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DRINKS.
251
twelve
times,
or,
in
other
words,
at
all
hours
of
the
day.
**When
the
leaf
is
gathered,
it
is
well
dried
in
an
oven,
after
which
it
is
put
in
tin
boxes,
which
are
tightly
closed,
because
if
the
air
gets
to
it
it,
is
spoiled,
and
has
no
strength,
the
same
as
wine
that
is
exposed
to
the
air.
I
leave
you
to
judge
if
Messieurs
the
Hol-
landers
take
care
of
that
when
they
sell
it
in
France.
To
know
whether
the
Tay
is
good,
you
must
see
that
it
is
very
green,
bitter,
and
so
dry
as
to
be
easily
broken
with
the
fingers. If
it
passes
these
tests,
it
is
good;
otherwise,
be
assured
it
is
not
worth
much.
"
This
is
how
the
Chinese
treat
the
Tay
when
they
take
it.
Some
water
is
boiled
in
a
very
clean
pot,
and
when
it
boils
it
is
taken
off
the
fire,
and
this
leaf
is
put
therein,
according
to
the
quantity
of
water
:
that
is
to
say,
the
weight
of
a
crown
of
Tay
to
a
large
glass
of
water.
They
cover
the
pot
well,
and,
when
the
leaves
sink
to
the
bottom
of
the
water,
then
is
the
time
to
drink
it,
for
then
it
is
that
the
Tay
has
communicated
its
virtue
to
the
water,
and
made
it
of
a
reddish
colour.
They
drink
it
as
hot
as
they
can,
for
it
is
good
for
nothing
if
it
gets
cold.
The
same
leaves
which
remain
at
the
bottom
of
the
pot
will
serve
a
second
time,
but
then
they
boil
them
with
the
water.
*'
The
Japanese
take
Tay
differently,
for
they
make
it
into
powder,
which
they
throw
into
boiling
water,
and
swallow
the
whole.
I
know
not
whether
this
method
of
making
it
is
more
wholesome
than
the
former
;
I
always
use
it
thus,
and
find
that
it
is
com-
mon
among
the
Chinese.
Both
mix
a
little
sugar
with