Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1877-01-05
Tea Talk.
WHEN TIE SEED Is FIRST PICKED-How TIKI
LEAVES ARE CuRED-THR PROCESS OF DYING
kIPLAISFD

WHEN TIE SEED IL FIRST PICKED-How TIL
LEAVES ARE CuRED-THR PROCESS OF DYING
EXPLAINED.
1t takes 500 pounds Of the green leaf to
make one hundred pounds ofcured tea ,One- hall
Of which will be Of superior and one half Of
inferior quality. The leaves are all picked
BY hand, and the cost Of picking would in
this country be such an item Of expense that
few could afford the use Of tea as beverage
but labor can be had in Japan for from 5 to
10 cents q day, SO that, in spite of the slow
work Of picking the leaves, the cured tea is
a comparatively ineI pensiye drink. Ii takes
about ten days to cure the teas, and this,
which is called basket-tiring, is the first pro-
cess performed by the Japs after picking.
The teas undergo another firing by the
foreign houses. The Japanese plant the
seed in the month OF March. In India they
irst put the seeds into hot water, and
keep them there until they sprout, and then
plant them. The Japanese pick the seed
in the fall The best common seed is worth
about 81 bushel. 1t takes three years for
the plant to grow, so that the leaves are fit
to be plucked. In the month Of May the
first picking is done, while the shrubs are
protected by mating. immediately after
the leaves are picked they are steamed, be-
ing put into sieve and held for about u
minute over pot of boiling water. They
are stirred with chopsticks during the pro-
cess, and arc then land out on trays to cool,
at the same time being famed. After they
have been cooled they are placed in Il basket
with a paper bottom, and the basket set
over q charcoal fire, charcoal being used be-
cause the fire can thus be made free from
smoke. The process Of drying is repeated
several times, the leaves in the first process
being rubbed between the hands IN order to
make them curl, besides pressing the juice
to the outside Of the leaves. which give the
tea glossy appearance. They are not af
forwards touched with the hand. but are
stirred with chop-sticks, and are afterwards
allowed to dry very slowly, the number Of
times Of drying depending largely upon the
state Of the weather.
WATERING STocN IN WINTER In winter
drouth, like that prevailing all over New
England, il becomes necessary to consider
to drive the stock to water ut the
big brooks or rivers, or 10 haul water to
them at the burn. writer in the Vermont
Farmer says think tho best way is to
provide water ut the barn for the mich cows,
the calves and other animals that may be |
feeble or less able to stand the exposure and
hardship OF going to the brook. If not for all |
he stock, and an inclined to think il pays |
10 haul it for NJ. Those animals that 20 to |
he brook should b. sent along in squads.
he smallest first, SO that all will have an OPP |
to drink. Those farmers who |
nave an unfailing supply of running water
or house and barns do not know what lux
Try they possess. Without abundant, fire.
luent and regular supply, the animals fail in
thrift, and are liable TO suffer an impairment
u health. Sheep will do without water if
hey have access to clean snow. |