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Art. IV.—Report on the Progress of the Culture of the China Tea Plant in the Himalayas, from 1835 to 1847
Published online by Cambridge University Press: 14 March 2011
Extract
Among the several experiments now in progress for the improvement of the Resources of India, there is not one which, in its ultimate effects, will probably be of such great importance, as the cultivation of the genuine Tea-plant of China in the valleys and slopes of the Himalayan Mountains. Having some further recommendations to make, respecting a culture which I believe I was the first to recommend to the Indian Government in the present localities, I think it advisable to give an account of the reasons which led to the suggestion, as welL as of the results which have been obtained.
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- Copyright © The Royal Asiatic Society 1849
References
* No. 2, small, even-curled, well made, black leaf, fine tea, of the Oolong class, somewhat like that of fine black-leaf Pekoe, from 2s. 6d. to 3s. 6d.
No. 4, a, largish, even, rich, blackish leaf, Oolong kind, mixed with a fine, pale leaf. The leaf of the usual size of China Oolong, from 2s. 6d. to 2s. 9d.
No. 9, a large black and pale mixed leaf, like Padree Souchong, but scarcely so well made as Padree usually is, from 1s. 6d. to 1s. 9d. This is a fine tea, but not esteemed in this market on account of the paleness of the leaf.
No. 13, the same class of leaf, but coarser, about Souchong size, Oolong kind, from 2s. to 2s, 2d.