In the green tea districts of Chekiang near Ning-po, the first crop of leaves is generally gathered about the middle of April. This consists of the young leaf-buds just as they begin to unfold, and forms a fine and delicate kind of young hyson, which is held in high estimation by the natives, and is generally sent about in small quantities as presents to their friends. It is a scarce and expensive article, and the picking of the leaves in such a young state does considerable injury to the tea plantations. The summer rains, however, which fall copiously about this season, moisten the earth and air, and if the plants are young and vigorous they soon push out fresh leaves.
In a fortnight or three weeks from the time of the first picking, or about the beginning of May, the shrubs are again covered with fresh leaves, and are ready for the second gathering, which is, in fact, the most important of the season. The third and last gathering, which takes place as soon as new leaves are formed, produces a very inferior kind of tea, which, I believe, is rarely sent out of the district.
The mode of gathering and preparing the leaves of the tea-plants is extremely simple. We have been so long accustomed to magnify and mystify every thing relating to the Chinese, that, in all their arts and manufactures, we expect to find some peculiar and out of the way practice, when the fact is, that many operations in China are more simple in their character than in most other parts of the world. To rightly understand the process of rolling and drying the leaves, which I am about to describe, it must be borne in mind that the grand object is to expel the moisture, and at the same time to retain, as much as possible, of the aromatic and other desirable secretions of the species. The system adopted to attain this end is as simple as it is efficacious.
In the harvest seasons the natives are seen in little family groups on the side of every hill, when the weather is dry, engaged in gathering the tea leaves. They do not seem so particular, as I imagined they would have been, in this operation, but strip the leaves off rapidly and promiscuously, and throw them all into round baskets made for the purpose out of split bamboo or rattan. In the beginning of May, when the principal gathering takes place, the young seed vessels are about as large as peas. These are also stripped off and dried with the leaves; it is these seed-vessels, which we often see in our tea, and which have some slight resemblance to young capers. When a sufficient quantity of leaves are gathered, they are carried home to the cottage or barn, where the operation of drying is performed.
The Chinese cottages, amongst the tea hills, are simple and rude in their construction, and remind one of what we used to see in Scotland in former years, when the cow and pig lived and fed in the same house with the peasant. Scottish cottages, however, even in these days, were always better furnished and more comfortable than those of the Chinese are at the present time. Nevertheless, it is in these poor cottages that a large proportion of the teas, with their high-sounding names, are first prepared. Barns, sheds, and other outhouses, are also frequently used for the same purpose, particularly about the temples and monasteries.
The drying pans and furnaces in these places are very simply constructed. The pans, which are of iron, and are made as thin as possible, are round and shallow, and, in fact, are the same, or nearly the same, which the natives have in general use for cooking their rice. A row of these are built into brick work and chunam, having a flue constructed below them, with the grating, or rather fire-place, at one end, and the chimney, or, at least, some hole to allow the smoke to escape, at the other. A chimney is a secondary consideration with the Chinese, and in many instances which came under my observation, the smoke, after passing below the drying-pans, was allowed to escape, as it best could, through the doors and roofs of the houses, which, indeed, in China, is no difficult matter.
When the pans are first fixed, the brick-work and chunam are smoothed off very neatly round their edges and carried up a little higher, particularly at the back of the pans, at the same time widening gradually. When complete, the whole has the appearance of a row of large high-backed basins, each being three or four times larger than the shallow iron pan which is placed at its bottom, immediately over the flue. When the fire is applied, the upper part of these basins, which is formed of chunam, gets heated as well as the iron pan, though in a less degree. The drying pans, thus formed, being low in front, and rising very gradually at the sides and back, the person, whose duty it is to attend to the drying of the leaves, can readily manage them, and scatter them about over the back of the basin. The accompanying sketch, which was made on the spot, will render this description more clear.
