It may here be observed in regard to the preparation of Green and Black teas that the leaves intended for conversion into the latter variety are allowed to lie exposed to the action of the sun and air for a considerably longer time than those of the former, that they are raked and tossed about until they become more soft and pliant, and that they are allowed to ferment longer before firing. And, again, that after firing and curling they are exposed to the oxydizing influence of the atmosphere in a moist state for hours previous to being fired a second time and finally dried in baskets over a slow fire. While the leaves intended for Green teas are immediately fired and curled after being picked, and dried as quickly as possible after the rolling process has been completed. The differences in the methods of preparation are therefore most marked, and satisfactorily accounts for the difference in their color, flavor and aroma, as well as for the effects—nervousness and wakefulness—produced in some constitutions by Green teas, due to the greater amount of sap contained in the leaves. But, for the at one time commonly-received opinion that the distinctive color of Green teas was imparted by curing in copper pans, there is not the slightest foundation in fact, since copper is never used for the purpose, repeated experiments by unerring tests having failed to find a single trace of that metal in any Green teas. Later investigations proving that the hue of Green teas is due as much to their manipulation as to the degree of heat at which they are fired. It has been found that at equal temperatures the leaves of both will turn black if allowed to lie as long before or during firing, the green color being retained only by the excessive motion, the latter tending to accelerate the power of evaporation of the juices, and which is further augmented by incessant fanning. GRADING AND PACKING. The final grading of Green teas also differs from that of Black, there being two distinct styles or “makes” of the tea—rolled and twisted. They are first separated and then sifted, in which operation four sieves are used, two to separate the small from the large round or rolled leaves, and two for the curled or twisted. After being sorted or separated they are again fired into deeper pans at a much higher temperature, and winnowed while hot in large circular bamboo trays, to free them from any remaining chaff or dust, the choicer grades being hand-picked previous to being sent to the _Twa-tu-tia_ (Tea market), which is held in the nearest town or village to the district of production. The inferior grades are generally disposed of in an unassorted condition to the native factors or foreign merchants, who afterwards sort, grade and pack them for export.