Té × Vino × Bocados at Tresiiies

Té × Vino × Bocados was a two-day pop-up with Tresiiies in Madrid en 12–13 July 2025.
The proposal was very simple: tea, wine, and small things to eat.

No ceremony, no long explanation, no “please now observe the aroma for three minutes.” Just cold tea in wine glasses, plates on the table, people ordering what they liked, and a small question sitting quietly in the background: can tea behave like a drink for the table?

For this pop-up, we served cold brew tea by the glass.

Green tea was fresh, clean, and light.
Oriental Beauty brought honey, ripe fruit, and summer softness.
High Mountain Oolong was floral, green, and slightly toasted.
Pu’erh went darker: wood, wet earth, quiet sweetness.

A glass.
A plate.
A table that is already a little crowded.

There were wontons in red oil.
Miso-marinated aubergine.
Char siu.
Chocolate mousse.

Not a “perfect pairing menu,” more like a small table with enough personality to let things happen. Tea softened the chilli oil. Wine brought acidity and mood. Pu’erh made sense with deeper flavours. Cold oolong was the kind of thing people could drink without thinking too hard, and then realise they wanted another glass.

Some people came for wine and tried tea.
Some came for tea and stayed for food.
Some simply repeated the dish they liked, which is maybe the most honest review.

Tea does not always need to announce itself. Sometimes it works better when it just arrives at the table, cold and clear, next to something spicy, fatty, sweet, or salty. People understand through use. They sip, compare, ask, order again, forget the theory, remember the taste.

For us, this pop-up felt like a small community test. A way to see if tea could live in a neighbourhood space, with friends, wine glasses, shared plates, and second rounds. It could.