The Natural History of the Tea-Tree, with Observations on the Medical Qualities of Tea, and on the Effects of Tea-Drinking

by John Coakley Lettsom

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.