118 HEDNESS OF THE LEAVES. 



was not drinkable, and the infusion was almost 

 colourless. To what this difference is to be ascribed 

 I am unable to explain, but I am disposed to think 

 it arose from the high temperature employed in 

 roasting the latter tea, it being too great for the 

 then condition of the leaves. Subsequent experi- 

 ments seem to sanction this opinion. 



The reddish-purple appearance of the leaves, 

 however, previously to roasting, is not absolutely 

 necessary to the redness of the leaves afterwards. 

 I once rolled a small parcel of leaves previously to 

 roasting them, in the same manner as it is per- 

 formed after roasting, and, upon holding them up 

 to the light, many appeared translucent in parts, 

 but not red. When completely roasted, they had 

 a rich reddish-purple appearance, and were more 

 fragrant in smell than other parcels of the same 

 tea roasted in the common manner. Nor did this 

 translucency appear to be occasioned by the leaves 

 having been bruised in the act of rolling, for the 

 same appearance was produced by placing a few 

 leaves under a wine glass exposed to the sun ; and, 

 by a still further exposure, the leaves became 

 spotted with red, particularly round the edges. 



This experiment gave rise to others, which will 

 more fully develop the cause of the change of 

 colour, and the peculiar effects which accompanied 

 that change. Let it here suffice to say that this 

 state of withering is indispensably necessary to 

 black tea ; but whether it be necessary to wait 



