TEA INFUSION
Gordon Food Service®
STEEPED IN TRADITION
Tea was rooted in the Chinese and Indian cultures thousands
of years ago. The tea we drink comes from an evergreen tree
of the Theacae family—the Camellia sinensis, and although it is
indigenous to China, it has made its way around the world and
into every culture.
Table of Contents
Tea History
2
Types of Tea
2
Profitability of Tea
3
Hot Tea
4–5
By the mid 1700s, it was the beginning of new opportunities,
and today it continues to gain popularity, with sales in 2009 of
$7.3 billion. Today, tea is the most popular beverage throughout
the world—second only to water.
Iced Tea
6–7
Chai Tea
8–9
Ready-to-Drink Tea
10
Gordon Food Service® offers an assortment of tea varieties and
syrups to enhance your menu with profitable beverage choices.
Try our recipe options to help you get the beverage start-up you
need to bring in those extra dollars.
Syrups
10
Brewing Equipment and Tips
11
Storing and Holding Tips
11
CAMELLLIA SINENSIS produces several categories of teas,
although each are harvested differently to achieve different
fermentation levels that lead to unique qualities.
Black Tea
Green Tea
This is the most fermented of teas. The tea leaves
are withered, rolled, sifted, and then fermented,
which creates a rich, full, and robust flavor, along
with a coppery color. Black tea contains 20 percent
as much caffeine as coffee, and is known to be
good for the heart, blood pressure, and relieving
stress. Some of the most common black teas are
Earl Grey and Chai.
Green tea goes through a slightly different
process than black tea. The tea leaves are handpicked, dried, and either steamed (Japanese
process) or roasted (Chinese process), and rolled
again before serving. The steaming and roasting
of the leaves stops the fermentation process. The
color is typically light and yellowish when roasted
creating a roasted flavor, while the steamed
leaves present a darker green color, and a grassy
flavor. Green tea has about 5–10 percent as much
caffeine as coffee, and is recognized for its strong
antioxidants properties.
2
AN EXPERIENCE for your customers
equals PROFITS for you.
m
m
As the demand for bold flavors has crossed over from
food to beverages, the number of beverage items on
menus has doubled over the past five years.
Money maker. Customers are 55 percent more
By enhancing your menu with unique drinks, you can
drive customers into your establishment during off-peak
hours, increase your check averages, add money to
the bottom line, and keep your customers coming
back for more.
Adding variety attracts customers.
likely to order iced tea if it is flavored, which can increase
your profits by nearly 33 percent.
Offering a variety of unique drinks will appeal to a greater
number of customers. Use flavored syrups to enhance an
iced tea, offer signature recipes to set your offerings apart,
or provide your customers with an opportunity to create
personal favorites using a combination of tea and syrups.
If you could sell 10 flavored iced teas a day at multiple locations,
you could see an increase in profit by over $5,000.
Want to know how to
ADD TO YOUR BOTTOM LINE with tea?
Garnish away. Garnishing will raise the quality
Present it creatively. Creating a unique
and perceived value of your beverages. Whether it’s
freshly sliced fruit on the rim of a glass, a skewer of fruit
served in the drink, or chocolate sprinkled on top, every
garnish makes a difference.
presentation with hot and iced teas will help create
the “me too!” effect for customers watching servers
delivering to the next table. Use unique glassware,
straws, and garnish, garnish, garnish!
Train your waitstaff. As consumers become
Offering tea products is an opportunity that can’t be
missed. This guide is filled with helpful tips, recipes, and
products to get you started. Ask your Gordon Food Service
Customer Development Specialist for additional ways to
get creative with specialty tea items on your menu.
more health-conscious, they are switching from drinking
soda to water. Educate each server about the health
benefits associated with different types of tea, and train
your waitstaff to recommend iced tea in place of soda,
possibly by suggesting his/her favorite blend.
FRESH BREWED ICED TEA—
The Highest Profit Margin Item on the Menu!
695742
GFS® Fresh Brewed Tea, 3 oz.
24 ct.
Cost per serving
$.024
Sell price
$1.75
Servings per case minus waste
806 revenue drinks
Revenue per 16 oz. serving
(8 oz. iced tea, 8 oz. water)
$1.75 - $0.024 = $1.726
Revenue per case
(revenue = $1.75 sell price-cost per serving)
$1.726 x 806 = $1,391.16 net profit/case
One case per month =
$16,693.87 annual profits!
3
l HOT TEA l
Creamy Hazelnut Tea
Yield: 1 - 16 oz. serving
REORDER NO.
DESCRIPTION
AMOUNT
589993
487961
790830
808520
212768
583146*
Earl Gray Tea Bag
Water, boiling
GFS Half-and-Half Creamer
Original Chai Tea Latte
Hazelnut Syrup
Markon® Strawberry
Bittersweet Chocolate Block, shaved
2 ct.
10 flz.
2 flz.
1 flz.
1 flz.
1 ct.
¼ tsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water; drain well. Place
two tea bags in a warmed 16 oz. beverage mug. Add water and steep for 1 to 2 minutes.
Remove tea bag. Pour half-and-half, chai tea concentrate, and hazelnut syrup into the
mug, and mix thoroughly with a spoon. Make a slice in the center of the strawberry,
leaving a hinge at the top. Slide the slice onto the rim of the mug, and sprinkle shaved
chocolate over the tea.
Selling Price: $4.00 • Cost per Portion: $1.21 • Gross Profit: $2.79 • Food Cost: 30%
4
HOT TEA
REORDER NO. DESCRIPTION
CASE PACK
442909
GFS Tea Bags
10/100 ct.
679990*
GFS Decaffeinated Tea Bags
5/100 ct.
302317Bigelow Assorted Decaffeinated Herbal Tea Bags
(I Love Lemon, Sweet Dreams, Orange and Spice,
Cranberry Apple, Mint Medley, Cozy Chamomile)
6/28 ct.
521604Bigelow Assorted Tea Bags (Constant Comment, Lemon Lift, Earl Grey, English Teatime,
Green Tea with Pomegranate)
6/28 ct.
275352*
Bigelow Constant Comment Tea Bags
(Orange and Spice Black Tea)
6/28 ct.
577278
Bigelow Cranberry Apple Tea Bags
6/28 ct.
577286Bigelow Decaffeinated Sweet Dreams Tea Bags
(Chamomile and Hibiscus)
6/28 ct.
589993
Bigelow Earl Grey Tea Bags
6/28 ct.
244929*
Bigelow English Tea Time Tea Bags
6/28 ct.
265551
Bigelow Green Tea Bags
6/28 ct.
244899*
Bigelow Lemon Lift Tea Bags
6/28 ct.
275379*
Bigelow Plantation Mint Tea Bags
6/28 ct.
452970*
Bigelow Premium Blend Green Tea Bags
6/60 ct.
484105
Lipton Decaffeinated Tea Bags
6/72 ct.
412775
Lipton Tea Bags
10/100 ct.
808681Novus Assorted Tea Bags (10 each of Kenilworth
Ceylon, Decaffeinated Kenilworth Ceylon,
Earl Grey Sapphire, Organic Green Jasmine,
Chamomile Citrus, Wild Encounter)
60 ct.
807970*
Novus Chamomile Citrus Tea Bags
50 ct.
808141*
Novus Earl Grey Sapphire Tea Bags
50 ct.
Raspberry-Vanilla Tea
Yield: 1 - 16 oz. serving
REORDER NO.
DESCRIPTION
AMOUNT
589993
808541*
808550
332682
Earl Gray Tea Bag
Water, boiling
Raspberry Syrup
Vanilla Syrup
Red Raspberries
2 ct.
12 flz.
1 flz.
1 flz.
3 ct.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under
running water; drain well. Place two tea bags in a warmed
16 oz. beverage mug. Pour boiling water over the tea bags,
and allow to steep for 1 to 2 minutes, and remove bags.
Pour raspberry syrup and vanilla syrup into the mug and
mix thoroughly with a spoon. Place three raspberries on a
bamboo skewer or pick, and place the skewer on the mug.
Selling Price: $4.00 • Cost per Portion: $0.91
Gross Profit: $3.09 • Food Cost: 21%
Caramel Maple Madness
Yield: 1 - 16 oz. serving
REORDER NO.
DESCRIPTION
AMOUNT
589993
487961
808450
232068
881450*
269654*
Earl Gray Tea Bag
Water, boiling
GFS Half-and-Half Creamer
Caramel Syrup
GFS Maple Pancake Syrup, 2%
Whipped Topping
GFS Cocoa Powder
2 bags
10 oz.
2 flz.
1 flz.
1 flz.
5 Tbsp.
¼ tsp.
Preparation Instructions
Wash hands. Place two tea bags in a warmed 16 oz. beverage mug. Pour
boiling water over the tea bags, allow to steep for 1 to 2 minutes, and
remove bags. Pour half-and-half, and the caramel and maple syrups into
the mug, and mix thoroughly with a spoon. Pipe the whipped topping on
the tea, and sprinkle the cocoa powder on the whipped topping.
Selling Price: $4.00 • Cost per Portion: $0.87 • Gross Profit: $3.13 • Food Cost: 22%
*Not available in all areas. Check with your Gordon Food Service
Customer Development Specialist for availability.
5
o
ICED TEA
o
Orange Mint Iced Tea Punch
Yield: 1 - 16 oz. serving
REORDER NO.
DESCRIPTION
AMOUNT
Recipe
562793*
155210
808550
198005
562793*
Ice
Iced Tea
GFS Fresh Mint Leaves, chopped
Harvest Valley ® Orange Juice
Concentrate, 4+1, thawed
Vanilla Syrup
Markon Orange, sliced
GFS Fresh Mint Leaves,
trimmed sprig
6 oz.
6 flz.
½ tsp.
2 flz.
1 flz.
1 slice
1 sprig
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running
water; drain well. Scoop ice into a 16 oz. beverage glass. Place
the chopped mint leaves on top of the ice. Pour orange juice
concentrate, vanilla syrup, and tea over the mint and ice. Mix
thoroughly with a long-handled bar spoon. Make a slice in the
center of an orange wedge, leaving it hinged on one side. Slide
the sliced portion on the rim of the glass. Place a sprig of mint
next to the orange.
Selling Price: $4.00 • Cost per Portion: $1.21
Gross Profit: $2.79 • Food Cost: 30%
Iced Tea
Sweet Tea
Yield: 2 Gallons
Yield: 2 Gallons
REORDER NO.
DESCRIPTION
AMOUNT
REORDER NO.
DESCRIPTION
AMOUNT
695734
GFS Iced Tea Bags
Water
2 ct.
2 gal.
695734
108588*
GFS Iced Tea Bags
Water
GFS Beet Sugar
2 ct.
2 gal.
4 cups
Preparation Instructions
Wash hands. Place two tea bags in a 1 gallon stainless steel
bain-marie. Bring 2 quarts of water to a boil and pour over the
tea bags. Allow to steep for 8 to 10 minutes. Remove the tea
bags, and pour the tea into a large storage container. Pour 6
quarts of cool tap water in the brewed tea mixture and mix
thoroughly. Cover storage container and refrigerate until
needed, up to three days.
6
Preparation Instructions
Wash hands. Place two tea bags in a 3-4 gallon heat-proof
storage container. Bring 2 quarts of water to a boil in a
covered pot. Pour boiling water over tea bags. Allow to steep
for 8 to 10 minutes. Remove the tea bags. Add 2 quarts of
cool water to the steeped tea.
Bring one quart of water and sugar to a boil in a covered
pot. Stir occasionally until sugar has dissolved. Add 3 quarts
of cool water to the sugar mixture. Pour into container with
tea. Mix thoroughly. Allow to cool. Cover storage container
and refrigerate until needed up to four days.
Tropical Tea Cooler
Raspberry-Lemon
Iced Tea Fizz
Yield: 1 - 16 oz. serving
Yield: 1 - 16 oz. serving
REORDER NO.
DESCRIPTION
AMOUNT
671118
808541*
Recipe
749214
197998*
557781*
Ice
Harvest Valley Lemonade
Concentrate, 7+1
Raspberry Syrup
Iced Tea
Sparkling Water
Orange, round slices
Lemon, sliced
6 oz.
1 flz.
1 flz.
4 flz.
4 flz.
1 slice
1 slice
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running
water; drain well. Scoop ice into a 16 oz. beverage glass. Pour
the lemonade concentrate, raspberry syrup, iced tea, and
sparkling water over the ice. Mix thoroughly with a longhandled bar spoon. Make a slice halfway through the orange
and lemon slices. Slide each slice on the rim of the glass.
REORDER NO.
DESCRIPTION
AMOUNT
728489*
808450
155210
695866*
Recipe
587427*
Golden Pineapple
Ice
Caramel Syrup
Harvest Valley Orange Juice
Concentrate, 4+1, thawed
GFS Pineapple Juice
Concentrate, thawed
Iced Tea
Orange Sherbet, scooped
1 oz.
6 oz.
1 flz.
1 flz.
4 flz.
1 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running
water; drain well. Trim off both ends of the pineapple. Slice into
quarters, lengthwise. Slice into 1 oz. triangles on an electric
slicer. Make a slice halfway through the center of each piece.
Place on parchment paper in single layers in a covered storage
container and refrigerate until needed, up to two days.
Scoop ice into a 16 oz. beverage glass. Pour the caramel syrup,
orange and pineapple juice concentrates, and iced tea over
the ice. Mix thoroughly with a long-handled bar spoon. Place
a pineapple slice on the rim of the glass, and a scoop of the
orange sherbet on top of the beverage.
Selling Price: $4.00 • Cost per Portion: $0.93
Gross Profit: $3.07 • Food Cost: 23%
Selling Price: $4.00 • Cost per Portion: $0.93
Gross Profit: $3.07 • Food Cost: 23%
ICED TEA
REORDER NO. DESCRIPTION
1 flz.
DISPENSED ICED TEA
CASE PACK
REORDER NO. DESCRIPTION
CASE PACK
153790*
Daily Sun Iced Tea Concentrate, 11+1
3/3.5 L.
666564*
Grower’s Fancy Raspberry Iced
Tea Concentrate, 5+1
3 gal.
787301
Grower's Fancy Sweet Tea
3/3.5 L.
874264
Grower’s Fancy Unsweetened Iced
Tea Concentrate, 11+1
3 gal.
445160
Grower’s Fancy Unsweetened Iced Tea Concentrate
3/3.5 L.
680000
GFS Decaffeinated Iced Tea Bags, 1 oz. (makes 1 gallon)
48 ct.
695734
GFS Iced Tea Bags, 1 oz. (makes 1 gallon)
96 ct.
695742
GFS Iced Tea Bags, 3 oz. (makes 3 gallons)
24 ct.
286818
GFS Iced Tea Concentrate, 5+1
4/1 gal.
441724
Lipton Iced Tea Bags, 1 oz. (makes 1 gallon)
4/24 ct.
329215
Lipton Iced Tea Bags, 3 oz. (makes 3 gallons) 24 ct.
831160
Paradise Black China Iced Tea Bags, 3 oz.
25 ct.
831150
Paradise Tropical Iced Tea Bags, 3 oz.
25 ct.
*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability.
7
m CHAI TEA m
8
Chai Apple Tea
Chai Caramel Macchiato
Yield: 1 - 16 oz. serving
Yield: 1 - 16 oz. serving
REORDER NO. DESCRIPTION
AMOUNT
REORDER NO. DESCRIPTION
AMOUNT
589993
790830
808560
695858*
879130*
242144*
2 ct.
10 flz.
2 flz.
1 flz.
790830
808450
512109
881450*
893451*
6 oz.
2 flz.
2 flz.
6 flz.
1 Tbsp.
Earl Gray Tea Bag
Hot Water
Original Oregon Chai Tea Latte
Sugar-Free Vanilla Syrup
GFS Apple Juice Concentrate,
thawed
Granny Smith Apple,
thinly sliced
Trade East® Cinnamon
Spice Stick
1 flz.
2 slices
Ice
Original Oregon Chai Tea Latte
Caramel Syrup
Whole White Milk
Whipped Topping
Semisweet Chocolate Block,
shaved
¼ tsp.
Preparation Instructions
Wash hands. Place ice in a 16 oz. beverage glass. Pour chai
tea concentrate, caramel syrup, and milk over the ice. Mix
thoroughly using a long bar spoon. Pipe the whipped topping
on the beverage and sprinkle with shaved chocolate.
1 ct.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under
running water; drain well. Place two tea bags in a warmed 16
oz. beverage mug. Pour boiling water over the tea bags, and
allow to steep for 1 to 2 minutes. Remove the tea bags. Pour
chai tea concentrate, sugar-free vanilla syrup, and apple juice
concentrate into the mug, and mix thoroughly with a spoon.
Quarter the apple and remove the core. Slice two ½ oz. slices
and place the apple slices and one cinnamon stick in the mug.
Selling Price: $4.00 • Cost per Portion: $1.11
Gross Profit: $2.89 • Food Cost: 27%
TEA LATTE
REORDER NO. DESCRIPTION
Selling Price: $4.00 • Cost per Portion: $1.26
Gross Profit: $2.74 • Food Cost: 32%
790830
CASE PACK
Oregon Chai Original Chai Tea Latte 6/32 flz.
Chai Raspberry Lemonade
Yield: 1 - 16 oz. serving
REORDER NO.
DESCRIPTION
AMOUNT
671118
808541*
790830
101440
557781*
332682
Ice
Harvest Valley Lemonade Concentrate,
7+1, thawed
Raspberry Syrup
Original Chai Tea Latte Lemon Lime Soda
Lemon, trimmed and sliced
Red Raspberries
6 oz.
1 flz.
1 flz.
2 flz.
6 flz.
1 slice
2 ct.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water; drain
well. Place ice in a 16 oz. beverage glass. Pour the lemonade concentrate,
raspberry syrup, chai tea concentrate, and lemon-lime soda over the ice,
and mix thoroughly with a long-handled bar spoon. Place two raspberries
on a skewer or pick. Slice halfway through the sliced lemon. Place the
sliced lemon and raspberry skewer on the rim of the glass.
Selling Price: $4.00 • Cost per Portion: $1.17 • Gross Profit: $2.83 • Food Cost: 29%
*Not available in all areas. Check with your Gordon Food Service
Customer Development Specialist for availability.
9
READY-TO-DRINK TEA
REORDER NO.
DESCRIPTION
267160
Arizona Arnold Palmer Iced Tea/Lemonade, 23.5 flz.
24 ct.
132322*
Arizona Diet Iced Tea with Lemon, 15.5 flz.
24 ct.
132284*
Arizona Iced Tea with Lemon Flavoring, 15.5 flz.
24 ct.
132314*
Arizona Iced Tea with Peach Flavoring, 15.5 flz.
24 ct.
132292*
A
B
CASE PACK
Arizona Iced Tea with Raspberry Flavoring, 15.5 flz.
24 ct.
A 835241
Luzianne Iced Raspberry Tea, 16 flz.
12 ct.
B 835250
Luzianne Iced Sweet Tea, 16 flz.
12 ct.
140280*
Oregon Chai Original Chai Tea Latte, 8 flz.
6/24 ct.
705710*
POM Lychee Green Tea, 16 flz.
6 ct.
705740*
POM Passion Peach Tea, 16 flz.
6 ct.
l SYRUPS l
REORDER NO.
C
DESCRIPTION
CASE PACK
C 808550
DaVinci Vanilla Syrup 6/750 ml.
C 808541*
DaVinci Raspberry Syrup 6/750 ml.
C 808450
DaVinci Caramel Syrup 6/750 ml.
C 808520
DaVinci Hazelnut 6/750 ml.
C 808560*
DaVinci Sugar-Free Vanilla Syrup 6/750 ml.
D 999126
DaVinci Variety Pack (Select six of the following flavors: Almond**, Black Cherry, Cane Sugar,
Cherry, Chocolate, Cinnamon, English Toffee,
French Vanilla, Fruit Innovation Peach, Fruit
Innovation Pomegranate, Fruit Innovation
Strawberry, Hazelnut**, Irish Cream**,
Raspberry**, Strawberry, Vanilla**)
6/750 ml.
D
Fruit Innovation Syrups are designed
to enhance cold beverages.
Flavor adds an additional $.41 in profit per drink
and $18.91 in profit per urn!
10

Allow extra time for delivery. **Available in sugar-free flavors.
BREWING
EQUIPMENT
TEA SERVICE & EQUIPMENT
REORDER NO.
C 401013*
215163*
216968*
275735*
CASE PACK
Steelite Anfora Teapot, Ivory, 12 oz.
12 ct.
Tablecraft Gooseneck Tea Server,
Stainless Steel, 10 oz.
12 ct.
Vollrath Modern Coffee and Tea Decanter, 64 oz.
1 ct.
Vollrath Tea Server, Stainless Steel, 10 oz.
12 ct.
Tea Kit
TCD-2 Concentrated Tea Dispenser
TB3 Fresh Brewed Tea Equipment with TDO Shuttle 
C
DESCRIPTION


Brewing Tips
How to Brew Single-Serve Hot Tea:
Storing & Holding Tips
•Tea is hygroscopic, so it will absorb every odor
around it just like baking soda would in the
refrigerator. Store tea in a cool, dry place, and
keep it away from strong odors or moisture. Do
not refrigerate.
1. Start with fresh, cold water.
2.Bring the water to a boil.
3.Place the tea bag in the mug or cup.
•Never hold brewed tea for longer than 12 hours
at room temperature. Brew only enough that
you reasonably expect to sell in a few hours and
discard any leftover tea.
4.Pour the boiling water over the tea bag
in the cup.
5.Steep for 3 to 5 minutes. The longer the tea bag
is steeped, the fuller the flavor.
•Clean and sanitize all brewing, storage, and
dispensing equipment at least once per day
to prevent bacteria growth and preserve the
tea’s flavor.
For green tea, remove the water from boiling and
let it cool for a moment before pouring over the
tea bag to avoid creating a bitter taste. Steep the
tea bag for only 1 to 2 minutes.
*Not available in all areas. Check with your Gordon Food Service
Customer Development Specialist for availability.
•Use a calibrated thermometer weekly to check
the equipment used in brewing to ensure
water temperature.
Please contact a Chemical/Beverage Sales and Service
Specialist for availability and requirements.

11
UP-40115-BEVE-11
092011/41098/1M
P.O. Box 1787 • Grand Rapids, MI 49501 • (800) 968-6474
©2011 Gordon Food Service® • www.gfs.com
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