Tea is of Chinese origin, because cultivated first in China. It is now cultivated in Japan, Korea, India, and Ceylon.

Tea leaves are obtained from a hard, subtropical shrub. These shrubs are grown from seeds, and are planted in rows usually four or five feet apart, so that the pickers may easily walk in between the rows.

These shrubs are cultivated and pruned. The leaves are not picked till shrubs are three years old. If the shrubs are planted in a sheltered position, they are allowed to obtain the height of five feet or more.

The leaves are usually gathered three times a year. The first picking in early spring is considered the choicest and usually demands the highest market prices.

The leaves when first picked have neither flavor nor odor.

When the leaves are picked they are allowed to dry in the sun, after which they are rolled up by hand, and are then dried by artificial heat to develop the flavor and stimulating properties.

Two substances are found in tea: theine and tannin. Tannin is a bitter substance used in making ink and in tanning leather.

There are three kinds of tea sold on the market: green tea, black and scented.

Black tea is manufactured by a process of withering under the influence of light, heat and air, rolling and fermenting and firing. This is done usually over a charcoal sieve.

Scented tea is usually of poorer quality and is usually flavored with aromatic leaves of other plants.

Tea should not be boiled nor allowed to stand. This tends to extract the tannin.

Green tea is rolled, but is neither withered nor fermented but is treated to stronger firing.