it and waits until each leaf pops with a slight noise, when he at once sweeps all out of the pan, lest they should be burned, and then fires another handful. The leaves are then put into dry baskets over a pan of coals. Care is taken, by laying ashes over the fire, that no smoke shall ascend among the leaves, which are slowly stirred with the hand until perfectly dry. The tea is then poured into chests, and, when transported, placed in boxes enclosing leaden canisters, and papered to keep out the dampness. In curing the finest kinds of tea, such as Powchong, Pekoe, etc., not more than ten to twenty leaves are fired in the pan at one time, and only a few pounds rolled at once in the trays. As soon as cured, these fine teas are packed in papers, two or three pounds in each, and stamped with the name of the plantation and the date of curing.
Beside the hongs in Canton, which I shall presently speak of, there are large buildings, styled "pack-houses," containing all the apparatus for curing. Into these establishments foreigners are not readily admitted. Two or three rows of furnaces are built in a large, airy apartment, having a number of hemispherical iron pans inserted into the brick-work, two pans being heated by one fire. Into these pans the rolled leaves are thrown and stirred with the arm until too hot for the flesh to bear, when they are swept out and laid on a table covered with matting, where they are again rolled. The firing and rolling are sometimes repeated three or four times, according to the state of the leaves. The rolling is attended with some pain, as an acrid juice exudes from the leaves, which acts upon the hands; and the whole operation of tea-curing and packing is somewhat unpleasant, from the fine dust arising, and entering the nose and mouth,—to prevent which, the workmen often cover the lower part of the face with a cloth. The leaves are frequently tested, during the process of curing, by pouring boiling water upon them; and their strength and quality are judged of by the number of infusions that can be made from the same leaves, as many as fifteen drawings being obtained from the richest kinds.
Many persons have imagined that the peculiar effects of green tea upon the nerves after drinking it, as well as its color, are owing to its having been fired in copper pans, which is not the case, as no copper instruments are used in its manufacture; but these effects are probably due to the partial curing of the leaf, and its consequent retention of many of the peculiar properties of the growing plant. The bloom upon the cheaper kinds of green tea is produced by gypsum or Prussian blue; and perhaps the effects alluded to are in some degree caused by these minerals. Such teas are prepared entirely for exportation, the Chinese themselves never drinking them.
Each foreign house employs an inspector or taster, whose business it is to examine samples of all the teas submitted to the firm for purchase. When a taster has a lot of teas to examine, several samples, selected from various chests, being placed before him, he first of all takes up a large handful and smells it repeatedly, then chews some of it, and records his opinion in a huge folio, wherein are chronicled the merits of every lot examined by him; and lastly, he puts small portions of the various kinds into a great many little cups into which boiling water is poured, and when the tea is drawn he takes a sip of the infusion. With all due deference to his art, sometimes, when the taster does not know exactly what to say of a sample, the book will bear witness that the parcel has "a decided tea flavor." But the accuracy of good tasters is really wonderful; they will classify and fix the true value of a chop of teas beyond dispute, and the East India Company's tasters were occasionally of eminent service in detecting frauds. A first-rate tea-taster may make a fortune in a few years; but, from constantly inhaling minute particles of the herb, the health is frequently ruined.
