UK workers are potentially damaging their productivity levels and wellbeing as only a third manage to take a proper tea break according to new research out today.

A study of 2,000 British workers, commissioned by Tetley, examined the nation’s approach to tea breaks and found that:

The importance of water shouldn't be under-estimated; it comprises 70% of the Earth's surface and two-thirds of the human body, with our cells and organs depending on it to function correctly. Put simply – water is essential for us to survive. 

But why? With a number of functions that are fundamental to protect and conserve the body, from protecting the spinal cord and tissues, to transporting oxygen to cells and regulating temperature, water is also the most important factor influencing the body’s method of retaining nutrients. The food we eat is water-soluble and when broken down, valuable nutrients can be easily absorbed and passed around the body through the blood. In addition to ensuring the body can absorb vitamins and minerals, water removes and flushes out toxins that are harmful.

Brits are buying more brews out of home than ever before, however, many consumers are unaware of the decaffeinated varieties available from their favourite cuppa. 

With health and well-being higher on the consumer agenda than ever before, operators are under increasing pressure to provide a wide range of taste, strength and flavour options. With 50% less caffeine than coffee, tea is the perfect choice for those wanting to reduce their caffeine intake.

Have you ever wondered where the phrase ‘English Breakfast’ comes from? Or what makes it different to an Irish or Welsh Breakfast? Read on to discover the history behind this traditional meal, and why Brits’ passion for it remains as strong as ever.

Although tea was first considered an afternoon beverage when it was brought to British shores, it soon became an essential morning serve.

As consumers’ lifestyles become increasingly busy, and the health benefits of consuming ‘the most important meal of the day’ are realised, the out of home breakfast market continues to grow.

Lack of time is the main reason consumers skip breakfast, so an offer that allows consumers to grab and go, such as tea and a muffin, is the key to winning this morning trade. The number of breakfast occasions in foodservice grew by 8.4 per cent to 1.14 billion year-on-year, according to NPD Crest research, and growth shows no sign of decline. The British trend mimics that of America, where breakfast makes up around a fifth of the out of home market.

Mintel research shows that as many as 12% of Brits drink green tea on a weekly basis, demonstrating the nation’s love for this blend.

Although sales are growing at a consistent rate in the UK, demand for the blend is nothing new. Green tea originated in China, and consumption spread throughout Asia. Cultivated from the same plant as black tea, Camellia Sinensis – the difference comes from a delayed oxidisation process, which helps green tea retain its fresh, uplifting flavour.

A family run hotel in Newquay situated close to the bay, Sandy Lodge Hotel is the perfect location to lap up the sunshine, an ideal getaway for those looking to holiday in the UK and enjoy all the comforts of home. 

Guests can wake up with a brew every morning, in the elegant dining room. Iconic Tetley Original is served with a traditional breakfast. Classic tea ware continues the theme, with milk and sugar available; guests can make tea to a standard they would enjoy at home.

Becoming a renowned location is no easy task. The secret seems to lie in the quality of the beverages on offer – Allegra’s consumer panel rated this its most important factor. One of the factors which stands out above all others in achieving this is sustainability.

Allegra reports 74% of Brits value social and environmental reputation when purchasing hot beverages. Additionally, restaurant listings website, OpenTable, 71% of out of home customers are more likely to visit an establishment with an accreditation from a reputable sustainability organisation.

Walking into Papa’s Barn, in Ditton, Kent, new customers are greeted with a pleasant surprise. The fresh, modern building is home to more than your average local takeaway; it’s the location of one of the most highly commended independent fish restaurants in the UK.

Those familiar with the business will understand why. Highly selective sourcing and excellent marketing strategies have helped create a family restaurant that stands out from the competition; which has secured it a place as the 2014 National Fish and Chip Awards regional winner for the South East.