2. Black Tea. The leaves are allowed to lie in heaps for a day, when they are thoroughly shaken and mixed. After another period of rest, two to three days, they are dried and rolled much as green tea. In the storing process the leaves undergo a fermentation which develops the aroma and the dark color. The following are the principal varieties: Campoe, Congou, Linki-sam, Padre Souchon (caravan tea), Pecoe, Souchong, and Bohe.

In some countries the teas are scented with jasmine flowers or orange flowers. This is, however, no longer extensively practiced. The essentially Chinese custom of coloring teas with Prussian blue, gypsum, and indigo is dying out, at least so far as the export trade is concerned, because intelligent civilized consumers are beginning to prefer the uncolored teas. Competent authorities maintain that there is not enough of the coloring substances added to be harmful. The workmen preparing the better qualities of tea are not permitted to eat fish, as the very enduring and penetrating fish flavor would be transmitted to the tea in the thorough handling. It seems, however, that a more or less distinct fishy flavor is perceptible in many teas, even the better qualities.

Tea dust consists of remnants from tea chests, dust from the working tables upon which the leaves are rolled — in fact, tea-refuse of all kinds. It is certainly not a desirable article. Besides true tea there are leaves and other parts of a great variety of plants which have been used as tea. To enumerate and describe these would be irnpracticable in this paper. The following are a few of the more important: Paraguay tea, or mate, is highly esteemed in South America. The Coreans prepare tea from ginger. The poor Siberians use cabbage leaves. Teas are made from the leaves of a great variety of herbs which are supposed to have medicinal or stimulating properties similar to those of tea. Peppermint tea and chamomile tea are greatly esteemed in certain localities.

Concerning the adulteration of tea there seems to be considerable difference of opinion, some authorities maintaining that adulteration is common, while others maintain that it is very rare, indeed.

There is, however, little doubt that used tea is frequently redried, rerolled, and resold as good tea. Willow leaves, strawberry leaves, and mulberry leaves are said to be added occasionally.

Every housewife knows that good tea is expensive. Since the different teas are all from the same species of plant why should there be such a difference in price? The expensive teas consist of the very young leaves and terminal branches and are carefully dried and prepared under special supervision. The young leaves and branches have a more delicate flavor. To determine whether a sample of tea consists of young leaves or not soak it in water, carefully roll out the leaves, and measure them. If the majority of leaves measure an inch or more in length, it is a poor quality. It must be remembered that even fair medium qualities are mixed; that is, they consist of mature and immature leaves. The best And most expensive teas are often sold at one hundred dollars per pound. They are never exported, but consumed by high Chinese officials. Imperial tea is prepared under the direct supervision of royal government officials.

Tea owes its stimulating properties to an active constituent known as thein, which is in all respects similar to caffein, the active constituent of coffee. The flavor which is developed by the drying process is due to several constituents. Besides these substances tea also contains considerable tannin. Tea consumed in moderate quantities is beneficial rather than otherwise. Its injurious properties are due to the tannin, which affects digestion. If consumed in large quantities for a long time the thein causes nervousness and the tannin causes various dyspeptic conditions. In China some chew the leaves treated with arsenic to improve the complexion. The whitening of the complexion is, however, due to the arsenic and not the tea.

Tea is prepared in different ways in different countries, nevertheless the preparation of a good cup of tea is comparatively simple, leaving out of consideration the many paraphernalia used by different nations and which really have no effect except that upon the imagination. The following is Emperor Kien Lung's (1680) recipe for making tea, and which is frequently found upon Chinese tea cups: "Over a moderate fire place a vessel with three feet, showing by its color and form that it has been much used; fill with clear water of melted snow and heat it until the water will turn a fish white or a lobster red.