GIO Transactions of the American Institute. 



about, to equalize tlie roasting, aud prevent its being burnt, it must 

 be again rolled and placed in covered baskets to be a second time 

 passed, for a quarter of an hour, through the roasting pans at a higher 

 temperature, viz. : 212 degrees, when it must be kept stirred with two 

 pieces of wood, the heat being to great for the hand. After being 

 taken out of the pans, it is again rolled, while still hot, and spread 

 out on mats to cool, when it is ready for the drying process, which is 

 affected in trays or sieves, placed over the charcoal fire-places, and 

 occupies a period of five or six hours, or until tlioroughly dry, when 

 it is dispatched to the packing house and classified into " orange 

 ■ Pelwe^'' first and second Souchong, and first and second Congon, by 

 being passed through the winnowing machine and sieves, when it 

 should be stored in the large bins already mentioned, until a suflicient 

 quantity be prepared for packing. The refuse of the manufacture 

 of the above teas is called " Bohea," and consists of all the coarse, 

 brown and unrolled leaves, which have been hand picked. This tea 

 is of little value for export, but may find a ready sale in the local 

 markets. 



" Flowery Pekoe " is manufactured quite dififerent from the above 

 teas, being submitted to neither the rolling nor the roasting processes. 

 When the leaves to be plucked (as described in a preceding paragraph) 

 from which this class of tea is made, are brought to the factory, they 

 are thinly spread upon mats and exposed to the influence of the sun 

 for twenty minutes, after which they are again cooled in the shade, 

 and exposed to the sun in larger quantities, until the leaf has well 

 shrivelled, when it is thinly sprinkled into flat sieves and placed over 

 slow charcoal fifes, being at the same time covered up to keep in the 

 ^roma. Prior to being finally packed, this tea must be placed to a 

 •depth of five or six inches in each sieve or tray and thoroughly dried, 

 wliich takes about eight hours. The leaf having been carefully 

 ■plucked in the garden (as advised) by the "Pekoe gang," requires 

 ■neither winnowing, sifting, sorting, nor picking, but should be packed, 

 "while hot, as soon as it is ready, the flavor being thereby improved. 



The manuficture of green tea is a very tedious and lengthy pro- 

 cess, nor has it been much practiced out of China, but the following 

 is a brief description of the mode in which it is performed b}' the 

 •Chinese tea-makers. 



The young leaves are as soon as gathered, taken to the fiictory 

 And immediatcl}'^ spread out to cool, which occupies some consider- 

 able time. They are then put into the horizontal pans and submit- 



