 
position (0 Coylon tea below China, tho reason, 
probably, wo may with no lack of charity guess to 
be, that his rival is interested in Coylon lea. 

IN A TEA WAREHOUSE. 
A VIOE-REGAD VISIT. 
A vice. regal party, oonsiiting of the Governor aud 
Lady Jeraey, accompanied by Captain Cholniondeley, 
one of the aides-de-camp, paid a visit yesterday to 
the warehonse of Messrs. James Inglis * Co,, tea mo.-- 
raerchants, in Doan’s-plnee. Received at the doer 
by Mr. Inglis, M.P., the party proceeded upstairs to 
the salerooms and where a tea plant was to bo seen, 
whore the centre table and the walls were covered 
with photographs showing every process through 
which the plant goes, from the primary cultivation 
to the gathering and ferraentnlion and packing of 
tho leaf. Nearly every variety of tea was on view 
here. 1 hero were lent woolen p.vokages from Java, 
the stronger teak wood and mangos wood, and lead- 
lined packages from Ceylon and India, and the natty 
caned package.s from Chioa aud Japan. A well-grown 
specimen of hybrid lea from Mr. Inglis' own Indian 
con«ervatory was on the table. Mr. Inglis himself 
acted as gnide, and displayed a number of exeellent 
photographs, showing the Biiocessivo stagna of tho 
growths, picking and mannfacture of tlio plan*. 
Lady Jersey expressed some surptise at hearing that 
tea had lo be fermented before it is of any value as 
a marketable commodity. 
“The fact is not generally known,” says Mr. Inglis, 
“but it is so novoilhelesB. Toa lias always to bo fer- 
meoted before it is any good. Tlion it is bruised, 
rolled by maebirery, then sep /rated into different 
grades and afterwards packid.” • 
‘ But there is a dilfiriiuo between Iho number of 
pickings as regards India aud Thiiia tea, is lliero 
not?” asks Lord Jeraey, as be lak s a baiidful from 
a chest and buries his nn.sD in it. 
“A marked difference,’' replies tho indefatigable 
guide. ‘‘ In China there are enly about three pickings 
a yiar. They are known as the first, fonoiid and third 
crop. But owing to the. more scientific melhcd of 
cultiya'.ion in India and Ceylon aud thf' system of 
pruning aud mauurlog which is adopted eome gardens 
there give acually from 12 to 16 pickiuss per aumim. 
These picitiegs are known as flnslies, and at tho 
auiiiial sorting up of the garden all coarse and de- 
csyid wood is primed out. Indeed tho knife is om- 
ployed most ruthlessly to stiuiiilato as far as possible 
the growt.h of the fresh ye.ung wood, from which tho 
finest kinds of t/ a are taken.” 
“But how do you git tb'S remarkably £85 a pound 
tea which we have beard something of lately "i”’ asks 
tho Governor. 
” Tfco lopnrtod high price is prolably a trade ad- 
vortiioment,” says the pilot. “ It is altogether ex- 
cessive, entirely btyoud the rial value of tho article. 
Still, it is (xtrciuely expensive for all that. Now 
look at this living plant In re,” he continues, taking the 
growing arliolo linm the table. “Just at tlio top 
IS this small de licate leaf, Theao leaves are called 
the tippy buds. If you closely txamiue them you 
will notice that they are covered with a fine delicate 
haiiy growth much like that which we fhid on a 
buttei lly’s wings. These arc scattered through a mass 
of con: .non lea, and tho value of the tea itself is 
calculated aeoording to tho proportion of tip which 
it contains. A very tippy toa gives a greater 
flavor and commands a much higher price than 
ton destitute of the lip. How do you select 
tho ^ tip from the olher leaf*/ In this way. 
A p.eco of flue tiaiinel is spread on a luiiss of tea. 
The hairy littlo golden tips stick to it, and if the 
proooss bo continuod a largo qiint.tity of pure tip can 
be separated from the common article. In lli'i s way 
the very liiiest samples oi golden tip can be procured. 
It i.t no doubt this which has gained the fabumus 
prices which are said to linve recently hoeu ohtainod 
in Loiidou.” 
“What varieties are thire of tea?” irquived 
Ladv Jersey. 
*‘ B. koe is the flue tip. Souchong is the large loaf 
further down the stem and Congou is tho leathery, 
woody liiif. Oongoii is the syi ouym for tho people’s 
tei. It is the tea druok by the coinmori people. 
I’ekoB .Sdiclong is a inixLii'o of the very flue with 
the ordiiiaiy haf, nnd Oolong, Kooloo ard other well- 
known vnrjetiis tike their names fri m p culiaritii-s 
of mamifactnre or from tho naine.s of tlio district iu 
which they are g/own. I’aniong, Siieykut Saryuno, 
Darjeeling. As sin and Hjthet" — niul as he ran off 
th 8 I’fi. of jaw- iestrojiiig lamts the guide pointed 
,0 the samples atouutl the mlsriom — ''are all names 
derived from the district whore the plant hs cul- 
tivated. The b'oociiosr distiiot produces tlie largest 
quantity ot teas iu uso in Australasia. The grerii 
teas arc useti in Aiuorica, they coaie prlii«ipally f’oni 
Japan, Kormesa anti Food-ow. Fiom Ilaiikoiv iho 
black leaf tcuH ktjowo hh the Moiiingn to IiOGihm 
and |{.U8aia. In (/juioa aud Itacao, which are fouthern 
pGrts, tho crop ripeiis fully six months eirlter than 
it does in tho luoro noitUern JatitudtM, and the teas 
which Qomu thouco are known an tlio *ncw niakus.* 
The bulk of the scent^d teas ure procured from 
the S'ini© locfilitiep. The Hong Mop, a flowery tun, 
is obtained hum Cantuu. What is knowu us tho 
Bcent in rtaily an arlido loroign to tho t»a plant 
altogethpr. It is goiierally mule from the very 
delicately-scentcd JasminHCunsi Saintao. By Clhiuamon 
it is called Pe-oo. It is simply the powder of tho 
• Our good friend Mr. Inglis did wo, foil cer- 
tain, give the sequence as ipp^-oaented ihe reporter, 
hut put the lolling and bruising before what is unfor- 
tunately called fermentation. — K d. V’. J, 
