571 



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

 bamboo tray is placed partially over the mouth of this cylinder, and 

 most probably serves to regulate the rapidity of the ascending cur- 

 rent, 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 combustion. At the commencement of this ope- 

 ration, the moist leaves are still green, and retain their vegetable ap- 

 pearance ; 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 

 oil 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, win- 

 nowed, 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 evident ; for 

 in cases mentioned by Mr. Ball, where the leaves have been dried in 

 the sun, the same colour is obtained; and, on the other side, if roasted 

 first, without the process of fermentation or withering, and then 

 finished in the Poey-long, a kind of green tea is produced. 



In the operations for the manufacture of green tea, on the contrary, 

 the fi-eshly-picked leaves are roasted in the Kuo at once, without 

 delay, at a high temperature ; rolled and roasted again and again, 

 assisted sometimes with a fanning operation to drive ofi" the moisture, 

 and always with brisk agitation until the drying is completed. 



The marked differences in the mode of manufacture of black and 

 green tea, will, I consider, after what has been stated, fully account 

 for all the variation of physical and chemical properties to which I 

 have before alluded. 



Adulteration and Sophistication of Teas. 



Since writing my former paper, several teas have come under my 

 notice, which must be classed under this head. The first I shall 

 mention is a sophistication which has been carried on in this country 

 to some extent, and consists in giving the appearance of green tea to 



