Milk Tea Research Articles

Examining the Impact of the Built Environment on Multidimensional Urban Vitality: Using Milk Tea Shops and Coffee Shops as New Indicators of Urban Vitality

Urban vitality is a critical driver of sustainable urban development, significantly contributing to the enhancement of human well-being. A thorough and multidimensional comprehension of urban vitality is essential for shaping future urban planning and policy-making. This study, focused on Chengdu, proposes a framework for assessing various dimensions of UV through the distribution of milk tea and coffee shops. Using random forest and multi-scale geographically weighted regression models, this study investigates the factors influencing urban vitality from both mathematical thresholds and spatial heterogeneity, and develops spatial maps of future vitality to inform targeted urban strategies. The results show that (1) the milk tea index is effective in capturing population vitality, while the coffee index is more closely associated with economic vitality and urban renewal; (2) office buildings (13.46%) and commercial complexes (13.70%) have the most significant impact on both economic and population vitality, while the importance of transportation factors has notably decreased; (3) the influence of these factors demonstrates spatial heterogeneity and nonlinear relationships, with subway station density of 0.5–0.8 stations per kilometer being optimal for stimulating both types of vitality. The minimum threshold for economic vitality in a given unit is a housing price exceeding 6000 RMB/m2; (4) the future vitality map suggests that urban planners should pay greater attention to non-central districts with high development potential. Moreover, spontaneous social interactions and consumer behaviors stimulated by various shops are critical components of urban vitality. In designing the physical environment and urban spatial forms, special attention should be given to enhancing the attractiveness of physical spaces and their capacity to accommodate social interaction.

Waste tea as absorbent for removal of heavy metal present in contaminated water

The goal of this study is to investigate the efficacy of tea-derived absorbents for the removal of heavy metals from contaminated water. For this, absorbents were prepared from milk tea (MT) waste, Ilam tea (IT) waste, and various types of tea leaves, including Immature (IML), mature (ML), and old leaves (OL). The characterization of the absorbents revealed distinct physical and chemical properties from X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR), with varying degrees of effectiveness observed across different absorbent types. Heavy metal removal efficiency was assessed using a chemical-free UV-spectrophotometer. The results show that the maximum removal efficiency for Cd using the IT absorbent reaches up to 82.14 % with 100 ppm cetyltrim ethylammonium bromide (CTAB), while the minimum removal efficiency is 32.14 % using the OL absorbent with 20 ppm CTAB. For Zn, the OL absorbent demonstrates a maximum removal efficiency of 52.59 % with 100 ppm CTAB, whereas the minimum efficiency is 3.70 % using the ML absorbent with 20 ppm CTAB. For Ni, the highest removal efficiency is achieved with the ML absorbent, reaching up to 97.73 % with 100 ppm CTAB, and the lowest is 31.82 % with the MT absorbent with 20 ppm CTAB. The addition of a catalyst further enhanced removal efficiencies in both absorbents and metals. Also, the removal of heavy metal ions using 0.05 g of tea absorbent combined with CTAB at varying concentrations. Results show that the addition of 20 ppm and 100 ppm CTAB significantly reduces metal ion concentrations from an initial 100 mg/L. The metal ion concentration decreases as CTAB concentration increases, demonstrating the effectiveness of CTAB in enhancing the absorption capacity of tea absorbent for heavy metal removal. The investigation of selective adsorption of Ni, Zn, and Cd by an adsorbent, revealing competitive adsorption behavior with Ni and Zn being adsorbed more rapidly than Cd, suggesting the impact of metal ion interference on adsorption efficiency. However, limitations were observed with certain absorbent types; for instance, immature leaves did not effectively remove Ni. Overall, this study underscores the potential of tea-derived absorbents as sustainable solutions for mitigating heavy metal pollution in industrial wastewater. Further research is needed to optimize absorbent formulations and explore their applicability in real-world environmental remediation scenarios.

Marketing Planning Research on the Integration of Regional Culture into Milk Tea Products

Marketing Planning Research on the Integration of Regional Culture into Milk Tea Products

Assessing Customer Trust, Satisfaction, and Loyalty in the Malaysian Ice Cream and Milk Tea Industry

Assessing Customer Trust, Satisfaction, and Loyalty in the Malaysian Ice Cream and Milk Tea Industry

Effects of Protein on Green Tea Quality in a Milk-Tea Model during Heat Treatment: Antioxidant Activity, Foaming Properties, and Unbound Small-molecule Metabolome

Tea drinks/beverage has a long history and milk is often added to enhance its taste and nutritional value, whereas the interaction between the tea bioactive compounds with proteins has not been systematically investigated. In this study, a milk-tea model was prepared by mixing green tea solution with milk and then heated at 100°C for 15 min. The milk tea was then measured using biochemical assay, antioxidant detection kit, microscopy as well as HPLC-QTOF-MS/MS after ultrafiltration. The study found that as the concentration of milk protein increased in the milk-tea system, the total phenol-protein binding rate raised from 19.63% to 51.08%, which led to a decrease in free polyphenol content. This decrease of polyphenol was also revealed in the antioxidant capacity, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability and ferric ion reducing antioxidant power, in a dose-dependent manner. Untargeted metabolomics results revealed that the majority of small-molecule compounds/polyphenols in tea, such as epigallocatechin gallate, (-)-epicatechin gallate, and Catechin 5,7,-di-O-gallate, bound to milk proteins and were removed by ultrafiltration after addition of milk and heat treatment. The SDS-PAGE and Native-PAGE results further indicated that small molecule compounds in tea formed covalent and non-covalent complexes by binding to milk proteins. All above results partially explained that milk proteins form conjugates with tea small-molecule compounds. Consistently, the particle size of the tea-milk system increased as the tea concentration increased, but the polymer dispersity index decreased, indicating a more uniform molecular weight distribution of the particles in the system. Addition of milk protein enhanced foam ability in the milk-tea system but reduced foam stability. In summary, our findings suggest that the proportion of milk added to tea infusion needs to be considered to maintain the quality of milk-tea from multiple perspectives, including stability, nutritional quality and antioxidant activity.

Greening the cup: Green marketing strategies of Milk Tea Shops in San Jose City, Nueva Ecija

This study investigates the adoption of green marketing strategies by milk tea shops in San Jose City, Nueva Ecija, focusing on their motivations, benefits, strategies employed, and challenges faced. Utilizing a quantitative research design, data were collected through a structured questionnaire from local milk tea shop owners and managers. The findings reveal that the primary motivation for adopting green marketing is to fulfill corporate social responsibilities and gain a competitive advantage. Shops recognize substantial benefits, including increased consumer awareness, enhanced brand reputation, and potential cost savings. Key strategies employed include using biodegradable packaging, promoting reusable items, and implementing portion control measures. Despite these efforts, challenges such as high costs, consumer skepticism, and complex environmental certifications persist. The results indicate a strong commitment to sustainability but also highlight the need for improved consumer education and cost-effective solutions. Recommendations include investing in educational campaigns to enhance consumer understanding of green marketing benefits, exploring affordable, sustainable materials, and developing clear, structured green marketing plans. Addressing these challenges can enhance the effectiveness of green marketing strategies and support long-term sustainability in the milk tea sector.

Factors affecting the brand equity: An empirical study of bubble milk tea in Johor Bahru, Malaysia

Factors affecting the brand equity: An empirical study of bubble milk tea in Johor Bahru, Malaysia

The Way of Tea Drinking Survival in the Internet Era----- Taking Heytea as an Example

The Internet model has promoted the development of commerce, not only the traditional retail industry has been developed, and the catering industry such as milk tea and coffee shops is booming. As the first generation to open the online operation model, although the Internet + model has begun to take shape, there are still gaps in the relevant tea drinking culture. Based on the literature research method and case analysis method, this paper analyzes the existing marketing model of Heytea and proposes relevant improvement policies, with the purpose of widening the gap with other related tea brands and improving the core competitiveness of its products. As the earliest generation of beverage stores to enter the Internet + model, Heytea has rich experience in marketing planning, online and offline marketing activities. This paper analyzes the marketing based on the Internet + model through researching the brand cross-border co-branding and innovative marketing activities of Heytea.

Research on Marketing and Innovation Strategies of HEYTEA in the Overseas Market

Chinese tea culture has a long history, and on this basis, many Chinese merchants have made great achievements in product research and development and innovation. Nowadays, milk tea, a low-consumption drink, is popular all over the world. Among them, HEYTEA stands out, is well received by young groups in the Chinese market, and attracts a wide range of other consumer groups, HEYTEA has not only achieved great success in marketing, but its unique product positioning and innovative marketing strategy have also attracted many consumers.With the intensification of market competition and the trend of consumption upgrading in China, HEYTEA needs to explore new growth points. Therefore, the overseas market has become an important direction for HEYTEA’s development. This study aims to analyze HEYTEA’s marketing and innovation strategies to enter the overseas market and discusses HEYTEA’s corporate strategy. In the process, it analyzes different marketing and innovation strategies of HEYTEA in the overseas market by using macro-environment analysis tools, market segmentation, and other methods.This study also draws on the store experience of Starbucks and Blue Bottle to predict and determine HEYTEA ‘s development strategy and prospects in overseas markets, providing reference for other tea brands.

Milk Tea–Colored Perovskite Solar Cells Fabricated Through a Multilayer Film Design

This study presents the fabrication of perovskite thin-film solar cells (PTSCs) with adjustable colors, achieved through a multilayer film design. The multilayer film, comprising Au and indium-tin-oxide (ITO), functions as an adjusted color reflectance (ACR) multilayer film. When the ITO thickness is varied from 100 to 150 nm, the color of the PTSCs can be adjusted from lighter shades that resemble fresh milk tea to darker tones akin to caramel. The color changes that the ACR multilayer film induces correlate well with its reflectance response. Compared with traditional black-colored PTSCs, the milk tea–colored PTSCs maintain a power conversion efficiency of >12%. This achievement suggests the potential for fabricating PTSCs in various colors and patterns that are suitable for use in furnishings, accessories, and other applications.

Designing iron‐ethyl cellulose microparticles to prevent unwanted color changes during iron fortification of milk tea

AbstractIron deficiency affects an estimated 1.62 billion individuals worldwide, while Asia and Africa bearing the highest burden. The widespread consumption, unique sensory properties and cultural significance of tea make it an appealing avenue for iron fortification. Obtaining microparticles for food fortification with acceptable organoleptic properties is key for consumer acceptability. Microcapsules were prepared with Aquacoat and various iron salts. The experiments were designed to understand the effect of formulation variables, i.e. type of iron salt, ratio of iron‐to‐coating, temperature and flow rate of the process. The iron compound significantly impacted yield, particle formation, and size distribution (5‐15 μm). Post treatment by curing at specified relative humidity and temperature improved the colour in milk tea with ΔE reduced from 7 to 2 in NBS units. Microparticles from FeCl3 exhibited superior morphology and colour‐masking efficacy, inhibiting iron‐polyphenol interaction in tea and show promise as iron fortificants for milky black tea.Practical applicationsMicroencapsulation is a highly effective technique for encapsulating active iron cores within inert coating materials, ensuring the desired chemical and physical properties. Using spray drying, we can produce small and uniformly sized particles ranging from 1 to 20 μm. This can easily be utilized for fortification of beverage like hot tea/coffee or similar products. The success of the current process is evaluated based on several key factors, including process yield, encapsulation efficiency, and sensory properties of fortified tea.

Factors Affecting Bubble Milk Tea Consumption Among High School Students in Hanoi

To study the factors affecting high school students’ consumption behaviour of bubble milk tea in Hanoi, the research team conducted a survey on 265 students who currently study at high schools in Hanoi’s inner city districts, and used SMARTPLS software to process collected survey data. The research showed that 3 factors taken into account all had an impact on the same direction. Particularly, “Attitude toward bubble milk tea consumption” (TD) had the biggest impact with the impact level being 0.365; followed by “Perceived behavioural control” (HV) and “Subjective norms” (CQ) with the respective figures being 0.288 and 0.162. There is no statistically significant difference in the decision to consume bubble milk tea between male and female students, and between students of different grades at high school. Based on the analysis results, the research team generated some discussions to attract students to consume more bubble milk tea

Critical Analysis of the practices of shop food handlers regarding safety and hygiene: Case study in Paranaque City

This study aims to analyze the knowledge, attitude, and practices of food handlers in milk tea shops inParanaque, Philippines, and identify areas for enhancing food safety and hygiene practices. A mixed-method approach was employed, with data gathered through a survey questionnaire and interviews with 100 milk tea shop food handlers. The study revealed that most food handlers (70%) were aged between 21 and 25 years old, with 92.9% female and 91.4% holding a college degree. Additionally, 85% of the respondents had prior experience in the food and beverage industry. However, only 57 outof the 100 respondents had registered their businesses. The food handlers demonstrated goodknowledge about food safety and sanitation, but some needed knowledge about proper food holding practices. Most food handlers had a positive attitude towards customers and food handling, but they needed to be more enthusiastic about securing business requirements due to perceived difficulties andexpenses. While 30% of the respondents emphasized the importance of avoiding cross-contaminationand 24% highlighted customer safety, only 44% had received formal training in proper food handling.The reasons for training included improving knowledge in food safety and hygiene practices (36%) and preventing foodborne illnesses and cross-contamination (18%).In terms of practices, the respondents needed better practices in storing, cooking, and cooling tapioca pearls, and often (4.05)mixed raw materials thoroughly using a shaker before serving due to limited staff and high pressure from customers to be served immediately. The study identified several challenges milk tea shop ownersface, including limited staff, space, cleanliness maintenance, and regulatory compliance complexities.These findings underscore the need for targeted training, operational support, and regulatory assistance to enhance food safety and operational efficiency in the milk tea industry.

Research on the Marketing Strategy of Ming Ji Milk Tea Brand

Research on the Marketing Strategy of Ming Ji Milk Tea Brand

Beyond the Box: Packaging and Branding as Tools for Differentiation in a Competitive Retail Market

The study's goal was to investigate how customers perceive various design components of milk tea packaging and to provide crucial data for businesses about consumer appeal and the significance of design features from the customer's viewpoint. This study aims to contribute to the body of knowledge already available in the packaging and marketing fields by shedding more light on the psychology of color and its effects on packaging and marketing. It expounds upon several facets of packaging and encapsulates the conclusions of the latest studies carried out thus far, which have examined packaging from various angles. There is an importance in studying and delving into the deep essence of branding and packaging so that consumers notice businesses' packages first and represent the brand. Ensuring that the packaging aligns with the company's brand and beliefs is crucial. The brand's packaging should communicate its goals, core values, and distinctive selling points. The researcher employed the following methods to gather information: (1) analysis, (2) interviews/personal interviews, and (3) validated tool/guide. Qualitative information was gathered from 20 tool replies. The study's findings demonstrated the significance of packaging design in customer purchasing habits. Through the analysis of customer perception, it was discovered that packaging design components including color, graphics, and product details are important since they are part of decision-making and guarantee the customer's focus. Based on the results, it was determined that an effective milk tea package design could be produced through collaboration between the client and the business. Additional studies might examine the design features of various product packaging.

A SWOT Model-Based Analysis of Marketing Strategy Taking Mixue Ice Cream and Tea as an Example

Peoples living needs have become increasingly diversified as a result of the rapid development of the economy. In recent years, the freshly-made tea beverage industry has seen a surge in popularity, with numerous tea beverage brands entering the market. The tea industry has formed a fruit-flavored tea and milk tea beverage model based on high-quality tea, gradually replacing the dominant position of tea powder preparation in the past In order to obtain a place in the fierce market competition, the majority of tea brands must fully understand the market changes and their own development status, and formulate long-term development strategies. This paper takes Mixue Ice Cream and Tea (hereinafter referred to as MIXUE) as the research object and uses the SWOT model to analyze its strengths, weaknesses, opportunities and threats. Besides, we analyze and study its own status quo in the construction of internal control. We also formulate future marketing and development strategies for MIXUE, aiming to improve its brand competitiveness and help it to achieve substantial development.

The Impact of Multinational Entrepreneurship Team Structure on Entrepreneurial Products: A case Study of Chinese Entrepreneurs’ Entrepreneurship in the Indonesia Milk Tea Market

The entrepreneurial team is one of the key factors for entrepreneurial success. An excellent entrepreneurial team can effectively integrate resources, overcome difficulties, seize opportunities, and ultimately achieve entrepreneurial goals. The knowledge structure of the entrepreneurial team will affect its understanding and judgment of the target market, which will in turn affect product positioning, design and development of product functions, and product pricing strategies. This study uses grounded theory research methods to process original data and analyze related issues.

Preparation and performance study of waste plastic blended ultrafiltration membrane

Waste plastic packaging bags (rPVC) and waste milk tea straws (rPLA) were used as membrane materials to prepare ultrafiltration (UF) membranes by the non-solvent induced phase separation (NIPS) method. The study aimed to investigate the influence of various factors, including different rPVC contents (10 wt%-20 wt%), membrane fractions (rPVC/rPLA), additive fractions (Pluronic F-127/PVP-K30), and different additive contents (0.5 wt%-3.0 wt%), on the performance of the membranes. The permeability, morphology, hydrophilicity, chemical composition, thermal stability, and antifouling properties of the blended UF membranes were thoroughly investigated. The experimental results revealed that the presence of rPLA and Pluronic F-127 increased the porosity, water absorption, pore size, and hydrophilicity of the blended UF membranes. Furthermore, the introduction of rPLA enhanced the thermal stability of the blended UF membranes. Additionally, the incorporation of Pluronic F-127 further improved the overall performance of the blended UF membranes. Specifically, it was found that the blended UF membranes achieved a pure water flux (PWF) of 192.50 L·m−2·h−1, while maintaining a bovine serum albumin (BSA) rejection rate of 95.20%. These results were obtained using a content ratio of rPVC/rPLA (90/10) at 14 wt% and an additive content of Pluronic F-127 at 2.5 wt%. By comparing with the blended UF membranes without introducing additives into the casting solution, the roughness (Ra) was reduced by 40.3%, the water contact angle (WCA) was reduced by 7.5%, the flux recovery rate (FRR) was increased by 80.5%, and the fouling resistance was enhanced.

Willingness to Purchase Co-Branded Products: Gender and Age Differences

This study explores the impact of co-branding on consumers’ purchase intention (PI), focusing on the 2023 trend of joint branding in the milk tea industry. The research adopts a questionnaire to analyze factors influencing PI, with a specific emphasis on gender and age differences. Previous research investigated at how joint branding affected consumption, examining factors such as the connection between perceived risk, perceived value, and popularity. The study reveals a noteworthy positive correlation between the perceived value and the participation of opinion leaders, which can positively influence consumers and lower their perceived risk. The study also looks at age and gender variations in co-brand product willingness to buy. Women participate in joint branding activities at a higher rate than men, which suggests that they are more willing. Age-wise, teens have a greater preference for milk tea, but older people participate in joint branding activities at a higher rate. The results imply that consumer willingness to purchase co-branded goods is strongly influenced by the cultural and logo images of those products. This study suggests that co-branded products' cultural and logo images significantly impact consumers’ PI. The author suggests increasing the number of participants and combining offline and online data collection techniques in order to improve the calibre of the research. As a result, the study clarifies the intricate dynamics influencing consumer decisions in the changing co-branded product market.

Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation.

Fresh highland barley is difficult to store, leading to a lack of commercial products. To address these problems, the research investigated the effect of different heat treatments (steaming <SFB>, microwaving <MFB>, baking <BFB>, and cooking <CFB>) on the quality of fresh highland barley, and used pretreated fresh highland barley as material, combined with the milk tea market, to design and optimize the preparation process of fresh highland barley tapioca pearl and milk tea BOBA. The results showed that the different heat treatments reduced the content of ash and starch significantly, and SFB and MFB decreased the digestibility of fresh highland barley (P < 0.05). In particular, SFB had a significantly higher overall score for fresh barley than the other treatments, with the highest sensory evaluation for aroma, elasticity, and the overall taste of the grain, and the eGI value was the lowest (58.64). The optimal preparation process of fresh highland barley tapioca pearl and milk tea BOBA was designed and optimized by the L9(34) orthogonal test. The optimal tapioca pearl formula contained the following: apioca starch content of 36%, cooking time of 2.5 min, and erythritol stevia content of 1.5%. The optimal milk tea BOBA formula contained the following: sodium alginate content of 1.3%, erythritol stevia content of 0.6%, and calcium lactate content of 2.2%. This not only improves the comprehensive utilization rate of fresh highland barley, but also provides the accessory food, ensuring a lower eGI and increasing the healthiness and diversity of milk tea.