MastersTalk Brief Tea Quiz 05

Scroll down, press Start Quiz button and check your tea knowledge! Brief Tea Quiz is a series of short tea quizzes. We will compile this series of a wide variety of tea questions — from very simple and general to very specific and complex, tied to a particular region or technology. After the quiz, you will receive correct answers together with short explanations to all the questions.

The MastersTalk Brief Tea Quiz is not only a great way to test your tea knowledge, but also a fun professional training system. Test yourself! And don’t forget that the time to complete the quiz is limited.

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MastersTalk Brief Tea Quiz 05

1 / 6

What tea cultivars are the parents of the Taiwanese TTES-18 (aka Ruby Tea)?

Technical hybrid 2022 (previously developed in Taiwan) and Chin-Shin-Oolong (Qing Xin Oolong), a variety rather popular in Taiwan

Indian cultivar Kyang and Chinese cultivar Kimen

One of the Burmese cultivars (Camellia sinensis var. assamica) and one of the varieties of Taiwanese Wild Tea (Camellia formosensis or Camellia sinensis f. formosensis)

Two technical hybrids Tainon-355 and Tainon-1958 previously released in Taiwan

The TTES-18 variety (Ruby Tea, 紅玉), which is used to produce the well-known Taiwan black tea, is a hybrid of one of the Burmese cultivars (Camellia sinensis var. assamica) and one of the Taiwanese Wild Tea varieties (Camellia formosensis or Camellia sinensis f. formosensis). The cross between Tainon-355 and Tainon-1958 brought the TTES-16 variety, which didn’t gain widespread use. The cross between the 2022 hybrid and the Chin-Shin-Oolong variety gave the TTES-20 variety, it is relatively new and has not yet proven itself. The cross between Indian cultivar Kyang and Chinese cultivar Kimen have turned out a technical hybrid FKK-1, whose further breeding gave birth to another “young” variety TTES-21, which is used for the production of interesting black teas.

2 / 6

Russian artist Boris Kustodiev liked to draw merchants drinking tea in the style traditional for the late 19th — early 20th century Russia. Here you can see one of his paintings. What’s in the lady’s saucer?

Nothing, the saucer was used for spitting watermelon seeds

Berry jam

Milk

Cold water

Tea

There’s tea in the saucer. Water from the samovar was boiling hot, adding this water into tea made it too hot and uncomfortable to drink it from a cup. So the saucer was used to let the tea cool down quicker. Now the tradition of drinking tea from the saucer is almost lost in Russia.

3 / 6

In which case do the names of the tea region and the country in which it is located correlate correctly?

Puerh — Korea

Rize — Turkey

Kandy — India

Ali Shan — Sri Lanka

Hadong — Japan

Nilgiri — China

Shizuoka — Taiwan

The correct correlation between countries and tea regions is the following. Kandy is in Sri Lanka. Puerh — in China. Nilgiri — in India. Shizuoka in Japan. Ali Shan is in Taiwan. Hadong is in Korea. And Rize (see the photo) is in Turkey.

4 / 6

What is depicted in the illustration?

This is a meoto chasen (batabatachasen), a whisk for traditional preparation of Batabatacha, Japanese post-fermented tea

These are covers for Sichuan copper kettle spouts

It's a dried and split bamboo used to quickly stoke the samovar

It's a chasen, a whipping whisk for matcha, Japanese green tea powder, after repeated use

This double bamboo whisk is used to beat up Batabatacha. Batabatacha is brewed the following way. At least 6 grams of tea for minimum 10 minutes are boiled in a liter of water (boiling time can be increased up to several hours). The resulting broth (not a suspension, as is the case with matcha, but rather a decoction) is beaten with a special whisk (different from chasen for the matcha tea ceremony) with possible addition of salt. For the preparation and consumption of batabatacha, special bowls are used (it is better, of course, not to change vessels when preparing whisked tea, but to drink right from the cup where it was whipped), and for its whipping, special whisks are used, which bear a beautiful name (batabatachasen or meoto chasen), and look beautiful — they are twinned and remind big brushes.

5 / 6

What is this semicircular ledge inside a tea cup for?

It’s a support for a slice of lemon

It’s a strainer to filter larger pieces of tea leaves

It’s a funnel for gently adding milk or cream to tea

This element increases the strength of the cup, until the early nineteenth century porcelain was too fragile and the cup was easy to crush by hand

It’s a special device to prevent the mustache from contact with the beverage

The illustration shows a Moustache cup. And, as the name suggests, the ledge on the cup is necessary to avoid wetting the mustache with tea. Now such a precaution seems completely unnecessary, but in the past, when the mustache was often not only lush but also waxed, such protection was quite rational. It protect not only mustache from tea, but also tea from wax and pomade.

6 / 6

Kashmiri chai (noon chai, shir chai, gulabi chai) is prepared using green tea, soda, milk, salt and various spices. What makes it so pink?

The classic Kashmiri chai recipe includes red rose petals

Kashmiri chai is usually cooked in the same saucepan as they use for cooking the famous Kashmiri beetroot rasam

Kashmiri chai turns pink due to the interaction of polyphenols with soda

Himalayan pink salt is used to prepare Kashmiri chai

The pink colour of Kashmiri chai is the result of the interaction of green tea polyphenols with soda. If you replace green tea with, for example, black tea, which has a different polyphenol profile, Kashmiri chai will not become pink. And if you use something high in anthocyanins instead of green tea, such as hibiscus, then Kashmiri chai will turn blue.

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