How do you pour loose tea without leaves going through the strainer?
I serve afternoon tea at a very classy hotel. Usually we serve the tea in the tea pot with a bag so that we know no leave will go through to the tea and there won’t be a lot of mess to clean up. Well, I’d like to serve tea loose but lately when I do some of the leaves still get through the strainer and seeing the leaves floating in the guests tea cup looks so unprofessional and unappetizing. What can I do?
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Tea expands in water, while it’s dry it falls through the holes in the strainer. I think it’s better to let the leaves float free & pour through the strainer (now they are expanded & easily caught.
You could always try a French press. It gives the leaves room to float around as well as a little show when you press the leaves down.
The answer is to use a strainer with a very fine mesh. The older type of strainer, usually metal with a pattern of holes in the bowl may look better but are not very good at preventing the smaller leaves from passing through