I was just chatting about how tea has become THE thing to do in Orlando lately. I enjoy it, but it is getting a bit redundant. Cucumber sandwich this, egg salad that. Nothing has stood out as truly exceptional or lived up into the hype the Instagram leads me to believe happens in other cities throughout the country and across the world.
Recently the Four Seasons held a seriously upgraded tea recently where tea took a backseat to a tasting of Lallier champagne. I found out about it at the last minute and knew I wanted to check it out. This afternoon of bubbles and bites did not disappoint.
This tea began as a mix and mingle with a welcome glass of champagne or a spritz, along with blinis with caviar and potato pancakes with truffle pearls. This was really fun and the welcome bites and glass of champagne were great.
We moved to our tables and were presented with large format Lallier in blanc de blancs, rose, and brut. It was so fun to taste the champagne side by side, something I have never done before. I love any tasting, honestly, including the wagyu flight at the Four Seasons rooftop restaurant Capa. It makes it very easy to choose a clear winner. For me, that was the blanc de blancs. It was so clean, bright, and crisp, best when it was ice cold.
The bites served during this portion of the afternoon were also quite a delight. The lobster was my absolute favorite with massive chunks that felt impressive and hearty. However, the quail with quail egg, smoked salmon with smoked salmon mousse, and tuna with a seriously spicy pepper on the top were all pretty tasty and better than the tea food I have had as of late.
There was a little confusion over our dessert so our waitress swooped in with lemon and mango sorbet which paired well with the champagne, so happy accidents.
The tea at first seemed like a bit of an afterthought, but the flavor packed into the citrus earl grey and Shanghai rose black tea was seriously impressive. I would have both again in a heartbeat.
More than that, I would attend a tea like this again tomorrow if the opportunity arose. I hope there are more unique events like this in the future.
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