OK VARIOUS KINDS OF TEA. 
31 
grams of a superior green tea 3 with half a litre of distilled water 
at 5o°C. After 5 minutes, the infusion was decanted off, and 
fresh water of the same temperature was added in equal propor¬ 
tion. This process was repeated three times, each infusion 
being analysed separately. From the results of these analyses 
I have calculated the following figures 1 * : 
In 100 grs 
of tea 
employed 
In 556 c.c of water used 
in each brewing. 
First infusion. 
Second in¬ 
fusion. 
Third in¬ 
fusion. 
Dry matter. 
88.60 grms. 
4.69 grms. 
4.17 grms. 
3.16 grms. 
Theine . 
3-43 
0.50 „ 
0.41 „ 
0.42 „ 
Tannin . 
15-75 >. 
2.50 ,, 
2.26 ,, 
2.20 ,, 
Total nitrogen .... 
6.541 „ 
0.292 „ 
0.267 .. 
0.251 ,, 
Ash. 
5 -H - 
0.88 ,, 
0.74 ,, 
0.25 „ 
Ash ingredients : 
Potash . 
1.966 „ 
0.297 .. 
0.296 „ 
0.120 „ 
Soda . 
0.297 >1 
0.085 >> 
0.175 .. 
0.027 ,, 
Lime . 
0.132 „ 
0.006 ,, 
0.005 >> 
0.008 ,, 
Magnesia . 
0.612 ,, 
0.068 ,, 
0-037 .. 
0.032 ,, 
Ferric oxide . 
°-437 
0.020 ,, 
0.005 ,, 
0.002 „ 
Mangano-maganic 
oxide . 
0.065 » 
0.017 ,, 
0.003 „ 
0.002 ,, 
Phosphoric acid.... 
0.921 „ 
0.065 .. 
0.036 „ 
0.028 ,, 
Sulphuric acid .... 
0.499 » 
0.103 .» 
0.022 ,, 
0.020 ,, 
Silica . 
0.077 ’> 
0.038 „ 
O.OOg n 
0.006 ,, 
Chlorine. 
0.129 „ 
— 
— 
— 
Hence of 100 parts of each tea-constituent, the following 
were found in the infusion : 
i As to the figures given in the following tables for tannin it should be 
kept in mind that the researches have been made by Loewenthal-Neubauer’s 
method, before its revision and improvement by J. v. Schroeder. The con¬ 
tents of the tea and extract in tannin may have possibly turned out some¬ 
what too high. 
