Your Source for Foodservice Equipment and Supplies

Iced Tea Preparation

Here are some tips from The Tea Association of the U.S.A Inc. for preparing great tasting iced tea and sanitation practices for your iced tea equipment.
Iced Tea Preparation:
Automatic Iced Tea Brewing Equipment (3-5 gallon brewing system)
1. Place tea bag or filter with loose tea into brewing basket.
2. Place a clean sanitized urn with cover in position.
3. Start brewing cycle. Brew water should be at least 195F with a brew basket retention time of not less than one minute. A total brew cycle of 3-5 minutes is recommended.
4. When brewing is finished, stir contents of dispensing urn with a sanitized stirrer and put cover in position.
Automatic Coffee Machine Method/Pourover System (for each gallon of iced tea)
1. Place one 1oz. tea bag into filter basket and slide filter basket into place.
2. Place sanitized pot under brew basket and start brew cycle. Brew water should be at least 195F with a brew basket retention time of not less than one minute. A total brew cycle of 3-5 minutes is recommended.
3. When brewing is finished, pour concentrate into a clean, sanitized urn and add fresh, cold tap water to equal one gallon.
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 195F for approximately 5 minutes.
3. Carefully remove tea bag and add fresh, cold tap water to yield final quantity of iced tea.
Sanitation Practices for Fresh-Brewed Iced Tea Equipment:
1. Brew only enough tea that you reasonably expect to sell in within 12 hours. Discard any unused tea after 12 hours.
2. 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:
Dismantle dispensing spigots, hoses, storage reservoirs (removing gaskets, "O" rings, etc) and rinse in warm water along with other brewing and storage utensils.
Wash in hot water with dish detergent. Be sure to remove any encrusted soil deposits with a brush or cleaning pad.
Rinse thoroughly with clean hot water.
Sanitize by immersing non-stainless steel parts for at least 1 minute in hot water at 180F 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.
Disassemble dispenser spigot and clean and sanitize according to manufacturer's directions.
Replace any worn gaskets, "O" rings, or any other badly scratched or damaged parts before reassembling.