The whole mass
then pressed close upon me and raised so horrible a cry that I began
to be alarmed. The proprietor and his overseer had a difficult task
to keep off the crowd, and begged me to content myself with a hasty
glance at the different objects, and then to quit the building as
soon as possible.
In consequence of this I could only manage to observe that the
leaves of the plant are thrown for a few seconds into boiling water,
and then placed in flat iron pans, fixed slantingly in stone-work,
where they are slightly roasted by a gentle heat, during which
process they are continually stirred by hand. As soon as they begin
to curl a little, they are thrown upon large planks, and each single
leaf is rolled together. This is effected with such rapidity, that
it requires a person's undivided attention to perceive that no more
than one leaf is rolled up at a time. After this, all the leaves
are placed once more in the pan. Black tea takes some time to
roast, and the green is frequently coloured with Prussian blue, an
exceedingly small quantity of which is added during the second
roasting.
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