WHEN TEA BLENDS WITH THE SEA: A NEW WAVE IN GLOBAL FLAVORS

In this interview for the SIAL Newsroom, Tom Wen, CEO & Founder of Weifang Sunnycal, reflects on winning the Gold Innovation Award at SIAL Shanghai and explains how tea-inspired flavour design is reshaping modern seafood seasoning.

Last May, at SIAL Shanghai, SIAL Innovation, one of the most closely watched stages of global food innovation, distinguished Tea-Scented Fish Seasoning by Weifang Sunnycal Co., LTD with the Gold Innovation Award. Blending refined tea aromatics with seafood applications, the product stood out for its balance of tradition, technical precision and global relevance.

Founded on more than two decades of experience in the international seasoning supply chain, Weifang Sunnycal has long worked behind the scenes for major retailers across Asia and the Americas. At SIAL Shanghai, the company stepped into the spotlight under its own brand, 饮食派 | Inspiration Spices, using the platform to present a new generation of flavour concepts to a global audience.

In this interview, Tom Wen, CEO & Founder of Weifang Sunnycal, reflects on the company’s decision to participate in SIAL Shanghai, the thinking behind its award-winning product and the role innovation plays in shaping the future of spices and seasonings.

With more than 20 years of global seasoning supply experience, including work with Sam’s Club and Costco in the United States, China and Mexico, we felt it was the right stage to introduce our newest innovations under our brand 饮食派 | Inspiration Spices to the world.

You won the Gold Award for your Tea-Scented Fish Seasoning. What makes this product special?

 
We are honoured to receive the Gold Award for our Tea-Scented Fish Seasoning, a blend that reflects both innovation and tradition. This seasoning was born from a desire to elevate seafood dishes with a uniquely Chinese twist, using black tea not only as a beverage but as a culinary ingredient.

We start with real black tea leaves, prized for their floral aroma and natural tannins, and combine them with a carefully layered pepper blend: green Sichuan peppercorn for citrus-like numbing notes, white and black pepper for warmth, and red pepper for a subtle smoky kick. Coriander seed adds earthy depth, while sea salt balances and enhances the flavours.

The result is a seasoning that is gently spicy, softly numbing and deeply aromatic, evoking the sensation of grilling fish on a misty mountainside with a pot of tea brewing nearby. It is clean-label, versatile and designed to work beautifully on fish, shrimp, chicken or roasted vegetables.

It is not just a spice blend. It is a flavour experience rooted in Chinese culinary culture, created for modern global palates.

What inspired the creation of this unique tea-scented seasoning?

 
We wanted to challenge the stereotype that Chinese spices are always overpowering or greasy. Tea has long been part of Chinese culinary culture, yet it is rarely used in dry seasonings. We saw a gap and an opportunity.

Our research and development team worked closely with chefs to explore how tea could bring brightness, structure and aroma to modern fish dishes, especially for younger, health-conscious consumers. Rather than replicating what already exists on the market, we created something that bridges heritage and innovation.

What sets Weifang Sunnycal apart in the spices and seasoning market?

 
We are not just a factory. We are flavour storytellers with a global supply chain. For more than 20 years, we have worked behind the scenes as a trusted supplier, and we are now expanding our own brands, such as 饮食派 | Inspiration Spices and Orii, with the same quality standards but greater creative freedom.

What sets us apart is our ability to combine clean-label formulations rooted in real regional cuisines, a scalable global production model with facilities in China and an office in the United States, and cross-cultural branding and packaging that speaks to both Asian and Western consumers.

In short, we make authentic flavours export-ready without diluting their identity.

Have you noticed any immediate results since winning the award, such as new buyers, contracts or interest abroad?

 
Yes, the response has been overwhelming. We saw an immediate increase in domestic and international interest, particularly from retailers looking for East-meets-West fusion flavours. The award has brought us credibility, visibility and renewed motivation to continue innovating.

Are you planning other innovations with tea or other ingredients?

 
Absolutely. Tea is just the beginning. We are currently developing blends inspired by flowers, fermented sauces and even traditional Chinese medicinal herbs, always with global appeal and simple ingredient lists. We believe health and flavour should not be a trade-off. Every new launch is an opportunity to tell a story of culture, craftsmanship and good taste.

Will you return to SIAL Shanghai next year? If so, why?

 
Absolutely. We see SIAL not just as a trade show, but as a global taste laboratory where trends, tradition and innovation meet. This platform connects serious buyers with serious innovators. It gives companies like ours a voice and helps raise expectations of what “Made in China” can represent in global food culture.

By rewarding products such as Tea-Scented Fish Seasoning, SIAL Shanghai continues to highlight how culinary heritage, technical expertise and global market awareness can converge in a single product. For Weifang Sunnycal, the Gold Innovation Award marks not an endpoint, but a clear signal of where the future of seasoning is heading. 

At the core of SIAL’s innovation ecosystem, the SIAL Innovation competition and the World Champions Tour work hand in hand to showcase the most outstanding food innovations worldwide. While SIAL Innovation identifies and rewards the most original, high-quality and market-ready products at each event, the World Champions Tour brings these winners together on the international stage. Selected innovations are invited to be showcased across SIAL Network shows around the world, benefiting from year-long visibility through dedicated features, content and on-site exposure.