Translated by Martha Cheung
Tea fragrant and strong, made from
five different blends, in cotton bags or legendary
stockings – tender, all-encompassing, gathering –
brewed in hot water and poured into a teapot, its taste
varying subtly with the time in water steeped.
Can that fine art be maintained? Pour the tea
into a cup of coffee, will the aroma of one
interfere with, wash out the other ? Or will the other
keep its flavour: roadside foodstalls
streetwise and worldly from its daily stoves
mixed with a dash of daily gossips and good sense,
hard-working, a little sloppy . . . . an indescribable taste.
View Work in Original Language