(a4) 
operator to fhift them as quick as poffible with his bare hands, 
till they grow too hot to be eafily endured. At this inftant he 
takes off the leaves, with a kind of fhovel refembling a fan, 
and pours them on the matts to the rollers, who, taking {mall 
quantities at a time, roll them in the palms of their hands in 
one direction, while others are fanning them, that they may — 
cool the more {peedily, and retain their curl the longer*. — 
This procefs is repeated two or three times, or oftener, be- 
fore the Tea is put in the ftores, in order that all the moifture 
_of the leaves may be thoroughly diffipated, and their curl more 
completely preferved. On every repetition the pan 1s lefs 
heated, and the operation performed more flowly and cau- 
tioufly*.. The Tea is then feparated into the different kinds, 
and depofited.in the ftore for domeftic ufe or exportation. 
As the leaves of the Ficki Tea (Sect. VI. and IX. rr. ), are 
nibally reduced into a powder before they are drank, they 
fhould be roafted to a greater degree of drynefs. As fome of 
_thefe are gathered when very young, tender, and fmall, they 
are firft immerfed in hot water, taken out immediately, and 
dried without being rolled at all. 
Country people cure their leaves in Sithen kettles?, which 
anfwer every neceflary purpofe at lefs trouble and expence, 
_ whereby they are enabled to fell them cheaper. : 
: *: Sir G. Staunton, Embaffy to China, obferves that the Tea leaves are each 
- golled feparately between the fingers of a female, Vol. II. p. 465. 
_. 2 This fhould be carefully attended to, in curing the fine green Teas, to preferve 
= S their verdure and perifhable flavour. See Seer. VII, ad finem. 
3 This is alfo done in China. See Seis Chinefe Hufbandry in Ofbeck’s 
. Voyage, ‘Vol. I. P- 303° , 
To 
