130 



PROCESS OF TA CHING. 



which operation is repeated for a few seconds. 

 They are then collected together, and, having been 

 turned briskly two or three times round the less 

 heated part of the Kuo, they are swept out as before. 

 The leaves are now put aside to cool, and then 



-~ ?3;xviS 





^5 



roasted (Chao) and rolled three times, as already 

 described. 



Some of the Chinese say that the process of Ta 

 Ching is not used in the present day ; but that Pao 

 Ching is substituted in lieu of it. Others say that 

 these teas first undergo the process of Ta Ching, 

 and then are roasted and rolled three times, after 

 the manner of Pao Ching instead of Chao. These 



