TEA. 459 



hung over the coals and stirred until the leaves are quite dry and black, when they are ready 

 to be packed in tight boxes or jars. 



The thorough manipulation thus given is said to greatly improve the quality, and pro 

 duces a fine flavor that could not otherwise be obtained. This method of curing produces 

 the black tea. The process described, combined with squeezing the leaves when they are 

 moist and hot, gives them the peculiar twist that characterizes them when dry. 



&quot;When the leaves become sufficiently crisp to be easily broken by the thumb and finger, 

 the tea is considered ready for packing. It is generally packed while warm, care being used 

 that the box be perfectly dry. 



It was formerly supposed that green and black teas were produced by different varieties 

 of the plant, but it is now generally admitted that the color is due to the different manner 

 in which the leaf is cured. 



Green tea, instead of being first exposed to the air for several hours, is put over the fire 

 almost as soon as picked, and heated a few moments, after which it is cured the same as 

 black tea. This process imparts a greenish hue to the leaves. The black color being the 

 result of longer exposure to the air and heat, green tea can be changed into black, but the 

 black tea cannot be turned into green, without adulterating it by coloring. 



The method of curing tea differs, somewhat, in different countries, and in different sec 

 tions of the same country. The following is translated from a Japanese work, showing the 

 method practiced in that country: 



&quot; The leaves are carried in from the field, and by means of sieves the two small bracts 

 attached to every stem and broken or fragmental leaves, must be separated from the good and 

 whole leaves. The old leaves, sticks, etc., should also be carefully separated from the good 

 leaves. It is always the best way to prepare the leaves on the same day they are picked ; for 

 if kept through the night, their quality is somewhat impaired; if two nights be allowed, they 

 will lose much of their flavor; therefore, the quantity to be picked must be calculated accord 

 ing to the number of hands and heaters (or hoiro, a utensil made of thick paper, with frames, 

 for the purpose of heating the leaves). The fire-place must be built large enough for a boiler 

 about two feet in diameter; fill this boiler with eight-tenths of water, and boil it until it reaches 

 two hundred and twelve degrees. When the steam rises, a square piece of cedar board with a 

 large hole in the cente/ is fixed on the boiler. On this board, and around the outer edge of 

 the circle, is placed a circular mat, made of rice straw, to prevent the steam from escaping, 

 and on this mat is placed the steamer. 



Then about half a pound of the green leaves are put in the steamer and covered. After 

 thirty seconds the cover is taken off and the leaves are stirred up by means of small wooden 

 sticks, made of Paulownia, imperialis. The same process is repeated thirty seconds after 

 ward. The leaves soon become adhesive, and have a tendency somewhat to cling to the 

 sticks, and this is a sign that the steaming is done. This is the time to take them aside and 

 put them in a cooler place, and this is done by turning the box upside down, as the steamer, 

 which is on the bottom of the box, will come out at the upper part. Then spread the leaves, 

 cooling them with fans, and after they become cool enough, put them into baskets, and get 

 them ready to be sent to the heating department. 



In heating, a place must be arranged three feet wide, six feet long, and about three feet 

 high, plastered inside and out with mud. Burn in the furnace about twenty pounds of 

 oak-wood charcoal. When the fire becomes hot, put in two or three bundles of straw in 

 order to make the heat softer; then put iron bars across the furnace and the copper-wire nets 

 over the bars, and spread the heater (of thick paper) which is made to fit the place. F our 

 pounds of the steamed leaves may then be scattered on the paper; rub them very softly with 

 both hands; winnow or throw them very lightly, and stir them. This ought to be skillfully 

 performed, so that the proper color and flavor may be secured. Then they must be taken 



