IV TEA 127 



when the estate is in full bearing an average of 250 lbs. of 

 tea to the acre is obtained. The yield depends naturally on 

 the number oi flushes; and these, on high lands, maybe from 

 ten to twelve in the season— which extends over six or seven 

 months. In lower lands, however, where the soil and cli- 

 mate are suitable to the plant, and where manuring and high 

 cultivation generally are practised, as many as twenty-five 

 flushes have been got. The part picked consists of the The leaves 

 three end leaves with the bud and stalk ; the leaves and the ^hen picked 

 stalk must be tender, for otherwise the tea made is coarse 

 and of little value. The end of the branch is simply nipped 

 of just beyond a bud, and this is usually done in tea countries 

 by women and children, who after a little practice become 

 very expert. 



Manufacture of the Tea.— A flush having appeared 

 on the bushes, and the young terminal shoots having been 

 picked, the next thing is to manufacture the tea, which pro- 

 cess usually occupies only two days, and may be done with- 

 out the aid of any expensive machinery. Indeed, whenever Machinery 

 the weather is dry, and the sun bright, machinery may be fy^iy ^° 

 dispensed with if the cultivation be on a small scale, necessary. 

 There are four processes to be undergone, namely — i. 

 Withering. 2. Rolling. 3. Fermenting. 4. Firing. 



Withering. — The leaves are spread out in the sun or on 

 shelves in well-ventilated sheds for about two hours, by 

 which time they will become softer and more pliable — in fact 

 they will be withered, a term known to every one as expres- Leaves 

 sive of the drooping and softening of leaves and flowers cut i^'th^sun 

 and kept in dry places. The withering prepares the leaves 

 for rolling ; and by partly drying the cells of the epidermis, Flavour of 

 it assists them to retain the juices on which the flavour ofonVicTs? 

 the tea depends. When the leaves are gathered in wet 

 weather, the withering may be done in an iron or tin pan 

 under which fire is put so as to cause moderate heat. This 



