Entrep Chemistea
Assignment #1
Ask an entrepreneur about his business today and ask him to describe the decisions and series of events that led the business from start-up to its current form. Would you classify this process as causal, effectual or both?
Chemistea having garnered massive accolade (TV5 News, Expat Newspaper, and Doon Po Sa Amin PH, to mention a few) for their innovative concept especially from the youngsters to which they cater. One day, one customer expressed that the only thing that makes customers flock to Chemistea is their use of Erlenmeyer flasks as drinking glasses, with which the former would take their selfies.
However, the use of flasks isn’t only for aesthetic purposes but also for practical reasons (it reduces the risk of spillage and is more eco-friendly than plastic cups). More importantly, Chemistea isn’t just named so because of the conical laboratory glassware; it is most especially because of their drinks’ mixture.
What sets Chemistea apart from most milk tea shops is the amount of tea contained in their drinks. Yes, concentrating on the tea-ness of the milk teas and not on the sweetness may render the beverages less sweet than those offered by mainstream brands, but, who wants sugar in water anyway? Tea drinkers know just how sweet-less pure tea tastes. But this is where Chemistea comes in: concocting drinks with a healthy dose of tea and turning them into delicious milk teas and fruiteas. For instance, their Asian specialty teas—Cha Yen (Thai iced tea), Masala (Indian spiced milk tea), Nai Cha (Hong Kong milk tea), and Matcha Latte (Japanese green tea)—taste like listening to the soothing music of sizhu and koto, with occasional caffeinated burps.
Cold beverages are served not just in flasks, but also in layers of infusing blend of tea goodness you can enjoy in rich color. The types of tea they use as base—black, jasmine, and oolong—are extracted from pure and unflavored loose-leaf teas. The syrups are Italian, not the more common ones from
Ask an entrepreneur about his business today and ask him to describe the decisions and series of events that led the business from start-up to its current form. Would you classify this process as causal, effectual or both?
Chemistea having garnered massive accolade (TV5 News, Expat Newspaper, and Doon Po Sa Amin PH, to mention a few) for their innovative concept especially from the youngsters to which they cater. One day, one customer expressed that the only thing that makes customers flock to Chemistea is their use of Erlenmeyer flasks as drinking glasses, with which the former would take their selfies.
However, the use of flasks isn’t only for aesthetic purposes but also for practical reasons (it reduces the risk of spillage and is more eco-friendly than plastic cups). More importantly, Chemistea isn’t just named so because of the conical laboratory glassware; it is most especially because of their drinks’ mixture.
What sets Chemistea apart from most milk tea shops is the amount of tea contained in their drinks. Yes, concentrating on the tea-ness of the milk teas and not on the sweetness may render the beverages less sweet than those offered by mainstream brands, but, who wants sugar in water anyway? Tea drinkers know just how sweet-less pure tea tastes. But this is where Chemistea comes in: concocting drinks with a healthy dose of tea and turning them into delicious milk teas and fruiteas. For instance, their Asian specialty teas—Cha Yen (Thai iced tea), Masala (Indian spiced milk tea), Nai Cha (Hong Kong milk tea), and Matcha Latte (Japanese green tea)—taste like listening to the soothing music of sizhu and koto, with occasional caffeinated burps.
Cold beverages are served not just in flasks, but also in layers of infusing blend of tea goodness you can enjoy in rich color. The types of tea they use as base—black, jasmine, and oolong—are extracted from pure and unflavored loose-leaf teas. The syrups are Italian, not the more common ones from