Midtpunktet for New Yorks teverden er den nyåbnede Palm Court på The Plaza Hotel. Palm Court, vores klassiske blanding af fire teer (Keemun, Assam, Ceylon og Formosa Oolong), er drikken foretrukket i den imponerende storslåede ramme. Tilbered og nyd en kop derhjemme, og forestil dig selv slappe af i det pragtfulde palæ på Fifth Avenue.
I brewed this for an afternoon tea moment and the Keemun really carries it—deep and smooth, with the Assam adding just enough backbone. The Formosa Oolong keeps it from feeling heavy, which I didn't expect from a four-tea blend. It's become my go-to when I want something refined without fussing over
The four-tea blend hits that perfect middle ground between brisk and smooth, and it steeps beautifully whether I’m having a quick cup or taking my time with a full pot. The Formosa Oolong adds a subtle sweetness that keeps me coming back for another pour.
The Keemun gives it a nice smoky backbone while the Ceylon keeps things bright, and I’ve been brewing it every afternoon since the tin arrived. It’s the kind of tea that makes you slow down, even if you’re just at your kitchen table instead of the Plaza.