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turer or to the middleman. The manufacturers sell the tea to the wholesale merchants, who dispose of it to the export agents at the various ports.

There has recently been founded a purely Japanese company to export Japanese tea direct, but up to the present all the export trade has been in the hands of foreigners.

Yokohama is the most important export town, then Kobe and Nagasaki. The United States and Canada are the best customers, and after these China, Hong Kong, England, and Russia, in the order named.

The tea-shrubs will not grow further north than 38°, while the wild shrubs are principally to be found in the southern lands. The best black tea is manufactured from the wild leaves, while the greatest quantity of black tea comes from Formosa.

In Japan, tea is looked upon as a necessary beverage from the physical point of view. When taken in moderation, it is held that Japan tea strengthens the body and refreshes the mind. The nitric elements of tea known as ‘zeine’ serve as a stimulant to the circulation of the blood and a bracing up of the faculties. The social value of tea has grown enormously, and those are considered as lacking in hospitality who do not offer a cup of tea to any and every visitor. How many friendships have been formed from a first meeting over a cup of tea!

By chemical analysis, it has been shown that the most important of the elements of tea are nitric substances called ‘zeine’ and ‘tannin.’ The former evaporates easily and melts in hot water. Besides this, it has a stimulating effect, if in proper condition, and aids the circulation and the digestion. Taken in excess, however, it may result in injurious effects upon the nerves. Tannin is a more powerful element, and its principal physical value is that it strengthens the blood vessels and the membranes of the stomach and intestines.

It is, of course, most important that in the manufacture of tea the greatest care be taken to maintain the correct proportion of these two elements. Tannin must only be present in the smallest possible quantities, while zeine should be allowed in great quantity. The speciality of Japan tea is that while the tannin assists the process of manufacture by its fermenting power, no injurious results remain when the process is completed.

To summarize briefly the methods of manufacture of Japan tea: Fresh buds are picked from the shrubs; these are carefully steamed, and all particles of foreign substances are removed. Then the tea buds and leaves are rubbed and rolled between the hands, an even temperature being maintained on the drying-hearth. Great care is taken to insure the exact