![]() It has a slightly stronger flavour than the green but is significantly milder than the black tea.įujian and Taiwanese varieties of oolong are of particularly high quality. The oolong tea falls somewhere between the two on the spectrum. Minimally oxidized tea leaves are used to make green tea, while fully oxidized tea leaves are used for brewing black tea. Old Man’s Tea uses whole semi-oxidized tea leaves known as oolong. In the birthplace of tea, China, a popular form of traditional tea ceremony practice among the Hoklo people is the Gōngfūchá, which means “tea made with skill.” Across the sea, among the Taiwanese, this popular form of traditional tea preparation is known as Lăorénchá, which translates to “Old Man’s Tea.” Today, we explore an age-old tea ceremony that arose among the Hoklo people of the mountains of southeastern China’s Fujian Province and a variant of the same ceremony practice among the Hoklo people’s descendants overseas in Taiwan. While back in the Far East, in the 1980s, the Taiwanese concocted what became the now-famous “bubble tea,” which has taken the world by storm!Įvidently, tea has become an important part of everyday life in virtually every corner of this planet. In the New World, families in the American South enjoy nice, cold iced teas on hot summer days. Across the exotic lands of North Africa, the Arab and Berber cultures of the Maghreb boast the most refreshing Moroccan mint teas. The British, Indians and Kenyans take great pride in their tea culture and cultivation. There is a fine line between independent and dependent work on which there is still a lack of clarification, but the fallout of these activities will certainly bring about major innovations.From the highly refined Japanese tea ceremony known as Sadō to the hearty Cornish cream tea of Britain, tea ceremonies have become integral to life in many diverse regions of the world.Īfter water, tea is the most widely consumed drink in the world and, in many cultures, consuming tea is more than just about quenching a physical sensation of thirst, it is a spiritual exercise as well as a highly polished form of art. What is certain is that traditional players, accustomed to dominating and not willing to renew themselves are suffering more than ever with the competition from Airbnb and Uber. Some define all this as the best possible way by which to allow the employment market to move forward, whilst others label it as legalised exploitation. Perhaps too competitive, in fact, giving rise to protests for greater protection and a dignified minimum salary.Īnd indeed this is the most controversial point of the gig economy: the lack of precise rules by which to manage the dynamics dictated by the progress of technology in a context of maximum working flexibility. The supply and demand for work meet in digital apps and the “riders” head off on their bicycles, offering you home delivery at truly competitive prices. And two names first and foremost: Foodora and Deliveroo. Getting into the gig economy means talking about food. But what exactly is this new form of work? Almost one in every four Americans earned their living this way last year. Thus the legendary permanent position breaks down, clearing the way for work on demand, when there is time and need. ![]() “Gig” is an American English term used to informally define an odd job or temporary and occasional appointment. ![]() This is not the same, for example, for Uber: the driver answering a passenger call via app eliminates the concept of sharing in favour of a service provided in exchange for payment. There is often confusion that surrounds the gig and sharing economy: the latter is well summed up by the example of BlaBlaCar, the car pooling system based on splitting travel costs between the driver and passengers seeking to travel the same route. Let’s clarify matters: the difference between gig and sharing What apparently seem to be just “odd jobs” or “occasional gigs” have, however, enabled challenger brands like Uber and Airbnb to become world giants. The development of digital platforms, together with their capillary distribution, is giving rise to increasing growth in the phenomenon of “on-demand work”, to use a definition that has been borrowed from the Economist.
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