From May 20-26, Yan Toh Heen's Tea Sommelier Kelvin Ng will present a Chinese Spring Tea Discovery Lunch showcasing two unique Chinese Pu'er teas he has discovered. Kelvin will present these exclusive tea leaves and the subtleties of their tastes, paired with an
8-course Cantonese menu by Executive Chef Lau Yiu Fai at HK$ 1,288 + 10% service charge per person.

During the Tea Pairing Luncheon, Kelvin will share his knowledge of Pu'er as he introduces the rare 30-year aged pure dry warehouse Pu'er, one of the most exclusive teas on the market.  The tea leaves for this aged Pu'er come from an ancient (100+ year old) tree in Yiwu in Yunnan Province. It is full bodied, with a rich taste and dark honey colour.

The “Tale of Two Pu'ers” Luncheon also showcases Bing Dao Pu'er raw tea from Yunnan Province. Known as the “first tea” of the season, the Bing Dao Pu'er is made with tea leaves, freshly picked from the new spring crop. The Bing Dao Pu'er resembles green tea and has a light and refreshing taste.

Discover the unique taste and scent of these two exclusive Pu'er teas, paired with an 8-course Cantonese menu by Yan Toh Heen Executive Chef Lau Yiu Fai.

Pure dry warehouse Pu'er Tea

“Pure dry warehouse” refers to tea that has been stored for an extended period in an upstairs warehouse with temperature, humidity and other environmental conditions that are ideal for years of storage. Under the controlled environment, the tea leaves change very slowly, with the Pu'er still exuding a sense of bitterness after decades. Regardless of the subtle changes in taste and complexity over the years of aging, the tea is still amazing! Pure dry warehouse teas usually have to be stored for approximately 20 years before reaching the optimal condition for drinking. Since the cost of storage is so high, the average tea producer will not store tea using the “pure dry warehouse” method. Thus the Pu'er which Kelvin is presenting is a precious masterpiece with a prime vintage.

In the 1990s, a Tea Master found this particular batch of "Ancient Tree Pu'er" that is of such high quality, it is considered a rare "Premium Pu'er". As such, the master decided to store it in the 'pure dry warehouse' method and never moved the tea leaves for more than 20 years. He took great care – taking samples annually to “taste test” to ensure the quality of the tea leaves. As a result, the tea reflects the painstaking efforts of the tea master.

When drinking, one should appreciate the change in each seeping, in order to discover the essence of “pure dry warehouse” tea. The first and second brews yield a mild reddish broth, with the scent of the vintage storage and a long-lasting bitter sweetness. Starting with the third and fourth brewing, the warehouse scent is completely diluted, and the tea broth will become a burgundy colour.  An overbearing aroma of the mountains will dominate the palate, converting bitterness to sweetness, giving a full body of wild ancient tree flavour. The fifth and sixth brews will dissipate all bitterness and completely manifest the sweetness of the tea. The broth will then have a hint of sweet dates. The seventh and eight brews are not only sweet, but the brews have hints of floral and honey, giving the tea a perfect conclusion.

Bing Dao Spring Harvested Tea Leaves

The showcased tea leaves come from Bing Dao Lao Zhai trees ranging in age from 100-300 years old.
The Bing Dao tea from the spring harvest of these ancient trees is one of the best.
“Bing Dao” means “Ice Island” in Chinese, because the tea is very cool in the mouth, while also being subtle and powerful. There is a bitterness and astringency which adds to the complexity of this “raw pu'er”.

The 8-course Spring Tea Discovery Menu includes:

30-Year Pure Dry Warehouse Aged Pu'er Tea

• Chilled Shredded Chicken with Jelly Fish and Asparagus
• Yan Toh Heen Superior Dumplings
• Steamed Scallop with Black Truffle and Vegetable Dumpling
• Steamed Lobster and Bird's Nest Dumpling with Gold Leaf
• Steamed King Crab Leg Dumpling with Green Vegetables
• Double Boiled Fish Maw and Matsutake
• Braised Abalone and Stuffed Conpoy in Turnip

Bing Dao Raw Pu'er Tea

• Wok-fried Diced Wagyu Beef with Cumin, Scallion
  and Spring Onion
• Fried Rice with Seafood in Portuguese Sauce
• Chilled Taro Pudding with Caramel Ice Cream
• Baked Egg Tartlette

Click here for the Spring Tea Discovery menu.

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

For images of Tea Sommelier Kelvin Ng and Chinese Tea, please click here.

For images of Yan Toh Heen, please click here.

For further press information:

Carole L Klein
Executive Director of PR & Communications, InterContinental Hong Kong
Tel : + 852 2313 2335 | Fax : + 852 2721 5964 | E-mail: carole.klein@ihg.com