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The aim of this paper is to determine lifestyle factors associated with different drink choices as past research has suggested some differences.

Caffeinated tea and coffee consuming habits in a South Wales sample were investigated by postal questionnaire. Multiple regression was used to determine odds ratios for demographic, health and lifestyle factors associated with drink patterns. There were 7,979 questionnaire respondents, 58 per cent of whom were female. Their mean age was 45.61 years (SD =18.00, range =16‐97).

Caffeinated tea/coffee consumption was associated with both alcohol and smoking behaviours. The results also suggested that non‐consumers of caffeinated tea or coffee were not a homogeneous group, as different demographic and lifestyle profiles were identified for: those that did not drink tea or coffee at all; and those that drank only decaffeinated tea or coffee.

Future caffeine research may need to consider whether a broad distinction based on caffeine consumption or non‐consumption alone is always appropriate.

The findings suggest some differences within the caffeinated drink consuming population, including demographic profiles relating to whether consumers drank tea or coffee. They add to the data already available in comparing not only caffeine versus no caffeine, but also characteristics associated with different caffeinated drinks.

This study aims to identify the key variables which determine intentions to visit coffee/tea tourism plantations particularly those adopting sustainable practices. Also, this study ascertained the perception of risk in travelling due to the fear of Covid-19 on travel intentions to such coffee/tea tourism destinations.

Using the theory of planned behaviour as a basis for this study’s framework, data was gathered from 302 eco-conscious Generation Y and Z consumers via an online survey. Partial least squares were then applied to analyse the data.

Learning and relaxation motives were important in determining consumers’ attitudes towards sustainable coffee/tea tourism. The intention to engage in sustainable coffee/tea tourism is most strongly affected by the risk of travelling, followed by attitude.

The addition of contemporary variables was given to the theory of planned behaviour’s core constructs to better reflect consumers’ attitude and behaviour towards a growing form of tourism under unprecedented times.

Travel or tourism operators will have first-hand insights on the factors that drive intentions to visit sustainable coffee and tea destinations, thus enabling more strategic action to be undertaken to reach the targeted young consumers.

This study examines young, environmental-conscious consumers’ perspectives on novel travel destinations which adopt sustainable practices. Risk in travelling was assessed which is necessary given Covid-19 has severely disrupted consumers’ travel patterns.

The main aim of the present research is to investigate the tea and coffee experience of travellers around the world and clutch the dimensions of tea and coffee museum experience.

Travellers who had experienced tea and coffee museums were purposefully selected as a sample group for the study. As tea and coffee museums that are benefiting from user-generated content (UGC) are limited, a qualitative multiple case study method has been chosen to enrich more comments and obtain more data. For the data gathering, as a UGC platform, TripAdvisor was benefited.

According to an inductive content analysis of reviews, the model of dimensions of tea and coffee museum experience that consist of nine main categories revealed: educational experience, authentic experience, memorable experience, participatory experience, shopping experience, atmosphere, facilities, employees and tour guides and negative experiences (negative staff attitudes and skills, lack of foreign language explanations and cleanliness).

To the best of the authors’ knowledge, this study is the first to examine the tea and coffee museum experience of travellers around the world. It contributes to the gastronomy literature by providing the dimensions of the tea and coffee museum experience.

The purpose of this paper is to propose a rigorous methodology to undertake systematic literature reviews for coffee and tea tourism, thereby providing prospects and challenges of developing these niche markets for destinations.

The approach taken in this research is via a systematic literature review on past studies conducted in English related to coffee and tea tourism. In total, 30 articles related to coffee tourism and 33 papers on tea tourism were analysed.

The research revealed that studies to date are largely fragmented, often using the lens of a coffee or tea tourism context or the perspectives of a single stakeholder such as consumers or producers. Few studies have attempted to undertake interdisciplinary frameworks to study coffee or tea tourism, which this research then documents as future avenues of investigation.

This study is conducted through the analysis of secondary data published academic material related to coffee and tea tourism in English and would have omitted other relevant resources that have been documented in the realm of other languages. Empirical, quantitative studies conducted based on this systematic literature review can also validate some of the key arguments central to this qualitative piece of work.

The research synthesises academic literature to date, providing a succinct overview of what is known about coffee and tea tourism based on the dominant themes and frameworks, thereby increasing practical knowledge and awareness of best practices in the field.

This paper contributes to uncovering the scope of coffee and tea tourism literature to date.

Since fairtrade labels are upcoming market instruments, the purpose of this paper is to identify and quantify consumers’ willingness to pay for fairtrade coffee products and tea. Thereby, this paper contributes to the discussion in favour of a non-private regulation of ethical food labels (FLs). Moreover, the paper provides information about the consumer behaviour of the German buying public.

The empirical analysis is based on homescan panel data of 13,000 representative German households, which includes actual purchase data of ground coffee, single-serve coffee, espresso, and tea for a five-year sample period from 2004 to 2008. As a methodological approach, the hedonic technique is used to model coffee and tea prices as a function of time, store, and product characteristics.

Regarding the variables of interest branding a product leads to an average price premium of 22.1 per cent, while the organic FL achieves an average price premium of 34.3 per cent. The highest average price premium of 43.1 per cent is ceteris paribus paid for fairtrade labels. In the case of fairtrade labels, tea products earn the highest implicit prices with 74.0 per cent, followed by ground coffee (54.9 per cent), espresso (24.7 per cent), and single-serve coffee (18.9 per cent).

The present analysis supplements the discussions around the willingness to pay for fairtrade certified products by the German buying public, a product differentiation between coffee products and the introduction of labelled tea. As the data set includes daily purchases, it allows analysis of consumer behaviour on a disaggregated level, given detailed information on prices, stores, origins, FLs, and so on.

The Reformation, as Wolfgang Schivelbusch maintains, which redefined the relationship between the individual and God as a personal one, “took pains to regulate the relationship of man to alcohol,” and in so doing laid “an essential foundation¦…¦for the development of capitalism.” In the earlier Rabelaisian world, the Church constituted the major site of popular culture. Virtually all work was seasonal in character punctuated by carnivalesque church feasts that numbered over one hundred yearly. Although generally accepted as a safe means to vent communal anxieties, drink comprised an essential element of these festivals, with drunkenness the socially acceptable outcome.¹⁶ However, as the Reformation progressed and new modes of aristocratic behavior developed, reformative efforts to separate the secular and the sacred within the church resulted in attempts to abandon the popular culture of the lower classes. A broad consensus emerged that too much drunkenness amounted to social evil, and that alehouses represented an “increasingly dangerous force in popular society.”¹⁷ As the influence of the Church declined in the early eighteenth century, Carnival resurfaced in the form of gregarious carnivalesque village and town feasts: “the grotesque body of carnival was being re-territorialized” and writers such as Swift and Pope “perpetually identif[ied] the scene of writing with the fairground and the carnival.”¹⁸ Conversely, in keeping with the symmetrical component inherent in the Carnival/Lent theme, Lent transmuted into organizations such as The Society for the Reformation of Manners, which attempted to reduce drunkenness, cursing, swearing and whoring – all tropes of carnivalesque gregariousness. So, during this period, a contradictory cultural dissonance was being enacted. On the one hand, we find a resurgence of Carnival, but on the other hand, we see “a conservative desire on the part of the upper classes to separate themselves more clearly and distinctly from these popular activities.”¹⁹

The hot beverage market, made up of tea, ground and instant coffee, cocoa and drinking chocolate, and malted food drinks, exceeded £1 billion in 1984. Tea and coffee are worth about the same, just under £500m each, but tea is still the nation's most popular drink. Each Briton consumes six cups of hot drinks a day and just under four cups are tea. Tea outranks coffee in cups drunk by over 2 to 1, and 215,000 tons of tea are imbibed each year. ‘Hot Beverages in the UK’ is the second in the Drink Market Updates series by the Market Information Service at the Leatherhead Food Research Association. This report gives information on market shares, market sizes, consumption patterns and future trends in instant and ground coffee, packet tea and tea bags, and food drinks. The hot beverage market is expanding only in a few specialised areas, in particular, ground coffee, premium instant coffee and speciality teas. Currently worth only £168m between them, they are unlikely to make a great impact on the total market for some time.

Tea contains high content of phenolics which are well-known to act as antioxidants. As such, there are claims that the consumption of infusion of tea could help ameliorate free radical-induced diseases; this therapeutic activity would depend on the amount of phenolics that is soluble and the amount that is absorbed and available for metabolic activity when consumed. The purpose of this study is to analyze the content of phenolics and antioxidant activity of some health tea and also to study the effect of addition of sugar and milk on in-vitro availability of phenolics in tea, cocoa and coffee drinks.

Seven brands of health tea, two brands of cocoa drink, one brand each of coffee, powdered milk and sugar were selected. The tea samples were analyzed for pH, titratable acidity, total phenol and antioxidant activity using Folin–Ciocalteau and 202-diphenyl-1-picryl-hydrazil 28DPPH-29-20 reagents. In-vitro simulated digestion modeling stomach and small intestine were carried out on tea infusion, coffee and cocoa drinks with or without sugar, and phenolic availability was analyzed.

The result indicated that pH, titratable acidity and total phenolics ranged from 4.5 to 5.6, 0.167 to 0.837 (as maleic acid) and 1.15 to 1.17 mg/g gallic acid equivalent, respectively. Black tea recorded the highest phenolic content, in-vitro phenolic availability and antioxidant activity. Addition of sugar to black tea and chocolate drink caused a significant decrease in the in-vitro available phenolics, while the addition of milk leads to a significant enhancement.

The data obtained in this study can be used nutritionally and commercially to show the impact of adding sugar or milk on the content of phenolics and their bioavailability in-vitro. The study justifies the claim that tea could help ameliorate free radical-induced health defects.

Assessment of antioxidant activity of food should not be based only on the content of total phenolics but on the amount that is bioavailable in the body system when the food is consumed.

Consumption of tea, cocoa and coffee drinks with milk and sugar have been found to enhance or inhibit phenolics. Therefore, the optimum level of these additives should be determined if the drinks were meant for therapeutic purposes.

Results obtained may provide some useful information for considering the bioavailability of phenolics present in tea and beverages in view of consumption/digestion in our body as well as interference of sugar and milk as the additives.

The Protection of Consumers (Trade Descriptions) bill which, owing to the General Election, did not quite make the Statute Book in the last Parliament, is, at the moment of writing, passing through its readings, with every likelihood of becoming law in the near future. It has been criticised for the extent of the control to be exercised over general trading and that in “coddling the customer” it will place unreasonable responsibilities upon retailers. In fact, it is impossible to foresee just how far its provisions may extend, but there will be few who will disagree that new and more searching requirements are long overdue.