The aim of this master's thesis is to draw up a business plan for founding a small tea room and review its feasibility and viability in practice. The thesis is divided into theoretical and practical part and includes three chapters. The first theoretical chapter deals with a business environment in the Czech Republic. Basic business terms, Czech legal forms and legislative requirements for food business are explained, specified and outlined here. The second theoretical chapter is focused on the purpose, principles of processing and structure of business plan. Practical part of thesis is based on this chapter and contains the real business plan for founding the tea room "Čajovna U plné konvičky" in the Prague's district Nusle.

Tea consumption has been increased, especially in Germany, as consumers are more concerned about health taking care for the people at different ages. Consumers are more careful of what they are consuming, and increasingly consuming the products which are originally come from nature. Herbal tea industry became more attractive and shows opportunities to the firms as well as consumers. A study about factors that can persuade or motivate consumer's intention to buy herbal tea from Thailand can help the entrepreneurial herbal firm or marketers in Thailand, or tea importer in Germany to realized the importance of factors influences consumer purchasing intention of Thai herbal tea in Germany, and it affect to consumer's decision making. Descriptive research was employed in the research methodology of this study as it helps answering research questions related to consumer attitude towards herbal tea, and relationship between each studying factors in this study. This research provides result from studying and analyzing the problems based on research objectives in order to investigate factors that influences consumer intention to purchase herbal tea, especially herbal tea from Thailand, which is the country that consume many different kinds of herbs in each day. The research had been done through questionnaire survey from 115 respondents from the range of age 21to 60 years old German consumers, who are living in the area of Mainz, Frankfurt, and Wiesbaden. The quantitative data was analyzed using SPSS (Statistical Package for the Social Sciences) to measure the relationship between variables and how it affects to purchasing intention of a consumer; the analysis of linear regression, correlation, and one-way ANOVA had been applied. Based upon the results of this study, several suggestions can be made to increase consumer perception and purchase intention of herbal tea from Thailand. First, the producers should pay attention on product quality as it is the factor that impacts their decision the most compared to other factors. Second, the word herbal tea from "Thailand" should be promoted on the package as well as its attribute because consumers trust that the quality of Thai herbal tea is good, and healthy.

4700 years ago, tea culture was born in China. For thousands of years, drinking tea has become one of the popular part of the daily life in many places around the world. Tea culture is no longer limited to the tea itself, it is also reflected in the way people drinking tea, in other words, tea ceremony. But fast-paced life has forced people to simplify the seemingly unnecessary process in their lives. The invention of the teabag replaced the complicated tea ceremony, but at the same time, the story and meaning behind drinking tea disappeared. In addition, in today's globalization, no matter where we are in the world, we always can see the spreading of culture. We can buy everything imported from other countries in the world. However, culture exists not only in people's creations but also in people's behaviors. More and more people are beginning to pay attention to the cultural significance behind the items. People began to try to experience another culture by doing rather than owning objects. So I started this project with the idea of critical design and slow design aiming to improve people's awareness of slowing down their lives through the spread of complex tea ceremony cultures. At the same time, the user experience and emotional design are also used as my guidance to stimulate people’s senses, which goes beyond reading to offer the opportunity to perform the tea rituals.

Magister Scientiae (Medical Bioscience) - MSc(MBS) / Modulation of the male reproductive system occurs as a result of exposure to endocrine disrupting compounds (EDCs) in different life stages. The effects of EDCs on the male reproductive system include infertility, decreased sperm count, function and morphology, abnormal development of secondary sex characteristics, reproductive function and sexual behavior, as well as decreased libido. Phytochemicals are naturally occurring, biologically active chemical compounds in plants. They are divided into different groups. Isoflavonoids and lignans, are the two major groups of phytoestrogens. Phytoestrogens of teas, coffee and buchu have many beneficial effects on body systems such as antimutagenic, antidiabetic, anti-inflammatory, antibacterial and antiviral properties. They also elicit many adverse events, for example, heavy consumption of green and black tea may cause liver damage and added unwanted effects when combined with other herbal beverages. Chronic heavy consumption of coffee is positively correlated to acute myocardial infarction and can elevate serum cholesterol levels. Rooibos tea decreases steroidogenesis by steroid secreting cell lines.This study investigated the effects of these beverages on the male reproductive system, using a minced testes method for determination of cell viability and hormone (testosterone) production. The first objective of this study was to optimize protein supplement for in vitro testosterone production using human serum albumin (HSA) and foetal bovine serum (FBS). Testicular cultures were prepared and exposed overnight to different concentrations of both sera and then incubated for 4 hours with or without luteinizing hormone (LH). The results showed that addition of protein supplements (HSA or FBS) did not have a significant effect on testosterone production. The second objective of this study was to investigate the effects of green tea, black tea, rooibos tea, coffee and buchu on cell viability of testicular cultures. Cells were treated overnight with varying concentrations of the plant extracts followed by incubation with/without LH for 4 hours. The effects of the plant beverages on cellular protein production were determined by the Bradford assay. The results showed that treatment of cells with varying concentrations of the plant extracts (with/without LH-treatment) had no significant effect on total cellular protein. The third objective of this study was to investigate the effects of black, green and rooibos teas, coffee and buchu on testosterone production by testicular cultures. The results obtained from these experiments showed that rooibos tea and buchu did not affect testosterone production in the presence or absence of LH. The results also indicated that green tea, black tea and coffee inhibited testosterone production by mouse testis cultures in the presence of LH, but not in the absence of LH. Black tea was the most potent inhibitor of testosterone synthesis by mouse testis cultures (IC50= 48 μg/ml), followed by coffee (IC50= 64 μg/ml) and green tea (IC50= 173 μg/ml). Green tea, black tea and coffee inhibited LH-stimulated testosterone synthesis, suggesting that these beverages may impair testicular steroidogenesis in mice. Thus, in spite of their acclaimed beneficial effects, consumption of these beverages in high doses raises concerns for their inhibitory effects on male reproductive function. Further in vitro and in vivo studies are warranted to determine their exact mechanisms of action on the male reproductive system in general and testicular function in particular.

Tea is a beverage that has long been taken to symbolize a key aspect of Chinese tradition and history. However, it is one of many beverages drunk in contemporary China, where in recent times knowledge of wine has come to stand for the West and as a much-desired cultural capital. This dissertation examines everyday tea drinking and tea tasting in Dalian—a northeastern city in Liaoning Province, China. Through ethnography of practices, processes, and interactions taking place in daily events of tea drinking and tasting, this dissertation provides a window into social conflicts, ideas and desires, historical consciousness, and national identity, individualism, and collectivism, in a contemporary Chinese city. It explores questions of why and how people learn to taste tea by acquiring certain levels of knowledge and skill that is valued in tea culture, and how people drink and taste tea in different social scenarios and contexts. Then it explores the significance of tea drinking and tasting to people in their daily life and as part of ritualized social relations, and specifically in contrast to beverages such as wine. As representative of Chinese culture, tea tasting raises questions of how sensory capabilities should be honed and deployed, and the relationship between so-called “objective” scientific knowledge of taste and the tacit, embodied skill that is associated with traditional cultural understandings.

Philosophiae Doctor - PhD / The testes play a central role in the male reproductive system, as they represent the sites of male sex steroidogenesis and of spermatogenesis. Leydig cells, located at the testicular interstitium, produce predominantly testosterone upon stimulation with either chorionic gonadotropin (CG) or luteinising hormone by a series of enzymatic modifications of cholesterol. Sertoli cells respond to testosterone and follicle stimulating hormone to secrete inhibin and facilitate spermatogenesis by additional activities like maintaining Sertoli cell barrier (SCB) integrity and lactate secretion. Ultimately the Leydig cells, Sertoli cells etc. all work together to confer male fertility. However, infertility occurs globally; leading to the pursuit of treatment, including herbal medicines.

This diploma thesis is focused on the problematic of assessment of 26 most important allergenic aroma compounds in foods, flavoured herbal teas were chosen as the model samples. Aroma is the one of the main characteristics of tea, which is closely linked to taste and odour. The theoretical part of this work is focused on the characteristics of tea, tea types, producing technology, classification according to the fermentation and also their undeniable impact on the human organism. In the experimental part, the allergenic aroma compounds in 10 chosen samples of flavoured tea were identified and quantified using the solid phase microextraction (SPME-GC-FID) in conjunction with gas chromatography. The work also includes sensory evaluation of taste and smell of tea samples by qualified assessors.

京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13215号 / 論農博第2864号 / 学位論文||H30||N5153(農学部図書室) / (主査)教授 川島 茂人, 教授 星野 敏, 教授 藤原 正幸 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

Tea is China's traditional export-earning agricultural product. For a long time, China's tea exports have occupied an extremely important position in the international market. With the further opening of the international agricultural product market and the increasingly fierce competition in the international tea market, China's tea exports are increasingly being affected by technical barriers.The purpose of this paper is to empirically analyze which factors are affecting Chinese green tea exports. In addition, there is a focus on the trade status of Chinese green tea in the EU market, Japan and the United States. To achieve this objective, this paper adopts a modern approach to gravity models, i.e. an approach which uses specifications based on micro-foundations. Specifically, The paper uses a specification which explicitly takes into account the nature of multilateral trade resistance (MTR). More specifically, estimators based on traditional panel methods (combined with the recommended structures of dummies) and Silva-Tenreyro's (2006) PPML estimator (also combined with dummies). The results show that the maximum residue limits(MRL) of pesticides in importing countries have significantly impacted the export of Chinese tea. The cultural effects such as the Language similarity have a positive...

Fresh pork sausages were prepared from prerigor meat with synthetic antioxidants and combinations of Rosemary (R: 1500, 2000, 2500 ppm) and Green tea (G: 100, 200, 300 ppm) extracts. Experimental controls contained synthetic antioxidants only. A randomized complete block design with a factorial arrangement involving ten treatment combinations, three frozen storage periods (0.5, 3, 6 mos) and four retail display times (0, 7, 14, 21 d) was utilized. Secondary lipid oxidation products were reduced (P < 0.05) in treatments with higher amounts of R compared with the control across all frozen storage periods. Higher concentrations of both plant extracts led to increased (P < 0.05)CIE a* (redness) andCIE b* (yellowness) and decreased (P < 0.05) CIE L* (lightness) up to 6 mos of storage. Higher concentrations of R enhanced chroma and delayed discoloration throughout 14 d of retail display after 3 and 6 mos of storage. Combinations of R2500+G100 inhibited (P < 0.05) microbial growth compared with the control throughout retail display. Higher levels of R and G showed higher (P < 0.05) concentrations of spice-derived terpenes alpha-pinene, camphene, and isopulegol up to 3 mos of storage. Incorporation of R resulted in lower (P < 0.05) concentrations of lipid or microbial degradation products 2,4-decadienal, 2-butanone, and methanethiol following 3 mos of storage. Higher levels of G showed lower (P < 0.05) concentrations for 3-methyl-1-butanol and methyl isovalerate after 6 mos of storage. Natural plant extract addition led to higher (P < 0.05) consumer acceptability scores and were liked by >80% of the respondents across all frozen storage periods. The control displayed spoilage and detectable rancidity by day 7 following 6 mos of storage. Pork, nutmeg, ginger, and spice complex aromas were higher (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mos of storage. Caramelized aroma followed a similar trend for treatments with a higher G content. Ginger, copper-herbal, rancid, offlavor and off-odor descriptors which were lower (P < 0.05) in sausages containing increased G concentrations. The use of R2500+G300 improved quality over time when the product was stored frozen for 6 mos.