CONTENTS.

PART I.
The Natural History of the Tea Tree.
SectionI. Class and Order[page 1]
II. Synonyma[8]
III. Authors upon Tea[10]
IV. Origin of Tea[19]
V. Soil and Culture[26]
VI. Gathering the Leaves[29]
VII. Method of curing or preparing Tea[33]
VIII. Varieties of Tea[38]
IX. Drinking of Tea[48]
X. Succedanea[50]
XI. Preserving the Seeds for Vegetation[54]
PART II.
The Medical History of Tea[59]

THE

NATURAL HISTORY

OF THE

TEA-TREE.

PART THE FIRST.

SECTION I.
CLASS XIII. ORDER I.

POLYANDRIA MONOGYNIA.

{ Perianthium
{ quinquepartitum,
K. Calyx,{ minimum,
Fig. 1, 2, 3. 10.{ planum,
{ segmentis rotundis,
{ obtusis,
{ persistentibus. (Fig. 1. K.)
{ A Perianthium
{ quinquepartite,
{ very small,
K. The Calyx,{ flat,
Fig. 1, 2, 3. 10.{ the segments round,
{ obtuse,
{ permanent. (Fig. 1. K.)

{ Petala sex,
{
{ subrotunda,
{
{ concava:
{ duo exteriora
{ (F. 4. 7. C. C.)
{ minora,
{ inæqualia,
{
C. Corolla,{ Nondum expansa:
F. 1. 3, 4,{ (F. 3. C.)
5, 6, 7, 8.{
{ quatuor interiora,
{ (F. 6. C. C. C. C.
{ & F. 5.)
{ magna,
{ æqualia,
{ antequam decidunt,
{ recurvata. (F. 8.
{ C. C.)
{ The Petals six[1],
{ subrotund, or
{ roundish.
{ concave:
{ two exterior,
{ (F. 4. 7. C. C.)
{ less,
{ unequal,
C. The Corolla{ the flower before
F. 1. 3, 4,{ it is fully blown:
5, 6, 7, 8.{ (F. 3. C.)
{ four interior (F. 6.
{ C. C. C. C. and
{ F. 5.)
{ large,
{ equal,
{ before they fall off,
{ recurvate. (F. 8.
{ C. C.)

{ f. Filamenta numerosa,
{ (ducenta circiter.)
{ (f. a. F. 6. 9.)
{ filiformia,
Stamina,{
F. 6. 9, 10, 11.{ corolla breviora.
{
{ a. Antheræ} (F. 10. 11.
{ cordatæ,} *Lente aucta.)
{ biloculares.}
{ f. The Filaments
{ numerous[2], (f. a.
{ Fig. 6. 9.)
The Stamens,{ (about 200.)
F. 6. 9, 10, 11.{ filiform,
{ shorter than the
{ Corolla.
{
{ a. The Antheras} (F. 10. 11.
{ cordate,} *magnified.)
{ bilocular[3].}
{ g. Germen globosotrigonum.
{ (F. 1. 10. 12.)
{
{ s. Stylus simplex,
{ ad apicem trifidus,
{ (F. 12.)
{
Pistillum,{ Petalis Staminibusque
F. 1. 10. 12.{ delapsis,
*Lente auctum.{ a se mutuo
{ recedentes,
{ divaricantes, &
{ longitudine aucta,
{ marcescentes.
{ (F. 1. 12.)
{
{ t. Stigmata simplicia.
{ (F. 1. 9. 10. 12.)
{ g. The Germen
{ three globular
{ bodies joined
{ (F. 1. 10. 12.)
{
{ s. The Style
The Pistilium,{ simple, at the
F. 1. 10. 12.{ apex trifid,
*magnified.{ (F. 12.)
{
{ After the petals
{ and stamens are
{ fallen off, they
{ part from each
{ other, spread open,
{ increase in length,
{ and wither on the Germen.
{ (F. 1. 12.)
{
{ t. The Stigmas simple.
{ (F. 1. {9. 10. 12.)
{ Capsula ex tribus
{ globis coalita, (F. 13.)
{
P. Pericarpium,{ trilocularis, (F. 14.)
F. 1. 13, 14.{
{ apice trifariam dehiscens. (F. 13.)
{ A Capsule in the form
{ of three globular bodies united,
{ (F. 13.)
{
P. The Pericarpium,{trilocular, (F. 14.)
F. 1. 13. 14.{
{ gaping at the top in three
{ directions, (F. 13.)
{ solitaria,
S. Semina,{ globosa,
F. 14.{ introrsum angulata.
{ single,
S. The Seeds,{ globose,
F. 14.{ angular on the inward side.
{ ramosus,
T. Truncus,{ lignosus,
F. 1.{ teres:
{ ramis alternis,
{ vagis,
{ rigidiusculis,
{ cinerascentibus,
{ prope apicem
{ rufescentibus.
{ ramose,
T. The Trunk[4],{ ligneous,
F. 1.{ round:
{ the branches alternate,
{ vague, or placed in
{ no regular order,
{ stiffish,
{ inclining to an ash
{ color,
{ towards the top
{ reddish.
{ axillares, (F. 1. p.)
{ alterni,
{ solitarii,
{ curvati,
{ uniflori,
Pedunculi,{ incrassati, (F. 1, 2. 7.)
(F. 1. p.){ stipulati:
{ stipula solitaria,
{ subulata,} (F. 1, 2.
{ erecta.} 7. 9. d.)
{ alterna,
{ elliptica,
{ obtuse serrata,
{ marginibus interdentes
{ recurvatis.
{ axillary, (F. 1. p.)
{ alternate,
{ single,
{ curved,
{ uniflorous,
Peduncles,{ incrassate, (F. 1. 2. 7.)[5]
F. 1.{ stipulate:
{ the stipula single,
{ subulate,} (F. 1, 2.
{ erect.} 7. 9. d.)
{ alternate,
{ elliptical,
{ obtusely serrate,
{ edges between
{ the teeth recurvate.
{ apice marginata,}
{ (F. 15. e.)} *Lente aucta.
{ basi integerrima,}
{ (F. 16, 17.)}
F. Folia,{
F. 1. 15, 16, 17.{ glabra,
{ nitida,
{ bullata,
{ subtus venosa,
{ consistentia,
{ petiolata:
{
{ Petiolis brevissimis,
{ (F. 1. 16, 17. b.)
{
{ subtus teretibus,} (F. 16. b.
{ gibbis,} *Lente auctis.)
{
{ supra plano-canaliculatis.
{ (F. 17. b. *Lente auctis.)
{ apex emarginate,}
{ (F, 15. e.[6])}
{ at the base} *magnified.
{ very entire,}
{ (F. 16, 17.)}
F. The Leaves,{
F. 1. 15, 16, 17.{ smooth,
{ glossy,
{ bullate[7],
{ venose on the under side,
{ of a firm texture,
{ on foot-stalks:
{ The foot-stalks very short,
{ (F. 1. 16, 17. b.)
{
{ round on the under}
{ side,}
{ gibbous, or} (F. 16. b.
{ bunching out,} *magnified.)
{
{ on the upper-side, flattish,
{ and slightly channelled.
{ (F. 17. b. *magnified.)

Nomina trivialia
Thea bohea & viridis.

The common names
bohea and green Teas.[8]

There is only one species of this plant; the difference of green and bohea Tea depending upon the nature of the soil, the culture, and manner of drying the leaves. It has even been observed, that a green Tea-tree, planted in the bohea country, will produce bohea Tea, and so the contrary.[9]

SECTION II.

SYNONYMA.

Many authors have at different times treated upon this subject; some who never saw the Tea-tree, as well as others who have seen it[10]. I shall enumerate those who are mentioned in the Species plantarum of Linnæus[11].

Thea; Hortus Cliffort. 204. Mat. Med. 264. Hill. Exot. t. 22.

Thee; Kæmpfer. Japan. 605. t. 606.

Thee frutex; Barthol. Act. 4. p. 1. t. 1. Bont. Jav. Amstel. fol. 87 ad 88.

Thee Sinensium; Breyn. Cent. 111. t. 112. incon. 17. t. 3. Bocc. Mus. 114. t. 94.

Chaa; Casp. Bauhin. Pinax Theatri Botanici. Basil. 1623. 4to. p. 147.

Evonymo affinis arbor orientalis nucifera, flore roseo; Pluk. Alm. Botan. Stirp. nov. tradens. 1200. Lond. 1705. fol. 139. t. 88. fig. 6.

In the Acta Haffniensia, we meet with the first figure of this tree; but, as it was taken from a dried specimen, it does not illustrate the subject very well. Bontius published another, and though drawn in India, where he might have seen the plant, it does not much surpass the preceding. The figure given by Plukenet is better than either of the former; and after his, Breynius published one still better: but of all the engravings formerly executed, that given by Kæmpfer must be allowed to be the most accurate[12]; yet even this icon, like all the others published by this industrious naturalist, is extremely imperfect; although he certainly saw the living plants which he has represented, however expert the Chinese may be in deception[13].

SECTION III.

AUTHORS UPON TEA.

Besides the Authors already mentioned, several others have given some account of this exotic ever-green, the principal of which are added for the farther information of those who may be desirous of consulting these writers on the subject.

Johann. Petr. Maffeus Rerum Indicarum libro VI. pag. 108. & lib. XII. pag. 242. Ludov. Almeyd. in eodem opere lib. IV. select. epist.

Petr. Jarric. tom. III. lib. II. cap. XVII.

Matth. Ric. de Christian. exped. apud Sinas, lib. I. cap. VII.

L. Baptista Ramusio, le Navigationi e viaggi nelli quali si Contienne la Descrittione dell’ Africa, del paese del prete Joanni del mar Rosso, Calicut, isole Moluchese la Navigazione interno il mondo. Venet. 1550. 1563. 1588. 3 Vol. Fol. Vol. III. p. 15.

Translation in English of Giovanni Botaro,[14] an eminent Italian author. Printed in 1590.

Texeira, Relaciones del origen de los Reyes de Persia y de Hormuz. Amberes, 1610. p. 19.

Fischer’s Sibirische Geschichte, 1639. Vol. II. p. 694.

Alois Frois, in Relat. Japonicâ.

Nicol. Trigaut. de Regno Chinæ, Cap. III. p. 34.

Linscot. de Insulâ Japonicâ, Cap. XXVI. p. 35. Ha. 1599. Fol. et Belgiæ Amst. 1644. Fol.

Bernhard. Varen. in descriptione Regni Japoniæ, Cap. XXIII. p. 161.

Johan. Bauhin. Histor. Univers. Plantarum, 1597. Tom. III. lib. XXVII. cap. I. p. 5. b.

Alex. Rhod. Sommaire des divers voyages et missions Apostoliques du R. P. Alexandre de Rhodes de la compagnie de Jesus à la Chine, et autres Royaumes de l’orient, avec son retour de la Chine, à Rome; depuis l’année, 1618, jusques à l’année, 1653, p. 25.

Dionysii Joncquet, Stirpium aliquot paulò obscurius officinis, Arabibus aliisque denominatarum, per Casp. Bauhin, explicat. p. 25. Ed. 1612.

Simon Pauli, Quadripartitum Botanicum, classe secundâ, pag. 44. Ibidemque classe tertiâ, pag. 493.

Simon Pauli, Comment. de abusu Tobaci et herbæ Theæ, Rostock. 1635. 4to. Strasburgh. 1665. Argent. 1665. 4to. Francf. 1708. 4to. London, 1746. 8vo.

Wilhelm. Leyl. epistol. apud Simon Pauli in Comment. de abusu Tobaci, &c. p. 15. b.

Jacob. Bontii de Medicina Indorum, lib. IV. Leid. 1642. 12mo. et cum Pisone, Leid. 1658. Fol. Belgiæ, Oost en Westindische waarande, Amstel. 1694. 8vo. Anglicè. An Account of the Diseases, Natural History, and Medicines, of the East Indies: London, 1769, 8vo.

Beginne ende voortgang van de Vereenighde Neederlande, 1646, 2 vol. et sub titulo, Recueil des Voyages faits pour L’Etablissement de la Campagnie des Indes Orientales, Amstel. 1702. 12mo. 10 Vol.

Joann. Nieuzofs, Gezantschap an den Keizer van China, p. 122. a.

Erasmi Franciss. Ost- und West-Indischer wie auch Sinesischer Lust- und Stats-Garten, p. 291.

Nicol. Tulpii, Observ. Medic. lib. IV. cap. LX. p. 380. Leidæ, 1641. 8vo.

Adam. Olearii, Persionische Reise-Beschreibung, 1633. p. 325. lib. V. cap. XVII. p. 599. Fol. 1656. Hamburg. 1698. Amstel. 1666. 4to.

Johan. Albert, von Mandelslo, Morgenlandische Reise-Beschreibung, lib. I. cap. XI. p. 39. Edit. 1656.

Olai Wormii, Mus. lib. II. cap. XIV. p. 165. Hafn. 1642. 4to.

Gulielm. Piso, in Itinere Brasilico, Cliviæ, 1661. 8vo.

Athanas. Kircher, Chin. Illustrat. Ed. 1658. cum figura Fruct. Theæ.

Simon de Molinariis, Ambrosia Asiatica, sive de virtute et usu Theæ, Genuæ, 1672. 12mo.

De Comiers, le bon usage du Thee, du Coffee, et du Chocolat, pour la Preservation et pour la Guerison des Malades, Paris, 1687. 12mo.

Marcus Mappus, de Thea, Coffea, et Chocolata. Argent. 1675 et 1695. 4to.

Oliv. Dappers, Beschryvinge des Keizerryts van Taising of Sina, Amstel. 1680. Fol. p. 226.

Nic. Blegny, du bon usage du Thé, du Caffé, et du Chocolat. Lyon. 1680. 12mo. Abrégé du traité du Caffé, &c. Lyon. 1687. 12mo.

John Overton, Voyage to Surat, London, 1696. 8vo.

John Overton, Essay upon the Nature and Qualities of Tea, London, 1735. 8vo.

Paul Sylvestre du Four, de l’usage du Thè, Caphè, et Chocolat. London, 1671. et auctius, 1684. 1686. 12mo. Hunc libellum Jacobus Sponius Latinè reddidit, et edidit cum titulo, Tr. nov. de potu Theæ, Coffeæ, Chocolatæ, Paris. 1685. 12mo. cum figuris.

Pechlin, Theophilus Bibaculus, Franckfort, 1684. 4to.

Franc. Mich. Disdier, Beschreibung des Caffée, The, Chocolate, und Tobaks, Hamb. 1684. 12mo.

Bern. Albini, Disputatio de Thea, Francf. Viadr. 1684. 4to.

Arnold. Montan. Gudenswaerdige Gesandtchappen aen de Kaisaren van Japan. 1684.

J. Chamberlane, manner of making Tea, Coffee, and Chocolate, Lond. 1685. 12mo. p. 46.

Republiques des Lettres, tom. III. Fev. 1685.

Petri Petivi, Carmen de Thea; et Joh. Georg. Heinichen de Theæ encomiis. Lugdun. 1685. 4to.

Corn. Bontekoe, van The, Coffy, en Chocolate. Haag. 1685. 8vo. Spanius de Thea, Coffea, et Chocolata.

Christian. Kursner, de potu Theæ. Marpurg, 1681.

Jan. Abraham. à Gehema, Weetstreit des Chinesisehen Thea mit Warmen Wasser. Berlin, 1685, 8vo. Francf. 1696. 8vo. sub titulo, Zwanzig gesundheits regeln.

Steph. Blankaart, gebrugk en misbruyk van de Thee. Haag. 1686. 8vo.

The Natural History of Coffee, Tea, Chocolate, and Tobacco, with a Tract of the Elder and Juniper Berries. Lond. 1683. 4to.

Henrici Cosmii, magnæ naturæ œconomia cum demonstratione Theæ, Coffeæ, Chocolatæ, Francf. Lips. 1687. 12mo.

Elias Comerarius, in disputationibus de Thea et Coffea, Tubingae, 1694. 8vo.

Le Compte’s Journey through the Empire of China. Lond. 1697. 8vo. p. 228.

Joh. Ludov. Apinus, obs. 70. Decur. 3. Miscell. Curios. 1697. Andr. Cleyerus, Dec. 2. an. 4ti. pag. 7. Dan. Crugerus, Dec. 2. Ann. 4ti. p. 141. Riedlinus Lin. Med. Ann. 4ti. Dom. Ambros. Stegmann, de Decoct. Theæ. Vol. V. p. 36.

Sir Thomas Pope Blount’s Natural History, 8vo. London, 1693.

Wilh. Ulrich Waldschmidt, de usu et abusu Theæ in genere. Kiel. 1692. 8vo.

Ejusdem, an potus herbæ Theæ ecsiccandi et emaciandi virtute pollerat? Kiel, 1702. 4to.

P. Duncan, Avis Salutaire contre l’Abus du Coffè, du Chocolat, et du Thè. Rotterdam, 1705. 8vo. London, 1766. 8vo.

Groot misbruyk van de Theæ en Coffæ. Haag, 1695. 4to.

Philosophical Transactions, V. I. an. 1665, 1666. Monday, July 2, 1766.

Plukenetii, Amalth. Botan. Londini, 1705, p. 79. 139.

Renaudot, anciennes relations de la Chine et des Indes. Paris, 1718, p. 31.

Kæmpfer, Amœnit. Exotic. Lemgov. 4to. 1712, p. 618.

Les Lettres curieuses et edifiantes des Jesuites, passim.

Car. Frid. Luther, de potu Theæ, Kiel, 1712. 4to.

J. Cunningham, de variis speciebus Theæ, Agricultura Chinensi, &c. n. 280.

Levuh. Frid. Meisner, Disputatio inaugur. de Thea, Coffea, Chocolata. Nuremb. 1721, 8vo.

Botanicum Officinale, or a compendious Herbal of such Plants as are used in Physic, by Joseph Miller. Lond. 1722. 8vo.

Labat, Nouveau Voyage aux Iles de l’Amerique. Paris, 1721.

Joh. Henricus Cohauson, Niewe Thee Tafel. et de Thea, Coffea, &c. à Christ. Helwig. Amstel. 1719. 8vo. Germanicè, 1722. 8vo.

Short’s Dissertation upon the Nature and Properties of Tea, &c. London, 1730. 4to.

Ancient Accounts of India and China, by two Mahommedan Travellers. London, 1732.

L’Abbé Pluche, Le Spectacle de la Nature, à Paris, 1732.

Les Entretiens Physiques d’Ariste et d’Edoxe, par le pere Reynault. Paris, 1732. tom. 3.

John Arbuthnot, M. D. Essay concerning the Nature of Aliments. Lond. 1735. 8vo.

Casp. Neumann, vom Thee, Coffee, Bier und Wein, Leips. 1735.

J. Franc. le Fevre, de natura, usu, et abusu, Coffeæ, Theæ, Chocolatæ. Vesuntione, 1737. 4to.

R. James, Treatise on Tea, Tobacco, Coffee, and Chocolate, translated from Simon Pauli, Comment. &c. London, 1746, 8vo.

Barr. Rarior. 128. t. 904.

Du Halde, Description génerale Historique, Chronologique, Politique, et Physique, de la Chine, Paris, 1735. Fol. 4 vol. Haag. 1736. 4to. 4 vol. History of Japan, Lond. 1735. 8vo. 4 vol.

Astley’s Collection of Voyages, 4 vol. 4to. Lond. 1746.

The true Qualities of Tea. Anonymous. Lond. 1746. 8vo.

Petr. Kalms, Wästgöta Resa, Stockholm, 1746. 8vo. translated by Forster, Lond. 1772. 8vo. 2 vol.

James Stevenson, Treatise on Tobacco, Tea, Coffee, and Chocolate, Lond. 1746. 8vo.

Chambers’ Encyclopædia, Lond. 1752. Fol. Tom. II.

Mason on the Properties of Tea, 1756. 8vo.

The good and bad Effects of Tea considered, Anonymous, Lond. 1758. 8vo.

Linnæi Amœnit. Acad. V. VII. p. 241.

Newmann’s Chemistry, by Lewis. Lond. 1759. 4to. p. 373.

Hanway’s Journal of eight Days Journey. London, 1759. 8vo. 2 vol. p. 21. vol. II.

Hanway’s Observations on the Causes of the Dissoluteness amongst the Poor. Lond. 1772. 4to. p. 73. et passim.

L’Abbé Jacquin, de la Santé utile à tout le Monde, à Paris, 1763. 8vo. p. 190.

Burmanni Fl. Indica, Lugd. Bat. 1766. p. 122.

Linnæi Sp. Plant. Vindobonæ. 1746. p. 734. Syst. Nat. Vind. 1770. Tom. II. p. 365.

Linnæi Mat. Med. Vind. 1773. p. 136. Conf. Murray, appar. Med. Bergii Mat. Med. &c.

Encyclopedie, ou Dict. Raisonné, Neufch. 1765. Fol. Tom. XVI. Thè.

M. de Begne de Presle, de Conservateur de la Santé, ou Avis sur les Dangers, &c. à Paris. 1763. 12mo. Dangers du Thè, p. 118.

Concorde de la Geographic, ouvrage postume de l’Abbé Pluche, Paris, 1764. 12mo.

Will. Lewis, Experimental History of the Materia Medica, Lond. 1768. 4to. p. 518.

Hart’s Essays on Husbandry. Lond. 1768. p. 166.

Tissot on Diseases incidental to literary and sedentary Persons, by Kirkpatrick. Lond. 1769. 12mo. p. 145.

Romaire, Dictionaire d’Histoire naturelle. Paris, 1769. 8vo.

Milne’s Botanical Dictionary, Lond. 1770. 8vo.

Brookes’ Natural History. Lond. 1772. 6 vol. with a plate of the Tea Plant.

Osbeck’s Voyage into China, by Forster. Lond. 1771. 8vo. 2 vol.

Young’s Farmer’s Letters, Vol. I. p. 202. & 299.

Buc’hoz, Dissertation sur le Thè sur la recolte, et sur les bons et mauvais effets de son infusian. Paris.

Blackwell’s herbal. Lond. 1739. t. 351.

Thunberg, Flora Japon. Lipsiæ, 1784. p. 225.

Cullen’s Mat. Med. Edinb. 1789. Tom. II. p. 309.

Murray, Appar. Medic. Gotting. 1787. Tom. IV. p. 226.

Grozier’s general Description of China. London. 2 vol. 8vo. Vol. I. p. 442.

Fougeroux de Bondaroi, in Rozier, obs. et mem. sur la Physique, Tom. I. f. 1.

Woodville’s Supplement to Medical Botany. Lond. 1794. p. 116, with a figure.

Sir George Staunton, An authentic Account of an Embassy, Lond. 1797. Vol. I. p. 22. and particularly Vol. II. p. 464.

SECTION IV.

ORIGIN OF TEA.

As China and Japan[15] are the only countries known to us, where the Tea shrub is cultivated for use, we may reasonably conclude, that it is indigenous to one of them, if not to both. What motive first led the natives to use an infusion of Tea in the present manner is uncertain; but probably in order to correct the water, which is said to be brackish and ill-tasted in many parts of those countries[16]. Of the good effects of Tea in such cases, we have a remarkable proof in Kalm’s journey through North America, which his translator gives us in the following words:

“Tea is differently esteemed by different people, and I think we would be as well, and our purses much better, if we were without tea and coffee. However, I must be impartial, and mention in praise of Tea, that if it be useful, it must certainly be so in summer, on such journies as mine, through a desart country, where one cannot carry wine, or other liquors, and where the water is generally unfit for use, as being full of insects. In such cases it is very pleasant when boiled, and Tea is drank with it; and I cannot sufficiently describe the fine taste it has in such circumstances. It relieves a weary traveller more than can be imagined, as I have myself experienced, together with a great many others, who have travelled through the desart forests of America: on such journies Tea is found to be almost as necessary as victuals[17].”

About the year 1600, Texeira, a Spaniard, saw the dried Tea leaves in Malacca, where he was informed that the Chinese prepared a drink from this vegetable; and, in 1633, Olearius found this practice prevalent among the Persians, who procured the plant under the name of Cha orchia, from China, by means of the Usbeck Tartars. In 1639, Starkaw, the Russian Ambassador, at the Court of the Mogul, Chau Altyn, partook of the infusion of Tea; and, at his departure, was offered a quantity of it, as a present for the Czar Michael Romanof, which the Ambassador refused, as being an article for which he had no use[18].

This article was first introduced into Europe by the Dutch East India Company, very early in the last century; and a quantity of it was brought over from Holland about the year 1666[19], by Lord Arlington and Lord Ossory. In consequence of this, Tea soon became known amongst people of fashion, and its use, by degrees, since that period, has become general.

It is, however, certain, that before this time, drinking Tea, even in public coffee-houses, was not uncommon; for, in 1660, a duty of four-pence per gallon was laid on the liquor made and sold in all coffee-houses[20].

So early as 1678, Cornelius Bontekoe, a Dutch physician, published a treatise, in his own language, on Tea, Coffee, and Chocolate[21]. In this he shews himself a very zealous advocate for Tea, and denies the possibility of its injuring the stomach, although taken to the greatest excess, as far as one or two hundred cups in a day. To what motive we are to impute the partiality of Dr. Bontekoe, is uncertain at this period; but as he was first physician to the Elector of Brandenburgh, and probably of considerable eminence and character, his eulogium might tend greatly to promote its use: however, we find its importation and consumption were daily augmented; and, before the conclusion of the last century, it became generally known among the common people in England.

It is foreign to my subject, or it would perhaps afford to a speculative mind no inconsiderable satisfaction, to trace the consumption from its first entrance at the Custom-house to the present amazing imports. At this time upwards of twenty-three millions of pounds are annually allowed for home consumption; and the East India Company have generally in their warehouses a supply at least for one year.

The following account of the importation of Tea, from 1776 to 1795, as related by Sir George Staunton (Vol. II. p. 624), may be satisfactory to the Reader:

An Account of the Quantities of Teas exported from China, in English and Foreign Ships, in each Year from 1776 to 1795, distinguishing each Year.

[ click here for larger image.]

Legend: #S. = Number of Ships
#S.1776. #S.1777. #S.1778. #S.1779.
lb.
By Swedes22,562,50023,049,10022,851,20023,328,000
Danes22,833,70022,487,30022,098,30011,388,400
Dutch54,923,70044,856,50044,695,70044,553,100
French32,521,60055,719,10073,657,50042,102,800
Imperial—— — —— — —— — —— —
Hungarian—— — —— — —— — —— —
Tuscan—— — —— — —— — —— —
Portugueze—— — —— — —— — —— —
American—— — —— — —— — —— —
Prussian—— — —— — —— — —— —
Spanish
Total Foreign1212,841,5001316,112,0001513,302,7001111,302,300
English private
Trade included		53,402,41585,673,43496,392,78874,372,021
1716,243,9152121,785,4342419,695,4881815,674,321
#S.1780. #S.1781. #S.1782.
By Swedes22,626,40034,108,90023,267,300
Danes33,983,60022,341,40034,118,500
Dutch44,687,80044,957,600—— —
French—— — —— — —— —
Imperial11,375,900—— — —— —
Hungarian—— — 1317,700
Tuscan—— — —— — —— —
Portugueze—— — —— — —— —
American—— — —— — —— —
Prussian—— — —— — —— —
Spanish
Total Foreign1012,673,7001011,725,60057,385,800
English private
Trade included		—none
imported.		17‡11,592,81996,857,731
1012,673,7002723,318,4191414,243,531
#S.1783. #S.1784. #S.1785.
By Swedes34,265,60034,878,900
Danes45,477,20033,204,00043,158,000
Dutch—— — —— — 45,334,003
French—— — 84,231,20044,960,000
Imperial—— — 53,428,400
Hungarian
Tuscan1933,300
Portugueze83,954,100—— — 43,199,000
American—— — —— — 2880,100
Prussian—— — 23,329,800
Spanish
Total Foreign1614,630,20021†19,072,30018†17,531,100
English private
Trade included		64,138,295139,916,7601410,583,628
2218,768,4953428,989,0603228,114,728
Legend: #S. = Number of Ships
#S.1786. #S.1787. #S.1788. #S.1789.
lb.
By Swedes46,212,40011,747,70022,890,90022,589,000
Danes34,578,10022,092,00022,664,00022,496,800
Dutch44,458,80055,943,20055,794,90044,179,600
French1466,6001382,26031,728,9001292,100
Imperial
Hungarian
Tuscan—— — —— — —— — —— —
Portugueze
American1695,00051,181,8602750,90041,188,800
Prussian—— — —— — 1499,300—— —
Spanish—— — —— — —— — 2318,400
Genoese—— — —— — —— — —— —
Total Foreign13†16,410,9001411,347,0201514,328,9001511,064,700
English private
Trade included		1813,480,6912720,610,9192922,096,7032720,141,745
3129,891,5914131,957,9394436,425,6034231,206,445
#S1790. #S.1791. #S.1792.
By Swedes—— — —— — 11,591,330
Danes11,773,0001520,700—— —
Dutch55,106,90031,328,50022,051,330
French1294,3002442,1004784,000
Imperial
Hungarian
Tuscan—— — —— — —— —
Portugueze
American143,093,200—— — 31,863,200
Prussian—— — 3743,10015,070
Spanish—— — —— — 1— —
Genoese—— — 1260—— —
Total Foreign2110,267,400103,034,660126,294,930
English private
Trade included		2117,991,0322522,369,6201113,185,467
4228,258,4323525,404,2802319,480,397
#S.1793. #S.1794. #S.1795.
By Swedes11,559,7301756,130
Danes1852,670—— — 124,670
Dutch32,938,53022,417,20044,096,800
French21,540,670
Imperial
Hungarian
Tuscan1393,870
Portugueze
American61,538,40071,974,13071,438,270
Prussian
Spanish3400—— — 1
Genoese2578,9302289,470117,460
Total Foreign199,403,200125,436,930145,577,200
English private
Trade included		1616,005,4141820,728,7052123,733,810
3525,408,6143026,165,6353529,311,010

† Most of these foreign ships went to China, previous to the Commutation Act, which passed into effect in England in September, 1784.

‡ Part of these should have arrived in 1780.

It is probable that the Dutch, as they traded considerably to Japan about the time Tea was introduced into Europe, first brought this article from thence. But now China is the general mart, and the province Fokien, or Fo-chen[22], the principal country, that supplies both the Empire and Europe with this commodity.

SECTION V.

SOIL AND CULTURE.

To the ingenious Kæmpfer we are principally indebted for any accurate information respecting the culture of the Tea Tree; and, as his account was composed during his residence at Japan, greater credit is certainly due to it. We shall give what he says upon this subject, and then state the accounts we have been able to collect of the Chinese method.

Kæmpfer tells us, that no particular gardens or fields are allotted for this plant, but that it is cultivated round the borders of rice and corn fields, without any regard to the soil. Any number of the seeds, as they are contained in their seed vessels, not usually less than six, or exceeding twelve or fifteen, are promiscuously put into one hole, made four or five inches deep in the ground, at certain distances from each other. The seeds contain a large proportion of oil, which is soon liable to turn rancid; hence scarce a fifth part of them germinate, and this makes it necessary to plant so many together.

The seeds vegetate without any other care; but the more industrious annually remove the weeds, and manure the land. The leaves which succeed are not fit to be plucked before the third year’s growth, at which period they are plentiful, and in their prime.

In about seven years the shrub rises to a man’s height; but as it then bears few leaves, and grows slowly, it is cut down to the stem, which occasions such an exuberance of fresh shoots and leaves the succeeding summer, as abundantly compensates the owners for their former loss and trouble. Some defer cutting them till they are of ten years growth.

So far as can be gathered from authors and travellers of credit, this shrub is cultivated and prepared in China, in a similar manner to what is practised in Japan; but as the Chinese export considerable quantities of Tea, they plant whole fields with it, to supply foreign markets, as well as for home consumption.

The Tea-tree delights particularly in vallies; or on the declivities of hills, and upon the banks of rivers, where it enjoys a southern exposure to the sun; though it endures considerable variations of heat and cold, as it flourishes in the northern clime of Pekin, as well as about Canton[23], the former of which is in the same latitude with Rome; and from meteorological observations it appears, that the degree of cold about Pekin is as severe in winter, as in some of the northern parts of Europe[24].

SECTION VI.

GATHERING THE LEAVES.

At the proper seasons for gathering the Tea leaves, labourers are hired, who are very quick in plucking them, being accustomed to follow this employment as a means of their livelihood. They do not pluck them by handfuls, but carefully one by one; and, tedious as this may appear, each person is able to collect from four to ten or fifteen pounds in one day. The different periods in which the leaves are usually gathered, are particularly described by Kæmpfer[25].

I. The first commences at the middle of the last moon, immediately preceding the vernal equinox, which is the first month of the Japanese year, and falls about the latter end of our February, or beginning of March. The leaves collected at this time are called Ficki Tsjaa, or powdered Tea, because they are pulverised and sipped in hot water (Sect. IX. I). These tender young leaves are but a few days old when they are plucked; and, because of their scarcity and price, are disposed of to princes and rich people only; and hence this kind is called Imperial Tea.

A similar sort is also called Udsi Tsjaa, and Tacke Sacki Tsjaa, from the particular places where it grows. The peculiar care and nicety observed in gathering the Tea leaves in these places deserve to be noticed here, and we shall therefore give some account of one of them.

Udsi is a small Japanese town, bordering on the sea, and not far distant from the city of Miaco. In the district of this little town, is a pleasant mountain of the same name, which is thought to possess the most favourable soil and climate for the culture of Tea, on which account it is inclosed with hedges, and likewise surrounded with a broad ditch for farther security. The trees are planted upon this mountain in such a manner as to form regular rows, with intervening walks. Persons are appointed to superintend the place, and preserve the leaves from injury or dirt. The labourers who are to gather them, for some weeks before they begin, abstain from every kind of gross food, or whatever might endanger communicating any ill flavour to the leaves; they pluck them also with the same delicacy, having on a thin pair of gloves[26]. This sort of imperial or bloom Tea[27] is afterwards prepared, and then escorted by the chief surveyor of the works of this mountain, with a strong guard, and a numerous retinue, to the emperor’s court, for the use of the Imperial family.

II. The second gathering is made in the second Japanese month, about the latter end of March, or beginning of April. Some of the leaves at this period are come to perfection, others not arrived at their full growth; both however are promiscuously gathered, and are afterwards sorted into different classes, according to their age, size, and quality; the youngest particularly are carefully separated, and are often sold for the first gathering or Imperial Tea. The tea collected at this time is called Tootsjaa, or Chinese Tea, because it is infused, and drank after the Chinese manner (Sect. IX. I.) It is divided by the Tea-dealers and merchants into four kinds, distinguished by as many names.

III. The third and last gathering is made in the third Japanese month, which falls about our June, when the leaves are very plentiful and full grown. This kind of Tea, called Ban Tsjaa, is the coarsest, and is chiefly drank by the lower class of people (Sect. IX. III.)

Some confine themselves to two gatherings in the year, their first and second answering the preceding second and third. Others have only one general gathering[28], which they make also at the same time with the preceding third or last gathering: however, the leaves collected at each time, are respectively separated into different sortments.

The Chinese collect the Tea at certain seasons[29], but whether the same as in Japan, we are not so well informed, most probably, however, the Tea harvest is nearly at the same periods, as the natives have frequent intercourse, and their commercial concerns with each other are very extensive[30].

SECTION VII.

METHOD OF CURING OR PREPARING TEA IN JAPAN.

Public buildings, or drying houses, are erected for curing Tea, and so regulated, that every person, who either has not suitable conveniences, or wants the requisite skill, may bring his leaves at any time to be dried. These buildings contain from five to ten or twenty small furnaces, about three feet high, each having at the top a large flat iron pan[31], either high, square, or round, bent up a little on that side which is over the mouth of the furnace, which at once secures the operator from the heat of the furnace, and prevents the leaves from falling off.

There is also a long low table covered with matts, on which the leaves are laid, and rolled by workmen, who sit round it. The iron pan being heated to a certain degree by a little fire made in the furnace underneath, a few pounds of the fresh-gathered leaves are put upon the pan; the fresh and juicy leaves crack when they touch the pan, and it is the business of the operator to shift them as quick as possible with his bare hands, till they grow too hot to be easily endured. At this instant he takes off the leaves, with a kind of shovel resembling a fan, and pours them on the matts to the rollers, who, taking small quantities at a time, roll them in the palms of their hands in one direction, while others are fanning them, that they may cool the more speedily, and retain their curl the longer[32].

This process is repeated two or three times, or oftener, before the Tea is put in the stores, in order that all the moisture of the leaves may be thoroughly dissipated, and their curl more completely preserved. On every repetition the pan is less heated, and the operation performed more slowly and cautiously[33]. The Tea is then separated into the different kinds, and deposited in the store for domestic use or exportation.

As the leaves of the Ficki Tea (Sect. VI. and IX. II.), are usually reduced into a powder before they are drank, they should be roasted to a greater degree of dryness. As some of these are gathered when very young, tender, and small, they are first immersed in hot water, taken out immediately, and dried without being rolled at all.

Country people cure their leaves in earthen kettles[34], which answer every necessary purpose at less trouble and expence, whereby they are enabled to sell them cheaper.

To complete the preparation, after the Tea has been kept for some months, it must be taken out of the vessels, in which it had been contained, and dried again over a very gentle fire, that it may be deprived of any humidity which remained, or might since have been contracted.

The common Tea is kept in earthen pots with narrow mouths; but the best sort of Tea used by the Emperor and nobility is put in porcellane or China vessels. The Bantsjaa, or coarsest Tea, is kept by the country people in straw baskets, made in the shape of barrels, which they place under the roofs of their houses, near the hole that lets out the smoke, and imagine that this situation does not injure the Tea.

This is the relation we have from Kæmpfer of the method in which the Japanese collected and cured their Tea. In the accounts of China, authors have in general treated very slightly of the cultivation and preparation of Tea. Le Compte[35] indeed observes, that to have good Tea, the leaves should be gathered while they are small, tender, and juicy. They begin commonly to gather them in the months of March and April, according as the season is forward; they afterwards expose them to the steam of boiling water to soften them; and, as soon as they are penetrated by it, they draw them over copper plates[36] kept on the fire, which dries them by degrees, till they grow brown, and roll up of themselves in that manner we see them.

However, it is certain, from the Chinese drawings, which exhibit a faithful picture, though rudely executed, of the whole process from beginning to end, that the Tea tree grows for the most part in hilly countries, on their rocky summits, and steep declivities; and it would seem by the pains the Chinese are at, in making paths, and fixing a kind of scaffolds, to assist them, that these places afford the finest Tea. It appears from these drawings, that the trees in general are not much taller than man’s height: The gatherers of the leaves are never represented but on the ground; they make use of hooked sticks indeed, but these seem rather intended to draw the branches towards them, when they hang over brooks, rivers, or from places difficult of access, than to bend down the tops or upper branches of the trees on plain ground.

They pick the leaves as soon as gathered into different sorts, and cure them nearly in the manner described to be practised by the Japanese. They build a range of stoves, like those in a chemist’s laboratory, or great kitchen, where the men work, and curl the leaves in the pans themselves. It seems also that they repeat the drying. They dry it likewise, after having spread it abroad in shallow baskets, in the sun; and, by the means of sieves, separate the larger from the smaller leaves, and these again from the dust.

The Chinese put the finer kinds of Tea into conic vessels, like sugar loaves, made of tutenaque, tin, or lead, covered with neat matting of bamboo; or in square wooden boxes lined with thin lead, dry leaves and paper, in which manner it is exported to foreign countries. The common Tea is put into baskets, out of which it is emptied, and packed up in boxes or chests as soon as it is sold to the Europeans[37].

One thing should be mentioned to their credit; when their harvest of Tea is finished, each family fails not to testify, by some religious rite, their gratitude to the Giver.

SECTION VIII.

VARIETIES OF TEA.

It has been already observed (Sect. VI.) that many different sortments of Tea are made during the times of collecting the leaves; and these are multiplied according to the goodness of their preparation, by which the varieties of Tea may be considerably augmented[38]. The distinctions with us are much more limited, being generally confined to three principal kinds of green, and five of bohea.

I. Those of the former are,

I. Bing, imperial, or bloom Tea, with a large loose leaf, of a light green colour, and faint delicate smell.

II. Hy-tiann, hi-kiong, or hayssuen, known to us by the name of Hyson Tea, so called after an East-India merchant of that name, who first imported it into Europe. The leaves are closely curled and small, of a green colour, verging towards blue[39].

III. Singlo, or songlo, which name it receives, like many other Teas, from the place where it is cultivated.

II. The bohea Teas.

I. Soochuen, or sutchong, by the Chinese called saatyang, and sact-chaon, or su-tyann, is a superior kind of long-fou Tea. It imparts a yellowish green colour, by infusion[40].

II. Camho, or soumlo, called after the name of the place where it is gathered; a fragrant Tea with a violet smell. Its infusion is pale.

III. Cong-fou, congo, or bong-fo. This has a larger leaf than the following, and the infusion is a little deeper coloured. It resembles the common bohea in the colour of the leaf[41].

IV. Pekao, pecko, or pekoe, by the Chinese called back-ho, or pack-ho. It is known by having the appearance of small white flowers intermixed with it.

V. Common bohea, called moji by the Chinese, consists of leaves of one colour[42].

III. There has also been imported a sort of Tea, in balls, of a different form from any of the preceding, made up into cakes or balls of different sizes, by the Chinese called Poncultcha.

I. The largest kind of this cake Tea, that I have seen, weighs about two ounces; the infusion and taste resemble those of good bohea Tea.

II. Another sort, which is a kind of green Tea, is called tio tè: it is rolled up in a round shape, about the size of peas, and sometimes as large as a nutmeg.

III. The smallest kind done in this form is called gun-powder Tea.

IV. Sometimes the succulent Tea leaves are twisted into cords like packthread, about an inch and a half or two inches long; and usually three of these are tied together at the ends by different-coloured silk threads. These resemble little bavins, one of which might suffice for tea for one person. I have seen them both of green and bohea Tea.

The Chinese likewise prepare an extract from Tea, which they exhibit as a medicine dissolved in a large quantity of water, and ascribe to it many powerful effects in fevers and other disorders, when they wish to procure a plentiful sweat. This extract is sometimes formed into small cakes, not much broader than a sixpence, sometimes into rolls of a considerable size.

That there is only one species of Tea tree, has already been mentioned (Sect. I.) from which all the varieties of Tea are procured. Kæmpfer, who is of this opinion, attributes the difference of Teas to the soil and culture of the plant, age of the leaves when gathered, and method of curing them[43]. These circumstances will severally have more or less influence; though whether they account for all the varieties observable in Tea may be doubted. The bohea Tea trees, now introduced into many botanic gardens near London, exhibit very obvious varieties. The leaves are of a deeper green colour, and not so deeply serrated; the stalk is usually of a darker colour, and the whole shrub appears less luxuriant as represented in the annexed plate of the bohea Tea; but the botanical characters are the same.

Bohea Tea.

I infused all the sorts of green and bohea Teas I could procure, and expanded the different leaves on paper, to compare their respective size and texture, intending thereby to discover their age. I found the leaves of green Tea as large as those of bohea, and nearly as fibrous; which would lead one to suspect, that the difference does not so much depend upon the age, as upon the other circumstances.

We know that in Europe the soil, culture, and exposure, have great influence on all kinds of vegetables: but the same species of plants differ in the same province, and even in the same district; and in Japan, and particularly along the continent of China, it must be much more considerable, where the air is in some parts very cold, in others moderate, or warm almost to an extreme. I am persuaded that the method of preparation must also have no little influence. I have dried the leaves of some European plants in the manner described (Sect. VI.) which so much resembled the foreign Tea, that the infusion made from them has been seen and drunk without suspicion. In these preparations which I made, some of the leaves retained a perfect curl, and a fine verdure like the best green Tea; and others cured at the same time were more like the bohea[44].

I would not, however, lay too much stress upon the result of a few trials, nor endeavour to preclude further enquiries about a subject which at some future period may prove of more immediate concern to this nation.

We might still try to discover whether other arts, than are yet known here, are not used with Tea before its exportation from China, to produce the difference of colour[45], and flavour[46], peculiar to different sorts. An intelligent friend of mine informs me, that in a set of Chinese drawings, in his possession, representing the whole process of manufacturing Tea, there are in one sheet the figures of several persons apparently separating the different kinds of Tea, and drying it in the sun, with several baskets landing near them filled with a very white substance, and in considerable quantity. To what use this may be applied is uncertain, as well as what the substance is; yet there is no doubt, he thinks, that it is used in the manufacturing of Tea, as the Chinese seldom bring any thing into their pieces but such as relate in some respect to the business before them.

Olea Fragrans.

J. Miller del: et so:

We are better acquainted with a vegetable substance which has been employed by the Asiatics in giving a flavour to Tea. This is the Olea Fragrans, whose flowers are frequently to be met with in Teas exported from China: and as the plant is now not unfrequent in the gardens near the metropolis, I am enabled to give an engraving of the plant and its botanical history[47].

Olea Fragrans.—Sweet-scented Olive.

Class and Order.

Diandria Monogynia.

Generic Character.

Cor. 4. fida: laciniis subovatis.
Drupa monosperma.

Corol. 4. cleft: segments
somewhat ovate. Drupe, one-seeded.

Specific Character and Description

from Thunberg.

Olea fragrans foliis lanceolatis
serratis, pedunculis lateralibus
aggregatis unifloris. Thunb.
Fl. Japon. p. 18, t. 2.

Caulis, arboreus vastus.

Rami et ramuli trichotomi,
obsolete tetragoni, glabri.

Folia decussata, petiolata oblonga,
acuta, serrata, margini
subreflexo, parallelo-nervosa, reticulata,
glabra, supra saturate
viridia, subtus pallidiora, patentia,
in ramulis frequentia, digitalia.

Petioli semiteretes, sulcati,
glabri, semiunguiculares.

Flores in ramulis umbellato-aggregati,
circiter 6 vel 8, pedunculati.

Pedunculi filiformes, uniflori,
glabri, albidi, unguiculares.

Perianthium, 1-Phyllum, minimum,
obsolete 4-dentatum,
albidum, glabrum.

Corolla, 1-petala, rotata, flavo-alba;
Tubus subnullus; Limbus
patens, quadrifidus: laciniæ
ovatæ, obtusæ, concavæ,
crassiusculæ.

Filamenta duo, ori tubi inserta,
alba, brevissima.

Antheræ ovatæ, grandiusculæ,
didymæ, flavescentes.

Germen superum, oblongum,
glabrum.

Stylus filiformis.

Stigmata simplicia, acuta.

Olive sweet-scented with
lanceolate serrated leaves, peduncles
lateral, cluttered, one-flowered.

Stem, a vast tree.

Branches both large and small
trichotomous, faintly four-cornered
and smooth.

Leaves growing cross-wise on
leaf-stalks, oblong, acute, serrated,
edge somewhat turned
back, ribs parallel, reticulated,
smooth above, of a deep green
colour, paler beneath, spreading
on the small branches, numerous,
about the length of
the finger.

Leaf-stalks, flat on one side,
round on the other, grooved,
smooth, half the length of the
finger nail.

Flower on the small branches
in clustered umbels, about 6 or
8 together, standing on peduncles.

Flower-stalks filiform, one-flowered,
smooth, whitish, a
finger nail in length.

Perianthium, one-leaved, very
minute, faintly four-toothed,
whitish and smooth.

Corolla of one petal, wheel-shaped,
of a yellowish-white
colour; Tube scarce any; Limb
spreading, quadrifid, segments
ovate, obtuse, concave, thickish.

Filaments two, inserted into
the mouth of the tube, white,
very short.

Antheræ ovate, somewhat
large, double, yellowish.

Germen above, oblong, and
smooth.

Style filiform.

Stigmata, simple and pointed.

Sir George Staunton, in his Embassy to China, Vol. II. p. 467, describes another Plant, whose flowers are used for the purpose of scenting Tea. The flower resembles the dog-rose, and the leaves those of Tea; hence the Chinese call it Cha-whaw, or flower of Tea. A Plate of this Plant is annexed, with the following description, which this very accurate and learned traveller has obligingly permitted me to introduce here.

Camellia Sesanqua.

“A Plant very like the Tea flourished at this time on the tides and the very tops of mountains, where the soil consisted of little more than fragments of stone crumbled into a sort of coarse earth by the joint action of the sun and rain. The Chinese call this plant Cha-whaw, or Flower of Tea, on account of the resemblance of one to the other; and because its petals, as well as the entire flowers of the Arabian jessamine, are sometimes mixed among the Teas, in order to increase their fragrance.

“This plant, the Cha-whaw, is the Camellia Sesanqua of the botanists, and yields a nut, from whence is expressed an esculent oil equal to the best which comes from Florence. It is cultivated on this account in vast abundance; and is particularly valuable, from the facility of its culture, in situations fit for little else.” It is delineated on the opposite page.

As green Tea is by some suspected to have been cured on copper, they have attributed the verdure to be derived from that metal (Sect. VII.); but, if there were any foundation for this supposition, the volatile alkali, mixed with an infusion of such Tea, would detect the least portion of copper, by turning the infusion blue[48].

Others have, with less propriety, attributed the verdure to green copperas[49]; but this ingredient, which is only salt of iron, would immediately turn the leaves black, and the infusion made from the Tea would be of a deep purple colour[50].

Is it not more probable, that some green dye, prepared from vegetable substances, is used for the colouring?

SECTION IX.

DRINKING OF TEA.

Neither the Chinese, nor natives of Japan, ever use Tea before it has been kept at least a year; because when fresh it is said to prove narcotic, and to disorder the senses[51]. The former pour hot water on the Tea, and draw off the infusion in the same manner as is now practised in Europe; but they drink it simply without the addition of sugar or milk[52]. The Japanese reduce the Tea into a fine powder, by grinding the leaves in a hand-mill; they then mix them with hot water into a thin pulp, in which form it is sipped[53], particularly by the nobility and rich people. It is made and served up to company in the following manner: the Tea-table furniture, with the powdered Tea inclosed in a box, are set before the company, and the cups are then filled with hot water, and as much of the powder as might lie on the point of a moderate-sized knife is taken out of the box, put into each cup, and then stirred and mixed together with a curious denticulated instrument till the liquor foams, in which state it is presented to the company, and sipped while warm[54]. From what Du Halde relates, this method is not peculiar to the Japanese, but is also used in some provinces of China[55].

The common people, who have a coarser Tea (Sect. VI. III.) boil it for some time in water, and make use of the liquor for common drink. Early in the morning the kettle, filled with water, is regularly hung over the fire for this purpose, and the Tea is either put into the kettle inclosed in a bag, or, by means of a basket of a proper size, pressed to the bottom of the vessel, that there may not be any hindrance in drawing off the water. The Bantsjaa Tea (Sect. VI. III.) only is used in this manner, whose virtues, being more fixed, would not be so fully extracted by infusion.

And indeed Tea is the common beverage of all the labouring people in China: one scarcely ever sees them represented at work of any kind, but the Tea pot and Tea cup appear as their accompaniments. Reapers, threshers, and all who work out of doors, as well as within, have these attendants[56].

To make Tea, and to serve it in a genteel and graceful manner, is an accomplishment, in which people of both sexes in Japan are instructed by masters, in the same manner as Europeans are in dancing, and other branches of polite education.

SECTION X.

SUCCEDANEA.

Curiosity and interest would mutually induce the Europeans to make the most diligent enquiries in order to discover the real Tea shrub, or a substitute in some other vegetable most resembling it. Simon Paulli, a celebrated physician and botanist at Copenhagen, was the first who pretended to have discovered the real Tea plant in Europe. By opening some Tea leaves, he found them so much like those of the Dutch myrtle[57], (Flor. Su. 907.) that he obstinately maintained they were productions of the same species of Tea; though he was afterwards refuted by several botanists in Europe, and by the specimens sent to him, and to Dr. Mentzel of Berlin, from the East-Indies, by Dr. Cleyer[58].

Father Labat next thought he had discovered the real Tea-plant in Martinico[59], agreeing, he says, in all respects with the China sort. He pretends also to have procured Tea seeds from the East Indies, and to have raised the plant in America; but, from his own account, this supposed Tea appears to be only a species of Lysimachia, or what is called West-India Tea[60].

Many other pretended discoveries of the Oriental Tea-tree have been related; all which have proved erroneous, when properly enquired into. The genus of plant, called by Kæmpfer Tsubakki[61], has the nearest resemblance to it. The leaves of several European herbs have been used at different times as substitutes for Tea, either from some similarity in the shape of the leaves, or in the taste and flavour; among these, two or three species of Veronica are particularly recommended[62], besides the leaves of sage[63], myrtle[64], betony[65], sloe[66], agrimony, wild rose[67], and many others[68]. Whether any of these are really more salutary or not, is undetermined; and we now find, that from the palace to the cottage every other substitute has yielded to the genuine Asiatic Tea[69].

SECTION XI.

PRESERVING THE SEEDS FOR VEGETATION.

Many attempts to introduce the Tea-tree into Europe have proved unsuccessful, owing to the bad state of the seeds when first procured, or to a want of judgement in preserving them long enough in a state capable of vegetation. If this complaint arise from the first cause, future precautions about such seeds will be in vain; it is therefore necessary to procure fresh, sound, ripe seeds, white, plump, and moist internally.

Two methods of preserving the seeds have put us in possession of a few young plants of the true Tea-tree of China; one is, by inclosing the seeds in bees wax, after they have been well dried in the sun; and the other, by putting them, included in their pods, or capsules, into very close cannisters made of tin and tutenague[70].

Boxes for conveying Plants by Sea.

The Box with plants shut down with the openings
at the ends and front left for fresh air.

The Cask for serving seeds with the
openings defended by Wire.

The Inside of the box shewing the manner of securing the roots of plants surrounded with earth & moss tied with packthread and fasten’d cross & cross with laths or packthread to keep them steady.

The Box with divisions for serving different seeds in earth & cut moss.

But neither of these methods have succeeded generally, notwithstanding the utmost care, both in getting fresh seeds, and in securing them in the most effectual manner. The best method is to sow the ripe seeds in good light earth, in boxes, at leaving Canton; covering them with wire, to prevent rats and other such vermin coming to them. The boxes, plans of which are annexed, should not be exposed to too much air, nor to the spray of the sea, if possible. The earth should not be suffered to grow dry and hard, but a little fresh or rain water may be sprinkled over it now and then; and, when the seedling plants appear, they should be kept moist, and out of the burning sun[71]. Most of the plants now in England were procured by these means; and though many of the seedlings will die, yet by this kind of management we may probably succeed in bringing over the most curious vegetable productions of China, of which they have an amazing treasure, both in respect to use, shew, and variety[72]. If young plants could be procured in China, they might be sent over in a growing state in some of these boxes.

The young Tea-plants in the gardens about London thrive very well in the green-houses in winter, and some bear the open air in summer. The leaves of many of them are from one to three inches long, not without a fine deep verdure; and the young shoots are succulent. It is therefore probable, that in a few years many layers may be procured from them, and the number of plants considerably increased thereby.

It may not be improper to observe here, that many exotic vegetables, like human constitutions, require a certain period before they become naturalized to a change of climate; many plants, which on their first introduction would not bear our winters without shelter, now endure our hardest frosts; the beautiful magnolia, among several others, is a proof of this observation; and we have already taken notice (Sect. V.), that the degree of cold at Pekin sometimes exceeds ours. We have hence reason to expect, that the Tea-tree may in a few years be capable of bearing our climate, or at least that of our colonies; at length thrive, as if indigenous to the soil; and, were labour cheaper, become an article of export[73], like the common potatoe, for which we are indebted to America, or Spain[74]. It is, however, better suited for the climates of the Southern parts of Europe, and America; but hitherto it has not been cultivated in an extensive manner, in either of these quarters of the world; nor is it likely ever to be, whilst it can be procured from Asia at the present reduced price. It was introduced into Georgia about the year 1770. Hence the ingenious author of Ouabi (Mrs. Morton) in her recent poem of Beave-hill, in describing the products of this province, introduces the exotic of China:

“Yet round these shores prolific plenty twines,

Stores the thick field, and swells the cluttering vines;

A thousand groves their glossy leaves unfold,

Where the rich orange rolls its ruddy gold,

China’s green shrub, divine Magnolia’s bloom,

With mingling odours fling their high perfume.”

It is indeed probable that the North American summers, in the same latitude with Pekin, would suit this Tree better than ours; for, in China and some parts of North America, the heat in summer is such, that vegetables make quicker and more early shoots, whereby they have time to acquire sufficient strength and firmness before the winter commences: but, in England, the tender shoots are puttied forth late, and, winter soon after succeeding, they often perish, in a degree of cold much less severe than at Pekin, or in colder latitudes of North America.

THE
MEDICAL HISTORY
OF
TEA.

PART II.