MODE DESCRIBED BY A CHINESE. 105 



1 poeyed ' again over a slow fire. At noon they are 

 turned once, and then left in this state to dry until 

 three o'clock, when they are packed in chests. 

 They are now fit for sale." 



By the preceding accounts it appears, that no 

 exposure of the leaves to the sun takes place pre- 

 viously to their being roasted. This opinion is 

 supported by many authorities, upon the ground 

 that the slightest fermentation would injure them. 

 Mr. Pigou, however, and many Chinese state, that 

 the leaves may be placed in the sun if not too ardent ; 

 or, if necessary, that is, if they require it. One 

 person says, "into each tray put five tales of leaves 

 and place them in the sunshine." Another, in 

 speaking of the finest teas, observes, — "if the 

 leaves require it, they must be placed in the sun to 

 dry. For this purpose they are thinly spread in 

 sieves, and whirled round. If then not sufficiently 

 dry and flaccid, they must be exposed to the sun 

 again." (Chinese Manuscripts.) 



The teas which I have seen made, and have made 

 myself after the manner of Souchong, have inva- 

 riably been exposed to the sun ; and some teas are 

 made altogether in the sun, though this is not es- 

 teemed a good method.* 



* When I say that I have "seen made," I mean simply made to 

 explain the process to me. I wish the reader particularly to 

 understand that I have never seen tea made for sale, or which 

 was fit for sale. The tea districts are distant eight hundred or 

 more miles from Canton. 



