The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1872-04-03
+ Ats Color, Quality and Name.

Teas are divided into two grand
divisions, green and black, of fine
brands, each of the latter Oofong.
Ningyou, Souclong, Pouchong and
Pekoe; and of greens, Gunpower,
Imperial, Hyson, Twankey, Young
Hyson and Hyson Skin. The public
generally make this distinction, black
teas are pure teas, while green teas
have the Color process. In regard to
black teas being the unadulterated
leaves of the plant, the distinction is
probably right; and also that green
teas owe their color to artificial pro-
cesses, bnt the taste or flavor is due to
the entirely different method of curing.
All depends upon the time elapsing
between picking and wasting. If dried
over fire Immediately after picking,
green tea is the result; if sufficient
time is allowed to elapse, black tea
will be made. In roasting green tea,
lift becomes too dark, the Chinese use
either indigo or Prussian blue, with a
little GYPSUM to freshen its appearance,
but in such small quantities that it is
perfectly inocuous. The effect on the
system is produced by the difference
in the treatment of the leaf. Green
tea will often excite, while black tea
is rather soothing than Otherwise
One reason of the increase in the i'm
portation of Japan teas is, that they
are honestly packed, while the Chinese
not only know, but often, put into
practice some of the tricks of the trade.
AS a general rule, nothing injurious is
used by them, but they often take
dust from an inferior tea and pack it
cleverly in the centre of the chest.
Our China correspondents inform us
that agents of American houses have
tried to induce the Chinese to bring in
teas free from dust, but have, in a
great measure, been unsuccessful !;
therefore they are obliged to sift the
tea before shipment, which increases
the cost, but greatly enhances the
value of the tea. No difference in
weight is noticed, and often as high as
fifteen per cent. of the tea is dust.
In England every chest of tea is
opened and sampled, and if satisfacto-
} ry, returned to tho original package.
This is not done in the United States ;
hence reclamations are constant. Tea
tasting we have fully explained before,
but perhaps a few words on the best
J method of procuring good crop OF
! tea may be interesting. When tea
leaves pass over into the cup it is an
, absolute proof that the water was not
applied while boiling. Water too hare
makes favorless tea; water too soft
bitter tea. The Chinese merchants
make tea in two teakettles. One tea
| spoonful of tea for each person il
: placed in the first, and boiling water
, poured in; this remains three minu
t ties, and is then poured into the Sc
e cond, and used. It seems weaker, bu
1 possesses delicate aroma. Their
. can be no second infusion from tn
9 first drainage, as the second brings GU
d the tanuin, which tea experts say i
: good to make ink of, but not to swal
Y low. Teas are generally drank to-
strong. Not only is too much tea used
q but it is allowed to infuse too long
: Russia uses the best teas, costin
O from three to fye dollars per pound
a They drink it from tumbler, wit
# sugar and slice of lemon. The wor
o chops means a brand or seal. Tea
: are mostly grown by farmers in SINAI
: lots. These are bought up by tn
a merchant, who mixes them, and give
@ them the mark or brand of the. district
The chop is therefore the product {
is one picking of many teagrowers' crops
y i Exchange.