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| Hot Matcha Latte |
Blue Duck Tavern & Blue Duck Lounge at Park Hyatt Washington, located at 24th and M Streets, NW, are introducing the newest addition to their innovative Gin & Tonic program at the bar, house-made
Matcha Tonic. Packed with an arsenal of antioxidants, Blue Duck Tavern's new matcha tonic is made with all natural ingredients such as sugar in the raw, grapefruit zest, yuzu juice, chinchona bark, and matcha tea. For the perfect complement, guests are invited to pair their matcha tonic with
Strawberry house-infused gin, or experiment with one of Blue Duck Tavern's other unique pairings. Selections for the gin & tonic program include:
Green Almond or
Cardamom Cilantro-infused gins,with
Rhubarb and Espelette or
Lime and Pink Peppercorn flavored tonics. Gin & Tonics are priced at $14 each.
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| Hot Matcha and Iced Matcha |
Those seeking a non-alcoholic pick me up can savor a traditional
Matcha Tea, Matcha Latte, or a refreshing
Iced Matcha to ward off the summer heat, all priced at $10 each. Blue Duck Tavern and Lounge carefully prepares each matcha tea creating a smooth, creamy, sweet beverage. Matcha is the perfect way to start the day as it is naturally one of the most concentrated sources of antioxidants on the planet. One cup of matcha has around 10 times the amount of antioxidants when compared to a cup of regular loose leaf tea. Blue Duck Tavern's matcha contains a relatively high caffeine content compared to other teas which gives a refreshing energetic lift without the “jitters.”
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| Iced Matcha |
Blue Duck Tavern source's their matcha from Rare Tea Cellars and only the best quality tencha is used for their Premium matcha Tea. Each batch is imported directly from Nishio, Japan, where the best matcha in the world is produced. Tencha is the Gyokuro leaves that have been shaded and carefully picked by hand; then they sort and discard any stems or damaged leaves. This process is then followed by stone grinding the leaves to create the bright spring green powder. Part of the uniqueness of matcha is that it includes the entire leaf. For all other tea, no matter where it is grow and no matter how it is processed, one infuses tea leaves in water, discards the leaves and drinks only the tea-flavored water. In matcha, one drinks the leaf and water because it is brewed from a dried, powdered full leaf, leaving nothing left to be discarded. This, more than anything else, is why the flavor and the naturally-occurring elements are more intense and more healthful.
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