Origin : Provence, France
Harvest : Fresh
Style : Herbal infusion, caffeine-free
Pairing : Fresh figs
herbaceous, green and woody — bright edges of pine and herb, clearing the air.
Session 1 09.2025
Origin : Wuyuan, Jiangxi, China
Harvest : Spring 2024
Style : Herb infusion, blend with honey
Golden, floral, gently sweet.
A soft, soothing infusion with notes of honey, pollen, and fresh herbs, finishing clean and lingering with a delicate natural sweetness.
Session 1 09.2025
Origin : Fuding, Fujian, China
Elevation : ~ 1,000 m
Harvest : 2018 Autumn; Sun-dried, aged naturally in dry storage
Style : Aged white tea (Shou Mei) ; brewed in a gaiwan
Pairing : Pear braised in white tea
Amber, woody, and mellow.
Shoumei brews to a golden-amber liquor that is full in body and often carries notes of dried fruit, honey, herbs, or jujube, developing smoother and sweeter flavors as it ages.
Session 2 09.2025
Origin: Nantou, Taiwan
Elevation: ~ 400–800 m
Harvest: Spring 2024
Style: Lightly oxidized oolong; brewed in a gaiwan
Pairing: Grilled rice cake
Bright, floral, clean-finished.
This lively golden liquor opens with vibrant notes of gardenia and orchid, accented by fresh tropical fruit and a gentle honeyed sweetness, delivering a smooth, refreshing cup with a crisp, uplifting finish.
Session 1 09.2025
Session 2 11.2025
Origin : Hsinchu, Emei, Taiwan
Elevation : ~ 1,200 m
Harvest : Summer 2024
Style : High-oxidized oolong ; brewed in porcelain tea pot
Pairing : Dark chocolate ganache
Honeyed, perfumed, long-finished.
This rich, bright amber liquor carries a distinctive honeyed, muscatel aroma layered with ripe fruit and grape notes, delivering a smooth, mellow cup with pleasant long lasting aftertaste.
Session 1 09.2025
Session 2 11.2025
Origin : Bangdong, Yunnan, China
Elevation : ~ 800 m
Harvest : Spring 2020
Style : Fermented (microbial) dark tea ; aged naturally in dry storage ; boiled then blend with milk and butter.
Pairing: Sourdough bread + salted butter
Silky, creamy, grounding.
A rich, dark red liquor with a smooth, thick mouthfeel. The flavor profile leans toward woody, jujube, cocoa, and aged wood, often accented with a gentle creaminess and hint of saltiness.
The pink table is a project of tea -
that explores the many dimensions of tea and herbs: their taste, form, and materiality.
By hosting regular tasting workshops that are consisted of menus of 4 tea and pairings, we open up the table for experience, innovation, and discussion. Inspired by the convention of Chinese tea rituals, the preparation of each tea is reinterpretated to best represent its flavour and to tell its story.
The workshop takes place in a Renaissance bathhouse turned architectural studio, a total of 6 seats are open for each session.
To book a seat at the Pink table and to follow our adventures, find us on instagram here.
For businese inquiry and collaborations, please contact us here.