Tea, among the greater part of those who use it most, is drunk in no great quantity. As it neither exhilarates the heart, nor stimulates the palate, it is commonly an entertainment merely nominal, a pretence for assembling to prattle, for interrupting business, or diversifying idleness. They, who drink one cup, and, who drink twenty, are equally punctual in preparing or partaking it; and, indeed, there are few but discover, by their indifference about it, that they are brought together not by the tea, but the tea-table. Three cups make the common quantity, so slightly impregnated, that, perhaps, they might be tinged with the Athenian cicuta, and produce less effects than these letters charge upon tea.
Our author proceeds to show yet other bad qualities of this hated leaf.
“Green tea, when made strong, even by infusion, is an emetick; nay, I am told, it is used as such in China; a decoction of it certainly performs this operation; yet, by long use, it is drunk by many without such an effect. The infusion also, when it is made strong, and stands long to draw the grosser particles, will convulse the bowels: even in the manner commonly used, it has this effect on some constitutions, as I have already remarked to you from my own experience.
“You see I confess my weakness without reserve; but those who are very fond of tea, if their digestion is weak, and they find themselves disordered, they generally ascribe it to any cause, except the true one. I am aware that the effect, just mentioned, is imputed to the hot water; let it be so, and my argument is still good: but who pretends to say, it is not partly owing to particular kinds of tea? perhaps, such as partake of copperas, which, there is cause to apprehend, is sometimes the case: if we judge from the manner in which it is said to be cured, together with its ordinary effects, there is some foundation for this opinion. Put a drop of strong tea, either green or bohea, but chiefly the former, on the blade of a knife, though it is not corrosive, in the same manner as vitriol, yet there appears to be a corrosive quality in it, very different from that of fruit, which stains the knife.”