The relation of the type of leaf to the method of rolling is mainly connected with its sap content and the resistance offered by the leaf in rolling to the disruption of its cells. It must be expected that succulent, juicy leaf will not require as much rolling as tough leaf, all other conditions being equal. To all intents and purposes high jat leaf belongs to the former category and low jat leaf to the latter. As these two types of leaf are generally found in the low-country and up-country respectively, two distinct systems of rolling are required. It should be noted, however, at the outset, that quite apart from the extent to which the character of a tea is affected by the system of manufacture adopted, the intrinsic properties of the leaf predetermine the characteristics of the final product. No manufacturing technique can produce any characteristic that is already not in the leaf. When leaf is rolled the juices are liberated and spread over the surface, and these when dried, assume a dark appearance, giving the tea its characteristic colour.
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