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PLSC 333 > Lecture 17 - Coffee and Tea > Flashcards

Lecture 17 - Coffee and Tea Flashcards

1
Q

what is the economic part of coffee

A

the seed

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2
Q

what changes the color of coffee bean

A

temperature

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3
Q

origin of coffee

A

abyssinia (Ethiopia), then brought to Arabia

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4
Q

what was the name of the goatherder who discovered coffee

A

Kaldi

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5
Q

largest producer of coffee

A

Brazil

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6
Q

family of coffee

A

Rubiacea

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7
Q

types of coffee

A

c. arabica
c. canephora (robusta coffee)
c. liberica

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8
Q

what type of coffee accounts for 70-80% of world production

A

c. arabica. 2nd most popular is c. canephora

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9
Q

Arabica coffee plant description

A

tetraploid (self fertile)
15-24 C and 1300mm rain
best quality
susceptible to rust
smaller/less vigourous

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10
Q

robusta coffee plant description

A

diploid (self-incompatible)
24-30C and 1550mm rain
less flavour
resistant to rust
larger/more vigorous

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11
Q

which type of coffee is resistant to rust

A

robusta

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12
Q

coffee tree growth habit

A

orthotropic stem (erect growth)
plagiotropic stems with horizontal secondary stems that are fruiting woods

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13
Q

spacing for arabica and robusta coffee trees

A

arabica - 1350 tree/ha
rubusta - 900-1000 trees/ha

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14
Q

time to fruiting in coffee

A

3-4 years for mature plant
1 year on year old wood

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15
Q

methods of propagation for coffee

A

sexual from seed (especially for arabica)
asexual/stem cutting (for robusta)

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16
Q

pruning objective for coffee

A

maximize # plagiotrophic stems and shape trees to get good light penetration

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17
Q

how long does it take to get mature fruit in arabica and robusta coffee

A

arabica - 7-8 months
robusta - 11-12 months

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18
Q

diseases of coffee and control

A

Coffee rust - resistant varieties (robusta), Cu fungicide
Coffee berry rust

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19
Q

pest of coffee and control

A

coffee berry borer - controlled by berry removal, chemicals, IPM

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20
Q

how is coffee harvest done

A

most done by hand, some machine harvested

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21
Q

coffee fruit parts

A

exocarp (red skin), mesocarp (sweet pulp), endocarp , hull, testa (silvery), and bean (embryo and cotyledons)

22
Q

wet method of coffee processing

A

separate bad berries and trash by floatation, good berries are depulped
fermented to remove mucus layer
dried by being spread out under sun or artificial heat

23
Q

dry methods of processing coffee

A

cherries are kept whole. Intial drying on trees, than spread under sun to dry
pericarp is removed (mortar/pestle or machine), chaff removed, and sorted

24
Q

how much moisture does light roast lose in coffee

A

3-5%

25
Q

how much moisture does dark roast coffee lose

A

8-14%

26
Q

strength of the brew is related to _____ and ______, not caffeine concentration

A

flavors and aromas

27
Q

family of tea

A

Theaceae

28
Q

scientific name of tea

A

Camellia sinensis

29
Q

physical description of the tea plant

A

perennial evergreen bush/tree

30
Q

what type of leaves are harvested for tea

A

the young leaves

31
Q

types of tea

A

chinese tea and assam tea

32
Q

origin of tea

A

east and south east asia

33
Q

what are china teas

A

slow growing dwarf trees that are small. resistant to cold and low yielding

34
Q

what are assam teas

A

quick growing taller trees that are adapted to tropical condtions

35
Q

structure of tea plants

A

naturally a evergreen tree, under cultivation is trained as low spreading bush

36
Q

tea is largely ____ pollinated

A

cross

37
Q

tea propagation

A

from seeds for breeding
clonal through single node leaf cuttings for production

38
Q

does tea need shade for best growth

A

many perform best without shade, but need shade for high heat areas or low input systems

39
Q

tea training

A

are headed back to 20cm at plant
next year to 40cm
final year at 60cm

40
Q

tea pruning

A

need to be cut back periodically to rejuvenate (prune below branches)

41
Q

disease of tea

A

blister blight

42
Q

what are the symptoms and control of blister blight of pea

A

symptoms - translucent spot that forms a blister. grey and white basidiospores liberated from blister
control - fungicides, resistant CVS

43
Q

how is tea harvested

A

by hand

44
Q

types of tea harvest

A

tips, fine plucking, and course plucking

45
Q

tips tea harvest

A

bud only. gives best product

46
Q

Fine plucking tea harvest

A

most common. Bud and 2 leaves picked

47
Q

course plucking tea harvest

A

bud and 3 leaves

48
Q

types of tea

A

green tea, oolong tea, black tea

49
Q

green tea

A

not fermented. only china type tea

50
Q

oolong tea

A

semi fermented

51
Q

black tea

A

highest production. Fermented

PLSC 333 (17 decks)

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