3° 
RESEARCHES ON THE MANUFACTURE 
country, for making tea of an extra-fine quality, viz. tenclia, is 
to grind the leaves to powder, which is drunk with the infusion. 
The second method used only for a superior tea, is to digest the 
leaves for about 2 minutes with warm water at a temperature 
of 50-6o°C. The third one for a medium tea is to expose the 
leaves to the action of boiling water for about 1 minute. The 
last which is for used making an inferior tea is to boil the leaves 
with water. These methods of making tea are quite rational, 
since the finer the tea the higher is its solubility. In connection 
with this, it is interesting to know what constituents and how 
much of the latter are soluble in hot water J. M Eder 1 2 3 tried to 
determine what and how much of the constituents are soluble 
in water, and found in the case of Chinese tea the following 
figures. 
Dry matter. 
Nitrogenous 
subst. 
Theine. 
Tea 
oil. 
Resin, 
chlorophyll 
etc. 
Tannin. 
Extractive 
matter. 
Ash. 
Potosh 
Lime 
Phosphoric- 
acid. 
Silica. 
Dissolved by 
water. 
40.00 
12.0 
2.0 
0.6 
_ 
10.0 
12.0 
I -7 
09.38 
0.036 
O.I 33 
0.021 
Not dissolved 
by water. 
60.00 
12.7 
0 
0 
7.2 
— 
11.0 
2-3 
0 .2Ç0 
0.584 
i.031 
0.680 
Thus the three active constituents of tea—theine, tannin, and 
volatile oil —are completely dissolved by water, whilst only 40% 
of ash goes into solution, amongst which potash and phosphoric 
acid predominate. It is still a weighty and interesting matter 
to determine how much of the soluble constituents exudes into 
infusion by our methods of making tea for the table. O. Kellner* 
made, in conjunction with S. Ishii and M. Kamoshita, some 
researches on this subject. He digested, for this purpose, 90 
1 König’s Nahrungsmittel. II. vol., 2. edition, p. 619. 
2 Mittheilungen der deutschen Gesellschaft für Natur- und Voelkerkunde 
Ostasiens, 1886, p. 212. 
3 The price was i£ Yen per Kin. 1 Kin=o.6 Kilogramm ; 1 Yen = 3—4 
shillings. 
