Heidi Johannsen’s new line of fine teas, Bellocq, has just been featured in T, the New York Times Style Magazine. The lame comments on the article focus more on the men’s facial hair but I’m man enough to say that I would love to throw a tea party… that is, as long as Heidi helps out.
Growing up I loved leaving tea out to bake in the southern sun before serving it over ice with crisp lemon. This winter I loved keeping warm with Mariage Frères on a snowy night. The Bellocq teas are all hand blended so I can’t even imagine the complexity of tastes. Luckily you don’t need to be an aficionado (or have a mustache) to enjoy tea time, especially if it is served with Heidi’s Green Tea and Rasberry Cake. Whoa.
GREEN TEA AND RASPBERRY CAKE
Adapted from Kaori Endo at Rose Bakery, Paris
Serves 10-12
1 heaping cup flour
½ teaspoon instant yeast
½ teaspoon salt
2 heaping tablespoons matcha green tea powder (see note)
¼ cup unsalted butter
⅔ cup crème fraîche
3 eggs
3 egg yolks
1¼ cups sugar
¼ cup raspberries (can use frozen).
Here are some images from the Bellocq site to get you inspired:
She is off to London for a jaunt, to set up a small shop on King’s Road. We’ll be sharing more images and personal recommendations when everything gets up and running but in the meantime be sure to take a tour of Bellocq and the flavors to come.
