Can tea bring out the best in chocolate? According to MingCha founder Vivian Mak, absolutely — and the Wall Street Journal put it to the test.
In this 2012 video feature, WSJ's Deborah Kan sits down with Vivian to discover which types of chocolate pair best with different Chinese teas. Part of a Hong Kong tea miniseries produced by WSJ's Eva Tam, this is a delightful glimpse into MingCha's philosophy of bridging East and West through the art of tea.