The problem and i’ts background
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This chapter presents the Introduction of the Study, the Background of the Study, Theoretical, Conceptual Framework, Statement of the Problem, Significance of the Study, Scope and Delimitation, and Definition of Terms. Introduction
Drinking tea plays central part on our daily lives. Over thousands of years, tea has played a variety of roles on the world scene – in medicine, arts, culture, religion, especially as different variety of beverages, and others. It such a phenomenon with millions of people around the world are enjoying their tea on a daily basis. It is hard to imagine a world without tea. Today tea enjoys an unparalleled and enduring popularity. Many people most especially around Asia are fond in drinking of Tea. Milk tea or Bubble tea originated from Taiwan. After the successful marking a turning point for Taiwanese tea culture, they introduced the pearl milk tea in 1987. Nowadays drinking milk tea is very common among people especially to the young adults that are studying, and even to employees. It’s actually already becoming a trend. It is great, that Filipinos are finally embracing the Milk Tea culture like many of our neighbour in Asian countries who are fond of drinking milk tea or tea products.
The researchers chose Malunggay leaves as their main component because of its nutritional values. The product that the researchers will experiment on, is Malunggay Milk tea because of the current popularity of this type of drink. Malunggay leaves was once considered a “poor man’s vegetable” but now it is known as a “miracle tree” by scientists and health care workers from around the world because it is loaded with vitamins and minerals that can be an effective remedy against many kinds of ailments.Now, Tea was considered as a popular drink. Milk Tea, who’s originated in Taiwan and now has already known around the world, thought of something new on how younger people should introduce Tea. This will make them support Tea because of the taste and nutritional value of Malunggay and Tea itself. A certain group of HRM students who are also fond of drinking milk tea is trying to create a new blend of flavor of milk tea. What if they combine a very nutritious green leafy vegetable to the current trend milk tea? Which results to a milk tea that is very delicious and at the same time has nutritious benefits to the human body? Will this study become a success or not? Or should we say will this study be accepted or not? So the researchers decided to conduct a study to know whether the Acceptability of Malunggay Flavored milk tea among Hotel and Restaurant Management and Tourism students of Trinity University of Asia is really acceptable.
Background of the Study
The researchers choose to conduct a study on, “Acceptability of Malunggay Flavored Milk Tea among 4th year HRM Students of Trinity University of Asia” because of the following reasons. Milktea these days is very popular among students, employees, old people and even kids. And because the combination of milk, tea and malunggay are very beneficial to our body, mainly because of the nutritional value of the three main ingredients. Tea helps lower the risk of cancer, heart diseases and diabetes. Milk provides calcium, phosphorous, magnesium and protein. While Malunggay, the most beneficial ingredient gives nine (9) times the protein in yogurt, four (4) times the vitamin A in carrots, fifteen (15) times the potassium in banana, twenty-five (25) times the iron in spinach, seventeen (17) times the calcium in milk, essential amino acids are also found in high amount, stimulates metabolism, It protects the liver and kidneys, zinc is also found in large quantities and many more benefits.
Malunggay dates back to 150 B.C. Historical proofs reveal that ancient kings and queens used Malunggay leaves and fruit in their diet to maintain mental alertness and healthy skin. Moringa Oleifera is the best known of the thirteen species of the genus Moringacae. Moringa was highly valued in the ancient world. The Romans, Greeks and Egyptians extracted edible oil from the seeds and used it for perfume and skin lotion. In 19th century, plantations of Moringa in the West Indies exported the oil to Europe for perfumes and lubricants for machinery. People in the Indian sub-continent have long used Moringa pods for food. The edible leaves are eaten throughout West Africa and parts of Asia. On the other hand, tea has provided people with incredible health benefits as much as Malunggay. The Chinese originally called it “Kia”. It was during the course of the 6th century AD that the name evolved into “Cha”. On its arrival in the West it became Té which is still the name for tea in many countries. Legend has it that tea was discovered by the Chinese Emperor, Shan Nong, in 2737 B.C.
The Emperor had a habit of boiling his drinking water. One day while he was in his garden a few tea leaves fell by chance into his boiling water which then gave off a rich, alluring aroma. The Emperor, upon drinking this brew, discovered it to be refreshing and energizing. He immediately gave the command that tea bushes to be planted in the gardens of his palace. Thus the custom of brewing fresh tea leaves in hot water began and it quickly spread. Numerous studies show that tea leaves contain a high amount of polyphenols, which are a type of antioxidant, and that regular consumption of about five cups of tea per day contributes to keeping a high level of them in the bloodstream. The antioxidants work to neutralize free radicals. The free radicals are oxidizing molecules which naturally and harmlessly exist within the human body. Green tea was found to lower the risk of cancer, arteriosclerosis, infective intestine diseases and liver infections; likewise, green tea helps lower cholesterol, assists with weight loss and strengthens cognitive abilities. Green tea is famous for its calming effect on both body and mind. studies have shown that this calming effect is caused by the L- Theanine amino acid found in the leaves of green tea.
L-Theanine affects the central nerve system, causing certain substances to be released which cause a sense of euphoria, optimism and serenity while neutralizing the vigor which accompanies the consumption of caffeine in tea.
It is used to elaborate or summarized in a schematic diagram that presents the major variables and their hypothesized relationships. Acceptability of Malunggay Flavored Milk Tea among 4th year HRM Students of Trinity University of Asia Improved healthy Milk tea
Acceptability of Malunggay Flavored Milk Tea among 4th year HRM Students of Trinity University of Asia Improved healthy Milk tea
1. Demographic Profile
1.2 Daily Allowance
2. Characteristics of Acceptability of Malunggay Milk Tea among 4th year HRM students of Trinity University of the Asia
according to: Aroma
Appearance & Presentation
Taste and Consistency
3. What is the level of Acceptability of Malunggay Flavored Milk Tea as perceived by the respondents.
1. Demographic Profile
1.3 Daily Allowance
2. Characteristics of Acceptability of Malunggay Milk Tea among 4th year HRM students of Trinity University of the Asia according to: Aroma
Appearance & Presentation
Taste and Consistency
3. What is the level of Acceptability of Malunggay Flavored Milk Tea as perceived by the respondents.
Input Process Output
Statement of the Problem
This study aims to determine the “Acceptability of Malunggay Flavored Milk Tea among 4th year HRM Students of Trinity University of Asia” Specifically,
it seeks to answer the following questions.
1. What is the demographic profile of the respondents in terms of: 1.1 Age
1.2 Daily Allowance
1.2.1 P50.00 – P100.00
1.2.2 P101.00 – P150.00
1.2.3 P151.00 – P200.00
2.2.4 P201.00 – above
2. What are the characteristics of Malunggay Milk Tea in order of: 2.1 Aroma
2.1.1 Is there any unwanted scent?
2.1.2 Is the scent of the malunggay milk tea acceptable? 2.1.3 Is the scent of the malunggay milk tea is the same as the scent of an ordinary milk tea? 2.1.4 Is here any scent that affects the quality of the malunggay milk tea? 2.2 Appearance and Presentation
2.2.1 Is the malunggay milk tea attractive to drink?
2.2.2 Is the color of the malunggay milk tea acceptable?
2.3 Taste and Consistency
2.3.1 Is the malunggay milk tea delicious
2.3.2 Is there any aftertaste?
2.3.3 Is the malunggay milk tea suave to drink?
3. What is the level of Acceptability of Malunggay Milk Tea as percieved by the respondents 3.1 Aroma
3.3. Taste and Consistency
4. Significance difference between Malunggay milk tea and Commercial Milk tea in terms of: 4.1 Aroma
4.2 Appearance and Presentation
4.3 Taste and Consistency
There is significant difference between the Malunggay Milk Tea & Commercial Tea.
Scope and Delimitation of the study
In choosing the respondents the researchers use purposive sampling, a type of Non-Probability sampling wherein the process of choosing a subjects are base on their specific characteristics or qualities eliminating those who fail to meet the criteriafor The Study of Acceptability of Malunggay Flavored Milk Tea among 4th year HRM students of Trinity university of Asia that is supposed to comply on the third week of September 2012
Significance of the Study
TO THE STUDENTS – By this research the researchers want to show and give knowledge to the students about the beneficits of Malunggay Flavored Milk Tea into their health and encourage them to be innovative in conducting their future researches. TO THE FUTURE RESEARCHERS – Providing relevant study discussing the important details and information regarding Malunggay as flavor in Milk Tea. TO THE READERS – they are the one who benefited this research. This research will give them a new set of information about the Malunggay when it became a flavor in Milk tea. TO THE TEA HOUSE MANAGEMENT – In conducting this research the researchers want to create new nutritional flavor of milk tea that has both the nutrition value and has good taste.
Definition of Terms
The following words or terms that the researchers used are define below: Acceptability. Refers with the success of the study whether the students approvedthe product that is being produced in conducting the study of Malunggay Flavored Milk Tea. Aroma. Refers to the five senses in the body that can be use to determine the quality of the product if its smell is acceptable to the drinkers. Malunggay. Refers to the main Flavor used in the study
Milk Tea. Refers to the blending of Milk, Tea and the main flavor of the study the Malunggay. Nutritional Value. Refers to the health benefit that a person could get in the study of Malunggay Flavored Milk Tea. Packaging. Refers tithe material used in covering a certain food Price. Refers to the value of the product of the study of Acceptability of Malunggay Flavored Milk Tea among Tourism students in Trinity University of Asia. Taste. Refers to the flavor of the Study of Malunggay Flavored Milk Tea among 4th year HRM students in Trinity University of Asia. Texture. Refers to the feeling while drinking the product produce in the Study of Acceptability of Malunggay Flavored milk Tea among Tourism students of Trinity University of Asia. Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter consist information culled from the studies and literature, both local and foreign, from which this particular study is premised. This will certainly helpgiving a reader a better information about Malunggay and Tea. Related Literature:
A Culture of Health
(Master Lam KamChuen) stated that, the cultivation of good health has always been central to the Chinese, one of the most enduring civilizations in human history. Their medical model is based on a fundamental understanding of the body’s energy patterns. This understanding, although ancient is strikingly similar to some of the latest discoveries in Western contemporary science. Naturally, anything that promotes the smooth flow of energy overcomes internal blockages, warms and relaxes us, and fosters a positive environment will help a person stay healthy. This is exactly what tea offers: a warm cup of tea is a positive source of energy and its combination of warmth and fluidity stimulates the flow of a person’s chi and improves its circulation throughout the body. The properties infused into the water from the tea leaves also refresh the mind and a lively, alert mind is one of the keys to health: a sluggish mind dampens down the flow of chi, whereas as a vibrant mind stimulates.
According to (Gayla and Kirschman), it contains active chemicals that can heal and prevent disease; however, they can also disturb normal body functions. The elements in the herbs are where many prescription drugs are sourced. Herbal teas contain impurities and active components and should be used with care. Reading the labels (including side effects) and not taking anything that is not described, or acquiring the help of an herbalist or other professional, is strongly advised. Malunggay Herbal Medicine Precautions, Side Effects
(Sethi N.) stated that, even Malunggay consumption is generally accepted as safe. But according to Indian traditional usage, Malunggay may have an abortificient effects. Pregnant woman should avoid the use if seed, seed oil, root, bark of Malunggay/Moringa as these are of Abortifacient properties. What isMalunggay/“Moringa”?
According to (Marcu M.G.), researcher and clinical pharmacologist, Moringa is unique because, even in small amounts, it can supply daily a wide gamut of vital nutrients with few calories. Vitamin and mineral content are just the beginning. Moringa has 18 amino acids, including the eight essentials – the ones your body can not survive without but cannot manufacture on its own; they must be supplied through diet. Disease Treatment and Prevention
According to (Fahey), the benefits for the treatment or prevention of disease or infection that may accrue from either dietary or topical administration of Moringa preparations (e.g. extracts, decoctions, poultices, creams, oils, emollients, salves, powders, porridges) are not quite so well known. Although the oral history here is also voluminous, it has been subject to much less intense scientific scrutiny, and it is useful to review the claims that have been made and to assess the quality of evidence available for the more well-documented claims. The Many Benefits of Malunggay
According to (Legarda), even malunggay seeds can be used for seasoning. “The dry seeds can be ground to a powder and used for seasoning sauces,” she said. And the roots and flowers have uses too. “The roots from young plants can also be dried and ground for use as a hot seasoning base with a flavor similar to that of horseradish. The flowers can be eaten after being lightly blanched or raw as a tasty addition to salads,” added Legarda. “Malunggay’s young leaves are edible and are commonly cooked and eaten like spinach or used to make soups and salads. They are an exceptionally good source of provitamin A, vitamins B and C, minerals (in particular iron), and the sulphur-containing amino acids methionine and cystine,” said Senator Loren Legarda. Green Tea
Green Tea leaves are not fermented- instead they are withered and steamed, giving the tea a fresh flavor closest to the taste of the leaf itself. As it is the least processed variety, Green tea contains the most antioxidant compounds, most notably EGCG, and has many health benefits, including cancer-preventative properties. Varieties of green tea include Chun Mee, Dragonwell, Gunpowder, Hojcha, Idulgashinna, Matcha and Sencha. Harmful Effects of Green Tea
To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains less caffeine than coffee: there are approximately thirty to sixty mg. of caffeine in six – eight ounces of tea, compared to over one-hundred mg. in eight ounces of coffee. Health Benefits of Green Tea
According to (Edgar J.), more than a decade’s worth of research about green tea’s health benefits — particularly its potential to fight cancer and heart disease — has been more than intriguing, as have limited studies about green tea’s role in lowering cholesterol, burning fat, preventing diabetes and stroke, and staving off dementia. “I believe in green tea based on everything written about it,” says Katherine Tallmadge, RD, LD, a nutritionist and spokeswoman for the American Dietetic Association. “Green tea, white tea, black tea — I like all of them.” Still, real-world evidence is lacking; most of the consistent findings about green tea’s health benefits have come out of the lab. The few large-scale human studies that have focused on green tea’s impact on heart disease and cancer are promising, but many of those were conducted in the East, where green tea is a dietary mainstay. The outcomes are likely influenced by other lifestyle factors such as high consumption of fish and soy protein, says cardiologist Nieca Goldberg, MD, a spokeswoman for the American Heart Association and medical director of the New York University Women’s Heart Center. But Goldberg agrees with other health professionals: green tea has important antioxidants and compounds that help in maintaining good health. Green Tea vs. Cancer
(McCullough M.), the American Cancer Society’s strategic director of nutritional epidemiology, says human studies haven’t yet proven what researchers like Chan have discovered in the lab: green tea’s EGCG regulates and inhibits cancer growth and kills cells that are growing inappropriately. “Epidemiologically, one of the challenges is finding populations that drink enough green tea and have for a long time,” she says. “With cancer, it’s always difficult to find the exposure time,” or the point at which cancer cells begin to develop. Local
(Salazar 2008) stated, “Once something gets started, it normally causes a domino effect, with ideas spreading and everybody getting involved.” This has happily happened to the malunggay. There is malunggay pesto sauce, chips, and pills. And now, the new malunggay ice cream, invented by Butchie’s Recipes of Pampanga. The creamy malunggay dessert is sold (500 gms a tub) at Butchie’s Recipes of Pampanga on Wilson Street, Greenhills, San Juan. This is one way to have kids eat vegetables. And a mother-daughter team decided to build their own business by making malunggay tea. According to (Navarro), she is the first malunggay tea manufacturer to register her product with the Bureau of Food and Drug. Here is a list of the health benefits of malunggay according to Dr. Lydia Marero of the Food and Nutrition Research Institute (FNRI), “one hundred grams or 1 cup of cooked malunggay leaves contain 3.1 g protein, 0.6 g fiber, 96 mg calcium, 29 mg phosphorus, 1.7 mg iron, 2,820 mg ß-carotene, 0.07 mg thiamin, 0.14 mg riboflavin, 1.1 mg niacin, and 53 mg ascorbic acid or vitamin C. (Marero) wrote in her article titled “Malunggay Miracle Vegetable,” that the malunggay leaves “are incomparable as a source of the sulfur-containing amino acids methionine and cystine, often the natural minerals humans lack.” “Also, due to its high vitamins A, C, and E, which are very potent antioxidants, malunggay is a very good quencher of unstable free radicals that can react with and damage molecules that cause aging,” she added.
“They also prevent the onset of various chronic diseases like arthritis, cancer, and heart and kidney diseases.” In addition to its antibitiotic and antifungal properties, there are many more health benefits from malunggay. The Inquirer’s,(Remo A.) reported last September 14, 2011 that, “A recent study conducted by experts at the Bureau of Plants Industry states that the fruit of the malunggay helped immensely to increase the sperm count of men who ate it.” Stewed malunggay leaves also help in lactating mothers because it increases their breast milk production. No expensive milk formula comes close as a substitute. Malunggay leaves and pods can help the mother’s health and pass on strength to the fetus or nursing child. One rounded soup (table) spoon of leaf powder will satisfy about 14% of the protein, 40% of the calcium, 23% of the iron and nearly all the vitamin A needs of a child aged one to three. Six rounded spoonfuls of leaf powder will satisfy nearly all of a woman’s daily iron and calcium needs during times of pregnancy and breast-feeding.
However, despite its health benefits, a project involving the malunggay plant reportedly failed to take off. At the weekly MAP-Agribusiness and Countryside Development Foundation meeting held on Oct. 9, malunggay was not accepted at the desired level because of its taste. To be successful, malunggay must be profitable. Taste is one of the key factors that should be addressed to ensure widespread use and profitability. Meanwhile, the (DepEd 2008) has come up with other malunggay recipes to supplement the usual rice, noodles and vitamins-rich pan de sal in the agency’s P3.8-billion school feeding program, said Lapus. The (DepEd 2008) was pushing another project in which they plan to plant at least 25-50 malunggay trees in public school backyards nationwide. This will also help sustain another program called “GulayansaPaaralan”. “The department is tapping into indigenous resources in an effort to overcome nutritional deficiency,” said (Lapus). He claimed “planting malunggay trees will translate to huge savings not only for the DepEd but also for the families of schoolchildren as well.” “This initiative will ultimately teach our children the usefulness of this miracle vegetable whose benefits can outdo those of commercialized vitamins and medicines,” Lapus added.
A study by DepEd personnel showed malunggaypolvoron had reduced anemia and Vitamin Cdeficiency among 250 students who took part in a “sample investigation.” Other ailments such as the common cold, asthma, intestinal parasites, tonsilitis, bronchitis, and general weakness were also cured by eating the DepEd-developed snack. Malunggay leaves may also be dried and crushed into a powder that can be used as a food additive. These are nutritious and contain significant amounts of Vitamins A and C, protein, iron and potassium. Malunggay seeds, on the other hand, yield edible oil for cooking, lubrication and cosmetics. The seed cake produced after oil extraction may also be used as fertilizer or as a medium for water purification. The tree’s bark, roots, flowers, leaves and seeds are commonly used in traditional medicine in several countries. We should also know the following facts about propagating malunggay: The malunggay can be propagated from seeds and cuttings. Mature seeds should be soaked in water for one day and planted 1 cm deep and 2 cm apart. The seeds, watered lightly daily, should germinate within 15 days. Upon reaching 30 cm in height, the seedlings can be kept 10 cm apart. Seedlings are ready to be planted as soon as they grow between 60 cm and 90 cm tall. But the most convenient, and commercially attractive, proposition is to transform the malunggay leaves into powder.
Dried leaves can be made into powder using mortar and pestle, local grain grinders, burr mills (hand crank or motor driven), or by simply rubbing the dried leaves against a fine screen. Once the dried leaves are transformed into a powder, the powder must be sifted to remove any stems. This powder can then be added to any food or beverage to increase its vitamin, mineral and protein content. This is especially important for malnourished children, pregnant or lactating women, and the elderly.
Also, some (MIT Sloan students), who are each due to complete a master’s degree in Business Administration in June, are in the Philippines to study the international market outlook on the production of Moringa oil from malunggay seeds as a possible biofuel source. The four students research on Moringa oil as a business opportunity started last September at MIT. They found a study by scientists in India expounding on Moringa oil’s properties an iodine number better than that of regular diesel, indicating fuel stability; a cetane number indicating good ignition behavior, and a cold filter plugging point indicating suitability even in winter.
According to (Salamon), the group’s spokesperson, the Philippines has distinct advantages over other countries for the mass production of Moringa oil. He cited its geographical proximity to large markets (such as Japan, Korea, India, China and the US West Coast), the availability of labor, and large tracts of idle farmland (5 million hectares, per the Department of Agriculture). And unlike jatropha another plant being developed for biofuel production Moringa will not produce toxic byproducts, Salamon said. He said its residue could even be used to feed livestock, or help in fighting malnutrition. At present, the Philippines does not have substantial malunggay plantations, Salamon observed. But we hope that as this [situation] changes, the world will come to know the Philippines in this regard, he said.
According to (Escarada-Mendoza 2004), the function of Green Tea are acts as a mild laxative thereby helping easier sluggish bowel, also function as a diuretic, stimulant kidney, relieving water retention , speeding of the expulsion of the body toxins and wastes. Tea also has caffeine, caffeine also called as alkaloid substances that produces stimulating properties of coffee and also contributes bitterness to coffee and tea. Due to the chemical process most of the caffeine can be removed and that is what we called decaffeinated coffee. According to (Tumpalan) as stated by (Asilio 2008)Yellow tea, also known as the handmade tea, has more complex drying procedures wherein the damp tea leaves are allowed to sit and turn yellow. It belongs to the high-quality tea family and when combine with other potent herbs such as bamboo shoots, yellow tea can be an effective antioxidant and cleansing agent, highly recommended for those who want to lose weight and rid their bodies of daily toxins pollutants.
According to (Norio) as stated by (Hernandez 2008)overweight and obesity, after all, have been found to lead to a number of risk factor such as diabetes, heart disease, stroke, hypertension, and some form of cancer, so if you want to remove your excessive fats, you drink green tea because according to (Santiago) green tea consumption favourably affects body weight, particularly body fat burner, eliminating fat that you have, green tea has been touted for its high levels of antioxidants and other healthy nutrients, now a large study shows that drinking a couple of cups of the beverage daily might actually extend your life according to (lejano) as stated by Asilio, antioxidant is the one of the components of tea, in the (Brien) as stated by , Antioxidants are nutrients that deactivate “ free radical” unstable molecules in the body that damage healthy tissue and may be responsible for the deterioration of old age and may degenerative diseases, including cancer, arthritis and heart disease. According to (Evangelista) as stated by Manahan 2008, antioxidants keeps cells healthy and inhibit an enzyme which cancer cells need in order to grow, it is also called polyphenols, Flavonoid and Catechins wage war on so-called :free radicals” in the body and prevent them from harming your healthy cells
According to (Hong 2003), obesity is a common disease resulting from mitogenesis and lipid accumulation of fat cells; increasing the risk of cancer, diabetes, hypertension, and cardiovascular diseases and by drinking tea you can prevent them. Fresh tea leaves were processed into steamed and roasted green teas by commercial methods and then extracted with hot water at 1:60 ratio, tea leaves/ water by weight, green tea extracts were heat processed at 121 ℃ for minutes and then stored at 50 ℃ to accelerate chemical reaction, according to (Lee 2000) According to (Orduna-Manantan 1991) tea leaves are prepared into popular beverages to relief fatigue, same as coffee, it’s stimulant action as tea is attributing to the fact that 30 – 60mg of caffeine as said to be contained in a normal cup of tea and tea leaf waste ant tea dust are important for the extraction of drug caffeine. According to (Lexicon) as stated by Hernandez 2008, tea is the beverage made when the processed leaves of the tea plant are infused with boiling water, native to southeast Asia, the tea plant, camellia sinensis, is a small, scrub like, evergreen tree that belongs to the family theaceae, seed contain a volantile oil and its leaves have chemicals caffeine and tannin, according to (McCarty) as stated by Manahan 2008, some tea is more than just a beverage, it’s a vaccine.
Even as considered a remedy for headache, kidney trouble, poor digestion and ulcers. In the past decade, tea sales in the united stated have double as American seeking healthier lifestyles has turned to tea for its benefit. According to (Ling) as stated by Asilio, the discovery and the use of tea in china can be traces back to the ancient time of holy farmer. According to(kinschman) as stated by Manahan 2008, green tea is a metabolic stimulant and has been used for weight loss, its polyphenol content aids in body fat loss prevent radical damage, is an anticoagulant, lowers LDL cholesterol and raises HDL, lower blood cholesterol, maintain blood sugar levels is an antiviral (aids) and reduces the effects of food poisoning dental infection and cavities.
According to (Duke) and (Castleman) as stated by Hernandez 2008, green tea has a notable contribution to good health particularly in dental health and prevention of cancer, and according to (Ling) as stated by Asilio 2008, the ten main function of tea as the tang dynasty study are its beneficial to health and able to dredge body channels and relieve headaches; xerophthalma and fatigue; it can help dispel the effects of alcohol and quit drinking; tea can dressed with sauces, can serve as nourishing “porridge” to allay hunger, tea can drive away summer heat; it can be used as a good refresher, can help shake off drowsiness. It can help purify themselves and eliminate worries; tea can also help the digestion of greasy food, making it indispensable in the life of Chinese ethnic minor people whose staple foods are meat and milk products; tea can be used to eliminate toxins from the bod; it can help dispel the effects of alcohol and quit drinking; tea can dressed with sauces, can serve as nourishing “porridge” to allay hunger, tea can drive away summer heat; it can be used as a good refresher, can help shake off drowsiness. It can help purify themselves and eliminate worries; tea can also help the digestion of greasy food, making it indispensable in the life of Chinese ethnic minor people whose staple foods are meat and milk products; tea can be used to eliminate toxins from the bod; tea is conductive to longevity; and ;lastly, tea can aid self-knowledge.