The Camden chronicle. (Camden, Tenn.) 1890-current, 1903-10-30
SOME FACTS ABOUT TEA.
GREEN, BLACK AND ALL KINDS
FROM THE SAME BUSH.


Differences Are IN the Time Taken
for curlno-Tree Not a Native Of
chlna.
Many years ago Il was believed that
there were two kinds of tea shrubs,
one producing green tea aud the other
black, and this idea was handed down
IN cyclopeIias and articles on tea
writer's, none Of whom probably ever
saw a ten tree or knew anything Of
the manufacture of tea
The fact is. there IS only one genus
a plant. Camelia Thoifera, from which
the tea Of commerce is produced,
though there are many SPECIES pro
duced by difference IN soil climate.
liberalization and cultivation All
the different kinds Of taa-green,
black, golden tips, Pekoe, Colong.
Soochong, Bohea, etc.-are made from
the same bush Pure green tea is
made by quickly drying the leaves af-
ter they are Ulucked, and black tea is
produced from the same kind Of
leaves by drying them after they have
been withered and allowed to ferment
CT ripen for a short time in a heated
room.
Pure green tea can be made by roll
ing the leaves on a board in the sun
or In a bowl or pan over a fire until
they are thoroughly dried and their
color would be that of fresh mown
dried grass as cut by a lawn mower
Green tea is not such because of its
colCr but on account Of its unripe-
ness as it has all the astringent, bit
ter qualities that unripe dried fruit
would have.
In making black tea a longer time is
required. The leaf is first wilted or
withered. and then left for a time in
a warm room to ferment This could
be done by throwing the leaves in a
pile, but this process would be un-
equal, as the inner part would be fer
mented too much and the outer layers
none at all. and there would be ne
uniformity.
The modern scientific method is to
wilt the leaves in a machine by means
Of a slow FIRE, then to place the wilted
leaves in shallow bamboo trays,
placed in a room where the heat is
from 10 degrees to 100 degrees. BY
placing the leaves in trays all are
equally affected by the heat. During
this stage the greatest watchfulness
has to be given lest the leaves being
under are oyerfermented. as on this
depends the value Of black tea, in the
same degree as fruit might not be
ripe enough or too ripe to suit the
taste.
As a good Illustration of the differ
ence between pure green and black
tea, take clover grass. Any one who
has tasted green clover as it is grow.
Ing in the field knows that 1t has a
bitter, astringent taste, not at all
pleasant, Dry this grass quickly SO
that its color remains green, and it
will have the same unpleasant flavor
Take some of the grass after 1t has
fermented and turned black and dried
as hay, and 1t will have a sweet, agree.
able flavor. and one is not surprised
that cattle enjoy it. Any farmer will
say that to make good clover hay il
must sweat in the cock or winrow be
fore it is gathered in. All he may
know about it is that his grandfather
Or father said so. In the sweating OF
fermentation a chemical change takes
place, the starch becomes sugar, and
the hay is nutritious and pallatable
For long time it was supposed
that the tea tree was native OF
China, when so little was known in
the western world about tea and its
manufacture, There is much igno
rance still about it, as l have beer
asked if we SOW the plant every year
If We NOW it with a scythe, or could
We harvest it with a reaper The
Thea Camellia is a tree sometimes Al
feet high, and a foot in diameter, az
It is found in the forests of Assam, il
India. 1t is now conceded that here
has been its native home, whence
the seed or plants we're taken t
China across the mountains and thence
to Japan In the forest it grows II
wood, with few laurel-like. large
tough leaves. For a plantation onl.
! young, tender leaves are desired.
The seeds, in appearance like hazel
nuts, are sown in nursery. Will,
they are growing the acreage is pre-
pared by frequent digging and terrac
ing, as the best plantations are on tn
hillsides. Holes are dug four or fv
feet apart each way, ready for the lit