Use freshly drawn water (natural spring water with less minerals is best). Never use previously boiled water that has been continuously on the boil. Make the tea from water that has just reached boiling point.
Always heat utensils with hot water. To minimize heat loss, take the pot to the kettle,not kettle to the pot. Use one teaspoon of tea per person and an extra teaspoon for the pot. If using tea bags, use one tea bag per person. Let the tea stand for 5 minutes to get the flavour and strength.
For Milk Tea – pour the milk into the cup first. Then add tea, followed by sugar according to your taste.
Use freshly drawn water (natural spring water with less minerals is best). Never use previously boiled water that has been continuously on the boil. Make the tea from water that has just reached boiling point.
Always heat utensils with hot water. To minimize heat loss, take the pot to the kettle,not kettle to the pot. Use one teaspoon of tea per person and an extra teaspoon for the pot. If using tea bags, use one tea bag per person. Let the tea stand for 5 minutes to get the flavour and strength.
For Milk Tea – pour the milk into the cup first. Then add tea, followed by sugar according to your taste.
SERVING
Serve in matching porcelain/ceramic crockery (tea pot, tea cups and saucers, sugar bowl and milk jug), bone china is best. A suitable number of teaspoons should be placed on the tea tray. Refined Sugar and Fresh Milk are recommended for use.
THINGS TO NOTE
Always use high quality Ceylon Tea. Use a dry spoon when handling dry tea in containers. Store tea in an air-tight container, in a cool, dark and dry cupboard. Avoid exposure to heat and moisture, and keep away from light unless when using. Never store close to pungent or aromatic foods as tea absorbs foreign ordure. Empty container when replenishing stocks.