Afternoon Tea’s New Format
Served in the restaurant in the evening (from 6-11pm), the Jing Twilight Tea experience combines a set menu created by French head chef Pierre Gagnaire with a range of specially selected teas from Jing.
Dishes include Italian mortadella sausage with figs, aubergine and apricot marmalade and a smoked salmon millefeuille (layered pastry) with salmon roe, as well as a selection of miniature éclairs and chocolate macaroons. To drink, diners can choose from a smoky Bohea Lapsang, a sweet Oriental Beauty oolong and a savoury Japanese Sencha – each of which has been selected to pair with one of the dishes on offer. The event concludes with a tea-infused cocktail made with Bohea Lapsang, Rooibos-infused syrup and Jim Beam whisky.
As explored in Brewing Innovation: Trends in Tea, restaurants are upgrading the traditional afternoon tea experience by designing menus that pair gourmet dishes with small-batch, specially selected teas. Read more about the growing trend for alcoholic drinks that incorporate tea in our coverage of the Imbibe Live and Brooklyn Eats! events.