The grading or classing of Black teas for their first market is performed differently in the different districts. The most common custom, however, is to sort the dried leaves at the hongs, according to their size, style and quality, by collecting them in heaps or large layers, and rake them down so as to mix them well together and make them uniform in grade and average cost; the leaves being more often the product of different plantations, and even districts. The product of each plantation is brought by coolies in cotton bags or bamboo baskets to the tea market, and when disposed of are removed to the “Go-downs,” or warehouses, situated in the adjacent villages, where the teas of a district are stored until they are disposed of to the native factors or foreign agents, who travel through the country in the interest of commission houses or merchants at the treaty ports, and by whom they are again fired, graded and winnowed to free them from any remaining impurities. When the orders are filled the teas are transported across the country on the shoulders of coolies, or sent down by river or canal in “junks” to the shipping ports, the time occupied in transit varying according to means, being usually from six to eight weeks. Previous to being packed for export in the lead-lined chests in which they are received in this country, the teas are again subjected to a still further firing, with the object of totally evaporating any moisture they may have absorbed in transit from the interior or by laying exposed in the storehouses, as well as to better fit them for the long sea voyage, after which the tea is weighed in “catties,” and placed in the chests, the packer pressing it down with his hands. When another cattie is put in he steps on top, places his hands behind his back and throwing his head forward goes through a sort of a tread-mill dance, until the leaves are tightly compressed into the smallest possible compass. More tea is then put in and pressed down in the same manner until the chest is filled, when the leaden lid is put on and soldered, the chest being nailed, clamped, matted and rattaned later, numerous hands, men and women, being employed in its final packing. Before matting a Chinese character termed a “Chop-mark” is placed on the side of each chest, ostensibly to denote the packer or picking, but although the same “crop” or brand is received year after year from the same shipper it does not necessarily follow that the grade or quality will be the same or even equal to that of the preceding ones.