Hi Tea Malaysia

If you’ve ever sipped a cup of well-aged Pu Er from ancient tea trees, you may have noticed something different. It doesn’t just taste good—it feels grounding. Deep. Calm. Almost like you’re drinking the forest itself. What makes this tea so special? The answer lies not in factories or formulas, but in the untouched, natural ecosystems of Yunnan’s remote mountains—where these trees have quietly thrived for centuries.

In this recent session, we welcomed more participants ready to dive into the true practice of Kintsugi. Unlike simplified DIY workshops, our course introduces traditional restoration materials and techniques from the start. This class was not about just feeling the beauty of Kintsugi — it was about doing it.

We had the distinct pleasure of collaborating with the prestigious Le Cordon Bleu, welcoming students from across Asia for a deep dive into the world of tea culture. From Hong Kong, Indonesia, Philippine and Malaysia, these aspiring culinary professionals came together not just to learn, but to experience tea—curiously, respectfully, and wholeheartedly.