Introduction to Tea and Its Varietal Diversity

<p>1836 (B)</p> Signup and view all the answers

<p>Coffee (B)</p> Signup and view all the answers

<p>1920s (B)</p> Signup and view all the answers

<p>1818-1834 (A)</p> Signup and view all the answers

<p>1900 (B)</p> Signup and view all the answers

<p>Essential oils (A), Polyphenols (C)</p> Signup and view all the answers

<p>Polyphenols (A)</p> Signup and view all the answers

<p>3% (D)</p> Signup and view all the answers

<p>Fermentation (C)</p> Signup and view all the answers

<p>Moderate rainfall (B)</p> Signup and view all the answers

<p>Subtropical and mountainous regions (B)</p> Signup and view all the answers

<p>It reduces overall quality (C)</p> Signup and view all the answers

<p>Tea does not grow when temperatures are extreme (C)</p> Signup and view all the answers

<p>To control and monitor the harvesting process (B)</p> Signup and view all the answers

<p>Coarse plucking (C)</p> Signup and view all the answers

<p>Rapid rising of the plucking table (C)</p> Signup and view all the answers

<p>Fine and light (B)</p> Signup and view all the answers

<p>It prevents the development of new maintenance foliage (A)</p> Signup and view all the answers

<p>Removal of one or two leaves and the bud (C)</p> Signup and view all the answers

<p>Flexible but informative (C)</p> Signup and view all the answers

<p>It is impossible to achieve in practice (C)</p> Signup and view all the answers

<p>15 mm (D)</p> Signup and view all the answers

<p>40 cm (C)</p> Signup and view all the answers

<p>Damp (A)</p> Signup and view all the answers

<p>3 – 6 months (D)</p> Signup and view all the answers

<p>Excessively wet (C)</p> Signup and view all the answers

<p>Mixed with fertilizer (B)</p> Signup and view all the answers

<p>Shade it with ferns (A)</p> Signup and view all the answers

<p>Damp and cloudy (C)</p> Signup and view all the answers

<p>7000 kg/ha (D)</p> Signup and view all the answers

<p>7 to 15 days (A)</p> Signup and view all the answers

<p>Sorwathe (C)</p> Signup and view all the answers

<p>Between 1900 and 2500 m (C)</p> Signup and view all the answers

<p>13 (C)</p> Signup and view all the answers

<p>1964 (A)</p> Signup and view all the answers

<p>Western (B)</p> Signup and view all the answers

<p>8600 ha (D)</p> Signup and view all the answers

<p>They must be plucked immediately. (B)</p> Signup and view all the answers

<p>They are part of maintenance foliage. (D)</p> Signup and view all the answers

<p>It raises progressively by 10 cm per year. (D)</p> Signup and view all the answers

<p>To maintain permanent vegetative phase and stimulate new shoots. (D)</p> Signup and view all the answers

<p>When carbohydrate reserves in roots are highest. (D)</p> Signup and view all the answers

<p>It is placed 15 cm above the previous one. (B)</p> Signup and view all the answers

<p>Every 4 years. (D)</p> Signup and view all the answers

<p>60 g of NPK (30-10-10) per plant. (C)</p> Signup and view all the answers

The genus Camellia includes species that are closely related to tea (Camellia sinensis) and can interbreed with it.

Hybrids created from the Camellia genus and tea plants do not produce satisfactory tea beverages.

Tea (Camellia sinensis) likely originated near the Irrawaddy River and spread to southeastern China, Indochina, and Assam (India).

Tea cultivation spread from its original centers in Southeast Asia to tropical and subtropical regions worldwide, becoming a major plantation crop in the 19th century.

The discovery of wild tea in Assam and Manipur led to the establishment of large-scale tea plantations in northeastern and southern India.

Tea replaced coffee in Ceylon (now Sri Lanka) after coffee plantations were devastated by disease in the 1870s.

Tea was successfully introduced to East Africa in the early 20th century, leading to commercial production in Kenya, Tanzania, and Uganda.

Tea cultivation was introduced to Rwanda in the 1960s as a cash crop for export. Black tea manufacturing began in 1965, marking the start of Rwanda’s tea industry.

The major components that give tea its characteristic flavor and aroma, including polyphenols, caffeine, and essential oils.

The process of oxidizing tea leaves using enzymes, creating a complex blend of flavors and colors. Green tea skips this step.

The highest concentrations of polyphenols and caffeine are found in the youngest leaves and buds.

The ideal environmental conditions for tea growth, including moderate temperatures, ample rainfall, and high humidity.

The tea plant doesn't grow if it's too cold or too hot. This is true of all plants.

Tea cultivation is best in cooler altitudes, impacting the quality of tea.

The fresh leaves contain a high percentage of water, with the remaining mass consisting of various chemical compounds.

The tea tester assesses the quality by infusing the leaves for 5 minutes. During this time, about half of the polyphenols, ¾ of the caffeine, and about half of the total extractable solids are released.

The process of preparing the land for planting tea involves leveling, plowing, removing woody debris, creating paths and roads, and marking the contours for erosion control.

Tea plants are ready for planting when they are 15 mm in diameter at the collar and have been growing in a nursery for 24-30 months.

Before transplanting, tea plants undergo "decapitation" where the top 10 cm is removed, and the roots are trimmed, leaving a 55 cm stump.

When planting tea seedlings, it is crucial to avoid damaging the roots. Carefully extract plants from soft soil and make holes in hard soil for removal.

After planting tea seedlings, add soil mixed with 30 kg of N, P, and K fertilizer to the hole. Create a small mound around the plant to prevent soil depletion.

Tea seedlings are ready for transplanting after 10-12 months, when their roots reach the bottom of the bag and the plant reaches 20 cm tall.

To ensure successful transplanting, choose vibrant rooted cuttings that have been acclimatized for 3-6 months. Transport carefully, keeping roots moist and intact.

Planting tea should be avoided in excessively wet weather. The ideal time is when the soil is damp but not wet and the weather is cloudy.

The process of cutting back tea bushes to stimulate new growth and maintain production.

Shoots that have grown too hard and are discarded during plucking.

The practice of removing unwanted shoots during tea harvesting.

Shoots that are left below the plucking table to ensure the tea bush's health.

The height of the tea bush at which plucking occurs.

The period when the tea bush has the most energy reserves for pruning, often after the dry season.

An annual pruning practice that rejuvenates the tea bush and maintains production.

The length of time between pruning cycles, influenced by environmental factors.

A type of plucking where only one or two leaves and the bud are removed, resulting in high quality tea.

A type of plucking where three or more leaves and the bud are removed, leading to a coarser quality of tea.

A method where some new foliage is left above the plucking table after harvesting, ensuring the plant has enough leaves to continue growing.

A method where the shoots are plucked right down to the previous plucking level, leaving little foliage for the plant to regrow.

A combination of fine plucking (one or two leaves and bud) and light plucking (leaving some foliage above the table).

A combination of fine plucking and hard plucking, taking only fine leaves but leaving little growth for the plant.

A type of plucking that must be used cautiously. It allows for regrowth but can lead to a lower quality tea if overused.

The amount of green tea leaves produced per hectare of land, usually measured in kilograms.

Tea plantations in Rwanda are located on hillsides and marshes, with specific altitude ranges for each.

Tea farming organizations in Rwanda gather farmers to work together for better tea production and sales.

Challenges faced by the tea sector in Rwanda include factors that affect the quality and volume of green tea leaves.

The harvesting of tea leaves is done when they are mature and ready, typically after 7 to 15 days of growth.

After processing, dry tea is packaged in a special way to prevent moisture damage.

The output of tea production per hectare is measured in tons of dry leaves, with typical ranges between 0.7 to 1.5 tons per year.

The Sorwathe tea factory is known for its high productivity, achieving 11,000 kg/ha, suggesting potential for increased productivity with privatization.