Page 6 - preparation of tea
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4. To protect tea flavor and to avoid bacterial contamination and growth, clean and sanitize tea brewing, storage and dispensing equipment at least once a day.
5. For any method described, use a calibrated thermometer each week to make sure that brewing water in your equipment meets the recommended temperature.
C. Sanitation Practice for Fresh-Brewed Ice Tea Equipment
Brewed leaf tea is 99% local water. Its flavor is such that the quality of the water and condition
of the brewing equipment is crucial to a quality fresh-brewed iced tea product. To guarantee your brewing equipment is clean and your customers receive only the best fresh-brewed iced tea, follow these simple steps:
1. Brew only enough iced tea that you reasonably expect to sell within 12 hours. Discard any unused tea after 12 hours.
2. For automatic iced tea and automatic coffee machine equipment, tea should be brewed using water which is at least 195°F. Tea leaves should remain in contact with the water for a minimum of 1 minute. For optimal quality, a total brew cycle of between 3-5 minutes is recommended.
3. To protect tea flavor and to avoid bacterial contamination and growth, CLEAN and SANITIZE tea brewing and storage equipment at least ONCE A DAY as follows:
a.) Dismantle dispensing spigots, hoses, storage reservoirs (removing gaskets, “O” rings, etc.)
and rinse in warm water along with other brewing and storage utensils (e.g., pitchers,
spoons, etc.)
b.) Wash using a good dish detergent, in hot water. Be sure to remove any encrusted soil deposits
with a brush or cleaning pad if needed.
c.) Rinse thoroughly with clean hot water.
d.) Sanitize by immersing non-stainless steel parts for at least 1 minute in hot water at 180°F OR
by rinsing in a solution of warm water mixed with chlorine (minimum 50ppm- one capful of chlorine bleach to one gallon of water). Do NOT use chlorine bleach on stainless steel urns or dispensers as it will promote small leaks (See Manufacturers’ Dispenser Cleaning Section).
e.) Disassemble dispenser spigot and clean and sanitize according to manufacturers directions (for example, see Sanitation of Spigots by company as described in Equipment Section) Spigots are especially prone to contamination and need extra attention to maintain proper sanitation.
f.) Replace any worn gaskets, “O” rings, or any other badly scratched or damaged parts before reassembling. (See diagram in Equipment Section for each company’s equipment)
D. Hot Tea Preparation and Merchandising
1. Raw Materials
a.) The finished tea will be only as good as the quality of the water source and tea used in the
preparation. The Tea Association recommends water filtration of the incoming supply and
proper cleaning of all equipment. (See above)
b.) The Association recommends starting with high quality tea. Ask your current supplier if he
is a member of the Tea Association of the U.S.A., Inc. and seek information about all the specific blends he supplies.
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