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A STUDY ON CUSTOMER SATISFACTION TOWARDS GREEN TEA
Abstract
The modern business world is addressing the issues of environmental pollution with
green products. The green cars which have low or nil carbon emissions are best solutions to
resolve the air pollution caused by automobile industry. The automobile is one of the biggest
polluters of environment but with latest technology and alternate sources of energy this industry
had introduced green cars. This paper gives brief knowledge on green cars and about different
types of eco-friendly cars. The pros and cons of green cars with regard to price, speed and
loading capacity are discussed. The challenges and prospects of green cars in India are also
stated in this paper.
Rapid Urbanization and growing consumer's concern for health, many recent researches have studied about the awareness and consumption pattern of green tea and concluded that it is significantly higher in developed countries than developing ones. In countries like India, where green tea markets are still in the infantry stage of its growth, the level of awareness and acceptance is relatively low. The present study aims at analysing Consumption Pattern and Customers Profile of Green Tea with the help of an empirical study in Mumbai region. This paper attempts to investigate the market growth of Green Tea and factors that motivates to consume green tea by people residing in urban areas like Mumbai. Since they are more conscious about their health and lifestyle and maximum of them are working professionals. The Consumers in Metro cities have a good purchasing power to pay premium prices for such products so they prefer to include green teas & supplements for a healthy lifestyle.
Tea is a very popular drink in the world. Conducted studies confirm the positive effects of tea on humans health. Green tea is helpful in the diseases of affluence prevention due to the presence of many bioactive ingredients, such as polyphenols, ascorbic acid, and micro and macroelements. Thera are many methods of preparing infusions, but among the most popular is an infusion with hot water with a temperature of 80°C for few to ten minutes. The aim of this study was to determine the effect of the method of preparing tea on polyphenols, tannins, and ascorbic acid content in green tea infusions. Tea brew was obtained with water of temperature 4 and 80°C and ice. The longer the extraction time the higher content of polyphenols in infusions. Temperature of water used to prepare infusions influenced on tannins presence. The infusion prepared with hot water for 10 minutes characterized the highest content of bioactive components
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