A Dictionary of Arts, Manufactures and Mines / containing a clear exposition of their principles and practice

by Andrew Ure

The Chinese method of making Black Tea in Upper Assam.[67]—In the first place, the youngest and most tender leaves are gathered; but when there are many hands and a great quantity of leaves to be collected, the people employed nip off with the forefinger and thumb the fine end of the branch with about four leaves on, and sometimes even more, if they look tender. These are all brought to the place where they are to be converted into tea; they are then put into a large, circular, open-worked bamboo basket, having a rim all round, two fingers broad. The leaves are thinly scattered in these baskets, and then placed in a framework of bamboo, in all appearance like the side of an Indian hut without grass, resting on posts, 2 feet from the ground, with an angle of about 25°. The baskets with leaves are put in this frame to dry in the sun, and are pushed up and brought down by a long bamboo with a circular piece of wood at the end. The leaves are permitted to dry about two hours, being occasionally turned; but the time required for this process depends on the heat of the sun. When they begin to have a slightly withered appearance, they are taken down and brought into the house, where they are placed on a frame to cool for half an hour. They are then put into smaller baskets of the same kind as the former, and placed on a stand. People are now employed to soften the leaves still more, by gently clapping them between their hands, with their fingers and thumb extended, and tossing them up and letting them fall, for about five or ten minutes. They are then again put on the frame during half an hour, and brought down and clapped with the hands as before. This is done three successive times, until the leaves become to the touch like soft leather; the beating and putting away being said to give the tea the black colour and bitter flavour. After this the tea is put into hot cast-iron pans, which are fixed in a circular mud fireplace, so that the flame cannot ascend round the pan to incommode the operator. This pan is well heated by a straw or bamboo fire to a certain degree. About two pounds of the leaves are then put into each hot pan, and spread in such a manner that all the leaves may get the same degree of heat. They are every now and then briskly turned with the naked hand, to prevent a leaf from being burnt. When the leaves become inconveniently hot to the hand, they are quickly taken out and delivered to another man with a close-worked bamboo basket ready to receive them. A few leaves that may have been left behind are smartly brushed out with a bamboo broom; all this time a brisk fire is kept up under the pan. After the pan has been used in this manner three or four times, a bucket of cold water is thrown in, and a soft brickbat and bamboo broom used, to give it a good scouring out; the water is thrown out of the pan by the brush on one side, the pan itself being never taken off. The leaves, all hot on the bamboo basket, are laid on a table that has a narrow rim on its back, to prevent these baskets from slipping off when pushed against it. The two pounds of hot leaves are now divided into two or three parcels, and distributed to as many men, who stand up to the table with the leaves right before them, and each placing his legs close together; the leaves are next collected into a ball, which he gently grasps in his left hand, with the thumb extended, the fingers close together, and the hand resting on the little finger. The right hand must be extended in the same manner as the left, but with the palm turned downwards, resting on the top of the ball of tea leaves. Both hands are now employed to roll and propel the ball along; the left hand pushing it on, and allowing it to revolve as it moves; the right hand also pushes it forward, resting on it with some force, and keeping it down to express the juice which the leaves contain. The art lies here in giving the ball a circular motion, and permitting it to turn under and in the hand two or three whole revolutions, before the arms are extended to their full length, and drawing the ball of leaves quickly back without leaving a leaf behind, being rolled for about five minutes in this way. The ball of tea leaves is from time to time gently and delicately opened with the fingers, lifted as high as the face, and then allowed to fall again. This is done two or three times, to separate the leaves; and afterwards the basket with the leaves is lifted up as often, and receives a circular shake to bring these towards the centre. The leaves are now taken back to the hot pans, and spread out in them as before, being again turned with the naked hand, and when hot taken out and rolled; after which they are put into the drying basket, and spread on a sieve which is in the centre of the basket, and the whole placed over a charcoal fire. The fire is very nicely regulated; there must not be the least smoke, and the charcoal should be well picked.

[67] By C. A. Bruce, superintendent of tea culture.

When the fire is lighted, it is fanned until it gets a fine red glare, and the smoke is all gone off; being every now and then stirred and the coals brought into the centre, so as to leave the outer edge low. When the leaves are put into the drying basket, they are gently separated by lifting them up with the fingers of both hands extended far apart, and allowing them to fall down again; they are placed 3 or 4 inches deep on the sieve, leaving a passage in the centre for the hot air to pass. Before it is put over the fire, the drying basket receives a smart slap with both hands in the act of lifting it up, which is done to shake down any leaves that might otherwise drop through the sieve, or to prevent them from falling into the fire and occasioning a smoke, which would affect and spoil the tea. This slap on the basket is invariably applied throughout the stages of the tea manufacture. There is always a large basket underneath to receive the small leaves that fall, which are afterwards collected, dried, and added to the other tea; in no case are the baskets or sieves permitted to touch or remain on the ground, but always laid on a receiver with three legs. After the leaves have been 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 colour.

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 called Pha-ho, the second Pow-chong, the third Su-chong, and the fourth, or the largest leaves, Toy-chong. After this assortment they are again put on the sieve in the drying basket (taking great 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 particle 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, 7 cubits square and 5 high, having bamboos laid across on the top to support a net work 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 the sun, they are laid out on the top of this room, on the network, on an iron pan, the same as is used to heat the leaves; some fire is put into it, either of grass or bamboo, so that the flame may ascend high; the pan is put on a square wooden frame, that has wooden rollers on its legs, and pushed round and round this little room by one man, while another feeds the fire, the leaves on the top being occasionally turned; when they are a little withered, the fire is taken away, and the leaves brought down and manufactured into tea, in the same manner as if it had been dried in the sun. But this is not a good plan, and never had recourse to, if it can possibly be avoided.

Tea imported into the United Kingdom, in 1836, 49,307,701 lbs.; in 1837, 36,765,735 lbs. Retained for home consumption, in 1836, 49,841,507 lbs.; in 1837, 31,872 lbs. Duty received, in 1836, £4,728,600; in 1837, £3,319,665.

TEASEL, the head of the thistle (Dipsacus), is employed to raise the nap of cloth. See [Woollen Manufacture].

TEETH. See [Bones].

TELLURIUM, is a metal, too rare and high-priced to be used in the arts.