The Garden Guide

Book: History of Garden Design and Gardening
Chapter: Chapter 5: Gardens in Asia, America, Africa, Australia

Types of Chinese tea

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805. Teas, according to Sir John Francis Davis, in his work entitled The Chinese, are divided into several distinct kinds-the black into four, and the green into five. The commonest kind of black tea is colled Bohea, from the name of one of the largest districts in China where tea is grown. Congou, the next kind, is named from the Chinese word koong-foo, labour or assiduity. Souchong (from scaou-choong, small or scarce sort) is a much finer kind of black tea; and Pekoe, which consists of the young leaves before they have opened from the bud, is the finest kind. Of the green teas, Twankay is the coarsest kind ; then Hyson skin, which is an inferior kind of Hyson. The word Hyson signifies flourishing spring, because the leaves for that delicate kind of tea must be gathered in spring. Gunpowder 'is nothing but a more carefully picked Hyson, consisting of the best rolled and rounded leaves, which give it that granular appearance whence it derives its name. Young Hyson is a still more delicate kind of tea, the leaves, being gathered in very early spring, before the rains.'