To know the influences of the bud and leaf of the slip on the formation and growth of root in tea cutting, the following examinations were performed.
Yabukita variety was used, and the slips which had 3 nodes, 2 buds and 2 leaves were used as a standard plot. Removing 0-1 leaf and 0-2 buds from the standard slips 7 plots were designed, and 1 plot which had 4 nodes, 3 leaves and 3 buds was added.
Cutting was done on 15 th, July, and the investigations were made on 110 and 150 days after cutting.
The number of roots was most numerous in 3 or 2 buds plots and least in 0 bud plot, but the influence of the leaf on the number of roots was not observed.
In the slips which had one bud, more numerous roots were found on the side of stems where the bud attached than on that of no bud
Concerning the weight ht of roots, the tenden cy that the more the leaves the heavier the roots was observed, though there also existed some iufluences of the bud upon them.
This tendency was observed more distinctly in the results obtained on 150 days after cutting than in that of 110 days.
From the results written above, it may be said that in tea cutting the bud on the slip affects mainly on the root formation, and the leaf mainly on the root growth.

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The influence of the conditions of the mother stocks on the qualities, rooting and growth of tea cuttings were examine, using r3 varieties. Significant differences were observed in the qualities, rooting and growth of cuttings among both treatments and varieties, and in the new shoot growth a significant interrelation was observed between treatments and varieties. The state of lateral buds of the slips seemed to have some relations on the new shoot growth.
It was thought from the results of this experiment that in nursery test of varieties, rooting ability and vigour of growth should be distinguished, and generally speaking the vigour of growth is to be thought much of.
As for mother stock treatments, cuttings from naturally grown (no-pruning) stock which had poorest stem and lowest N-content in leaves and stems showed poorest rooting, and cuttings from stock treated by usual method which had largest stem and highest Ncontent showed best rooting. But the growth of cuttings was best in case of down-pruned stock which had largest leaves.
As for varieties, Y 3 which had lowest Ncontent in leaves showed poorest rooting, and such a tendency was observed that the larger the leaves and stems and the lower the N-content in stems, the better the growth of cuttings.
The size of leaves seemed to have some relations to the growth of cuttings.
Further studies must be done about the relations between the N-content of the slips and the rooting and growth of cuttings in tea.

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Double fertilization : The pollen tubes entered into the embryosac and the mail gametes were situated close to the egg cell or the pollar nuclei in about 2-5 days after pollination. The male nucleus came into contact with the egg cell and on the other hand, the triple fusion was comleted in about 5-8 days. The male and egg nuclei were situated confronting each other within the egg cell, and the first division of the primary endosperm nucleus took place in about 8-13 days. The male nucleus in the egg cell grew as large as the egg nucleus and four endosperm nuclei were formed by the second division in about 13 days. The male nucleus in the egg cell was seen as the fused nucleus, and nuclear division was repeated more than three times in about 20 days. It was 35 days after pollination that, the first mitosis occurred in the fertilized egg cell.
The maximum percentage of fertilization was seen in 8 days after pollination, and the percentage of normal ovules amounted to 50-60% in each reciprocal crossing of Yabukita and Sayamamidori. The process of collapse of auxiliary cells varied according to individuals, so, to know the success of fertilization it was thought to be desirable to judge it from the conditions of egg cell and pollar nuclei.
Formation of seeds in-the fruit : One ovary involved about 12 ovules, but the average numder of seeds in one fruit was three in common varieties. This was due both to the low fertilization percentage and to the occurrence of many abortive seeds which was seen 13 days after pollination. The definite causes that the number of seeds in a fruit varied among varieties were thought to be either the failure of fertilization or the degeneration of fertilized ovules.
Fruit drop : The fertilization percentage was very high in every variety, so the cause of fruit drop was thought to be scarcely due to fertilization' failure. The fruit drop rate till March was comparatively low. Early stage of fruit growth in April and May corresponded just to the first growth period of tea shoots, and fruit drop in this period fairly increased in every variety. But after this time, the percentage of fruit drop was very different among varieties. In common varieties, the fruit drop continued up to the autumn, but in well seed setting varieties it seldom occurred when the flowers were open pollinated; the fruit drop habit was observed to be similar to that of non-pollinated fruits, so it was considered that the low percentage of fruit setting in open pollinated plant was largely due to the fertilization failure.

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1. In order to prevent the frost damage of the tea plant, a wind machine was manufactured in 1956, and.the variation of temperature and relative humidity of the atmosphere near the ground on the tea garden and the destruction of inversion layer by the intermittent blowing were researched in 1957-1958.
2. The temperature effect (the difference of temperature variation between the blown and not blown places) was differed with the temperature gradient of inversion layer.
Namely, the sharper the gradient the more remarkable the effect but it was required a powerful energy to destruct the inversion layer, consequently, the temperature effect was confined in a narrow field. The temperature effect was more effective when used together with the heaters.
3. The saturated vapor near the ground was agitated and the relative humidity was reduced by the wind blast. Accordingly the amount of dew on, the tea garden was decreased. If the cold damage becomes severe by the frost, these effects by the wind blast are very effective to prevent the damage together with that of the temperature elevation by destructing the inversion layer.
4. Relation between the intermittent wind blast and the reformation of inversion layer was researched, as the result of it, the temperature effect disappeared in 9 minutes after the wind blast was stopped.

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In this paper further tests to control the tea blister blight were described, which were performed in 1956 and 1957. The results hitherto obtained showed that the fungicides containing copper were highly effective to control the disease, and those lacking in copper were not so effective. The dusts, however, seemed to require more trials.

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Adoxophyes privatana WALIKER is one of the most noxious insects which injure the tea plant seriously in Japan. T. YASUDA recently decided that the scientific name of the species above written was a synonym of A. omna FIscH. v. RoESI which has been warning for its increasing injury in the orchards in Europe.
The larva was polyphagous, and fed tea, mulberry, pear, citrus, rose, apple, groundnut and other many cultivated a. d wild plants which belonged to 56 species of 31 families. It was reported that this insect generated 4 to 5 times a year in Shizuoka, 4 times in Gifu and 5 to 6 times in Kagoshima. The larva usually moulted 4 to 5 times but the overwintered one 5 to 6 times.

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In order to establish the specific manufacturing procedure of each variety, the characteristics of black tea manufactured from five tea varieties of C-strain which were selected at our station as well as the behavior of these varieties in the withering and fermenting processes were investigated from 1950 to 1957. The results obtained were as follows:
1. The characteristics of black tea of each variety
Benihomare : The style was very large, but under-size tea (0. P. or B. O. P.) contained many pekoes, and the liquor and taste were very strong in every season.
C 17: The appearance and aroma of thefirst crop were very good except weakness of liquor and taste, and O. P. of under-size tea was excellent. But the qualities of tea became deteriorated in the second and third seasons
C 18: The style of tea was good, but color of tea had usually a black tinge. Generally speaking, the qualities of this variety were, most inferior in the first season.
C 19: The under-size tea of the first crop (0. P. or B. O. P.) contained many pekoes, and the color of tea was also good, but the liquor and taste were very faint. The app, ear-rance of the second and third crops and the color of infused tea of the third crop were superior.
C 21 : It was remarkable that the color of tea was very nice although the style of tea was not good, The liquor and taste became strong in the second season in which this variety produced the best qualities 1of tea.
2. The behavior of each variety on the withering and fermenting processes
1) Withering process
Benihomare proceded slowest on the withering process and C 17 and C 19 somewhat rapidly than C 18 and C 21, but among the latter four there was not nearly any significant differ-ence.
ii) Fermenting process
Concerning the fermentation rate, the four varieties except C 18 could be divided into three types, one type of C 21 fermented more slower than the other types, but C. 17 fermented most quickly among three varieties.

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A withering experiment of tea leaves was tried by using a through-flow drier. The opt imum feed rate of leaves was 30 kg./m². and the optimum pressure of air flow was 10mm. Aq.
Uniformly withered leaves were gained by frequent agitation during the process. The velocity of through-flow withering was almost equal to that of the standard one, but the former process had an advantage of being able to wither much more amount of leaves on a unit floor space than the latter.
The qualities of black tea made by the through-flow withering were as same-as those of the staudard method.

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1. The manufacturing method of black tea by the C.C.C. single action tea roller imported from Ceylon was examined with shears-plucked leaves during 1955-1957.
2. The optimum feed rate of tea leaves for this roller was decided to be about 113 kg. (in the case of withering degree of 30-35%, which corresponded to 20% ess amount applied in India and Ceylon where handplucked leaves were used.
3. On the above charging amount of fresh leaves, it was suitable that the revolution was 43 r. p. m. and the operation time was 40 min. for the 1st rolling, 30 min. for the 2nd.
4. The most reasonable application of this roller seemed to be the combined use with the ordinary roller, it was favorable that in the 1st rolling the tea leaves were rolled by the ordinary roller and in the 2nd by the C.C.C. roller with high pressure.
5. To eliminate the deterioration of the quality of tea by rising of leaf temperature during the rolling, it was necessary to putting on and taking off the weight of roller lid frequently and not to continue to press the leaves hard for long time.
6. When the C.C.C. roller was used in the 1st rolling, it was recommended that the pressure of lid had to hold as light as possible and prolong the operation time 10 min. longer for each rolling process.

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The drying rate, the tea-leaf temperature, the change of enzyme activity, and the volatilization of, carbonyl compounds in tea leaf were investigated during the pre-drying at the temperatures of 80°, 90° and 100°C.
As the oxidase activity was almost completely checked at the temperatures applied in 20 min., the fermentation was stopped during the pre-drying.
At the end of pre-drying, the weight loss of tea leaves reached the half of the initial weight, and the leaf temperature rised to near 50°C., and the bulk of the carbonyl compounds in the leaves disappeared.

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1. The screening properties and the optimum operating conditions of a horizontal screen for refining tea were examined.
2. In the horizontal screen of batch type, the shaking time affected the rate of undersize tea very much. Tamaryokutya of round shape was sieved faster than sentya of long shape, and the screening with narrower opening sieve required longer time than that with wider opening sieve until it was finished.
3. Smaller grains were sieved faster and larger long ones were delayed in screening.
4. As the feed rate of tea was increased, the rate of under-size tea was decreased, especially at the beginning of screening, and this tendency was also observed even though the screening was prolonged.
5. The following HASHIMOTO'S equation was proved to be available to decide the optimum operating conditions in tea screening. NB^0.585=2, 000-2, 500
where, N: optimum vibration (per min.), B: amplitude of vibration (mm.).
6.The rate of under-size tea gained by the low-speed vibrating screen(shaking screen) showed no difference between the horizontal amplitude of 27-106 mm. so far-as the screen was operated at near the optimum vibration, while that gained by the highspeed vibrating screen with the vertical amplitude of 2 mm. was less than the former. So, it. was more favorable to use a low-speed vibrating screen having a larger amplitude for screening tea.

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The mechanism of throgh-flow drying of rolled black tea leaves was studied under various drying conditions. The experimental results are shown in figures: (a) The equipment employed in Fig. 1, (b) the drying curves in Figs. 5-20, (c) the distribution of leaf temperature in Figs. 21, 22, (d) the air pressure drop through the leaf bed in Figs. 23, 24.
Under some conditions, a constant-rate drying period was observed in the case. of the through-flow drying of tea leaves which was never shown in the parallel drying. During the constant-rate drying, the air left the bed almost saturated, this quick saturation was presumed to take place .in a narrow vaporizing zone which gradually moved downward through the wet bed leaving a dry bed above. When the zone reached the bottom of the bed the drying rate began to decrease.

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For establishing the sampling method of foliar analysis by which the tea plant was diagnosed, the variations of inorganic constituents (ash, N, P₂O₅, K₂O, CaO, etc.) of tea leaves in the year, region, variety, and development in the first. season were determined.
The annual variation : At the middle of every month, the mature leaves of two varietics (Benihomare and Tamamitlori) wcre analyzed. These constituents generally reached high levels in autumn, then declined and kept constant, lcvels throughout winter season.
The regional variation : From ten tea experiment stations in the principal tea-producing prefecturesin Japan, the winter old leaf, spring young leaf, and spring old leaf of Yabukita variety were collected and analyzed. The regional variation of soil constituents was very large, i. e., the max. values of P₂O₅ and MnO were 60 times and 20 times larger than the min. ones of the respective constituents. On the leaf constituents, the variations of N and ash were small, while those of MnO and CaO were large. It was better to adopt the winter old leaf as. the sample for analyzing N or CaO owing its low regional variation, and for analyzing K₂O or MnO any kind of leaves would be adopted. Significant correlations were observed between N, IMO and P₂O₅ contents of soil and those of leaves. The contents of these three constituents in soil influenced upon those of young spring leaf in the case of the former two, and upon that of winter and spring old leaves in the case of the latter one. The tea plant whose old leaf lost larger N content during the period from winter to spring flushed new shoots which were poor in N in spring. The loss of N above-mentioned seemed to be a factor indicating the nutritional status of the plant. Concerning the content of constituents, N, P₂O₅ and K₂O were most abundantly contained in young leaf, CaO and MnO more in old leaves, and ash least in winter old leaf.
The varietal variation : The three kinds of leaves as the same as in the investigation of regional variation were sampled from twenty tea varieties cultured in the field of our station. The analytical results showed that the varietal variations of N and ash were small and the coefficients of variation did not exceed 10%, whale those of MnO and CaO were large as in the case of regional variation. So many significant correlations among the constituents did not exist as in the regional variation, as there were some varieties having special composition of constituents.
The variation in the development of young leaf : The constituents of young leaf of Tamamidori variety were determined every five days in the first season. The result indicated that the inorganic constituents such as P₂O₅, K₂O, and CaO were kept at fairly constant levels during a wide range of maturity of leaf. It is unnecessary to pay so much attention for sampling tea leaf as in the analyses of organic constituents.

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The classification and characteristics of tea soil on Makinohara Plateau, Shizuoka prefecture were researched.
The soils of Makinohara plateau were consisted of two categories called "Akatsuchi" and "Kuroboku".
From the results of morphological, mechanical and chemical analyses, these soils may be classified as follows
1. "Akatsuchi" was classified as yellow soil.
2. "Kuroboku" was considered to be deriv-ed from volcanic ash soil and designated as "Ando soil" on the soil survey U.S.A.
The most conspicuous characteristics of these tea soils were as follows:
1. From the results of mechanical analysis, the clay leached layers were observed in. the tea soil profile.
2. The SiO₂/Al₂O₃ of clay fraction of tea soil was generally high in the surface soil and which seemed to show. evidences of the translocation of the free R₂O₃ from the surface soil.
3. Reaction of the tea soil was very strongly acidic, owing to heavy leaching of exchangeable calcium.
4. Aluminium content soluble in neutral salt solutions or mineral acids was larger in the tea soil than in the cultivated soil, but that soluble in acetic acid was much in thecultivated soil.
5. From these results, the tea soils seemed to have the characteristics of both forest soils and planosols.

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