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England, in the year 1661; a century ago, the export of this article did not much exceed half a million pounds weight, but of late years it has risen to nearly fifty millions. The sorts commonly known are seven kinds of black and six of green. First,—Woo-e, or Bohea, so called from a famous range of hills in the province of Fŭh-këen, where this tea is grown. Second,—Keen-pei, or Campoi; literally, choice fire-dried teas. Third,—Kang-foo, or Congo; literally, work-people's tea. Fourth,—Pĭh-haou, or Pekoe; literally, white down tea. Fifth,—Paou-chung, or Pouchong, wrapped tea; so called from its being wrapped in paper parcels. Sixth,—Seaou-chung, or Souchong, small seeded tea. Seventh,—Shwang-che, Souchi, or Caper; literally, double compounded tea. The green teas are,—First,—Sung-lo, fir-twig tea; probably from its resemblance to fir-twigs. Second,—He-chun, or Hyson; literally, happy spring tea. Third,—Pe cha, or Hyson skin; literally, skin tea. Fourth,—Tun-ke, or Twankay, literally, stream-station tea; probably from the place where it is collected. Fifth,—Choo cha, pearl tea, or gunpowder tea. Sixth,—Yu-tsëen Ouchain, or Young Hyson, literally, tea collected before the rains. The black teas are, generally, grown in the province of Fŭh-këen, and the green in Chĕ-këang, or Găn-hwuy. The whole are brought overland to Canton, where they are shipped for the European market. The process of making tea has been delineated, in a succession of pictures, corresponding to those on the manufacture of porcelain; and a variety of books have been written, describing the growth and manufacture; but the exact manipulation of the leaf is a secret still possessed by the Chinese, which foreigners have not been able fully