Food Service & Specialty Tea

Many think of tea as a simple product without much effort to prepare and while that is true to a great extent, don’t let it keep you from knowing a few key points that can make the difference between serving something special, delicious and healthy versus something boring, bland and unhealthy. Remember, this is simply a starting point for knowledge and we The G.S. Haly Co. are just a small part of a vast community from which to learn.

Iced Tea & Clouding:

Teas cloud when the pH or chemical balance in the glass is upset. Sometimes it can be as simple as the type of tea. Some teas have a high acid content which will change the pH level in cool water. If your chilled glass of iced tea clouds, try slicing up some citrus fruit and adding it to your glass. Lemons, limes and oranges are high in acid and will help balance the pH level. If clouding occurs immediately following brewing, lower the brewing temperature of water slightly.

Water Quality:

Brewed iced tea is more than 98% local water, so another major factor in clarity can be the quality of the water being used. Mineral content, chlorine and water hardness can easily affect both the clarity and taste of the brewed tea. Important for making great tasting tea is great tasting water.
More on Filtered Water

Brewing Hot Tea:

First determine the brewing time and temperature for the type of iced tea you are making. Please test your equipment, tea and desired taste to come up with a optimum solution for your service. Most brewing equipment comes with manufacturers instructions for brewing tea, so please consult if available.
Click here for Brewing and Temperatures Guidelines

• When using a standard “coffee maker” dispenser to make tea:

1. Use one 1–2 oz. filter bag of tea to 64 oz (1/2 gallon) of filtered boiling water,
2. Run one cycle through leaves, then remove filter bag
3. Mix hot infused 64 oz tea with 64 oz of cold filtered tap water
4. Place 1 gallon of blended tea into dispenser.
5. Let cool before placing in dispenser.
6. Your tea is ready to serve over ice.
    - Note – be sure not to have tea brew, sit, store or steep where there was coffee in the machine or the tea flavor will be tainted with coffee -

• When using loose leaf with a brewer:

1. Use 1–3 oz. of loose tea to 64 oz (1/2 gallon) of filtered boiling water, and place into basket with coffee filter
2. Run one cycle through leaves, then remove filter with loose tea bag
3. Mix hot infused 64 oz tea with 64 oz of cold filtered tap water
4. Place 1 gallon of blended tea into dispenser.
5. Let cool before placing in dispenser
6. Your tea is ready to serve over ice

• When using tea dispenser or pump pot:

1. Use 1-3 oz. of loose tea in a one gallon container
2. Pour 64 oz. (1/2 gallon) of boiling water over tea to allow to steep 4 to 7 minutes to taste.
3. Strain the resulting tea from the tea leaves (pump and air pots can be converted with a special loose tea filter to allow the tea leaves to fully open and float in the water).
4. Pour an additional 32 oz. of filtered cold water into container.
5. Your tea is ready to serve over ice.

 

Never use a coffee pot for tea. Any item previously used for brewing or storing coffee will contaminate tea or any other food or beverage that it comes in contact with even after normal cleansing. Only specially designed cleaners can completely remove the coffee taint from metal, plastics, etc.

Brewing Iced Tea:

Filter Packet:


1. Place one 1-2oz filter packet teabag into a ½ gallon container.
2. Pour 1 quart boiling water over teabag and allow to steep 4 to 7 minutes by tea type or to taste (See Steeping & Evaluation Method).
3. Remove teabag.
4. Pour 1 quart of filtered cold water into the tea.
5. Serve over ice.Enjoy straight or garnish with your favorite fruit or lemon to taste.


Loose:


1. Place one 1-2oz packet or weight of tea into a ¾ gallon container.
2. Pour 50 ounces of boiling water over tea allow to steep 4 to 7 minutes by tea type or to taste (See Steeping & Evaluation Method).
3. Strain the resulting tea from the tea leaves.
4. Pour an additional 32 ounces filter cold water into container.
5. Serve over ice.
6. Enjoy straight or garnish with your favorite fruit or lemon to taste.




If pouring hot tea directly onto ice, allow the tea to stand for 10 minutes or more to cool closer to room temperature as this will greatly cut down on the possibility of clouding.

Never use a coffee pot for tea. Any item previously used for brewing or storing coffee will contaminate tea or any other food or beverage that it comes in contact with even after normal cleansing. Only specially designed cleaners can completely remove the coffee taint from metal, plastics, etc.

Quality & Freshness:

Tea Should be Made Fresh Daily! Do not store brewed tea overnight. Brew tea fresh each day. Even though tea is a known anti-bacterial agent, tea should not be kept as it will spoil. The taste of the tea will also degrade and change over time as it sits. It is recommended that you brew smaller quantities and more often to maintain truly fresh and best tasting tea. For example brew in 1 or 2 gallon batches instead of the standard 3 gallon container worth. The small extra step can make for many a very noticeable difference in freshness of taste. Tea is typically one of, if not the highest, profit margin items in a restaurant or service establishment so the extra step of making smaller batches can be good for the bottom line on beverage sales as well.

Always Wash Out Your Brewing and Serving Equipment Daily! Tea residue does settle and build up daily. This residue can taint a wonderful and fresh brew of tea so it is important to clean all aspects (lids, pour spouts, etc.) of your tea storage and brewing equipment. Clean with hot water only and occasionally use special pot cleaners like Urnex when applicable. Also most serving, storage and brewing equipment comes with manufacturers’ recommendations and instructions on proper maintenance and cleaning.

Tea is very hygroscopic meaning it quickly picks up moisture and becomes tainted. Don’t refrigerate dry tea as it will have some moisture condensation from taking the tea out and putting it back; this also applies to putting tea in the freezer. You could freeze an unopened air-sealed/vacuum sealed container/bag of tea but it is unclear as to how long it will extend the life of the tea. If you freeze your airtight or vacuum packed bag of tea, when you open the tea for use, you should not refreeze it due to air exposure and condensation. Tea is also degraded by light so keep them in containers that are opaque. Don’t keep teas near spices or cooking areas; even strongly scented teas like a smoky Lapsang Souchong are strong enough to flavor other teas.

Storage & Shelf Life:

Prolonged storage of tea will result in a reduction of the level of the essential oils responsible for imparting the flavor and aroma of the tea. Due to their volatile nature, they are heat sensitive and will evaporate when exposed to heat. The exact relationship between tea quality and the chemical process for its deterioration is not fully understood. Tea retains its freshness longer when stored in large bulk containers. The exception to this is when teas are vacuum packed, which can easily add one to two years of useful shelf life.

Factors Affecting Shelf Life:

1. Type of Tea:
   1. White: Typically the tea type with the shortest shelf life, it will last approximately 6 months from production, so be stringent on getting flushing information from your vendors.
   2. Green: Also possessing a very short shelf life, how the green tea was produced impacts its typical shelf life. Steamed green tea (Japanese style processing) has a shorter life then the pan fired types (typical processing style of China). Since there are a great varieties of green teas in how they are processed in is difficult to put an exact time limit on them. A conservative limit would be 6 to 9 months.
   3. Oolong: Again there is variation in this category based on the level of oxidation to which an Oolong has been processed. Nowadays, Oolongs are becoming increasing less oxidized as that is the trend in taste. With less oxidation, the shelf life goes down. Oolongs can rang in shelf life from 9 to 14 months.
   4. Black: If handled properly it should a working shelf life of approximately 14 to 18 months from production.
   5. Pu-erh: The only group of tea created specifically to age. Pu-erh teas, even though meant to age for years or decades (in some instances centuries), still must be stored properly so that their aging process is correct. Keep your pu-erh wrapped in paper and stored in a cool, dark and dry area that will not be exposed to scents or other air-born contaminates.
   6. Flavored: These teas vary in shelf life depending on the flavors being used. Natural flavored teas have the shortest life and spiced teas the longest. If flavored or spiced teas are backed in poly/foil bags right after flavoring the shelf life is increased greatly. Generally for flavored teas the shelf life runs from 4 to 12 months.
2. Leaf Grade: The tea fannings or dust grade has the shortest shelf life of any grade across all tea types. Generally speaking, the tighter the roll the better the leaf’s essential oils and components are protected.
3. Season: Often shelf life is effected by the season in which the tea is picked. Such as First Flush Darjeeling, picked in March has a shelf life of 6 to 7 months. Whereas the same tea picked in June will last up to 12 months.
4. Elements:
   1. Moisture should be the main concern with tea’s shelf life. Finished tea starts with a 3% moisture content. When this same tea reaches approximately 8% moisture content, the tea will begin to lose its freshness. It is best to store tea in a dry place with temperatures under 85 degrees Fahrenheit.
   2. Air in itself can be hard on a tea product’s freshness. However air is also a carrying agent for moisture and containments which are also hard on tea.
   3. Heat is the silent killer of tea. At the very least it will flatten the flavor of the tea and if extreme heat is prolonged (over 85 degrees), it may even cause the tea to develop mold.
   4. Light can fade the color of the leaf but it is also a source of heat.
   5. Contaminates are a problem no matter what the product. However, think of tea as if it were baking soda: due to its very low moisture content, it seeks out moisture which is a primary carrier of contaminates.
   6. Time is the umbrella under which all the above can effect the product.
   7. Packing materials can be the source of contaminates. Know that the filters, bags, etc. that the tea goes into can flavor the tea. Many will take their metal containers and “cure” them first by storing with old tea before packing them with the intended tea product. Some plastics can impart a taint which may give an odd “sweetness” to the tea.

Proper packaging is the key to a longer shelf life for tea. A vacuum packed container will eliminate most of the above dangers and prolong shelf life to beyond practical needs. However, for practical purposes, an opaque, air and moisture barrier container will serve your needs if the tea is pure and fresh when packed.

Serving Tips:

Iced tea for many is a typical, uneventful experience. However with a few simple steps you can take something that is a plain-Jane commodity and transform it into something to be savored.

Typically iced tea is served straight over ice or mixed with sugar with an optional garnish of lemon or orange. This method can be used with any type of tea brewed (flavored, specialty teas, scented, etc.) as well. Some teas lend themselves well to the addition of sugar or lemon. Many premium or specialty teas that are already flavored or are of high enough quality that they are best if served without additives and drank straight on their own.

Many specialty or premium teas also make for more unique presentations, combinations and recipes. A splash of fruit juice added to the bottom of a glass ads flavor, color, texture and fun to your iced tea. Different fruit garnishes like orange, cherry, mint, lime, peach, etc. also add presentation and interest.

Presentation on serving is another area. Serving iced tea as interactive event at the table can be an enjoyable approach. For example bring a single serving tea pot or French press pot to the table with a glass of ice and garnishes. Pour the steeped tea directly into the iced filled glass and your guest will feel like they are being served a tea that is to be enjoyed like a fine wine.