Dr. A, Schulte im Hofe 81 
oxidized, or, as it is commonly called, over- 
fermented, and thereby deteriorates in quality. 
After the completion of this oxidation process, 
the leaves are immediately dried, and the tea is 
ready for use. 
The changes occurring during the oxidation 
of the tea-leaves entirely correspond, as I show 
later on, with what takes place in cacao-fermen- 
tation. Here the beans, having been removed 
from the fruit, are packed in casks or boxes or 
thrown into heaps. After a short time has 
elapsed alcoholic fermentation sets in, causing 
the beans. to become heated. In order that 
uniform fermentation may be secured all the 
beans should be equally brought into contact 
with the air. To achieve this they are trans- 
ferred from one box into the next, or the heaps 
are well turned over with a shovel. Asa rule 
acetic fermentation has already commenced to 
set in on the second day, owing to which the 
alcohol formed from the sugar is converted into 
acetic acid. This is accompanied by a further 
rise of temperature, the shell of the bean be- 
comes detached (s¢z76¢ a6) from the cotyledons 
and the acid penetrates into the kernel or 
cotyledons. In’ the case of beans having 
bluish-violet cotyledons, the colour is changed 
by the action of the acid to reddish-violet.! 
1Dr. A. Schulte im Hofe: “Das Wesen und der © 
Zweck der Kakao-fermentation,’’ Der Tvopenpflanzer, 
1900, Pp. 227. — 
6 
