Afternoon Tea at Hangzhou Blue Lotus Hotel
Blue Lotus Hotel is located at No. 201 Tongwu Road, Zhuantang Street. If you're driving, it's the easiest option—they've got free parking on site. Prefer public transit? Grab bus 331 and get off at Tangjiaqiao, then it's about a ten-minute walk from there.
The hotel sits right at the foot of the hills, with both a guesthouse and a restaurant. You can order a full meal or just settle in for afternoon tea. There are twenty-five rooms in total, and the whole place is built along the mountainside, offering both quiet corners and classic Chinese courtyard design. The gardens are compact but tastefully done—rockeries, artificial hills, a pond with fish swimming around, and a stretch of lush green lawn. Water trickles softly over the stones, and the lobby carries the same refined touch, decorated in a traditional Chinese style with a partition wall displaying a collection of beautiful old artifacts. There's also a lovely reception room with plenty of charm.
I was actually staying at a guesthouse in Longwu Tea Village when I came across Blue Lotus's afternoon tea online, so I just drove over—it was pretty convenient.
The service was warm and welcoming. During tea time, they kept coming by to refill our pot, which was thoughtful and attentive.
The tea room sits inside the Chinese restaurant, with sliding doors that evoke the Tang and Song dynasties. The setup is elegant, the tea ware delicate—fine porcelain cups, a long cloth runner holding everything neatly, and a bronze incense burner sending up a wisp of fragrant smoke. The copper saucers, the smooth porcelain, the finely crafted strainer—all of it makes you want to brew a pot right then and there.
The reception room is tastefully arranged, with small ornaments placed here and there, lotus motifs tying the theme together. Along the corridor, there are calligraphic inscriptions on the walls. The central hall is well designed, and through the glass doors you can see the little courtyard outside. The private tea rooms each have their own distinct style, and the whole tea space feels refined and peaceful.
Now, the snacks: the sunflower seeds were crisp and fragrant with a subtle lingering sweetness. The peanuts were nicely roasted, with a good texture.
We lit the incense and let the aroma fill the room. The tea set was exquisite, and the antique incense burner added a touch of old-world charm.
As for the tea itself, we had Jiuqu Hongmei. The dry leaves look like little fishhooks—slender, dark, and covered in fine white down. Once brewed, the liquor turns a bright orange-red, like winter plum blossoms. The aroma is rich with plum notes, and the taste is clean, sweet, and refreshing. It has that gentle elegance you'd associate with an Eastern woman—graceful and composed. The color is inviting, the finish long. Let it sit a while, and the flavor deepens into something like dried dark plum, richer and more mellow.
The handmade cookies were lovely to look at and tasted just right, with a strong buttery aroma.
The restaurant itself is beautifully arranged, with private rooms available—great for family gatherings or entertaining guests. I'd love to come back sometime for a proper meal and see what the head chef can do.
The afternoon slipped by quietly. The setting was grand yet refined, filled with zen touches and antique Chinese pieces. There were beautiful vessels, a soft lamplight, and plenty of quiet corners for conversation or business chats. It's the kind of place that lingers in your memory long after you've left.
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Second stop: Xiabu Xiabu Hot Pot. Located on the 3rd floor of Hubin Yintai in77 District D. Several buses get you to Longxiangqiao, or take the metro to Longxiangqiao Station and exit at C—you'll be right at the mall. Don't forget to show your health code and wear a mask at the entrance.
The place is buzzing these days. The basement level is a food court, and the third floor houses this hot pot spot. The restaurant is open-plan, with Xiabu Xiabu on the left side. The decor is a modern take on traditional Chinese style—spacious, with tables well spaced apart for comfort and privacy. Each table has its own small induction cooker built in.
In the center of the room, there's a curved display cabinet with tasteful ornaments. The ceiling is dotted with tiny star-like lights, and the walls feature copper panels engraved with plum blossom branches—lifelike and striking. The hanging lamps are simple square designs with an old-world Chinese feel.
The condiment station sits in the middle, offering plenty of choices: minced garlic, scallions, cilantro, chili sauce, fermented bean curd, crushed peanuts, white sesame, chili segments, sesame paste, sesame oil, and more. You can mix your own to taste.
The signature here is the personal hot pot—one pot per person. It's hygienic, and you can still enjoy the communal experience with family, friends, or coworkers.
The grassland lamb rolls come in neat spirals, with a nice balance of fat and lean. The color is appetizing, and the meat is tender and fresh with a clean, authentic flavor.
The prawns are skewered on bamboo sticks and set in crushed ice—fun and practical for keeping them fresh. They're big, plump, and satisfyingly meaty. Drop them in your pot, wait for them to turn pink, peel, and you'll feel the firm, springy texture. Dip them in your sauce, and they're even better—juicy, rich, and chewy.
The classic shrimp paste comes in a cute cone-shaped bag with a small opening. You squeeze it out bit by bit into the pot—it's a fun little ritual, and the translucent paste looks pretty as it cooks. Once it floats to the surface, it's ready: fragrant, tasty, and wonderfully bouncy.
One highlight: there's a robot server that brings your dishes to the table, complete with music. It's a nice modern touch that shows the place keeps up with the times.
Another highlight: they have a hand-shaken tea bar. You can order an iced strawberry snow cap or a dahongpao milk tea—and they were running a buy-one-get-one deal. The strawberry snow cap is a stunner: a tall glass with a thick layer of creamy foam on top, showing off the pink layers beneath. The milk cap is smooth and rich, with a sweet, fresh strawberry flavor. Ice-cold, it's the perfect antidote to the heat of the hot pot.
If you prefer something lighter, the snow cap hand-shaken tea has a subtler taste with a hint of tea fragrance and a sweet finish. The milk cap is just as silky and lingering.
The cod tofu comes in neat little squares, each one hiding a piece of cod inside. Once cooked, they release a wonderful aroma and have a delightful chewiness—a real surprise.
The original-cut beef shoulder is a beautiful deep red, well marbled, and looks fresh and inviting on the plate. A quick dip in the pot and it's ready—tender, smooth, and full of flavor.
The vegetable platter is loaded with choices: napa cabbage, lettuce, spinach, vermicelli, black fungus, shiitake mushrooms, carrot slices, and winter melon. Fresh and tasty, just as a hot pot should be.
As for service, the staff all wear matching uniforms—traditional red embroidered jackets with black pants. It's easy on the eyes and gives the place a polished, professional feel.
