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. In this one-hour workshop, you'll craft two unique tea beverages with your own hands—one classic osmanthus black tea, and one personalised tea-based drink. Whether you're new to tea or already a fan of its aromatic charm, this experience is perfect for you! Workshop highlights: Immersive introduction to Osmanthus black tea: From warming the teapot to steeping the leaves, recreate the serene ritual of a traditional tea ceremony. Savour the tea you prepare yourself while learning about the harmony of aroma, flavour, and warmth in every sip. Create your signature drink: Adapt one of our tea creations to your taste—simply adjust one ingredient based on dietary needs or preference to make it your own. Refine your blend: While full customization is limited due to allergy considerations, you can still subtly modify your drink to suit your palate. Every cup tells a story—capture and share this fragrant, layered moment. 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 a clarified coconut water matrix to form a biphasic fluid Control the molecular movement rate using an 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