Chap. X, 



SCENTING TEAS. 



199 



In a corner of the building there lay a large 

 heap of orange-flowers, which filled the air with 

 the most delicious perfume. A man was engaged 

 in sifting them to get out the stamens and other 

 smaller portions of the flower. This process was 

 necessary, in order that the flowers might be 

 readily sifted out of the tea after the scenting had 

 been accomplished. The orange-flowers being fully 

 expanded, the large petals were easily separated 

 from the stamens and smaller ones. In 100 parts 

 70 per cent, were used and 30 thrown away. 

 When the orange is used, its flowers must be fully 

 expanded, in order to bring out the scent ; but 

 flowers of jasmine may be used in the bud, as they 

 will expand and emit their fragrance during the 

 time they are mixed with the tea. When the 

 flowers had been sifted over in the manner de- 

 scribed they were ready for use. In the mean time 

 the tea to be scented had been carefully manipu- 

 lated, and appeared perfe€tly dried and finished. 

 At this stage of the process it is worthy of observ- 

 ing that, while the tea was perfectly dry, the orange^ 

 floioers were just as they had been gathered from the 

 trees. Large quantities of the tea were now mixed 

 up with the flowers, in the proportion of 40 lbs. of 

 flowers to 100 lbs. of tea. This dry tea and the 

 undried flowers were allowed to lie mixed together 

 for the space of twenty-four hours. At the end 

 of this time the flowers were sifted out of the tea, 

 and by the repeated sifting and winnowing pro- 

 cesses which the tea had afterwards to undergo 



