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 described they were ready for use. In the mean time the tea to be sented been carefully manipulated, and appeared perfectly dried and finished. At this stage of the process it is worthy of observing that, while the tea was perfectly dry, the orange-flowers 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 processes which the tea had afterwards to undergo
