Vivian Mak, founder of Ming Cha, has revolutionized Hong Kong's teahouse culture through her bold vision and unconventional approach. Her journey began with a pivotal decision: marrying her high school art teacher. This unexpected choice led her down a path of serendipitous encounters, diverse learning experiences, and a relentless challenge to the established norms. Despite facing criticism, health challenges, and setbacks, Mak remained steadfast in her pursuit of knowledge and expertise, ultimately becoming a renowned tea expert.

Her work at her tea house is a testament to her belief that tea is for everyone. Her hands-on involvement in every aspect of the business, from tea sourcing to customer education, has given her an unmatched depth of knowledge and experience. Her bold experiments and failures with tea, served alongside unconventional pairings like Spanish ham, Dutch cheeses, and French pastries, showcase her commitment to breaking barriers and transforming the ordinary into the extraordinary. Vivian's story is not just about tea; it's about embracing diversity, challenging norms, and inspiring others to explore the boundless possibilities of this ancient beverage.

Amidst a wealth of tea knowledge, we had the exclusive opportunity to sit down with Vivian Mak, the self-described "mad tea scientist," to uncover the biggest and most commonly misunderstood myths about tea.

Myth: Herbal tea is tea.

Tea specifically comes from the Camellia Sinensis plant, while herbal tea is a blend of herbs, fruits, flowers, or other plants without actual tea leaves.

Myth: Jasmine tea is made from jasmine.

Jasmine tea, while commonly associated with tea made directly from jasmine flower buds, authentically refers to a green tea scented with jasmine flowers. This distinction highlights the subtle infusion of jasmine aroma into the tea, rather than the physical presence of the blossoms themselves.

Myth: Oolong is a type of tea.

Oolong refers to a category of semi-oxidized teas, sitting between green and red teas in oxidation. Varieties like Tieguanyin and Yan Cha each have unique tastes, ranging from floral to smoky.

Myth: Lighter-colored teas have less caffeine.

Contrary to belief, green tea often has more caffeine than some darker teas. Tea color doesn't reliably indicate caffeine content; factors like oxidation level play a role.

Myth: Darker teas have a stronger flavor.

Tea color doesn't dictate flavor strength. Each tea type, be it red, black, or oolong, has distinct flavors that don't correlate with the darkness of the brew.

Myth: The best teas are made with boiling water.

Different teas need specific water temperatures for optimal brewing. Green teas prefer cooler water to preserve vitamins and minimize tannins, whereas oolongs and darker teas can handle hotter water for a fuller extraction of flavors.

Myth: Tea always tastes better at the shop than at home.

Tea taste can differ from a tea shop to home brewing due to variables like leaf amount, brewing time, and equipment. Traditional shops might use more leaves and a shorter steeping time than what you do at home, explaining taste differences.

Myth: Tea improves with age.

Green teas are best enjoyed fresh within 1 to 1.5 years. Other teas last 2-3 years if well-sealed and stored away from light and moisture. Puers and white teas can age longer, but only if they're high quality and properly stored.

Myth: Tea bags are inferior to loose-leaf tea.

High-quality tea can be found in both loose-leaf and tea-bag forms. The quality is influenced by the tea's origin, processing, and freshness, not necessarily by the packaging.

Myth: Expensive teas are of higher quality.

Price doesn't always reflect the quality or flavor of tea. Factors like rarity and brand influence it. To find valuable teas, trust your own taste and consider both the objective and subjective experiences of savoring different brews.

Photos: Raymond Chan