The tea-plant will flourish in all parts of the tropical and subtropical zones where the rainfall is over sixty inches and evenly distributed throughout the year. In Ceylon it grows from sea-level to an altitude of seven thousand feet.
The tea-plant is not particular as to soil, but it succeeds best on new forest-land containing plenty of humus. As is the case with cacao, coffee and other economic plants, tea grown on rich, alluvial soil is stronger than tea grown on poorer land, though the latter is often of more delicate flavor.
Chinese teas may be classified thus: Monings, or black leaf teas are grown in the north of China, and shipped from Hankow and Shanghai. Green teas are shipped from Shanghai and consist of Gunpowder, Imperial, Hyson, Young Hyson and Twankay. Kaisows or Red-leafs are grown farther south and are shipped from Foo Chow.
The United States and Canada consume nearly all the tea exported from Japan, all of which is of light character, consisting mostly of Oolongs and greens. Tea has been grown with success in South Carolina and experimentally elsewhere in the United States.
Manufacture.—The first process is to spread the green leaf thinly on hessian trays in the withering house, where it is exposed to a free current of air—a very important operation, which takes from twelve to forty-eight hours. When the leaf is tough and flaccid, like an old kid glove, it is ready for rolling. The old or Chinese system of rolling was by hand. Now this process is performed by machinery, and in India and Ceylon tea is not manipulated after plucking. The rolled leaf is now ready for fermentation, an operation requiring close attention. It is placed in drawers or on tables and covered. The state of the weather hastens or retards the process; in hot, dry weather the leaf will be sufficiently fermented or oxidized in twenty minutes, in cold wet weather it may take hours. Whenever the leaf assumes a bright copper color it must be fired; over-fermentation is a fatal error.
The difference between black and green teas is simply this: if the tea is fired immediately after rolling it is green tea; if it is fermented it becomes black tea. After firing the manufacture is complete, and the tea is what is known as “unassorted,” which contains all the different grades into which tea is usually separated. Sorting by hand sieves is still done in small factories, but in large factories machinery is used.
V. FLOWERS AND OTHER ORNAMENTAL PLANTS
We cultivate in our gardens plants of all kinds, which give us great pleasure on account of their lovely blossoms or their agreeable odors. They are no longer luxuries, but have become necessities of life; and never have they become so extensively grown and widely appreciated as now. There are plants suited for sunny and shaded aspects and for various positions, from the mossy dell to high and dry situations in the country; from the area to the housetop in the town. Only knowledge is wanted for making the best selections for different purposes and sites, with information on culture for the uninitiated to achieve satisfactory results.
Plants and flowers grown in gardens are embraced in three groups: 1. Annuals, 2. Biennials, and 3. Perennials, the last-named being divided into two sections: (a) herbaceous, with soft or succulent stems that die in the winter; and (b) shrubby perennials with woody stems that survive the winter.
Annuals are those flowers which are born, grow, flower, ripen seeds, and die within a year. They never push growths a second season after flowering, because the roots die as well as the tops and branches. The common scarlet Poppy is a typical example.