[Gaboni] The Taste of Tea Changes with Altitude... The World of 'Tea Omakase'

Signature 6 Types of Tea and 5 Desserts at Le Meridien Seoul Myeongdong Ahead of Its 2nd Anniversary
Total 2 Hours
Enjoy the Rarely Seen Tea Sets as Well

#Sri Lanka, the 'tear-shaped island nation' below India, is divided into seven tea-growing regions. The taste of tea varies according to altitude. Tea from highlands with low carbon saturation is light and easy to drink, while tea grown in lowlands is heavy and bitter. Simply put, highland tea is closer to Americano, and lowland tea is closer to espresso.

On the 16th, I visited 'Art de Th?,' where various teas and desserts are served along with expert commentary from a tea sommelier. Art de Th? is a tea omakase that has become a symbol of Le M?ridien Seoul Myeongdong, which is about to celebrate its 2nd anniversary next month. Composed of a total of 5 courses, Art de Th? includes 6 types of tea and 5 kinds of desserts. It was held for one hour at the 4th-floor lobby lounge & bar Le Mier, and guests could leisurely enjoy the remaining tea for another hour.

Le Meridien Seoul Myeongdong's tea omakase 'Art de Th?'. Photo by Onyu Lim ioy@

First, before the formal course, the welcome tea 'Jeongsan Sojong' was served. The tea sommelier carefully brewed Jeongsan Sojong, a black tea strongly infused with the smoky scent of burned pine wood, with a sweet finish reminiscent of longan fruit. The tea master for the day, sommelier Minji Lee, explained, "Because the tea leaves were dried over a pine fire, the smoky aroma is strong," adding, "Due to the distinctive scent, which can be polarizing, only a small amount was brewed."

Next, the first course, 'Sparkling Darjeeling,' was placed on the table. Known as the 'Champagne of teas,' India's Darjeeling is cultivated in an environment with large temperature differences between day and night, dense fog causing high humidity, and consistent rainfall, creating a unique and delicate flavor. Darjeeling, along with Sri Lanka's Uva and China's Keemun, is considered one of the world's three great black teas. The sommelier said, "Like its nickname 'Champagne of teas,' we cold-brew Darjeeling for over 8 hours and add carbonation to serve a refreshing tea." The 'Octopus Ceviche' served alongside featured octopus and seaweed in a tangy sauce that paired well with the refreshing tea.

The second course featured tea from Nuwara Eliya. This tea comes from the highest tea-growing region in Sri Lanka and is notable for its light, smooth finish without bitterness. The sommelier described it as "a tea that can be enjoyed more comfortably than the strong black teas from lowlands." Along with Nuwara Eliya tea, a reinterpretation of a representative Sri Lankan snack, 'Poached Egg,' was served?a dish combining sweet coconut and egg.

Le M?ridien Seoul Myeongdong's tea omakase 'Art de Th?'. Photo by Onyu Lim ioy@

Next came the Jasmine-scented Byeokdam Pyoseol and green tea mille-feuille expressing white flowers in a green tea field, flavored with jasmine blossom aroma and ganache Monterosso. The fourth course was 'La F?te.' Meaning 'festival,' La F?te is Le Mier's signature tea presented as a concept to celebrate the year's end. The sommelier explained, "True to its name, this oolong tea is splendidly blended with three flowers: rose, lavender, and jasmine." Alongside La F?te, 'Eton Mess' featuring strawberries, meringue cookies, and pomegranate gel was served.

The final course was a warm black chai milk tea. Made with the sommelier's own recipe, it had a stronger cinnamon aroma than typical milk tea. Depending on the weather, it is served either warm or cold.

One of the pleasures of Art de Th?, beyond the formal courses, was exploring the various tea utensils used to brew and serve the tea. It was fascinating to see that instead of a regular strainer, the veins of natural bodhi leaves were used to filter the brewed tea, and to encounter gaiwans that might appear in Chinese historical dramas where emperors drink tea. The sommelier noted, "Unlike European afternoon tea, which tends to focus on pretty desserts rather than black tea, Korean afternoon tea is different. Art de Th? is truly popular among tea enthusiasts, and with changing seasonal themes, it has a high rate of repeat visitors."