Name: Hot Tea
Ingredients: 6 1/2 ga WATER; BOILING; 1/2 lb TEA BLACK INDIVIDUAL BAGS; 4 GAL WATER.

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

6 1/2	ga	WATER; BOILING
1/2	lb	TEA BLACK INDIVIDUAL BAGS
	4	GAL WATER.

INSTRUCTIONS

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 (1 3/4 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, http://www.erols.com/hosey.

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