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Everything that restaurants should know about tea


Why in most of our bars not a good tea is served? Why not have adequate teapots, tea quality or serve the water in which infuses the sheet at the proper temperature?

simply, why We are not a country culturally tea. Masters in the art of coffee and the cut in all its delusional variants for any bartender and with the permission of Italy, tea is strange to us, in many cases, as an infusion more to cure a bellyache with recurrent manzanilla or as a digestif like pennyroyal.

Years, We see an improvement tea service at many restaurants and bars, which they have more variety than typical bags placed in the drawer below the coffee and have been for years, more a resource than a fondly treated product. But There is much to do.

He said George Orwell in his essay 'A good cup of tea’ (a kind of manual consisting of eleven golden rules for making a perfect cup of tea, A Nice Cup of Tea, 1946), that is, considered the national drink of the British, It is one of the pillars of civilization and can cause violent disputes over how it should be done.

The tea: a high economic margin for your business

But before the English adopted it as a cultural symbol, tea became popular among the nobility and the Chinese Buddhist monks around the third century A.C., who consumed the drink for its medicinal properties. Infusion did not reach the West until 1610, when the Dutch East India Company brought Amsterdam a ship loaded with plant.

Little by little, consumption It was spreading in Europe, especially in UK and Netherlands, two countries where I have lived and I visit very often, two of the reasons for my unconditional love for this preparation.

Consumer experience tea is different than coffee. While coffee lovers, and also be tea is not incompatible, We adore that moment of caffeinic chute that wakes us, loading us up at midmorning or give us the final round of a great meal, the "tea time" is dealt with as a longer pause, closer in which a single cup is not enough. For that reason, Thank service in a teapot that allows two-stroke.

Infusions are a product of easy preparation, with a high economic margin for your business. The principal ingredient, tea leaves or herbs, They are easy storage and long shelf life.

further, the increasing affluence our bars customers from other cultures where tea taken regularly and consumption within and outside the home is common, increasing tea lovers and tea in our own country, due to its diuretic properties, detox, relaxing, Stimulants ... are enough reasons to pay a little attention to this product from your letter.

In this article we will decode the preparation of an infusion in five easy sections: Water; has; temperature and time; quantity and equipment.

And I'll put so easy that will not be an excuse to offer a well-made infusion to your customers.


Use bottled water weak mineralization, tap water or well filtered. Tap water could add flavors, impurities, sales, chlorine or minerals, If you filter avoid contaminating the taste.

The tea or herbs

To provide good tea, starts with choosing a good quality product. The quality of the sheet have a decisive bearing on color, smell and taste of tea. The bags are not very trademarks favorite of tea lovers.

Opt for brands packaged whole leaves, or if you have enough customers "baby bottles", Bulk purchase leaves, you can find in health food stores or specialty stores. A basic assortment is black tea, verde, White and red. Throw in decaffeinated tea (the equivalent of decaffeinated coffee) and a pair of herbs such as chamomile or verbena.

Let yourself be advised by professionals of these establishments, They are authentic connoisseurs product and have plenty of information to share with you.

Water temperature and infusion time

The ideal way to heat water is a "Kettle" or water heater, available at any electronics store. An apparatus which is maintenance, it is inexpensive and takes up little space. Warm water with your coffee vaporizer, It's not a good idea.

And of course, each has its proper processing temperature:

  • Tit is black : 90 Celsius degrees, infusing 3 a 5 minutes.
  • Tit's green : 70-80 Celsius degrees, infusing 2 a 3 minutes
  • Tis blanco : 60-70 Celsius degrees, infusing 2 a 3 minutes
  • Tis herbs : 95 Celsius degrees, infusing 4 a 6 minutes

None of the teas are infused with boiling water, to avoid leaf burn. An advice: not hot water in the microwave, not uniformly heated, what you infusionarás irregularly.

The filter bags

The higher better infusionará, more space will be tea leaves to mix with water, and the better the outcome: the larger is the richest filter is tea. Let the leaves expand and release their full flavor!


There are many ways, and colors, but the big difference among them is mainly what material they are made: ceramics, porcelain, clay, molten iron, Filtered and Unfiltered. The glass are wonderful, and to see how the water changes color slowly as infusing tea leaves is a spectacle that any lover of good adores.

My advice: banishes those tiny teapots inox, the best teapots are classic ceramic or porcelain. Forget washing the inside as the dregs of tannin is basic to flesh out new infusions. Rinsing is enough to keep them in perfect condition. And always remember pre warm them before preparing tea.


Perfect taste tea cups are ceramic cups, porcelain white or clear glass, allowing you to enjoy its color, They do not interfere with the taste of it and maintain its heat.

The English prefer lower and wider than our traditional cup of coffee with milk, and the Dutch prefer type "mug", higher and closed. Which have their own filter are super practical for bars and restaurants.

Sugar, milk, lemon?

The best way to offer tea in your establishment is asking the customer if desired sugar, milk or lemon. Because it is simply a matter of taste. Sugar helps mitigate the astringency of tannins and round tea flavor, although an Englishman would be against its use because it masks the bitter taste of own drink. milk, and lemon add a note of freshness by its acidity.

If you want to gild the lily, surprise your client with fresh ginger, cinnamon sticks or licorice, fresh mint, star anise, Nail species ... Put your imagination assortment of accessories for tea.

And finally, Get the Matcha

MATCH, one of the teas traditionally used in Japanese Tea Ceremony, It is a variety that is characterized by a milled green tea, so that unlike other types of green tea, it is presented and sold in powder form, with the characteristic green color that distinguishes both.

Its preparation It requires more handling than previous: on 2 gr. Matcha you've placed in a bowl, pouring a little hot water (just below the boiling point, between 75 Y 80 °C) and quickly whisk the tea for 10 a 15 seconds with “chasen” (delicate bamboo whisk is made specifically for this development), using a zigzag motion to obtain a creamy mixture. Add the remaining water. Matcha is served in small bowls, not in cups.

Kakuzo Okakura, father of tea in Japan and author of "The Book of Tea" wrote: "Tea is a work of art and needs a master hand to his noble qualities to shine in all its splendor". No need for you to become a teacher, but sure your customers will appreciate a good service and appreciate your loyalty to serve them a cup of tea.

About the Author

Trend research, innovation and strategy, consultant and lecturer. Director of Hospitality 4.0 HIP Congress Madrid. Founder and Director of HorecaSpeakers. Professor of Basque Culinary Center, OSTELEA / EAE and other business schools. Handbook author Neo Innkeepers Valientes.



  1. The pictures, the words and descriptions leave your mouth watering and the thought of wanting a tea as soon as possible. Great entry and best advice, Eva.

    You leave me wanting a “tea time”!

    • Jose Berenguer on

      Hello alba! Thanks for your comment, we love that you enjoyed the post. The truth is that they make you want to have a tea that you can't bear 😉 . Eva once again demonstrates her mastery with a magnificent article. a greeting!

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