To make Green Tea the leaf must be brought in twice in the day. What comes in at one o’clock is partly made the same day. The evening leaf is left till the following morning, laying it thick (say 6 inches), so that it will _not_ wither. But if the one o’clock or the evening leaf comes in wet, they must both be dried, the former _before_ being put into the pans, the latter _before_ being laid out for the night. The manufacture thus begins twice daily, viz., morning and one o’clock, but “the roll” of both these is treated together up to the time “the roll” is ready to place in the bags. The leaf having no moisture in it is placed first in hot pans, at a temperature of say 160°, and stirred with sticks for about seven minutes, until it becomes moist and sticky. It is then too hot to hold in the hand. It is then rolled for two or three minutes on a table until it gets a little twisted. Then lay it out on dhallas in the sun (say 2 inches thick) for about three hours, and roll it thrice during that time, always in the sun. It is ready to roll each time when “the roll” has become blackish on the surface. It is not rolled more than three minutes each time, and then spread out as before. If you put on a proper number of men to do this they do each dhalla in succession, and when they have done the last, “the roll” in the first dhalla will be blackish on the surface again, and ready to roll again. When three rollings are done, the roll should have a good twist on it. It is then placed in the pans, at the same heat as before, and worked with sticks as before for two or three minutes, until it becomes too hot to hold. 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 } 2. Young Hyson } 3. Hyson } The relative value is in the order 4. Gunpowder } in which they are numbered. 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.