On 5 July 2025, the Confucius Institute held a “Culture Space” event titled “Tea and History” to commemorate the 50th anniversary of diplomatic relations between the Philippines and China. The event aimed to promote deeper appreciation and understanding of Chinese culture among students and the broader community through immersive experiences: tasting authentic Chinese tea via a traditional gongfu tea ceremony, enjoying the Chinese instrument performances, and engaging in insightful lectures on Chinese history.
Tea culture took center stage as Dr Linjun Huang, Chinese Director of the Ateneo Confucius Institute, delivered an in-depth lecture on Chinese tea—covering its rich history, various types, and methods of preparation.
Following the lecture, Ms Chen Yiyang, a Chinese language teacher at the institute, joined Dr. Huang onstage to demonstrate the gongfu cha ceremony, a traditional method of tea preparation that unlocks the full flavor of tea and shared appreciation thereof in a communal setting.
The program also featured a lecture titled “Cholera Epidemics and Chinese Medicine in the Late Nineteenth-Century Philippines,” presented by Dr Jely A. Galang, Associate Professor at the University of the Philippines Diliman’s Department of History. Dr. Galang explored the prevalence of cholera outbreaks in the 1880s and how members of the Chinese community in the Philippines turned to traditional Chinese medicine instead of Western medical facilities. This phenomenon, he noted, eventually spurred efforts to regulate Chinese medical practice—culminating in the founding of the present-day Chinese General Hospital.
Cultural performances followed, beginning with guzheng musician Ms Zhao Xiaoyang, who played two evocative pieces. The first, “Fishing Boats at Dusk,” depicted a joyful harvest with a serene melody. The second, “Fighting Against Typhoon,” conveyed the determination of dock workers and their resilient spirit in facing adversity.
Dr Hu Xiaozhou then surprised the audience with a medley of beloved Filipino songs—“Awitin Mo at Isasayaw Ko” and “Anak”—performed on the erhu, blending the soulful sound of this traditional Chinese instrument with familiar local tunes.
The event concluded with a hands-on Tea Experience, where participants sampled six distinct Chinese teas:
- Longjing Green Tea
- Fujian Jasmine Tea
- Wudong Songzhong Dancong Oolong Tea
- Yunnan Jibian Oolong Tea
- Yunnan Fenqing Black Tea
- Yunnan Ripe Pu’er Tea
Each tea offered unique characteristics, influenced by oxidation levels and processing methods. Attendees also practiced the gongfu cha ceremony themselves, gaining familiarity with its tools, steps, and etiquette.
