September 11th, 2013. I was invited by Le Meridien Jakarta to an exclusives presentation by Dilmah that will showcase the introduction of tea and its’ creation. They called it “An Afternoon Indulgence in the Art of Tea with Dilmah.” We met Robert Schinkel, an International Tea Mixologist from Holland, and Suren Atukorale, Food Service Manager from Srilanka.
I went to Le Meridien Club Lounge on 20th Floor with Hans, one of my SkinnyMini bestfriends. The others, Aline, Octa and Soya didn’t get the invitation, but they couldn’t come either, because it’s office hour. We met a lot of new people, but there were some I knew from the last event, Coffee Culture.
So, before we tried the creation from Robert, I went around the place and found delicious cakes. Hahaha.. Heaven for my tummy. Yaaaay. But first, let me introduce to you about Dilmah Exceptional.
The Exceptional Teas and Infusions from Dilmah combine the tradition and art of making the finest tea with contemporary style. The Exceptionals present a selection of single region and single origin teas, some lightly fused with deliciously different flavours.
There were 9 boxes in the event. Let me explain one by one to you.
Rose with French Vanilla
Inspiringly aromatic, with a medium bodied floral note, the flavour of Rose with a hint of French Vanilla combines with Ceylon tea in a perfect embrace. Elegant and sophisticated, a perfect afternoon or after dinner tea with a touch of romance.
A high grown Single Region Ceylon tea in fruity harmony with Strawberry, Raspberry and Blueberry. The complex of flavours come together in a perfect Berry marriage and offers a pleasingly light and fragrant tea. Can be taken hot or iced.
Ceylon Spice Chai
Authentic Chai combining Ceylon’s famous Spices – Clove, Ginger and Cinnamon – with our Dombagastalawa BOP Special Single Estate Tea. The richly aromatic Clove and the woody sweetness of Cinnamon, lightly enhanced by a hint of Gingery warmth, offers a piquant and spirited Real Chai.
Peppermint Leaves with Ceylon Cinnamon
Refreshing and gentle, the distinctive fragrance of Ceylon Cinnamon finely perfumes the Peppermint leaves to offer an aromatic and lively infusion. The spice, with its hint of sweetness, complements the Peppermint to offer a fragrant and mild natural infusion.
Lively Lime and Orange Fusion
High grown Ceylon Pekoe tea offering a bright, golden infusion in delicious harmony with Orange, Lime and Cardamom. A bright tea with sweet, juicy notes from Orange, a touch of tartness from Rosehip balanced with Hibiscus, a sour note from Lime and the mildly piquant Cardamom spice. Aromatic and enjoyable afternoon or evening brew.
Elegant Earl Grey
A bold and bright single region Ceylon Tea, grown at 5500ft altitude, gently fused with Bergamot flavour. The result is a balanced, medium strength tea with the citrus note that is known as Earl Grey. This floral and fruity flavour balances the strength of the tea, to offer a refreshing and delightful drink.
Fragrant Jasmine Green Tea
An inspiring green tea with bold leaf appearance, combined with petals of natural Jasmine flowers. The liquor produced by this combination is mild and gentle; the special fragrance and a touch of sweetness comes from the night blooming Jasmine flower. A soothing and meditative tea.
Arabian Mint Tea with Honey
Gourmet Single Estate Ceylon tea, combined with a bright and aromatic mint flavour, producing a wonderfully light and sparkling tea. A touch of honey completes this deliciously lively and refreshing tea.
Peppermint and English Toffee
Gourmet Ceylon tea in a delicious marriage with a creamy and rich English Toffee note, finishing with sparkling Peppermint. This unique combination yields a complex and sensual tea.
Perfect Ceylon Tea
An essential gourmet tea experience, tea from Ceylon’s western high grown region, where the varying climatic conditions produces a perfectly balanced tea. A ruby red liquor yields the best of Ceylon in a tea that offers richness, depth and the slightly grassy, bright note of high quality, fresh tea. Neither too strong nor too light, a delicious tea to wake up to, to revive or simply relax with. A tea for connoisseurs.
Now let’s attack the cakes!!! Executive Chef Le Meridien Roger Rechsteiner prepared for us a very delicious ones. nom nom nom..
Mini Cronut with Peppermint
Tell you the truth.. hmm.. I ate 3 cronuts.. OMG! Actually this was my first time to eat cronut. And I love it. Love it love it love it!!!
Green Tea Muffins
Berry Triffle with Chamomile Tea Custard
The berry was full of sourness. Hahaha. I had to find something sweet to drink to neutralize the sourness. Hihihihi..
Fruit Tartelets Glazed with Rose and French Vanilla
LM Millefeullee with ginger and ginger Tea Fondant
This is sweet. Really sweet. Hmmm.. like it but not love it. Too sweet for me. But, for those sweet tooths, they will crazy about this millefeullee.. Trust me!!! Heaven!!
After that, Robert served us his first creation.
Welcome drink: Honeyflower
Mixture of chilled Dilmah Chamomile, fresh apple juice, honey syrup, fresh lime juice, dash grapefruit bitters, and green apples. Add the first 5 ingredients to an ice-filled highball and stir. Top up with crushed ice and garnish with an apple fan and some chamomile flowers. It was sweet and fresh.
Yaaaaaaay.. Cocktail time!!
Rose and Vanilla Martini
Robert showed us how to make this cocktail. He used Absolut Vodka for the main ingredient. Mixed with pear juice, simple syrup, and fresh lime juice. And shake it. He used eggwhite to make the cocktail foamy. To make it smell fresh orange, he used orange peel and splashed it a little bit on the top of the cocktail. Last touch, sprinkled with Rose with French Vanilla tea. Tadaaaaa!!
Pan fried prawn on sugar snaps and earl grey beurre blanc
In between, we were served a delicious shrimp in small plate. Very delicious. I ate 3 or 4 small plates. hahahaha.. I know I have allergic of shrimp, but couldn’t resist the delicious one.
Peach fruit tea enhanced granita on sumac marinated strawberries
This one was very unique. You can taste the sweet and sour perfectly balanced.
The 2nd cocktail was a local version of ‘Blue Blazer’ from a famous American creation mixologist Mr. Jerry Thomas.
Jakarta Blue Blazer
This cocktail was so amazing. Made from a mixture of Dilmah Italian Almond, Bols Genever or Vodka, cinnamon, cloves, nutmeg, grated orange peel and lemon juice, and white sugar. Then, flame it!! The interesting way to prepare this cocktail is to pour it from one cup to another, a couple of times, showing the audience how the flame pouring down. Cool!!!
Before went home, we took picture first. Family picture as usual hahaha..
Thanks Le Meridien for inviting us. Cannot wait for the next event.