The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1886-05-13
Tea Cultivation in JaDan.

The tea-plant, like many other
plants, can not be transplanted or
multiplied by slips or by grating, but
must be raised from the seeds. 1t re-
quires a temperate climate, too great
heat or cold being injurious to il. The
best time for sowing is from December
to the end of January. The seeds are
placed in circles, slightly covered with
earth, over which layer of rice-husks
is spread in order to protect them
against the hoar-frost The first shoots
, appear in the following May or June,
the roots developing in proportion to
the plant. If the seeds are sown too
late, the roots have not time to expand
before the rising of the stem, which in
lures permanently the subsequent
growth of the shrub. No manure is re-
CURED during the first twelvemonth
after the appearance of the plant. Dur
ing the second year animal manure dilut
ed in an equal amount of water is APP
piled. From the third year the stem is
surrounded three times yearly with
pure animal manure or oil-cake, j. e.,
the residue of the oil-press. At the end
of the third year the shrub is topped,
Ioin order to increase the power of form
ing lateral buds.
The first leaves are gathered in the
fourth year. The harvest commences
in the beginning of the summer, when
only the youngest leaves are picked
Thirty days after the first gathering
the second takes place. Some tea
growers have lately made third pick
ing, in consequence of the rise in the
Of lt,t IN
to be energetically discountenanced,
as it has proved most injurious to tie
plant.
The leaves, Immediately after having
been gathered, are taken to the factory
Thte ea-plant abounds in stipules, and is
thus unlike other plants of the order of
the TernstroemiaceP, which are usu-
ally ex-stipulate. Here the stipules
are sepa ated by means of a bamboo
sieve, and all impurities are removed.
I his done, the leaves are exposed to
the action Of steam, by placing them on
a bamboo hurdle over water heated to
200 degrees +. in covered pan. Those
intended for tea-in-leaf are steamed for
fifteen seconds, those intended for
powdered tea for half minute. After
this they are uncovered, turned aud
aired by means Of fans.
The leaves, when perfectly dry, are
removed from the second Hoiro into
sleeves of copper-wire, into which the
petioles, which may have remained at
tached, are separated by gentle rub
bing between the palms of the hands.
After having been winnowed, the
leaves are assorted into three qualities
r
which there are six different degrees of
fineness. Common tea is sifted but
once, the better qualities from six to
seven times, and the powdered tea even
as often as ten times, which expendi-
ture in time and labor renders this kind
of tea extremely dear.
The tea-leaves, after having been
prepared for use in the manner above
described, are in June exposed to the
action of gentle fire for several hours:
then spread out in fiat pan and
famed until they have cooled. Then
they are put into glazed earthenware
jars, which are methOdically moved and
shaken until they settle firmly, fresh
leaves being added by degrees until
they are quite full. These jars are
closed by shoppers. likewise of earthen-
ware, which are wrapped in several
layers of paper in order TO make them
air tight. The jars are removed to the
upper floor of the factory, and stored
in room which must be well aired,
cool, and perfectly dry In August the
tea is again fired and treated in the
same manner as in the preceding
month, and this process is repeated in
the following months of November,
February, and March, the tea being
fired altogether twelve times during the
twelvemonth after the harvest. Tea,
for the inland transport, is packed in
boxes made of the wood of the Kiri,
the Pawlownia imperialis. For export
alright tin boxes are used, which have
casing of the wood of Sugi, the Cryp
tomeria japonica. Smaller quantities
are kept in well-stopped glass jars,
made air-tight with pitch. English
illustrated Magazine.