Tea

Question 1

When was the first documented use of tea as a beverage?

Answer 1

The first documented use of tea as a beverage dates back to around 350-600 A.D.

Question 2

What is the name of the tea plant and where is it native from?

Answer 2

Camellia Sinensis, native to Asia

Question 3

what are the two main varieties of tea plants?

Answer 3

Camellia Sinensis, better suited for colder climates, and Camellia Assamica, lesser used tea from India.

Question 4

what does terroir refer to?

Answer 4

mainly the climate, soil, and weather (within 7-10 days of harvest) of the leaves place of growth

Question 5

what are the five basic tea types?

Answer 5

white, green, oolong, black, pu’erh, and yellow (rare)

Question 6

how is white tea processed?

Answer 6

full withered dried, unprocessed with extemely light oxidation

Question 7

how is green tea processed?

Answer 7

chinese green is pan-fried while japanese green is steamed. Non oxidized

Question 8

how is yellow tea processed?

Answer 8

steamed, non oxidized, and “poached” to remove “green” flavour before drying

Question 9

how is oolong processed?

Answer 9

partially oxidized, usually pan fried to stop oxidation

Question 10

how is black tea processed?

Answer 10

almost fully oxidized (90%-95%)

Question 11

how is pu’erh processed?

Answer 11

non oxidized, then fermented for 20 years or more!

Question 12

What is herbal tea/tisane?

Answer 12

it is not a tea, but instead a beverage made of a variety of botanicals including flowers, bark, fruit, leaves, etc.

Question 13

what are the 5 significant components found in tea?

Answer 13

Essential oils (aroma), polyphenols (antioxidants), nutrients (vitamins), enzymes (promote oxidation), and methylxanthines (caffeine)

Question 14

what 6 counties are the largest producers of tea?

Answer 14

China
India
Kenya
Sri Lanka
Vietnam
Turkey

Question 15

how many pounds of tea leaves does it take to make 1 pound of tea?

Answer 15

4.5lbs of tea leaves

Question 16

what is the process (steps) for making tea?

Answer 16

Picking/Plucking, Sorting, Withering, Rolling/Distruption, Oxidation, Drying, Shaping (the leaves), and Second Drying/Firing

Question 17

how many grams of tea/tisane are used in 1 cup of tea?

Answer 17

3g of tea, 5g of tisane

Question 18

What is the temperature and brewing times of White, Chinese Green, and Japanese Green?

Answer 18

White: 1-5 min, 175-185*F

Chinese Green: 3 min, 170-185*F

Japanese Green: 1-3 min, 160-180*F

Question 19

What is the temperature and brewing times of Darjeeling, Oolong, and Pu’erh?

Answer 19

Darjeeling: 3 min, 185-195*F

Oolong: 3-5 min, 175-205*F

Pu’erh: soak 30 sec, then 3-5 min, 195-205*F

Question 20

What are the temperatures and brewing times of Black and Tisane?

Answer 20

Black: 3-5 min, 205-210*F

Tisane: 5-7 min, 195-205*F

Question 21

How do you identify White Tea, Green Tea (steamed), and Green Tea (panfried) tea leaves?

Answer 21

White: irregular size leaf, never rolled or shaped, regular straight leaf.

Green (steamed) : leaves are rolled, pressed, or dried. Straight, narrow, flat leaf, irregularly sized.

Green (pan fried): leaves are rolled and shaped.

Question 22

How do you identify Oolong, Black, and Pu’erh leaves?

Answer 22

Oolong: very large leaves, can appear as tightly curled balls, or long twisting leaves.

Black: range from short, broken flat pieces, to long, wiry, twisted full leaves.

Pu’erh: pressed into dense cakes of all shapes and sizes. Can be sold as loose leaf as well.