Tuna Tart x Ali Shan Osmanthus Oolong Tea [ Tea Pairing ] SOIGNÉ Restaurant Seoul X SANBAOTEA Taiwan

Tuna Tart #Ocean
This starter is inspired by the Korean dish ‘Hoe-dobbap’ (Sashimi on rice). Flavourful tuna is cubed and tossed in a kelp vinaigrette over crunchy couscous.

The mild flavour of the tuna and the savory tartness of the tart are complemented by the delicately fragrant yuzu and perilla leaves.

The combination of sesame leaves and sesame is an iconic combination in Korean ‘Hoe-dobbap’ creating a balanced blend of seafood and vegetable flavours.

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】
The characteristics of cold-brewed osmanthus oolong tea differ from those of hot-brewed type. Its sweet floral aroma offers a slightly sharp texture, which harmonizes beautifully with the sweet and sour oil and vinegar sauce. The umami flavor in the tea is enhanced when paired with ingredients such as tuna, yuzu, and perilla. It is no coincidence that the aromas of the leaves and tea, along with familiar Asian flavors, converge on the elegant French dining table.

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.