128 CULTIVATION AND MANUFACTURE OF TEA. 



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 2' 9" diameter and 11" in 

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

 cool quickly. Many are required for this manufacture, 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 fire- 

 places such that the wood to burn under them can be put 

 in through apertures leading into the verandah. One 

 chimney will do for every two pans, and it should be built 

 high so as to give a good draft, for hot fires are necessary. 



Flat-bladed sticks are used to stir both the leaf and the 

 Tea in the pans, for the hand cannot bear the heat. 



The men when working the Tea in the pans should have 

 high stools to sit on, for it is a nine hours' job. 



