OF VARIOUS KINDS OF TEA. 
25 
Original 
Green 
Black 
leaves. 
tea. 
tea. 
Dry matter . 
100.00 
g8.64 
95-47 
Crude protein . 
37-33 
36.92 
37 -H 
„ fibre. 
10.44 
g.92 
g.61 
Ethereal extract . 
6.4g 
5-44 
5-56 
Other nitrogen free extract . 
27.86 
31.01 
33-77 
4-97 
4.85 
Theine . 
3-156 
3 -Ï 4 I 
Tannin . 
12.91 
10.50 
4.67 
Soluble in hot water . 
50-97 
53 -oi 
45-09 
Total nitrogen . 
5-973 
5.908 
5.942 
Album. ,, . 
4- io 7 
3.878 
3 - 9 I 9 
Theine- ,, . 
0.956 
0.913 
o.gog 
Amido- ,, . 
o.gio 
I.II7 
1.114 
Hence of 100 parts of each constituent, the following loss 
(—) or gain (+) took place. 
Green tea. 
Black tea. 
Dry matter . 
— 1.36 
— 4-56 
Crude protein . 
— I.7O 
— 4 -g 8 
— 0.61 
,, fibre . 
— 7-94 
— H >33 
Ethereal extract . 
—16.18 
Other nitrogen free extract . 
+11.31 
+ 21.21 
Ash. 
— 2.42 
— 4.4g 
—18.67 
+ 5-96 
— 1.08 
— 3.01 
— 4.92 
— 63.82 
— 11.69 
— 0.61 
Theine . 
Tannin . 
Soluble in hot water . 
Total nitrogen . 
Album. ,, . 
- 5-57 
- 4.49 
+ 22.75 
- 4-58 
- 4.92 
+ 22.42 
Theine- ,, . 
Amido- ,, . 
From these figures we may draw the following conclusions. 
1) The loss of material caused by the preparation is rather 
slight, amounting in the case of green tea, to 1,36%, and in that 
of black tea, to 4,53%, of the total dry substance applied. 
