Fish & Crown daisy x Fu Shou Shan Alpine Grand Cru Oolong Tea [ Tea Pairing ] SOIGNÉ Restaurant Seoul X SANBAOTEA Taiwan

Fish & Crown daisy #Ocean #Mountain #Habit
Korean fish soup is always accompanied by “Ssukgat”, which is a crown daisy.

Whether it is a mild fish soup or a spicy hot pot, the distinctive aroma of the fish combines with its tenderness to create a deeply flavourful fish. This great harmony of tender fish fillets, marinated olives, and a rich, aromatic Ssukgat sauce completes the Korean flavours with adding Mediterranean nuances.

Fu Shou Shan Alpine Grand Cru Oolong Tea
is a rare premium variety from the Li Shan region. Morning sun exposure enhances flavor compounds, while cool, misty afternoons allow the plants to retain their qualities. This unique oolong is distinguished by its limited availability and offers a greenish-clear liquor with a delightful aroma of sweet honey and delicate floral notes.

【Tea Pairing Tips】
Just as you are enjoying the technique of Tachibanayaki (うろこ焼き), you can feel the pleasure brought by the crispy and fragrant fish skin. The delicious, tender and juicy fish meat, dipped in the marinated olives, and a rich, aromatic Ssukgat sauce, coats the tongue.
The green peaks of hot drinks in Fushou Mountain oolong tea are like the pure and sweet dew in the primeval forest, continuing the green atmosphere and bringing out the aroma of small white flowers. It seems that you, immersed in the delicious taste of the sea, instantly feel the purity from the mountains.

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.

【𝑨𝒃𝒐𝒖𝒕 𝑪𝒉𝒆𝒇 𝑱𝒖𝒏 𝑳𝒆𝒆】
𝑪𝒉𝒆𝒇 𝑱𝑼𝑵 𝑳𝑬𝑬 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒘𝒐-𝑴𝒊𝒄𝒉𝒆𝒍𝒊𝒏-𝒔𝒕𝒂𝒓 𝒓𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 "𝑺𝑶𝑰𝑮𝑵𝑬́" 𝒊𝒏 𝑺𝒆𝒐𝒖𝒍 𝒉𝒂𝒔 𝒆𝒎𝒆𝒓𝒈𝒆𝒅 𝒊𝒏𝒕𝒆𝒓𝒏𝒂𝒕𝒊𝒐𝒏𝒂𝒍𝒍𝒚 𝒘𝒊𝒕𝒉 𝒉𝒊𝒔 𝒎𝒐𝒅𝒆𝒓𝒏 𝑲𝒐𝒓𝒆𝒂𝒏 𝒄𝒖𝒊𝒔𝒊𝒏𝒆 𝒕𝒉𝒂𝒕 𝒑𝒂𝒚𝒔 𝒕𝒓𝒊𝒃𝒖𝒕𝒆 𝒕𝒐 𝒕𝒉𝒆 𝒍𝒐𝒄𝒂𝒍 𝒄𝒖𝒔𝒕𝒐𝒎𝒔. 𝑯𝒆 𝒂𝒍𝒔𝒐 𝒄𝒐𝒎𝒃𝒊𝒏𝒆𝒔 𝑲𝒐𝒓𝒆𝒂𝒏 𝒇𝒐𝒐𝒅 𝒕𝒉𝒆𝒓𝒂𝒑𝒚 𝒂𝒏𝒅 𝒔𝒐𝒍𝒂𝒓 𝒕𝒆𝒓𝒎𝒔 𝒊𝒏 𝒉𝒊𝒔 𝒄𝒖𝒊𝒔𝒊𝒏𝒆. 𝑻𝒉𝒊𝒔 𝒈𝒖𝒆𝒔𝒕 𝒄𝒉𝒆𝒇 𝒆𝒗𝒆𝒏𝒕 𝒘𝒊𝒍𝒍 𝒃𝒆 𝒉𝒆𝒍𝒅 𝒂𝒕 𝑨𝒏𝒕𝒐𝒊𝒏𝒆 𝑹𝒐𝒐𝒎 𝑺𝒉𝒆𝒓𝒂𝒕𝒐𝒏 𝒈𝒓𝒂𝒏𝒅 𝑻𝒂𝒊𝒑𝒆𝒊 𝒅𝒖𝒓𝒊𝒏𝒈 𝟗/𝟐𝟕-𝟗/𝟐𝟗, 𝒔𝒆𝒂𝒕𝒔 𝒍𝒊𝒎𝒊𝒕𝒆𝒅.