ADV.02 – WEEK 3: TEST

People tasting the same tea can have very different experiences based on the genetics of their receptors.

The cooling sensation you get when you smell a rose and the refreshing and cooling sensation you get from ______________ comes from the fact that these chemicals all activate cool and cold receptors in the mouth and nose.

The more oxidized the tea, the greater the number of _______________ flavored chemicals in it.

The main chemicals contributing to a ____________ taste in tea are the gamma- and delta-lactones.

High _____________ content increases the quality of green and oolong teas, while it lowers the quality of black teas.

When present together in sufficient quantities in a tea, methanethiol and dimethyl sulfide together will give the tea a light ____________ flavor, often noticeable in oolongs and green teas.

The lower the temperature at which the tea is brewed and the shorter brewing takes, the more likely the “brown” chemicals in any tea are to go into solution.

Green tea can be called refreshing because it has grassy compounds like (z)-3-hexenol, that have a “green” flavor.

Some green teas have a more floral and less grassy quality, contributed primarily by _____________.

_________________ give(s) teas a “brothy” quality.