Lydia’s early career in Pan Pacific hotels group further solidified her interest in Food & Beverage services and hospitality. Having led a modestly-sized butler team, she believed in creating sincere and high-value experiences for her guests without coming across as obtrusive.

As a coffee trainer at Bettr, she likes how coffee and meaningful conversations behind the espresso bar bring people together. The daily morning routine of dialing in the coffee gives structure to the busy day ahead and is one of the first few things she looks forward to. These days, she slows down with tea and tea brewing. One of the first few teas that she tried in Taiwan several years ago was Wenshan Pouchong. Memories of the Pouchong steeped and served as a cold brew tea, she thoroughly enjoyed the refreshing melon and sweet floral notes. As her palate now gravitates towards darker oolongs and aged white teas, Pouchong still has a place in her heart, just like how first love always feels extra special. “Tea is quite misunderstood and is usually the sick kick to coffee in many food and beverage establishments. I hope that by making tea education more accessible, the beverage and farmers are properly represented with higher perceived value.”