hot tea

Categories
Yield
100 Servings
MeasureIngredient
6½ gallon WATER; BOILING
½ pounds TEA BLACK INDIVIDUAL BAGS
 4 GAL WATER.

1. PLACE TEA IN A CLOTH BAG LARGE ENOUGH TO HOLD THREE TIMES THE AMOUNT.

2. TIE TOP OF BAG WITH CORD LONG ENOUGH TO FACILITATE REMOVAL; TIE CORD TO HANDLE OF URN OR KETTLE.

3. PLACE TEA BAG IN URN OR KETTLE.

4. POUR WATER OVER TEA BAG. COVER. ALLOW TO STEEP 3 TO 5 MINUTES.

DO NOT AGITATE OR STIR.

5. REMOVE TEA BAG.

6. COVER, KEEP HOT, BUT DO NOT BOIL.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IF LOOSE TEA, NOT ENCLOSED IN A CLOTH BAG, IS PLACED IN THE URN OR KETTLE, STRAIN TEA AFTER IT HAS STEEPED 5 MINUTES.

NOTE: 2. TEA MUST NEVER BE BOILED AS THIS PRODUCES A BITTER FLAVOR.

NOTE: 3. SCHEDULE PREPARATION OF TEA SO THAT NOT MORE THAN 15 MINUTES WILL

ELAPSE BETWEEN ITS PREPARATION AND SERVICE; HOLD FINISHED TEA AT TEMPERATURES 175 F TO 185 F.

NOTE: 4. FOR 5 OZ PORTIONS, USE 5 OZ (1¾ CUPS) TEA, BLACK, LOOSE AND Recipe Number: C01200

SERVING SIZE: 8 OUNCES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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