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There is a sort called lin-kisam , with narrow rough leaves. It is seldom 
used alone, but mixed with other kinds: by adding it to Congo , the Chinese 
sometimes make a kind of Pekoe Tea/ 
■4. Pekao, pecko or pekoe, by the Chinese called hcick-ho or pack-ho. It 
is known by having the appearance of small white flowers intermixed with 
it.f 
5. Common Bohea , or Black Tea, called moji or mo-ee by the Chinese, 
consists of leaves of one colour, a brownish green.j The best is named 
tao-kyonn. An inferior kind is called An-kai, from a place of that name. 
Besides these, Tea, both Bohea and Green, is sometimes imported in 
balls, from two ounces to the size of a nutmeg and of peas. The Chinese 
* Lintsessin seems to be made from very young leaves rolled up, and stalks of the tree; the 
leaves are gathered before they are full blown. This tea is never tatched, but only fired. Were the 
leaves suffered to remain on the trees until they were blown* they might be cured as peko, if longer* 
as congo and bohea. This tea is in no esteem with the Chinese; it is only cured to please the sight; 
the leaves are gathered too young to have any flavour.— Asiatic Researches. 
f Peko, a tea which we import for Sweden and Denmark, is made from the leaves of trees three 
3 ^ears old, and from the tenderest of them, gathered just after they have been in bloom, when the small 
leaves that grow between the two first that have appeared, and which altogether make a sprig, are 
downy and white, and resemble young hair or down. Trees of four, five, and six years old may 
still make peko; but after that they degenerate into bohea if they grow on the plains, and into congo 
if they grow on the hills.-— Asiatic Researches. 
J Chow-qua says, that Bohea may be cured as Hyson , and Hyson as Bohea, and so of all other 
sorts; but that experience has shown, the teas are best cured as suits the qualities they have from the 
soils where they grow; so that bohea will make bad hyson, and hyson, though very dear in the 
country where it grows, bad bohea. However, in the province of Tokyen , which is called the Bohea 
province, there has since a few years some tea been made after the Hyson manner, which has been 
sold at Canton as such. 
The Bohea country, in the province of Tokyen , is very hilly , and since some years greatly 
enlarged; the length of it is four or five days’ journey, or as much again as it formerly was. The 
extent of the soil that produces the best bohea tea is not more than 40 li, or about 12 miles; in 
circumference it is from 100 to 120 li. Not only the hills in this country are planted with tea trees, 
but the valleys also; the hills, however, are reckoned to produce the best tea; on them grow Congo, 
Peko, and Souchong, in the valleys or flat parts of the country Bohea. As to the true Souchong, 
the whole place does not yield three peculs; Youngshaw says, not more than three catties. The 
value of it on the spot is 1 § or two tales the catty, about ten or twelve shillings the pound. What 
is sold to Europeans for Souchong is only the first sort of Congo, and the Congo they buy is only 
the first sort of Bohea. Upon a hill planted with tea trees, one only shall produce leaves good 
enough to be called Souchong, and of those only the best and youngest are taken; the others make 
Congo of the several sorts, and Bohea. 
There are four or five gatherings of Bohea tea in a year, according to the demand there is for it, 
but three, or at most four gatherings are reckoned proper; the others only hurt the next year’s crop. 
Of Souchong there can be but one gathering, viz. of the first and youngest leaves; all others make 
inferior tea. 
The first gathering is called tow-tchuue, the second eurl, or gee-tchuue, the third san-tchune. 
If the first leaves are not gathered, they grow large and rank, and are not supplied by the second 
leaves, which only come in their room or place, and so on. 
