152 DEDUCTIONS FROM THE 



leaves, a sweet principle was either elaborated or 

 preserved ; and that the reddish-purple appearance 

 of the leaves, and the red infusion co-exist with 

 and may depend on this principle. And this ex- 

 periment serves to strengthen the opinion already 

 expressed, that the manipulation previously to 

 roasting may be to produce some slight chemical 

 change analogous to hay when stacked, or to the 

 germination of barley in the process of malting, on 

 which the sweetness and delicacy of flavour, the 

 red infusion, and the rich reddish-purple colour of 

 the leaves may depend. It also proves that the 

 colouring matter of black tea in leaf and infusion 

 is not necessarily due to the agency of heat ; and 

 still less to high temperature. 



7. The second experiment shows that by the 

 application of heat the saccharine matter was di- 

 minished, and the leaves became less red ; but the 

 tea was improved thereby, and more likely to keep ; 

 thus indicating that a completely sun-drying pro- 

 cess is an inferior method ; also that the excellence 

 of black tea depends on the combined and skilful 

 management of the leaves previously to, and during 

 the process of roasting. Whereas green tea will 

 be found to depend solely on a peculiar manage- 

 ment of the leaves during the final process of 

 drying. 



8. The third experiment shows that by an ap- 

 plication of heat too great for the then condition of 

 the leaves, though at a moderate temperature, the 



