TANNIN IN TEA.

Waikato Times, Volume XXXIX, Issue 3139, 27 August 1892, Page 6 (Supplement)

TANNIN IN TEA.

Some examples which have been forward to us for thf result of annalyaes for tannin and theine in tea indicate considerable variation in the amount of tannin, according to the quality of the tea and the state of srrowth at which it was picked. In some blends of China teas the precentaure of tannin extracted by infusion for 30 minutes was lAi; theine, 3-11; and a similar result was given in the examination of tha finest Moiling; while, on the other band, with fine A?sam tea a percentage of 17 '73 of tannin by weight was extracted after infusion 14 minutes, and two blends of Assam and Ceylon tea give respectively 8,91 and 10-25 of tannin. On the whole, it is probable that the Indian teas are much more heavily loaded with tannin than the China or Japan teas. Moreover, the common method of prolonged infusion in boiling water is well calculated to extract all the tannin while it disspates the flavour of the tea. To be drunk reasonably, tsa should not he infused for more than a minute, and with water of which the temperature does not. exceed 170' F. It should be taken without susrar or milk, which would drown the flavour of the delicate and aromatic infusion thus obtained. This at least is how tea is drunk both in China and Japan, whence we have borrowed the use of it. With our European method of prolonged infusion in boiling water we destroy all the best flavour of tea. and we extract such heavy proportions of tannin as to cultivate ind"isrestion as the result of tea drinlinjr. Indigestion is unknown among tea-drinkers in the Bast, and it is in h.ll probability only the result of our defective use of the leaf, I