5.7.1 Pre Read.docx

Tea is one of the most popular beverages in the world, and it is commonly consumed even in coffee-drinking countries. at many areas, tea is a much more popular beverage at home than at restaurants. A portion of the discrepancy could be attributed to restaurant mismanagement and restaurateurs\' disin...

Tea is one of the most popular beverages in the world, and it is commonly consumed even in coffee-drinking countries. at many areas, tea is a much more popular beverage at home than at restaurants. A portion of the discrepancy could be attributed to restaurant mismanagement and restaurateurs\' disinterest. Food-service personnel should pay greater attention to tea. For starters, it costs far less to serve than coffee. One pound (500 g) of tea yields 200 serves, compared to 40 servings of coffee. Furthermore, tea is one of the simplest beverages to serve, as it does not require the same equipment or labor as coffee. Types of Tea ============ All of the world\'s tea varieties come from a single type of evergreen bush. The majority of the variances across types are the product of changing growing circumstances and processing procedures. Different regions produce teas with varying quality and flavor characteristics, much as they do coffee. The majority of tea eaten in North America is imported from India and Sri Lanka (Ceylon). Variations in processing result in three types of tea. Black tea is fermented by letting freshly plucked leaves oxidize in a humid environment. Green tea is dried without fermentation. Oolong tea is partially fermented, turning a greenish-brown tint. Specialty and flavored teas are also available. Black teas are graded based on leaf size using a somewhat sophisticated procedure. This is crucial to note since most people associate orange pekoe with tea, but in fact it is a specific leaf size of any black variety. After grading, teas are blended for consistency and homogeneity. A mix may comprise up to 30 different teas. Many great mixtures are available from various vendors. Instead of serving the same subpar blend as the competitors, a savvy food-service company should shop around. Preparations Commonly Served at Breakfast ----------------------------------------- ### Masala Chai Masala chai, originating in India, is a spiced milk and tea blend brewed with Camellia sinensis assamica leaves, distinct from standard black tea. Its preparation involves simmering warm milk, sugar, and aromatic spices like ginger, cinnamon, and cardamom. The result is a rich, flavorful concoction with spicy and sweet notes. Masala chai, with its invigorating aroma and comforting taste, has gained popularity worldwide. Variants like adrak (ginger) chai and elaichi (cardamom) chai offer diverse flavor profiles, each reflecting the unique spice blends of Indian culture. Whether sipped as a morning pick-me-up or enjoyed as a soothing beverage, masala chai remains a beloved tradition embraced across continents. ### Black Tea Black tea, also known as red tea in China, undergoes full oxidation, resulting in its robust flavor profile. Produced from the leaves of the Camellia sinensis plant, it undergoes withering, rolling, oxidation, and drying or firing processes. With origins in regions like Assam, Darjeeling, and Sri Lanka, black tea offers diverse flavors ranging from malty to floral, depending on the terroir and processing methods. Known for its full-bodied taste and invigorating caffeine content, black tea remains a staple in tea cultures worldwide. Popular varieties such as Assam tea, Darjeeling tea, and Earl Grey tea cater to diverse preferences, offering a range of complex flavors and aromatic experiences to tea enthusiasts. Whether enjoyed as a morning wake-up call or a comforting beverage throughout the day, black tea continues to captivate tea lovers with its bold flavor and timeless appeal. ### Oolong Oolong tea, or Wulong, boasts a unique semi-oxidized status, harvested later than green tea. Derived from Camellia sinensis, its leaves undergo controlled bruising, altering oxidation. Heat treatment halts oxidation, yielding diverse flavors influenced by region. Ranging from light and fragrant to dark and robust, oolong\'s taste profile varies with oxidation levels. With less caffeine than black tea but more than green, it offers a balanced energy boost. Popular varieties like Ti Kuan Yin (Iron Goddess of Mercy) and Dan Cong (Phoenix Tea) showcase oolong\'s versatility, captivating tea enthusiasts with their distinct aromas and flavors. ### Green Green tea, renowned globally, is celebrated for its unoxidized leaves, offering a spectrum of health benefits and a nuanced flavor profile. Harvested from Camellia sinensis, the leaves undergo minimal processing, preserving their natural compounds. In China, pan-firing yields a subdued green hue, while Japanese steaming produces a vibrant shade. With lower caffeine content than black tea, green tea captivates with its grassy, earthy, and bright taste. Popular varieties like Matcha, Sencha, and Dragonwell (Longjing) offer diverse experiences, from the bold intensity of Matcha to the delicate sweetness of Sencha, ensuring a tea for every palate and preference. ### Matcha Matcha tea, crafted from powdered green tea leaves whisked with hot water, yields a velvety brew. Rich in chlorophyll, it brims with nutrients, aiding heart health and offering a vibrant taste experience. With higher caffeine levels than regular green tea, matcha delivers a gentle energy boost. Its flavor, smooth or grainy depending on quality, boasts a subtle sweetness and earthy undertones. Whether indulging in ceremonial-grade matcha for traditional rituals or culinary-grade matcha for culinary creations, each sip promises a moment of tranquility and nourishment, celebrating the ancient artistry and wellness benefits of this revered Japanese tea. HERBAL TEAS ----------- Herbal teas are brewed similar to regular tea but without the use of tea leaves; instead, they are made using dried fruits, herbs, spices, flowers and other plant materials. To put it another way, most herbal teas don\'t actually include tea. There are hundreds of available flavors and blends---too many to list---and the majority of suppliers have their own exclusive mixes. Teas made from herbs like mint and chamomile are very popular. Packaging and Market Forms ========================== Tea comes in bags of different sizes as well as loose tea in bulk packaging. Pot-size bags, or individual serving pots, are marketed in 100g to 250g bags, whereas standard cup-size bags are packaged in 500g bags. If your restaurant serves customers by the cup, the larger bags won\'t be as cost-effective. This is something you should be aware of when buying tea. For bigger batches of tea, particularly iced tea, larger tea bags holding 30 to 60 g of tea are available. An extremely strong tea, utilizing lower grades, is brewed, the liquid is dried to produce a powder, and the result is instant tea, a soluble extraction. Since most of the flavor and aroma that are necessary for a great hot tea are lost during processing, this product is mainly utilized for iced tea. Preparing Tea ============= When one orders tea in most restaurants, it seems like they get a pot of warm water that has been sitting in an urn for hours, a cold cup, and a tea ball in a small container. Except maybe for boiling a big pot and keeping it warm all day, this is the worst method ever to serve tea. Understandable why so few people order tea. Procedure for Making Hot Tea ---------------------------- 1. Use proper proportions of tea and water. One teaspoon (5 mL) loose tea or one single-service tea bag makes a 6-oz (175-mL) cup. 2. Rinse the teapot with hot water to warm it. Use china, glass, or stainless steel. Other metals may give an off flavor. 3. Bring fresh, cold water to a boil. Water that has been kept warm for a time makes flat-tasting tea. 4. Place the loose tea or tea bag in the pot and pour the water directly over it. 5. Let the tea steep 3 to 5 minutes. Then remove the tea bag or strain off the tea from the loose leaves. 6. Establishments specializing in tea service present the customer with the pot of tea and a pot of hot water so they can dilute the tea to taste. 7. Serve immediately. Tea does not hold well. Procedure for Making Iced Tea ----------------------------- The following method makes 1 gallon (4 L). The tea is brewed stronger to allow for melting ice. 1. Place 2 ounces (60 g) tea in a pot. 2. Bring 1 quart (1 L) water to a boil and pour over the tea. 3. Steep 5 minutes. Remove tea bags, or strain out loose leaves. 4. Add 3 quarts (3 L) cold tap water. 5. Hold at room temperature up to 4 hours. Refrigeration may make the tea cloudy. 6. Serve over ice. Procedure for Making Masala Chai --------------------------------