MANUFACTURE. Ill 



large quantities of a light green coloured juice during the 

 same process. The Tea is much broken and of a reddish 

 grey colour. The liquor is very pale in colour, cloudy, 

 weak, soft, and tasteless. 



Over-withered leaf on the other hand takes a good twist 

 in the rolling, gives out but little juice, which is of a thick 

 kind, and of reddish yellow colour. The tea is well twisted, 

 " chubby" in appearance, and blacker than ordinary. The 

 liquor of an ordinary depth of colour, clear, with a mawkish 

 taste. 



The medium-withered leaves make good Tea, but I 

 found the withering should be rather in excess of what is 

 generally done to ensure strength. I will show later to 

 what extent I think leaf should be withered. 



The next point was rolling. I knew some planters rolled 

 the leaf hard, others lightly. That is, some rolled with 

 force till much juice was expressed, others with a light 

 hand, allowing little or no juice to be pressed out. Which 

 was the better ? 



After many experiments I arrived at the following : 

 Hard rolling gives darker coloured and stronger liquor than 

 light rolling. Hard rolling destroys Pekoe tips,* inasmuch 

 as the juice expressed stains them black. 



Light rolled Tea has therefore many more Pekoe tips 

 than hard rolled. 



Hard rolled Tea is somewhat blacker than light rolled. 



In all, therefore, but the point of Pekoe tips hard rolling 

 is better. 



The next question was, what is the advantage of repeated 

 rolling ? I rolled twice, panning once between, vide old 

 plan, and found the Tea as well made and as strong as 

 that rolled three or four times. I then decided to roll no 



* Pekoe tips are the whitish or orange-coloured ends that may be seen in 

 Pekoe Tea. See pages 105, 106, and 116. 



