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Foods and Food Adulterants : Part Seventh : Tea, Coffee and Cocoa

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Foods and Food Adulterants : Part Seventh : Tea, Coffee and Cocoa Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices : U. S. DEPARTMENT OF AGRICULTURE. DITISIOX OF CHEMISTRY. BULLETIN No. 13. FOODS AXD FOOD ADULTEPvAi^TS, IXTESTIGATIOXS MADE rXDER IHRECTIOX OF H. ^V. AVILEY, Chief Chkmist. PART SEVENTH. Tea, Coffee, and Cocoa Preparations. GUILFORD L. SPENCER, Assistant Chemist, TTIIH THE COLLAB'JEATipX OF MR. ERTIX E. EWELL. PUBLISHED BY AUTHORITY OF THE SECRETARY OF AGRICULTURE. ^VASHIXGTOX G-OYERX:\rEXT PRI>'TINa OFFICE, 1892. X U. S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTEY. BULLETIN No. 13. FOODS AND FOOD adultera:n'ts, IXVESTIGATIONS MADE TNDEK DIRECTION OF Chief Chemist. f • PART SEVENTH. Tea, Coffee, and Cocoa Preparations, BY GUILFORD L. SPENCER, Assistant Chemist, WITH THE COLLABOKATION OF MK, EPyVIN E, EWEJ,!,. PUBLISHED BY AUTHORITY OF THE SECRETARY OF ACiRICULTURE. WASHIXGTOX: GDVKKNXENT PRINTING OFFICE 1892. TARLl: OF COXTEXTS. Page. Letter of trausmittal V Letter of submittal - vii Tea - 875 Statistics of tea consumption 875 General classification 875 Methods of manufacture 876 Black teas 876 Gre«^n tea 878 Adulteration—definition 879 Adulteration—methods 880 Detection of facing 881 Spent or exhausted leaves 882 Foreign leaves 883 Foreign astringents 885 Added mineral matter 885 Lie tea 886 General remarks on tea adulterants 886 General statements concerning the constituents of teas 887 Analytical methods 889 General remarks to analysts 892 Report of the examination of teas bou<rht in ilic oiv'i market 892 Conclusion 898 Cofl^e - 899 Statistics of consumption 899 General statements 900 Chemical composition 901 Methods of analysis 907 Adulteration—definition 908 Adulterants and their detection 909 Substitutes for coffee 914 Imitation coffees 915 Detection of imitation coffees . 920 Report of examination of samples bought in the open market 921 Roasted coffees 926 Green coffees 927 Ground coffees -. 927 Extracts 929 Substitutes 932 Conclusion 932 Cocoa preparations 933 Nature, source, commercial importancf.'. etc.. of the co- oi liean 9.33 Chemical constituents 9.3.^ The commercial preparations ol" tiie 'im-o.i I»eai!. their nature. metlMtds of preparation, and adulteration 941 Microscopical examination 946 HI . IV CONTENTS ILLUSTRATIONS. Cocoa preparations—Continued. Page. Methods of analyses reported by various chemists 949 Summary of results obtained by various chemists 959 Analyses of cocoa beans made by various chemists 960 Analyses of the husks from cocoa beans reported by various chemists.. 962 Analyses of commercial preparations of cocoa beans reported by various chemists 963 Ash analyses reported by various chemists 969 Eesults of the examination of cocoa preparations in the laboratory of the U. S. Department of Agriculture 970 Description of samples of cocoa preparations examined in the laboratory of the U. S. Department of Agriculture , 971 Analyses of cocoa preparations made in the laboratory of the U. S. De- partment of Agriculture 980 Discussion of results obtained 987 Appendix A.—Bibliography of the literature of tea, coffee, and cocoa prepa- rations 991 Appendix B.—United States tea adulteration law 1011 Appendix C. —Abstracts from the Italian law relating to the adulteration of foods 1013 List of leaves, illustrated by Plates XXXIX-XL 1014 LIST OF ILLUSTRATIONS. Page. Plate XXXIX. Genuine tea leaves and possible adulterants 1014 XL. Genuine tea leaves and possible adulterants 1014 XLI. Tea leaf, upper and lower surface of epidermis , . 1014 XLII. Stone cell of tea leaf; seed coat of coffee 1014 XLIII. Raw coffee ; wheat bran, outer layer 1014 XLIV. Wheat bran, second and gluten layers 1014 XLV. Roasted chicory: parenchyma an<l milk vessels; pitted cells. 1014 XLVI. Cocoa, epidermis of husk; cocoa husks, thick walled cells .. 1014 XLVII. Cocoa husk, thin membrane; section of cotyledon of cocoa.. 1014 LEHER OF TRAXSMITTAl. U. S. Department of Ageiculture, DiYisiox OF Chemistry, Wa^liington, I). C, March i, 189Z Sir : 1 beg to transmit lierewitli for your inspection and approval the mannscript of Part Seventh of Bulletin Xo 13, relating to the adultera- tion of coti'ee, tea, and cliocohite. Respectfully. H. W. Wiley. Chemist. Hon. J. M. Rusk. Secretary of Agriculture. LETTER OE SUBMinAL. U. 8. Department of ACtRicclture, Division of Chemistry, Washiufftou, 7). C, February 29, 1892. Sir : I lierowith submit to you the leport wliicli lias been x^repared by Mr. E. E. Ewell and myself upon iiivesti«4atioiis of tea, eotfee, and eocoa i)reparations. That ])art of the lejMnt and bibliographic work ui)on eoeoa preparations is entirely due to Mr; Ewell, who has also assisted in the *ieneral analytical work. I also acknowledge the jjssist- ance of Messrs. McElroy, Trescot, Krug', and Sanborn. Tliis report has been unavoidably and materially delayed in its ])repa- ration, but this time has not been lost, since much of the foreign and other work on artiticial cotfees has been accomplished since it was be«iun. Kespectfully, G. L. Spencer, Assistant Chemist. 1)1 . H. W. Wiley, Chief Chemist. FOODS AM) FOOD ADILTFRAXTS. PART Vll—TEA. COFFEE. ANT) rOCOA PREPARATIONS. TEA. Tea is prepared from tli<^ various species of Thea. This plant is a haidy cvertrret'ii shrub. STATISTICS OF TEA CONSFMrTIOX. The extent of the consumption of teas is shown by tli<' followin^i' state- ments obtained from the United States Treasury: Imports of lea less ihe amount exported. 1890. 1889. 1888. 1887. Pounds. Pounds. Pounds. Pounds. 83, 494, 956 79,192.253 83,944.547 87,481,186 The present per cajMta consumjition of tea in the Ignited States is approximately l.o;3 ])ounds. We derive ab(mt 51 per cent of our tea from China, 42 per cent from Japan, and all but a small fraction of a per cent of the remaiiuler from the British possessions. GENERAL CLASSIFICATION. Teas are usually designated as black or <ireen, the name depending upon the color of the prepared leaf, due to the methods of curing and not, as formerly sui)posed, to differences in si^ecies. Col. Money/ in his work on tea cultivation, gives an illustration, from which the following is taken, indicating the leaves which constitute ^Tea cultivation, 3fl ed., page 102 et seq., Lieut. Col. Money: London. W. V>. Wliiting- liani & Co. : 876 FOODS AND FOOD ADULTERANTS. each of the different kinds of tea as classified according to the age of the leaf WSCHOLL dd Fig. 27. —a, Flowery Pekoe; &, Orange Pelvoe; c, Pekoe; r/, Souchong 1st; e. Sou- chong 2nd; /, Congou.—a, ?j (when mixed together), Pekoe; a, h, c, cl, e (when mixed together), Pekoe Souchong. If there he another k^af below /, and it he taken, it ia named and would make Bohea. Each of these leaves was first a li<)^^ery Pekoe leaf (a), it then became h, then c, and so on. At the base of the leaA^es c, d, e, f, exist buds 1, 2, 3, 4, from which new shoots spring. METHODS OF MANITFACTTTRE. The methods of preparing teas differ in the different countries in which this commodity is gro^Yn. In India the mannfacturing x^rocesses are very much simplified, and the greater portion, if not all the work, is accomi^lished by machinery; thns the leaves only couie in contact with the hands of the laborers in picking. " ]?LACK TEAS. ^ The methods of the manufacture of black teas in Japan is essen- tially as follows The leaves are withered by exposure to the sun, fire being used only 1 Abstracted from Bulletin No. 7, Imperial College of Agriculture, Tokyo, Komaba, Japan. Y. Kozai. TEAS METHOD?^ OF MAXl'FACTURE. 877 in cl(ni(Iy or rainy weather. Au hour's snimiug- is usually sufficient. After witheriug', the leaves are rolled and twisted. Black teas are usually rolled in au a[)paratus made especially for this ])urp )sc. The rolled leaves are now subjected to a fermentation. This is a very ini- ixataut oi)cration since its intluence on the (piality of the tea is consid- erable. During this operation the leaves lose their disagreeable raw odor and acquire a tine tiavor and the desired tint. One method of fermenting the leaves is to make them up into small balls, which are ]tlac(Hl in shallow bamboo trays, covered with a white cloth, and set isidi' in a sunny place. A second method is to spread the leaves in a rray. press them together, cover and i)lace them in a sunny place as above. The progress of the fermentation is determined by tlie appear- ance of the leaves, the fall time required being about an hour. After fermentation the leaves are exposed in a thin layer to the sun. During this sunning the green color of the leaves gradually changes to a black. The next process is termed the ''firing." The leaves are placed in a tray over a charcoal fire. The temperature gradually increases as the moisture is driven otf. The leaves are constantly turned to insure uiu- form drying. The leaves are transferred to another tray carefully mixed, and the drying repeated until they are dry. The final operation consists in passing the leaves through sieves of different meshes and l)acking. The tea is divided into three classes dei)ending u])on the size of the leaves, viz. Pekoe (the leaf buds), Souchong, and Bohea. As already stated, these maniimlations are very much simi^lified in India. Acc(uding to Col. Moneys the operations practiced in the older tea countries have been reduced fi^om twelve to five. Col. Money states that the brokers in India judge of the quality of the teas by the fol- lowing examination: Tliey judge from tliree thiugs, (1) the tea (i. e., the prepared leaf), (2) the liquor, (3) the out-turu.- The tea. —The color should be black, but not a dead black, rather a grayish black with a gloss ou it.
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