Hot Tea

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
TEA,BLACK,LOOSE 8 oz 1-1/4 cup
WATER,BOILING 54-1/3 lbs 6 gal 2 qts

Method

1 Place tea in a cloth bag large enough to hold three times the amount.
2 Tie top of bag with cord long enough to facilitate removal; tie cord to handle of urn or kettle.
3 Place tea bag in urn or kettle.
4 Boil water. Pour water over tea bag. Cover. Allow to steep 3 to 5 minutes. Do not agitate or stir.
5 Remove tea bag.
6 Cover; keep hot, but do not boil.
Notes
1 If loose tea, not enclosed in a cloth bag, is placed in the urn or kettle, strain tea after it has steeped 5 minutes.
2 Tea must never be boiled as this produces a bitter flavor.
3 Schedule preparation so not more than 15 minutes will elapse between preparation and service; hold tea at temperatures 175 F. to 185 F.
4 For 5-ounce portions, use 1-3/4 cups tea, loose and 4 gallons of water.
5 100 8-ounce individual tea bags may be used. Place on serving line for self-service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
0 cal 0 g 0 g 0 g 0 mg 7 mg 5 mg

Portion

1 Cup

Yield

100