• Title, Summary, Keyword: tea drinking

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Effect of Mulberry Leaf Tea for the Removal on Cd and Pb in drinking water (뽕잎차에 의한 음용수중 Cd과 Pb의 제거효과)

  • 김현복;이완주
    • Journal of Sericultural and Entomological Science
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    • v.40 no.1
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    • pp.17-22
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    • 1998
  • To investigate the detoxificative effect of tea, five kinds of tea(mulberry, anaerobic treated mulberry, green, barly tea and corm tea) were selected and determined their dotoxication activities for Cd and Pb in drinking water. The effect of tea on the removal of Cd and Pb were increased proportionally to the contents of teas. Anaerobic treated mulberry leaf tea showed stronger detoxication activity than the others. In drinking water contaminated with Cd, the removal effect of Cd was high 27% by anaerobic treated mulberry leaf tea and 14% by mulberry leaf tea as compared to green tea. Also, in drinking water with Pb, the removal effect of anaerobic treated mulberry leaf tea was the best among five kinds of tea. Pretreatment method on the removal effect of Cd was better than post-treatment method in the treatment method.

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Effects of Horticultural Activities and Flower Tea Drinking Based on Reminiscent Storytelling on Demented Elders' Cognitive and Emotional Functions

  • Lee, Jong-Hee;Choi, Hyun-Seok;Yun, Suk-Young;Choi, Byung-Jin;Jang, Eun-Jin
    • Journal of People, Plants, and Environment
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    • v.20 no.4
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    • pp.351-360
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    • 2017
  • This study was conducted in order to examine the effects of horticultural activities and flower tea drinking based on reminiscent storytelling on demented elders' cognitive and emotional functions. For these an purposes, the program was executed 35 elders divided four groups at the elders institutionalized at B Facility through 10 sessions during the period from 10 March to 14 July in 2015. As a result first, in the test of pretreatment homogeneity among the groups, no significant difference was observed among the four groups, so they were considered homogeneous. As to difference between before and after the program, cognitive functions were improved significantly after the treatment in the experimental group with both horticultural activities and flower tea drinking (p=.039). Among the emotional functions, self-esteem was significantly different in the experimental group with only horticultural activities (p=.040), the experimental group with only flower tea drinking (p=.005), and the experimental group with both horticultural activities and flower tea drinking (p=.024). Life satisfaction was significantly different only in the experimental group with both horticultural activities and flower tea drinking (p=.005). Ego integrity was significantly different in the experimental group with only horticultural activities (p=.011) and the experimental group with both horticultural activities and flower tea drinking (p=.005). Therefore, the experimental group with both horticultural activities and flower tea drinking were improved significant that all the items of cognitive and emotional functions.

A Study on Korean Green Tea (韓國産(한국산) 綠茶(녹다)에 대(對)한 연구(硏究))

  • Yu, Choon-Hie;Chung, Jae-Kie
    • Journal of Nutrition and Health
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    • v.5 no.3
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    • pp.109-125
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    • 1972
  • According to the Sam-guk Sa-gi (History of three Kingdoms: Silla, Koguryo and Paeckje) tea was first brought into Korea by Kim Tae-ryeum, a diplomat, in 828 A.D. during the reign of king Hung-dot of Silla, and planted on the hill of Mt. Chi-ri. Afterwards, the tea trees were transplanted and cultivated by Buddists in many Buddist temples in southern provinces during the Silla and Koryo dynasties. People took much delight in drinking green tea, and specially the kings, buddist monks and nobilities of Silla and Koryo enjoyed drinking green tea. And eventually, the green tea became an indispensable part in all important ceremonies during the Koryo dynasty. After the Yi dynasty came into being, the dualistic philosophy of China was introduced and respected while buddist temples declined as a result of strong oppression by the ruling class. While temples were declined, the practice of drinking green tea was also declined. Nowadays we find many tea plants grow wild, which are seemed to be planted around buddist temples during the Koryo dynasty. Today, Korean people do not drink home made green tea. Instead, they like to take coffee, black tea and other tea products imported from foreign countries. Aa a result, Korea had to pay $ 520 thousand in 1969 to import foreign made tea and coffee. The natural conditions of southern provinces of Korea are very suitable in cultivating tea plants. If we develope the skill in producing good quality tea in Korea, we would be able to save the foreign exchanges that are being spent for importing foreign made tea products, and at the same time, we would be able to export our green tea to overseas. The quality of Korean green tea is as good as that of Japanese green tea. Green tea contains vitamin C while coffee and black tea do not contain it.

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Habitual Tea Consumption Reduces Prostate Cancer Risk in Vietnamese Men: a Case-Control Study

  • Hoang, Van Dong;Lee, Andy H;Pham, Ngoc Minh;Xu, Dan;Binns, Colin W
    • Asian Pacific Journal of Cancer Prevention
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    • v.17 no.11
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    • pp.4939-4944
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    • 2016
  • Background: An upward trend has been noted for the incidence of prostate cancer (PCa) in Vietnam, but information is limited on modifiable factors associated with this form of cancer. This case-control study was conducted to ascertain any relationship between habitual tea consumption and PCa risk. Materials and Methods: Two hundred and fifty-three incident patients with histologically confirmed PCa and 419 (340 community-based and 79 hospital-based) controls, matched by age, were recruited in Ho Chi Minh City during 2013-2015. Information on frequency, quantity and duration of tea consumption, together with demographics, habitual diet and lifestyle characteristics, was obtained by direct interviews using a validated questionnaire. Logistic regression analyses were performed to assess associations between tea consumption variables and PCa risk. Results: The control subjects reported higher tea consumption levels in terms of cumulative exposure, frequency and quantity of tea drank than the PCa patients. After accounting for confounding factors, increasing tea consumption was found to be associated with reduced risk of PCa. The adjusted odds ratios (95% confidence intervals) were 0.52 (95% CI 0.35-0.79) and 0.30 (95% CI 0.18-0.48) for participants drinking 100-500 ml/day and > 500 ml/day, respectively, relative to those drinking < 100 ml/day. Significant inverse dose-response relationships were also observed for years of drinking and number of cups consumed daily (P <0.01). Conclusion: Habitual tea consumption is associated with a reduced risk of PCa in Vietnamese men.

Tea Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty (고려 대외교류국의 고분벽화에 나타난 차구(茶具))

  • Koh, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.30 no.6
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    • pp.736-749
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    • 2015
  • The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo's foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.

Hepatotoxicity in an Adolescent with Black Iced Tea Overconsumption

  • Hadjipanayis, Adamos;Efstathiou, Elisavet;Papaevangelou, Vasiliki
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.22 no.4
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    • pp.387-391
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    • 2019
  • Tea is the most widely consumed beverage after water in the world. The consumption of iced tea has increased in Western countries and spiked among teenagers for enjoyment, freshening up and alertness. A teenager presented with symptoms of hepatitis. Liver ultrasound revealed sludge in the gallbladder. Laboratory investigations excluded all known causes of hepatotoxicity. Detail nutritional history revealed that the patient had been drinking 1.5-2 liters of black iced tea per day for the last three months. He was immediately advised to stop drinking any tea. Gradually all symptoms disappeared and two months after discontinuation of the tea, all liver enzymes returned to normal and the sludge in the gallbladder disappeared. This case report underlines the importance of a meticulous assessment of a child's dietary behavior when investigating a case of hepatotoxicity and raises awareness about the potential side effects of tea overconsumption.

Effects of Formulation Variables and Drinking Temperature on Acceptability of Jujube Tea Products (배합비와 음용 온도가 대추차의 기호도에 미치는 영향)

  • 최광수;임무혁;최종동
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.827-830
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    • 1997
  • Sensory evaluation method was used to develop a type jujube tea the organoleptic properties were evaluated with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15%, 20% and 30% jujube fruites although those from 20% and 30% were not significantly different at 5%level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp was not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones, but these were not significantly different.

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Removal of Some Metals in Drinking Water by Preparing Barley or Corn Tea (보리차 및 옥수수차 제조에 따른 음용수 중 일부 금속들의 제거)

  • 이수형;박송자;김희갑
    • Environmental Analysis Health and Toxicology
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    • v.16 no.1
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    • pp.35-41
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    • 2001
  • Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

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Consumer Preferences for Tea-Related Smartphone Applications: Focus on 20's Consumers ('차(茶)' 관련 스마트폰 앱에 대한 소비자 선호도와 특성: 20대를 중심으로)

  • Yoo, Yang-Seok
    • The Journal of the Korea Contents Association
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    • v.15 no.3
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    • pp.352-361
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    • 2015
  • Tea is one of the three most consumed drinks in the world along with coffee and cocoa, and it represents culture and tradition. There are more than 1,000 tea-related smartphone applications registered in the Apple App Store and Google Play. This study examined, for the consumers of the 20's, if there are differences in consumer preferences for tea-related applications based on gender, age, tea consumption amount and tea drinking duration. Based on surveys of 169 tea consumers, this study found that there were significant differences in consumer preferences for tea-related applications based on age and tea drinking amount. The applications of 'tea places,' 'entertainment,' and 'tea timer' were preferred by the consumers of 20's and 'etiquette,' 'tea ceremony,' 'teaware,'and 'tea information recording' were favored by the consumers of 30's and older. The consumers with higher drinking amount showed higher preferences for tea etiquette related applications. There were no significant differences for tea-related applications based on gender and tea drinking duration. The result of the study is expected to contribute to the development of tea related applications with higher appeals to consumers as well as traditional Korean drinks.

A Study on the Drinking Water Quality for Primary Lunch School in Seoul (서울지역 급식 국민학교의 음용수 수질에 관한 연구)

  • 이원묘;이용옥;방형애
    • Journal of Environmental Health Sciences
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    • v.21 no.1
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    • pp.7-20
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    • 1995
  • The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation on the drinking water. The results are as following 1. Status and drinking behavior about school drinking water (1) 97.82% of the schools are using the tap water as the resource of drinking water. (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The clearing and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials. (3) 51.28% of the schools are providing the students with drinking water and 75% of them with boiled water. The drinking water supply managers are low-level officials, nurse teachers, and dietitian. 2. Analysis of the drinking water quality (1) Most of the drinking water provided by the school are tap water 35.8%, barely tea 5.85%, filtered water 6.3%, ground water 1.1% and all turned out to be suitable for drinking. (2) The drinking water carried from home turned out to be unsuitable for drinking except pH criterion, especially the test of APC(Aerobic Plate Count) and Coliform group showed worse degree. These results were caused by the hygiene problem and maltreatment in water container.

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