Ip Wing-chi is a renowned expert in Chinese tea and Yixing teapots with more than 30 years’ experience. He founded the Lock Cha Tea Shop in 1991 and the Hong Kong Tea Academy in 2018, and is currently the director of the China Tea Science Society, a guest professor at the Zhejiang Shuren University, and consultant and judge for tea expos and cultural institutes. Ip Wing-chi has been recognised for his contribution to the Chinese tea industry.
Sidney Cheung Chin-hung is Professor of the Department of Anthropology, Associate Dean of the Faculty of Arts, and Director of the BA programme of Cultural Management at The Chinese University of Hong Kong. His research interests include visual anthropology, anthropology of tourism, heritage studies, food and identity, fragrance and ethnicity. His co-edited books include Tourism, Anthropology and China (White Lotus, 2001), The Globalization of Chinese Food (Routledge Curzon, 2002), Food and Foodways in Asia: Resource, Tradition and Cooking (Routledge, 2007), and Rethinking Asian Food Heritage (Foundation of Chinese Dietary Culture, Taiwan, 2014).