Q1. ________ constitutes 2-5% dry weight of fresh tea leaves.

1. Methylxanthine
2. Carbohydrates
3. Minerals
4. Amino acids

ANSWER: A. Methylxanthine

• Explanation – Caffeine, theobromine, and theophylline are methylxanthines that can be found in a variety of beverages and foods, including coffee, cocoa, tea, and cola drinks. Alkaloids such as methylxanthine (Methylxanthine) make up about 2-5 percent of the dry weight of new tea leaves. It has a bitter flavor that repels insects and other animals. Large amounts of methylxanthines and polyphenols can be found in fresh tea leaves.

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Q2. Thearubigins, the ________ in black tea, are heterogeneous polymers of tea catechins.

1. Black Pigment
2. Brown Pigment
3. Red Pigment
4. Blue Pigment

ANSWER: B. Brown Pigment

• Explanation: 180-240 mg of polyphenol chemicals are found in a strong cup of tea. Catechins are the building blocks of black tea polyphenol, and when they are oxidized, theaflavins and thearubigins are formed. Theaflavins, which make up 3-5 percent of black tea, are responsible for their reddish-orange color. The dark pigment in black tea, thearubigins, is a heterogeneous polymer of tea catechins. By dry weight, they make up to 60% of the water-extractable material in black tea.

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Q3. Which among the following is a partially fermented tea made using older larger leaves?

1. Oolong tea
2. Black tea
3. White tea
4. Green tea

ANSWER: A. Oolong tea

• Explanation – The leaves, buds, and stems of the Camellia sinensis plant are used to make oolong tea. This is the same plant that produces both black and green teas. Mental alertness is improved by drinking oolong tea. It’s also used to treat obesity and heart disease, as well as to prevent weak and brittle bones (osteoporosis) and other ailments.

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Q4. _______ is an unfermented tea made using tea buds only.

1. White tea
2. Black tea
3. Green tea
4. Pu-erh tea

ANSWER – A. White tea

• Explanation: White tea is a term used to describe a variety of teas that have young or little processed Camellia sinensis leaves. White tea is a non-fermented tea manufactured solely from tea buds. It has a delicate and mild flavor. The buds are dried in the open air. The antioxidant content of white tea is higher than that of green or black tea. India, China, Sri Lanka, and other countries produce white tea.

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Q5. __________ gives dark red-orange color & robust flavor (less bitter) to fermented tea.

1. Theaflavin
2. Thearubigin
3. Oolongtheanin
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Tea has a variety of active ingredients, the most prominent of which are polymeric polyphenols (theaflavins, thearubigins, and theasinensins) found in fermented teas. The predominant polyphenolic chemicals in black tea are theaflavins and thearubigins, whereas theasinensins are the most distinctive in oolong tea. Fermented tea has a dark red-orange hue and a powerful flavor (less bitter) thanks to theaflavin and thearubigin.

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