The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-10-27
TEA AND TEA DRINKING.
Why II stimulates and How to Make
II So as to Avoid III Effects.
From the London Standard.

II 50 as tO AtOAa III AAhNCNSs
From the London Standard.
DR.. Goodfenow 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. Exhibi-
ton and Market now being held. Mr.. R. c.
Jarvis of Birmingham, president of COM
mittee of the Grocers' Federation, occupied
the chair
Dr. Goodfellow who illustrated his lee
ture by number of chemical experiments,
said The most common of the stimulating
beverages was tea. There was a great
difference in the physiological effects of
black tea as compared with green tea The
processes employed in the manufacture of
green tea developed a much larger per-
centage of the narcotic principle than was
the case with the ordinary black tea; and
the special mode of treatment of the very
highly cultivated Chinese teas also ac-
counted for the wide difference in aroma
which the higher class developed. Tea
upon analysis consisted for the most part
of water cellulose and woody fiber, and
there We're several soluble constituents
which readily dissolved in hot or boiling
water-the soluble bodies in the Infusion
which gave to the beverage its character
istic properties. The most important and
interesting of these bodies was a nitro
genous substance termed theme. This pos
sessed exceedingly powerful stimulating
and restorative properties, and acted chleI-
ly on the nervous system, while in minor
degree ii acted upon circulation. There
was also another substance in tea, which
was an aromatic oil, and gave to the IN
fusion a characteristic odor; when present
in considerable proportions it had a mar
cotic effect upon the nervous system.
A third soluble body, which was present
in varying proportions was tapn1c acld,
and this constituent gave to tea it's inju-
rious properties; and was a powerful strin
gent. Tannic acid had the power of con-
tracing blood vessels and preventing
bleeding; and it also had a peculiar hard
enng action on the delicate mucous MEM
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 fannie acid. In order to Sc
cure these results. 1t 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 allowed to remain with the
cover on for about half a minute; boiling
water should then be poured in as quick
ly as possible for four minutes. The
time of standing would vary according to
the character of the tea used. The infus-
ion should be used at once. On no ac-
count was a second brew permissible.
When the tea leaves were allowed to stand
for considerable time in the hot water
notable quantities of the tanhin were dis
solved out When, therefore hot water
was added to the tea leaves that had been
standing in the pot the result was chiefly
q solution of fannie acid, which, being as
tringent and biting in taste. the properties
were looked upon as the strong tea of the
brew; but as the stimulating properties
of tea depended upon the theme ii 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 pres
ent and such tea was usually poor in
theme Very high-class teas did not pro-
duce, even on heightened infusion, deeply
colored brews such teas usually possessed
high percentages of theme with low pro-
portions of fannie acid. The physiological
effects of drinking properly prepared tea
in moderation We're those of stimulating
the nervous system, increasing the circu-
lation and activity of the sweat glands,
but theme acted as a general rouser to the
brain and higher nerve centers. The in
creased circulation produced Precipitation,
so that il was scientifically true to say
that cup of tea cooled the increased flow
of perspiration leading to loss of heat from
the body. When tea was properly pre-
pared, and not taken IN excess, it was
practically non-injurious, and was a ne
cessity in order to meet the conditions of
modern life Badly prepared tea contained
an excess of fannie acid, and that body
acted most injuriously upon the digestive
system. Many attacks of indigestion were
brought on by drinking so-called Strong
tea at meal times. The drinking when
carried to excess, might also produce in
those who were predisposed to nervous
complaints palpitation of the heart hy-
per-eXcitabihty, s}eeplessness and nervous
ness; and those who were naturally of an
excitable nature and suffered from nerv-
GUS complaints should be careful not to
carry tea drinking too far. The golden
rule he laid down with regard TO tea
drinking were: Always to use good tea
use water which had just got TO the boil
infuse about four minutes; do not allow
the leaves to stand in the infusion avoid
second brews and the infused tea leaves
avoid tea at the principal meal; and if suf-
fering from heart or nervous complaints,
only use the very finest qualities of tea,
with short infusion. If this could not be
aff che faa al