Lede
Hong Kong’s Hotel ICON has launched a limited-edition afternoon tea experience at its lobby restaurant GREEN, infusing the menu with premium 180-year-old Uji hojicha from Kyoto. Running from 13 April to 12 July 2026, the “Kyoto Hojicha Monogatari” afternoon tea features six artisanal desserts, three savoury starters, and a choice of three main courses—all designed to highlight the tea’s signature smoky, toasty notes while incorporating low-glycaemic ingredients.
A Tea Tradition That Spans Generations
The star ingredient, Kyoto Uji hojicha, comes from a family-run tea house that has been perfecting its craft for nearly two centuries. Unlike matcha or sencha, hojicha is roasted at high temperature, which gives it a distinctive caramelised aroma and a mellow, low-caffeine profile. GREEN’s pastry team has woven this flavour into every dessert course, from a hojicha madeleine and a hojicha panna cotta with cheese foam to a hojicha cream roll and a burnt-cheese cake with tea-infused crisp. Each sweet is presented in ascending intensity, allowing guests to savour the tea’s evolution from subtle warmth to deep, lingering roast.
Health-Conscious Indulgence
Beyond the tea’s bold character, the desserts are crafted with functional ingredients. Lactose-free milk, almond flour, and lotus root powder replace conventional dairy and refined starches, resulting in lower glycaemic impact—a boon for those watching their blood-sugar levels without sacrificing taste. “We wanted guests to enjoy the richness of hojicha without the usual guilt,” a GREEN spokesperson noted. “The low-GI approach means you can treat yourself to every bite.”
Savoury Courses with a Tea Twist
The afternoon tea format departs from the traditional tiered stand. Instead, diners are served three appetisers before selecting a main course. The appetiser lineup includes:
- Pan-seared Cajun prawns topped with hojicha gelée
- High-protein soba noodles with Alaskan king crab
- Seared yellowfin tuna roll with sesame berry sauce
Each dish balances the tea’s roasted undertones with bright, acidic or spicy elements. For mains, guests choose between:
- Grilled Wagyu sirloin with quinoa
- Oven-baked cod fillet with avocado salsa
- Lobster-sauce squid and bi-colour asparagus over low-GI risotto
Drink Pairings and Upgrade Options
To complement the meal, GREEN recommends Saicho sparkling hojicha (HK$58 per bottle), a non-alcoholic brew that echoes the tea’s gentle bitterness. For a more indulgent afternoon, diners can upgrade to free-flow French sparkling wine (B&G Sparkling Blanc de Blanc N.V., HK$108) or Charles de Cazanove Brut N.V. champagne (HK$268). Specialty cocktails and mocktails—each infused with hojicha syrup or bitters—are also available at HK$68 per glass.
Pricing and Booking Details
- Dates: 13 April – 12 July 2026 (advance reservation required one day prior)
- Time: Daily 3:00 PM – 5:30 PM
- Location: GREEN, Lobby Level, Hotel ICON, Tsim Sha Tsui
- Prices (subject to 10% service charge):
- Monday–Friday: HK$388 per person / HK$698 for two
- Weekends & public holidays: HK$448 per person / HK$788 for two (includes a complimentary glass of French sparkling wine per diner)
Reservations can be made via the hotel’s online booking portal. Availability is limited, and terms apply.
Broader Impact on Hong Kong’s Tea Culture
As afternoon tea culture continues to thrive in the city, GREEN’s latest offering signals a growing interest in single-origin, heritage teas. By pairing traditional Japanese roasting techniques with modern nutritional awareness, the menu invites both purists and health-conscious foodies to rediscover hojicha beyond the usual latte. For those eager to explore further, the hotel’s teas are also available for retail purchase, making it possible to recreate a taste of Kyoto at home.