TEA

commonest beverage; consists of the dried leaves and shoots ofa tropical shrub of the order Ternstroemiacex, called Thea sinensis; two distinct able height, and TJ. bohea, a dwarf. The leaves of the t. plant are spear shaped; the flowers somewhat resemble those of the strawberry plant. T. is chiefly grown in China, Japan, India, and Ceylon, and thrives best_on sunny slopes; first introduced into Europe in early XVII. cent., and it was for more than a cent. regarded with suspicion. T. contains 2 to 4 per cent. of caffeine which stimulates the heart and kidneys, and c. 10 per cent. of tannin. Tn the method of drying and preparing the newly gathered leaves, leaves are laid out on trays and to ed in the sun, which induces a saccharine fermentation. The leaves thus treated give off a peculiar odor, and at this stage they are placed in iron ve els and roasted. The leaves are then rolled and finally dried over a charcoal fire. Green t. is prepared by a different proce . The leaves are placed in the iron ve el as soon as they are gathered, and are immediately roasted. They are then rolled and replaced in the ve el for the final drying. Various precautions are taken in the preparation of green t. to prevent fermentation (e.g.) the leaves are constantly stirred and fanned.