Tea Academy

Tea expert and MingCha founder Vivian Mak reveals the truth behind 10 common tea myths in this feature by Jessica HK.

Oolong is a semi-oxidised tea with a fascinating production process dating back to the Ming dynasty. Discover how oolong leaves are withered, rattled, fired, rolled, and baked to create their signature range of floral to fruity aromas and flavours.

Puer, one of Hong Kong's most beloved teas, is a post-oxidized black tea from Yunnan province. Discover the difference between raw and ripe puer, the truth behind expensive tea cakes, and how to brew and store this rich, mellow tea.

Known as 'black tea' in the West, red tea is the world's most popular tea variety. Explore its rich history from Ming dynasty China to British afternoon tea culture, and learn what makes a truly great cup of red tea.

White tea, known as shou mei, is one of the most delicate and prized teas from Fuding, Fujian. Discover how these silvery needle buds are gently withered to produce a clean, soothing brew celebrated for its anti-ageing and anti-inflammatory properties.

Green tea is the world's most beloved tea — but do you know why? From ancient Shen Nong legends to Matcha and Dragon Well, explore the history, processing methods, health benefits, and brewing tips for getting the most out of your green tea.

Among all the tea lovers in the world that I meet, the first tea they often mention is "Jasmine" tea....

Teas are classified by their degree of oxidation — green (non-oxidised), oolong (semi-oxidised), and red (fully oxidised). Discover how processing shapes each tea's flavour and health benefits.

From ancient medicinal texts to modern science, tea offers 24 documented health benefits. Discover the key compounds — catechins, caffeine, theanine, and vitamins — that make tea one of the world's healthiest drinks.