A tea and brunch degustation, folks. Tea and brunch. My sister (of Mexican cooking class fame) and I gave this to each other as a Christmas present. It was hosted by Flag and Spear in a cute little studio in Fitzroy. All of the food was served as canapés; on the left is the menu.
The first tea was slightly carbonated and had a touch of passionfruit puree added; it was delightful and I wish it existed as a tea I could buy or easily make up. I would drink it all summer.
The food was excellent. The pumpkin dumpling was soft and there was a hint of lime in the mayo on top; the bircher was delicious, with the layer of pear in the middle. My sister is a bit over things served in Mason jars; I, however, am still besotted by them.The seeded toast – appetisingly presented here on my hand – was actually seeds and nuts that the cook had laid out and baked and then cut into sheets. Delicious. The waffle stack was amazing and we were a bit surprised about the chilli on top; the tea smoothed it out nicely. And the French toast muffin was an excellent final dish.
Of course, the tea was also a significant part of the event. I have to admit that I’m not a huge fan of green tea so I wasn’t expecting to love all of these. But the second one, which is called white tea in Chinese but is actually a green tea – because it’s from a white jade tree – was delightful and smooth and wonderful… and in fact all of them were very drinkable. I wouldn’t have much more than this small glass of most of them, but there was no occasion when I was looking for a pot plant… and the last tea had such a story attached to it (it was all sold out from the tiny little plantation and the owner went to buy some back from her person in Shanghai just for the organiser for this event!).
5 thoughts on “Tea and brunch”
Hi Alex! Thanks for the lovely review.
For the first tea, throw a few teaspoons of tea into a large jar, top with cold water and pop it into the fridge overnight. Strain out the leaves in the morning and you’re good to go! Lasts for up to a week in the fridge. Carbonate carefully & slowly in a SodaStream, or no fuss/mess in a soda syphon.
Here’s a link to the tea I used – just as delicious without the passionfruit.
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Oh thanks Cheryl!
A most delightful experience yesterday. .delicious exquisitely tasty food accompanied by a range of delicate to more fuller sips of so many different teas..
So many compliments to the cook and her team …
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