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E-module: 10. Introduction, composition and Types of Tea
10. Introduction, composition and Types of Tea
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1. Tea is made from -------tree leaves.
1 point
a) Mangifera indica
b) Xanthorrhoea
c) Cocos nucifera L
d) Camellia Sinensis
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2. --------is the main constituent of Tea.
1 point
a) Polyphenols
b) Proteins
c) Starch
d) Ash
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3. Fresh Tea leaf contains ----------.
1 point
a) only carotenes
b) only β-vitamins
c) only ascorbic acid
d) carotenes, β-vitamins as well as ascorbic acid
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4. The manufacture of black tea involves----------- steps.
1 point
a) only withering,
b) only rolling
c) only fermentation
d) withering,rolling as well as fermentation
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5. The fermentation of rolled tea leaves is carried out at -------
1 point
a) 1℃ to 7℃
b) 11℃ to 17℃
c) 21℃ to 27℃
d) 31℃ to 37℃
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6. During the fermentation process the enzymes bring about the ------of the various polyphenols.
1 point
a) Oxidation
b) Reduction
c) Hydration
d) Hydrolysis
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7. The fermentation resulting in the change of colour of tea leaves from------.
1 point
a) reddish copper to green
b) Black to reddish copper
c) yellow to reddish copper
d) green to reddish copper
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8. In process of making Green Tea -------- is not done.
1 point
a) withering
b) fermentation
c) rolling
d) withering and fermentation
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9. The various processing steps in the manufacture of Green tea are ------
1 point
a) only rolling
b) only drying
c) only grading
d) rolling, drying as well as grading
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10. Withering step lowered the water content of tea leaves by ------.
1 point
a) ~ 0.4 %.
b) ~ 4 %.
c) ~ 40 %.
d) ~ 90 %.
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