Page 6 - Preparation of Tea Brochure

2. Tea Tips
1. Store tea bags in a dark, cool and dry place away from strong odors and moisture. Do not refrigerate.
2. Never hold nished brewed tea for more than twelve hours at room temperature. Discard any unused tea after twelve hours.
3. Brew only enough tea that you reasonably expect to sell within a few hours.
4. To protect tea avor 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 avor 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 avor 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 50 ppm - one cap full 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)
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