Tea at Dae Mon Restaurant: Enjoy a Unique Pairing Menu

Think of the taste of physalis and charcoal, the mouthfeel of butter or bouillon. Every sip offers you a magical flavor journey. Treat your senses to something special – with tea at Dae Mon restaurant in Berlin Mitte.

Growing quality tea: the basis for tea in our reastaurant

Culinary Innovation: Our Non-Alcoholic Tea Pairing for the Menu

As a wine restaurant , we craft an alcoholic beverage pairing for our menu. To complement this, we’ve created an equally refined non-alcoholic alternative: a chilled Asian tea pairing. For each course, we serve a tea that elevates the flavors of our modern fusion cuisine to a new level. So, how do we prepare the tea for our guests?

Cold-Brewed Tea, Served like a Fine Wine

You’ve probably heard of “cold brew coffee” from the coffee scene. Well, “ cold brew tea ” is the tea equivalent – made with cold water, patience, and care . At our Asian fusion restaurant in Berlin , we steep the tea for up to 22 hours in cold water, allowing the flavors to slowly unfold. We mainly use Chinese and Japanese varieties for our tea pairing menu. The result of this gentle extraction? A surprising array of nuances – perfect for our open-minded cuisine.

A Sensory World of Perfect Pairings

“From the aroma wafting from the wine glass to the vibrant color, each tea is a multisensory experience. Our tea pairings bridge tradition and innovation, just like our Japanese-Korean-inspired fusion concept, drawing from places, people, and history.”
– Stefan Reinhardt, Dae Mon

“The premium leaves from Japan, China, and India steep exclusively in cold water for 22 hours. This method reduces bitterness and caffeine. Served at red wine temperature, the teas perfectly complement the dishes. We’re thrilled about the fine flavors and impeccable pairings.”
– cremeguides.com

The Art of Tea Pairing

Tea has always belonged at the table. In Fujian, its golden liquor cut through the lacquered sweetness of roast duck. In Kyoto, the green depth of Sencha grounded the precision of Kaiseki. Those pairings weren’t staged — they were instinct, centuries before the idea had a name. As an Asian fine dining restaurant in Berlin Mitte we honour the roots of our culinary forebears by crafting a tea pairing menu that celebrates traditional flavour accompaniments while experimenting with new, bold combinations that arise from the interplay of different cuisines.

Korean tea houses of the 1920s, Dabang, were places of culture that attracted artists and writers. Later, people came to listen to music records and found community over a hot cup of cha. We also provide an experience that stimulates the senses: In our restaurant you can taste tea and savour fine dining surrounded by artworks from Tina Winkhaus.

Fast-forward to the 21st century: In kitchens pushing boundaries, chefs and sommeliers started to treat tea like wine — not a stand-in, but a peer. Hotels like the Berliner Ritz-Carlton would not just offer tea time with scones, cream and cakes, but employ tea sommeliers to offer a tea pairing menu. Suddenly, the cup wasn’t just a ritual at the end of a meal; it was in the middle of the conversation. Tieguanyin brushing up against raw scallop. Smoked black tea leaning into charred lamb. A sparkling Sencha fizzing its way through oysters and lemon.

That’s where we are now: tea as a serious player, a cool disruptor in fine dining. It brings minerality, smoke, flowers, fruit — an entire landscape of flavors — without a drop of alcohol. Each infusion isn’t just a drink. It’s a mood, a beat, a new layer for the dish it touches.

A World of Flavors: The Teas We Offer

Our tea selection changes with the menu. Our goal is to find the best flavor accents for an innovative composition of aromas – whether contrasting, enhancing, or highlighting. Together with the tea sommelier from Berlin’s Nannuoshan tea house, our chefs and staff carefully test a variety of teas.

A Sample of our Restaurant’s Tea Selection:

Gaoshan Zheng Shan Xiao Zhong | Black Tea | China
Bai Baoshi | Green Tea | China
Qing Xiang Tieguanyin | Oolong Tea | China
Smoked Zheng Shan Xiao Zhong | Black Tea | China
Zi Sun Xiao Hong Gan | Black Tea | China
Sparkling Tea “Lysegrøn” Sencha | Copenhagen
Bio Rougui | Oolong Tea | China
Huoshan Huang Cha | Yellow Tea | China
Sencha | Green Tea | Japan
Proxy Smoked Oolong Kombucha | Berlin
Sparkling Tea “Blå” Jasmine | Copenhagen

How We Pair Tea with Fine Dining

There are many different traditions around tea. Tea time in the UK is characterized by either light teas like Darjeeling or stronger blends like English Breakfast (cream is obligatory) and accompanied by sweet dishes or sandwiches. In Eastern Europe, people like to sit around the samovar and sweeten their strong tea with Varenye while eating soft Baranki or sweets.

In our Berlin restaurant we make food with an open mind, which is why we like to place tea into a new context, from afternoon delight to fine dining accompaniment. Just like wine, tea offers many different and surprising flavors that can elevate, balance or contrast a dish. According to their flavor profile, these are some of our favorite tea pairings:

Chinese Black Teas

Gaoshan Zheng Shan Xiao Zhong: Pairs with roast duck, glazed pork, dried fruit tart, Comté or Gruyère. The floral fruity sweetness complements savory-sweet dishes and nutty cheeses.

Smoked Zheng Shan Xiao Zhong: Pairs with smoked salmon, BBQ brisket, mushrooms, dark chocolate. The smoky intensity mirrors smoked or charred foods and balances umami.

Chinese Green & Yellow Teas

Bai Baoshi (Green): Pairs with steamed white fish, goat cheese salad, green beans almondine. The gentle vegetal and nutty notes accentuate light proteins and soft cheeses.

Huoshan Huang Cha (Yellow): Pairs with roasted chicken, brioche, hazelnut praline desserts. Its mellow chestnut richness resonates with roasted and baked flavors.

Oolong Teas

Qing Xiang Tieguanyin: Pairs with dim sum (shrimp dumplings, siu mai), jasmine rice, fruit tarts. Because of its floral fragrance the Oolong lifts delicate seafood and pastry dishes.

Bio Rougui (Wuyi Oolong): Pairs with braised beef, roasted mushrooms, dark chocolate mousse. A deep spicy-mineral depth complements earthy umami dishes.

Japanese Green Tea

Sencha: Pairs with sushi, sashimi, seaweed salad, citrus sorbet because the grassy-umami matches seafood and is refreshed by citrus.

Sparkling & Fermented Teas

Sparkling Tea “Lysegrøn”: Pairs with oysters, ceviche, fresh goat cheese, citrus salads. The crisp citrus-green apple notes behave like a sparkling white wine, making it a great aperitive, as well.

Sparkling Tea “Blå” Jasmine: Pairs with Thai green curry, panna cotta, soft cheeses (brie, camembert). The floral sweetness of the Jasmine flowers plays well with creamy as well as spicy contrasts.

Enjoy some Tea in our Restaurant near Berlin Monbijou Park

For us, tea is more than a drink – it’s an integral part of the culinary experience. Looking for the finest tea in Berlin or a creative alternative to classic “afternoon tea”? Something beyond tea lounges and tea houses? Pair our exclusive teas with your meal for a unique flavor sensation.

Book a table and let us create an unforgettable evening for you – refined and memorable. We can’t wait to welcome you!

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