Research on Anxi Tieguanyin's Marketing Strategy Based on Data

Total Page:16

File Type:pdf, Size:1020Kb

Research on Anxi Tieguanyin's Marketing Strategy Based on Data 2020 International Conference on the Frontiers of Innovative Economics and Management (FIEM 2020) Research on Anxi Tieguanyin's Marketing Strategy based on Data Analysis of the Whole Network Jingxuan Lianga, Huiqi Songb, Youcheng Chenc, * Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China [email protected], [email protected], c,*[email protected] Abstract. The brand value of Anxi Tieguanyin has promoted the development of regional economy and is of great value to the research of Anxi Tieguanyin's marketing strategy. The data of Baidu index and 3581 online shopping evaluations are captured, and the data are processed by visual analysis platform Tuyue and qualitative research software Rost CM. Then the grounded theory is used to code high-frequency evaluation words to obtain the influencing factor model of Anxi Tieguanyin's customer purchase intention. Finally, based on the analysis of the whole network data, this paper puts forward the marketing strategy of Anxi Tieguanyin. Keywords: Anxi Tieguanyin, Marketing Strategy, Grounded Theory. 1. Introduction Anxi Tieguanyin is the main representative of Fujian Anxi tea. Anxi Tieguanyin Tea was selected as "China's Important Agricultural Cultural Heritage" in 2014[1], won the first place in China's regional brand value tea category with 142.438 billion yuan in 2016[2], was selected as "China's Top Ten Tea Regional Public Brands" by the Ministry of Agriculture in 2017[3], and ranked first in the value of regional brands with 142.686 billion yuan in 2020[4]. Its brand value has promoted the development of regional economy. It is of great value to the research of Anxi Tieguanyin's marketing strategy[5]. According to the whole network search "Anxi Tieguanyin" customer data, explore the characteristics and behaviors of all customers in Anxi Tieguanyin market. Furthermore, by analyzing the network evaluation of real customers, we can understand the positioning of products in the market and the content that customers pay attention to Anxi Tieguanyin products. Therefore, based on the data analysis of the whole network "Anxi Tieguanyin", this paper puts forward suggestions and countermeasures on the marketing strategy of Anxi Tieguanyin. 2. Analysis of Anxi Tieguanyin's Whole Network Customers Baidu Index can be used to explore the characteristics and demand orientation of customers searching for "Anxi Tieguanyin" on the whole network, including potential customers, target customers and real customers of Anxi Tieguanyin. Therefore, according to Baidu Index, the following report reports the age and gender distribution of customers, related demand hot spots, and competing brands in the same industry. 2.1 Age and Gender Distribution of Whole Network Customers in Anxi Tieguanyin According to the age distribution of Anxi Tieguanyin customers searched on the whole network, it can be seen that the proportion of customers in the age range of 20-39 years old searching for Anxi Tieguanyin is lower than that distributed on the whole network. For customers over 40 years old, the proportion of searching Anxi Tieguanyin is higher than that of the whole network. At the same time, TGI value represents the attention of customers with different characteristics to the problem. Baidu Index shows that TGI value is the lowest in the range of 30-39 years old. Customers over 50 years old have the highest TGI value. According to the gender distribution of Anxi Tieguanyin customers, the proportion of male customers searching for Anxi Tieguanyin is higher than that of the whole network. 261 Published by BCP © 2020 the Authors. 2.2 Demand Map of Whole Network Customers Through the changes of customers' search behavior before and after searching for "Anxi Tieguanyin", the demand words are obtained to express the relevant needs of Anxi Tieguanyin customers.The relevant demand words of Baidu Index show that the most relevant search words are Fengshan Tieguanyin, Anxi Tieguanyin Group, Anxi Tea Capital, and Eight Horse Tieguanyin. In addition, Anxi Tea Grand View Garden, Anxi Qingshuiyan and other tourist domain names appear, which are highly relevant and showing an upward trend. This shows that Anxi Tieguanyin target customers are also interested in Anxi Tea Garden tourism. 2.3 The Heat of Competitive Brand Related Words Through the customer search behavior of Anxi Tieguanyin, the hottest words and the fastest rising central words are divided. The statistical results show that the same industry competes for brands.: Xinyang Maojian, Qimen Black Tea, Wuyi Rock Tea, Junshan Silver Needle Tea, Hunan Black Tea, Snow Tea, Dongting Biluochun, Taiwan Tea. Among them, the brands with strong competitiveness are Xinyang Maojian, Qimen Black Tea, Wuyi Rock Tea and Junshan Silver Needle Tea. The products of Anxi Tieguanyin should pay attention to the difference design with the above competitive brands. 3. Analysis of Online Real Customer Evaluation of Anxi Tieguanyin Collecting the commodity evaluation of online customers can obtain the real customers' brand awareness of Anxi Tieguanyin, as well as the brand demand of Anxi Tieguanyin, and understand the influencing factors of customers' purchase intention, thus providing basis for suggestions on marketing strategy.This study captured 3,581 comments, totaling 72,786 words, searching for "Anxi Tieguanyin" in Jingdong. Then, Tuyue and Rost CM are used for data analysis: high-frequency words are extracted, emotional analysis is carried out, word cloud and semantic network diagram are drawn for visual word frequency analysis, and finally high-frequency words are coded and analyzed based on grounded theory to obtain the detailed cognition of Anxi Tieguanyin real customers on the brand. 3.1 Real Customers' Emotional Orientation Towards Anxi Tieguanyin Emotional analysis of high-frequency evaluation words can obtain customer satisfaction with products. The analysis results show that positive emotions account for 85.74%, neutral emotions account for 10.91%, and negative emotions account for 3.36%. Among them, the segmented statistical results of positive emotions show that the average is 19.91%, the moderate is 23.94%, and the height is 41.89%. The segmented statistical results of negative emotions were moderate 0.22% and high 0.06%. According to the proportion of emotions, it can be seen that the online comments are mainly favorable comments, and the actual customers are more satisfied with Anxi Tieguanyin. 3.2 Real Customers' Overall Perception of Anxi Tieguanyin Word frequency distribution reflects the weight of evaluation impression, thus obtaining the overall image cognition of Anxi Tieguanyin by real customers. According to the visual analysis of high-frequency words in Anxi Tieguanyin evaluation, the evaluation word cloud of Anxi Tieguanyin real customers is drawn (Fig.1.). The highest frequency of words is tea, followed by taste, packaging, brand, color, mellow, etc. Semantic network analysis can aggregate the high-frequency words evaluated by Anxi Tieguanyin. Nodes with dense connections indicate a large degree of clustering, while nodes with sparse connections indicate a small degree of clustering. Through clustering discovery (Fig.2.), words with high centrality include tea, taste, packaging, etc., which are basically consistent with word cloud display. It can be seen that customers are most concerned about the quality and brand of tea, the taste and color of tea soup, the packaging of tea, the cost-effectiveness of products, and the attitude of customer service and logistics. The overall perception of Anxi Tieguanyin is that it is cost-effective and the tea soup is mellow. It is clear and the packaging is of good grade and easy to carry. 262 Fig.1. The evaluation word cloud Fig.2. Real customer evaluation semantic network 3.3 Analysis of Factors Affecting Customers' Purchase Intention Using grounded theory, combining the nodes of word cloud and semantic network, the high- frequency evaluation words are encoded (Table 1). Through open coding, 21 concepts and 9 sub- categories are obtained, and then through main axis coding, 4 main categories are obtained: tea quality attribution, tea external creation attribution, sales link attribution and customer behavior attribution. Table 1. Anxi Tieguanyin high frequency evaluation vocabulary open and main axis coding result table Sub- Examples of high-frequency Main category Conceptualization category evaluation vocabulary Bubble resistance, brewing, A1 Foam resistance impurities A2 Weight Weight, leaf weight B1 Blade A3 Shape Shape is full, granular, uniform Fresh, quality, authentic, clean, new A4 Quality tea C1 Tea quality attribution A5 Aroma Taste, fragrance, orchid, good smell B2 Tea Clear, transparent, golden , light soup A6 Color yellow Pure, delicious, sweet, aftertaste, A7 Luzhou-flavor type thick, B3 Taste Light, fresh, faint scent, clear A8 Fen-scent fragrance Small bag, gift box, high grade, A9 Style portable B4 Packing A10 Material Iron box, handbag C2 Tea external creation A11 Packaging attribution Delicate, atmospheric, beautiful Impression A12 Brand Dealer Legend Club, bamatea B5 Brand A13 Brand Impression Brand, high-end, brand A14 Cost Performance Cost-effective, value for money B6 Price Cheap, good in quality and low in A15 Price C3 Sales link attribution price A16 Logistics Express, speed, self-management B7 Seller A17 Customer Service Jingdong, shopping mall, seller A18 Gift-giving Gifts, friends, delivery, self-respect B8 Purpose A19 Self-use Family, husband C4 Customer behavior
Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Identification of Similar Chinese Congou Black Teas Using An
    molecules Article Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition Danyi Huang , Zhuang Bian, Qinli Qiu, Yinmao Wang, Dongmei Fan and Xiaochang Wang * Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China; [email protected] (D.H.); [email protected] (Z.B.); [email protected] (Q.Q.); [email protected] (Y.W.); [email protected] (D.F.) * Correspondence: [email protected]; Tel.: +86-0571-8898-2380 Received: 8 November 2019; Accepted: 6 December 2019; Published: 12 December 2019 Abstract: It is very difficult for humans to distinguish between two kinds of black tea obtained with similar processing technology. In this paper, an electronic tongue was used to discriminate samples of seven different grades of two types of Chinese Congou black tea. The type of black tea was identified by principal component analysis and discriminant analysis. The latter showed better results. The samples of the two types of black tea distributed on the two sides of the region graph were obtained from discriminant analysis, according to tea type. For grade discrimination, we determined grade prediction models for each tea type by partial least-squares analysis; the coefficients of determination of the prediction models were both above 0.95. Discriminant analysis separated each sample in region graph depending on its grade and displayed a classification accuracy of 98.20% by cross-validation. The back-propagation neural network showed that the grade prediction accuracy for all samples was 95.00%. Discriminant analysis could successfully distinguish tea types and grades. As a complement, the models of the biochemical components of tea and electronic tongue by support vector machine showed good prediction results.
    [Show full text]
  • Conference Program
    IMCOM 2020, January 3 - 5 Taichung, Taiwan Conference Program | Hosted by | Sungkyunkwan University, Korea Universiti Kuala Lumpur, Malaysia IMCOM 2020 초대의 글 IEEE 학술대회로 성균관대가 후원하며 말레이시아 UniKL과 공동 주관하는 제 14회 International Conference on Ubiquitous Information Management and Communication(IMCOM)이 2020년 1월 3일(금)부터 5일(일)까지 대만 타이중에서 개최됩니다. 미래사회에서는 인간, 컴퓨터, 사물 간의 상호작용을 위한 새로운 패러다임의 생성, 라이프로그의 활용, 컴패니언 디바이스의 역할, 특성, 맞춤 등 그에 따른 변화를 요구합니다. IMCOM 2020에서는 컴패니언 IoT의 시대를 준비하며 새로운 패러다임에 기여하는 학술 교류 및 전문 지식의 전파를 위해서 세계 최고 수준의 전문가들 을 모시고 고 기부 /IITP G-ITRC 의 틀 안에서 심도 있는 토론 의 장을 마련하고자 합니다. IMCOM 2020는 SCOPUS와 EI에 등재되어 있어 국제학술대회로서의 높은 권위를 유지하고 있습니다. 금년에는 11개국 이상의 나라에서 참여하였으며, 국내논문 24편, 외국논문 43여편정도가 최종 선정되었고, 수준 높은 학술 교류를 위해 네 분의 기조강연자를 모셨습니다. 그리스 National Technical University of Athens의 Kostas J. Kyriakopoulos 교수님, 빅데이터 및 딥러닝, IoT 에 전문이신 National Taiwan University의 Shou-De Lin 교수님, UX 디자인, ICT 의 사회적 및 심리적 효과, Human-machine interaction 분 야 를 연 구 하 시 는 싱 가 포 르 Nanyang Technological University의 이관민 교수님, 그리고 인공지능 분야에 앞장서시는 한국 KIISE AI Society의 최승진 교수님을 초청하였습니다. 열띤 토론과 학술정보의 교환은 물론 폭넓은 친교를 통해 성대한 만남의 장과 성공적인 학술회의가 이루어질 수 있도록 부디 적극 참석하셔서 본 학술회의를 더욱 빛내 주시길 부탁드립니다. 또한 학술대회 행사 중 울창한 풍경과 이국적 정원으로 둘러싸인 리조트에서 휴식을 통해서 한 해를 새롭게 맞는 재충전의 기회로 활용하시기 바랍니다. 대한민국 성균관대에서 2006년 기획되어 2007년부터 시작된 작은 학술회의가 이제 매년 200편 이상의 논문이 제출되고 서로 아끼며 주목하는 세계수준의 학술회의로 자리 잡았습니다.
    [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]
  • 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]
  • Bioavailability of Heavy Metals in Soil of the Tieguanyin Tea Garden, Southeastern China
    Acta Geochim (2017) 36(3):519–524 DOI 10.1007/s11631-017-0224-9 ORIGINAL ARTICLE Bioavailability of heavy metals in soil of the Tieguanyin tea garden, southeastern China 1,2,4 1 1 1 1,2,4 Jingwei Sun • Ruilian Yu • Gongren Hu • Songhe Jiang • Yunfeng Zhang • Xiaoming Wang3 Received: 28 February 2017 / Revised: 1 April 2017 / Accepted: 16 August 2017 / Published online: 28 August 2017 Ó Science Press, Institute of Geochemistry, CAS and Springer-Verlag GmbH Germany 2017 Abstract The bioavailability of 22 heavy metals was Keywords Geo-accumulation index Á Tieguanyin tea investigated at 19 sampling sites in Tieguanyin tea garden garden Á Heavy metals Á Bioavailability Á Dilute nitric acid in Anxi County, Fujian Province, southeastern China. extraction Á Southeastern China Heavy metal concentrations were determined by induc- tively coupled plasma-mass spectrometry (ICP-MS) and evaluated by geo-accumulation index (Igeo). Dilute nitric 1 Introduction acid extraction was used to evaluate biological activity. Cu, Pb, and Cd were highly bioavailable and most easily Tieguanyin tea, produced mainly in Anxi County, Fujian absorbed by tea trees. Heavy metal bioavailability in the Province, China, is a type of Oolong tea. As one of surface soil was as the ratio of the effective state to the total China’s ten most famous teas, this type is in high demand amount. Cd had the highest Igeo values, and the respective by consumers owing to its pleasant aroma and high samples and sites were classified as moderately/strongly contents of amino acids, vitamins, minerals, tea contaminated. Cd element is considered the main factor of polyphenols, and alkaloids in addition to a variety of heavy metal pollution in the tea garden in Anxi.
    [Show full text]
  • A Basic Introduction to Taiwanese Oolong Tea
    A Basic Introduction to Taiwanese Oolong Tea We’d like to start with a special thanks to Li Guang Chung, whose research was invaluable in creating this introduction. 烏 Taiwan is truly a tea paradise, full of bountiful tea varieties, tea culture and events, teaware artisans and masters. A Chajin can turn any corner and find another tea lover to share another perspective over a cup or two. The island’s wealth of tea is way beyond the scope of even an extended issue of Global Tea Hut. There is more oolong variety than we can explore, let alone all the other kinds of red and green tea the island offers. If you look 龍 at it, the island itself is shaped like a tea leaf! Our journey through Taiwanese oolong will be geographical. Like all true Zen masters, Tea has always been known by the mountain She comes from, since She is one with Her terroir. A few of the teas shown on the map to the right are varietals/ processing methods—Baozhong, GABA, Eastern Beauty and Tieguanyin—but the rest are locations. We will move from the general to the specific, starting with an overview in this article and then moving into the history of Taiwanese tea, changes over time, varietals and then some informative articles on specific oolong regions and farmers. So let Guanyin flick her magic waters on us and let’s climb up on this black dragon. He’s gentle, and will guide us well... Wen Shan 文山 / Pinglin 坪林 Baozhong (包種) GABA (佳龍) Muzha 木柵 Tieguanyin (鐵觀音) * Beipu 北埔 Eastern Beauty (東方美人) *also found in Miaoli (苗栗) Taichung 台中 Li Shan (梨山) Da Yu Ling (大禹嶺) Nantou 南投 Mingjian (名間) Dong Ding (凍頂) Shan Lin Xi (衫林溪) Yu Shan (玉山) Chiayi 嘉義 Ali Shan (阿里山) Taiwan Oolong olong is the richest and most leaves from Wuyi mountain like a 1.
    [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]
  • Determination of the Geographical Origin of Chinese Teas Based on Stable Carbon and Nitrogen Isotope Ratios*
    824 Zhang et al. / J Zhejiang Univ-Sci B (Biomed & Biotechnol) 2012 13(10):824-830 Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) ISSN 1673-1581 (Print); ISSN 1862-1783 (Online) www.zju.edu.cn/jzus; www.springerlink.com E-mail: [email protected] Determination of the geographical origin of Chinese teas based on * stable carbon and nitrogen isotope ratios Long ZHANG1,2, Jia-rong PAN†‡2, Cheng ZHU†‡1,2 (1College of Life Sciences, Zhejiang University, Hangzhou 310058, China) (2College of Life Sciences, China Jiliang University, Hangzhou 310018, China) †E-mail: [email protected]; [email protected] Received Feb. 19, 2012; Revision accepted May 23, 2012; Crosschecked Sept. 10, 2012 Abstract: The objective of this study was to investigate the geographical origin of Chinese teas using carbon and nitrogen stable isotope ratio technology. The results showed that inter-provincial dispersion of teas in Guangdong (GD), Guangxi (GX), Hainan (HA), Fujian (FJ), Shandong (SD), Sichuan (SC), Chongqing (CQ), and Henan (HN) provinces was high, while in Zhejiang (ZJ), Hubei (HB), Yunnan (YN), and Anhui (AH) provinces, it was low. Tea samples from GD, GX, HA, and FJ provinces were clustered in one group and separated from those from AH and HB provinces. Thus, carbon and nitrogen stable isotope ratio technology could discriminate teas from among some provinces of China, but not from among others. Better separation might be obtained with a combination of isotopic ratios and other indexes, such as elemental data and organic components. Key words: Geographical origin, Stable carbon isotope ratios, Stable nitrogen isotope ratios, Tea doi:10.1631/jzus.B1200046 Document code: A CLC number: Q946.91+4 1 Introduction the special tea culture derived from the local proc- essing technology and cultural background.
    [Show full text]
  • The Way of Tea
    the way of tea | VOLUME I the way of tea 2013 © CHADO chadotea.com 79 North Raymond Pasadena, CA 91103 626.431.2832 DESIGN BY Brand Workshop California State University Long Beach art.csulb.edu/workshop/ DESIGNERS Dante Cho Vipul Chopra Eunice Kim Letizia Margo Irene Shin CREATIVE DIRECTOR Sunook Park COPYWRITING Tek Mehreteab EDITOR Noah Resto PHOTOGRAPHY Aaron Finkle ILLUSTRATION Erik Dowling the way of tea honored guests Please allow us to make you comfortable and serve a pot of tea perfectly prepared for you. We also offer delicious sweets and savories and invite you to take a moment to relax: This is Chado. Chado is pronounced “sado” in Japanese. It comes from the Chinese words CHA (“tea”) and TAO (“way”) and translates “way of tea.” It refers not just to the Japanese tea ceremony, but also to an ancient traditional practice that has been evolving for 5,000 years or more. Tea is quiet and calms us as we enjoy it. No matter who you are or where you live, tea is sure to make you feel better and more civilized. No pleasure is simpler, no luxury less expensive, no consciousness-altering agent more benign. Chado is a way to health and happiness that people have loved for thousands of years. Thank you for joining us. Your hosts, Reena, Devan & Tek A BRIEF HISTORY OF CHADO Chado opened on West 3rd Street in 1990 as a small, almost quaint tearoom with few tables, but with 300 canisters of teas from all over the globe lining the walls. In 1993, Reena Shah and her husband, Devan, acquired Chado and began quietly revolutionizing how people in greater Los Angeles think of tea.
    [Show full text]