OF HYSON TEAS 231 



off as before, which we will also call No. 6. The 

 tea is then hand-picked, and yields knobby and 

 other fine skin leaves*, the residue being Hyson, f 



No. 3. The middle-sized Hyson leaves are now 

 roasted, the heat of the fire being again diminished, 

 and the tea not roasted quite so long. They are 

 then winnowed, when a middling quality of skin 

 is fanned off J, leaving the Hyson as before. 



No. 2. The smallest Hyson leaves are then 

 roasted and winnowed, when a small, thin, twisted 

 skin leaf is fanned off.§ The residue is hand-picked, 

 to select the round gunpowder leaves ; and the 

 leaves that remain are Hyson. 



No. 1. The young Hyson and small gunpowder 

 leaves are now winnowed by means of a machine 

 called a Fong Kuey, which is the same used to 

 separate the chaff from wheat, both in China and 

 in England. It is a well known fact that we are 

 indebted to the Chinese for this machine ; it is said 

 to have been first introduced into Belgium, and 

 thence into England. 



* Middling to good middling, bloom brightish, mixed knobby 



leaf. 



f Middling bloom, brightish twisted leaf. 



J But middling to middling bloom, small twisted wiry leaf. 



§ In the process of winnowing Nos. 4. & 5., besides the chaffy 

 dust that is fanned off, there is a light wiry kind of skin, or 

 dust, which is projected towards the extremity of the winnowing 

 tray. This is skimmed off by hand, and mixed with the chaffy 

 dust, and sold in the tea country, though sometimes mixed with 

 Hyson skin. 



Q 4 



