66 CULTIVATION AND PREPARATION. 



The grading or classing of Black teas for their first 

 market is performed differently in the different districts. 

 The most common custom, however, is to sort the dried 

 leaves at the Hongs, according to their size, style and 

 quality, by collecting them in heaps or large layers, and 

 rake them down so as to mix them well together and 

 make them uniform in grade and average cost ; the leaves 

 being more often the product of different plantations, 

 and even districts. The product of each plantation is 

 brought by coolies in cotton bags or bamboo baskets to 

 the tea market, and when disposed of are removed to the 

 " Go-downs," or warehouses, situated in the adjacent 

 villages, where the teas of a district are stored until they 

 are disposed of to the native factors or foreign agents, 

 who travel through the country in the interest of com- 

 mission houses or merchants at the treaty ports, and by 

 whom they are again fired, graded and winnowed to free 

 them from any remaining impurities. When the orders are 

 filled the teas are transported across the country on the 

 shoulders of coolies, or sent down by river or canal in 

 "junks" to the shipping ports, the time occupied in 

 transit varying according to means, being usually from six 

 to eight weeks. 



Previous to being packed for export in the lead-lined 

 chests in which they are received in this country, the 

 teas are again subjected to a still further firing, with the 

 object of totally evaporating any moisture they may have 

 absorbed in transit from the interior or by laying exposed 

 in the storehouses, as well as to better fit them for the 

 long sea voyage, after which the tea is weighed in 

 " catties," and placed in the chests, the packer pressing 

 it down with his hands. When another cattie is put 

 in he steps on top, places his hands behind his back 

 and throwing his head forward goes through a sort of a 



