MAN U FACTU RE . 



under them can be put in through apertures leading into 

 the verandah. One chimney will do for every two pans, 

 and it should be built high so as to give a good draught, 

 for hot fires are necessary. 



Flat-bladed sticks are used to stir both the leaf and the 

 Tea in the pans, for the hand cannot bear the heat. 



The men when working the Tea in the pans should have 

 high stools to sit on, for it is a nine hours' job. 



The bags in which " the roll " is placed at night should 

 be made of No. 3 canvas, 2 feet long and i foot broad. 



I will now detail the manufacture. 



To make Green Tea the leaf must be brought in twice 

 in the day. What comes in at one o'clock is partly made 

 the same day. The evening leaf is left till the following 

 morning, laying it thick (say 6 inches), so that it will not 

 wither. But if the one o'clock or the evening leaf comes in 

 wet, they must both be dried, the former before being put 

 into the pans, the latter before being laid out for the 

 night. 



The manufacture thus begins twice daily, viz., morning 

 and one o'clock, but "the roll" of both these is treated 

 together up to the time " the roll " is ready to place in the 

 bags. 



The leaf having no moisture in it is placed first in hot 

 pans, at a temperature of say 160, and stirred with sticks 

 for about seven minutes, until it becomes moist and sticky. 

 It is then too hot to hold in the hand. 



It is then rolled for two or three minutes on a table 

 until it gets a little twisted. 



Then lay it out on dhallas in the sun (say 2 inches thick) 

 for about three hours, and roll it thrice during that time, 

 always in the sun. It is ready to roll each time when " the 

 roll" has become blackish on the surface. It is not rolled 

 more than three minutes each time, and then spread out as 



