Evening star., 1898-11-08
TEA AND TEA DRINKING.
How to Make 1t So as to Avoid III
Effects.


From the London Standard.
Dr. Goodfellow OF the East London Tech
nical College gave an address recently in
the lecture hall at the Agricultural Hall
upon Tea and Tea Drinking" This was
one of the series in course of delivery In
connection with the international exhibit
ton and market now being held. MIR. r. c.
Jarvis of Birmingham, president Of COM
mittee of the Grocers' Federation, occupied
the chair.
DIR. Goodfellow, who illustrated his lee
ture by number of chemical experiments,
said the most common Of the stimulating
beverages was tea. There was q great
difference in the physiological effects of
black tea compared with green tea The
processes employed in the manufacture OF
green tea developed a much larger percent
age Of the narcotic principle than was the
case with the ordinary black tea, and the
special mode Of treatment of the very high
ly cultivated Chinese teas also accounted
for the wide difference in aroma which the
higher class developed. Tea upon analy-
sis consisted for the most part of water
celulose and woody fiber, and there were
several soluble constituents which readily
dissolved in hot or boiling water-the solu
BILE bodies in the infusion which gave to
the beverage its characteristic properties.
The most important and interesting of these
bodies was a nitrogenous substance termed
theme, This possessed exceedingly power
full stimulating and restorative properties,
and acted chiefly on the nervous system,
while in a minor degree it acted upon cir
culation. There also another sub
stance in tea, which was an aromatic oil,
and gave to the infusion a characteristic
odor. When present in considerable pro-
portions it had a narcotic effect upon the
nervous system.
A third soluble body, which was present
in varying proportions, was tannic acid,
and this constituent gave to tea its inju
riouS properties, and was powerful strin-
gent. Tannic acid had the power OF con-
tracing the blood vessels and preventing
bleeding, and it also had peculiar hard
ening action on the delicate mucous men,
brane of the stomach and bowels. In pre-
pairing tea the points to be borne in mind
were to develop the aroma and to obtain the
maximum of theme with the minimum
percentage of tannic acid. In order to Sc
cure these results ii was necessary to have
two hot, dry earthenware teapots and as
soft a water as possible. The earthenware
teapots should be placed in front of the
fire to get them thoroughly warm; when
the water came to the boil the tea should
be placed in one of the hot teapots and al
lowed to remain with the cover on for
about half minute. Boiling water should
then be poured in as quickly as possible
and the pot allowed to stand under a cozy
for four minutes. The time Of standing
would vary according to the character OF
the tea used. The infusion should be used
at once. On no account was a second brew
permissible. When the tea leaves were al
lowed to stand for considerable time in
the hot water notable quantities of the
tannin were dissolved out When, there
fore, hot water was added to the tea leaves
that had been standing In the pot the re-
suit was chiefly a solution of tannic acid,
which, being astringent and biting in taste,
the properties were looked upon as the
strong tea Of the brew; but as the stimu-
lating properties Of tea depended upon the
theme it was obvious that special tea did
not produce the refreshing effect for which
tea was taken.
Very often the deep common tea was due
simply to the tannin which was present.
Very high-c1ass teas did dot produce. even
on heightened tnfusions, deeply colored
brews. Such teas usually possessed high
percentages Of theme with low proportions
drinking properly prepared tea in modera-
ton were those of stimulating the nervous
system, increasing the circulation and ac-
tivity of the sweat glands. but theme acted
as a general rouser to the brain and higher
nervous centers. The increased circulation
produced perspiration, SO that 1T was scien-
tifically true to say that a cup Of tea cooled,
the increased flow of perspiration leading to
loss of heat from the body. When tea was
properly prepared, and not taken in excess
1t was practically non-fnjurious, and was
a necessity in order to meet the conditions
of modern life Badly prepared tea con-
tanned an excess of tannic acid, and that
body acted most fnjuriously upon the diees-
tive system. Many attacks Of indigestion
were brought on by drinking so-called
when carried to excess. might also produce
IN those who were predisposed to nervous
complaints. palpitation of the heart. hyper
excitabflity, sleepiessness and nervousness,
and those who were naturally OF an excit-
able nature and suffered from nervous COM