120 



CHAP. VII. 



ROASTING AND FINAL DRYING OF THE LEAVES — TWO PROCESSES 



ROASTING VESSELS AND STOVES DESCRIBED — MODE OF 



ROASTING MODE OF ROLLING PROCESS OF TA-CHING 



FINAL DRYING STOVES AND INSTRUMENTS USED MODE 



OF DRYING MARKETS ESTABLISHED PACKING OF THE TEA 



AT THE VILLAGE OF SING-CSUN REMARKS ON THE PROCESSES 



OF MANIPULATION VARIATIONS IN THE MODE OF MANIPULA- 

 TION OBSERVATIONS ON THE MODES DESCRIBED BY MR. 



FORTUNE — SOME TEAS WHOLLY MANIPULATED IN THE SUN 

 EXPERIMENTS ON THIS JtODE, AND DEDUCTIONS THEREFROM. 



The roasting and drying of the leaves may be 

 divided into the two processes of Chao or Tsao and 

 Poey. The former takes place in a shallow iron 

 vessel called a Klio ; and the latter in sieves over a 

 charcoal fire — a description of which will be found 

 under its proper article. The Kuo is a remarkably 

 thin vessel of cast iron of a circular form, differing 

 in no respect from those used in China for culinary 

 purposes : except that it has no handles. 



The size most employed is about 2 feet 4 inches 

 in diameter, and 7^ inches deep ; but they vary 

 in size according to the quantity of leaves intended 



