What is species name for tea?
camellia sinesis
What country is the main producers of tea?
China & India
There are two main types of tea, what does it called?
- var. sinesis (China) -> small leaved
- var assamica (India) -> large-leaved
Why does harvesting leaves is still by manually?
Because we only want to pick up the young ones
State three types of plucking!
Fine plucking, coarse plucking & imperial plucking
What is the difference between Fine plucking, coarse plucking & imperial plucking?
Fine = bud + 2 leaves
Imperial = Bud + 1 leaf
Coarse = Bud + 3 or more leaves
Why does plucking tea done in the morning?
Because the dew in the morning indicates which one has the best quality
State three types of tea (based on processing techniques)!
1. Non fermented tea (catechins : 30-40%)
2. Semi-fermented tea (catechins : 8-20%)3. Fully fermented tea (catechins : 3-10%)
What is the different between Non, semi, & fully fermented tea?
Non = heated/steam to destroys enzyme that oxidase polyphenols
Semi = leaves repeatedly rolled and dried to oxidize polyphenols
Fully = leaves rolled & exposed to air, enzyme oxidize the polyphenols
What actually make fermented leaves and non fermented leaves different?
Fermented = we activate ppo to react with catechins (becomes darker)
Non fermented = we inactivate ppo so it won't react with catechins
Please explain the of white tea processing!
Withering - drying
Please explain the of green tea processing!
withering - panfrying/steaming/firing - drying/rolling
Please explain the of Oolong tea processing!
withering - shaking/rolling - short fermentation - panfrying - drying
Please explain the of Black tea processing!
withering - rolling/culting - full fermentation - firing (drying)
In manufacture of black tea, please describe each of the processes!
Withering = reduces moisture
Rolling = enhances the oxidation of ppo and flavonoidsFermentation = conversion of colorless catechins to complex mixture
Firing = ends fermentation & reduces moisture
Ture or false, smaller leaves is more expensive?
True
What is the differences between volatile tea and non volatile tea?
Volatile = contribute to aroma (catechins)
Non volatile = does not contribute to aroma (polyphenols)
Catechins + ppo produce = ?
Theaflavins & Thearubigins (uniqueness of black tea)
What is the differences between Theaflavins & Thearubigins?
Theaflavins = bright red pigment; brightness and briskness taste
Thearubigins = reddish-yellow color
What are the benefits of tea?
- Antioxidant, anticarcinogenic, cell recovery, reduce blood cholesterol
- Theanine - lowering blood pressure, antitumor
- Antimicrobial - Prevention and treatment of cardiovascular disorders
Types of tea products ?
Tea bags, RTD tea, Teh wangi, herbal tea, kombucha, white tea..
The term "herbal tea" ussualy refers to?
infusions of fruit or of herbs (such as rosehip, chamomile, or peppermint) that contain no Camellia sinensis