BLACK TEA. 119 



T. viridis, and the Chinese tea-makers employed by the East 

 India Company in Assam made both black and green teas 

 from each of the species ; the essential difference consisting 

 solely in the different methods of preparation. 



Black tea is prepared by throwing the leaves into a heap 

 immediately after they are gathered ; this induces a slight 

 degree of fermentation, or spontaneous heating, similar to 

 that which occurs when hay is stacked without being per- 

 fectly dry. The fermentive process renders the leaves 

 flaccid, and changes their colour, darkening it considerably ; 

 so that when it is brought to the twisters it is nearly black. 

 In this state small bowls of the leaves are brought in and 

 set before the operators, who, by a dexterous action of the 

 thumb and forefinger, twist every leaf in the bowl, the con- 

 tents of which are then taken to the drying-room, where 

 they are put into a cylinder of basket-work, which is turned 

 over a small charcoal fire ; here the leaves are dried for one 

 hour, receiving, during this period, one or two stirrings, by 

 which the tea is thoroughly exposed to the drying influence 

 of the fire ; then they are again returned to the bowls, and 

 are once more rubbed and twisted, after which they are 

 shaken in a hair sieve, which separates the fine dust from 

 the leaves ; they are then again returned to the wicker cy- 



