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20 Cards in this Set
- Front
- Back
9 Steps of Tea Production
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1) Plucking
2) Cleaning & Sorting 3) Weighing 4) Withering 5) Tea Rolling 6) Fermenting (Oxidation) 7) Tea Sorting 8) Firing 9) Quality Control (Tasting) |
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Tea Origin
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Camellia Sinensis
Subtropical evergreen, perennial Referred to as a "jat" |
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Camellia Sinensis Sinensis
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Chinese Variety
Max height - 15ft (5m) up to 100ft Mod-Cool Climate: -5C to 30C Grows in China, Tibet, Japan, & parts of Taiwan & India |
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Camellia Sinensis Assamica
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Tree grows 14-18M (45-60ft)
Cultivated into a shrub 3ft high Produces for up to 40 yrs |
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6 Step Cupping Method
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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 |
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Steeping Times & Temps
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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 |
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Sensory Evaluation Worksheet
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1) Dry Leaf Analysis
2) Infused Leaf Analysis 3) Steep Analysis 4) Overall Analysis |
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Three Primary Senses
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1) Vision
2) Olfaction 3) Gustation |
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Tea Classifications
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1) By Colour
- Finished Leaf - Steeped Liquor 2) By Processing - Process to produce Oolong, etc |
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Tea Types
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White
Green Oolong Chinese Red Black Pu-erh |
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White Tea
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Produced in China (Fujian)
Leaf and/or bud Leaf not rolled or shaped, slightly oxidized |
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Green Tea
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From China & Japan
Leaf bright green (Gyokuro) to gold green (Dragon Well) Liquor very pale yellow-green to light amber Herbaceous notes |
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Green Tea Processing
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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 |
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Oolong
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Between Green & Black
20-90% Oxidation (roasted or non-roasted) Jade - green Champagne - golden hues Amber - honey-dark amber |
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Oolong Tea Processing
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Semi-oxidized, from China & Taiwan
Most difficult to manufacture Pluck 3 leaves & 1 bud Appears as tightly curled balls |
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Red Tea
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Chinese description for Black tea in the West
Red usually denotes leaf has been mishandled during plucking Fully oxidized Hearty Deep Rich Flavour |
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Black Tea
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Pu-erh is only tea classified
Not fully dried; 15% moisture Pressed form or loose leaf Earthy barn like nose |
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Black Tea Processing
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Not fully oxidized or dried
Controlled heat & humidity storage Will slowly oxidize over years Priced by age |
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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 |
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Storage
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Temp - 10-21C
Humidity - 50-60% Dark, cool well ventilated |