Tourists' Attitudes Towards Tea Tourism: A Case Study in Xinyang, China

Tea tourism as a new niche market has become more and more popular. Through a case study in Xinyang, China, this research explores tourists' attitudes and perceptions toward tea and tea tourism, identifies who the potential tea tourists are, and compares their attitudes with others. One hundred seventy-nine questionnaires were administered; one-way ANOVA and chi-square test were used based on their willingness of tea tourism. The results suggest that tea tourists and non-tea tourists have significant differences in terms of their attitudes toward tea drinking and their willingness of buying tea as souvenir. Tea tourists are mainly tea lovers driven by their high interest in tea and tea culture; they tend to be both males and females (yet females show a significant higher percentage than males), between ages 31-40, who have a positive attitude toward tea drinking, and who often drink tea. This research also provides some marketing suggestions for this niche market

ANALISA KONSENTRASI POLIFENOL DALAM TEH HIJAU MENGGUNAKAN METODE ANALISIS SPEKTOFOTOMETRI VISIBEL (The Analysis of Polifenol Concentration in Green Tea Using Visible Spectrofotometri Analysis Method)

Polyphenol in tea or often referred to as catechins are different substances with catechins contained in other plants. Catechins in tea do not adversely affect the digestion of food. Tea catechins are antimicrobial (bacteria and viruses), antioxidants, antiradiate, strengthen blood vessels, launch secretions and inhibit cancer cell growth. Catechins are a major group of green tea substances and most influential on all components of tea. In polyphenol removal using extraction method using 96% ethanol. The purpose of extraction is to withdraw the chemical components present in the material. This extraction is based on the principle of mass transfer of the component of the substance into the solvent, where the displacement begins at the interface layer and diffuses into the solvent. Spectrophotometer is a device used to measure relative energy if the energy is transmitted, reflected or emitted as a function of wavelength. In practice the concentration analysis of polyphenols using Visibel spectrophotometric instrument with 725nm wavelength. In making variable analysis of polyphenol concentration in green tea using tea with brand of bottle cap tea. It is known that bottled cap tea contains little concentration of polyphenols because bottle caps are included in green tea at low prices which contain little polyphenols. The result of polyphenol experiment of green tea samples obtained concentration 51.66, 53.50, 64.57, 73.80, 79.33, 83.02, 94.09 and 95.94 (ppm). Keywords : Pholypenol,Extraction,SpectrophotometryVisibl

ANALISA KANDUNGAN POLIFENOL PADA PUCUK DAUN TEH HASIL PERKEBUNAN KEMUNING MENGGUNAKAN METODE ANALISIS SPEKTOFOTOMETRI VISIBEL (Analyze The Content of Polyphenols Tea Leaves of Plantation of Kemuning Using Visible Spectrofotometri Analysis Method)

Polyphenols in tea or often referred to as catechins are different substances with catechins contained in other plants. Catechins in tea do not adversely affect the digestion of food. Tea catechins are antimicrobial (bacteria and viruses), antioxidants, antiradiate, strengthen blood vessels, launch secretions and inhibit cancer cell growth. Catechins are a major group of green tea substances and most influential on all components of tea. In this experiment aims to determine the levels of polyphenols contained in the tea top shoots gambyong tea brand by spektofotometric method using Visible Spectrophotometric tool. The wavelength used is 725 nm as the wavelength to analyze the polyphenol content in the solution because at this wavelength the absorbance of the rays has the maximum value. The result of polyphenol sampling of shoot yellow tea is obtained concentration of 6,642; 11,255; ; 24,908; 27,122; 39,668; 42.435 and 50.923 (ppm). Precision obtained from the results of the lab is 56.5%. Uncertainty of the experimental curve is 27.56% so the certainty is 72.44%. While the value of accuracy on the lab is 80.67%. Validation coefficient value is 9,59%. Keywords :Pholiphenol, SpectrophotometryVisibl

A Decision Support System Of Tea Beverages Outlet Franchise Selection In Indonesia

The popular Food and Beverages (F&B) franchises in Tea products are recently Teh Poci, Good Tea, Teh MU. This research used an online selected decision support system of tea franchise outlet which may be feasible for franchisee. The study used an AHP method. Online application is made on PHP programming language, and have been uploaded publicly on the website namely www.waralabateh.com. This uploaded application has been tested by 97 respondent who are already the partners of 3 tea franchises, namely : Teh Poci, Good Tea, Teh MU, and 10 would-be partners. This system incorporates 4 criteria including initial franchise fee, continuing franchisee fee, franchisor size, and franchisor reputation. The options are Teh Poci, Good Tea, and Teh MU. The results indicated the results benchmarked from partners wew as follows the first choice was Teh Poci 47.9%, the second choice was Teh MU 29.81%, and the third choice wass Good Tea 22.3%. The results of would-be partners can be summed as follows the first choice was Teh Poci 43.31%, the second choice Good Tea was 29.21%, and the third choice was Teh MU 27.56%. Keywords : decision support system, AHP, tea franchise selectio

An exploratory value chain analysis for Burmese pickled tea (LAPHET) : a thesis presented in partial fulfilment of the requirements for the degree of Masters of AgriCommerce in Agribusiness, Institute of Agriculture and Environment, Massey University, Palmerston North, New Zealand

Laphet (pickled tea) is a well-known traditional cuisine of Myanmar consisting of tea leaves fermented into a pickle. It has a unique taste different from tea used for drinking and has health benefits. Despite the fact that pickled tea is a popular food in Myanmar, no research has been done to analyse its value chain and evaluate its potential in the global market. This study is an exploratory research and aims to examine the value chain of pickled tea from production to the final consumer and to evaluate how to improve the quality in the value chain. In addition, the improvements to the integrity to the pickled tea value chain are addressed. The value chain analysis revealed the major actors in the pickled tea value chain and described the process as tea leaves pass through several intermediaries with value being added at each stage before reaching the end consumer. The chain is governed by wholesalers and manufacturers who have capital advantage over the other chain actors. Therefore, farmers get the lower share of the price margin. This study shows the domestic pickled tea value chain and it describes the upgrades to the chain if it is to be upgraded. Pickled tea is a profitable industry and has high potential in the global market. However, there are considerable weaknesses and challenges to developing a sustainable pickled tea industry from both farm and market perspective. Supply issues such as availability of tea leaves, quality and consistency of the pickled tea, and effective grading along the value chain were addressed. Food safety and traceability is also a key area of concern. The study recommends that value chain upgrading can help improve the effectiveness and efficiency of the chain. Generally, the findings suggest that strategies aiming to strengthen the linkages within the value chain, collective marketing, and improved processing technologies can enhance the development of the pickled tea value chain in Myanmar. Therefore, policy aiming at increasing farmers’ access to modern technology and inputs, developing infrastructure, cooperative development, and improving extension systems are recommended to accelerate the chain’s development

\u3ci\u3eCamellia sinensis\u3c/I\u3e constituents: A Review of Oral Cancer Prevention

Historically, Camellia sinensis (tea) is a plant that has been known to contain antioxidants. Antioxidants such as catechins have been demonstrated to be chemopreventive agents. This review aims to summarize recent findings on the anticancer properties of tea, and its constituents. Since tea is taken orally, and one of the easiest entrances into the human body for microbes is through the oral cavity, this review will focus mainly on oral cancer. Through animal and epidemiological studies, the main active ingredient responsible for the anticancer properties of tea has been determined to be the catechin (-)-epigallocatechin gallate (EGCG). Tea constituents were analyzed through the use of HPLC and confirmed by comparison to authentic standards and mass spectrometry. The results obtained from some studies conflicted with earlier notions that tea catechins act as antioxidants, inhibiting cancer cells. They discovered the catechins to have a pro-oxidant effect, generating reactive oxygen species, such as H2O2. Methods of cancer inhibition were also explored, including cell cycle arrest at certain checkpoints and induction of apoptosis, the active process of cell death. Results from a current study were also examined. Anti-viral and anti-bacterial effects of green and white teas were determined using the plaque method and the Kirby-Bauer, disk-diffusion technique. Results indicated the power of whole tea and tea constituents alongside toothpaste and gum. More than 99% inactivation of viruses was obtained in ten minutes using Tom’s of Maine toothpaste with white tea, whereas infusion of tea into chewing gum yielded over 90% inactivation. Furthermore, distinct zones of inhibition were present for toothpastes and gum treated with tea than for the oral agents by themselves. The future of the research was also briefly discussed. Although many studies have shown beneficial properties of Camellia sinensis, much more epidemiological research remains to be conducted in order to observe the effects on human cancer cells

Determination of the chemical composition of tea by chromatographic methods: a review

Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis. Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p

A comparative study on the jet loop reactor and continuos stirred tank reactor in the selective hydrogenation of palm olein (I.V.64)

Jet Loop Reactor (JLR) was developed to improve the overall performance of hydrogenation processes. Nevertheless, the application of JLR in the palm oil and oleochemical industries in Malaysia is still very much sparse. A substantial amount of investment and the lack of study conducted in Malaysia on the application of JLR have retarded the retrofitment and/or replacement of the conventional CSTR with this technology. In the wake of this, a comparative study was conducted to investigate the performance of JLR in the selective hydrogenation of palm olein with an IV of 64 in comparison to the hydrogenation in the conventional CSTR system. A pilot scale JLR with a capacity of 250 liter was used in the study. The circulation of the sample in the loop was achieved via a single speed pump. The experimental result was compared with result from the CSTR experiment. A down-scaled laboratory CSTR apparatus was used in the study for this purpose. A software package, developed via Microsoft Excel 2000 and Visual Basic Application (VBA) softwares, was used to simulate the behavior of the hydrogenation process in both, JLR and CSTR, under similar capacity. The outcome of the study showed that with the limitation of single speed pump, the JLR could not matched the superiority of CSTR in the selective hydrogenation process for it required slow reaction to produce high trans fatty acids hydrogenated product. On the positive note, the developed software package is a useful tool which allows an easy method to study the behavior of the hydrogenation process of JLR and CSTR. The prediction of the CSTR process was acceptable, but the prediction of JLR process was less accurate, revealing a maximum of 30% error. It can be concluded that the present analytical method used in the simulation of JLR required improvement on the modeling of the process, or to opt for the numerical solution, to produce a much better prediction. A retrofit method was also suggested in the study, for the possibility of fitting in the JLR facility in the existing CSTR system with minimal modification, for the system to have dual function of slow and fast reactions

Benefits of thoracic epidural analgesia in patients undergoing an open posterior component separation for abdominal herniorrhaphy

INTRODUCTION: The implementation of open posterior component separation (PCS) surgery has led to improved outcomes for complex hernias. While the PCS technique has been shown to decrease recurrence rates, and provide a feasible option to repair hernias in nontraditional locations, there is still significant postoperative pain associated with the laparotomy and extensive abdominal wall manipulation. Systemic opioids and thoracic epidural analgesia (TEA) are both commonly utilized, either together or independently, as postoperative analgesic regimens. The benefits of TEA have been studied following a variety of surgeries, however to date no study has been performed to investigate its efficacy in this particular surgery. The aim of this study is to evaluate the benefits of TEA following open PCS. We hypothesized that the incorporation of TEA in a patients postoperative analgesic regimen would show an advantage in time to bowel recovery. METHODS: An electronic medical record query was done to identify patients who had undergone an open PCS. Once this list was compiled, a retrospective chart review was performed and patients receiving TEA (either alone or combined with systemic opioids) were compared to patients receiving only systemic opioids. The primary endpoint compared time to resumption of a full diet, given by the patients postoperative day (POD). Secondarily, time to resumption of a liquid diet, postoperative length of stay (LOS), intensive care unit (ICU) admission rate, ICU LOS, and rates of several postoperative complications were all recorded and compared. A post-hoc analysis was also performed using the same endpoints. This analysis compared cohorts of patients receiving TEA and avoiding all systemic opioids, to patients who received systemic opioids (whether alone or combined with TEA). RESULTS: Based on inclusion parameters, 101 patients met criteria for analysis. In the initial analysis, 62 patients received TEA with or without systemic opioids, and 39 patients received only systemic opioids. In comparing these groups, there was no statistically significant difference in time to full diet (TEA 2.6 ± 1.7 vs Systemic opioids 3.1 ± 2.1 [mean POD ± SD]; P=0.21). In addition, no differences were found in the secondary outcomes of time to liquid diet, ICU admission, ICU LOS, or postoperative complications. In the post-hoc analysis, the 37 patients that received only TEA, were compared against 64 patients that received systemic opioids (either with or without TEA). In this comparison, the group receiving only TEA was found to have a statically shorter time to bowel recovery compared to patients receiving systemic opioids (TEA alone 2.2 ± 1.0 vs Systemic opioids 3.2 ± 2.2, P=0.0033). This subgroup (TEA only) also showed statically shorter time to liquid diet and a decreased postoperative LOS. CONCLUSION: For patients undergoing an open PCS, the inclusion of TEA in the postoperative analgesic regimen did not shorten return of bowel function. However, when TEA was utilized and systemic opioids were avoided, time to bowel recovery and hospital LOS were both significantly shortened