Hot Tea Service Recipe

Inspect equipment

Ensure teapot, infuser/strainer, kettle, cups, and serving tray are clean and dry. Place teapot and cups on the serving tray if presenting at table.

Fill the kettle with fresh filtered water (about 2 liters) and place on heat. For best flavor, use fresh cold water rather than previously boiled water.

Boil or heat water to proper temperature

Bring water to the appropriate temperature for the tea you will brew: black tea 95–100°C (212°F) (full boil); green tea 70–80°C (158–176°F) (remove from heat before full boil); herbal/tisanes 95–100°C (212°F). If using mixed types in one teapot, use 95–100°C and expect slightly stronger green tea extraction.

Measure tea

For loose leaf: measure approximately 1 level tablespoon (about 1 tbs) per 250 ml (1 cup) of water per person. For a 1.5 L teapot (about 6 cups), use 6 tbs total. Offer three loose leaf varieties separately (black, green, herbal); portion about 3 tbs of each variety available for guests to choose from, or combine only same-type leaves in the pot. For tea bags: use 1 tea bag per cup.

Pre-warm teapot and cups

Pour a small amount of hot water into the teapot and cups, swirl gently, then discard. This stabilizes temperature and improves infusion.

Steep

Place the selected tea (loose leaf in infuser or tea bags) into the teapot. Pour the heated water over the tea to the fill line. Steep according to type: black tea 3–5 minutes, green tea 2–3 minutes, herbal 5–7 minutes. If serving multiple types, brew each type separately in its own pot or steep them sequentially and decant to avoid over-extraction. Use a timer to ensure consistent steep times.

Remove leaves or bags

After steeping, remove the infuser or strain tea into the teapot to avoid further bitterness from over-steeping. If using tea bags, lift them out and gently press once against the side of the infuser or cup to release liquid (don't squeeze hard; it can bring out tannins).

Arrange the teapot on the serving tray with cups, small plates, and condiment items (honey, sugar, lemon slices, milk, cinnamon sticks). Place a small spoon or tongs for lemon slices and a honey dipper if available.

Pour tea into cups individually, offering the appropriate type requested by each guest. For a stronger cup, pour a slightly smaller amount of hot water and allow a brief additional steep in the cup (only for loose-leaf served in an infuser in-cup).

Offer condiments: add honey or sugar to taste (start with 1 tsp), a lemon slice for black teas, and milk for black tea if desired. For herbal and green teas, recommend no milk and minimal sweetener to preserve delicate flavors.

If guests request iced or cooled tea, pour brewed hot tea into a heatproof pitcher, allow to cool for 10 minutes, then add 1/2 cup ice or place in refrigerator until chilled. Serve over ice.

After service, discard used tea leaves or bags. Rinse the infuser and teapot with warm water. Wash teapot, infuser, cups, and utensils with warm soapy water and a soft brush/cloth, then dry thoroughly.

Store any remaining loose leaf teas in airtight containers away from light, heat, and moisture to preserve freshness.