Observations on Tea. 12^ 



minute before they are roasted. When properly torrified, 

 they are taken from the pan with a wooden spatula, and 

 distributed to persons specially charged with the care or 

 rolling them. This operation is performed by rollino- thcni 

 rapidly, and with an uniform motion, with the palm of the 

 hand, on tabk'3 a little raised, and covered with very fine 

 mats made of straw. The slight compression which they 

 then experience expresses from them a greenish yellow juice, 

 which produces on the hands a heat almost insupportable ; 

 yet the operation must be continued till they are cold, for 

 they can be rolled only while hot; and, that they may not 

 unroll themselves, it is essentially necessary that they should 

 cool under the hand; the more rapid the cooling, the better 

 they continue rolled^ It is even accelerated by agltatino- 

 the air with a sort of fan : but, whatever care may be^ taken, 

 there are always a certain number which become unrolled. 

 The rolling is still continued ; and those which, for want of 

 having been sufficiently dried, are not susceptible of rollino-, 

 are torrified a second tims, care being taken to check the 

 action of the fire, to prevent their being-'blackencd or burnt. 

 Some torrify and roast the leaves five or six times, gradually 

 diminishing the intensity of the heat: by this practice they 

 retain better their green colour, and are less liable to be- 

 come altered. Each time the operation is begun, the pan 

 is washed with warm water, to remove the juTces and other 

 heterogeneous parts which may adhere to it. The leaves, 

 thus prepared, are spread out on mats ; and those which 

 are thick, badly rolled, or too much burnt, are separated. 

 Leaves of the iirst quality ought to be more torrified than 

 the rest, in order that they may be n)ore readily pulverised. 

 When gathered young, and exceedingly tender, they are 

 merely nnmersed in warm water; then dried, by means' of a 

 charcoal heat, on pieces of pasteboard ; and, on account of 

 their small size, are not rolled. 



The inhabitants of the country torrify their tea without 

 much precaution, stirring it in'earthen vessels exposed to 

 heat. This tea is often of a good quality, thougli sold at a 

 low price; and M. Cassigni'"asserts that in Cochin-china 

 it is not customary to rolTthe leaves. 



At the end of some months, the tea is token from the 

 vessels in which it is contained, and again exposed to a 

 gentle heat, to deprive it of all its moistur'e, and that it may 

 run no risque of becoming worse. 



To preserve tea, it nmst be put into close vessels, and 

 completely defended from contact with the air. Kcmpfcr 

 asflcrts that the tea brought to Europe has always lost some 



part 



