Atlantic Monthly Volume 1; A Magazine of Literature, Art and Politics (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1857 Excerpt: ... the year, --the last one, however, being considered a mere gleaning. The first is made as early as the loth of April, and sometimes sooner, Tfhen the delicate buds appear and the foiiage is just opening, being covered with a whitish down. From this picking the finest kinds of tea are made, although the quantity is small. The next gathering is technically called "second spring," and takes place in the early part of June, when the branches are well covered, producing the greatest quantity of leaves. The third gathering, or " third spring," follows in about one month, when the branches are again searched, the most common kinds of tea being the result. The fourth gleaning is styled the "autumn dew "; but this is not universally observed, as the leaves are now old and of very inferior quality. These poorest sorts are sometimes clipped off with shears; but the. general mode of gathering is by hand, the leaves being laid lightly on bamboo trays. The curing of the leaf is of the utmost importance, --some kinds of tea depending almost entirely for their value on the mode of preparation. When the leaves are brought to the curing-houses, they are thinly spread upon bamboo trays, and placed in the wind to dry until they become somewhat soft; then, while lying on the trays, they are gently rubbed and rolled many times. From the labor attending this process the tea is called kung foncha, or "worked tea "; hence the English name of Congou. When the leaves have been sufficiently worked they are ready for the firing, an operation requiring the exercise of the greatest care. The iron pan used in tho process is made red hot, and the workman sprinkles a handful of leaves upon it and waits until each loaf pops with a slight noise, when he ...