KUALA LUMPUR: For tea master Chiu Mei Ling, every cup of Chinese tea in the country is a reflection of a unique tradition that blends tea leaves with a distinct Malaysian character.
“Tea in Malaysia is what I call a ‘second creation’,” says Chiu, a pioneering tea master who has dedicated her life to perfecting this art.
“Though we aren’t the originators, our tropical climate and diverse cultural influences have transformed these leaves into a new chapter of tea history,” she said in an interview yesterday.
Chiu, 60, explained that Malaysia’s climate, though hot and humid, provides a surprisingly ideal environment for tea storage, giving the leaves a mysterious second life.
“The way we store tea here adds unique characteristics that you won’t find anywhere else.”
In Malaysia, she said the art of tea is more than just a beverage; it’s a cultural symphony.
“Our tea culture is a blend of Chinese traditions, enriched by Malay and Indian influences.
“It’s a reminder of the beauty that arises from diversity – an art form that continues to evolve, one cup at a time.
“Growing up in such a diverse society, we naturally absorb and adapt to each other’s customs, creating something truly unique,” she said.
Chiu’s journey into tea began over 30 years ago, but it was a transformative trip to Wuyi Mountain in China that ignited her passion.
“Wuyi Mountain was life-changing for me. It was as if I had stepped into an ancient world where tea was more than just a drink – it was a way of life.”
Returning to Malaysia, Chiu embarked on a mission to develop her own tea brand, drawing from her rich experiences abroad.
She launched her first “Overseas Chinese Tea Atelier” in 1998.
By 2004, she organised an event showcasing graded teas from the 1950s to the 1970s, which today command prices from RM100,000 to several hundred thousand ringgit at auctions.
“Our Malaysian tea culture is not about competing with China, but rather complementing it.
“We respect their traditions while adding our own twist, creating a tea culture and presentation that are uniquely ours.”
To a question, Chiu said the Malaysian Gong Fu Cha, or ceremonial tea brewing and presentation, has gained international acclaim, with students successfully competing in global championships.
One of Chiu’s students bagged the gold champion award in the 1st International Gong Fu Cha Competition in Shenzhen, China in 2018.
“Seeing our students excel on the world stage fills me with pride.
“Their success is a testament to our inclusive culture and adaptability,” she said.
Looking ahead, Chiu, who is frequently invited overseas for interchange and collaborations, wants to promote Malaysian tea culture worldwide, and in doing so foster exchanges and build bridges through tea.
“Tea is more than just a drink; it’s a connection, a shared experience that transcends borders.
“My dream is for Malaysian tea to be recognised globally, celebrated for its uniqueness and the rich multi-cultural heritage it represents,” she said.
