236 MODE OF MAKING 



factor, Tien Hing, will suffice to describe the mode 

 of making the Twankay tea. 



He observes — " The Singlo tea is grown in all 

 parts of Kiang Nan, bat Hoang Shan, and Tuon 

 Ky produce the best. The leaves begin to bud 

 every year in about the 5th of April (Tsing Ming) 

 and are gathered about the 20th of April (Ko Yu). 

 It is gathered by whole branches at a time, and 

 the leaves and stalks are afterwards stripped off 

 rudely with the hands. It is then roasted in a 

 Kuo, and rolled indifferently with the hands or 

 feet. * It is gathered and roasted every day, and 

 sold as soon as made. The factors who purchase 

 it, carry it home, and roast it again two or three 

 hours, when it is sifted (to take away the dust) 

 and packed in canisters. Some of the factors use 

 charcoal, others wood ; and there are some petty 

 dealers, who do not roast it immediately, but pile 

 it up in their houses and afterwards roast and 

 pack it.f It is sifted through four or five sieves. 



* I have seen tea rolled with the feet with almost the same 

 dexterity as with the hands, always keeping the leaves well 

 collected together in the form of a ball. The use of the feet, 

 however, is only employed as a relief to the hands and arms 

 when tired ; and I believe principally practised with inferior 

 teas. 



"j" That is, they do not roast and pack it in canisters as it is 

 purchased of the farmer, but keep their daily purchases in their 

 houses until they have a sufficient quantity to make a parcel 

 of 500 chests, when they roast, sift, and pack it at once 

 for the Canton market ; which is a careless and a bad mode. 



