Oh for a good cup of tea when I am eating out

The primary driver for my journey into the world of tea came because of my travels. Throughout the Middle East, Türkiye and Asia I experienced how tea was used when meeting, talking and providing hospitality and doing business.  Tea was central to the experiences. Then after several visits to Sri Lanka (a place with so much to offer this world) my enthusiasm grew even more.  One of the first things I learnt on my Dilmah Tea Master Course was the level of complexity tea has. The terroir of tea being compared to wine, as varieties, types and tastes are influenced by region, growing conditions and processing.  There are six main types of tea — green, black, white, yellow, oolong and dark tea (pu erh) — all of which are made from the Camellia Sinensis plant.  Each variety must be treated differently.  To brew a black tea in the same way you would a green tea will certainly ensure a less than satisfactory experience.

I reflected on how little I knew about tea, and how I had moved away from the drink experienced in my parents and grandparent’s homes to the fast-paced world of coffee.  Upon my return home I experienced disappointment after disappointment when requesting tea as to how it was presented and brewed.

A recent article from the ABC and the Australasian Tea Association calls for a higher-level tea training in the hospitality industry.  Specifically, the knowledge of tea and ‘how to make a good cuppa tea’. 

Tea is second only to water as the most drunk liquid by humans according to the United Nations. While there is a renewed interest in tea, there still appears to be limited knowledge about the drink.  Especially, when compared to the coffee drinking culture. 

This lack of knowledge makes it difficult to enjoy a well-made cup of tea in many cafes and restaurants. For many the offering is a container of hot water (it varies from cup to a pot) and a tea bag.  It is not enough to say ‘we serve loose leaf tea’ to attempt to elevate the tea drinking experience.  No recognition is given to the need to brew various types of tea, e.g. green or black, differently.  Confusion is also created when fruit infusions are called tea. Yet, they contain no leaves from the Camellia sinensis tea plant.  Therefore, are better referred to as tisanes requiring a very different approach to brewing.

The Australasian Tea Association calls for better training and education of hospitality professionals in the complexity of tea and how to provide customers with a quality tea drinking experience.  A call that is equally important here in New Zealand. And after some recent tea drinking experiences, one that I am echoing whole heartedly.

Inspiration for these thoughts sourced from an article by ABC and the Australasian Tea Association.