270 



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. gun- 

 powder 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. ana- 

 lysis of tea. — odorous principle derived from a 

 volatile oil. — developed in coffee by high tempera- 

 ture. 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 



manipulation. recapitulation of the modes of manu- 

 facturing black and green tea. — difference of quality 

 of tea traced to various causes. 



Let us now proceed to examine a very elaborate 

 analysis of tea made by an eminent chemist, P. 

 Mulder*, so far as that analysis is connected with 

 the belief that black tea is roasted and dried at a 

 higher temperature than green tea; that being 

 the cause of its darkness and redness of colour in 

 leaf and infusion. 



It is stated by Mons. Peligot, Professor of Che- 

 mistry at the " Conservatoire des Arts et Metiers ' 

 at Paris, that with the exception of some errors, 



* Annalen der Physick unci Chemie von J. C. Poggendorff. 

 Leipzig, 1838, B. 43. S 161—180.. und 632—651. 



