294 CHEMICAL ANALYSIS CONTINUED. 



recently taken place in the quality of all the teas 

 now received from both these colonies.* 



It farther appears from the above classification 

 that the red-leaf kinds are the product of superior 

 shrubs in the Bohea districts ; though the Ankoy 

 teas ranging with them are weak and peculiar in 

 flavour, and less esteemed. Soil unquestionably 

 has much to do with this. Thus we see how some 

 districts may be suitable for the production of 

 Souchong, and others for Congou ; just as the banks 

 of the Garonne are more favourable for wines of 

 delicacy and aroma, and the banks of the Douro 

 for those of strength and astringency. 



Mulder attaches very little importance to what he 

 designates the " ines " of some chemists. The quan- 

 tity of them he found in Chinese tea was small, viz. 

 0*43 in Hyson, and 0*46 in Congou. But Peligot 

 ascribes to this principle most of the virtues, 

 medical, and perhaps even nutritive, of this leaf. 

 He found in 100 parts of Hyson 2*79 of thein, 



* It cannot be doubted that able Chinese manipulators are 

 there employed ; yet there is reason to think that these men 

 are from the Ankoy districts at Amoy, or from the province 

 of Kiang-sy ; and not from the Bohea districts. With respect 

 to green tea, it is certain they are unacquainted with the best 

 modes of preparing that tea. Still they are quite competent to 

 the manipulation of black tea. 



I have lately seen two samples of tea, one black and the other 

 green, made at Kamaon, in the Upper Provinces of India. 

 They were both deficient in strength and flavour, but still ex- 

 cellent teas. The Hyson tea especially would find a good and 

 ready sale in India and England. 



