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The manner of gathering and preparing the leaves, as practised in Japan, 
is fully described by Kempfer , an author on whom we may safely depend; 
and as far as our information reaches, his account is in great measure 
the method used by the Chinese. 
The leaves are gathered carefully one by one, and each person is able 
thus to collect from four to ten or fifteen pounds in one day. The first 
gathering commences about the end of our February or beginning of March, 
when the leaves are young and tender: they are called Ficki Tsjaa, or 
powdered Tea, because they are pulverised and sipped in hot water: they 
are disposed of to princes and rich people only; and hence this kind is called 
Imperial Tea. 
A similar sort is called Udsi Tsjaa , and Tacke Sacki Tsjaa , from the 
place where it grows. Peculiar care and nicety are observed in gathering 
these leaves. 
The second collection is made at the end of March or beginning of April. 
This is called Tootsjaa , or Chinese Tea, because it is infused and drunk after 
the Chinese manner. 
The third gathering is made in June, when the leaves are full grown. 
This is called Ban Tsjaa ; it is the coarsest, and is chiefly consumed by the 
lower class of people. By sorting these, several other varieties are 
produced. 
The most esteemed tea of Japan, according to Kempfer, grows in the 
environs of the small town of Udsi , situated in the neighbourhood of the 
sea. In that district is a celebrated mountain, which is entirely employed 
for the cultivation of that used by the emperor. This mountain, which has 
a beautiful and picturesque appearance, is surrounded by a broad ditch, to 
prevent men and animals from having any access to it. The plantations are 
laid out by the line, arranged in a manner exceedingly agreeable to the eye, 
and the shrubs are washed and cleaned every day. While the leaves are 
collecting, the men employed in that operation bathe two or three times 
like good bohea or congo: this sort is generally packed in small chests. There is also Anhoy- 
peka ; but the smell of all these teas is much inferior to those of the bohea country. However, 
Ankoy-congo of the first sort is generally dearer at Canton than the inferior growths ot bohea. 
As tatching the tea makes it sweat, as the Chinese term it, or throw out an oil, the tatche 
in time becomes dirty, and must be washed. 
If bohea is tatched only twice, it will be reckoned slovenly cured, and the water of the tea 
will not be green, but yellow; so that fine bohea tea must be cured as congo , the coarse is 
not so much regarded.— Asiatic Researches. 
4 P 
