Going to the airport always gets me excited. Granted, I'm usually there when I'm about to fly off to paradise, but high tea is exciting too. We arrived a little bit late, so I didn't have much time to choose my tea. I went with a green tea called Lung Ching Ceremonial Dragonwell Yixing. It's described as a sweet tea with aromatic flowery notes. Unfortunately, not flowery and not sweet. It was your standard green jasmine tea. But for me, you can't go wrong with green tea.
Our food selection was generous. We each had four petite sandwiches, which included smoked salmon on rye, tomato and bocconcini on a baguette, turkey on a mini croissant and striploin on sourdough; two sweet cranberry and orange zest scones; and four desserts, which included a lemon tart, a chocolate mint cake, bite size cheesecake and a salted caramel-chocolate mousse cone. I never made it past the scones. I did sneak in a dessert, the chocolate mint cake layered with creme de mint whipped cream. It's simply amazing. If there is one dessert you should have, it's the chocolate mint cake.
I love having high tea at the Fairmont Vancouver Airport Hotel. Tea service is in a nice open dining area with tall glass windows and if you are sitting in the right seat, you can watch the planes take off. It's a really peaceful and relaxed atmosphere within the hustle and bustle of the airport.
