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以茶入酒的組合，往往有著主角、配角的問題，不同的基底酒和茶品之間，互相搭配必須和諧順口，茶的清、酒的厚，本質就是衝突與對比，調酒師利用台灣產地優勢，好茶加好酒，用經驗和手藝，精準調出主、配角的風味。 -- 撰文 | 賴鵬翔 網頁閱讀版 | https://reurl.cc/rDZ8p1 -- Hosting provided by SoundOn
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