A) Tea Drinker B) Tea Sommelier C) Tea Master D) Tea Connoisseur
A) The environmental factors affecting the plant. B) The brewing method. C) A tea ceremony ritual. D) A specific type of tea cultivar.
A) Purple Tea B) Oolong Tea C) Black Tea D) Green Tea
A) Leaf size B) Brewing temperature C) The addition of flavoring D) Oxidation level
A) Fully oxidized leaves B) Fermented leaves C) Partially oxidized leaves D) Unoxidized leaves
A) Lower than boiling (around 175°F/80°C) B) Slightly above freezing C) Room temperature D) Boiling (212°F/100°C)
A) Green Tea B) Black Tea C) White Tea D) Herbal Tea
A) Japan B) China C) England D) India
A) Boiled in a kettle B) Steeped in a teapot C) Whisked with a bamboo whisk D) Infused overnight
A) Gaiwan B) Teavana C) Kyusu D) Yixing
A) A Japanese tea garden. B) A Chinese lidded bowl used for brewing and drinking tea. C) A type of tea plantation. D) A brewing method involving a tea bag.
A) Brewing times B) Tea plant fertilizers C) Harvest periods D) Types of flavoring added to tea
A) First Taste Golden Flowery Organic Product B) Finest Tippy Golden Flowery Orange Pekoe C) Finest Tea Grown For Optimal Production D) Fragrant Tea Garden Finest Organic Pick
A) Presence of buds B) The steep time C) Level of oxidation D) The temperature of the water
A) Fruit Juice B) Flower Petals C) Citrus D) Spices
A) A rare tea cultivar B) A type of tea ceremony C) Dried tea leaves D) Fermented tea
A) Jasmine B) Sencha C) Lapsang Souchong D) Earl Grey
A) Glass Jars B) Plastic bags C) Paper envelopes D) Compressed cakes or bricks
A) A tool to measure tea temperature B) A tea presentation tray C) A kettle for boiling water D) A special type of tea cup
A) Green tea B) Black tea C) White tea D) Chamomile
A) In the refrigerator B) In direct sunlight C) In an open container D) In an airtight container away from light and moisture
A) Flavor B) Color C) Temperature D) Steep time
A) Drinking the tea. B) Pouring the tea. C) Warming the teapot. D) Smelling the aroma.
A) Added milk. B) Bleaching process. C) A special type of fertilizer. D) Young leaves covered in white hairs.
A) Lapsang Souchong B) English Breakfast C) Irish Breakfast D) Earl Grey
A) Partially oxidized B) Fully oxidized C) Unoxidized D) Fermented
A) Tea Type B) Steep time C) Water source D) Temperature
A) White B) Oolong C) Green D) Black
A) China B) India C) Sri Lanka D) Kenya |