Chinese Incense Seal Making and Tea Tasting in Sydney

My journey with tea began with curiosity and gradually became a way of living. The more I explored Chinese tea, the more fascinated I became—not only by its flavours and aromas, but also by the landscapes, craftsmanship, people and stories held within every leaf.I have been studying and practising Chinese tea for more than eight years. I qualified as a Senior Tea Art Specialist in China eight years ago and became a certified Senior Tea Evaluator three years ago. I have also undertaken specialist courses through a tea research institute in China and completed courses in tea processing at Zhejiang A&F University.My professional background also includes a Master’s degree in Environmental Engineering from UNSW and the Australian food-safety unit SITXFSA006. My environmental engineering studies trained me to observe details, experiment thoughtfully and understand the importance of water—an element that can completely transform the character of a tea.In Chinese tea culture, there is a well-known saying: “Water is the mother of tea, and teaware is its father.” Lu Yu, the renowned Tang-dynasty tea scholar and author of The Classic of Tea, also wrote extensively about the relationship between tea, water, fire and utensils. This philosophy continues to shape how I approach tea today.When I return to China, I personally source and select the teas and teaware that I bring back to Sydney. Every tea is tasted and carefully considered—not simply for its name or reputation, but for its origin, craftsmanship, natural character and how it genuinely feels to drink. I select teaware in the same way: it should be beautiful, comfortable to use and able to bring out the best qualities of the tea.I am especially drawn to natural, pure flavours. I believe our sense of taste is closely connected to memory. A beautiful tea can remind us of sunlight, mountains, flowers or a warm and joyful moment from our lives. Tea is more than a flavour—it can become a bridge to our memories and emotions. That is one of the reasons I love it so deeply.This passion led me to create FLO. TEA LAB in Sydney, an intimate tea space where people can slow down, discover thoughtfully selected Chinese teas and experience tea in an approachable way.For the past year, I have taught students through guided tastings, small-group workshops and private tea experiences. I intentionally keep my classes intimate so that I can guide each participant personally and give them time to observe, taste and ask questions.I love teaching because tea can seem complicated from the outside. Rather than asking students to memorise rigid rules, I encourage them to notice the water, aroma, texture and subtle changes between infusions. My hope is that everyone leaves feeling confident enough to make a good cup of tea at home and curious enough to continue exploring.For me, tea is not about performing a perfect ceremony. It is a simple way to become more present, reconnect with our senses and memories, and create meaningful connections with others. I look forward to welcoming you and sharing the world of Chinese tea with you.