220 MANIPULATION OF HYSON TEA. 



he discontinued altogether this action of twisting 

 the leaves ; and the remaining part of the process 

 in this as in the other consecutive roastings was 

 confined to the simple action of stirring them 

 about. This was performed by slightly pressing 

 the leaves against the sides of the vessel, and slowly 

 passing them round, sometimes from right to left 

 with one hand, and sometimes from left to right 

 with the other, turning them over the hand and 

 arm at the end of each revolution. This operation 

 was continued until the leaves became tolerably 

 dry. When taken from the Kuo, they appeared of 

 a dark olive colour, almost black. After being 

 sifted they were placed on stands as before, until 

 the whole of the leaves had undergone the second 

 roasting : when they were roasted a third time. 



In the third roasting, which in fact is the final 

 drying, the heat of the fire was again diminished, 

 and reduced to that degree which the hand can bear 

 for some seconds without much inconvenience. The 

 quantity put into the Kuo was greatly increased, 

 and the time of roasting regulated by means of the 

 instrument denominated a Che Hiang. The fanning 

 and the mode of roasting were the same as in the 

 final part of the second roasting. It was now 

 curious to observe the change of colour which 

 gradually took place in the leaves ; for it was in this 

 roasting that they began to assume that bluish 

 tint, resembling the bloom on fruit, which distin- 

 guishes this tea, and renders its appearance so 

 agreeable. . 



