CLASSIFICATION AND DESCRIPTION. 121 



features of India and Ceylon teas are body and strength, 

 those of China and Japan flavor and aroma. 



There is also this difference between them, that while 

 a given quantity of India and Ceylon teas will yield a 

 larger amount of a darker-colored liquor and stronger in 

 flavor than that of a similar quantity of China and Japan, 

 they still lack the richness and delicacy of the latter, if 

 not indeed the properties of a true tea altogether. 

 Again, as to how much liquor an equal quantity of the 

 former will yield in comparison with a similar weight 

 of the latter, is another mooted question. As far as 

 quantity, color and body are concerned, it must be 

 admitted that India and Ceylon teas are once and a half 

 greater. But in flavor and aroma, the essential qualities 

 that constitute and are most appreciated in tea, China and 

 Japan teas far excel them. Thus if one pound of China 

 or Japan teas yields five gallons of extract of a certain 

 weight, strength and color, one pound of India or Ceylon 

 will produce seven and a half gallons of a similar bever- 

 age, but will be devoid of that fragrant flavor and rich 

 aroma so characteristic of the China and Japan product. 

 The value of tea, intrinsically and commercially, depend- 

 ing principally upon the character and flavor of the 

 infusion, as well as the aroma imparted to it by the 

 volatile oil. 



Ceylon, like India teas, will not keep as long or as well 

 as either China or Japan, becoming sour and rancid by 

 exposure in a few months, defects attributed to the 

 method of curing, but in reality inherent in them. Again 

 the latter contain a larger percentage of the active prin- 

 ciple (theine) and less of the astringent property (tannin), 

 and are consequently less injurious and more refreshing. 

 The great excess of the latter property in both India and 

 Ceylon teas accounting for their dark color, and harsh. 



