Sometimes finding places to drink a good cup of tea is an almost impossible mission.
The problem however is not down to the quality of the tea, but to the type of service offered to customers in bars, clubs, and hotels.
Why can’t you drink good tea in bars?
Tea is the most drunk beverage in the world after water, but unfortunately sometimes it’s just not given adequate consideration.
Why is tea not treated with the right attention?
Let's simply think about wine: when it’s brought to the table with a serving temperature either too warm or too cold, we immediately demand a correction? The same should apply to tea.
The 4 most common errors in serving tea
Teapot as optional
Think about it, when you ask for a tea at the bar, how does it usually arrive?
Most of the time the waiter brings a nice cup of boiling water, with a tea bag next to it or, even worse with the tea bag already inside and left to drown indefinitely.
Or if you’re lucky, a teapot arrives filled with only hot water and the tea bag or selection of tea bags next to it.
Infusion times: feels alien
Starting from the principle that every tea needs an infusion with a certain water temperature and precise time, the correct method would be to let the customer choose the variety of tea and then go to prepare it respecting the infusion times. As soon as it’s ready you should remove the tea bag or filter the leaves before serving it.
If this is not possible, it would be appropriate to advise the customer the recommended infusion time.
Boiled tea
It is common practice (sadistic) to add tea as soon as the water boils, so when it reaches 100 degrees. Whilst the correct temperature for infusion is between 70 and 80 degrees, depending on the type of tea.
A water like any other
Usually we use tap water, or even worse in bars, boiling water inside coffee machines, which has been sitting there for who knows for how long!
For an optimal infusion it would be better to use water with a very low fixed residue and therefore poor in minerals. Since the water in aqueducts is often calcareous with added chlorine, it’s best avoided.
Using natural bottled water where the fixed residue is indicated on the label, would be optimal and should also be standard practice in bars and restaurants. In short, even the most cherished and quality tea can become unpleasant due to bad service.
Is there hope for tea maniacs?
Go to a tearoom. You can relax and avoid risking irritation, but on the contrary appreciate the different varieties of tea, enrich your taste buds and culture in the matter.
Even today, from bars to hospitality, a lot training is still needed. A few simple tricks would be enough to give the right dignity to the most drunk drink in the world.
For Now, a little tea loving revolution can begin with a simple question to the bartender or waiter on duty: "How do you serve your tea here?".
Article by Virginia Simoni