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Food Technology > Tea > Flashcards

Tea Flashcards

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1
Q

Camelia sinenesis is a native of Barzil

A

No
India

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2
Q

Tea is an evergreen tree and not a shrub

A

False
tree/ shrub
maintained a bush for ma leaf production

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3
Q

Why tea is regularly pruned

A

maimum leaf prod

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4
Q

The type of tea with long droopy eaves

A

Indian

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5
Q

Indian type has long drooping leaves but is slow growing compared to chinese

A

False
Indian is long leaved and fast growing

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6
Q

Major tea growing countries

A

India
China
Japan
Kenya
Sri Lanka

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7
Q

Higher yield is obtained from Chinese tea though they are narrow leaved

A

False
Higher yield by Indian

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8
Q

Avg interval of tea plucking and how many times a season

A

1 week
5-6 times

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9
Q

Terminal bud and older 2 leaves are plucked

A

No
terminal bud plus terminal 2 leaves

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10
Q

To increase yield terminal bud with 3 terminal leaves are plucked, but this compromises the quality

A

True

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11
Q

Best tea and Yield comes from highervaltitude

A

False
Higher yield from lower elevation

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12
Q

Coffee has been declared national Drink in India ?

A

False
TeaTe

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13
Q

Tea was declared National Drink of India in

A

2013

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14
Q

2 Main tea growing areas in India

A

Hilly Districts
Western GhatsHi

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15
Q

Hilly dist of ……. & ….
Western Ghats of …, ….,and … is the main tea growing areas in India

A

Assam, West Bengal
Kerala, Karnataka, Tamil Nadu

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16
Q

Assam and Darjileeng are the main Hilly dist where Tea is grown in India

A

False
Assam & West Bengal

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17
Q

Which country tops in Production and Eport of Tea

A

India

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18
Q

In 2005, total world production of tea was 2.7 mill tonns, in which India had a share of 1.02 mil tonns

A

True

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19
Q

In 2005 Indias share in World’s Tea eport of 1.6 mill t was 2 la 5 thousand mil tonns worth 1,924 Cr

A

True

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20
Q

Tea wastes and fluff after tea production has no economic value

A

False
Used for Caffein production

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21
Q

Most popular type of tea is

A

Black tea

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22
Q

Withering and Fermentation is absent in Oolong tea

A

False
Slightly done

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23
Q

Green tea lacks Fermentation and Withering

A

True

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24
Q

Withering is done to enhance aroma and flavour

A

false
reduce Moisture content

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25
Q

Withering reduces moisture content to …. taking … tine

A

40 per
16-24 hrs

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26
Q

Fermentation is done at … temp for … hr

A

21-27 deg celsius
2-6 hr

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27
Q

…. process is dne to break open cell fluids, juices and enzymes

A

Rolling

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28
Q

Difference in rolling techniques used can influence flavour of tea

A

True

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29
Q

Crushed, torn, curl machines are used for

A

Rolling in tea

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30
Q

Main enzyme involved i Fermentation of tea

A

Poly phenol Oidase

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31
Q

During fermentation only poly[henols undergo changes

A

False
Tannins also gets changed

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32
Q

2 important oidised product formed during oidation of tea are … & … which are …. compounds

A

Theoflavins and theorubrigine
Catechin/ polyphenolic compounds

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33
Q

Major Polyphenols in tea

A

Catechins
Gallocatechin

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34
Q

Theoflavins and Theorubrigens are oidised caffeine compounds

A

False
are oidised Catechin comp/ polyphenol compounds

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35
Q

… causes colour change from green to reddish copper or blk colour during fermentation

A

Oidation of polyphenolic compounds by polyphenol oidase enzyme

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36
Q

Bitterness, astringency, flavour and aroma is high in black tea than green trea

A

False

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37
Q

Bitterness and astringency is high in Green tea because it has higher caffeine content

A

False
black tea has higher caffein

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38
Q

Caffeine content
black tea
green tea

A

40-70 mg per 8 ounce
25-45 mg

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39
Q

firing refers to rolling

A

false
Drying

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40
Q

Purpose of drying tea

A

Arrest further fermentation
develop colour and aroma
caramelise
reduce moisture content

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41
Q

What gives a characteristic colour of tea during drying

A

carmelisation gives a charcateristic black colour

42
Q

Moisture content in tea after drying
Time taken
Temp range within the chamber

A

3-4 percentage
30 min
93- 49 deg cel from entry point to eit point

43
Q

Quality of tea is assesed based on the content of

A

Poly phenols
Enzyme

44
Q

2 main grades of tea

A

Leaf and broken

45
Q

Which garde among the grades of tea is smaller

A

Broken grade

46
Q

Orange pekoe
Souching
Pekoe are grades of Coffee

A

False
of tea

47
Q

Grades of tea is based on Polyphenol content and enzyme activity

A

No
Based on size
Quality is based on Polyhenol and enzyme content

48
Q

Why terminal buds and leaves picked

A

Has higher
Polyphenols, emzyme, caffeine

49
Q

second frying might be needed if tea at packing has a moisture content of

A

6-7 percentage instead of
3-4 percent

50
Q

Steaming and Pan frying are the first and main step in … manufcturing

A

Green tea

51
Q

…. country is main in Green tea production and consumption

A

Japanes

52
Q

Theophiline is apolyphenol compound

A

False
It is a CAffeine compound

53
Q

Caffeine compounds are

A

Theophiline
Theobromine
aninthi
Hypoanthin

54
Q

Caffeins usually act at PSNS of human nervous system

A

False
CNS

55
Q

Effects of tea or in particular caffeine has on human

A

Antioidant
Detoify enzymes
Cellula molecular regulation
Selective improvement of Intestinal bacteria

56
Q

… is partially fermented tea

A

Oolong tea

57
Q

During fermentation colour change occur in oolong tea

A

False
fermentation is done for very short period. So no colour change happens

58
Q

… compounds results in the colour of tea when brewed

A

Polyphenol compounds
Theoflavin
Theorubrigens

59
Q

Bright sparkling colour of tea due to
Deep colour of tea due to

A

Theoflavin
Theorubrigens

60
Q

Briskiness of te is due to caffeine and …..

A

Theoflavins

61
Q

Theiflavins contributes to

A

Colour and briskiness

62
Q

Fermentation time is directly proportional to …. content and vice versa for … content

A

Theorubrigens
theoflavins

63
Q

Colour has a direct effect by

A

Polyphenol compounds

64
Q

For … tea buds are shielded from sunlight, Chlorop[hyll production is prevented
young leaves are used
Non oidative leaves are used

A

White tea

65
Q

Which is considered High Quality tea

A

Yellow tea

66
Q

Winter/ Kukicha tea is used in Japanese Imperial court

A

False
Yellow tea

67
Q

…. tea is popular in Japan and used for its Health benefit and
Metabiotic diet

A

Kukicha/ Winter tea

68
Q

Kukicha which is made from

A

Prunned leaves and twigs of tea during dormant season

69
Q

Polyphenol compounds esp catechin is oidised to Theoflavin and theobromine during fermentation
These oidised products combines with …. to form a polymerised comple which causes …

A

Caffeine
Creaminess

70
Q

Creaminess in tea is due to

A

Caffeine-Polyphenol comple formed during Fermentation

71
Q

Caffeine- polyphenol comple is soluble in hot water only

A

True

72
Q

Composition percentage of
Caffeine
Polyphenol compounds
Crude fibre
Protein
Starch
Ash
in tea

A

4.3
22.2
27
17.2
0.5
5.6

73
Q

Polypheniol compounds and
caffeine compounds

A

Catechin (Theoflavin, Theorubrigens)
Gallocatechin
Flavanols
Flavandiols
Flavanoids
Phenoloc acid

Theobromine
Theophillin
anthin
Hypoanthin

74
Q

…. stops free radical damage on cells
neutraluse tumour encouraging enzymes

A

Polyphenols

75
Q

…. acts against
Coronary heart disease and colon cancer in tea

A

Caffeine

76
Q

Content of flavanoids in 1 cup of tea is
Content of caffeine in 180 ml tea is
Tea contains … percentage more antioidants than in orange juice

A

200 mg
40-100mg
400 percentage

77
Q

Caffeine content in tea

A

40-100mg per 180 mlf

78
Q

fresh tea has vit B, caratones, C, But c is lost during manufacturing

A

True

79
Q

Essential oils in tre has

A

alcohol
aldehydes
Fatty acids
Phenols

80
Q

tea has no nutritive value?

A

True

81
Q

For making good te a, the brewed tea should contain minimum polyphenols?

A

True
for quality tea the raw mat should have high polyphenols and enzymes
but brewed tea should be better if less polyphenol is etracted

82
Q

Best tea; features

A

No surface film
Sparkling colour
maimum flavour
min polyphenols

83
Q

Temp and water req for good tea
time for infusion

A

85 deg cel
150 ml per 1 teaspoon tea
3 min

84
Q

Cloudiness is a problem in …( tea) due to ..

A

Iced tea
Precipitation of Tannins in cold water or ice

85
Q

Film formation in tea is a problem due to

A

Hardwater
Dissolved salts and Polyphenols gets precipitated

86
Q

Hot water soluble instant tea is prepared by
Cold water soluble Instant tea is manufactured by

A

etracting fermentation product in hot water and then centrifuging and freeze/ drum dried it
Cooling aqueous etraction from brewing tea at degree celcius and then centrifuging to seperate CAFFEINE-POLYPHENOL comple and then dried

87
Q

Iced tea Concentrarte contains sugar, essence and … acid

A

Citric acid

88
Q

Instant tea has comple procedure leaving it with higher aroma and flavour than fresh tea

A

False
Fresh tea has more

89
Q

Herbal tea is made from tea leaves and other herbs?

A

False
Tea’s dried flowers, seeds, roots etc are used

90
Q

Herbal tea was invented in 1980s

A

False
it was Tea bags

91
Q

Irish breakfast,
Russian style
Earl style
english breakfast
etc refers to ..

A

Blended and unblended TEAB

92
Q

Blended / unblended tea in Darjeeling, Assam/ Keemun are also called

A

English breakfast tea

93
Q

Which among is not an adulterant used in Tea
Lime
Black gram husk
sang/ grit
Spent leaves
Leaves of Agathy

A

NoneK

94
Q

Lime is used as an adulterant in tea to…

A

Enhance colour

95
Q

What is the standard total ash and
soluble ash content in tea

A

4-7 percentage
50 percentage of tototal soluble ash

96
Q

Total ash content will be more than standard and total sol ash content will be less than normal if adulterated tea with

A

Sand/ grit

96
Q

Adulteration can be found by considering … content of tea

A

Total ash and
Total soluble ash

97
Q

if adulterated with sand/ grit the tea will have
total ash
total sol ash … than normal

A

more
low

98
Q

What does lower ash and sol ash in tea indicate

A

adulteration with spent leavesP

99
Q

Primary constituent that gives tea its flavour is Polyphenolic compounds

A

False
Caffeine

100
Q

Green tea has more….
Black tea has more ….(Polyphenol)

A

Catechin and gallocatechin
Theoflavin and theorubrigien
Unoxidised and oxudised polyphenols

Food Technology (6 decks)

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