“This tea is made with young mugwort leaves. The scent is strong but it tastes as smooth as vanilla and as sweet as white chocolate. The matching tea food is monaka, stuffed with homemade adzuki bean paste and topped with cream made with yuzu preserves and lavender,” said Kim Eun-ji, the owner of Cocosienna, a posh teahouse located in Yeonnam-dong of Mapo District, western Seoul.
The teahouse is a well-known tea omakase. At omakase, a concept originally derived from Japan, customers can’t choose from the menu — chefs decide what to offer their customers…
