[36] Upon this subject, see Sect. VII. and VIII. It may be doubted also whether the conclusion of Le Compte’s relation is not erroneous, as it is improbable that any leaves should of themselves take so perfect a curl as that in which Tea is brought into Europe. No materials are used but iron and earthen for drying Tea, as observed in [note 1, p. 33].
[37] There are several disgusting circumstances attending the preparation of Tea. Osbeck says, the Chinese servants tread the Tea into the chests with their naked feet. Voyage to China, Vol. I. p. 252. Sir George Staunton makes a similar remark, Vol. II. p. 466.
[38] Du Halde’s History of China, Vol. IV. p. 21. Osbeck’s Voyage to China, Vol. I. p. 246, et seq.
[39] The Chinese have another kind of Hyson Tea, which they call Hyson-utchin, with narrow short leaves. Another sort of green Tea they name Go-bé, the leaves of which are narrow and long.
[40] Padre sutchong has a finer taste and smell than the common sutchong. The leaves are large and yellowish, not rolled up, but expanded, and packed up in papers of half a pound each. It is generally conveyed by caravans into Russia. Without much care, it will be injured at sea. This Tea is rarely to be met with in England.
[41] There is a sort of Tea called lin-kisam, with narrow rough leaves. It is seldom used alone, but mixed with other kinds. By adding it to congo, the Chinese sometimes make a kind of pekoe Tea. Osbeck’s Voyage to China, Vol. I. p. 249.
[42] The best bohea Tea is named by the Chinese tao-kyonn. An inferior kind is called An-kai, from a place of that name. In the district of Honam near Canton, the Tea is very coarse, the leaves yellow or brownish, and the taste the least agreeable of any. By the Chinese it is named Honam té, or Kuli té.
[43] This renders what has been observed at the conclusion of Sect. I. more probable.
[44] A certain moderate degree of heat preserved the verdure and flavour better than a hasty exsiccation. In the first case, it is necessary to repeat the roasting oftener.
[45] Infusions of fine bohea Teas do not differ a great deal in colour from those of green. To spirit they equally impart a fine deep green colour.