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call it Poncul-tcha. The smallest in this form is well known under the 
name of Gunpowder Tea* 
The first gathering is reckoned fat or oily, the second less so, the third hardly at all so, yet the 
leaves look young. The first gathering is from about the middle of April to the end of May ; the 
second from about the middle of June to the middle of July; the third from about the beginning of 
August to the latter end of September. Tea is never gathered in winter. The first gathering or 
leaf, when brought to Canton, commonly stands the merchants in 
ill tales (a tale is 6 shillings and 8 pence) the pecuL 
the 2d 11 or less, 
the 3d Q-- 
The method of curing Bohea tea of these three growths is, according to Chow-qua, thus: 
When the leaves are gathered, they are put into large flat baskets to dry, and these are put on 
shelves or planks, in the air or wind, or in the sun, if not too intense, from morning until noon, 
at which time the leaves begin to throw out a smell; then they are tatched. This is done by 
throwing each time about half a catty of leaves into the tatche, and stirring them quick with the 
hand twice, the tatche being very hot, and then taking them out with a small short broom, if the 
hand is not sufficient. When taken out, the leaves are again put into the large flat baskets, and 
there rubbed by men’s hands to roll them; after which they are tatched in larger quantities, and over 
a cooler or slower fire, and then put into baskets over a charcoal fire, as is practised on some occasions 
at Canton. When the tea is fired enough, which a person of skill directs, it is spread on a table, and 
picked and separated from the too large leaves, yellow leaves, unrolled, broken, or bad leaves. 
Youngshaw says, Bohea tea is gathered, sunned in baskets, rolled with the hand, and then tatched, 
which completes it. 
Another says it is gathered, then put in sieves or baskets, about a catty in each, and these are put 
in the air till the leaves wither or give, after which they are put into a close place out of the air, to 
prevent their growing red, until the evening, or for some hours; the smell then comes out of them. 
They are after this tatched a little, then rolled, and then tatched again; and about half a catty is 
tatched at one time. —Asiatic Researches. 
* There are also other teas. 
Ho-pjing tea is so called from the country where it grows, which is twelve easy days journey 
from Canton. This tea is cured after the manner of bohea, only in a more careless or slovenly way, 
on account of its little value, and with wood instead of charcoal fire, which is not so proper, and 
adds to the naturally bad smell the tea has from the soil where it grows. 
Leoo-ching (or Lootsia ), the name of a place eight days journey from Canton: it may produce 
about looo peculs of tea in a year. This tea is cured as bohea, or as green, as the market requires, 
but is most commonly made to imitate single, which suits it best. 
Honan tea grows opposite to Canton; it is cured in April or May for the Canton market, that 
is, for the use of the inhabitants of Canton, especially the women, and not for foreigners. There 
is but little ot it, about 200 peculs. The worst sort of it remains flat, and looks vellow: it is 
tatched once to dry it, but not rolled, and is worth three candarines the catty. The best sort 
is tatched once, and rolled with the hand, and tatched again; it is worth twelve candarines the 
catty. Inese teas are not, like the bohea, after they are tatched, put over a charcoal fire. The 
water of Honan tea is reddish. 
Ankoy tea is so called from the country that produces it, which is about twenty-four days 
journey from Canton. When gathered the leaves are put into flat baskets to dry like the bohea; 
they are then tatched, and afterwards rubbed with hands and feet to roll them, then put in the 
sun to dry, and sold for three or four candarines the catty. If this tea is intended for Europeans 
it is packed in large baskets, like bohea baskets, and those are heated by a charcoal fire in a hot- 
louse, as is often practised in Canton. Bohea tea is sometimes sent to Ankoy, to be there mixed 
with that country tea, and then forwarded to Canton. 
Ihe worst sort of Ankoy is not tatched; but Ankoy Congo, as it is called, is cured with care 
