Process of Manufacture. 59 
not so pungent as Assams. The infused leaf is 
tender and bright. Tho dry leaf is blacker, but 
taking the average, is scarcely as tightly twisted 
as that of Assam teas. Occasionally Darjeclings 
are found that do not possess the flavour for 
which the district is justly famous. The tea is 
then soft, and insipid and is useless for increasing 
the flavour of a blend. 
This shows plainly that flavoury teas are 
wanted by the grocers. 
` 
m D L a 
PROCESS OF MANUFACTURE. 
When the leaf is brought in by the coolies 
in the evening it should at once be laid out in the 
trays and on the floor to be withered. Assam 
and China leaf should be kept separate, as if mix- 
ed the fermentation will be very uneven. The leaf 
should be put out in very thin layers in some 
‘dry place. Build a fow chulas below to slightly 
heat, and a chimney at the top of the withering shed 
to take off the excessive moisture, Well withered 
