Cheng Pei-kai recalls the mellow, earthy appeal of aged pu-erh, where tea leaves are compressed into cakes and left to ferment for decades to develop a complex flavour. Recently, he also got the chance to taste a young pu-erh — made with tea leaves from a tree that Qing dynasty soldiers used to guard and which was sent to the emperor as “tribute tea”, no less.
Smoked bean tea, ghee tea or jade porcelain ground tea, anyone? Cheng Pei-kai turns tea-drinking conventions on their head as he shows that in history, tea appreciation was not just the domain of the sophisticated or the elegant. Common folk throughout the dynasties found innovative ways to have a cuppa, often with more than a few surprises tossed in.