This event is SOLD OUT
Tuesday, March 21, 6:30–8:30PM
$55 Member / $65 Non-Member
Location: Tea Drunk, 123 East 7th Street (between 1st Avenue & Avenue A), New York, NY 10009
This spring, Shunan Teng of Tea Drunk and Chef Jonathan Wu of Fung Tu will present a four course tea-food pairing curated exclusively for China Institute’s Gourmet Food Circle. Shunan has combed through the rare and exceptional teas in her collection for individual pairings to a menu of seasonal dishes envisioned by Chef Jonathan. Together, at Tea Drunk’s cozy East Village teahouse, they will guide us through the unique tastes and culinary context that will bring the meal to life.
A popular spot for food and wine connoisseurs as well as local scholars and artists, Tea Drunk offers a unique cultural experience seamlessly blended with a romantic inspiration. Founder and tea educator Shunan Teng has taught classes and spoke at events held by institutions including Yale University and the Metropolitan Museum of Art.
Jonathan Wu got his start working in the kitchen of Per Se. He opened Fung Tu, located on the Lower East Side, in 2013; garnering critical acclaim for what the New York Times says uses “Chinese traditions to weave a modern cuisine of his own imagining.” Jonathan’s food can be thought of as an extension of the notion of terroir; encompassing the idea of a sense of place with regard to quality ingredients and expands to include evolving local tastes, customs, and culture.
China Institute’s Gourmet Food Circle brings together curious foodies with an adventurous appetite for all things China. Focusing on both Chinese and Chinese-inspired cuisine, we delve into the local New York food scene to create a cultivated, gourmet experience for participants to learn, taste, and explore.
Space is limited so register today!
Please Register Online. For questions email Aaron Nicholson at: [email protected] or call 212-744-8181 ext. 138
About Tea Drunk
Every Spring, we head to the deepest mountains in China to eat, sleep and work alongside the heritage farmers to produce the world’s most prized teas. We walk an untrodden path to preserve a 2000-year old art that is the epic romance between man and nature.
OUR TEA HOUSE
in New York City is a destination for those seeking exceptional tea and tea knowledge. A popular spot for food and wine connoisseurs as well as local scholars and artists, Tea Drunk offers a unique cultural experience blended with a universally romantic inspiration. It’s leisure time filled with intellectual exploration.
We commission all of our teas in the most conservative fashion to bring discerning connoisseurs the utmost traditional essence of historical teas. Every tea in our selection is harvested for only 10 to 15 days a year from renowned tea mountains that were hailed by emperors and artists alike. We have exclusive rights to some of the rarest teas and carry teas from all six categories – Green, Yellow, White, Wu Long, Red and Black – as well as the sub-categories that include Cliff Tea, Dan Cong, and Pu Er. Every bud and leaf is handpicked and handcrafted meticulously with time perfected artisanship. Each batch cannot be recreated just as nature cannot be duplicated.
An avid tea educator, founder Shunan Teng has been interviewed by leading publications and TV programs including New York Post, The Wall Street Journal, Bon Appetit and China News. She has also taught classes and spoke at events held by prestigious institutions including Yale University and The Metropolitan Museum of Art. Teng held a series of seminars at Stony Brook University’s Charles B. Wang Center on the subject of tea.
WHAT IS TEA DRUNK
In Chinese culture, the term “drunk” doesn’t have a negative connotation. Instead it is a romantic expression to describe one’s indulgence in true passion. For example a poet would describe himself being drunk by the scenery of sunset over a mountain range, or being drunk in a lover’s beauty. Tea Drunk is the epic romance between man and nature.