THE Ritz-Carlton, Guangzhou and Bee Panda Honey, the partner of Shan Shui Conservation Center, jointly present Bee Panda afternoon tea at The Pearl Lounge. They are introducing a new and meaningful eco-friendly lifestyle concept and laced traditional afternoon tea with a new twist. Wine enthusiasts can also indulge in specialty honey-flavored cocktails at The Churchill Bar.

    The hotel’s executive pastry chef Calvin Sia and his innovative pastry team crafted a menu featuring intriguing pastries made with pure Forest Honey, sourced from southwestern China where pandas live. The brilliant chef uses honey to enhance the natural flavors of ricotta cheese with baked bread, blueberry honey crumble cake and cranberry scone with honey cream.

    This bespoke menu is uniquely served in four different tailor-made themed tea wares: Prosperous Tree, Exquisite Closet, Chinese Elegant Screen and Modern Tiered Stand, accompanied by three specially concocted honey cocktails from The Churchill Bar: Yuan Yang, Butterfly and Honey Paloma, all of which are infused with a natural sweet fragrance.

    The Panda Forest Honey, stored in beehives for four seasons in deep in the mountains, brings a natural and raw taste of the forests. A total of 194 types of seasonal wildflowers in the ravines serve as the source of the honey, which is harvested only once a year.

    Ten percent of the honey’s sales goes to the rehabilitation of panda habitats, in support of the local community management. Chinese bees, a native bee species that forage in the forests, are smaller and more active in low temperatures. Chinese bees are critical for maintaining a balanced environment for local floras in the forest.

    “The Ritz-Carlton, Guangzhou is always committed to environmental sustainability initiatives. We hope to offer urban residents high-quality delicacies and to drive social awareness through Bee Panda themed events. Knowing the story of how the busy little bees have turned into pandas’ guardian angels can encourage more people to support ecological protection efforts,” said the hotel’s general manager Matthias Vogt.(SD News)