Reference - Coffee/Tea


Chapter 10


infusion devices made of pot metal. These often impart an unpleasant metallic taint and are, besides, inefficient.


Tea filters work best because they allow a lot of water to circulate without releasing the leaves into the brew.


Tea strainers are designed to be held above or to rest on top of the cup to catch leaves that escape from the teapot when the tea is poured. I still use one, even though I don't need to since the leaves are contained in my tea filter. It's the ritual of holding that little silver object over the cup, and the pouring of tea into it, that forces me to slow down and enjoy the whole process.


A mote spoon or mote skimmer is usually made of silver with holes in the bowl. It is used to transfer tea leaves from the caddy to the teapot and also to skim off any stray leaves, or "motes," that may have escaped into the cup. The sharp point on the end is used to unblock the teapot spout if it gets clogged with tea leaves.


Caddy spoons have short handles so they will fit in the tea caddy. They are used to convey the tea from the tea caddy to the teapot.


Pouring tea properly


Do not pour multiple cups at a time and pass several cups at a time. Guests should take their cup directly from the server.


The pourer holds the teacup and saucer in his or her left hand and asks each guest whether they prefer their tea strong or weak.


Tea Pouring Faux Pas • Filling the cup with tea almost to the rim.


Strong tea requests Pour the cup three-fourths full to prevent the tea spilling into the saucer. Then ask, "With milk, sugar, or lemon?" Add the requested ingredients and place a spoon on the saucer if it is not already there.


Weak tea requests


Pour the cup about one-half full, leaving space for the addition of hot water. Add the hot water and then ask, "With milk, sugar, or lemon?" Add the requested ingredients and place a spoon on the saucer if it is not already there.


Sugar and lemon requests Add the sugar first, otherwise the citric acid of the lemon prevents it from dissolving.


When the Guest responds plain No addition of milk, sugar, or lemon is required. It is not necessary to place a spoon on the saucer.


Milk, sugar and lemon


The habit of putting milk in tea reportedly started in France. Madame de Sevigne described how Madame de la Sabliere launched the fashion: "Madame de la Sabliere took her tea with milk, as she told me the other day, because it was to her taste."


It is a given that milk complements full-bodied India and Ceylon teas and that cream masks the taste of any tea. This settled, let's launch right into a hotly debated issue.


Aircare FACTS Initial Service Training 19


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