HFT2060 Exam 3

nepal tea

Close To Darjeeling High Elevations Slowly Mature Hard To Come By, Issues W/Government Most Privately Owned

What foods pair with White Tea

Delicate Flavors

true or false: tea blending is easy

False

True or False: Tea is served with meals in China

False, Tea served Before Or After - Not W/Meals

Japanese tea

All Tea Is Green Tea 10 Main Types Of Tea Most Steamed, Although Island Of Kyushu-Pan Fried Thin Needle-Shaped Leaf Dark Green Color Matcha-Powdered Tea/Tea Ceremony

What are the health benefits for white tea

Antioxidants Lowers Blood Pressure Cancer Prevention Lowers Cholesterol Strengthens Bones Clears Skin Natural Antibacterial

where is the "Cradle Of Chinese Tea"

Bashu district

what foods pair with black tea

Beef, Spicy foods Sri Lanka: Dessert China: Blackened Meat, Chocolate Africa : Jerk Chicken, Gravy, No Creamy Or Sweet Desserts!

how to enjoy green tea

Best Brew:175-185 F Consume W/Out Milk Many Variables: Type, Leaf Size & Shape Harvesting Season, Etc. Avoid Distilled Water Fresh Cold Filtered Water H2O Temperature; Too Low-May Not Extract Full Range Of Flavors Too High-Taste Overly Bitter & Astringent

black tea

Blended, Single-Estate, Or Flavored Assam: Malty, India, 800 Gardens Consume W/Milk Inexpensive Tea Bags & Blends

What is the birthplace of jasmine teas?

Fuijan, China

what does Shennong mean

"Devine Farmer"

White Tip Oolong

"The Champaign of teas", unique and rate, harvested only within the first 15 days of July each year and only fine plucking of 2 leaves and the white tipped buds, oxidized 70%, bright gold. Ornage cup w/ a smooth, fruity flavor and a floral aroma laced with sweetness of ripe peaches

Kowtow

"bow down" it is tea tapping

Gaiwan

(Ming Dynasty) -Vessel For Brewing Green Tea -Can Be Used For All Types -Steep The Tea -Lid Used To Stir

What foods pair with green tea

- Japanese, China, SL -Smokey Green Teas: Turkey, Greasy Foods -Fruity Green Teas: Chicken, Salad -Seafood, Chicken, Rice, Melon

What was the Han Dynasty known for?

- Roads To Transport Tea -Seen as Medicine, -tea used for Pressed Cake, Bitter Taste

Ming Dynasty

- brewed tea in Tea Pots -Yixing Tea Pot (Gongfu) Unglazed Clay Best For Oolongs Can Be Steeped 7 Times (1368-1644 AD)

Genmaicha

- made by blending medium quality Sencha with toasted rice, which produces a very palatable tea basted beverage

Tea Decaffeination through ethyl acetate

- uses a solution of ethyl acetate to extract caffeine -chemical compound that occurs naturally in edible plants and fruits, in reasonable doses it is non toxic -Pros: effective and cost efficient -Cons: brings changes to leaf appearance, effects the flavor of the tea -impacts a distinctive fruity or sweet note to the tea

What tea is grown in china?

-2/3 is green tea, remaining 1/3 is evenly divided between blacks and oolongs -green teas are choice for domestic consumption, then oolong, most of black tea production is exported

-Americans consume ____ % our tea on ice

-80%

Who brought the idea of afternoon tea to England?

-Anna the Duchass of Bedford

Japanese legend of tea origin

-Bodhidharma, or Daruma, was akin to a Buddhist saint and he was responsible for bringing Buddhism from native India to China, and then eventually Japan; he took a vow to spending 9 years staring at a wall in constant meditation, when 5 years into his meditation he experienced a moment of complete tiredness and he dozed off, when he awoke he was pissed at his weakness and cut his eyelids off and cast them to the ground, where his eyelids landed a tea plant immediately sprouted and he made an infused beverage from the leaves of the plant and went on to finish his meditation without another nap -tea has been an important part of Japanese Buddhism and is used as an aid in staying awake and alert during lengthy meditations

Japan

-Buddhist monks brought tea, tea culture, and tea plants here in sixth century, and it was eventually embraced after disflavor -all tea made is green tea -rigidly graded into Gyokuro, Sencha, and Bancha

Japanese Tea Ceremony

-Cha No Yu, or hot water for tea -ceremony represents the culmination of the Japanese elevation of tea from a medicine or beverage to a way of life, a religion of aestheticism -celebrates beauty and harmony of tea -practiced today all over the world -ritual traditionally held un a Sukiya, or tea room, which is designed along rigid traditional lines, originally described by Sho-O, a fifteenth century tea master -the freestanding tea room often found today was created by Rikyu, regarded as the greatest tea master of all time, the room is intended to be quite plain, reflecting the virtues of poverty and simplicity -upon arriving at the Sukiya, guests are first stationed in the portico, or the machai until they are summonded to enter, from the machiai they pass along the roji, or garden path, to the tea room proper, then those bearing arms must hang their swords outside, embracing the peace of the room -door is only 3 feet, so those who enter must bow to pass through, this is designated to reinforce humility, as all must assume a very small stature for the ceremony -area is small, then they return to preparation room to prepare kaiseki, a small meal, after meal the host adds fresh fuel to the fire and a sweet is served , at this point guests retire to the gong to summon them for the tea -this ceremony highlights cleanliness and hygiene

Who invented black tea?

-China, called it red tea

Anhui

-Chinese province that produces Keenun: a distinctive, well made black tea that ranges in quality from fair to exquisite, low grade is a good blender and makes for the base of ice tea

Tea Grades

-D: dust, the tiny particles of broken tea leaves -processed tea becomes increasingly brittle as moisture is lost in the process, and one of the results is a collection of these tiny pieces -dust has value as an ingredient in tea bags bc the very small particles have enormous surface area relative to their weight, which means they infuse very rapidly and yield a strong, darkly colored liquor, also means that the less pleasant flavors present in tea also appear in the cup -FNGS: fannings, these are incrementally larger pieces of dust, which share the same performance qualities in tea bags and similarly poor cups of tea -BOP: broken orange pekoe, these are considerably larger pieces of broken leaves and can be very good if the original leaf was high quality, these pieces are slower to infuse than dust or fannings but faster than larger grades -many fine teas are available in this classification -OP: strictly orange pekoe, these are whole leaf teas, which may/may not result from plucking of the second lead, as opposed to the strict two leaves and bud qualifier -they are slower to infuse than broken grades, they may be excellent -in short a tea that tastes good s a BOP will be even bettr in its OP form -FOP: flowery orange pekoe: indicates the presence of the flower lead or the first open leaf -generally positive attribute, other factors must be present though -G: golden, may appear before one of the broken or leaf grades & refers to the presence of yellowish pieces of the leaf bud in sufficient quantity to be easily seen by the naked eye -GBOP: golden broken orange pekoe tea is comprised of relatively large broken pieces of the whole leaves and substantial amount of the golden tips of the leaf bud, this is a good indicator or quality, but not a guarantee -T: tippy, indicates substantial presence of the whole leaf bud, which may be greenish, black, silver, or golden depending on the origin of the tea, processing methodology, relative maturity of the lead bud and a few other facots -TGFOP: highest grade to have any objective reality

what does white tea taste like?

-Delicate, White & Sweet -Best: Brew @ 165˚-175˚F -No Sugar Or Milk should be added -Multiple Infusions

Song Dynasty

-Diff. Tea Forms, Powdered Tea/Whipped -"Tea Competitions" (960-1270 AD)

Where can the worlds greatest teas be found at auction

-Germany -Hamburg is a mecca for those pursuing fine teas as the large german trade houses have lately dominated the competition for acquiring the world's finest teas at auction and in private deals

Bancha

-Japanese tea grade -everyday teas of Japan, made from later pluckings and somewhat coarser in flavor and appearance -final round is used to make Koki cha: twig tea -Powdered Gyikuro (Matcha) : made for the tea ceremony, not technically exported from japan, but it is frothed into cool (by tea standards) water, and yields a thick foamy beverage that is interesting but not typical of green tea

Sencha

-Japanese tea grade -made in much the same fashion, w/o shading and with significantly less hand labor, and then they are generally pan fired -this tea is produced only from the first and second flush pluckings

Gyokuro (Pearl Dew)

-Japanese tea grade -most prized and us grown under the shade in the Uji district of Honshu -Tasting Notes: pale green to yellow, faint sweet notes, but in general it is crisp and clean with a distinctive grassy flavor and aroma -this tea is steam fired to denature it, and then basket fired by hand and rolled, high demand and intense hand labor involved makes this tea very expensive

what foods pair with oolong

-More Complex Aroma, Can Pair W/Wider Range Seafood, Scallops, Lobster Lightly Salted Snacks Dark Oolongs: Duck, Salmon, Trout, Bass, Maple Syrup

What was the Tang Dynasty known for? in regards to tea

-Wellness Beverage -1 Of Most Open & Powerful Dynasties -Tea Spread, "Beverage Of The Whole -

Keenun

-a distinctive, well made black tea that ranges in quality from fair to exquisite, low grade is a good blender and makes for the base of ice tea -Tasting note: hugely aromatic, distinctive, and easily identified by their subtle smoky aroma and intense flavor

Indonesia

-another big producer -teas range from poor to excellent -33% is green tea, some exported to Japan

Turkey

-another big producer, but 90% is consumed in the country -generally poor quality

in US tea must be sampled prior to entry into our country why?

-bc it insures the American consumer of a certain grade of tea and also to protect the tea from tampering

In the past decade what have we seen with CTC processing?

-big increase due to the fact that tea produced in this method yields more cups per kilo -2X the cup per kilo yield than orthodox - also quicker and less labor intensive

Rule 2 for preparing tea at home

-boiling isn't always best -good for black tea -3 different types of tea have 3 different water temperature guidelines -black tea- boiling water -oolong teas- water temperature should be slightly colder (195 degrees to 210 degrees F) depending on the degree of oxidation in the particular oolong -green teas- require cooler water (180 degrees F) an effect that can be achieved by carrying the water to the tea instead of the tea to the water

Ch'a Ching

-book written by Lu Yu, a poet and scholar commissioned by tea merchants to produce a volume encompassing the sum of contemporary tea knowledge, including info about tea growing, processing, brewing, and drinking -first book of tea

Rules 1 for preparing tea at home

-brewing tea is a weightly exercise -a standard cup of tea is 5.5 liquid ounces -the first step in brewing tea is knowing the liquid capacity of your preferred tea pot, the capacity of your brewing pot determines how much tea you should use - use 2 grams of tea leaves for each cup of water -must use scale for this step

black teas

-brewing temperature: boiling water -steeping time: 3-5 minutes

Fujian

-chinese province usually divided by northern Fujian ( Min Bei) & southern fuijan (min nam) -birth place for jasmine teas, the best of which are generally made from Pouchong-style leaf ( a very lightly oxidized oolong style) and then repeatedly scented wih jasmine flowers, less flowers present =better quality - tasting note: pale cup, with the fresh scent of jasmine -widely produced in Northern Fujian, Ti Kuan Yin ( The Iron Goddess of Mercy), a oolong tea that is less delicate and sweet, but still pure and clean in character; the dark tightly twisted leaves yield a light red cup that is slightly astringent but well rounded, sweet, and accessible

Chinese legend of tea origin

-discovered by Shen Nung, a legendary emperor thought to have ruled about 2737 B.C. he invented the plow and other stuff -apparently he boiled water to drink when a tea leaf fell in the water, the resulting drink was not only pleasant tasting but also stimulating and soon became an important part of the Shen Nung's herbal medicine

Darjeeling tea

-famous district in india, nestled on the foot hills of the Himalayas, northwest of Assam -black teas are produced here -here a tea makers art can be compared to that of a wine maker Tasting Note: intensely aromatic, flavorful teas with a muscat flavor note - big difference in cup characteristics b/w the first flush teas, plucked from March-April, and the ensuing flushes

dry-leaf analysis

-freshness of tea can be determined by gently squeezing the leaves in the palm of your hand, fresh teas spring back quickly, older tea leaves will crumble

gongfu style

-in Yixing pots in which the leaves are infused very briefly with hot water, which is then poured off, the leaves are then reinfused and tea is poured after a minute

Taiwan

-island lies off the coast of China and is roughly bisected by a central mountain range -91% of tea produced is oolong tea -produces the finest oolong tea in the world -consumes 98% of the production domestically -makes higher grade of tea

Argentina

-largest exporter of tea to the US Market -most poor quality, ends up in commercial tea bags as RTD (ready to drink) or as bottled ice tea beverages

Tea Decaffeination through CO2 method

-molecule that makes up a lot of earths atmosphere, and has no health risks -Pros: taste and odor free, very effective -Cons: expensive unless this method is used in an enormous scale it is not cost effective

Assam Tea

-north indian teas are the most famous and recognized growing regions -Largest tea growing region Tasting Note: well made, greyish to black in color, strong, intense cups of malty bright, rich tea with the very best yielding rich thick cups with a wide range of flavor and aroma -some have a rich honeyed flavor and can be excellent alone, but are good for blending and are used as a base for Irish Breakfast blends

Kenya

-one of the largest exporters of tea -almost all is CTC -teas are bright, distinctively flavored, and are in high demand as blenders for tea bag packing

Ti Kuan Yin

-produced in Fuijan, China -( The Iron Goddess of Mercy), a oolong tea that is less delicate and sweet, but still pure and clean in character; the dark tightly twisted leaves yield a light red cup that is slightly astringent but well rounded, sweet, and accessible

Lapsang Souchong

-produced in Fuijan, China -a distinctively smoky, tarry-flavored black tea is another famous tea produced in this province, it gets its smoky flavor from being processed over pine root fires and the large leaf presents a red cup with deep, rich tones, more reminiscent of coffee

Puer

-produced in Yunnan -one of the more ancient tea styles in china, it is manufactured exclusively from the broad-leafed strain of tea indigenous to Yunnan, and has been attributed to many medicinal properties in China, also is becoming more popular in US - is often pressed into bricks or into tou-cha: bowl-shaped cakes and is highly prized by the chinese -Tasting Notes: very distinctive, earthy, even musty flavor, flavor ranges from earthy to somewhat lighter and can be a difficult tea for western palates to appreciate, peppery flavor note

Yunnan, China

-produces a variety of black teas, some found in US -excellent contributors to blends -famous for its ancient tea trees which have grown to incredible heights

Amber oolong

-product of medium oxidation combined with charcoal firing to produce an amber colored cup with a fruity aroma and toasty flavor

Taiwanese oolong

-production involves highly specialized skills in the control of withering, oxidation, and firing, oxidation covers 15-70% -amber & jade oolong teas are enjoyed gongfu style -making these teas is regarded as a precious art, one that requires years of expert training passed down for many generations -Tasting Note: Jade Oolong: very slightly oxidized, with an elegant natural aroma and a fresh flavor

Cupping

-requires a few basic tools: a kettle, a measuring teaspoon or scale, cups and spoons, cups should be simple w/o handle and white in color, need a sink to spit the tea out easily and quickly after tasting it -sample 6 teas per cupping session -compare teas that are fairly similar, same type -line up 6 six ounce cups next to the sink

Low Tea

-showy, ostentatious and less nutrious version of tea, served in aristrocratic homes, emphasis more on the china and linens than the tea or foods

Feudal Dynasty

-steamed tea leaves to reduce bitterness

green teas

-steeping time: 2-3 minutes -water temperature: require cooler water (180 degrees F) an effect that can be achieved by carrying the water to the tea instead of the tea to the water

oolong teas

-steeping time: 4-7 minutes -water temperature: should be slightly colder (195 degrees to 210 degrees F) depending on the degree of oxidation in the particular oolong

How do you store tea?

-tea is shelf-stable -should be stored in airtight container, one that limits exposure to oxygen and moisture -tea tins are traditional -storage containers for tea should be metal or at least an inert material -plastics can impart a chemical taste and aroma to tea, esp zipper bags -glass/ceramic works but only if they are opaque, since exposure to light also speeds staling process -should be stored away from moisture and heat, no temperature extremes -flavored teas must be kept separate from straight varietal or origin teas -teas last for 6-12 months with proper storage -stale tea doesn't change flavor, just loses flavor and becomes flat

Tea Accounterments

-tea kettle -a scale - a timer -a teapot: black teas in French press, others in tea one brewer -tea cozy -cps -tastings sets -literature -yixing teapots- seasoned clay pots found mostly in Yi Xing region of China -tea brick

Tung Ting

-well rolled -smooth, sweet lingering finish

What culture does the wedding tea ceremony

China

Where is the birthplace of tea?

China

Who are the largest importers of tea?

1. Russia 2. Pakistan 3. USA

List teas in order of most caffeine to least caffeine

1. black tea 2. oolong tea 3. green tea

How much caffeine will green tea yield?

15-30 milligrams per cp

What percentage of increase of tea on menus

16%

What temp is the best brew for white tea?

165˚-175˚F

owls brew

2 parts tea + 1 part booze

PUERH TEA

2ND Fermentation Pricey China Produced Yunnan Province, China

tea from taiwan

3 Distinct Regions North Central: 2 Seasons, Spring & Winter Southern 50,000 Acres Great Weather 7 Prime-Production Area Identifiable Leaf Identifiable Flavor & Aroma Goes Toward "Greener Side" Lighter, Peachy, Woodsy

how many times do the Chinese steep green tea

3-5 Times/Minute Or 2=Yielding @ Least 6 Cups

how many pickings of darjeeling a year?

4, accounts for 4% of worlds tea

How much caffeine will black tea yield?

40-60 miligrams per cup

what is the size of a standard cup of tea

5.5 ounces in a cup, 2 grams of tea leaves for every cup of water

how many cups of tea do asians drink

6-8

What percentage of millineals drink tea

87%

What type of tea is produced in India?

99% of tea produced is Black Tea, nearly 90% is CTC ( crush, tear, & curl)

Rule 4 for preparing tea at home

: time is of the essence -over steeping tea creates bitterness -keep timers in place -steeping times vary according to the teas color, style, and grade -full, large leafed teas like high grade oolong can take additional steeping time bc they have less surface area in contact with the water and extraction is slower -smaller-leafed teas will take less -CTC teas used in tea bags are designed for maximum surface area and require very little time to create a dark cup of tea

best known green teas

Gun Powder Chunmee Sencha Lung Ching

Green tea produced where?

Historically: China, Japan, Taiwan Now Every Major Tea-Producing Country

korean tea

Increasingly Trendy Common To See Herbals & Infusions 661 AD Offered To gods Common Day Time Ceremony In Certain Dynasty's

Who is the largest producer of tea in the world?

India

Where is Darjeeling from? And what percent of tea does it make up?

India, 4%, very good tea

where is black tea found

India, Sri Lanka, Kenya, China

what type of tea is darjeeling?

Indian black tea -Delicate, Him. Foothills, 86 Gardens, 4% World's Tea, $$$$ 4 Pickings/Year 1ST Flush 2ND Flush Rainy Teas Autumnal

What type of tea is popular in North China

Jasmine, From A Gaiwan

white tea

Just Plucked & Dried Originally From Mt Fujian Provence Mainly From China But Demand Is Increasing: Sri Lanka, Kenya, India

where is tea in India and china sold?

Market Stalls, Not Grocery Aisles

What dynasty did the now traditional styles of cultivation, processing, and consumption of green, black, and oolong teas first made an appearance?

Ming Dynasty

what foods pair with Puerh

Neutralizes Oil & Grease Stir Fry Large Meals

How was tea Brought to US?

New Amsterdam (New York) , brought by the dutch India trading company in mid 17 century

What type of tea is popular in east China

Oolong, In Yixing Tea Pot

What dynasty is responsible for bringing tea to Europe and US?

Qing

how did tea spread to bash

River Transportation

Why did Sri Lanka become a big producer of tea?

Sir Thomas Lipton, who bought a bunch of tea estates there and brought 20K chests of Ceylon tea to England, sold them as brisk teas

tea from Sri Lanka

Small But Mighty 55 Miles Off Coast Of India Size Of West Virginia 6 Regions, 38 Subregions 650 Tea Estates Blends, Regions, Estate, Garden Black, Fruity, Brisk, Clarity Most Black, Little Green High Altitude, Mist-Shrouded Mountains, Plenty Of Rain & Sun Golden Rosy Color

Who is the youngest producer of tea?

Sri Lanka

Who is the largest exporter of tea in the world?

Sri Lanka/ Ceylon

Who is the third largest producer of tea in the world?

Sri Lanka/ Ceylon

Tea in china represents what?

Symbolic Of Culture Respect Bringing People Together Healthy Lifestyle

world tea consumption

Turkey - 6.96 #/Person Ireland - 4.83 #/Person England - 4.28 #/Person India - .72 # & China 1.25 #/Person Each Produce 1 Billion+ Metric Tons Tea/Yr. Per Capita Count Lowers B/C Rural Populations Outside Tea Growing Regions Find Tea $$$$

green tea facts

Wok Or Steamer Kills Enzymes To Prohibit Oxidation Vegetative Aroma & Flavor EGCG-Strong Antioxidant

Place Of tea Origin is where?

Yun-Gui Plateau, Southwest China

what is the worlds most consumed tea?

black

What type of tea is produced in Sri Lanka?

black tea, ranging in quality from superb to quite plain -teas are well-twisted, wiry, long leaves, and easily identified in sight -broken grades are good blenders -Tasting Note: very bright and flavor and throw very colorly cups, very accessible

oolong tea

brew at: 190˚-200˚F W/Out Milk, Lemon, Or Sugar Clay Or Cast Iron Preferred For Steeping May Infuse Up To 7 Times Link To Gongfu (Chinese) Tea Ceremony, 2011 World Tea Expo

what is the worlds most popular tea?

earl grey (which is a black tea) -found in Keemun china, earthy undertones

High Tea

embraced by middle class who served whopping plates of food with tea

-Second Flush (summer Flush) darjeeling

generally plucked from May-early June, equally complex and more rounded than first flush, much heavier weight, they are unparrelleled in the tea world

what is the oldest of tea family

green tea

what is the market like regarding Americas interest in speciality teas

growing , which has raised prices somewhat

First Flush Teas (Spring Flush) darjeeling teas

intensely aromatic cup, w/ a pleasantly astringent mouth feel, and a relatively light colored cup; these teas cast a amber liquor ranging from a pale yellowish orange to a deeper amber hue

Hojicha

is made by roasting finished tea leaves, imparting brown color to the leaves, which yields a light smooth liquor -japan produces 2/3 of the domestic tea demand and imports the rest

Rule 3 for preparing tea at home

know whats in the water -clean water is essential -off flavors and aromas like earthiness affect tea, mineral components in water like calcium, and the amount of oxygen can throw it off -use bottled water if brewing at home -35-50 TDS is great tea -water should be fresh, clean, and odorless

Do most coffee houses have great tea?

no

can you decaffeinate black tea?

no, all processes kill the bright flavors

Does stale tea change flavor?

no, just loses flavor and becomes flat

what is the most labor intensive tea?

oolong

what are the two methods for processing tea

orthodox: batch process that is more time consuming and expensive CTC: mechanized process, primarily used for production of tea grade use

Pouchong

partially rolled

first flush Darjeeling

steeping time 2-5 minutes

delicate white teas

steeping time: 2 minutes

herbal teas

steeping time: 5-7 minutes

how do the Chinese drink their tea?

straight up

True or False: Buddhist monks could not eat/ sleep at night but could drink tea

true

true or false: most decaffeinated teas have natural or artificial flavors added after processing

true

TRUE OR FALSE: the total caffeine present in a brewed cup of tea will be affected by both TIME and TEMPERATURE

true -hotter water =caffeine dissolves more quickly & thoroughly -longer seep time= more caffeine -larger the life=slower the extraction of caffeine because of the low surface to weight

Is iced tea easy to produce at home?

yes