Evening star., 1929-06-27
NAooYA. sapan. May 2s, le2s.

NAGOXA, Japan. May 20, 1879.
What were formerly merely spots on
artualities 70 us as we make our way
across the Island Of Hondo and are met
by reception committees of the residents
of large, growing cities. Day before
Yesterday we found NumadZa, OF the
cortiiality of whose welcome and enter
tainment have written. On the same
siay we discovered Shizuoka, with sew
eral hundred thousand inhabitants,
whose interest lie chiefly in tea. Their
Representatives likewise gave US Q rous-
1ng time, continuing 10 luncheon yes
terday after the events Of which I
have already written. Then We came
on here, to q place. whose name was
slirhtly more familiar but OF whose
size and importance in the world OF
trade none Of US had the least concep-
ton. And here again the representa-
tiyes of the $4,000 people met us at
the train--some had met us on the
road, some distance away-including
the governor Of the prefecture of
Yesterday morning Shizouka COM
pleted for us, as far as 1t could be COM
Yleted In so short o time, the story OF
tea. taking us to two large establish
ynents where the various processes OF
preparation were conducted. The pro-
cedlire in both was about the same,
varying only in detail. Both surprised
all of us with their multiplicity. NO
one had any idea that tea making was
so complicated q process. IL had
seemed such a simple matter to pick
the leaf of q certain bush, roll 1t up
somehow, dry it and pack 1t In large
or small boxes, according to the market.
We found out yesterday morning that
from bush to bale takes no less than
ten different processes. First of all, the
leaf must be steamed Immediately al
ter picking-cutting with shears-like
implements with bags for catching the
leaf Is now preferred--in order to pre-
vent fermentation. This must be done
before sundown on the day Of cutting.
Then 1t must be dried. In the drying
process lies the variety Of ways OF hand
ling that makes for good or less good
tea. Suzuoka says that there Is no
poor tea.
Tea is sold to the foreign markets by
style rather than mere quality, We are
told. To get that style 1t Is necessary
TO make sure that the leaf Il properly
rolled. that it is fine and even, that Is
contains no sticks, that It Is polished.
The machines for doing all this are
ingenious and complicated. A tea mill
a Allied with spinning and shaking de-
vices, with ovens for heating or retiring,
as &c is called, with sifters for separat-
ing full leaves from fragments and
stems from leaves. Each OF the two
plants we inspected has several systems,
all at work together. For instance In
the same room in one mill. the larger
hrazier method OF retiring with nat
baskets Of tea set In cylinders over
heaters filled with glowing charcoal
sunk In the floor, and the new oven
method wherein trays of tea are placed
In kilns. The newer methods gradually
replace the old IS they prove their
effectiveness.
Tea Il Tested.
At several points in the larger mill
we saw alcoves where stood containers
for hot water and couple of cups of
tea. These are the testing places After
each process the tea Is made in the
cups to permit observation Of color and
aroma by experts. There is no actual
drinking. Tests are made by the eye
and the nose, with an occasional sip
that Is not actually swallowed.
The packing room took me hack TO
my boyhood, when we got our family
tea supplies IN boxes about fifteen or
eighteen inches square lined with lead
foil. 1t has been SO many years since
I saw tea chest Of that kind that 7
had assumed that the neGnod OF ship
ping tea In lead from the Far East had
gone out OF style, But there in d big
room was very positive evidence TO the
contrary. Men and women were en-s
gagged &c high speed In filing boxes OF
the very same pattern knew years ago,
which were lined with lead foil OF the
sort I used to cherish for the making
Of sinkers for my fishing lines This
lead foil, I was told, Is brought cut to
Japan from London. It probably reach
es London from other long distances,
30 that Ii travels perhaps almost around
the world 10 get from mine TO tea
merchant.
In this establishment the atmosphere
was filled with the odor OF tea, pungent,
enduring, clean and wholesome. There
Is also good deal of dust. The work
ers wrap their heads with cloths, but
30 far as noted none wore respirators,
although have observed great many
people In the streets Of Japanese cities
with pads over their noses and mouths,
to prevent the inhalation Of gernn-laden
dust. It seems that the tea dust Is not
regarded as unwnolesome.