Origin : China, France
Harvest : Dried naturally
Style : Herbal infusion, caffeine-free
Soft, floral and sweet with a hint of steamed or cooked rice.
Pairing : Steamed rice cake
Origin : Provence, France
Harvest : Fresh
Style : Herbal infusion, caffeine-free
herbaceous, green and woody — bright edges of pine and herb.
Pairing : Fresh figs
Session 1 09.2025
Origin : Wuyuan, Jiangxi, China
Harvest : Spring 2024
Style : Herb infusion, blend with honey
Golden, floral, gently sweet with notes of honey, pollen, and fresh herbs.
Session 3 12.2025
Origin : Bangdong, Yunnan, China
Elevation : ~ 800 m
Harvest : 2024
Style : Sun dried black tea
Tropical fruit and warm wood.
Mellow, soft in texture, with a sweet, lingering finish.
Pairing : Pear braised in black tea
Session 3 12.2025
Origin : Nantou, Taiwan
Elevation : ~ 400 - 800 m
Harvest : Spring 2025
Style : Lihgtly oxidized oolong, brewed in a gaiwan
Warm notes of caramelized sugar and popcorn, balanced by a clean, floral undertone.
Pairing : Camembert cheese
Session 1 09.2025
Origin : Fuding, Fujian, China
Elevation : ~ 1,000 m
Harvest : 2018 Autumn; Sun-dried, aged naturally in dry storage
Style : Aged white tea (Shou Mei)
Amber, woody, and mellow.
Notes of dried fruit, honey, herbs, or jujube.
Pairing : Pear braised in white tea
Session 2 11.2025
Origin: Nantou, Taiwan
Elevation: ~ 400–800 m
Harvest: Spring 2024
Style: Lightly oxidized oolong
Vibrant notes of gardenia and orchid, accented by fresh tropical fruit and a gentle honeyed sweetness, delivering a smooth, refreshing cup with a crisp, uplifting finish.
Pairing: Grilled rice cake
Session 1 09.2025
Session 2 11.2025
Origin : Hsinchu, Emei, Taiwan
Elevation : ~ 1,200 m
Harvest : Summer 2024
Style : High-oxidized oolong
A distinctive honeyed, muscatel aroma layered with ripe fruit and grape notes, delivering a smooth, mellow cup with pleasant long lasting aftertaste.
Pairing : Dark chocolate ganache
Session 1 09.2025
Session 2 11.2025
Session 3 12.2025
Origin : Bangdong, Yunnan, China
Elevation : ~ 800 m
Harvest : Spring 2020
Style : Fermented (microbial) dark tea ; aged naturally in dry storage ; boiled then blend with milk and butter.
Silky, creamy, grounding.
Jujube, cocoa, and aged wood, often accented with a gentle creaminess and hint of saltiness.
Pairing: Sourdough bread + salted butter
Madeleines / Canelés
About
Pink table is a project centred around specialty tea - to explore its tastes, forms and representations.
Through tea tasting workshops composed of 4 teas and food pairings, the tea table opens a space for exploration, experimentation and exchanges.
Pink Table hosts sessions regularly in an architectural studio set within Les Bains de la Renaissance, a former 1920s bathhouse in the 20th arrondissement of Paris, and occasionally in other locations around the world.
Each table welcomes six guests.
If you would like to reserve a seat for an upcoming session, please send us a message here.
For collaborations or to host Pink Table at your venue, feel free to reach out and message us here.