Some confine themselves to two gatherings in the year, their first and second answering the preceding second and third. Others have only one general gathering[28], which they make also at the same time with the preceding third or last gathering: however, the leaves collected at each time, are respectively separated into different sortments. The Chinese collect the Tea at certain seasons[29], but whether the same as in Japan, we are not so well informed, most probably, however, the Tea harvest is nearly at the same periods, as the natives have frequent intercourse, and their commercial concerns with each other are very extensive[30]. SECTION VII. METHOD OF CURING OR PREPARING TEA IN JAPAN. Public buildings, or drying houses, are erected for curing Tea, and so regulated, that every person, who either has not suitable conveniences, or wants the requisite skill, may bring his leaves at any time to be dried. These buildings contain from five to ten or twenty small furnaces, about three feet high, each having at the top a large flat iron pan[31], either high, square, or round, bent up a little on that side which is over the mouth of the furnace, which at once secures the operator from the heat of the furnace, and prevents the leaves from falling off. There is also a long low table covered with matts, on which the leaves are laid, and rolled by workmen, who sit round it. The iron pan being heated to a certain degree by a little fire made in the furnace underneath, a few pounds of the fresh-gathered leaves are put upon the pan; the fresh and juicy leaves crack when they touch the pan, and it is the business of the operator to shift them as quick as possible with his bare hands, till they grow too hot to be easily endured. At this instant he takes off the leaves, with a kind of shovel resembling a fan, and pours them on the matts to the rollers, who, taking small quantities at a time, roll them in the palms of their hands in one direction, while others are fanning them, that they may cool the more speedily, and retain their curl the longer[32]. This process is repeated two or three times, or oftener, before the Tea is put in the stores, in order that all the moisture of the leaves may be thoroughly dissipated, and their curl more completely preserved. On every repetition the pan is less heated, and the operation performed more slowly and cautiously[33]. The Tea is then separated into the different kinds, and deposited in the store for domestic use or exportation. As the leaves of the Ficki Tea (SECT. VI. and IX. II.), are usually reduced into a powder before they are drank, they should be roasted to a greater degree of dryness. As some of these are gathered when very young, tender, and small, they are first immersed in hot water, taken out immediately, and dried without being rolled at all.