as much is placed in a conical
basket as it will hold, and it is again placed over the charcoal
choolah until the tea is perfectly dry. During this time the baskets
are frequently removed and the tea turned, in order to allow the
leaves to be completely and uniformly dried, and the basket too is
generally struck, on removal, a violent side blow with the hand, to
remove from the sieve any small particles that might otherwise fall
into the fire. Before removing the basket from the choolah, a flat
basket is always placed on the floor to receive it, and all the
particles which pass through, on the coned basket being struck, are
again replaced. On the conical basket being filled, before placing
it over the choolah, a funnel is made in the centre of the tea with
the hand, to allow the heated air to pass through. Sometimes a
funnel made of bamboo is made for this purpose. After the tea feels
perfectly dry, it is packed in boxes, and sent to the godown.

Next day the different kinds of tea are picked, and on being
separated they are again placed in the conical baskets and heated.
During this process the baskets are frequently removed from the
choolah in order to turn the tea, so that the heating may be general
and uniform. In doing this a flat basket is always placed on the
floor, as on the former day (and a flat basket, too, is placed on
the top to confine the heat), to receive the conical one, which
receive one or two blows to open the pores of the sieve. What passes
through is replaced amongst the tea. When it is perfectly dry it is
ready for finally packing.

The kinds of black tea at present manufactured are--Souchong,
Pouchong, Flowery Pekoe, and Bohea. The Flowery Pekoe is
manufactured in September.

_Method of manufacturing Green Tea_.--On the young and fresh leaves
being plucked they are spread out on the ground of the airing room
and allowed to cool. After remaining for about two hours, or (if
brought in late in the afternoon) during the night, they are removed
to the green tea room. The pans being properly heated, the leaves,
as in the case with the black tea, are thrown into the pans and kept
either with the hand or two forked sticks in constant motion for
three or four minutes, and are then removed to the rolling table,
and then rolled in the same manner in balls as the b