280 ODOUR OF TEA. 



plete desiccation. Thus, whether the essential oil of 

 tea be a product of manipulation ; or whether it be 

 one of the natural constituents of the plant, ana- 

 lysis has not yet determined. Naes von Essen- 

 bach, from an experiment which he tried by roasting 

 some newly gathered leaves taken from the botanic 

 garden at Bonn, doubts whether the fresh unroasted 

 tea leaves contain a volatile oil ; and considers the 

 aroma of tea analogous to that of coffee, requiring 

 a high temperature to develop it. He considers it, 

 moreover, the effect of a peculiar decomposition 

 analogous to fermentation.* 



There is no doubt that, in either case, whether 

 generated or inherent in the plant, the aroma of 

 green tea is developed entirely by artificial heat : 

 but it becomes a subject worthy of investigation to 

 determine whether the odour of black tea be not 

 generated or developed, or at all events modified, 

 first, by the action of sun and air, and finally by 

 artificial heat. There is no doubt that the newly 

 gathered tea leaves have a strong tendency to heat 

 and ferment. It is obvious also by the fragrance 

 emitted during the process of manipulation of black 

 tea previously to roasting, that the odorous principle 

 is set in action by that process ; and consequently, 

 artificial heat does not appear to be necessary to 

 the elaboration of this principle ; however requisite 

 it may be to its perfection, its excellence and its 

 fixity. 



* Von Siebold, Nippon t. 6. § S. 



