Creating a Five-Senses Tea Experience
A more suitable way to promote Taiwanese tea was to allow Jing Sheng Yu to focus fully on the tea itself in a smaller space. Back when we had a 60-ping street store, running it required managing every aspect of the business. As a novice entrepreneur at the time, I had very little experience in “management.”
In contrast, the 5-ping department store counter gave me the opportunity to concentrate on designing a service flow that truly creates a five-senses tea experience.
The tea bar serves as the visual centerpiece.
Every detail of the order introduction, refined countless times, allows each guest to select their tea in a pleasant and effortless way, guided by our staff.
The open-style counter lets waiting guests experience the aroma of tea leaves blooming the moment hot water touches them.
Our tea masters quietly and attentively perform the process of hand-brewing iced tea in a Yixing teapot, offering a moment of calm amid the city’s hustle and bustle.
Once the tea is ready, the tea master presents the bottle with a warm smile and both hands, inviting guests to savor the pure, natural sweetness and beauty of Taiwanese tea.
“Ichigo Ichie”
Creating a five-senses tea experience may sound simple, but executing it perfectly every single time is far from easy.
At that time, I often explained the meaning of “Ichigo Ichie” to myself and to every member of our team: the connections between people in life are often unique and happen only once, so every step of the tea-serving process must be done to the very best of our ability.
Jing Sheng Yu was fortunate in this regard. I was always surrounded by a team of partners who, like me, deeply loved Taiwanese tea and truly valued the connections between people.
As a result, shortly after opening at Dun Nan Eslite, we gradually began to receive recognition from industry veterans and the media alike.