K-BBQ style beef sirloin with Banchan x TRADITIONAL HEAVY-ROASTED TIEGUANYIN TEA [ Tea Pairing ] SOIGNÉ Restaurant Seoul X SANBAOTEA Taiwan

K-BBQ style beef sirloin with Banchan #Habits #fermentation
Korea’s meat culture, known as K-BBQ, is less about the meat itself and more about the various side dishes and ssams that accompany it.

For this main dish, we’ve prepared three side dishes that vary the flavours of the meat along with
the standard grilled meat.

There are walnuts and anchovies to enhance the savory flavours, clam vinaigrette to add umami, and soigne-style green kimchi to enhance the meaty
flavours. These side dishes and combinations allow you to enjoy the meat from a variety of different angles.

TRADITIONAL HEAVY-ROASTED TIEGUANYIN TEA

Tieguanyin is heavily roasted and reddish-coloured. It's richness and strong taste will elevate you to a state of bliss. Heavy curing, the appearance of this tea is half-curl ball shape, the colour of the loose tea leaves is a jet-
black and deep purple colour, the colour of the tea is crystal-clear with amber and bright-red, and the taste has natural orchid flavour and featured “Tie Guan Yin after-taste”.

【Tea Pairing Tips】
Homology and balance
A combination that fascinates me and cannot be forgotten for a long time.
The woody aroma of charcoal-roasted Tieguanyin is consistent with the aroma of roasted A5 Wagyu beef, while the delicate tannins and Wagyu beef fat show balance, and the subtle fruit acid and dark sauce are a perfect match.

I really want to shout: This combination deserves another sirloin! 

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.