1601 Bayshore Drive
Vancouver, BC
Vancouver, BC
Offered November 26th - December 25th
Weekend Afternoon Tea, Let Them Eat Cake, resumes December 26th, 2022
The merry-making season is upon us, and we’re celebrating by rocking around the Christmas tea! From November 26 to December 25, our coveted festive afternoon tea tradition makes an extravagant return with 9 house-made holiday temptations placed upon our signature golden Ferris wheels with care. Raise a cup of cheer with a selection of the season’s finest infusions sourced by O-Five Rare Tea and TEALEAVES, or set your spirit aglow with a handcrafted Yuletide libation.
Afternoon tea experiences are available in 2-hour seatings starting at $72/person Cancellations are accepted free of penalty up to 48-hours in advance of your reservation; failure to do so will result in a forfeiture of the payment.
Served Saturdays & Sundays, 12 - 3pm. $72 per person.
If you have an allergy, please inform us ahead of time when making the reservation and we will be happy to accommodate it.
Concorde Grape Gel, Almond Streusel, Chocolate Bark
candied Ginger
Fig & Rosemary preserve, Served Warm, Mini tartlet with Rich Royal Cream
Tender young spinach puree, fresh dill & chive, lemon cream, local Northern Devine caviar
Sage & Thyme Infused Confit Turkey leg, house-made cranberry sauce with orange, served open face on brioche bread pudding
Maple & herb dressing butternut squash, Rye Crostini, Goat Cheese creama, chive & dill
This 2019 harvest hails from the high mountain rainforest of Ba Da Shan in Yunnan, China. The patient process of drying the leaves under moonlight results in a smooth, well-rounded blend with elegant tasting notes of wildflowers, stone fruit and honey.
Allow for 90 seconds to steep a rich, golden liquor and enjoy three additional infusions thereafter.
With leaves harvested in Chiran, a small town located in the middle of the Satsuma Peninsula of Kagoshima Prefecture on the island of Kyushu in Japan, this intensely green, well-balanced blend of Kagoshina cultivars yields tasting notes of sweet grass, citrus and umami.
Run by three generations, the Furuichi family farm produces a tea bursting with flavour and a dark verdant intensity that is, in our opinion, unmatched.
Hand-rolled green tea pearls are scented with jasmine over three nights (when the blossoms are most fragrant) using the traditional method. First, the organic, early spring tea leaves are carefully processed into green tea. They are lightly steamed, then gently rolled into beautiful ‘pearls’ to be carefully stored until the late summer harvest.
Once the jasmine blossoms are ready, they are blended with the tea leaves and left overnight, allowing the delicate flavour of the jasmine to scent the leaves.
Produced by Osada San in Shizuoka Japan, one of Japan’s award-winning tea growers, this fragrant blend is reminiscent of drinking tea at the movies, with a cup in one hand and popcorn in the other. Roasted and popped rice results in a well-balanced sencha that is challenging to over steep.
Yielding a crisp sweet apple flavour, significantly different than the chamomile flowers grown on the banks of the Nile River where the vast majority originate, this Croatian chamomile cultivar is packed full of fruity, floral nectar.
With anti-inflammatory properties, this organically-grown blend is a great choice for those in need of respite, or a healthful pick-me-up.
Grown in Cascadia, Washington State, this vibrant peppermint blend is aromatic and naturally sweet. With a host of health benefits, peppermint serves as a remedy for digestive upsets, sleep issues, congested sinuses, and more.
This Pacific Northwest brew is marvelous to enjoy at any time of day on its own, or with a delightfully sweet, soothing spoonful of our garden-grown Bayshore honey.
A fusion of Thai, French and American influences, using micro-farmed Thai butterfly pea flowers, Cascadian peppermint and Provence-inspired lavender, it’s as beautiful to look at as it is to drink. Marvel at the transformation that the deep-sea blue Dok Anchan leaves undergo as they soften to a pink sunset while steeping.
This experimental TEALEAVES composition blends the freshness of mint with the mild apple-like medium tones of chamomile, and in the backend and on the edge of the structure of taste, allspice.
The final result is a modern and melodious masterpiece — a perfect blend of complexity and ease in a teacup. Harmony is well-suited as detoxification and digestive aid.
Sweet Madagascar vanilla and rose petals sweeten this organic rooibos. Crafted with natural essential oil, this rich and full-bodied blend takes on a fragrant vanilla aroma, with an opulent, creamy structure on the palate.
A symbol of rebirth, renewal, and longevity, this delicately sweet infusion is best enjoyed on its own while getting carried away in conversation with a long-lost friend.
Our proprietary Bayshore Breakfast Signature blend is a unique fusion of O-Five Rare Tea’s ‘Misty Mountain’ Chinese Black Tea, ‘It’s Toast!’ Chinese Oolong, and ‘Chiran Wakoucha’ Japanese Black Tea.
Masterfully mixed by Geoff Sugiyama of O-Five Rare Tea, this boisterous blend evokes walnut tannins, dried citrus peels and toasted malt for a delicious drink to be sipped all year long.
This tea blend breaks the rules as one of O-Five Rare Tea’s few flavoured blends. Blending the organic black tea from Hunan, China, and the cold-pressed Calabrian oil creates a beautifully-scented, enhanced black tea with tasting notes of dark fruit and bergamot.
Rich, versatile, and wholly untraditional, this innovative blend promises to be unlike any other earl grey you’ve experienced.
Keemun (Qimen | 祁門) is one of the most famous black teas in China, and one of the first ones produced in the Qing Dynasty, with the oldest production recorded in 1875. Now, one of the most celebrated tea styles, Keemun was wildly popular in Victorian England as a Chinese import before India became a major tea producer.
With notes of dark chocolate, maple, and caramel, this rich brew was often coupled with a calorie-intensive breakfast
Benifuki (べにふうき) is perhaps Japan’s most popular cultivar for black tea. It was originally developed in the 1960s, by crossing an Assamica cultivar (Benihomare) with a Sinensis cultivar that was popular in Darjeeling (MakuraCd86). This cultivar was developed in Kagoshima, not far from
where Furuichi San’s tea grows.
As the energizing black tea blooms, it offers dominant notes of grape-stained oak and a brisk aroma of dried flowers, giving the feeling of cracking open a freshly-used wine barrel.
Dreaming eyes awake with wonder. Candies alive with sweet possibility. Music enchants in a magical land.
Black tea, hazelnut, vanilla natural flavors Organic Sugar Plum Fairy: Organic rooibos, natural flavors
This O-Five Rare Tea Masala Chai is blended with freshly ground spices of cardamom, cinnamon, pepper, ginger, cloves and nutmeg. This organic chai tea is rich and refined, moderately caffeinated and crafted with broken leaf black tea.
Due to its antioxidant content, masala tea is said to boost immunity, making it all the more comforting and lovable.
A crimson jacket twinkles with gold. Chivalry alive with young love. A timely slipper saves a kingdom. Sip and believe again in the magic.
Black tea, hazelnut, and vanilla flavors
Grown in the well-known tea region of Ming Jian, Taiwan, this fruity GABA oolong is bursting with notes of fruit jam and crafted with organic tea leaves. GABA oolong is produced by withering the leaves in a nitrogen chamber, causing the leaves to produce a higher concentration of GABA.
Jinxuan, the tea cultivar from which it’s made, is sometimes regarded as ‘milky oolong’ because of its smooth texture and sweet, buttery mouthfeel.