What is the main difference between black tea and green tea?

Black tea is fully oxidized, while green tea is not oxidized

Black tea is served hot, while green tea is served cold

Black tea is made from different tea leaves than green tea

Black tea is fully oxidized, while green tea is not oxidized

Black tea contains more caffeine than green tea

Tea around the world

Can you make me a 40 question quiz from the following information? he story of coffee has all the elements of a bestselling novel, such as chance happenings, luck, political intrigue, the high seas and great wealth. With research, you will find many stories and dates when this happened and dates when that happened. Often these stories and dates will conflict with each other. Whatever the history, coffee has become one of the most important trading commodities in the world. Being second only to oil and being one of the most popular beverages, behind tea, beer and of course, water. Coffee growing is a very labour-intensive operation and it provides important trading income for many nations and people throughout the world. The most famous story about the origin of coffee is the story of Kaldi a goat herder from Ethiopia. It is said he noticed that his goats became very active after eating the red berries of a certain plant. He tried a few himself and noticed the stimulating effect of the berries. It is then said that monks started drinking a beverage made from the berries to help stay awake for the prayers; this would have been around 1000 AD. Over the next few hundred years the Arab world started to use the berries as a beverage and coffee was born. In those early years, coffee was mostly confined to the Muslim world with the export of coffee plants and seeds banned. But coffee could not be hidden forever so eventually coffee was introduced to Constantinople and coffee houses were opened in 1475. European traders then brought coffee back to Europe by approximately 1600. At first, coffee was met with a hostile reaction, with some Christians calling it the ‘Devil’s Drink’ and asking Pope Vincent III to ban the beverage. He tried coffee and liked it so much that he is claimed to have said “This beverage is so delicious that it would be a sin to let only misbelievers drink it! Let’s defeat Satan by blessing this beverage, which contains nothing objectionable to a Christian!” Coffee shops sprung up in every city and became an important social and networking place to meet. This tradition continues today with the French word for coffee being ‘Café’. Coffee is said to have changed the social fabric of society by providing a popular non-alcoholic alternative to beer and wine. For the first time in recorded history people were not drunk all the time. Coffee today is grown and enjoyed worldwide and is one of the few crops that small farmers in third-world countries can profitably export. The coffee plant is a tree that is pruned to grow to a height of approximately three metres. This makes cultivating the beans easier as most of the beans are handpicked. The plant has white flowers similar to jasmine that grow in clusters and set to become red cherry-like fruit; beneath the red skin are two pips which are the coffee beans. Because the berries ripen at varying times the fruit must be handpicked to select only those beans ripe for harvest. This requires the picker to pick from the same plant many times and is very labour intensive. This is why coffee is grown in developing countries where labour is cheaper and foreign income is needed. Coffee plants grow best in a mountain tropical climate between the Tropic of Capricorn and the Tropic of Cancer. This mountainous land is another reason why machine picking is very difficult and hand picking is preferred. There are two main species of coffee grown today: Coffee Arabica. Coffee Robusta. Robusta grows at lower altitudes and produces a larger crop than Arabica; therefore, it is cheaper to produce Arabica is the most popular and generally considered to give superior flavour. Most Robusta is grown in Asia and Africa. About 75% of coffee grown is Arabica and 25% Robusta. Robusta is more often used as a blend with Arabica rather than a standalone coffee; used as a filler coffee in the production of instant or to add extra caffeine to an Arabica coffee for the European markets. Robusta is higher in caffeine than Arabica, but the flavour is not as palatable as the more popular Arabica bean. Coffee is produced in about 60 countries throughout the world but production is dominated by three countries producing approximately half the crop: Brazil, Vietnam and Colombia.

Write reading comprehension questions based on the text: Apple's design genius. I've always loved great design. Ever since I can remember I've been fascinated by the shape and look of objects. In n opinion, Apple Inc. is the number one company in the world for product design. In the time that 'you're reading this article, around 750 iPhone and 300 iPads will be sold internationally. These iconic devices generate millions of pounds a day for Apple, and the man behind their iconic look is known as a 'design genius'. In 2013, Time Magazine listed him as one of the 100 most influential people in the world, but can you name him? If you said Steve Jobs, you'd be wrong, although it was Jobs who first recognised this man's talent. His name is Jony Ive. Born in London, Jony Ive studied industrial design at Newcastle Polytechnic. After graduating, he helped set up the London design agency Tangerine. In 1992, while he was working at Tangerine, he accepted a job offer from Apple. His first years in the job were tough and the design work wasn't very interesting. The company was also struggling to make money. However, when Steve Jobs returned to Apple in 1997 and saw the design work that Ive had produced, he immediately recognised Ive's ability and promoted him. Ive's first success in his new role was the design of the original, colourful iMac in 1998, which was quickly followed by the first iPod in 2001. Thanks to Ive's simple, elegant designs, Apple became one of the most successful companies in the world. Since then, he has been responsible for the iPhone, iPad and Apple Watch. Ive's design involves not only the way these products look but also the way they work. He believes devices have to be both beautiful and practical. Jony Ive's key contribution to Apple is now being recognised and he has received numerous awards. There is no doubt that Steve Jobs was a larger-than-life ideas man and businessman who created a hugely successful company. However, without Jony Ive's design talent, Apple may not have become such a huge success. So what have I learnt from Jony Ive? That the best designs are often the simplest.

Create questions based on the following text Not long ago, I grabbed breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I readied myself to enjoy a bowl of my childhood favorite. But my sweet indulgence wasn't what I'd expected: The cereal milk was heated — apparently standard in this part of Spain — and my poor frosted flakes immediately turned to mush. Not so grrrrrrreat. Soggy flakes or not, I find breakfast to be a fun part of my travel day, especially because the experience varies so much from one country's breakfast table to the next. The farther north you go in Europe, the heartier the breakfasts. The heaviest is the traditional British "fry." Also known as a "Plate of Cardiac Arrest," the fry is a fundamental part of the bed-and-breakfast experience, and is generally included in your room price. A standard fry comes with cereal or porridge, a fried egg, Canadian-style bacon or sausage (and sometimes mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-stuffed meal can tide me over until dinner. You'll quickly figure out which parts of the fry you like. Your host will likely ask you up front which breakfast items you actually like, rather than serve you the whole shebang and risk having to throw out uneaten food. The Scandinavian breakfasts buffet is the perennial favorite for the "most food on the table" award. It pays to take advantage of breakfast smorgasbords when you can. For about $20 (a cheap meal in these parts), you can dig into an all-you-can-eat extravaganza of fresh bread, cheeses, yogurt, cereal, boiled eggs, herring, cold cuts, and coffee or tea. In place of cereal and milk, Scandinavians like to pour thick yogurt over their granola. Throughout the Netherlands, Belgium, Germany, Austria, Switzerland, and most points east of there, expect a more modest buffet — but still plenty of options (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal). In these countries, there's a good chance of finding hard-boiled eggs, but scrambled or fried eggs are relatively rare. In Poland, track down jajecznica, the local wake-up call of eggs scrambled with kielbasa sausage, served with a side of potato pancakes. The breakfast of choice in Russia is oladi, pancakes perfectly fried to be crisp on the outside but soft in the middle, then topped with sour cream, honey, or berries. Germans have an endearing habit of greeting others in the breakfast room with a slow and dour "Morgen" ("Morning" — short for "good morning"), though they have plenty to be happy about. Breakfast is usually included, and offers hearty fuel for the day: ham, eggs, cheese, bread, rolls, and pots of coffee. In Switzerland, don't miss an opportunity to try Bircher Muesli, a healthful mix of oats, nuts, yogurt, and fruit that tastes far more delicious than it looks. If breakfast is optional, take a walk to the nearest bakery — every German, Austrian, and Swiss town has at least a few bakeries offering a world of enticing varieties of bread and pastries, baked fresh every morning. As you move south and west (France, Italy, Spain, and Portugal), skimpier "continental" breakfasts are the norm. You'll mostly likely get a roll with marmalade or jam, occasionally a slice of ham or cheese, and coffee or tea. The good news? These little breakfasts compel you to sample regional favorites: In Spain, look for chocolate con churros (fritters served with a thick, warm chocolate drink), pan con tomate (a toasted baguette rubbed with fresh garlic and ripe tomato), or a tortilla española (a hearty slice of potato omelet). Italian breakfasts are particularly tiny, but the delicious red orange juice you get is made from Sicilian blood oranges. And you can buy a delightful toasted sandwich from a corner bar anywhere, anytime in Italy to make up for the minuscule breakfast. In France, locals just grab a warm croissant and coffee on the way to work. Queue up with the French and consider the yummy options: croissants studded with raisins, packed with crushed almonds, or filled with chocolate or cream. If you expect breakfast to be too sparse, plan ahead to supplement it with a piece of fruit and a wrapped chunk of cheese from a local market. Being a juice man, I keep a liter box of OJ in my room for a morning eye-opener. Coffee drinkers know that breakfast is the only cheap time to caffeinate yourself. Some hotels will serve you a bottomless cup of a rich brew only with breakfast. After that, the cups acquire bottoms and refills will cost you. Juice is generally available at breakfast, but in Mediterranean countries, you have to ask…and you'll probably be charged. In many countries, breakfast is included in your hotel bill, though if you make prior arrangements with the hotelier, you may be able to skip breakfast and pay a lower price for the room. If breakfast costs extra, it's often optional, and you can usually save money and gain atmosphere by buying coffee and a roll or croissant at the café down the street or by brunching picnic-style in the park. When deciding whether to request breakfast, consider your timing; if you need to get an early start, skip the breakfast — few hotel breakfasts are worth waiting around for. Come to the European breakfast table with an adventurous spirit. I'm a big-breakfast traditionalist at home, but when I feel the urge for an American breakfast in Europe, I beat it to death with a hard roll.

Not long ago, I grabbed breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I readied myself to enjoy a bowl of my childhood favorite. But my sweet indulgence wasn't what I'd expected: The cereal milk was heated — apparently standard in this part of Spain — and my poor frosted flakes immediately turned to mush. Not so grrrrrrreat. Soggy flakes or not, I find breakfast to be a fun part of my travel day, especially because the experience varies so much from one country's breakfast table to the next. The farther north you go in Europe, the heartier the breakfasts. The heaviest is the traditional British "fry." Also known as a "Plate of Cardiac Arrest," the fry is a fundamental part of the bed-and-breakfast experience, and is generally included in your room price. A standard fry comes with cereal or porridge, a fried egg, Canadian-style bacon or sausage (and sometimes mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-stuffed meal can tide me over until dinner. You'll quickly figure out which parts of the fry you like. Your host will likely ask you up front which breakfast items you actually like, rather than serve you the whole shebang and risk having to throw out uneaten food. The Scandinavian breakfasts buffet is the perennial favorite for the "most food on the table" award. It pays to take advantage of breakfast smorgasbords when you can. For about $20 (a cheap meal in these parts), you can dig into an all-you-can-eat extravaganza of fresh bread, cheeses, yogurt, cereal, boiled eggs, herring, cold cuts, and coffee or tea. In place of cereal and milk, Scandinavians like to pour thick yogurt over their granola. Throughout the Netherlands, Belgium, Germany, Austria, Switzerland, and most points east of there, expect a more modest buffet — but still plenty of options (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal). In these countries, there's a good chance of finding hard-boiled eggs, but scrambled or fried eggs are relatively rare. In Poland, track down jajecznica, the local wake-up call of eggs scrambled with kielbasa sausage, served with a side of potato pancakes. The breakfast of choice in Russia is oladi, pancakes perfectly fried to be crisp on the outside but soft in the middle, then topped with sour cream, honey, or berries. Germans have an endearing habit of greeting others in the breakfast room with a slow and dour "Morgen" ("Morning" — short for "good morning"), though they have plenty to be happy about. Breakfast is usually included, and offers hearty fuel for the day: ham, eggs, cheese, bread, rolls, and pots of coffee. In Switzerland, don't miss an opportunity to try Bircher Muesli, a healthful mix of oats, nuts, yogurt, and fruit that tastes far more delicious than it looks. If breakfast is optional, take a walk to the nearest bakery — every German, Austrian, and Swiss town has at least a few bakeries offering a world of enticing varieties of bread and pastries, baked fresh every morning. As you move south and west (France, Italy, Spain, and Portugal), skimpier "continental" breakfasts are the norm. You'll mostly likely get a roll with marmalade or jam, occasionally a slice of ham or cheese, and coffee or tea. The good news? These little breakfasts compel you to sample regional favorites: In Spain, look for chocolate con churros (fritters served with a thick, warm chocolate drink), pan con tomate (a toasted baguette rubbed with fresh garlic and ripe tomato), or a tortilla española (a hearty slice of potato omelet). Italian breakfasts are particularly tiny, but the delicious red orange juice you get is made from Sicilian blood oranges. And you can buy a delightful toasted sandwich from a corner bar anywhere, anytime in Italy to make up for the minuscule breakfast. In France, locals just grab a warm croissant and coffee on the way to work. Queue up with the French and consider the yummy options: croissants studded with raisins, packed with crushed almonds, or filled with chocolate or cream. If you expect breakfast to be too sparse, plan ahead to supplement it with a piece of fruit and a wrapped chunk of cheese from a local market. Being a juice man, I keep a liter box of OJ in my room for a morning eye-opener. Coffee drinkers know that breakfast is the only cheap time to caffeinate yourself. Some hotels will serve you a bottomless cup of a rich brew only with breakfast. After that, the cups acquire bottoms and refills will cost you. Juice is generally available at breakfast, but in Mediterranean countries, you have to ask…and you'll probably be charged. In many countries, breakfast is included in your hotel bill, though if you make prior arrangements with the hotelier, you may be able to skip breakfast and pay a lower price for the room. If breakfast costs extra, it's often optional, and you can usually save money and gain atmosphere by buying coffee and a roll or croissant at the café down the street or by brunching picnic-style in the park. When deciding whether to request breakfast, consider your timing; if you need to get an early start, skip the breakfast — few hotel breakfasts are worth waiting around for. Come to the European breakfast table with an adventurous spirit. I'm a big-breakfast traditionalist at home, but when I feel the urge for an American breakfast in Europe, I beat it to death with a hard roll. Can you make 5 questions based on the text

Create question using the folowing text: British people are big tea drinkers. It is a tradition in Britain to drink tea for different occasions and reasons. People have it for breakfast, for when guests visit, and for tea breaks at work. People even "have a cuppa" when they talk about their personal problems. However, research from The Tea Group shows that herbal, fruit and other teas have become more popular than traditional English breakfast tea. Researchers conducted a survey of more than 2,000 tea lovers. Over half of people said their favourite tea was not the traditional variety. Over a fifth of people chose green tea as their favourite brew. Just over 20 per cent said Earl Grey was their number one. Sales of traditional tea in the U.K. have been declining. Three years ago, a survey found that 54 per cent of Britons preferred English breakfast tea. The new research shows that breakfast tea is likely to continue to decline in popularity. The researchers found many other things about tea-drinking habits in the U.K. The biggest reason for drinking tea was to relax. A quarter of Britons drink up to 10 cups a day. Brits seem to love milky and sugary tea. Around 85 per cent of people who drink Earl Grey and English breakfast put milk in it. Nearly 45 per cent of people sweeten their tea with sugar. Amazingly, people with a sweet tooth put three teaspoons of sugar in their cup.

Shopping Made Easy How can you buy things without money? Have you ever exchanged toys with a friend in return for one of their toys? In ancient times, people exchanged services and goods for other services and goods. That is called barter. The history of bartering dates back to at least 100,000 years ago. Goods were exchanged for food, weapons, tea and spices. It was around 3000 BC when societies in Americas, Asia, Australia and Africa used shells as money. Paper money or banknotes were first used in China during Song Dynasty. Now, we have Alipay and WeChat Pay. Because of the online payment, we seldom buy things in cash.

Tea

Tea for four - scrambled

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