Fermented Banchan & Tea Tasting

 

This past weekend, we had the joy of brewing, hosting, and sharing something truly special, our Fermented Banchan & Tea Tasting.

In collaboration with Grace Lee of Eikam Ceramics and Sam Shem of Leaf and Craft Teas, this experience came together as a playful exploration of flavour, texture, and tradition. It was a beautiful merging of craft, where tea and fermented banchan met in thoughtful and unexpected ways.

Bringing this event to life felt like such a natural expression of what we love most, sharing ideas, food, tea, and community. Watching guests discover fermented banchan, sip through carefully selected teas, and engage with each pairing was pure joy.

I am incredibly grateful to have partnered with Grace, her presence, artistry, and warmth helped shape the experience into something truly memorable.

 

 

Each pairing was designed to highlight the harmony between fermentation and tea:

Lishan High Mountain Oolong (cold brew)
Dongchimi, fresh white radish kimchi

Bao Zhong Oolong
Rice ball with lacto-fermented yuzu peel

Gui Fei Honey Oolong
Toasted tteokbokki with gochujang and doenjang

Red Rhyme 21 Black Tea (cold brew)
Rice ball with kkaennip (Korean shiso leaf)

Aged Shou Puerh with Mandarin Peel
Gat Kimchi, mustard leaf kimchi with rice ball

 

A heartfelt thank you to everyone who joined us, for your curiosity, your openness, and your enthusiasm. Your presence is what makes these gatherings so meaningful and worth creating.

And thank you, always, for supporting local makers and small businesses. It truly means everything.

We’re already looking forward to more creative collaborations ahead, and we can’t wait to work with Grace again in the near future.