EXPOSURE TO THE SUN. 151 



temperature is employed. The leaves were put 

 into the kuo, and kept constantly stirred, until the 

 vessel became too hot, though of a very moderate 

 temperature. It was then taken off the fire ; but 

 the leaves were gently stirred about until suffi- 

 ciently dry. 



These leaves previously to roasting had a vege- 

 table smell, as if not sufficiently dried ; which, 

 however, the roasting entirely dissipated, and made 

 fragrant like tea. They were then packed warm : 

 and a piece of charcoal wrapped up in paper was 

 placed in the canister, to absorb any remaining 

 moisture in the leaves, or any humidity which 

 might penetrate. 



This tea, like the first parcel, resembled a " Hong 

 Moey" pekoe, and was agreeable in flavour. The 

 manipulator informed me that he could afford to 

 sell tea of this description, though of superior 

 quality, for about 18 tales the pecul, which at 

 6s. 8d. the tale, or 5s. 6d. the ounce of silver, would 

 cost lO^d. the pound. 



5. Now these experiments, though they do not 

 afford examples of the best mode of manipulating 

 tea, seem nevertheless to me not devoid of interest, 

 nor without their utility. In fact I am disposed 

 to think, that they point to the true direction, in 

 which we must seek to discover the real cause of 

 the distinctive character and quality of black tea. 



6. The first experiment shows, that, by expo- 

 sure to sun and the rolling or kneading of the 



L 4 



