In Taiwanese culture, the first dish of Pān-toh is usually a platter. The permutations and combination of the platter presents the diversity of the opening of Pān-toh, as well as the variety of ingredients and flavors.

Platter: TeBi Series, presents the basic classification of Taiwanese tea, and you can see the different colors of tea caused by different degrees of oxidation and roasting.

The classic main course of Pān-toh. You are able to learn the secret of the origin of the dish by tasting it from the usage and flavor of the ingredients. Mountain Series focuses on “Tea planting” to discuss the influence of different tea varieties and its terroir on the flavor of tea.

In Taiwanese Pān-toh culture, the chief chef begins to prepare the most important dish,  Tshài-bué soup,  also known as Kiat tshai-bue, for the end of the ceremony. Kiat stands for harmony in Taiwanese language. The masters of Pān-toh put every ingredient that was served during the banquet into the soup to make a large bowl of soup with a harmonious flavor.

Flavor Series presents the special flavors of Taiwanese tea which is produced by the combination of tea leaves, different raw materials and the variation of natural environmental factors.

In Taiwanese culture, before the banquet is over, the guests will receive the small gifts—Bué-tiám that host prepared elaborately. Most of them are sweet snacks and beverages. Towards the end of Taiwan Tea banquet, we focus on the water temperature. By demoing cold brew tea, we can enjoy the tea and the special dessert.