斑斕艷麗結菜尾 台味傳承慶圓滿

在台灣的辦桌文化中，接近宴席尾聲時，師傅便會開始準備結束前的重要菜色「菜尾湯」，即為「結菜尾」。「結(kiat)」在台語中代表調和之意，辦桌師傅將宴席中出現過的單品菜餚入湯，做成一道風味和諧的大碗湯品。「風味系列」呈現茶葉與不同原料交會及自然環境因素的變異下，所製作出的台灣特色風味茶品。

Gorgeous dish of Pān-toh—Kiat Tshài-bué
Harmonic fulfillment by inheriting and transmitting the flavor of Taiwan

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.