There is, however, another consideration. Any shoot, left to fully develop and harden, does not throw out new shoots from the existing buds 1, 2, 3, 4 so quickly as one checked in its upward growth by nipping off its head. For instance, supposing the shoot under consideration not to be the first of the season, but on the contrary to be a shoot when the plant has developed sufficiently to make picking safe, if taken off at 2, then the new growth from 2, 3, 4 will be much quicker than it would be had the whole shoot been left intact.
Our object then with first shoots should be to secure this advantage without destroying any buds, and this we can do by taking off simply the closed leaf at the top a. This must be done so as not to injure the bud at the base of the second leaf b (I have not numbered it, for there is no room in the diagram to do so), and we shall thus leave all the buds on the shoot intact.
Again here the interests of the plant, and profit to the planter, go hand in hand. The closed bud a in this case will be found very valuable. I go to show this.
The value of Tea is increased when it shows “Pekoe tips.” Only the leaves a b make these. They are covered with a fine silky whitish down, and, if manufactured in a particular way, make literally white or very pale yellow Tea,[35] which, mixed with ordinary black Tea, show as “Pekoe tips.” In ordinary leaf-picking these two leaves are taken with all the others, but unfortunately, when manufactured with them, they lose this white or pale yellow colour, and come out as black as all the other Tea.
As the season goes on, this is less and less the case, till towards the end nearly all the a b leaves show orange-coloured in the manufactured Tea. Still they are not white (the best colour) as they can be made when treated separately. No means have yet been devised to separate them before manufacture from the other leaf, and though sometimes picked separate, the plan has serious objections (see next page). In the case, however, of the first two or three flushes the welfare of the plants demands that no more should be taken, and though the quantity obtained will be small, it will, if carefully manufactured so as to make “white Pekoe tips,” add one or two annas a lb. to the value, when mixed with it, of one hundred times its own weight of black Tea!
More will be found under this head in the Tea manufacturing part. I now beg the question that the said downy leaves taken alone are very valuable.
In detailing the mode of picking I advocate, it would be tedious to go minutely into the reasons for each and everything. I have said enough to explain a good deal, but will add anything of importance. Of the latter are the following.
Tea can be made of the young succulent leaves only. The younger and more succulent the leaf the better Tea it makes. Thus a will make more valuable Tea than b, b than c, and so on; e is the lowest leaf to make Tea from, for though a very coarse kind can be made from f, it does not pay to take it. The stalk also makes good Tea, as far as it is really succulent, that is, down to the black line just above 2.
The leaves are named as follows from the Teas it is supposed they would make:—