This is a form of adulteration which at one time was much practised. It is so easy of detection, however, that it has largely gone out of vogue. There are no other leaves which resemble tea leaves sufficiently well to deceive an expert in their examination. The additional fact that almost every form of leaf has some peculiar flavor renders it difficult to use foreign leaves to any great extent without affecting the taste of the tea to such a degree as to excite suspicion. The microscope, however, is by far the best means by which to detect added foreign matter. The leaf of the tea plant, as already stated, is quite characteristic, as shown in the appended plates.1