UNIT 5.2 - Tea

1st Semester Food & Beverage Service – UNIT 5.
2 [BHM112]
Tea
Tea is one of the most consumed non-alcoholic aromatic beverages.

It is prepared from the leaf bud and top leaves of a tropical evergreen
bush called Camellia Sinesis. It produces what is regarded as a healthy
beverage containing approximately only half the caffeine of coffee
and at the same time, it aids muscle relaxation and stimulates the
central nervous system.
Origin
Tea was discovered by accident over 5000 years when leaves from a
tea bush accidentally dropped into some boiling water and delicately
flavored the drink. Tea was originally drunk for its medicinal benefits
and it was not until the 1700’s that it began to be consumed as the
delicious beverage that we know today.
Producing Countries
Tea is grown in more than 25 countries around the world. The crop
benefits from acidic soil and warm climate and where there is at least
130cm of rain a year. It is an annual crop and its flavour, quality, and
character are affected by the location, altitude, type of soil and the
climate.
The main tea producing countries are:
• India: It is the largest producer
• China
• Sri Lanka
• East Africa (Kenya, Zimbabwe, Tanzania)
• Indonesia
IHM Notes Site | F&B Service

1st Semester Food & Beverage Service – UNIT 5.2 [BHM112]
Blend
The word blend indicates that a named tea in the market is up for sale
may be composed for a variety of tea to produce one marketable
product acceptable to the average consumer’s palate, for eg. a
standard tea may be a blend of Indian Tea for strength, African tea for
colour and Chinese tea for flavour and delicacy.
Storage
Tea should be stored in the following manner
• In a dry, cleaned and covered container
• In a well-ventilated area
• Away from excess moisture
• Must not be kept near any strong-smelling food as tea absorbs
odour very quickly
Making of Tea
Tea is an infusion and thus maximum flavour is required from the
brew. Few rules to be followed are-
• Ensure all equipment used are clean
• Heat the teapot before putting in the dry tea so that the
maximum heat can be obtained from the brew
• Measure the dry tea and freshly drawn cold water exactly
• Use freshly boiled water
• Make sure that the water is boiling on entering the pot
• Allow it to brew for 3-4 minutes, to obtain maximum strength
from the brew
• Remove the tea leaves at the end of this period if making in
multi-pot insulated urns

Different Types of Tea and Their Style of Service

Indian or Ceylon blend:
It can be made in either china or metal teapots. Usually, both are
offered with milk. Sugar would be offered separately.
China:
This is made from a special blend of tea which is more delicate in
flavor and perfume than any other tea but lacks body. Less dry tea is
required than for making Indian or Ceylon tea. It is made in the
normal way and is best made in a china teapot. The addition of a slice
of lemon improves flavor. Generally, china tea should not be served
with milk but sugar may be offered.
Russian or lemon blend:
This may be brewed from a similar blend to china tea, but more often
it is made from Indian or Ceylon tea. It is made in a normal way and
served with a slice of lemon.
Iced Tea:
Make a strong tea and chill it well. This tea may be strained and
stored chill till required.
Multi Pots:
On occasions like reception, tea breaks, etc tea is made well in
advance.

Specialty Tea
Assam Tea:
It is rich and has a full malty flavour. Suitable for service at breakfast
and is served with milk
Darjeeling Tea:
A delicate tea with grape flavour and known as the Champagne of
teas. Usually served as an afternoon or evening tea with either lemon
or little milk if preferred.
Earl Grey Tea:
A blend of Darjeeling and china tea, flavoured with oil of bergamot.
Usually served with lemon or milk.
Jasmine:
A green tea that is dried with jasmine. It blossoms and produces a tea
that has a scented flavour.
Kenya tea:
This tea is referred to as” refreshing tea”. It is served with milk.
Lapsangsauchang:
It is smoky, pungent, perfumed tea. It is delicate to the palate and is
said to have acquired taste and is served with lemon.
Tisanes:
It is a fruit-flavoured tea and has herbal infusions. It is used for
medicinal purposes and is gaining popularity since the trend is
towards healthy eating and drinking. Often these so not contain
caffeine.

Sri Lanka makes a pale golden tea with good flavour. Ceylon blend is
still used as a trading name, served with lemon and milk.
CTC:
Machinery processed tea, usually from Assam, Sri Lanka and parts of
Africa and South America. The processing has three stages (crush,
tear, curl or cut, tear, curl), hence the name “CTC” tea. The resultant
product looks like small pellets of (usually black) tea. It produces a
very strongly flavoured, quickly infusing tea that is often used in
teabags.
Tea Brands:
• Lipton
• Tetley (Tata Global Beverages)
• Twinings (Associated British Foods)
• Dilmah
• Madame Flavour
• T2
• Brooke Bond

UNIT 5.2 - Tea

Uploaded by

Copyright:

Available Formats

UNIT 5.2 - Tea

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

UNIT 5.2 - Tea

Uploaded by

Copyright:

Available Formats

1st Semester Food & Beverage Service – UNIT 5.

Tea is one of the most consumed non-alcoholic aromatic beverages.

IHM Notes Site | F&B Service

IHM Notes Site | F&B Service

Different Types of Tea and Their Style of Service

IHM Notes Site | F&B Service

IHM Notes Site | F&B Service

IHM Notes Site | F&B Service

You might also like