Tea, its history and mystery

by Joseph M. Walsh

a—Pekoe. b—Souchong. c—Congou. d—Souchong-Congou.
Thea Assamensis,
(India Tea Plant),

Which has lately attracted so much attention, partakes somewhat of the character of both the foregoing varieties. Some botanists, however, claim that it is a distinct species, while others who recognize but one genus, contend that the India plant is but a wild type of the Chinese variety, and that any difference existing between them is the result of soil, climate and special culture. Planters on the other hand distinguish many points of difference between the China and India tea-plants. The leaf of the latter when full grown measures from three to five inches in length, while that of the former seldom exceeds three; again, the leaf of the India species does not harden as quickly during growth, which is an important consideration in picking. The inflorescence of the latter also varies from that of the Chinese variety, its usual state being to have the flower solitary, and situated in the axils of the leaves, the number varying from one to five. In general, it is more prolific and matures quicker, which renders it more profitable, as it affords a greater number of pickings during the season; but it is still doubtful if it is a true tea. In its geographical distribution, so far as latitude is concerned, the India tea-plant approximates most to the Black tea species of China, yet in its botanical characteristics and general appearance as well as in the size and texture of its leaves, it approaches nearer to the Green tea variety.

Two other species described by Loureiro, but unknown to commerce, are classed as Thea Cochinchinensis, found in a wild state in the north of Cochin-China, where it is also extensively cultivated, but used medicinally by the natives as a diaphoretic. And Thea Oleosa (oil tea), grown in the vicinity of Canton, the seeds of which yield an oil used for illuminating purposes as well as an article of diet by the inhabitants. In addition to these there are also two doubtful species, known as Cankrosa and Candata, referred to by Wallach, as growing in Silhet and Nepaul.

SUBSTITUTES IN USE FOR TEA.

Previous to the seventeenth century it had long been the custom in many countries of Europe to make hot infusions of the leaves of various plants, most notably those of the Salvia (sage), which had at one time a high reputation as a “panacæa,” being greatly extolled by the Solieman school of physic, as a potent factor for the preservation of health, and it is the custom at the present time in many other countries where it is difficult or impossible to obtain China tea, to use the seeds or leaves of other plants as substitutes, the active principle of which, in many instances, is analagous, and in others identical with it. Among the former are the leaves of plants destitute of theine (the active principle of tea), but which possesses some other stimulating properties, and among the latter the leaves and seeds of other plants containing that principle, and consequently producing the same exciting effects, these include Coffee, Cocoa and

Yerba Maté—or “Paraguan tea,” a species of Ilex, or holly, the leaves of which yield the same active principle (theine) characteristic of the China tea-plant. So closely does it resemble the latter in effect that many authorities claim it to be a species of that shrub, upwards of forty million pounds being annually produced and consumed in Paraguay and other South American countries.

Coca Tea—used extensively in Peru and Bolivia, composed of the dried leaves of the Coca tree, but though generally chewed, is more frequently prepared as a tea by the natives. In the infusion it possesses somewhat similar properties to China tea, and forms an important article of international trade among the various tribes, not less than thirty million pounds being annually consumed there.

Guarana—or “Brazilian tea,” prepared from the seeds of the guarana by the inhabitants of the interior of that country, and so rich are they in theine that they have lately been adopted for the purpose of obtaining that principle in larger quantities for medicinal purposes.

Ugni—or “Chilian tea,” produced from the leaves of that plant, but though generally used as a medicine, is as often prepared as a beverage.