128 SECOND ROASTING. 



consequently much diminished. As much therefore 

 may now be put into the Kuo at one time as was 

 roasted in three or four times during the first 

 roasting. The Diode of roasting is precisely similar 

 to the first process, except that the leaves are fre- 

 quently shaken and strewed round the less heated 

 sides of the vessel to accelerate the evaporation of 

 the steam by the admission of air, and thus to cool 

 them. When sufficiently roasted, they are then 

 rolled as before ; and the roasting and rolling 

 repeated a third time ; which is applicable to all 

 teas, when the substance and good quality of the 

 leaves admit of it.* No measure of time can be 

 given by which the necessary degree of roasting 

 can be determined. The same may be said re- 

 garding the exposure of the leaves to the sun. 

 Both depend, as in every other stage of the pre- 

 paration, upon the state and quality of the leaves. 

 Thus, as we are informed, the Yen teas, whose leaves 

 are large and fleshy, are roasted and rolled three 



* Mr. Jacobson states that at Java 1^ or 2 lb. of leaves are 

 roasted at a time, and that this quantity is divided, afterwards, 

 between two men to roll them. He also observes, that after 

 rolling, the leaves are covered with a tray, which encourages 

 their heating, and that this heating improves the colour of the 

 leaf and infusion ; besides giving a fuller flavour to the tea. It 

 may here be remarked, that the Chinese differ much as to the 

 quantity roasted at one time. The accounts vary from three or 

 four tales, or ounces, to two, three, or even four pounds, for fine 

 teas. I should deem two pounds a full quantity even for 

 Congou tea. 



