I am standing before a menu board listing more than 50 types of tea and desserts, but some of them, to my mind, look a bit scary: rei-pei with white jelly fungus, lotus seed with red bean in coconut milk, chrysanthemum tea with pearl.
No sign of my usual safe choice -- Earl Grey with a splash of milk. But I won't fully experience the vibrant Asian community of Richmond, B.C., a Vancouver suburb, if I am not a bit adventurous.
By Anne Mullens | March 18, 2004
