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Although black tea is commonly consumed in Iran, within the last years the popularity of green tea, especially green tea bags, has dramatically increased due to all scientific papers reporting that green tea has benefit impacts on human health. Considering the postulated role of increased dietary oxalate intake on calcium oxalate stone formation, this paper aimed to study the oxalate content of most popular green and black tea bags consumed in Iran.

Five green tea samples and ten black tea samples were purchased from various markets in Tabriz, Iran. The oxalate content of each sample after infusion for five minutes was measured in triplicate using an enzymatic assay. Statistical analysis used: the ANOVA with Tukey's post‐hoc test, and also an independent t‐test were used for statistical analysis.

The oxalate concentration in different brands of green tea bags ranged from 0.73 to 1.75 and from 3.69 to 6.31 mg/240 ml for black tea bags. There were significant differences in oxalate content of different brands, both in green and black tea bags (P<0.001). The mean oxalate content of green and black tea samples also differed significantly from each other (P<0.001).

From the oxalate point of view, consumption of green and black tea bags infusions several times per day may not pose significant health risks in kidney stone patients and susceptible individuals.

The purpose of this paper is to show how tea relates to hospitality in both the home and commercial contexts. Tea, when taken out of the home situation, represents a service product with a resultant revenue stream that has the potential to be more than a “cuppa”.

This viewpoint reviews related literature and management strategies.

Identifies from a practitioner viewpoint the possibilities for using tea to increase profits within the hospitality business.

Argues that tea drinking is pivotal to a wide array of hospitality events and that its potential to generate revenue is often underestimated.

An original look at a very old service.

The aim of this paper is to determine lifestyle factors associated with different drink choices as past research has suggested some differences.

Caffeinated tea and coffee consuming habits in a South Wales sample were investigated by postal questionnaire. Multiple regression was used to determine odds ratios for demographic, health and lifestyle factors associated with drink patterns. There were 7,979 questionnaire respondents, 58 per cent of whom were female. Their mean age was 45.61 years (SD =18.00, range =16‐97).

Caffeinated tea/coffee consumption was associated with both alcohol and smoking behaviours. The results also suggested that non‐consumers of caffeinated tea or coffee were not a homogeneous group, as different demographic and lifestyle profiles were identified for: those that did not drink tea or coffee at all; and those that drank only decaffeinated tea or coffee.

Future caffeine research may need to consider whether a broad distinction based on caffeine consumption or non‐consumption alone is always appropriate.

The findings suggest some differences within the caffeinated drink consuming population, including demographic profiles relating to whether consumers drank tea or coffee. They add to the data already available in comparing not only caffeine versus no caffeine, but also characteristics associated with different caffeinated drinks.

The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the conformance of the quality of the processed tea to the recommended international standard.

Locally processed and graded black teas were collected from Kakara and Bangoba for analysis. Different grades analyzed were Dust 1, Pekoe fanning (PF), broken pekoe (BP) and Fibre. Green tea was also processed from 21 tea clones selected from the Cocoa Research Institute, Kusuku Station tea plantation located at 1,840 m above mean sea level and analyzed for quality characteristics. The methods used for the quality of black and green teas analysis were in accordance with ISO standard: ISO 9768 method (revised) was used for determining % water extract, ISO 5498 for crude fibre, ISO 1575 for % total ash, and ISO 1577 for acid insoluble ash. Other additional quality parameters evaluated for black tea were theaflavins (TF), thearubigins (TR) and colour brightness (C Br) from another set of 17 clones using flavonost methods. Conformance to ISO standard were assessed in all tea locally processed by the farmers, in comparison to the ones processed under controlled conditions.

The results obtained in this study revealed that 59.2 per cent of the tea analyzed conformed to ISO 9768, 81.5 per cent to ISO 5498, 77.8 per cent to ISO 1575 and 96.3 per cent to ISO 1576 and 100 per cent conformed to ISO 1577 and 85.2 per cent to ISO 1578 respectively. In all, only 33 per cent of the processed tea conformed to international standard for black or green tea physical parameters. As for black tea, clones which conformed to correct TF, TR, CBR are UNK, 367, 19, 74, 354, 368, 369, 353, 357, 143, 14 and 108 respectively.

The paper shows that production of green tea and black tea can be done locally without loss of quality if good manufacturing practices and hygiene practices are followed.

The use of clonal materials sourced locally that conformed to ISO standard from Nigeria could create new products (black and green tea) with high economic values to the farmers.

Tea is the most widely consumed beverage in the world. The economic importance of an annual world production of tea estimated to be in the region of 1–1·5 million tonnes has resulted in considerable attention being paid to the understanding of the chemical and physical changes which take place during tea manufacture. The three main types of tea, black, green and instant tea, are made by processing the young shoot or flush, comprising the terminal bud and two adjacent leaves of the tea plant (Camellia sinesis), shown opposite.

The purpose of this paper was to determine total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate (EGCG) in five commercial tea extracts and in their infusions at various temperatures (95-60°C) and brewing times (5-30 min).

TP was determined by the Folin–Ciocalteu method, TF by the aluminium chloride colorimetric method and EGCG by HPLC method.

The results showed that White tea – Silver needle had the highest content of TP and EGCG when extracted, but its infusions had very poor concentrations of these compounds. Green tea infusion was better source of TP and EGCG than white or black tea, although its extract did not contain a very high amount of TP compared to the latter two types. Black tea extract had a relatively high content of TP and TF in its extract. Its infusions as well contained higher concentrations of TP than white tea, but lower concentrations of EGCG than all studied teas.

Increasing infusion time and temperature does not necessarily increase the concentration, according to the results. To the authors’ knowledge, this is the first report on comparing these types of tea, especially the white tea, with other well-known teas under various infusion conditions. The extraction of the white tea leaves was also not found in previous works.

The hot beverage market, made up of tea, ground and instant coffee, cocoa and drinking chocolate, and malted food drinks, exceeded £1 billion in 1984. Tea and coffee are worth about the same, just under £500m each, but tea is still the nation's most popular drink. Each Briton consumes six cups of hot drinks a day and just under four cups are tea. Tea outranks coffee in cups drunk by over 2 to 1, and 215,000 tons of tea are imbibed each year. ‘Hot Beverages in the UK’ is the second in the Drink Market Updates series by the Market Information Service at the Leatherhead Food Research Association. This report gives information on market shares, market sizes, consumption patterns and future trends in instant and ground coffee, packet tea and tea bags, and food drinks. The hot beverage market is expanding only in a few specialised areas, in particular, ground coffee, premium instant coffee and speciality teas. Currently worth only £168m between them, they are unlikely to make a great impact on the total market for some time.

This study explores digital transformation in the tea supply chain within developing economies, with a focus on smallholder tea producers in Sri Lanka. Tea is one of the most widely consumed beverages in the world. Among the tea producers, smallholder tea producers account for a substantial portion of total tea production in several countries. Mobile phones play a significant role in providing smallholder producers with access to crucial agricultural information, markets and financial services.

This study adopts a deductive approach, analysing mobile phone ownership, literacy, experience and perception among smallholder tea producers. The chi-squared test of independence and hierarchical clustering methods were used to test the hypotheses and address the research questions.

The study identifies four clusters of smallholder tea producers as Basic Tech Adopters, Digital Laggards, Skeptical Feature Phone Users and Tech-savvy Adopters based on their characteristics towards mobile-based technologies. Approximately 75% of the surveyed sample, which included both tech-savvy and basic-tech adopters, showed a positive attitude toward adopting mobile-based agricultural technologies.

The study suggests developing targeted strategies and policies to enhance the productivity of the smallholder tea production process in developing economies. The study highlights the importance of awareness, access, affordability and availability when implementing digital services for businesses at the base of the pyramid, such as tea smallholdings in developing economies.

The present study aims to address the lack of data-driven empirical studies on the use of mobile phones in smallholder settings. The findings of this study enable the enhancement of entrepreneurship within the tea production supply chain, especially, within stakeholders who deliver digital transformation support services.

With its preference for small government and fiscal responsibility, the Tea Party movement claims to be conservative. Yet, their tactics and rhetoric belie this claim. The shrill attacks against Blacks, illegal immigrants, and gay rights are all consistent with conservatism, but suggesting that the president is a socialist bent on ruining the country, is beyond politics. This chapter shows that Richard Hofstadter's thesis about the “paranoid style” of American politics helps characterize the Tea Party's pseudo-conservatism. Through a comprehensive analysis of qualitative interviews, content analysis and public opinion data, we find that Tea Party sympathizers are not mainstream conservatives, but rather, they hold a strong sense of out-group anxiety and a concern over the social and demographic changes in America.

India is one of the largest tea producers and consumers in the world. Around 70% of Indian tea is consumed by domestic consumers. The world famous Darjeeling and Assam tea are India’s pride. Once India was the top exporter of tea in the global market, currently, it is lagging behind China, Kenya, and Sri Lanka. In the global arena, Indian tea is facing stiff competition from China, Kenya, and Sri Lanka. With this backdrop, the present study aims to investigate twin objectives. First, the changing growth pattern of India’s tea export is investigated. Along with this, the impacts of trade openness on India’s tea export are also scrutinized. The entire study is conducted based on the secondary data, compiled from the various issues of Handbook of Statistics on Indian Economy published by Reserve Bank of India. The data are compiled for the period 1987–1988 to 2018–2019. The investigation of the first objective is facilitated by the Poirer’s Spline function approach. On the contrary, for the exploration of the second objective, we have calculated the “trade openness index.” The study concludes that initially with trade openness Indian tea industry was benefitting but the growth rate of tea export gets reduced over time. It is surprising that in the post-EXIM-2002–2007 phase the rate of growth of India’s tea exports has declined sharply. The study ends with suitable policy prescriptions.