Such is the growing consumption of this now indispensable article in England, that in 1789 there were imported 14,534,601 lbs., and in 1833 the quantity was increased to 31,829,620 lbs.; the latter importation yielding a revenue of 3,444,101l. In other countries we find the consumption much less. Russia in 1832 imported 6,461,064 lbs.; Holland consumes about 2,800,000 lbs., and France only 230,000 lbs.

It is supposed that tea was first introduced into Europe by the Dutch, about the middle of the seventeenth century; and Lords Arlington and Ossory are said to be the first persons who made it known in England. In 1641, Tulpius, a Dutch physician, mentioned it in his works. In 1667, Fouquet, a French physician, recommended it to the French faculty; and in 1678, an elaborate treatise was written on it by Cornelius BoutkoË, physician to the Elector of Brandenburg. About the same time, several travellers and missionaries, amongst whom we find Koempfer, Kalm, Osbeck, Duhalde, and Lecomte, give various accounts of the plant and its divers qualities.

The Chinese name of this plant is theh, a Fokien word. In the Mandarin it is tcha, and the Japanese call it tsjaa. Loureiro, in his Flora Cochin-China, describes three species of tea. It is a polyandrous plant of the natural order ColumniferÆ, growing to a height varying from three to six feet, and bearing a great resemblance to our myrtle. The blossom is white, with yellow style and anthers, not unlike that of the dog-rose; the leaves are the only valuable part of the plant. The camellias, particularly the camellia sesanqua, of the same natural family, are the only plants liable to be confounded with it. The leaves of the latter camellia are indeed frequently used as a substitute for those of the tea-plant in several districts of China. This shrub is a hardy evergreen, growing in the open air from the equator to the forty-fifth degree of northern latitude; but the climate that appears the most congenial to it seems to be between the twenty-fifth and thirty-third degree. Almost every province and district in China produces tea for local consumption: but what is cultivated for trade is chiefly in Fokien, Canton, Kiang-nan, Kiang-si, and Che-Kiang; Fokien being celebrated for its black tea, and Kiang-nan for the green. The plant is also cultivated in Japan, Tonquin, and Cochin-China, and in some parts of the mountainous tracts of Ava, where, in addition to its use in infusion, it is converted into a pickle preserved in oil. When tea was first introduced as a luxury on particular occasions in the wild districts of Ireland, the people used to throw away the water in which it had been boiled, and eat the leaves with salt-butter or bacon like greens. The Dutch are now endeavouring to propagate this valuable plant in Java, and for that purpose employ cultivators, who have emigrated from Fokien. The Brazilians are making similar attempts, and some tolerable tea has been reared near Rio Janeiro.

The black teas usually imported from Canton are the bohea, congou, souchong, and pekoe, according to our orthography: the French missionaries spelt them as follows: boui, camphou or campoui, saotchaon, and pekao or peko. Our green teas are the twankay, hyson-skin, and hyson, imperial, and gunpowder; the first of which French travellers write tonkay, hayswin-skine, and hayswin. The French import a tea called tÊhulan, but it is artificially flavoured with a leaf called lan hoa, or the olea fragrans of LinnÆus.

The tea-plant grows to perfection in two or three years: the leaves are carefully picked by the family of the growers, and immediately carried to market, where they are purchased for drying in sheds. The tea-merchants from Canton repair to the several districts where it is produced, and, after purchasing the leaves thus simply desiccated, submit them to various manipulations; after which they are packed in branded cases and parcels called chops, from a Chinese word meaning a seal. Some of the leaf-buds of the finest black tea plants are picked early in the spring, before they expand: these constitute pekoe, sometimes called “white-blossomed tea,” from their being intermixed with the blossoms of the olea fragrans. The younger the leaf, the more high-flavoured and valuable is the tea. Green teas are grown and gathered in the same manner; but amongst these the gunpowder stands in the grade of the pekoe among the black, being prepared with the unopened buds of the spring crops. The alleged preparation of green teas upon copper plates, to give them a verdant colour, is an idle story. They are dried in iron vases over a gentle fire; and the operator conducts this delicate work with his naked hand, and the utmost care not to break the fragile leaves. This part of the manipulation is considered the most difficult, as the leaves are rolled into their usual shape between the palms of the hands until they are cold, to prevent them from unrolling. Teas are adulterated by various odoriferous plants, more especially the vitex pinnata, the chloranthus inconspicuus, and the illicium anisatum. In our markets the chief adulteration is operated by the mixture of sloe and ash leaves, and colouring with terra Japonica and other drugs.

That tea is a substance injurious to health is beyond a doubt. Nothing but long habit from early life renders it less baneful than it otherwise would be: persons who take its infusion for the first time invariably experience uncomfortable sensations. It is well known that individuals who are not in the practice of taking tea in the evening, never transgress this habit with impunity; and it is quite clear that a preparation which deprives them of sleep, and renders them restless during a whole night, cannot be salubrious by day; and although the following opinion of Dr. Trotter regarding the use of this leaf is somewhat exaggerated, it is founded on experience; and I have known several persons afflicted with a variety of serious affections who never could obtain relief until they had ceased to consume it.

“Tea is a beverage well suited to the taste of an indolent and voluptuous age. To the glutton it affords a grateful diluent after a voracious dinner; and, from being drunk warm, it gives a soothing stimulus to the stomach of the drunkard: but, however agreeable may be its immediate flavour, the ultimate effects are debility and nervous diseases. There may be conditions of health, indeed, where tea can do no harm, such as in the strong and athletic; but it is particularly hurtful to the female constitution, to all persons who possess the hereditary predisposition to dyspepsia, and all diseases with which it is associated, to gout, and to those who are naturally weak-nerved. Fine tea, where the narcotic quality seems to be concentrated, when taken in a strong infusion, by persons not accustomed to it, excites nausea and vomiting, tremors, cold sweats, vertigo, dimness of sight, and confusion of thought. I have known a number of men and women subject to nervous complaints, who could not use tea in any form without feeling a sudden increase of all their unpleasant symptoms; particularly acidity of the stomach, vertigo, and dimness of the eyes. As the use of this article of diet extends among the lower orders of the community and the labouring poor, it must do the more harm. A man or a woman who has to go through much toil and hardship has need of substantial nourishment; but that is not to be obtained from an infusion of tea. And if the humble returns of their industry are expended in this leaf, what remains for the purchase of food better adapted to labour? In this case tea becomes hurtful, not only from its narcotic quality, but because that quality acts with double force in a body weakened from other causes. This certainly is one great reason for the increased and increasing proportion of nervous, bilious, spasmodic, and stomach complaints, &c. appearing among the lower ranks of life.”

It is well known that tea is frequently resorted to by literary men to keep them awake during their lucubrations. Dr. Cullen said he never could take it without feeling gouty symptoms; and we frequently see aged females, who are in the habit of taking strong green tea, subject to paralytic affections. Many experienced physicians, such as Grimm, Crugerus, Wytt, Murray, Letsom, condemn the abuse of the plant as highly dangerous.[25] That it is a most powerful astringent we well know; and the hands of the Chinese who are employed in its preparation are shrivelled, and, to all appearance, burned with caustic. Chemists have extracted from it an astringent liquor containing tannin and gallic acid. This liquor, injected in the veins or under the integuments of frogs, produces palsy of the posterior extremities, and, applied to the sciatic nerve for half an hour, has occasioned death.

There is no doubt that tea acts differently on various individuals. In some it is highly stimulant and exhilarating; in others its effects are oppression and lowness of spirits; and I have known a person who could never indulge in this beverage without experiencing a disposition to commit suicide, and nothing could arouse him from this state of morbid excitement but the pleasure of destroying something, books, papers, or any thing within his reach. Under no other circumstances than this influence of tea were these fearful aberrations observed. It has been remarked that all tea-drinking nations are essentially of a leucophlegmatic temperament, predisposed to scrofulous and nervous diseases. The Chinese, even the degraded Tartar races amongst them, are weak and infirm, their women subject to various diseases arising from debility. Although their confined mode of living, and want of the means of enjoying pure air and exercise, materially tends to render them liable to these affections; still their immoderate use of strong green tea, taken, it is true, in very small quantities at the time, but repeatedly, greatly adds to this predisposition.

From long experience I am convinced that, although tea may in general be considered a refreshing and harmless beverage, yet in some peculiar cases it is decidedly injurious; and many diseases that have baffled all medical exertions, have yielded to the same curative means so soon as the action of tea had been suspended.