SOP 5.8: Tea
Hot Drink Preparation
System: Beverage Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality tea at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing tea at mobile Tuk Tuk units and fixed shop locations.
3. Equipment Required
- Hot water dispenser or kettle
- Teapots (for loose leaf tea)
- Cups and takeaway containers
- Thermometer
- Timer
- Tea strainer (for loose leaf)
- Teaspoons and measuring spoons
- Selection of tea bags and loose leaf teas
- Milk jug
- Sugar, honey, and sweeteners
4. Water Temperature Guidelines
4.1 Black Tea: 95-100°C (boiling water)
4.2 Green Tea: 70-80°C (cooled slightly from boiling)
4.3 White Tea: 65-75°C (cooled significantly from boiling)
4.4 Herbal/Fruit Tea: 95-100°C (boiling water)
4.5 Oolong Tea: 85-95°C (slightly cooled from boiling)
5. Steeping Time Guidelines
5.1 Black Tea: 3-5 minutes
5.2 Green Tea: 2-3 minutes
5.3 White Tea: 4-6 minutes
5.4 Herbal/Fruit Tea: 5-7 minutes
5.5 Oolong Tea: 3-5 minutes
6. Tea Bag Preparation
6.1 Place tea bag in cup or teapot.
6.2 Heat water to appropriate temperature for tea type.
6.3 Pour hot water over tea bag, filling cup to appropriate level.
6.4 Set timer for recommended steeping time.
6.5 Remove tea bag after steeping time has elapsed.
6.6 Serve immediately with milk, sugar, honey, or lemon as requested.
7. Loose Leaf Tea Preparation
7.1 Measure 1 teaspoon (2-3g) loose leaf tea per cup into teapot.
7.2 Add one extra teaspoon “for the pot” if making multiple cups.
7.3 Heat water to appropriate temperature for tea type.
7.4 Pour hot water over tea leaves in teapot.
7.5 Set timer for recommended steeping time.
7.6 Strain tea into cup after steeping time has elapsed.
7.7 Serve immediately with accompaniments as requested.
8. Quality Standards
8.1 Water should be fresh and recently boiled (not reboiled).
8.2 Tea should be brewed to correct strength – not weak or over-steeped.
8.3 Temperature should be appropriate for tea type.
8.4 Presentation should be clean and professional.
8.5 Accompaniments (milk, sugar, lemon) should be offered or provided as requested.
9. Customization
9.1 Accommodate requests for stronger or weaker tea (adjust steeping time).
9.2 Offer dairy milk or alternative milks (oat, almond, soy).
9.3 Provide sugar, honey, sweeteners, or lemon as requested.
9.4 Offer iced tea option if available (brew double strength, pour over ice).
9.5 Confirm allergen requirements if using flavoured teas.
10. Health & Safety
10.1 Handle hot water and equipment with extreme care.
10.2 Warn customers that tea is very hot when serving.
10.3 Maintain clean work area to prevent slips and spills.
10.4 Store tea in cool, dry place away from strong odours.
10.5 Check tea expiry dates regularly and rotate stock.
10.6 Use separate utensils for different tea types to avoid flavour contamination.
11. References
- UK Food Standards Agency: Food Hygiene Guidelines
- Health and Safety Executive: Workplace Safety
- Specialty Coffee Association: Brewing Standards
Version: V2
Effective Date: October 2025
Review Date: April 2026
Approved by: Dan, Director