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