Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1854-11-30
Agrilultnral.
CULTURE OF THE TEA PLANT

We find an excellent article in the Ncw Jer-
seq Standard upon Tea from which we take
the following paragraphs
The plant is a very pretty shrub, growing
from two to six feet high, though if not mo-
Tested, attaining to the height of even thirty
feet. But it is cropped down every season
for the reason that from the new sprouts
greater quantity Of leaves are produced. One
shrub will yield, upon average, from FIVE to
ten ounces. 1t is planted both in rows like
hedges, and in hills like corn. The blossoms
look and smell like the apple blossoms, though
the oder is quite light. The view of large
field, where you see thousands of these little
hedges streatching along for mile parallel
to each other is very interesting.
1.-The quality of all teds depends upon the
time when the leaves are gathered, and the
manner and success of preparing. To pro-
ducc the best qualities, the leaves must be
gathered early in the season, properly and
thoroughly dried, 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 tea
and unless they are well dried, so no moisture
is left in them, and so put up that no air comes
to them, the quality will be affected if not
spoiled.
"There are not really, so many species of
tea as we Should, from the number of their
names, infer. The plant is the same through
all China, therefore it can only differ slightly
by the variety Of location, the soil or climate,
or some analogous cause. The leaves do not
differ from each other more than those of the
rose tree The kinds are two, the green and
the black, and arise, from the different periods
of gathering that is earlier or later in the sea
son. And the varieties are many; and arise
mostly from the differences in manufacturing
or preparing-a few varities only from mixing
and seeming.
"Under those two heads or kinds may be
arranged all the other varieties. In America
we are apt to suppose that Hyson, Green,
Black, and Souchong are SO many distinct spe-
cies. The following are the principal varieties
of the two kinds;
GREEN TEAs.-Hyson, or Young Hyson,
Hyson Skin or Old Hyson Chulan, or Impe-
rial, Gunpowder, Twankay.
BLACK TEAs.-Seuchong, Powchong, Pecco,
Orange Pecco, Congau, Olung, Ming Yong,
Bohea
Then there are some other important va
rieties, and only known by the name, as "Lo-
tus Kernel" princess Eye Brows," Gar
nation Hair" "Sparrow's Tongue" Dragon
Whisker's," &c. The names seem to be
given without regard to system, something as
our apples and pears named at home
"Hyson tea is so called from the Chinese
word Hyson," which signifies before the
ins,"-Therefore being gathered before the
rains it is also in the early part OF the season,
and being the gathering while the leaves are
very small it is called young Hyson. Old
Hyson Or Hyson Skin, is merely that which
is left, after selecting the smallest and best
leaves for Young Hyso,n This, therefore,
from the skin or refuse, is called Old Hyson
Skin.
"Gunpowder tea is also green tea, and is
SO named because the form of the leaf after
it is prepared, resembles the kernels of gun
powder. etE
"Of tho black teas, Souchong comes first,
then Houchong, then Pecco, then Orange Pee
co--whieh is scented with orange flower.
Oolong is black toa, favored like green. This
may be done by peculiar firing, Or else by
being scented after it is dried. The Souchong
scented would make the Oolong-a very little
will make difference, and new variety is
thus made.
"Bohea, black tea, is SO called by the
Chinese, because it is raised on two hills, called
Bohea hills. The difference between this and
other black teas, is from its being gathered
very late in the season. that is after the rains.
The leaves are large and coarse. and it is there
fore, the poorest quality OF tea. Spurious
green tea has been manufactured from these
leaves, by cutting them to about the size of
green tea leaves, drying and coloring them.
"The time for gathering the tea leaves
depends upon the particular kind of tea to be
manufactured The season is between March
and August, and includes four periods--that
for the green teas is March, April Or May and
that for the black teas, June, July and August
Immediately following.