No. 216.] 283 



reach of common sense, and which no Chinese apathy can obscure, 

 or obstinacy change. Under the head of curing Tea, I purpose 

 pointing out some particulars which I apprehend, although diifering 

 widely from Chinese customs, will prove, in a view of extended 

 cultivation, of vast consequence to the agricultural interests of our 

 country. 



There are two methods of performing the operation of curing Teaa 

 practiced in China. One for home consumption, the other, for ex- 

 portation, although both methods are sometimes used reciprocally. 

 I will explain both, and show that our imported Tea can never, by 

 any possibility, equal in richness of flavor, the Tea consumed iti 

 China or exported by land to Russia; and at the same time point 

 out a decided improvement which may be introduced in this country, 

 resulting in reduction of labor and expense, and a greater perfection 

 of the Tea. 



So soon as the Green Tea leaves are plucked, they, are spread 

 in the shaded sun, for a short time and suffered to wither. 

 When they begin to have a light withered appearance, they are 

 taken into the house and placed on a frame work to cool for hall 

 an hour. They are then put into small baskets, and workmen are 

 employed to soften the leaves still more by clapping them gently 

 between their hands for a few minutes. They are then put on the 

 frames again for about half an hour, until the leaves become to the 

 touch like soft leather. Next comes the process of Fireing. The 

 leaves are put into thin, shallow, round cast-iron pans, which are 

 fixed in a circular mud or brick fire-place in such a manner that the 

 flame of the fire cannot ascend to annoy the operator. The pans 

 are well heated WMth straw or any combustible matter, to a degree 

 less than scorching heat. About two pounds of the leaves are put 

 into each pan and spread so that the leaves may receive the same 

 degree of heat. To prevent burning, the leaves are constantly turn- 

 ed with 1,he hand or a bamboo brush. When the leaves become 

 sufficiently hot to inconvenience the hand, they are taken out quick- 

 ly, and delivered to another person with a close basket to receive 

 them. After the pans have been charged three or four times in this 

 manner, a bucket of cold water is thrown into the pans, and a soft 

 brick bat used with a broom to scour them out. Ihe water is 

 thrown out of the pans by the broom upon one side without disturb- 

 ing the pans. 



