Tea in Japan is largely grown upon hill-slopes and in small plantations or gardens, the latter term being peculiarly appropriate to their neat, symmetrical and picturesque appearance. The character of the soil is noticeably connected with the quality of the tea. From the putting forth of new leaves in the Spring-time until the advent of its white fragrant blossoms in the Autumn, the tea plant is an object of admiration and affection with the susceptible, nature-loving Japanese. We are indebted to an English gentleman and tea merchant who has resided in Japan for 30 years, for many interesting facts connected with our subject. He tells us that while the principal crop of teas for export is produced on plantations of comparatively recent establishment, there are tea gardens in the interior of Japan which have been cultivated for 500 years; and that tea is still gathered from bushes which spring from roots which were planted 100 to 300 years ago. These ancient plants yield a tea in limited quantities which is elaborately and expensively prepared for the nobility and wealthy Japanese, and commands prices running up as high as ten dollars a pound. Some of the choice tea which comes to this country is picked from plantations which have been in existence for 300 years, and is sold under the names of "challenge," "Violet," and "Japonica" teas. These facts are in striking contrast with the limited life of Chinese tea plants, as stated by Mr. Fortune. Japan teas do not fall into either of the three classes into which Chinese and Indian teas have been divided. They have been styled green teas by the trade, but that appelation grew out of their customary color, and their mild odor and taste; while Japan Black teas are now produced from the same leaf. Japan teas are favorites with many persons who do not relish the herby taste of other Black teas, and with whom Chinese Green teas disagree. CHAPTER VI. Tea Manufacture. The tedious, long-drawn-out details of tea manufacture, of the repeated, meaningless, tossing back and forth and Chinese juggling with the abused tea leaves, are but too familiar to students of the subject: and too disappointing also, when we are moved to ask--Why all this manipulation? What is the nature of the chemical changes which take place?