Freeland tribune. (Freeland, Pa.) 1888-1921, 1890-10-02
TEA CULTURE.
RAISING THE FRAGANT LEAF IA
CHINA.

Preparing the Leaves for the Ma,
ket-How the Chinese Make .
Cup of Tea-The Universal Beyer
age.
Tea, or ''cha," as it is called by tn,
Chlnese, is extensively cultivated in boil
, Ine temperate and tropical portions O.
tne empire. The plant is species o.
Camellia, and when growing unrestrained
frequently attains the proportions of Q
small tree. But under cultivation it is
Kept pruned down to the dimensions OF
shrub from two and one-half to three
feet apart.
The best plantations are located on
hilisides, In sandy or light soil. 1t flow
ers annually, developing a small white
blossom, single and odorless. The flavor
OF the leaf, as might be supposed, varies
according to the climate and soil in
which they are grown ;but the varieties ex.
ported to foreign markets, and known as
green or black teas, obtain their special
characteristics more through the methods
employed in curing and manipulating the
leaf than from the soil or locality in
which they are grown. That Is to saw,
green or black tea may be produced In
IN any part of the country, and indis-
criminately from the same leaves; but
through long practice and experience it
has been well ascertained which sorts can
be prepared with best results in each dis
trict, and greens are now chiefly pro-
duced in the provinces of Honan and Ho
Fen and in the vicinity of Canton. The
best blacks-the Oolongs, Congos, and
Souchongs-come principally from Annoy,
Foochow, and Formosa.
The most highly esteemed qualities are
obtained from the young and tender
leaves picked in April. The later pick
ings-the second, third, and sometimes q
fourth-possess more strength and
Pungency of flavor, but lack in delicacy
OF color and aroma, in the order of their
growth. For home con sumption the
leaves are prepared by drying in the sun,
or slightly firing them in baskets over hot
Goals. But to enable the export tea to
perserve its qualities, and to guard
against the possibility of sweating as the
cargoes pass through the tropics on their
way to Europe, the leaves are specially pre-
pared and throughly dried in iron pans
over hot fires.
Copper pans are never employed for
tbis purpose, as is generally believed nor
would they, if made use of, color the
leaves green by such process, for hot,
dry copper does not give off verdigris or
other coloring matter, and the metal,
which is kept sufficiently hot to burn the
leaves, were they not continually stirred
by hand, could have no possible chemical
effect upon them. This point does not,
however, admit of discussion, for as stated,
copper pans are never used. When first
introduced into the hot pans the leaves
soften, whereupon they are thrown upon
tables and are then throughly rolled under
the hands of the operators until the oil
and acrid juices are expressed. The
leaves are next dried in the sun, and
again in hot iron pans, where they are
kept in constant motion to prevent
scorching. Common black teas (such
as Congos or English breakfast teas, and
Oolongs) are, besides being rubbed and
rolled, allowed to undergo species of
fermentation which gives them the
peculiar flavor. Green teas are treated
more delicately, are more carefully class
itied and sorted, some grades being per-
fumed by the admixture of strongly
scented flowers, while all are colored in
imitation of the peculiar bloom remain
ing upon the finest basket-cured teas.
The coloring matter employed is of pow
dered gypsum, slightly tinged with
Prussian blue, the quantity added to the
mass of leaves being as minute as to be
considered quite harmless.
The Chinese drink their tea without
milk or sugar. A simple infusion is pre-
pared by placing few leaves in q shall
low cup and pouring boiling water there
on; the cup is covered by the saucer, the
liquor being slipped from the cup through
the space formed by slightly fitting the
saucer. The teapot is common utensil
amongst the poorer classes, who cannot
afford this wasteful method of preparing
the beverage. Tea is consumed by all
classes and at all times. In summer the
benevolent, OF those who can afford it,
place large tubs of tea in their houses,
from which the thirsty coolies or passers-
by refresh themselves.
Tea should be prepared as an infusion
never as decoction. The latter treat
ment extracts and dissolves the tannic-
acid, the acrid oils, gums, and coloring
matter of the leaf, producing a drink
rank in flavor and certainly deleterious
to health.
To scientifically prepare tea, porcelain
teapot, which has first been scalded with
hot water, should be brought into requisi-
tion; into this throw the leaves, in the
proportion of scant teaspoonful for
each large cup, not forgetting an extra
dash ''for the pot; ;"upon the leaves quickly
pour boiling water-water which has not
been previously boiling or simmering
upon the fire, but fresh soft water
brought to the boiling point for the first
time; after standing (but not on the fire.
three or four minutes, according to the
sort of tea, the infusion is ready for
drinking. This perhaps is not the Gus
tomary, economical method of our house
wives, but is recommended as securing
the finest flavor or aroma of the leaf, and
as wholesome drink. Boiled tea is de-
testable and poisonous. Farm, Field and