Chapter 14

TEA, COFFEE, CHOCOLATE, AND COCOA 203

Tea; Sources of Tea Supply; Composition of Tea; Black Tea and Green Tea; Judging Teas; Adulteration of Tea; Food Value and Physiological Properties of Tea; Composition of Coffee; Adulteration of Coffee; Chicory in Coffee; Glazing of Coffee; Cereal Coffee Substitutes; Cocoa and Chocolate Preparations; Composition of Cocoa; Chocolate; Cocoa Nibs; Plain Chocolate; Sweet Chocolate; Cocoa Butter; Nutritive Value of Cocoa; Adulteration of Chocolate and Cocoa; Comparative Composition of Beverages.