It is then stuffed, as tight as it can be stuffed, into the bags described above, putting as much into each bag as you can possibly get it to hold. The mouth is then tied up and the bag beaten with a flat heavy stick to consolidate the mass inside, and so it is left for the night.
Next morning it is taken out of the bags, and worked with the flat sticks as before in the pans for nine hours without intermission. The temperature 160° at first down to 120° at the last.
During and owing to this last process the green colour is produced.[49] It is worked quicker and quicker as the hours pass.
The following are the kinds of Tea into which it is best sorted:—
| 1. Ends | The relative value is in the order in which they are numbered. |
| 2. Young Hyson | |
| 3. Hyson | |
| 4. Gunpowder | |
| 5. Dust | |
| 6. Imperial |
The sorting of Green Tea is a nicer operation, and takes twice as long as sorting Black Tea.
If there are pans enough, and the work is well arranged, there should be no night-work with Green Tea, for all should be over by 5 P.M.; whereas with Black Tea night-work is generally a necessity.
The price obtained for Green Tea is more dependent on its appearance than in the case of Black.
It is not easy to make Black and Green Tea in the same factory.
Green Tea, if well made, pays much better than Black Tea; and, as before observed, I think all gardens with Chinese plants should adopt the manufacture.[50] When once the building is fitted for it, and the routine established, the Green Tea manufacture is always preferred by those who have tried both.