to Chekiang.  On comparing it with those which grow on the green tea hills, no difference whatever was observed.  It appears, therefore, that the black and green teas of the northern districts of China (those districts in which the greater part of the teas for the foreign market are made) are both produced from the same variety, and that that variety is the Thea viridis, or what is commonly called green tea plant.  On the other hand those black and green teas which are manufactured in considerable quantities in the vicinity of Canton, are obtained from the Thea Bohea, or black tea.

In the green tea districts of Chekiang, near Ningpo, 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 off the leaves in such a young state does considerable injury to the tea plantation.  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, the shrubs are again covered with fresh leaves, and are ready for the second gathering, which is 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 is rarely sent out of the district.  The mode of gathering and preparing the leaves of the tea plant is very simple.  We have been so long accustomed to magnify and mystify everything relating to the Chinese, that in all their arts and manufactures we expect to find some peculiar practice, when the fact is, that many operations in China are more simple in their character than in most 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 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 ratan.  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 mixed with the leaves; it is these seed-vessels which we often see in our tea, and which has some slight resemblance to 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.”

This is minutely described, and the author continues:—­