a—Gunpowder. b—Young Hyson. c—Imperial. d—Hyson. e—Twankay.
Thea Viridis,
(Green Tea Plant),
Is a large, hardy, strong-growing shrub, with spreading branches and leaves one to two inches long, thin, weavy and almost membraneous, broadly lanceolate, but irregularly serrated and light-green in color. The flowers are large, white, solitary and mostly confined to the upper axil, having five sepals and seven petals, the fruit or pod being purple, nodding and three-seeded. It thrives without protection in the open air during winter, and is undoubtedly the species yielding the bulk of the Green teas of commerce.
a—Firsts. b—Seconds. c—Thirds. d—Fourths.
Thea Bohea,
(Black Tea Plant),
Is a much smaller variety, with branches stiff, straight and erect, the leaves are also smaller, flat, oblong and coriaceous, but evenly serrated and dark-green in color. The flowers or blossoms are usually two to three, situated at the axils, having from five to seven sepals and petals, and possessing a slight fragrance. It is more tender and prolific than the green variety, not standing near as cold a climate, and yields the Black teas of commerce principally.
Considerable mystery and confusion for a long time existed regarding the species yielding the varieties known to commerce as Green and Black teas, many authorities claiming that the former were produced from the green tea-plant exclusively, and the latter solely from the black tea variety. While, again, it was erroneously held by others that both were prepared at will from a single species, the difference in color, flavor and effect was due entirely to a disparity in soil, climate, age and process of curing; also, that Green teas were produced from plants cultivated on the plains or low lands, in a soil enriched with manure, and Black teas from those grown on hill sides and mountain slopes. Later and more careful investigation disprove these “opinions,” the eminent botanical traveler, Robert Fortune, having satisfactorily and definitely set this much-vexed question at rest by examining the subject on the spot, finding that in the district of Woo-e-shan, where Black teas are principally prepared, the species Bohea only is grown; and that in the province of Che-kiang, where Green teas are exclusively prepared, he found the species Viridis alone cultivated. But that the Green and Black teas of commerce may be produced at will from either or both species he found to be the case in the province of Fo-kien, where the black tea-plant only is grown, but that both the commercial varieties were prepared therefrom at the pleasure of the manufacturer and according to the demand. Yet while it is admitted now even by the Chinese themselves, that both varieties may be prepared at will from either species, it is a popular error to imagine that China produces the two commercial kinds in all districts, the preparation of the greater proportion of the respective varieties being carried on in widely separated districts of the empire, and from the corresponding species of the tea-plant, different methods being pursued in the process of curing; from the first stage, Green teas being only distinguished from Black in such instances by the fact that, the former are not fermented or torrified as high by excessive heat, or fired as often 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 fired in copper pans. For this belief there is not the slightest foundation in fact, as copper is never used for the purpose, repeated experiments by unerring tests having been made, but in not a single case has any trace of the metal been detected.