popular food that people usually make during the Tomb Sweeping Festival (qīng míng jié, 清明节) in April in Southern China, especially in the Zhejiang area. These steamed sticky rice balls, are usually stuffed with red bean paste or minced meat.

This is also the time of year for 'spring tea' (chūn chá, 春茶), which is often considered the best tea, to be tasted.

For this upcoming Qingming Jie, we invite you to join us making Qingtuan, tasting fresh spring tea (in addition to other fantastic handcrafted teas), while learning the history and techniques behind these traditions and how to make them at home.