[30] Du Halde, Vol. II. p. 300. Kæmpfer observes, in his History of Japan, that the trade between these nations has continued from remotest antiquity; formerly the Chinese had a much more general intercourse with the Japanese than they have at present; the affinity in the religion, customs, books, learned languages, arts and sciences of the Chinese with the latter, procured them a free toleration in Japan. History of Japan, Vol. I. p. 374. [31] Some writers mention copper pans, and suppose that the green efflorescence which appears on copper may increase the verdure of green Tea; but, from experiments that I made, there does not appear any foundation for this supposition. See SECT. VIII. [32] Sir G. Staunton, Embassy to China, observes that the Tea leaves are each rolled separately between the fingers of a female, Vol. II. p. 465. [33] This should be carefully attended to, in curing the fine green Teas, to preserve their verdure and perishable flavour. See SECT. VIII. ad finem. [34] This is also done in China. See Eckeberg’s Chinese Husbandry in Osbeck’s Voyage, Vol. II. p. 303. [35] Journey through the Empire of China. [36] Upon this subject, see SECT. VII. and VIII. It may be doubted also whether the conclusion of Le Compte’s relation is not erroneous, as it is improbable that any leaves should of themselves take so perfect a curl as that in which Tea is brought into Europe. No materials are used but iron and earthen for drying Tea, as observed in note 1, p. 33. [37] There are several disgusting circumstances attending the preparation of Tea. Osbeck says, the Chinese servants tread the Tea into the chests with their naked feet. Voyage to China, Vol. I. p. 252. Sir George Staunton makes a similar remark, Vol. II. p. 466. [38] Du Halde’s History of China, Vol. IV. p. 21. Osbeck’s Voyage to China, Vol. I. p. 246, et seq. [39] The Chinese have another kind of Hyson Tea, which they call Hyson-utchin, with narrow short leaves. Another sort of green Tea they name Go-bé, the leaves of which are narrow and long. [40] Padre sutchong has a finer taste and smell than the common sutchong. The leaves are large and yellowish, not rolled up, but expanded, and packed up in papers of half a pound each. It is generally conveyed by caravans into Russia. Without much care, it will be injured at sea. This Tea is rarely to be met with in England. [41] There is a sort of Tea called lin-kisam, with narrow rough leaves. It is seldom used alone, but mixed with other kinds. By adding it to congo, the Chinese sometimes make a kind of pekoe Tea. Osbeck’s Voyage to China, Vol. I. p. 249. [42] The best bohea Tea is named by the Chinese tao-kyonn. An inferior kind is called An-kai, from a place of that name. In the district of Honam near Canton, the Tea is very coarse, the leaves yellow or brownish, and the taste the least agreeable of any. By the Chinese it is named Honam té, or Kuli té.