122 FIRST ROASTING. 



doubt of its existence when the leaves are thick 

 and succulent. 



In the first roasting of all black tea, the fire is 

 prepared with dry wood, and kept exceedingly 

 brisk. The vessel is heated to a high temperature, 

 much above the boiling point ; but any heat may 

 suffice which produces the crackling of the leaves 

 described by Kcempfer. 



I shall now explain the mode in which I have 

 seen the Honan tea leaves roasted after the manner 

 of Souchong and Congou, by men from the Bohea 

 and Ankoy districts, to exemplify this process to 

 me. 



The roaster stands on the side of the stove oppo- 

 site the fireplace, and taking about half a pound 

 of leaves between his hands, he throws them into 

 the Kuo. He then places his hands upon the leaves, 

 and with a slight degree of pressure, draws them 

 from the opposite side of the vessel across the 

 bottom to the side nearest himself. He then turns 

 them over and throws them back again, repeating 

 this action until the leaves are sufficiently roasted. 



When the heat becomes excessive, and difficult 

 to bear, the roaster then raises the leaves some 

 height above the Kuo, and shaking them on his 

 hands, he lets them gradually fall, which serves to 

 dissipate the steam, and to cool them. There is 

 one circumstance which it is necessary here to 

 notice, as requiring the attention of the roaster. 

 Care must be taken to observe that none of the 



