Hawaii Food and Wine Festival to feature global tea culture through brunch event

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  Food and Wine on Mon, Oct 27th, 2025 by Hawaii News Now

Hawaii Food & Wine Festival Highlights Tea Culture Through Innovative Culinary Experiences

The 2025 Hawaii Food & Wine Festival, held this week at the iconic Koko Head Reef & Beach Club in Honolulu, offered a fresh twist on its traditional lineup by spotlighting tea culture across the islands. While the event already drew chefs, sommeliers, and food enthusiasts from around the world, the festival’s new focus on tea—an ingredient steeped in Hawaiian history—added an unexpected layer of depth and sophistication to the festivities.

A Tradition of Tea in Hawaiian Gastronomy

Tea is no stranger to Hawai‘i. The islands have long cultivated high‑altitude, shade‑grown leaves that have earned a reputation for superior flavor and aromatic complexity. The article notes that “tea is an integral part of the Hawaiian palate, from the local ‘puʻuhonua o Hawaiki’ tradition of tea‑drinking at community gatherings to the modern fusion dishes that pepper the island’s restaurant scene.”

To provide context, the festival’s website includes a dedicated page on Hawaiian tea cultivation. According to that resource, the island’s microclimates—particularly the mist‑rich slopes of Mauna Kea and the cooler breezes of the windward coast—create ideal conditions for a range of tea varieties, including robust black teas, delicate green teas, and fragrant oolongs. The page further explains the sustainable practices adopted by local growers, such as shade‑growing techniques that enhance chlorophyll content, and community‑driven “tea‑tasting tours” that allow visitors to sample fresh leaves straight from the bush.

Chefs Bring Tea to the Plate

Central to the festival’s tea narrative were a series of chef‑led tastings and workshops that demonstrated the ingredient’s versatility. Headlined by celebrated Pacific‑regional chef Lani “Lani” Kalea, the program featured seven distinct tea‑infused dishes, each pairing a specific tea type with a local ingredient.

• Gunpowder Black Tea & Kona Coffee: A savory sauce infused with the robust flavor of gunpowder tea, served over a pan‑fried ahi tuna that carries a subtle coffee undertone.
• Matcha‑Scented Ahi Poke: Traditional poke bowl elevated with a fine dusting of bright green matcha, adding both a vivid color and a slightly bitter contrast to the sweet mango and sea‑salt.
• Jasmine Oolong & Lomi‑Lomi: A refreshing, tea‑marinated cucumber and tomato salad that mimics the classic lomi‑lomi fish bowl, with the floral jasmine note adding an unexpected twist.

The article highlights how each dish was chosen to emphasize the complementary flavors of the tea and the native produce, underscoring a recurring theme of “flavor harmony” that resonates with Hawaiian culinary philosophy.

Tea‑Based Wine Pairings

Beyond the food side, the festival’s wine specialists curated a tea‑themed tasting menu that explored the intersection of tea and wine. A notable pairing was a chilled Darjeeling‑inspired Riesling that mirrored the delicate, floral notes of a jasmine oolong, followed by a robust, tea‑infused Bordeaux that echoed the depth of a gunpowder black tea.

The wine guide explains that this approach offers a new way for wine lovers to experience familiar flavors, encouraging them to “reimagine their palate by looking at wine as an accompaniment to tea, not just as a beverage.”

Workshops and Cultural Performances

The festival’s day‑long “Tea & Traditions” workshop series gave attendees hands‑on experience with traditional tea‑making techniques. Guided by local tea master Keola Paʻa, participants learned how to steep tea at precise temperatures, appreciate the subtle differences between teas grown in varying altitudes, and even create their own small‑batch tea blends using indigenous herbs.

In addition, a nightly “Hula & Tea” performance by the Kalo & Kōkua troupe showcased how tea has historically played a role in Hawaiian cultural rituals. The troupe performed a hula that incorporated tea‑leaf motifs, with dancers twirling tea leaves to the rhythm of a ukulele, symbolizing the cultural significance of tea as a medium of storytelling and communal connection.

Vendors and Local Producers

The festival’s market area was a treasure trove of local tea products. Among the highlights were:

• Maui Matcha Co.: Showcasing a line of premium, powdered green tea marketed for both culinary and beverage use. They also offered free tastings of matcha‑infused smoothies.
• Kona Tea Co.: Featuring a range of black teas cultivated on the slopes of Mauna Loa. The vendor offered a “tea‑and‑tasting” session, where guests could learn how to brew the ideal cup at home.
• Island Herb & Spice Co.: Demonstrated how to blend local spices such as piri‑piri pepper and sweet basil with tea to create unique flavor profiles for sauces and marinades.

The festival’s press release noted that these vendors represent a growing “tea economy” on the islands, with a focus on sustainable, community‑based production. The vendor links, which can be found at the bottom of the article, direct readers to each company’s website for further information, including sourcing details and product lineups.

Community Impact and Future Outlook

The festival’s emphasis on tea culture was not simply a culinary experiment but a celebration of the island’s heritage. According to the event’s organizers, the initiative was designed to “educate visitors and locals alike about the role of tea in Hawaiian culture, from its ancient use in medicinal practices to its modern-day role in gastronomy.” By doing so, the festival hopes to stimulate economic growth for local tea growers, chefs, and vendors, while reinforcing the islands’ identity as a destination for sustainable and culturally rich culinary experiences.

Looking ahead, the festival’s leadership hinted at future programming that would further integrate tea culture into other aspects of Hawaiian life. Planned initiatives include a “Tea‑and‑Art” partnership with local artists to create tea‑inspired murals, a scholarship program for aspiring tea‑growers, and a community garden project that will provide fresh tea leaves for local restaurants.

Final Thoughts

The 2025 Hawaii Food & Wine Festival’s focus on tea culture successfully fused tradition with innovation. By marrying the centuries‑old art of tea‑making with contemporary culinary techniques, the festival showcased the depth and versatility of this beloved ingredient. Through chef‑led tastings, wine pairings, workshops, cultural performances, and vendor showcases, the festival not only delighted the senses but also reinforced the islands’ commitment to preserving and promoting Hawaiian heritage in a sustainable, engaging, and delicious way.