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Charmaine Mok

Searing temperatures call for something cold, effervescent and refreshing on the palate. But we’re not talking champagne – this summer, sparkling tea is our favoured drink.
Thanks to a growing appreciation for low- or zero-alcohol drinks, these Hong Kong makers are stamping their mark with fabulous fizzes.
Chako
Tea base: oolong, white tea or tie guan yin.
Launched by bar industry veteran Antonio Lai, of Quinary, and seasoned mixologist Alex Ko, Chako is a line of canned sparkling tea cocktails that are perfect for taking on junks and picnics.
The apple, elderflower and white tea mixture is reminiscent of an English summer in the garden.

Saicho
Tea base: Darjeeling, jasmine or hojicha.
Looking right at home in a line-up of fine wines, Saicho’s range of cold-brewed teas – created by Hong Kong-born Natalie Chiu and husband Charlie Winkworth-Smith – have just enough acidity to be refreshing on the palate.
Those with a sweet tooth should go for the jasmine tea option, while those who love a toasty note will enjoy the hojicha (roasted green tea).
For a fancier occasion, try Eight Immortals – a cold-brewed rare Dan Cong oolong tea from Phoenix Mountain, in Guangdong province.

Sage Tea
Tea base: oolong or black tea.
Hong Kong tea brand Sage has three types of sparkling tea in its portfolio, brewed with Japanese and Taiwanese teas, with two peach varieties that can be a little saccharine on the palate – we prefer the tart and floral notes of the osmanthus oolong base mixed with apple juice.

Mezzanine Makers
Tea base: yerba maté tea or Iron Buddha tea.
This new producer is becoming known for its herbal tonic waters and spicy ginger soda, but its two sparkling tea products are getting traction, too. Sweet strawberries are fused with earthy yerba maté for a drink that cleanses the palate nicely, while the other sparkling tea – made with lightly roasted Iron Buddha – is brightened with locally grown lemons.

Mindful Sparks
Tea base: green tea, pu’er, Earl Grey, genmaicha, hojicha or corn tea.
This independent brand was established by Winston Lau Kin-tak to offer alternatives to alcoholic drinks, and features the widest range of sparkling teas in Hong Kong.
Apart from signatures such as pu’er and Earl Grey, Lau has seasonal offerings such as the creamy hojicha and vanilla ice cream seltzer, and recently launched a sparkling yuza corn tea with high-end Korean restaurant Hansik Goo.

Lify
Tea base: oolong, black tea, matcha or hibiscus tea.
These zero-sugar sparkling tea tonics are designed for wellness, and come packed with superfood ingredients such as goji berries, turmeric and ginseng that add a herbaceous top note.
Each one fulfils a purpose, such as Skin Radiance tea tonic, which includes green tea (high in antioxidants), wild rose and collagen.


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Food and Drinks

Sparkling tea is summer 2022’s drink of choice, not champagne – it’s perfect for picnics and some even promise skin benefits

Hong Kong tea brand Sage has three types of sparkling tea in its portfolio. Photo: Sage Tea

A can of Chako’s apple and elderflower white tea, one of several Hong Kong sparkling tea drinks taking the city by storm this summer. Photo: Chako

Saicho jasmine sparkling cold brewed tea. Photo: Saicho

Mezzanine Makers’ strawberry yerba maté. Photo: Mezzanine Makers

A range of sparkling teas by Mindful Sparks. Photo: Mindful Sparks

Lify Skin Radiance tea tonic, which includes green tea (high in antioxidants), wild rose and collagen. Photo: Lify

Serving Chinese food as an entrée to East Asian culture, cafe owner from Hong Kong hopes to get people of Birmingham, UK, talking

Fresh tofu and century egg cooked by Sabrina Fung, who will serve up Chinese food at Blow Water Cafe in Birmingham, UK, as an entree to East Asian culture. Photo: courtesy Sabrina Fung

Sabrina Fung making dumplings at a class she hosted. She is opening Blow Water Cafe in Birmingham to celebrate Hong Kong and East Asian food and culture. Photo: courtesy of Sabrina Fung

Customers at one of Sabrina’s pop-up events in London. Photo: courtesy of Sabrina Fung

An advert for Blow Water Cafe. Photo: courtesy of Sabrina Fung

A dumpling making class hosted by Fung. Photo: courtesy of Sabrina Fung

A selection of experimental dishes previously cooked by Fung. Photo: courtesy of Sabrina Fung

An NFT collection of food or monsters? Artist says it’s both – he finds the ‘beasts’ in mirrored images of dishes, from dumplings to French toast

David Leung Dai-wai’s Ball Law AnaconDevil. Leung’s “Mutual Gaze: A Feast of Pareidolia in the Metaverse” features 12 limited edition prints from his cryptocurrency food art project. Photo: David Leung

David Leung created “Beasts from Feasts” from his food photos. Photo: David Leung

The Egg Custard Bungeyman. Photo: David Leung

Enter the Big Boss Cat. Photo: David Leung

Host of Har Gau Parasitism. Photo: David Leung

Mischievous Mogwai Wonton. Photo: David Leung

Mr. Siu’s Nefarious Frown. Photo: David Leung

Resurrection of the Stinky Moai. Photo: David Leung

French Toast HellBoy. Photo: David Leung

Leung is the head of branding for a major food and beverage company in Hong Kong, but long dreamed of becoming an artist. Photo: David Leung

Prince of the Velvet Darkness. Photo: David Leung

Char Siu Koala Grimace. Photo: David Leung

The Malicious Taro Critter. Photo: David Leung

Why you should drink water stored in a copper jug or pot – Ayurvedic experts explain its multiple health benefits, some backed up by science

Storing water in a copper container infuses it with antioxidants and anti-inflammatory properties, say Ayurvedic scholars, and drinking it has multiple health benefits. Photo: Shutterstock

Ayurvedic scholar Bharti Raghav drinks water from a copper bowl. Photo: Bharti Raghav

Storing water in copper vessels creates a natural purification process that kills microorganisms, moulds, fungi, algae and bacteria, according to Ayurveda. Photo: Shutterstock

Acharya Vivek believes in the health benefits of drinking water from a copper vessel. Photo: Instagram/ @yogacharyavivek

Should you drink during a meal? Experts say it’s OK, but stick to one glass of lukewarm water

Some say drinking while you eat is bad for your digestion. Doctors disagree, but caution against alcoholic or sugary drinks and recommend water. Photo: Shutterstock

Experts recommend drinking a glass of water with a meal, although it’s better to leave out the ice. Photo: Shutterstock

Fruit tea is a good alternative for those who don’t like plain water. Photo: Shutterstock

Children require less water than adults: just under a litre per day for four- to seven-year-olds. Photo: Shutterstock

All about Eve, ‘functional recovery soda’ and wellness drink just launched, and how its creator overcame sexism and scepticism

Eve recovery soda: Photo: Eve

Wellness drink creator Amy Tsien recently launched “functional recovery soda” Eve. Photo: Eve

Eve recovery soda contains vitamins and minerals and is free from sugar, alcohol and caffeine. Photo: Eve

Tsien was originally going to make Eve an alcoholic drink, but it ended up being a functional recovery soda. Photo: Eve

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Food & Drink

Lifestyle


Sparkling tea is this summer’s drink of choice thanks to a growing appreciation for low- or zero-alcohol drinks, and offers an alternative to champagne or wine
In Hong Kong, six brewers have made their mark with fabulous fizzes, from one that tastes like an English summer in the garden to another that includes collagen



Sparkling tea is the drink of summer 2022 and Hong Kong makers are getting in on the action with their own versions – among them one made with green tea, wild rose and collagen for more radiant skin.


Hong Kong

Wine and Spirits