372 TiiAysACTioxs of the Americax Institute. 



million dollars paid for China tannin, wliicli is probably no better 

 than that which could be obtained from our own hemlocks and 

 sumacs at a tithe of that sum. So much for the theory. "Who can 

 give us the facts? It is not enough to say that tea should not be 

 boiled. We want the fects and the figures. Let some chemist per- 

 form some experiments like the following : Steep (not boil) a given 

 amount of tea in a certain quantity of hot water live minutes, and 

 then- analyze both the water and the dregs, to ascertain how much of 

 the tlieine has been dissolved, and how much remains in the leaves. 

 l!^ext, boil the same amount of tea in the same quantity of water, 

 and then analyze both the water and the leaves, to find how much of 

 the theine is saved or wasted. It is time that this subject be investi- 

 gated, and the facts laid before the people. It is not enough to tell 

 our wives and cooks that tea should not be boiled ; we want the why 

 and the wherefore expressed in definite forms and figures, and signed 

 by competent authority. Who will give them ? 



Prof. James A. Whitney. — There is no necessity for making the 

 analysis suggested by the correspondent, because the whole ground 

 has been gone over by chemists already. The quantity of theine or 

 coffeine varies in different kinds of teas from two and one-fifth per 

 cent of their weight to four per cent. In some very rare cases as 

 high as six per cent. The average is probably not more than two 

 per cent ; some of the adulterated containing less, while the better 

 qualities have more. By a simple process the theine may be sepa- 

 rated from the tea-leaves in the form of minute crystals with no odor 

 and with onl}^ a slight Intter taste It is the substance which produces 

 the exhilarating eftect when the tea is drank, but it has little or nothing 

 to do with the taste and flavor. These are derived from the tannin, 

 of which some kinds have upward of twenty -five per cent ; from the 

 aromatic oil, which amounts to about three-fourths of one per cent, 

 and perhaps in a small degree from the gummy matter, of which 

 there is commonly in the neiglilx)rhood of fifteen per cent. It is 

 thought by some. Prof. Johnstone among others, that the tannin has 

 also something to do with the eftect of the tea upon the nervous 

 system. When we simply infuse the tea, that is, pour boiling water 

 over it and and remove the tea-pot to the table, we extract the theine, 

 which is the really valuable portion, together with enough of the 

 other sul)stances to give it a mild and pleasant flavor. By boiling 

 •.we extract more tannin, and make tJie liquid darker in color and 

 joiore xistringcnt in taste, but little or no better as a healtliful and 



