抄録
(1) In obtaining essential oil from fresh tea leaves by steam distillation, chopped-leaves yield a considerably larger amount than whole-leaves, and in concern of the percentage of βγ-hexenol in essential oil, thi former is much larger than the latter.
(2) There are many differences in colo and flavor of their residues. That is, in thi case of chopped-leaves the color is red-brown and the flavor is just like that of black tea while, in the case of whole leaves the color is yellowish-green and the flavor closet resembles that of green tea.
(3) The essential oils are obtained again from residues previously chopped-leaves anc whole-leaves (chopped after the first steaming) by ordinary steam distillation in a 5 l flask The amount of these essential oils is small and almost equal in quantity.
The essential oil from chopped-leaves re-sembles black tea in its flavor and shape of curve in ultraviolet absorption, while in the case of whole-leaves, the flavor and the shapf of the curve of ultraviolet absorption resem. bles green tea.
(4) A considerable amount of hydrogen sulfide and carbon dioxide flee from fresh tea leaves by steam distillation.
