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singlo. | 
spread, to divide them, for the leaves in rolling 
are apt to stick together. They are then tatched 
very dry, and afterwards spread on tables to be 
picked; then they are tatched again, and tossed 
in flat baskets, to clear them from dust; they 
are then again spread upon tables, and picked, 
and then tatched for a fourth time, and laid in 
parcels, which parcels are again tatched by ten 
catties at a time, and when done, put hot into 
baskets for the purpose, where they are kept till 
it suits the owner to pack them in chests or tubs ; 
before which the tea is again tatched, and then 
put hot into the chests or tubs, and pressed into 
them by the hand. When the tea is hot, it does 
not break, which it is apt to do when it is cold. 
| Singlo tea being more dusty than hyson tea, is 
twice tossed in baskets; hyson only once. It 
| appears that it is necessary to tatch these teas 
whenever they contract any moisture ; so that if 
the seller is obliged to keep his tea any time, 
| especially in damp weather, he must tatch it to 
give it a crispness, before he can sellit. Itisa 
common opinion that the verdure on green teas 
is occasioned by their being dried on copper ; but 
this seems entirely a mistake. The London 
| dealers classify green teas into several species ; 
| and the first of these is Singlo. 
There are two gatherings of Singlo tea, the 
| first in April and May, the second in June; and 
each gathering is divided into three or more 
sorts. The first picking contains the largest and 
finest leaves, and is of course the best. Singlo is 
of a flattish leaf. It should be chosen of a fresh 
strong flavour; be of a light green colour when 
chewed; should feel crisp and brittle; and on 
infusion have none of the leaves turn brown or 
dark coloured. That which is yellow, of a large 
loose leaf, and dusty, should be rejected. 
Twankay, or Tunkey, is a superior kind of 
singlo. It grows near the Hyson country, and 
is oftener tatched and picked than the common 
Twankay, like other singlo tea, is made 
into two or three sorts; and the best is sometimes 
sold for hyson of an inferior growth. It should 
be chosen with the leaves well twisted or curled; 
it ought also to have a burnt smell, not too strong 
but pleasant ; and on infusion it should yield a 
paler colour than singlo. That which is yellow, 
and has a smell inclining to sulphur, should be 
rejected. 
Hyson skin, or bloom tea, has its name from 
being compared to the peel or skin of the hyson 
tea, a sort of cover to it, consequently not so 
good. It consists of the largest, unhandsome, 
bad coloured, and uncurled leaves, that are picked 
out from the hyson tea. Hyson skin is a superior 
kind of green tea, of a round, knobby, brightish 
leaf; but great part of what is imported is of an 
inferior quality, of a yellowish open leaf, some- 
what resembling singlo, and in consequence va- 
ries greatly in price. It should be chosen of a 
fresh smell, on infusion yield a pale yellowish 
green colour, and ofa delicate taste, though some- 
THA. 
409 
what of a burnt flavour. The more it apRtoue es 
to hyson, the more it is esteemed. 
Superior hyson skin intervenes between the 
common hyson skin and the hyson. It is said to 
be hyson tea a year or more old, which, after 
undergoing the process of tatching repeatedly, 
is brought to market a second time. Its appear- 
ance is much darker than hyson, with less bloom 
on it. Its smell is somewhat musty, and the 
taste has more of the brassy flavour peculiar to 
green teas, without any of the delicate aromatic 
taste of good hyson. On infusion, the water is 
darker coloured, and with less fragrance than 
hyson. 
Hyson, or He-tchune, is the first crop of this 
tea. There are two gatherings of it; and each 
gathering is distinguished into two or more sorts. 
Hlyson tea should be chosen of a full sized grain, 
of a fine blooming appearance, very dry, and so 
crisp, that with a slight pressure it will crumble 
to dust. When infused in water, the leaf should 
open clear and smooth, without being broken or 
appearing shrivelled,—which is one of the indi- 
cations of old tea. It should give the water a 
light green tinge. The water should also have 
an aromatic smell, with a strong pungent taste. 
Those leaves.which appear of a dyed yellowish 
green, or give the water a similar tinge, or rather 
a brownish hue, should be rejected; likewise 
that which appears highly glazed, which occasions 
it to yield a darker colour to water. 
Gunpowder is a superior kind of hyson. This 
tea should be chosen round, resembling small 
shot, with a beautiful bloom upon it, which will 
not bear the breath. It should appear of a 
greenish hue, and a fragrant pungent taste. The 
chest of gunpowder is of the same dimensions as 
that of hyson; and the heavier it weighs, the 
better the tea is considered. Gunpowder tea is 
sometimes adulterated. An inferior kind of tea 
is dyed and glazed, to bear the appearance of the 
finest tea, but which, on infusion, is very inferior 
in every respect. This should be carefully avoid- 
ed; likewise that of which the leaf is open and 
loose, the face of a darker hue or bloom, and 
that has a brassy unpleasant taste. 
Chulan hyson is a peculiar kind of hyson-leaf, 
having the berries of a small plant, called by the 
Chinese chulan, mixed with it, which gives it a 
cowslip flavour, on which account it is sometimes 
called cowslip tea. It should be chosen of a 
yellowish leaf, a fragrant and perfumed smell, 
and when infused in | water, of a strong comsDP 
flavour. 
Ball tea is so called from the form into whieh 
it is made, being round, and nearly the size of a 
nutmeg, composed of the leaves of black tea, 
generally of the best kind, gummed together. 
Brush tea is so called Seow the leaves being 
twisted into small cords, like pack-thread, about 
14 to 2 inches long. Usually three of these are 
tied together at the ends by different coloured 
silks. They are made both of green and black tea. 
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