Tea Flashcards
1
Q
Camelia sinenesis is a native of Barzil
A
No
India
2
Q
Tea is an evergreen tree and not a shrub
A
False
tree/ shrub
maintained a bush for ma leaf production
3
Q
Why tea is regularly pruned
A
maimum leaf prod
4
Q
The type of tea with long droopy eaves
A
Indian
5
Q
Indian type has long drooping leaves but is slow growing compared to chinese
A
False
Indian is long leaved and fast growing
6
Q
Major tea growing countries
A
India
China
Japan
Kenya
Sri Lanka
7
Q
Higher yield is obtained from Chinese tea though they are narrow leaved
A
False
Higher yield by Indian
8
Q
Avg interval of tea plucking and how many times a season
A
1 week
5-6 times
9
Q
Terminal bud and older 2 leaves are plucked
A
No
terminal bud plus terminal 2 leaves
10
Q
To increase yield terminal bud with 3 terminal leaves are plucked, but this compromises the quality
A
True
11
Q
Best tea and Yield comes from highervaltitude
A
False
Higher yield from lower elevation
12
Q
Coffee has been declared national Drink in India ?
A
False
TeaTe
13
Q
Tea was declared National Drink of India in
A
2013
14
Q
2 Main tea growing areas in India
A
Hilly Districts
Western GhatsHi
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
16
Q
Assam and Darjileeng are the main Hilly dist where Tea is grown in India
A
False
Assam & West Bengal
17
Q
Which country tops in Production and Eport of Tea
A
India
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
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
20
Q
Tea wastes and fluff after tea production has no economic value
A
False
Used for Caffein production
21
Q
Most popular type of tea is
A
Black tea
22
Q
Withering and Fermentation is absent in Oolong tea
A
False
Slightly done
23
Q
Green tea lacks Fermentation and Withering
A
True
24
Q
Withering is done to enhance aroma and flavour
A
false
reduce Moisture content
25
Withering reduces moisture content to .... taking ... tine
40 per
16-24 hrs
26
Fermentation is done at ... temp for ... hr
21-27 deg celsius
2-6 hr
27
.... process is dne to break open cell fluids, juices and enzymes
Rolling
28
Difference in rolling techniques used can influence flavour of tea
True
29
Crushed, torn, curl machines are used for
Rolling in tea
30
Main enzyme involved i Fermentation of tea
Poly phenol Oidase
31
During fermentation only poly[henols undergo changes
False
Tannins also gets changed
32
2 important oidised product formed during oidation of tea are ... & ... which are .... compounds
Theoflavins and theorubrigine
Catechin/ polyphenolic compounds
33
Major Polyphenols in tea
Catechins
Gallocatechin
34
Theoflavins and Theorubrigens are oidised caffeine compounds
False
are oidised Catechin comp/ polyphenol compounds
35
... causes colour change from green to reddish copper or blk colour during fermentation
Oidation of polyphenolic compounds by polyphenol oidase enzyme
36
Bitterness, astringency, flavour and aroma is high in black tea than green trea
False
37
Bitterness and astringency is high in Green tea because it has higher caffeine content
False
black tea has higher caffein
38
Caffeine content
black tea
green tea
40-70 mg per 8 ounce
25-45 mg
39
firing refers to rolling
false
Drying
40
Purpose of drying tea
Arrest further fermentation
develop colour and aroma
caramelise
reduce moisture content
41
What gives a characteristic colour of tea during drying
carmelisation gives a charcateristic black colour
42
Moisture content in tea after drying
Time taken
Temp range within the chamber
3-4 percentage
30 min
93- 49 deg cel from entry point to eit point
43
Quality of tea is assesed based on the content of
Poly phenols
Enzyme
44
2 main grades of tea
Leaf and broken
45
Which garde among the grades of tea is smaller
Broken grade
46
Orange pekoe
Souching
Pekoe are grades of Coffee
False
of tea
47
Grades of tea is based on Polyphenol content and enzyme activity
No
Based on size
Quality is based on Polyhenol and enzyme content
48
Why terminal buds and leaves picked
Has higher
Polyphenols, emzyme, caffeine
49
second frying might be needed if tea at packing has a moisture content of
6-7 percentage instead of
3-4 percent
50
Steaming and Pan frying are the first and main step in ... manufcturing
Green tea
51
.... country is main in Green tea production and consumption
Japanes
52
Theophiline is apolyphenol compound
False
It is a CAffeine compound
53
Caffeine compounds are
Theophiline
Theobromine
aninthi
Hypoanthin
54
Caffeins usually act at PSNS of human nervous system
False
CNS
55
Effects of tea or in particular caffeine has on human
Antioidant
Detoify enzymes
Cellula molecular regulation
Selective improvement of Intestinal bacteria
56
... is partially fermented tea
Oolong tea
57
During fermentation colour change occur in oolong tea
False
fermentation is done for very short period. So no colour change happens
58
... compounds results in the colour of tea when brewed
Polyphenol compounds
Theoflavin
Theorubrigens
59
Bright sparkling colour of tea due to
Deep colour of tea due to
Theoflavin
Theorubrigens
60
Briskiness of te is due to caffeine and .....
Theoflavins
61
Theiflavins contributes to
Colour and briskiness
62
Fermentation time is directly proportional to .... content and vice versa for ... content
Theorubrigens
theoflavins
63
Colour has a direct effect by
Polyphenol compounds
64
For ... tea buds are shielded from sunlight, Chlorop[hyll production is prevented
young leaves are used
Non oidative leaves are used
White tea
65
Which is considered High Quality tea
Yellow tea
66
Winter/ Kukicha tea is used in Japanese Imperial court
False
Yellow tea
67
.... tea is popular in Japan and used for its Health benefit and
Metabiotic diet
Kukicha/ Winter tea
68
Kukicha which is made from
Prunned leaves and twigs of tea during dormant season
69
Polyphenol compounds esp catechin is oidised to Theoflavin and theobromine during fermentation
These oidised products combines with .... to form a polymerised comple which causes ...
Caffeine
Creaminess
70
Creaminess in tea is due to
Caffeine-Polyphenol comple formed during Fermentation
71
Caffeine- polyphenol comple is soluble in hot water only
True
72
Composition percentage of
Caffeine
Polyphenol compounds
Crude fibre
Protein
Starch
Ash
in tea
4.3
22.2
27
17.2
0.5
5.6
73
Polypheniol compounds and
caffeine compounds
Catechin (Theoflavin, Theorubrigens)
Gallocatechin
Flavanols
Flavandiols
Flavanoids
Phenoloc acid
Theobromine
Theophillin
anthin
Hypoanthin
74
.... stops free radical damage on cells
neutraluse tumour encouraging enzymes
Polyphenols
75
.... acts against
Coronary heart disease and colon cancer in tea
Caffeine
76
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
200 mg
40-100mg
400 percentage
77
Caffeine content in tea
40-100mg per 180 mlf
78
fresh tea has vit B, caratones, C, But c is lost during manufacturing
True
79
Essential oils in tre has
alcohol
aldehydes
Fatty acids
Phenols
80
tea has no nutritive value?
True
81
For making good te a, the brewed tea should contain minimum polyphenols?
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
Best tea; features
No surface film
Sparkling colour
maimum flavour
min polyphenols
83
Temp and water req for good tea
time for infusion
85 deg cel
150 ml per 1 teaspoon tea
3 min
84
Cloudiness is a problem in ...( tea) due to ..
Iced tea
Precipitation of Tannins in cold water or ice
85
Film formation in tea is a problem due to
Hardwater
Dissolved salts and Polyphenols gets precipitated
86
Hot water soluble instant tea is prepared by
Cold water soluble Instant tea is manufactured by
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
Iced tea Concentrarte contains sugar, essence and ... acid
Citric acid
88
Instant tea has comple procedure leaving it with higher aroma and flavour than fresh tea
False
Fresh tea has more
89
Herbal tea is made from tea leaves and other herbs?
False
Tea's dried flowers, seeds, roots etc are used
90
Herbal tea was invented in 1980s
False
it was Tea bags
91
Irish breakfast,
Russian style
Earl style
english breakfast
etc refers to ..
Blended and unblended TEAB
92
Blended / unblended tea in Darjeeling, Assam/ Keemun are also called
English breakfast tea
93
Which among is not an adulterant used in Tea
Lime
Black gram husk
sang/ grit
Spent leaves
Leaves of Agathy
NoneK
94
Lime is used as an adulterant in tea to...
Enhance colour
95
What is the standard total ash and
soluble ash content in tea
4-7 percentage
50 percentage of tototal soluble ash
96
Total ash content will be more than standard and total sol ash content will be less than normal if adulterated tea with
Sand/ grit
96
Adulteration can be found by considering ... content of tea
Total ash and
Total soluble ash
97
if adulterated with sand/ grit the tea will have
total ash
total sol ash ... than normal
more
low
98
What does lower ash and sol ash in tea indicate
adulteration with spent leavesP
99
Primary constituent that gives tea its flavour is Polyphenolic compounds
False
Caffeine
100
Green tea has more....
Black tea has more ....(Polyphenol)
Catechin and gallocatechin
Theoflavin and theorubrigien
Unoxidised and oxudised polyphenols
