Tea Sommelier
Angela Cheung Shu Han
Sat Satisfactory
Tea opens up the five senses to experience the delicacy and elegance of the "good life".
For Angela, tea is not a supporting role in her daily life, but rather a "life partner" that leads her to a deeper connection with nature. She laughs, "From the time she was a child, the money for milk powder, school fees and my job were all given to me by tea. When the aroma of tea meets the mountain breeze, the senses quietly open up. In Yangmingshan, this old friend has taken on a new look - in the space of YMS by onefifteen, tea has become a soulful link between the seasons and meals, artifacts and landscapes, and a reminder to slow down and treat the "good life" as an exercise - in delicate flavors. -To realize the nature in the delicate flavors, and to feel oneself in the elegant atmosphere.
This philosophical idea of tea is a perfect match for YMS by onefifteen.
Tea since childhood: from man, back to nature
Angela was born into a family of tea connoisseurs. Tea was a commonplace for her, and she majored in psychology in college and went on to study art business in London. After majoring in Psychology in college and studying Art Business in London, Angela's introduction to the world of tea came when she left home to study in the United States. When the familiar hot tea suddenly became hard to reach, she realized that "nothing" would force people to learn to cherish it.
"Because it's not easy to get, you want to ask: How do you get the tea? How is it made? Why is it brewed this way?" she recalled. Therefore, in her master's thesis, she used tea as a starting point to observe from the perspective of "human beings"-tea is not only an agricultural product to be consumed every day, but also a flavorful art to be treasured in the course of time.
"This job slows me down. When the pace slows down and the senses are opened up, you realize that you're actually in tune with nature." If she had to use a metaphor to describe her relationship with tea, she would say without thinking, "Tea is the most precious person in my life. Tea has opened her eyes to a wider range of people and landscapes, and has taught her to open up her senses to understand the world in each encounter.
Fate with YMS: Brewing the rhythm of the mountains into a cup of tea
Angela has always had a longing for Yangmingshan: "It's in Taipei City, yet it's so cozy. This feeling of being in the city and still being able to breathe the rhythm of the mountains echoes the core spirit of YMS - dialoguing with people, mountains, and the senses.
Her encounter with YMS began with an everyday but fateful encounter. The founder walked into Angela's store, fell in love with the Oriental beauties she recommended, and exchanges began; in the years that followed, the chef and the operations team were also "grabbed" by her for tea and discussion. It was only one day that she realized, "What we're talking about is a big project that will land on the mountain - it's YMS".
"I feel that tea is a perfect match for the ethos of YMS: natural, relaxed, elegant and full of life," she says. In her eyes, YMS is a living place, and tea is a language that breathes with the seasons - changing with the climate, the ingredients, and the human senses, so that the overall experience maintains a sense of "living".
The four seasons, the good tea, the artifacts, and the venue, together create a complete experience.
Because of her work, Angela is used to observing the weather and people: from tea maker to tea drinker, she opens her senses to capture the subtle connection between nature and people. Tea leaves change their flavors with the seasons and climate, so she follows the rhythm of the seasons when preparing her dishes. In spring, summer, fall and winter, different ingredients and body sensations correspond to different tea styles, brewing methods and water temperatures. Thus, in summer, tea brings coolness and freshness; in winter, tea moisturizes the body and mind - tea has become the most delicate regulator.
She emphasizes the importance of "utensils", a detail that distinguishes YMS from most catering venues. "A good utensil completes the presentation of the tea." From the transparency of the cold brew cup, to the touch, weight and curvature of the tea vessel, and even the view from the window, all are part of the tea experience, and Angela hopes that every guest at YMS will truly open up the five senses: seeing, touching, smelling, tasting, and ultimately, drinking the rhythm of the mountain and the flavor of the tea into their body, leaving an unforgettable feeling.
Tea and Meal Concentration: Finding a Balance for Dialogue
Over the years, Angela's workflow has been to try the dishes first to get a feel for the flavors and intensity of the dishes she wants to present, and then use the tea to "extend" rather than "cover" the flavors.Ā
She shared two unforgettable pairings:Ā
Takayama oolong Ć abalone, skinny egg, cabbageĀ Ā
She chose the Suginashi High Mountain Oolong from around 1991. The soup is thick and full-bodied, echoing the depth of the thick abalone sauce; the tea has a bright acidity from time spent in storage, pulling the richness out of the dish without undermining the strength of the main course, but adding a more three-dimensional twist. "It's a 'compatibility of thicknesses and complementary aromas'." The dessert pairing of single-root honey orchid Ć roasted fig and lime yogurt caught her eye. The honeyed floral notes of the honey orchid are amplified by the roasted figs, while the acidity of the yogurt makes the aftertaste linger longer. "You'll find that the aroma of the tea becomes a longer and cleaner line in the mouth with the dessert."
Single Straw Honey Orchid Ć Roasted Fig & Lime Yogurt
This dessert pairing caught her eye. The honeyed floral notes of the honeyed orchid are amplified by the roasted figs, while the acidity of the yogurt makes the aftertaste linger longer. "You'll find that the aroma of the tea becomes a longer, cleaner line in the mouth with a dessert."
For her, the ideal "mingling moment" is one in which the essence of the cuisine is highlighted and the personality of the tea is seen; they match each other in terms of concentration and extend each other in terms of aroma and taste. They are not simply refreshing drinks, nor do they play a leading role, but let the flavors start a dialogue between the teeth.
Bringing the sophistication and elegance of YMS back to life!
At YMS by onefifteen Lab 10, tea and cuisine are designed as a "shared experience" from the very beginning. Angela hopes that every customer who comes to YMS will find peace of mind, body and soul here, and then take away the belief that elegant and delicate experience is something to be brought into life.
"When you get home, you can serve a cup of tea, or put a little pu-erh in a bowl of homemade chicken soup, letting the smell of mushrooms and soil bring out the layers of the soup," she says. She laughs that she's not a good cook, but she's learned a lot of flavor tips from working with restaurants - those seemingly small tweaks that can often add a little more texture to everyday life.
YMS is not just a dining area, it is more like a place where many people's life experiences and tastes are brought together. When you open your five senses here, the tea will show you the changes of the seasons and remind you that good feelings can actually be brought home and continue to happen.
Postscript
Angela says she has always longed to live in Yangmingshan. Perhaps that's why every pot of tea she brews is like a tribute to the mountain - no rush, no impatience, letting time and wind settle and rise in the cup. When we pick up a cup of tea at YMS by onefifteen, what we taste is not only the flavor, but also a way of life that is gently taken care of.
Tea Sommelier
Angela Cheung Shu Han
Sat Satisfactory
Tea opens up the five senses to experience the delicacy and elegance of the "good life".
For Angela, tea is not a supporting role in her daily life, but rather a "life partner" that leads her to a deeper connection with nature. She laughs, "From the time she was a child, the money for milk powder, school fees and my job were all given to me by tea. When the aroma of tea meets the mountain breeze, the senses quietly open up. In Yangmingshan, this old friend has taken on a new look - in the space of YMS by onefifteen, tea has become a soulful link between the seasons and meals, artifacts and landscapes, and a reminder to slow down and treat the "good life" as an exercise - in delicate flavors. -To realize the nature in the delicate flavors, and to feel oneself in the elegant atmosphere.
This philosophical idea of tea is a perfect match for YMS by onefifteen.
For Angela, tea is not a supporting role in her daily life, but rather a "life partner" that leads her to a deeper connection with nature. She laughs, "From the time she was a child, the money for milk powder, school fees and my job were all given to me by tea. When the aroma of tea meets the mountain breeze, the senses quietly open up. In Yangmingshan, this old friend has taken on a new look - in the space of YMS by onefifteen, tea has become a soulful link between the seasons and meals, artifacts and landscapes, and a reminder to slow down and treat the "good life" as an exercise - in delicate flavors. -To realize the nature in the delicate flavors, and to feel oneself in the elegant atmosphere.
This philosophical idea of tea is a perfect match for YMS by onefifteen.
The four seasons, the good tea, the artifacts, and the venue, together create a complete experience.
Because of her work, Angela is used to observing the weather and people: from tea maker to tea drinker, she opens her senses to capture the subtle connection between nature and people. Tea leaves change their flavors with the seasons and climate, so she follows the rhythm of the seasons when preparing her dishes. In spring, summer, fall and winter, different ingredients and body sensations correspond to different tea styles, brewing methods and water temperatures. Thus, in summer, tea brings coolness and freshness; in winter, tea moisturizes the body and mind - tea has become the most delicate regulator.
She emphasizes the importance of "utensils", a detail that distinguishes YMS from most catering venues. "A good utensil completes the presentation of the tea." From the transparency of the cold brew cup, to the touch, weight and curvature of the tea vessel, and even the view from the window, all are part of the tea experience, and Angela hopes that every guest at YMS will truly open up the five senses: seeing, touching, smelling, tasting, and ultimately, drinking the rhythm of the mountain and the flavor of the tea into their body, leaving an unforgettable feeling.
Tea and Meal Concentration: Finding a Balance for Dialogue
Over the years, Angela's workflow has been to try the dishes first to get a feel for the flavors and intensity of the dishes she wants to present, and then use the tea to "extend" rather than "cover" the flavors.Ā
She shared two unforgettable pairings:Ā
Takayama oolong Ć abalone, skinny egg, cabbageĀ Ā
She chose the Suginashi High Mountain Oolong from around 1991. The soup is thick and full-bodied, echoing the depth of the thick abalone sauce; the tea has a bright acidity from time spent in storage, pulling the richness out of the dish without undermining the strength of the main course, but adding a more three-dimensional twist. "It's a 'compatibility of thicknesses and complementary aromas'." The dessert pairing of single-root honey orchid Ć roasted fig and lime yogurt caught her eye. The honeyed floral notes of the honey orchid are amplified by the roasted figs, while the acidity of the yogurt makes the aftertaste linger longer. "You'll find that the aroma of the tea becomes a longer and cleaner line in the mouth with the dessert."
Single Straw Honey Orchid Ć Roasted Fig & Lime Yogurt
This dessert pairing caught her eye. The honeyed floral notes of the honeyed orchid are amplified by the roasted figs, while the acidity of the yogurt makes the aftertaste linger longer. "You'll find that the aroma of the tea becomes a longer, cleaner line in the mouth with a dessert."
For her, the ideal "mingling moment" is one in which the essence of the cuisine is highlighted and the personality of the tea is seen; they match each other in terms of concentration and extend each other in terms of aroma and taste. They are not simply refreshing drinks, nor do they play a leading role, but let the flavors start a dialogue between the teeth.
Bringing the sophistication and elegance of YMS back to life!
At YMS by onefifteen Lab 10, tea and cuisine are designed as a "shared experience" from the very beginning. Angela hopes that every customer who comes to YMS will find peace of mind, body and soul here, and then take away the belief that elegant and delicate experience is something to be brought into life.
"When you get home, you can serve a cup of tea, or put a little pu-erh in a bowl of homemade chicken soup, letting the smell of mushrooms and soil bring out the layers of the soup," she says. She laughs that she's not a good cook, but she's learned a lot of flavor tips from working with restaurants - those seemingly small tweaks that can often add a little more texture to everyday life.
YMS is not just a dining area, it is more like a place where many people's life experiences and tastes are brought together. When you open your five senses here, the tea will show you the changes of the seasons and remind you that good feelings can actually be brought home and continue to happen.
Postscript
Angela says she has always longed to live in Yangmingshan. Perhaps that's why every pot of tea she brews is like a tribute to the mountain - no rush, no impatience, letting time and wind settle and rise in the cup. When we pick up a cup of tea at YMS by onefifteen, what we taste is not only the flavor, but also a way of life that is gently taken care of.
Tea Sommelier
Angela Cheung Shu Han
Sat Satisfactory
Tea opens up the five senses to experience the delicacy and elegance of the "good life".
For Angela, tea is not a supporting role in her daily life, but rather a "life partner" that leads her to a deeper connection with nature. She laughs, "From the time she was a child, the money for milk powder, school fees and my job were all given to me by tea. When the aroma of tea meets the mountain breeze, the senses quietly open up. In Yangmingshan, this old friend has taken on a new look - in the space of YMS by onefifteen, tea has become a soulful link between the seasons and meals, artifacts and landscapes, and a reminder to slow down and treat the "good life" as an exercise - in delicate flavors. -To realize the nature in the delicate flavors, and to feel oneself in the elegant atmosphere.
This philosophical idea of tea is a perfect match for YMS by onefifteen.
Tea since childhood: from man, back to nature
Angela was born into a family of tea connoisseurs. Tea was a commonplace for her, and she majored in psychology in college and went on to study art business in London. After majoring in Psychology in college and studying Art Business in London, Angela's introduction to the world of tea came when she left home to study in the United States. When the familiar hot tea suddenly became hard to reach, she realized that "nothing" would force people to learn to cherish it.
"Because it's not easy to get, you want to ask: How do you get the tea? How is it made? Why is it brewed this way?" she recalled. Therefore, in her master's thesis, she used tea as a starting point to observe from the perspective of "human beings"-tea is not only an agricultural product to be consumed every day, but also a flavorful art to be treasured in the course of time.
"This job slows me down. When the pace slows down and the senses are opened up, you realize that you're actually in tune with nature." If she had to use a metaphor to describe her relationship with tea, she would say without thinking, "Tea is the most precious person in my life. Tea has opened her eyes to a wider range of people and landscapes, and has taught her to open up her senses to understand the world in each encounter.
Fate with YMS: Brewing the rhythm of the mountains into a cup of tea
Angela has always had a longing for Yangmingshan: "It's in Taipei City, yet it's so cozy. This feeling of being in the city and still being able to breathe the rhythm of the mountains echoes the core spirit of YMS - dialoguing with people, mountains, and the senses.
Her encounter with YMS began with an everyday but fateful encounter. The founder walked into Angela's store, fell in love with the Oriental beauties she recommended, and exchanges began; in the years that followed, the chef and the operations team were also "grabbed" by her for tea and discussion. It was only one day that she realized, "What we're talking about is a big project that will land on the mountain - it's YMS".
"I feel that tea is a perfect match for the ethos of YMS: natural, relaxed, elegant and full of life," she says. In her eyes, YMS is a living place, and tea is a language that breathes with the seasons - changing with the climate, the ingredients, and the human senses, so that the overall experience maintains a sense of "living".
The four seasons, the good tea, the artifacts, and the venue, together create a complete experience.
Because of her work, Angela is used to observing the weather and people: from tea maker to tea drinker, she opens her senses to capture the subtle connection between nature and people. Tea leaves change their flavors with the seasons and climate, so she follows the rhythm of the seasons when preparing her dishes. In spring, summer, fall and winter, different ingredients and body sensations correspond to different tea styles, brewing methods and water temperatures. Thus, in summer, tea brings coolness and freshness; in winter, tea moisturizes the body and mind - tea has become the most delicate regulator.
She emphasizes the importance of "utensils", a detail that distinguishes YMS from most catering venues. "A good utensil completes the presentation of the tea." From the transparency of the cold brew cup, to the touch, weight and curvature of the tea vessel, and even the view from the window, all are part of the tea experience, and Angela hopes that every guest at YMS will truly open up the five senses: seeing, touching, smelling, tasting, and ultimately, drinking the rhythm of the mountain and the flavor of the tea into their body, leaving an unforgettable feeling.
Tea and Meal Concentration: Finding a Balance for Dialogue
Over the years, Angela's workflow has been to try the dishes first to get a feel for the flavors and intensity of the dishes she wants to present, and then use the tea to "extend" rather than "cover" the flavors.Ā
She shared two unforgettable pairings:Ā
Takayama oolong Ć abalone, skinny egg, cabbageĀ Ā
She chose the Suginashi High Mountain Oolong from around 1991. The soup is thick and full-bodied, echoing the depth of the thick abalone sauce; the tea has a bright acidity from time spent in storage, pulling the richness out of the dish without undermining the strength of the main course, but adding a more three-dimensional twist. "It's a 'compatibility of thicknesses and complementary aromas'." The dessert pairing of single-root honey orchid Ć roasted fig and lime yogurt caught her eye. The honeyed floral notes of the honey orchid are amplified by the roasted figs, while the acidity of the yogurt makes the aftertaste linger longer. "You'll find that the aroma of the tea becomes a longer and cleaner line in the mouth with the dessert."
Single Straw Honey Orchid Ć Roasted Fig & Lime Yogurt
This dessert pairing caught her eye. The honeyed floral notes of the honeyed orchid are amplified by the roasted figs, while the acidity of the yogurt makes the aftertaste linger longer. "You'll find that the aroma of the tea becomes a longer, cleaner line in the mouth with a dessert."
For her, the ideal "mingling moment" is one in which the essence of the cuisine is highlighted and the personality of the tea is seen; they match each other in terms of concentration and extend each other in terms of aroma and taste. They are not simply refreshing drinks, nor do they play a leading role, but let the flavors start a dialogue between the teeth.
Bringing the sophistication and elegance of YMS back to life!
At YMS by onefifteen Lab 10, tea and cuisine are designed as a "shared experience" from the very beginning. Angela hopes that every customer who comes to YMS will find peace of mind, body and soul here, and then take away the belief that elegant and delicate experience is something to be brought into life.
"When you get home, you can serve a cup of tea, or put a little pu-erh in a bowl of homemade chicken soup, letting the smell of mushrooms and soil bring out the layers of the soup," she says. She laughs that she's not a good cook, but she's learned a lot of flavor tips from working with restaurants - those seemingly small tweaks that can often add a little more texture to everyday life.
YMS is not just a dining area, it is more like a place where many people's life experiences and tastes are brought together. When you open your five senses here, the tea will show you the changes of the seasons and remind you that good feelings can actually be brought home and continue to happen.
Postscript
Angela says she has always longed to live in Yangmingshan. Perhaps that's why every pot of tea she brews is like a tribute to the mountain - no rush, no impatience, letting time and wind settle and rise in the cup. When we pick up a cup of tea at YMS by onefifteen, what we taste is not only the flavor, but also a way of life that is gently taken care of.