Many cafes and restaurants have the interst of serving the authentic loose leaf teas these days instead of commercial tea bags. The preparation of loose leaf tea is however very different, not necessarily complicated but requires a bit of consideration and caution.
As someone who grow up in the tea country of China, has been sourcing and trading premium teas for the last 10 years, En Jie is available for special audition and training regrading to the best practice of handling loose leaf teas in a specific venue. She offers advices on:
- Recommendation on teas that target specific clientele
- Audit the settings and facilities of the venue and advice on how to best and effectively prepare and serve the teas within the venue
- Training the staff on how to prepare and serve the teas to the customers
- Answering questions