Wenzhuo Liu
Simone Chiatante comes from Brindisi, a coastal city in southern Italy. Since 2017, he has been living in China, working at a language training institution. In his spare time, Simone is passionate about literature and poetry. He has published four books, including his own poetry collections and translations of books with local characteristics. Influenced by the tea culture of Chaoshan, one of his poetry collections is specifically themed around tea. Another tea-related work is his translation of Weng Huidong’s Chaozhou Book of Tea.
Influenced by the tea culture of Chaoshan, one of Simone‘s poetry collections is specifically themed around tea. Another tea-related work is his translation of Weng Huidong’s Chaozhou Book of Tea.
Brindisi is the capital of the province of Brindisi in the Puglia region of Italy, where Simone grew up. He studied at the University of Stirling in Scotland. After graduating in translation studies, he decided to settle in China, with his Chinese wife and began learning Chinese. Simone is very satisfied with his current life in Shenzhen. He jokes that his hometown Brindisi and Shenzhen have many similarities—both are coastal cities and both are lively and full of energy. At present, Simone’s main job is teaching European languages in schools in Shenzhen. In his free time, he is active in Shenzhen’s literary scene. He has also founded the Shenzhen International Poetry Association, been appointed as a Global Communication Ambassador by Shenzhen Daily, and named an International Experience Officer by the Qianhai government.
Simone is very satisfied with his current life in Shenzhen. He jokes that his hometown Brindisi and Shenzhen have many similarities—both are coastal cities and both are lively and full of energy.
Simone is a co-founder and editor of the Subway Dharma Collective publishing house. In 2019, he published his first poetry collection, Floating Petals. His connection with Chinese tea began after meeting his wife. Through friendships with Chaoshan tea enthusiasts and experiencing Chaoshan tea culture, he found creative inspiration in tea drinking—the connection between tea and nature, the changing seasons, and the interplay between tea and teacups. In 2024, Simone published a tea-themed poetry collection titled In a Cup of Tea, which was also translated into Chinese.
In 2024, Simone published a tea-themed poetry collection titled In a Cup of Tea, which was also translated into Chinese.
Simone admires Lu Tong’s “Seven Bowls of Tea,” Lu Yu’s The Classic of Tea, and several classic tea poems by Su Shi. His Chaoshan tea friends also recommended Weng Huidong’s Chaozhou Book of Tea, which he loved so much that he even sought out a handwritten version of the text. Weng Huidong was a prolific author who published numerous articles and books on Chaoshan culture. In the past decade, Europeans have become more aware of tea drinking, and the ways of consuming tea have become increasingly diverse. Simone wanted to share this text with the international tea community, as many international tea enthusiasts often talk about Gong Fu Tea to showcase their tea skills without knowing its origins.
Simone wanted to share Weng Huidong’s Chaozhou Book of Tea with the international tea community, as many international tea enthusiasts often talk about Gong Fu Tea to showcase their tea skills without knowing its origins.
In 2026, Simone published a bilingual Chinese-English version of the Chaozhou Book of Tea. Although the book is only 80 pages long, it provides beginners with a foundational understanding of Chaoshan Kung Fu Tea, while more experienced tea drinkers can pay attention to the finer details. Despite having nearly ten years of tea-drinking experience and frequently visiting tea houses, Simone admits that he does not have sufficient professional knowledge of tea. Translating the Chaozhou Book of Tea posed many challenges. For example, the classification of tea—Oolong tea is also known as blue tea, and there are numerous tea plant varieties. He also learned that the “Shui Ping Hu (Horizontal Pot)” is a type of purple clay teapot, and that purple clay itself comes in various materials and colors. Porcelain teacups, too, are produced in different kilns, not just in Jingdezhen. For many unfamiliar terms, Simone carefully researched and added annotations in the book.
Despite having nearly ten years of tea-drinking experience and frequently visiting tea houses, Simone admits that he does not have sufficient professional knowledge of tea. Translating the Chaozhou Book of Tea posed many challenges.
Simone recalls that in his hometown of Brindisi, a decade ago, some merchants attempted to open a tea shop, but they failed. To this day, the city has no dedicated tea shops or tea houses. Most Italians still hold tea in high regard, though Simone remembers that as a child, herbal tea was often consumed as medicine. Even now, some people, upon learning that he enjoys tea, still ask if he is ill. Coffee, on the other hand, holds a sociality in Italy. People commonly take 10–15 minutes to focus solely on their coffee without feeling it is a waste of time. In China, tea holds a similar social role. Using coffee as an analogy, Simone explains that Italians can easily understand the logic behind Chinese tea culture. Every time he returns to his hometown to visit family, he organizes tea gatherings. Compared to the green and black teas they used to drink, his family and friends now show more interest in dark tea and aged white tea. Younger people are curious about tea-based cocktails, while others appreciate tea’s health ability to aid digestion.
People in Italy commonly take 10–15 minutes to focus solely on their coffee without feeling it is a waste of time. In China, tea holds a similar social role. Using coffee as an analogy, Simone explains that Italians can easily understand the logic behind Chinese tea culture.
Tea Poetry- Chaozhou Gongfu Tea
Tasting Afternoon
10. May 2026 14-16.00 CEST, UTC+2
Offline and Online, Online + Samples
This event will focus on the culture of Chaozhou Gongfu tea. We have invited Simone Chiatante to explain his translation of Weng Huidong’s Chaozhou Book of Tea, and his own tea related poetry online.
Gong Fu Cha 工夫茶 [ɡōnɡ fu chá], the molding period of Gongfu tea should be after the formation of semi fermented tea. It is inferred that oolong tea was founded in the middle and late Ming Dynasty, first in Wuyi, then in Southern Fujian and Chaozhou. How did oolong tea form Gongfu tea when it spread to Chaoshan?
Welcome everyone to register in advance! We will also open for offline and online. After payment, we will send you the online link. We also offer online participants tea samples mailing.