Login

Welcome! Log in to your account

Lost your password?

For the first time a rare vintage Chinese tea pairing lunch

“Recipient of 2-Michelin Stars and Five Stars from Forbes Travel Guide, Yan Toh Heen is recognised as one of the world’s finest Chinese restaurants specialising in Cantonese cuisine.Our Yan Toh Heen team is knowledgeable about the perfect pairing of traditional Cantonese cuisine and Dim Sum with fine Chinese tea. We have enlisted experts to select award-winning tea leaves from all over the world, to create a collection entitled the “The Scholar’s Tea”. We invite you to sample the collection’s refined teas to gain an appreciation for the broad and deep meaning of Chinese tea.” ~ Intercontinental Hong Kong

 

On April 23, the 2-Michelin star / Forbes Travel Guide Five Star Yan Toh Heen will showcase a 6-course Chinese tea pairing lunch menu by Executive Chef Lau Yiu Fai, featuring three rare aged teas specially sourced by our Tea Sommelier Kelvin Ng from the Best Tea House:

  • 1997 Tribute Shou Mei
  • 1988 Aged Teguanyin (with Mandarin Zest)
  • 1960 Aged Supreme Liu Pao Tea

Our Tea Sommelier Kelvin Ng and Ms. Helen Fung, Operation Manager of the Best Tea House will introduce these three special teas during the luncheon.

The lunch begins with a 1997 Tribute Shou Mei, which is a fragrant and sweet white tea that can stimulate the appetite.

Our Yan Toh Heen Tea Sommelier Kelvin Ng has chosen the 1988 aged Teguanyin to pair with the first three courses.  Teguanyin is a variety of Oolong Tea, which enhances the digestive system and helps to raise metabolism and reduce blood fat levels.

Master Chan, owner of the Best Tea House, personally hand-picked this first batch of the exclusive Teguanyin tea leaves which he then mixed, stored and aged with Mandarin Zest for 29 years.  After ageing for 29 years, the tea is smooth and rich in floral and mandarin aromas and also has the aromatic of Chinese herbal medicine.

The fourth course pairs with 1960 Aged Supreme Liu Pao Tea, which is only available in Hong Kong at Yan Toh Heen. This tea is currently not sold in the retail market.  Its supreme quality makes it an “auction-level” tea.

Liu Pao is a famous Black Tea from Guangxi Provence. This rare 1960 vintage comes from the Wuzhou City.  It’s known for its red colour, strong and smooth texture and special Betel Nut aroma.  Pairing this tea with dishes towards the end of the lunch helps with detoxification, removing the oiliness of the food.  When drinking this Liu Pao tea with dessert, it does not overtake the taste or aroma of the dessert.  When drinking it after the meal, it has a special long lasting aroma. If you drink this tea on an empty stomach, it will help to cleanse the system and refresh the brain.

Each guest enjoying the special tea pairing lunch will receive a small packet of the 1960 Vintage Liu Pao Tea.

Click here for the Exclusive Yan Toh Heen Tea Pairing Lunch Menu on April 23.

1960 Aged Supreme Liu Pao Tea with Yan Toh Heen’s Business Lunches

Reserve one of our Set Business Lunches from April 24 – May 31 and enjoy complimentary 1960 Aged Supreme Liu Pao Tea with lunch.

Click here for the Yan Toh Heen Set Business Lunches.

Yan Toh Heen is open daily for lunch and dinner
Lower Level, InterContinental Hong Kong

For reservations, please call (852) 2313 2323 or e-mail fb.hongkong@ihg.com

Viator
Share

You may also like:

Tracy Burrows77 Posts

<p>If there is one thing that I have learnt, it is the more I see, the more there is to see! My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 – Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year ‘Hospitality Management in Development Program’ in California. Following this I acquired a journalism diploma and since it’s been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!</p>

Login

Welcome! Login in to your account

Remember meLost your password?

Lost Password