// Questions file created by MCBuilder © Mike Capstick
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 questions=new Array();
questions[1]='Agony of the leaves is~An expression describing the relaxation of curled leaves during steeping.~Tea brewed and served chilled~A term describing teas that contain a high percentage of fannings.~Black tea scented with bergamot, defined above.~A type of brick tea using pu erh tea pressed into a bowl-shaped brick.~A~1~1~ Agony of the leaves is An expression describing the relaxation of curled leaves during steeping.<br /> Earl Grey is Black tea scented with bergamot, defined above.<br /> Fibrous is A term describing teas that contain a high percentage of fannings.<br /> Iced Tea is Tea brewed and served chilled<br /> Tuocha is A type of brick tea using pu erh tea pressed into a bowl-shaped brick.<br />';
questions[2]='Anhui is~A major black tea producing region of China.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~A term describing large leaf cut tea.~The smallest grade of tea, often used in tea bags because it creates a quick infusion.~Black tea from central China, typically hand-rolled and fired.~A~1~1~ Anhui is A major black tea producing region of China.<br /> Bold is A term describing large leaf cut tea.<br /> CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Dust is The smallest grade of tea, often used in tea bags because it creates a quick infusion.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br />';
questions[3]='Aroma is~The characteristic fragrance of brewed tea, imparted by its essential oils.~A term describing full-bodied tea that does not need to be blended.~An expression describing the relaxation of curled leaves during steeping.~Tea produced in Taiwan; primarily Oolong teas~Romanized spelling of the Chinese and Japanese characters for tea.~A~1~1~ Agony of the leaves is An expression describing the relaxation of curled leaves during steeping.<br /> Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Cha is Romanized spelling of the Chinese and Japanese characters for tea.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Self-drinking is A term describing full-bodied tea that does not need to be blended.<br />';
questions[4]='Assam is~A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color.~A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.~A term describing teas that lack astringency.~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~A term describing teas that contain pieces of stalk from poor plucking.~A~1~1~ Assam is A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color.<br /> Flat is A term describing teas that lack astringency.<br /> Lapsang souchong is A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br />';
questions[5]='Astringent is~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~A term describing a tea that is very astringent; also a Lipton trademark.~A term describing a light-colored leaf or its resulting bright red brew.~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A~1~1~ Astringent is A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.<br /> Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Brisk is A term describing a tea that is very astringent; also a Lipton trademark.<br /> Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br />';
questions[6]='Autumnal is~A term describing tea harvested late in the growing season.~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A term describing bitter teas.~Black tea from central China, typically hand-rolled and fired.~A~1~1~ Autumnal is A term describing tea harvested late in the growing season.<br /> Bergamot is The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.<br /> Harsh is A term describing bitter teas.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[7]='Bakey is~A term describing overfired teas~The smallest grade of tea, often used in tea bags because it creates a quick infusion.~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.~The characteristic fragrance of brewed tea, imparted by its essential oils.~A term describing pungent tea, often positively associated with Assam teas.~A~1~1~ Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Bakey is A term describing overfired teas<br /> Bergamot is The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.<br /> Dust is The smallest grade of tea, often used in tea bags because it creates a quick infusion.<br /> Hard is A term describing pungent tea, often positively associated with Assam teas.<br />';
questions[8]='Bergamot is~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.~A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.~A processing method that imitates the larger leaf styles of hand-produced teas.~A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.~A type of very light green tea; the term refers to the white hairs on the picked tea bud.~A~1~1~ Bergamot is The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.<br /> Gyokuro is A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br /> Pu erh is A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.<br /> White is A type of very light green tea; the term refers to the white hairs on the picked tea bud.<br />';
questions[9]='Billy is~An Australian term describing a tin pot used for boiling tea over an open fire.~A type of brick tea using pu erh tea pressed into a bowl-shaped brick.~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~Green tea with toasted rice.~A term describing the sheen of the tea leaf.~A~1~1~ Billy is An Australian term describing a tin pot used for boiling tea over an open fire.<br /> Bloom is A term describing the sheen of the tea leaf.<br /> Genmaicha is Green tea with toasted rice.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br /> Tuocha is A type of brick tea using pu erh tea pressed into a bowl-shaped brick.<br />';
questions[10]='Biscuity is~A term describing tea that has been well fired, often associated with Assam teas.~Black Pouchong tea scented with jasmine flowers.~Leaf particles that have been sifted out of high quality teas.~A processing method that imitates the larger leaf styles of hand-produced teas.~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~A~1~1~ Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Fannings is Leaf particles that have been sifted out of high quality teas.<br /> Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Jasmine is Black Pouchong tea scented with jasmine flowers.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br />';
questions[11]='Black tea is~Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.~A term describing slightly over-fired tea, sometimes desirable.~A general term for Chinese black tea, derived from gongfu, defined below.~A term describing a dull, brownish infusion~An amino acid unique to tea.~A~1~1~ Black tea is Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.<br /> Congou is A general term for Chinese black tea, derived from gongfu, defined below.<br /> Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Muddy is A term describing a dull, brownish infusion<br /> Theanine is An amino acid unique to tea.<br />';
questions[12]='Blend is~A combination of different types of teas for flavor consistency from season to season.~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~Black tea from central China, typically hand-rolled and fired.~A term describing teas that contain pieces of stalk from poor plucking.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A~1~1~ Blend is A combination of different types of teas for flavor consistency from season to season.<br /> Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br />';
questions[13]='Bloom is~A term describing the sheen of the tea leaf.~A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~A term describing the sense of fullness that the brewed tea imparts.~Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.~A~1~1~ Bloom is A term describing the sheen of the tea leaf.<br /> Body is A term describing the sense of fullness that the brewed tea imparts.<br /> Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Gong fu is A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.<br /> Yixing is Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.<br />';
questions[14]='Body is~A term describing the sense of fullness that the brewed tea imparts.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A term describing teas that contain a high percentage of fannings.~A grade of curled Chinese tea.~A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.~A~1~1~ Body is A term describing the sense of fullness that the brewed tea imparts.<br /> Chunmee is A grade of curled Chinese tea.<br /> Fibrous is A term describing teas that contain a high percentage of fannings.<br /> Two and a bud is A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[15]='Bold is~A term describing large leaf cut tea.~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~A term describing a full, deep-colored infusion without astringency.~An expression describing the relaxation of curled leaves during steeping.~A synonym for caffeine.~A~1~1~ Agony of the leaves is An expression describing the relaxation of curled leaves during steeping.<br /> Bold is A term describing large leaf cut tea.<br /> Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Heavy is A term describing a full, deep-colored infusion without astringency.<br /> Theine is A synonym for caffeine.<br />';
questions[16]='Brassy is~A term describing an unpleasant acidic taste, associated with improper withering of the tea leaves.~A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.~Tea produced in Taiwan; primarily Oolong teas~Astringent compounds found in tea.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A~1~1~ Brassy is A term describing an unpleasant acidic taste, associated with improper withering of the tea leaves.<br /> Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Polyphenols is Astringent compounds found in tea.<br /> Pu erh is A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.<br />';
questions[17]='Break is~An auction term describing a tea lot for sale, usually at least 18 chests.~A term describing highly astringent tea.~A term describing aged, mellow teas, as with some Keemun teas.~Leaf particles that have been sifted out of high quality teas.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~A~1~1~ Break is An auction term describing a tea lot for sale, usually at least 18 chests.<br /> CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Fannings is Leaf particles that have been sifted out of high quality teas.<br /> Pungent is A term describing highly astringent tea.<br /> Winey is A term describing aged, mellow teas, as with some Keemun teas.<br />';
questions[18]='Brick tea is~Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.~A term describing pungent tea, often positively associated with Assam teas.~A term describing a dull, brownish infusion~A term describing a tea that is very astringent; also a Lipton trademark.~A term describing high quality teas differentiated by the white or golden tips of the leaves.~A~1~1~ Brick tea is Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.<br /> Brisk is A term describing a tea that is very astringent; also a Lipton trademark.<br /> Hard is A term describing pungent tea, often positively associated with Assam teas.<br /> Muddy is A term describing a dull, brownish infusion<br /> Tippy is A term describing high quality teas differentiated by the white or golden tips of the leaves.<br />';
questions[19]='Bright is~A term describing a light-colored leaf or its resulting bright red brew.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A term describing the dry taste of some teas.~A~1~1~ Brick tea is Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.<br /> Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Metallic is A term describing the dry taste of some teas.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[20]='Brisk is~A term describing a tea that is very astringent; also a Lipton trademark.~A term describing bitter tea.~A general term for Chinese black tea, derived from gongfu, defined below.~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.~A term describing bitter teas.~A~1~1~ Brisk is A term describing a tea that is very astringent; also a Lipton trademark.<br /> Congou is A general term for Chinese black tea, derived from gongfu, defined below.<br /> Harsh is A term describing bitter teas.<br /> Raw is A term describing bitter tea.<br /> Theaflavins is Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.<br />';
questions[21]='Broken is~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~Green tea that has been rolled into pellets, which unfurl in hot water to brew.~A term describing the orange-colored tips on high quality tea leaves.~A term describing tea that produces a weak infusion.~A term describing a reddish infusion, associated with black teas of high quality.~A~1~1~ Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Golden is A term describing the orange-colored tips on high quality tea leaves.<br /> Gunpowder is Green tea that has been rolled into pellets, which unfurl in hot water to brew.<br /> Light is A term describing tea that produces a weak infusion.<br />';
questions[22]='Caffeine is~A stimulating compound found in tea.~Green tea with toasted rice.~A synonym for aroma, defined above.~A term describing pungent tea, often positively associated with Assam teas.~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~A~1~1~ Caffeine is A stimulating compound found in tea.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Genmaicha is Green tea with toasted rice.<br /> Hard is A term describing pungent tea, often positively associated with Assam teas.<br /> Nose is A synonym for aroma, defined above.<br />';
questions[23]='Cambric tea is~A weak tea infusion with large proportions of milk and sugar.~A term describing a dull, brownish infusion~A term describing bitter teas.~Tea produced in Taiwan; primarily Oolong teas~Another term describing smoky teas, defined above.~A~1~1~ Cambric tea is A weak tea infusion with large proportions of milk and sugar.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Harsh is A term describing bitter teas.<br /> Muddy is A term describing a dull, brownish infusion<br /> Tarry is Another term describing smoky teas, defined above.<br />';
questions[24]='Catechins is~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A type of brick tea using pu erh tea pressed into a bowl-shaped brick.~A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~A term describing teas that contain a high percentage of fannings.~A~1~1~ Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Fibrous is A term describing teas that contain a high percentage of fannings.<br /> Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Gong fu is A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.<br /> Tuocha is A type of brick tea using pu erh tea pressed into a bowl-shaped brick.<br />';
questions[25]='Ceylon is~Teas from Sri Lanka.~A synonym for aroma, defined above.~A term describing aged, mellow teas, as with some Keemun teas.~Romanized spelling of the Chinese and Japanese characters for tea.~A term describing an unpleasant hay taste in black tea.~A~1~1~ Ceylon is Teas from Sri Lanka.<br /> Cha is Romanized spelling of the Chinese and Japanese characters for tea.<br /> Nose is A synonym for aroma, defined above.<br /> Winey is A term describing aged, mellow teas, as with some Keemun teas.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[26]='Cha is~Romanized spelling of the Chinese and Japanese characters for tea.~An amino acid unique to tea.~A term describing full-bodied tea that does not need to be blended.~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A term describing tea that has been well fired, often associated with Assam teas.~A~1~1~ Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Cha is Romanized spelling of the Chinese and Japanese characters for tea.<br /> Self-drinking is A term describing full-bodied tea that does not need to be blended.<br /> Theanine is An amino acid unique to tea.<br />';
questions[27]='Chai is~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~A term describing large leaf cut tea.~A term describing high quality CTC teas.~A term describing overfired teas~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~A~1~1~ Bakey is A term describing overfired teas<br /> Bold is A term describing large leaf cut tea.<br /> Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Grainy is A term describing high quality CTC teas.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br />';
questions[28]='Chest is~A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.~The process of harvesting the tea by cutting the flush from the growing tea plant.~A term describing bitter teas.~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~Astringent compounds found in tea.~A~1~1~ Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Chest is A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.<br /> Harsh is A term describing bitter teas.<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br /> Polyphenols is Astringent compounds found in tea.<br />';
questions[29]='Chesty is~A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.~A term describing tea that has been well fired, often associated with Assam teas.~A term describing an unpleasant hay taste in black tea.~A type of very light green tea; the term refers to the white hairs on the picked tea bud.~A~1~1~ Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Chesty is A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.<br /> Green is Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.<br /> White is A type of very light green tea; the term refers to the white hairs on the picked tea bud.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[30]='Chunmee is~A grade of curled Chinese tea.~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A term describing aged, mellow teas, as with some Keemun teas.~A term describing that has been fired in a wok.~A term describing a tea that is very astringent; also a Lipton trademark.~A~1~1~ Brisk is A term describing a tea that is very astringent; also a Lipton trademark.<br /> Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Chunmee is A grade of curled Chinese tea.<br /> Pan-fired is A term describing that has been fired in a wok.<br /> Winey is A term describing aged, mellow teas, as with some Keemun teas.<br />';
questions[31]='Congou is~A general term for Chinese black tea, derived from gongfu, defined below.~A grade of curled Chinese tea.~A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~A grade of large, whole leaf tea; does not describe flavor.~A~1~1~ Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Chunmee is A grade of curled Chinese tea.<br /> Congou is A general term for Chinese black tea, derived from gongfu, defined below.<br /> Lapsang souchong is A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.<br /> Orange pekoe is A grade of large, whole leaf tea; does not describe flavor.<br />';
questions[32]='Coppery is~A term describing a reddish infusion, associated with black teas of high quality.~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~A term describing under fermented tea.~A term describing that has been fired in a wok.~An Australian term describing a tin pot used for boiling tea over an open fire.~A~1~1~ Billy is An Australian term describing a tin pot used for boiling tea over an open fire.<br /> Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Pan-fired is A term describing that has been fired in a wok.<br /> Soft is A term describing under fermented tea.<br />';
questions[33]='CTC is~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~Leaf particles that have been sifted out of high quality teas.~A term describing a tea that is very astringent; also a Lipton trademark.~An auction term describing a tea lot for sale, usually at least 18 chests.~A processing method that imitates the larger leaf styles of hand-produced teas.~A~1~1~ Break is An auction term describing a tea lot for sale, usually at least 18 chests.<br /> Brisk is A term describing a tea that is very astringent; also a Lipton trademark.<br /> CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Fannings is Leaf particles that have been sifted out of high quality teas.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br />';
questions[34]='Darjeeling is~Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.~Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.~Romanized spelling of the Chinese and Japanese characters for tea.~A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.~A term describing an unpleasant hay taste in black tea.~A~1~1~ Brick tea is Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.<br /> Cha is Romanized spelling of the Chinese and Japanese characters for tea.<br /> Darjeeling is Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.<br /> Two and a bud is A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[35]='Dhool is~A term describing the coppery, fermenting tea leaf.~A processing method that imitates the larger leaf styles of hand-produced teas.~Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.~A term describing a light-colored leaf or its resulting bright red brew.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A~1~1~ Black tea is Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.<br /> Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Dhool is A term describing the coppery, fermenting tea leaf.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br />';
questions[36]='Dust is~The smallest grade of tea, often used in tea bags because it creates a quick infusion.~Teas from Sri Lanka.~A term describing full-bodied tea that does not need to be blended.~A term describing a strong, vibrant tea infusion.~A term describing tea that has been well fired, often associated with Assam teas.~A~1~1~ Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Ceylon is Teas from Sri Lanka.<br /> Dust is The smallest grade of tea, often used in tea bags because it creates a quick infusion.<br /> Full is A term describing a strong, vibrant tea infusion.<br /> Self-drinking is A term describing full-bodied tea that does not need to be blended.<br />';
questions[37]='Earl Grey is~Black tea scented with bergamot, defined above.~A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A weak tea infusion with large proportions of milk and sugar.~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.~A~1~1~ Cambric tea is A weak tea infusion with large proportions of milk and sugar.<br /> Earl Grey is Black tea scented with bergamot, defined above.<br /> Gyokuro is A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.<br /> Pekoe is A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br />';
questions[38]='Fannings is~Leaf particles that have been sifted out of high quality teas.~A term describing highly astringent tea.~An amino acid unique to tea.~The characteristic fragrance of brewed tea, imparted by its essential oils.~Black tea from central China, typically hand-rolled and fired.~A~1~1~ Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Fannings is Leaf particles that have been sifted out of high quality teas.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Pungent is A term describing highly astringent tea.<br /> Theanine is An amino acid unique to tea.<br />';
questions[39]='Fermentation is~The process of oxidizing green tea leaves to make black and oolong teas.~Another term describing smoky teas, defined above.~A term describing tea that has been well fired, often associated with Assam teas.~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A~1~1~ Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Fermentation is The process of oxidizing green tea leaves to make black and oolong teas.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Tarry is Another term describing smoky teas, defined above.<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br />';
questions[40]='Fibrous is~A term describing teas that contain a high percentage of fannings.~The characteristic fragrance of brewed tea, imparted by its essential oils.~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.~A~1~1~ Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Astringent is A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.<br /> CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Fibrous is A term describing teas that contain a high percentage of fannings.<br /> Theaflavins is Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.<br />';
questions[41]='Firing is~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.~A term describing aged, mellow teas, as with some Keemun teas.~A term describing highly astringent tea.~A type of very light green tea; the term refers to the white hairs on the picked tea bud.~A~1~1~ Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Lapsang souchong is A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.<br /> Pungent is A term describing highly astringent tea.<br /> White is A type of very light green tea; the term refers to the white hairs on the picked tea bud.<br /> Winey is A term describing aged, mellow teas, as with some Keemun teas.<br />';
questions[42]='Flat is~A term describing teas that lack astringency.~The process of harvesting the tea by cutting the flush from the growing tea plant.~The process of oxidizing green tea leaves to make black and oolong teas.~A Chinese term meaning flourishing spring associated with green teas, and a brand of tea popular in the eighteenth century.~Romanized spelling of the Chinese and Japanese characters for tea.~A~1~1~ Cha is Romanized spelling of the Chinese and Japanese characters for tea.<br /> Fermentation is The process of oxidizing green tea leaves to make black and oolong teas.<br /> Flat is A term describing teas that lack astringency.<br /> Hyson is A Chinese term meaning flourishing spring associated with green teas, and a brand of tea popular in the eighteenth century.<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br />';
questions[43]='Flowery is~A grading term that indicates leaves with light-colored tips.~A processing method that imitates the larger leaf styles of hand-produced teas.~A term describing slightly over-fired tea, sometimes desirable.~Large leaf teas harvested from the third and fourth leaf of the tea plant.~A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.~A~1~1~ Flowery is A grading term that indicates leaves with light-colored tips.<br /> Gyokuro is A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.<br /> Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br /> Souchong is Large leaf teas harvested from the third and fourth leaf of the tea plant.<br />';
questions[44]='Flush is~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~A term describing full-bodied tea that does not need to be blended.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~A lightly fermented style of tea, typically using larger leaf grades.~A term describing teas that contain pieces of stalk from poor plucking.~A~1~1~ CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Self-drinking is A term describing full-bodied tea that does not need to be blended.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br />';
questions[45]='Formosa is~Tea produced in Taiwan; primarily Oolong teas~The process of harvesting the tea by cutting the flush from the growing tea plant.~A major black tea producing region of China.~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.~A~1~1~ Anhui is A major black tea producing region of China.<br /> Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Chest is A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br />';
questions[46]='Full is~A term describing a strong, vibrant tea infusion.~A term describing a reddish infusion, associated with black teas of high quality.~Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.~A term describing slightly over-fired tea, sometimes desirable.~Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.~A~1~1~ Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Darjeeling is Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.<br /> Full is A term describing a strong, vibrant tea infusion.<br /> Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Ti kuan yin is Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.<br />';
questions[47]='Genmaicha is~Green tea with toasted rice.~Astringent compounds found in tea.~A term describing the sheen of the tea leaf.~The process of harvesting the tea by cutting the flush from the growing tea plant.~Tea produced in Taiwan; primarily Oolong teas~A~1~1~ Bloom is A term describing the sheen of the tea leaf.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Genmaicha is Green tea with toasted rice.<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br /> Polyphenols is Astringent compounds found in tea.<br />';
questions[48]='Golden is~A term describing the orange-colored tips on high quality tea leaves.~Teas from Sri Lanka.~A term describing a dull, brownish infusion~A synonym for aroma, defined above.~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.~A~1~1~ Astringent is A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.<br /> Ceylon is Teas from Sri Lanka.<br /> Golden is A term describing the orange-colored tips on high quality tea leaves.<br /> Muddy is A term describing a dull, brownish infusion<br /> Nose is A synonym for aroma, defined above.<br />';
questions[49]='Gong fu is~A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.~A term describing teas that contain pieces of stalk from poor plucking.~A term describing pungent tea, often positively associated with Assam teas.~A term describing slightly over-fired tea, sometimes desirable.~Large leaf teas harvested from the third and fourth leaf of the tea plant.~A~1~1~ Gong fu is A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.<br /> Hard is A term describing pungent tea, often positively associated with Assam teas.<br /> Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Souchong is Large leaf teas harvested from the third and fourth leaf of the tea plant.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br />';
questions[50]='Grainy is~A term describing high quality CTC teas.~A term describing the coppery, fermenting tea leaf.~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.~Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.~A grading term that indicates leaves with light-colored tips.~A~1~1~ Dhool is A term describing the coppery, fermenting tea leaf.<br /> Flowery is A grading term that indicates leaves with light-colored tips.<br /> Grainy is A term describing high quality CTC teas.<br /> Green is Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.<br /> Ti kuan yin is Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.<br />';
questions[51]='Green is~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.~A synonym for aroma, defined above.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A term describing aged, mellow teas, as with some Keemun teas.~A lightly fermented style of tea, typically using larger leaf grades.~A~1~1~ Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Green is Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.<br /> Nose is A synonym for aroma, defined above.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Winey is A term describing aged, mellow teas, as with some Keemun teas.<br />';
questions[52]='Gunpowder is~Green tea that has been rolled into pellets, which unfurl in hot water to brew.~A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.~A term describing bitter tea.~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.~A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.~A~1~1~ Chesty is A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.<br /> Gunpowder is Green tea that has been rolled into pellets, which unfurl in hot water to brew.<br /> Raw is A term describing bitter tea.<br /> Rolling is The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.<br /> Two and a bud is A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.<br />';
questions[53]='Gyokuro is~A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.~A term describing slightly over-fired tea, sometimes desirable.~Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.~The smallest grade of tea, often used in tea bags because it creates a quick infusion.~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A~1~1~ Brick tea is Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.<br /> Dust is The smallest grade of tea, often used in tea bags because it creates a quick infusion.<br /> Gyokuro is A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.<br /> Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br />';
questions[54]='Hard is~A term describing pungent tea, often positively associated with Assam teas.~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~A term describing bitter teas.~The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.~Black tea scented with bergamot, defined above.~A~1~1~ Earl Grey is Black tea scented with bergamot, defined above.<br /> Firing is The process of rapidly heating the tea leaves, with hot air or in a wok, to stop fermentation and dry the leaves for a finished product.<br /> Hard is A term describing pungent tea, often positively associated with Assam teas.<br /> Harsh is A term describing bitter teas.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br />';
questions[55]='Harsh is~A term describing bitter teas.~A lightly fermented style of tea, typically using larger leaf grades.~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~A term describing the orange-colored tips on high quality tea leaves.~A grade of curled Chinese tea.~A~1~1~ Chunmee is A grade of curled Chinese tea.<br /> Golden is A term describing the orange-colored tips on high quality tea leaves.<br /> Harsh is A term describing bitter teas.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br />';
questions[56]='Heavy is~A term describing a full, deep-colored infusion without astringency.~The process of oxidizing green tea leaves to make black and oolong teas.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~A grading term that indicates leaves with light-colored tips.~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.~A~1~1~ CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Fermentation is The process of oxidizing green tea leaves to make black and oolong teas.<br /> Flowery is A grading term that indicates leaves with light-colored tips.<br /> Heavy is A term describing a full, deep-colored infusion without astringency.<br /> Theaflavins is Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.<br />';
questions[57]='Hyson is~A Chinese term meaning flourishing spring associated with green teas, and a brand of tea popular in the eighteenth century.~A term describing teas that lack astringency.~A term describing high quality teas differentiated by the white or golden tips of the leaves.~Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A~1~1~ Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Darjeeling is Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.<br /> Flat is A term describing teas that lack astringency.<br /> Hyson is A Chinese term meaning flourishing spring associated with green teas, and a brand of tea popular in the eighteenth century.<br /> Tippy is A term describing high quality teas differentiated by the white or golden tips of the leaves.<br />';
questions[58]='Iced Tea is~Tea brewed and served chilled~A term describing a tea that is very astringent; also a Lipton trademark.~A term describing teas that lack astringency.~Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A~1~1~ Brisk is A term describing a tea that is very astringent; also a Lipton trademark.<br /> Flat is A term describing teas that lack astringency.<br /> Iced Tea is Tea brewed and served chilled<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br /> Yixing is Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.<br />';
questions[59]='Jasmine is~Black Pouchong tea scented with jasmine flowers.~A type of brick tea using pu erh tea pressed into a bowl-shaped brick.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A term describing tea harvested late in the growing season.~Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.~A~1~1~ Autumnal is A term describing tea harvested late in the growing season.<br /> Darjeeling is Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.<br /> Jasmine is Black Pouchong tea scented with jasmine flowers.<br /> Tuocha is A type of brick tea using pu erh tea pressed into a bowl-shaped brick.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[60]='Keemun is~Black tea from central China, typically hand-rolled and fired.~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.~A term describing the coppery, fermenting tea leaf.~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.~A stimulating compound found in tea.~A~1~1~ Astringent is A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.<br /> Caffeine is A stimulating compound found in tea.<br /> Dhool is A term describing the coppery, fermenting tea leaf.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Rolling is The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.<br />';
questions[61]='Lapsang souchong is~A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.~A term describing a strong, vibrant tea infusion.~A term describing the sense of fullness that the brewed tea imparts.~A term describing under fermented tea.~Black tea from central China, typically hand-rolled and fired.~A~1~1~ Body is A term describing the sense of fullness that the brewed tea imparts.<br /> Full is A term describing a strong, vibrant tea infusion.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Lapsang souchong is A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.<br /> Soft is A term describing under fermented tea.<br />';
questions[62]='Light is~A term describing tea that produces a weak infusion.~A term describing a reddish infusion, associated with black teas of high quality.~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A term describing teas that lack astringency.~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~A~1~1~ Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Flat is A term describing teas that lack astringency.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Light is A term describing tea that produces a weak infusion.<br />';
questions[63]='Malty is~A term describing slightly over-fired tea, sometimes desirable.~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.~Black tea from central China, typically hand-rolled and fired.~A processing method that imitates the larger leaf styles of hand-produced teas.~A~1~1~ Bergamot is The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.<br /> Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br />';
questions[64]='Metallic is~A term describing the dry taste of some teas.~A term describing pungent tea, often positively associated with Assam teas.~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.~A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~A~1~1~ Astringent is A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.<br /> CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Hard is A term describing pungent tea, often positively associated with Assam teas.<br /> Metallic is A term describing the dry taste of some teas.<br /> Tannin is A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.<br />';
questions[65]='Muddy is~A term describing a dull, brownish infusion~A term describing teas that lack astringency.~A general term for Chinese black tea, derived from gongfu, defined below.~A term describing a strong, vibrant tea infusion.~A stimulating compound found in tea.~A~1~1~ Caffeine is A stimulating compound found in tea.<br /> Congou is A general term for Chinese black tea, derived from gongfu, defined below.<br /> Flat is A term describing teas that lack astringency.<br /> Full is A term describing a strong, vibrant tea infusion.<br /> Muddy is A term describing a dull, brownish infusion<br />';
questions[66]='Nose is~A synonym for aroma, defined above.~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A term describing high quality CTC teas.~A~1~1~ Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Grainy is A term describing high quality CTC teas.<br /> Nose is A synonym for aroma, defined above.<br /> Pekoe is A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[67]='Oolong is~A lightly fermented style of tea, typically using larger leaf grades.~A term describing an unpleasant hay taste in black tea.~A term describing tea harvested late in the growing season.~A term describing a light-colored leaf or its resulting bright red brew.~A term describing under fermented tea.~A~1~1~ Autumnal is A term describing tea harvested late in the growing season.<br /> Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Soft is A term describing under fermented tea.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[68]='Orange pekoe is~A grade of large, whole leaf tea; does not describe flavor.~A term describing tea that produces a weak infusion.~A lightly fermented style of tea, typically using larger leaf grades.~Green tea with toasted rice.~A term describing an unpleasant hay taste in black tea.~A~1~1~ Genmaicha is Green tea with toasted rice.<br /> Light is A term describing tea that produces a weak infusion.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Orange pekoe is A grade of large, whole leaf tea; does not describe flavor.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[69]='Orthodox is~A processing method that imitates the larger leaf styles of hand-produced teas.~An Australian term describing a tin pot used for boiling tea over an open fire.~A weak tea infusion with large proportions of milk and sugar.~A lightly fermented style of tea, typically using larger leaf grades.~The smallest grade of tea, often used in tea bags because it creates a quick infusion.~A~1~1~ Billy is An Australian term describing a tin pot used for boiling tea over an open fire.<br /> Cambric tea is A weak tea infusion with large proportions of milk and sugar.<br /> Dust is The smallest grade of tea, often used in tea bags because it creates a quick infusion.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br />';
questions[70]='Pan-fired is~A term describing that has been fired in a wok.~A term describing high quality CTC teas.~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.~A term describing the orange-colored tips on high quality tea leaves.~A grade of curled Chinese tea.~A~1~1~ Chunmee is A grade of curled Chinese tea.<br /> Golden is A term describing the orange-colored tips on high quality tea leaves.<br /> Grainy is A term describing high quality CTC teas.<br /> Pan-fired is A term describing that has been fired in a wok.<br /> Pekoe is A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.<br />';
questions[71]='Pekoe is~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~A term describing tea that has been well fired, often associated with Assam teas.~The characteristic fragrance of brewed tea, imparted by its essential oils.~Green tea with toasted rice.~A~1~1~ Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Genmaicha is Green tea with toasted rice.<br /> Pekoe is A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.<br />';
questions[72]='Plain is~A term describing a dull, sour infusion.~A term describing a reddish infusion, associated with black teas of high quality.~A grade of large, whole leaf tea; does not describe flavor.~Tea brewed and served chilled~An amino acid unique to tea.~A~1~1~ Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Iced Tea is Tea brewed and served chilled<br /> Orange pekoe is A grade of large, whole leaf tea; does not describe flavor.<br /> Plain is A term describing a dull, sour infusion.<br /> Theanine is An amino acid unique to tea.<br />';
questions[73]='Plucking is~The process of harvesting the tea by cutting the flush from the growing tea plant.~An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.~The characteristic fragrance of brewed tea, imparted by its essential oils.~A term describing tea harvested late in the growing season.~A term describing a full, deep-colored infusion without astringency.~A~1~1~ Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Autumnal is A term describing tea harvested late in the growing season.<br /> CTC is An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.<br /> Heavy is A term describing a full, deep-colored infusion without astringency.<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br />';
questions[74]='Polyphenols is~Astringent compounds found in tea.~The process of oxidizing green tea leaves to make black and oolong teas.~A grading term that indicates leaves with light-colored tips.~A synonym for caffeine.~Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.~A~1~1~ Fermentation is The process of oxidizing green tea leaves to make black and oolong teas.<br /> Flowery is A grading term that indicates leaves with light-colored tips.<br /> Polyphenols is Astringent compounds found in tea.<br /> Theine is A synonym for caffeine.<br /> Ti kuan yin is Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.<br />';
questions[75]='Pu erh is~A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~Large leaf teas harvested from the third and fourth leaf of the tea plant.~A term describing a light-colored leaf or its resulting bright red brew.~A term describing a reddish infusion, associated with black teas of high quality.~A~1~1~ Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Pu erh is A type of black tea that has been microbiologically fermented, associated with the Yunnan province of China.<br /> Souchong is Large leaf teas harvested from the third and fourth leaf of the tea plant.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[76]='Pungent is~A term describing highly astringent tea.~A term describing overfired teas~A grading term that indicates leaves with light-colored tips.~Another term describing smoky teas, defined above.~Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.~A~1~1~ Bakey is A term describing overfired teas<br /> Chai is Indian term for tea, often short for masala chai, or spiced tea, which is made from strong black tea combined with milk, sugar, and spices.<br /> Flowery is A grading term that indicates leaves with light-colored tips.<br /> Pungent is A term describing highly astringent tea.<br /> Tarry is Another term describing smoky teas, defined above.<br />';
questions[77]='Raw is~A term describing bitter tea.~Black Pouchong tea scented with jasmine flowers.~Teas from Sri Lanka.~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.~A lightly fermented style of tea, typically using larger leaf grades.~A~1~1~ Bergamot is The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.<br /> Ceylon is Teas from Sri Lanka.<br /> Jasmine is Black Pouchong tea scented with jasmine flowers.<br /> Oolong is A lightly fermented style of tea, typically using larger leaf grades.<br /> Raw is A term describing bitter tea.<br />';
questions[78]='Rolling is~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.~Green tea with toasted rice.~A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.~A term describing a light-colored leaf or its resulting bright red brew.~Tea produced in Taiwan; primarily Oolong teas~A~1~1~ Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Chest is A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Genmaicha is Green tea with toasted rice.<br /> Rolling is The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.<br />';
questions[79]='Self-drinking is~A term describing full-bodied tea that does not need to be blended.~A term describing overfired teas~A term describing tea that produces a weak infusion.~A term describing teas that lack astringency.~A term describing the coppery, fermenting tea leaf.~A~1~1~ Bakey is A term describing overfired teas<br /> Dhool is A term describing the coppery, fermenting tea leaf.<br /> Flat is A term describing teas that lack astringency.<br /> Light is A term describing tea that produces a weak infusion.<br /> Self-drinking is A term describing full-bodied tea that does not need to be blended.<br />';
questions[80]='Smoky is~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.~The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A~1~1~ Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Flush is The freshly-picked tea leaves, including the bud and the top two leaves of the tea plant.<br /> Green is Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br /> Theaflavins is Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.<br />';
questions[81]='Soft is~A term describing under fermented tea.~A grade of large, whole leaf tea; does not describe flavor.~A term describing the orange-colored tips on high quality tea leaves.~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.~A term describing tea that produces a weak infusion.~A~1~1~ Golden is A term describing the orange-colored tips on high quality tea leaves.<br /> Light is A term describing tea that produces a weak infusion.<br /> Orange pekoe is A grade of large, whole leaf tea; does not describe flavor.<br /> Pekoe is A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.<br /> Soft is A term describing under fermented tea.<br />';
questions[82]='Souchong is~Large leaf teas harvested from the third and fourth leaf of the tea plant.~Black tea from central China, typically hand-rolled and fired.~A synonym for caffeine.~A term describing bitter teas.~A term describing a reddish infusion, associated with black teas of high quality.~A~1~1~ Coppery is A term describing a reddish infusion, associated with black teas of high quality.<br /> Harsh is A term describing bitter teas.<br /> Keemun is Black tea from central China, typically hand-rolled and fired.<br /> Souchong is Large leaf teas harvested from the third and fourth leaf of the tea plant.<br /> Theine is A synonym for caffeine.<br />';
questions[83]='Stalk is~A term describing teas that contain pieces of stalk from poor plucking.~A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.~A general term for Chinese black tea, derived from gongfu, defined below.~The process of harvesting the tea by cutting the flush from the growing tea plant.~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.~A~1~1~ Astringent is A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols.<br /> Congou is A general term for Chinese black tea, derived from gongfu, defined below.<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br /> Rolling is The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br />';
questions[84]='Tannin is~A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.~A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.~A major black tea producing region of China.~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A term describing tea that produces a weak infusion.~A~1~1~ Anhui is A major black tea producing region of China.<br /> Chesty is A term describing tea that has taken on the undesirable smell or taste of the wooden chest in which it was shipped.<br /> Light is A term describing tea that produces a weak infusion.<br /> Tannin is A misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes.<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br />';
questions[85]='Tarry is~Another term describing smoky teas, defined above.~Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.~A term describing tea that has been well fired, often associated with Assam teas.~A type of very light green tea; the term refers to the white hairs on the picked tea bud.~A~1~1~ Biscuity is A term describing tea that has been well fired, often associated with Assam teas.<br /> Brick tea is Tea leaves that have been steamed and compressed into bricks; the bricks are then shaved and brewed with butter and salt and served as a soup.<br /> Green is Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.<br /> Tarry is Another term describing smoky teas, defined above.<br /> White is A type of very light green tea; the term refers to the white hairs on the picked tea bud.<br />';
questions[86]='Tat is~A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation~A term describing a full, deep-colored infusion without astringency.~A combination of different types of teas for flavor consistency from season to season.~An expression describing the relaxation of curled leaves during steeping.~A processing method that imitates the larger leaf styles of hand-produced teas.~A~1~1~ Agony of the leaves is An expression describing the relaxation of curled leaves during steeping.<br /> Blend is A combination of different types of teas for flavor consistency from season to season.<br /> Heavy is A term describing a full, deep-colored infusion without astringency.<br /> Orthodox is A processing method that imitates the larger leaf styles of hand-produced teas.<br /> Tat is A wire mesh or burlap apparatus used to lay the leaves out for withering and fermentation<br />';
questions[87]='Theaflavins is~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.~A term describing the sense of fullness that the brewed tea imparts.~A term describing tea leaves that have been processed through a cutter, reducing leaf size.~A term describing bitter tea.~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~A~1~1~ Body is A term describing the sense of fullness that the brewed tea imparts.<br /> Broken is A term describing tea leaves that have been processed through a cutter, reducing leaf size.<br /> Raw is A term describing bitter tea.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br /> Theaflavins is Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.<br />';
questions[88]='Theanine is~An amino acid unique to tea.~A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color.~A stimulating compound found in tea.~Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.~A term describing bitter tea.~A~1~1~ Assam is A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color.<br /> Black tea is Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.<br /> Caffeine is A stimulating compound found in tea.<br /> Raw is A term describing bitter tea.<br /> Theanine is An amino acid unique to tea.<br />';
questions[89]='Theine is~A synonym for caffeine.~A term describing the dry taste of some teas.~Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.~Romanized spelling of the Chinese and Japanese characters for tea.~Another term describing smoky teas, defined above.~A~1~1~ Cha is Romanized spelling of the Chinese and Japanese characters for tea.<br /> Darjeeling is Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.<br /> Metallic is A term describing the dry taste of some teas.<br /> Tarry is Another term describing smoky teas, defined above.<br /> Theine is A synonym for caffeine.<br />';
questions[90]='Ti kuan yin is~Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.~A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.~A synonym for caffeine.~Tea produced in Taiwan; primarily Oolong teas~Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.~A~1~1~ Chest is A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Green is Unfermented, dried tea, traditionally found primarily in China and Japan, but becoming increasing popular in the West due to purported health benefits.<br /> Theine is A synonym for caffeine.<br /> Ti kuan yin is Meaning iron goddess of mercy, an especially dark and fragrant type of Oolong tea.<br />';
questions[91]='Tippy is~A term describing high quality teas differentiated by the white or golden tips of the leaves.~Teas from Sri Lanka.~A term describing large leaf cut tea.~Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.~Tea produced in Taiwan; primarily Oolong teas~A~1~1~ Bold is A term describing large leaf cut tea.<br /> Ceylon is Teas from Sri Lanka.<br /> Formosa is Tea produced in Taiwan; primarily Oolong teas<br /> Tippy is A term describing high quality teas differentiated by the white or golden tips of the leaves.<br /> Yixing is Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.<br />';
questions[92]='Tisane is~Herbal tea, that is teas produced from the leaves of plants other than the tea plant.~A term describing an unpleasant hay taste in black tea.~A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.~A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.~The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.~A~1~1~ Bergamot is The essential oil of the bergamot orange, which is mixed with black tea to give Earl Grey tea its characteristic flavor.<br /> Chest is A traditional container for shipping tea from the plantation typically made of wood with an aluminum lining.<br /> Pekoe is A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.<br /> Tisane is Herbal tea, that is teas produced from the leaves of plants other than the tea plant.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[93]='Tuocha is~A type of brick tea using pu erh tea pressed into a bowl-shaped brick.~A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.~A term describing high quality CTC teas.~A term describing the sense of fullness that the brewed tea imparts.~A term describing teas that contain pieces of stalk from poor plucking.~A~1~1~ Body is A term describing the sense of fullness that the brewed tea imparts.<br /> Catechins is A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.<br /> Grainy is A term describing high quality CTC teas.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br /> Tuocha is A type of brick tea using pu erh tea pressed into a bowl-shaped brick.<br />';
questions[94]='Two and a bud is~A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.~The process of harvesting the tea by cutting the flush from the growing tea plant.~Green tea that has been rolled into pellets, which unfurl in hot water to brew.~The characteristic fragrance of brewed tea, imparted by its essential oils.~A~1~1~ Aroma is The characteristic fragrance of brewed tea, imparted by its essential oils.<br /> Gunpowder is Green tea that has been rolled into pellets, which unfurl in hot water to brew.<br /> Plucking is The process of harvesting the tea by cutting the flush from the growing tea plant.<br /> Rolling is The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.<br /> Two and a bud is A term describing the part of the tea plant that is typically harvested, that is, the top two leaves and the bud. See also Flush.<br />';
questions[95]='White is~A type of very light green tea; the term refers to the white hairs on the picked tea bud.~A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.~Green tea with toasted rice.~A grade of curled Chinese tea.~A term describing a dull, sour infusion.~A~1~1~ Chunmee is A grade of curled Chinese tea.<br /> Genmaicha is Green tea with toasted rice.<br /> Gyokuro is A Japanese term meaning pearl dew, referring to green tea produced from shaded plants.<br /> Plain is A term describing a dull, sour infusion.<br /> White is A type of very light green tea; the term refers to the white hairs on the picked tea bud.<br />';
questions[96]='Winey is~A term describing aged, mellow teas, as with some Keemun teas.~A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.~A synonym for caffeine.~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A term describing the orange-colored tips on high quality tea leaves.~A~1~1~ Golden is A term describing the orange-colored tips on high quality tea leaves.<br /> Gong fu is A Chinese term meaning performed with care; describes a style of brewing that involves many repeated short infusions in a small pot.<br /> Theine is A synonym for caffeine.<br /> Winey is A term describing aged, mellow teas, as with some Keemun teas.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[97]='Withering is~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A synonym for aroma, defined above.~The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.~A general term for Chinese black tea, derived from gongfu, defined below.~A term describing a light-colored leaf or its resulting bright red brew.~A~1~1~ Bright is A term describing a light-colored leaf or its resulting bright red brew.<br /> Congou is A general term for Chinese black tea, derived from gongfu, defined below.<br /> Nose is A synonym for aroma, defined above.<br /> Rolling is The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br />';
questions[98]='Woody is~A term describing an unpleasant hay taste in black tea.~A term describing teas that contain pieces of stalk from poor plucking.~Large leaf teas harvested from the third and fourth leaf of the tea plant.~A term describing slightly over-fired tea, sometimes desirable.~A term describing teas fired over an open fire, resulting in exposure to wood smoke.~A~1~1~ Malty is A term describing slightly over-fired tea, sometimes desirable.<br /> Smoky is A term describing teas fired over an open fire, resulting in exposure to wood smoke.<br /> Souchong is Large leaf teas harvested from the third and fourth leaf of the tea plant.<br /> Stalk is A term describing teas that contain pieces of stalk from poor plucking.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br />';
questions[99]='Yixing is~Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.~A term describing teas that contain a high percentage of fannings.~A term describing an unpleasant hay taste in black tea.~A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.~A grade of curled Chinese tea.~A~1~1~ Chunmee is A grade of curled Chinese tea.<br /> Fibrous is A term describing teas that contain a high percentage of fannings.<br /> Lapsang souchong is A Chinese black tea that is fired over a pinewood fire for a characteristically smoky aroma and flavor.<br /> Woody is A term describing an unpleasant hay taste in black tea.<br /> Yixing is Pronounced ee-hsing, a region in China known for its purple clay, and the unglazed teapots produced from it.<br />';
questions[100]='Yunnan is~Spicy tea grown in the Yunnan province, in the southwest of China~The process of allowing the fresh leaves to dry after plucking, before fermentation.~A term describing that has been fired in a wok.~An auction term describing a tea lot for sale, usually at least 18 chests.~Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.~A~1~1~ Break is An auction term describing a tea lot for sale, usually at least 18 chests.<br /> Pan-fired is A term describing that has been fired in a wok.<br /> Theaflavins is Orange-red potyphenols unique to fermented black teas, and a compound formed from catechins.<br /> Withering is The process of allowing the fresh leaves to dry after plucking, before fermentation.<br /> Yunnan is Spicy tea grown in the Yunnan province, in the southwest of China<br />';