The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1870-10-29

MANUFACTURING GREEN TEA.-Tet us first
suppose that we are witnessing the prepara-
tion Of green tea. 1t being quite exceptional
TO meet with tea-farmer who is likewise
a manipulator, the sun-dried leaves are often
conveyed many leagues; but the further
they are removed, and the longer they
remain in the unmanufactured condition,
the more likely they are to deteriorate. Un-
der favorable circu instances, the leaves
usually reach the pans within two hours
after being plucked. The pans are half
filled, and the heat SO regulated as to in
crease very slowly, yet not beyond point
which would prevent q workman using his
bare hands. Keeping the leaves In constant
motion for five minutes, he scoops out the
whole with curved porcelain implement
into a bamboo basket, transferring its con-
tents to the rolling table or frame around
which several manipulators are seated. The
first grasps as many leaves as his two hands
can contain which he works into ball, en-
ploying all the pressure at his command, ana
rolling the mass about on the tables at inter-
walls. 1t is then passed on to the next, who
gently bruises it, rapidly twisting each leaf
between the finger and thumb of both hands
alternately rolled, then disintegrated and
retwisted, the ball passes from one to another
round the table, and is finally rubbed between
the palms of the last workmans hands into a
shallow vessel, which, when full, is once more
emptied into the heated pan
AT the second roasting the charcoal fire is
partially smothered in ashes, in order that
minimum heat may be evolved, but the leaves
are not permitted to remain moment qui-
escent. Thus far they are still moist, soft
and slightly glutinous to the touch, SO that
they readily retain much of the configuration
or twist impaired by the dexterous fingers of
the monipulators. At this stage the superin-
tendent, going round the pans and tables, de-
cides what further treatment the contents
shall undergo; the larger leaves, according to
quality, being again rolled with continuous
circular motion on the tables SO as to pro-
duce Gunpowder, Imperial, and Twankey;
while the younger, smaller and finer, which
meanwhile have been rapidly picked out by
boys, are twisted, leaf by leaf, several times,
into Young Hyson, Hyson, etc.
During the interval the furnaces are livened
up, and the pans heated to q point short of
redness. For about an hour their contents
are roasted, but kept in continual motion.
When no more vapor rises, and the leaves
have assumed q fixed, dull green, they are
considered safe from fermentation if kept
from the damp, and may be permitted to re-
main unfinished for twenty-four hours, or till
all the packing on hand has been similarly
treated. The following morning the tea is
passed through winnowing machine, and
afterwards through graduated sieves, which
hSbSiu1uI tAo QUALITIES. IACn SOft.
carefully kept separate, is again
roasted from one to four times, the
coloring pigment being applied before
! the second last firing. Formerly the
| facing powder was composed of chunam or
native lime, and Prussian blue, but an inno-
vation has found favor in the shape of a
mixture of extra. calcined chunam and finest
soft indigo, modified as occasion may require
! by the use of turmeric Doubtless this change
! is referable to the injurious effects on the
constitutions of green-tea drinkers which
! European writer's ascribe to the use of Prus-
sian blue; structures with which the large tea
merchants and native brokers could not fail
! to become acquainted during their frequent
intercourse with foreigners at the various
treaty ports. This powder being in readiness,
| the workman scatters it in the form of impal-
| pable dust over the contents of tho pan, in
! the proportion of about one ounce to four
teen pounds of tea; he then thoroughly
manipulates the whole with his hands till
the color is equally distributed, taking care
that during the operation the furnace fire
is damped Five minutes usually serve to
oomplets this operation. During the various
stages two boys attached to each workman
have been busy picking out all coarse leaves
and stalks which may have escaped the
sieves. This they accomplish with the ut
most dexterity, without in the least retarding
! progress. The next step sees the tea con-
veyed TO the picking and classifying room,
where it is carefully gone over by females.
! From this chamber, after a final roasting, it
is removed to the packing room, which is
maintained at high temperature; the classes
are separately bulked and packed in q hot
condition, when the packages are immedi.
ately soldered up ready for expectation. TIT
! Food JOuTHdL