The Founder

Forged in the Wild, Rooted in the City.

Milly Chau 周雯婷 is a tea master from Hong Kong. Her obsession began in 2015, during a CNY trip to her ancestral home in Yunnan, the birthplace of Puer tea. Sitting at her uncle’s tea table, she felt a profound shift: the chaos of city life evaporated with the steam. She realised that Hong Kong did not just want tea; it required it as an anchor of resilience.

After the CNY trip, she started self taught herself about tea ceremony through books and internet, hunting tea leaves in the traditional tea leave stalls in Hong Kong and to learn from the staffs, as well as going to the tea houses with only a handful of availability in town. After a few years, she wanted to dive deeper in tea and started studying with various tea masters and experienced tea enthusiasts, and establish her own way of tea. At 26, she became one of the youngest National Senior Tea Masters (國家高級茶藝師) in Hong Kong. 

When the world stilled during the pandemic in 2020, Milly founded InfiniTEA (茶夕) in Kwun Tong, for people to find the peace in tea ceremony. She got the opportunity to work as a tea master for a auction grade Puerh tea collector in his private club house. Over the years, she have also hosted workshops for institutions such as the CFA Society, the Central Library, and the Jao Tsung-I Academy, bridging between ancient artisanal heritage and the fast-paced modern professional. Milly also co-founded TeaFloat (雲泥茶說) to source rare artisanal tea leaves, and the brand was invited to Eslite Bookstore in Cityplaza in Taikoo.

2025 marks a profound milestone: a decade dedicated to the alchemy of the leaf. To honour this anniversary, Milly surrendered 260 days to the untamed heights of Yunnan. This was a true apprenticeship in the wild. She immersed herself in the exhaustive rhythm of the craft, mastering every essential movement: the precise spring pluck, the wood firing the leave, the roll, and the sun-curing. She witnessed firsthand that great tea is not merely grown; it is forged. Through every blister and every long night at the frying pan, she learned that skipping a single second compromises the final resonance.

By walking through groves of trees that have stood for millennia, she decoded the secret language of terroir, how ancient soil and persistent mountain mist nurture a resilience that lasts thousands of years. She embraced the patience of the spring harvest, accepting that quality is a slave to time and that the finest things must never be rushed.

“I want to show the world that tea is not old-fashioned; it is the modern fuel for clarity and focus.” 
— Milly Chau