A Dedicated Tea Pairing Programme
Koizumi’s respect for nature extends further into his very own unique tea pairing programme. One of the first of its kind in Singapore, the programme is thoughtfully curated by Koizumi, who is a passionate tea connoisseur. Sourced directly through dedicated suppliers who have personal relationships with tea plantation owners and farmers globally, this non-commercial sourcing method allows Koizumi to ensure an exceptional quality of tea from farm to cup.
As with the food, behind each tea blend is an interesting story worth telling.
Personally hand blended by Koizumi and complemented with each dish to embody a balance of precision and emotion, these tea pairings are served both cold and warm. Presented in modern glassware vessels, each pairing is accompanied by a bell jar of its raw tea blend for diners to immerse themselves in the aromas, elevating the teaimbibing experience.
For instance, the first brew, the Sparkling Oriental Beauty, is served in a champagne flute, because the effervescent tea is meant to be Koizumi’s playful take on the champagne component of a usual alcoholic pairing. The extremely delicate brew is infused with hibiscus petals to impart a deep rosy hue and a subtly floral acidity.
Another notable blend is the marriage of Iribancha, Hojicha and a touch of cinnamon. The result is an inimitable smoky blend that calls to mind the peaty undertones of whisky for some, and the comforting scent of a bonfire for others. This particular brew pairs wonderfully with the unctuous Omi Wagyu. At ESORA, the tea is served two ways: the large leaves are first steeped in a cold brew, and the settlings are fried into a tempura.
The third tea, Koizumi’s all-time favourite, is the Kinsen Oolong, a “milk oolong” which is grown at over 1,500 meters above ground amidst the misty mountains of Taiwan and lauded for its buttery and creamy notes. Here, the Kinsen Oolong is blended with Wen Shan Baochung to pair with the summery Ayu Harumaki (Sweetfish Springroll), drawing parallels to the gentle watermelon scent that emanates from the freshly caught ayu.
Other than the curated tea pairings for the seven-course and nine-course menus, guests who prefer alcoholic options can opt for sake or wine pairings.