Tea Time

The Biltmore Hotel’s afternoon tea service is one of the longest-running and remaining tea experiences in South Florida. Afternoon tea is especially associated with Mother's Day, because it offers a refined shared experience in a relaxed environment for mothers and daughters of all ages to bond over. It is not uncommon to see multi-generations of women enjoying afternoon tea together. 

The Biltmore has been offering afternoon tea since 1997 with the only pause occurring because of the pandemic. Tea at the Biltmore is served Wednesday through Sunday, 1-3 p.m.

Chef Christine Hazel, director of culinary operations at the Biltmore Hotel, (305-913-3189) 1200 Anastasia Ave., Coral Gables, gave us a bit of background on the history of tea drinking.

“As legend has it, tea was created by accident in China,” she said. “In 2737 BC, a servant for Emperor Shen Nung was boiling drinking water under a tree when some of the leaves blew into the water. The emperor, an herbalist, decided to try it out, resulting in what we now call tea.”

Originally used for medicinal purposes, the leaves are said to have come from a Camellia Sinensis tree, which is a small tree/evergreen shrub. All true teas (black, green, oolong, white, etc.) are derived from this plant.

“The growth of tea in Europe, really did not take off until the 16th century,” Hazel  explained. “Though brought back home originally by Portuguese traders, it was the Dutch who were the first to commercially ship tea home. It was expensive and remained a luxury for the wealthy.” 

There is no reference to tea in England until 1658 when an ad in a newspaper announced that China Drink was on sale at a coffee house.

“The turning point for England wasn’t until the marriage of Charles II to a Portuguese princess, Catherine of Braganza, who was a tea addict,” Hazel said. “She is credited for making it fashionable among royalty and wealthy societies. Tea became a status symbol and, like coffee houses, tea houses began to open. It became the national drink of Britain by the 17th century."

There are so many myths about the invention of afternoon tea that no one has been able to untangle the real history. Some believe that Anna Maria Russell, the Duchess of Bedford and close confidant of Queen Victoria, invented afternoon tea in the 1840s, with Queen Victoria then elevating the experience from tea and snacks being brought to one’s chamber to a more sophisticated social experience.

“Tea was first introduced to America in 1640,” Hazel said. "But afternoon tea did not gain popularity in America until the 19th century. Tea drinking in the American colonies mirrored the customs of the aristocracy overseas until the Revolutionary War. To avoid purchasing tea from the British East Indian Company, revolutionaries began experimenting with herbal teas. The United States embraced the rituals again once independence was won. And since then, it has remained a popular social event and ritual that puts on display a certain level of social refinement and hospitality.”

THE BILTMORE'S AFTERNOON TEA SERVICE

The Biltmore's tea service is served in its elegant, vaulted-ceilinged lobby, next to the large, mantled fireplace. Guests enjoy live music from a harpist, immersed in a historic experience.

Many people confuse afternoon tea with English High Tea, but there is a difference.

“In Britain, afternoon tea is served at 4 p.m., while high tea is a more substantial evening meal, served later in the day, with a heavier menu including meat, fish, potatoes, cheese and a dessert served separately," said Hazel. 

Tea at the Biltmore is more of an afternoon tea/low tea, as it is served earlier in the afternoon and offers fare on the lighter side.

“Technically, you might say we are a bit of a hybrid, because we offer the option to add a glass of Champagne and strawberries soaked in Grand Marnier, which would make it a Royal Tea,” Hazel said. “The three-tiered tea stand offers just enough delicate bites to satisfy that small pang of hunger or craving you might have before dinner without getting filled up."

The Biltmore currently serves 16 options of tea, including Darjeeling Grand Himalaya, Sam Bohdi (Sri Lankan Tea), Sencha Ariake (Japanese Green Tea), Milky Oolong (Thai), and 7 Citrus Russian tea. 

The Biltmore's special Butterfly Pea Flower tea is their featured Mother’s Day tea.

“It has a similar flavor profile to green tea,” Hazel said. “It is best accompanied by Yuzu, a distinct citrus fruit with a unique flavor profile, as a citrus brightener. Yuzu also makes the tea appear purple. The delicate flavor and surprising color of the tea are the perfect touch for Mother’s Day.”

Hazel said the Biltmore’s tea sandwiches and canapes are made by hand by its classically trained culinary staff utilizing pristine and delicate knife cuts, incorporating exotic and delicate ingredients that are bursting with flavor.

“Our tea sandwiches are petite in size but utilize bold flavors, said Hazel.

The sandwiches and savory dishes featured in the Biltmore's Tea Service are foie gras with sweet gelee and gold leaf; English cucumber and cilantro cream on malt bread; curried chicken salad with dried cranberries on pumpernickel; deviled egg with candied bacon; filet of beef, horseradish, quail egg and capers on multigrain bread; smoked salmon mousse, crème fraiche and Osetra caviar.

The current sweets menu features classic citrus scones with Devonshire clotted cream, lemon curd, and apple butter.

BiltmoreHotel.com

THE BILTMORE HOTEL'S TRIPLE LAYER EGG SALAD TEA SANDWICHES

Ingredients:

Pullman loaf sliced

1 dozen whole eggs

¾ cup mayo

3 Tbsp. Dijon mustard

1 tbsp. finely chopped chives

2 tsp. lemon juice Kosher salt

Ground white pepper

1 bunch purple watercress

Instructions:

With a knife, cut the crust off the sliced bread. Cut into three rectangles approximately 1 inch by 3 inches. Set aside.

In a saucepot, place 1 dozen whole eggs with the shells on. Cover with water. Bring to a low boil for 12 minutes. Remove from heat and place in an ice bath for 30 minutes. Set aside.

Remove the shells from the eggs. Cut eggs in half.

Kitchen Tip: Use a wire kitchen rack over a bowl to dice eggs quickly and uniformly by pushing the egg through the grid.

In a mixing bowl, add diced eggs, mayo, Dijon mustard, lemon juice, chopped chives, salt, and white pepper to taste.

Pick watercress leaves for garnish leaving a small stem.

Assembly:

Place bread rectangles on a cutting board. Place 1 tsp. of egg salad mixture on the first layer of bread. Using an offset spatula, make the egg salad mixture into a rectangular shape to cover the bread. Top the mixture with the next layer of bread.

Repeat.

Garnish with a sprig of watercress on the top of the sandwich placing stem into the top layer. Enjoy.

A SPECIAL TEA PARTY AT HOME

For a more personal and intimate experience, Cynthia LeGrand organizes Titia's Tea Parties (786-274-3034) in beautiful venues or in people's homes.

LeGrand was born in New York to a Belgian father and an English mother, and that’s why she says she has tea running through her veins. After living most of her life in Belgium, she decided to move back to the United States 12 years ago and now lives in Miami.

LeGrand has decades of experience in the hospitality and event industry, but her true passion has always been gourmet cooking. After years of entertaining friends and family, she decided to offer her delicacies to customers. LeGrand is well known for her innovation and creativity, in addition to being an amazing hostess.

Legrand described a proper afternoon tea she would serve in someone's home.

“Tea is traditionally served between 3 and 5 p.m.,” she said. “It consists of small cakes, scones served with clotted cream, jam, and lemon curd, and savory finger sandwiches, all presented on beautiful three-tiered cake stands and, naturally, enhanced by a nice cup of hot tea."

LeGrand stressed that for the décor of an afternoon tea, she aims for elegance and refinement. She said a crisp tablecloth is essential and cloth napkins in pastel colors or delicate floral patterns are popular choices. Fine china tea sets are a hallmark of afternoon tea, the classic three-tiered stands are crucial for presenting the food. A beautiful teapot is another essential, with matching creamers and sugar bowls. LeGrand believes floral arrangements are a must, calling roses, peonies, and other delicate flowers her preferred selections.

"The tea parties I organize include a variety of five different petits fours, scones served with clotted cream, jam, and lemon curd, and a variety of three savory finger sandwiches,” LeGrand said. “Everything is homemade. Some of my clients' favorite choices are lemon squares, rose macarons, butterscotch cheesecake bars, cucumber and cream cheese finger sandwiches, egg salad finger sandwiches, and undeniably, my delicious scones.”

For Mother's Day, she said, "I would be tempted to go with a special tea, something floral, like rose petals and lavender, or jasmine and elderflower."

Some other themed tea parties that she hosts are baby showers, bridal showers, and birthday tea parties.

“I like to set a theme that is associated with colors, such as pink and gold or pastel palette, or a theme that is associated with a special day, in addition to the common choices,” said LeGrand. I like to propose a Daddy and Me Tea Party or a Grandparents and Grandkids. Harry Potter and Halloween have been somewhat unconventional but popular themes lately.”

Legrand also arranges garden tea parties that incorporate the natural beauty of an outdoor garden or patio, ideally held under the shade of a tree, accompanied by the gentle chirping of birds. She decorates the table with simple garden flowers or wildflowers, and mismatched vintage china to cultivate an inviting, shabby chic table atmosphere. In addition to tea, she often serves pitchers of iced tea and lemonade.

LeGrand has also organized teas for Russian clients in Miami.

"They told me that it's a popular celebration in their country and it's quite similar to an English afternoon tea, but more informal,” LeGrand said. “They normally serve their tea from a big samovar and have traditional Russian desserts.”

TitiasTeaParty.com

@titiasteaparty

TITIA'S EASY ENGLISH SCONES

(Makes about 9 scones)

Ingredients:

2 cups all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

6 tbsp. cold unsalted butter cut in small pieces

2/3 cup whole milk

1 large egg

Instructions:

Preheat the oven to 425 degrees F.

In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.

Add the butter and pulse 7-10 times until the butter is distributed. The mixture should have a sandy texture to it.

Transfer to a large mixing bowl.

In a small bowl, whisk to combine the milk and egg.

Save 2 tbsp. of it for the egg wash later.

Pour the rest of the egg mixture into the mixing bowl with the dry ingredients.

Stir to combine with a spatula, until a rough dough forms.

Transfer to a lightly floured countertop and knead a few times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.

Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.

Place the scones onto a parchment- or silicone mat-lined baking sheet and brush the tops with the reserved egg wash.

Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.