Tea and Coffee Lecture Notes

Vocabulary flashcards covering herbal tea properties, preparation methods, tea processing steps, and coffee constituents based on the lecture transcript.

Herbal Tea

A beverage that contains no caffeine and is made from herbs, flowers, roots, or spices such as mint, ginger, chamomile, or lemongrass.

Infusion

A tea preparation method where hot water is poured over leaves or herbs and allowed to stand.

Decoction

A preparation method used for tougher plant parts like bark or roots, involving boiling them.

Withering

The first step in the processing of tea leaves.

Rolling

The second step in the processing of tea leaves.

Fermenting

The third step in the processing of tea leaves.

Firing/drying

The fourth step in the processing of tea leaves.

Grading

The fifth step in the processing of tea leaves.

Blending

The sixth step in the processing of tea leaves.

Packing

The seventh and final step in the processing of tea leaves.

Airtight container

The recommended storage method for keeping tea fresh.

Steeping Time

The recommended duration for brewing tea, typically between $3-5\,\text{minutes}$, to avoid a bitter taste.

Iron absorption

A biological process that tea can potentially reduce as a disadvantage.

Coffee berries

The source of coffee, grown in tropical regions.

Caffeine

A constituent of coffee responsible for its stimulating effect.

Organic acids

One of the constituents found in coffee along with caffeine and aroma compounds.

Aroma compounds

Constituents found in coffee that contribute to its scent.