Herbs Bibim X Osmanthus Oolong Tea [ Tea Pairing ] SOIGNÉ Restaurant Seoul X SANBAOTEA Taiwan
Herbs “Bibim” #Habits #Reminiscence
The act of “Bibim” is one of the most significant elements in explaining Korean food culture.
In a culture that values harmony and balance, this act of mixing and combining different things into a single meets at the heart of SOIGNÉ’s food philosophy. Inspired by this culture, this Herbs “Bibim” captures the natural process of eating, where different ingredients mix and create new flavours as you enjoy the food with others.
The savory soy milk cream, caviars and fragrant agastache oil create a savory as well as refreshing flavour combination at the bottom while a variety of seasonal herbs along the edges of the plate form a second layer of texture and flavour with barley sauce that supports it, Lastly, a final layer of aroma is added through a misty drizzle of tomato essence, and SOIGNÉ’s bibim is finally complete.
Osmanthus Oolong Tea Premier Cru Alishan, Taiwan
Ali Shan Osmanthus Oolong blends Ali Shan Oolong with Osmanthus flowers. During processing, the tea gradually absorbs the fragrance of fresh Osmanthus blossoms, resulting in delicate floral notes.
The tea liquor is golden yellow, clear, and bright, with a delightful aroma and a sweet, soft flavor characterized by honey and floral notes.
【Tea Pairing Tips】
Scenting tea with flowers involves mixing the tea with flowers, allowing the oolong tea to fully absorb the aroma of osmanthus. The ideal ratio of one pound of tea to three pounds of flowers, which is costly, arises from the different growing environments.
In front of you, the herb garden carefully designed by the chef complements the elegant osmanthus aroma that hits your nose when you drink it hot.
The aroma of tea harmonizes beautifully with the aromas of soy milk and cream. The elegant mountain scent, accompanied by caviar from the ocean, mountains, and sea, is indeed a stunning opening.
When Seoul's two-star Michelin chef Jun Lee's exquisite culinary skills meet Taiwan's fine tea culture, the result is not merely a collision of East Asian food traditions, but a luxurious feast for the palate and senses.
Chef Jun Lee is renowned for his precise techniques and unique use of ingredients, with a focus on the layers and balance of each dish.
Sanbaotang's premium Taiwanese teas are celebrated for their rich flavor profiles and varying degrees of oxidation and roasting. Whether it's fresh mountain tea, mellow oolong, or delicate and elegant black tea, each can beautifully showcase the aroma and sweetness of the tea in a delicate performance.
This cross-border collaboration may spark a highly creative dialogue regarding taste. It transcends a simple pairing of food and tea; instead, it delves into a profound exploration of culture, craftsmanship, and flavor, further expanding the boundaries of culinary artistry.