. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ble for the preparation ofblack and green tea, ends of branches and other refuse, comj)ressed intoblocks. It is consumed almost entirely l)y the Asiatic nomads. In China tea designed for export is often ])erfumed by mixing withit fragrant flowers (of Aurantiaccce, Osmanthiis jragrans, Jasminum,Aglaja odoratd, Gardenia jlorida, Chloranthiis ineonspiciius), which areremoved after tliey have willed. The bottom of the chest is sometimescovered witli flowers. Tea leaves varv
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . ble for the preparation ofblack and green tea, ends of branches and other refuse, comj)ressed intoblocks. It is consumed almost entirely l)y the Asiatic nomads. In China tea designed for export is often ])erfumed by mixing withit fragrant flowers (of Aurantiaccce, Osmanthiis jragrans, Jasminum,Aglaja odoratd, Gardenia jlorida, Chloranthiis ineonspiciius), which areremoved after tliey have willed. The bottom of the chest is sometimescovered witli flowers. Tea leaves varv more than is commonlv stated. Thev are narrow TEA. 453 or half as broad as long, pointed or nearly spatulatc, serrate or nearlyentire, entirely smooth or hairy on the under side, more or less to full maturity they often reach lo cm., rarely 15 cm., in length,but as picked for the market they range from the length of the little fingerdown to the tiny leaves of the buds. The following characters are common to all tea leaves: the firm,rather thick texture; the glossy upper surface; the short stem into which.
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Keywords: ., bookcentury1900, bookdecade1910, bookpub, booksubjectplantanatomy
