Tea Culture in the United In the United States the first tea shrub was planted at Middleton Barony, S. C., in 1800 by the French botanist Micheaux. It was still living at the close of the 19th century, when it was about 15 feet high. In 1848 experiments were made upon an extensive scale by Junius Smith of 'Green ville, S. C., and in 1858 the government engaged Robert Fortune to collect tea seed for distribu tion in the South. These experiments were cut short, the former by the death of the experi menter, the latter by the Civil War. About 1880, the United States Department of Agri culture commenced experiments which were abandoned owing to various changes in the staff and the distance from the managing headquar ters. About 10 years later Dr. Charles U. Shepard of Summerville, S. C., devoted his private means to tea experimentation. His opin ion was that the previous experiments had not been conclusive and that the production of high grade teas at a profit to the grower could be accomplished in many Southern States and that a demonstration would attract capital to the in dustry. Once demonstrated as profitable he be lieved that the industry would furnish employ ment to many thousands of people, especially women and children, and would make valuable large areas of land which yielded little or noth ing. In 1900 he had about 60 acres planted to this crop, a factory fully equipped, a trained band of pickers and facilities for meeting every requisite from planting to final sale. In 1900 the yield was about 5,000 pounds and when the present area reaches full bearing the annual output should be mose than 12,000 pounds.
The tea plant, though a native of a sub tropical climate, will succeed at high elevations in tropical countries and some of the numerous varieties will even withstand frost. In South Carolina the plants have resisted a temperature of zero, but the yield was lessened for the next two years. This is the lowest recorded tem perature in that locality during 150 years. Ample water, especially during the leaf-forming season, is essential. This is supplied in the East by copious rains, but in the United States, where the rainfall is less than one-half the Eastern annual average, the deficiency is made up by improved methods of tillage or by arti ficial irrigation or both. in the East the tea gardens are generally planted on high ground or slopes so as to permit the excess water to seep away; in America they are planted on rather low ground such as well-drained pond beds and swamps. Such lands are also natur ally rich as a rule and, therefore, demand less initial application of fertilizers.
The history of the tea-growing industry is said to have commenced in Korea before the 4th century before Christ, and to have reached Japan more than 1,000 years tater. Tea was unknown to Europeans until the 16th century when Maffei, a Portuguese, mentions it in his (Historic Indies:' as a product of Japan and China. Not until 1615, however, was it mentioned by an Englishman, when Wickman wrote about it in a letter now owned by the East India Company. During that century
small quantities found their way as presents to wealthy Londoners or later into the markets where they commanded it or 1.5 a pound. In 1657 a considerable quantity was purchased by Thomas Garraway, who opened a sort of res taurant where the beverage was served. As the importations increased, the customs and the excise each affixed duties. At one time (1660 89) a duty of 8d a gallon was levied upon the beverage. And somewhat later 5s. plus an ad valorem duty of 5 per cent was also opera tive. The American tea trade began in 1784 and within three years had developed to more than 1,000,000 pounds. The first direct impor tation from Japan came f rom Yokohama to San Francisco in 1868. Since 1870 the annual aver age importation is somewhat in excess of $15,000,000.
From the beginning of the commerce in tea, China .has held first place as a producing and exporting country. The- cjioicest grades, how ever, are probably unknown in America, but are consumed mostly at horne or in Russia, where they command enormous prices. The reasons assigned for the non-exportation to distant countries are that the quality usually deterio rates during long transportation, and that some kinds do not keep well unless highly ufired,D a process which impairs their flavor. The in dustry attracted the attention of the English in India and in 1836 Royle and Falooner, British botanists, commenced in Ceylon to experiment upon an extensive scale. The result was sev eral brands of tea which were superior to many of the Chinese teas. Ceylon began to market tea in 1873 and the industry there has continued to thrive. Tea has been grown more or less in other sub-tropical and tropical climates, notably in South Africa, where somewhat more than a domestic supply is raised.
The large number of plants whose leaves have been used as substitutes for tea may be grouped as resembling or not resembling the real plant in composition. The best known of the former are as follows: Mate, Parag.uay tea, Jesuits' or Saint Bartholomew's tea, which is obtained from the leaves of a South Ameri can species of holly (Ilex poraguayensis). This is extensively used in various South Amer ican countries, especially in the Argentine Re public, where the annual consumption is esti mated at 13 pounds per capita, or about 27,000, 000 pounds. Kola nut, coffee leaves and guar ana are also used, but to a smaller extent. The principal substitutes unlike tea are probably Siberian tea (Saxifraga crassifolia), Chilean tea (Eugenia sign°, Appalachian tea (Prinos glabra), Trinidad tea (Eugenia pimento), Lab rador tea (Ledum buxif olistm), and New Jersey tea (Ceanothus americanus). The last was used during the War of Independence and also during the War of the Rebellion. It is de scribed as Qa good substitute for indifferent black tea." The leaves of the partridge berry (Mitchella repens) are sometimes used in America.