TWG adds a cap­ti­vat­ing quin­tet of tea-scented can­dles to its ex­ist­ing line.

Robb Report (Malaysia) - - Savour - By KEN­NETH TAN

This month sees TWG Tea in Malaysia launch­ing five can­dle fra­grances named Em­peror Sen­cha, Five O’clock, French Earl Grey, Mac­aron Noir and Sil­ver Moon Tea. Each is ca­pa­ble of 60 hours of burn­ing and is the re­sult of a col­lab­o­ra­tion be­tween TWG Tea blenders and a top-se­cret French par­fumier. Over six kilo­grams of tea is con­densed into each teas­cented can­dle (RM212).

At its Tea In­sti­tute, tea con­nois­seur and as­sis­tant op­er­a­tions man­ager Vin­cent Pio­van demon­strates the per­fect prepa­ra­tion method for tea, steep­ing it in wa­ter heated to be­tween 90 and 95 de­grees Cel­sius for the oxy­gen to de­velop aro­mas. He speaks of vis­it­ing tea plan­ta­tions where mas­sive rice mats are thrown over tea leaves to en­hance the chloro­phyll con­tent, and coastal tea-grow­ing re­gions where the sea spray touches the young tea buds.

Among its over 800 sin­gle- es­tate teas and ex­clu­sive tea blends, there’s no doubt that one of the most mys­ti­cal is its Gold Yin Zhen, an ex­tremely rare white tea blended with gold dust (ap­prox­i­mately RM2,754 for 50g). “Only 15 ki­los of this tea are made avail­able yearly,” Pio­van says. “Its leg­end be­longs to the days of Chi­nese em­per­ors, the only ones priv­i­leged enough to drink this tea which was har­vested by maidens wear­ing white silk gloves and us­ing golden scis­sors.” ≠

Over six kilo­grams of tea is con­densed into each tea- scented can­dle.

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