Since the new program was launched, passengers are now drinking more tea than coffee, according to Thomas Carlson, vp hotel operations.
Tea is served in individual Bodum teapots with plunger tea diffusers, and waiters pay special attention to every pot they serve. When the water is poured, the servers start a timer. When the desired time expires, passengers can depress the plunger to stop the diffusing process.
Tea is served with two homemade, gluten-free tea cookies.
Among the blends are rhubarb ginger rose, with vitamin-rich hibiscus serving as the base for this herbal blend. Tangy, tart rhubarb and spicy, warming ginger are complemented by a sprinkling of sweet, fragrant rose petals.
Some other choices are lapsang souchong, the classic Chinese black tea bursting with smoky flavor and subtle tobacco aroma. Sea Grey is the classic Earl Grey black tea with a twist: Ceylon orange pekoe scented with bergamot oil for distinctive citrus flavor is blended with aromatic first flush Darjeeling with notes of muscatel and a splash of bright blue cornflowers.
Captain’s Breakfast is a bright and malty brew from a robust blend of whole-leaf tippy Indian Assam black tea and Sri Lankan Dimbula black tea, with tastes of strong and flavorsome liquor and refreshing Ceylon orange pekoe black tea.