Volume 46, Issue 4 < /a > , Page 583-594, July 2016. < br/ > 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 samp..."> Volume 46, Issue 4 < /a > , Page 583-594, July 2016. < br/ > 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 samp..." /> Volume 46, Issue 4 < /a > , Page 583-594, July 2016. < br/ > 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 samp..." />

Various preparation conditions of tea infusion: a worldwide questionnaire

Nutrition & amp;Food Science, < a href="http://emeraldinsight.com/toc/nfs/46/4" > Volume 46, Issue 4 < /a > , Page 583-594, July 2016. < br/ > 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-square test technique. Results were presented as (frequency; percent). Findings The results showed that a lot of tea-drinking respondents add sugar to their drink (2,242; 87.4 per cent). The great m ajority of respondents would drink their tea with additives (natural flavoring) (1,814; 70.7 per cent). Furthermore, there was a significant association between the number of tea drinkers and their gender and country of residence (p & lt; 0.05), while the age of the respondents was not a significant factor affecting tea drinking. The same was observed ab...
Source: Nutrition and Food Science - Category: Nutrition Source Type: research