62 Process of Manufacture. 
the leaf is rolled twice. Rolled once, taken out, 
allowed to cool, and rolled again, The best idea 
is to roll first flushes heavily even to smashing 
leaf up in roll, and get strong teas. And after 
the fine plucking has begun, begin rolling gently 
and for a much shorter time. In some cases too 
much leaf is thrown down from the withering 
loft and is left lying in heaps on the ground as it 
will not go into the rolling machines, This must 
not be allowed as the leaf overwithers, ferments 
and gives a disagreable taste to the teas. When 
the leaf is rolled, run it through leaf sieve, If 
fermented to bright salmon, fire off at once; if 
not, place in some cool place until the desired color 
is attained. Fermentation is a subject we know 
very little about; but we can be sure that either 
putting in very hot or very cold places to ferment is 
a mistake, as the ferment is only artificially forced 
on or delayed. If you over-ferment, your teas 
will be dull, weak and soft. In fermenting the best 
way is to spread the leaf evenly 2 inches thick, 
and cover up witha blanket or thick black cloth. 
It is not a good thing to ferment in balls or 
