July 14th, 2025 – Korean tea and cuisine have long evolved in parallel—each rooted in ritual, shaped by landscape, and steeped in generations of care. But a new chapter is unfolding, one that brings the two together in a collaboration that redefines what modern Korean dining can mean on the global stage.
OSULLOC, Korea’s most esteemed heritage tea brand, and SHIA, the Washington, D.C.-based restaurant founded by Chef Edward Lee, have announced a strategic partnership that blends culinary innovation with cultural integrity. With a shared ethos of sustainability and social impact, the collaboration marks a meaningful moment for Korean foodways—and the fine dining world at large.
“Our mission at SHIA is to respect the traditional flavors of Korea while creating an innovative and modern approach to the cuisine. We are honored to partner with OSULLOC Tea to infuse both our dishes and cocktails with the perfectly crafted flavors of their traditional and flavorful teas.”Chef Edward Lee, Founder of SHIA
For more than 40 years, OSULLOC has set the benchmark for Korean tea, cultivating estate-grown leaves on the volcanic slopes of Jeju Island. These meticulously nurtured fields—now recognized among the world’s top three green tea cultivation sites—are the result of decades of sustainable farming and full traceability from soil to steep.
By partnering with SHIA, OSULLOC brings its prized teas to a new table—one that fuses heritage and haute cuisine in thoughtful, contemporary ways. The partnership goes far beyond beverage pairings: OSULLOC teas are now seamlessly integrated into SHIA’s tasting menus, flavoring dishes, cocktails, and desserts with nuanced expressions of Korean terroir.
Sejak Green Tea – a first-flush tea prized for its delicate, grassy notes.
Volcanic Rock Tea – a deeper, mineral-rich variety that reflects Jeju’s unique soil.
Camellia Forest Tea – floral, round, and subtly structured.
Jeju Tangerine Blended Tea – a crisp, aromatic blend featuring Young-gyul, a native citrus that lends bright acidity and local flair.
Among the most compelling developments is SHIA’s debut of tea-based cocktails, drawing from OSULLOC’s rich portfolio to deliver flavor in unexpected formats.
The Camellia Smash, crafted with Jeju Camellia Tea, offering earthy depth against fresh herbs and citrus.
Banana Muscat, a bold mix built on OSULLOC Sunshine Muscat Cold Brew Tea, balancing tropical sweetness with subtle florality.
Future menus will continue to spotlight OSULLOC’s signature matchas and blends through desserts and non-alcoholic pairings, offering guests a multi-sensory experience that flows seamlessly between each course.
While the culinary execution is exquisite, the impact of this partnership runs deeper. SHIA, founded by Chef Lee as both a restaurant and a non-profit platform, advocates for equity and sustainability in the hospitality industry.
Research into sustainable and resilient food systems
Educational programs for emerging chefs and food leaders
Community outreach programs centered around access, inclusion, and cultural preservation
“OSULLOC began on a barren piece of land, where we planted our first tea trees. The lush green tea fields—now recognized as one of the world’s three major green tea cultivation sites—started from a single seed (shi-a in Korean). We deeply respect Chef Lee’s dedication and are proud to support his culinary vision.”OSULLOC Brand Representative
The symbolism is compelling: shi-a, meaning "seed" in Korean, is not just SHIA’s namesake but a metaphor for this growing collaboration—rooted in history, designed for evolution.
Together, OSULLOC and SHIA are creating a blueprint for how culinary partnerships can evolve: one that honors origin, uplifts communities, and enriches fine dining with meaning. It’s not just about serving tea or reinterpreting Korean cuisine—it’s about telling a broader story through ingredients, intention, and imagination.