32 
RESEARCHES ON THE MANUFACTURE 
First in¬ 
fusion. 
Second infusion. 
Third infusion. 
Total. 
Dry matter. 
5-3 
4-7 
3-6 
13.6 
Theine . 
14.6 
12.0 
! 2-3 
38.9 
Tannin. 
15-9 
x 44 
139 
44.2 
Total nitrogens .. 
5.2 
4-7 
4.4 
14-3 
Ash . 
17.1 
14.4 
4.9 
364 
Ash ingredients : 
Potash. 
15.i 
15.i 
6.1 
36.3 
Soda . 
28.6 
5 8 -9 
9.1 
96.6 
Lime . 
4.6 
3-8 
2-3 
IO.7 
Magnesia. 
II.I 
6.0 
5-2 
22.3 
Ferric oxide .... 
4.6 
0.1 
0.05 
4-75 
Mangano-mang- 
anic oxide .... 
26.2 
4.6 
3 -i 
33-9 
Phosphoric acid .. 
7 - 1 
3-9 
3 -o 
14.0 
Sulphuric acid .. 
20.8 
4.4 
4.0 
29.1 
Silica . 
49.4 
n-9 
8.1 
69.4 
Thus by this method of brewing tea (the warm water method) 
the first, second, and third infusions do not differ much in their 
contents of active ingredients, Indeed, daily experience teaches 
that the three infusions thus obtained have apparently the same 
flavour and body as it is termed. But the fourth infusion is 
usually defective both in aroma and body. In another method 
of making tea (the boiling water method) things are different. 
Here the first infusion contains far larger quantities of sub¬ 
stances than the subsequent infusions. A trial by the same 
author 1 in which ioo grs. of tea also of a superior description 2 
were digested for 2 minutes with 1 litre of boiling distilled water, 
gave the following results : 
1 1 . c. p. 212. 
2 The tea here employed was more properly brewed by another warm 
water method, the price being 2 Yen per Kin . 
