New-York tribune., 1906-05-19
HOW OOLONG TEA LSMADE.
Full Process of Manufacture an
FOrmOSa Described.

American experiments IN the manufacture of
oolong tea have up TO this time been scarcely sue
cessfuL A general description Of the process oe
curing such teas in FoTmOsa may furnish some
hints which will be OF value TO those who are try
ing to produce the article 10 this country. The
facts are furnished by former United States Consul
Anderson at Annoy.
Formosan plants used for oolonF teas are. as a
rule more rank in their growth than the Hangs
chow teas used in the United States for the pro-
ductton OF ding. This is due the climate os
Formosa being much more damp and much warmer
than that Of the American fields. The Leaf is
handled less expeditiOusly in FOrmosa than C
seems to be IN this country. Il Is picked generaly
by women and children, and as picked il Is placed
in closely woven baskets. which are sometimes
lined with jute cloth
When delivered 20 the curing house the leaves
are spread out IN the open air the sunshine. il
possible, on a bamboo mat or in low bamboo trays,
ana are stirred every i've minutes. until
they are somewhat wilted. the edges are pliable
ana signs OF fermentation are visible The tea Is
then placed in bambOt trays. about four pounds 10
the tray. which placed IN racks one above the
other. with space enough between 70 allow the
free circulation OF air and enable the worhmen to
manipulate the leaves. They are stirred up in
these trays az intervals of from seven TO twelve
minutes. the fermentation being regulated ana
kept as even as possible by this means Fermenta-
uOn ordinarily IS allowed TO proceed for about two
hours, after which a rack of tea about forty
pounds Of the leaf. as a rule is turned into n
large circular bamboo tray, and again stirred and
manipulated for two hours more. At the end OF
the process the edges OF the leaf are somewhat
dry reddish brown in color. and have considerable
OF the OdOr Of prepared tea
The leaf is then. in lots OF four or FIVE nrr,7,
placed in metal firing pans over charcoal fires boe
enough TO wilt and curl the leaf giving il the sOfr
spongelike quality Of damp leaves and enablin.
il to be rolled. this firing whiting being accom-
panied by a rapid stirring and tossing OF the leas
In each pan. The lot OF tea is then turned into a
round bOttomed pan fixed in the end Of a bench
upon which workman sits. and the tea is rolled
by hand to give IL something Of the form OF ordi-
nary country cured Chinese or japanese teas. This
rolling Is followed by drying sufficient 70 ase tbs
leaf in such shape that it be transported 20 t
export rer 1t is packed in jute bags holding abouc
sXty-six pounds 1t is dry but It lacks the britIs
condition Of the tea 1t is received abroad and s
much lighter in color than the oolong known 20 The
foreign trade
The final firing for export Is done IN bamboo
baskets, which give the OF basket hrsd''
10 the product. The firing which produces charac-
teristic oolonF is generally done in a medium
sized room in some OF the large brick buildings os
the great tea establishments. A brick platform.
about twenty inches high. is constructed. In which
in diameter, usually about a foot apart and num-
Perl9g Iron n MY MY 70 tnIee hundred or even four
built. and the charcoal is burned until all fame
into which the coolies rush with mouths and nos
II,, fTS covered 70 % sur the Tss and prepare tho
furnace. becomes bed Of live Goals without nanls
II IS covered with charcoal ashes 10 temper tho
heat and preserve the fire. The entire room 81
stin hot, and is maintained in that condition sor
days at time
The bamboo baskets containing the tea leazes
are about two feet In diameter and three feet hgn
They open both ends, and have a Sieve
placed little below the centre as a bottom Each
basket Is placed OF the little holes. with
about seven pounds OF the green leaf In Il Ths
leaf Is then practically untouched for about three
hours. until il has become evenly heated EiFers
then pass from basket TO basket stirring the lear,
so as TO Keep the drying process and regular,
a stirring about hour being the rule. IC
generally requires from seven 70 twelve hours OF
such nring TO eVapOrate thoroughly all moisture
in the leaf when II is ready for the export marked
Machine curing OF tea has been tried In FornOsa.
and the japanese government IS now supporting
an experimental machine plant at Anptng. Tea
men are generally agreed, however. that the re-
suits so tar have not been successful or salts
factory from any standpoint. There iS no present
OF hand firing. -