There is no subject that has occasioned a greater controversy amongst dietetic writers than the subject of tea. By one party it is decried as a poison; by another it is extolled as a medicine, and a valuable addition to our food; while some refer all its beneficial effects to the water thus introduced into the system, and its evil consequences to the high temperature at which it is drunk. In order to understand the value of the different arguments which have been adduced in support, or to the disparagement, of this beverage, it will be necessary to inquire into its composition. Two kinds of tea are imported into this country, distinguished by the epithets black and green. Both contain astringent and narcotic principles, but in very different pro-portions; the latter producing by far the most powerful influence upon the nervous system. As the primary operation of every narcotic is stimulant, tea is found to exhilarate and refresh us, although there exist individuals who are so morbidly sensible to the action of certain bodies of this class, that feelings of depression, accompanied with various nervous sensations and an unnatural vigilance, follow the potation of a single cup of strong tea; while others experience, from the same cause, symptoms indicative of derangement of the digestive organs: but these are exceptions 1 from which no general rule ought to be deduced.

The salubrity of the infusion to the general mass of the community is established by sufficient testimony to outweigh any argument founded on individual cases. It must, however, be admitted, that if this beverage be taken too soon after dinner, the digestion of the meal may be disturbed by the distension it will occasion, as well as by its influence as a diluent; the narcotic and astringent principles may also operate in arresting chymification; but when a physician gives it his sanction, it is with the understanding that it shall be taken in moderate quantities, and at appointed seasons. When drunk four hours after the principal meal, it will assist the ulterior stages of digestion, as already explained (146), and promote the insensible perspiration: while it will afford to the stomach a grateful stimulus after its labours. With regard to the objection urged against its use, on the ground of temperature, it will be only necessary to refer to the observations which have been already offered upon this subject (147). In enumerating, however, the advantages of tea, it must not be forgotten that it has introduced and cherished a spirit of sobriety; and it must have been remarked by every physician of general practice, that those persons who dislike tea, frequently supply its place by spirit and water.

The addition of milk certainly diminishes the astringency of tea; that of sugar may please the palate, but cannot modify the virtues of the infusion.

1 Pharmacologia, see Introduction.

2 It is frequently used by the Chinese as a tonic for debility of the stomach.

1 While correcting this sheet for the press, I have, for the first time, seen a pamphlet entitled "Observations on the Medicinal and Dietetic Properties of Green Tea," by W. Newnham, Esq. There is a great deal of sound sense in this little production. The author refers the different effects produced by green tea to the different states of the system in which it is taken. He maintains that in a state of what he calls sthenic excitement of the brain and nervous system, as that produced by alcoholic stimulants, or by intense and long-continued application of the mind to any particular object of literary research, green tea will act as a salutary remedy; whereas, on the contrary, in states of diminished excitement, morbid vigilance and nervous disturbance will follow its potation.