How the inestimable qualities which lie latent in the green leaf of the Tea tree or bush were discovered and developed by the Chinese is one of those mysteries which we shall never solve. For it is a remarkable fact that neither the green leaf of the tea plant, nor the tea leaf dried without mans agency, conveys to human senses any hint of the agreeable or valuable qualities for which tea is esteemed, and which have been developed by the art of man. A leaf of any one of the mints, or of the sassafras tree, or of the wintergreen vine, after being bruised in the hand and applied to the nose or the mouth, makes instant impression upon the senses of taste and small, and at once informs us of its distinctive qualities. Not so with the tea leaf; a hundred valueless plants impress those senses more vividly than the leaf which is worth them all. Infuse the green leaf of the Tea plant and the prized properties of "Tea" are still wanting, but in their stead, positively deleterious qualities are said to appear in the infusion. Commercial Tea must be regarded as an artificial production. A certain degree of artificial heat, of manipulation, and induced chemical changes, are the agents which develop the flavor and aroma of the tea leaf. And the nature of man's treatment and manipulation determines in large measure not only the desired flavor, but the distinguishing character of the tea, its rank as a green, a black, or an "English Breakfast Tea," all three of which may be evolved by skilful manipulation from the same tea bush, at the same time. Much has been said and written in contention upon this latter assertion, and books may be quoted upon either side of the question, but we make the statement without qualification and upon unquestionable authority.