130 CULTIVATION AND MANUFACTURE OF TEA. 



To make Flowery Pekoe the closed bud and the one 

 open leaf of the shoot are alone taken, and these are 

 manufactured alone. It does not, as a rule, pay to make 

 this Tea at all, though it fetches a long price. It does not 

 pay for the following reasons : 



1. After the head of the flush is taken the pickers that 

 follow do not readily recognise the remainder of the shoot, 

 and consequently omit to pick many of them. A heavy loss 

 in the yield is thus entailed. 



2. The after Teas, made without these small leaves, 

 are very inferior, as they are much weaker, and totally 

 devoid of Pekoe tips. 



3. The labour, and ergo the expense of picking the 

 flush, is double. 



The manufacture of Flowery Pekoe is simple enough. 

 When the two leaves from each shoot of which it is made 

 are collected they are exposed to the sun, spread out very 

 thin, until they have well shrivelled. They are then placed 

 over small and slow charcoal fires, and so roasted very 

 slowly. If the above is well done, the Pekoe tips (and 

 there is little else) come out a whitish orange colour. The 

 whiter they are the better. If the leaf is rolled very lightly 

 by the hand before sunning, the liquor will be darker and 

 stronger, but the colour of the tips will not be so good. 



Flowery Pekoe is quite a fancy Tea, and for the reasons 

 given above it can never pay to make it. 



Green Tea. 



The pans for this should be 2ft. gin. diameter and nin. 

 in depth. They should be thick pans, which will not, 

 therefore, cool quickly. Many are required for this manu- 

 facture, four or five for every maund of Tea to be made 

 daily. They should be set up in a sloping position, and the 

 arrangement of the fireplaces such that the wood to burn 



