Dr. A. Schulte im Hofe 99 



The test showed that if the oxidation process 

 was prolonged until all the beans had turned 

 brown, the taste was less full and there was 

 less aroma than in samples containing some 

 of the reddish-violet beans mixed with the 

 brown. In this case again there is an analogy 

 with what is met with in the case of tea. 

 Freshly gathered tea-leaves do not form a 

 uniform mixture, the leaf-buds oxidize more 

 rapidly than the young leaves, and these again 

 more rapidly than the older leaves. It is impos- 

 sible to oxidize all the different types of leaves 

 separately ; and though, it is true, an attempt 

 is made to separate the leaf-buds by sifting 

 after the leaves have been rolled, and to 

 oxidize the two sets separately, even then a 

 mixture of leaves of varying ages remains. 

 Continue to oxidize the tea until all the leaves 

 turn to a yellow coppery colour, and you will 

 find that a large proportion would be super- 

 oxidized, with the result that tea so prepared 

 lost considerably in its fulness of flavour and 

 aroma, and it is for this reason that oxidation 

 is stopped before all the leaves have turned 

 yellow. After I had proved that this irregu- 

 larity in oxidation also occurred with cacao 

 beans, the process was checked as soon as the 

 major portion of the beans had turned brown. 

 It now only remains for the planter to learn 

 by experience when the most favourable stage 

 in the fermentation process has been reached, 

 for this stage will be found to vary according 



