When you walk into Xu, an invitation greets you in Chinese characters. “Make acquaintances with tea” it reads, next to a sign that translates as “Show courtesy with tea”.
Just across the threshold stands a lacquered wooden kiosk where drawers of fine loose-leaf Taiwanese teas are awaiting hot water. A tea-master prepares the orders for mountain oolongs and precious puerhs in white thimble-sized cups.
“When you go in to a tea house in Taiwan, there’s always a guy sitting there with a heap of tea leaves that have just been used. We wanted there be someone making tea constantly,” says Shing Tat Chung, co-owner.
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