238 MODE OF MAKING 



and third sieves is roasted. The fire must be brisk, 

 and the change of colour carefully watched. The 

 stalks (remaining) on the leaves must be plucked 

 off by hand. The fourth and fifth siftings are also 

 roasted over a strong fire. They are then taken 

 from the Kuo and tossed or winnowed. Women 

 are now employed to pick them clean. Each 

 parcel is then carried to the Kuo, and roasted four 

 or five che hiang. The colours are then assorted, 

 and the tea packed in canisters. The colour of 

 the leaves is now of a bluish tinge, and the tea 

 pleasant in smell and flavour. 



" In the seventh or eighth moon (August and 

 September) each parcel is compared together, when 

 such as correspond in quality and colour are formed 

 into one pile *, roasted three che hiang, the dust 

 sifted, and the tea packed [hot] in chests for Canton. 

 The leaves of the second gatherings have no juices, 



No. 2. was roasted and winnowed on bamboo trays, and threw 

 off a chaffy skin and dust, which is sold in the tea country. 



No. 3. was treated in the same manner. 



Nos. 2. and 3. were then hand-picked, from which were taken 

 a vast quantity of sticks and stalks, many an inch long, and of 

 a hard and ligneous character. 



No. 4. was roasted longer than the other parcels of leaves, and 

 the heat of the fire increased. It was then hand-picked to take 

 away the large skin leaves, which were mixed with Hyson 

 skin. 



* The usual quantity packed at one time is about 300 chests, 

 and two of these packings constitute a chop or break. Some 

 chops consist of 1000 chests, each chest weighing about 80 lb. 



