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 black tea.  They are then scattered most sparingly on large flat baskets and exposed to the heat of the sun.  If there is no sun the baskets are arranged in frames, which are placed over the choolah, heated with charcoal.  During the drying the leaves are frequently made into balls and rolled in the flat baskets, in order to extract the juice.  The drying process continues for about two hours, and on the leaves becoming dry, those contained in two baskets are thrown together, and then four basketsful into one, and so on until they are all collected together.  In this state the leaves still feel soft, damp, and pliant to the hand, and are now brought back to the tea manufacturing-room.  Opposite to each of the inclined pans, which have been properly heated so as to feel warm to the hand by wood supplied to the ovens underneath, one of the Chinese stations himself, and puts as many leaves into it as it will hold.  He then moves them in a heap gently, from before backward, making these perform a circle, and presses them strongly to the sides of the pan.  As the leaves become hot he uses a flat piece of wood, in order that he