Both kinds are numbered according to the number of orifices in one linear inch. Thus a No. 6 sieve has six orifices to the inch in both; but in the brass kind, a No. 6 has six orifices _including_ the wire; in the Chinese kind, the cane between each aperture is _not_ included in the measure. Thus the orifice in a No. 6 Chinese sieve is exactly 1/6th of an inch square, but somewhat less in a brass sieve. As I well know brass sieves cannot remain in favour after the others have been only once tried, I shall confine my directions to the Chinese kind.[52] I practise, and I advise, Tea to be sifted daily. The Tea made one day, sifted the day after, and in fact stored away in the bins ready sifted. I find it is more carefully done this way, for by the other plan a larger quantity being done at once by several men, they cannot, from want of practice, be expert. But by the daily plan one, two, or three men, as necessary, can always be kept on the work, and consequently they learn and do it well. To sift the following, Chinese sieves are required; and if daily sifting is resorted to, they will be found ample for any ordinary-sized garden:-- 4 of No. 4 6 of No. 6 6 of No. 7 9 of No. 9 9 of No. 10 6 of No. 12 4 of No. 16. Previous to sifting all red leaf should be picked out of the Tea. This, as stated under the head of “Manufacture,” should be done twice before the “roll” is fired; but towards the end of the season especially, some will still remain in the made Tea, and this must be carefully separated. From what I have said it is evident that no rules can be laid down as to what sieves to employ to get out certain Teas. Only practice can teach this. Further, practice can only enable you to judge in a Tea broker’s point of view of different classes of Tea. This essay would, however, be incomplete did it not contain a description of these. Such a description has been ably given by Mr. J. H. Haworth in his “Information and Advice for the Tea Planter from the English Market” (_Journal, A. & H. Society of India, Vol. XIV._), and, as his knowledge on the subject is far in advance of mine, and consequently more to the point than any description I could give, I will close this chapter with the following extract from his valuable pamphlet, and trust he will excuse my doing so:-- _Of the Different Classes of Tea._ Teas are arranged in various classes according to the size, make, and colour of the leaf. I treat first and principally of the Black descriptions, as Green Teas are manufactured in only a few of the Tea-growing districts of India. The following classes come under the name of Black Tea:--