Oct.  I,  1896.] 
THE  TROPICAL  AGRICULTURIS  1\ 
235 
Broadly  speakiug,  the  substances  extracted  from 
tea  by  the  water,  are — (1)  the  alkaloid  theiue,  to 
which  the  chief  stimulant  and  refreshing  effects  of 
the  tea  are  due  ; (2)  the  oil  of  tea,  which  confers  much 
of  tile  characteristic  fragrance  and  aroma;  (3)  the 
tannin,  importing  astringency  and  bitterness  and 
acting  prejudicially  on  the  digestive  system  ; and  (4 
the  residual  extractive  matter,  including  albu- 
minous and  other  compounds  which  help  to  impart 
“ body,”  flavour  and  colour  to  the  infusion.  Phy- 
siologically the  thcine  is  the  most  important  con- 
stituent, and  either  hard  or  soft  water  extracts  it 
almost  equally  well  if  sufficient  time  be  allowed, 
though  soft  water  appears  to  act  more  readily  at 
first.  Roughly,  about  50  per  cent,  of  the  total  theiue 
is  obtained  in  the  beverage  as  ordinarily  made,  or  per- 
haps a little  more.  It  may  be  asked  whether  much 
of  the  remaining  50  per  cent,  cannot  be  extracted. 
By  further  “drawing"  this  is  quite  possible,  but  the 
amount  of  tannin  is  also  increased,  so  in  practice 
we  have  to  effect  a compromise.  With  respect  to  the  oil 
of  tea,  little  is  definitely  known  as  regards  the  com- 
Ijarative  efficacy  of  hard  and  soft  waters.  This  is  to  be 
regretted,  since  much  of  the  flavour  and  “ bouquet”  de- 
pends on  the  constituent  in  question.  Appreciably  more 
tannin  is  dissolved  out  by  soft  water  than  by  hard,  at 
all  events  from  some  kinds  of  tea.  Many  laboratory 
determinations  made  with  distilled  (perfectly  soft) 
water  have  shown  that  the  amount  of  tannin  ex- 
tracted depends  on  the  time  of  infusion,  consider- 
ably more  being  present  after  ten  minutes  than  after- 
five  ; but  experiments  made  by  Geisler  indicate 
that  with  moderately  hard  water  the  increase  is 
much  less  than  with  soft  water.  The  proportion 
of  residual  extractive  matter  is  also  affected  by  the 
hardness  of  the  water.  A soft  water  will  extract 
more  albuminoids  than  one  which  is  hard ; and, 
in  fact  brewers,  who  are  aware  of  this  general  pro- 
perty, make  a point  of  using  hard  water  for  dear- 
ales,  but  a soft  one  for  thick  porters.  'Which,  then, 
should  one  use — a hard  or  a soft  water  ? It  depends 
upon  the  kind  of  tea.  Indian  teas,  being  of  rough 
and  pungent  flavour,  are  better  made  with  hard 
water ; soft  water  yields  a stronger  but  less 
agreeable  infusion.  China  teas,  on  the  other  hand, 
are  more  suited  to  localities  where  the  water  is 
soft;  their  more  delicate  flavour  allows  of  the 
fuller  extraction  given  by  the  soft  water,  without 
the  beverage  becoming  unpalatable.  Frequently, 
however,  as  will  be  known  to  many  readers  of  The 
Grocer,  China  teas  are  blended  with  Assam  or  Indian 
teas  in  different  proportions  to  suit  the  water  of  a 
particular  district;  for  insta-ices,  Glasgow,  supplied 
by  the  very  soft  water  of  Loch  Katrine,  would 
require  a large  proportion  of  China  to  Assam 
than  would,  say,  Birmingham,  where  the  water  is 
hard.  Ceylons  and  Darjeelings  are  of  an  inter- 
mediate character,  aird  are  suited  to  moderately  hard 
waters. 
It  is,  of  course,  usually  easier  to  choose  the  tea  to 
suit  the  water  than  vice  versu ; but  if  vve  desire  to 
drink,  say,  a delicate  China  tea  and  have  only  a very 
hard  water  supply,  we  may  soften  the  water  in  a 
rough-and-ready  manner  by  the  old-fashioned  device 
of  putting  in  a little  soda.  On  the  other  hand,  a 
water  that  is  too  soft  for  Indian  teas  could  be 
hardened  by  the  addition  of  a small  quantity  of 
calcium  sulphate,  but  practically  it  is  better  to  blend 
the  tea  in  this  case.  Waters  that  have  a largo 
proportion  of  “ temporary  ” hardness  can  be  consider- 
ably softened  by  half  an  hour’s  boiling  ; but  it  is 
an  article  of  faith  with  tea-tasters  that  w-ater,  whether 
hard  or  soft,  should  not  be  thus  boiled— the  tea  should 
be  made  immediately  ebullition  commences.  There  is 
a consensus  of  opinion  on  this  point,  though  the  scienti- 
fic reasons  are  not  w^ell  known.  Probably  the  small 
quantity  of  dissolved  gases  still  remaining  in  the  water 
but  which  w-ould  be  expelled  by  continued  boiling,  have 
an  aerating  effect  on  the  beverage,  or  possibly  some  con- 
stitmmt  of  the  tea  may  bo  more  completely  oxidised. 
Wiil'-rs  naturally  alkaiino,  or  made  so  with  a slight  ex- 
cess of  soda,  give  a more  nutritious  infusion  than  ordi- 
nary water,  since  they  extract  the  gluten  of  the  tea.  In 
Europe,  where  tea  is  only  valued  as  a stimulant  this  is 
a matter  of  merely  theoretical  interest ; but  in  Thibet 
the  fact  is  particularly  applied  in  preparing  a kind  0 
food,  which  is  said  to  be  very  nourishing.  "tVaters  con- 
taining iron  in  solution  should  be  avoided.  Iron  and 
tannin  together  form  ink,  which  does  not  improve  the 
flavour  or  colour  of  the  decoction. — Grocer. 
^^’ANARAJAH  TEA  COM  PANT,  1AM I TEL). 
The  fourLli  ordiimry  general  meeting  of  tlie 
shareholders  of  tlie  Wanarajah  Tea  Company  of 
Ceylon,  Limited,  w-as  held  in  the  ollice  of  the  agents 
and  secretaries  (Messrs.  Baker  A Hall),  t^ueen 
Street,  today.  Air.  T.  Mackie  presided,  ami 
pi-esent  w’ere  Messrs.  A.  Cantlay,  .1.  W. 
Tanderstraaten,  T.  W.  Hall,  F.  \V.  Burt,  and  (by 
pro.xy)  H.  L.  Baker  and  E.  S.  Anderson. 
Notice  calling  the  meeting,  which  -was  pnldished 
in  the  Gazette,  was  read,  and  minutes  of  the 
ordinary  general  meeting  held  on  August  30th, 
1895,  were  read  and  confirmed. 
The  Chairman  submitted  the  report,  wdiicli  is 
in  the  follow'ing  terms  : — 
ACREAGE. 
Tea  in  bearing 
. . acres  541 
,,  planted  1892 
„ 300 
„ „ 1893 
„ 124 
„ „ 1895 
..  72 
— 
1,037 
Timber  and  Grass 
. . acres 
57 
J ungle 
• • >» 
40 
1,131 
The  directors  have  pleasure  in  submitting  to  the 
shareholders  their  report,  balance  sheet,  and  profit 
and  loss  account  for  the  past  season.  The  coffee 
crop,  as  anticipated  in  last  year’s  report,  proved  a 
very  small  one,  only  99  bushels  1st  parchment,  0 
bushels  2nd,  and  40|  bushels  cherry.  The  season 
has  been  a favourable  one  for  tea,  and  the  yield 
has  reached  258,701  lb.,  against  an  estimate  of 
170,000  lb.  The  average  nett  price  realized  for  the 
teas,  sold  to  date,  has  been  a little  over  02  cents 
per  lb. 
In  last  year’s  account  the  tea  in  store  and 
balances  on  unsold  shipments  were  estimated  at 
R9,000'37.  These  realized  1111,084-85,  and  the  sur- 
plus has  been  included  in  tliis  year’s  proceeds 
of  crop. 
During  the  year,  205  acres  were  manured,  with 
very  satisfactory  results  ; and  the  directors  propose 
to  continue  their  policy  of  a liberal  outlay  on  this 
work.  The  reserve  set  aside  to  provide  for  manur- 
ing has  been  exhausted,  and  the  additional  expen- 
diture has  been  charged  to  working  expenses.  This 
will  be  continued  in  each  year. 
The  ordinary  working  of  the  estates  shows  a balance 
at  credit  of  profit  and  loss  account  of  11105,383-91. 
Of  this  sum  an  interim  dividend  of  8 per  cent  was 
Xraid  in  January  last,  and  the  directors  now  suggest 
that  a final  dividend  of  12  per  cent  be  paid,  mak- 
ing a total  of  20  per  cent  for  the  year,  and  that  the 
balance  of  R28,271-91  be  carried  forward. 
The  estimate  for  season  189G-97  is  290,000  Ib.  Tea 
and  200  or  300  bushels  Coffee  may  be  secured ; but  the 
Directors  do  not  anticipate  any  material  increase  to 
the  leccipts  from  this  product  in  the  future. 
The  expenditure  on  Capital  Account  for  the  present 
year  is  estimated  at  some  Rs.  24,000,  which  inchides 
additional  machinery  and  withering  accommodation 
and  new  lines. 
Special  attention  will  be  given  to  planting  up  ravines 
etc.,  which  will  materially  add  to  the  appearance  and  va- 
lue of  the  property.  It  is  proposed  to  plant  13  acres  of 
this  land  this  year,  and  the  balance  next  year.  The 
Visiting  Agent  reports  very  favourably  on  the  general 
condition  of  the  estate,  and  his  report  can  be  seen  by 
Shareholders  at  the  Company’s  Office. 
The  Directors  who  retire  hy  rotation,  Messrs.  Tho- 
mas Mackie  and  B.  S.  Anderson,  being  efitfible  offer 
themselves  for  re-election.  ’ 
Mr.  Guthrie,  the  Auditor,  also  offers  himself  for 
re-election. 
