New Teas on the Menu:
 Greenhouse at the Ritz-Carlton Chicago

The Greenhouse at The Ritz-Carlton Chicago has always been a well-known place to enjoy an elegant afternoon tea.  Recently, the restaurant unveiled a trio of new Reserve Teas—premium and rare blends from Japan and Sri Lanka—that offer both novices and connoisseurs exciting flavors to sip.

Greenhouse manager Nick Panepinto has selected these Reserve Teas from more than a dozen  Harney & Sons loose-leaf varieties already on The Greenhouse menu. The restaurant staff take on the role of sommelier during afternoon tea, describing the nuances and fermenting processes of these teas  and comparing the tannins, body and balance of the different varietals.

Reserve Teas offered by The Greenhouse at The Ritz-Carlton Chicago include

• Ceylon Silver Tips, a rare, high-grown white tea from Sri Lanka made from the terminal buds of the tea bushes. The infusion is pale pink in color with a delicate, slightly sweet taste.

• Wuyi Shan Lapsang, a black tea made from large tea leaves that are dried over smoky pine fires.

• Tencha, a green tea from the Uji region of Japan. Grown under bamboo mats, this dark green tea is traditionally ground to create Matcha.

In addition, Executive Chef Mark Payne and Executive Pastry Chef Anthony Chavez have introduced new tea selections, such as oven-roasted turkey breast with cranberry cream cheese on cinnamon raisin bread; Thai curry chicken and grape salad on onion brioche,  roasted butternut squash, aged Gouda, and candied pecan tart. Assorted tea sandwiches, fresh-baked scones with Devonshire cream and homemade lemon curd, and pastries remain as popular favorites.

The Greenhouse serves Afternoon Tea daily from 2:30 pm – 4:30 p.m.

Edited by Jennifer L. Price

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