Feb. l&Ol] 



81 



jBdible Products* 



the hands and spread on mats to cool. The above procedure is that adopted in the 

 Shizouka district ; the chief differences to be observed at Uji are, firstly, that only 

 bamboo-bottomed sieves are used, and, secondly, that a lid is put over the leaves 

 while steaming, which operation then only takes two minutes. 



Firing Apparatus.— The leaves are next subjected to the important process 

 of firing. The apparatus for firing consists of an oblong bamboo frame about four 

 feet long by 2ifeet wide and some 3 feet in height, coated with mud. This serves 

 as the hearth and glowing charcoal or wood and straw are piled up on the floor 

 inside. Above this is fitted a tray like that of a trunk, about 6 inches deep, with 

 wooden sides covered with thick bast paper ; the bottom of the tray also consists 

 of the several thicknesses of the same material. 



The operation of firing is most fatiguing as well as difficult. Only the 

 strongest men are able to stand the heat and the long hours, which are from day 

 break to 6 p.m. in the busy season. The fire must be kept at an even temperature, as 

 when in this state the leaves are very delicate and require extremely careful treat- 

 ment- A good workman will earn 80 sen per day. 



Procedure Employed in Firing.— The workman first smears the surface 

 of the paper with rice paste, which is allowed to dry ; this gives a hard, polished 

 surface. After this about 3 lbs. of the steamed leaves are poured into the tray, and 

 the workman turns them over and over until their edges begin to curl with the 

 friction and with the heat of the fire. He then begins working them with his hands, 

 rubbing them between his palms and shaping them into balls which he breaks and 

 reforms. As he works he picks out the stalks, dried leaves, dust, etc., and puts them 

 on one side. The fresh green colour of the leaves gradually changes to a dark olive 

 hue, and the fragrant odour of the tea becomes perceptible. The mass shrinks in 

 size as the moisture evaporates, and it is finally pronounced to be dry ; it is seen 

 that each leaf is separately twisted and rolled. The whole operation of firing lasts 

 three hours. The tea is then spread out on paper frames similar to those used for 

 firing, and left until the leaves become quite brittle. The tea destined for export is 

 now ready for the wholesale merchant, and is despatched to him packed in thick 

 cartridge-paper bags. If destined for home consumption the leaves are sifted with 

 bamboo hand-sieves of three or four degrees of fineness, and the stalks still remain- 

 ing are then picked out by hand ; in the case of the cheaper sorts of tea this hand 

 sorting is omitted. 



Process for Removing Superfluous Moisture, —Leaves picked in rainy 

 weather contain excessive moisture, and it is necessary that this be removed before 

 they are fired. After steaming they are placed in a bucket with holes pierced 

 round the side, and on top of them is laid a circular piece of wood of the exact 

 diameter of the bucket. A screw acting on this wood forces it down on to the leaves, 

 and the superfluous water runs out of the holes. Care must be taken that the screw 

 be not turned so far as to crush the leaves. 



Gyokuro Tea.— The steaming and firing of gyokuro tea are not essentially 

 different from the processes employed for sencha but the method of growing it 

 exhibits some peculiarities- 



Tea Gardens-— Towards the middle of April the tea bushes are roofed over- 

 with a light bamboo trelliswork, and about a fortnight later a layer of straw is 

 placed on the top, and straw mats are suspended down to the ground from the edge 

 of the roofing round the four sides of the plantation. The object of this is to 

 preserve the young leaves from the cold dews and from the direct rays of the sun, 

 and to make them soft and tender. Great care and pains are expended on the 

 manuring and trimming of these gyokuro tea plantations, and the bushes have a 

 much finer appearance than those whose leaves are used for sencha. 



