Tea, its history and mystery

by Joseph M. Walsh

Java Congous—Are large, rough, loosely made teas, dark in liquor, heavy in body, and strong to rankness in flavor, on the whole a most undesirable sort for any purpose, becoming rancid and sour when kept too long.

Java Oolongs—Are Java tea pure and simple, made in imitation of China Oolongs, but possessing nothing of the properties or characteristics of the latter, only the name.

Java Green Teas—Include Imperial Hysons and Young Hysons, but are only so in name, as they still possess all the peculiarities of Java tea in draw and drinking qualities.

Java teas in general are particularly small in leaf, dull-black in color, but exceedingly well made and handsome in appearance, almost perfect in style, approximating more to Indias in make, color and character, but do not keep well, becoming rank and sour on brief exposure to the atmosphere. The liquor of all of them is also deficient in strength and flavor, being devoid of any pronounced fragrance or distinctive aroma, defects attributable in a great measure to faulty and imperfect manufacture, as well as to the fact that they are picked from the plants the year round and allowed no resting or recuperating period. The annual product averages about 15,000,000 pounds, packed in large wooden cases weighing from 100 to 120 pounds, and shipped principally to Holland, Germany and England, only small lots occasionally being received in this country.

At the present time the cultivation of tea is mainly confined to the province of Preanger, in the western part of the island, the industry being in the hands of experienced planters, who spare no pains to increase the product and quality of the article. Notwithstanding their care, however, they cannot congratulate themselves on the profits resulting therefrom, the price continuing to fall, the planters being forced to expend their utmost energies to save their plantations from ruin, this being not only the case with recent enterprises, but also with the older plantations that have been flourishing for many years. In addition to decline in price, the Java tea plantations have been ravaged by an insect known as the Theluis (tea louse), which each year destroys in value hundreds of thousands of florins, but at the same time there is noticeable a distinct improvement in the quality of the tea produced there. Until very recently they were only used in Europe when mixed with China teas on account of the excessive quantity of tannin which they contain, and known tendency to rapid decay, the improvement in quality now rendering that process needless, the introduction of Assam plants enabling the planters to compete with India and Ceylon.

OTHER VARIETIES OF TEA.

African Teas—It is expected that both India and Ceylon will doubtless have in the near future a formidable rival to their tea industry in South Africa, where promising tea gardens have been extensively laid out by planters from India, with seeds and plants obtained from Ceylon. The soil and climate of the region around Natal particularly are very similar to those of Southern India, and especially favorable to the successful and profitable production of the tea plant. Recent reports pronounce the venture a complete success, the product in 1892 amounting to over 20,000 pounds of tea, although introduced only three years prior and grading in quality with the average teas of Ceylon and India. It is predicted that in a few years South Africa will not only rival but excel the latter countries not only in the quantity but also in the quality of their product.

Singapore Tea—Tea plantations have been recently formed in the districts of Johore and Seragoon, from seeds and plants imported from India, but as yet are only in an experimental stage. Samples already received are large in leaf, coarse in make, coal black in color, an effort being made to imitate Oolongs in style. The infusion is dark red, heavy, strong and somewhat astringent in flavor.

Perak Tea—Recently an invoice consisting of some eighty half chests of tea grown in the Straits settlements was shipped to London. The general quality was so favorably commented on by the brokers and dealers there that it found a ready sale at full prices for its kind.

Fiji Tea—Is another new addition to the constantly increasing teas of commerce. It is produced from plants imported from India and assorted into Pekoes, Congous and Souchongs, grading with and approximating to Java teas in style, color and character.