CHINA TEA 69 



that thf pudding-hnsin wft« arin'ri reach removed 

 from th«' cook's |X'rspiring body during most of the 

 time the pudding wtw lM«ing ma^le. and were reminded 

 that in any ca«e the pudding had ninoe boon in contact 

 with the purifying influence of boiUng water, might 

 you not decide to taste tlie fare which was said to be 

 Btich a (h^Ucacy ? And if tlie firht taste pleaded your 

 palate immensely, would you not ask for more of that 

 pudding ? 



People who have tasted China tea, and who 

 happen to have a palate to which it appeals, argiio 

 that there is reallj' no reason for anyone to feel 

 squeamish about the way it is prepared. They say 

 that the qualities of the tea-leaf which specially appeal 

 to the gourmet can only be preserved in hand-prepared 

 tea ; that the cooking of the leaves destroys any 

 impurities they may have collected up to the time they 

 are finally put in the drying-pans ; that any stray drops 

 of perspiration which may fall on to the leaves in the 

 drj'ing-pans must be completely evaporated, and that 

 the cooking is fatal to germs ; that the boiling water 

 which is poured on to the leaves in a teapot is a further 

 purifier ; and that it is well known that tea as a liquid 

 is antagonistic to the life and development of microbes. 

 Tea prepared by the process I explained to you a few 

 minutes ago is gr(H>n when it is taken out of the drj'ing- 

 pans. Hut when it is int«'nded for export, the colour is 

 usually intensified by artificial means, and the surface 

 fac^nl, or polished. Tin- tea is sifted and sorted, by 

 hand labour and the aid of baski'ts. and finally pack« d 

 in wooden cases, baskets or bags. 



Black tea is prepared by a very similar proc<-ss, but 

 after the rolling oixjration the leaves are left spread out 



