L'Espalier Tea Tasting - Small Batch Darjeelings

What better way to spend a warm fall day than visiting Copley Square and L'Espalier. Yesterday I learned all about Darjeeling teas in an interesting tea tasting hosted by Cynthia Gold. 



The tasting began with Darjeeling rum cider, a mix of Darjeeling-infused rum, apple, ginger simple syrup, and spices. Given the balmy weather, I also ordered an Indian Summer, a delicious mix of cucumber and lemon balm-infused gin, Frizzante wine, and simple syrup. 





The first tea was Mim Estate White Tea. I hadn't known prior to this tasting that Darjeelings can be produced in so many different preparations. The white tea was very delicate, but tasty still. While this tea was being poured, the sandwiches were served: house smoked salmon with "Everything" cream cheese on dill bread, English cucumber with watercress cream cheese on citrus bread, and Maine crab salad on Apple Street Farm deviled egg.





Darjeeling can also be produced as a green tea, like this Rohini Estate Green, went very well with the remainder of he tea sandwiches: roasted chicken salad with Apple Street Farm heirloom tomatoes and crème fraîche on a profiterole, ham and smoked Gouda croissant, and Maine lobster salad with pâte à choux. 



Jungpana Muscatel SFTGFOP was up next. The initials stand for superior finest tippy golden flowery orange pekoe, which is a description of the tea and how it was picked. This tea was amazing, and was complemented by the profiterole with Darjeeling cream and cranberry fluid gel.





My favorite tea of the afternoon was the Giddapahar Thunder Hand Rolled Darjeeling. It was great with the desserts: chocolate decadence with matcha sablé, frangipane petit four with chai mousse, raspberry white chocolate scone, and orange poppy scone.





The final tea of the afternoon was Thurbo Estate FTGFOP1 CL/TP, apparently widely considered the best Darjeeling of 2014. It was wonderful, and helped me finish the last of the desserts: pâte à choux swans with espresso Chantilly cream, goat yogurt panna cotta with Concord grape fluid gel, and Apple crisp crumbs with pear Chantilly.

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