ABOUT US
After a few months of diner-hopping in Hong Kong, Fern and Copper was set up as a market stall upon returning to London. Driven by the withdrawal symptoms of Hong Kong Milk Tea addiction and in response to Britain's Milk Tea vacuum, Fern and Copper aimed at introducing the drink to the British public.
Apart from a handful of unexceptional interpretations of the drink in London’s Chinatown, the traditional Hong Kong style tea was practically non-existent in the United Kingdom. Thus a two-year search for the correct brewing technique and recipe began, developing from a personal project and eventually ending up as a mission to take the classic Hong Kong concoction mainstream.
Fern and Copper attempts to embody the features of the traditional Hong Kong worker's café: modest, straight-talking and unpolished, with the name representing the emblematic colours of the classic tea diner. While fern green and the hues of oxidized copper are a common sight on the walls and tableware of the Cha chaan teng, a dark copper-brown liquor is the most confident give-away about the perfect cup of Hong Kong style tea.
