10 Recipes
Pu-erh Tea
A deeply earthy aged fermented tea from Yunnan, compressed into cakes and brewed in small clay teapots.
Jasmine Tea
Green tea scented with fresh jasmine blossoms layer by layer until the leaves absorb a delicate floral fragrance.
Bubble Tea
Taiwanese milk tea shaken over ice with chewy tapioca pearls, sipped through a fat straw—a global phenomenon.
Baijiu
China's national spirit distilled from sorghum, fiery and complex, served neat in small ceramic cups at banquets.
Shaoxing Wine
Aged Chinese rice wine from Zhejiang with a nutty, amber depth used in cooking and sipped warm in winter.
Chrysanthemum Tea
Dried chrysanthemum blossoms steeped in hot water with rock sugar for a floral, cooling herbal infusion.
Hong Kong Milk Tea
Coarse Ceylon tea blended through a silk stocking filter and combined with evaporated milk for a rich, smooth cup.
Longjing Tea
Dragon Well green tea from Hangzhou, flat-panned by hand to stop oxidation, with a fresh chestnut and vegetal note.
Lychee Juice
Chilled fresh lychee blended with a little water and sugar into a fragrant, delicately sweet Asian fruit drink.
Chinese Herbal Tea
A cooling tong sui brewed from a blend of chrysanthemum, honeysuckle, and dried fruit to clear heat and toxins.