TAIPEI (Taiwan News) — Lawry’s The Prime Rib Taipei, a steakhouse originating from the US' Beverly Hills, has teamed up with Taiwan's time-honored Wang Tea to present an exclusive tea pairing menu beginning Sept. 20.
For a month, Lawry's offers a diverse selection of tea pairings, encompassing single cups, bottles, and a distinctive three-tea set. These unique flavors have been meticulously curated to harmonize with the restaurant's cuisine.
The menu showcases distinct types of tea. One of these teas is infused with the essence of beef rib bone broth.
A blend of wen shan pouchong tea, osmanthus oolong, and chi chong oolong marks the opening tea. Its infusion of carbon dioxide (CO2) elevates this blend into “tea champagne.”
The second tea is a harmonious blend of honey-scented black tea and spherical black tea, combining their unique aromas and colors. A deeply roasted golden oolong adds a smoky complexity, while the inclusion of traditional herbal jelly offers a refreshing coolness.
Nitrogen is infused into the cold-brewed tea, creating a velvety foam. This tea pairs exceptionally well with delicately seasoned seafood like scallops, crab, or shrimp, Lawry's chef noted.
The centerpiece of this year's tea pairing is a remarkable blend of honey-scented black tea, spherical black tea, aged puer tea, and heavily roasted Tieguanyin. The tea is infused with the essence of distilled beef rib bone broth.
It complements the richness of the meat while accentuating its flavors. To further elevate the experience, the tea is served over ice in a Pinot Noir crystal glass.
Dessert features a Tieguanyin Basque cheesecake made with finely ground Tieguanyin mixed with Japanese Yotsuba cream cheese and Australian cream cheese. The combination of two distinct cheeses and the fragrant Tieguanyin tea creates a multi-layered flavor profile, while pairing the cake with warm, medium-roasted wen shan pouchong tea offers a slightly sweeter and floral aroma.
Wang Tea has a legacy of over 130 years in Taipei. Its fifth heir, Jason, has upheld the traditional tea-making methods passed down through generations.
Deep within the tea farm, Jason maintains a century-old roasting chamber where intricate tea-roasting processes take place. While honoring the traditions of tea roasting, he also infuses his creations with a contemporary flair by experimenting with diverse tea combinations.
