Tea is one of the principal productions of Japan, and a large quantity of it is exported to the United States from the ports of Yokohama and Kobe. In Japan the use of Tea dates back to very early times, and at present it is more than ever a popular beverage. Whenever a guest presents himself at a person's house a cup of tea is at once offered him; the omission to do this is a breach of politeness. It revives the spirits, it allays the ennui incidental to old age, and promotes sociability. In most houses it is the leaf of the tea plant called Sencha that is used, and not the powdered leaf at all. Powdered tea, Matcha, is usually used only in the houses of nobles and of the rich. A ceremonious system of drinking tea has existed in Japan from very ancient times. A gathering of friends is held in a certain small room of fixed dimensions, in which ground or powdered tea is served to them. This room is called sukiya, and is generally detached from the dwelling-house. Outside and about the room curious and valuable stones and plants are arranged, and inside old tea utensils are displayed, also old scroll pictures and other paintings. At the time of a gathering various kinds of prepared dishes are placed on low stands before each guest.

The host himself prepares Koicho (thick tea) in the presence of his guests, and offers a cup of it to all the guests (always five), to be taken in turn, after which usucha (weak tea) is handed to them. The great point about this tea-room is, not that it be gaudily decorated, but that it be neat and thoroughly clean.

The process of making tea for everyday use does not differ materially from that adopted in England, but in the matter of ceremonious tea-drinking it is necessary that great attention be paid to the selection and preservation of tea, the selection of the water, the arrangement of the utensils, observation of the temperature of the water, and care in the washing of the utensils. - Gardeners' Chronicle.