"The native names given to the various sorts of tea are derived for the most part from their appearance or place of growth; the names of many of the best kinds are not commonly known abroad. _Bohea_ is the name of the Wu-i hills, (or Bu-i, as the people on the spot call them,) where the tea is grown, and not a term for a particular sort among the Chinese, though it is applied to a very poor kind of black tea at Canton. _Sunglo_ is likewise a general term for the green teas produced on the hills in Kiangsu. The names of the principal varieties of black tea are as follows: _Pecco_, 'white hairs,' so called from the whitish down on the leaves, is one of the choicest kinds, and has a peculiar taste; _Orange Pecco_, called _shang hiang_, or 'most fragrant,' differs from it slightly; _Hungmuey_, 'red plum blossoms,' has a slightly reddish tinge; the terms _prince's eyebrows_, _carnation hair_, _lotus kernel_, _sparrow's tongue_, _fir-leaf pattern_, _dragon's pellet_, and _dragon's whiskers_, are all translations of the native names of different kinds of Souchong or Pecco. _Souchong_, or _siau chung_, means _little plant_ or sort, as _Pouchong_, or _folded sort_, refers to the mode of packing it; _Campoi_ is corrupted from _kan pei_ i.e. carefully fired; _Chulan_ is the tea scented with the chulan flower, and applied to some kinds of scented green tea. The names of green teas are less numerous: _Gunpowder_, or _ma chu_, i.e. hemp pearl, derives its name from the form into which the leaves are rolled; _ta chu_ or 'great pearl,' and _chu lan_, or 'pearl flower,' denote two kinds of _Imperial_; _Hyson_, or _yu tsien_, i.e. before the rains, originally denoted the tenderest leaves of the plant, and is now applied to _Young Hyson_; as is also another name, _mei pein_, or 'plum petals;' while _hi chun_, 'flourishing spring,' describes _Hyson_; _Twankay_ is the name of a stream in Chehkiang, where this sort is produced; and _Hyson skin_, or _pi cha_, i.e. skin tea, is the poorest kind, the siftings of the other varieties; _Oolung_, 'black dragon,' is a kind of black tea with green flavor. Ankoi teas are produced in the district of Ngankí, not far from Tsiuenchau fu, possessing a peculiar taste, supposed to be owing to the ferruginous nature of the soil. De Guignes speaks of the Pu-'rh tea, from the place in Kiangsu where it grows, and says it is cured from wild plants found there; the infusion is unpleasant, and is used for medical purposes. The Mongols and others in the west of China prepare tea by pressing it, when fresh, into cakes like bricks, and thoroughly drying it in that shape to carry in their wanderings.