Valentine’s Taiwanese Tea and Dark Chocolate Pairing Workshop
This Valentine’s Day weekend, we gathered for an intimate and sensory rich experience celebrating the harmony between Taiwanese tea and artisan dark chocolate. Across two cozy sessions, guests joined us to slow down, connect, and explore the depth of flavour, craftsmanship, and story behind every sip and bite.
Hosted by Sam of Leaf and Craft and Olivia of YI SHI Cacao Collective, the workshop brought together a thoughtfully curated pairing of small batch Taiwanese teas and exceptional bean to bar chocolates from makers in Canada and beyond.
A Journey Through Tea and Terroir
Sam guided guests through a tasting of distinctive Taiwanese teas, each expressing the unique landscapes and traditions of Taiwan. From the ethereal, high elevation character of Da Yu Ling High Mountain Oolong to the honeyed complexity of Gui Fei Oolong, the boldness of Red Oolong, and the depth of Indigenous Mountain Black Tea, each cup told a story shaped by altitude, climate, and craft.
Through both traditional and modern brewing approaches, guests experienced how subtle shifts in technique can reveal entirely new dimensions in aroma and flavour.
Chocolate as Craft and Culture
Olivia complemented the tea journey with a curated selection of artisan chocolates, highlighting cacao sourced from Taiwan, the Philippines, and Peru. A standout moment was the tasting of Theobroma bicolor, also known as jaguar cacao, offering a rare and memorable flavour experience.
The session concluded on a delightful note with Montmorency cherries enrobed in dark chocolate, a pairing that beautifully balanced tartness and richness of the Indigenous Mountain Black Tea.
Discovering Harmony in Contrast
Together, the pairings revealed how tea and chocolate can elevate one another in surprising ways. Floral notes softened bitterness, roasted tones deepened sweetness, and textures played off each other to create a layered tasting experience.
More than just a tasting, the workshop became a space for curiosity and conversation. Guests asked thoughtful questions, shared impressions, and engaged deeply with the sensory process, reminding us how much care and intention go into both tea and chocolate.
A Moment to Slow Down
In the midst of a busy season, this workshop offered a chance to pause and appreciate the details, flavour, aroma, origin, and the human hands behind each product. It was a celebration not only of Valentine’s Day, but of terroir, craftsmanship, connection, and shared experience.
Looking Ahead
For those who could not attend, this is just the beginning. We look forward to hosting more tea and chocolate experiences in the future, continuing to explore new origins, new pairings, and new ways to bring people together through taste.