OF VARIOUS KINDS OF TEA. 
J 5 
then winnowed to separate dust, and immediately put either in 
a large earthenware jar, or in a large wooden box, and well 
closed. The tea destined for export is not generally so minute¬ 
ly sifted as that for home-consumption, but immediately after 
the preparation, the tea is freed from dust and petals, the 
latter by hand, and is packed in a large wooden box. In this 
state it is carried, through the hands of the tea-brokers, to the 
shipping ports, where it is again fired, sortimented, and packed 
up in the godowns of the exporter. 
II. Pan-roasted tea (Kamairi.) 
This method of preparing tea is now but seldom resorted to, 
although until about 250 years ago, it was the only method for 
preparing tea then known to our countrymen. The following 
from the famous Kaempfer’s “ Geschichte und Beschreibung von 
Japan ’’ will prove the fact. “ Die Bereitung besteht darin, 
dass die frisch gepflückten Blätter auf eisernen Platten geroestet, 
und noch wenn sie ganz heiss sind, mit hohler Hand auf Matten 
gerollt werden, um sie kraus zu machen.” Indeed in Kaempfer’s 
time, this method seems to have been very extensively practised. 
In the preparation of tea of this description, the fresh leaves 
are directly put into an iron or bronze round pan over a brick 
wood-fire where they are stirred by means of a flat-bladed stick, 
so that they are equally affected by the heat without being in the 
least degree burnt. After five or six minutes’ roasting, the leaves 
become flaccid, when they are taken out of the pan and rolled 
with the hands upon a wooden table commonly covered with 
a mat of jfuncns communis. They are then again thrown into 
the pan more moderately heated where they are kept in circular 
motion without intermission. This alternate roasting and 
rolling is repeated seven or eight times before the leaves become 
completely dried. The tea thus prepared is of a yellowish or 
olive green colour with a fine twist. 
