Connoisseurs of “having tea”—an old English tradition now widely enjoyed in Asia—know there are at least two ways to enjoy their afternoon “cuppa.” There is the good strong mug of tea in the mid-afternoon, enjoyed with maybe a cookie or two. There is ”high tea” in the late afternoon with hots pots of tea accompanied usually by a three-tiered trey of savories, scones, sweet breads, cakes and chocolate. High tea often served as a light supper before a concert or late event.
Tea cellar entrance. Photo courtesy Heather Freeman.
Then, there is the grand tea. That is the event itself! A grand tea can last at least two hours in an elegant setting with the best silver, tea settings and glassware. Often a cocktail or glass of champagne is served first as guests gather; with fine liquors to finish off the event. The tea table is set with numerous warmers for pots of hot teas, offered as unique pairings with each of the thee-tiered tea trays .
“We used to serve high tea daily at the Park Hyatt,” General Manager Terry Dunbar told The Georgetowner. “They were extremely popular—we had to limit them to 100 tea-takers a day. We loved them, but they were a lot of work and so many details.”
With hotels modernizing, teas became occasional special events in dining rooms.
The tea cellar. Photo courtesy Heather Freeman.
Now, there may be a re-try. A sumptuous grand tea was given during a Sept. 21 press preview at the Park Hyatt Hotel at 1201 24th St. NW before its becoming a scheduled weekend reserved event at the hotel this fall and winter. The menu highlighted some of the unique offerings: first tier savories included sturgeon rillettes with chou, cucumbers and caviar. There was a fois gras toast with rooibos glee and peach mastarda, and cups of Uni custard topped with crab salad. The tea was Grand Yunnan Buds from China.
The scones were melt-in-your-mouth pecan-praline with apricot/almond jam and a Darjeeling Grand Himalaya tea from India. The sweets on the top tier included Francoli tarts with almond-lemon, vanilla-raspberry millefoilles and Finanmcier Chocolates served with Dong Ding Oolong tea from Taiwan.
Photo courtesy Heather Freeman.
Tea expert and Food Service Manager Emilie Mena of Palais des Thés, Valrhona Corporate Executive Pastry Chef Luke Frost, with Park Hyatt Washington D.C.’s Pastry Chef Colleen Murphy and Blue Duck Tavern’s Chef de Cuisine Andrew Cleverdon prepared and hosted the event, that will take place each weekend during the fall. It will be priced at $90, or $110 for a class of Champagne per person, exclusively through mid-November in the Blue Duck Tavern Tea Cellar.
