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Whereas during the great labour unrest before the First World War, militant suffragists (suffragettes) sometimes addressed rallies of striking women workers, an earlier strike by waitresses in a Piccadilly tea-shop was exceptional for their hands-on support. That strike and its consequences is the focus of this article that uses digitised press archives to consider the working lives of tea-shop waitresses between 1890 and 1914 within the context of the women's suffrage movement. The first widespread attention the press gave to the new occupation of tea-shop waitresses was in 1896 when they were hired to replace waiters to serve tea on the terrace of the House of Commons, an event amusingly described as 'the thin edge of the wedge of women's suffrage'. Interest in tea-shop waitresses subsequently peaked in 1908 when media-savvy members of the recently established Women's Freedom League helped transform the Piccadilly tea-shop strike into a cause celebre. Analysis of press archives relating to women's industrial militancy during the five years prior to 1911, indicates the Piccadilly strike as unique for suffragist involvement in a dispute between women workers and employers. [ABSTRACT FROM AUTHOR]

For the first time, air-assisted cloud point extraction (AA-CPE) procedure was applied to determine selenium in black tea samples at room temperature. The Air agitation is powered by a small fish tank generator to improve the dispersion phase and reduce the critical temperature for surfactants. The ligand and surfactant were 1-(2-hydroxy-5-ptolylazo-phenyl)-ethan-one (HPAPEO) and TritonX-100, respectively. Afterward, the extracted selenium complexes were injected into a hydride generation atomic absorption spectrometer (HGAAS). At the optimal conditions of experimentation, linearity from 0.3 to 1000 µg l-1 was constructed with an enhancement factor, preconcentration factor, detection limit, and extraction recovery of 150, 100, 0.02 µg l-1, and 99.1-102%, respectively. The AA-CPE technique's accuracy has been proven using certified reference materials. Ultimately, the Red-Green-Blue (RGB12), Analytical Greenness Metric Approach (AGREE), and Complementary Green Analytical Procedure Index (ComplexGAPI) scales have been applied to assess the whiteness and greenness of this method. An accurate evaluation of the criteria has been performed to ensure this procedure is eco-friendly for the environment. [ABSTRACT FROM AUTHOR]

In the early and middle periods of the tea trade between China and Britain, the British East India Trading Company not only had to ensure that the quantity of tea trafficked could meet the needs of UK, Europe and the New World with a series of purchasing rules, but also needed to ensure the stable, standard and unified tea quality. To this end, the British East India Trading Company gradually formed a quality control system covering the whole process of the tea trade in trading and negotiating with tea shops. Specifically, a contract would be signed before the tea level was confirmed. After the tea arrived in Canton, a professional tea inspectors would check the tea sample so as to determine the final price. When the tea arrived in the UK, if waste tea was found, it would be shipped back to China, and the commercial houses or tea merchants would compensate for the loss. During the Shisan Commercial House trading period, these measures could ensure the quality and standard of the tea purchased by the British East India Trading Company. The quality control system provided practical experience for the establishment of cross-border trade order and promoted the formation of the quality evaluation system both in China and abroad. [ABSTRACT FROM AUTHOR]

The purpose of this article is to give an account of the beginnings of reflection on the ethical issues of social research, and to analyze in depth three classic cases: Milgram's experiment of obedience to authority; the Humphreys tearoom trade and the Zimbardo prison experiment. The main ethical issues that the cases raise will be analyzed, paying particular attention to the occurrence of harm to the participants. Finally, an argument will be made for the importance of considering the ethical issues that arise in social research. [ABSTRACT FROM AUTHOR]

The Chaliao ji 茶寮記 (A Record of the Tea Retreat) by the scholar-official Lu Shusheng 陸樹聲 (1509–1605) stands out in the vast corpus of essays on tea produced in the late Ming dynasty for two reasons. Firstly, the social status of its author, who held the highest official position among all tea writers of the period, shows that tea appreciation was actively discussed among the highest echelons of the late Ming gentry. Secondly, the Chaliao ji is the earliest publication to bring together the issues of the construction of a private tea room, prescriptions for the preparation of loose-leaf tea, as well as instructions for savouring the beverage, thus further delineating specific aspects of literati tea culture as social markers. This study examines the background and content of Chaliao ji. It first provides an overview of Lu Shusheng's biography, from his experience in officialdom to his later life in retirement, focusing on his construction of a garden and his commitment to Buddhism and tea appreciation. It then discusses the contents of the text, the several extant editions and issues regarding its authorship. Finally, it provides an English translation of the Chaliao ji accompanied by the Chinese text and commentary. [ABSTRACT FROM AUTHOR]

Since 1989 the Daoists have restored the temple buildings, but the 69 branch temples have been reduced to a dozen affiliated altars, none of which publicly practice spirit-writing (p. 101). The next year, the temple was demolished: "The nearly 800-year-old Daoist temple and major center of both official and popular worship of Jiangnan was razed to the ground" (p. 166). Liu concludes that the local government response, the entrenched occupation of the shrines, and Daoist institutional weaknesses and minority status, all combined to make Daoist temple recovery and revival "frustratingly elusive and rare in contemporary Nanyang" (p. 74). The Communist government had appropriated the temple's lands in 1950, and in 1958 they had expelled the Daoist priests, establishing a museum in the temple. [Extracted from the article]

This article analyses the teahouse client's frustrated love stories and feelings of being a 'nobody' through the portrayal of the clown in Taiwan of the 1980s, the heyday of such portrayal in films and songs. In the erotic teahouse (mō-mō-chá) where I conducted my fieldwork, a client once mentioned to me The Clown, an old song he used to sing. Intrigued by how such a song depicts a particular male image that echoes the client's untold feelings about his life, I was prompted to trace the popularization of the clown, the male character prevailing in Taiwanese popular culture of the 1980s. In this article I examine how the lower-class man's livelihood and sexuality are complicated by the idea of indignity, vulgar jokes, and self-ridicule found in the stories about the life trajectories of a clown. I argue that the formation of the popular image of the clown in such representations signals a process in which the gendered subjectivity was formed under specific social, economic, cultural, and historical conditions. For example, in the movie titled The Clown and the Swan (Xiaocho yu tian-er, 1985), the legendary Taiwanese comedian Hsu Pu-Liao (許不了, 1951-1985) depicted a frustrated clown who faces difficulties being with his beloved nightclub dancer. His vulgar profession as a clown and the poverty and precarious life that came with it make this lower-class man too 'shameful' to desire a lover, a relationship, and marriage. The cultural representation of the clown was consumed by the melancholy clients in the teahouse as they reminisce about their own pasts or sing songs in the karaoke rooms. Significantly, through enacting the melancholy clients, the clown figure offers a different lens in comprehending the otherwise 'faceless' male participants in sex and intimacy-related industries. [ABSTRACT FROM AUTHOR]

Tea is one of the most common drinks in the world. Classic tea is obtained by brewing the leaves of the Camellia sinensis L plant in hot water. However, even the leaves collected from the same branch of the same tea bush can have completely different anatomical, biochemical and taste characteristics. White tea is the youngest, immature apical leaves of the tea bush (fleshes) together with leaf buds (tips) which are is considered the most valuable parts of teaplant. The chemical composition of tea is studied in sufficient detail, however, there are still no uniform criteria for determining the authenticity of white tea leaves, which creates great preconditions for falsifying this most valuable type of raw material. The aim of this study was to study the macroand microstructure of white tea leaves from different manufacturers and to determine the morphological markers of the authenticity of white tea leaves. The objects of research were white tea from the Nandana Tea Factory (Sri Lanka) and white tea from an unknown manufacturer, purchased from a local tea shop. The study of raw materials was carried out in accordance with the requirements of GF XIV OFS 1.5.1.0003.15 'Leaves' and OFS 1.5.3.0003.15 'Technique of microscopic and microchemical examination of medicinal plants and herbal medicinal products.' The work was carried out on the basis of the laboratories of the Department of Food Technologies of FGBOU VO Saratov GAU named after N.I. Vavilov, and the Department of General Biology, Pharmacognosy and Botany, Saratov State Medical University named after V.I. Razumovsky Ministry of Health of Russia. Studies of the structure of white tea leaves from various manufacturers have shown that the structure and presence of morphological elements of leaves, such as hairs, stomata, leaf edge, druses, sclereids, differ markedly and can serve as reliable markers for identifying the variety of tea. [ABSTRACT FROM AUTHOR]

Traditional studies on food culture mainly focus on types of foods. However, these studies have been limited by the low availability of data. With the rapid advancement of web maps, efficiently obtaining restaurant data is possible. This study examines the food culture of mid‐eastern China using millions of items of restaurant point of interest data and explores different spatial patterns between local and non‐local restaurants. The spatial patterns are first analyzed by the hotspot detector and G‐statistics models in global and local perspectives, and the spatial correlations are then examined between food culture preferences, climate, and social economy. This article presents the following results: (a) The distribution patterns of local (Chinese restaurants and teahouses) and non‐local food (other restaurants and cafes) demonstrate similar numbers but different rates ‐ the social economy also has a remarkable effect on local and non‐local food culture; and (b) Although globalization has a profound effect on Chinese food culture, most local specialty cuisines have been preserved in their respective regions. This study formalizes food culture with GIS methods, opening application opportunities of other GIS techniques to analyze the spatial pattern and correlation of cultural phenomena. [ABSTRACT FROM AUTHOR]

In this study, famous Zhejiang teas were evaluated as a well-advertised source of selenium. The 25 samples from provinces around China and Asia were purchased in Warsaw tea shops. The speciation analysis of selenium as well as the evaluation of catechin content in water tea infusions was performed using hydrophilic interaction liquid chromatography coupled to mass spectrometry (HILIC-MS/MS). It turned out that all of tested samples can be a great source of organic selenium species (no traces of inorganic selenium was found), however, Zhejiang teas did not differ much among others. Such a conclusion can also be drawn when comparing the antioxidant capacity of the tested samples, obtained with the application of four methods (Folin–Ciocalteu method, scavenging of the 2,2-diphenyl-1-picrylhydrazyl radical, hydroxyl radical scavenging and cupric reducing ability assay). What is more, no correlation was found between the selenium content and the antioxidant activity of studied teas. The results obtained for the six samples from Zhejiang Province were very varied, which shows that it is very difficult to interpret the results and compare them with the results of other authors. [ABSTRACT FROM AUTHOR]

Due to the severe toxicity of triethylamine (TEA), the preparation of chemsensors with high sensitivity, low cost and visualization for TEA detection has been a research hotspot. However, based on the fluorescence turn-on detection of TEA remains rare. In this work, three two-dimensional conjugated polymers (2D CPs) were prepared by chemical oxidation polymerization. These sensors show a quick response and excellent selectivity toward TEA at room temperature. The minimum limit of detection (LOD) for TEA was 3.6 nM in the range of 10 μM ∼ 30 μM. Interestingly, the paper sensor based on P2–HCl can quantitatively detect TEA gas within 20 s, which showed great application potential in fields of environmental monitoring. Besides, Fourier transform infrared spectra (FT-IR), scanning electron microscope (SEM) and X-ray photoelectron spectroscopy (XPS) data were used to thoroughly interpret the sensing mechanism. This work provided an effective method for the development of 2D fluorescent chemosensors for TEA detection. [Display omitted] • Novel 2D PANI derivatives were synthesized via the chemical oxidation method. • The fluorescent sensors exhibit fluorescence turn-on response toward TEA. • They show highly sensitive and selective to detect TEA at room temperature. • The test strips have been fabricated for visual detection TEA by naked eyes. [ABSTRACT FROM AUTHOR]

Monitoring of explosive and toxic triethylamine (TEA) is essential for environmental safety and human health. However, high sensitivity detection of TEA remains a huge challenge at low temperature or even room temperature. Here, we developed a CuO porous foam-based gas sensor for TEA detection at room temperature by defect engineering of oxygen vacancies. The CuO porous foam with rich surface oxygen vacancies have been synthesized through a sol-gel autocombustion method, and the formation mechanism of porous foam structure and rich oxygen vacancies of CuO have been investigated by various characterization methods. Moreover, the fabricated CuO foam gas sensor reveals the high response of 140.0 for 50 ppm TEA, a low detection limit of 0.5 ppm, excellent selectivity, good stability and repeatability at room temperature, which are ascribed to porous structure and rich surface oxygen vacancies of CuO foam. Importantly, the surface redox reaction model and density function theoretical calculation have been applied to deeply explore the sensing mechanism. This work can not only realize the ultra-sensitive sensing of TEA at room temperature, but also provide a novel strategy for the design of other ideal performance sensors at low operating temperatures. [Display omitted] • CuO porous foam was synthesized by a facile sol-gel autocombustion method. • The micromorphology and oxygen vacancy content of CuO were regulated. • The CuO sensor exhibited high response and good selectivity toward triethylamine at room temperature. • DFT calculations were employed to explain the sensing mechanism. [ABSTRACT FROM AUTHOR]

In recent decades a style of preparing and drinking tea modelled largely on gongfu tea associated with the Chaoshan region of north-eastern Guangdong Province, China, has been taken up as a contemporary tea art in Taiwan, Hong Kong, the Chinese mainland and elsewhere. This paper draws on fieldwork conducted in Chaoshan to examine gongfu tea as contemporary practice in its home setting. Three aspects are considered: gongfu tea as an everyday practice, as a refined practice, and as commercialised leisure in tea-houses. I argue that, as an everyday practice in Chaoshan, gongfu tea primarily serves to nourish social connectedness with family, friends and associates. It is regarded as an integral part of day-to-day life rather than a tea art. However, some people separate it from the everyday world by cultivating discernment and knowledge with regard to selected aspects, such as high-quality teapots or appreciation of different teas. [ABSTRACT FROM AUTHOR]

Since the late 19 century, the Choseon dynasty forcibly opened the door to western countries, including Japan. In addition, cultural propagation called 'modernity' caused subtle changes in dietary life. Based on the theory of colonial dual society, this study examined the dietary modernity in Kyungsung (mid 1930s~early 1940s) when 50 years had passed since the Open-Door policy. Three films, (1934), (1936) and (1941) (those made in 1930s~1940s) were analyzed. Twenty six scenes [14 scenes from , five scenes from , and seven scenes from ] related to the dietary life from films were chosen and classified according three criteria (degree of modernization, main influential countries, and benefit groups from modernization). The degree of modernization of all films was more than 80%. The average proportion of the countries that affected modernization were western (35%), western-Japan (28%) and Japan (20%). Approximately 33, 53 and 14% of the upper, middle, lower classes, respectively, benefited from diet modernization. The main places where modernized dietary culture could be enjoyed were cafes, western restaurants, tea rooms, and hotels. The main food or beverages that were considered as modernized dietary culture were liquor (especially beer), coffee, and western meals. People in Kyungsung in the mid 1930s~early 1940s experienced modernity in dietary life differently according to the social classes and these culture changes were generally accepted as a symbol of modernity. [ABSTRACT FROM AUTHOR]

Although many researchers have dealt with teahouses in the Song period, they have discussed them without adequately differentiating the information found in two different types of sources. Whereas sources of urban history provide a static description of teahouses in the capitals, anecdotal literature contains abundant information on teahouses all over the country, dynamically narrating various incidents that occurred in them. Paying special attention to the differences between these two sources, this article examines the roles of teahouses in Song urban society. The sources on urban history show that various types of teahouses existed in the capitals, functioning as places for dining, drinking, lodging, entertainment, and for conducting commercial activities. People from different classes and statuses chose from among these various types of teahouses for their own purposes. This suggests that teahouses in the capital cities achieved a degree of differentiation and specialization. Anecdotal literature reveals a different picture. Teahouses were places that simultaneously retained various functions and wherein people from different classes and statuses interacted with each other. This suggests that local teahouses assumed the role of "contact zones" between cities and villages in this period of urban development, acting as a junction through which people, goods, and money flowed and passed. [ABSTRACT FROM AUTHOR]

Food and culture are inextricably intertwined in China, and perhaps nowhere more so than in Cantonese teahouses and their dim sum. Books, journals, photographs, and chronicles can tell us much about what life was like between 1880 and 1949 as Guangdong Province began to modernize. But perhaps even more fascinating is the way in which those massive changes were echoed in the teahouses and snacks of its capital city, Guangzhou. For, in addition to being delectable tidbits, dim sum can provide intriguing clues to the country's migration patterns, regional cuisines, various ethnicities, and foreign influences. Echoes of China's past have somehow managed to be ensconced within these dainty morsels, making a dim sum brunch an excellent opportunity not only to dine exceedingly well, but also to understand a city's fascinating modern history during seventy tumultuous years. [ABSTRACT FROM AUTHOR]

Proprietors and city officials deployed storewalkers and policemen to protect these valuable new clients from harassment, and to drive "undesirables" (like prostitutes) out of the Loop district, making it a much tonier and whiter neighborhood. By Emily Remus (Cambridge, Mass.: Harvard University Press, 2019. [Extracted from the article]

Das Teehaus steht quasi in der Ostsee, und ist nur über einen Steg zu erreichen. Entsprechend groß sind die Einflüsse infolge starkem Wind und Seewasser, die bei der Planung diverser Gebäudeteile beachtet werden mussten. Es kamen großflächige Fassadenscheiben - auch absturzsichernd, eine begehbare Scheibe im Inneren aus einer Isolierverglasung - nur knapp über der Wasseroberfläche, Brüstungsverglasungen im Inneren und ein nachträglich errichteter Windschutz im Terrassenbereich zur Ausführung. Auf Besonderheiten bei der Planung und Berechnung der Glasbauteile sowie die baurechtlichen Hintergründe bei diesem außergewöhnlichen Projekt soll in diesem Beitrag näher eingegangen werden. Teahouse on 'Timmendorfer Strand'. The Teahouse is situated in the Baltic Sea, only accessible over a pedestrian bridge. The impacts of wind and seawater on the building are very high; this had to be taken into account during design of the building and the transparent parts: Large Façade Areas, also with function as anti drop device, accessible glassing - scarcely above the water surface, railings inside and a wind protection outside are all made of glass. In this paper aspects of design and analysis are presented. [ABSTRACT FROM AUTHOR]

The sensor based on PDDA-rGO-PANI has presented superior sensitivity, stability and selectivity to TEA at room temperature. And a self-powered sensing system was fabricated for the application of wearable sensing. [Display omitted] • The poly(diallyldimethylammonium chloride) (PDDA) was applied to functionalize the reduced graphene oxide (rGO). • PDDA prevents rGO restacking and promotes graphene oxide reduction, leading to excellent sensing performance towards TEA. • The sensor based on PDDA-rGO-PANI presented superior sensitivity, stability and selectivity to TEA at room temperature. • A TEA sensing system was fabricated self-powered by a TENG, which has a good application prospect in wearable sensing. To improve the sensing performance of the traditional semiconductor sensor towards triethylamine (TEA), the poly(diallyldimethylammonium chloride) (PDDA) has been applied to functionalize the reduced graphene oxide (rGO), which has been further decorated by the polyaniline (PANI) nanocones via an in-situ polymerization method. The existence of PDDA during the synthetic process could efficiently prevent the restacking of rGO and promote the reduction of graphene oxide, which is beneficial for producing uniform PANI nanocones on the rGO sheets and improving the sensitivity to TEA. The sensor fabricated by the PDDA-rGO-PANI has exhibited excellent sensing performance to the TEA with superior sensitivity, stability and selectivity at room temperature. The sensor possesses a perfect linear coefficient of 0.999 from 2 to 100 ppm TEA and an extremely low limit-of-detection (LOD) of 74 ppb. In addition, the sensor has presented an outstanding anti-interference ability against humidity, other interfering gases (ammonia and common VOCs) and even mechanical bending. Finally, a self-powered sensing system containing a homemade triboelectric nanogenerator (TENG), a commercial flexible electrode, a button battery and the integrated circuit LTC3588 has been fabricated. The size of TENG is only 3.5×3.5 cm2 while the sensing system after integrated on a PI membrane is just 2×4 cm2, which makes the sensor a promising potential candidate of wearable sensing to TEA in daily life. [ABSTRACT FROM AUTHOR]

Although afternoon tea was a cornerstone of sociability in the late Victorian and Edwardian periods, there is little information about its lived experience. Most discussions of tea in scholarly literature are based on information contained in advice books. Drawing especially from the reporting found in Saturday Night magazine, this article provides a more realistic understanding of how the rite was conducted in Toronto. Further, it argues that as a device intended to promote circulation in the modern city, tea was linked fundamentally to an emerging liberal order. As problems associated with tea became more pronounced with the growth of the city, the location of tea began to shift from domestic to commercial settings, and the scale of gatherings began to be much more intimate. While the lure of commercial culture undoubtedly pulled women downtown, they were also pushed there by the mounting inconvenience of a primary social ritual. [ABSTRACT FROM AUTHOR]

This paper examines the increase of public, non-domestic tea consumption in Bucharest. In order to offer a full picture, I approached the consumer engines in terms of both teahouses' owners and consumers. I found that most entrepreneurs have established their business in an effort to have a place of their own, quiet, where to practice their passions with people who share the same values and interests. Consumers, in turn, are attracted primarily by the interior space of the teahouses. Their reasons are the most diverse: for relaxation and dreaming, to escape from the city's violent stimuli, for introspection, for new bodily experiences, to strengthen or build friendship, romantic or business relationships, as well as for the 'dream' characteristics of the teahouses' environment. Both the teahouses' owners and their consumers may be regarded as varieties of prosumers. [ABSTRACT FROM AUTHOR]

The researchers aimed to clarify the innovation mechanism for organizational change using the perspectives of social behavior and personality in a study of the Cha for TEA multiconcept tea chain restaurants, which is the biggest tea company in Taiwan. Innovation and creativity theories and Rhodes' (1961) 4P (person, process, product, and place) theory were adopted as a guideline for developing an in-depth interview. A case-based and qualitative research approach was used to facilitate the investigation of mechanisms associated with the behavior and personality of creative individuals. The results of this study can be useful for enterprises involved in establishing new service businesses. [ABSTRACT FROM AUTHOR]

Educational encounters between surgeons and trainees are often brief, spontaneous, opportunistic events. In spite of their vast teaching experience, very few surgeons have had educational training that enables them to optimise such opportunities. This article reviews the literature on medical education and adult learning, and makes practical suggestions about how surgeons can best help trainees to learn. The most important ideas, such as creating a supportive learning environment, actively engaging the learner, and providing constructive feedback, are relevant to any teaching and learning, but are particularly applicable to informal, on-the-job educational encounters such as teaching in the theatre tearoom. [ABSTRACT FROM AUTHOR]

Abstract: Pu-erh tea is believed to possess many beneficial health effects since it is a natural source of cardioprotective lipid lowering and antioxidant compounds, although, the major constituents putatively responsible for these beneficial effects remain unknown. In this study, we examined the effects of two commonly consumed forms of Pu-erh tea, fermented and unfermented, on weight gain, serum levels of lipids and lipoprotein, lipid oxidation, and blood antioxidant enzymes in a rat hyperlipidemia model. Hyperlipidemic rats were treated with water extracts of either 0.5, 1.5 or 3.0mg/kg fermented or unfermented Pu-erh tea. Serum low density lipoprotein-cholesterol (LDL-C) and triglyceride levels were significantly lowered by tea extract compared to the control group. (p <0.05) and in most cases were indistinguishable from rats fed normal chow, basal diet. Conversely, levels of high density lipoprotein-cholesterol (HDL-C) were elevated in the groups given daily doses of tea extract (p <0.05). Compared to the hyperlipidemic control group, activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in serum were significantly elevated in Pu-erh tea-treated groups while levels of malondiadehyde (a byproduct of lipid peroxidation) decreased in the same groups. These effects were most pronounced in the groups treated with the highest dose of fermented Pu-erh tea extract. Our results suggest that Pu-erh tea exerts strong antioxidative and lipid-lowering effects and therefore can be used to reduce the risk of cardiovascular disorders. [Copyright &y& Elsevier]

The article focuses on the role of tea room in bringing American elite and middle-class women into the business world in the 19th century. Owners said that if a woman like housekeeping but want bigger money returns and more human contact, it is logical that a tea room should be a good business and that managing a modern tea room and managing a large home means are alike. It also cites various tea rooms with popular a la carte menus, including The Vanity Fair Tea Room in Los Angeles, California with their distinctive chicken salad, and Aunt Polly's in New York City with its chocolate cake topped with maple icing. It states that women remain the majority owners, managers, and tea room patrons in the 1920s, although large hotels preferred male supervisors.