MANUFACTURE. 1 09 



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, 

 1 chubby ' in appearance, and blacker than ordinary. The 

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

 taste. 



The medium-withered leaves 'made 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, 1 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 more 



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

 Tea. Seepages 103, 104, and 114. 



