Tea & HoReCa. Convenience of Tea Making

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

The convenience of tea making means that the tea should to the maximum retain its consumer qualities regardless of the way it is made (not taking into account such extremes as the use of tap water for brewing tea, for example).

You might admit that it is very disappointing to offer the visitor some fine tea and spoil it with a little over-boiled water. Tea served in HoReCa should be tasty and fragrant even when it is brewed incorrectly (wrong amount of tea-leaves, over-brewing, etc), when not quite suitable tea-ware is used, or when tea is consumed in an unusual way (e.g. too cold, when the visitors were carried away with their conversation). Such tea will be pleasant for the visitor and useful for the establishment.

The convenience of making tea should be supported by the convenience of serving tea — that is by convenient tea-ware. The tea-ware should be useful for the personnel of the establishment as well as for the visitor. It should be convenient to serve and pour tea — therefore, the pots and the cups should be designed ergonomically to hold them easily and safely — with no risk of burning oneself or spilling the drink. The tea-pot should not drip — no drop of tea should trickle down from the snout of the tea-pot after you stopped pouring the drink.

The cups, save the banality, should be convenient to drink from — and at the same time, they should be reasonably «imperceptible». That is handling them should not demand complete concentration from the visitor — he or she has come to your place to eat and to talk, and not to learn the skills of handling tricky tea-ware.

Thus. The tea should be tasty, original, spectacular, and convenient. The Taiwan teas that our company offers for the HoReCa establishments possess all these qualities.