. The land of the pigtail : its people and customs : from a boy's point of view . Chapter yii. the cup that chekrs, and thedrug that debases. HE cultivation and prepa-ration of the tea-plantafford employment for agreat number of personsof both sexes, which factwill become more ap-parent when we are toldthat the yearly consump-tion of tea by the Chineseexceedathousandmillionsof pounds. The consumption in England last yearexceeded one hundred and twenty-three millions ofpounds; and perhaps almost half that quantity was con-sumed on the Continent. Eor some interesting particu-lars concerning the
. The land of the pigtail : its people and customs : from a boy's point of view . Chapter yii. the cup that chekrs, and thedrug that debases. HE cultivation and prepa-ration of the tea-plantafford employment for agreat number of personsof both sexes, which factwill become more ap-parent when we are toldthat the yearly consump-tion of tea by the Chineseexceedathousandmillionsof pounds. The consumption in England last yearexceeded one hundred and twenty-three millions ofpounds; and perhaps almost half that quantity was con-sumed on the Continent. Eor some interesting particu-lars concerning the preparation of tea for the market,. 94 THE LAND OF THE PIGTAIL. I am again indebted to Mr. Fortune, whose second workon the Tea Districts of China may be fully relied on. The leaves are first spread out thinly on flat bambootrays, to allow any moisture to dry, and remain thus forone or two hours. Pans are heated over a wood fire,and into them are thrown the leaves, which are keptshaken about with both hands; after being subject tothe heat for about four or five minutes, they becomequite moist, and are then taken out and placedupon the rolling-table. Each man at the table makesa ball of as many leaves as he can well hold, which heafterwards rolls upon the table till some of the moistureis got rid of. He also gives the leaves a twist, whichis so important a part of the manufacture that eachball of leaves is handed to the head workman for hisapproval. The leaves are then thrown into a pan overa slow charcoal fire, and kept rapidly moved for aboutan hour and a half, when they are well dried. Theircolour is now a dull green,
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