Hello everyone,
I'm Andy, a tea enthusiast.
A while back I brought Yoshantea's tea to an event hosted by Lafon Group at the bulthaup showroom, themed The Sensory Lab.
This time our tea was paired with dishes from Jai Mi Ba,
where chef Kedy blends French technique with local Taiwanese ingredients in a way that feels effortless.
Our role was to find the right tea to match each dish.
We opened with a welcome cold brew tea, giving everyone a moment to settle in.
The appetizer was paired with a rich green oolong, served alongside melon and ham with tomato and shiso olive oil,
and the tea's crispness cut cleanly through the richness.
The main course paired a sweet green oolong with foie gras wonton,
where the tea's sweetness lifted the richness of the foie gras,adding another layer with each sip.
Dessert brought a light Dong Ding oolong with caramel cheese pudding,
and the tea balanced the sweetness perfectly without feeling heavy.
Drinking tea inside the bulthaup space felt different from our usual settings.
The wood texture of the cabinetry paired surprisingly well with the aroma of the tea.
Thank you to Lafon Group and the Jai Mi Ba team for the invitation,
giving us the chance to introduce Taiwanese tea to more people in a different way.
See you next time.
#yoshantea #taiwantea #dongdingtea #oolongtea #teafactory #FSSC22000 #safetea #teaknowledge #teapairing #sensoryexperience #bulthaup
