“Of Pu’er raw tea and Pu’er fermented tea, which is better for losing weight? Is white tea a kind of herb or tea?” the two questions were two of the topics discussed by Mr. MENG Yinan, a tea master, with the alumni at Tsinghua-MIT International MBA Alumni Tea-tasting Activity. Tea-learning and tea-tasting are the themes of IMBA Alumni Activity in May. More than 20 alumni were attracted to Wudaoying on Saturday, May 25^th . During the process, led by Mr. MENG, the alumni practiced both tea-learning and tea-tasting, being a combined experience of theory and practice. Some alumni brought some excellent tea collected by themselves, to share with others.

Mr. MENG’s Humorous Explanation

Combined Practice of Tea-learning and Tea-tasting

As to the question “Of Pu’er raw tea and Pu’er fermented tea, which is better for losing weight?”, Mr. MENG answered, the raw tea mainly removes the fat in our intestinal tract and can arouse a sense of hunger after we drink it; while the fermented tea can eliminate the fat in our blood and has a better health care effect. The white tea is another focus of the activity. Mr. MENG specially brought a kind of five-year organic white tea for the alumni, and explained a characteristic of white tea: one-year white tea was a kind of tea, three-year white tea was a kind of herb, and five-year white tea was a kind of treasure. In addition, Mr. MENG discussed with the alumni about the comprehension of teaism, and shared his experience of participating in a tea-tasting activity in Japan.

Different from the past alumni activities, this time, the tea-tasting activity is open to incoming students of IMBA program enrolling in September 2013. As an alumnus concluded, the tea-tasting activity was a get-together activity for “the old-aged, middle-aged, and young alumni” of Tsinghua-MIT IMBA Programs (the alumni, current students and incoming students). (Contributed by International Affairs Office, Tsinghua MBA Programs)