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FIVE
ROSES TEA
IN TOWN & COUNTRY
AT
MOUNT NELSON
  
Taking
tea is a civilised habit, solace at midnight and a warm welcome in the
morning!
Afternoon
tea at Mount Nelson is a gracious institution, the perfect setting for
our Five Roses tea in the heart of Cape Town. Tea at the Nellie is a ritual that
captures the essence of an occasion that we all identify with. A tradition with a long and fascinating history and
it is here that you experience this delightful time at its delicious
best.
Five Roses
premium tea is fondly regarded as an icon in South Africa and
is synonymous with style, elegance, warmth and family. Teas with a
contemporary twist that remain a fresh joy to greet each day.
Charismatic
Reggie Rajiah, Tea Master, Chief Buyer of teas for Five Roses/National
Brands and a perfectionist, takes us through the lore of tea!
 Sri
Lankan, Reggie Rajiah, has spent a life time in the study of tea,
learning and honing his understanding of this vast and fascinating
subject, perfecting his considerable skills under expert experienced Tea
Tasters during his years at one of the oldest tea broking houses in
London.
For Reggie blending tea is
an art. There is an art to putting together different teas from over 50
estates from origins around the world. Producing the exclusive Five Roses
blend is an
intricate subtle process, one that continuously fuels his passion and as
he explains, "This is about tracking the progress of the teas from
the tea estates until the brew reaches your cup!"
As
Tea Master he is the custodian, ensuring exacting standards of Five
Roses, for quality and consistency.
"To
begin with there
are two basic tea processing methods," explains Reggie,
"Orthodox and C.T.C.
(Cut, Tear and Curl). “The orthodox method demands close manual care and
attention batch by batch, whilst CTC is a continuous mechanical
process.”
Leaves are plucked by hand
or by mechanical means. The
four basic stages a leaf undergoes is withering i.e. water extracted and
the leaves brought into a state for rolling. The nose and feel determine
the leaf particles are ready for the next stage, which is oxidation i.e.
the leaf is exposed to air when colour changes from bright green
to coppery brown. Heat turns the colour to black tea as we know it.
The
moment you pour boiling water over the leaves they uncurl, to a lesser
extent in teabags.
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In
one of the earliest books on tea, 'Ch’a Ching' by the author Lu Yu, he
asserted that the ideal tea leaf "should unfold like mist rising
over a ravine and soften as gently as fine earth swept by
rain."
Reggie
recommends you store tea in
an airtight container as tea
is hygroscopic, which means that it attracts water and easily absorbs
odours. In time gone by precious tea was stored in
special tea caddies made of fine expertly crafted wood.
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It
is a misnomer to talk about tea
‘dust’ as this is the most expensive grade (Pekoe dust) and the reason
it is used is because it is able to infuse in the bags faster.
Five Roses teabags are fabricated from the finest quality oxygen
bleached material.
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For
over a century there have only been a succession of five Tea
Masters appointed as the invaluable custodians at Five Roses. It
is their finesse and knowledge that ultimately guarantee the blending of these fine Ceylon Teas.
 
 
When you have tea,
make
it a calming occasion and prepare with care. Use a teapot,
freshly boiled water and serve the brew in bone china cups.
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Afternoon
tea at Mount Nelson has been awarded ‘The
Best Tea in the World’ by the United Kingdom’s Michael Winner
‘Winner’s Dinners Awards’. Traditional,
inspirational and evocative,
enjoyed in the sunlit conservatory, in the shady garden or on the
spreading veranda, while the gorgeous lounge is the serene
setting for cosy intimate teas!
 The
108-year old Mount Nelson is steeped in history and has for decades
provided a welcoming haven, occupying a breathtaking
site on the lower slopes of Table Mountain and is just a short stroll from
the historic city centre and vibrant Kloof Street. Located within a
sanctuary-like setting in 9-acres of landscaped gardens, it is the ideal
holiday destination for young families seeking a safe yet adventurous time
under the warm African sun.
Tea on the splendid Windsor Table begins with a choice
of crustless finger sandwiches and continues through to a stunning array of
pastries and impressive cakes.
  For the Five Roses
Afternoon Tea, Pastry Chef Samantha Waring
created an inspirational menu. Gâteaux Saint-Honoré with spun sugar and
handmade Nellie pink and white marshmallow meringues.
A white
chocolate and almond Prince of Wales cake with raspberries (see recipe
below) and Earl Grey mousse in chocolate cups (see recipe
below).
Unctuous
cup cakes with
cinnamon buttercream, classic mini Battenburgs and raspberry financiers
were on the menu. Green tea and pistachio tartlets with white chocolate
truffles, Ceylon Opera cake and orange tea cheesecake with candied
orange has a fragrant twist. Try quivering rooibos tea jellies with
flashes of edible silver!
Delectable bite size savouries
include smoked salmon creamy tartlets and inimitable sandwiches; salmon
with mustard butter, watercress and cucumber, and piquant egg
mayonnaise.
  
Silver
service all the way!
Sip
steaming cups of Earl Grey or Prince of Wales tea at pristine white starched cloth
covered tables. The sumptuously laden Windsor Table, gentle music,
soft filtered light and very caring attention are among the many hallmarks of
taking tea at Mount Nelson.
  
  
WHITE
CHOCOLATE AND EARL GREY MOUSSE
190 g
white chocolate
2 eggs
50 g
sugar
50 ml water
4 Five Roses Earl Grey teabags
6 g gelatine
250 ml cream
1 vanilla pod
(Makes
500 ml of mousse)
Place chocolate in a
saucepan and
melt over a double boiler. Whisk eggs and sugar
until thick and pale. Place water in a saucepan and bring to the
boil. Add teabags and allow to infuse for 3 - 6 minutes then pour
immediately over the gelatine to let it absorb. Whip cream to medium peak stage.
Scrape out vanilla pod and add the seeds to the cream. (Reserve pod and
use to make your own vanilla sugar!) Add gelatine to chocolate and
then add the chocolate to the egg mixture, folding in gently. Finally
fold in the cream. Place in the refrigerator
until set.
Note:
The
mousse can be served in dainty teacups or small glass bowls. For a simple
chocolate cup, place 250 g dark chocolate in a saucepan and
melt over a double boiler.
Coat the insides of 6 - 8 paper cupcake cases. Chill
until set and coat again. Repeat until all the chocolate has been used.
Once cool and set carefully peel away the cupcake cases.
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