Steeped in Culture and Comfort

Legend has it that the tea-drinking tradition began thousands of years ago in ancient China. The tale goes that Emperor Shen Nong was sitting next to his pot of boiling water when a tea leaf blew right into it. An astute herbalist, the Emperor was intrigued. He brought the fragrant liquid to his lips, and was pleasantly surprised at what he tasted. That accidental cup would go on to become the global tradition we know as tea, taking on unique cultural expressions wherever it has travelled.

The Chinese gongfu tea ceremony uses small clay pots and a high leaf-to-water ratio that allows connoisseurs to fully appreciate the tea's complex flavours and aromas.

In Japan, the preparation and serving of matcha green tea is a choreographed ritual that requires years of training. Every movement — from whisking the tea to utensil placement — invites participants into a mindful and meaningful experience.

In Thailand, vibrant orange Thai iced tea, is a beloved street drink made with black tea, spices, and condensed milk, offers a creamy, cooling treat in tropical climate.

In Britain, afternoon tea has evolved into an elegant ‘drawing room’ affair, complete with dainty sandwiches, scones with Dorset clotted cream, and an array of sweet pastries.

These rituals — taking time out of the day to talk and relax with friends — are available for Comoclubbers to discover. Explore the world of tea wherever you are in the world, all while earning Comocredits at the rate of your tier.

If you’re in Singapore, join us for high tea at Cedric Grolet Singapore or purchase high-quality teas at SuperNature or Culina Market at COMO Dempsey for your tea rituals at home.

In Malaysia, you can enjoy a classic English-style afternoon tea at The Lakehouse in Cameron Highlands.

In London, we offer a healthy COMO Shambhala afternoon tea in Belgravia.

And for Comoclubbers who are caffeine-free, here’s our go-to alternative: the signature COMO Shambhala Ginger Tea you’ll find at 16 COMO Shambhala locations worldwide. Enjoy the recipe below, extracted from The Pleasures of Eating Well, a cookbook from the COMO Shambhala Kitchen.

COMO Shambhala Ginger Tea Serves 10

Ingredients:

• 200g/7oz piece of ginger
• 100ml (scant ½ cup) lemon juice
• 290g/10oz (4/5 cup) honey

Instructions:

1. Wash the ginger and bruise with a pestle and mortar before placing in a large saucepan with 2 litres (8 cups) water. Bring to the boil, then reduce the heat and simmer gently for 2 hours.
2. Strain through a fine sieve. This ginger water may be kept in the fridge for several days.
3. To serve, place the ginger water in a saucepan, bring to the boil and remove from the heat. Stir in the lemon and honey, adjusting to taste (though don’t reboil once the honey is added). Serve immediately.

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