Tea might correctly be termed the national beverage of China as it is so generally drunk by all classes, and the habit is one of very long standing.

It is the Chinese custom even at the present day to welcome a guest with a cup of tea and this is observed by the high and low alike. Good tea is of a clear colour, greenish or red­dish, and has a slightly astringent flavour. The poor quality is very light in colour and bitter in taste. There are an .indefinite number of varieties of China tea, with a wide range of prices. According to the method of curing, tea is divided into two main classes, viz:—green and black tea.

Green tea leaves are dried and roasted as soon as they are picked, while the black variety is allowed to pass through a process of fermenta­tion for a certain number of hours before soften­ing and roasting. The best green tea leaves are picked before "grain rain"which falls about Easter time when they are still young. The leaves are tender and the aroma strong. The Province of Fukien produces the best green tea in China from a mountain called Wu-I. It is therefore called Wu-I Ch'a Lung Ching Ch'ais another well-known green tea. It comes from the lake city of Hang-chow in Chekiang, where chrysanthemum tea  is also famous. Scented tea, such as Jasmine teaor Hsiang P'ien H ft are much appreciated by foreigners.

Black tea is produced in many districts. The better known varieties are Kee-munfrom Kiangsi, Liu-anWu-loong from Anhui, and Po-from Yunnan. Yet another popular kind of black tea is Pekoe  which is a small leaf with a fuzzy surface and is marketed either scented or unscented.

The golden rule of making tea is to boil the water, not the tea. Put the leaves in a Chinese tea cup, pour boiling water over them, and cover the cup with the lid. In a few minutes your cup of delicious tea is ready. Sugar and milk are never used in the Chinese style.

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