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As bottles of premier beer continue to fly off the shelves in China, from family eateries to trendy night spots, industry insiders say its happy hour all year round for brewers.
A cold winter has delayed the marketing of Mingqian tea, the prime of Chinese green teas. But that is not entirely a bad thing, because the quality is expected to be higher.
The first spring teas to reach the markets can fetch prices that have farmers singing all the way to the bank. Find out how modern technology helps farmers make this lucrative brew.
Tea is steeped in Wuyutai, a Chinese tea house.
Longjing (dragon well) tea got famous as early as in the Ming Dynasty (1368-1644).
To brew the super tender Mingqian teas, use water of lower temperature compared to normal teas—80 degrees Celsius for Longjing, and 70 degrees Celsius for Biluochun.
China's position as leadaing global exporter of tea has been lost. Tang Yue and Zhang Yuchen investigates.
China has around 1,500 varieties of tea. They are divided into seven main categories.
Sparkling and mineral water are often served for Western cuisine, but they may soon become a trend among Chinese consumers too.
Barista Gu Yuanren has developed a "secret coffee recipe" that he says consistently wins applause.
The drink was labeled a 'capitalist product' and shunned from the 1950s to the 1970s, but it is now more popular than ever. Gan Tian reports in Beijing.
A friend gave me a mixed dozen for Chinese New Year, mostly from the mid- to late 1990s, and in recent days we tasted half of them to see how they were faring. It was an education.
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