- How much loose leaf tea per cup (250ml)?
- Standard dosage by tea type: black tea (tè nero) 2–3g per 250ml cup, green tea (tè verde) 1.5–2g per 200ml, white tea (tè bianco) 2–4g per 200ml, oolong 2–3g per 200ml, herbal infusion (tisana) 2–4g per 250ml, rooibos 2–3g per 250ml. Loose leaf tea expands significantly when wet, so always use a spacious infuser or teapot.
- At what water temperature should I brew Italian-style tea?
- Water temperature is critical: black teas 90–100°C, green teas 70–80°C (boiling water destroys delicate green tea), white teas 75–85°C, oolong 80–90°C, herbal infusions 95–100°C, cold brew 4°C (cold water, extended steeping). Using too-hot water on green tea produces a bitter, astringent brew — the most common Italian tea-service mistake.
- How long should I steep tea?
- Steeping times: black tea 3–5 minutes, green tea 1–3 minutes, white tea 3–5 minutes, oolong 3–5 minutes, herbal/tisane 5–10 minutes, cold brew 12–24 hours. Over-steeping black tea releases excess tannins and produces bitterness. Under-steeping green tea produces a flat, thin result. Use a timer.
- How do I make cold brew tea for an Italian summer menu?
- Cold brew tea ratio: 10–15g loose leaf per litre of cold water. Combine in a jar, refrigerate for 12–24 hours, strain. Cold brew produces a naturally sweet, low-astringency tea without any bitterness — because cold water extracts fewer catechins and tannins. Green and white teas are excellent for cold brew. Serve over ice with lemon and mint for a summer menu item.
- How do I calculate quantities for a 20-person Italian afternoon tea service?
- For a formal afternoon tea, plan 2 cups per person = 40 cups total. At 250ml per cup: 10 litres of brewed tea. Using 2.5g black tea per 250ml: 100g loose leaf. Prepare multiple teapots (1 litre each = 4 cups per pot = 10 pots for 40 cups). If offering a variety, split: 50% black tea, 30% green tea, 20% herbal.
- What Italian herbal infusions (tisane) are most popular for restaurant service?
- Camomile (camomilla) remains the most-ordered herbal infusion in Italian restaurants. Other popular options: lemon verbena (limoncina), mint (menta), fennel (finocchio, especially digestive after meals), licorice root (liquirizia), rosehip (rosa canina). Alta quota teas from the Dolomites (malva, achillea, arnica blend) are growing in premium restaurant menus.