Body= the coffee's mouthfeel, i.e. how 'gao' it is (not in strength, but in 'thickness' - compare drinking regular black tea vs milk tea) Aroma = how 'pleasant' (i.e. like a chocolate-y smell vs a burnt 'chao-ta' smell) and intense (i.e. faint or strong smells) Acidity = how 'sour' it is, BUT acidity is not always bad! Aromayang keluar dari secangkir kopi yang telah diseduh sekaligus mewakili dari rasa umum pada kopi tersebut. Belajar menentukan aroma kopi yang tepat merupakan langkah penting untuk lanjut ke tahap berikutnya yaitu mengenai Flavour atau Rasa. 2. Acidity. Tahap kedua adalah identifikasi mengenai Acidity atau kadar keasaman. Perisa(flavor) merupakan gabungan persepsi antara citarasa (taste) yang dikenali oleh lidah dan aroma yang dikenali oleh organ penciuman secara keseluruhan. Komponen perisa dari kopi merupakan unsur utama dari nilai seduhan suatu kopi, karena meliputi dua unsur sekaligus. Vay Tiền Nhanh. - Setiap varietas kopi mempunyai ciri khas rasa dan aroma. Cara mengetahuinya adalah dengan coffee cupping. Coffee cupping merupakan istilah untuk proses mencicipi kopi. Pada langkah ini akan diketahui rasa dan aroma kopi yang kamu hendak melakukan coffee cupping, kenali dulu istilah yang kerap muncul saat mencicipi kopi. Berikut rangkum 7 istilah yang patut kamu ketahui. Baca juga Acidity, Aftertaste dan Aneka Istilah dalam Mencicipi Kopi 1. Fragrance Saat mencium kopi bubuk, kamu akan mencium suatu bau. Itulah yang dinamakan fragrance, bau kopi bubuk sebelum diseduh. Bau kopi bubuk bisa beragam misalnya buah, rempah, kayu, rumput, bahkan tanah. 2. Aroma SHUTTERSTOCK/MAVO Ilustrasi barista sedang coffee cupping. Mereka mencium aroma kopi setelah diseduh. Setelah kopi diseduh, kamu juga akan mencium bau. Hal ini disebut aroma. Walaupun berasal dari kopi yang sama, tetapi fragrance dan aroma bisa saja berbeda. Bau yang kamu cium pada kopi bubuk belum tentu akan muncul setelah kopi diseduh. 3. Acidity Istilah dalam mencicipi kopi selanjutnya adalah acidity. Artinya tingkat keasaman. Barista kerap menggunakan istilah acidity daripada tingkat keasaman. Pasalnya kata 'asam' dianggap tidak enak, walaupun bukan seperti itu maksudnya. Terdapat 3 kategori acidity yaitu rendah, medium, dan Flavor SHUTTERSTOCK/KRISTINA SOROKINA Ilustrasi Coffee Tasters Flavor Wheel. Flavor adalah perpaduan rasa dan bau. Dalam dunia perkopian terdapat Coffee Taster's Flavor Wheel atau roda rasa. Menurut Specialty Coffee Association, roda rasa ini berisi rasa dasar dan aromatik murni. Rasa dasar hanya bisa dirasakan oleh lidah, sedangkan aromatik murni merupakan hal yang hanya dapat dicium oleh hidung. Roda rasa ini dapat menjadi acuan atau panduan saat coffee cupping. 5. Slurp Cara mencicipi kopi adalah dengan diseruput atau slurp. Langkah ini penting supaya kopi mengenai seluruh bagian mulut. Mulai dari ujung sampai pangkal sekaligus sisi kiri dan kanan. SHUTTERSTOCK/STOCKPHOTOVIDEO Ilustrasi barista sedang mencicipi kopi dalam coffee cupping. 6. Body Body adalah tekstur kekentalan kopi. Misalnya teksturnya seperti susu, teh, atau air mineral. Kopi dengan body ringan biasanya mudah ditelah, layaknya minum air mineral. 7. Aftertaste Istilah dalam mencicipi kopi berikutnya disebut aftertaste. Istilah ini mengacu pada rasa yang tertinggal dalam mulut setelah minum kopi. Misalnya ada rasa lengket atau sedikit tertinggal di tenggorokan. Bisa juga clean alias tidak ada rasa yang tertinggal di tenggorokan. Selain memahami istilah dalam mencicipi kopi, perlu diketahui juga bahwa tidak ada salah benar dalam merasakan kopi. Terutama dalam menentukan fragrance, aroma, dan flavor. Contohnya, kamu dapat mencium bau kopi seperti wangi jeruk. Namun orang lain bisa jadi mencium aroma wangi rempah. Dapatkan update berita pilihan dan breaking news setiap hari dari Mari bergabung di Grup Telegram " News Update", caranya klik link kemudian join. Anda harus install aplikasi Telegram terlebih dulu di ponsel. IntroductionAs the second most frequently consumed drink after water, coffee, which has been grown in more than 70 countries, is closely related to the lives of billions of people around the world and has become the second largest traded commodity worldwide after petroleum Butt & Sultan, 2011. The quality of coffee beverages is influenced by multiple factors such as altitude, soil, climate, processing procedures, roasting degree, and brewing methods; among all the factors, roasting plays a key role in coffee beverage quality Dutra, Oliveira, Franca, Ferraz, & Afonso, 2001.Once green beans are roasted, intricate physical and chemical changes occur. Physical changes are mainly reflected in the dramatic changes in the shape, water content, density, color, and internal structure of beans Schenker, Handschin, Frey, Perren, & Escher, 2000. For the observation of the microscopic appearance of coffee beans, SEM is the most effective method. Although Schenker et al. 2000 have tried to observe the structure of roasted coffee beans using SEM, the morphology of coffee beans at different roasting levels has not been clearly explained. The chemical changes are marked with Maillard reaction and caramelization reaction to produce pleasant or unpleasant substances, which can directly decide the quality of the beverage Baggenstoss et al., 2008, Steen et al., 2017, Liu et al., 2019. Previous studies have shown that some of the main components, especially sugars and chlorogenic acids CGAs Farah et al., 2006, Sittipod et al., 2019, will be reduced by participating in the reactions, however, the main chemical composition changes at different roasting stages have not been well quality can be usually determined by sensory analysis in which a panel of trained, specialized “cuppers” evaluates coffee quality using either a table with scoring values scoring method or a sensory lexicon descriptive method Worku, Duchateau, & Boeckx, 2016. The most widely adopted evaluation standard is the “Coffee Cupping Protocol of Specialty Coffee Association of America”, which includes ten sensory indicators aroma, flavor, aftertaste, acidity, body, overall, clean up, uniformity, sweetness and that sensory analysis is affected by a variety of subjective factors which may lead to injustice Romano et al., 2014, Worku et al., 2016, a theoretical alternative method is to find the material basis of the abovementioned sensory indicators, and based on these substances, to objectively evaluate the quality of coffee. In the past 30 years, considerable works have been devoted to the discovery of aromatic volatiles produced during roasting, and have led to the identification of over 1000 volatile organic compounds VOC Colzi et al., 2017, Barie et al., 2015, Lindinger et al., 2008. In addition to the research on aroma, there are also reports on the material basis of acidity, body and bitterness Santos et al., 2016, Blumberg et al., 2010, Frank et al., 2006, Rizzi et al., 2004. Due to the intricacies of the roasting products, there is still a long way to match the indicators of sensory evaluation with the trace ingredients produced in roasting; actually, even the relationship between the main ingredients and sensory indicators has not been fully understood, which makes it hard to realize the coffee quality evaluation model based on chemical compositions. To best of our knowledge, there is no precedent for directly using the content of chemical components to predict the sensory the past few decades, in addition to direct use of instrumentation combined with expert assessment to find flavor components, represented by gas chromatography–olfactometry-mass spectrometry GC-O-MS Zou, Liu, Song, & Liu, 2018, instrumental detection combined with multivariate analysis has also been tried for the excavation of flavor substance and quality control of roasted coffee beans Sittipod et al., 2019. For example, proton transfer reaction-mass spectrometry was employed in the discrimination of coffee beans of different roasting degree Romano et al., 2014, and near infrared spectroscopy was exploited as an analytical tool for on-line monitoring of acidity during coffee roasting Worku et al., 2016.As complicated the aromatic contents of coffee are, nearly all of the volatiles are derived from nonvolatile ingredients of green beans, which breakdown and react during roasting, forming a complex mixture Hashim & Chaveron, 1995. Therefore, in the current study, the main chemical ingredients were chosen as research subjects to clarify their production and changes during roasting, as well as assessing the link between these changes and the quality of coffee beverages. Specifically, the microscopic appearance and main chemical ingredients of coffee beans of different roasting degree were clarified with SEM and 1H NMR, respectively. On the other hand, influences of roasting on sensory indicators were studied. Further, an in-depth study of the relationship between major chemical ingredients and sensory evaluation was carried out and a sensory molecular network based on major chemical ingredients was constructed. Finally, an exploratory study was conducted to build a sensory scores prediction model based on the characteristic signal of the main coffee snippetsMaterials and instrumentsD2O for NMR detection was purchased from Saen Chemical Technology Shanghai Co., Ltd. Samples were ground by a Jiuyang JYL-B060 grinder. Centrifugation was performed on an 80–2 benchtop centrifuge Shanghai Medical Devices Co., Ltd.. The Bruker DRX-600 MHz NMR instrument Bruker, Zurich, Switzerland was used to detect 1H NMR spectra. SEM images were acquired with a Sigma300 CARL ZEISS field emission scanning electron microscope. The malic acid citric acid andChanges in microstructure and main chemical ingredients during roastingThe change in microstructure caused by roasting has major influence on the final quality of coffee beverage. During roasting, the green beans are heated at 200–240 °C for 10–15 min. External temperature, roasting time, coffee bean size, shape, water content and other factors will affect the change of coffee microstructure and the occurrence of chemical reactions, thus affecting the generation and release of flavor to unusually thick cell walls and the tight alignment betweenConclusionThe changes in microstructure and main chemical ingredients during the roasting of coffee beans were clarified by SEM and 1H NMR, respectively. 1H NMR combined with multivariate analysis was confirmed to be an effective strategy to monitor roasting degree. Trigonelline, sugars, malate, quinic acids, γ-butyro-lactone and acetate showed potential to be used to monitor the roasting degree of coffee complexity of the chemical composition in roasted beans determines that it is impossibleCRediT authorship contribution statementGuilin Hu Conceptualization, Methodology, Software, Validation, Formal analysis, Investigation, Data curation, Writing - original draft, Writing - review & editing, Visualization. Xingrong Peng Project administration. Ya Gao Methodology. Yanjie Huang Software. Xian Li Conceptualization. Haiguo Su Formal analysis. Minghua Qiu Investigation, Resources, Supervision, Project administration, Funding of Competing InterestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this research work was supported financially by the National Natural Science Foundation of China Nos. 31670364, U1902206, Project of Key New Productions of Yunnan Province No. 2015BB002, Special Fund Project of Pu’er municipal government 2017 and Expert workstation Project of Dr. QIU 2018 as well as Foundation of State Key Laboratory of Phytochemistry and Plant Resources in West China P2015-ZZ09.Cited by 35The effect of atmospheric media variations on the characteristics of torrefied coffee beans2023, Results in EngineeringThe levels of chlorogenic acid and caffeine in green beans were in the range of and by dry weight [39]. Another study showed that chlorogenic acid decreased with the increasing roasting degree [39], but caffeine levels showed opposite results [46]. Furthermore, the caffeine and chlorogenic acid contents affect the pH value and the exploration of essential oils generated via eight oregano cultivars Compositions, chemodiversities, and antibacterial capacities2022, Food ChemistryGroup 3 Ovl, Olr, and Ovc was characterized by sesquiterpene-rich 75–89% type and mainly contained β-caryophyllene 11–14%, germacrene D 7–29%, elixene 4–23%, spathulenol 4–11%, and caryophyllene oxide 2–14%. The variable importance in the projection VIP value of the PLS-DA model is a parameter for screening chemical markers and is used to determine the contribution of chemical components to the PLS-DA model Hu et al., 2020. Fig. 3C shows the VIP values of each OEO component; vital components were identified based on higher VIP values ≥1.Evaluation of the physiochemical and metabolite of different region coffee beans by using UHPLC-QE-MS untargeted-metabonomics approaches2022, Food BioscienceHu, Peng, Wang, et al. 2020 found that 5-CQA 5-dicaffeoylquinic acids, sugars, caffeine and trigonelline could be considered as markers to distinguish the maturation stage of Coffea arabica L. In addition, previous research revealed that quinic acids, malate, sugars, trigonelline, γ-butyro-lactone, and acetate could potentially be used as indicators of fresh roasting Arabica Catimor cultivar Hu, Peng, Gao, et al., 2020. UPLC-QE-MS fingerprint analysis of coffee beans was performed to enable visualization of homogeneity and stability of complex components in quality Peishan Xie, 2001.View all citing articles on ScopusRecommended articles 6© 2020 Elsevier Ltd. All rights reserved. Last updated Save as PDF Page ID64608 Coffee History of Coffee Coffee begins as the fruit of a small tree grown in tropical and subtropical regions throughout the world. The fruit, referred to as a cherry, is bright red with translucent flesh surrounding two flat-sided seeds. These seeds are the coffee beans. When ripe, the cherries are harvested by hand, then cleaned, fermented and hulled, leaving the green coffee beans. The beans are then roasted, blended, ground and brewed. Note that any coffee bean can be roasted to any degree of darkness; ground to any degree of fineness; and brewed by any number of methods. Only two species of coffee bean are routinely used Arabica and Robusta. Arabica beans are the most important commercially and the ones from which the finest coffees are produced. Robusta beans do not produce as flavorful a drink as Arabica. Nevertheless, Robusta beans are becoming increasingly significant commercially, in part because Robusta trees are heartier and more fertile than Arabica trees. The conditions in which the beans are grown have almost as much effect on the final product as subsequent roasting, grinding and brewing. Because coffee takes much of its flavor and character from the soil, sunlight and air, the beans ' origin is critical to the product's final quality. Roasting Coffee Roasting releases and enhances the flavors in coffee. It also darkens the beans and brings natural oils to the surface. Traditionally, almost everyone roasted their own coffee beans because all coffee beans were sold green. Today, however, roasting is left to experts who possess the necessary equipment. It is important to recognize and understand some of the standard descriptions used for various types of roasting. No single international organization controls the naming of roasted coffee, however, so a coffee roaster may refer to products by any name. In general, roasts fall into four categories based on their color-light, medium, medium-dark or dark. The following descriptions are based on the most common terminology City roast Also called American or brown roast, city roast is the most widely used coffee style in this country. City roast, which is medium brown in color, produces a beverage that may lack brilliance or be a bit flat, yet, it is the roast most Americans assume they prefer because it is the roast most often used in grocery store blends. Brazilian Somewhat darker than a city roast, Brazilian roast should begin to show a hint of dark-roast flavor. The beans should show a trace of oil. In this context, the word Brazilian has no relationship to coffee grown in Brazil. Viennese Also called medium-dark roast, Viennese roast generally falls somewhere between a standard city roast and French roast. French roast French roast, also called New Orleans or dark roast, approaches espresso in flavor without sacrificing smoothness. The beans should be the color of semisweet chocolate, with apparent oiliness on the surface. Espresso roast Espresso roast, also called Italian roast, is the darkest of all. The beans are roasted until they are virtually burnt. The beans should be black with a shiny, oily surface. Grinding Coffee Unlike roasting, which is best when left to the experts, the grinding of coffee beans produces the best results when left to the consumer or food service operation. Whole coffee beans stay fresh longer than ground coffee. Ground coffee kept in an airtight container away from heat and light will stay fresh for three or four days. Whole beans will stay fresh for a few weeks and may be kept frozen for several months, as long as they are dry and protected from other flavors. Frozen coffee beans do not need to be thawed before grinding and brewing. Do not refrigerate coffee. The fineness of the grind depends entirely on the type of coffee maker being used. The grind determines the length of time it takes to achieve the optimum 19% extraction from the beans. The proper grind is simply whatever grind allows this to happen in the time it takes a specific coffee maker to complete its brewing cycle. Generally, the finer the grind, the more quickly the coffee should be prepared. Follow the directions for your coffeemaker or ask your specialty coffee purveyor for guidance. This link provides more information on the type of grounds for each specific brew. Brewing Coffee Coffee is brewed using one of two methods decoction or infusion. Decoction means boiling a substance until its flavor is removed. Boiling is the oldest method of making coffee, but is no longer used except in preparing extremely strong Turkish coffee. Infusion refers to the extraction of flavors at temperatures below boiling. Infusion techniques include steeping mixing hot water with ground coffee, filtering slowly pouring hot water over ground coffee held in a disposable cloth or paper filter and dripping pouring hot water over ground coffee and allowing the liquid to run through a strainer. Percolating is undesirable, as the continuous boiling ruins the coffee's flavor. The secrets to brewing a good cup of coffee include knowing the exact proportion of coffee to water, as well as the length of time to maintain contact between the two. This varies depending on the type of coffee brewing equipment in use. Drip Brewing Drip coffee is commonly made from a machine that operates on the principle of gravity and a filter. Water is placed in a reservoir, heated by an element, and released slowly over the coffee grounds. For drip coffee, the best results are nearly always achieved by using 2-level tablespoons of ground coffee per 3/4-cup 6 fluid ounces of water. A standard cup of coffee is three -fourths the size of a standard measuring cup; one pound of coffee yields approximately 80 level tablespoons or enough for 40 "cups" of coffee. An Approved Coffee Measure ACM was developed by the Coffee Brewing Institute to measure 2-level tablespoons accurately. ACM scoops are readily available and are often included with retail coffee packages. Pre-measured packages of ground coffee are generally used with commercial brewing equipment. These packages are available in a range of sizes for making single pots or large urns of coffee. If stronger coffee is desired, use more coffee per cup of water, not a longer brewing time. For weaker coffee, prepare regular strength coffee and dilute it with hot water. Never reuse coffee grounds. Espresso Brewing Espresso is made with a pump-driven machine that forces hot water through compressed, finely ground coffee. Finely ground coffee to be used in espresso coffee machines is sold in bulk or in pre-measured packets, or pods, that enable a consistent level of quality. Espresso measures usually come with a 1-ounce scoop on one side and a 2-ounce scoop on the other. A single serving of espresso uses about 1/4 ounce 7 grams coffee to 1½ fluid ounces 45 milliliters water. Americans tend to prefer a larger portion, known as espresso lungo, made with 2 to 3 fluid ounces 60 to 90 milliliters water. It is important that the espresso be made quickly If the machine pumps water through the coffee for too long, too much water will be added to the cup and the intense espresso flavor will be ruined. Because the single or double "shot" of espresso forms the foundation of so many beverages, this is an important consideration. Conditions That Affect the Quality of Brewed Coffee Most coffees are affected by the quality of the water used to brew them. Many commercial establishments have their machines tied into their water supply, so water quality may be beyond the maker's control. Unless equipment is properly cleaned after use, oils from coffee form an invisible film on the inside of the maker and pots, imparting a rancid or stale flavor to each subsequent batch. Coffeepots and carafes should be cleaned well with hot water between each use; coffee makers should be disassembled and cleaned according to the manufacturer's directions. Calcification on heating elements can also reduce their effectiveness. Finally, all coffee should be served as soon as it is brewed. Oxidation takes a toll on the aroma and flavor, which soon becomes flat and eventually bitter. Drip coffee may be held for a short time on the coffee maker's hot plate at temperatures of 185°F to 190°F 85°C to 88°C. A better holding method, however, is to immediately pour freshly brewed coffee into a thermal carafe. Never attempt to reheat cold coffee, as drastic temperature shifts destroy the flavor. Tasting Coffee Coffee is evaluated on four characteristics aroma, acidity, body and flavor. As a rule, coffee will taste the way it smells. Some coffees, particularly Colombian, are more fragrant than others are, however. Acidity refers to the tartness of the coffee. Acidity is a desirable characteristic that indicates snap, life or thinness. Kenyan and Guatemalan are examples of particularly acidic coffees. Body refers to the feeling of heaviness or thickness that coffee provides on the palate. Sumatran is generally the heaviest, with Mexican and Venezuelan being the lightest. Flavor, of course, is the most ambiguous as well as the most important subjective characteristic. Serving Coffee Coffee beverages can be made with specific additions and provide value-added menu alternatives. The most common ways of serving coffee are Drip Coffee or Filtered Coffee Drip or filter coffee is the most common style of coffee served in the United States. It is served unadorned, unsweetened and black without milk or cream. The customer then adds the desired amount of sweetener and/or milk. Black A plain cup of unsweetened coffee with no milk or cream added. Cafe au lait The French version of the Italian caffe latte, cafe au lait or cafe crème is made with strong coffee instead of espresso and hot, not steamed, milk. It is traditionally served in a handle-less bowl. Demitasse A small cup of strong black coffee or espresso; also refers to the small cup in which it is served. Iced coffee Strong coffee served over ice. If desired, it is best to add sweetener before the coffee is poured over ice or shaken. Iced coffee can also be served with milk or cream. In Australia, a dollop of vanilla ice cream is often added. In Vietnam, it is made with a small Vietnamese filter pot using condensed milk as a sweetener. Under no circumstances should leftover coffee be used to make iced coffee. After-dinner coffee Strong coffee with the addition of liquor, liqueurs, or spices, and often sweetened and garnished with whipped cream; examples include Irish coffee, made with Irish whisky, or cafe brullot, made with orange, cloves and brandy. Espresso Espresso refers to a unique brewing method in which hot water is forced through finely ground and packed coffee under high pressure. Properly made espresso is strong, rich and smooth, not bitter or acidic. As the coffee drains into the cup it will be golden brown, forming a crema or foam that lies on top of the black coffee underneath. It is important that the small espresso cups be pre-warmed. In Europe, an espresso is often served with a twist of lemon on the saucer and a small glass of water on the side. Types of Espresso Coffee Espresso A single shot or double serving, black served in a demitasse. Espresso machiatto Espresso "marked" with a tiny portion of steamed milk. Cappuccino One -third espresso, one-third steamed milk and one -third foamed milk; the total serving is still rather small, about 4 to 6 ounces 120 to 180 milliliters. Caffe latte One -third espresso and two-thirds steamed milk without foam; usually served in a tall glass. Caffe mocha One-third espresso and two-thirds steamed milk flavored with chocolate syrup; usually topped with whipped cream and chocolate shavings or cocoa. Caffe freddo A double serving of sweetened espresso served chilled with ice or shaken with crushed ice. Can be served with milk or whipped cream, usually in a tall glass. Espresso con panna Espresso with a dollop of whipped cream. Espresso corretto A shot of espresso "corrected" with the addition of liquor such as brandy or liqueur. Espresso ristretto Espresso made with half the water normally used for a regular espresso. Any type of milk can be used to make cappuccino, latte and other espresso beverages. Milk with higher fat content will produce a creamier tasting beverage. To froth the milk for these beverages, pour the milk into a jug, and then position it under the steam spout of the espresso machine. Activate the steam control only when the head of the spout is under the surface of the milk. Moving the jug around while keeping the spout under the surface of the milk helps the steam aerate the milk, giving it a consistency resembling frothed cream. Flavored Coffee Dried and ground chicory root has long been added to coffee. The French, in particular, enjoy its bitter flavor. Toasted barley, dried figs and spices have also been used by various cultures for years. Coffee s flavored with vanilla, chocolate, liquors, spices and nuts have recently become popular in the United States. These flavors are added to roasted coffee beans by tumbling the beans with special flavoring oils. The results are strongly aromatic flavors such as vanilla, hazelnut, chocolate raspberry or maple walnut. Decaffeinated Coffee Caffeine is an alkaloid found in coffee beans as well as in tea leave s and cocoa beans. It is a stimulant that can improve alertness or reduce fatigue. In excess, however, caffeine can cause some people to suffer palpitations or insomnia. Regular filtered coffee contains 85 to 100 milligrams of caffeine per cup. Robusta beans contain more caffeine than the better-quality Arabica beans. Decaffeinated coffee with 97 percent or more of the caffeine removed is designed to meet consumer desires for a caffeine-free product. Instant Coffee Use this link to learn more about instant coffee. Coffee - Other Uses In addition to its use as a beverage, coffee is also used in stews, sauces and pan gravy. It may be added to breads such as rye and pumpernickel, cakes, custards, ice creams, dessert sauces and frostings. The flavor of coffee has a strong affinity for chocolate, nuts and rum. Volatile Compounds Click this link to learn more about the compounds that give coffee it's flavor and aroma. Tea, Tisanes, and Related Beverages Tea and tisanes are made from dried leaves, herbs, spices, flowers or fruits that are prepared by infusion, which is, steeping in fresh boiling water. Tea is the beverage of choice for more than half the world's population and may be served hot or cold. Eighty-five percent of the tea consumed in the United States is iced, a uniquely American preference. Tisanes, or herbal infusions, have long been popular for their perceived health benefits and healing properties in Europe and Asia. As customers in the United States have become familiar with herbal teas, demand for them is growing. Tea Tea is the name given to the leaves of Camellia sinensis, a tree or shrub that grows at high altitudes in damp tropical regions. Although tea comes from only one species of plant, there are three general types of tea- black, green and oolong. The differences among the three are the result of the manner in which the leaves are treated after picking. Tea Varieties Black tea is amber-brown and strongly flavored. Its color and flavor result from fermenting the leaves. Black tea leaves are named, or graded, by the size of the leaf. Because larger leaves brew more slowly than smaller ones, teas are sorted by leaf size for efficient brewing. Souchong denotes large leave s, pekoe denotes medium-sized leaves and orange pekoe denotes the smallest whole leaves. Note that orange pekoe does not refer to any type of orange flavor. Broken tea , graded as either broken orange pekoe or broken pekoe, is smaller, resulting in a darker, stronger brew. Broken tea is most often used in tea bags. These grades apply to both Chinese and Indian black teas. Green tea is yellowish -green in color with a bitter flavor. Leaves used for green tea are not fermented. Chinese green tea leaves are also graded according to leaf size and age. The finest green tea is Gunpowder, followed by Imperial and Hyson. Oolong tea is partially fermented to combine the characteristics of black and green teas. Oolong is popular in China and Japan, often flavored with jasmine flowers. Oolong tealeaves are also graded by size and age. As with coffee, tea takes much of its flavor from the geographic conditions in which it is grown. Teas are named for their place of origin- for example, Darjeeling, Ceylon now Sri Lanka or Assam. Many popular and commercially available teas are actually blends of leaves from various sources. Blended and unblended teas may also be flavored with oils, dried fruit, spices, flowers or herbs; they are then referred to as flavored teas. Spices such as allspice, cinnamon, nutmeg and black pepper are often used to create teas flavored for cold-weather drinking. Bright herbs such as mint and citrus rind or oil, especially bergamot, which gives Earl Grey tea its flavor, add complexity to brewed teas and are popular additions. Tea Flavors Tea can be described according to three key characteristics astringency or briskness, body and aroma. Astringency is not bitterness, which is undesirable, but a sharp, dry feeling on the tongue that contributes to the refreshing taste of a tea. Body refers to the feeling of thickness on the tongue. Teas range from light to full-bodied. Aronia is the smell and flavors of the tea when brewed. Black Teas Assam - A rich black tea from northeastern India with a reddish color. It is valued by connoisseurs, especially for breakfast. Ceylon - A full-flavored black tea with a golden color and delicate fragrance. Ideal for serving iced, it does not become cloudy when cold. Darjeeling the champagne of teas, grown in the foothills of the Himalayas in northeastern India. It is a full-bodied, black tea with a Muscat flavor. Earl Grey - blend of black teas, usually including Darjeeling, flavored with oil of bergamot. A popular choice for afternoon tea. English Breakfast - An English blend of Indian and Sri Lankan black teas; it is full-bodied and robust, with a rich color. Keemum - A mellow black Chinese tea with a strong aroma. It is less astringent than other teas and is delicious iced. Lapsang Souchong - A large-leafed souchong tea from the Lapsang district of China. It has a distinctive tarry, smoky flavor and aroma, appropriate for afternoon tea or dinner. Green Teas Gunpowder - A green Chinese tea with a tightly curled leaf and gray-green color. It has a pungent flavor and a light straw color. It is often served after the evening meal. Sencha common - A delicate Japanese green tea that has a light color with a pronounced aroma and a bright, grassy taste. White tea - A delicate green tea made from new buds picked before they open. Allowed to wither so that natural moisture evaporates, these leaves are lightly dried to a pale silvery color. White tea has a subtle flavor. Click this link to learn about white tea. Oolong Teas Formosa Oolong - A unique and expensive large -leafed oolong tea with the flavor of ripe peaches. It is appropriate for breakfast or afternoon tea. Variety of cups of brewed tea from left Chinese tea, Japanese tea, Moroccan mint tea and black tea with milk. Tisanes Herb Teas Tisanes are herbal infusions that do not contain any "real" tea. They are commonly made from fresh or dried flowers, herbs, seeds or roots; chamomile, ginseng, linden flowers and lemon balm are among the more popular tisanes. In most countries, there is a tradition of indigenous herbal medicine often administered in an infused form, as a tea. In Europe, a tisane may be served after a meal to aid digestion or taken before bed as an aid to sleep. Herbal teas usually contain no caffeine, so they do not act as stimulants. In the United States, herbal teas are gaining in popularity, but not for the first time During the American Revolution herbal teas became known as "Liberty teas." In a professional food service establishment, herbal teas are prepackaged blends and require no mixing. Composition Click here to learn about the chemical composition of tea. This link will also provide further info. Grading Click here to learn about the grades of tea. Preparation and Storage Click here to learn about the preparation of tea for all categories. Click here to learn about tea storage for all categories.

pengertian aroma acidity body flavor