Tea And Tourism

The global production, marketing and consumption of tea present a resource for tea-related tourism. Tea and Tourism: Tourists, Traditions and Transformations profiles tea cultures and examines the social, political and developmental contexts of using related traditions for touristic purposes. This volume views tourism related to tea from differing disciplinary perspectives, and from marketing, planning, entrepreneurial and developmental viewpoints. The book examines the transformation of indigenous and imported tea traditions into experiences for tourists. Profiling these tea experiences from around the world including the United Kingdom; Sri Lanka; India; China; Taiwan; Kenya and Canada the volume reveals the ways in which tea’s heritage is adapted for tourism consumption. This is the first definitive work on tea tourism. Global tea tourism trends are identified, while case examples provide fresh perspectives on the ongoing transformation of tea for tourism purposes.

'Tea and Tourism' outlines the social, political and developmental contexts of using tea culture for tourism. Case studies of tea tourism destinations and products from around the world are included, from example from the United Kingdom, Sri Lanka, India, China, Taiwan, Kenya and Canada.

The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism. With contributions from leading scholars and experts across 19 countries, it demonstrates the interdisciplinary nature and breadth of topics associated with global tea tourism. Tea is deeply connected to tourism through both travel and consumption. For host communities it provides an opportunity for diversification from the production and/or serving of tea while sharing cultural traditions and improving livelihoods. The Handbook is organised into five parts, with an introduction and epilogue, and the first part begins with an overview of historical and contemporary perspectives on the foundations of tea tourism. It digs into the roots of such tourism in China, the relationship of wild tea to indigenous tourism in Vietnam, heritage railways to tea tourism, and tea tourism in Africa. The second part examines sustainable tea tourism, with examples from Thailand, Turkey, Sri Lanka and India. The third part explores the management and marketing of tea tourism, highlighting tools and techniques for development and the impact of social media on the tea tourism experience. It draws on examples of tea tourism experience in diverse settings, such as the English tea room, a pearl milk tourism factory in Taiwan and a hot spring tea destination in Japan. The fourth part provides perspectives on innovation and practice in tea tourism, such as gastronomical tea tourism in Turkey, Japan and Thailand; tea cafés and community diversification in Japan; the role of GIAHS designation in tea tourism; and tea tour guiding in Iran. Finally, the fifth part provides insights on resilience in tea tourism, examining topics such as human-wildlife conflicts and the impact of the COVID-19 pandemic on the sector in both Asia and Europe. This Handbook provides a valuable resource for students and researchers, presenting a rich collection of theoretical and empirical insights, an agenda for future directions in the field and end-of-chapter discussion questions. It also serves as a useful tool for key stakeholders, aiming to increase interaction between academia and industry, encouraging the development of sustainable responsible tea tourism that benefits local communities on a global basis.

"The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism. With contributions from leading scholars and experts across 19 countries, it demonstrates the interdisciplinary nature and breadth of topics associated with global tea tourism. Tea is deeply connected to tourism through both travel and consumption. For host communities it provides an opportunity for diversification from the production and or serving of tea, while sharing cultural traditions and improving livelihoods. The Handbook is organised into five parts, with an Introduction and Epilogue, and the first part begins with an overview of historical and contemporary perspectives on the foundations of tea tourism. It digs into the roots of such tourism in China; the relationship of wild tea to indigenous tourism in Vietnam; heritage railways to tea tourism; and tea tourism in Africa. The second part examines sustainable tea tourism, with examples from Thailand, Turkey, Sri Lanka and India. The third Part explores the management and marketing of tea tourism, highlighting tools and techniques for development and the impact of social media on the tea tourism experience. It draws on examples of tea tourism experience in diverse settings, such as the English tea room; a pearl milk tourism factory in Taiwan; and a hot spring tea destination in Japan. Fourth part provides perspectives on innovation and practice in tea tourism, such as gastronomical tea tourism in Turkey, Japan and Thailand; tea cafés and community diversification in Japan; the role of GIAHS designation in tea tourism; and tea tour guiding in Iran. Finally, the fifth part provides insights on resilience in tea tourism, examining topics such as human-wildlife conflicts and the impact of the COVID-19 pandemic on the sector in both Asia and Europe. This Handbook provide a valuable resource for students and researchers, presenting a rich collection of theoretical and empirical insights, an agenda for future directions in the field, and end of chapter discussion questions. It also serves as a useful tool for key stakeholders, aiming to increase interaction between academia and industry, encouraging the development of sustainable responsible tea tourism that benefits local communities on a global basis"--

Tour guides, a highly responsible group of professionals who are in direct communication with tourists traveling around the world, have a great impact on the proper promotion of the culture of countries, global peace, and tolerance. Additionally, they are also effective in the preservation of world natural heritage. Thus, the educational status of tour guides, as well as the characteristics and ethical values that they should possess, need to be examined on an international scale. In today’s world, where tourism demand is directed towards all types of tourism, practices in special interest tourism should be customized in order to ensure the highest level of service quality and cultural appreciation. Cases on Tour Guide Practices for Alternative Tourism provides emerging research exploring the theoretical and practical aspects of the occupational issues that surround tour guides and their applications within international tourism. Featuring coverage on a broad range of topics such as cultural education, specialized learning, and international business, this book is ideally designed for tour guides, travel agencies, tour managers, tour developers, heritage sites, museums, academicians, researchers, students, industry experts, and hospitality professionals.

Aspects of global coffee culture are explored as they relate to the settings where the beverage is produced, prepared and consumed as part of coffee related tourism. Of particular note on the one hand is the potential of such tourism for developing tourism destinations, products and experiences; while on the other hand improving the livelihoods of coffee producers.

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as: * the food tourism product * food tourism and consumer behaviour * cookery schools - educational vacations * food as an attraction in destination marketing Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

Sustainable tourism should not be limited to environmental preservation; the sociocultural and economic sides should also be considered. There is a need for an integrated approach recognizing the resources, facilities, and infrastructures that are interrelated with the social, cultural, and natural environment. Community development becomes a reality only by merging the principles of sustainability with growth objectives. Even though investments in environmentally friendly infrastructure and related services are fundamental, there is a need to address gender inequalities, exploitation, and commercialization of culture. Further, there is a need to prioritize the link between tourism and poverty reduction. Inclusive Community Development Through Tourism and Hospitality Practices explores various viable strategies for the adoption of sustainable approaches that can eventually boost economic growth and poverty reduction all over the world. Covering topics such as international tourism, sustainable development, and tourism reinforcement, this premier reference source is an excellent resource for business leaders and managers, students and educators of higher education, community leaders, government officials, librarians, researchers, and academicians.