What does it take to reimagine the ancient art of Chinese tea for a modern world? For Vivian Mak, founder of MingCha, it means pairing centuries-old teas with Dutch cheese, Belgian chocolate, and French pastries — and earning herself the title of 'mad leaf scientist' along the way.
In this feature by Ronan O'Connell for The National, Vivian shares how MingCha is breaking boundaries and inviting a new generation of tea lovers to experience Chinese tea in unexpected, delightful ways.