Published on : Tuesday, March 3, 2020
Add some sparkle to the weekend over Afternoon Tea at Four Seasons Hotel Singapore, the first in Singapore to be paired with organic sparkling teas developed by the Danish award-winning sommelier Jacob Kocemba and business partner Bo Sten Hensen.
Enjoy the dry and delicate taste of LYSERØD made with exclusive white silver needle tea for a nice and soft mouthfeel, and two variations of oolong tea for greater complexity and rounded off with discreet notes of fruit from the hibiscus flower and first flush Darjeeling tea.
BLÅ has crisps notes of jasmine and chamomile, and contains 13 different organic teas of which three are fine white teas, giving a signature softness and elegance with high complexity and long taste.
Based on seven teas, GRØN (5% vol) is a strong green tea persona while bearing significant notes of citrus, which gives it its fresh and crisp impressions. Made with organic green, white, ginger and citrus teas with a base of white wine and a dash of organic lemon juice, hints of nectarine and fresh, herbal notes on the nose open up to a palate of peach and a touch of mint.
Indulge with a tasting of all three sparkling teas paired with savoury and sweet delights crafted by Pastry Chef Audrey Yee, a veteran with Four Seasons and graduate of the renowned Le Cordon Bleu School in London. Relish delicate finger sandwiches, freshly baked brown sugar shortbread and scones accompanied by homemade strawberry-rose preserve and Devonshire clotted cream. Not to be missed is the medley of sweets that includes spiced persimmon macaron with yoghurt cream, profiterole with granny smith apple compote and white chocolate-yuzu chiboust and oolong tea crémeux. Finish with a choice of freshly brewed coffee or tea for the perfect weekend treat.
COPENHAGEN Sparkling Afternoon Tea is available on Saturdays and Sundays at One-Ninety Bar from 2:00 to 5:00 pm.
All prices are subject to 10 percent service charge and applicable government taxes.
Source:- Four Seasons Hotel & Resort