122 



TEA. 



of methods by whicli tea is made. It takes on an average 4 lbs. of raw 

 leaf to make 1 lb. of tea. 



Process No. 1. — 1. Picking the leaf; 2. Spreading two inches thick 

 on mats, &c. ; 3. Tossing in the hands (as hay) ; 4. Tossing on flat 

 trays ; 5. Examine for bruised red spots ; 6. Place thin on mats, &c. ; 

 7. Cover with cloth until fragrant ; 8. Roasting on pan ; 9. Rolling 

 Tinder the hands ; 10. Drying over charcoal. 



Process No. 2. — 1. Picking the leaf; 2. Spreading out thinly; 



3. Tossing in the hands; 4. Roasting; 5. Rolling; 6. Roasting; 



7. Rolling ; 8. Roasting ; 9. Rolling ; 10. Partial drying over fire ; 

 11. Exposure to the air; 12. Picking out coarse leaf; 13. Final 

 drying ; 14. Packing. 



Process No. 3. — First day and night : 1. Picking the leaf ; 

 2. Spreading out thinly. Second day and night : 3. Exposure to air 

 and tossing; 4. Roasting at 180° to 200° Fahr. ; 5. Rolling out 

 juices ; 6. Roasting on pan at 160° ; 7. Rolling out more moisture ; 



8. Spreading out thinly. Third day and night : 9. Partial drying in 

 sun or otherwise; 10. Picking out stalks, &c. ; 11. Final drying. 

 Fourth day, if convenient : 12. Sifting out dust, &c. ; 13. Packing. 



Process No. 4. — First day and night: 1. Picking the leaf; 

 2. Spreading out thinly. Second day and night : 3. Exposure to sun, 

 turning over, tossing, and picking out of coarse leaves ; 4. Panning, 

 at 180° to 200° ; 5. Rolling out juices ; 6. Fermentation in heaps ; 

 7. Spreading thinly. Thii*d day and night : 8. Partial drying ; 



9. Picking out stalks ; 10. Final di-yicg. Foui'th day, if convenient : 

 11. Sifting; 12. Packing. 



Process No. 5. — 1. Picking the leaves ; 2. Wither in sun two 

 hours ; 3. Cool in shade one half hour ; 4. Toss and clap in hands 

 ten minutes ; 5. Cool one half hour ; 6. Toss ten minutes ; 7. Cool 

 one half hour ; 8. Toss ten minutes ; 9. Roasting or panning ; 



10. Rolling; 11. Roasting; 12. Rolling; 13. Final drying; 14. 

 Packing. 



Process No. 6. — 1. Picking the leaf; 2. Roasting; 3. Rolling; 



4. Exposure to the air; 5. Final drying on the pan; 6. Picking out 

 coarse leaf ; 7. Sifting ; 8. Packing. 



The foregoing methods have all been practised by the writer, and 

 they will all produce first-class tea in certain conditions of the 

 weather. No two days' work can be precisely alike as to the time the 

 various operations require, any more than the operations of the hay- 

 field occupy precisely the same time from year to year, but this is not 

 important. The great thing to understand at the outset is the prin- 

 ciple of tea manipulation, and, this once mastered, the practice may 

 be modified to suit everyone's cii'cumstances. 



The difterence between black and green teas is entirely due to 

 manufacture. Black tea is subjected to the oxidizing influence of the 

 atmosphere, often for a considerable time; great chemical changes 

 ensuing. The tannin, volatile oils, extractive matter, and sometimes 

 the theine are very much toned down. 



Green teas undergo great changes also from the raw state, but the 

 preservative qualities of moderate degrees of heat are brought to bear 



