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29
Tea
For very many years the sampling of tea on importation,
for the detection of adulteration and unfitness,
was carried out by H.M. Customs & Excise, but this was
discontinued from 1st January, 1959.
The powers and duties of Port Health Authorities, Food
and Drugs Authorities and other Local Authorities to
inspect food for adulteration and unfitness remained
unaffected,
H.M. Customs and Excise connection with this work
dates from the latter years of the last century. At that
time, it appears, there was special concern as to impurities
in Chinese tea and the work of checking it was no
doubt laid to that Department because, inter alia, tea
was then a major revenue producer and already extensively
examined for Customs purposes. Nowadays the revenue
interest in it has much declined as most tea imported is
admitted free of duty.
There is a very large tea packing factory and bonded
warehouse in the Borough to which, by arrangement with
the Commissioners of Customs & Excise, large quantities
of tea are delivered direct from the docks. The initial
point of inspection in this Country is therefore at the
bonded warehouse. This places on the Council the responsibility
of inspecting this tea to ensure that it is fit
for human consumption, in accordance with the provisions
of the Food & Drugs Act, 1955, and the Public Health
(Imported Food) Regulations, 1937.
During 1960. 939 samples of tea which were representative
of all consignments received at the warehouse were
taken by the District Public Health Inspector. This
entailed three to four visits a week to the warehouse for
routine testing for unfitness or adulteration with foreign
matter. Experience has now shown that teas originating
from certain Countries are more likely to be contaminated
than others and therefore greater attention is given to
these. The main forms of contamination of tea have been
found to be:
1. Metallic dust and mineral matter, this apparently
occurring during the processes of collection and preparation
of the tea.
2. Moulds, which arise where the tea has become damp
during transport to this Country. Their presence
adversely affects the quality and flavour of the tea.