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FOOD 1010: Food Origins And Form > Tea > Flashcards

Tea Flashcards

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1
Q

What is camellia sinensis?

A

It is a processed leaf used to make tea

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2
Q

Where is camellia sinensis from?

A

China

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3
Q

How many different types of tea are there?

A

3000

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4
Q

How many different countries grow tea?

A

31

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5
Q

When was the full tea genome establishe?

A

May ‘17

It was the full genetic code of the tea plant.
It is much bigger than other plants already deciphered due to long evolutionary history.

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6
Q

What does camellia sinensis look like?

A

An evergreen shrub/tree so people can pick it

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7
Q

What conditions does camellia sinensis grow best in?

A

Warm/humid regions (tropical/subtropical)

However can grow in lots of places e.g. spitfire tea in Cornwall

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8
Q

Where is the best tea picked?

A

At high altitudes

It grows slowly, acquiring flavour

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9
Q

Which part of the tea plant is the best quality?

A

The top 2 leaves called the tips, can be picked 3 times a yr.

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10
Q

What are the 2 most common varieties of tea?

A

C.sinensis variety sinensis (meaning china)

C. Sinensis variety assamica

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11
Q

Where did c sinensis originate?

A

Probably in the jungles of eastern Himalayas

  • tropical lowlands rising to mountainous areas = lots of microclimates - highest amount of rainfall in world
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12
Q

Who first consumed tea leaves?

A

Chewed by monkeys and other mammals then homosapiens

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13
Q

Where in the world are tea leaves still chewed?

A

Myanmar, northern Thailand and yunan

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14
Q

Why did human first consume tea - give details?

A

Medicinal properties

  • mildly antiseptic
  • poltaces on wound
  • 18th century study on preservation of tea using meat - preserved for 72hrs compared to 48 with water
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15
Q

Where was tea first drunk in china?

A

Monastery gardens as a herbal medicine

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16
Q

What is the tang period?

A

Where tea drinking spread across china (also increase in population)

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17
Q

What was tea seen as in china with an increase in population?

A

A safe drink as it used boiling water and there was a lot of disease around

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18
Q

What industry did tea become the stimulus for in china?

A

Ceramics (to drink tea from - china)

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19
Q

What were the big tea trading nations of the west?

A

Amsterdam
France
England

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20
Q

Where was the first commercial place to sell tea in the UK

A

Garaway’s coffee house (menu came with a list of health benefits)

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21
Q

How was tea originally drunk?

A

Warm from barrels - like beer

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22
Q

Why was tea slow to take off in Britain?

A

Expensive - only done by richest

Cost equivalent to $264 /Kg

23
Q

Why was the improvement of trade links important for the tea industry in Britain?

A

Direct clipper trade with china
Fast sailing ships - ‘cutty shark’ = fastest tea clipper although only saw the end of the trade
- could do 370 nautical miles /24hrs = London = china in 100 days

= tea is now cheaper

24
Q

What is the east India company

A

India was colony of Britain

It was set up by British gov to trade with china
It was actually ruling India and brought in $77 mil in taxes

25
Q

Why is Assam significant in tea?

A

Britain took it and it was used to plant tea = (assamica tea)

26
Q

What was the boston tea party?

A

East India company
- lots of US also owned by UK
Lots of illegal tea importation so Britain implement the tea act = forces trade with EIC and undercuts illegal price of tea.
BTP = destruction of tea shipment in boston harbour - leads to American revolution and independence

27
Q

What are the 3 types of tea

A

Black
Green
Oolong

28
Q

What are the 3 tea classifications by region/origin?

A

Assam
Rwanda
Darjeeling

29
Q

Who produced the most tea in 2018?

A
  1. China
  2. India
  3. Kenya
30
Q

What was the total world production of tea in tonnes in 2018?

A

5,954091

31
Q

Name and describe the 1st stage of Japanese green tea manufacturing

A

Plucking

-3x a yr, lots of leaves taken each time

Hand picking = 15/kg a day (best quality = expensive)
Hand shears - 100kg a day
Mechanised shears = 500kg day
Tractor mounted shears

32
Q

Name and describe the second stage of Japanese green tea production

A

Steaming/pan frying

Tea heated in humid conditions - this inactivated the enzyme polyphenol oxidase (enzyme that attacks the tea and oxidises the)
This doesn’t happen in green to as polyphenol oxidase need to be knocked out to stop it changed colour - why green tea is green not brown.

33
Q

What is the 3rd stage of Japanese green tea manufacturing?

A

Rolling

Tea is rolled, sometimes by hand

34
Q

What is the 4th stage of Japanese green tea manufacture?

A

Drying

Tea dries out to around 6% moisture

35
Q

What is the final stage of Japanese green tea manufacturing?

A

Refinement

Sorting the tea for quality / removing stones

36
Q

How is matcha green tea grown?

A

In the shade - preserves nutrients

37
Q

What are the benefits of matcha green tea?

A

High antioxidant
High chlorophyll
High l-theanine levels

Low caffeine

38
Q

How is matcha tea made?

A

The whole leaf is ground into a powder which is stirred into water

Leaves not strained and less processes than green tea

39
Q

Describe and state the first 3 stages of Indian black tea manufacturing

A
  1. Plucking - same as green
  2. Withering = Effectively drying
  3. Rolling
40
Q

What are the 4-6 stages of Indian black tea manufacture?

A
  1. Breaking + sifting - tea is in big clumps so needs breaking using beaters and sifted into diff categories
  2. Oxidation - polyphenol oxidase starts oxidising polyphenol (colour molecules) to goes brown
  3. Firing - stops oxidation, tea is heated and steamed inactivating polyphenol oxidase and fixing colour
    Then put in rotating the at 80/90 C and comes out 20 mins later at around 50 C
41
Q

What are the final 2 stages of black tea manufacture?

A
  1. Grading/sorting - diff qualities are graded
  2. Blending + storage - most teas found in supermarket are blended to reduce cost and create reproducible flavour (15-35 diff varieties blended)
42
Q

What is oolong tea?

A

One between green and black teas

43
Q

How does oolong tea manufacture differ from the others?

A

Oxidation period lasts half the time

44
Q

Describe the flavour and look of oolong tea

A 
Light subtle flavour
Yellow
Less ‘greasy’ than green 
Less sweet/ rosy than black
Can be roasted to remove astringency (drying feeling due to contraction of the tissues)
45
Q

At what temp and for how long does it take to make green tea?

A

75-80 C

1-2 mins

46
Q

At what temperature and for how long does it take to make an oolong tea?

A

80-85 C

2-3 min

47
Q

At what temperature and for how long does it take to make black tea?

A

99 C

2-3 mins

48
Q

Why is milk added to tea?

A

To reduce bitterness

49
Q

Who are the top 3 consumers of tea

A
  1. Turkey
  2. Morocco
  3. Ireland
  4. Mauritians
50
Q

What are the health implications of caffeine?

A
  • mild stimulant
  • psychoactive drug (addictive)
  • small molecule
  • Relieves fatigue and decreases drowsiness within a host period of time
  • Relieves perception of pain and discomfort (athletes)
  • stimulates beta-endorphins and hormones
  • increases heart rate
  • may cause low birth rate
  • can induce a heart track
51
Q

What’re the health implications of polyphenol?

A
  • tea contains 1000s of different chemicals and metabolites
  • the key polyphenols are carechins = powerful reducing agents (antioxidant)
  • associated its a decrease risk of chronic diseases such as stroke, cancer and heart disease
  • anti-carcinogenic effects (good for teeth)
  • diuretic
52
Q

Which tissue is caffeine accumulation most likely?

A

Leaves and flowers

53
Q

Is the tea plant susceptible to disease?

A

Evidence says defence genes are high so it is good at plant-disease defence response

FOOD 1010: Food Origins And Form (11 decks)

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