Teas of Commerce. 245 



diately removed to the Kuo or roasting-pan. After being 

 roasted and rolled two or three times, they are then to be 

 dried, and this is effected in the Poey-long, which consists 

 of a cylinder of basket-work, open at both ends, and covered 

 on the outside with paper ; it is about 2^ feet in height, and 

 1^ in diameter, which diameter is diminished in the centre, 

 like an ordinary dice-box, to one foot and a quarter. This 

 stands over and round a small charcoal fire, and is supplied 

 with cross-bars about fourteen inches above the fire, on which 

 an open sieve containing the tea is placed; and a small 

 aperture, about an inch and a half in diameter, is made in 

 the centre of the tea with the hand, so that an ascending 

 current of air and thfe products of the combustion pass through 

 and over the tea contained in the sieve. A circular, flat 

 bamboo tray is placed partially over the mouth of this cylin- 

 der, and most probably serves to regulate the rapidity of the 

 ascending current, prevent the admission of the cold air to 

 the leaves, and at the same time allow a sufficient outlet 

 for the generated watery vapours and the products of com- 

 bustion. At the commencement of this operation, the moist 

 leaves are still green and retain their vegetable appearance ; 

 after the drying has continued about half an hour, the leaves 

 are turned, and again submitted to the heat for another half 

 hour ; they are then taken out, rubbed and twisted, and after 

 sifting away the small dust, again returned to the sieve and 

 drying tube. This operation of sifting is very necessary, to 

 remove any of the small tea or dust which might otherwise 

 fall through the meshes of the sieve on to the fire, and the 

 products of their combustion would deteriorate and spoil the 

 flavour of the tea. The leaves have now begun to assume 

 their black colour ; the fire is diminished or deadened by 

 ashes ; and the operation of rolling, twisting, and sifting, is 

 repeated once or twice until they have become quite black in 

 colour, well twisted, and perfectly dry and crisp. They are 

 then picked, winnowed, and placed in large quantities over a 

 very slow fire for about two hours, the cylinder being closed. 

 Now, that this black colour is not owing to the fire is evi- 

 dent ; for in cases mentioned by Mr Ball, where the leaves 

 have been dried in the sun, the same colour is obtained ; and 



VOL. LI. NO. CII. — OCTOBER 1851. R 



