September 2, 1889.] THE TROPICAL AGRICULTURIST. 
'75 
this mode of make. Teas of a 1 kinds are undoubt- 
edly required: — 1st flavoury, 2nd strong liquoring, 
3rd medium strong and fair liquoring : with every 
character of appearanoe can all be made, but 
flavour and fair strength are now most sought. 
Everything has to be considered by the planter, 
quantity versus quality for instance, for it takes 
a terrible high price to make less than 150 lb. an 
acre pay an estate proprietor. And again if every 
one tries to make tea identically upon the same 
lines " character " must cease ; for " character " 
in tea must in a measure be individuality. 
It would surely be better each man to find 
out the speciality of his own estate and make 
accordingly, for if ho tries to copy others in a 
manner in which his estate cannot respond 
he will be like a dull man trying to be bril- 
liant. W. F. L. 
III. 
Agrapatana. 
1. June-July very light for young tea in my 
opinion gives best results. More drastic pruning as 
tea gets older. 
2. Begin by leaving 3 or 4 whole leaves on shoot 
according to height and strength. When secondary 
and tertiary flush comes on, leave a whole or half 
kaf above the bud leaf according to taste ; taking 
tip and two or three leaves. 
3. 35 per cent to 40 per cent. 
4. Three-quarter firing, leaving for moisture to 
evaporate a little and then finishing till crisp, has 
given me best teas. Sifting while firing is not 
practicable with most driers. R. 
IV. 
Ythanside, Kotagala, 22nd July. 
All the queries are on points which are or should 
be generally known. There is no very great differ- 
ence in the process of tea making, so tar as 1 know, 
all over the country, unless what is caused by local 
conditions. Climate and soil determine the yield, 
care and attention to the work in all its stages 
will do much to secure a good tea. 
Tea making is quite as simple as wasting an egg, 
no difficulty about the process at all, but, no doubt, 
everything from plucking to packing must be done 
at the right time, and no other. Neglect at any stage is 
fatal to the production of a good article, it spoils so 
soon, will not wait, but must not be hurried 1 — W. 0. 
V. 
4,000 FEET ELEVATION. 
In reply to "B."'s questions on tea culture 
and preparation as to pruning, I am of opi- 
nion that the actual time of year in which it 
is done is of little consequence, as any field of 
fair jat will continue to flush for over a year after 
it has received an application of the knife and 
so is certain to drop in for its share of good flush- 
ing weather. I believe the best way to prune is 
to keep on nearly all the year round a small gang 
of trained pruners : by this one is saved from 
those big rushes of leaf which must come on if 
a large acreage is pruned down at once. The 
work is done much better and more economically 
by this mode of work, as eaoh man knows what 
is expected of him, which cannot always be said 
when a large gang is turned out to knife the bushes. 
Plucking. — The first few rounds after pruning 
should be plucked at least 0 inches above the 
pruning level. When the 2nd flushes have started 
and have grown to 5 leaves, 2$ leaves may be 
taken, leaving the same number on the bush. 
Withering. — About 35 per cent should be lost in 
withering so as to get the leaf into proper order. 
Firing, — I fire by means of Siroooos at a tempera- 
ture of 230 deg. and do not sift during firing. 
The leaf is not kept on the drier until quite 
crisp but is put in the small bin in a slightly 
moist condition and will be found quite dry and 
crisp in a few hours' time, and I have never had any 
complaints of the tea not keeping well. O. B. 
VI. 
Your correspondent " A. T." hits the truth 
with exactness in his opening sentence : " So 
varied are the conditions," &c; for as everything 
depends upon jat, elevation, soil and exposure, it 
is impossible to lay down hard written laws ; 
besides, are they not already down in hand- 
books or in tho living handbooks next door 
to one, whom, and whose handiwork, it is of 
much more practical benefit to consult than 
pen-and-ink rules and — theories. Still, if " B." ia 
not one of those who believe that " tea makes 
itself and is not made " and would like some 
answers to his questions, here is my experience 
though it professes no competence. 
Estate in Dimbula, 4,000 to 4,500. 
Pbuning. — Prune when the bushes require it, 
low jat say every 18 months, good jat every 22, 
or 24, but avoid pruning in June and July. Cut 
as usual 3 figures above the last, cut to a level, 
but never mind the level at the edges, should 
" crow's feet " interfere with its pretty correctness. 
Below the level cut off all branches that are 
too thin to produce healthy shoots, but don't touch 
a healthy branch save to cut it back if it drops. 
Plucking. — I always leave the first leaf and 3 
leaves on those primary shoots that rise from the 
centre of the bush above the cut. The others may 
require more or less to bring the whole surface to 
a level. On secondary shoots and succeeding ones 1 
leaf, varying this with \ leaf as the bush gets older. 
In windblown places doubtless 2 leaves at the 
start would be sufficient. 
Witheeing. — I find that on an average 100 lb, 
green gives 65 lb. withered leaf. I believe the correct 
way is to wither as long as possible, without the 
leaf getting hard or stale. 
Firing. — The non- keeping of Ceylon tea is due I 
believe to underfermenting, and to the too quick 
action of our firing machines. I think 220° Fahr. 
is the best degree, if one has machinery enough. 
Crisp, yet not too crisp, should the tea be after 
firing. I have never tried sifting during firing. 
Q. L. 
B. 
TEA YIELD ON OLD COFFEE LAND. 
4,000 FEET ELEVATION. 
In answer to " W." 's letter. 
The average age of tea from which first pluek- 
ings have been taken would be about two years. 
1 should put down the average yield per acre to 
be as follows : — 
2 to 3 years old tea 125 lb. made tea 
3 to 4 „ ti 2001b. „ 
4 to 5 „ „ 250 lb. „ 
5 to 6 „ „ 275 lb. „ 
0 to 7 „ „ 300 lb. „ 
7 to 8 „ „ 325 1b. „ 
Many individual estates will show a much better 
return than the above, but with medium plucking 
I do not think it would be safe to count on a 
greater average yield from any district of about 
this elevation. 
Tea is generally at its best when about eight 
years old. T. JR. 
Old coli'eo land is an ambiguous term. Some 
is wasted and worn ; some fresh and good, 
