Service Description

A breeze of autumn, a layered narrative of taste—using laboratory instruments and technical methods, we deconstruct the collision of osmanthus, tea, pear jelly, and creamy foam. This is a brewing practice exploring aroma migration, texture recombination, and temperature control. Experiment Overview: Through phased extraction, layered infusion, and phase-change control technology, we reconstruct the flavor matrix of an autumn beverage. Participants will personally operate professional equipment to complete the entire process from raw material processing to fluid synthesis. Detailed Experimental Procedure: - Phase 1｜Aroma Anchoring Pre-treat the cup wall with osmanthus concentrate extract Form a slow-release aroma layer using rotational coating technology - Phase 2｜Texture Construction Embed Autumn Moon Pear (processed with low-temperature slow-cooking technique) Build a sweet and chewy multidimensional texture system - Phase 3｜Fluid Synthesis Phased injection of 4°C cold-brewed osmanthus fermented tea Introduce clarified coconut water matrix to form a biphasic fluid Control molecular movement rate using ice medium - Phase 4｜Cloud Suspension Apply light cheese-style foam (pH 6.2-6.5) Use micro-injection for precise sealing Form a density gradient suspension system - Phase 5｜Sensory Activation Sprinkle freeze-dried osmanthus granules Trigger visual-olfactory synesthetic effects What you'll get： Master key techniques like layering, steeping, and suspending ingredients. Discover how to balance flavours and design drink structures. Feel how temperature changes the way flavours unfold. Learn creative ways to build complex, satisfying drinks. (You can also take away your drink, but we highly recommend you enjoy it in our studio.) Knowledge required：beginner-friendly What to bring： No professional background required—we provide full experimental equipment and technical guidance. Through this cup of "Osmanthus Fall, " you will decipher the scientific poetry behind flavours.