When loose tea (not enclosed in a cloth bag) is
placed in the urn or kettle, the tea should be
strained after it has steeped for 5 minutes.
Tea should be made just before serving.
Do not boil; this brings out the bitter taste.
Schedule preparation so that not more than 15
minutes will elapse between its preparation and
service; hold prepared tea at 175°F to 185°F.
ICED TEA. The following points should be
observed when preparing tea to be served iced:
. A stronger brew is required for iced tea than for
hot tea because of the diluting action of the ice,
. A tea concentrate may be brewed and chilled,
then diluted before serving.
Do not add cold water to the concentrate; this
may produce cloudy tea. The concentrate should
be poured into the cold water.
The tea may be presweetened by dissolving sugar
in the hot concentrate before diluting it with cold
If desired, cut lemons into eighths to serve with
The C (beverage) section of the AFRS contains
many recipes for various fruit drinks and milk drinks
that may be prepared and served with either lunch or
dinner. When you prepare fruit drinks such as lemonade
or grapeade, it is important to remember to make the
drink early enough to allow time for thorough chilling
in the refrigerator. If ice is used to chill the beverage,
adjust the amount of water used.