Tea

Chengdu, where the everyday becomes art [Eye on Sichuan series]

Chengdu is a metropolis interwoven with tradition and modernity, embodying the paradoxical yet balanced relationship between “nature” and “construction”. Sichuan academic Zhang Jinyao takes us on a walk along the picturesque ancient alleys and streets of Chengdu, exploring how the everyday has shaped the city’s life, art and architecture.

Zhang Jinyao

[Video] Pengzhen Old Teahouse in Chengdu: People, tea and connections

Possibly China’s oldest teahouse, Pengzhen Old Teahouse offers patrons a nostalgic retreat from modern chaos and an experience that is as much about human connection as it is about tea. ThinkChina’s Yi Jina takes you on a visual journey into this historic gem.

Yi Jina

[Video] Chinese brands making waves in Singapore's saturated beverage market

Several coffee and tea brands from mainland China, such as Heytea, Mixue, ChaGee and Luckin Coffee, have recently entered Singapore and expanded rapidly. In addition to injecting new vitality into the already-diversified local beverage market, these beverage giants have also brought in their innovative technologies in operations, product development and customer experience. Lianhe Zaobao senior features writer Wang Hwee Wen finds out how these digital innovations from Chinese companies will change the local food and beverage scene in Singapore.

Wang Hwee Wen

[Video] How Fujian's tea capital became known as a 'scam town'

At least half of the Chinese men who were recently charged in a billion-dollar money-laundering probe in Singapore are from Anxi - a province in Fujian known for producing tea but is now frequently linked to its involvement in scams. Lianhe Zaobao correspondent Chen Jing visits the county to find out how prevalent fraudulent activities are and the impact on its locals.

Chen Jing

China's 'latte art' from a thousand years back

As cultural historian Cheng Pei-kai continues on his Changzhou intangible cultural heritage extravaganza, he retraces the steps of ancient literati like Song dynasty poet Su and Qing dynasty scholar Lü Gong who spent days of idyll in artistic pursuits. There was even an artist-monk who could write poetry with tea foam. This is the second article of a four-part series on Changzhou food and drink.

Cheng Pei-kai

Criticising the emperor: Ancient Chinese have their ways

Cheng Pei-kai recalls the admirable literati of ancient times, who took risks to make veiled criticisms of emperor excesses. While they tried not to attack the throne directly, sometimes their earnestness led them to wear their heart on their sleeves.

Cheng Pei-kai

More than one road to 'the way of tea'

Cultural historian Cheng Pei-kai asserts that it is erroneous and even arrogant to think that the Japanese way is the only true "way of tea". Those that do forget that the Japanese tea ceremony originated from China and that different historical traditions make up varied but no less authentic paths to the way of tea.

Cheng Pei-kai

Song dynasty emperor's brewing secrets in a cup of HK milk tea

As far as a passion for tea goes, cultural historian Cheng Pei-kai meets his match in a tea shop owner in Sham Tseng. The tea connoisseur is an alchemist almost as he varies the ingredients and brewing methods to concoct the most memorable teas.

Cheng Pei-kai

Can't bear to part: A cultural historian in Yunnan's Pu'er

In Pu'er, Yunnan, if you get the chance to meet the Lahu, Wa, Yi, Hani or the Dai people, you'd be blessed, as cultural historian Cheng Pei-kai was, with their down-to-earth hospitality. Their ties to the land and their traditions are captured beautifully in Can't Bear to Part, a folk song that every Pu'er native knows.

Cheng Pei-kai

Cultural historian: Fish as large as submarines in Hangzhou?

On a walk in the deserted Lingfeng Temple near Yuquan Botanical Garden in Hangzhou, cultural historian Cheng Pei-kai muses that peace and quiet is a blessing but a kiss of death for small teahouses trying to make a living. Also, memories of days gone by may be blurry over time. Either that or things have really changed, and one must face the sad reality that the good old days can never be brought back.

Cheng Pei-kai

My longing for the elusive fish of spring

Cultural historian Cheng Pei-kai was looking forward to sampling seasonal dishes during his recent visit to Hangzhou. Alas, not all restaurants are well prepared enough to serve up every seasonal dish a diner desires. Better luck next time.

Cheng Pei-kai

Exploring Dehua porcelain and Anxi tea with a Dutchman

Cultural historian Cheng Pei-kai recalls his study tour in Dehua county sampling tea as he visited dragon kilns and pottery workshops. He was delighted to extend warm hospitality to a Chinese-speaking Dutchman who was there to learn about Dehua porcelain and Anxi tea.

Cheng Pei-kai