top of page
Tea & Food Pairing Personalities
Kwok Ying von Beuningen, Leona De Pasquale & Mariëlla Erkens
Interview with Mariëlla Erkens
.png)
Tea & Food Pairing Experiences
Oukan, Berlin / Ikoyi, London / Opera, Torino / Casa de Chá da Boa Nova, Porto
Oukan
Vegan Fine Dining
Berlin
Experience done on 24 May 2024
Rosehip & Chanterelle
Opening
Amuse-bouche
Amuse-bouche
Japanese Tea with Chamomile & Goji Berry
Tea Pairing With Rosehip & Chanterelle
Kombujime Eringi (King Trumpet Mushroom)
Custard of Lentils Milk with Cucumber Jelly, Green Peas, the Caviar of Roots, and Tarragon Oil
Japanese Roots of Tea Leaves, Yuzu and Grapefruit Juice Sec
Tea Pairing With Kombujime Eringi
Green Almond & Elderflower
Very Fine Sliced King Oyster Mushroom Fermented in Kombujime with Habanero Crumble Brioche Infused in Concentrated Mushroom Juice
Summer Roasted Bancha (Japanese Green Tea) from Mikazuki (Picked only every 3 Years)
Tea Pairing with
Green Almond & Elderflower
Green Almond & Elderflower
Asparagus & Chamomile
Asparagus Grilled on Japanese Charcoal with Chamomile Butter & Roasted Celery On Top.
Asparagus & Chamomile
Oat & Spelt Tartlet filled with Almond Cream, Green Almond and Asparagus on Top
After-frosting Wild Forest White Tea from Yunnan, China
Tea Pairing with Asparagus & Chamomile
Black Tea From Yunnan Served Gong Fu Cha Style
Tea Pairing for the Maitake Mushroom with Shiso Leaves filled with Barley and Cherries Splashed with Vintage Sake and Porto Wine
Ya Bao Sandwich
Almond Sponge Cake With Red Algue, Yunnan Silver Bud Ya Bao Ice Cream Covered with White Chocolate & Togarashi (Seven Ingredients of Japanese Spice Mixture)
Kombucha (Japanese Berries and Sheng Pu'Er)
Tea Pairing with Yao Bao Sandwich
Ikoyi
** Michelin Stars
London
Tea & Food Pairing on 18 April 2024
Gola Pepper Broth
Peppercorn Broth
Chicken wings, kelp,
carrots, onions, ginger,
black garlic, Gola, Ehuru,
Uda, Cubeb and Uziza
peppercorns. All ingredients are infused for 18 hours.
Strained, clarified and
warmed to order Gola Peppercorn Oil
Essence of gola peppercorn
infused into oil Seasonal Garnish
Freshly grated hot purple
radish, silver thyme
Chicken wings, kelp,
carrots, onions, ginger,
black garlic, Gola, Ehuru,
Uda, Cubeb and Uziza
peppercorns. All ingredients are infused for 18 hours.
Strained, clarified and
warmed to order Gola Peppercorn Oil
Essence of gola peppercorn
infused into oil Seasonal Garnish
Freshly grated hot purple
radish, silver thyme
Drunken Squid & Fermented
Rice
Fermented Rice Toast
A toast of fermented rice
and squid ink, seared in
lobster butter
Drunken Squid
Slowly confit in olive oil,
hand chopped then dressed
in spiced vin jaune
Black Trumpet Alioli
Tomato Reduction
4kg of Raf tomato is
reduced down to 50g (80
times smaller!). We then
take the clarified juice and
add just one drop to each
toast
A toast of fermented rice
and squid ink, seared in
lobster butter
Drunken Squid
Slowly confit in olive oil,
hand chopped then dressed
in spiced vin jaune
Black Trumpet Alioli
Tomato Reduction
4kg of Raf tomato is
reduced down to 50g (80
times smaller!). We then
take the clarified juice and
add just one drop to each
toast
Smoked Sirloin &
Nasturtium
Smoked Beef Dry-aged in house for 120-day then smoked over coal
Emulsion of salted citrus
and chilli (British-grown chilis from Cambridge) used to season beef
Baked Sweet Potato:
Roasted over coal and
pureed
Collard Greens Seasonal
Line-Caught Fish
Aged for 4-5 days in our
ager (from Cornwall or
Scottish Islands)
Emulsion of salted citrus
and chilli (British-grown chilis from Cambridge) used to season beef
Baked Sweet Potato:
Roasted over coal and
pureed
Collard Greens Seasonal
Line-Caught Fish
Aged for 4-5 days in our
ager (from Cornwall or
Scottish Islands)
Gong Mei White Tea
Fujian, China
A white tea from Fujian in
Southern China with a floral
and fruity sweet and slightly nutty character to match with delicate creamy and fruity flavours in the dish.
The first infusion is discarded and 2nd infusion at 100C is served because of the more intensity of the tea flavours.
Southern China with a floral
and fruity sweet and slightly nutty character to match with delicate creamy and fruity flavours in the dish.
The first infusion is discarded and 2nd infusion at 100C is served because of the more intensity of the tea flavours.
Red Mullet & White Penja
Peppercorn
Red Mullet
Rolled and set at 50C for 4
hours then poached in
butter
Citrus Beurre Blanc (using
changing varieties of
citrus)
Steamed Clam Emulsion
Emulsion made with
steamed clams and
Combawa leaf
Pumpkin Soup (Shellfish)
Salad
Lobster or Crab that has
been dressed in a mixture of our efo emulsion made with spice oil base (gola,
verbena verry, ehuru, Sichuan peppercorn),
parsley, lovage, Dijon
mustard, lavender vinegar,
cucumber, tarragon,
Worcester sauce, crème
fraiche, wok hei.
Piedmont Hazelnut
Blended hazelnut & water
Rolled and set at 50C for 4
hours then poached in
butter
Citrus Beurre Blanc (using
changing varieties of
citrus)
Steamed Clam Emulsion
Emulsion made with
steamed clams and
Combawa leaf
Pumpkin Soup (Shellfish)
Salad
Lobster or Crab that has
been dressed in a mixture of our efo emulsion made with spice oil base (gola,
verbena verry, ehuru, Sichuan peppercorn),
parsley, lovage, Dijon
mustard, lavender vinegar,
cucumber, tarragon,
Worcester sauce, crème
fraiche, wok hei.
Piedmont Hazelnut
Blended hazelnut & water
Sorghum Crêpe & Dark
Beer Fondue
Sorghum Crepe
Made with Sorghum (a type
of grass) and Rye flour.
Warmed in pan and finished
on the grill.
Filling
Creamed greens, Galician
octopus (confit then grilled)
& dark beer fondue
(Montgomery cheddar,
spices & dark beer).
Burnt Honey
Blow torched before dusting
with raspberry salt.
Veal Sweetbreads
Brined in salted milk, then
confit, caramelised and
finished with a chicken
barbeque spice mix.
Made with Sorghum (a type
of grass) and Rye flour.
Warmed in pan and finished
on the grill.
Filling
Creamed greens, Galician
octopus (confit then grilled)
& dark beer fondue
(Montgomery cheddar,
spices & dark beer).
Burnt Honey
Blow torched before dusting
with raspberry salt.
Veal Sweetbreads
Brined in salted milk, then
confit, caramelised and
finished with a chicken
barbeque spice mix.
Golden tip, Black Oolong
Chang Rai, Thailand
A chocolate-roasted oolong
from Chang Rai in Northern
Thailand with a juicy rich
character with strong
roasted sweet chocolatey
aromas.
Made from Jin Xuan cultivar
from Chang Rai in Northern
Thailand with a juicy rich
character with strong
roasted sweet chocolatey
aromas.
Made from Jin Xuan cultivar
Turbot & Egusi Miso
Turbot
Fish is cured and aged for 3
-5 days. The aging and
curing remove moisture
from the body of the fish for
cleaner grilling, more intense taste and firmer
texture. Brushed with Crab
Butter (crab shells, white
wine). Finished with caviar salt.
Brown Crab Bisque
Made from the meat and
shells of crab seasoned with white penja pepper. Mixture includes spices (gola, penja, red chili, paprika, baobab, red Sichuan), fish sauce,
crab, crab dashi, butter.
Carrot Pudding
Sauce of carrot and
carraway. Mixture of carrots,
honey, pumpkin seeds,
black garlic, whipping
cream, porcini, saffron, and
caraway.
Pumpkin Seed Miso Egusi
Squash seed brown butter,
baobab, miso, honey
Seasonal Vegetables
Green beans that are grilled
in plantain miso marinate
(dried plantain, red bean
miso, garlic, honey).
Finished with pistachio oil
and wakame. Along with
sliced kabu and carrot.
Fish is cured and aged for 3
-5 days. The aging and
curing remove moisture
from the body of the fish for
cleaner grilling, more intense taste and firmer
texture. Brushed with Crab
Butter (crab shells, white
wine). Finished with caviar salt.
Brown Crab Bisque
Made from the meat and
shells of crab seasoned with white penja pepper. Mixture includes spices (gola, penja, red chili, paprika, baobab, red Sichuan), fish sauce,
crab, crab dashi, butter.
Carrot Pudding
Sauce of carrot and
carraway. Mixture of carrots,
honey, pumpkin seeds,
black garlic, whipping
cream, porcini, saffron, and
caraway.
Pumpkin Seed Miso Egusi
Squash seed brown butter,
baobab, miso, honey
Seasonal Vegetables
Green beans that are grilled
in plantain miso marinate
(dried plantain, red bean
miso, garlic, honey).
Finished with pistachio oil
and wakame. Along with
sliced kabu and carrot.
Nochka
Hadong, Korea
Nochka
A pan-fried green tea from
Hwage in Hadong, central
South Corea.
South korean green tea tend
to have a flavour profile in
between Japanesese and
chinese greens, with quite a
rich umami note but still with
a nutty richness and an
interesting fishy aromas. This tea come from a
cooperative of 88 small
farmers.
A pan-fried green tea from
Hwage in Hadong, central
South Corea.
South korean green tea tend
to have a flavour profile in
between Japanesese and
chinese greens, with quite a
rich umami note but still with
a nutty richness and an
interesting fishy aromas. This tea come from a
cooperative of 88 small
farmers.
Aged Mutton & Sauerkraut
Beef
Aged by Phillip Warren for
3-4 months then aged
further in-house. Seared
then rested to medium rare
in a bath of beef fat.
Finished on the BBQ while
being glazed in beef tamari.
Served with onion caramel
(onion, butter, rosemary,
sherry vin, rapeseed oil) and beef jus (reduction of the bones of the beef and peppercorn).
Fresh Kampot Peppercorn
Red Cabbage Sauerkraut
Caramelised Chanterelle
Radicchio Salad
Leaves dressed in buffalo
dressing with Cevenne
onions and sumac.
Aged by Phillip Warren for
3-4 months then aged
further in-house. Seared
then rested to medium rare
in a bath of beef fat.
Finished on the BBQ while
being glazed in beef tamari.
Served with onion caramel
(onion, butter, rosemary,
sherry vin, rapeseed oil) and beef jus (reduction of the bones of the beef and peppercorn).
Fresh Kampot Peppercorn
Red Cabbage Sauerkraut
Caramelised Chanterelle
Radicchio Salad
Leaves dressed in buffalo
dressing with Cevenne
onions and sumac.
Smoked Jollof Rice
Smoked Jollof Rice
BBQ Vegetables and Spices
on the grill (notable spices
are cumin, ginger, chipotle,
garlic, penja)
We then steep this into a
stock which is used to cook
the rice
We sear the rice in a pan
with Beef fat & “Wok Hei”
(paste of scotch bonnet,
garlic, ginger & spring
onion)
Topped with Lobster
Custard and Chantarelles
Smoked with Hickory wood
chips and covered
Lobster Custard
A custard made using a
blend of head/claws of
lobster with spices (egg
yolks, ginger, garlic, scotch
bonnet, whipping cream)
BBQ Vegetables and Spices
on the grill (notable spices
are cumin, ginger, chipotle,
garlic, penja)
We then steep this into a
stock which is used to cook
the rice
We sear the rice in a pan
with Beef fat & “Wok Hei”
(paste of scotch bonnet,
garlic, ginger & spring
onion)
Topped with Lobster
Custard and Chantarelles
Smoked with Hickory wood
chips and covered
Lobster Custard
A custard made using a
blend of head/claws of
lobster with spices (egg
yolks, ginger, garlic, scotch
bonnet, whipping cream)
Dayi 7572 Shu Puer 2011
Yunnan, China
Half ripe pu’er showing
funky aged Pu’er with savoury characters.
Half-post fermented tea
from Menghai, Yunnan
province in China, aged
since 2011 as a cake in
Hong Kong traditional
storage.
Funky and rich, deep earthy
and mushroomy notes.
Made through Shu processing which involves
wet piling to speed up the
ageing process, this one
was wet piled for half of the
time to give it the balance of raw and ripe flavours which has been accentuated by
the funky wet storage.
We serve a 3rd infusion at
100C that is less dusty and
the flavours are more
pronounced.
funky aged Pu’er with savoury characters.
Half-post fermented tea
from Menghai, Yunnan
province in China, aged
since 2011 as a cake in
Hong Kong traditional
storage.
Funky and rich, deep earthy
and mushroomy notes.
Made through Shu processing which involves
wet piling to speed up the
ageing process, this one
was wet piled for half of the
time to give it the balance of raw and ripe flavours which has been accentuated by
the funky wet storage.
We serve a 3rd infusion at
100C that is less dusty and
the flavours are more
pronounced.
Citrus & Salted Pine
Babá
Leavened brioche saturated
in a spiced syrup made with
rum. Soaked in the rum
syrup during service (rum,
sugar, yuzu, vanilla, passion
berry). On the pickup
brushed with a glaze of
seasonal citrus.
Pine Sorbet
Sorbet made with Scots
pine (Scottish breed grown
in England), infused into
salted buttermilk.
Seasonal Preserved and
fresh citrus
Leavened brioche saturated
in a spiced syrup made with
rum. Soaked in the rum
syrup during service (rum,
sugar, yuzu, vanilla, passion
berry). On the pickup
brushed with a glaze of
seasonal citrus.
Pine Sorbet
Sorbet made with Scots
pine (Scottish breed grown
in England), infused into
salted buttermilk.
Seasonal Preserved and
fresh citrus
Flower Sugar & Red Long
Pepper
Flower sugar ice cream
infused with changing teas
and leaves, sometimes
osmanthus, other times
curry leaves.
Rhubarb, Black Olive &
Date Pudding Malted
Barley Cookie
Crumbled over the top
Red Long Pepper Mousse
infused with changing teas
and leaves, sometimes
osmanthus, other times
curry leaves.
Rhubarb, Black Olive &
Date Pudding Malted
Barley Cookie
Crumbled over the top
Red Long Pepper Mousse
Benne Miso & Chocolate
Benne Miso Cookie
Baked, immediately blast
frozen and brought to room
temperature in order to
maintain the "gooeyness".
Peruvian Dark Chocolate
65% Peruvian dark
chocolate from Nicholas Berger.
Fig Jam
Baked, immediately blast
frozen and brought to room
temperature in order to
maintain the "gooeyness".
Peruvian Dark Chocolate
65% Peruvian dark
chocolate from Nicholas Berger.
Fig Jam
Golden Yunnan,
Yunnan China
Golden Yunnan
A malty, sweet and floral
black tea from Yunnan in the southern China, made using only the first buds which have downy white hairs which when oxidised turn a bright golden colour.
Brew in a particular way to
extract more sweet aromas
rather then astringency
tannins, 80C then the water
is removed after 10 seconds
and the same water is
added again when is about
70-75C, temperature that
will not extract any
astringency, bitter tannins.
A malty, sweet and floral
black tea from Yunnan in the southern China, made using only the first buds which have downy white hairs which when oxidised turn a bright golden colour.
Brew in a particular way to
extract more sweet aromas
rather then astringency
tannins, 80C then the water
is removed after 10 seconds
and the same water is
added again when is about
70-75C, temperature that
will not extract any
astringency, bitter tannins.
Opera
Ingenio & Creatività
Turin
Experience done on 8 Nov 2024
Kombucha & Crispy Chips of Chickpeas
Opening
Opening amuse-bouche
Greek Mountain Tea
Sideritis (Opening Tea)
Cabbage, Soybean, and Clementine paired with Scented Sencha (Japan)
Yellow and Green Cabbage with Hard and Soft Tofu Cream and Clementine Juice
Celeriac, Persimmon & Corn
Cream of celeriac,
carpaccio celeriac in jus of cabbage with mace, persimmon cream, and hand-pickled baby corn.
carpaccio celeriac in jus of cabbage with mace, persimmon cream, and hand-pickled baby corn.
Purple Cabbage, Gnocchi, Pistachio, Pear
Purple cabbage gnocchi steamed, sautéed, deglazed with purple cabbage extract, and arranged as a puzzle on the plate with a purple cabbage salad, stir-fried, chopped pistachio paste, and slices of Nashi pear. The sauce made with pistachio cream, baked pear, vinegar, and salt is used to complete the dish.
Risone, Cauliflower, Roccaverano
Risone pasta cooked first in boiling water and then sautéed with white cauliflower, previously marinated and then blended into a cream colored with cauliflower gel flavored with passion fruit, raw green cauliflower and purple cauliflower with vinegar and cloves. The dish is completed with pickled cauliflower and a Robiola cheese cream from Roccaverano.
Oolong Tea
Tea Pairing
Broccoli, Brazil Nut, Quinoa
This dish is composed of three types of broccoli: green, Romanesco and white sprouting broccoli (fiolaro), pickled in apple brine. The base of the dish consists of a Brazil nut cream, crispy broccoli scraps, and broccoli leaves. The green parts of the broccoli are cooked and plated with puffed quinoa and quinoa crisps.
Shiso Sorbet with Mint
Pre- Dessert
Red beet, coconut ice cream, and yoghurt flakes
Dessert
After Dessert paired with Yuzu Saké Heiwa Shuzō
Casa de Chá da Boa Nova
** Michelin Stars
Leça da Palmeira, Porto
Experience done on 9 Oct 2024
Welcoming Friend
Paired with Cold Brew Japanese Kukicha
Menu
21 Takes to Decide from
Ending up Choosing only 6
Opening
Cold brew Sencha from Cha Camellia
Clams & Chaorcal
Like eating "spaghetti con vongole in Italy
Paired with Cold Brew Japanese Kukicha
Paired with Cold Brew Japanese Kukicha
Clams & Chaorcal
This tempura Chaorcal bread.
The Portuguese Tea Trey
Opening amuse-bouche
Take I
Fresh oyster, tuna tartar and a lychees parfait
Take II
Sea bass with barnacles, seaweed and plankton, finished with a daishy foam
Take III
Scarlate shrimp, with green and white asparagus and a sauce made with the heads
Take IV
Crawfish, kimchi soup, mushrooms and cabbage
Take V
Hake fish, chocolate sauce and kefir yoghurt
Paired with PIPACHÁ: a semi-oxidized organic oolong tea stored in port wine wooden pipes
Paired with PIPACHÁ: a semi-oxidized organic oolong tea stored in port wine wooden pipes
Take VI
Beetroot, ice and mousse of sheep cheese and spices
Conclusive sweetness
After Dessert
Paired with Kombu Viva Rosé
Tea & Food Pairing Tasting
Artistic ApéroTè: Tea, Honey & Art
bottom of page