More Tips For Making Tea

More Tips For Making Tea

Here's how You Make a Really Good Cup of Tea for Your Guest.

Varieties of Ceylon Tea	How it is manufactured	Grading  of Ceylon Tea	How to Make that Perfect Cuppa
Nutritional Value  of Tea	More on making that perfect cup	History of Ceylon Tea	Top of Page

HOW MANY CUPS....
Did you know that as many as 375 to 425 cups of tea could be prepared from a kilogram of tea? STORAGE
There are very important rules to observe in regard to storage of tea.
 

• Always store tea in a clean, dry airtight container free of foreign odorous.
• Remember to use a dry spoon, always, and to close the container tightly after use to retain aroma and flavor.
• Do not store tea along with other pungent grocery and toilet items such as oils, soaps, dried fish and spices.
• Always take out the small quantity of balance tea in a container before replenishing stocks. Place this small quantity on top of the fresh stock so it will be used up first. Otherwise the remaining tea at the bottom will become stale and flat and could affect fresh stocks introduced.

TEA BREWING
A good cup of tea and the pleasure you derive from it depends entirely on the method of brewing.
 

• Use freshly drawn water which should be brought to boil as possible. DO NOT USE previously boiled water that has been continuously on the boil.
• Rinse the teapot first with hot water to help retain the heat of boiling water used for brewing. Bring the tea pot to the kettle as soon as the water commences boiling vigorously. Hold the spout of the kettle close to the mouth of the pot to minimize loss of heat.
• Allow the tea to infuse for 4 to 5 minutes. Strain the tea out into cups thereafter. Use a "Tea cosy" to keep the pot warm should there be a delay in serving.

SUGAR
Always use refined sugar as raw sugar gives a distinctly different flavor to the tea.
MILK
Fresh cow's milk for a good cup of tea. Besides it is easily stored under refrigeration in any quantity.
SERVICE
Use tea pots, tea cups and saucers, sugar bowls, milk jars and teaspoons which are spotlessly clean, free from discoloration, cracks and chipping.
Place one teaspoon in the sugar bowl for the sugar to be spooned out and a separate teaspoon for every cup and saucer.