DOCSLIB.ORG

Lingvistická Analýza Slovní Zásoby V Tematické Oblasti Restauratérství V Současné Ruštině

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lingvistická Analýza Slovní Zásoby V Tematické Oblasti Restauratérství V Současné Ruštině Masarykova univerzita Filozofická fakulta Ústav slavistiky Ruský jazyk a literatura Martin Šťastný Lingvistická analýza slovní zásoby v tematické oblasti restauratérství v současné ruštině Bakalářská diplomová práce Vedoucí práce: doc. PhDr. Jiří Gazda, CSc. 2018 Prohlašuji, že jsem bakalářskou diplomovou práci vypracoval samostatně pod vedením doc. PhDr. Jiřího Gazdy, CSc. s využitím uvedených pramenů a literatury. …………………………………………….. Podpis autora práce Poděkování Na tomto místě bych rád poděkoval vedoucímu mé diplomové práce doc. PhDr. Jiřímu Gazdovi, CSc., za jeho vstřícný přístup, ochotu a cenné rady. Obsah ÚVOD ........................................................................................................................................ 7 I. TEORETICKÁ ČÁST .......................................................................................................... 9 1 Ruská gastronomie ............................................................................................................ 10 1.1 Vývoj ruské gastronomie ........................................................................................... 10 1.2 Současná ruská gastronomie ...................................................................................... 12 1.2.1 Restaurace .......................................................................................................... 12 1.2.2 Kavárny .............................................................................................................. 13 II. PRAKTICKÁ ČÁST ......................................................................................................... 14 2 Analýza lexikálního materiálu z hlediska tematického .................................................... 15 2.1 Vybavení kuchyně ..................................................................................................... 15 2.1.1 Kuchyňské přístroje a roboty ............................................................................. 15 2.1.2 Nástroje pro vaření a kuchyňské nádobí ............................................................ 17 2.1.3 Zázemí kuchyně ................................................................................................. 18 2.2 Vybavení baru ............................................................................................................ 19 2.2.1 Zázemí baru ........................................................................................................ 19 2.2.2 Nádobí ................................................................................................................ 20 2.2.3 Vybavení pro přípravu kávy ............................................................................... 21 2.2.4 Barmanské vybavení .......................................................................................... 23 2.3 Technologické postupy .............................................................................................. 24 2.3.1 Přípravné a pomocné práce ................................................................................ 24 2.3.2 Vaření a pečení ................................................................................................... 25 2.3.3 Příprava kávy a čaje ........................................................................................... 26 2.3.4 Příprava alkoholických nápojů a koktejlů .......................................................... 27 2.4 Ingredience/ suroviny ................................................................................................ 29 2.4.1 Bylinky a koření ................................................................................................. 29 2.4.2 Základní suroviny ............................................................................................... 30 2.4.3 Přílohy ................................................................................................................ 30 2.4.4 Ovoce a zelenina ................................................................................................ 31 2.4.5 Maso, mléčné výrobky a uzeniny ....................................................................... 32 2.4.6 Ryby a mořské plody .......................................................................................... 33 2.4.7 Polévky, omáčky a vývary ................................................................................. 34 2.4.8 Kávové druhy a odrůdy ...................................................................................... 35 2.4.9 Čajové druhy a odrůdy ....................................................................................... 35 2.5 Nápoje ........................................................................................................................ 36 2.5.1 Káva a čaj ........................................................................................................... 36 2.5.2 Víno .................................................................................................................... 38 2.5.3 Pivo ..................................................................................................................... 39 2.5.4 Koktejly a destiláty ............................................................................................. 40 3 Analýza lexikálního materiálu z hlediska slovnědruhového............................................. 40 3.1 Substantiva ................................................................................................................. 41 3.1.1 Maskulina ........................................................................................................... 41 3.1.2 Feminina ............................................................................................................. 43 3.1.3 Neutra ................................................................................................................. 45 3.1.4 Substantiva obourodá ......................................................................................... 46 3.1.5 Singularia tantum ............................................................................................... 47 3.1.6 Pluralia tantum ................................................................................................... 47 3.2 Adjektiva ................................................................................................................... 47 3.3 Verba ......................................................................................................................... 49 3.4 Adverbia .................................................................................................................... 51 4 Analýza lexikálního materiálu z hlediska slovotvorného a strukturního .......................... 52 4.1 Jednoslovné výrazy .................................................................................................... 52 4.1.1 Slova kořenová ................................................................................................... 52 4.1.2 Výrazy vzniklé morfologickými slovotvornými způsoby .................................. 52 4.2 Slovní spojení ............................................................................................................ 56 4.2.1 Adjektivně-substantivní spojení ......................................................................... 56 4.2.2 Verbonominální slovní spojení .......................................................................... 60 5 Analýza lexikálního materiálu z hlediska provenienčního ............................................... 62 5.1 Slova domácího původu ............................................................................................ 62 5.2 Slova přejatá z cizích jazyků ..................................................................................... 63 5.2.1 Slova přejatá z ukrajinštiny ................................................................................ 63 5.2.2 Slova a názvy přejaté z angličtiny ...................................................................... 63 5.2.3 Slova a názvy přejaté z italštiny ......................................................................... 64 5.2.4 Slova a názvy přejaté ze španělštiny .................................................................. 65 5.2.5 Slova přejatá z portugalštiny .............................................................................. 66 5.2.6 Slova a názvy přejaté z francouzštiny ................................................................ 66 5.2.7 Slova a názvy přejaté z němčiny ........................................................................ 67 5.2.8 Slova přejatá z holandštiny ................................................................................ 67 5.2.9 Názvy přejaté z japonštiny ................................................................................. 68 5.2.10 Slova přejatá z čínštiny ...................................................................................... 69 5.2.11 Slova a názvy přejaté z turečtiny ........................................................................ 69 5.2.12 Slova a názvy přejaté z latiny ............................................................................. 70 5.2.13 Slova přejatá z řečtiny ........................................................................................ 70 5.2.14 Slova přejatá z dalších jazyků ............................................................................ 71 ZÁVĚR ....................................................................................................................................
Load more

Recommended publications
  • Tyler's Herbs of Choice: the Therapeutic Use of Phytomedicinals Category
    Tyler’s Herbs of Choice The Therapeutic Use of Phytomedicinals Third Edition © 2009 by Taylor & Francis Group, LLC Tyler’s Herbs of Choice The Therapeutic Use of Phytomedicinals Third Edition Dennis V.C. Awang Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business © 2009 by Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2009 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-0-7890-2809-9 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher can- not assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers.
    [Show full text]
  • Everyone's Cup Of
    Feature THE WORLD OF JAPANESE CUISINE A tea field in Wazuka-cho, Kyoto Prefecture All photos: Tadashi Aizawa Everyone’s Tea lovers from around the world are buying in to Kyoto Obubu Tea Farms. Cup of Tea KYOKO MOTOYOSHI azuka-cho in Kyoto Prefecture is ing about the cultivation, processing, and cultural known to connoisseurs of Japanese aspects of Japanese tea. Since it launched the pro- tea as the heartland of Uji tea, one of gram in 2012, Obubu Tea Farms has accepted over Wthe most highly prized tea brands in sixty interns from seventeen countries. all Japan. They began cultivating tea here, close to The foreign interns play a key role coordinating the town of Uji which gives the tea its generic name, Obubu Team Farms’ twice weekly Tea Tours, which early in the thirteenth century, and today Wazuka- this year will attract some 1,000 foreign visitors. cho accounts for close to half of Kyoto Prefecture’s “Many of our visitors hail from the United King- total tea production. Many of the town’s population dom and Eastern Europe, where there are estab- of about 4,200 people are tea farmers. lished tea-drinking cultures,” notes Yasuharu Matsu- In the Kyoto dialect, tea is referred to as “obubu,” a moto, vice president of Obubu Tea Farms and a slang word that is now familiar to thousands of peo- Japanese tea instructor. ple overseas who have visited Wazuka-cho to learn After a warm welcome at the farmhouse in the about tea farming and culture at Kyoto Obubu Tea morning, Tea Tour participants get their first expe- Farms.
    [Show full text]
  • Histoire Du Thé Au Japon : Techniques Culturales Et De Fabrication Du Thé À L’Époque Edo Guillaume Hurpeau
    Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo Guillaume Hurpeau To cite this version: Guillaume Hurpeau. Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo. Histoire. PSL Research University, 2018. Français. NNT : 2018PSLEP059. tel- 02271404 HAL Id: tel-02271404 https://tel.archives-ouvertes.fr/tel-02271404 Submitted on 26 Aug 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE DE DOCTORAT de l’Université de recherche Paris Sciences et Lettres PSL Research University Préparée à l’École Pratique des Hautes Études Histoire du thé au Japon : Techniques culturales et de fabrication du thé à l’époque Edo École doctorale de l’EPHE – ED 472 Spécialité : Études de l’Extrême-Orient COMPOSITION DU JURY : M. Guillaume CARRE Maître de conférences, EHESS Rapporteur Mme Annick HORIUCHI Professeur des Universités, Université Paris Diderot Rapporteur Mme Charlotte von VERSCHUER Directeur d’études, EPHE Directrice de recherche Soutenue par : M. François LACHAUD Guillaume HURPEAU
    [Show full text]
  • Iiimed Symposium: Present Research and Production of -Tea in the World
    Plenary Lecture Plenary Lecture PL MECHANISM OF INDUCTION OF DETOXIFYING ENlYMES BY GREEN OR BLACK TEA, AND APPLICATION TO THE DETOXIFICATION OF HETEROCYCLIC AMINES ............................................................................................................···37 john H. Weisburger (Inst. for Cancer Prevention, U.S.A.) IiImED Symposium: Present Research and Production of -Tea in the World Pr-5-01 PRESENT PRODUCTION AND RESEARCH OF TEA IN CHINA ............................................................................................................···43 Xiaochun Wan (Anhui Agricultural Univ., China) Pr-5-02 CURRENT STATUS OF TEA RESEARCH AND PRODUCTION IN INDIA ............................................................................................................···47 Usha Chakraborty and Bishwanath Chakraborty (Univ. ofNorth Bengal, India) Pr-5-03 TEA INDUSTRY IN SRI lANKA ............................................................................................................'·'51 Madawala A. Wijeratne (Tea Research Inst. ofSri Lanka, Sri Lanka) Pr-5-04 CONTRIBUTIONS OF RESEARCH AND IT'S IMPACT ON TEA PRODUCTION IN INDONESIA ............................................................................................................'··55 Atik Dharmadi (Indonesia Tea Assoc., Indonesia) Pr-5-05 CURRENT RESEARCH ON TEA IN KENYA ............................................................................................................···59 Francis N. Wachira and Wilson Ronno (Tea Research Foundation of Kenya, Kenya)
    [Show full text]
  • Tea Components
    Tea Components The differences of varieties, the environmental Composition of fresh tea leaves effects, various methods of processing and modes of propagations cause the change of chemical � Polyphenol composition of tea leaves. As shown in the figure on the right, the composition of fresh tea flush contains various components, such as polyphenol (include catechins),caffeine,amino acids, vitamins,flavonoids, Insoluble� components polysaccharides and fluorine. Structural formulae of Polysaccharides� catechins, caffeine, theanine, saponins as main green Proteins� tea componets are drawn in the figure below. Pigments Polyphenols and caffeine are the most important Caffeine chemicals of tea, considerable pharmacological Amino acids significance. Polyhenols are present to the extent of Carbohydrates 30-35 % in the dry tea leaf matter and their content determines the quality of the beverage. Ash Structural formulae of green tea components Catechins Caffeine Tea leaf saponins (-)-Epicatechin :R1=R2=H (-)-Epigallocatechin :R1=H, R2=OH (-)-Epicatechin gallate :R1=X, R2=H (-)-Epigallocatechin gallate :R1=X, R2=OH Theanine Barringtogenol C :R1=R2=CH3, R3=OH, R4=H Camelliagenin A :R1=R2=CH3, R3=R4=H A1-barrigenol :R1=R2=CH3, R3=H, R4=OH R1-barrigenol :R1=R2=CH3, R3=R4=OH Japanese Green Tee Chemical Composition of Various Kinds of Japanese Green Tea Chemical composition of Gyokuro, Sencha, that of Matcha, Gyokuro and Hojicha is poor. Kamairicha, Bancha, Hojicha and Matcha is shown in Ascorbic acid content of Sencha, Bancha and the table below. Matcha, Gyokuro and Sencha are Kamairicha is high, but of Gyokuro and Hojicha is rich in total nitrogen, whereas Bancha and Hojicha are low.
    [Show full text]
  • Downloading Or Purchasing Online At
    Emerging animal and plant industries Their value to Australia by Max Foster and the Agricultural Commodities Section, ABARES September 2014 RIRDC Publication No 14/069 RIRDC Project No PRJ-008496 © Rural Industries Research and Development Corporation 2013 All rights reserved. ISBN 978-1-74254-685-8 ISSN 1440-6845 Emerging animal and plant industries—their value to Australia Publication No. 14/069 Project No. PRJ-008496 The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable regions. You must not rely on any information contained in this publication without taking specialist advice relevant to your particular circumstances. While reasonable care has been taken in preparing this publication to ensure that information is true and correct, the Commonwealth of Australia gives no assurance as to the accuracy of any information in this publication. The Commonwealth of Australia, the Rural Industries Research and Development Corporation (RIRDC), the authors or contributors expressly disclaim, to the maximum extent permitted by law, all responsibility and liability to any person, arising directly or indirectly from any act or omission, or for any consequences of any such act or omission, made in reliance on the contents of this publication, whether or not caused by any negligence on the part of the Commonwealth of Australia, RIRDC, the authors or contributors. The Commonwealth of Australia does not necessarily endorse the views in this publication. This publication is copyright. Apart from any use as permitted under the Copyright Act 1968, all other rights are reserved.
    [Show full text]
  • Weight Managent…
    Weight Management… INDEX Chapter 1 Aetiology…11 Chapter 2 How Obesity Measured...16 Chapter 3 Body Fat Distribution...20 Chapter 4 What Causes Obesity...21 Chapter 5 What are the consequences of obesity…27 Chapter 6 Weight Management…51 Chapter 7 Our Weight loss treatment by alternative ways…62 Chapter 8 What is R.M.R or B.M.R...66 1 Weight Management… Chapter 9 Green Tea…73 Chapter 10 Brewing & Serving Green Tea...77 Chapter 11 Green tea & Weight loss...79 Chapter 12 Green Tea; Fat Fighter...81 Chapter 13 Weight Maintenance after Reduction...84 Chapter 14 Success Stories 101 Chapter 15 Variety of green tea...104 Chapter 16 Scientific Study about green tea..120 Chapter 17 Obesity In Children...131 2 Weight Management… Chapter 18 Treatment For Child Obesity...134 Chapter 19 Obesity & Type 2 Diabetes...139 Chapter 20 Obesity & Metabolic Syndrome...142 Chapter 21 Obesity Polycystic ovary Syndrome...143 Chapter 22 Obesity & Reproduction/Sexuality...144 Chapter 23 Obesity & Thyroid Condition...146 Chapter 24 Hormonal Imbalance ...148 Chapter 25 Salt & Obesity...156 Company Profile & Dr.Pratayksha Introduction...161 3 Weight Management… About us We are an emerging health care & slimming center established in 2006. We have achieved tremendous success in the field of curing disorders like obesity, Blood Pressure, All type of Skin disorders and Diabetes with Homeopathic medical science. The foundation of the centr was laid by Dr.PrataykshaBhardwaj, His work has been recognised by many Indian and international organizations in the field of skin care & slimming. Shree Skin Care was earlier founded by Smt. S.
    [Show full text]
  • IKKYU Brochure 2017
    PREMIUM JAPANESE GREEN TEA 煎 茶 道 EXCLUSIVELY FROM KYUSHU YOUR BEST CHOICE FOR GREEN TEA IN JAPAN IKKYU G.K. / Noke 8-29-7 / Sawara-ku / Fukuoka city / Japan 814-0171 IKKYU - PREMIUM JAPANESE GREEN TEA / 2 Kyushu Land of Exceptional Green Teas Our green tea comes exclusively from Kyushu, the south- western island of Japan, more than 1’000 km south of Tokyo. It is a lush and vibrant place, with a warm and humid climate. IKKYU green tea is grown in six Kyushu prefectures: Fukuoka (Yame), Nagasaki (Higashi Sonogi), Saga (Ureshino) Kumamoto, Miyazaki and Kagoshima (Chiran). Tea fi elds are nested in alti tude between mountains, on lower plains or by the sea. A wide range of soils and climate conditi ons gives birth to extraordinary and diverse green teas, using lesser known culti vars that yield a sweeter tea. HONSHU KYOTO OSAKA KYUSHU FUKUOKA SHIKOKU IKKYU - PREMIUM JAPANESE GREEN TEA / 3 IKKYU Tea Partners IKKYU has built a strong network of small and medium- sized tea farmers who produce only premium green teas. We collaborate closely to make them reach the overseas markets. Our teas are traceable and we are delighted to share the stories of the people behind them. Their know-how and skills include traditi onal processing methods that make fragrant and delicious green teas, sti ll unknown outside Japan. The excellence of their hard work is celebrated on a regular basis by presti gious awards and grand prizes, at regional, nati onal and internati onal levels. IKKYU is proud to help them share their wonderful creati ons with tea lovers all around the world.
    [Show full text]
  • Tyler's Herbs of Choice: the Therapeutic Use of Phytomedicinals Category
    Tyler’s Herbs of Choice The Therapeutic Use of Phytomedicinals Third Edition © 2009 by Taylor & Francis Group, LLC Tyler’s Herbs of Choice The Therapeutic Use of Phytomedicinals Third Edition Dennis V.C. Awang Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business © 2009 by Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2009 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-0-7890-2809-9 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher can- not assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers.
    [Show full text]
  • ICOS 2013 Proceedings
    Production adaptability of green tea cultivar candidate ‘Miyazaki no. 31’ for Gyokuro Teruki Sakaida1, Kentaro Nakazono1, Tetsuya Yoshioka1, Akira Kubota1, Hiroshi Yoshidome2, Minoru Miyamae2, and Yuzo Mizukami3 1: Fukuoka Agricultural Research Center Yame Branch Station, Kurogimachi Yame-shi Fukuoka,834-1213, Japan 2: Miyazaki Agricultural Research Center Tea Industry Branch Station, Kawaminami-machi Miyazaki, 889-1301, Japan 3: National Institute of Vegetable and Tea Science, Kanaya Shimada-machi Shizuoka, 428-8501, Japan Correspondent email: [email protected] Summary Quality or yield of Gyokuro is greatly influenced by cultivars, as well as of Sencha and Kamairicha. We investigated production adaptability for Gyokuro of ‘Miyazaki no. 31’, cultivar candidate of green tea, which Miyazaki prefecture developed. ‘Saemidori’ has high production adaptability for Gyokuro, and we used it as comparative cultivar. We cultivated in habitual way of Gyokuro: with starting the covering from 1.0 to 1.5 leaf stage, shading about 95% light for 20 days. Compared with ‘Saemidori’, the leaf yield of ‘Miyazaki no. 31’ was more than equivalent, and sensory quality test of crude tea and amino acid content were equivalent. As a result, it was suggested that ‘Miyazaki no. 31’ has high production adaptability for Gyokuro. Introduction Improving of the early cultivar which has resistance in bark split frost injury and Gray blight tackles in Miyazaki Agricultural Research Center Tea Industry Branch Station. Among them, high-quality ‘Miyazaki no. 31’ is promising. In this case, to clarify the spread of Gyokuro producing areas, we have examined Gyokuro adaptability of ‘Miyazaki no. 31’, the report summary. In addition this study was carried out by ‘Science and technology research promotion program for agriculture, forestry, fisheries and food industry’.
    [Show full text]
  • Green Teas White Teas Yellow Tea Oolong Teas Pu-Er Teas
    GREEN TEAS $ PER OUNCE WHITE TEAS PU-ER TEAS CHINESE CHINESE CHINESE LONG JING TIGER SPRING – Dragonwell $7 BAI MU DAN – White Peony $5 LOOSE PU-ER CHA (Shou) $4 HUANG SHAN MAO FENG $6 YIN ZHEN – Silver Needles $7 CHA TOU – Pu-er Nuggets (Shou) $4.50 DIAN LU ESHAN MAO FENG –Tea King $6 YA BAO – Wild Tea Buds $6 TWO OUNCES OF ANY PRESSED PU-ER $12 BI LUO CHUN TAI HU $6 ! MENGHAI TUO CHA (Shou) $14 per nest TIAN MU LONG ZHU – Dragon Eyes $6 CHI TSE BING CHA (Shou) $35 per cake PUTUO FO CHA – Buddha’s Tea $12 for 2 oz box YELLOW TEA ZHUAN CHA (Shou) $25 per brick LIU’AN GUAPIAN –Watermelon Seeds $6 CHINESE MANDARIN PU-ER (Shou) $6 each SIMAO LONG ZHU – Dragon Pearls $5 MENG DING HUANG YA $6 BAMBOO PU-ER (Shou) $18 each MAO JIAN – 5 Mountains, 2 Pools $4.50 ! PU-ERLA TUO CHA (Shou & Sheng) $.75 each ZHU CHA – Gunpowder $3 BAI BING CHA –White (Sheng) $25 per cake GUI HUA CHA – Osmanthus $4 OOLONG TEAS QING BING RUSTICA – Green(Sheng)$25 per cake MOLI HUA CHA – Jasmine $4 CHINESE LAO SHU BING CHA* –Wild Tree (Sheng) JASMINE PEARLS $5.50 TI KUAN YIN – Iron Goddess of Compassion $5 (*not included in Two Ounce pricing) $30 per cake ARTISAN FLOWERING TEAS $4 each FENG HUANG DAN CONG – Phoenix $5 ! ! DA HONG PAO – Big Red Robe $6 BLACK TEAS JAPANESE SHUI XIAN – Water Nymph $10 for 4 oz tin BANCHA $12 for 2.5 oz packet SHUI XIAN – Water Nymph $4 INDIAN SENCHA $15 for 2.5 oz packet WULONG – Black Dragon $10 for 4 oz box DARJEELING FIRST FLUSH $6 YAMACHA – $16 for 2.5 oz packet ! DARJEELING SECOND FLUSH $6 High Mountain Sencha TAIWANESE DARJEELING HIMALAYA
    [Show full text]
  • Innovative Value Addition in Tea Industry: Sri Lanka Vs. Japan
    Innovative Value Addition in Tea Industry: Sri Lanka vs. Japan Herath Mudiyanselage Chamila Gayani Pilapitiya ( [email protected] ) The Tea Research Institute of Sri Lanka https://orcid.org/0000-0002-6691-5196 Saliya De Silva Faculty of Economics, Saga University Hideo Miyazaki Tea Research Laboratory, Ureshino Research Keywords: Tea, Product Innovation, Small holders, Sri Lanka, Japan Posted Date: May 21st, 2020 DOI: https://doi.org/10.21203/rs.3.rs-27492/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/19 Abstract Sri Lanka is the third largest tea exporter in the world but nearly 60% of its exports are comprised of bulk tea. Bulk tea secures the lowest prices in world tea market. Sri Lanka earned an average value of US$4.83 per kilogram from 2014 to 2018 for its tea exports, compared to US$24.24 per kilogram in Japan, a highly innovative tea-producing country. The objective of this study is to examine the root causes of product innovation in Sri Lanka, as compared to Japan, by conducting a historical analysis of literature followed by eld surveys in Sri Lanka and Ureshino, Japan. About 98% of the tea produced in Sri Lanka is black tea and has mainly focused on incremental innovations in blending, avoring and packaging than radical innovations. Japan produces a large number of innovative beverage and non-beverage products from tea. Having a large number of small and medium processing factories (4698), Japan’s product innovation capabilities are mainly attributed to rm-level factors and support services.
    [Show full text]