TAIPEI (Taiwan News) — Taipei Marriott Hotel's Lobby Lounge introduces the “Chill Tea” afternoon tea set, a delightful blend of Taiwan's esteemed tea culture and classic French pastries.

Highlighting Taiwan's distinctive roasting techniques, the set features desserts infused with three tea varieties, ranging in fermentation level. Guests are encouraged to savor the desserts in order of tea intensity, complemented by their choice of tea or coffee.

The menu includes seven desserts and four savory items inspired by Oriental Beauty, black tea, high-mountain oolong, and Tieguanyin teas. A single-serving set is available for the first time for NT$980 (US$30), and a two-person set for NT$1,880. Guests can add two glasses of sparkling wine for NT$200.

Set highlights

• The Jasmine tea rice mochi with soybean powder features a citrus cream filling made with Sunkist oranges and tangy citrus jam, topped with brown sugar-scented Chantilly and soft almond soybean cake. It is accompanied by “jasmine white jade” made with Greek yogurt and jasmine queen tea, offering a delicate flavor with the unique aroma of jasmine.

  

• The green tea savarin with pomelo pulp presents a delicate dessert cup filled with fluffy classic French Savarin cake, topped with Nantou Zhushan's four seasons green tea custard, candied pomelo, and refreshing pomelo jelly for a light and refreshing taste.

  

• The almond butter cookie with tea and roselle cream uses Wenshan's Baozhong tea, a lightly floral green tea, blended with white chocolate to create a sweet yet light Baozhong cream filling. This is paired with a roselle flower cream filling and sandwiched in a baozhong tea butter cookie, garnished with a tangy-sweet purple perilla plum sauce for a delightful balance of flavors.

  

• The high-mountain oolong saint honore features a delicate puff pastry filled with caramel cream made from Tahitian vanilla, layered with Taichung Lishan's high-mountain oolong, mascarpone cheese, and whipped cream to create a fragrant oolong chantilly.

  The dessert finishes with a slight malt sugar sweetness. With its crisp tart base, caramel crunch, airy puff, and smooth cream, it offers a multi-layered taste experience.

   

• The “Oolong tea financier with creme chantilly and lemon jelly” combines traditional French financier with Taitung Guanshan's red oolong, offering a moist cake with subtle roasted and honeyed tea notes. It's paired with a Tahitian vanilla lemon Chantilly and topped with translucent lemon jelly.

  Guests can enhance the flavor by squeezing Oolong tea droplets from a dropper for an added twist.

   

• The Tieguanyin tea mille-feuille with rose creme chantilly features a flavorful chantilly made with Taipei Maokong's Tieguanyin, paired with crispy mille-feuille layers. It is topped with rose-lychee jelly made with French rose water and lychee liqueur, finished with gold leaf and colorful edible flowers for an exquisite and intriguing treat.