Chapter 10
Coffee/Tea- Reference
Because of the success of the Dutch navy in the Pacific, tea became very fashionable in the Dutch capital of The Hague. The high cost of the tea had immediately made it a status symbol. Slowly, as the amount of tea imported increased, the price fell as the volume of sale expanded. By the year 1675, tea was available in common food shops throughout Holland and much of Europe.
Beginning in the late 1880s in both America and England, fine hotels began to offer tea service in tea rooms and tea courts. Served in the late afternoon, Victorian ladies and their gentlemen friends could meet for tea and conversation. Many of these tea services became the hallmark of the elegance of the hotel, such as the tea services at the Ritz (Boston) and the Plaza (New York).
HOW TO MAKE A GREAT CUP OF TEA
Making a great cup of tea is not hard, and just requires a few simple steps to make sure the tea comes out tasting its absolute best.
Good Water A great cup of tea starts with the water you use, which is especially true for drinking teas with a subtle taste, like White and Green teas, where any residual taste in the water can easily overwhelm the tea's taste. Fresh bottled spring water – not “mineral” water – or filtered tap water is best. That is preferred over untreated tap water, unless you live in an area with particularly clean and fresh tap water.
The water you use should be fresh, and most importantly, it should not contain a lot of minerals, especially calcium or iron and have a neutral pH. If you use “hard” water – water with a high mineral content – the minerals can react with the antioxidants and other chemicals in the tea to reduce their effectiveness, as well as masking the tea's taste and aroma with a metallic overtone.
It's best if the water also has a high oxygen content. Filtered tap water will naturally have a lot of oxygen, but if you use bottled water you should shake it first for 10 or 20 seconds to “freshen” it up by dissolving oxygen from the air. You should also stop boiling the water as soon as it boils. If you boil it longer, the dissolved oxygen will quickly be removed.
If You Use a Teapot
The teapot you use will also affect the taste, by changing how quickly the water cools in the pot. If you have teas that need a longer steeping time, like black and green teas, you should try to use a teapot that resists cooling. Cast iron is especially good, but expensive (and heavy!). The more traditional ceramic and porcelain teapots are also very good, as they are good insulators – and of course can be very beautiful!
In China the material and appearance of a tea set is also something that is of importance, and people will use tea sets made from different materials for different types of teas, that include “purple-sand” tea sets (a type of Chinese ceramic that has a distinctive purple color due to the use of a type of iron-rich sand), porcelain and glass tea sets. People often use glass for green and white teas – and flower teas of course, purple-sand sets for Pu'Er and porcelain or purple- sand sets for Oolong and black teas.
16
Aircare FACTS Initial Service Training
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