Stockholm tea-dinner collaboration

an evening of five courses and five teas

You arrive at a discreet address in central Stockholm just before seven. The evening opens with a welcome tea — Bái Háo Yín Zhēn (白毫银针) from Fuding, poured by Chen Hui Yi, whose calm presence sets the evening’s tempo. A few words about the night’s philosophy: each tea was chosen not to match the dish but to dance with it, sometimes by contrast, sometimes by resonance.

The first course lands lightly — perhaps a delicate scallop crudo with elderflower. The pairing is a spring-harvest Lóngjǐng (龙井) from Zhejiang, its nutty, vegetal vibrancy lifting the sweetness of the seafood. Chen Hui Yi describes the wok-roasting that gives the leaves their flat, jade-green shape, and the room takes a slower breath.

A second course introduces richer textures — maybe a confit duck leg with a cloudberry glaze. Here the tea shifts to the dramatic Fènghuáng Dān Cōng (凤凰单丛) Mí Lán Xiāng (蜜兰香), an oolong from the Phoenix Mountains. The honeyed orchid fragrance cuts through the fat, while the tea’s mineral backbone anchors the dish. Conversation around the table begins to hum.

At the centre of the meal, a small pour of aged Shēng Pǔ’ěr (生普洱) accompanies the main course — perhaps a reindeer loin with roasted celeriac. The tea’s quiet bitterness and lingering sweetness mirror the meat’s char and the earthiness of the root vegetable. Chen Hui Yi shares a glimpse into the twenty years this tea spent waiting in a Yunnan cellar. Members of tea.community who are present recognise the rare cake and a knowing smile circulates.

The fourth course edges toward the sweet: a warm almond cake with preserved lingonberries. Paired with a Qímén Hóng Chá (祁门红茶) from Anhui, the tea’s notes of cocoa and dried plum wrap around the dessert without overwhelming it. The chef emerges briefly to speak about the collaboration — a kitchen that never worked with tea before, and what changed when it did.

A final, gentle finish comes in a tiny cup of Chénpí Wò Duī Shú Pǔ (陈皮渥堆熟普) — ripe pu-erh rested with dried tangerine peel. It’s a tea that asks for nothing, a quiet punctuation. The evening ends around ten, though nobody hurries out. You walk away with a small bundle of tasting notes and a tea sample, and perhaps a new way to taste.

To continue the thread at home, tea.school offers a short pairing masterclass; the teas themselves can be found at shop.thetea.app.

What you get

• five-course dinner crafted by the collaborating chef

• five carefully selected Chinese teas, each presented by Chen Hui Yi

• welcome tea and intermezzo palate cleanser

• printed guide with tea origins and tasting notes

• live commentary on tea ceremony and pairing philosophy

• digital access to pairing resources at tea.school

• exclusive discount on the evening’s teas at shop.thetea.app

plan your evening

• where — a private dining room in central Stockholm — the address is shared after booking

• dress — smart casual — comfortable elegance, no tie required

• food — five-course seasonal menu by the guest chef; dietary restrictions can be accommodated with advance notice

• accessibility — the venue is step‑free and wheelchair accessible

• language — the entire evening is conducted in English

• kit included — printed pairing notes, a mini tasting journal, and a small gift of tea

• weather note — late August evenings in Stockholm can be cool; a light jacket or wrap is recommended