It’s time for tea at Hong Kong’s coolest new cocktail bar, except the type of beverages being brewed at Tell Camellia pack slightly more of a punch than your average cup of Earl Grey. This tea-meets-booze venture is the brainchild of master mixologists Gagan Gurung and Sandeep Hathiramani, who named the bar after the tea-producing Camellia sinensis plant.

The ‘teatails’ (clever, right?) are named after the origin of the tea leaves used, and are a blend of flavours and ingredients that really shouldn’t work but somehow do. A standout is the Japan, which has been concocted using shochu, redistilled matcha, pumpkin seeds, mint, fermented soybean, seaweed and plankton sprinkles, and is served in a floating tea service. Levitating cocktails? Count us in.