Tea Leaves by Francis Leggett
page 39 of 78 (50%)
page 39 of 78 (50%)
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and credit given to their authors.
Teas may conveniently be divided into the three classes which have so long been recognized by the American tea trade, namely: Green teas, the first remove from the green leaf. Oolongs, delicate Black teas, having properties further developed than those of Green teas. Souchongs, and Congous, both of which have been called "English Breakfast" teas by Americans, because the former teas were the customary breakfast beverages of the English people before the advent of Indian teas. In these latter teas, fermentation and firing are prolonged beyond the treatment of Oolongs. The smoky flavor sometimes apparent is owing to careless and extreme firing. In making Green tea, the object seems to be to expel the watery juices of the leaf and to cure or dry it with the least delay. Hence, the leaves are not exposed to the sun, but are first dried in the air for a short time. They are next exposed to artificial heat, which renders them flaccid and pliable, and prepares them for the third operation of rolling, which twists the yielding leaf as seen in manufactured tea, rolls it up into balls, and squeezes out a considerable portion of its watery juices. It is a singular fact that in the Chinese methods, they endeavor to get rid of the exuding juices, while in the Indian treatment, according to Mr. crole, the manufacturing expert, effort is made to preserve the sappy juice, and it is continually taken up again by the balls of leaves. The balls are now broken apart, and the scattered leaves are submitted to the final drying process by |
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