…and had the pleasure of developing an afternoon tea etiquette program for the Peninsula New York. Details soon ^-^
Remember the Uji Matcha my friend shipped over last summer?
We sold through the supply and I wasn’t able to get more…until now ^-^
We just got a new shipment and it’s available in the shop. I’ve been working on bringing in tea from Hawai’i, a few native herbals (one of which is also from Hawai’i!) and more teaware. Let me know if you have any questions! More to come soon.
Monday in Paris. Slightly overcast, a bit chilly (perfect scarf weather). A post-lunch treat at Le Royal Monceau – Raffles Paris.
The property used to do a traditional afternoon tea. Then they switched to the Pierre Hermé Chocolate Bar. And now they have Les Coupes Glacées Pierre Hermé aka ice cream sundaes by Pierre Hermé. And the Bar Glacier Pierre Hermé is launching super soon. Everything Pierre Hermé! Totally fine by me. Here’s how it works…
Hello from the Big Island ^-^
I’ve been in Hawai’i for a month and am heading to NYC tomorrow morning. We spent the last few weeks visiting tea farms on the Big Island, tasting though a bunch of mamaki, and working on tea projects on Oahu. Just did a segment with CBS This Morning, and I’ve been meaning to share this clip we filmed at Ippodo. It’s a little talk on matcha.
Ok, see you guys back in the city!
Happy Tuesday ^-^
A few weeks ago I met with Ashley (she coordinates educational classes at Murray’s Cheese in NYC). I brought the teas and she did the cheese (happily we had access to an endless variety of cheese from Murray’s). It made for an amazing afternoon.
We found that the best pairings enhanced both the tea and cheese, but also introduced a new, third flavor that wasn’t there before. An oolong and aged gouda revealed honey notes that neither the tea or cheese had on it’s own. Darjeeling and Comté brought out the flavor of roasted chestnuts…