KOTA KINABALU: May 1, 2026
Sheraton Kota Kinabalu has introduced a new English afternoon tea experience featuring premium selections from Dilmah.
The curated menu, comprising classic scones, sandwiches and pastries paired with a range of teas, marks a move to elevate lifestyle and culinary tourism offerings.
The philosophy, craftsmanship and sustainability behind the brand were introduced by Hans Lau Kim Han, a tea master, during an English Afternoon Tea introduction session.
Hans said the hotel is the only property in Sabah to carry Dilmah’s exclusive Silver Jubilee Series, a premium range available in fewer than 10 hotels across Malaysia.
“This collection is produced in limited quantities, with a strong emphasis on quality and exclusivity. It is not something easily available in the market,” he said.
He explained that tea, with a history spanning more than 5,000 years, continues to evolve through modern presentation and pairing, including its integration into contemporary cuisine.
“Tea is not just about adding hot water. It can be infused into desserts and savoury dishes, and used in techniques such as tea-smoking to flavour dishes like salmon,” he said.
Hans highlighted that Dilmah’s teas are free from artificial flavouring, colouring and preservatives, and are rich in antioxidants that support overall well-being, including digestion and immune function.
He also underscored the company’s sustainability commitment, noting that 15 per cent of its pre-tax profits are channelled into environmental conservation and community initiatives in Sri Lanka through its MJF Foundation.
“If we do not protect nature, there will be no tea for us to enjoy. Sustainability is part of the brand’s core philosophy,” he said.
Hans said proper tea storage is essential to maintaining quality, advising that tea should be kept cool, dry and airtight to prevent degradation.
He also outlined the basic tea categories derived from the Camellia sinensis plant — white, green, oolong and black tea — alongside herbal infusions, which are naturally caffeine-free.
On preparation, he said brewing time plays a key role in flavour development, with two to five minutes determining the strength of the tea, while cold brew methods offer a lighter, less astringent alternative.
He added that while tea contains significantly less caffeine than coffee, individual sensitivity varies, with herbal infusions such as chamomile recommended for those seeking a calming, caffeine-free option.
“There is no right or wrong when it comes to tea. It is about personal preference and enjoyment,” he said.
The English afternoon tea will be available daily from 11am to 5.30pm, priced at RM148 nett for two persons.
