216 TEA DIVIDED INTO TWO KINDS.  [Cuar. XI. 
tea in this district is now divided into two classes, 
each of which is treated in a peculiar manner. 
They are called, in the language of the district, 
Luk-cha and Hong-cha. The former seems to be a 
kind of mixture of black and green, and I should 
imagine it is only made for the use of the natives 
themselves ; the latter is our common black tea. 
The Ink-cha is prepared in the following man- 
ner :— The leaves, after being rolled and squeezed, 
are shaken out thinly and exposed to the air to 
dry. Great care is taken not to expose them in 
this state to much bright sunshine, and hence a 
fine dry day when the sun is partially obscured by 
thin clouds is always preferred for this part of the 
operation. After being exposed for an hour or 
two, or even longer, as the case may be, for this 
depends upon a variety of circumstances, such as 
the dryness of the air, or the convenience of the 
workpeople, they are brought within doors, and 
the drying process commences. The flat rice 
pan, in which they were first heated, is so con- 
structed, that it can be taken out at the pleasure 
of the cottager. It is now removed, and a bamboo 
sieve, exactly the same size, is put into its place, 
and filled with the leaves. A very slow and steady 
fire of wood or charcoal is now kept up, and the 
remains of the moisture in the leaves is thus 
gradually and slowly evaporated. After a few 
minutes the sieve is lifted out and placed in one of 
a larger size with a closer bottom. The leaves are 
then well shaken up and turned over, and any of 
