sort, as Pouchong, or folded sort, refers to the mode of packing it; Campoi is corrupted from kan pei i.e. carefully fired; Chulan is the tea scented with the chulan flower, and applied to some kinds of scented green tea.  The names of green teas are less numerous:  Gunpowder, or ma chu, i.e. hemp pearl, derives its name from the form into which the leaves are rolled; ta chu or ‘great pearl,’ and chu lan, or ‘pearl flower,’ denote two kinds of Imperial; Hyson, or yu tsien, i.e. before the rains, originally denoted the tenderest leaves of the plant, and is now applied to Young Hyson; as is also another name, mei pein, or ‘plum petals;’ while hi chun, ‘flourishing spring,’ describes Hyson; Twankay is the name of a stream in Chehkiang, where this sort is produced; and Hyson skin, or pi cha, i.e. skin tea, is the poorest kind, the siftings of the other varieties; Oolung, ‘black dragon,’ is a kind of black tea with green flavor.  Ankoi teas are produced in the district of Nganki, not far from Tsiuenchau fu, possessing a peculiar taste, supposed to be owing to the ferruginous nature of the soil.  De Guignes speaks of the Pu-’rh tea, from the place in Kiangsu where it grows, and says it is cured from wild plants found there; the infusion is unpleasant, and is used for medical purposes.  The Mongols and others in the west of China prepare tea by pressing it, when fresh, into cakes like bricks, and thoroughly drying it in that shape to carry in their wanderings.

“Considering the enormous labor of preparing tea, it is surprising that even the poorest kind can be afforded to the foreign purchaser at Canton, more than a thousand miles from the place of its growth, for 9d. and less a pound; and in their ability to furnish it at this rate, the Chinese have a security of retaining the trade in their hands, notwithstanding the efforts to grow the plant elsewhere.  Comparatively little adulteration is practised, if the amount used at home and abroad be considered, though the temptation is great, as the infusion of other plants is drunk instead of the true tea.  The poorer natives substitute the leaves of a species of Rhamnus or Fallopia, which they dry; Camellia leaves are perhaps mixed up with it, but probably to no great extent.  The refuse of packing-houses is sold to the poor at a low rate, under the name of tea endings and tea bones; and if a few of the rarest sorts do not go abroad, neither do the poorest.  It is a necessary of life to all classes of Chinese, and that its use is not injurious is abundantly evident from its general acceptance and extending adoption; and the prejudice against it among some out of China may be attributed chiefly to the use of strong green tea, which is no doubt prejudicial.  If those who have given it up on this account will adopt a weaker infusion of black tea, general experience