DWIG Beverage Management Tea + Cocoa

Question 1

3 Different products to make a chocolate drink

Answer 1

• Cocoa powder: Fat content at least 20%
• Instant cocoa: has been sweetened with sugar and dissolves directly
• Carob: Substitute for cocoa (NO caffeine, NO fat, NO theobrome)

Question 2

3 components in cocoa

Answer 2

1. Theobrome
2. Cocoa butter
3. Protein + carbohydrates

Question 3

Theobrome

Answer 3

A stimulant (like caffeine in coffee)

Question 4

Cocoa butter

Answer 4

Like dairy butter, is produced when the cocoa beans have been roasted and are processed.

Question 5

Protein + Carbohydrates

Answer 5

Small quantities are found in a cocoa bean.

Question 6

4 Steps of processing cocoa pods

Answer 6

1. Harvesting
2. Fermentation
3. Drying
4. Storing

Question 7

Step 1 Harvesting (cocoa pods)

Answer 7

After the harvest of cocoa pods, the white seeds and flesh are removed.

Question 8

Step 2 Fermentation (cocoa pods)

Answer 8

Seeds are covered between banana leaves to ferment. Temperature rises to 40 degrees Celsius. This helps to develop aromas.

Question 9

Step 3 Drying (cocoa pods)

Answer 9

After the fermentation, seeds must be dried very well in the sun or hot air. The beans are now brown and hard.

Question 10

Step 4 Storing (cocoa pods)

Answer 10

Cocoa beans are cleaned and sorted by size and then packed to be stored.

Question 11

Cocoa been

Answer 11

After processing the beans are ready for export.

Question 12

Cocoa pod (3)

Answer 12

• Looks like a rugby ball (20 cm)
• One cocoa pod contains 30-40 white seeds
• Once produces the seeds become cocoa beens.

Question 13

Cocoa tree (3)

Answer 13

• Only grows in equatorial latitudes
• In central/west Africa, east/west Asia, south America
• Biggest producers are: Brazil, Ivory coast, Ghana, Malaysia

Question 14

History cocoa (4)

Answer 14

• Aztecs cultivated cocoa beans in 17th century
• Made drinks with grounded powder, water, herbs and chilli peppers
• Spanish brought cocoa to Europe
• Since 1800 cocoa is available for everyone

Question 15

Yerba Mate tea

Answer 15

An intimate ritual in Argentine and Uruguay. Friends share a cup and bombilla and pass the cup with the drink among them.

Question 16

Russian custom tea (4)

Answer 16

• Tea came via camels from China to Russia
• Mostly black tea with smoky flavour
• Very strong tea with added jam, milk or sugar
• Uses samovar

Question 17

Indian custom tea

Answer 17

Rich black tea + heavy milk and a combination of various spices and sweeteners

Question 18

European custom tea

Answer 18

In the 20th century tea dances and afternoon tea

Question 19

Tea sommelier responsibilities (3)

Answer 19

• Sampling
• Recommending
• Pouring

Question 20

Bubble tea

Answer 20

Taiwan cold drink with tapioca pearls

example names: boba milk/tea, momi milk, drink with a fat straw

Question 21

Kombucha tea

Answer 21

Fermented tea drink, ‘elixer of life’

Question 22

Herbal teas

Answer 22

Chamomile, peppermint, rooibos

Question 23

Tisanes tea

Answer 23

Fruit flavoured tea and herbal infusions mostly without caffeine

Question 24

Fruit tea

Answer 24

Forest fruit tea, strawberry, rose tea

Question 25

Irish tea

Answer 25

Malty Assam, African and Indonesian tea

Question 26

English breakfast tea

Answer 26

Assam, Ceylon, African teas

Question 27

Earl Grey tea

Answer 27

Black tea with bergamot oil

Question 28

Jasmine tea

Answer 28

Jasmine flowers places with oolong tea

Question 29

Post-fermented tea facts (4)

Answer 29

• Example Pu-Ehr
• Micro-organism cause fermentation
• Mossy earthy flavour
• The older, the more expensive the tea

Question 30

Black tea facts (3)

Answer 30

• Rich coppery colour
• Assam most famous black tea
• Sweet strong taste. Can be herby, little spicy and sometimes smoky

Question 31

Oolong tea facts (4)

Answer 31

• Difficult to produce
• Level of oxidation 10-90%
• Lightly oxidated = a floral light fruity aroma
• Heavy oxidated = a stone fruit flavour

Question 32

Green tea facts (3)

Answer 32

• Slightly astringent mouthfeel
• Contain more polyphenols
• Higher antioxidant effect

Question 33

White tea facts (4)

Answer 33

• Light and refreshing
• Only made from buds (or first picked tea leaves)
• Minimal processed
• Withered, dried, sorted

Question 34

General production tea (8 steps)

Answer 34

1. Wilting
2. Bruising
3. Oxidation
4. Fixation
5. Yellowing
6. Shaping
7. Drying
8. Curing

Question 35

Production post-fermented tea (6 steps)

Answer 35

1. Fresh tea leaves
2. Steaming/panning
3. Rolling
4. Forming
5. Drying
6. Natural aging/wet pilling

Question 36

Production yellow tea (5)

Answer 36

1. Fresh tea leaves
2. Steaming/panning
3. Sweltering
4. Rolling
5. Drying

Question 37

Production black tea (5)

Answer 37

1. Fresh tea leaves
2. Wilting
3. Full oxidation
4. Rolling
5. Drying

Question 38

Production oolong tea (8)

Answer 38

1. Fresh tea leaves
2. Wilting
3. Tossing in basket
4. Partial oxidation
5. Panning/baking
6. Rolling (ball)
7. Drying
8. Firing

Question 39

Production green tea (5)

Answer 39

1. Fresh tea leaves
2. Steaming/panning
3. Rolling
4. Forming
5. Drying

Question 40

Production white tea (5)

Answer 40

1. Fresh tea leaves
2. Wilting
3. Baking
4. Light rolling
5. Drying

Question 41

Types of tea

Answer 41

• White tea
• Green tea
• Oolong tea/Pouchong tea
• Black tea
• Fermented tea (aged tea)
• Infusions (NO LEAVES ONLY herbs/spices/fruit)

Question 42

What is tea? 4 facts

Answer 42

• Made from the Camellia sinensis
• Taste depends on soil, climate, sunlight and growing factors
• Any plant can be used to make tea
• Type of tea depends how it is grown, harvested and processed

Question 43

After water, tea is the most popular drink in the world

Answer 43

DUS!