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Commercial Iced Tea Brewing

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Oliver Pluff Commercial Iced Tea Products

Link to Buy Iced Tea

Distinguished by its freshness and premium quality, Oliver Pluff & Co. Iced Tea is available in cases for brewing in restaurants, cafes, and corporations.  Oliver Pluff & Co. selects naturally sweet iced teas that do not need as much sugar, yet still brew up to strength quickly.  This is one of the secrets to serving the best Southern Style iced tea – larger, naturally sweet tea leaves, yet small enough to brew a bold iced tea in commercial iced tea brewers.  

 

Wholesale Southern Iced Tea

Your customers will love our premium Southern Style iced tea.  Retailers of gourmet foods, gift shops, and stores in southern tourism markets have found the value of offering a premium iced tea to their customers.

For pricing, or just learn more about what Oliver Pluff & Co. can do for your business, please call for more information:  843-779-6622.

 

Commercial Iced Tea - Helpful Tips for a Quality Brew

Line the tea basket with two filters.  This will slow 
the release of water, giving more time for steeping in 
the basket.

Measure the tea.  Each tea variety will be measured 
differently based on weight/volume.

Attach a Funnel Tip / Flow Restrictor to the Brew Basket
to slow the release of water.  

Check the temperature of the water.  Often, when a tea 
machine is first used at the beginning of the day, the tea 
machine has not had adequate time to reach 195 degree 
temperature that is needed for brewing.  

Check the settings for the commercial tea brewer.  Often
the settings may be changed to increase temperature, 
increase time of steeping to achieve a strong, full-flavored
iced tea.  

 

Commercial Iced Tea - Tea Association Brewing Tips
 
Selections from: "Recommendations for the Preparation 
of Iced Tea" from the Tea Association of the USA, Inc., 
In Cooperation With The National Restaurant Association.
Published in 2000

"To Members of the Foodservice Industry:
This information was created to provide continuity and consistency to foodservice
training regarding the recommended preparation of iced tea. It should be
followed as a guideline because:

1. Tea is the first or second largest percentage revenue producer for most
restaurants and therefore deserves close and continuous attention.

2. Turnover rates cause a tremendous need for continuous training.

3. The manual will enable the operator to serve the highest quality tea and thus
minimize the potential of negative publicity.

The guidelines are provided as a service to the foodservice industry by the Tea
Association of the USA. They are based on the most current scientific and
technical information available. While there has never been a confirmed illness
associated with the consumption of tea, in light of the myriad ways in which any
food may become unsafe for consumption, the Tea Association cannot guarantee
that merely following these sanitary recommendations will eliminate all risk of
human illness. Furthermore, the sanitary guidelines contained herein should not
be considered as a replacement for compliance with all other applicable sanitation
standards and requirements. Continuous attention to all aspects of foodservice
sanitation is critical to the health and safety of your patrons and the continued
popularity of tea as a beverage.

Tea Association of the United States, Inc.

Start with a Good Beginning

A. Water Filtration

1. Background

• Brewed leaf iced tea is 99% + local water. Due to tea’s light flavor, the quality of
input water is crucial to the end product served.

• Clarity, color and taste are the most important iced tea characteristics. Clarity can
be adversely affected by high mineral content in water.

• Coffee equipment, as well as the new generation of automatic iced tea brewers,
contain water solenoid valves, spray heads and heating elements which are
susceptible to particulate clogging and scale/lime buildup especially in high
mineral areas.

2. Water Problems Affecting Iced Tea Quality

• Water Hardness – caused by high mineral content (i.e. calcium and magnesium).
Tests show any hardness in excess of 200 ppm can cause clouding in iced tea.

• Chemical taste and/or odor caused by chlorination of municipal water and the
presence of hydrogen sulfide in the water.

• Particulate Matter/Scale and Lime Accumulation – adversely affects the
operational efficiency of automatic tea brewing equipment.

3. The Solution

To minimize problems associated with a less than optimal water supply, the Tea
Association recommends installation of appropriate filtration/conditioning
equipment.

a.) Desired Water Filter Characteristics

• Mechanical particulate filtration at a minimum 20 micron level (40 microns can
be seen unaided).

• Activated carbon filter to remove soluble organic chemicals, taste and odor
causing compounds and chlorine.

• Lime/scale inhibitors to keep calcium and magnesium in suspension and separated
from product bonding and reduce buildup on heaters and spray heads but do not
inhibit clouding tendency.

• Easy cartridge replacement

• Minimum of 6 months cartridge life for average commercial use. Print
installation date on filter for monitoring purposes

• One all-purpose filter effective for all identified problems except water hardness.

b.) Water Conditioning Equipment

• Water softening equipment to reduce or eliminate water hardness caused by
excessive mineral content.

• Proper maintenance and cartridge replacement or recharging of this equipment
according to manufacturer’s recommendation to ensure optimal performance.

c.) Hard Water

• In extreme hard water areas, use a preventive maintenance service arrangement.


B. Tea Brewing Recommendations

1. Iced Tea

a) Automatic Iced Tea Brewing Equipment (3-5 gallon brewing system)

1. Place tea bag into brewing basket. For loose tea, place new filter and tea into
brewing basket.

2. Place a clean, sanitized urn with cover in position.

3. Following the manufacturer’s instructions, start brewing cycle. Brew water
should be at least 195°F with a brew basket retention time of not less than one
minute. For optimal quality, a total brew cycle of between 3-5 minutes is
recommended. Brewing equipment must be checked periodically to assure that
this temperature is being achieved.

4. When brewing is finished, stir contents of dispensing urn with a sanitized
stirrer if brewing equipment is not equipped with an auto-blend feature and put
cover in position.

b). Automatic Coffee Machine Method/Pourover System (for each gallon of iced tea)

1. Place one 1oz. tea bag into filter basket.*

2. Slide filter basket under brewing head.

3. Place sanitized pot under brew basket and start brew cycle. Brew water
should be at least 195°F with a brew basket retention time of not less than one
minute. For optimal quality, a total brew cycle of between 3-5 minutes is
recommended. Brewing equipment must be checked periodically to assure that
this temperature is being achieved.

Pour concentrate into a clean, sanitized urn, add fresh, cold tap water to equal one
gallon.

*NOTE: For the highest quality iced tea, use a dedicated brew basket and tea decanter for tea use only.


c) Traditional Steeping Method (each one ounce bag makes one gallon of iced tea)

1. Place tea into a clean, sanitized container for each gallon of iced tea desired.

2. Preferably, pour one quart of boiling water for each tea bag used and steep for
3-5 minutes. Minimally, tea leaves should be exposed to water at a temperature of
195° F for approximately 5 minutes.

3. Carefully remove tea bag and add fresh, cold tap water to yield final quantity
of iced tea.

d) For commercial purposes, “sun” tea is not an acceptable practice for steeping tea.


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 finished 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 flavor 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 Practices for Fresh-Brewed Iced Tea Equipment

Brewed leaf tea is 99% local water. Its flavor 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 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 flavor 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 capful 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)

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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