Turnkey Tea Parties. Developing a Tea Carte

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

’The last thing is remembered best’. You probably recall this simple rule, and it is quite possible that many times you found it work invariably. Tea in a restaurant or a café is that very ’last thing’ to be remembered. Spectacular serving of tasty tea will not merely rejoice your guest — it can turn him into your frequenter. Spectacular serving of tasty tea in a restaurant — is the top of restaurant mastership, an attribute of reliable quality and high class of the restaurateurs and of their scrupulous attention to detail and nuance of the business.

Developing a tea carte it is necessary to consider the increasing tea expertise of the clientele and to respect their time. A tea carte must include drinks of all main groups by taste and function and should not be too long. A list of 7-12 items on the tea carte should include teas possessing the following properties:

— Light teas — for the pursuers of healthy lifestyle and delicate experiences.

— Intense teas — to chase the dainties of a full breakfast or dinner.

— Flavored teas — for guests willing to have a simple and a tasty cup.

— Exotic teas — for ’progressive’ guests and followers of new trends.

— Healing infusions — to maintain overall tonus, relax or boost the spirits.

— Classic teas — for visitors of good conservative taste in teas.

— Collection teas — for special ’tea’ guests knowing the intricacies.

Selecting teas it is important to see that they correspond to the courses in the menu, the desserts, alcohol carte and tobacco list and, naturally, to the ideology and the corporate style. Learn more about our tea collection.

Read Turnkey Tea Parties. Studying Teas next.