Tea Serving

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

Let us suppose that a restaurant (hotel or café) acquired excellent tea-ware and choice teas. On the face of it, these constituents must be enough to please any visitor with tea-drinking. But this is only on the face of it. The best tea brewed and served in the best tea-equipage may remain unnoticed — due to the mismatch with the establishment's cuisine or because the personnel does not pay adequate attention to the drink.

Proper serving of tea (selected tea in good tea-ware) in HoReCa may be possible only when you have a well-thought-out selection of teas (tea carte), good table appointments, and experienced personnel. Moreover, these three categories should represent a single whole, a unity. When laying the table, the personnel of the establishment should consider the peculiarities of the tea carte, be familiar with the particularities of the teas and the rules of serving them — etc.

Only the unity of the tea carte, table appointments and personnel skills will afford the serving of tea the essential harmony and make every tea-drinking a small feast.

Let us have a closer look at the constituents of this feast. Starting with the tea carte...