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