TEAS.
739.—The names of the different kinds of tea, relate to the time of their being gathered, or to some peculiarity in their manufacture. It is a general rule, that all tea is fine in proportion to the tenderness and immaturity of the leaves. The quality and value of the different kinds diminish as they are gathered later in the season.
Black Teas.—As soon as the leaf-bud begins to expand, it is gathered to make Pekoe. A few days' later growth produces black-leaved Pekoe. The next picking is called Souchong; as the leaves grow larger and more mature, they form Congou; and the last picking is Bohea.
Bohea is called by the Chinese, Ta-cha (large tea), on account of the maturity and size of the leaves; it contains a larger proportion of woody fibre than other teas, and its infusion is of a darker color and coarser flavor.
Congou, the next higher kind, is named from a corruption of the Chinese Koong-foa (great care, or assiduity). This forms the bulk of the black tea imported, and is mostly valued for its strength.
Souchong—Seaou-choong (small, scarce sort), is the finest of the stronger black tea, with a leaf that is generally entire and curly. It is much esteemed for its fragrance and fine flavor.
Pekoe is a corruption of the Canton name, Pak-ho (white down), being the first sprouts of the leaf-buds; they are covered with a white silky down. It is a delicate tea, rather deficient in strength, and is principally used for flavoring other teas.
740. Green Teas.—The following are the principal kinds: Twankay, Hyson-Skin, Hyson, Gunpowder, and Young Hyson.
Young Hyson is a delicate young leaf, called in the original language, Yu-tsien (before the rains), because gathered in the early spring.