Tea – Preparation & Service

Tea – Preparation & Service

Making tea

The type of tea used will, of course, depend on the customer’s choice, but most establishments carry a varied stock of Indian, Ceylon, China and speciality teas, together with a variety of tisanes (fruit flavoured teas and herbal infusions) available upon request.

The quantities of dry tea used per pot or per gallon may vary slightly with the type of tea used, but as an approximate guide the following may be used:

·         42.5–56.7 g (1½–2 oz) dry tea per 4.546 litres (1 gallon)

·         ½ litre (1 pint) of milk will be sufficient for 20–24 cups

·         ½ kilogram (1 lb) sugar for approximately 80 cups.

When brewing smaller amounts in the stillroom, such as a pot for one or two, it is often advisable to install a measure for the loose tea. This ensures standardisation of the brew and control on the amount of loose tea being used. Alternative methods of pre-portioning tea may also be used, such as tea bags.

When making tea in bulk and calculating quantities of tea required for a party, allow approximately 1⁄6 litre (1⁄3 pint) per cup or 24 cups per 4.546 litres (1 gallon). If breakfast cups are used, capacity approximately ¼ litre (½ pint), then allow only 16 cups to 4.546 litres (1 gallon).

Because tea is an infusion the flavour is obtained by allowing the tea to brew. To achieve good results, a few simple rules can be applied:

·         Heat the pot before putting in the dry tea so that the maximum heat can be obtained from the boiling water.*

·         Measure the dry tea exactly.

·         Use freshly boiled water*.

·         Make sure the water is boiling on entering the pot.

·         Allow the tea to brew for 3–6 minutes (depending on the tea) to obtain maximum strength from the brew.

·         Remove the tealeaves at the end of the brewing period if required, but especially if making the tea in multi-pot insulated urns.

·         Ensure all the equipment used is scrupulously clean.

* Recommended time and water temperatures for brewing different teas can vary.  Based on 3g of tea per 250ml of water, examples are: 180 seconds at 95 ºC for black tees, 180 seconds at 75 ºC, for green teas and 300 seconds at 65 ºC for white teas. For oolong teas it is 6g to 250ml for 60 seconds at 85 ºC.

Service of Teas

Afternoon tea

Usually a blend of delicate Darjeeling tea and high-grown Ceylon tea to produce a refreshing and light tea. As the name of the blend suggests, this tea is suitable for afternoon tea but may also be taken at any time. Served with milk or lemon and sugar offered separately.

Assam  

Rich, full and malty flavoured tea, suitable for service at breakfast, usually with milk. Sugar would be offered separately

China

Tea made from a special blend of tea that is more delicate in flavour and more perfumed than any other tea. Less dry tea is required than for making Indian or Ceylon tea. Traditionally China tea is rarely served with milk. It is made in the normal way and is best made in a china pot. China tea is normally drunk on its own, but may be improved, according to taste, by the addition of a slice of lemon. Slices of lemon would be offered on a side plate with a sweet fork. Sugar may be offered separately

Darjeeling

Delicate tea with a light grape flavour and known as the ‘Champagne of teas’. Usually served as an afternoon or evening tea with either lemon or a little milk if preferred. Sugar may be offered separately

Earl Grey

Blend of Darjeeling and China tea, flavoured with oil of Bergamot. Usually served with lemon or milk. Sugar would be offered separately

English Breakfast

Often a blend of Assam and Kenya teas to make a bright, flavoursome and refreshing tea. Usually served as a breakfast tea but may be offered at any time. Usually served with milk but can also be taken with lemon. Sugar is offered separately

Iced tea

This is strong tea that is made, strained and well chilled. The tea is then stored chilled until required. It is traditionally served in a glass, such as a tumbler. A slice of lemon may be placed in the glass and some additional lemon slices served separately as for Russian tea. Sugar may be offered

Indian or Ceylon Blend

Indian or Ceylon Blend tea may be made in either china or metal teapots. These teas are usually offered with milk. Sugar is offered separately.

Jasmine

Jasmine Green (unoxidised) tea that is dried with Blossom and produces a tea with a fragrant and scented flavour

Kenya

Consistent and refreshing tea usually served with milk. Sugar would be offered separately

Lapsang Souchong

Smoky, pungent and perfumed tea, delicate to the palate and may be said to be an acquired taste. Usually served with lemon. Sugar would be offered separately

Multi-pot

There are many occasions when tea has to be produced in bulk. Such occasions might be a reception tea, tea breaks in an industrial catering concern or at functions catering for large numbers. In these instances tea may be made in multi-pots/urns, which may be described as teapots or urns, varying in capacity from 1 to 25 litres (1 to 5 gallons). These containers have infusers which hold the required quantity of tea leaves for the size of pot/urn being used. The infuser would be placed in the pot/urn and freshly boiled water added. The mix would then be allowed to brew for a number of minutes – a maximum of 10 minutes for a 25-litre urn – and the infuser is then removed to ensure a good quality product is served. The quantity of tea made should always relate to the number to be served – this will ensure minimum delay in the service and minimum wastage

Russian or lemon tea

Tea that is brewed from a special blend similar to China tea, but is also often made from either Indian or Ceylon tea. It is made in the normal way and is usually served with a slice of lemon. The tea is served in quarter litre (half pint) glasses, which stand in a silver holder with a handle and on a side plate with a teaspoon. A slice of lemon may be placed in the glass and a few slices of lemon served separately. Sugar would be served separately.

Sri Lanka

Makes a pale golden tea with a good flavour. Ceylon Blend is still used as a trade name. Served with lemon or milk. Sugar would be offered separately

Tisanes

These are fruit flavoured teas and herbal infusions which are often used for medicinal purposes and are gaining in popularity with trends towards healthier eating and drinking. Often these do not contain caffeine. Examples are:

Herbal teas: camomile, peppermint, rosehip & mint

Fruit teas: cherry, lemon, blackcurrant, mandarin orange

These teas are usually made in china pots or can be made by the cup or glass. Sometimes served with sugar

Tray service

The following equipment is required for the tray service of coffee or tea:

Coffee tray:

·         tray or salver

·         tray cloth/napkin

·         teacup and saucer

·         sugar basin and tongs or a teaspoon according to the type of sugar offered

·         coffee pot

·         jug of cream or hot milk

·         stands for the coffee pot and hot milk jug

·         teaspoon

Tea tray

·         tray or salver

·         tray cloth/napkin

·         teapot

·         hot water jug

·         slop basin

·         tea strainer

·         stands for teapot and hot water jug

·         teacup and saucer

·         teaspoon

·         jug of cold milk

·         sugar basin and tongs

Variations of this basic equipment will depend on the type of coffee or tea that is being served.

General points to note in laying up a coffee or tea tray are given below.

·         Position the items to ensure an evenly balanced tray for carrying.

·         Position the items for the convenience of the customer: beverage on the right with spouts facing inwards and handles outwards and towards the customer for ease of access.

·         Ensure the beverage is placed on the tray at the last moment so that it is served hot.

Service of tea and coffee for table and assisted service

Tea is usually served & but the teapot is placed on the table, on a stand, and to the right-hand side of the person who ordered. The cold milk and sugars (and alternatives) are also placed on the table.

Coffee may be silver served at the table from a service salver. This traditional method of serving coffee is less common today and generally other speedier methods are used, such as placing the cafètiere on the table together with milk and sugars (and alternatives) for customers to help themselves.

Other methods of serving tea and coffee are as follows:

·         Service from a pot of tea or a pot of hot black coffee held on the sideboard on a hotplate. Cold milk, hot milk or cream and sugars are placed on the table.

·         Service of both cold milk and hot milk or cream together with the tea and coffee from pots, one held in each of the waiter’s hands. Sugars are placed on the table for customers to help themselves. l

·         In event catering where larger numbers often have to be served, the cold milk, hot milk or cream and sugars are often placed on the table for customers to help themselves. The tea and coffee is then served from a one litre plus capacity vacuum flask, which may be kept on the waiters’ sideboard in readiness for replenishment should customers require it. This method of holding and serving tea and coffee ensures that it remains hot at all times.

Note: When serving tea and coffee from multi-portion pots/urns it is usual to remove the tea leaves, coffee grounds or tea/coffee bags once the beverage has brewed, so that the tea and coffee does not become stewed.

 Placement of tea and coffee cups

·         The beverage equipment required, positioned on the service salver, and assuming a table of four customers is to be served. Using this method the server only has to make one journey from the sideboard/workstation to the restaurant or lounge table.

·         Note the beverage service for each customer is made up of a teacup on its saucer, with a teaspoon resting in the saucer and at right angles under the handle of the cup.

·         The beverage service is placed on the table from the customer’s right-hand side, as the beverage ordered will be served from the right.

·         The beverage service is positioned on the right-hand side of the customer with the handle to the right and the teaspoon set at right angles under the handle of the cup.

·         While moving to the right-hand side of the second customer, the server will place a teacup upon the tea saucer and the teaspoon in the saucer and at right angles under the handle of the cup. This beverage service is then ready to be placed on the right-hand side of the second customer.

·         This procedure is then repeated until all the beverage services have been placed on the table for those customers requiring tea or coffee.

Note: When coffee is served after lunch or dinner, teacups are more commonly used. The use of small coffee cups (demi-tasse) has declined for conventional coffee service although they are still sometimes used in event catering. These cups are also used for espresso.