PROCESS OF TA CHING. 129 



or four times ; whereas the best Congous are 

 roasted and rolled but twice, and the inferior 

 ones only once ; for, say the Chinese, " these leaves 

 being very thin, they would be broken and burnt 

 if roasted more." This simple rule may suffice : — 

 When no longer any juices can be freely expressed 

 in the process of rolling, the leaves are then in a 

 fit state to undergo the final desiccation denomi- 

 nated Poey. 



Before closing this chapter, it must be observed, 

 that the finest kinds of Yen or Padre Souchong 

 teas are said to undergo in their first roasting a 

 modification of the process of Chao Ching, denomi- 

 nated by the Chinese Ta Ching and Pao Ching, 

 from the particular mode of handling the leaves. 

 In this particular part of the process, the roasting 

 vessel is heated to red heat. 



In the operation of Ta Ching, a man standing on 

 the right of the roaster throws about two ounces 

 of leaves smartly against the Kuo ; the" roaster 

 then seizes them with his hands, gives them 

 a brisk turn round the Kuo, and sweeps them 

 into a tray, which another man holds in readiness 

 to receive them. In the operation of Pao Ching, 

 the roasting is continued three or four seconds, 

 and about three or four ounces (Tales) of leaves 

 are roasted at one time. In this process, the in- 

 stant the leaves fall down to the brickwork, the 

 roaster receives them on his hands, and tosses 

 them back against the heated part of the vessel: 



K 



