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St. Petersburg Institute of Coffee and Tea

Rules of preparation and consumption of tea

Manual for the bartender

Tea four important components: tea, water, utensils, skill of the bartender. Each of these components is of crucial importance, because only together they ensure the high quality of the drink, which is the goal of every professional bartender.

Tea necessary soft purified water (with a minimum salt content) because hard water due to high salt content hides part of the taste and does not fully disclose tea bouquet. Therefore, it is recommended to use soft drinking water from bottles or water that has passed through the filter,

past system cleanup and mitigation. When brewing tea is not suitable tap water, because it contains a lot of impurities and chlorine.

Water should always be fresh, brought to the boil once and not percipia. Precipita water spoils the tea gives the drink the stiffness and makes it empty. Watching the boiling water, we can distinguish three stages. The first begins with the appearance on the bottom and on the surface of the water near the walls of the kettle Continue reading

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St. Petersburg Institute of Coffee and Tea
Rules of preparation and consumption of tea Manual for the bartender Tea four important components: tea, water, utensils, skill of the bartender. Each of these components is of crucial importance,…

Continue reading →