The Chinese put the finer kinds of Tea into conic vessels, like sugar loaves, made of tutenaque, tin, or lead, covered with neat matting of bamboo; or in square wooden boxes lined with thin lead, dry leaves and paper, in which manner it is exported to foreign countries. The common Tea is put into baskets, out of which it is emptied, and packed up in boxes or chests as soon as it is sold to the Europeans[37]. One thing should be mentioned to their credit; when their harvest of Tea is finished, each family fails not to testify, by some religious rite, their gratitude to the Giver. SECTION VIII. VARIETIES OF TEA. It has been already observed (SECT. VI.) that many different sortments of Tea are made during the times of collecting the leaves; and these are multiplied according to the goodness of their preparation, by which the varieties of Tea may be considerably augmented[38]. The distinctions with us are much more limited, being generally confined to three principal kinds of green, and five of bohea. I. Those of the former are, I. Bing, imperial, or bloom Tea, with a large loose leaf, of a light green colour, and faint delicate smell. II. Hy-tiann, hi-kiong, or hayssuen, known to us by the name of Hyson Tea, so called after an East-India merchant of that name, who first imported it into Europe. The leaves are closely curled and small, of a green colour, verging towards blue[39]. III. Singlo, or songlo, which name it receives, like many other Teas, from the place where it is cultivated. II. The bohea Teas. I. Soochuen, or sutchong, by the Chinese called saatyang, and sact-chaon, or su-tyann, is a superior kind of long-fou Tea. It imparts a yellowish green colour, by infusion[40]. II. Camho, or soumlo, called after the name of the place where it is gathered; a fragrant Tea with a violet smell. Its infusion is pale. III. Cong-fou, congo, or bong-fo. This has a larger leaf than the following, and the infusion is a little deeper coloured. It resembles the common bohea in the colour of the leaf[41]. IV. Pekao, pecko, or pekoe, by the Chinese called back-ho, or pack-ho. It is known by having the appearance of small white flowers intermixed with it. V. Common bohea, called moji by the Chinese, consists of leaves of one colour[42]. III. There has also been imported a sort of Tea, in balls, of a different form from any of the preceding, made up into cakes or balls of different sizes, by the Chinese called Poncultcha. I. The largest kind of this cake Tea, that I have seen, weighs about two ounces; the infusion and taste resemble those of good bohea Tea. II. Another sort, which is a kind of green Tea, is called tio tè: it is rolled up in a round shape, about the size of peas, and sometimes as large as a nutmeg. III. The smallest kind done in this form is called gun-powder Tea.