A remarkable Taiwan tea and dessert pairing event recently captivated food enthusiasts. Specifically, Pingtung-based pastry chef Dai “Chef Train” Jyun-hong teamed up with Asaban Tea founder Chuang Tzu-teh to create an exclusive pop-up experience. Together, they crafted a unique culinary journey inspired by the stages of Japanese tea production.
This collaboration beautifully explores the entire tea-making process, starting from steaming leaves to final refinement. Guests enjoyed five carefully chosen teas, each perfectly matched with a dessert reflecting a specific stage of tea craftsmanship. Moreover, Dai drew on his farming roots to inspire bold ingredients like burdock root, yam, and green bamboo shoots.
Asaban Tea, located in a historic Dadaocheng building, offers a reservation-only omakase tea experience. In addition, Chuang, influenced by his time in Kyoto, launched Asaban Tea in 2021 to promote Taiwanese tea culture. His blends often feature creative twists, including cocktails.
For example, one of his signature treats is the popular soy sauce dango. The journey began with gyokuro, a premium Japanese green tea celebrated for its sweet and umami flavor. It paired with a refreshing sorbet made of salt-fermented cucumber and fresh chayote juice, balanced by yogurt and guava. Consequently, this combination delivered a crisp and invigorating start.
Next, the organic sencha represented the “leaf shaking” stage of tea processing. Known for its seaweed and herbal aromas, it accompanied Dai’s dessert featuring fresh yam puree, fermented yam foam, and Japanese Shinano gold apple. Additionally, a savory bonito flake brittle added a delicate crunch. The third course embodied the kneading process through Uji kabusecha, a robust tea rich in umami.
Interestingly, the dessert incorporated green bamboo shoots, transforming the outer shell into jelly and the inner shoot into a sweet sorbet. Furthermore, sliced bamboo shoots sat alongside maple chantilly cream and candied makauy-infused pineapple, harmonizing sweet, savory, and bitter notes.
The fourth course surprised guests with burdock root ice cream paired with Okayama bancha tea, symbolizing the drying stage. The tea’s toasted, malty aromas complemented the earthy ice cream and almond crumble base, evoking warm, woody flavors. Finally, sakeguro lemongrass hojicha and a passion fruit financier completed the experience. The Kagoshima tea leaves roasted on-site infused with Sichuan peppercorn and lemongrass created a fragrant contrast.
Meanwhile, the sweet-tart financier, tangy passion fruit, and savory white miso caramel sauce provided a memorable finish. Overall, this Taiwan tea and dessert pairing event masterfully combined tradition and innovation. The collaboration highlighted Taiwan’s rich tea culture and culinary creativity. As a result, guests enjoyed a multi-sensory experience unlike any other.
