OSULLOC × SHIA: A Partnership for a Shared Vision and Korean Culinary Impact

NEW YORK, July 14, 2025 /PRNewswire/ -- OSULLOC, Korea's premier heritage tea brand produced in the pristine natural environment of Jeju Island, and SHIA Restaurant by Chef Edward Lee, a modern Korean fine dining destination and non-profit in Washington, D.C., have announced a strategic partnership. United by a shared commitment to taste, authenticity, and social impact, this collaboration embodies a bold Korean culinary vision taking shape on the global stage.

For over four decades, OSULLOC has led Korean tea culture—cultivating estate-grown teas on Jeju Island and setting the standard for craftsmanship through sustainable farming. By fully controlling every step from farm to cup, OSULLOC has introduced the authentic flavors of Korean tea to the world.

SHIA Restaurant, founded by Chef Edward Lee—recently featured in the popular Netflix series Culinary Class Wars—transcends the concept of fine dining to serve as a mission-driven platform advocating for sustainability and cultural representation. By sourcing ingredients directly from South Korea, SHIA crafts dishes deeply rooted in both flavor and tradition.

As part of this new partnership, SHIA has incorporated OSULLOC teas into its tasting menus, offering guests a unique sensory experience that celebrates Korean terroir and ingredients. This elevated fine dining experience features Korea's finest premium teas, including Sejak Green Tea, Volcanic Rock Tea, Camellia Forest Tea, and Jeju Tangerine Blended Tea—a best-seller beloved for its zesty, refreshing notes of Young-gyul, a native Jeju citrus fruit.

Chef Lee explains, "Our mission at SHIA is to respect the traditional flavors of Korea while creating an innovative and modern approach to the cuisine. We are honored to partner with OSULLOC Tea to infuse both our dishes and cocktails with the perfectly crafted flavors of their traditional and flavorful teas."

Notable additions include new tea-based cocktails: the Camellia Smash, featuring OSULLOC Jeju Camellia Tea, and the Banana Muscat, made with OSULLOC Sunshine Muscat Cold Brew Tea—both of which will be served at SHIA. Future menu innovations will continue to highlight OSULLOC's signature teas, with upcoming tea cocktails and matcha desserts further weaving tea into SHIA's culinary narrative.

Beyond the table, OSULLOC's support will help fund SHIA's non-profit initiatives, including research into sustainable food systems, educational programs for emerging chefs and food leaders, and community outreach promoting equity within the restaurant industry. An OSULLOC representative shared, "OSULLOC began on a barren piece of land, where we planted our first tea trees. The lush green tea fields—now recognized as one of the world's three major green tea cultivation sites—started from a single seed (shi-a in Korean). We deeply respect Chef Lee's dedication and are proud to support his culinary vision."

Together, OSULLOC and SHIA are redefining modern Korean dining while driving meaningful social change—from farm to D.C., one dish and one cup at a time.

For more information, please contact: [email protected]

About OSULLOC

An award-winning luxury Korean tea brand dedicated to preserving the art of tea-making. OSULLOC's teas are estate-grown and crafted with care on Jeju Island, where volcanic soil and a unique climate create ideal conditions for cultivating the highest quality organic teas. With over 40 years of expertise, OSULLOC is renowned for its single-origin teas that offer nuanced flavor and a deep connection to Korea's tea tradition. The brand's heritage is celebrated through its tea houses—including the OSULLOC Tea Museum on Jeju Island—and through seven additional tea houses in Seoul and Busan, where visitors can immerse themselves in Korea's tea culture.

About SHIA

SHIA is a modern Korean fine dining restaurant in Washington D.C. focused on sustainability and innovation. Our non-profit initiatives include critical issues that face the restaurant industry at large from environmental to equity to cultural. SHIA will plant the seed for innovation in fine dining, conducting on-site research with our in-house team in partnership with Open Table and university partners to find strategies that get us closer to viable zero-gas, zero plastics, and zero waste solutions in the hospitality industry.

SOURCE OSULLOC