THEA. THE TEA PLANT. 
Class XIII. POLYANDRIA. Order III. TRIGYNIA. 
Natural Order, TERNSTRCEMIACE-iE. THE CAMELLIsE TRIBE. 
Fig. a, Represents the back of a flower. 6, A seed-vessel containing seeds. 
c, The seed which yields an oil, which in some parts is used as sauce to food. 
The a (altered from Tcha the Chinese name for Tea.) All the different kinds of teas brought to this country 
from China are the produce of Thea Viridis, and the whole differences depend upon soil and climate, and 
the different ages and periods at which the leaves are gathered, and different modes of drying. Dr. Lettsom 
observes, that a green tea planted in the Bohea tea country will produce Bohea Tea, and on the contrary 
that a plant brought from the Bohea tea country, planted in the green tea country will produce green tea. 
The plant loves to grow in valleys, at the foot of mountains, and upon the banks of rivers, where it enjoys 
a southern exposure to the sun, though it endures considerable variations of heat and cold, as it flourishes in 
the northern clime of Pekin, as well as about Canton, and it is observed, that the degree of cold is as severe in 
winter as some of the southern parts of Europe. However, the best tea grows in a mild temperate climate, 
the country about Nankin producing better tea than either Pekin or Canton. In Japan the tea is planted 
round the borders of fields without regard to soil or situation, but as the Chinese export great quantities, they 
plant whole fields with it. The plants are raised from seeds sown where they are to remain. Three or more 
are dropped into a hole four or five inches deep; these come up without any further trouble, and require little 
culture, except that of removing weeds. The leaves are not collected from the cultivated plants until they 
are three years old, and after growing nine or ten years they are cut down, in order that the young shoots 
that will then rise, may afford a greater supply of leaves. The best time to gather the leaves is while they 
are small, young, and juicy. The first gathering of tea-leaves, according to Kampfer, commences about the 
latter end of February, when the leaves are young, and unexpanded. The second collection is made about 
the beginning of April, and the third in June. The first collection, which only consists of fine tender leaves, 
is most esteemed, and is called Imperial Tea. The second is called Tootsjaa, or Chinese Tea, because it is 
infused and drunk after the Chinese manner. The last, which is the coarsest and cheapest, is drunk by the 
lower class of people. 
Besides the three kinds of tea here noticed, it may be observed, that by sorting these, the varieties 
of tea become still further multiplied. The tea trees that yield often the finest leaves grow on the steep 
declivities of hills, where it is dangerous, and in some cases impracticable to collect them. The Chinese are 
said to vanquish this difficulty by a singular contrivance. The large monkies which inhabit these cliffs are 
irritated, and in revenge they break off the branches and throw them down, so that the leaves are thus ob- 
tained. The leaves should be dried as soon as possible after they are gathered. The building, or drying- 
houses, contain from five to ten, or twenty small furnaces, about three feet high, each having at the top a 
large flat iron pan. There is also a long low table, covered with mats, on which the leaves are laid and 
rolled by workmen, who sit round it; the iron pan being heated to a certain degree, a few pounds of fresh 
gathered leaves are put upon it ; the fresh and juicy leaves creak when they touch the pan, and it is the 
business of the operator to shift them as quick as possible with his bare hands, till they become too hot to 
be easily endured. At this instant the leaves are taken off with a kind of shovel, like a fan, and thrown on 
the mats before the rollers, who, taking small quantities at a time, roll them in the palms of their hands in 
one direction, while others are fanning them that they may cool the more speedily, and retain their curl the 
longer. This process is repeated two or three times, or oftener, before the tea is put into the stores, in 
order that all the moisture of the leaves may be thoroughly dissipated, and their curl more completely pre- 
served. On every repetition the pan is less heated, and the operation performed more slowly and cautiously. 
The tea is then separated into the different kinds, and deposited in the store for domestic use or exporta- 
tion. The country people cure their tea leaves in earthen kettles, which answer every necessary purpose 
at less trouble and expense than the process described above, and they are thus enabled to sell it cheaper. 
After the tea has been kept for some months, it is taken out of the vessels in which it was stored, and dried 
again over a very gentle fire, that it may be deprived of any humidity which remained, or it might have 
since contracted. That which is brought down to Canton undergoes a second roasting, winnowing, packing, 
&c. from whence it is sent to Europe. 
The Chinese know nothing of Imperial Tea, Flower of Tea, and many other names which in Europe 
serve to distinguish the goodness and the price of tea, but besides the common tea they distinguish tw® 
