Tea & HoReCa. Taste of Tea

Taste of tea depends on the quality of tea, brewing process and the way the tea is served.

Tea served in HoReCa should comply with the tastes of most visitors — regardless of their «tea experience». One should remember that, first of all, the visitor wants to get a habitual and tasty drink. If the visitor liked the tea, he or she will believe the tea qualification of the establishment — so, later on, you can involve him or her into various tea experiments. If the visitor did not appreciate the taste of the tea, it is the establishment’s fault not the visitor’s.

Tea should go well with the cuisine of the establishment — not to get lost and not to stand out too much. A tea sommelier of the establishment should be able to advise the visitors on the choice of this or that tea — depending on the food they ordered.

The taste of tea should be arresting. The visitor will remember it and next time will consciously make his or her choice. The teas on the tea menu of the establishment should appreciably differ from one another in taste ad flavor.

The taste of some certain kind of tea should remain constant, as far as possible, (constant should be its quality and the way of making it). The constancy of the tea taste is necessary to form the visitor’s tea habits connected with the establishment — and the visitor «with habits» will make your best client.

And, naturally, (here we repeat ourselves) (tea should be brewed with good water. As a matter of fact, if you are not ready to buy special water for making tea — there is no use undertaking to serve tea in your establishment. No tea can be good when water is bad.

However, even the most delicious tea will not retain in the visitor’s memory if there is no originality in it…