the Chinese sometimes finish the beating process at once; at others, they allow the leaves, after being beat for half an hour, to remain a time and then resume it.  They now go to breakfast, and in one hour and a half the leaves are ready for the pan.  The pans being heated by wood placed in the oven, so as to feel hot to the hands, are filled to about two-thirds, or about three seers of leaves are thrown in at a time—­the quantity which a manufacturer is capable of lifting with both hands.  With the hands the leaves are kept moving with a rotatory motion in the pan, and when they become very hot, the motion is kept up with a pair of forked sticks.  This process is continued for three or four minutes, depending on the heat of the pan, or until the leaves feel hot and soft.  They are then, with one sweep of a bamboo brush, swept into a basket, and thrown on to the rolling-table, which is covered with a coarse mat made of bamboo.  Each manufacturer then takes as much as he can hold in both hands, and forms a ball and commences to roll it with all his might with a semicircular motion, which causes a greenish yellow juice to exude.  This process is continued for three or four minutes, the balls being occasionally undone and made up again.  The balls are then handed to another party at the extremity of the table, to undo them and spread the leaves out thinly on flat baskets and expose them to the sun, if there is any; if not they are kept in the manufactory.  After all the leaves have gone through this process, the first baskets are brought back, and the leaves again transferred to the pan, worked up in a similar manner for the same length of time, re-transferred to the table, and again rolled.  This being done, the leaves are again spread out on large flat baskets to cool.  On being cooled the leaves are collected together and thinly spread out on flat wicker-worked sieve-baskets, which are placed in others of a deep and of a double-coned shape.  The choolahs being lighted for some time, and the charcoal burning clear, they are now ready to receive the coned baskets.  The basket is placed over the choolah and kept there for about five minutes.  The leaves are then removed, re-transferred to the flat baskets, and re-rolled for a few minutes.  This being done, the leaves are again brought together, placed in the conical basket and kept over the charcoal fire for about two minutes.  The contents of the conical baskets are then all collected together in a heap, and 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