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Assessment of Your Training Success, Lesson 4 – Tick the correct answer(s)

Assessment of Your Training Success, Lesson 4 – Tick the correct answer(s)

Assessment of Your Training Success, Lesson 4 - Tick the correct answer(s)

1.

The botanical name of the tea plant is

a) Herba Zisterziensis

b) Camellia Sativa

c) Hibiscus Subdariffa

d) Cannabis Indica

e) Camellia Sinensis

f) Camellia Versatilis

2.

The tea plant's geographical origin and main area of prevalence is

a) North Asia and Russia

b) India and Sri Lanka

c) Southeast Asia in a wider sense

e) Southern Europe and the Mediterranean

3.

The following main factors influence the quality (characteristics and properties) of the tea in your cup:

a) cultivation, processing, certification requirements

b) cultivation, picking, processing, way to consumer, import/export provisions, preparation

c) origin, terroir, variety / cultivar, cultivation, picking, processing, way to consumer, preparation

4.

"Terroir" is defined as...

a) the interaction of all geological factors

b) the interplay between climate and soil

c) the interplay of the factors soil quality, seasons, temperature, precipitation, humidity, altitude, surrounding flora and fauna, etc

d) the ratio of precipitation to dry periods

e) the general fertility of the soil

5.

The terroir, in which tea plants thrive...

a) significantly influences the composition of the active ingredients contained in the tea leaf and thus in the flavor of the tea in your cup

b) determines which tea plant varieties and / or cultivars thrive well, less well or not at all in a location

c) is a permanently unchangeable constant

d) is considered to be particularly demanding

e) is natural and therefore independent of humans

6.

The origin "Wuyi Zhengyan" suggests that the tea in your cup...

a) shows a pronounced citrus component in terms of taste

b) is a "yancha" or "rock tea" from the Wuyi Mountains in the north of the Chinese province of Fujian

c) is a black tea

d) is a Dancong oolong tea

e) shows a pronounced mineral note in terms of taste

7.

"Climate" is...

a) another word for "weather"

b) a "fragile constant", causing both the seasonal character and the "vintage effect" with tea

c) the interplay of temperature, precipitation, air humidity and atmospheric pressure prevailing at a location over a long period of time

8.

The tea plant prefers...

a) alkaline soils, seasonal precipitation and permanent temperatures above 20°C

b) as much direct sunlight as possible

c) as much shade as possible

d) tropical climates

e) slightly acidic (pH 4.5-6.5), well-drained soils without waterlogging

f) subtropical climates with minimum temperatures above freezing point and maximum temperatures above 30 ° C

9.

Which of the following statements are true?

a) Soil as part of the terroir concept means the nature and composition of the soil itself, but also parameters such as altitude and predominant flora and fauna

b) The soil is an invariable factor in tea cultivation

c) The "input" into a tea plant, i.e. climate and soil, is directly related to its "output", i.e. the tea in your cup

d) Human agricultural activities make use of a given terroir without changing it

e) Roughly speaking, climate change is a result of human interventions in the natural terroir

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