BOTANICAL CHARACTERISTICS AND FORM.
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There are few subjects in the vegetable kingdom that have attracted such
a large share of public notice as the tea plant. Much error for a long
time existed regarding its botanical classification, owing to the
jealousy of the Chinese government preventing foreigners from visiting
the districts where tea was cultivated; while the information derived
from the Chinese merchants at the shipping ports, scanty as it was,
could not be depended on with any certainty. So that before proceeding
to discuss the question of the species which yield the teas of commerce
it may be well to notice those which are usually described as distinct
varieties in systematic works.
Tea is differently named in the various provinces of China where it is
grown. In some it is called _Tcha_ or _Cha_, in others _Tha_ or _Thea_,
in Canton _Tscha_, and finally _Tia_ by the inhabitants of Fo-kien, from
whom the first cargoes are said to have been obtained, and so pronounced
in their _patois_ as to give rise to the European name TEA. By botanists
it is termed _Thea_, this last name being adopted by Linnæus for the
sake of its Greek orthography, being exactly that of _Oex_—a goddess—a
coincidence doubtless quite acceptable to those who use and enjoy the
beverage as it deserves.
The species of the genus _Thea_ are few in number, some botanists being
of opinion that even these are of a single kind—_Camillia_—and is by
them classed as _Thea-Camillia_. Others asserting that no relation
whatever exists between these two plants, maintaining that the _Thea_
and _Camillia_ are widely different and of a distinct species. Yet,
though the _Camillia_ bears the same name among the Chinese as _Thea_
and possesses many of its structural characteristics, distinctions are
made between them by many eminent botanists, who hold that they differ
widely and materially and are mostly agreed in the statement that the
true Tea-plant is distinguished from the Camillia in having longer,
narrower, thinner, more serrated and less shiny leaves, and that a
marked difference is also noticeable in the form and contents of the
fruit or pod.
Davis argues that they constitute two _genera_, closely allied but yet
different, the distinctions consisting principally in the fruit or seed.
The seed-vessel of the _Thea_ being a three-lobed capsule, with the
lobes strongly marked, each the size of a currant, containing only a
single round seed, the lobes bursting vertically in the middle when
ripe, exposing the seed. The capsule of the _Camillia_ is triangular in
shape, much larger in size, and though three-celled is but
single-seeded. Bentham and Hooker, who have thoroughly revised the
“_genera plantatum_,” say they can find no good reason by which they can
separate the Tea-plant as a genus distinct from the Camillia, and so
class it as _Thea-Camillia_. While Cambesedes contends that they are
widely separated by several intervening genera, the difference being
entirely in the form of the fruit or pod; and Griffin, who is well
qualified to form a correct opinion, states that, from an examination of
the India Tea-plant and two species of the Camillia taken from the Kyosa
hills, he found no difference whatever. The dehiscence in both plants is
of the same nature, the only noticeable difference really existing being
of a simply specific value. The fruit of the Tea-shrub is three-celled
and three-seeded while that of the Camillia is triangular in form and
single-seeded only.
Linnæus, while recognizing the Tea-plant as belonging to the same family
as the Camillia, Latinizes its Chinese name, classing it as _Thea
Sinensis_, and dividing it into two species—_Thea Viridis_ and _Thea
Bohea_; DeCandolle, while indorsing Linnæus’ classification, adds that
“in the eighteenth century when the shrub which produces tea was little
known Linnæus named the genus Thea Sinensis, but later judged it better
to distinguish two species which he believed at the time to correspond
with the distinctions existing between the Green and Black teas of
commerce.” The latest works on botany, also, make Thea a distinct
genus—_Thea Sinensis_—divided into two species—_Thea Viridis_ and _Thea
Bohea_—these botanical terms having no specific relation to the
varieties known to commerce as Green and Black teas. It having also been
proven that there is but one species comprehending both varieties, the
difference in color and character being due to a variation in the soil,
climate, as well as to different methods of cultivation and curing, from
either or both of which Green or Black tea may be prepared at will
according to the process of manufacture.
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[Illustration:
_Thea Sinensis._
(Chinese Tea Plant.)
]
In a wild state is large and bushy, ranging in height from ten to
fifteen feet, often assuming the proportions of a small tree. While in a
state of cultivation its growth is limited by frequent prunings to from
three to five feet, forming a polyandrous, shrub evergreen with bushy
stem and numerous leafy branches. The leaves are alternate, large,
elliptical and obtusely serrated, varied and placed in smooth
short-channeled foot-stalks, the calyx being small, and divided into
five segments. The flowers are white, axilary and slightly fragrant,
often three together in separate pedicils, the corolla having from five
to nine petals, cohering at the base with filaments numerous and
inverted at the base of the corolla. The anthers are large, yellow and
tre-foil, the capsule three-celled and three-seeded; and like all other
plants in a state of cultivation, it has produced marked varieties, two
of which _Thea Viridis_ and _Thea Bohea_ are critically described as
distinct species, distinguished from each other in size, color, form and
texture of the leaves, as well as other peculiarities.
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[Illustration:
_a_—Gunpowder. _b_—Young Hyson. _c_—Imperial.
_d_—Hyson. _e_—Twankay.
_Thea Viridis_,
(Green Tea Plant),
]
Is a large, hardy, strong-growing shrub, with spreading branches and
leaves one to two inches long, thin, weavy and almost membraneous,
broadly lanceolate, but irregularly serrated and light-green in color.
The flowers are large, white, solitary and mostly confined to the upper
axil, having five sepals and seven petals, the fruit or pod being
purple, nodding and three-seeded. It thrives without protection in the
open air during winter, and is undoubtedly the species yielding the bulk
of the Green teas of commerce.
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[Illustration:
_a_—Firsts. _b_—Seconds. _c_—Thirds. _d_—Fourths.
_Thea Bohea_,
(Black Tea Plant),
]
Is a much smaller variety, with branches stiff, straight and erect, the
leaves are also smaller, flat, oblong and coriaceous, but evenly
serrated and dark-green in color. The flowers or blossoms are usually
two to three, situated at the axils, having from five to seven sepals
and petals, and possessing a slight fragrance. It is more tender and
prolific than the green variety, not standing near as cold a climate,
and yields the Black teas of commerce principally.
Considerable mystery and confusion for a long time existed regarding the
species yielding the varieties known to commerce as Green and Black
teas, many authorities claiming that the former were produced from the
green tea-plant exclusively, and the latter solely from the black tea
variety. While, again, it was erroneously held by others that both were
prepared at will from a single species, the difference in color, flavor
and effect was due entirely to a disparity in soil, climate, age and
process of curing; also, that Green teas were produced from plants
cultivated on the plains or low lands, in a soil enriched with manure,
and Black teas from those grown on hill sides and mountain slopes. Later
and more careful investigation disprove these “opinions,” the eminent
botanical traveler, Robert Fortune, having satisfactorily and definitely
set this much-vexed question at rest by examining the subject on the
spot, finding that in the district of Woo-e-shan, where _Black teas are
principally prepared_, the species _Bohea_ only is grown; and that in
the province of Che-kiang, where _Green teas are exclusively prepared_,
he found the species _Viridis_ alone cultivated. But that the Green and
Black teas of commerce may be produced at will from either or both
species he found to be the case in the province of Fo-kien, where the
black tea-plant only is grown, but that both the commercial varieties
were prepared therefrom at the pleasure of the manufacturer and
according to the demand. Yet while it is admitted now even by the
Chinese themselves, that both varieties may be prepared at will from
either species, it is a popular error to imagine that China produces the
two commercial kinds in all districts, the preparation of the greater
proportion of the respective varieties being carried on in widely
separated districts of the empire, and from the corresponding species of
the tea-plant, different methods being pursued in the process of curing;
from the first stage, Green teas being only distinguished from Black in
such instances by the fact that, the former are not fermented or
torrified as high by excessive heat, or fired as often as the latter.
It was also a commonly received opinion at one time that the distinctive
color of Green teas was imparted to them by being fired in copper pans.
For this belief there is not the slightest foundation in fact, as copper
is never used for the purpose, repeated experiments by unerring tests
having been made, but in not a single case has any trace of the metal
been detected.
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[Illustration:
_a_—Pekoe. _b_—Souchong. _c_—Congou. _d_—Souchong-Congou.
_Thea Assamensis_,
(India Tea Plant),
]
Which has lately attracted so much attention, partakes somewhat of the
character of both the foregoing varieties. Some botanists, however,
claim that it is a distinct species, while others who recognize but one
genus, contend that the India plant is but a wild type of the Chinese
variety, and that any difference existing between them is the result of
soil, climate and special culture. Planters on the other hand
distinguish many points of difference between the China and India
tea-plants. The leaf of the latter when full grown measures from three
to five inches in length, while that of the former seldom exceeds three;
again, the leaf of the India species does not harden as quickly during
growth, which is an important consideration in picking. The
inflorescence of the latter also varies from that of the Chinese
variety, its usual state being to have the flower solitary, and situated
in the axils of the leaves, the number varying from one to five. In
general, it is more prolific and matures quicker, which renders it more
profitable, as it affords a greater number of pickings during the
season; but it is still doubtful if it is a true tea. In its
geographical distribution, so far as latitude is concerned, the India
tea-plant approximates most to the Black tea species of China, yet in
its botanical characteristics and general appearance as well as in the
size and texture of its leaves, it approaches nearer to the Green tea
variety.
Two other species described by Loureiro, but unknown to commerce, are
classed as _Thea Cochinchinensis_, found in a wild state in the north of
Cochin-China, where it is also extensively cultivated, but used
medicinally by the natives as a diaphoretic. And _Thea Oleosa_ (oil
tea), grown in the vicinity of Canton, the seeds of which yield an oil
used for illuminating purposes as well as an article of diet by the
inhabitants. In addition to these there are also two doubtful species,
known as _Cankrosa_ and _Candata_, referred to by Wallach, as growing in
Silhet and Nepaul.
SUBSTITUTES IN USE FOR TEA.
Previous to the seventeenth century it had long been the custom in many
countries of Europe to make hot infusions of the leaves of various
plants, most notably those of the _Salvia_ (sage), which had at one time
a high reputation as a “panacæa,” being greatly extolled by the Solieman
school of physic, as a potent factor for the preservation of health, and
it is the custom at the present time in many other countries where it is
difficult or impossible to obtain China tea, to use the seeds or leaves
of other plants as substitutes, the active principle of which, in many
instances, is analagous, and in others identical with it. Among the
former are the leaves of plants destitute of _theine_ (the active
principle of tea), but which possesses some other stimulating
properties, and among the latter the leaves and seeds of other plants
containing that principle, and consequently producing the same exciting
effects, these include Coffee, Cocoa and
_Yerba Maté_—or “Paraguan tea,” a species of _Ilex_, or holly, the
leaves of which yield the same active principle (_theine_)
characteristic of the China tea-plant. So closely does it resemble the
latter in effect that many authorities claim it to be a species of that
shrub, upwards of forty million pounds being annually produced and
consumed in Paraguay and other South American countries.
_Coca Tea_—used extensively in Peru and Bolivia, composed of the dried
leaves of the Coca tree, but though generally chewed, is more frequently
prepared as a tea by the natives. In the infusion it possesses somewhat
similar properties to China tea, and forms an important article of
international trade among the various tribes, not less than thirty
million pounds being annually consumed there.
_Guarana_—or “Brazilian tea,” prepared from the seeds of the guarana by
the inhabitants of the interior of that country, and so rich are they in
_theine_ that they have lately been adopted for the purpose of obtaining
that principle in larger quantities for medicinal purposes.
_Ugni_—or “Chilian tea,” produced from the leaves of that plant, but
though generally used as a medicine, is as often prepared as a beverage.
_Cenopodium_—or “Mexican tea,” made from an infusion of the leaves and
seeds of that plant, but used only as a remedy in the treatment of
asthma and bronchitis by the natives of that country.
_Pimento_—or “Trinidad tea,” prepared from a decoction of the leaves of
the pimento, and is in common use in that and other of the West India
islands both as a beverage and a medicine.
_Bun-fullup_—or “Jungle tea,” found in the Naga range in eastern Assam,
and used by the Singphos in the same manner as the Chinese species and
also as a medicine.
_Khat_—or “African tea,” produced from an extract of the Khola nut, the
active principle of which has recently been ascertained to be identical
with that of the tea of commerce, is much used among the nomad tribes of
Somali, the Soudan and other African countries.
_Cathadules_—or “Arabian tea,” prepared from the leaves of that shrub in
the same manner as ordinary tea, and extensively cultivated there for
that purpose, as much attention being bestowed on it by the natives as
on coffee. The leaves are also chewed, when green, like those of the
Coca in South America, being highly intoxicating in effect, particularly
in the wild state.
_Saxifraga_—or “Siberian tea,” produced from a decoction of the leaves
of that plant, but used only as a beverage in the same manner as those
of China tea.
_Epilobium_—or “Russian tea,” is prepared from the dried leaves of the
common willow, and are also extensively used for mixing with the regular
teas of commerce, commanding as high as four roubles a pound in the
dried state, for that purpose; being also in common use among the poorer
classes of that country as a substitute for China tea.
_Buxifolium_—or “Labrador tea,” is made from an infusion of the leaves
of that plant, and used extensively as a beverage by the natives of that
country and adjoining provinces.
_Appalachian_—or “Pennsylvania tea,” is prepared from an infusion of the
_Punos_ plant found growing in a wild state on the Allegheny mountains,
and used as a beverage as well as for the purpose of imparting heat; and
while very closely resembling the tea-plant of China in its structural
character, of its merits or drinking qualities as a tea nothing definite
has as yet been ascertained.
_Ceanothus_—or “New Jersey tea,” known to the Indians as “pong-pong,” is
prepared from the leaves of Red-root, and was at one time in general use
and very popular among the natives of Virginia and the Carolinas, and
was also extensively used in Revolutionary times as a substitute for
China tea when refusal was made to pay the tax upon the latter.
_Chimonanthus_—or “English tea,” recently obtained from the leaves of
that plant, and used as a substitute for China tea, as well as for
mixing with it. Originally a native of China and Japan, it has been
acclimatized in that country, where it is at present extensively used
alone and as an adulterant.
_Coffee-leaf Tea_—in use in many of the Coffee-growing countries, most
notably in Arabia, Sumatra and the West India islands. It is prepared
from the roasted leaves of the coffee-tree in the same manner as China
tea, the natives of these countries particularly preferring it to any
decoction made from the berries of the latter.
_Strawberry-leaf Tea_—obtained from the leaves of the common strawberry
shrub, carefully dried and cured after the manner of the China plant.
They are prepared and used in Germany particularly as a tea; they yield
a very close imitation of the liquor and flavor of the regular tea of
commerce, so much so that quite an industry has sprung up in their
cultivation and preparation as a substitute for tea in that country. The
celebrated “Faham tea” of the Mauritius being still another remarkable
substitute for the tea of China. But as with many of the foregoing
should be regarded in the light of medicine rather than that of a
regular beverage.
That this characteristic element _Theine_ should be present not only in
the Tea-plant of China and Coffee-plant of Arabia, but also in so many
others widely differing, so remote in situation, and so unlike in
appearance, and from which millions of people in all parts of the world
draw a refreshing and exhilarating beverage, is a striking and beautiful
fact in nature. _Under such a fact there may be more significance than
science has yet elicited._
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