ROLLING OF THE LEAVES. 



125 



or three times during the first process of roasting 

 before the leaves were sufficiently roasted, without 

 any apparent injury to the tea. It is surprising 

 how great a degree of heat the men habitually em- 

 ployed in this occupation can bear ; and in my few 

 trials with these people, I always found they could 

 continue the roasting a considerable time after the 

 heat of the steam had obliged me to relinquish it, 

 even with the aid of a pair of thick cotton gloves. 

 After this first roasting (Chao), the leaves are 

 immediately rolled. Each roller is provided with 

 a circular tray of bamboo work, upon which he 

 places as many leaves as the two hands held together 

 in a concave position can cover. They then all 

 fall to work, immediately rolling the leaves round 



^ i' 







from left to right, using a slight degree of pressure, 

 and attentively keeping them in the form of a ball. 

 Some skill is required to preserve the leaves in this 



