Can we embody listening as a way of tasting?
How does sound shape our perception of taste?
How does taste shape our experience of sound?
What stories can materials carry as sonic, social, ritual agents?
 

The collaboration with Teagather translated the forest ecosystem into auditory and gustatory stimuli. By pairing site-specific soundscapes and real-time acoustic manipulation of the brewing and pouring processes with intentional tea rituals, the experience mapped four ecological layers to distinct acoustic and material profiles: canopy with tulsi & chamomile, understory with cold-brewed Sencha, forest floor with aged Gong Mei white tea, and soil with Shu Pu-erh aged in bamboo.
Photography by Karl Cardona.