We have tea. And we have dessert. And then a few months ago I started noticing a lot of tea in dessert. Tea-infused ice cream, macarons, and pastries are common (especially in Hawai’i and Asia)…
…but tea-based desserts in NYC? It’s about time ^-^
At Boulud Sud, Tyler Atwell uses gunpowder tea for a mint-tea mousse with pine nut biscuits and mint gelato.
He uses chai to make this chocolate-chai cake with a black tea gelato.
In the Dining Room of Gramercy Tavern, Miro makes a velvety custard with matcha and white chocolate. It’s paired with strawberry ice cream and caramelized brioche.
For the Tavern Room, he does a nectarine cobbler with chamomile ice cream.
And at wd-50 there’s a lemon-verbena mousse with rhubarb and buckwheat.
Sunny makes grilled corn crème brûlée at Union Square Cafe. Lemon-verbena is infused directly into the custard…
…and if you order the cookie plate, the same custard recipe is used for the crème brûlée scones! Don’t forget about the earl grey truffles.
One thing is sure: matcha and strawberry makes a killer pairing.
In addition to the matcha/strawberry combo at Gramercy Tavern, there’s a matcha sable with strawberries in two forms (fresh and powdered “rocks” that melt on your tongue) at Gotham Bar and Grill. Comes with elderflower parfait and yogurt ice cream.[full post on Gotham Magazine]
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If you stick around the western pu’erh scene long enough, you’ll hear about people setting up a variety of different storage setups. Unfortunately there is only a light track record for us to draw on. A handful of 10-15 year old western stored pu’erh has been lightly circulated but this isn’t exactly a quick feedback loop. While some folks flirt with fairly complex systems of storage, most people end up settling on something relatively simple. Why is that?
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