Chap. XVI. 



MAKING BLACK TEA. 



279 



hands, for a considerable space of time. At length, 

 when they become soft and flaccid, they are thrown 

 in heaps and allowed to lie in this state for about an 

 hour or perhaps a little longer. When examined at 

 the end of this time, they appear to have undergone 

 a slight change in colour, are soft and moist, and emit 

 a fragrant smell. 



The next part of the process is exactly the same 

 as in the manipulation of green tea. The leaves are 

 thrown into an iron pan, where they are roasted for 

 about five minutes and then rolled upon the rattan 

 table. 



After being rolled, the leaves are shaken out, 

 thinly, on sieves, and exposed to the air out of doors. 

 A framework for this purpose, made of bamboo, is 

 generally seen in front of all the cottages amongst 

 the tea-hills. The leaves are allowed to remain in 

 this condition for about three hours : during this time 

 the workmen are employed in going over the sieves 

 in rotation, turning the leaves and separating them 

 from each other. A fine dry day, when the sun is 

 not too bright, seems to be preferred for this part of 

 the operation. 



The leaves, having now lost a large portion of their 

 moisture, and having become reduced considerably 

 in size, are removed into the factory. They are put 

 a second time into the roasting-pan for three or four 

 minutes, and taken out and rolled as before. 



The charcoal fires are now got ready. A tubular 

 basket, narrow at the middle and wide at both ends, 

 is placed over the fire. A sieve is dropped into this 



