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Hong Kong’s Hotel ICON has launched a limited-edition three-course afternoon tea at its lobby restaurant GREEN, featuring premium hojicha from a Kyoto-based tea house that has been perfecting its craft for more than 180 years. Available daily from April 13 to July 12, 2026, the “Kyoto Hojicha Story” afternoon tea blends traditional charcoal-roasted flavours with health-conscious ingredients, offering guests a guilt-free indulgence in the heart of Tsim Sha Tsui.
A Culinary Tribute to Japan’s Roasted Tea Heritage
Hojicha – Japanese green tea roasted over charcoal – is known for its toasty aroma, low caffeine content, and smooth finish. For this new offering, GREEN’s culinary team sources its tea leaves exclusively from a venerable Kyoto-based producer that has operated since the early 19th century. The result is a menu that celebrates the tea’s signature caramelised notes across six Instagram-worthy desserts.
The sweet selection includes hojicha madeleines, hojicha panna cotta with cheese foam, hojicha cream roll, and a charcoal-roasted cheesecake. Desserts are arranged from lighter to more intense flavours, allowing the palate to experience the tea’s full depth. Notably, the pastry team has substituted conventional ingredients with lactose-free milk, almond flour, and lotus root powder – choices that lower the glycaemic index (Low-GI) and reduce the sugar crash often associated with afternoon tea treats.
Savoury Courses That Complement the Tea Theme
Beyond the sweets, the afternoon tea includes three opening savouries designed to refresh the palate. Guests can expect pan-seared Cajun prawns with hojicha jelly, high-protein soba noodles with Alaska king crab, and seared yellowfin tuna rolls with sesame berry sauce. These dishes balance the sweetness of the desserts while incorporating the tea flavour in subtle ways.
For the main course, diners choose one of three options, all prepared with high-protein ingredients and Low-GI cooking techniques:
- Grilled Wagyu sirloin with quinoa – tender and rich.
- Baked cod fillet with avocado salsa – tangy and light.
- Lobster-sauce squid with two-tone asparagus and Low-GI risotto – a hearty choice for starch lovers.
Beverage Pairings and Upgrade Options
The chef recommends pairing the hojicha desserts with Saicho sparkling hojicha (HK$58 per bottle), a Japanese tea soda that cuts through the sweetness while echoing the roasted notes. For those seeking a celebratory touch, GREEN offers upgrades to unlimited B&G Sparkling Blanc de Blanc (HK$108) or Charles de Cazanove Brut N.V. champagne (HK$268 per person). Specialty cocktails and mocktails, infused with tea or fruit, are available at HK$68 each.
Pricing and Booking Details
Reservations are required one day in advance. The afternoon tea is served daily from 3:00 PM to 5:30 PM at GREEN, located in Hotel ICON, Tsim Sha Tsui. Prices are as follows:
- Monday to Friday: HK$388 per person; HK$698 for two.
- Saturday, Sunday & public holidays: HK$448 per person; HK$788 for two. (Each guest receives a complimentary glass of French sparkling wine on weekends and holidays.)
A 10% service charge applies to all prices. Bookings can be made via the hotel’s official reservation link.
Broader Significance
This afternoon tea reflects a growing trend among Hong Kong hotels: merging traditional Japanese ingredients with modern dietary preferences. By prioritising Low-GI, lactose-free, and high-protein elements, Hotel ICON appeals to health-conscious diners without sacrificing the visual drama that has made afternoon tea a social-media staple. At the same time, the use of a 180-year-old tea supplier underscores a commitment to authenticity and heritage – a selling point that resonates with both local foodies and international visitors seeking genuine culinary experiences.
For readers who want to explore more tea-themed afternoon teas in Hong Kong, similar offerings can be found at The Ritz-Carlton, The Peninsula, and other luxury properties. As the summer season approaches, limited-edition tea collaborations are likely to multiply, making it an ideal time to book ahead.