42 



lopping, not more than once a year. In plantations on 

 higher grounds it is often sufficient to lop the shrubs 

 once every two or three years. Tho best moment for lopping 

 is at the ond of the dry soason. Forty days after the 

 lopping the plucking of the young leaves may be continued 

 again. 



A productive garden }delds from 1000 to 1200 Ibs. 

 per baoe (7096,5 square metres) and per annum. 



As mentioned above, the very same leaves of the 

 same shrub may produce green-, as well as black tea. 

 The first and second plucking after every lopping are 

 most favourable to the former sort of tea, especially during 

 the rain-season. For the rest the colour depends on the 

 preparation. 



7. To make green tea (which is rarely done) in 

 Java the freshly-plucked leaves must be manipulated at 

 once ; i. e. : roasted in well-warmed stoves ; in this way 

 the fermentation or oxydation is prevented, which is ne- 

 cessary for the preparation of black tea and which is pro- 

 duced by dispersing the fresh leaves and making them 

 fade. The leaves then assume a velvet-like aspect and on 

 pressing a small quantity in the hand they become some- 

 what like glutin. Then they are ground and rolled 

 incessantly for some time. 



The grinding and the rolling is almost always done 

 by machinery, mostly by the ,,Excelsior" or the ,,Rapid" 

 machine of Jackson and others, consisting principally of 



