TAIPEI (Taiwan News) — Pouyuenji, a Taiwanese tea company known for its aged teas, has partnered with the Grand Hyatt Taipei to present a curated afternoon tea experience that pairs fine teas with French-inspired desserts.
Available at the hotel’s Cha Lounge through June 30, the collaboration offers two tasting options. Guests can choose a tea-and-dessert pairing for NT$680 (US$23), or opt for a full set of four teas and four desserts at NT$880.
The a la carte option features four desserts created by Grand Hyatt Taipei Executive Pastry Chef Jason Chen (陳建佑), each designed to complement a selection of Pouyuenji's classic teas. The tea service is available Monday through Thursday, from noon to 6 p.m.
The offerings include a floral-themed pavlova with strawberry milk filling and vanilla Chantilly cream, a lemon mousse filled with pineapple and mango cream, a mille-feuille layered with Tieguanyin tea Chantilly cream, hazelnut praline, and fresh orange, and a reinterpretation of the egg tart with mille-feuille textures.
Teas available for pairing include Dongding Oolong, 2020 Jin Da Mo Puer, Jasmine Silver Needle, Tieguanyin, Ali Mountain Black Tea, 2012 Yuen Ji Post-Fermented Puer, and Oriental Beauty.
The NT$880 set includes four specially selected teas and four matching desserts. Topaz, a passionfruit jelly with a gem-like amber hue, is paired with Gui Fei Oolong, known for its honeyed aroma resulting from natural leafhopper bites and traditional roasting techniques.
Shui Xian Rock, a soft and mellow tea with floral and woody notes, is paired with Sincere, where the layered mille-feuille complements the complex tea profile.
Lapsang Souchang, a black tea from Tongmu in Wuyi Mountains with signature pine smoke and plum notes, is paired with Bliss. This taro and coconut dessert, inspired by Malaysian sweets, incorporates sea salt, pine nuts, peas, and shredded coconut for balance.
Finally, the set features Stack of Stone, a rich Valrhona 70% dark chocolate dessert, paired with Yuen Ji Post-Fermented Puer. This aged tea, made from ancient arbor trees, offers notes of brown sugar, dried longan, and wood, rounding out the experience with depth and warmth.
