104 MANIPULATION PREVIOUSLY TO ROASTING. 



thirty shillings the pound (four and eight dollars 

 the catty) in the country where it is made." 



Another Chinese, in the manuscript previously 

 quoted, thus describes the process of making the 

 Yen and Puon Shan Souchong: " Spread the leaves 

 about five or six inches thick on bamboo trays 

 (Po Ky) in a proper place for the air to blow on 

 them. Hire a workman, or Ching Fu (to watch 

 them). Thus the leaves continue from noon until 

 six o'clock, when they begin to give out a fragrant 

 smell. They are then poured into large bamboo 

 trays (Po Lam), in which they are tossed with the 

 hands about three or four hundred times : this is 

 called To Ching. It is this operation which gives 

 the red edges and spots to the leaves. 



"They are now carried to the Kuo and roasted ; 

 and afterwards poured on flat trays to be rolled. 



"The rolling is performed with both hands in a 

 circular direction about three or four hundred 

 times ; when the leaves are again carried to the 

 Kuo ; and thus roasted and rolled three times. If 

 the rolling be performed by a good workman, the 

 leaves will be close and well twisted ; if by an 

 inferior one, loose, open, straight, and ill-looking. 

 They are then conveyed to the Poey Long, the fire 

 fierce, and the leaves turned without intermission 

 until they are nearly eight-tenths dried. They are 

 afterwards spread on flat trays to dry until five 

 o'clock, when the old, the yellow leaves, and the 

 stalks are picked out. At eight o'clock they are 



