|Source||Botanic Gardens, Wellington (originally sent from Taranaki in 1870) and Te Kuiti.|
Tall, soft but strong leaves. Tomato red keel and margins on all blades. Plenty of heavy, tall seed heads.
Good whāriki harakeke. Also good for fine kaitaka kete as it dries very white like kiekie when boiled. Strips easily with a shell into silky white fibre, though the para is inclined to adhere. For kete, the leaves dry to a greenish white when unboiled, almost white when boiled.
|Muka extraction||Muka extracts fairly well. Some leaf matter sticks to fibre. Medium amount of dull fibre with para sticking to it.|
|Raranga - unboiled||Exquisite raranga flax. Whenu are dry, pliable, leathery and of an unusual quality, as they do not dry out quickly. Whenu strong. When softening, top of whenu turns a light colour.|
|Rene Orchiston||Katarina Tawiri||Rob Smissen||Sue Scheele|