BEVERAGE MANAGEMENT TEA AND COCOA Flashcards
3 Different products to make a chocolate drink
- Cocoa powder: Fat content at least 20%
- Instant cocoa: has been sweetened with sugar and dissolves directly
- Carob: Substitute for cocoa (NO caffeine, NO fat, NO theobrome)
3 components in cocoa
- Theobrome
- Cocoa butter
- Protein + carbohydrates
Theobrome
A stimulant (like caffeine in coffee)
Cocoa butter
Like dairy butter, is produced when the cocoa beans have been roasted and are processed.
Protein + Carbohydrates
Small quantities are found in a cocoa bean.
4 Steps of processing cocoa pods
- Harvesting
- Fermentation
- Drying
- Storing
Step 1 Harvesting (cocoa pods)
After the harvest of cocoa pods, the white seeds and flesh are removed.
Step 2 Fermentation (cocoa pods)
Seeds are covered between banana leaves to ferment. Temperature rises to 40 degrees Celsius. This helps to develop aromas.
Step 3 Drying (cocoa pods)
After the fermentation, seeds must be dried very well in the sun or hot air. The beans are now brown and hard.
Step 4 Storing (cocoa pods)
Cocoa beans are cleaned and sorted by size and then packed to be stored.
Cocoa been
After processing the beans are ready for export.
Cocoa pod (3)
-Looks like a rugby ball (20 cm)
- One cocoa pod contains 30-40 white seeds
- Once produces the seeds become cocoa beens.
Cocoa tree (3)
- Only grows in equatorial latitudes
- In central/west Africa, east/west Asia, south America
- Biggest producers are: Brazil, Ivory coast, Ghana, Malaysia
History cocoa (4)
- Aztecs cultivated cocoa beans in 17th century
- Made drinks with grounded powder, water, herbs and chilli peppers
- Spanish brought cocoa to Europe
- Since 1800 cocoa is available for everyone
Yerba Mate tea
An intimate ritual in Argentine and Uruguay. Friends share a cup and bombilla and pass the cup with the drink among them.
Russian custom tea (4)
- Tea came via camels from China to Russia
- Mostly black tea with smoky flavour
- Very strong tea with added jam, milk or sugar
- Uses samovar
Indian custom tea
Rich black tea + heavy milk and a combination of various spices and sweeteners
European custom tea
In the 20th century tea dances and afternoon tea
Tea sommelier responsibilities (3)
- Sampling
- Recommending
- Pouring
Bubble tea
Taiwan cold drink with tapioca pearls
example names: boba milk/tea, momi milk, drink with a fat straw
Kombucha tea
Fermented tea drink, ‘elixer of life’
Herbal teas
Chamomile, peppermint, rooibos
Tisanes tea
Fruit flavoured tea and herbal infusions mostly without caffeine
Fruit tea
Forest fruit tea, strawberry, rose tea
Irish tea
Malty Assam, African and Indonesian tea
English breakfast tea
Assam, Ceylon, African teas
Earl Grey tea
Black tea with bergamot oil
Jasmine tea
Jasmine flowers places with oolong tea
Post-fermented tea facts (4)
- Example Pu-Ehr
- Micro-organism cause fermentation
- Mossy earthy flavour
- The older, the more expensive the tea
Black tea facts (3)
- Rich coppery colour
- Assam most famous black tea
- Sweet strong taste. Can be herby, little spicy and sometimes smoky
Oolong tea facts (4)
- Difficult to produce
- Level of oxidation 10-90%
- Lightly oxidated = a floral light fruity aroma
- Heavy oxidated = a stone fruit flavour
Green tea facts (3)
- Slightly astringent mouthfeel
- Contain more polyphenols
- Higher antioxidant effect
White tea facts (4)
- Light and refreshing
- Only made from buds (or first picked tea leaves)
- Minimal processed
- Withered, dried, sorted
General production tea (8 steps)
- Wilting
- Bruising
- Oxidation
- Fixation
- Yellowing
- Shaping
- Drying
- Curing
Production post-fermented tea (6 steps)
- Fresh tea leaves
- Steaming/panning
- Rolling
- Forming
- Drying
- Natural aging/wet pilling
Production yellow tea (5)
- Fresh tea leaves
- Steaming/panning
- Sweltering
- Rolling
- Drying
Production black tea (5)
- Fresh tea leaves
- Wilting
- Full oxidation
- Rolling
- Drying
Production oolong tea (8)
- Fresh tea leaves
- Wilting
- Tossing in basket
- Partial oxidation
- Panning/baking
- Rolling (ball)
- Drying
- Firing
Production green tea (5)
- Fresh tea leaves
- Steaming/panning
- Rolling
- Forming
- Drying
Production white tea (5)
- Fresh tea leaves
- Wilting
- Baking
- Light rolling
- Drying
Types of tea
- White tea
- Green tea
- Oolong tea/Pouchong tea
- Black tea
- Fermented tea (aged tea)
- Infusions (NO LEAVES ONLY herbs/spices/fruit)
What is tea? 4 facts
- Made from the Camellia sinensis
- Taste depends on soil, climate, sunlight and growing factors
- Any plant can be used to make tea
- Type of tea depends how it is grown, harvested and processed
After water, tea is the most popular drink in the world
DUS!
