Beijing Invites Travellers to Indulge in Four Seasons New Autumn Afternoon Tea Experience

Written By: Subhankar Chakraborty

Subhankar Chakraborty

I'm a content writer with a strong foundation in psychology and a passion for the travel and hospitality industry. Beyond timely reporting and contemporary narratives I bring a unique perspective to content creation, crafting stories that not only inform but also connect with readers on a deeper emotional level. I combine meticulous research, accuracy and compelling storytelling to deliver authentic, engaging and insightful content for a global audience.

See Full Bio

September 12, 2026 07:08 GMT+5:30

Beijing is preparing to welcome autumn with a refined seasonal offering at Four Seasons Hotel Beijing, where a new afternoon tea will be introduced at Opus Lounge from 21 September 2026. Designed around pear, chestnut and citrus, the menu will present a carefully balanced mix of savoury bites, delicate pastries and traditional scones.

For travellers interested in Beijing luxury travel, the launch will add another polished option to the capital’s evolving hospitality scene. The experience will also strengthen the range of Beijing culinary experiences available in China, combining seasonal ingredients with an elegant hotel setting for a leisurely afternoon occasion.

Autumn Flavours Shape the Seasonal Concept

The afternoon tea has been shaped around ingredients associated with the gentler character of autumn. Pear, sweet chestnut and citrus have been placed at the centre of the concept, allowing contrasting notes of freshness, richness and natural sweetness to be presented across the menu. At Opus Lounge, the seasonal theme will be expressed through both flavour and presentation, with the selection intended to offer a relaxed yet polished afternoon ritual. The offering also reflects the type of refined dining moment frequently associated with Beijing luxury travel, where hotel lounges are used as destinations in their own right. Within the wider landscape of Beijing culinary experiences, the menu will bring together European-style afternoon tea traditions and carefully composed seasonal ingredients. For visitors exploring China through food as well as accommodation, the experience will provide a clearly defined autumn theme without moving beyond the familiar structure of a classic hotel afternoon tea.

Savoury Menu Moves From Lobster to Wild Mushrooms

A broad savoury selection will be served before the sweeter courses are explored. A soft brioche roll will be filled with lobster, while herb butter will be used to enhance the seafood’s natural sweetness. Cured snapper will be matched with homemade crispy potato and tartar sauce, creating a combination built around freshness and texture. An egg salad sandwich will be finished with caviar for added richness, while tuna salad and capers will be layered between slices of squid ink bread. Crab stick and creamy potato salad will be paired with tomato sponge bread, introducing a brighter flavour to the assortment. A wild mushroom sandwich, completed with aged balsamic, will bring a deeper savoury character. Together, these dishes will give Opus Lounge a varied seafood and vegetarian-led selection, supporting the broader appeal of Beijing culinary experiences while maintaining the composed presentation expected at Four Seasons Hotel Beijing during the autumn season.

Pear, Chestnut and Citrus Lead the Sweet Course

The sweet course will continue the seasonal theme through fruit, nuts, pastry and chocolate. A Citrus and Chestnut Tart will combine mellow chestnut with the brighter freshness of citrus, while an Opera Mille-Feuille will be constructed from delicate pastry layers and rich cocoa. Pistachio and Raspberry Saint-Honoré will balance nutty flavours with the sharper character of berries. Petite Madeleines will be served in their traditional shell shape, accompanied by the familiar buttery aroma associated with the French cake. The Autumn Pear Cake will provide one of the menu’s most playful visual elements, as it will be shaped like the fruit that inspired it. Freshly baked plain and raisin scones will complete the afternoon tea and will be served warm with clotted cream, strawberry jam and orange jam. This classic finish will preserve the recognisable structure of afternoon tea while allowing seasonal flavours to remain central to the experience in Beijing.

Launch Date and Pricing for Opus Lounge

The Autumn’s Natural Sweetness afternoon tea will be introduced on 21 September 2026 at Opus Lounge inside Four Seasons Hotel Beijing. Pricing will be set at CNY 388 per person or CNY 588 for two guests, giving diners a choice between an individual booking and a shared experience. The launch will add a distinctly seasonal option to Beijing luxury travel, particularly for visitors seeking a hotel-based dining experience during an autumn stay in China. Rather than being built around a single signature dish, the menu will be presented as a complete progression from seafood and savoury sandwiches to pastries, cakes and warm scones. That structure will allow different textures and flavour profiles to be experienced within one sitting. By centring the concept on ingredients associated with the harvest season, the offering will give Beijing culinary experiences another themed addition while retaining the measured elegance expected from a luxury hotel lounge.

Conclusion

With its focus on pear, chestnut, citrus, seafood, pastries and classic scones, the new afternoon tea will offer a seasonal interpretation of a familiar hotel tradition. Four Seasons Hotel Beijing will use Opus Lounge to present the menu from 21 September 2026, with prices set at CNY 388 per person and CNY 588 for two.

For travellers considering Beijing luxury travel, the experience will provide a structured way to explore autumn flavours in China. By combining savoury variety with carefully finished desserts, the offering will also contribute to the range of Beijing culinary experiences available during the season this autumn.