. Food; its composition and preparation; a textbook for classes in household science. to standand ferment before they are dried. This changes the colorand flavor and renders the tannin less soluble. An infusionof green tea therefore contains more tannin than a likeinfusion of black tea. Green tea is made by drying the leaves quickly while yetfresh. A green tea infusion has a pale color and a lesspungent odor. 230. Grades of Tea.—The choice brands of tea aremade from the very young buds and leaves. The olderand larger leaves form the less desirable and cheaper quaU-ties. The finest quality of C
. Food; its composition and preparation; a textbook for classes in household science. to standand ferment before they are dried. This changes the colorand flavor and renders the tannin less soluble. An infusionof green tea therefore contains more tannin than a likeinfusion of black tea. Green tea is made by drying the leaves quickly while yetfresh. A green tea infusion has a pale color and a lesspungent odor. 230. Grades of Tea.—The choice brands of tea aremade from the very young buds and leaves. The olderand larger leaves form the less desirable and cheaper quaU-ties. The finest quality of China tea is flowery pecoe, made from the leaf buds. Thenext larger leaves form orangepecoe, the still older andlarger leaves pecoe, and thelargest leaves a still lowergrade called souchong. 231. Adulterants of Tea.^^ ? —^All of the tea shipped into this country is tested before it is distributed to make surethat it comes up to the prescribed standard of matters are sometimes used to improve the appear-ance of the tea leaves. These are also frequently used on. BEVERAGES 131 spent leaves, or tea that has been infused, to give it theappearance of fresh leaves. Probably the usual way ofadulterating tea is by the addition of foreign leaves orleaves resembling the tea leaf in size and shape. Theexpert can detect these upon close examination, for the
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
