Tea drinking has been enjoyed in China for over five thousand years and is deeply rooted in Chinese culture. Nowadays, Chinese tea remains as a staple drink for Chinese meals, especially in the Cantonese tradition of “yum cha”, where tea and dim sum are always a perfect match. Man Ho Chinese Restaurant, Michelin-starred restaurant at JW Marriott Hotel Hong Kong, is delighted to collaborate with the renowned tea master Professor Eliza Liu of Jabbok Tea Shop to present tea tasting salons and exhibition this July and August at the Man Ho Garden, bringing on a unique gastronomic journey through traditional tea art and innovative Cantonese dim sum.
At the tea tasting salon, guests will indulge in a Chinese tea and food pairing menu and discover how the tea matches with Cantonese dim sum in perfect harmony. Professor Liu, who is currently holding multiple tea-related professional titles including the President of International Chinese Tea Club and Teaism Alliance Hong Kong, has handpicked a variety of premium and rare Chinese teas for the tasting, while Chef Jayson Tang and Chef Leung Wing Pan, the Executive Chinese Chef and Dim Sum Chef of Man Ho Chinese Restaurant, have thoughtfully crafted innovative dim sum to pair.
To kick off the salon, the thirst-quenching cold-brewed white peony tea, a premium white tea with light sweetness and full mouthfeel made of young tea leaves and silvery unopened leaf buds, will be presented to pair with the refreshing lobster jelly infused with white peony tea leaves. Guests will then delve into the world of tea through intriguing tea talks hosted by Professor Liu, with topics covering tea culture, knowledge and tasting techniques.
What’s more, guests will sample different distinctive teas, such as supreme long jing green tea, rou gui rock tea, pi lo chun green tea, 16 years aged pu-erh, Shiyaba green tea and Guizhou premium red tea, complemented with dainty, creative dim sum such as baked preserved meat pastries with sun-dried tomato and onion, deep-fried minced pork dumpling with chilli in green pepper sauce, baked crab meat pastry, baked morel mushroom pastry, deep-fried minced shrimp roll with bamboo pith and shrimp roe, and baked mandarin peel and red bean bun with crispy topping.
