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How to make Tea & TisaneUpdated 2 years ago



Digital Kettle 

Digital Scales

Timer / Watch

Serving Vessel


Cup and Saucer


Serving Tray

Serving Jug


Tea or Tisane

Filtered Water

Measurements / Ratios:

The optimum ratio is 0.6 - 4  grams of tea per 100 ml of water. 


Obtain Quality Water (use fresh filtered water, free of foreign tastes and odours)

Review Preparation Instructions - fill the digital kettle with fresh water & set it to the appropriate water temperature. It is recommended that digital kettles of metal construction (not plastic) be used to heat the water.

Select the Brewing vessel & preheat with hot water. It is recommended that Ceramic teapots, Yixing Clay, Porcelain teapots or Gaiwans be used to brew tea in preference to glass, plastic or metal. 

Weigh the appropriate dosage of Tea. It is recommended that this be pre-weighed outside of service into mini zip-lock resealable bags

Set Timer. It is recommended that a simple countdown timer is used with either flashing, vibrating or buzzing (this will depend on the nature of the environment where the tea is being made).

Add tea then water to the pot and begin the timer. Never add water directly from a coffee machine or steamy water source as this may scald the leaves.

When the timer sounds, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer. It is recommended that you smell the infusing tea leaves before removing the infuser basket to ensure that the tea is sweet and fully expressed in flavour. Over infused tea will smell flat or ‘stewed’, under infused tea will lack sweetness and aroma. Tea should never be served to the customer with leaves still infused in the pot as there is no way to control the infusion and what the customer will experience. 

Present infused tea in appropriate tea ware accompanied with accessories 

NB. The brew instructions will change subject to the ambient temperature of the room and the quality of your teapot.

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