allowed to touch or remain on the ground, but always laid on a receiver, with three legs.  After the leaves have bean half-dried in the drying-basket, and while they are still soft, they are taken off the fire and put into large open-worked baskets, and then put on the shelf, in order that the tea may improve in color.

Next day the leaves are all sorted into large, middling, and small; sometimes there are four sorts.  All these, the Chinese informed me, become so many different kinds of teas; the smallest leaves they call Pha-ho, the second Pow-chong, the third Souchong, and the fourth, or the largest leaves, Zoy-chong.  After this assortment they are again put on the sieve in the drying-basket (taking care not to mix the sorts), and on the fire, as on the preceding day; but now very little more than will cover the bottom of the sieve is put in at one time; the same care of the fire is taken as before, and the same precaution of tapping the drying basket every now and then.  The tea is taken off the fire with the nicest care, for fear of any particles of the tea falling into it.  Whenever the drying-basket is taken off, it is put on the receiver, the sieve in the drying-basket taken out, the tea turned over, the sieve replaced, the tap given, and the basket placed again over the fire.  As the tea becomes crisp, it is taken out and thrown into a large receiving-basket, until all the quantity on hand has become alike dried and crisp, from which basket it is again removed into the drying-basket, but now in much larger quantities.  It is then piled up eight and ten inches high on the sieve in the drying-basket; in the centre a small passage is left for the hot air to ascend; the fire that was before bright and clear has now ashes thrown on it to deaden its effect, and the shakings that have been collected are put on the top of all; the tap is given, and the basket, with the greatest care, is put over the fire.  Another basket is placed over the whole, to throw back any heat that may ascend.  Now and then it is taken off, and put on the receiver; the hands, with the fingers wide apart, are run down the sides of the basket to the sieve, and the tea gently turned over, the passage in the centre again made, &c., and the basket again placed on the fire.  It is from time to time examined, and when the leaves have become so crisp that they break by the slightest pressure of the fingers, it is taken off, when the tea is ready.  All the different kinds of leaves underwent the same operation.  The tea is now, little by little, put into boxes, and first pressed down with the hands and then with the feet (clean stockings having been previously put on).

There is a small room inside of the tea-house, seven cubits square, and five high, having bamboos laid across on the top to support a network of bamboo, and the sides of the room smeared with mud to exclude the air.  When there is wet weather, and the leaves cannot be dried in