The Characteristics of Tea 
More people in the world drink tea than 
any other beverage, yet we in America know 
very little about the kind of tea we drink or 
why we like it. There are many kinds of 
apples—hard, winter cooking apples; juicy 
eating apples; tart pie apples and sweet 
tangy apples, each with its own name. Are 
there different tea trees, each bearing leaves 
of a characteristic flavor? The answer is 
no. 
Unlike apples, a tea tree is just a tea tree. 
So far as we know there is just one tree and, 
that is known only as a tea tree. True, it 
is that an Elm tree grown in poor soil on a 
windswept mountain will look different and 
be more wiry than a carefully tended elm 
in a country park. That is the essential 
difference in tea trees. 
There is only One Kind of Tree 
Soil, climate and altitude will cause tea, 
leaves, grown on trees originally stemming 
from the same root, to vary. The first bud- 
ding leaves of spring will differ from coarse, 
heat-worn, aging leaves of the fall. Some of 
these variations make for a difference in tea, 
but not necessarily for better tea. After 
nature has caused her differences in tea 
leaves man treats those leaves in various 
ways by manipulations, fermentation, firing 
and sifting. 
The flavors of tea known to the average 
tea drinker of our country are man-made 
differences, but the time of picking and the 
climate in which the tree grows make the 
leaf more or less suited to the characteristics 
given by man. 
For instance, the very delicate, scented 
teas, so prized by Chinese aristocracy, are 
based on the use of the first tender sprout- 
ing spring leaves which will absorb the scent 
of flower petals more readily, while the older 
leaves, having a deep, basic, strong, actual 
tea flavor, are suited to the stronger, more 
rugged flavors used by outdoor workmen of 
a cold climate where the stimulating effect 
is desired. The native Chinese, who have 
inherited the greatest ability to appreciate 
the delicate tea flavor, are inclined to prefer 
the green tea which has been subjected to 
fewer man-made alterations. 
All teas may be divided into green and 
black. This difference is caused by the 
oxidation or fermentation of the natural 
juices in the leaf. If an apple is bruised the 
flesh at that point turns brown. If a tea 
leaf is"bruised to free the juices it contains, 
it, too, turns brown. Green tea is carefully 
handled and, when dried, retains its greenish 
hue. Black tea, however, is rubbed to bruise 
the leaf and when the oxidation or ferment- 
ation has reached the proper point the action 
is arrested by heating and drying the leaf. 
Different Name of Tea 
The names for the different kinds of teag 
on the American market often are the names 
of the territories where the tea is grown, less 
often for the processing or other character- 
istics. Pekece and Orange Pekoe are not 
KINDS of tea, but merely leaf grades, much 
as tobacco leaves are graded. Only a few 
leaves at the end of a new twig are used for 
the beverage. The twig is called a ‘flush’ 
and bushes bear several flushes each season. 
An Orange Pekoe from China will taste al- 
together different from an Orange Pekoa 
from India’s Darjeeling distrfct. The leaf 
grades for black tea, beginning at the top of 
the ‘flush’ or twig, is: first, Broken Orange 
Pekoe, then Orange Pekoe, Pekoe and lowest 
down, Souchong. Grades for green tea 
is, first at top, Ist Gunpowder, then 2nd. 
Gunpowder, third, Young Hyson and last, 
Imperial. 
NOTE: We are indebted to the Kien 
Chung Tea House, Weston 93, Mass. for this 
article. 
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ABOUT THE MAGAZINE AGAIN 
We have so many letters from readers 
who are under the impression the magazine 
is published monthly; we hope to get it 
out every 2 or 3 months and under present 
conditions it cannot be published regularily. 
We do not want to print a lot of just 
talk, altho some is pirnted and trust our 
readers will send in material about flower 
growing. The magazine is not filled up 
with advertising so that there is a limit to 
the expense of each issue. Readers who 
are interested can further the magazine by 
subscriptiions, pictures (should be black 
and white on glossy paper) and articles or 
items of interest both on cultural methods 
and descriptions. etc. A 
Very few sample copies can be sent out 
but we will send copies to anyone wishing 
to distribute them at flower club meetings. 
DRYING PLUMES OF PAMPAS GRASS 
Many readers have fine clumps of Pampas 
Grass in their yards and some of the plumes 
should be cut and dried for winter use. 
Cut the plumes on a dry day just before 
they are at their best. Have a clear flame 
and hold the fluffy part about six or eight 
inches from the fire for a few minutes. 
Give them a _ good shaking, exposing all 
parts to the fire. Be careful tho as they are 
very inflamable. 
They can be stood 
last for years. 
MOLYBDENUM 
The trace element molybdenum has been 
found to take an important part in the nit- 
rogen cycle, mainly in the assimilation of 
nitrogen by plants. 
The lack of molybdenum is very noticeable 
in Cauliflower. The indications are a cup- 
ping and narrowing of the leaves. This is 
commonly called “whiptails’” by the garden- 
ers. 
Where the soii is acid, it is especially 
noticeable and this should be corrected by 
applying lime. 
Sodium molybdate is used up to 10 pounds - 
per acre with 2 pounds being the usual 
application. It can be applied with other 
fertilizers if necessary. 
in a vase and will 
CAMPANULA VERICOLOR 
It is best planted in a vertical faced wall 
so that the flowers can extend horizontally 
outwards. Its a Greek species but hardy. 
The root forms a rhizome; the color of 
the flowers is a pale blue, a lovely lumin- 
ous blue, with a white zone giving way to 
a deep violet center. Seeds abundantly, in 
a small valve at the base. It is easily prop- 
agated from seed which do not all come true 
as to the centers. It is perennial. 
BILLBERGIA 
It is not generally known that when 
watering them, a little water should also be 
poured down the tube formation of th@ 
leaves. The plant absorbes this water. , 
B. nutans and B. zebrina are both good 
house plants. : 
However, this is what happens in nature 
and what effect hard well water or chlor- 
nated water will have, may be harmful. 
SILENE ALPESTRIS 
Few who grow alpines can afford to be 
without this beautiful white flower which 
gives a sheet of glossy looking star-like 
white flowers on a neat and attractive plant. 
It is, too, one of the earliest alpines to 
bloom in the spring. It thrives in any good 
loam, appreciating a little leaf mould and 
sand mixed in and while it is best in full 
sun it also wiil stand partial shade; grows 
about 6 inches high, is a true perennial’ 
and easily grown from seed. 
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