VIII. 



in chemistry is a complex mixture of a variety 

 of substances, including Theine, Tannin, Dex- 

 trine, Glucose, Gum and an essential oil known as 

 Volatile, which, together with a portion of the ash, pass 

 into the solution when tea is infused. Being a leaf it 

 also contains some woody fibre, the quantity of which as 

 determined by Mulder, ranges from 17.1 in Green to 

 28.3 per cent, in Black teas. According to Peligot, 

 whose admirable investigation of tea ranks as a chemical 

 classic, it also contains a large quantity of legumen, a 

 nitrogenous substance, sometimes termed vegetable 

 Caseine, the percentage of which, as given by Peligot, is 

 about 15 per cent, in tea in its usual commercial state. 

 The woody fibre, legumen, some tannin coloring-matter 

 and a certain quantity of the ash make up mainly the 

 portion of the leaf which is not soluble in boiling 

 water. In its commercial state tea is not subject to 

 much irregularity in a hygrometric condition, there 

 being only about 8 per cent, of moisture in it, which 

 may fall to 6 or rise to 10 per cent, from outside causes. 

 Tea has been analyzed by many other chemists, but 

 owing to a difference in the variety, character, quality, 

 age, color and methods of preparation of the specimens 



