Nigiro, a beloved name in the world of premium tea in South Africa, has always been synonymous with knowledge, wisdom, and the art of tea-making. For those of you who have had the pleasure of visiting our cherished tea cafe, you’ll understand the warmth and magic that the Nigiro family infuses into their brand. It’s a place where delectable cuisine, exquisite tea-tasting, and an ambiance of pure tranquility come together seamlessly. Today, I’m delighted to introduce you to someone who is not only an integral part of the Nigiro legacy but also the heart and soul of our tea training – Mingwei Tsai.

O’ways: How did you become interested in tea?

Mingwei: From a young age, I always enjoyed drinking tea with old people. The connection was the stories that people had. I really was drawn to the stories, and tea was just a platform where the stories were shared. We have a lot of opportunities to drink tea, but in these modern days, we don’t take those opportunities, and we let those opportunities slip. We often reflect and think, “Oh, I should have had a cup of tea with this person, or I should have communicated more”.

O’ways: Can you tell us a little about yourself and your background?

Mingwei: I came to South Africa 34 years ago, at the age of 12. My parents somehow convinced my uncle to emigrate from Taiwan to South Africa to study English. But little did I know that Braamfontein, wasn’t an English-speaking city. It is one of the most Afrikaans cities in South Africa. Nevertheless, I was there. My teachers at that time completely changed me. I was not really keen to study. I enjoyed my tea, but I didn”t enjoy studying at all. Later on, I changed, and I started really focusing on my academics.

Step 3. “Sometimes, it can turn our world upside down…”

O’ways: How does it impact the prestige attendant to the hotels through the tea?

We are a very small family-run boutique tea company in South Africa. We target hotels and restaurants that want to transform. We don’t just sell them tea. We provide the service, we provide the connection, we are part of this intricate wheel of transformation that transformed the beverage industry, the beverage sector.

I believe that happy cups become happy people. So I’m sure they are happy, and I’m sure they are connected, and they’re connecting with more people.

O’ways: How has being a part of our tea community impacted your life or tea journey?

Tea sharing with the tea community gets me to know more about tea. It broadens my perspective of tea because of the exclusive blending job that I do as well as the services provided. It gets me out of my comfort zone and considers ingredients that I would never otherwise consider if I were to drink tea by myself.

So I am shaped by the tea community and in return, I also have the opportunity to shape the tea community that has a great affinity with me.

Never forget to share that tea with others, with your friends, your loved ones, and your enemy. – Mingwei Tsai

Thirsty?

Make a reservation and experience Mingwei’s tea tasting.

What is the soul of a tea cafe? If it is a tea house, then I reckon you would say “tea!”  As you might already be aware, in O’ways, we are always innovating, so we are a tea cafe and cafe, and we have no shortage of food. Our food is special because our recipes are uniquely co-created across continents. Every item on our menu is a cross-culture creation from our Bosslady Lisa and our team of chefs.  If your mouth is already watering, then I have to apologise in advance. We are not revealing any of our secret recipes today. Instead, I am introducing you to the man who poured his soul into the plate of art in front of you – our chef, William.

O’ways: Who are you?

Willam: My name is William Phiri, I am a chef at Nigiro’s O’ways tea cafe. Originally I’m from Nkhata Bay in the northern region of Malawi. I am from the Tonga Tribe, and we like farming and fishing as we live close to Lake Malawi, which is a well-known tourist attraction.

O’ways: When did you start cooking?

William: Oh, good question. I started cooking in 2009, which was just after I had finished secondary school. I was looking for a peaceful work environment and ended up in a shop with a takeaway station where we could cook only two meals, chips and chicken and, rice and chicken. We had only two pieces of equipment – a microwave and a deep fryer –  so we could make the chicken and the chips in the fryer and the rice in the microwave. So that’s when I started cooking. And from there, after I left the shop, I went to the Chintheche Inn.  First, I worked in the garden, where vegetables, herbs and spices were grown. So maybe that’s where my interest in cooking came from. Later I trained through Kingsway College and, in 2015, received my certificate in cooking.

For the full recipe, check out our Flavour article.

O’ways: How did you become interested in tea?

William: One day, when I was at the Claremont branch of O’ways, Mingwei (the owner) was doing the tea tasting. He asked the students at the table,  “Do you know what white tea is?” I was curious about the same question and could partly overhear the conversation from the kitchen, but the only bit I picked up was that white tea isn’t the tea with milk. We know that adding milk to black tea changes the colour. It becomes white. Doesn’t that make a tea white tea? What is he trying to say? I caught only this. “White tea is not the tea with milk.”  Haha. Since then I have learnt to identify the different teas, I tried hundred of them.

O’ways: How did you become interested in tea?

William: The very first time we did that was with soup; mushroom soup infused with black tea. It was weird because the black tea and mushroom soup together became black. I enjoyed making that but I like to eat food the way it is. For example, when I eat vegetables, I don’t like to add a sauce. I just add salt. So it was very surprising for me.

O’ways: If someone has never been to O’ways before, and they come here for the food, what would you recommend?

William: Okay, I’ll recommend something which is more familiar. Dan Ping is one of the staples of the restaurant. It has been on the menu since the first day our restaurant opened. I believe it is a Taiwanese classic. And a final note to the reader: Prepare for a taste bud adventure. Our Dan Ping is an omelette with a pancake base (not gluten-free). Firstly, there are generous amounts of egg and milk in the pancake base, which we fill with mushrooms. It is then wrapped with omelette (more eggs). Finally, we top it with ginger and teriyaki. Enjoy! 

Mouth watery?

Make a reservation and experience William’s creations!

This National Women’s Month, we honour the strength and grace of South African women with a thoughtfully curated tea collection designed to nurture your well-being.

• For BEAUTY: Unveil Your Beauty: Indulge in the rejuvenating powers of our Blue Horizon Green Tea. Packed with antioxidants, this blend supports your radiant glow while countering the effects of aging.
• For WARMTH: Embrace Tranquility: Find solace in the delicate embrace of our Rose Congou Black Tea. Let its soothing essence wash over you, calming your senses and inviting serenity into your daily routine.
• For HEALING: Healing From Within: Harness the natural healing properties of Hibiscus Petals. Known for alleviating bladder discomfort, this infusion is a gentle and holistic approach to your wellness journey.
• For RELAXATION: Restful Nights Await: Experience the restorative magic of our Snow Mountain Chrysanthemum Flower Tea. Drift into peaceful slumber as it lulls you into a state of relaxation, ensuring you wake up rejuvenated.
• For DETOX: Detox and Revitalize: Embrace the cleansing power of Pu’erh Tea. Kickstart your journey to weight maintenance and renewed vitality with this age-old remedy for detoxification.

Have you ever experienced a deep passion for something, like a hobby, perhaps tennis, where you found yourself consistently showing up at the tennis court? Initially, you may have practised alone, but as time went on, others joined in, friendships formed, and a team dynamic emerged. The reasons for going to the tennis court shifted; it wasn’t just about the game anymore—it became something more. Amidst this journey, there was always that one person who consistently showed up, greeting you with unwavering optimism and positive energy. For me, that person is our tea-keeper, Patson.

While I personally didn’t play tennis, I was involved in basketball during my youth and later found a love for surfing. Through these experiences, I’ve come to realize that it’s not solely about individual greatness in any hobby; it’s equally essential to be a great team player. So, whether your leisure time involves savouring a cup of tea, make sure to engage with our M.V.P. (the Most Valuable Player) and cherish the joy of camaraderie.

O’: What are some of your favourite teas or tea experiences, and why?

Patson: Right now, I’m enjoying a cup of Blood Orange Rooibos. It’s a South African tea with a refreshing orange flavour. In the mornings, when I need a caffeine boost, I usually have a blend of Malawi, Kenya, and English breakfast black teas mixed in equal proportions.

O’: When did you start blending teas?

Patson: I observed my colleagues at Nigiro blending teas, and I decided to create my own signature blend. I’m currently working on a herbal tea using ingredients like lemongrass, fennel, and mint. It’s an exciting process, and I look forward to sharing it with our customers soon.

O’: Congratulations on creating your own tea! Will it have your name?

Patson: Yes, I plan to introduce my blend to our customers and let them experience it. I want to involve the entire Nigiro family and anyone who enjoys it in the testing and enjoyment process. It’s a unique opportunity for me to create a tea that carries my name, separate from the blends created by other members of our team. 

Step #3
Keep the clutter off your counter, keep the clutter off your chest.

O’: Can you tell us about your background and why you came to South Africa?

Patson: I came to South Africa to join my brothers, who were already living here. After the passing of our parents, I wanted to be closer to my siblings. Although it was a little bit tough journey to leave the Motherland to come and stay in another country and get involved in different things, you have to meet different people and different personalities. I eventually started my own ventures. Initially, I worked with my brother in construction, then I met Mingwei and Lisa in the month, then I became interested in tea, and I started working with them for tea. It took me several years to explore and understand different teas, as I was previously more focused on coffee. I experimented with various teas, tasting them one by one to learn their flavours, brewing methods, and origins.

Eventually, I discovered my preference for Oolong tea over green tea. My favourite oolong tea is Snow Mountain Oolong, which is from Taiwan. It is very smooth, easy to drink, and it is not rough when you drink it. And it doesn’t have the aftertaste when you drink.

So that was my journey began with the tea, and I started to enjoy working with the Nigiro family because they were so friendly to me. Mingwei welcomed me to the house as if I were their son. I take this job seriously, and we can communicate together. When we have a busy time together, we always communicate and will always work together as a team.

O’: What’s your final message for our reader?

Patson: To truly connect with tea, it’s essential to develop a love for it. Learn about different varieties, appreciate their unique qualities, and find joy in the tea-making process. It’s a wonderful experience to explore the world of tea and discover the flavours and benefits it offers.

If you really enjoy tea but have never tasted the teas that we have, we have something called Tea Club every month, every first Saturday of the month. The tea club is free. You can just come to drink tea. We discuss tea and learn about the tea that you tasting. So on that day, we usually put five, or we can put in as much as we can if we have a lot of guests that come in for that. You’re welcome to join us. We encourage people to come and visit us. And if you want to know more about tea, we can sit and talk and discuss the teas, or we can have tea together because when we drink tea together, we become tea friends. We are friends forever.

As you enter our teacafe in Cape Town, you will be greeted by the sight of sixty large, shiny tea cans, each holding a unique recipe for your peaceful and joyful experience. In front of these tea cans, you will often see a calm gentleman packing tea, ready to share his knowledge and passion with you.

Today, we have the pleasure of speaking with this gentleman, who has become an integral part of our tea community. He will share with us his journey into the world of tea and the lessons he has learned along the way. So please sit back, relax, and let’s delve into the world of tea together.

O’: What are some of your favourite teas or tea experiences, and why?

Peter: Black tea in the morning is my favourite because it’s a part of my breakfast. If I don’t have black tea in the morning, I don’t feel right. Some people like coffee, but I prefer to take black tea and a slice of toast. I would recommend those who don’t drink coffee to try Ceylon or African breakfast tea. African breakfast has Tanzania, Kenya, Rwanda, or Malawi. You can mix four or three. I prefer Ceylon on weekdays and a mix of African breakfast on the weekends.

O’: So you prefer to have more caffeine, stronger tea on the weekend?

Peter: Black tea in the morning is my favourite because it’s a part of my breakfast. If I don’t have black tea in the morning, I don’t feel right. Some people like coffee, but I prefer to take black tea and a slice of toast. I would recommend those who don’t drink coffee to try Ceylon or African breakfast tea. African breakfast has Tanzania, Kenya, Rwanda, and Malawi. You can mix four or three. I prefer Ceylon on weekdays and a mix of African breakfast on the weekends.

Step #3
Slow & steady hand

O’: How long have you been working for Nigiro?

Peter: Almost ten years. It seems like two years, but it’s been a long time.

O’: What is your role in Nigiro?

Peter: I work as a warehouse supervisor. I check the stock, what’s coming in and out, and how we can improve the business.

O’: What are the most fulfilling activities in the Nigiro

Peter: I like being here. Being introduced to vegetarianism, tea, and MingWei. When I come here, I make my tea, and I feel at, home.

I love to be here.