祥雲龍吟 RyuGin Taipei uses Le Vert thé's teas to create pairing with its main dishes!

The seafood main course is a heavier flavored duck dish that uses black date and taro-based sauce. It is paired with Le Vert thé's Dong-ding Oolong tea, a classic taiwanese flavor. This Oolong tea, compared to our other Oolong teas, has been roasted more and has a special smokey aroma to its tea soup. It complements foods with heavier taste, as well as people accustomed to drinking tea, especially liked by heavy tea drinker.

This meat main course is a fried Japanese tilefish with chef’s special delicious fish soup, mullet roe, coriander, green onion. You taste its crispy skin when it first enters your mouth, then the sweetness and tenderness of the fish meat. It is paired with Le Vert thé's cold brew Dayuling Oolong tea. The lightly fermented Oolong tea soup is sweet and complements the umai flavor in the dish, a perfect combination!