Belgium Chinese Tea Centre

Only Pure & Authentic Quality Tea

Chinese Tea Arts

By

On 24/01/2022

In Cha Dao

What is Chinese Tea Arts? In short we can consider “Tea Arts” as different forms of “Tea Ceremony”.

The essence in learning Chinese tea arts is more than deepening the learning of different types of tea, it is more than how to arrange the tea setting nicely in elegant way, you learn much deeper and more when enjoying the unique fine and nature authentic flavors and taste in tea, moreover you learn how to engage the inner peace with a cup of tea.

Modernized tea ceremony is simple and pleasant

Tea and tea culture began from China more than 4000 years ago,  tea ceremony has gone through different cultural evolutions in China history, we can briefly define the Chinese tea arts in following styles

  1. Eating tea – some ethnic groups in China are still keeping this ancient tea traditions today
  2. Boiling tea – the fashionable tea ceremony in Tang Dynasty
  3. Whisking  tea – the fashionable tea ceremony in Song Dynasty which Japanese monks brought back to Japan, further refine and practice in Japanese Cha Dao today
  4. Brewing in small tea pot – Began popular since Ming Dynasty (porcelain small teapot and Yixing teapot)
  5. Brewing with Gaiwan – one simple tea ware allow us to brew all tea types
  6. Brewing tea in Gongfu tea style (ChaoZhou style and Taiwan style)
  7. Traditional brewing tea in a glass – highly recommended for premium quality green or yellow tea
  8. Simplified daily easy tea ceremony – it is about how one can take time to enjoy a quality tea time

Chinese culture emphasizes the humane values through self disciplines, appropriate social behaviors with good and respectful manners that embed the collectural beauty in the society.

Mei Lan Hsiao
One planet for all, appreciate what we have and to share while we can!

It’s hard to separate the development of tea arts with various developments in art, literal, phyilosophies, living wisdom and social behavior teachings… all of these have enriched the cultural development in China history.  It’s hard to say whether it was tea influenced art developments or art developments stimulated the variety development in different types of tea and tea arts in Chinese culture. No matter what the relationship of tea with the mother Nature, shaping the human values, stimulates the sustainable culture development, living wisdom from calming individual to shape the peace in the society is like a circle that has neither beginning nore end. The question is from which point you like to pick up the life time learning with a cup of tea.

How well to manage the choice of tea type and tea quality are critical for specific tea ceremony.  Through the learning of tea arts, it refreshes the learning of tea; the practice of Chinese tea arts (Chinese tea ceremony) facilitates the practice of Chinese Cha Dao that eventually leads to the practice of mindfulness in body and mind while enjoying fine flavours and taste in a cup of tea.

TanYang Gongfu Black Tea

By

On 03/09/2021

In Black Tea (Red Tea)

TanYang Gonfu Cha is a premier quality black tea from Fu’An region in Fujian.

FuJian province is an import tea production region where there are plenty famouse teas, such as white tea, oolong, jasmine and black tea, in China, the most important ethnic group in FuJian is She ethnic group together with another 50 ethnic groups. Fu’An region is not just famous for TanYang Gongfu Black tea, but also known for its white tea. The geographical position is between Longitude: 119.546163 Latitude: 27.222276, the altitude is not very high, around 203meters above sea level but the climate and humidity are very suitable for tea tree growing.

The following basic manufacturing requirements are critical for any tea to be classified as “Gongfu Cha”:

  1. Suitable eco-balance in environment for tea tree growing
  2. Not excessive picking per year, to ensure tea trees could have sufficient rest for the next year harvest
  3. Hand tea picking to ensure the quality of raw tea leaves
  4. Quality classification subject to the picking of tea leaves, i.e. 1 bud with 1-2 leaves
  5. Good and appropriately managed withering is the prerequisite for the formation of good quality for all Gongfu Cha and Oolong tea.
  6. Even though now they can use some machines to aid the tea production, but still traditional tea manufacturing methods are well respected
  7. Repeated drying and charcoal roasting are important for the final formation of premier quality Gongfu Cha

TanYang JinZhen was in twitted shape by using tea leaves of 1 bud with 1-2 leaves, which are picked only in the Spring season. The most suitable tea leaves are from local Fu’An vegetable tea trees, FuDing DaHao or Fu’An DaBai. Production methods are rather complex by following the traditional manufacturing techniques and standards .

There are different legends about TanYang Gonfu Black tea (TanYang JinZhen 坦洋金针) ; one is said TanYang Gongfu Cha was created by Hu FuShi from TanYang village during 1851-1874.

According to literature, Fuan Xian exported 70,000 boxes tea in 1881 which meant TanYang JinZhen was popular in Europe at that time already. Due to the anti-Japanese Invade War, export channels faced severly setback, productions were severily damaged that caused sharply drop of production output. After the New China was established, due to the change of tea demand layout, the tea production in TanYang changed from “Red“ to “Green”, not much traditional TanYang Gongfu Cha left for TanYan JinZhen until 1988. TanYang JinZhen has gone through gradual evalutions. In the last two decades since 1991, TanYang JinZhen has been through with consistent modified and improved manufacruring methods to create better quality Gongfu black tea. No matter what and how they modern the production process, they persistently follow the traditional manufacturing methods with TanYang Gongfu black tea, i.e. spreading, withering, kneading, oxidated fermentation, further refined rolling, roasting and sieving.

Fujian government established a clear GIS guidline for TanYang JinZhen:

  1. Tea leaves from tea trees grow in the Fu’An region, widely distributed and mainly produced in Fu’An region, therefore TanYang JinZhen has very firmed GIS (Geographic Indication System) quality identity
  2. The dried leaves are in twitted shape
  3. Persistently to follow the basic black tea manufacturing method (withering, rolling, fermentation, drying) and further enhanced with refined shaping, sortings, eliminating inferior different quality and roasting processes.
  4. Prhibit to use any aromatic substance and additives in the production.
  5. Strengthen the quality control to ensure no peculiar smell and no deterioration
  6. Pure and authentic quality in flavors and tastes are their fundamental belief for sustainability development for a better future.

How to distingulish the quality?

  • The color of dried leaves is in urun oily;
  • The color of tea liqour is in shining golden amber red color
  • It has pretty attractive fresh and elegant fraquence
  • mellow and yet complex dried sweetness tastes in mouth

Brwing suggestions:

  • All Gongfu Cha actually requires very heated water temperature from the boiling water
  • Suggest to use neutral pH balance mineral water, but neither too soft nor hard water.
  • Matching teaware : YiXing purple clay tea pot or white porcelain tea pot
  • Use of tea leaves: 1gm: 50-80ml (subject to personal taste preference)
  • Water temperature: 85-90°C
  • Suggest to keep the brewing time short and sexy, because longer brewing time allow more dissolvants from tea tannins and catechins in tea that will increase the bitter taste in tea. But also try to avoid ‘too sexy’ short brewing that does not allow sufficient dissolving of amino acid that weaken the sweetness in tea.

Tea has very charming and complex multiple layers in fraquence and in taste. Multiple infusions definitely are possible, about 6-8 brewings.

Perhaps the price for premier quality teas is not so cheap because of its hand picking and manual manufacture processing; when you are willing give yourself a chance to experience the fine flavors and tastes that you can enjoy from the multiple infusions, surely you will appreciate the quality and understand the cost per cup actually is very economical. It is indeed tghe better quality tea can meet with your demands for economic and ecological life style while providing you a better quality appreciation.

GongFu Cha? Gongfu Cha!

By

On 03/09/2021

In Tea Talk

When tea and tea culture are booming worldwide, more and more people like to talk about Gongfu Cha. But what is the difference in Gongfu Cha (工夫茶）vs. Gongfu Cha (功夫茶）？These two share the same Chinese PinYin, but not all teas can be classified as GongfuCha.

A lot of people are confused by Gonfu Cha in 工夫茶 or 功夫茶. Hopefullly the following brief outlines are useful for you to distinguish few fundamental differences based on Chinese definitions:

Gongfu Cha 工夫茶

Gongfu Cha 工夫茶 started from Chaozhou,Santou and Southern part of Fujian in the Soong Dynasty, it was named as 工夫茶 because of its unique manufacturing methods. In the Wuyi Tea Song writen by Zen Master Shi ChaoQuan in the late Ming Dynasty： 如梅斯馥兰斯馨，大抵焙时候香气，鼎中笼上炉火温，心闲手敏工夫细, the poet clearly mentioned fine quality tea that has gone through complex manufacturing processes and time consuming. It is named as Gongfu Cha because the selection of tea leaves, withering, baking, rolling, fermentation and roasting, storaging and brewing require very particular attention.

In short, Gongfu Cha 工夫茶 is attractive because of its unique complex fraquence, the refinement in the delicated roasting process and most importantly the refinement in the workmanship in the manufacturing and the brewing process.

In the “Qing Dai Tong Shi” edited in 1915 by Xiao YiShan, it mentioned famous teas exported to the West were “Gongfu tea, Wuyi tea, Souchong tea & Pekoe tea”, from it we understand the Gongfu tea were meant for various fine quality black tea, i.e. MinHong Gongfu (i.e. ZhengHe Gongfu, TanYang Gongfu & BaiLing Gongfu from Fujian), Keemun Black tea and Dian Hong; Gongfu Cha is no longer to name Wuyi Rock tea.

Gongfu Cha 功夫茶

The most direct interpretation of Gongfu （Kungfu 功夫）is “martial art, skill; “Gongfu Cha 功夫茶” refers to tea making, tea brewing techniques and the way of tasting and drinking. The unique brewing from Chaozhou played a crutial role to lead the development of Gongfu Cha 功夫茶 mainly to brew traditional Oolong tea。Places known for Gongfu Cha 功夫茶 are Chaozhou, Xiamen/SanTou & Taiwan, among those regions, Gongfu Cha in Chaozhou plays the most influential role.

There are many different disciplines in Gongfu Cha 功夫茶，but few characters are in common:

  1. Brewing with with boiled water
  2. Small tea pot with small tea cups
  3. More multiple brewings are permitted
  4. Complex brewing procedures allow tea lovers to appreciate its complex layers in fraquences and tastes from each brewing

21/5 International Tea Day

By

On 19/04/2021

In Events

21/5 is International Tea Day by the United Nation in 2019 (https://www.un.org/en/observances/tea-day). 

The essence of that day goes beyond promoting tea but emphasizing the promotion of social culture, health and respects in humanity through tea serving. Since the migration of tea started with via the first trade route from China with the West via the Grand Silk Road in 2 century before Christ, tea has been integrated in different cultures and today there are many interesting tea cultures in the world. 

In China we name 21/5 as “International Tea Serving Day”, because we strongly believe with the tea serving culture we can improve the social contacts / relationships and harmony in the social integration process for world peace.

Even though right now the Corona infection number in Belgium is still high, but people are getting tired and we all hope to get the life back as soon as possible.  In the time when people are still coping with stress from the pandemic, the fear for international conflicts is mounting, we really need to promote more hopes, dreams and positive energy by stimulating the social economy and prosperity growth in the future.

Our concern is what and how to help many KMO or shops in Antwerp to get their feet on the ground by getting customers back, as elsewhere in the world.

However, for this project in Antwerp, in Flanders or in Belgium, we need to overcome some basic obstacles:

Right now the rules and the ‘normal logical thinking’ about free-of-charge serving tea can be considered as “abnormal”:

  • First of all, it is not a business promotion event, but a culture & social culture promotion event. But with the free tea serving, it does can help to stimulate the customer relationships that hopefully can stimulate the business growth indirectly.
  • It is not about tea or Chinese tea culture; we actual encourage the promote of various tea culture from the world; it is about the humanity and respects in the world culture as one.
  • Whoever are willing to participate this social culture event, must understand and agree that day is to serve tea for free.  The whole idea is promoting relationship with customers and citizenships.
  • The challenge that we are facing are food safety regulations and taxation which could put off the willingness to participate this culture & social promotion event.
  • 21/5/2021 is Friday, considering there will be more people come to Antwerp for shopping on Saturday, therefore we propose to make this Free Tea Serving event as 2-day culture social promotion event in Antwerp.

Belgium Chinese Tea Culture Association is a non-governmental and not-for-profit culture association.

  • Our mission is to promote peace, harmony, respect to the ECO nature and humanity in society through tea and tea serving.
  • First of all, we would like to clarify that we do not expect subsidy from the government or participants. We do need the permission from the government and understanding from the authority. 
  • On the contrary we are willing to support non-tea shops who are interested to participate this culture promotion event with 100gm of tea to not-tea shops in Antwerp of their choice, free-of-charge, so they can organize the free tea serving stand in their own way.  

Why I want to organize and promote this event in Antwerp?  Answers are very simple

  • The world needs peace but not conflicts; Antwerp is a unique centre in Europe for its cultural diversity where we need to promote more positive energy and more collateral harmony in our society to overcome stress from the pandemic and to build a better future for our younger generations.
  • ik ben een Antwerpenaar en Antwerpen is mijn 2de “thuisland” . Promoting health in body & mind, positive energy and harmony in our society is something I can do and I love to do.

I do hope to have your participation and support on this meaningful project.  If you have any question, please feel free to contact me:

Mei Lan Hsiao

Chinese Tea Master

Belgium Chinese Tea Culture Association

Tel: +32 494 50 68 99

Email: info@chinesetea.be

#internationalteaday #antwerp #antwerpen #internationalteaservingday #socialcultureevent

20/4 World Language Day

By

On 14/04/2021

In About Us

The world needs us, and we need the world.


20/4/2021

LET’S MAKE IT A
“WORLD LANGUAGE DAY”


Even though we are far apart;

Even though there are lots of differences between us;

Even though we don’t know each other;

But let’s united and sharing fine spirit together.

Let’s not just singing for the Spring;
Let’s not just praying for health and peace;
Let’s not just hoping to return the normal live;
But let’s actually can act together collectively.

For better days,
For better years for everyone.
To make this world a better place for all children regardless age, gender, color, language, religion.

Let’s take collateral actions to make that day, the day for:

PEACE

LOVE

HOPE

4/4 Online Tea Memorial Ceremony

By

On 03/04/2021

In Events

4th April is a very import traditional festival day, Qing Ming (清明) in Chinese culture, it’s the Tomb Sweeping Day. It’s the day when we show our appreciation to those efforts from our ancestors and the accumulation of wisdom we can inherit today; meanwhile for us to examine our efforts today so we can build a sustainable correct path for the future generations to continue with a brighter future. Qing Ming is also a very period to introduce the beginning for the fine quality of spring teas.

This Sunday, 4/4/2021,  various tea regions in China will organize tea memorial ceremony to pay tribute to the Cha Zhu, including Tea Holiness, Lu Yu. Tea & tea culture began from China thousands of year ago, Lu Yu was a great tea master in Chinese history, but tea is a world drink today and tea has integrated in various cultures in the world beautifully; showing our respects to the historical wisdom, knowledge, sustainable humane values and eco-balance in environment is a collective responsibility of all tea lovers in the world today.

It is our pleasure to invite Hubei tea expert, Mr. Lin Mou who organizes the tea memorial ceremony at the Lu Yu Temple in TianMen, Hubei to join the 1st international online Tea Memorial Ceremony via Zoom meeting.

In the situation when we are not surrounding by ancient tea trees or wild forests, without Lu Yu status so our online memorial tea ceremony will not be the same as they organized in China, instead it will a online tea meditation event when we give ourselves a chance to reach the inner peace through tea and to enjoy a peaceful tea time to appreciate the serenity in mind.

This is a free of charge online memorial tea ceremony event for all tea lovers in the world. 

Here is the link of Zoom meeting room:

Host Mei Lan Hsiao

Chinese Tea Master, Belgium Chinese Tea Culture Association

Co-Host Lin Mou

Lu Yu Culture Ambassador, Radio host of Hubei TV & Radio

Broadcast, Writer

Date: 4/4/2021 Sunday

Time:     14:00 – 14:45 (Brussels, Belgium)

               13:00 – 13:45 (London,England)

               20:00 – 20:45 (Beijing, China)

               08:00 – 08:45 (Toronto, Canada)

               05:00 – 05:45 (Angeles, USA)

               08:00 – 08:45 (New York, USA)

Zoom meeting link:

https://us02web.zoom.us/j/85686007663…

Zoom meeting number: 856 8600 7663

Entry password: 442021

We do apologize for the last minute invitation, this is the first time we organize such event online, but you can be rest assured it will only be a beautiful begin.

By

On 25/01/2021

In About Us

登出跳至主要內容

比利時中華茶文化協会

比利時中華茶文化協会

info@chinesetea.be +32 494 50 68 99發佈於 作者: MEI LAN HSIAO

Taiji Qigong in the pandemic

In the pandemic period, Russian doctor taught patients Taiji Qigong in hospital  .

It is not about forms or correctness of Taiji Quan  they practice , it is about how they are willing to relax body and mind, to stimulate energy flow alone meridian, most importantly, willingness in promoting and sharing positive thinking and energy.

https://vm.tiktok.com/ZMJKcw2yQ/

Healthy diet begins not just with pure and natural ingredients from the off season selections,  it requires a combination of balanced diet + healthy energy under the positive thinking which are easy and free upon your attitude and daily actions.

Here are few critical leanings from pandemic, which are:

（ATTITUDE）

1. Yes, I can

2. Yes, I will

3. Yes, I shall

4. We, Together （One for all, all for one）

（Implementation of ACTIONS）

1. Remain calm without discontent

2. Reach out JUST because we can share

3. Unite knowledge in ACTIONS

4. Implement discipline， demonstrate what self can do first

5. Appreciate & respect others from heart

6. Sharing will receiving more blessing, not from others, but self

7. Liberate freedom by breaking down mental walls

8.Humanity begins with actural respect on equality with an opened mind

9. Reduce expectation on others or beyond what can not be imagined, but ask self what else I can do better

Life is fragile, including family. Live with hopes for future but not on dreams beyond reality, now.

Show appreciation and compassion for love in time, don’t hesitate or wait or hope other would understand, because time is not something we can control on agenda, often it might not be on ourside if we ignored the “Present”.

© Mei Lan Hsiao, Antwerp, Belgium, 25/01/2021

Tea & Health Cultivation in the time of COVID pandemic

By

On 15/01/2021

In Tea Talk

Tea and tea culture began from China more than 4000 or more years from now, medicinal and health benefits from tea in various ancient herbal scripts have all been confirmed by modern scientific research in various countries in recent years.  Since the COVID-19 outbreak first happened in Wuhan last year, scientists from different science research disciplines launched different research programs on how to combat against COVID virus through natural and alternative remedies based on ancient TCM wisdom, in which also included deepened research specifically on if EGCG (Epigallocatechin Gallate) in Camellia sinensis could disactivate the COVID virus, and the research results from tea by Hangzhou University and Yunnan Agricultural University are very encouraging.

But wait, there are few things you have to be aware before jumping into the conclusion that drinking tea can disactivate COVID:

  • EGCG, namely epigallocatechin gallate, molecular formula C22H18O11, is the main component of tea polyphenols, is a catechin monomer isolated from tea。 Indeed the compound of EGCG in light fermented tea, i.e. green and white tea, is richer than other tea types
  • EGCG requires lengthy time in very high melting temperature, 222-224°C.  Indeed more EGCG can be dissolved in such conditions, but on the other hands, the taste will be very strong and bitter with higher dissolvent from Caffeine (Tea Tannin) that can be irritating to stomach and digestion system
  • No one can drink tea at that kind of high temperature but leave it to cool down, but during the cooling process, the oxidation process with the air will reduce the compound of EGCG in tea
  • The above information meant how to abstract EGCG from tea through brewing, but this is not the method they use in the research laboratory.  In the lab, scientists break tea leaves and inject the abstracted EGCG to the testing white mouse, but not injecting tea water or feeding tea to mopuse.
  • How can any one expect to have the same result from different approaches? That’s a logical question.

Tea is more than just a cup of delicious beverage, it reflects a way of living and health.  The unexpected change from the COVID pandemic accelerates more health problems besides COVID itself, because of anxiety and emotional stress. 

The more unexpected stress we are facing, the more we need to maintain rational thinking and actions to preserve our health and safety.

Chinese tea ceremony is more than a tea ritual, in the process of enjoy fine and pure flavors and taste from pure quality tea, it facilitates the practice of alignment in body, mind and energy through relaxing, practice of good social behaviors with positive energy by increasing self-awareness.

Health is not something you should it lightly by taking risk.  Indeed tea provides many health benefits, but only under the circumstances if you know the basic of What, Which, Who, When and How and follow the basic principle for health by eating less and drinking mild.

©Mei Lan Hsiao, Belgium Chinese Tea Culture Association, 14/01/2021

Your Cusomers deserve the best

By

On 03/10/2020

In Tea Talk

Ivo and I had an afternoon tea at the nearby Cafe this week. Their homemade desserts were really tasty, unfortunately the overall score was dragging down by the loose leaf white tea they served.

I truly believe it is their intention to offer good quality food / drink and fine experience to their customers, and somehow they have mislead by their tea vendor about the quality.

I hope the sample and note that I offered to them today help them to know how to distinguish quality in tea.

My husband and I really love your homemade desserts that you serve in the Café. From your menu, I understand you want to offer quality and fine experience to your customers that you offer loose leaf tea.  Unfortunately, my evaluation from the white tea that you offer was very disappointed.

Here I offer you a small bag of authentic pure quality white tea from FuDing, Fujian, China.  Hopefully, it helps you to distinguish the differences between pure authentic quality vs. aromatic incorrect quality from the taste of flavors and taste.

On your menu you mentioned White tea from China, authentic picked by monkey, with fine green tea flavors , I hope the pure natural flavors and tastes from the Shou Mei that I gave you today and the following basic information here help you to make better judgement in the tea selection in the future:

  • Monkeys don’t pick tea
    • Indeed, there are different types of monkey in China and monkeys are very active and smart; but monkey can’t manage the tea picking operation and are not being trained to pick tea, not even those smart monkeys in China.
  • The basic notion of flavors and taste from white tea are very differ from green tea
  • Good quality teas, the color should be clear, clean and transparent
  • The last thing that it is hard to expect unpleasant astringency and bitterness from white tea

Based on the unpleasant astringency and bitterness, I even question if that tea was truly from China.

When we think or speak about quality, I am sure you are endorsing the fundamental moral principles of honesty and business ethics as I. For pure quality tea, the quality does not limited to vivid aroma or the color of dried leaves, but more on brilliant color, natural gentle flavors and delicious sweet & fine taste.

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My Journey with Tea

By

On 03/07/2020

In About Us, Tea Talk

What a coincidence, two days after the self-reflection about my life journey with tea the other day, Marcus in Canada caught me early this morning and asked if he could have an interview with me about my story with tea:

Q: I was born in …..

When I shared my migration story with the Red Star Line Museum in Antwerp many years ago, I started the migration and love story of my parents. My father was from Hunan and my mother was from ShanDong where there are more than 1,200km distance, if it wasn’t because my Dad’s troops were sent to Shandong to take over the territory after the surrender of Japan after the War when my Dad’s troops stationed at my Mom’s home property, the sparkle of romance of this couple won’t happened; in their romantic story there are love, laugh, sadness, tears and families. If it wasn’t because my parents followed the Chiang KaiShek to Taiwan in 1949, if it wasn’t because my biological parents gave me away for adoption to General Hsiao, then I don’t know how to ink my story from Taiwan to Europe in 1991 till today.

My father was a retired General and my mother was a full time Mom, my family basically have nothing to do with tea, but as the eldest daughter I enjoyed to prepare tea for my parents when I was about 8-9 years old. Due to the special health conditions of my Mom, so my first lessons about tea were about:

  • Tea has many health benefits, but must consider the who, what, when and how, otherwise the damages from tea could be worse than benefits
  • Be careful not to drink too much very strong tea
  • Health sustainability actually is not that difficult, the basic principle begins with “eating less, drinking mild”
  • Tea is not just about offering a cup of tea, but appropriate serving manners are very important in Chinese culture

Q: My medicine is …..

Instead of thinking of ‘medicine’, I thought about the what, which and how have supported me to survive from physical pains and psychological stress that I have been through in life.

Even though tea does provide me a lot of nutrient in daily diet with great flavors and tastes, but the medicine to sustain balance in body, mind and energy is more than tea but the combination of :

  • the traditional Confucius moral teachings that my father taught me in my childhood, that gives me a very pragmatic process to reach the inner self through reflection & problem solving
  • The purity, authenticity, honesty and respect to the Nature, respectful social behaviours and collective energy elaborated me when enjoying a complete tea moment
  • The practice of Daoyin Qigong since 1985 has not only helped me to ease physical pains through relaxation and zen philosophy through moving meditation, but also helped me to realise the importance of ‘alignment” in body, Qi and Spirit for health in life.

These three seem all separately, but actually can connect perfectly together to enhance the lifetime learning attitude and practices in actions.

Q: But it was not always this way…….

Well, I can basically divide my journey with tea in different phases:

If you asked me what was my relationship with tea before 1985, I would introduce myself as a “Tea Likers” as my parents：

  • As normal, if it’s not tea, then we drink boiled hot water
  • I liked the fine flavors and tastes when I made tea for my parents
  • I always ended up in tea fields when went for hiking with friends in the student time
  • Always like to have a cup of tea after heavy meal with friends and colleagues

If you asked me this question before 1991 after 1985, I would introduce myself as a ‘Qualified Tea Lover’, because I was truly attracted to tea when I found my ‘healing corner’ in the tea mountain near Taipei where

  • I learn how to brew the ‘Laoren Cha’ (the grandfather style of old traditional Caozhou brewing manner, which laid the base for ‘gongfu cha’ afterwards)
  • Through the brewing and tasting, I discovered more about tea; the more I know about tea, the more I was eager to learn more
  • When enjoy the calm and peaceful moment in the Nature with tea, I was able to set the stress aside, no planning, no desires for achievement, just me with tea while surrounding by the Nature.
  • By knowing more about the tea picking and making processes, I was entreated by those hard working people and priceless values behind each tea leaf in the cup

I moved to Belgium in 1991 because of marriage, it was sad that I left the most important people who truly loved me (my parents) behind. I tried my best to integrate in local society, meanwhile have to find my own inner peace and strength when facing racism and discrimination. The way I cope with home sick was to invite friends for Chinese dinner, afterwards served them a cup of tea. At that time till 1995, tea became my ‘secret lover’ who I knew it wouldn’t hurt or disappoint me as long as long as I stick to the principle of pure and authentic quality.

A Belgian friend, Yves, who regularly came to visit me and enjoyed tea at my home, requested me in 1994 to give Chinese tea workshop when his Taiji Centre was ready at end of 1995.

Living in Belgium allows me to contact China directly. The trust from Yves became my responsibilities and motivations to learn more about tea through tasting. During that time, I spent nearly 14-18 hours a day to taste, to find out more information about tea and Chinese tea culture. That learning process opened the door for me to have better 360 degree learning about tea without commercial interference, and I am freed from any political or relationship constraints。

The first group of ladies who came for the tea workshop helped me to realise: they knew nothing about tea, don’t know what and how to distinguish quality and don’t know how to brew tea. The mission that I need to commit was crystal clear immediately that unless more people know about tea, appreciate pure & authentic quality, then there is no chance for Chinese Speciality teas; European appreciate culture, so the best way is through the promotion of Chinese tea culture. During 1995 to 2001, I did my best to participate all kind of cultural activities in Belgium. I became a ”Crazy Investor” to tea and Chinese tea culture, gradually received recognition as Chinese tea ambassador.

Unexpectedly I was forced into family drama situation started in 2001, when the Pandora box was opened in 2002, I have to make every adjustment that I could do to take care two young children meanwhile handled the legal fights against my ex-. Even though I lost my company to my ex- that I couldn’t make any financial investment on tea, but it did not stop me to invest my time and passion to tea. As matter of fact, promoting Chinese tea culture and speaking for tea gave me a lot of strength to cope with the stress & pain from physical violence threats, unspeakable psychological and emotional stress during 2002-2005. Devotion to tea and Chinese tea culture became my rescuer, and we need each others.

Later, with supports and encouragement from my husband, Ivo, Belgium Chinese Tea Association was born.

The tea market was growing since 1995, but the pure tea growing was still facing the bottleneck due to the following reasons:

  • The priority for many tea shop owners is $$$ but not quality of tea
  • The market growing has actually enlarged the knowledge gap because most consumers still did not have sufficient knowledge about tea to health, tea selection and tea brewing
  • Numbers of tea sommeliers were (still are) increasing, but knowledge level was (still is) not increasing as the way the market was growing. Reasons? Simple, egoism, profit gaining and lack of collectivism are more important than the commitment to tea learning.
  • Conclusion: Those who would like to become more qualified tea sommelier require more serious education program and coaching for tea.

Mei Lan received the recognition from China Teaman Friendship Association as the ‘best tea teacher and promoter’ award in 2018 and the Association is being appointed as China Teaman Friendship Association Belgium Center.

The mission to promote correct and authentic knowledge about tea and to stimulate the growth of tea culture in Europe, it requires collective efforts from European tea seeds, therefore in the last few years, Mei Lan is devoting more efforts in Tea Sommelier Certification Programs to those who would like to upgrade their capability to provide better quality tea, services and coaching.

Belgium Chinese Tea Academy provides the following training programs:

  1. Tea Sommelier Certification Program
  2. Tea to health workshops for health coach
  3. Chinese tea ceremony – basic
  4. Tea meditation
  5. Cha Jing Study
  6. Chinese Cha Dao

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