Quiz: Tea Aroma Profiles

Quiz: Tea Aroma Profiles

Test your knowledge on: Tea Aroma Profiles

Question 1: What is the primary component responsible for the aroma in tea?

— Volatile compounds are responsible for the aroma in tea, as they evaporate and create the scent we associate with different types of tea.

Question 2: Which type of tea is known for its floral aroma?

— Oolong tea is often associated with floral aromas, particularly when it is lightly oxidized, which allows for more complex scents to develop.

Question 3: What does the term 'terroir' refer to in the context of tea?

— 'Terroir' refers to the unique environmental factors such as soil, climate, and altitude that affect the characteristics of tea, including its aroma.

Question 4: Which of the following is a common aroma profile of black tea?

— Black tea typically has a malty aroma profile, which is a result of the oxidation process it undergoes during production.

Question 5: How does oxidation affect the aroma of tea?

— Oxidation enhances the aroma of tea by developing complex flavors and scents, particularly in black and oolong teas.

Question 6: What is a common aroma found in green teas?

— Green teas often have a vegetal or seaweed-like aroma, which comes from the minimal oxidation they undergo during processing.

Question 7: Which of the following is a method used to assess tea aroma?

— Blind tasting is a common method for assessing tea aroma, allowing tasters to evaluate the scent without bias from preconceived notions.

Question 8: What is the term for the aroma released when tea leaves are brewed?

— The term 'bouquet' refers to the complex aromas released during the brewing of tea, contributing to its overall sensory profile.

Question 9: Which factor does NOT influence the aroma of tea?

— While tea drinker's mood may affect their perception of aroma, it does not influence the actual chemical composition of the tea itself.

Question 10: What type of tea is typically characterized by a smoky aroma?

— Lapsang Souchong is a type of black tea renowned for its distinctive smoky aroma, achieved by drying the leaves over pine fires.