Table  of  Analyses  and  of  Market  Values  of  Teas.  (11attkk.sk all  and  Davis.) 
June  i,  1893.]  THE  TROPICAL  AGRICULTURIST.  733 
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Total  Ash  .... 
Ash  soluble  in  water 
Asli  insoluble  in  water 
Ash  insoluble  in  acids 
Extract 
Insoluble  leaf 
Tannin 
Theine 
Soluble  Ash,  extract  f 
Tannin  and  Theine  j 
Price  per  lb.  in  cents  of  a dollar 
(wholesale) 
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If  the  values  of  these  six  samples  of  tea  were 
to  be  estimated  as  directly  proportional  to  their 
respective  amounts  of  extract,  soluble  ash,  ta,nnin 
and  theine  added  together,  the  three  qualities 
of  medium  plucking  would  be  in  the  proportions 
53  06,  57-92  and  58  -2,  and  the  three  qualities  of  fine 
plucking  in  the  proportions  59‘45,  59  82  and  60-92. 
The  average  figures  then  would  be  for  medium 
plucking  56-39  and  for  fine  plucking  60-06.  If  we 
take  the  figures  for  extract  only  which  really 
includes  the  tannin,  theine,  and  soluble  asli,.  the 
average  would  be  for  medium  plucking  40 "57  and 
for  fine  plucking  42 ’5.  The  average  market  value 
on  the  other  hand  was  for  medium  plucking  10J«. 
and  for  fine  plucking  1/1  Jcf.  Analysis,  thus, 
indicates  a much  smaller  difference  in  the  qualities 
of  the  teas  than  is  indicated  by  the  market 
values.  It  will  be  observed,  however,  that  with 
one  exception  the  market  value  of  the  six 
samples  rises  or  falls  with  the  amount  of  extract. 
It  is  therefore  probable  that  if  the  same  method 
of  preparation  agreeing  in  all  details  were  followed 
in  every  factory,  the  amount  of  extract  might 
be  made  a measure  of  the  market  value.  A 
certain  amount  of  extract,  say  e.y  , 39  per  cent 
being  taken  as  standard,  each  unit  and  fraction 
of  a unit  above  or  below  this  amount  could  have 
its  corresponding  money  value  to  be  added  to  or 
subtracted  from  the  standard  as  the  case  might 
be.  At  present  the  market  value  of  tea  as 
determined  by  the  tea  taster  depends  on  the 
age  of  the  leaf,  and  the  flavor,  astringency  and 
bouquet  developed  by  infusing  or  “drawing 
