ODOUR OF TEA. 



279 



that the loss in the latter is clue to high tem- 

 perature.* 



With respect to the essential oil of tea, it may 

 be desirable here to repeat, that the fresh unma- 

 nipulated tea leaf has no fragrance ; but has a raw 

 vegetable astringent and acrid flavour, which is 

 nauseous and disgusting : nor does the odour 

 emitted during the process of manipulation at all 

 correspond, at least in my opinion, with that which 

 constitutes the agreeable odour of tea after com- 



* Peligot justly observes, that tea, practically considered, 

 contains two parts essentially distinct ; that which is soluble in 

 boiling water, and that which is not. The first contains the 

 essential oil, tannin, gum, thein, the extractive matter, and the 

 greater part of the salts. The other contains the Chlorophyll, 

 wax, resin, albumen, fibre, and cinder. (Monographie du The, 

 par J. G. Houssaye, p. 89.) 



Mulder's comparative analysis of Chinese and Java teas is 

 as follows : — (Poggendorf p. 169.) 



T 4 



