DOCSLIB.ORG

Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea Food Anal. Methods (2015) 8:321–333 DOI 10.1007/s12161-014-9900-0 Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea Shi-Dong Lv & Yuan-Shuang Wu & Yu-Zhu Song & Jiang-Sheng Zhou & Ming Lian & Chen Wang & Lun Liu & Qing-Xiong Meng Received: 2 April 2014 /Accepted: 14 May 2014 /Published online: 23 May 2014 # Springer Science+Business Media New York 2014 Abstract Based on the fully automatic headspace solid- green teas. Such an approach is believed to be equally appli- phase microextraction (HS-SPME)/gas chromatography- cable to other green teas. mass spectrometry (GC-MS) and multivariate statistical methods, a novel model of identifying and evaluating the Keywords Pu-erh green tea . HS-SPME . GC-MS . quality of Yunnan Pu-erh green tea was constructed for the Fingerprint . CA . PCA first time in this work. Twelve Pu-erh green teas from 12 typical production sites of Pu-erh district in Yunnan Province and 6 regular green teas from Zhejiang, Sichuan, Anhui, Introduction Henan, Hubei, and Jiangsu provinces of China were used to construct the model. Data from 18 green tea samples by GC- Tea is one of the most pleasant and popular beverages, MS were processed with fingerprint technology and chemo- and China is one of the largest tea producers, exporters, metric methods. The GC-MS fingerprints from 12 Pu-erh and consumers in the world, contributing 35.4 % to the green teas whose correlation coefficients and congruence total global production (Serpen et al. 2012). In China, tea coefficients were over 0.850 and demonstrated Pu-erh green can be classified into six different types based on different tea samples from different production sites in Yunnan were processing methods employed, such as white tea, green consistent to some extent in spite of slightly different chem- tea, oolong tea, black tea, yellow tea, and dark tea (Zhao ical indexes. A total of 77 volatile compounds were identified et al. 2011a). In these different types of tea, green tea is a in 18 green teas, mainly including linalool, linalool oxides, kind of non-fermented tea and represents 20 % of world phytol, caffeine, geraniol, and dihydroactinidiolide, and their consumption particularly in Asian countries like China, chemical compositions were slightly similar. Cluster analysis Korea, and Japan (Lambert and Elias 2010). Taxonomical- (CA) and principal component analysis (PCA) demonstrated ly, there are mainly two different varieties of tea, Camellia that 12 Pu-erh green teas could be clearly distinguished from sinensis var. sinensis and var. assamica. In China, the other six regular green teas according to their chemical char- Camellia sinensis var. sinensis of tea plants grow slowly acteristics. Our results thus indicate that the chromatographic and have smaller leaves; they are mainly distributed in six fingerprint combined with multivariate statistical techniques provinces: Zhejiang, Sichuan, Anhui, Henan, Hubei, and is useful for the identity and consistency evaluation of Pu-erh Jiangsu, and are generally used for producing regular green tea. On the other hand, the Camellia sinensis var. : : : : : : assamica of tea plants are faster growing and have larger S.<D. Lv Y.<S. Wu Y.<Z. Song J.<S. Zhou M. Lian C. Wang leaves, and they are mainly distributed in Pu-erh district of < * Q. X. Meng ( ) Yunnan Province, which are the best raw materials in Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, Yunnan, People’s manufacturing Pu-erh green tea (Hu et al. 2009; Zhao Republic of China et al. 2011b). e-mail: [email protected] Pu-erh green tea is an agricultural product of geographi- cal indication, and production regions are protected by the L. Liu ’ Puer Tea Bureau of Yunnan Province, Puer, Yunnan 665000, People s Government of Yunnan Province. Based on this People’sRepublicofChina rule, only those products processed in the specific areas 322 Food Anal. Methods (2015) 8:321–333 could be called Pu-erh green tea. Part of the Pu-erh green tea Gas chromatography-mass spectrometry (GC-MS) is of- is further used to produce Pu-erh ripe tea (a kind of micro- ten employed to investigate changes in tea volatiles because bial post-fermentation tea), and its quality mostly depends of its reproducibility, broad dynamic range, and high accu- on the choice of raw materials and processing methods of racy; meanwhile, GC-MS workstation system can be used Pu-erh green tea. Nowadays, Pu-erh green tea has gained for convenient qualitative and quantitative analysis of vola- high popularity with potential biological and medicinal ben- tile compounds based on the standard mass spectral library efits, such as anticancer, hypolipidemic, antioxidant, and and retention index (Liu et al. 2014;Yangetal.2014; Yang eliminates effectively oxygen free radical, etc. (Du et al. et al. 2013a). As a sample preparation technique, headspace 2012; Kuo et al. 2004). solid phase microextraction (HS-SPME) has been widely Because the processing methods of green tea is almost used for extracting aroma compounds in various foods be- the same, namely, withering, pan firing, rolling, and drying, cause it takes less time and greater selectivity and is always so these green teas from different production areas or plant used with GC-MS (Arisseto et al. 2013;Yeetal.2012). CA varieties may have same appearance, aroma, or flavor and PCA as promising and useful methods also have been characteristics, which make them quite difficult to differen- widely adopted to analyze aroma components of different tiate. In recent years, the prices of Pu-erh green tea have foods and medicines, such as tallow (Song et al. 2013), shot skyward, and due to high added value of Pu-erh green vinegar (Cirlini et al. 2011), and Acorus species (Lee et al. teas, the authenticity identification of Pu-erh green tea is 2013). Up to now, there are only some publications that very important. False use of geographical origins not only discussed that quality control of Chinese Longjing green tea damages the interests of consumers, but also harms the (Song et al. 2012;Wangetal.2014) and oolong tea (Wang profits of tea producers (Huo et al. 2014). To date, the et al. 2011) involves fingerprint analysis of non-volatile identification and quality evaluation data on Pu-erh green compounds using high-performance liquid chromatography tea are extremely deficient to support its drinking and (HPLC) while there are no publications that discussed about consumption worldwide. Now, the China government has fingerprint of green tea associated with volatile components realized the importance of authenticity identification of Pu- by GC-MS. Therefore, it is very necessary to develop a erh green tea and is searching for new methods to solve comprehensive strategy to deal with chromatographic finger- this problem. So far, the quality of tea is still evaluated by prints of green tea by combination of GC-MS and multivar- traditional sensory evaluation method (Jumtee et al. 2011). iate chemometric methods. However, this approach is a complicated work and long In previous study (Lv et al. 2014a), HS-SPME/GC-MS experiences, and time is required for completing it combined with chemometric methods has been used to (Pongsuwan et al. 2006). Therefore, evaluating tea quality distinguish Pu-erh ripe tea from Fuzhuan dark tea. Al- by employing a high reproducible instrumental would be though a good distinction model has been established, popular and advantageous. Fingerprint technique has re- previous study only involved the chemometric methods, cently been widely used as an important approach for the so the obtained results are correspondingly short of some quality evaluation and control of traditional Chinese medi- comparability with fingerprint analysis technology. In the cine (TCM; Yi et al. 2009). It emphasizes a systematic current work, fully automatic HS-SPME coupled with GC- “fingerprint” characterization of analytic target that contains MS was used to construct characteristic fingerprint of Pu- a large number of information possible and relates to the erh green tea for the first time; CA and PCA technology classification of samples based on integral chemical back- coupled with GC-MS fingerprint data were used to further ground rather than characterizing a limited number of indi- evaluate the similarity and differences between the sam- vidual components (Pongsuwan et al. 2008). However, ples. The objective of the present study was to establish fingerprint technologies contain only limited information. characteristic fingerprint of Pu-erh green tea and provide a In some situations, the limited fingerprint information may reliable and efficient methodology for quality control of not be enough to reflect the comprehensive quality charac- green tea. teristics of some extremely complex samples, such as tea and TCM, so some fine distinctions between very similar chromatograms might be missed (Peng et al. 2011). There- Materials and Methods fore, some multivariate statistical methods, such as princi- pal component analysis (PCA) and cluster analysis (CA) Materials have been proposed as proper tools to solve chromato- graphic problems and extract maximum useful information Twelve Pu-erh green teas were collected from 12 typical Pu- from the chromatographic fingerprints and thus improve the erh tea production sites in Pu-erh district of Yunnan Province accuracy of results (Hakimzadeh et al. 2014; Ma et al. and numbered as 1–12. In addition, regular green teas from 2013;Songetal.2012;Wuetal.2013). six different provinces numbered as 13–18 were collected Food Anal. Methods (2015) 8:321–333 323 from Zhejiang, Sichuan, Henan, Anhui, Hubei and Jiangsu immediately analyzed by GC-MS. After adsorption, SPME provinces, respectively, and used as controls compared with coating fiber was transferred to GC injection port at Pu-erh green teas. All 18 green teas were processed in 2013 250 °C for 30 min.
Load more

Recommended publications
  • Cyan in Mist
    Cyan in mist --- Sustainable packaging design for Chinese tea Author: Wu Fei Linnaeus University Faculty of Arts and Humanities Design, Master Program, 2nd year Supervisor: Johan Vaide ， Petra Lilja ， Fredrik Sandberg; Opponent: Sara Hyltén- Cavallius, Ola Ståhl Examiner: Lars Dafnäs Date of examination：May 17th, 2016 1 Acknowledgements First of all, I would like to foremost thank all the designers and marketers who took their time to participate in my study. I truly appreciate your time and provision of insights. I would also like to thank my supervisor, Johan Vaide, Ola Ståhl, who guided me and kept us on course throughout the entire writing process. Fredrik Sandberg, Petra Lilja, who has given sincere support and advice throughout the project. 2 Abstract Packaging is a topic under debate and scrutiny in today’s society, due to its obvious environmental detriment – but also the business opportunities – tied to minimizing or even eliminating packaging. therefore, in this thesis, the aim is to introduce Chinese tea culture to the Swedish through packaging design, By tea culture studies and surveys of the Swedish market, with less is more, and minimalism design theory to design elegant and Sustainable package. With this design, convey the Chinese tea ceremony culture and Zen philosophy. Through the study of Chinese tea culture, then analysis current tea packaging on Chinese and Swedish markets, from the structure, color, material…every aspects of packaging design to show the Chinese tea culture in the Swedish market. 3 According to our respondents and theory, packaging is a big component in a brand's marketing strategy and to communicate the brand’s message and values.
    [Show full text]
  • Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms.
    [Show full text]
  • Dams and Development in China
    BRYAN TILT DAMS AND The Moral Economy DEVELOPMENT of Water and Power IN CHINA DAMS AND DEVELOPMENT CHINA IN CONTEMPORARY ASIA IN THE WORLD CONTEMPORARY ASIA IN THE WORLD DAVID C. KANG AND VICTOR D. CHA, EDITORS This series aims to address a gap in the public-policy and scholarly discussion of Asia. It seeks to promote books and studies that are on the cutting edge of their respective disciplines or in the promotion of multidisciplinary or interdisciplinary research but that are also accessible to a wider readership. The editors seek to showcase the best scholarly and public-policy arguments on Asia from any field, including politics, his- tory, economics, and cultural studies. Beyond the Final Score: The Politics of Sport in Asia, Victor D. Cha, 2008 The Power of the Internet in China: Citizen Activism Online, Guobin Yang, 2009 China and India: Prospects for Peace, Jonathan Holslag, 2010 India, Pakistan, and the Bomb: Debating Nuclear Stability in South Asia, Šumit Ganguly and S. Paul Kapur, 2010 Living with the Dragon: How the American Public Views the Rise of China, Benjamin I. Page and Tao Xie, 2010 East Asia Before the West: Five Centuries of Trade and Tribute, David C. Kang, 2010 Harmony and War: Confucian Culture and Chinese Power Politics, Yuan-Kang Wang, 2011 Strong Society, Smart State: The Rise of Public Opinion in China’s Japan Policy, James Reilly, 2012 Asia’s Space Race: National Motivations, Regional Rivalries, and International Risks, James Clay Moltz, 2012 Never Forget National Humiliation: Historical Memory in Chinese Politics and Foreign Relations, Zheng Wang, 2012 Green Innovation in China: China’s Wind Power Industry and the Global Transition to a Low-Carbon Economy, Joanna I.
    [Show full text]
  • Some Tips About Drinking Tea
    Some tips about drinking tea (Zhu Li) Tea is the most popular drink in the world. Tea itself is the balance of Yin and Yang. First of all, how to categorize tea? Tea can be grouped into Yin Tea and Yang Tea. Yin Tea includes white tea, dark tea and yellow tea. Yang Tea includes green tea, black tea and qing (blue) tea. So, in total there are 6 categories of tea, 3 kinds of Yin Tea and 3 kinds of Yang Tea. Secondly, how to prepare tea? The preparation of tea follows the Yin Yang balance rule. When preparing the Yin Tea, we use the ‘Yang’ way, boiling is the easiest and best way. Comparatively, when preparing the Yang Tea, we need to choose the ‘Yin’ way, and never boil any Yang Tea, otherwise it may cause potential health problems. Boiling the Yang Tea will produce anthraquinone in green tea, cyanogenic glycosides in qing tea, and acrylamide in black tea, and all these chemical components may cause cancer in long run. So, using the clay pot to prepare black tea will not only helps us to get best taste but also a cup of healthy tea. As to Qing tea, it’s easy to use French press to prepare it. Grand Yang tea, green tea needs a special treat, which is to drop the 1 boiled water into the cup with green tea leaves. By doing this way, the green tea will taste fresh and have sweet ending. Thirdly, when to drink tea? The time consideration of tea drinking actually is related with the best time of acupuncture method, which is called ‘Zi Wu Liu Zhu’ in Traditional Chinese Medicine (TCM).
    [Show full text]
  • English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics
    Open Journal of Modern Linguistics, 2019, 9, 179-190 http://www.scirp.org/journal/ojml ISSN Online: 2164-2834 ISSN Print: 2164-2818 English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics Peiying Guo, Mei Yang School of Arts and Sciences, Shaanxi University of Science and Technology (SUST), Xi’an, China How to cite this paper: Guo, P. Y., & Abstract Yang, M. (2019). English Translation of Chinese Tea Terminology from the Pers- The English translation of Chinese tea terminology not only facilitates tea pective of Translation Ethics. Open Journal export but also functions as a bridge for the international communication of of Modern Linguistics, 9, 179-190. tea culture. However, the lack of translation norms for tea terminology in https://doi.org/10.4236/ojml.2019.93017 China leads to various translation problems, resulting in the failure of inter- Received: May 7, 2019 national tea communication. Translation, as an important means of intercul- Accepted: June 1, 2019 tural communication, requires the constraints of ethics. Based on five models Published: June 4, 2019 of Chesterman’s translation ethics, in combination with the different transla- Copyright © 2019 by author(s) and tion tasks, this paper divided tea terminology into five corresponding catego- Scientific Research Publishing Inc. ries and analyzed how Chesterman’s five translation ethics were applied in tea This work is licensed under the Creative terminology translation. The results show that Chesterman’s translation eth- Commons Attribution International License (CC BY 4.0). ics is applicable to improving the quality of tea terminology translation. http://creativecommons.org/licenses/by/4.0/ Open Access Keywords Tea Terminology Translation, Chesterman’s Translation Ethics, Classification of Tea Terminology 1.
    [Show full text]
  • Small-Scale Tea Growing and Processing in Hawaii
    Small-scale Tea Growing and Processing in Hawaii Francis Zee, Dwight Sato, Lisa Keith, Peter Follett, and Randall T. Hamasaki New Plants for Hawaii Sept. 2003, NPH-9 Small-scale Tea Growing and Processing in Hawaii Francis Zee1, Dwight Sato2, Lisa Keith1, Peter Follett1, and Randall T. Hamasaki2 1USDA/ARS Pacific Basin Agricultural Research Center, Hilo 2CTAHR Department of Plant and Environmental Protection Sciences ea (Camellia sinensis L.) is one of the oldest and tea, and the uniqueness of high quality specialty teas. A Tmost popular beverages in the world. It has refresh­ tremendous variety of value-added components are re­ ing and revitalizing herbal qualities and ceremonial aes­ lated to tea culture and commerce, including ceramic thetics that together embody the essence of simplicity, teapots, cups, and bowls; serving trays and utensils; cer­ calmness, and tranquility. By legend, the origin of tea is emonial customs, clothing, and fashion; furniture and attributed to a Chinese scholar and herbalist, Emperor architecture; personal hygiene products; confectionery Shen Nung, who lived around 2737 BC. It is said that products; and ready-to-drink beverages. Tea is sold in one day Shen Nung was boiling water for an the world commodity markets and also has evening meal while resting under a wild tea an expanding role in niche markets for spe­ tree. A slight breeze came and a few of the cialty and organically grown products. leaves gently fell into his simmering water. Tea was first introduced to Hawaii in Upon tasting it, he found this brew refreshing about 1887. Since then, unsuccessful attempts and exhilarating.
    [Show full text]
  • Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia Sinensis) in Guizhou Province, SW China
    molecules Article Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia sinensis) in Guizhou Province, SW China Jian Zhang 1 , Ruidong Yang 1,*, Rong Chen 2, Yuncong C. Li 3, Yishu Peng 1 and Chunlin Liu 1 1 College of Resource and Environmental Engineering, Guizhou University, Guiyang 550025, China; [email protected] (J.Z.); [email protected] (Y.P.); [email protected] (C.L.) 2 College of Mining, Guizhou University, Guiyang 550025, China; [email protected] 3 Department of Soil and Water Sciences, Tropical Research and Education Center, IFAS, University of Florida, Homestead, FL 33031, USA; yunli@ufl.edu * Correspondence: [email protected]; Tel.: +86-0851-8362-0551 Academic Editors: Giuseppe Scarponi, Silvia Illuminati, Anna Annibaldi and Cristina Truzzi Received: 3 November 2018; Accepted: 15 November 2018; Published: 18 November 2018 Abstract: This study aimed to construct objective and accurate geographical discriminant models for tea leaves based on multielement concentrations in combination with chemometrics tools. Forty mineral elements in 87 tea samples from three growing regions in Guizhou Province (China), namely Meitan and Fenggang (MTFG), Anshun (AS) and Leishan (LS) were analyzed. Chemometrics evaluations were conducted using a one-way analysis of variance (ANOVA), principal component analysis (PCA), linear discriminant analysis (LDA), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that the concentrations of the 28 elements were significantly different among the three regions (p < 0.05). The correct classification rates for the 87 tea samples were 98.9% for LDA and 100% for OPLS-DA. The variable importance in the projection (VIP) values ranged between 1.01–1.73 for 11 elements (Sb, Pb, K, As, S, Bi, U, P, Ca, Na, and Cr), which can be used as important indicators for geographical origin identification of tea samples.
    [Show full text]
  • Look Book 2020 01 02 03
    LOOK BOOK 2020 01 02 03 History Milestones in tea culture Finest World Tea Master 04 05 07 1000 Years Master Tea Yeh Tea Spirit Luxury Tea Gifts and Boxes 09 11 13 Luxury Tea Blends Green Tea Powder Matcha Kenyan and White Tea 15 17 21 Black Tea Herbal Tea Herb Tea 25 Green Tea -05 CRAFTMANSHIP AND INNOVATION Yeh Tea - A succes Story At the beginning of the sixtees, Shih Shun Yeh moved to the West to build up a new and bet- ter life wihlst introducing Chinese food and Chinese tea to the Dutch audience. His daughter Hsiu-Li followed his footsteps and continued her journy for the search of the perfect cup of MILESTONES IN tea. As result Yeh Tea was born - presenting the best of the best teas of the World! Yeh Tea - A Promise TEA MASTERS There’s something about nostalgia that makes us feel grounded. It’s the time we take to look back and reminisce that gives us the foundation to move forward with crystal clear direction and commitment. We are not a cultivator purely focused on innovation, we are refined craftsmen who achieve excellence by honoring the tradition of growers that came before us. Cultivating Tea with the utmost Integrity Our harvest is the result of this dedication to perfection and will forever honor the originals. Far away in the beautiful land of Amsterdam, a seed was planted. It was this seed, sown into the Earth, that breathed life into this tradition of tea that we honor in every Yeh Tea harvest.
    [Show full text]
  • Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model
    International Education Studies; Vol. 12, No. 11; 2019 ISSN 1913-9020 E-ISSN 1913-9039 Published by Canadian Center of Science and Education The Loss and Return of Chinese Culture in English Teaching: Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model Liu Yang1 & Yang Congzhou1 1 English Department, North China Electric Power University, Baoding, China Correspondence: Yang Congzhou, English Department, North China Electric Power University, 071000 Hebei, China. Received: July 8, 2019 Accepted: September 26, 2019 Online Published: October 28, 2019 doi:10.5539/ies.v12n11p187 URL: https://doi.org/10.5539/ies.v12n11p187 Abstract Since the 21st century, China has put forward the “going out strategy of Chinese culture” which aims at realizing the awakening, reviving, integrating and spreading of Chinese culture. China emphasizes strengthening and improving the spreading of Chinese culture in order to enhance the soft power of national culture. China needs to cultivate intercultural communicative talents that can display Chinese culture to the world through an appropriate path with profound intercultural communication awareness and excellent intercultural communicative competence. Being representative of Chinese traditional culture, tea culture carries a long history of China. This paper takes the tea culture as an example for teaching design from the aspects of analysis, design, development, implementation, and evaluation based on the ADDIE model, aiming at optimizing the teaching design of Chinese culture into English teaching and cultivating students’ intercultural communicative ability. Keywords: ADDIE model, Chinese culture, teaching design, tea culture, intercultural communicative competence 1. Introduction Different eras require different talents and the target of education changes accordingly.
    [Show full text]
  • Yunnan Provincial Highway Bureau
    IPP740 REV World Bank-financed Yunnan Highway Assets management Project Public Disclosure Authorized Ethnic Minority Development Plan of the Yunnan Highway Assets Management Project Public Disclosure Authorized Public Disclosure Authorized Yunnan Provincial Highway Bureau July 2014 Public Disclosure Authorized EMDP of the Yunnan Highway Assets management Project Summary of the EMDP A. Introduction 1. According to the Feasibility Study Report and RF, the Project involves neither land acquisition nor house demolition, and involves temporary land occupation only. This report aims to strengthen the development of ethnic minorities in the project area, and includes mitigation and benefit enhancing measures, and funding sources. The project area involves a number of ethnic minorities, including Yi, Hani and Lisu. B. Socioeconomic profile of ethnic minorities 2. Poverty and income: The Project involves 16 cities/prefectures in Yunnan Province. In 2013, there were 6.61 million poor population in Yunnan Province, which accounting for 17.54% of total population. In 2013, the per capita net income of rural residents in Yunnan Province was 6,141 yuan. 3. Gender Heads of households are usually men, reflecting the superior status of men. Both men and women do farm work, where men usually do more physically demanding farm work, such as fertilization, cultivation, pesticide application, watering, harvesting and transport, while women usually do housework or less physically demanding farm work, such as washing clothes, cooking, taking care of old people and children, feeding livestock, and field management. In Lijiang and Dali, Bai and Naxi women also do physically demanding labor, which is related to ethnic customs. Means of production are usually purchased by men, while daily necessities usually by women.
    [Show full text]
  • Classification of Tea in the World
    Classification of Tea in the World Classification ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce dddddddd dddddddd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Chinese system Japanese system dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Non-fermented Tea dd dd dd dd dd dd dd dd dd dd Green Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Rolling ―――――→ Drying ――――――――――――――――→ dd dd dd dd → Steaming ――――→ dd dd dd dd dd dd dd dd dd
    [Show full text]
  • Tea-Picking Women in Imperial China
    Beyond the Paradigm: Tea-Picking Women in Imperial China Lu, Weijing. Journal of Women's History, Volume 15, Number 4, Winter 2004, pp. 19-46 (Article) Published by The Johns Hopkins University Press DOI: 10.1353/jowh.2004.0015 For additional information about this article http://muse.jhu.edu/journals/jowh/summary/v015/15.4lu.html Access provided by Scarsdale High School (3 Apr 2013 11:11 GMT) 2004 WEIJING LU 19 BEYOND THE PARADIGM Tea-picking Women in Imperial China Weijing Lu This article explores the tension between women’s labor and tea-pick- ing through the Confucian norm of “womanly work.” Using local gaz- etteer and poetry as major sources, it examines the economic roles and the lives of women tea-pickers over the course of China’s imperial his- tory. It argues that women’s work in imperial China took on different meanings as ecological settings, economic resources, and social class shifted. The very commodity—tea—that these women produced also shaped portrayals of their labor, turning them into romantic objects and targets of gossip. But women tea-pickers also appeared as good women with moral dignity, suggesting the fundamental importance of industry and diligence as female virtues in imperial China. n imperial China, “men plow and women weave” (nangeng nüzhi) stood I as a canonical gender division of labor. Under this model, a man’s work place was in the fields: he cultivated the land and tended the crops, grow- ing food; a woman labored at home, where she sat at her spindle and loom, making cloth.
    [Show full text]