OF VARIOUS KINDS OF TEA. 
2 9 
for tea by our porest classes. The following table 1 shows 
the composition of some of these surrogates (per cent of dry 
matter) : 
JAPANESE NAME. 
KUGOCHA, 
UKOGICH A. 
NINDOCHA. 
AKEB 1 CHA. 
AMACHA. 
Botanical name 
Lycium 
sinense. 
Acantho- 
panax 
spinosum 
Lonicera 
flexuosa. 
Akebia 
quinata 
Hydrangea 
Thunhergii 
Crude protein . 
35-7 2 
21.26 
20-33 
27.42 
2 3-93 
Tannin . 
I.l6 
7.18 
00 
Lu 
3-33 
1-59 
Ash. 
8.61 
7-51 
8.31 
9-36 
9.48 
Soluble in hot water .... 
27.15 
43-94 
43.00 
37-42 
33-33 
To these might be added many more. It is clear that these 
surrogates cannot be successfully used for the purpose in view, 
since they are destitute of the active principle that addresses 
itself to the nervous system and gives tea its hold on the 
appetite of humanity. But some of them, as shown in the 
above table, contain more or less of tannin, so that the 
decoction made therefrom has an astringent taste, their whole¬ 
someness upon the system depending chiefly on their being 
drunk hot. 
Lastly with regard to the preparation of green tea for the 
table, different methods are adopted for different classes of tea. 
The principle should, however, be to extract the largest pos¬ 
sible quantity of theine and a moderate amount of tannin, 
without dissipating much aroma. Now this object cannot be 
attained by boiling tea, nor by brewing it with cold water, but 
by subjecting it to the action of water of a certain temperature 
for a certain space of time, the latter two points being determin¬ 
ed by the nature of the tea. The method employed, in this 
i Reproduced from O. Kellner’s paper on “Zusammensetzung Japanischer 
landwirthschatfticher u. technischer Producte u. Materialien ; Mittheilungen 
der deutchen Gesellschaft für Natur- u. Voelkerkunde Ostasiens, 1886, p. 
205. 
