[Chin.] The leaves of the tea-plant. The tea-plant, cniefly cultivated in China and in Assam, is a low bushy shrub, bearing a small white flower, and having leaves with saw-like edges, like those of the rose. Either black or green tea can be made from the leaves of the same plant. For black tea, the leaves are picked and exposed to the air in large heaps for one or two days. They are then placed on tables, and rolled by hand, and then dried or roasted in large iron pans, when their color changes to a dark, almost black, hue. For green tea, the leaves are dried almost as soon as picked, when they preserve much of their natural color. The dried leaves of the tea-plant contain a white crystalline substance called thein. When boiling water is poured on the leaves, thein, or the active principle of tea, is dissolved out. The liquid so obtained is called an "infusion." Green tea contains rather more thein than black tea, and so produces a stronger infusion. Tea is a favorite table beverage from its stimulating properties. The cultivation of this plant in the Southern United States has proved successful.