. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. TEA TEA 633 strong, flavory tea without astringent effect. The climates of Assam and the lower levels of Ceylon are too tropical for the production of tea seed suitable for this section. Great difficulty has been experienced in the attempt to establish gardens from Formosa seed. The very limited number of plants raised must defer any definite opinion as to their utility here. I
. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. TEA TEA 633 strong, flavory tea without astringent effect. The climates of Assam and the lower levels of Ceylon are too tropical for the production of tea seed suitable for this section. Great difficulty has been experienced in the attempt to establish gardens from Formosa seed. The very limited number of plants raised must defer any definite opinion as to their utility here. It is now asserted that the be5t Formosan tea is derived from plants propagated by layers. If it be remembered that green tea is non-oxi- dized, and black tea is oxidized, it will readily be seen that those leaves which are less sus- ceptible to oxidation are better adapted for the production of the former sort; and as the ordinary curing of tea involves the exposure of the leaf for a greater or less time to the atmosphere, whereby some oxidation is liable to occur, an in- herent proneness to this chemical change renders the making of green tea difficult. The black teas come chiefly from warmer climates, the greens from cooler climates. Either sort may be made from all tea-leaf, but each variety is better adapted for the production of the one or the other, or one of the numerous intermediate kinds of commercial tea. Relative values of different parts of the tea plant. The names and average weight of the leaves and stem on a young tea shoot, freshly plucked, are given below, beginning at its apex. ("Pekoe" in Chinese means "white hairs," referring to the appearance of the folded tip when dry.): Grains Flowery pekoe or tip | Orange pekoe leaf 1 Pekoe leaf 2J First souchong leaf 5 Second souchong leaf 8 First congon leaf 9 Second congon leaf 8 Stem 16 50 It appears that the orange pekoe weighs twice as much as the tip ; the pekoe leaf almost twice as much as the
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