Most authorities are agreed that the different kinds of tea on the market are derived from the same species of plant. Some admit a variety _C. Thea var. viridis_. The following are the principal teas of the market and the manner of their preparation: 1. _Green Tea._ After collecting the leaves are allowed to lie for about two hours in warmed pans and stirred and then rolled upon small bamboo tables, whereupon they are further dried upon hurdles and again in heated pans for about one hour, accompanied by stirring. The leaves now assume a bluish-green color, which is frequently enhanced by adding Prussian blue or indigo. Of these green teas the most important are Gunpowder, Twankay, Hyson, Young Hyson, Hyson skin, Songla, Soulang, and Imperial. 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 impracticable in this paper. The following are a few of the more important: Paraguay tea, or maté, 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.