I3O CULTIVATION AND MANUFACTURE OF TEA. 



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. 1 It is worked quicker and quicker as the hours 

 pass. 



The following are the kinds of Tea into which it is 

 best sorted : 



i. Ends ..A 



2. Young Hyson 



3. Hyson .., 



4. Gunpowder 



The relative value is in the order 

 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 should 

 be over by 5 P.M. ; whereas with Black Tea night-work is 

 generally a necessity. 



The price obtained for Green Tea is more dependent on 

 its appearance than in the case of Black. 



It is not easy to make Black and Green Tea in the same 

 factory. 



Green Tea, if well made, pays much better than Black 

 Tea ; and, as before observed, I think all gardens with Chinese 



1 Much green Tea is coloured, but none from India has been so treated. 



