FINAL DESICCATION OF BLACK TEA. 131 



modes do not seem to vary essentially from the 

 simple process of Chao, since they depend princi- 

 pally upon the quantity of leaves roasted at one 

 time, and the greater heat of the vessel. It is obvious 

 that the smaller the quantity of leaves used, and 

 the greater the heat employed, the greater must be 

 the risk of burning, which is sufficient to account 

 for the inclination given to the Kuo. It must, 

 however, produce a quicker evaporation of the 

 fluids ; and hence, perhaps, it may be inferred here, 

 as in the early parts of the process, that the Chinese 

 deem a quick evaporation of the fluids desirable. 



But as this mode requires much care, attention, 

 expertness, and labour, it is not practised, so far as 

 my information extends, except with the finest teas, 

 such as rarely or never form a part of the teas of 

 foreign commerce. 



THE FINAL DESICCATION OF BLACK TEA. 

 (Poey cliing or Poey tsing.) 



It has already been observed that the process of 

 Poey is considered by the Chinese as a very import- 

 ant part of the manipulation of black tea. This, 

 however, does not arise from any particular nicety 

 of art or difficulty in this process; but simply 

 from this circumstance, that, as the leaves are 

 roasted in open sieves over a bright charcoal 

 fire, a certain degree of watchfulness is requisite, 



K 2 



