Various preparation conditions of tea infusion: a worldwide questionnaire

 

: Authors

Maysoon AlHafez and Fadi Kheder
Department of Chemistry, Faculty of Sciences, Damascus University,
Damascus, Syrian Arab Republic, and
Malak AlJoubbeh
Department of Chemistry, Faculty of Sciences, Damascus University,
Damascus, Syrian Arab Republic and Syrian Private University,

Published in

www.emeraldinsight.com


:Abstract

Purpose : There are many variations of brewing techniques which can impact both flavor and  chemistry of the brew significantly. Therefore, the purpose of this study was to understand and identify the most common conditions used among a relatively large sample of worldwide tea consumers for preparing tea drinks Design/methodology/approach – An electronic questionnaire was formed via Google Drive© and distributed publicly online from 12 November 2014 to 9 January 2015. It contained 18 questions divided into sections. The valid answers received from 2,690 person were coded and statistically analyzed using SPSS 20.0 to calculate the frequencies, categorize the data into observed  variables by using cross-tabulation and compare the observed data with the author expectations by using the chi-squaretest technique. Results were presented as (frequency; percent)

Keywords:

Additives, Questionnaire, Sugar, Tea infusion, Worldwide

To read the article

Please visit http: //www.emeraldinsight.com/doi/abs/10.1108/NFS-09-2015-0106

 

 

 

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