File:Canadian grocer July-December 1898 (1898) (14595835669).jpg

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Identifier: cangrocerjulydec1898toro (find matches)
Title: Canadian grocer July-December 1898
Year: 1898 (1890s)
Authors:
Subjects: Supermarkets Grocery trade Food industry and trade
Publisher: Toronto : Maclean-Hunter Pub. Co. (1887)-
Contributing Library: Fisher - University of Toronto
Digitizing Sponsor: University of Toronto

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is picked late in the season, are, as a As a rule, the light, tippy teas (thin, andwithout much, sap) are obtained from theyoung shoots, after pruning. After a fieldhas been pruned, the bushes produce verypoor teas for some time. In order to obtaina big yield, it has been the fashion, of lateyears, to prune heavily—say, every twoyears, instead of every three or four, as pre-viously. This produces a big yield, but thequality of the tea suffers in consequence.The best leaf is obtained from a bush thathas not been pruned for some time. Rain falling, after dry weather, brings on rollers, from which it is taken out in a moistand juicy condition, and spread out on traysfor fermentation. Finally, the tea is fired,and put into large bins, until enough hasbeen collected to make a break. CHINA GREENS. Are known in this country as YoungHysons, Hysons, Gunpowders, Imperials,and Twankies; divided into two chiefclasses, viz., Country teas and Pingsueysorts. The unfired leaf of any district can be
Text Appearing After Image:
rule, the best liquoring teas of the season,and the finer qualities of these late-pickedteas are called autumnal flavored teas. Thisis in striking contrast with teas grown inChina and Japan, for, in the latter coun-tries, teas of the first crop are invariably thebest liquoring in their respective countries.Unlike India, the Ceylon crop practicallygoes on all the year round, but, perhaps, thebest tea comes down from about Septemberto December, but the autumnal flavor is notapparent with Ceylons as with Indians,probably because the climate in Ceylonremains at a practically even temperature. A Group of Singalese Tea Pickers, at Ease. a very quick flush, and then planters havesuch a rush of leaf coming into their factoriesat once, and not having time or space to pre-pare it all properly, teas are often sentaway carelessly rolled or sorted, and under-fired. The method of preparation of a Ceylontea is, roughly, as follows : When the leafis brought into the factory by the coolies,it is first

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https://www.flickr.com/photos/internetarchivebookimages/14595835669/

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Volume
InfoField
12, issue 27-52
Flickr tags
InfoField
  • bookid:cangrocerjulydec1898toro
  • bookyear:1898
  • bookdecade:1890
  • bookcentury:1800
  • booksubject:Supermarkets
  • booksubject:Grocery_trade
  • booksubject:Food_industry_and_trade
  • bookpublisher:Toronto___Maclean_Hunter_Pub__Co___1887__
  • bookcontributor:Fisher___University_of_Toronto
  • booksponsor:University_of_Toronto
  • bookleafnumber:747
  • bookcollection:canadiantradejournals
  • bookcollection:thomasfisher
  • bookcollection:toronto
Flickr posted date
InfoField
30 July 2014


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