The process of steaming the Tea is as follows:--As soon as picked it is at once steamed, all damp or wet leaves being thrown on one side, excepting those that may be a little wet with dew. In order to obtain the proper application of heat, a few leaves are put into a shallow basket, spread out evenly, and the lid put on; the basket is then placed over a charcoal fire box or stove, a perfume is at once perceived. When the greeny smell has subsided, the leaves are removed, spread on a piece of new matting, and fanned briskly so as to draw out the heat. After the lapse of some little time the Tea is placed in a tray, and then undergoes a firing process, the length of which is regulated either by the minute hand of a watch or the beats of a pulse, and depends a good deal on the manipulator’s own ideas.
Much of this Tea goes to Holland and Northern Germany. I know Tea cultivation in Java is carried out very carefully and very successfully, but this one fact is all I know as to Java or its Teas.
That the proper climate for Tea can be found there (a huge Continent to choose from!) goes without saying. But equally sure is it that Tea will not pay except labour is cheap.
By the extract below, it appears Georgia has been selected for experimental Tea cultivation, and I doubt not it is a good selection:--
Successful experiments have been made in this branch of cultivation in the United States, as is shown by a report just published by Mr. Jackson, a Scotch gentleman now settled in America, who was at one time manager of the estates of the Scottish Assam Company. The Commissioner of Agriculture has, at Mr. Jackson’s advice, selected a tract of land in Georgia for an experimental farm, on which the raising of Tea on an extended scale will be carefully and thoroughly tried. Samples of the Teas already produced by Mr. Jackson have been sent to Messrs. Thompson, tea merchants, Mincing Lane, London, to be examined. The reply was that--“They represented Teas of a high type. The flavour, though not strong, is remarkably fragrant. In appearance they resemble Indian Tea, but the flavour is more like that of the finest Chinese black Tea, or of the hill Teas of India.”
No reason why the Teas should not be good, but the labour difficulty will, I think, prevent Tea paying there, as elsewhere in America, for Mr. Jackson himself, who continues the above, asks further on, “Can we afford to pay our labourers four times as much as they pay in India and still make Tea a success?” He, strange to say, tries to prove “yes.” I say no, a thousand times no, in spite of all Mr. Jackson says. I like, however, to give both sides of a question, and so will let Mr. Jackson speak for himself:--