Tea brewing and storage

Storage:

There are very important rules to observe in regards to the storage of tea:

  1. Always store tea in a clean, dry, airtight container, free from odors.
  2. Remember to use a dry spoon, always, and to close the container tightly after use to retain the aroma and flavor.
  3. Do not store tea along with other pungent grocery items such as oils, soaps, dried fish or spices.
  4. Always take out the small quantity of balance tea in a container prior to adding new tea. Place this small quantity on top of the fresh stock so it will be used up first.

Tea Brewing:

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

  1. Use freshly drawn water which should be brought to a boil as quickly as possible. DO NOT USE previously boiled water that has continuously boiled.
  2. Rinse the teapot first with hot water to help retain the heat of the boiling water used for brewing. Place one teabag (or teaspoonful) of tea per person and add one for the pot. Bring the teapot 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.
  3. Allow the tea to infuse for 2-3 minutes. Pour the tea out into the cups thereafter. DO NOT USE a tea cosy on the pot as this will entice the chemicals in the tea to continue to brew causing the tea to become too strong. Tea should be served immediately.

Service:

If these rules are carefully observed, it will be a matter of pride to serve your guests premium Ceylon teas.

  1. Sugar: always use refined sugar, raw sugar gives a distinctly different flavor to tea.
  2. Milk: Fresh cows milk is the ideal milk for a good cup of tea. It is easily stored under refrigeration in any quantity.
  3. Use teapots, tea cups and saucers, sugar bowls, milk jars and teaspoons which are spotlessly clean, free from discoloration, cracks and chipping.
  4. Place one teaspoon in the sugar bowl for the sugar to be spooned out and a seperate teaspoon for every cup and saucer. All cutlery and crockery should be of uniform design.

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