SUB-VARIETIES.
The Green Teas of China are again sub-divided in Gunpowders, Imperials, Hysons, Young Hysons and Twankays, terms denoting style of make, age or other peculiarity, and are too well known to the trade to need description.
Gunpowder—Is termed by the Chinese “Choo-Cha” or Pearl tea, from its small, round or shotty appearance. It is generally prepared from the smallest and youngest leaves of the green tea plant, its quality corresponding to the picking and district of growth. The product of the first crop is sometimes known as “Pin-head” from its extremely small, round or globular appearance.
Imperial—Derives its trade name from being the style or make of Tea used in the Imperial household and by the Mandarins or wealthier Chinese. That exported is prepared from the larger and older leaves of the respective pickings and rolled in the same manner as the former, from which fact it is also known as “Big Gunpowder” and also as “Pea-leaf.” But while larger and bolder in make it possesses much the same drawing and drinking qualities.
Hyson—Is known to the Chinese as “He-tsien” or “Flourishing Spring” from being picked in the full spring-time, and is large and loosely made, being prepared from the older leaves of each respective picking. It bears the same relation to Young Hyson that Imperial does to Gunpowder and produces the same characteristics, but in a minor degree.
Young Hyson—Is a corruption of the Chinese term, “Yu-tsien,” or Early Spring, from being gathered in the early spring-time, and in make the leaves are extremely small, finely but artistically twisted, almost wirey in texture, being prepared from the youngest and tenderest leaves of the tea plant.
Twankay—Or “Hyson-skin,” is composed chiefly of the largest and oldest leaves of the foregoing varieties that cannot, owing to their coarse or broken condition, be rolled or converted into the former makes. It is a large, loose and flat-leaf tea, varying in color, liquor and flavor, according to the grades from which it is separated.
Considerable mystery and confusion for a long time existed regarding the species of plant yielding the varieties known as Green and Black teas, many authorities claiming that the former was produced from the Green tea plant exclusively, and the latter from the Black tea plant solely, while again it was held by others that both varieties were prepared at pleasure from but one and the same species, the mere difference in color, flavor and effects being due entirely to a disparity in the soil and process of curing. But later and more careful investigation disprove these particular opinions, as while it is now admitted, even by the Chinese themselves, that both kinds may be produced at will from either or both species of the tea plant, it is a popular error to imagine that China produces the two commercial kinds in all districts, as the preparation of the greater proportion of the respective varieties is carried on in widely separated districts of the Empire from corresponding species of the tea plant, different methods being adopted only in the process of curing the two kinds from the first stage. Green teas are prepared and distinguished from Black in such instances by the fact that the former are not fermented as long or fired as high in the process of rolling as the latter. It was also a commonly-received opinion at one time that the distinctive color of Green teas was imparted to them by being cured and fired in copper pans. For this belief, however, there is not the slightest foundation in fact, as copper pans are never used for the purpose of firing tea, repeated experiments and unerring tests having been frequently made by competent experts, but not even in a single instance has any trace of that metal been found in them.
(Japan Tea Plant.)