12/05/2025
为一场特别的茶x酒x餐体验做准备的过程，是一场令人振奋的交流和碰撞。两个小时的味觉体验背后，是来自不同文化背景的料理人、茶人、侍酒师，带着各自的味觉记忆和经验，精心筹备的过程。从云南山头的春日茶芽、小产区小产量的法国葡萄酒、地中海的应季食材到几十载的老枞、勃艮第黑皮诺、耗时烹制的法式酱汁，都将在味蕾中呈现。小到用水，大到概念的梳理，我们把复杂的风味用专业的技能和直觉转化成一场跨越风土的体验。
The preparation for this extraordinary tea × w**e × dining experience is a thrilling symphony of cross-cultural dialogue. Behind the two-hour sensorial odyssey lies months of meticulous collaboration among chefs, tea masters, and sommeliers from diverse traditions, each contributing their unique gustatory archives and expertise. From the first spring buds of Yunnan’s ancient tea forests, boutique French vintages of microscopic yields, sun-drenched Mediterranean seasonal harvests, to century-old Wuyi cliff tea groves, Burgundy Pinot Noir‘s terroir whispers, and French mother sauces simmered into alchemical perfection — every element converges on the palate. We transform intricate flavors through technical mastery and intuition into a transcultural terrain, from water mineralogy to conceptual architecture. Come. Your taste buds will write thank-you notes.
