i78
THE WEST SHORE.
July, 1881.
third ami fourth leaf make the I'ckoe
Souchong (third quality) and the fifth
leaf make the Souchong (4th quality).
These are alxiut the leading varieties of
tea, the stuff retailed here at 75 cent a
pound will barely reach the dignity of
4th quality whatever name it may travel
under.
The ojeiation of
picking U one of
great nicely and
importance, each
leaf i picked m p
aralcty from the
twig, the hamU of
the gatherer ate
kept scrupulously
(.lean for that pur
jtose. In puking
care i taken to
pluck only about
two-third of the
leaf, one-third licing
left to protect the
amall bud. The
tea la gathered
while- the leave are
small, young and
juicy. The fiikl col
lection of I inch-1
leave in.ikr the
Wt lea. Women
and children are
iikually employed at
(licking;, in pr (turn
ing which a small
basket is hung at
th side of the
picker.'and a latgc
one deposited near
at hand for general
uk. When two of
!hee basket are
filled man came
them to tlw drying
houe. The procea
of curing varies in
different countries.
In Japan the have
a they accumulate
in the dry hnuc
(and no more are
gathered than what
ran be cured the
tame day)arr placed
in flat baskets 30 inches in diameter by
3 incite in depth, and deposited in a
atcain lath (I'age 17;) coveted with a
wooden ltd for about (a seconds; the
leave when taken out are then tpiead
on a mat and cooled, the only apparent
effect produced on them it a softening
and shrinkage of the leaf, and a alight
diminution of freshness of color, while
it causes the leaf to retain iu green
color in the dry state, thu making
green tea. About five pounds of the
ktcamcd leaves are then carried to pans
or furnace which are made of stone
1
I'lllNKtE J401.E OK TKA ITRIXG.
plastered outside, about three feet high
three and a half long by two wide,
(i'age 177). In the interior and close
to the ground it made a charcoal fire,
upon the inside of this it placed a grid
iron u a supporter, over which i. placed
rr" tray, into which the leaf it
thrown. This tray has a wooden frame
with a bottom of 5 to 6 thicknesses of
tough paper which rest upon the grid
iron. As the heat acts upon the leaves,
a man, there being one for each fur
nace, agitates and stirs them with his
hands (page 178) then kneads the mass
, very ' - much like .
dough is worked, .
being careful to
'keep the whole
mass in motion, this
process contin u e s
for about an hour
when the leaves are
again cooled a n d
those that have not
yet assumed a dis
tinct "twi8t"or curl
lire picked out care
fully -and again
placed on the tray
for additional dry.
ing. The alternate
heating and cooling
produces the color,
us with each sue
cessive drying the
leaf takes a darker
shade. Bamboo
basketsof about two
and a half feet in
diameter by three '
inches in depth are '
suspended from the
ceilinz by small
cords, the bottom of
these baskets are of
fine bamboo, made
with interstices
varying according
to the fineness de
sired, this grades the
tea. A c a i n the
paper tray receives '
the leaves which
are slightly agitated
for about 15 minutes '
giving the leaf its
smooth surface and
brightening its
color, the tea is now
placed in bamboo
, scoops and by a dex
terous tossing mo
tion the dust is entirely fanned out, ;
from this the tea is taken to long and
low tablet (page 1S0) where any re
maining stems and uncurled leaves arc '
carefully picked out by girls. Only the :
very best tea it placed in jars, the ma- 1
jority U placed in rough boxes covered