XV111 CONTENTS. 



leaves — Heat employed at Java too low for green tea — 

 Difficulty^ in determining the requisite amount of heat — 

 Temperature recommended — Used at Java — Mode of 

 measuring itjiable to error - - Page 246 



CHAP. XL 



Review of P. ^Mulder's analysis of tea — Colour of black tea 

 not due to high temperature — Black tea not dried at a higher 

 temperature than green — Gunpowder tea dried at the highest 

 point of the scale of temperature, and Pekoe tea at the lowest 

 — The red or brown colouring matter of black tea not due to 

 high drying — The term black a misnomer — Analysis of tea 

 — Odorous principle derived from a volatile oil — Developed 

 in coffee by high temperature — The red or brown colouring 

 matter of black tea in leaf and infusion traced to chemical 

 causes — Other parts of the analysis reconciled with the 

 preceding theory — Flavour dependent mainly on manipula- 

 tion — Recapitulation of the modes of manufacturing black 

 and green tea — Difference of quality of tea traced to vari- 

 ous causes ----- 270 



CHAP. XII. 



Observations on the botanical and specific difference of tea — 

 Opinion of the Chinese, soil the only cause of difference — 

 Analogous cases in other vegetable productions — No differ- 

 ence at Java — No certainty that we possess true specimens of 

 the black and green tea shrub of commerce — The Thea Bohea 

 a Canton plant — The Assam plant doubtful as to species — 

 Examination of the grounds on which botanists have estab- 

 lished a specific difference — Opposed to actual observation 

 at Japan, Java, and the Brazils — Probably only one species 

 but several varieties — All botanical difference destroyed in 

 the course of packing — Probability that superior shrubs do 

 exist in the Bohea and Hyson districts, the effect of long and 

 careful cultivation ....... 307. 



CHAP. XIII. 



Introduction of the cultivation and manipulation of tea into 

 India — Supposed low rate of wages in China, and great 



