. Food; what it is and does . t gradation of the leaves. The undevelopedbud is known as flowery pekoe. It is not usually importedhere. The last developed leaves are called orange pekoe andpekoe (see below). Souchong and then congou come more are used here. Any variety of tea may be made either black or tea is usually green ; Indian, black; Chinese, is produced by withering leaves in iron receptacles byquick heating or steaming on mats. Leaves are then rolled torelease oil and heated long at low temperature. Black teais sun-wilted, rolled, spread thin, moistene
. Food; what it is and does . t gradation of the leaves. The undevelopedbud is known as flowery pekoe. It is not usually importedhere. The last developed leaves are called orange pekoe andpekoe (see below). Souchong and then congou come more are used here. Any variety of tea may be made either black or tea is usually green ; Indian, black; Chinese, is produced by withering leaves in iron receptacles byquick heating or steaming on mats. Leaves are then rolled torelease oil and heated long at low temperature. Black teais sun-wilted, rolled, spread thin, moistened, left to ferment,then furnace-dried. The fermentation makes tannin moreinsoluble, so less dissolved in making tea. In green teas hyson is a finer variety, gunpowder a often carry the name of the location of their growth, as Ceylon. §v B-/t^7 orang7p^koeCEach has some distinctive char-acteristic due to its culture ormanufacture. Teas obtainable inthe United States are usually notthe finest that nature Pekoe Souchong, i st- Souchong, 2d• Congou Tea leaves 58 FOOD—WHAT IT IS AND DOES CULTIVATION — ADULTERATION COFFEE-PRODUCTION Coffee is the berry of a tropical tree native in Abyssinia butnow widely cultivated in tropical regions. Its leaves are ever-green, its blossoms white, its berries dark and pulpy, contain-ing two seeds each. The seeds are the coffee-beans. Thetree blooms two thirds of the year. The ripe fruit is gatheredthree times, dried, and the seeds machine-freed. The bean isroasted to develop flavor and lessen tannin ; this also decreasescaffeine. Roasted beans are brittle and easily ground. Varieties of coffee may come from , thoughmixtures even so named often are but different berries of thesame plant. This is said to be true of Mocha and Java as supplies three fourths of the coffee used here. Somecomes from Porto Rico, Maracaibo, Ceylon, Mocha, Java. Unground coffee is not as easily adulterated as gr
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