As this is a chapter devoted to miscellaneous articles of this class, it-may not be amiss to insert The Chinese Method of preparing Tea. - Tea grows on a small shrub, the leaves of which are collected twice or thrice every year. Those who collect the leaves three times a year, begin at the new moon which precedes the vernal equinox, whether it falls at the end of February or the beginning of March. At that period most of the leaves are perfectly green, and hardly fully expanded: but these small and tender leaves are accounted the best of all; they are scarce, and exceedingly dear.

The second crop, or the first with those who collect the leaves only twice a year, is gathered about the end of March or beginning of April. Part of the leaves have then attained to maturity; and though the rest have acquired only half their size, they are both collected without any distinction.

The third (or second with some) and last crop, is more abundant, and is collected about the end of April, when the leaves have attained their full growth, both of size and number. Some people neglect the two first crops, and confine themselves entirely to this, the leaves of which are selected with great care, and distributed into classes, according to their size or goodness. - Tea ought to be rejected as of a bad quality, when old, and withered leaves are found amongst it, which may be easily known by infusing a little of it in water, for then the leaves dilate, and return to their natural state.

The leaves of the tea shrub are oblong, sharp-pointed, indented on the edges, and of a very beautiful green colour. The flower is composed of five white petals, disposed in the form of a rose, and is succeeded by a pod, of the size of a filbert, containing two or three small green seeds, which are wrinkled, and have a disagreeable taste. Its root is fibrous, and spreads itself out near the surface of the ground.

This shrub grows equally well in a rich, as in a poor soil. It is to be found all over China, but there are certain places where the tea is of a better quality than in others. Some people give the preference to the tea of Japan, but we have reason to doubt whether there is any real difference.

The manner of preparing tea is very simple. When the leaves are collected, they are exposed to the steam of boiling water, in order to soften them; and they are then spread out upon metal plates, and placed over a moderate fire, where they acquire that shrivelled appearance which they have when brought to Europe.

In China, there are only two kinds of the tea shrub; but the Chinese, by their industry, have considerably multiplied each of them. If there are, therefore, large quantities of tea in that country which are excessively dear, there is seme also very common, and sold at a low rate. The Chinese, however, are very fond of good tea, and take as much pains to procure it of an excellent quality, as the Europeans do to procure excellent wine.