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Transcriber’s note:
Text enclosed by underscores is in italics (_italics_).
The long-form ſ character has been replaced by the
modern s.
Footnote anchors are denoted by [number], and the footnotes
have been placed at the end of the book.
There is one large very wide table on page 24 of the original
book. This has been split into six parts, with the first column
replicated for readability. It is best viewed with a monospace
font. The two footnotes specific to this table have been placed
under the table, as in the original book, and are marked by †
and ‡.
The list of Plates in the original book, and in this etext, is
at the end of the book.
There are frequent abbreviated references to Kæmpfer’s
Amœnitatum Exoticarum (Amœn. Exot. and similar).
Changes to the text are noted at the very end of the book.
[Illustration: Green Tea
Fig. 1 to Fig. 17
Painted & Engraved by J. Miller.
Publish’d according to Act of Parliament Dec. 10th 1771.]
THE
NATURAL HISTORY
OF THE
TEA-TREE,
WITH OBSERVATIONS ON
THE MEDICAL QUALITIES OF TEA,
AND ON THE
EFFECTS OF TEA-DRINKING.
A NEW EDITION.
BY JOHN COAKLEY LETTSOM, M. D.
_LONDON._
PRINTED BY J. NICHOLS;
FOR CHARLES DILLY.
1799.
ADVERTISEMENT.
In the year 1769 was printed an inaugural dissertation, intituled,
“Observationes ad vires Theæ pertinentes.”
In the year 1772 was published, “The Natural History of the Tea tree,
with Observations on the Medical Qualities of Tea, and Effects of
Tea-drinking,” which not only contained a translation of the Thesis,
but likewise the natural history of this vegetable, and which having
been long out of print, it was thought a second edition would be
favourably received by the publick.
In Sir George Staunton’s Embassy to China, lately published, there
are some remarks on Tea, which are occasionally referred to in the
present edition; and they are referred to with the satisfaction of
confirming the relation first offered to the publick in 1772.
As the Preface inserted at that time affords some hints respecting
the introduction of the Tea-tree into Europe, it is prefixed to the
present edition.
PREFACE
TO
THE FIRST EDITION, 1772.
The subject of the following Essay being now in general use among
the inhabitants of this kingdom, as well as in many other parts of
Europe, and constituting a large part of our commerce, it cannot but
afford pleasure to the curious to possess the history of a shrub,
with the leaves of which they are so well acquainted.
Many treatises have been published on the uses and effects of Tea;
a few writers have likewise given some circumstances relative to
its natural history and preparation, the indefatigable Kæmpfer
particularly; but these circumstances lie so dispersed, and the
accounts which have been given of the virtues and efficacy of Tea are
in general so contradictory, and void of true medical observation,
that it still seemed no improper subject for a candid discussion.
The reader may at least have the satisfaction of seeing, in a narrow
compass, the principal opinions relative to this subject.
Within these three or four years we have been successful enough to
introduce into this kingdom a few genuine Tea plants. There was
formerly, I am told, a very large one in England, the property of an
East-India captain, who kept it some years, and refused to part with
either cuttings or layers. This died, and there was not another left
in the kingdom. A large plant was not long since in the possession of
the great Linnæus, but, I am informed, it is now dead. I know several
gentlemen, who have spared neither pains nor expence to procure this
ever-green from China; but their best endeavours have, in general,
proved unsuccessful. For, though many strong and good plants were
shipped at Canton, and all possible care taken of them during the
voyage, yet they soon grew sickly, and but one, till of late,
survived the passage to England.
The largest Tea plant in this kingdom is, I believe, at Kew; it was
presented to that royal seminary by John Ellis, Esq. who raised it
from the seed. But the plant at Sion-house, belonging to the Duke
of Northumberland, is the first that ever flowered in Europe; and
an elegant drawing has been taken from it in that state, with its
botanical description. The engraver has done justice to his original
drawing, which is now in the possession of that great promoter of
natural history, Dr. Fothergill, to whom I have been indebted for
many dried specimens and flowers of the Tea-tree from China. If the
reader compare this plate with the following description, he will
have as clear an idea of this exotic shrub, as can at present be
exhibited.
A few young Tea plants have lately been introduced into some of the
most curious botanic gardens about London; hence it seems probable
that this very distinguished vegetable will become a denizen of
England, and such of her colonies as may be deemed most favourable to
its propagation.
In regard to the effects of Tea on the human constitution, one
might have imagined that long and general use would have furnished
so many indisputable proofs of its good and bad properties, that
nothing could be easier than to determine these with precision:
yet so difficult a thing is it to establish physical certainty in
regard to the operation of food or medicines on the human body,
that our knowledge in general, even with respect to this article,
is very imperfect. Nevertheless, I have endeavoured to avail myself
of what has been written on this subject by my predecessors with
the appearance of reason, as well as of the conversation of learned
and ingenious men now living, together with such experiments and
observations as have occurred to me, so as to furnish the means of a
more extensive knowledge of the subject.
* * * * *
With respect to the present edition, subsequent information has
enabled me to enlarge it with some important additions. Since the
period of the original publication, the Tea-tree has been introduced
into many of our gardens, and afforded the means of ascertaining
its botanical characters. I have, at the same time, the pleasure to
observe, that the first edition has received the approbation of some
of the most distinguished botanists. Linnæus, as well as Haller, as
soon as they had perused it, conveyed to me their approbation, in
the kindest manner: Murray and Cullen, and recently Schreber, have
made frequent references to its authorities. If these distinguished
characters have approved the former, I am encouraged to hope that the
present edition will not be less favourably received by the publick.
CONTENTS.
PART I.
THE NATURAL HISTORY OF THE TEA TREE.
Section I. Class and Order page 1
II. Synonyma 8
III. Authors upon Tea 10
IV. Origin of Tea 19
V. Soil and Culture 26
VI. Gathering the Leaves 29
VII. Method of curing or preparing Tea 33
VIII. Varieties of Tea 38
IX. Drinking of Tea 48
X. Succedanea 50
XI. Preserving the Seeds for Vegetation 54
PART II.
THE MEDICAL HISTORY OF TEA 59
THE
NATURAL HISTORY
OF THE
TEA-TREE.
_PART THE FIRST._
SECTION I.
CLASS XIII. ORDER I.
POLYANDRIA MONOGYNIA.
{ PERIANTHIUM
{ quinquepartitum,
K. CALYX, { _minimum_,
Fig. 1, 2, 3. 10. { _planum_,
{ segmentis _rotundis_,
{ _obtusis_,
{ _persistentibus_. (Fig. 1. K.)
{ A PERIANTHIUM
{ quinquepartite,
{ very small,
K. The CALYX, { flat,
Fig. 1, 2, 3. 10. { the segments round,
{ obtuse,
{ permanent. (Fig. 1. K.)
{ PETALA _sex_,
{
{ _subrotunda_,
{
{ _concava_:
{ duo exteriora
{ (F. 4. 7. C. C.)
{ minora,
{ inæqualia,
{
C. COROLLA, { Nondum expansa:
F. 1. 3, 4, { (F. 3. C.)
5, 6, 7, 8. {
{ quatuor interiora,
{ (F. 6. C. C. C. C.
{ & F. 5.)
{ magna,
{ _æqualia_,
{ antequam decidunt,
{ recurvata. (F. 8.
{ C. C.)
{ The PETALS six[1],
{ subrotund, or
{ roundish.
{ concave:
{ two exterior,
{ (F. 4. 7. C. C.)
{ less,
{ unequal,
C. THE COROLLA { the flower before
F. 1. 3, 4, { it is fully blown:
5, 6, 7, 8. { (F. 3. C.)
{ four interior (F. 6.
{ C. C. C. C. and
{ F. 5.)
{ large,
{ equal,
{ before they fall off,
{ recurvate. (F. 8.
{ C. C.)
{ f. FILAMENTA _numerosa_,
{ (ducenta circiter.)
{ (f. a. F. 6. 9.)
{ _filiformia,_
STAMINA, {
F. 6. 9, 10, 11. { _corolla breviora_.
{
{ a. ANTHERÆ } (F. 10. 11.
{ cordatæ, } *Lente aucta.)
{ biloculares. }
{ f. The FILAMENTS
{ numerous[2], (f. a.
{ Fig. 6. 9.)
The STAMENS, { (about 200.)
F. 6. 9, 10, 11. { filiform,
{ shorter than the
{ Corolla.
{
{ a. The ANTHERAS } (F. 10. 11.
{ cordate, } *magnified.)
{ bilocular[3]. }
{ g. GERMEN _globosotrigonum_.
{ (F. 1. 10. 12.)
{
{ S. STYLUS simplex,
{ ad apicem trifidus,
{ (F. 12.)
{
PISTILLUM, { Petalis Staminibusque
F. 1. 10. 12. { delapsis,
*Lente auctum. { a se mutuo
{ recedentes,
{ divaricantes, &
{ longitudine aucta,
{ marcescentes.
{ (F. 1. 12.)
{
{ t. STIGMATA _simplicia_.
{ (F. 1. 9. 10. 12.)
{ g. The GERMEN
{ three globular
{ bodies joined
{ (F. 1. 10. 12.)
{
{ s. The STYLE
The PISTILIUM, { simple, at the
F. 1. 10. 12. { apex trifid,
*magnified. { (F. 12.)
{
{ After the petals
{ and stamens are
{ fallen off, they
{ part from each
{ other, spread open,
{ increase in length,
{ and wither on the Germen.
{ (F. 1. 12.)
{
{ t. The STIGMAS simple.
{ (F. 1. {9. 10. 12.)
{ CAPSULA _ex tribus_
{ _globis coalita_, (F. 13.)
{
P. PERICARPIUM, { trilocularis, (F. 14.)
F. 1. 13, 14. {
{ apice trifariam dehiscens. (F. 13.)
{ A CAPSULE in the form
{ of three globular bodies united,
{ (F. 13.)
{
P. The PERICARPIUM, { trilocular, (F. 14.)
F. 1. 13. 14. {
{ gaping at the top in three
{ directions, (F. 13.)
{ _solitaria_,
S. SEMINA, { _globosa_,
F. 14. { _introrsum angulata_.
{ single,
S. The SEEDS, { globose,
F. 14. { angular on the inward side.
{ ramosus,
T. TRUNCUS, { lignosus,
F. 1. { teres:
{ ramis alternis,
{ vagis,
{ rigidiusculis,
{ cinerascentibus,
{ prope apicem
{ rufescentibus.
{ ramose,
T. The TRUNK[4], { ligneous,
F. 1. { round:
{ the branches alternate,
{ vague, _or placed in_
{ _no regular order_,
{ stiffish,
{ inclining to an ash
{ color,
{ towards the top
{ reddish.
{ axillares, (F. 1. p.)
{ alterni,
{ solitarii,
{ curvati,
{ uniflori,
PEDUNCULI, { incrassati, (F. 1, 2. 7.)
(F. 1. p.) { stipulati:
{ stipula solitaria,
{ subulata, } (F. 1, 2.
{ erecta. } 7. 9. d.)
{ alterna,
{ elliptica,
{ obtuse serrata,
{ marginibus interdentes
{ recurvatis.
{ axillary, (F. 1. p.)
{ alternate,
{ single,
{ curved,
{ uniflorous,
PEDUNCLES, { incrassate, (F. 1. 2. 7.)[5]
F. 1. { stipulate:
{ the stipula single,
{ subulate, } (F. 1, 2.
{ erect. } 7. 9. d.)
{ alternate,
{ elliptical,
{ obtusely serrate,
{ edges between
{ the teeth recurvate.
{ apice marginata, }
{ (F. 15. e.) } *Lente aucta.
{ basi integerrima, }
{ (F. 16, 17.) }
F. FOLIA, {
F. 1. 15, 16, 17. { glabra,
{ nitida,
{ bullata,
{ subtus venosa,
{ consistentia,
{ petiolata:
{
{ Petiolis brevissimis,
{ (F. 1. 16, 17. b.)
{
{ subtus teretibus, } (F. 16. b.
{ gibbis, } *Lente auctis.)
{
{ supra plano-canaliculatis.
{ (F. 17. b. *Lente auctis.)
{ apex emarginate, }
{ (F, 15. e.[6]) }
{ at the base } *magnified.
{ very entire, }
{ (F. 16, 17.) }
F. The LEAVES, {
F. 1. 15, 16, 17. { smooth,
{ glossy,
{ bullate[7],
{ venose on the under side,
{ of a firm texture,
{ on foot-stalks:
{ The foot-stalks very short,
{ (F. 1. 16, 17. b.)
{
{ round on the under }
{ side, }
{ gibbous, _or_ } (F. 16. b.
{ _bunching out_, } *magnified.)
{
{ on the upper-side, flattish,
{ and slightly channelled.
{ (F. 17. b. *magnified.)
Nomina trivialia
Thea bohea & viridis.
The common names
bohea and green Teas.[8]
There is only one species of this plant; the difference of green and
bohea Tea depending upon the nature of the soil, the culture, and
manner of drying the leaves. It has even been observed, that a green
Tea-tree, planted in the bohea country, will produce bohea Tea, and
so the contrary.[9]
SECTION II.
SYNONYMA.
Many authors have at different times treated upon this subject; some
who never saw the Tea-tree, as well as others who have seen it[10]. I
shall enumerate those who are mentioned in the Species plantarum of
Linnæus[11].
Thea; Hortus Cliffort. 204. Mat. Med. 264. Hill. Exot. t. 22.
Thee; Kæmpfer. Japan. 605. t. 606.
Thee frutex; Barthol. Act. 4. p. 1. t. 1. Bont. Jav. Amstel. fol. 87
ad 88.
Thee Sinensium; Breyn. Cent. 111. t. 112. incon. 17. t. 3. Bocc. Mus.
114. t. 94.
Chaa; Casp. Bauhin. Pinax Theatri Botanici. Basil. 1623. 4to. p. 147.
_Evonymo_ affinis arbor orientalis nucifera, flore roseo; Pluk. Alm.
Botan. Stirp. nov. tradens. 1200. Lond. 1705. fol. 139. t. 88. fig. 6.
In the Acta Haffniensia, we meet with the first figure of this tree;
but, as it was taken from a dried specimen, it does not illustrate
the subject very well. Bontius published another, and though drawn in
India, where he might have seen the plant, it does not much surpass
the preceding. The figure given by Plukenet is better than either of
the former; and after his, Breynius published one still better: but
of all the engravings formerly executed, that given by Kæmpfer must
be allowed to be the most accurate[12]; yet even this icon, like all
the others published by this industrious naturalist, is extremely
imperfect; although he certainly saw the living plants which he has
represented, however expert the Chinese may be in deception[13].
SECTION III.
AUTHORS UPON TEA.
Besides the Authors already mentioned, several others have given
some account of this exotic ever-green, the principal of which are
added for the farther information of those who may be desirous of
consulting these writers on the subject.
Johann. Petr. Maffeus Rerum Indicarum libro VI. pag. 108. & lib. XII.
pag. 242. Ludov. Almeyd. in eodem opere lib. IV. select. epist.
Petr. Jarric. tom. III. lib. II. cap. XVII.
Matth. Ric. de Christian. exped. apud Sinas, lib. I. cap. VII.
L. Baptista Ramusio, le Navigationi e viaggi nelli quali si Contienne
la Descrittione dell’ Africa, del paese del prete Joanni del mar
Rosso, Calicut, isole Moluchese la Navigazione interno il mondo.
Venet. 1550. 1563. 1588. 3 Vol. Fol. Vol. III. p. 15.
Translation in English of Giovanni Botaro,[14] an eminent Italian
author. Printed in 1590.
Texeira, Relaciones del origen de los Reyes de Persia y de Hormuz.
Amberes, 1610. p. 19.
Fischer’s Sibirische Geschichte, 1639. Vol. II. p. 694.
Alois Frois, in Relat. Japonicâ.
Nicol. Trigaut. de Regno Chinæ, Cap. III. p. 34.
Linscot. de Insulâ Japonicâ, Cap. XXVI. p. 35. Ha. 1599. Fol. et
Belgiæ Amst. 1644. Fol.
Bernhard. Varen. in descriptione Regni Japoniæ, Cap. XXIII. p. 161.
Johan. Bauhin. Histor. Univers. Plantarum, 1597. Tom. III. lib.
XXVII. cap. I. p. 5. b.
Alex. Rhod. Sommaire des divers voyages et missions Apostoliques du
R. P. Alexandre de Rhodes de la compagnie de Jesus à la Chine, et
autres Royaumes de l’orient, avec son retour de la Chine, à Rome;
depuis l’année, 1618, jusques à l’année, 1653, p. 25.
Dionysii Joncquet, Stirpium aliquot paulò obscurius officinis,
Arabibus aliisque denominatarum, per Casp. Bauhin, explicat. p. 25.
Ed. 1612.
Simon Pauli, Quadripartitum Botanicum, classe secundâ, pag. 44.
Ibidemque classe tertiâ, pag. 493.
Simon Pauli, Comment. de abusu Tobaci et herbæ Theæ, Rostock. 1635.
4to. Strasburgh. 1665. Argent. 1665. 4to. Francf. 1708. 4to. London,
1746. 8vo.
Wilhelm. Leyl. epistol. apud Simon Pauli in Comment. de abusu Tobaci,
&c. p. 15. b.
Jacob. Bontii de Medicina Indorum, lib. IV. Leid. 1642. 12mo. et
cum Pisone, Leid. 1658. Fol. Belgiæ, Oost en Westindische waarande,
Amstel. 1694. 8vo. Anglicè. An Account of the Diseases, Natural
History, and Medicines, of the East Indies: London, 1769, 8vo.
Beginne ende voortgang van de Vereenighde Neederlande, 1646, 2 vol.
et sub titulo, Recueil des Voyages faits pour L’Etablissement de la
Campagnie des Indes Orientales, Amstel. 1702. 12mo. 10 Vol.
Joann. Nieuzofs, Gezantschap an den Keizer van China, p. 122. a.
Erasmi Franciss. Ost- und West-Indischer wie auch Sinesischer
Lust- und Stats-Garten, p. 291.
Nicol. Tulpii, Observ. Medic. lib. IV. cap. LX. p. 380. Leidæ, 1641.
8vo.
Adam. Olearii, Persionische Reise-Beschreibung, 1633. p. 325. lib. V.
cap. XVII. p. 599. Fol. 1656. Hamburg. 1698. Amstel. 1666. 4to.
Johan. Albert, von Mandelslo, Morgenlandische Reise-Beschreibung,
lib. I. cap. XI. p. 39. Edit. 1656.
Olai Wormii, Mus. lib. II. cap. XIV. p. 165. Hafn. 1642. 4to.
Gulielm. Piso, in Itinere Brasilico, Cliviæ, 1661. 8vo.
Athanas. Kircher, Chin. Illustrat. Ed. 1658. cum figura Fruct. Theæ.
Simon de Molinariis, Ambrosia Asiatica, sive de virtute et usu Theæ,
Genuæ, 1672. 12mo.
De Comiers, le bon usage du Thee, du Coffee, et du Chocolat, pour la
Preservation et pour la Guerison des Malades, Paris, 1687. 12mo.
Marcus Mappus, de Thea, Coffea, et Chocolata. Argent. 1675 et 1695.
4to.
Oliv. Dappers, Beschryvinge des Keizerryts van Taising of Sina,
Amstel. 1680. Fol. p. 226.
Nic. Blegny, du bon usage du Thé, du Caffé, et du Chocolat. Lyon.
1680. 12mo. Abrégé du traité du Caffé, &c. Lyon. 1687. 12mo.
John Overton, Voyage to Surat, London, 1696. 8vo.
John Overton, Essay upon the Nature and Qualities of Tea, London,
1735. 8vo.
Paul Sylvestre du Four, de l’usage du Thè, Caphè, et Chocolat.
London, 1671. et auctius, 1684. 1686. 12mo. Hunc libellum Jacobus
Sponius Latinè reddidit, et edidit cum titulo, Tr. nov. de potu Theæ,
Coffeæ, Chocolatæ, Paris. 1685. 12mo. cum figuris.
Pechlin, Theophilus Bibaculus, Franckfort, 1684. 4to.
Franc. Mich. Disdier, Beschreibung des Caffée, The, Chocolate, und
Tobaks, Hamb. 1684. 12mo.
Bern. Albini, Disputatio de Thea, Francf. Viadr. 1684. 4to.
Arnold. Montan. Gudenswaerdige Gesandtchappen aen de Kaisaren van
Japan. 1684.
J. Chamberlane, manner of making Tea, Coffee, and Chocolate, Lond.
1685. 12mo. p. 46.
Republiques des Lettres, tom. III. Fev. 1685.
Petri Petivi, Carmen de Thea; et Joh. Georg. Heinichen de Theæ
encomiis. Lugdun. 1685. 4to.
Corn. Bontekoe, van The, Coffy, en Chocolate. Haag. 1685. 8vo.
Spanius de Thea, Coffea, et Chocolata.
Christian. Kursner, de potu Theæ. Marpurg, 1681.
Jan. Abraham. à Gehema, Weetstreit des Chinesisehen Thea mit Warmen
Wasser. Berlin, 1685, 8vo. Francf. 1696. 8vo. sub titulo, Zwanzig
gesundheits regeln.
Steph. Blankaart, gebrugk en misbruyk van de Thee. Haag. 1686. 8vo.
The Natural History of Coffee, Tea, Chocolate, and Tobacco, with a
Tract of the Elder and Juniper Berries. Lond. 1683. 4to.
Henrici Cosmii, magnæ naturæ œconomia cum demonstratione Theæ,
Coffeæ, Chocolatæ, Francf. Lips. 1687. 12mo.
Elias Comerarius, in disputationibus de Thea et Coffea, Tubingae,
1694. 8vo.
Le Compte’s Journey through the Empire of China. Lond. 1697. 8vo. p.
228.
Joh. Ludov. Apinus, obs. 70. Decur. 3. Miscell. Curios. 1697. Andr.
Cleyerus, Dec. 2. an. 4ti. pag. 7. Dan. Crugerus, Dec. 2. Ann. 4ti.
p. 141. Riedlinus Lin. Med. Ann. 4ti. Dom. Ambros. Stegmann, de
Decoct. Theæ. Vol. V. p. 36.
Sir Thomas Pope Blount’s Natural History, 8vo. London, 1693.
Wilh. Ulrich Waldschmidt, de usu et abusu Theæ in genere. Kiel. 1692.
8vo.
Ejusdem, an potus herbæ Theæ ecsiccandi et emaciandi virtute
pollerat? Kiel, 1702. 4to.
P. Duncan, Avis Salutaire contre l’Abus du Coffè, du Chocolat, et du
Thè. Rotterdam, 1705. 8vo. London, 1766. 8vo.
Groot misbruyk van de Theæ en Coffæ. Haag, 1695. 4to.
Philosophical Transactions, V. I. an. 1665, 1666. Monday, July 2,
1766.
Plukenetii, Amalth. Botan. Londini, 1705, p. 79. 139.
Renaudot, anciennes relations de la Chine et des Indes. Paris, 1718,
p. 31.
Kæmpfer, Amœnit. Exotic. Lemgov. 4to. 1712, p. 618.
Les Lettres curieuses et edifiantes des Jesuites, passim.
Car. Frid. Luther, de potu Theæ, Kiel, 1712. 4to.
J. Cunningham, de variis speciebus Theæ, Agricultura Chinensi, &c. n.
280.
Levuh. Frid. Meisner, Disputatio inaugur. de Thea, Coffea, Chocolata.
Nuremb. 1721, 8vo.
Botanicum Officinale, or a compendious Herbal of such Plants as are
used in Physic, by Joseph Miller. Lond. 1722. 8vo.
Labat, Nouveau Voyage aux Iles de l’Amerique. Paris, 1721.
Joh. Henricus Cohauson, Niewe Thee Tafel. et de Thea, Coffea, &c. à
Christ. Helwig. Amstel. 1719. 8vo. Germanicè, 1722. 8vo.
Short’s Dissertation upon the Nature and Properties of Tea, &c.
London, 1730. 4to.
Ancient Accounts of India and China, by two Mahommedan Travellers.
London, 1732.
L’Abbé Pluche, Le Spectacle de la Nature, à Paris, 1732.
Les Entretiens Physiques d’Ariste et d’Edoxe, par le pere Reynault.
Paris, 1732. tom. 3.
John Arbuthnot, M. D. Essay concerning the Nature of Aliments. Lond.
1735. 8vo.
Casp. Neumann, vom Thee, Coffee, Bier und Wein, Leips. 1735.
J. Franc. le Fevre, de natura, usu, et abusu, Coffeæ, Theæ,
Chocolatæ. Vesuntione, 1737. 4to.
R. James, Treatise on Tea, Tobacco, Coffee, and Chocolate, translated
from Simon Pauli, Comment. &c. London, 1746, 8vo.
Barr. Rarior. 128. t. 904.
Du Halde, Description génerale Historique, Chronologique, Politique,
et Physique, de la Chine, Paris, 1735. Fol. 4 vol. Haag. 1736. 4to. 4
vol. History of Japan, Lond. 1735. 8vo. 4 vol.
Astley’s Collection of Voyages, 4 vol. 4to. Lond. 1746.
The true Qualities of Tea. Anonymous. Lond. 1746. 8vo.
Petr. Kalms, Wästgöta Resa, Stockholm, 1746. 8vo. translated by
Forster, Lond. 1772. 8vo. 2 vol.
James Stevenson, Treatise on Tobacco, Tea, Coffee, and Chocolate,
Lond. 1746. 8vo.
Chambers’ Encyclopædia, Lond. 1752. Fol. Tom. II.
Mason on the Properties of Tea, 1756. 8vo.
The good and bad Effects of Tea considered, Anonymous, Lond. 1758.
8vo.
Linnæi Amœnit. Acad. V. VII. p. 241.
Newmann’s Chemistry, by Lewis. Lond. 1759. 4to. p. 373.
Hanway’s Journal of eight Days Journey. London, 1759. 8vo. 2 vol. p.
21. vol. II.
Hanway’s Observations on the Causes of the Dissoluteness amongst the
Poor. Lond. 1772. 4to. p. 73. et passim.
L’Abbé Jacquin, de la Santé utile à tout le Monde, à Paris, 1763.
8vo. p. 190.
Burmanni Fl. Indica, Lugd. Bat. 1766. p. 122.
Linnæi Sp. Plant. Vindobonæ. 1746. p. 734. Syst. Nat. Vind. 1770.
Tom. II. p. 365.
Linnæi Mat. Med. Vind. 1773. p. 136. Conf. Murray, appar. Med. Bergii
Mat. Med. &c.
Encyclopedie, ou Dict. Raisonné, Neufch. 1765. Fol. Tom. XVI. Thè.
M. de Begne de Presle, de Conservateur de la Santé, ou Avis sur les
Dangers, &c. à Paris. 1763. 12mo. Dangers du Thè, p. 118.
Concorde de la Geographic, ouvrage postume de l’Abbé Pluche, Paris,
1764. 12mo.
Will. Lewis, Experimental History of the Materia Medica, Lond. 1768.
4to. p. 518.
Hart’s Essays on Husbandry. Lond. 1768. p. 166.
Tissot on Diseases incidental to literary and sedentary Persons, by
Kirkpatrick. Lond. 1769. 12mo. p. 145.
Romaire, Dictionaire d’Histoire naturelle. Paris, 1769. 8vo.
Milne’s Botanical Dictionary, Lond. 1770. 8vo.
Brookes’ Natural History. Lond. 1772. 6 vol. with a plate of the Tea
Plant.
Osbeck’s Voyage into China, by Forster. Lond. 1771. 8vo. 2 vol.
Young’s Farmer’s Letters, Vol. I. p. 202. & 299.
Buc’hoz, Dissertation sur le Thè sur la recolte, et sur les bons et
mauvais effets de son infusian. Paris.
Blackwell’s herbal. Lond. 1739. t. 351.
Thunberg, Flora Japon. Lipsiæ, 1784. p. 225.
Cullen’s Mat. Med. Edinb. 1789. Tom. II. p. 309.
Murray, Appar. Medic. Gotting. 1787. Tom. IV. p. 226.
Grozier’s general Description of China. London. 2 vol. 8vo. Vol. I.
p. 442.
Fougeroux de Bondaroi, in Rozier, obs. et mem. sur la Physique, Tom.
I. f. 1.
Woodville’s Supplement to Medical Botany. Lond. 1794. p. 116, with a
figure.
Sir George Staunton, An authentic Account of an Embassy, Lond. 1797.
Vol. I. p. 22. and particularly Vol. II. p. 464.
SECTION IV.
ORIGIN OF TEA.
As China and Japan[15] are the only countries known to us, where the
Tea shrub is cultivated for use, we may reasonably conclude, that
it is indigenous to one of them, if not to both. What motive first
led the natives to use an infusion of Tea in the present manner is
uncertain; but probably in order to correct the water, which is said
to be brackish and ill-tasted in many parts of those countries[16].
Of the good effects of Tea in such cases, we have a remarkable proof
in Kalm’s journey through North America, which his translator gives
us in the following words:
“Tea is differently esteemed by different people, and I think we
_would_ be as well, and our purses much better, if we were without
tea and coffee. However, I must be impartial, and mention in praise
of Tea, that if it be useful, it must certainly be so in summer, on
such journies as mine, through a desart country, where one cannot
carry wine, or other liquors, and where the water is generally unfit
for use, as being full of insects. In such cases it is very pleasant
when boiled, and Tea is drank with it; and I cannot sufficiently
describe the fine taste it has in such circumstances. It relieves
a weary traveller more than can be imagined, as I have myself
experienced, together with a great many others, who have travelled
through the desart forests of America: on such journies Tea is found
to be almost as necessary as victuals[17].”
About the year 1600, Texeira, a Spaniard, saw the dried Tea leaves in
Malacca, where he was informed that the Chinese prepared a drink from
this vegetable; and, in 1633, Olearius found this practice prevalent
among the Persians, who procured the plant under the name of Cha
orchia, from China, by means of the Usbeck Tartars. In 1639, Starkaw,
the Russian Ambassador, at the Court of the Mogul, Chau Altyn,
partook of the infusion of Tea; and, at his departure, was offered a
quantity of it, as a present for the Czar Michael Romanof, which the
Ambassador refused, as being an article for which he had no use[18].
This article was first introduced into Europe by the Dutch East
India Company, very early in the last century; and a quantity of
it was brought over from Holland about the year 1666[19], by Lord
Arlington and Lord Ossory. In consequence of this, Tea soon became
known amongst people of fashion, and its use, by degrees, since that
period, has become general.
It is, however, certain, that before this time, drinking Tea, even
in public coffee-houses, was not uncommon; for, in 1660, a duty of
four-pence per gallon was laid on the liquor made and sold in all
coffee-houses[20].
So early as 1678, Cornelius Bontekoe, a Dutch physician, published
a treatise, in his own language, on Tea, Coffee, and Chocolate[21].
In this he shews himself a very zealous advocate for Tea, and denies
the possibility of its injuring the stomach, although taken to the
greatest excess, as far as one or two hundred cups in a day. To what
motive we are to impute the partiality of Dr. Bontekoe, is uncertain
at this period; but as he was first physician to the Elector of
Brandenburgh, and probably of considerable eminence and character,
his eulogium might tend greatly to promote its use: however, we find
its importation and consumption were daily augmented; and, before the
conclusion of the last century, it became generally known among the
common people in England.
It is foreign to my subject, or it would perhaps afford to a
speculative mind no inconsiderable satisfaction, to trace the
consumption from its first entrance at the Custom-house to the
present amazing imports. At this time upwards of twenty-three
millions of pounds are annually allowed for home consumption; and the
East India Company have generally in their warehouses a supply at
least for one year.
The following account of the importation of Tea, from 1776 to
1795, as related by Sir George Staunton (Vol. II. p. 624), may be
satisfactory to the Reader:
_An Account of the Quantities of Teas exported from China, in English
and Foreign Ships, in each Year from 1776 to 1795, distinguishing
each Year._
Legend: #S. = Number of Ships
---------------+---+----------+---+----------+---+----------+---+----------+
|#S.| 1776. |#S.| 1777. |#S.| 1778. |#S.| 1779. |
+---+----------+---+----------+---+----------+---+----------+
| | lb. | | | | | | |
By Swedes | 2 | 2,562,500| 2 | 3,049,100| 2 | 2,851,200| 2 | 3,328,000|
Danes | 2 | 2,833,700| 2 | 2,487,300| 2 | 2,098,300| 1 | 1,388,400|
Dutch | 5 | 4,923,700| 4 | 4,856,500| 4 | 4,695,700| 4 | 4,553,100|
French | 3 | 2,521,600| 5 | 5,719,100| 7 | 3,657,500| 4 | 2,102,800|
Imperial |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
Hungarian |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
Tuscan |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
Portugueze |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
American |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
Prussian |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
Spanish | | | | | | | | |
+---+----------+---+----------+---+----------+---+----------+
Total Foreign |12 |12,841,500|13 |16,112,000|15 |13,302,700|11 |11,302,300|
English private| | | | | | | | |
Trade included| 5 | 3,402,415| 8 | 5,673,434| 9 | 6,392,788| 7 | 4,372,021|
+---+----------+---+----------+---+----------+---+----------+
|17 |16,243,915|21 |21,785,434|24 |19,695,488|18 |15,674,321|
+---+----------+---+----------+---+----------+---+----------+
---------------+---+----------+---+-----------+---+----------+
|#S.| 1780. |#S.| 1781. |#S.| 1782. |
+---+----------+---+-----------+---+----------+
| | | | | | |
By Swedes | 2 | 2,626,400| 3 | 4,108,900| 2 | 3,267,300|
Danes | 3 | 3,983,600| 2 | 2,341,400| 3 | 4,118,500|
Dutch | 4 | 4,687,800| 4 | 4,957,600|-- | -- -- |
French |-- | -- -- |-- | -- -- |-- | -- -- |
Imperial | 1 | 1,375,900|-- | -- -- |-- | -- -- |
Hungarian |-- | -- -- | 1 | 317,700| | |
Tuscan |-- | -- -- |-- | -- -- |-- | -- -- |
Portugueze |-- | -- -- |-- | -- -- |-- | -- -- |
American |-- | -- -- |-- | -- -- |-- | -- -- |
Prussian |-- | -- -- |-- | -- -- |-- | -- -- |
Spanish | | | | | | |
+---+----------+---+-----------+---+----------+
Total Foreign |10 |12,673,700|10 | 11,725,600| 5 | 7,385,800|
English private| | none | | | | |
Trade included|-- | imported.|17 |‡11,592,819| 9 | 6,857,731|
+---+----------+---+-----------+---+----------+
|10 |12,673,700|27 | 23,318,419|14 |14,243,531|
+---+----------+---+-----------+---+----------+
---------------+---+----------+---+-----------+---+-----------++
|#S.| 1783. |#S.| 1784. |#S.| 1785. ||
+---+----------+---+-----------+---+-----------++
| | | | | | ||
By Swedes | 3 | 4,265,600| 3 | 4,878,900| | ||
Danes | 4 | 5,477,200| 3 | 3,204,000| 4 | 3,158,000||
Dutch |-- | -- -- |-- | -- -- | 4 | 5,334,003||
French |-- | -- -- | 8 | 4,231,200| 4 | 4,960,000||
Imperial |-- | -- -- | 5 | 3,428,400| | ||
Hungarian | | | | | | ||
Tuscan | 1 | 933,300| | | | ||
Portugueze | 8 | 3,954,100|-- | -- -- | 4 | 3,199,000||
American |-- | -- -- |-- | -- -- | 2 | 880,100||
Prussian |-- | -- -- | 2 | 3,329,800| | ||
Spanish | | | | | | ||
+---+----------+---+-----------+---+-----------++
Total Foreign |16 |14,630,200|21 |†19,072,300|18 |†17,531,100||
English private| | | | | | ||
Trade included| 6 | 4,138,295|13 | 9,916,760|14 | 10,583,628||
+---+----------+---+-----------+---+-----------++
|22 |18,768,495|34 | 28,989,060|32 | 28,114,728||
+---+----------+---+-----------+---+-----------++
Legend: #S. = Number of Ships
---------------+---+-----------+---+----------+---+----------+---+----------+
|#S.| 1786. |#S.| 1787. |#S.| 1788. |#S.| 1789. |
+---+-----------+---+----------+---+----------+---+----------+
| | lb. | | | | | | |
By Swedes | 4 | 6,212,400| 1 | 1,747,700| 2 | 2,890,900| 2 | 2,589,000|
Danes | 3 | 4,578,100| 2 | 2,092,000| 2 | 2,664,000| 2 | 2,496,800|
Dutch | 4 | 4,458,800| 5 | 5,943,200| 5 | 5,794,900| 4 | 4,179,600|
French | 1 | 466,600| 1 | 382,260| 3 | 1,728,900| 1 | 292,100|
Imperial | | | | | | | | |
Hungarian | | | | | | | | |
Tuscan |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
Portugueze | | | | | | | | |
American | 1 | 695,000| 5 | 1,181,860| 2 | 750,900| 4 | 1,188,800|
Prussian |-- | -- -- |-- | -- -- | 1 | 499,300|-- | -- -- |
Spanish |-- | -- -- |-- | -- -- |-- | -- -- | 2 | 318,400|
Genoese |-- | -- -- |-- | -- -- |-- | -- -- |-- | -- -- |
+---+-----------+---+----------+---+----------+---+----------+
Total Foreign |13 |†16,410,900|14 |11,347,020|15 |14,328,900|15 |11,064,700|
English private| | | | | | | | |
Trade included|18 | 13,480,691|27 |20,610,919|29 |22,096,703|27 |20,141,745|
+---+-----------+---+----------+---+----------+---+----------+
|31 | 29,891,591|41 |31,957,939|44 |36,425,603|42 |31,206,445|
+---+-----------+---+----------+---+----------+---+----------+
---------------+---+----------+---+-----------+---+----------+
|#S | 1790. |#S.| 1791. |#S.| 1792. |
+---+----------+---+-----------+---+----------+
| | | | | | |
By Swedes |-- | -- -- |-- | -- -- | 1 | 1,591,330|
Danes | 1 | 1,773,000| 1 | 520,700|-- | -- -- |
Dutch | 5 | 5,106,900| 3 | 1,328,500| 2 | 2,051,330|
French | 1 | 294,300| 2 | 442,100| 4 | 784,000|
Imperial | | | | | | |
Hungarian | | | | | | |
Tuscan |-- | -- -- |-- | -- -- |-- | -- -- |
Portugueze | | | | | | |
American |14 | 3,093,200|-- | -- -- | 3 | 1,863,200|
Prussian |-- | -- -- | 3 | 743,100| 1 | 5,070|
Spanish |-- | -- -- |-- | -- -- | 1 | -- -- |
Genoese |-- | -- -- | 1 | 260|-- | -- -- |
+---+----------+---+-----------+---+----------+
Total Foreign |21 |10,267,400|10 | 3,034,660|12 | 6,294,930|
English private| | | | | | |
Trade included|21 |17,991,032|25 | 22,369,620|11 |13,185,467|
+---+----------+---+-----------+---+----------+
|42 |28,258,432|35 | 25,404,280|23 |19,480,397|
+---+----------+---+-----------+---+----------+
---------------+---+----------+---+-----------+---+-----------++
|#S.| 1793. |#S.| 1794. |#S.| 1795. ||
+---+----------+---+-----------+---+-----------++
| | | | | | ||
By Swedes | 1 | 1,559,730| 1 | 756,130| | ||
Danes | 1 | 852,670|-- | -- -- | 1 | 24,670||
Dutch | 3 | 2,938,530| 2 | 2,417,200| 4 | 4,096,800||
French | 2 | 1,540,670| | | | ||
Imperial | | | | | | ||
Hungarian | | | | | | ||
Tuscan | 1 | 393,870 | | | | ||
Portugueze | | | | | | ||
American | 6 | 1,538,400| 7 | 1,974,130| 7 | 1,438,270||
Prussian | | | | | | ||
Spanish | 3 | 400|-- | -- -- | 1 | ||
Genoese | 2 | 578,930| 2 | 289,470| 1 | 17,460||
+---+----------+---+-----------+---+-----------++
Total Foreign |19 | 9,403,200|12 | 5,436,930|14 | 5,577,200||
English private| | | | | | ||
Trade included|16 |16,005,414|18 | 20,728,705|21 | 23,733,810||
+---+----------+---+-----------+---+-----------++
|35 |25,408,614|30 | 26,165,635|35 | 29,311,010||
+---+----------+---+-----------+---+-----------++
† Most of these foreign ships went to China, previous to the Commutation
Act, which passed into effect in England in September, 1784.
‡ Part of these should have arrived in 1780.
It is probable that the Dutch, as they traded considerably to Japan
about the time Tea was introduced into Europe, first brought this
article from thence. But now China is the general mart, and the
province Fokien, or Fo-chen[22], the principal country, that supplies
both the Empire and Europe with this commodity.
SECTION V.
SOIL AND CULTURE.
To the ingenious Kæmpfer we are principally indebted for any accurate
information respecting the culture of the Tea Tree; and, as his
account was composed during his residence at Japan, greater credit is
certainly due to it. We shall give what he says upon this subject,
and then state the accounts we have been able to collect of the
Chinese method.
Kæmpfer tells us, that no particular gardens or fields are allotted
for this plant, but that it is cultivated round the borders of rice
and corn fields, without any regard to the soil. Any number of the
seeds, as they are contained in their seed vessels, not usually less
than six, or exceeding twelve or fifteen, are promiscuously put into
one hole, made four or five inches deep in the ground, at certain
distances from each other. The seeds contain a large proportion of
oil, which is soon liable to turn rancid; hence scarce a fifth part
of them germinate, and this makes it necessary to plant so many
together.
The seeds vegetate without any other care; but the more industrious
annually remove the weeds, and manure the land. The leaves which
succeed are not fit to be plucked before the third year’s growth, at
which period they are plentiful, and in their prime.
In about seven years the shrub rises to a man’s height; but as it
then bears few leaves, and grows slowly, it is cut down to the stem,
which occasions such an exuberance of fresh shoots and leaves the
succeeding summer, as abundantly compensates the owners for their
former loss and trouble. Some defer cutting them till they are of ten
years growth.
So far as can be gathered from authors and travellers of credit, this
shrub is cultivated and prepared in China, in a similar manner to
what is practised in Japan; but as the Chinese export considerable
quantities of Tea, they plant whole fields with it, to supply foreign
markets, as well as for home consumption.
The Tea-tree delights particularly in vallies; or on the declivities
of hills, and upon the banks of rivers, where it enjoys a southern
exposure to the sun; though it endures considerable variations of
heat and cold, as it flourishes in the northern clime of Pekin,
as well as about Canton[23], the former of which is in the same
latitude with Rome; and from meteorological observations it appears,
that the degree of cold about Pekin is as severe in winter, as in
some of the northern parts of Europe[24].
SECTION VI.
GATHERING THE LEAVES.
At the proper seasons for gathering the Tea leaves, labourers are
hired, who are very quick in plucking them, being accustomed to
follow this employment as a means of their livelihood. They do not
pluck them by handfuls, but carefully one by one; and, tedious as
this may appear, each person is able to collect from four to ten or
fifteen pounds in one day. The different periods in which the leaves
are usually gathered, are particularly described by Kæmpfer[25].
I. The first commences at the middle of the last moon, immediately
preceding the vernal equinox, which is the first month of the
Japanese year, and falls about the latter end of our February, or
beginning of March. The leaves collected at this time are called
Ficki Tsjaa, or powdered Tea, because they are pulverised and sipped
in hot water (SECT. IX. I). These tender young leaves are but a few
days old when they are plucked; and, because of their scarcity and
price, are disposed of to princes and rich people only; and hence
this kind is called Imperial Tea.
A similar sort is also called Udsi Tsjaa, and Tacke Sacki Tsjaa, from
the particular places where it grows. The peculiar care and nicety
observed in gathering the Tea leaves in these places deserve to be
noticed here, and we shall therefore give some account of one of them.
Udsi is a small Japanese town, bordering on the sea, and not far
distant from the city of Miaco. In the district of this little town,
is a pleasant mountain of the same name, which is thought to possess
the most favourable soil and climate for the culture of Tea, on which
account it is inclosed with hedges, and likewise surrounded with a
broad ditch for farther security. The trees are planted upon this
mountain in such a manner as to form regular rows, with intervening
walks. Persons are appointed to superintend the place, and preserve
the leaves from injury or dirt. The labourers who are to gather them,
for some weeks before they begin, abstain from every kind of gross
food, or whatever might endanger communicating any ill flavour to
the leaves; they pluck them also with the same delicacy, having on a
thin pair of gloves[26]. This sort of imperial or bloom Tea[27] is
afterwards prepared, and then escorted by the chief surveyor of the
works of this mountain, with a strong guard, and a numerous retinue,
to the emperor’s court, for the use of the Imperial family.
II. The second gathering is made in the second Japanese month,
about the latter end of March, or beginning of April. Some of the
leaves at this period are come to perfection, others not arrived at
their full growth; both however are promiscuously gathered, and are
afterwards sorted into different classes, according to their age,
size, and quality; the youngest particularly are carefully separated,
and are often sold for the first gathering or Imperial Tea. The tea
collected at this time is called Tootsjaa, or Chinese Tea, because
it is infused, and drank after the Chinese manner (SECT. IX. I.)
It is divided by the Tea-dealers and merchants into four kinds,
distinguished by as many names.
III. The third and last gathering is made in the third Japanese
month, which falls about our June, when the leaves are very plentiful
and full grown. This kind of Tea, called Ban Tsjaa, is the coarsest,
and is chiefly drank by the lower class of people (SECT. IX. III.)
Some confine themselves to two gatherings in the year, their first
and second answering the preceding second and third. Others have only
one general gathering[28], which they make also at the same time with
the preceding third or last gathering: however, the leaves collected
at each time, are respectively separated into different sortments.
The Chinese collect the Tea at certain seasons[29], but whether
the same as in Japan, we are not so well informed, most probably,
however, the Tea harvest is nearly at the same periods, as the
natives have frequent intercourse, and their commercial concerns with
each other are very extensive[30].
SECTION VII.
METHOD OF CURING OR PREPARING TEA IN JAPAN.
Public buildings, or drying houses, are erected for curing Tea,
and so regulated, that every person, who either has not suitable
conveniences, or wants the requisite skill, may bring his leaves at
any time to be dried. These buildings contain from five to ten or
twenty small furnaces, about three feet high, each having at the top
a large flat iron pan[31], either high, square, or round, bent up a
little on that side which is over the mouth of the furnace, which at
once secures the operator from the heat of the furnace, and prevents
the leaves from falling off.
There is also a long low table covered with matts, on which the
leaves are laid, and rolled by workmen, who sit round it. The iron
pan being heated to a certain degree by a little fire made in the
furnace underneath, a few pounds of the fresh-gathered leaves are put
upon the pan; the fresh and juicy leaves crack when they touch the
pan, and it is the business of the operator to shift them as quick
as possible with his bare hands, till they grow too hot to be easily
endured. At this instant he takes off the leaves, with a kind of
shovel resembling a fan, and pours them on the matts to the rollers,
who, taking small quantities at a time, roll them in the palms of
their hands in one direction, while others are fanning them, that
they may cool the more speedily, and retain their curl the longer[32].
This process is repeated two or three times, or oftener, before the
Tea is put in the stores, in order that all the moisture of the
leaves may be thoroughly dissipated, and their curl more completely
preserved. On every repetition the pan is less heated, and the
operation performed more slowly and cautiously[33]. The Tea is then
separated into the different kinds, and deposited in the store for
domestic use or exportation.
As the leaves of the Ficki Tea (SECT. VI. and IX. II.), are usually
reduced into a powder before they are drank, they should be roasted
to a greater degree of dryness. As some of these are gathered when
very young, tender, and small, they are first immersed in hot water,
taken out immediately, and dried without being rolled at all.
Country people cure their leaves in earthen kettles[34], which answer
every necessary purpose at less trouble and expence, whereby they are
enabled to sell them cheaper.
To complete the preparation, after the Tea has been kept for some
months, it must be taken out of the vessels, in which it had been
contained, and dried again over a very gentle fire, that it may be
deprived of any humidity which remained, or might since have been
contracted.
The common Tea is kept in earthen pots with narrow mouths; but
the best sort of Tea used by the Emperor and nobility is put in
porcellane or China vessels. The Bantsjaa, or coarsest Tea, is kept
by the country people in straw baskets, made in the shape of barrels,
which they place under the roofs of their houses, near the hole that
lets out the smoke, and imagine that this situation does not injure
the Tea.
This is the relation we have from Kæmpfer of the method in which the
Japanese collected and cured their Tea. In the accounts of China,
authors have in general treated very slightly of the cultivation and
preparation of Tea. Le Compte[35] indeed observes, that to have good
Tea, the leaves should be gathered while they are small, tender, and
juicy. They begin commonly to gather them in the months of March and
April, according as the season is forward; they afterwards expose
them to the steam of boiling water to soften them; and, as soon as
they are penetrated by it, they draw them over copper plates[36]
kept on the fire, which dries them by degrees, till they grow brown,
and roll up of themselves in that manner we see them.
However, it is certain, from the Chinese drawings, which exhibit
a faithful picture, though rudely executed, of the whole process
from beginning to end, that the Tea tree grows for the most part in
hilly countries, on their rocky summits, and steep declivities; and
it would seem by the pains the Chinese are at, in making paths, and
fixing a kind of scaffolds, to assist them, that these places afford
the finest Tea. It appears from these drawings, that the trees in
general are not much taller than man’s height: The gatherers of the
leaves are never represented but on the ground; they make use of
hooked sticks indeed, but these seem rather intended to draw the
branches towards them, when they hang over brooks, rivers, or from
places difficult of access, than to bend down the tops or upper
branches of the trees on plain ground.
They pick the leaves as soon as gathered into different sorts, and
cure them nearly in the manner described to be practised by the
Japanese. They build a range of stoves, like those in a chemist’s
laboratory, or great kitchen, where the men work, and curl the leaves
in the pans themselves. It seems also that they repeat the drying.
They dry it likewise, after having spread it abroad in shallow
baskets, in the sun; and, by the means of sieves, separate the larger
from the smaller leaves, and these again from the dust.
The Chinese put the finer kinds of Tea into conic vessels, like
sugar loaves, made of tutenaque, tin, or lead, covered with neat
matting of bamboo; or in square wooden boxes lined with thin lead,
dry leaves and paper, in which manner it is exported to foreign
countries. The common Tea is put into baskets, out of which it is
emptied, and packed up in boxes or chests as soon as it is sold to
the Europeans[37].
One thing should be mentioned to their credit; when their harvest of
Tea is finished, each family fails not to testify, by some religious
rite, their gratitude to the Giver.
SECTION VIII.
VARIETIES OF TEA.
It has been already observed (SECT. VI.) that many different
sortments of Tea are made during the times of collecting the
leaves; and these are multiplied according to the goodness of their
preparation, by which the varieties of Tea may be considerably
augmented[38]. The distinctions with us are much more limited, being
generally confined to three principal kinds of green, and five of
bohea.
I. Those of the former are,
I. Bing, imperial, or bloom Tea, with a large loose leaf, of a light
green colour, and faint delicate smell.
II. Hy-tiann, hi-kiong, or hayssuen, known to us by the name of Hyson
Tea, so called after an East-India merchant of that name, who first
imported it into Europe. The leaves are closely curled and small, of
a green colour, verging towards blue[39].
III. Singlo, or songlo, which name it receives, like many other Teas,
from the place where it is cultivated.
II. The bohea Teas.
I. Soochuen, or sutchong, by the Chinese called saatyang, and
sact-chaon, or su-tyann, is a superior kind of long-fou Tea. It
imparts a yellowish green colour, by infusion[40].
II. Camho, or soumlo, called after the name of the place where it is
gathered; a fragrant Tea with a violet smell. Its infusion is pale.
III. Cong-fou, congo, or bong-fo. This has a larger leaf than the
following, and the infusion is a little deeper coloured. It resembles
the common bohea in the colour of the leaf[41].
IV. Pekao, pecko, or pekoe, by the Chinese called back-ho, or
pack-ho. It is known by having the appearance of small white flowers
intermixed with it.
V. Common bohea, called moji by the Chinese, consists of leaves of
one colour[42].
III. There has also been imported a sort of Tea, in balls, of a
different form from any of the preceding, made up into cakes or
balls of different sizes, by the Chinese called Poncultcha.
I. The largest kind of this cake Tea, that I have seen, weighs about
two ounces; the infusion and taste resemble those of good bohea Tea.
II. Another sort, which is a kind of green Tea, is called tio tè: it
is rolled up in a round shape, about the size of peas, and sometimes
as large as a nutmeg.
III. The smallest kind done in this form is called gun-powder Tea.
IV. Sometimes the succulent Tea leaves are twisted into cords like
packthread, about an inch and a half or two inches long; and usually
three of these are tied together at the ends by different-coloured
silk threads. These resemble little bavins, one of which might
suffice for tea for one person. I have seen them both of green and
bohea Tea.
* * * * *
The Chinese likewise prepare an extract from Tea, which they exhibit
as a medicine dissolved in a large quantity of water, and ascribe to
it many powerful effects in fevers and other disorders, when they
wish to procure a plentiful sweat. This extract is sometimes formed
into small cakes, not much broader than a sixpence, sometimes into
rolls of a considerable size.
That there is only one species of Tea tree, has already been
mentioned (SECT. I.) from which all the varieties of Tea are
procured. Kæmpfer, who is of this opinion, attributes the difference
of Teas to the soil and culture of the plant, age of the leaves when
gathered, and method of curing them[43]. These circumstances will
severally have more or less influence; though whether they account
for all the varieties observable in Tea may be doubted. The bohea Tea
trees, now introduced into many botanic gardens near London, exhibit
very obvious varieties. The leaves are of a deeper green colour, and
not so deeply serrated; the stalk is usually of a darker colour, and
the whole shrub appears less luxuriant as represented in the annexed
plate of the bohea Tea; but the botanical characters are the same.
[Illustration: Bohea Tea.]
I infused all the sorts of green and bohea Teas I could procure, and
expanded the different leaves on paper, to compare their respective
size and texture, intending thereby to discover their age. I found
the leaves of green Tea as large as those of bohea, and nearly as
fibrous; which would lead one to suspect, that the difference does
not so much depend upon the age, as upon the other circumstances.
We know that in Europe the soil, culture, and exposure, have great
influence on all kinds of vegetables: but the same species of plants
differ in the same province, and even in the same district; and in
Japan, and particularly along the continent of China, it must be
much more considerable, where the air is in some parts very cold, in
others moderate, or warm almost to an extreme. I am persuaded that
the method of preparation must also have no little influence. I have
dried the leaves of some European plants in the manner described
(SECT. VI.) which so much resembled the foreign Tea, that the
infusion made from them has been seen and drunk without suspicion.
In these preparations which I made, some of the leaves retained a
perfect curl, and a fine verdure like the best green Tea; and others
cured at the same time were more like the bohea[44].
I would not, however, lay too much stress upon the result of a few
trials, nor endeavour to preclude further enquiries about a subject
which at some future period may prove of more immediate concern to
this nation.
We might still try to discover whether other arts, than are yet known
here, are not used with Tea before its exportation from China, to
produce the difference of colour[45], and flavour[46], peculiar to
different sorts. An intelligent friend of mine informs me, that in a
set of Chinese drawings, in his possession, representing the whole
process of manufacturing Tea, there are in one sheet the figures of
several persons apparently separating the different kinds of Tea,
and drying it in the sun, with several baskets landing near them
filled with a very white substance, and in considerable quantity.
To what use this may be applied is uncertain, as well as what the
substance is; yet there is no doubt, he thinks, that it is used in
the manufacturing of Tea, as the Chinese seldom bring any thing into
their pieces but such as relate in some respect to the business
before them.
[Illustration: Olea Fragrans.
_J. Miller del: et so:_]
We are better acquainted with a vegetable substance which has been
employed by the Asiatics in giving a flavour to Tea. This is the
Olea Fragrans, whose flowers are frequently to be met with in Teas
exported from China: and as the plant is now not unfrequent in the
gardens near the metropolis, I am enabled to give an engraving of the
plant and its botanical history[47].
OLEA FRAGRANS.--Sweet-scented Olive.
_Class and Order._
DIANDRIA MONOGYNIA.
_Generic Character._
_Cor._ 4. fida: laciniis
subovatis.
_Drupa_ monosperma.
_Corol._ 4. cleft: segments
somewhat ovate.
_Drupe_, one-seeded.
_Specific Character and Description from_ THUNBERG.
OLEA _fragrans_ foliis lanceolatis
serratis, pedunculis lateralibus
aggregatis unifloris. _Thunb._
_Fl. Japon._ p. 18, t. 2.
_Caulis_, arboreus vastus.
_Rami_ et ramuli trichotomi,
obsolete tetragoni, glabri.
_Folia_ decussata, petiolata oblonga,
acuta, serrata, margini
subreflexo, parallelo-nervosa, reticulata,
glabra, supra saturate
viridia, subtus pallidiora, patentia,
in ramulis frequentia, digitalia.
_Petioli_ semiteretes, sulcati,
glabri, semiunguiculares.
_Flores_ in ramulis umbellato-aggregati,
circiter 6 vel 8, pedunculati.
_Pedunculi_ filiformes, uniflori,
glabri, albidi, unguiculares.
_Perianthium_, 1-Phyllum, minimum,
obsolete 4-dentatum,
albidum, glabrum.
_Corolla_, 1-petala, rotata, flavo-alba;
_Tubus_ subnullus; _Limbus_
patens, quadrifidus: laciniæ
ovatæ, obtusæ, concavæ,
crassiusculæ.
_Filamenta_ duo, ori tubi inserta,
alba, brevissima.
_Antheræ_ ovatæ, grandiusculæ,
didymæ, flavescentes.
_Germen_ superum, oblongum,
glabrum.
_Stylus_ filiformis.
_Stigmata_ simplicia, acuta.
OLIVE _sweet-scented_ with
lanceolate serrated leaves, peduncles
lateral, cluttered, one-flowered.
_Stem_, a vast tree.
_Branches_ both large and small
trichotomous, faintly four-cornered
and smooth.
_Leaves_ growing cross-wise on
leaf-stalks, oblong, acute, serrated,
edge somewhat turned
back, ribs parallel, reticulated,
smooth above, of a deep green
colour, paler beneath, spreading
on the small branches, numerous,
about the length of
the finger.
_Leaf-stalks_, flat on one side,
round on the other, grooved,
smooth, half the length of the
finger nail.
_Flower_ on the small branches
in clustered umbels, about 6 or
8 together, standing on peduncles.
_Flower-stalks_ filiform, one-flowered,
smooth, whitish, a
finger nail in length.
_Perianthium_, one-leaved, very
minute, faintly four-toothed,
whitish and smooth.
_Corolla_ of one petal, wheel-shaped,
of a yellowish-white
colour; _Tube_ scarce any; _Limb_
spreading, quadrifid, segments
ovate, obtuse, concave, thickish.
_Filaments_ two, inserted into
the mouth of the tube, white,
very short.
_Antheræ_ ovate, somewhat
large, double, yellowish.
_Germen_ above, oblong, and
smooth.
_Style_ filiform.
_Stigmata_, simple and pointed.
Sir George Staunton, in his Embassy to China, Vol. II. p. 467,
describes another Plant, whose flowers are used for the purpose of
scenting Tea. The flower resembles the dog-rose, and the leaves those
of Tea; hence the Chinese call it Cha-whaw, or flower of Tea. A Plate
of this Plant is annexed, with the following description, which this
very accurate and learned traveller has obligingly permitted me to
introduce here.
[Illustration: _Camellia Sesanqua._]
“A Plant very like the Tea flourished at this time on the tides and
the very tops of mountains, where the soil consisted of little more
than fragments of stone crumbled into a sort of coarse earth by
the joint action of the sun and rain. The Chinese call this plant
Cha-whaw, or Flower of Tea, on account of the resemblance of one to
the other; and because its petals, as well as the entire flowers of
the Arabian jessamine, are sometimes mixed among the Teas, in order
to increase their fragrance.
“This plant, the Cha-whaw, is the Camellia Sesanqua of the botanists,
and yields a nut, from whence is expressed an esculent oil equal to
the best which comes from Florence. It is cultivated on this account
in vast abundance; and is particularly valuable, from the facility of
its culture, in situations fit for little else.” It is delineated on
the opposite page.
As green Tea is by some suspected to have been cured on copper, they
have attributed the verdure to be derived from that metal (SECT.
VII.); but, if there were any foundation for this supposition, the
volatile alkali, mixed with an infusion of such Tea, would detect the
least portion of copper, by turning the infusion blue[48].
Others have, with less propriety, attributed the verdure to green
copperas[49]; but this ingredient, which is only salt of iron, would
immediately turn the leaves black, and the infusion made from the Tea
would be of a deep purple colour[50].
Is it not more probable, that some green dye, prepared from vegetable
substances, is used for the colouring?
SECTION IX.
DRINKING OF TEA.
Neither the Chinese, nor natives of Japan, ever use Tea before it has
been kept at least a year; because when fresh it is said to prove
narcotic, and to disorder the senses[51]. The former pour hot water
on the Tea, and draw off the infusion in the same manner as is now
practised in Europe; but they drink it simply without the addition of
sugar or milk[52]. The Japanese reduce the Tea into a fine powder,
by grinding the leaves in a hand-mill; they then mix them with hot
water into a thin pulp, in which form it is sipped[53], particularly
by the nobility and rich people. It is made and served up to company
in the following manner: the Tea-table furniture, with the powdered
Tea inclosed in a box, are set before the company, and the cups are
then filled with hot water, and as much of the powder as might lie
on the point of a moderate-sized knife is taken out of the box, put
into each cup, and then stirred and mixed together with a curious
denticulated instrument till the liquor foams, in which state it is
presented to the company, and sipped while warm[54]. From what Du
Halde relates, this method is not peculiar to the Japanese, but is
also used in some provinces of China[55].
The common people, who have a coarser Tea (SECT. VI. III.) boil it
for some time in water, and make use of the liquor for common drink.
Early in the morning the kettle, filled with water, is regularly
hung over the fire for this purpose, and the Tea is either put into
the kettle inclosed in a bag, or, by means of a basket of a proper
size, pressed to the bottom of the vessel, that there may not be any
hindrance in drawing off the water. The Bantsjaa Tea (SECT. VI. III.)
only is used in this manner, whose virtues, being more fixed, would
not be so fully extracted by infusion.
And indeed Tea is the common beverage of all the labouring people in
China: one scarcely ever sees them represented at work of any kind,
but the Tea pot and Tea cup appear as their accompaniments. Reapers,
threshers, and all who work out of doors, as well as within, have
these attendants[56].
To make Tea, and to serve it in a genteel and graceful manner, is an
accomplishment, in which people of both sexes in Japan are instructed
by masters, in the same manner as Europeans are in dancing, and other
branches of polite education.
SECTION X.
SUCCEDANEA.
Curiosity and interest would mutually induce the Europeans to make
the most diligent enquiries in order to discover the real Tea
shrub, or a substitute in some other vegetable most resembling it.
Simon Paulli, a celebrated physician and botanist at Copenhagen,
was the first who pretended to have discovered the real Tea plant
in Europe. By opening some Tea leaves, he found them so much like
those of the Dutch myrtle[57], (Flor. Su. 907.) that he obstinately
maintained they were productions of the same species of Tea; though
he was afterwards refuted by several botanists in Europe, and by
the specimens sent to him, and to Dr. Mentzel of Berlin, from the
East-Indies, by Dr. Cleyer[58].
Father Labat next thought he had discovered the real Tea-plant in
Martinico[59], agreeing, he says, in all respects with the China
sort. He pretends also to have procured Tea seeds from the East
Indies, and to have raised the plant in America; but, from his
own account, this supposed Tea appears to be only a species of
Lysimachia, or what is called West-India Tea[60].
Many other pretended discoveries of the Oriental Tea-tree have been
related; all which have proved erroneous, when properly enquired
into. The genus of plant, called by Kæmpfer Tsubakki[61], has the
nearest resemblance to it. The leaves of several European herbs
have been used at different times as substitutes for Tea, either
from some similarity in the shape of the leaves, or in the taste
and flavour; among these, two or three species of Veronica are
particularly recommended[62], besides the leaves of sage[63],
myrtle[64], betony[65], sloe[66], agrimony, wild rose[67], and many
others[68]. Whether any of these are really more salutary or not, is
undetermined; and we now find, that from the palace to the cottage
every other substitute has yielded to the genuine Asiatic Tea[69].
SECTION XI.
PRESERVING THE SEEDS FOR VEGETATION.
Many attempts to introduce the Tea-tree into Europe have proved
unsuccessful, owing to the bad state of the seeds when first
procured, or to a want of judgement in preserving them long enough
in a state capable of vegetation. If this complaint arise from the
first cause, future precautions about such seeds will be in vain; it
is therefore necessary to procure fresh, sound, ripe seeds, white,
plump, and moist internally.
Two methods of preserving the seeds have put us in possession of a
few young plants of the true Tea-tree of China; one is, by inclosing
the seeds in bees wax, after they have been well dried in the sun;
and the other, by putting them, included in their pods, or capsules,
into very close cannisters made of tin and tutenague[70].
[Illustration: Boxes for conveying Plants by Sea.
_The Box with plants shut down with the openings
at the ends and front left for fresh air._
_The Cask for serving seeds with the
openings defended by Wire._
_The Inside of the box shewing the manner of securing the roots
of plants surrounded with earth & moss tied with packthread
and fasten’d cross & cross with laths or packthread to keep them
steady._
_The Box with divisions for serving
different seeds in earth & cut moss._]
But neither of these methods have succeeded generally,
notwithstanding the utmost care, both in getting fresh seeds, and in
securing them in the most effectual manner. The best method is to
sow the ripe seeds in good light earth, in boxes, at leaving Canton;
covering them with wire, to prevent rats and other such vermin
coming to them. The boxes, plans of which are annexed, should not be
exposed to too much air, nor to the spray of the sea, if possible.
The earth should not be suffered to grow dry and hard, but a little
fresh or rain water may be sprinkled over it now and then; and, when
the seedling plants appear, they should be kept moist, and out of
the burning sun[71]. Most of the plants now in England were procured
by these means; and though many of the seedlings will die, yet by
this kind of management we may probably succeed in bringing over the
most curious vegetable productions of China, of which they have an
amazing treasure, both in respect to use, shew, and variety[72]. If
young plants could be procured in China, they might be sent over in a
growing state in some of these boxes.
The young Tea-plants in the gardens about London thrive very well in
the green-houses in winter, and some bear the open air in summer. The
leaves of many of them are from one to three inches long, not without
a fine deep verdure; and the young shoots are succulent. It is
therefore probable, that in a few years many layers may be procured
from them, and the number of plants considerably increased thereby.
It may not be improper to observe here, that many exotic vegetables,
like human constitutions, require a certain period before they become
naturalized to a change of climate; many plants, which on their
first introduction would not bear our winters without shelter, now
endure our hardest frosts; the beautiful magnolia, among several
others, is a proof of this observation; and we have already taken
notice (SECT. V.), that the degree of cold at Pekin sometimes exceeds
ours. We have hence reason to expect, that the Tea-tree may in a few
years be capable of bearing our climate, or at least that of our
colonies; at length thrive, as if indigenous to the soil; and, were
labour cheaper, become an article of export[73], like the common
potatoe, for which we are indebted to America, or Spain[74]. It is,
however, better suited for the climates of the Southern parts of
Europe, and America; but hitherto it has not been cultivated in an
extensive manner, in either of these quarters of the world; nor is
it likely ever to be, whilst it can be procured from Asia at the
present reduced price. It was introduced into Georgia about the year
1770. Hence the ingenious author of Ouabi (Mrs. Morton) in her recent
poem of Beave-hill, in describing the products of this province,
introduces the exotic of China:
“Yet round these shores prolific plenty twines,
Stores the thick field, and swells the cluttering vines;
A thousand groves their glossy leaves unfold,
Where the rich orange rolls its ruddy gold,
_China’s green shrub_, divine Magnolia’s bloom,
With mingling odours fling their high perfume.”
It is indeed probable that the North American summers, in the same
latitude with Pekin, would suit this Tree better than ours; for, in
China and some parts of North America, the heat in summer is such,
that vegetables make quicker and more early shoots, whereby they have
time to acquire sufficient strength and firmness before the winter
commences: but, in England, the tender shoots are puttied forth late,
and, winter soon after succeeding, they often perish, in a degree of
cold much less severe than at Pekin, or in colder latitudes of North
America.
THE
MEDICAL HISTORY
OF
TEA.
PART II.
SECTION I.
As the custom of drinking Tea is become general, every person may be
considered as a judge of its effects, at least so far as it concerns
his own health; but, as the constitutions of mankind are various, the
effects of this infusion must be different also, which is the reason
that so many opinions have prevailed upon the subject.
Many, who have once conceived a prejudice against it, suffer it
to influence their judgement too far, and condemn the custom as
universally pernicious. Others, who are no less biassed on the other
extreme, would make their own private experience a standard for that
of all, and ascribe the most extensive virtues to this infusion.
This contrariety of opinion has been particularly maintained among
physicians[75]; which will ever be the case, while mere suppositions
are placed in the room of experiments and facts impartially related.
Some physicians, however, avoid both extremes; who, without
commending it, or decrying it universally, admit its use, while they
are not insensible of the injuries it may produce. It requires no
small share of sagacity to fix the limits of good and harm in the
present case: multitudes of all ages, constitutions, and complexions,
drink it freely, during a long life, without perceiving any ill
effects. Others, again, soon experience many inconveniences from
drinking any considerable quantity of this infusion.
It is difficult to draw certain conclusions from experiments made on
this herb. The parts which seem to produce these opposite effects are
very fugitive. We become acquainted chiefly with the grosser parts by
analysis. I made the following experiments with considerable care;
but, I own, they inform us not sufficiently wherein consists that
grateful relaxing sedative property, which proves to the generality
of mankind so refreshing; nor from whence it is, that others feel
from the pleasing beverage so many disagreeable effects. Accurate
observation would instruct us in this difficult investigation, more
than simple experiments on the subject itself.
EXPERIMENT I.
I took an equal quantity of an infusion of superfine green Tea, and
of common bohea Tea, made equally strong; and also the same quantity
of the liquor remaining after distillation (SECT. III. I.), and of
simple water; into each of which, contained in separate vessels, I
put two drachms of beef, that had been killed about two days.
The beef, which was immersed in the simple water, became putrid
in forty-eight hours; but the pieces in the two infusions of Tea,
and in the liquor remaining after distillation, shewed no signs of
putrefaction, till after about seventy hours[76].
EXPERIMENT II.
Into strong infusions of every kind of green and bohea Tea that I
could procure, I put equal quantities of salt of iron (sal martis),
which immediately changed the several infusions into a deep purple
colour[77].
It is evident from these experiments, that both green and bohea
Tea possess an antiseptic (EXPERIMENT I.), and astringent power
(EXPERIMENT II.), applied to the dead animal fibre.