The second session of the China Immersion Programme was hosted by MingCha Tea House at their center in Chai Wan. Recognised as ‘The World’s Best Tea Shops’ by Food & Wine magazine, MingCha founder and renowned tea-master, Vivian Mak, hosted a workshop for international students on the rich history of Chinese tea. Participants were also introduced to the manufacturing process and given a detailed overview of the skills needed to brew tea.

There was an opportunity for students to reflect on international perspectives on tea and the group was encouraged to share stories from their own local tea culture. Throughout the workshop, different Chinese teas – Jasmine tea, Green tea, Oolong tea, and Red tea – were sampled alongside traditional snacks.