Tea, Coffee, and Alcoholic Beverages: Production, Processing, and History - Prof. Jennifer | Exams Earth Sciences

Tea:

800 million cups per day worldwide.

Dried leaves of Camelia Sinensis.

Native to Tibet, Burma, China, India, gown in Hawaii and S. Carolina today in the U.S.

Black tea is allowed oxidize, Green tea is not. Oolong tea is allowed to oxidize for 1/2 the time of Black

tea.

Processing: 1. Withering - dry to 68% moisture 2. Shredding - breaking down of cell walls 3. Oxidation -

Black/Oolong only 4. Drying - reduce to 2% moisture 5. Removing - impurities removed with Sieve.

Theol is the essential oil within tea that produces the aroma.

Tea is an Alkoloid, containing Tannins which stain teeth/teapots, is thought to be a possible carcinogen,

and has a higher concentration within Black tea.

Tea Act of 1773 - British East India Company sold to colonies w/ out taxes, led to Boston Tea Party

Iced Tea:

St. Louis Exposition 1904, heat waves interfered with hot tea sales so an Englishman experimented with

ice cubes. The bag was also invented in 1904, was largely a marketing ploy by companies.

Soft Drinks:

Coca-Cola - Cola flavor comes from relative of Cacao tree (originally from Kola tree).

Used to include extract from leaves of the Coca plant (cocaine) - removed in 1903

Today, is artificially flavored.

Kopi Luwak:

Coffee plants are eaten by Asian Palm Civets, the seeds pass through the animal and cleaned & roasted

to form coffee. Hypothesized that enzymes change the flavor. $120-600 per pound.

BEFORE DISTILLATION

Energy:

Cellular Respiration - breakdown of glucose to release energy in chemical bonds. The energy released is

in the form of ATP.

Aerobic - containing oxygen: GLUCOSE+OXYGEN=CARBON DIOXIDE + WATER + ATP

Anaerobic - w/out oxygen. Fermentation occurs. Two types: 1. Lactic Acid 2. Alcoholic

Alcoholic Fermentation:

Yeast - GLUCOSE=ETHANOL+CARBON DIOXIDE+ATP

Less energy is produced

THERE WAS ALSO SOME STUFF ON CASSAVA IDK IF YOU WERE THERE FOR THAT OR NOT THO

Distillation-

Higher alcohol content than fermentation

Pot Still and column still- large copper kettles alcohol is vaporized through the neck or the chimney then

it passes through the coils where the vapor recondenses to make moisture

The column still is better- why because the liquid percolates downward through a column, it removes

alcohol with a repeated boil easier to control. Removes acetaldehyde ( which is what gives moonshine

its kick)

- Highest alcohol content that can be distilled is 95% or 190 proof

- Colorless and tasteless

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Tea: 800 million cups per day worldwide. Dried leaves of Camelia Sinensis. Native to Tibet, Burma, China, India, gown in Hawaii and S. Carolina today in the U.S. Black tea is allowed oxidize, Green tea is not. Oolong tea is allowed to oxidize for 1/2 the time of Black tea. Processing: 1. Withering - dry to 68% moisture 2. Shredding - breaking down of cell walls 3. Oxidation - Black/Oolong only 4. Drying - reduce to 2% moisture 5. Removing - impurities removed with Sieve. Theol is the essential oil within tea that produces the aroma. Tea is an Alkoloid, containing Tannins which stain teeth/teapots, is thought to be a possible carcinogen, and has a higher concentration within Black tea. Tea Act of 1773 - British East India Company sold to colonies w/ out taxes, led to Boston Tea Party Iced Tea: St. Louis Exposition 1904, heat waves interfered with hot tea sales so an Englishman experimented with ice cubes. The bag was also invented in 1904, was largely a marketing ploy by companies. Soft Drinks: Coca-Cola - Cola flavor comes from relative of Cacao tree (originally from Kola tree). Used to include extract from leaves of the Coca plant (cocaine) - removed in 1903 Today, is artificially flavored. Kopi Luwak: Coffee plants are eaten by Asian Palm Civets, the seeds pass through the animal and cleaned & roasted to form coffee. Hypothesized that enzymes change the flavor. $120-600 per pound. BEFORE DISTILLATION Energy: Cellular Respiration - breakdown of glucose to release energy in chemical bonds. The energy released is in the form of ATP. Aerobic - containing oxygen: GLUCOSE+OXYGEN=CARBON DIOXIDE + WATER + ATP Anaerobic - w/out oxygen. Fermentation occurs. Two types: 1. Lactic Acid 2. Alcoholic Alcoholic Fermentation: Yeast - GLUCOSE=ETHANOL+CARBON DIOXIDE+ATP Less energy is produced THERE WAS ALSO SOME STUFF ON CASSAVA IDK IF YOU WERE THERE FOR THAT OR NOT THO Distillation- Higher alcohol content than fermentation Pot Still and column still- large copper kettles alcohol is vaporized through the neck or the chimney then it passes through the coils where the vapor recondenses to make moisture The column still is better- why because the liquid percolates downward through a column, it removes alcohol with a repeated boil easier to control. Removes acetaldehyde ( which is what gives moonshine its kick)

Highest alcohol content that can be distilled is 95% or 190 proof
Colorless and tasteless

This is used for making vodka VODKA

Distilled grain or potato beer GIN
Grain or sugar cane beer
Cane beers are made by fermented molasses / juniper berries give it the gin distinct taste BRANDY COGNAC
Twice distilled grape wine that is stored in aged oak chests WHISKEY
Gaelic word for water of life
Distilled grain beer SKOTCH WHISKEY
Must be barely over a peat fire and aged in oak barrels BOURBON
Fermented corn
Originated from Bourbon county Kentucky
Must be aged in new, charred oak barrels for 4 years to be called “Bourbon” TEQUILA
Fermented juice from the agave plant gives you tequila ABSYNTHE
Wormwood- green anise- sweet fennel
Controversial said to be toxic
Said to be a hallucinogenic
FF it was banned from the USA in 1912
Low quality absinthe was given its color by copper sulfate which is pretty unhealthy
AKA known as the Green Fairy that is colored by herbs not copper sulfate BEER!!
Made by fermented grain and Is the second most popular beverage in the world
Barley is the grain of choice today
12% of the all the beer in the world is brewed by anhieser busch THE PROCESS
Grain is allowed to germinate (malt)
Starch is converted to sugar (malt) is dried and crushed to form powder
Malt+ grain starch+ water is heated to make mash
Mash is strained and boiled with hops
Hops is what gives beer its bitter taste and also belong to the same genus name as marijuana
The flowers of the plant are used to brew beer FERMENTATION
Add brewers yeast to turn the sugar into alcohol this takes about 5 to 7 days
Lager beers use yeast that settles at the bottom and is fermented cold at 40 degress
Smoother and this category consists most of the united state beer
ALES- yeast rises to the top of the malt mixture
Fermented warm at 70 degrees
Has a fruitier taste than lagers
English ale REFRIDGERATION
Mid 1800’s
Lagers no longer had to be made in caves also lagers could be made year round

Disaster to French grapes
Bodeaux France is hit real hard
Noticed some grapes healthy however some had a blue gray cover on them
Used copper sulfate to cure the problem STIMULATING BEVERAGES
US popularity of drink
1. Water
1. coffee
1. soft drinks
1. alcohol
5)bottled water
1. tea CAFFEINE
Chemical produced by plants it is an ALKALOID
Stimulates central nervous system
Speeds up heartbeat and increases blood pressure
Stimulate respiration, constricts blood vessels
Enhances the effects of aspirin and acetaminophen
Often used as diet pills (appetite suppression, and a weak diuretic)
Causes insomnia and nervousness, as well as irritability and rapid heartbeat
Linked to some birth defects
And it is addictive YERBA MATE
Made from the leaves of a type of holly
Found in Argentina, Paraguay, and Uruguay
Drank through a bombilla out of a calabash gourd
MATE
Mate is in the Celestial Seasons morning thunder tea which is black tea and mate GUARANA
Pulverized seeds of Pwllinia Cupana
Brazilian drink/ and found a home in modern day energy drinks COFFEE
Seeds of coffee are Arabica which is 85% of all coffee today
Coffee coniphora more robust coffee which is cheap and has a bitter taste referred to as grandparents coffee
Native to Ethiopia spread to the first yemen then to the post Arabian world
Used to keep worshippers awake through the long vigils
Coffee houses established
Came to Europe in 1615/ center for commerce, arts, intellect, and political debate
Lloyds of London began as a coffee house- now is a famous insurance underwriter
By the end of the 18th^ century tea was replaced by coffee in England INTERNATIONAL COFFEE ORGANIZATION
Sets and regulates production and prices
And coffee is second to oil in trade commodity
Brazil and columbians are leading producers
A fungus called coffee rust has decimated coffee plantations in Ceylon, Indonesia, and Africa
Coffee trees are small evergreen trees/ shrub grown in tropical highlands
Produces white flowers that has a 2 seeded berry AKA coffee cherry

And each seed is called the coffee bean DECAFINATED COFFEE
Originally extracted with methyl chloride (possible carcinogen)
And was switched to ethyl acetate another thing is used super critical carbon dioxide to push the caffeine out
Sanka is a arrange of pots EXPRESSO
Hot water under pressure forced through dark roasted beans CAFFE LATTE
Steamed milk
Syrup café mocha
FYI Hawaii is the only US state that commercially produces and grows coffee
Caffeine is an Alkaloid
Earl gray tea is a phenolic
Glycoside is in cassava saponins

Tea, Coffee, and Alcoholic Beverages: Production, Processing, and History - Prof. Jennifer, Exams of Earth Sciences

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