CLASSIFICATION AND DESCRIPTION. 



steam bath for about a minute, after which process they are 

 spread out in the open air to cool and dry thoroughly, 

 previous to being fired and curled. Only about five 

 pounds of the leaves are put in the pans at a time for 

 manipulation, the process being identical with that of 

 China, with the exception that they are finally dried in 

 bamboo baskets suspended over the furnaces by cords 

 from the ceiling for about fifteen minutes. During this 

 time they are gently agitated by the hands of the 

 operators in order to diffuse the heat and more thoroughly 

 dry them. They are then removed by a dextrous motion 

 with fan-like scoops and tossed in the air to free them 

 from dust and stems, and afterwards picked over by 

 women and children before packing in the lead-lined 

 chests for export. 



In color, flavor and character, Japan teas are totally 

 distinct from any and all other varieties, the finer grades 

 being exceedingly delicate, rich and peculiar to themselves. 

 They yield a light-colored liquor, very fragrant in flavor, 

 but apt to deceive the casual drinker, as after continued 

 use they are found to possess greater strength and pun- 

 gency than most China teas, their effect on the nervous 

 system being very soon perceptible. They are classed 

 commercially as Yama-shiro, Uji, Kioto, Yedo, Eisyie, 

 Suringar, Hatchoji, Nagahama, Nagasaki, Tosia and 

 Bancha, grading in value in the order named, and con- 

 verted into Pan-fired, Sun-dried, Basket-fired, Nibs and 

 Siftings, with occasionally small lots of Pekoe, Congou, 

 Oolong, Imperial, Gunpowder and Young Hyson makes. 



Pan-fired The finer grades have a long, well-curled, 

 natural green leaf, presenting an unbroken appearance, 

 sinking immediately to the bottom of the cup on infusion, 

 uncurling rapidly and showing more or less perfect leaves 

 <n the infused state. It yields a clear, bright liquor, which 



