Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
20 Cards in this Set
- Front
- Back
|
9 Steps of Tea Production
|
1) Plucking
2) Cleaning & Sorting 3) Weighing 4) Withering 5) Tea Rolling 6) Fermenting (Oxidation) 7) Tea Sorting 8) Firing 9) Quality Control (Tasting) |
|
|
Tea Origin
|
Camellia Sinensis
Subtropical evergreen, perennial Referred to as a "jat" |
|
|
Camellia Sinensis Sinensis
|
Chinese Variety
Max height - 15ft (5m) up to 100ft Mod-Cool Climate: -5C to 30C Grows in China, Tibet, Japan, & parts of Taiwan & India |
|
|
Camellia Sinensis Assamica
|
Tree grows 14-18M (45-60ft)
Cultivated into a shrub 3ft high Produces for up to 40 yrs |
|
|
6 Step Cupping Method
|
1) Examine
2) Scale (2g tea to 5.5 oz water) 3) Heat Water 4) Set Timer 5) Bring teaspoon to liquor 6) Spit excess |
|
|
Steeping Times & Temps
|
White - 1-3min; 160-170F
White (Bud Leaf) - 1-3min; 190-205F Herbal - 5min; 190-205F Black - 5min; 190-205F Oolong - 3min; 190-212F Green - 1-3min; 170-190F |
|
|
Sensory Evaluation Worksheet
|
1) Dry Leaf Analysis
2) Infused Leaf Analysis 3) Steep Analysis 4) Overall Analysis |
|
|
Three Primary Senses
|
1) Vision
2) Olfaction 3) Gustation |
|
|
Tea Classifications
|
1) By Colour
- Finished Leaf - Steeped Liquor 2) By Processing - Process to produce Oolong, etc |
|
|
Tea Types
|
White
Green Oolong Chinese Red Black Pu-erh |
|
|
White Tea
|
Produced in China (Fujian)
Leaf and/or bud Leaf not rolled or shaped, slightly oxidized |
|
|
Green Tea
|
From China & Japan
Leaf bright green (Gyokuro) to gold green (Dragon Well) Liquor very pale yellow-green to light amber Herbaceous notes |
|
|
Green Tea Processing
|
Leaf is withered briefly
Steamed (Japan)/Pan Fried (China) Non-oxidized Leaf rolled or shaped by hand/machine Leaf may be chopped/ground to powder (Matcha-Japan) Dried leaf may be flat & straight, balled, curley, bold, & twisted |
|
|
Oolong
|
Between Green & Black
20-90% Oxidation (roasted or non-roasted) Jade - green Champagne - golden hues Amber - honey-dark amber |
|
|
Oolong Tea Processing
|
Semi-oxidized, from China & Taiwan
Most difficult to manufacture Pluck 3 leaves & 1 bud Appears as tightly curled balls |
|
|
Red Tea
|
Chinese description for Black tea in the West
Red usually denotes leaf has been mishandled during plucking Fully oxidized Hearty Deep Rich Flavour |
|
|
Black Tea
|
Pu-erh is only tea classified
Not fully dried; 15% moisture Pressed form or loose leaf Earthy barn like nose |
|
|
Black Tea Processing
|
Not fully oxidized or dried
Controlled heat & humidity storage Will slowly oxidize over years Priced by age |
|
|
Pu-erh Classification
(Black CTC or Orthodox Style) |
Withered leaf sent to CTC machine to be torn into tiny shreds & rolled into small balls
Fully oxidized & dried Fuller bodied, sharp astringency, can take milk |
|
|
Storage
|
Temp - 10-21C
Humidity - 50-60% Dark, cool well ventilated |
