156 
Selected Articles. 
Mr. Pigou then gives an account of the numerous frauds 
and deceptions practised in the tea trade. 
In the Bohea district, when tea is dear, and probably the 
same is practised in the other districts, the old and hard 
leaves are gathered, they are steeped in hot water, and then 
prepared as usual, after which they are pounded and mixed 
with other teas, in the proportion of five or six catties to 
ninety-five of good tea. 
The Chinese have also several modes of changing Bohea 
into green tea ; for this purpose, they use the coarse Ankoi, 
the larger leaves of which are selected ; ten catties of these 
are softened in water, or an infusion of tea, when the leaves 
are somewhat expanded, they are placed on a heated stove, 
with a small quantity of powdered chico, (a magnesian stone,) 
and proceeded with as before. The last part of the opera T 
tion is to sift it. If it is not yet sufficiently green, it is again 
put on the stove ; these processes give the green tinge. 
The Ho-ping already described, and which is a Bohea, is 
often changed into a green, resembling the Leoo-ching, also 
spoken of. It is then sold at Canton for Singlo. All these 
manufactured teas, as they may be termed, as well as those 
of bad quality, are generally mixed with the finer sorts for 
exportation. 
The differences observed in teas depend on the soil. As 
to the modes of preparation, they appertain to the manufac- 
turer, and are the fruit of his skill, and often of his caprice ; 
sometimes he neglects his fire, as well as other steps of the 
process; sometimes from economy, he employs wood,*and 
even green wood instead of charcoal, or makes use of straw 
or other substances, for the inferior qualities. The season 
also, has much influence on the qualities ; they are always 
best when the temperature is mild. 
The Chinese at Canton also endeavour to sell all their teas 
as fresh, striving to give them this appearance, either by 
mixing with really fresh tea, or by again stoving them. 
It is calculated that of one hundred Chinese, forty only are 
enabled to drink tea, the remainder using water alone. 
Many of these latter, after their rice is cooked, fill the cook- 
ing utensil with water, and as some of the rice has become 
