Source. — Tea is made from the leaves of a shrub grown extensively in Japan, China, India, and Ceylon. Different qualities of strength and flavor in tea are due chiefly to the age of the leaves when picked and to the method of curing them. The young and tender leaves and buds yield teas of the highest quality. Kinds and Manufacture. — There are two kinds of tea, green and black, with many varieties or brands of each. Black tea is made by first allowing the leaves to wilt rather slowly, after which they are rolled, allowed to ferment and turn black, and then dried in an oven. Ex- amples of black tea are Pekoe, Oolong and English Breakfast. Green tea is made in a similar way to black tea, except that the curing process is done more rapidly and the leaves are first wilted at a tempera- (101) Fig. 10. Tea plant, showing parts to be plucked for the better grades of tea. (U. S. D. A. Bui.) 102 DOMESTIC SCIENCE ture high enough to kill the fermenting agents, thus pre- serving the green color. Hyson and Gunpowder are two common commercial varieties of green tea. Composition. — The most important substances in tea are theine, a stimulant; tannin, a harmful astringent; and a small amount of volatile oils, which give flavor and aroma. Black tea is milder than green tea. The theine is what we desire to extract from the leaves, and just a few minutes* steeping in water that has been brought to the boiling point is sufficient to dissolve out nearly all of it. Boiling or too long steeping draws out much of the tannin, which is undesirable. Food Value.— Tea itself has no food value. It is used for its mild stimulat- ing effect upon the ner- vous system and because it removes the sense of fatigue. Poor tea or tea taken in excess produces a hindering effect on diges- tion and, with many per- sons, causes irritation and sleeplessness. Children require no stimulants, and their health is best promoted without tea. Adulterations. — Cheap grades of tea are likely to be adulterated with tea dust, etc., and injurious substances are sometimes used to imitate the color of green tea. COFFEE Source. — Coffee is made from the berries of a tropical evergreen grown principally in Brazil, Arabia, Java, Ceylon, Fig. 11. A irviceable teakettle, with alcohol lamp. BEVERAGES 103 and East India. About three-fourths of the world's coffee comes from Brazil. Each berry has two seeds. Kinds. — Coffee grown in Arabia (Mocha coffee) is of fine quality, and is a small, dark-yellow, round berry. Java and East India coffees are pale yellow before roasting. Cey- lon and Brazilian coffees are a green gray. A combination of Mocha and Java makes an excellent coffee. Adulteration. — Coffee is frequently adulterated with roasted chicory, acorns, and parsnip roots. Good coffee does not sink in cold water, and does not quickly discolor cold water. Composition. — Coffee contains a stimulating substance called caffeine, which is the same thing as theine in tea. It also contains some essential oils and tannin. So much more of the injurious tannin in coffee is extracted by long boiling, and so little more of the good element, that coffee should not be allowed to boil longer than a few minutes.

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Source. — Tea is made from the leaves of a shrub grown extensively in Japan, China, India, and Ceylon. Different qualities of strength and flavor in tea are due chiefly to the age of the leaves when picked and to the method of curing them. The young and tender leaves and buds yield teas of the highest quality. Kinds and Manufacture. — There are two kinds of tea, green and black, with many varieties or brands of each. Black tea is made by first allowing the leaves to wilt rather slowly, after which they are rolled, allowed to ferment and turn black, and then dried in an oven. Examples of black tea are Pekoe, Oolong and English Breakfast. Green tea is made in a similar way to black tea, except that the curing process is done more rapidly and the leaves are first wilted at a tempera- (101) Fig. 10. Tea plant, showing parts to be plucked for the better grades of tea. (U. S. D. A. Bui.) ture high enough to kill the fermenting agents, thus preserving the green color. Hyson and Gunpowder are two common commercial varieties of green tea. Composition. — The most important substances in tea are theine, a stimulant; tannin, a harmful astringent; and a small amount of volatile oils, which give flavor and aroma. Black tea is milder than green tea. The theine is what we desire to extract from the leaves, and just a few minutes* steeping in water that has been brought to the boiling point is sufficient to dissolve out nearly all of it. Boiling or too long steeping draws out much of the tannin, which is undesirable. Food Value.— Tea itself has no food value. It is used for its mild stimulating effect upon the nervous system and because it removes the sense of fatigue. Poor tea or tea taken in excess produces a hindering effect on digestion and, with many persons, causes irritation and sleeplessness. Children require no stimulants, and their health is best promoted without tea. Adulterations. — Cheap grades of tea are likely to be adulterated with tea dust, etc., and injurious substances are sometimes used to imitate the color of green tea. COFFEE Source. — Coffee is made from the berries of a tropical evergreen grown principally in Brazil, Arabia, Java, Ceylon, [illustration: Fig. 11. A serviceable teakettle, with alcohol lamp.] and East India. About three-fourths of the world's coffee comes from Brazil. Each berry has two seeds. Kinds. — Coffee grown in Arabia (Mocha coffee) is of fine quality, and is a small, dark-yellow, round berry. Java and East India coffees are pale yellow before roasting. Ceylon and Brazilian coffees are a green gray. A combination of Mocha and Java makes an excellent coffee. Adulteration. — Coffee is frequently adulterated with roasted chicory, acorns, and parsnip roots. Good coffee does not sink in cold water, and does not quickly discolor cold water. Composition. — Coffee contains a stimulating substance called caffeine, which is the same thing as theine in tea. It also contains some essential oils and tannin. So much more of the injurious tannin in coffee is extracted by long boiling, and so little more of the good element, that coffee should not be allowed to boil longer than a few minutes.

Domestic science, principles and application