Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1854-11-04
3 corn. The blossoms look and smell like the an.

small farmers also cultivate patches oftea, selling
the produce to the dealers.
There is hardly any person among the Chinese
from the besgar to the ch man, but who will have
lea 10 drink in some shape or other. The rich OF
course, have the best ;the poor man will buy the
large coarse leaves, and will even sleep Them over
me second or third time the beggar will drink tea
made from the stems, and the refuse leaves thrown
away from the manufactures. have lasted, from
curiosity, some sickening infusions of tea IF a
Chlnaman wishes 10 be polite to a person in his
house, he will offer him tea 10 drink. Once, OH all
excursion back about fifty miles in The country
went up TO quarry where were some sone-cut
ters at work. Passing soon after, one of their
houses, and it commencing to rain, The man asked
me in. After sitting short time he offered me
some tea. II was made in an earthen bowl. hold
ing several quarts, and from which he frequently
dipped out and drank himself Ii was ofa yellow
turbid color and 10 the tase was warm, like water
that has been Standing in the sun, and nauseous-
Had 1t been in an apohecarys shop should bave
| taken II tor an infusion ofsenna. Notwithstanding
did drink little from time TO time, but glad
when 1t had stopped raining, that could Leave
The man however, drank as If it had been the
best of lea in fact, they will not drink water as
long as they can nave their teapot by them. That
is from a curious notion they have, that on account
OF The stomach being warm, and the water cold,
the Two coming in contact will produce a conflict
and make them sick
The qualify Of all teas depends upon the time
when the leaves are gathered, and the manner and
success of preparing. TO produce the best quail
lies, The leaves must be gathered early in the
son, properly and thoroughly dTied and securely
packed. The young leaves have the strongest and
richest flavor, and according as they are gathered,
sooner or later, will be the quality OF The lea aad
if they are not well dried SO that no moisture slef,
in hem and so put up that air comes 10 them,
The quality will be affected, If not spoiled.
There are not, in reality, many species Of tea
as we should, from the number ofthelr names, in
Ter. | am told tha, the plant is The same through
al! China, therefore it can only differ slightly by
the variety OF location, BY the soil and climate, or
some analogous cause. The leaves do not differ
from each other more Than those Of the rose tree
do. The kinds are two, The green and the black,
and arise from The different periods of gathering,
that is, early or laler in the season And the va
riees many, and arise mostly from the differ
ences in manufacturing or preparns-a few varie.
ties only from mixing and seeming.
Under these two heads or kinds may be arrang-
ed all The other varieties. In America, we are
apt 10 suppose tha, Hyson, Green, Black and Sou
chong are so many disiac, spscles. The following
are The principal varieties of The two kinds:
Hyson or Young Hy.on, souchons, gas
Hyson Skin, or Old Hyson, Powchong,
ChuIan, or Imperial Pecco,
Gnnpowder, Orange Pecco,
| Twankay, Consou,
| Ooiung,
Ming Yong,
Bohea.
Then there some other unimporanl varieties
and only known by name as Lons KeTnal,"
Princess Eye Brows,"" Carnation Han" Spar.
rows Tongue" " Draeoon's Whiskers," )" &c. The
names have been collected mostly by Mr. Will
LAMs. The names seem 10 be given without re-
gard 10 SYSTEM something our apples and pears
are named at home.
Hyson tea is 40 called from the Chinese word
Hyson," which signifies before The rains."-
Therefore, being gathered before the rain it IS also
in the early part OF the season, and being The gath
erng, while The leaves very small, is called
Young Hyson. Old Hyson, or Eyson SKINS mere
ly that which is left, after selecting the smallest
and best leaves for Young Hyson This therefore,
from the skin or refuse, is called Old Hyson, or Hy
son Skin.
| Chulau tea is green tea scented with Chulan
flowers. 1t is called also, Imperial lea.
| Twankay is green lea, but comes from parlic
ular location believe from The banks of a river
OF that name.
Gunpowder tea is also green lea, and is so nam
ed because the form ofhe lea aller it is prepared
resembles the kernels OF gunpowder.
OF the Black teas, Souchong comes first, as be-
ing principal variety of black lea-ihen Pow
chona-lhen Pecco-lhen Orange Pecco, which is
Pecco scented with orange flower. Congou and
Nng-young understand as having but lirle differ
ence in The variety.
Pecco is so called from the Chinese word peeco,
which signifies " white down" Al particular
Stage OF the growth, white down forms on the
leaves when The leaves are Immediately gathered
The down indicates the proper time for gathering
If The leaves not gathered al that particular
time, the white down falls off, and The leaves mast
90 for one OF The oher varieties OF black tea.
Ocong is black lea, favored like green tea
How is is favored do not know il may be given
by particular firing, or it may be scented after ii
is dried. II is likely that The Souchong scented
would make the Oolong. A very little will make
a difference, and II will then become new var
ely.
Ningyong is black tea, so called from the place
where j, grows. II is considered one OF the finest
varieties. It may have favor, differing from the
others, which gives it sometimes the preference.
Bohea, black tea, is so called from the Chinese
| u .. laL Pnhaa h;la