OF VARIOUS KINDS OF TEA. 
33 
In ioo grams of tea 
employed : 
In the total 
infusion. 
From 100 p. of each 
constituent the following 
parts were dissolved. 
Dry matter. 
95.5:2 grms. 
15-34 grms. 
16.i grms. 
Theine. 
3-31 .. 
r -33 » 
40. 1 „ 
Tannin . 
19-10 „ 
7-04 .. 
36.8 „ 
Total nitrogen .. 
6.19 „ 
i.061 „ 
I 7 - 1 
Ash . 
5.92 „ 
2.14 »> 
36-1 ,, 
Ash ingredients : 
Potash. 
3-195 - 
1 - 3^4 ,, 
OJ 
bo 
Soda . 
0.307 ,, 
O.IOI ,, 
32.1 
Lime . 
0.572 „ 
0.034 >> 
6.0 „ 
Magnesia. 
0-359 .» 
0.142 „ 
39-4 » 
Ferric oxide .... 
0.204 „ 
0.022 ,, 
10.8 „ 
Mangano-mang- 
anic oxide .... 
o.og8 ,, 
0.050 „ 
51.0 „ 
Phosphoric acid .. 
o -579 „ 
0.233 „ 
40.2 „ 
Sulphuric acid .. 
0.326 „ 
0.080 ,, 
24-5 » 
Silica . 
0.186 ,, 
O.OO4 „ 
2.1 „ 
Chlorine .. 
0.127 „ 
0.069 ,, 
54-3 » 
Thus by this method, the first infusion contains soluble 
ingredients in quantities rather more than the sum of those 
contained in all the three infusions obtained by the other 
method. Here I must not forget to mention that the duration of 
brewing, the quantity and temperature of the water etc, in the 
above trials, nearly coincide with those practised in this country. 
Of course, the nature of the water used for brewing tea may 
have a slight influence upon the infusion ; in practice soft water 
is preferred to hard water. 
It might be interesting to cast a glance upon the concentra¬ 
tion of the beverage as prepared by the two above methods. 
There was contained in one litre of the infusion : 
