132 CULTIVATION AND MANUFACTURE OF TEA. 



before. If you put on a proper number of men to do this 

 they do each dhalla in succession, and when they have 

 done the last, "the roll" in the first dhalla will be blackish 

 on the surface again, and ready to roll again. 



When three rollings are done, the roll should have a 

 good twist on it. 



It is then placed in the pans, at the same heat as before, 

 and worked with sticks as before for two or three minutes, 

 until it becomes too hot to hold. 



It is then stuffed, as tight as it can be stuffed, into the 

 bags described above, putting as much into each bag as you 

 can possibly get it to hold. The mouth is then tied up and 

 the bag beaten with a flat heavy stick to consolidate the 

 mass inside, and so it is left for the night. 



Next morning it is taken out of the bags, and worked 

 with the flat sticks as before in the pans for nine hours 

 without intermission. The temperature 160 at first down 

 to 120 at the last. 



During and owing to this last process the green colour is 

 produced.* It is worked quicker and quicker as the hours 

 pass. 



The following are the kinds of Tea into which it is best 

 sorted : 



1. Ends 



2. Young Hyson ... I 



3. Hyson ... ... I The relative value is in the order 



4. Gunpowder ... I in which they are numbered. 

 5- Dust 



6. Imperial ... ' 



The sorting of Green Tea is a nicer operation, and takes 

 twice as long as sorting Black Tea. 



If there are pans enough, and the work is well arranged, 

 there should be no night-work with Green Tea, for all 

 * Much Green Tea is coloured, but none from India has been so treated. 



