Almost the first literary eulogist to espouse the cause of the new drink was Edmund Waller. He recites how he became induced to taste Tea, owing to a parcel of the leaf being presented to him in the year 1664, by a member of the Jesuit Order, who had recently returned from China. In the poem which furnishes several references to the infused leaf occurs the following pregnant allusion:--
“The Muses friend, Tea, doth our fancy aid, Repress those vapours which the head invade, And keeps that palace of the soul serene.”
Byron, in later times, became an enthusiast in its favour, averring that he
The Linnæan system of Botany classifies the Tea plant with the _Polyandria_, and of the order _Monogynia_. What is styled the “Natural System” associates it with the family of the Camellia. The Tea plant, which is an evergreen, grows to the height of five or six feet. The leaves are about an inch and a half long, being narrow, indented, and tapering to a point, similar to those of the sweetbriar. The colour is a dark green. The root is like that of the peach-tree, while the flowers resemble the wild rose. A number of irregular branches issue from the stem. The fruit is small, containing round blackish seeds, about the size of a bean. The shrub must have at least a three years’ growth before it is fit for being plucked. This valuable plant is largely cultivated not only in China but also in India, Japan, and the Eastern Archipelago. There are two primary kinds of Tea, namely the _Thea viridis_, or green shrub, and the _Thea Bohea_, or black plant. The former delights in elevated situations and a temperate climate; the latter requires the protection of valleys, the sloping sides of mountains, and the banks of rivers, with a more tropical sun. To the situations and the temperatures the delicate flavour of the green and the greater astringency of the black Tea, are mainly due.
In England, at one period, all descriptions of black Tea were denominated _Bohea_. It is known, however, that this particular title belongs exclusively to inferior varieties, and in no way includes such superior products as Congou, Souchong, Pekoe, and I may add Caper, which is regarded as a fancy growth, and never imported into this country, unless adulterated. Of the green Teas, the commonest and cheapest is Twankay, the finest sort being Hyson, which comprises Young Hyson and Gunpowder. There are a number of intermediate and less known varieties, to which must be added the fine growths of Assam and other provinces of British India. The Tea plant may be cultivated with more or less success in climates within 35° or 40° of the Equator. Some writers affirm that so long as the temperature be suitable, the character of the soil is of little importance. Others, on the contrary, assert that Tea will grow in any part of China or India, even much further north than I have mentioned. The balance of experience, however, is against them.