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劉浩然 and Ho-yin Lau. "Tea vale: a tea appreciation resort." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31983960.
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Lau, Ho-yin. "Tea vale : a tea appreciation resort /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25952596.
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Septoe, Nina Lee. "Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/769.
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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2011.Includes bibliographical references (leaves 139-156).Oxidative stress has been implicated in the development of a number of chronic degenerative diseases. These diseases can often be prevented by dietary and lifestyle changes. One major dietary aspect is increasing the intake of plant foods, such as fruit and vegetables as they are rich in the major nutrient and nonnutrient antioxidants. The South African population does not have an adequate intake of fruit and vegetables and many barriers have been noted against increasing the intake of these foods. Other avenues should therefore be sought to increase the antioxidant intake. One such avenue is to use a basic food item consumed often as an antioxidant carrier to increase the antioxidant intake. Much interest has developed in functional foods and their therapeutic effects as well as the use of nutraceuticals in food product development and food fortification. Tea and its polyphenols, due to the antioxidant properties, is a potentially viable option for nutraceutical and functional food use. Rooibos and honeybush herbal teas, native to South Africa, can be potential nutraceutical sources to increase antioxidant levels of food due to their unique polyphenol content. The objective of the study was to increase the total antioxidant capacity (TAC) of a basic food item consumed regularly by most South Africans, such as brown bread through fluid manipulation using rooibos, honeybush and black teas respectively, as the replacement fluid for water in a standardised bread recipe formulation. The TAC of these experimental breads were compared to the TAC of the bread produced with no fluid manipulation (control bread) and a commercially processed bread (reference bread). The experimental breads were prepared using 2% weight per volume (w/v) and 5% (w/v) concentration levels for rooibos, honeybush and black tea respectively. To ascertain the TAC of the experimental breads, the fluorescein(FL)-based oxygen radical absorbance capacity (ORACFL) method was used. The hydrophilic (H)-ORACFL assay was used as the teas contain polyphenols which favour a water environment. The results indicated that the H-ORACFL of the control bread using water as the fluid and the commercial reference bread was significantly different (p < 0.05 for each) to all the experimental bread formulations besides for the 2% (w/v) honeybush experimental bread formulation. The 2% (w/v) honeybush experimental bread formulation was therefore not considered for the consumer acceptance testing. There was no significant difference (p > 0.05) in the H-ORACFL of the 2% (w/v) rooibos and black tea experimental bread formulations, but the H-ORACFL of the 5% (w/v) black tea experimental bread formulation was significantly (p < 0.05) higher than that of the 5% (w/v) rooibos experimental bread formulation. This particular experimental bread formulation had a “golden-orange” colour with a pungent smell due to the increase in rooibos concentration. The 5% (w/v) black tea experimental bread formulation, however, had noted negative sensory attributes of being densely textured with a very dark colour and a pungent and overpowering taste of black tea. These sensory attributes and TAC results lead to the rooibos experimental breads containing 5% (w/v) (as bread A) and 2% (w/v) (as bread B) chosen for the consumer acceptance testing and rooibos being a proudly South African product. The participants (n = 85) of the consumer acceptance testing participated voluntarily and were regular bread consumers. The sample was mostly female (57.6%), in the age group of 18 to 24 years (54.1%), with an education level of between three to four years post-matric/-grade 12 (71.7%) and single, living on their own without children (76.4%). They also represented a sample which had characteristics of a healthy lifestyle. Most participants perceived themselves as being of an optimal body weight (55.2%) and the majority was non-smokers (74.1%), physically active (63.5%), having no family history of chronic disease (69.4%) and not consuming dietary supplements (70.5%). Three sensory attributes of the experimental breads were rated for the acceptance testing and included appearance/colour, flavour/taste and texture/mouthfeel. Both the experimental bread formulations was accepted favourably regarding the above-mentioned sensory attributes. The three liking acceptance categories, ‘neither like nor dislike’ (neutral response), ‘like’ and ‘like very much’ were the most commonly indicated by the participants which also resulted in the experimental breads being rated as fair, good and very good according to the development scores. Although both breads were very similarly scored, there was a trend for bread A to be rated slightly higher regarding the above-mentioned sensory attributes. The acceptance category, ‘like’/good was scored the highest for bread A according to the sensory attributes of appearance/colour (56.5%), flavour/taste (55.3%) and texture/mouthfeel (50.6%). There was no significant association/difference (p > 0.05 for each) between the participants’ demographic characteristics and their overall acceptance of the experimental breads. Most of the participant biographic characteristics also had no significant (p > 0.05 for each) impact on the sensory attribute acceptance of the experimental breads. Although the majority (75%) of the participants consumed rooibos, there was no significant (p > 0.05) association/difference between the participants’ tea consumption and their acceptance of the experimental breads. Although most participants (64%) had no awareness of functional foods, most indicated willingness to purchase foods with added health benefits (93%) and to pay more for foods with added health benefits (73%). These results indicated a general acceptance of bread with functional food characteristics and the possibility of purchasing such products with added health benefits and even at a higher price premium.
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Otty, Caralyn May. "Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/770.
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Thesis (MTech(Food and Nutrition))--Cape Peninsula University of Technology, 2010Oxidative stress had been linked to the development of certain chronic diseases, but can be delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains and beverages, such as, teas are the major dietary antioxidant contributors. The majority of South Africans do not consume adequate daily servings of fruits and vegetables, neither sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients. The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly South African beverage rich in antioxidants. Soup is a readily available and relatively inexpensive meal item regularly consumed during the winter months in South Africa. Three popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky vegetable, butternut and chicken noodle were selected for the experimental study. The water in each of the soup recipe formulations (control) was substituted with fermented and unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe formulations on fluid manipulations of each (with fermented and unfermented rooibos) was compared to the control soup recipe formulations of each (no fluid manipulation). The results (i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also compared to that of the raw soup mixtures of each of the soup recipe formulations to determine the effect of thermal processing on each. The main variable identified in the preparation of the soup recipe formulations that may impact the TAC (the dependent variable) and needed to be controlled was the heat application. Other variables that may influence the results were the soup recipe formulation ingredients, the prepreparation of the raw ingredients, the standing time of ingredients before use and the equipment used. Before determination of the heat applications and the fixed time allocations of the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of the raw recipe ingredients were also standardised.
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Hubbard, Colton M. "Tea Songs." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1116378208.
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Toughchi, Mehrdad Abbasi. "Chemical quality of Iranian tea. Comparison with foreign tea." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15091.
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余詩德 and Sze-tak Yu. "Effects of Chinese green tea and tea catechins on lipolysis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31969677.
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Yang, Yi. "The Place of Tea: On Modern Architecture and Tea Culture." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1397477800.
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Yu, Sze-tak. "Effects of Chinese green tea and tea catechins on lipolysis." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21106137.
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Opie, Shaun Charles. "Black tea thearubigins." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314578.
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Encalada, Salazar Ashley, Agüero Gabriela Giraldo, Meza Juan Andres Olivos, García Adrián Joel Ruiz, and Lopez Cesar Ullilen. "Proyecto Meaw Tea." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2007. http://hdl.handle.net/10757/652793.
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Este proyecto surgió en base a que pudimos identificar que a pesar de que las personas que tienen un gato como mascota están aumentando, siguen siendo escasos los productos para la salud de estos. Además, de que encontramos en base a ciertos experimentos que estas mascotas suelen enfermarse con frecuencia desarrollando comportamientos (agresividad, ansiedad, excitación, no hacer uso de su arenero o nerviosismo) que suelen preocupar a su dueño.
Descubriendo que el principal motivo de estos males para los gatos es el estrés. Es que hemos planteado en nuestra idea de producto una bebida hecha principalmente en base de Nepeta Cataria o mejor conocida como menta para gatos. Esta planta es atractiva para el gato y de igual forma lo relaja, produciendo una mejora en su comportamiento. Otros efectos positivos encontrados es que incita a los gatos al juego, lo que los hace que se vuelvan más activos físicamente evitando la obesidad. Asimismo, hace que el gato no presente caída de pelaje o se autolesione. Igualmente, incluimos la valeriana para que esta planta pueda reforzar el sistema nervioso, añadiendo más efectividad al momento de relajar al gato. Además, la valeriana añade un efecto antiinflamatorio intestinal que ayuda a la digestión del gato.
Meaw Tea se va a enfocar en un segmento específico, el cual es Lima Metropolitana, abarcando así 5 distritos: Miraflores, San Isidro, Jesús María, Surco y La molina. Siendo estos lugares los primeros que obtendrán nuestro producto para el cuidado de la salud de su gato.This project came up from the fact that we were able to identify that even though people who have a cat as a pet are increasing, their health products are still scarce. Based on certain experiments we found that these pets often get sick frequently developing behaviors (aggressiveness, anxiety, excitement, not using their litter box or nervousness) that usually worry their owner. Discovering that the main reason for these ills for cats is stress. It is that we have proposed in our product idea a drink that is mainly based on Nepeta Cataria or better known as mint for cats. This plant is attractive to the cat and relaxes it, producing an improvement in its behavior. Other positive effects we found are that it encourages cats to play, which makes them become more physically active while avoiding obesity. It also prevents the cat from hair loss or self-harm. Additionally, we include valerian so this plant can support the nervous system, adding more effectiveness to relax the cat. Also, valerian adds an anti-inflammatory intestinal effect that helps the cat to digest. Meaw Tea is going to focus on a specific segment, which is Metropolitan Lima, covering 5 districts: Miraflores, San Isidro, Jesús María, Surco and La Molina. These places are going to be the first to obtain our product for the health care of their cat.
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Encalada, Salazar Ashley, Agüero Gabriela Giraldo, Meza Juan Andres Olivos, García Adrián Joel Ruiz, and Lopez Cesar Eduardo Ullilen. "Proyecto Meaw Tea." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652793.
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Este proyecto surgió en base a que pudimos identificar que a pesar de que las personas que tienen un gato como mascota están aumentando, siguen siendo escasos los productos para la salud de estos. Además, de que encontramos en base a ciertos experimentos que estas mascotas suelen enfermarse con frecuencia desarrollando comportamientos (agresividad, ansiedad, excitación, no hacer uso de su arenero o nerviosismo) que suelen preocupar a su dueño.
Descubriendo que el principal motivo de estos males para los gatos es el estrés. Es que hemos planteado en nuestra idea de producto una bebida hecha principalmente en base de Nepeta Cataria o mejor conocida como menta para gatos. Esta planta es atractiva para el gato y de igual forma lo relaja, produciendo una mejora en su comportamiento. Otros efectos positivos encontrados es que incita a los gatos al juego, lo que los hace que se vuelvan más activos físicamente evitando la obesidad. Asimismo, hace que el gato no presente caída de pelaje o se autolesione. Igualmente, incluimos la valeriana para que esta planta pueda reforzar el sistema nervioso, añadiendo más efectividad al momento de relajar al gato. Además, la valeriana añade un efecto antiinflamatorio intestinal que ayuda a la digestión del gato.
Meaw Tea se va a enfocar en un segmento específico, el cual es Lima Metropolitana, abarcando así 5 distritos: Miraflores, San Isidro, Jesús María, Surco y La molina. Siendo estos lugares los primeros que obtendrán nuestro producto para el cuidado de la salud de su gato.This project came up from the fact that we were able to identify that even though people who have a cat as a pet are increasing, their health products are still scarce. Based on certain experiments we found that these pets often get sick frequently developing behaviors (aggressiveness, anxiety, excitement, not using their litter box or nervousness) that usually worry their owner. Discovering that the main reason for these ills for cats is stress. It is that we have proposed in our product idea a drink that is mainly based on Nepeta Cataria or better known as mint for cats. This plant is attractive to the cat and relaxes it, producing an improvement in its behavior. Other positive effects we found are that it encourages cats to play, which makes them become more physically active while avoiding obesity. It also prevents the cat from hair loss or self-harm. Additionally, we include valerian so this plant can support the nervous system, adding more effectiveness to relax the cat. Also, valerian adds an anti-inflammatory intestinal effect that helps the cat to digest. Meaw Tea is going to focus on a specific segment, which is Metropolitan Lima, covering 5 districts: Miraflores, San Isidro, Jesús María, Surco and La Molina. These places are going to be the first to obtain our product for the health care of their cat.
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Varma, Nitin. "Producing tea coolies?" Doctoral thesis, Humboldt-Universität zu Berlin, Philosophische Fakultät III, 2013. http://dx.doi.org/10.18452/16859.
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Als "Coolie" gilt gemeinhin der "ungelernte" Arbeiter. Das Anbieten von Leiharbeit hatte diverse präkoloniale Vorläufer. Im 19. Jahrhundert wurde der Versuch unternommen, den Begriff des "Coolies" durch diskursive Auslegungen und die Methoden einer "flexiblen-inflexiblen" Arbeit neu zu prägen. "Coolie"-Arbeit galt meist als ein Kompromiss zwischen der Vergangenheit (Sklavenarbeit) und der Zukunft (freie Arbeit/Lohnarbeit) und als Spagat zwischen beiden Systemen. Sie wurde als ein Übergangsstadium und Teil eines versprochenen Wandels dargestellt. Die Teeplantagen Assams nahmen wie viele andere tropische Plantagen in Südasien auch im 19. Jahrhundert offiziell ihren Betrieb auf. Ursprünglich wurden sie von lokalen Arbeitern betrieben. Erst in den späten 1850er-Jahren wurden die lokalen Arbeiter durch von außerhalb der Provinz importierten Arbeitskräften ersetzt, die in der historischen Literatur gemeinhin unproblematisch mit dem Begriff "Coolies" belegt werden. Durch eine Analyse des Übergangs von der lokal rekrutiert für "Kuli" Arbeit und durch eine Analyse seiner Einführung die Studie argumentiert, dass "Kuli" Arbeit wurde "produziert" in den Kolonialkapitalistischen Plantagen in Assam. Mein Anliegen besteht dabei ausdrücklich nicht darin, einen zügellosen kolonialen Kapitalismus nahezulegen, dessen Strategie es ist, "Coolies" zu definieren und hervorzubringen oder die historischen Umstände, Verhandlungen, Streitfragen und Krisen zu betonen. Ich versuche vielmehr, die Erzählungen vom plötzlichen Auftauchen des archetypischen Teeplantagen-"Coolies" (d.i. als importierter und unfreier Lohnarbeiter) zu hinterfragen und sein Erscheinen, sein Bestehen und seine Verlagerungen mehr im Sinne grundlegender und diskursiver Prozesse auszulegen.“Coolie” is a generic category for the “unskilled” manual labour. The offering of services for hire had various pre-colonial lineages. In the nineteenth century there was an attempt to recast the term in discursive constructions and material practices for “mobilized-immobilized” labour. Coolie labour was often proclaimed as a deliberate compromise straddling the regimes of the past (slave labour) and the future (free labour). It was portrayed as a stage in a promised transition. The tea plantations of Assam, like many other tropical plantations in South Asia, were inaugurated and formalized during this period. They were initially worked by the locals. In the late 1850s, the locals were replaced by labourers imported from outside the province who were unquestioningly designated “coolies” in the historical literature. Qualifying this framework of transition (local to coolie labour) and introduction (of coolie labour), this study makes a case for the “production” of coolie labour in the history of the colonial-capitalist plantations in Assam. The intention of the research is not to suggest an unfettered agency of colonial-capitalism in defining and “producing” coolies, with an emphasis on the attendant contingencies, negotiations, contestations and crises. The study intervenes in the narratives of an abrupt appearance of the archetypical coolie of the tea gardens (i.e., imported and indentured) and situates this archetype’s emergence, sustenance and shifts in the context of material and discursive processes.
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Canda, Bartolomeu David. "Modulation of oxidative stress by rooibos (aspalathus linearis) herbal tea, chinese green (camellia sinensis) tea and commercial tea supplements using a rodent model." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/1506.
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Thesis submitted in fulfillment of the requirements for the degree
Master of Technology: Biomedical Technology
In the Faculty of Health and Wellness Sciences
At the Cape Peninsula University of Technology, 2012Human and experimental animal studies have shown that biomarkers of oxidative damage are elevated in subjects with certain diseases or risk factors. Consequently, it is hypothesized that oxidative stress plays an important role in the pathogenesis of these diseases and that dietary intake of, or supplementation with antioxidants may be protective or be useful therapeutic targets. This study was designed to investigate the modulatory effect of Camellia sinensis (Chinese green tea), Aspalathus linearis (rooibos herbal tea) and the two commercial supplements on the antioxidant status of the liver and kidney of tert-butyl hydroperoxide (t-BHP)-induced oxidative stress male Wistar rats. Rooibos and green tea are beverages well-known for their antioxidant content. Based on the specific beverage consumed, sixty male Wistar rats were randomly assigned into six groups, i.e. fermented rooibos (FRT), unfermented rooibos (URT), Chinese green tea (CGT), rooibos supplement (RTS), Chinese green tea supplement (GTS) and control (CTL). The animals had free access to the respective beverages and standard diet for 10 weeks, while oxidative stress was induced during the last 2 weeks via intraperitoneal injection of 30 μM of t-BHP per 100 g body weight. Among all the beverage and/or supplement preparations, the commercial rooibos supplement had the highest total polyphenol content and antioxidant activity while fermented rooibos, as previously shown, had a lower antioxidant content and potency when compared to its unfermented counterpart. The ability of these beverages and/or supplements to modulate the antioxidant status in tissues was organ specific and varied according to the assessment method. When considering the liver, the intake of unfermented rooibos, Chinese green tea and the commercial rooibos supplement significantly (P<0.05) restored the t-BHP-induced reduction and increased the antioxidant status with regards to oxygen radical absorbance capacity and trolox equivalent antioxidant capacity (TEAC) levels. All the beverages and/or supplements also significantly (P<0.05) enhanced the renal antioxidant capacity as assessed by the TEAC assay. In what may be an indication of decreased oxidative stress, all the beverages were associated with a general decline in activities of the antioxidant enzymes which reached significant levels in renal superoxidase dismutase activity. Generally, the beverages did not impact significantly on lipid peroxidation (LPO) although there were differing trends in the two LPO markers assessed. While thiobarbituric acid reactive substances levels showed a declining trend in both tissues, the conjugated dienes were generally elevated. In conclusion, this study confirms Camellia sinensis and Aspalathus linearis as well as their two supplements as good sources of dietary antioxidants and results demonstrated that rooibos and green tea improved the liver and kidney antioxidant capacity of oxidative stress-induced rats. Their impact on antioxidant status in rats was shown to vary between organs and according to the method of assessment. Hence multi-method, multi-organ assessment may be a more informative approach in in vivo antioxidant studies.
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Hendricks, Rahzia. "The use of in vitro assays to screen for endocrine modulation." Thesis, University of the Western Cape, 2008. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_5859_1259070342.
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Aspalathus linearis (A. linearis), commonly known as Rooibos tea or Red bush tea and amellia sinensis (C. sinensis) or Black tea are beverages that are consumed throughout theworld. These teas possess antioxidant, immunomodulating and anti-cancer actions. The aim of this study was to use in vitro assays to screen Rooibos and Black tea for endocrine modulation. The immune modulating effects of Rooibos and Black tea were investigated using an in vitro whole blood culture (WBC) assay. Unstimulated WBCs treated with Rooibos tea secreted higher levels of IL-6, IL-10 and IFN&gamma
than cultures treated with DMSO control. Rooibos treatment of stimulated WBCs resulted in higher IL-6, lower IL-10 and no effect on IFN&gamma
secretion compared to DMSO treated stimulated WBC. Black tea treatment of stimulated WBC resulted in decreased IL-6, IL-10 and IFN&gamma
secretion compared to the DMSO treated stimulated WBC. Extracts of Rooibos and Black tea were assessed for phytoestrogens using quantitative estrogen ELISAs. Both teas contain phytoestrogens. The quantitative ELISAs showed that Rooibos tea contained significantly lower estrone (E1), estradiol (E2) and estriol (E3) levels than Black tea. The effects of Rooibos and Black tea on proliferation of the estrogen dependant MCF-7 cell line was determined to further characterise the phytoestrogenic properties of the teas. Both Rooibos and Black tea extracts caused a significant inhibition of MCF-7 proliferation. This study shows that Rooibos tea and Black tea are beverages that can either stimulate or suppress the immune system. Also, both teas contain significant levels of phytoestrogens as determined by quantitative ELISAs. The current study confirms previous reports showing inhibition of growth in breast cancer cell lines by phytoestrogens. The findings extend related observations on the anti-carcinogenic potential of the two teas.
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Harbron, R. S. "A colloid-chemical study of tea cream from instant black tea infusion." Thesis, University of Bristol, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375025.
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Jöbstl, Elisabeth. "Polyphenol interactions in tea." Thesis, University of Sheffield, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408304.
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Fuenzalida, Tejos Alejandro Esteban, and Cantor Elena María Sansivirini. "FasTea : tea shop - Santiago." Tesis, Universidad de Chile, 2015. http://repositorio.uchile.cl/handle/2250/133184.
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Tesis para optar al grado de Magíster en AdministraciónEl ajetreado ritmo de vida de los jóvenes profesionales chilenos, producto de las exigencias del entorno y la competitividad, han hecho que cada vez el tiempo sea un recurso más escaso y a la vez valioso. Por su parte la tendencia nacional hacia una alimentación saludable, el deporte y el cuidado personal han cambiado los hábitos de consumo y comportamiento de cada uno de nosotros1 En este contexto propiciado por un aumento sostenido en PIB per cápita2 detectamos la oportunidad de poner a disposición de los clientes FasTea Shop Santiago, un modelo de negocio que escapa a la atención tradicional de una tetería. Nuestra oferta es una amplia variedad de té, distintos sabores, en formatos frio y caliente para beber en cualquier época del año. Preparados de manera más rápida que el promedio de las teterías, para servir o llevar en envases atractivos y funcionales. Atención amable y centrada en el cliente. FasTea resuelve la necesidad de beber té de calidad durante todo el año, sin perder tiempo. La clave del éxito de nuestro negocio se basa en tres pilares fundamentales, la ubicación estratégica de nuestro local y principal canal de venta y distribución, ubicado en la zona oriente de Santiago en un barrio oficinista por excelencia con gran afluencia de ejecutivos, la calidad de nuestro té y la rapidez en atención, preparación y entrega de nuestros productos con fuerte orientación al cliente. En síntesis FasTea le cambia el sentido al consumo tradicional de té en teterías, acercando a las personas a un consumo express, sin dejar de lado la calidad. FasTea se encuentra en etapa de creación, sus fundadores Elena Sansivirini Cantor y Alejandro Fuenzalida Tejos, ambos ingenieros con más de 7 años de experiencia laboral en la Industria Financiera y de Telecomunicaciones, comparten la pasión por la vida saludable y el deporte, por esta razón apuestan a que el proyecto será beneficioso para quien desee financiarlo. El objetivo inmediato es instalar el primer FasTea en la comuna de Las Condes, a la altura de Manquehue. Para lo cual es necesario invertir MM$9.3 que financiaran gastos operacionales como arriendo, sueldos, activos fijos, mobiliario y otros gastos como el diseño interno de nuestro local FasTea. Determinamos que tanto la inversión inicial del proyecto como capital de trabajo de nuestro primer local de FasTea Las Condes la realizaremos en un 100% con fondos propios por un valor de $ 9.363.224. El punto de equilibrio estimado en Las Condes es de 32.180 unidades de té anuales, a un precio promedio de $1.686 la unidad (500 ml). Consideramos un crecimiento de los ingresos de 5% anual, con costos variables proporcionales y un incremento de 2% en los gastos operacionales, tomando en cuenta futuros incrementos de salario, inflación, bonos, entre otros factores. Con estos supuestos obtenemos un margen de ventas de 81% y una utilidad neta promedio de 17% sobre las ventas durante los 5 años siguientes. El VAN obtenido es $36.098.677, lo que significa que el proyecto generará beneficio después del retorno del capital invertido en el proyecto, lo que se alcanzará al término del primer año de funcionamiento. La TIR es 119%, una vez descontados los flujos, y la tasa de descuento usada para nuestro proyecto es del 13,61%. Puesto que la inversión inicial se recupera al primer año, en el mediano plazo se espera crecer bajo el mismo modelo, abriendo un nuevo local en Providencia para lo cual se estima una inversión similar dependiendo el tamaño del local. Dado los plazos evaluados se requieren 8 semanas a partir de la decisión de inversión para implementar el negocio e inaugurar el primer FasTea Shop Santiago.
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Zhang, Qiming. "The future of tea sets - Interpret the beauty of tea through modern techniques." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022. http://amslaurea.unibo.it/25058/.
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Quando si tratta di bere il tè, la cosa più importante è il servizio da tè. Perché il servizio da tè è importante? Come recipiente per la preparazione del tè, la sua funzione non si limita alla funzione di bollitura di base. Sia in Cina che in Giappone, il servizio da tè viene utilizzato come parte della cerimonia del tè, dalla storia Un modo di ospitalità che si è evoluto fino ad oggi, le persone non sono solo per bere il tè, ma anche per l'atmosfera di chiacchierare con gli altri mentre bevono il tè, e a loro piace guardare le foglie di tè ondeggiare nella tazza da tè.
Tè e caffè hanno molto in comune: con il passare del tempo gli apparecchi per la preparazione del caffè hanno completato l'evoluzione dalle caffettiere alle macchine da caffè. Tuttavia, anche i servizi da tè hanno molti fan, ma in Cina ci sono pochi prodotti che si distaccano dai servizi da tè tradizionali per raggiungere l'innovazione.
C'è un modo per rompere il classico servizio da tè tradizionale e innovarlo? Con il progresso dei tempi, la ricerca mostra che il tasso di accettazione della cultura del tè tradizionale da parte dei giovani è molto più basso di quello dei nuovi tè come il tè al latte e il tè alla frutta. Preferiscono mescolare e abbinare materiali e lavorazioni innovative. Anche il lento processo di produzione della birra è incompatibile con questa era frenetica.
Possiamo utilizzare la tecnologia odierna non solo per soddisfare il senso rituale della preparazione manuale, ma anche per renderla più comoda e veloce e realizzare la coesistenza di molte nuove varietà di tè e la tradizionale cerimonia del tè aggiungendo nuove modalità interattive?
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Saha, Sukhendra Narayan. "Industrial relations in tea plantations : a case study of Terai tea gardens since independence." Thesis, University of North Bengal, 1994. http://hdl.handle.net/123456789/337.
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Das, Lopamudra. "Studies on tea seed mycoflora and resistance of young tea plants against Rhizoctonia solani, a soil born root pathogen of germinating tea seedlings." Thesis, University of North Bengal, 2013. http://hdl.handle.net/123456789/1539.
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Bhagat, Indramani. "Studies on sclerotial of tea and its management." Thesis, University of North Bengal, 2006. http://hdl.handle.net/123456789/1020.
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Dhar, Purkayastha Gargee. "BIOLOGICAL CONTROL OF IMPORTANT FUNGAL PATHOGENS OF TEA BY ANTAGONISTIC MICROORGANISMS ISOLATED FROM TEA RHIZOSPHERE." Thesis, University of North Bengal, 2014. http://ir.nbu.ac.in/handle/123456789/948.
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Huq, Mainul. "The management of tea research." Thesis, Cranfield University, 1996. http://dspace.lib.cranfield.ac.uk/handle/1826/5068.
Full textAbstract:
Sponsors and clients of agricultural R&D are showing increasing concern about research costs and benefits. R&D organisations need to assess the impact of research to justify spending, obtain continuous technical and financial support from donors, and research sponsors. Further, impact assessment for R&D organisations are essential to assess their management systems in order to optimise the benefits from scarce research resources. At present criteria to assess the performance, objective verifiable indicators and means of verification are not available. No systematic method is in practice to assess the research management performance. Therefore, a study was under taken to develop tea R&D management criteria and incorporated these in a methodology to assess performance of research management in the tea sector. A case study approach was adopted. Six case studies were conducted on Tea Research Institutes of Asia and Africa. Case studies were grouped into two phases. Phase One was exploratory in nature and developed the conceptual framework for the research. This enabled the identification of research management criteria, objective verifiable indicators and means of verification. These can be used to improve in R&D management decision making. In addition, a scoring model was developed to assess the performance of research management in tea. Phase Two applied the developed conceptual model to four tea R&D organisations and analysed their performance. This clearly showed that the identified criteria and developed conceptual model can be used to analyses the performance of tea R&D management. Results indicated that there is lack of a structured approach to organising and conducting R&D activities. Research is carried out without any systematic approach for research prioritisation. Appraisal and resource allocation are inadequately addressed. Management information systems for rational, quick and effective decision making for the most part are weak and unorganised. Data on resource utilisation and benefits derived by individual research projects are rarely recorded and maintained properly. There is a lack of general awareness especially regarding importance of studying the rate of uptake of technology. A good correlation, however, was observed between organisations adopting best practices and suggested guidelines and the performance of tea R&D organisations in terms of perceived benefit to the client industry. The most effective R&D was associated with committee culture, problem identification, monitoring, evaluation, publication, technology dissemination and feedback. The developed model was applied in specific context of Bangladesh Tea Research Institute. Specific suggestions are made on how to improve the linkages with the industry, better ways of problem identification, evaluation and technology dissemination, and there by increased contribution to the productivity of the tea sector. A research management cycle (RPCM) was developed which proposes to carry out research in an organised way emphasising the participation of the beneficiary. Best practices for all the identified criteria and guidelines for major research management criteria were developed to support in R&D decision making. The study recommends further work to monitor and evaluate the application of the guidelines in practice.
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Wright, Jonathan P. "Tea flavour : delivery and perception." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439985.
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McArdle, Nicholas J. "The antigenotoxic effect of tea." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390574.
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Cronje, Christel. "Chemiese karakterisering van die aroma van die heuningbosspesie Cyclopia Genistoides." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2484.
Full textAbstract:
Thesis (MSc (Chemistry and Polymer Science))--University of Stellenbosch, 2006.Honeybush (Cyclopia spp.) is indigenous to South Africa and consists of more than 20 species of which only a few are used to make a herbal tea with a unique aroma and sweet taste. The aroma of unfermented and fermented honeybush tea differs considerably, indicating that changes take place in the chemical composition of the aroma during the fermentation process. Using a sample enrichment probe (SEP) and gas chromatography-mass spectrometry (GC-MS), the chemical composition of the aroma of unfermented and fermented C. genistoides, was analyzed and the resulting aroma profiles were compared. A total of 74 compounds were identified in the unfermented honeybush aroma, comprising, inter alia, a large number of saturated and unsaturated alcohols, aldehydes and methyl ketones that were found to be either absent, or present in lower relative concentrations, in the aroma of fermented honeybush. Most of these compounds, including 6-methyl-5-hepten-2-one, identified as one of the major constituents of unfermented honeybush, are probably responsible for its grassy, hay-like aroma. In the aroma of fermented honeybush 70 compounds were identified, of which 36 were found to be terpenoids. These compounds are probably responsible for the pleasant sweet aroma of the fermented honeybush. For instance, the major aroma constituent in the fermented honeybush, α-terpineol, is known to have a delicately floral and sweet odour. Other terpenoids occuring in significant quantities in the fermented honeybush, are linalool, cis and trans linalool oxide, nerol, geraniol, 2,6-dimethyl-1,7-octadien-3,6-diol, hexahydrofarnecyl acetone and phytol. These terpenoids are known to have sweet, sweet-woody en floral odours that probably contribute to the overall sweet aroma of the fermented honeybush. In the aroma of the unfermented honeybush a total of 25 terpenoids was identified, of which geranyl acetone, β-ionone, and dihydroactinidiolide are the most significant, since they are present in higher relative concentrations compared to the same terpenoids in the fermented honeybush. These three terpenoids have overall woody and even slightly green odours which contribute to the typical aroma of the unfermented honeybush. The terpenoids present in the aroma of unfermented and fermented honeybush belong to the following compound classes: • Terpenes • Terpene alcohols • Terpene aldehydes • Ketoterpenes • Terpene ethers • Terpene lactones Apart from the terpenoids present in the aroma of unfermented and fermented honeybush, the following classes of compounds are also present: • Aliphatic hydrocarbons (saturated) • Aliphatic alcohols (saturated and unsaturated) • Phenols • Aliphatic aldehydes (saturated and unsaturated) • Aliphatic ketones (saturated and unsaturated) • Aliphatic carboxylic acids (saturated) • Esters (methyl esters, ethyl and higher esters and aromatic esters) • Furane compounds • Lactones The present research was done to compare the chemical composition of the aroma of unfermented and fermented honeybush of one particular species, namely C. genistoides, to obtain an understanding of the evolution and/or disappearance of volatile compounds during fermentation that ultimately could help to identify compounds or compound types and their precursors responsible for its unique sweet aroma.
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Chen, Shang-Chun, and 陳尚群. "TEAF | Tea of Flourishing Business Plan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d86h93.
Full textAbstract:
碩士國立政治大學
企業管理研究所(MBA學位學程)
106
Taiwanese tea has a rich history of 400 years. The domestic demand for tea is about 40,000 tons per year. This strong demand is the evidence to prove that tea has been a big part of the lives of Taiwanese people (Chen Deyu, 2015). However, with the rise of wages in Taiwan in the 1970s, Taiwan's tea export began to decline ever since. In the 1980s, the consumption of bottled tea and boba tea shops spread within the island drove a higher demand for tea. The need for imported tea proliferated. Today, Taiwan imports about 30,000 tons of tea per year, twice as much as what the island can produce every year (Taiwan Tea Road, 2016). The purpose of the brand “TEAF” is to find the blue ocean of Taiwanese tea by introducing the idea of tea and psychology, enabling the people of the 21st century to have a balanced body and mind that are both satisfied and sustainable. TEAF is a brand that works with clients to build their value and realize their vision, inviting people from all over the world to join the journey of discovering, rediscovering and experiencing the essence of tea. Providing the most exquisite handcrafted Taiwanese tea, soothed by the aroma and taste of craftsmanship to create a community for sharing how has tea allowing us to live a fulfilling life, and spend time with people around us to build positive relationships. We hope TEAF can promote these moments by offering the most amazing Taiwanese tea. Starting from Taiwan, introducing the true meaning of tea to the world.
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Chien-Yi, Yen, and 顏正乙. "Tea Country, Tea Thinking, Tea Smell-Art Works by Yen Chien-Yi." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/b2ye73.
Full textAbstract:
碩士大葉大學
設計暨藝術學院碩士在職專班
105
ABSTRACT This art creation is based on the theme of "Tea," and aims at displaying the correlation between modern and traditional art through calligraphy, ink and wash paintings, and west paintings. After teaching in Jhusan for ten years, the researcher has deep feelings for the township, and is familiar with the local culture. Jhusan is one of the cradle of Chinese tea, the most tea-producing region in Nantou county, where most residents treat guests with finest Chinese tea. This necessity of life especially highly value by literatus. Therefore, a large amount of graphic art works are handed down, such as calligraphy of tea, poetry of tea, paintings of tea, and so on. People also come to understand the "Oneness of Tea and Dhyana" and "Art of Tea Ceremony" through sipping and enjoying Chinese tea, and this affects people’s life profoundly as well as stirs up the researcher’s emotions. This study started with the sketches of tea scenery objectively, then followed by calligraphy-writing to present the record and images of tea poetry. At last, the researcher applied Chinese ink painting to create diverse art works to express the sense of asthetic of realistic and abstract, and modern and traditional. Tasting Chinese tea calms people’s mind as well as benefit to humans’ health. Appreciating relevant art of tea brings peaceful and comfortable feelings, which is the reseracher striving for. The art creation may provide people who are interested in "Tea" a better understanding for reference. Key Words: Art of tea, Tea and Dhyana, Calligraphy, Paintings of tea
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Kuo, Ming-Yang, and 郭名揚. "Tea household entrepreneur of Pinglin– Cultivation of Crafts, and Lifestyles of Tea farmer, Tea master, and Tea merchant." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/18092994619964965819.
Full textAbstract:
碩士國立臺灣大學
建築與城鄉研究所
104
Locating in the northern Taiwan, Pinglin is the only tea town with all of the area covered by traditional tea industry in Taiwan. Due to the restricted regulations of the Feicsui Fresh Watershed Protection Zone, neither industries nor developments could establish in the entire Pinglin area. Therefore, Pinglin is the only tea region in Taiwan with small household size tea entrepreneurs everywhere. Every head of a tea household could potentially be the key person to manage their own tea business, that is “tea household entrepreneur”(茶戶長). Within this context in mind, each tea household entrepreneur produces his characteristics of tea flavors and styles that could be distinguished from others. Based on Qualitative methods, I examine how local tea household entrepreneurs create the Pinglin tea crafts to be local special products within the struggles of the rapid industrialization in the global tea trade and the declination of Taiwan tea exporting business.
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"Antioxidative activities of green tea catechins (Jasmine tea)." 1999. http://library.cuhk.edu.hk/record=b6073186.
Full textAbstract:
Thesis (Ph.D.)--Chinese University of Hong Kong, 1999.Includes bibliographical references (p. 218-235).
Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web.
Mode of access: World Wide Web.
Abstracts in English and Chinese.
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"Tea house." 2002. http://library.cuhk.edu.hk/record=b5891317.
Full textAbstract:
Tang Chi Hang."Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2001-2002, design report."
Includes bibliographical references (leaves 81).
Chapter 1.1 --- Introduction
Chapter 1.1 --- Preamble
Chapter 1.2 --- Eating Culture
Chapter 1.3 --- Culture of Tea
Chapter 2.0 --- Cases Study
Chapter 2.1 --- Flagstaff House Museum of Tea Ware
Chapter 2.2 --- Tea Gallery
Chapter 2.3 --- Jabbok Tea Farm
Chapter 3.0 --- Chinese Architecture
Chapter 4.0 --- Site Selection
Chapter 4.1 --- Site 1:Blake Garden
Chapter 4.2 --- Site 2:Middle Road Children's Playground
Chapter 4.3 --- Comparison
Chapter 5.0 --- Site Analysis
Chapter 5.1 --- Middle Road Children's Playground
Chapter 5.2 --- Blocking
Chapter 5.3 --- Circulation
Chapter 5.4 --- Greenery
Chapter 5.5 --- Topography
Chapter 5.6 --- Access
Chapter 5.7 --- Future Development
Chapter 5.8 --- Opportunities & Constraints
Chapter 6.0 --- Program
Chapter 7.0 --- Design Development
Chapter 7.1 --- Option 1
Chapter 7.2 --- Option 2
Chapter 7.3 --- Option 3
Chapter 7.4 --- Option 4
Chapter 7.5 --- Option 5
Chapter 7.6 --- Option 6
Chapter 7.7 --- Option 7
Chapter 8.0 --- Special Study
Chapter 8.1 --- "School for Fashion and Graphic Industry, Utrecht"
Chapter 8.2 --- Chapel on the Motorway
Chapter 8.3 --- Conversion and Extension of the Sailer House
Chapter 9.0 --- Final Design
Chapter 10.0 --- Bibliography
Chapter 11.0 --- Appendix
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Encalada, Salazar Ashley, Agüero Gabriela Giraldo, Meza Juan Andres Olivos, García Adrián Joel Ruiz, and Lopez Cesar Ullilen. "MEAW TEA." 2020. http://hdl.handle.net/10757/652258.
Full textAbstract:
Este proyecto surgió en base a que pudimos identificar que a pesar de que las personas que
tienen un gato como mascota están aumentando, siguen siendo escasos los productos para la
salud de estos. Además, de que encontramos en base a ciertos experimentos que estas mascotas
suelen enfermarse con frecuencia desarrollando comportamientos (agresividad, ansiedad,
excitación, no hacer uso de su arenero o nerviosismo) que suelen preocupar a su dueño.
Descubriendo que el principal motivo de estos males para los gatos es el estrés. Es que hemos
planteado en nuestra idea de producto una bebida hecha principalmente en base de Nepeta
Cataria o mejor conocida como menta para gatos. Esta planta es atractiva para el gato y de igual
forma lo relaja, produciendo una mejora en su comportamiento. Otros efectos positivos
encontrados es que incita a los gatos al juego, lo que los hace que se vuelvan más activos
físicamente evitando la obesidad. Asimismo, hace que el gato no presente caída de pelaje o se
autolesione. Igualmente, incluimos la valeriana para que esta planta pueda reforzar el sistema
nervioso, añadiendo más efectividad al momento de relajar al gato. Además, la valeriana añade
un efecto antiinflamatorio intestinal que ayuda a la digestión del gato.
Meaw Tea se va a enfocar en un segmento especifico, el cual es Lima Metropolitana, abarcando
así 5 distritos: Miraflores, San Isidro, Jesús María, Surco y La molina. Siendo estos lugares los
primeros que obtendrán nuestro producto para el cuidado de la salud de su gato.
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Lin, Liang-Tzu, and 林良姿. "Statistics analysis of tea pesticide residues from Tea Vendor Management Project in Nantou tea area." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/97087891552145669787.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
103
Abstract The issue of pesticide residue in tea leaves has gained long-standing attention. Extant methods for pesticide management include registering pesticides and monitoring residue in food products and the environment. The tolerance standard for pesticide residues is based on the risk assessment results. Taiwan currently classifies 349 pesticides that correspond to 4,100 types of agricultural produce. The legality of these pesticides is judged by the type of residue and the type of produce to which they correspond. Taiwan’s limited land area and dense population have resulted in a reduced gap between crops. This increases the risk of pesticides spreading among crops and causes pesticides to spread to non-corresponding produce, consequently resulting in pesticide residue violations. Based on the eight major tea-growing areas characterized in the 2014 Tea Vendor Management Project announced by Health Bureau, Nantou County Government, the researchers of the present study compiled and analyzed a data set comprising 150 tea samples. Findings showed that although non-corresponding pesticide residues were not observed in the samples, all samples manifested corresponding residues exceeding their respective standard tolerance levels. Moreover, discrepancies concerning the legality of standard tolerance levels of various pesticides were revealed. For example, independent sample observations showed the simultaneous presence of more than 10 types of pesticide. However, all residues were within standard tolerance, suggesting that cumulative risk may be overlooked in the inspection process. The pass rate for the 150 tea samples collected from the 2014 Tea Vendor Management Project was 98%. The highest number of pesticide variety observed on a single sample was 10, with the Shy Jih Chuen variety claiming prominence and achieving significantly different results than the other tea varieties. Observations on the processes for preparing tea leaves showed no significantly differences between complete fermentation, partial fermentation, and non-fermentation processes. In addition, observations on the correlation between latitude and residue concentration showed no obvious differences between the eight major tea-growing areas, suggesting that pesticide usage is unaffected by region or geographical environment, but influenced by tree variety, instead. Findings show that although Taiwanese tea farmers legally administer pesticide, legislation governing the risk of the number of pesticides and the interaction among pesticides need to be emphasized and re-evaluated so that they conform to the public’s food safety expectations. Risk assessment is undoubtedly a dynamic science that evolves apace with scientific development and public awareness. Precise risk assessment requires the interdisciplinary collaboration between toxicology, biostatistics, epidemiology, and pharmacology, among others. Because ambiguous data create uncertainties and change over time, assessing the risk of pesticide residues should be re-assessed based on total amount risk and interaction to alleviate unknown risk.
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Lee, Viola S. Y., and 李思妧. "Chemical Analysis of Oolong Tea and Old Oolong Tea." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/19192211450139035637.
Full textAbstract:
博士國立中興大學
生物科技學研究所
97
Oolong tea manufactured via a semifermentation process possesses a taste and color somewhere between green and black teas. Alteration of constituents, particularly phenolic compounds, in the infusion of oolong tea resulted from its manufacture, was analyzed by high-performance liquid chromatography coupled to ultraviolet absorbance or electrospray ionization tandem mass spectrometry. The identified contained 2 alkaloids, 11 flavan-3-ols, 8 organic acids and esters, 11 proanthocyanidin dimers, 3 theaflavins, and 22 flavonoid glycosides, including 6 novel acylated flavonol glycosides. The structures of two major acylated flavonol tetraglycosides were elucidated by spectroscopic methods as quercetin 3-O-[2G-(E)-coumaroyl-3G-O-β-D-glucosyl-3R-O-β-D-glucosylrutinoside] and kaempferol 3-O-[2G-(E)-coumaroyl-3G-O-β-D-glucosyl-3R-O-β -D- glucosylrutinoside]. Old oolong tea, tasting superior and empirically considered beneficial for human health, is prepared by long-term storage accompanied with periodic drying for refinement. Analyzing infusions of three old and one newly prepared oolong teas showed that significant lower (-)-epigallocatechin gallate (EGCG) but higher gallic acid contents were detected and unique occurrence of flavonols (myricetin, quercetin,and kaempferol) putatively decomposed from flavonol glycosides was observed in the old teas compared with the new one.
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Huang, Yu-chun, and 黃毓諄. "Tea and Food Safety:The Case of Alishan Tea Industry." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/90289584428128449318.
Full textAbstract:
碩士國立中正大學
戰略暨國際事務研究所
102
Abstract This thesis undertakes a perspective of “food safety” to explore the standards of pesticide residues in tea, with the tea industry in the Ali Mountain area being the empirical case. While Taiwan is famous for its tea and is an important place of production in the world, it still imports a substantial amount of tea from abroad. This not only is a result of growing domestic consumption, but also relates to Taiwan’s changing trading relations in the world market. With the trends of global trade liberalization and market opening, the huge demand for tea has prompted some manufacturers to blend cheap and low-quality imported tea with Ali Mountain tea for the purpose of making profits. Consequently, the reputation and profit of the industry, as well as the food security of the consumers, are deeply affected. Taiwan imports almost all of its tea supplies from Vietnam. Given that Taiwan’s regulation allows any packaged tea product to be labeled “Taiwanese” as long as it contains 1 percent of Taiwanese tea, the problem of adulterated tea is severe. Most crucially, during the Vietnam War the U.S. military forces used a massive amount of herbicides (known as Agent Orange), leaving a high level of dioxin in the soil. Dioxins are highly toxic and can damage the immune system, posing a serious threat to health. The difficulty in solving the issue of tea adulteration lies in the inconsistency of regulations and standards among nations. Nowadays states are setting stricter food safety standards with respect to pesticide residues. It is a common task for the government, farmers, producers and other associations to enhance food safety and raise the testing standards to meet the demand of the market. The thesis discusses the current certificate of origin and traceability systems in Taiwan, and points out their limits. It is suggested that organic farming, which is a way of farming that avoids using chemical fertilizers and pesticides, may be an alternative for the tea industry in the Ali Mountain area, although in practice there are some issues that need to be addressed by the government and the industry. Keywords: tea, food safety, Ali Mountain Tea, Taiwanese tea industry, green agriculture
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Chuang, Man-Juan, and 莊嫚娟. "A Study of Taiwan Tea Culture and Tea Ceremony Arrangement Affect the Participation of Tea Activities." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/16962101920097191326.
Full textAbstract:
碩士亞洲大學
生物與醫學資訊學系碩士在職專班
103
The purpose of the study was to understand the motivation and benefit of drinking tea, and the willing in joining the tea ceremony. A descriptive survey design was executed; total 153 questionnaires were collected. First, chapter 1 introduced the self-cultivationof a person who serves tea, and self-cultivation was a tough work to achieve. Besides, people can make friends through the tea in tea ceremony, love of tea and nature can be presented in the activity. Later, the communication between people and environment can be established, and hope the spirit of tea culture can be carried out in our daily life by treating others with kind heart. How to serve a good tea will be stated in the following. The tea history, tea equipment and various Taiwan tea, Taiwan’s special tea and steps of serving tea were introduced in chapter 2. In the beginning the tea history was explored, then the usage of tea tools was present too, they can demonstrate the relationship between tea and its equipment. Then, classification of Taiwan tea, and special Taiwan tea were addressed. Steps of making a cup of good tea were introduced too. Methodology was present in chapter 3; the questionnaires can be obtained on internet. Based on program design, subjects must filled all questionnaires in order to make sure to receive valid questionnaires. Analysis and discussions were presented in chapter 4. Different factors were analyzed and stratified by ages to find some features. Besides, motivations and willing to participate tea ceremony were also analyzed. Chapter 5 included results and applications, the design of tea ceremony has a big influence to people to join tea ceremonies. Based on the above results, they can be applied in the future.
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Chang, Yi-Tzu, and 張以滋. "CHADAETEA- Modern Design Tea Store to Promote Taiwanese Tea Culture." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/q2pdp9.
Full textAbstract:
碩士國立臺灣大學
企業管理碩士專班
106
This business plan was undertaken to determine if it is feasible to start a tea restaurant in Taipei City. CHADAETEA, our tea restaurant is to inspire and nurture the human spirit – one person, one cup, and one slow-paced moment at a time and let people fall in love with Taiwanese tea culture again. We want to see if this mission can be realized when financial also shows positive. This business plan includes the restaurant introduction, description of the products and services, overall analyses of the tea industry in Taiwan, and marketing strategies. Further on, a financial analysis was executed to determine whether the proposed plan offers a profitable investment. This includes an examination of the start-up costs and funding, as well as the creation of an income statement and the statement of cash flows for the first five years. These financial forms then made it possible to perform a break-even analysis. The purpose of this business plan is to consider as many relevant factors as possible and to compile information and date in order to have a more accurate plan. After all, a business plan is not a static document, but a document that requires several modifications as the business develops.
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Padayachee, Kumeshnie. "The phytochemistry and biological activities of Athrixia Phylicoides." Thesis, 2011. http://hdl.handle.net/10539/10667.
Full textAbstract:
Herbal medicines are an important part of the African culture and tradition and about 80% of
Africa’s population relies on traditional remedies for their primary health care needs (WHO,
2008). Athrixia phylicoides is widely used as a traditional remedy, but despite its substantial
use, literature on its chemical composition and biological activities is limited. In this study,
the chemical composition of the essential oil was determined using gas chromatography
combined with mass spectroscopy (GC/MS) and analysis resulted in the identification of 182
compounds. The major compounds identified in selected samples were α-pinene, β-pinene,
caryophyllene oxide, β-caryophyllene, myrcene and spathulenol. Based on the traditional uses
of A. phylicoides, various in vitro biological activities were investigated. The extensive use of
A. phylicoides for the treatment of boils, sores, bad acne, infected wounds and cuts, prompted
the antimicrobial (bacterial and fungal) study using the minimum inhibitory concentration
(MIC) assay. The methanol extract and essential oil were more selective for the Grampositive
bacteria than the Gram-negative bacteria. The extract exhibited stronger activity
against all micro-organisms tested compared to the essential oil, with the highest activity
against S. aureus, B. cereus and B. subtilis (MIC = 1 mg/ml). The bioactive compound,
(4-hydroxyphenyl) propyl coumaroate was isolated from the extract and proved to be most
active against S. aureus (MIC = 19.5 μg/ml). Using the DPPH• assay, a comparative antioxidant
study was performed. The anti-oxidant activity of the aqueous extract of A.
phylicoides (IC50 = 14.01 ± 2.68 μg/ml) was greater than rooibos and Ceylon (black) tea (IC50
> 25.00 μg/ml); comparable to green rooibos and honeybush tea (IC50 = 18.01 ± 4.06 μg/ml;
18.02 ± 4.27 μg/ml, respectively), but less active than green tea (IC50 = 9.64 ± 0.96 μg/ml).
The antimalarial activity was determined using the [3H] hypoxanthine incorporation method.
The essential oil exhibited greater antimalarial activity against the chloroquine-resistant
Plasmodium falciparum (FCR-3) strain (IC50 = 1.006 ± 0.06 μg/ml) than the methanol extract.
The 5-lipoxygenase assay was used to assess the anti-inflammatory activity of the methanol
extract and essential oil. Only the essential oil displayed anti-inflammatory activity (IC50 =
25.68 μg/ml). Low safety indices were reported for both the methanol extract (SI = 2.28) and
essential oil (SI = 1.77). The in vitro biological activities may validate the use of A.
phylicoides in traditional medicine.
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TSAI, MING-CHIEN, and 蔡銘兼. "A Mellow Tea." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/94020668179540278784.
Full textAbstract:
碩士國立臺南藝術大學
應用藝術研究所
100
Creative work is a kind of technique to convey messages, notions and symbols. There is no emotion with praise nor irony, but just to use fiber techniques to find beauty from daily life. Taiwanese tea-drinking culture has become prevalent and diverse recently. Growing under the correlation between smell and vision of the tea countryside, the creator, spontaneously, has affection toward tea culture. Fiber material is a medium from daily life. To the creator, fiber is as familiar as tea culture. In order to express harmony atmosphere, the creator puts the units of the quilt together and uses the changes of color. Through this creative work, it can be better to probe into art from daily life deeply and apply it at the same time.
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Lin, Wen-Kung, and 林文恭. "The Effect of Tea Tasting Contest in Developing Local Tea Industry: A Case Study of Wenshan Baozhong Tea." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/60080519180799343806.
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碩士國立臺灣大學
農業經濟學研究所
100
This study aims to understand the factors of participants’ behavior in Excellent Wenshan Baozhong Tea Contest in Pinglin and participants’ satisfaction and identification. It also reveals the views of related personnel toward the tea competition in order to explore the effect of tea competition on operation and economic development of tea industry in Pinglin area. The research methods include quantitative study (questionnaire survey) and qualitative study (in-depth interview and participant observation). In the questionnaire survey, this study conducted simple random sampling on the participants of the tea competition. A total of 286 valid samples were collected as subjects of quantitative study. By purposive sampling, in-depth interview was conducted on 10 subjects, which are related to the economic development of tea industry in Pinglin area. The research findings are below: (1) distribution of the 10 factors of participant behavior; (2) the annual revenue of family agricultural operations and tea cultivation area is positively correlated; there is no significant difference between male and female participants; participants who hos at least 20 years experience are mostly 60-69 years old; sales of the tea are mostly based on individual sales and distributors; (3) the highest participant satisfaction item is the fairness of the organizer; the item with the lowest satisfaction is the wholesale prices of excellent tea; (4) the participants mostly agree that the tea competition can enhance the development of local tea industry and significantly contribute to the economic development of tea industry in Pinglin area; most of them disagree with the production and sales certification implemented by policies in the tea competition; (5) The ted competition enhance plantation management skills, the progress of tea making technique grading & packaging and brand marketing thus, operation of tea industry becomes diverse and it changes the operation of the tea industry; (6) the tea competition moderates the supply and demand of Wenshan Baozhong Tea, which also stabilizes market prices, increases the profits of tea farmers and companies; it significantly influences the economic development of tea industry in Pinglin area. According to past research findings, this study proposes suggestions as reference for Pinglin area to hold excellent tea contest and related activities planning, which can serve as references for agricultural divisions of government and farmers’ associations in different regions to guide the development of local featured tea and enhance tea industry.
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Mudgil, Dheeraj, and 莫迪魯. "Analysis of Indian Consumer Behavior Regarding new Tea Products (Taiwan Tea)." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/25253032452607985222.
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碩士南台科技大學
企業管理系
97
Introduction of a new product is considered to be a challenging task and when that product is introduced in a new market, the challenge becomes even more challenging. As a first step before any new product introduction into the market, a thorough study of the Consumers is of vital importance for the estimation of product success. Tea is one of the popular and widely consumed beverages in Asia and each country has its own style and pattern of preparation and consumption of tea. In this research, the Indian tea consumer behavior is studied to find out the factors that influence an Indian tea consumer for buying a new tea product from Taiwan. The factors effecting Indian tea consumer has been divided into Culture having dimensions –Culture, Subculture, Social Roles, Geography; Social having dimensions-Groups, Family; Personal having dimensions – Economic Situation, Lifestyle; Psychological having dimensions- Motivation, Perception, Learning, Belief and Attitudes .The purchasing behavior for a new product is divided into 3 dimensions – Awareness, Preference, Adoption Intention.4 dimensions of Indian consumer behavior is selected to study Purchasing behavior for new tea product. And 3 dimensions for purchasing behavior for new tea product were selected as dependent variables. Survey data is collected from 80 respondents. The outcomes of the research can be briefly described that the dimensions “Lifestyle” dimensions “Outgoing and Curious” effects the “Awareness” to a new product, while “Culture, Geography” significantly effects the “Preference” to new products and finally “Culture, Geography,” and a few lifestyle dimensions ‘Curious, Leadership, Exploring” are found significantly related to “Adoption Intention of new tea products”
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Huang, Cheng Hong, and 黃丞宏. "Studies on deodorant activity of various tea products and tea residues." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/14623723767495782949.
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Huang, Chin-fen, and 黃秋芬. "Tea Brand and Customer Satisfaction on Repurchase Intention─ Quality Tea Case." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/94703363708498650944.
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碩士亞洲大學
國際企業學系碩士在職專班
99
Tea is the drink of life's habits, traditional consumer habits is required to test the spot to drink tea - satisfaction, peace of mind to buy; large size tea factory in Taiwan, the operators also have tea farmers, and many more own-brand sales, the pros and cons exist. If the lack of awareness and brand management experience, likely to cause large differences in quality and price, consumers can not be on quality, price controls, to determine the value of the goods, sales order, interference, influence purchase intention. Therefore, high-quality tea brand building should be modern consumer trends, sales of tea and also to solve the bottleneck of one of the ways consumers.This study is to choose a brand of high quality tea for the products tested, to have tea, buy tea for the study of consumers, through a questionnaire survey, and to carry out the statistical analysis software SPSS12.0, followed by statistical analysis of structural equation modeling to verify the hypothesis. The main purpose of the analysis is how the brand through customer satisfaction, quality tea, tea service and brand to influence purchasing decisions of customers to purchase will, in order to obtain significant factors affecting dimensions, as the willingness of customers to buy tea brand evaluation, to provide farmers and operators to set relevant improvement, business strategy. The study found: First, customer satisfaction and service experience of the tea brand purchasing decisions have a significant positive impact on results; Second, the purchase decision on the re-purchase intention is also a significant positive impact; Third, the customer satisfaction on willingness to buy the negative impact of experience on service brand of tea to buy will have a significant negative impact; However, both through the intermediary role of the purchasing decision to buy will have a significant positive impact, so to influence the purchase decision to buy will an important factor.
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Berchtold, Matthias. "Delta Q : to tea or not to tea : marketing case study." Master's thesis, 2013. http://hdl.handle.net/10400.14/13833.
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Change is a constant progress and companies need to be able to respond quickly to the market
and to their customers. This case illustrates that, in spite of a weaker starting position,
companies are able to compete with much bigger competitors if they understand this insight.
For that reason, this case demonstrates the importance for a company to align its strategy and
its portfolio to changing consumer behaviours and tries to elucidate this to future managers.
This dissertation focuses on the writing of a case study about Delta Cafés, a Portuguese
coffee company that has recently experienced problems by the implementation of a new
product and was facing strong competition by a multinational giant.
Delta created Delta Q, a closed coffee capsuled system, in 2007 as a response to the new
coffee industry trend towards the use of capsules and the huge success of its strongest
competitor Nestlé. The managers at Delta Cafés saw themselves as David fighting against
Goliath and their battle seemed even more fierce than expected. A year after the launch, Delta
Q landed far off the target (16 % instead of 30 % market share), only reaching the third place,
just behind the two Nestlé brands. For the management and innovation team of Delta Cafés
the main challenge was therefore how to change this situation in order to achieve or to exceed
the desired market share of 30 % by the end of 2009.
The case depicts several decisions in the range of brand positioning, distribution channels,
switching costs and differentiation the management team around the CEO Nabeiro can
undertake in order to (re-)gain its market position.
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SU, KUAN-CHIEH, and 蘇冠杰. "Performance Appraisal of Tea Shop Business Models in Taiwan Tea Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/42d5ku.
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碩士長榮大學
經營管理研究所
106
The purpose of this study was to understand the small-scale farming system has been the main agriculture type in Taiwan. While, the adverse impact from the rise of wage, the increasing of production and marketing cost, the reduction of agricultural and fishery products’ import tariff since to fulfill the promise of WTO, has influences the entire tea industry in Taiwan. Buying low and selling high is the simplest business model for traditional industry. However, as the growth and development of the internet and new technology, the business model has been changed from traditional business type to new business type. Tea shop has been an important business type in Taiwan’s tea industry. Therefore, this study attempts to discuss how to use the Balanced Score Card to evaluate the business model of Taiwanese tea shops on the basis of finance structures, customers facts, internal process and learning growth. Moreover, the sub-criteria were set up 20 indicators as a reference to the business model of tea shop in Taiwan. The study results showed that people focus on the “finance” dimension most and focus least on “Internal process”. The study showed that the tea shop operators should improve the quality of customer service first and then improve the “custom” and “internal process” parts in order to improve the “Internal process” performance more efficiently. This paper extracts the top five factors of new customer revenue percentage, customer relationship management, emergency response capabilities, timeliness of customer complaint handling and service quality as the key factors to enhance the performance of the tea business model in Taiwan.
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Yeh, Huei-Lan, and 葉惠蘭. "The thematic design of slight–tea ceremony in Taiwanese tea art." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3v63r6.
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碩士國立政治大學
經營管理碩士學程(EMBA)
107
Tea culture has been selected to be refined and reshaped, and to enrich the cultural life of Taiwan today so as to provide a creative way for maintenance of human relationship and seek to develop a modern cross-domain connected experience economy. This direction is not only the development of "creative life" but also the practice of aesthetics of life. We aim to study here the validity of a Taiwanese equivalent “Chayi”. This paper focuses on two topics: first, we discuss the tea culture-related activities in Taiwan, collectively called "tea art”, and determine the validity of Taiwan's "tea art”. Secondly, we consider “Ching, Yun, Ho, Pu” (清, 韻, 和, 樸) to represent the pursuit of Taiwanese tea spirit; we take the “Jing” (quietness靜), “Dull” (dan澹) and “Ya” (elegance雅), and “You” (leisure游), describing the relationship in diagrams, and construct a relationship sequence with the spiritual pursuit of Taiwanese tea art. In order to clarify the background connotation of the development of Taiwanese tea culture, the second chapter firstly reviews the development of tea culture and the cultural accumulation of etiquette. The purpose is to promote the traits of "harmony" between people and people, in an attempt to achieve the light-living tea life. There are three core competence we organized, the beautiful “set”, the ability to taste tea. Lastly, guide the internal function of the tea ceremony, in order to achieve the purpose of “settlement”. It is the attempt of the author to live and industrialize Taiwanese tea art by creating a “special” tasting experience from “daily” light tea ceremony. Creating the future imagination of the Chinese tea environment – Taiwanese tea culture life.
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Narayani, Manoj. "Bioethanol production from tea fungal biomass grown on tea manufacture waste." Thesis, 2013. http://ethesis.nitrkl.ac.in/4724/1/411LS2055.pdf.
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Tea fungus which is used to prepare Kombucha tea (KT) is a symbiotic growth of acetic acid bacteria and osmophilic yeast strains in a thick jelly membrane which has to be cultured in sugared tea. KT is composed of fermented tea broth and cellulosic pellicle layer. A portion of cellulosic pellicle layer tea fungus or kombucha) is used to start next batch of fermentation and the remaining portion is thrown as waste. Cellulose available in tea fungal biomass can be utilized as a substrate for bioethanol production. Tea waste material is the by-product produced during the process of black tea manufacture which will be dumped in tea industries as waste material. It has been suggested that tea waste material can be utilized as a substrate for the growth of tea fungus. The growth of tea fungus is influenced by concentration of sucrose, tea manufacture waste material and surface area to depth ratio of culture medium. It was experimentally found that 7% of sucrose and 1% of tea manufacture waste is having optimum yield of tea fungus growing in shallow container with a very wide opening. Extract of tea waste material can be utilized as an inexpensive substrate for bioethanol production from tea fungal biomass. Today, the economics are more favourable towards development of alternative fuel sources with particular reference to alcohols. Bioethanol is a suitable candidate which can be used as biodegradable fuel additive as ethanol/diesel blend to combat the global fuel crisis by replacing the fossil fuel based fuels.
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Li, Chun-Chen, and 李淳臻. "Tread tea to find Emei - The Development of Tea CultureCourse A Case Study of Tea Country in Hsinchu County." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ukce4k.
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碩士國立清華大學
教育行政碩士在職專班
105
Researchers meet in tea and tea culture courses for students, teachers and community. Sound deeply fascinated, and then determined to take this as a research direction, and tea school curriculum experience course, for example, a case study. In this study, a national secondary school to promote the development of special courses, for example, the use of qualitative research in the case study. The study of the eight members of the study case, data analysis, coupled with the researchers at the same time as the insider and outsiders in the province of speculation is, and gradually form the subject of this study, in-depth understanding of its development of school-based curriculum, The development of school - based curriculum in the course of the plight, reflection and recommendations. According to the purpose of this study, after the data analysis and induction, the results obtained are as follows: 1、A Review of Tea Culture Curriculum (1) Tea culture curriculum practice reflection one: crisis that turn (2) Tea culture curriculum practice reflection two: curriculum goal micro to giant view (3) Tea culture curriculum practice reflection three: course operation from one person to team (4) Tea culture curriculum practice reflection four: teaching difficulties is the students do not know why and do not want to learn (5) Tea culture curriculum practice reflection five - action or plan out of the existing framework (6) Tea culture curriculum practice reflection six - through the new curriculum design and new thinking out of the dilemma (7) Tea culture curriculum practice reflection seven - ability to obtain from the students personally operate (8) Tea culture curriculum practice reflection eight - fitness Yang Cai, 2、 "step tea eyebrows" - tea culture curriculum recommendations (1) Tea culture curriculum practice recommendations 1: the face of the crisis, make good use of the opportunity to create new machines (2) Tea culture curriculum practice proposal two: combined with local cultural resources to create a new value of education curve (3) Tea culture curriculum practice recommendations three: the teacher is a teaching expert, the child is naturally learning the winner (4) Tea culture curriculum practice proposal four: make good use of space aesthetics to create, combined with curriculum practice, the use of tour classes Cheng Zhaneng, the structure of their school to meet the characteristics of the curriculum Keywords: tea culture curriculum practice, case study, curriculum course reflection
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劉建宏. "Comparisons of major chemical components and quality characteristics between organic tea and non-organic tea during tea-making and storage." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/86994922549216937644.
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碩士國立中興大學
食品科學系
90
Eight kinds of tea samples with TTES-12 and C. S. Oolong varieties harvested in spring and fall seasons between 2000—2001 with organic and non-organic farming in Ming-jeng and Lu-gul, Nan-tong County, Taiwan were selected as experimental materials. The purpose of this study was to investigate the changes in physiochemical and sensory properties of these samples during tea-making and one-year storage. The consumer preference among the eight samples was also compared. Another 25 tea samples with TTES-12 and C. S. Oolong varieties harvested in the winter seasons in 2001 were selected as material to estimate the identification methed between organic and non-organic farming tea samples by physiochemical and sensory properties with multivariate analysis methods. During the tea-making process, there were no obvious differences in physiochemical properties between organic and non-organic farming tea samples. The moisture, linoleic acid, linolenic acid and total fatty acid contents decreased as tea-making procedure undertaken. Other physiochemical properties (total nitrogen, catechins, reducing sugar, total polyphenols and caffeine etc…) did not show regular changes. The preference of consumers did not show significant difference between organic and non-organic farming ones. There were also no obvious differences in physiochemical properties between organic and non-organic farming tea samples during storage. Storage time was the major factor to influence the quality of tea. Vitamin C and individual fatty acid contents decreased obviously through storage time. The moisture and vitamin C contents increased and decreased respectively when storage temperature increased. The correlation analysis showed there were significantly correlated among vitamin C with other physiochemical properties. PCA with physiochemical and sensory properties was examined using 12 organic and 13 non-organic tea samples. Base on the sensory properties (appearance, aroma, taste and aftertaste), PCA with category had better ability for explaining the variation. It can discriminate the tea samples with different varieties, elevation and farming method obviously. But from the physiochemical properties, PCA showed low explaining ability with different kinds of tea samples. It only can discriminate the tea samples with different variety.