"Boiling tea and slow-roasting duck's feet," is taken from a poem by the Northern Song poet Huang Tingjian. In his verse, "duck's feet" is a poetic name for the ginkgo-so called for its fan-shaped leaf that resembles a duck's foot. Slightly bitter with a sweet aftertaste, the nut was a favored companion to tea, capturing the literati's refined delight in pairing simple tea fruits with tea. Inspired by this sentiment, the exhibition explores the interdependence and evolution of tea and tea snacks across East Asia, tracing traditions from China's fruits and pastries, Taiwan's rice-based snacks, Japan's delicate wagashi(和菓子), and Korea's medicinally inspired hangwa (한과). Visitors are invited to savor an exquisite feast of flavors and culture, where the fragrance of tea mingles with the delights of tea snacks.