BWW Previews: PRESSTEA in NYC Expands in Innovative New Directions

Presstea™ is known for radically changing the way people think about tea. Their innovative, proprietary method uses steam pressure to press tea leaves, creating rich bold beverage and now they are revolutionizing the Presstea™ culinary experience. Beginning with a build-out that more than doubles the size of the service counter, Presstea™ guests will be able to see all the options they can select and observe their meals being custom-prepared.

Responding to the extreme popularity of the Ramenrrito, Chef/co-owner George Kuan has developed creative new palate-pleasing options that will encourage customers to create their own combinations of complimentary, buildable flavors that can be mixed and matched, with everything carefully designed to go well together. This is food with integrity, conscientiously sourced proteins without hormones or antibiotics, healthy oils and a generous selection of gluten-free and paleo options.

The innovation begins with new sauces and proteins for the ramen bowls and ramenrrito. Beginning with Presstea™'s proprietary hand-pulled ramen noodles, manufactured by Sun Noodle exclusively for Presstea™, guests select a bowl or tortilla wrap and then choose one of three sauces: Thai-inspired green curry sauce with red bell peppers, eggplant, fresh raw coconut and yogurt with a spicy kick; roasted scallion ginger sauce with a dark vinegary umami flavor; or the original garlic & cilantro ramen sauce. The fresh noodles are then piled high with a choice of protein including a new option: Niman Ranch citrus-braised pork belly, as well as the already popular options of grass-fed flatiron steak, Niman Ranch pulled pork, and free-range chipotle béchamel grilled chicken. Next there's a the selection of toppings: pickled cucumber, pickled ginger, bamboo shoots, mushrooms, Asian corn salsa and/or tomato salsa, Monterey Jack & Cheddar cheese and mixed salad greens.

There are also extras such as wasabi guacamole, dubbed guacsabi, or the very special umami egg which is poached until just a little runny at the center of the yolk and marinated 24 hours in house-made sauce. Another new invention is the ramen dipping soup, an ultra-concentrated, extra-rich bone marrow broth, a triple reduction that is served on the side as a dip.

Outside the realm of ramen, chef Kuan has also developed some other re-inventions: the Pillow Taco is an inspired creation, a traditional steamed bun is filled with an untraditional braised Niman Ranch pork belly with a secret sauce, a layer of roasted Brussels sprouts and a swipe of crème fraiche. It is also available in combinations made with flatiron steak, free-range marinated grilled chicken or pulled pork.

Perhaps the most re-imagined of all is the crispy scallion pancake taco. It begins with a light, healthy scallion pancake cooked in avocado oil that serves as the taco shell for this amazing hand-held delight. The pancake is folded over and filled with a choice of beef, chicken or pork, pickled vegetables, salsa, cheese, bamboo shoots, and extras such as guacsabi.

Everything on the menu is also designed to pair well with the signature teas that begin with one of five signature blends: Wild Himalayan Black, Masala Chai, Jasmine Green, Cape Town Rooibos and Formosa Oolong, ranging in caffeine from the high-octane levels of black tea to the completely naturally caffeine-free rooibos. The styles-inspired in part by classic coffee preparations-include Tea Americano, Tea Latte, Tea Macchiato and Tea Cappuccino. The milk in these drinks can be whole, skim, almond or soy.

Not to be missed is the Mont Blanc Crème, an iced beverage with a thick foamy cap composed of whipped cream with a slightly salty and slightly sweet taste-a crave-worthy combination that pairs beautifully with the robust pressed tea. Other tea beverages are prepared with fruit purées and house-made syrups. The Pumpkin Spice Rooibos Latte, made with pumpkin purée and a generous mix of warm spices, is the recommended fall drink.

Presstea™ is also offering a new ready-to-go energy drink in a bottle consisting of protein powder mixed with tea, in two versions. The pre-workout blend is mixed with black tea or chai and the post-workout blend is made with caffeine free rooibos tea.

The pastry program is an integral part of the Presstea™ experience, and another aspect that sets them apart. Every pastry is made expressly for Presstea™ by Presstea™, baked throughout the day by George's sister Theresa Lau and cousin Petty Chen. The pastry offerings include Matcha or Earl Grey madeleines, fleur de sel brownies, white chocolate apricot scones, croissants and pain au chocolat-all made with imported ingredients such as grass-fed Kerry Gold butter from Ireland, fleur de sel and Belgian chocolate. Not to be missed is the popular Chocolate Walnut cookie and the spectacular seven-ounce Jasmine Green Tea & Chocolate Chip cookie, a mound of deliciousness, served fresh out of the oven, oozing with melting chocolate-and a new version of the famous cookie infused with Earl Grey tea and studded with roasted pecans. They also have introduced a delicious, uncompromising line of Paleo Pastries-grain free, soy free, gluten and dairy free-without sacrificing flavor or quality. With the same focus on the finest ingredients, real tea infusions, these beautiful and delicious treats include walnut-filled brownies, matcha financiers, scones and cookies.

The Coffee Club is a new program. Available as a one-month subscription, it includes all the coffee you can drink. There are two levels: one for drip or pour-over coffees and one for espresso-based drinks. The coffee is single-origin Sumatra, roasted in Brooklyn exclusively for Presstea™.

Presstea™ is located at 167 Seventh Avenue South on the corner of Perry Street, New York, NY 10014, 212-888-6666, www.presstea.com, and is open Mon-Thurs from 8:30am-9pm, Fri 8:30am-10pm, Sat 9am-10pm, Sun 9am-9pm. Takeout, delivery via Seamless, private parties and catering are available.

Photo: Courtesy of Presstea

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