The leaf is now ready for fermenting, and is placed in large 
circular baskets, covered over with a cloth and placed in the 
sun. The process may last for. an hour or two hours, accord- 
ing to the temperature of the day. The leaf is stirred around 
several times, so that the fermentation may be even through- 
out. When finished, the leaf will have turned copper- 
colored. 
The countryman has still one more task to perform, that of 
sun drying. The fermented leaf is spread out thin on mats 
TEA-DRYING ON MATS—KEEMUN 
in the sun and soon assumes a reddish black color, as the 
moisture is drawn out of the leaf. 
When properly sun-dried, the leaf loses 50% or more of 
the original green leaf weight. The countryman now gathers 
up his leaf into a bag and makes his way into the nearest 
village where he eventually sells it to the depot which will pay 
the highest price. 
