HORTICULTURE. 239 



the pungency, color, and body of tea liquor. The present report deals with the 

 continuation of these investigations, together with the results obtained in an 

 attenjpt to determine the effect of modifications in manufacture on the flavor of 

 tea liquor. 



In the previous worlc it was indicated that where fermentation was conducted 

 betwee'i 78 and 82° F. the process is complete (in the absence of microbes) in 

 about i>i hours from the time of commencement of ))rewing. Further fermenta- 

 tion at this temperature had no visible effect on the amount of pungency, body, 

 or thiclviiess of the Iiqu^r, which qualities were greatly reduced, however, when 

 fermentation took place in the higher temperatures. In order to produce the 

 best results, a temperature not exceeding 82 to 84° F., a saturated atmosphere, 

 and freedom from microbes were found to be necessary. 



An attempt was made to determine whether fermentation could be success- 

 fully carried on at a considerably lower temperature than the above, from 

 which the author concludes that fermentation should not be conducted below 

 7.1° F., since the increased time necessary to obtain the best color and body of 

 the liquor allows microbes to multiply in greater numbers, and that after about 

 3 hours the flavor commences to be lost. It is stated that these facts have been 

 miconsclously recognized in the districts where temperatures are low by spread- 

 ing the leaf much more thickly than is common in warmer areas, in which 

 cases the temperature in the interior of the fermenting mass is always at least 

 from 2 to 3° F. higher than on the outside. The heating of the fermenting 

 house is advised when necessary to obtain a temperature within the best limits 

 of work. 



Since the quantity of essential oil in the tea leaf is too small to permit of its 

 lieing weighed directly, in his present work the author estimated the quantity 

 comparatively by determining the amount of oxygen required to oxidize it com- 

 pletely. This method is explained and a table is given showing the several 

 samples of tea which were thus analyzed as to flavor. It was found that the 

 increase in essential oil during withering amofmted to about 15 per cent. As 

 soon as rolling begins there is a very great development of the essential oil, 

 amounting in some cases to over 25 per cent. The oil continues to increase 

 during fermentation, but with gradually decreasing speed. Usually the develop- 

 ment of flavor is complete at an early stage during the fermentation process. 



In 2 experiments an attempt was made to exclude the action of microbes by 

 llie use of chloroform added to the fermenting leaf. There was a considerable 

 increase of essential oil in the chloroform samples, although this treatment is 

 said to lead to a destruction of the enzym responsible for the production of 

 color, as well as a rapid reduction in the soluble constituents of the liquor. 



The general results obtained with respect to flavor and fermentation are, in 

 substance, as follows : The whole of the flavor is very rapidly developed after 

 the leaf cells are broken, and does not materially increase after 3 hours of fer- 

 mentation, when a decline in the flavor is apt to take place though occasionally 

 the amount remains constant. It is believed that this decline may be due to 

 the action of microbes in the fermenting leaf. Up to 86° F. the temperature 

 appears to have little influence on the formation of flaA^or during fermentation. 

 With regard to the length of time required for the fermentation process there 

 appears to be a conflict, since if the maximum of flavor is to be obtained, the 

 time must be less than 3 hours, while if the maximum thickness of liquor is to 

 be produced, the time should be more than 4 hours. From this the author con- 

 cludes that if flavor is the primary consideration, the fermentation should be 

 as short as possible consistent with producing a fairly good liquor, whereas if 

 the production of a very high-grade liquor is the primary object, the fermenta- 

 14639— No. 3—07 4 



