This is effected with such rapidity, that it requires a person's undivided attention to perceive that no more than one leaf is rolled up at a time.

After this, all the leaves are placed once more in the pan.

Black tea takes some time to roast, and the green is frequently coloured with Prussian blue, an exceedingly small quantity of which is added during the second roasting.

Last of all the tea is once more shaken out upon the large boards, in order that it may be carefully inspected, and the leaves that are not entirely closed are rolled over again.
Before I left, the proprietor conducted me into his house, and treated me to a cup of tea prepared after the fashion in which it is usually drunk by rich and noble Chinese.

A small quantity was placed in a China cup, boiling water poured upon it, and the cup then closed with a tightly-fitting cover.