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Named as one of "10 great places to be steeped in tradition, tea and comfort" in the United States by USA Today.
USA Today, December 14, 2007.
“Everything at ching ching CHA conspires to put you in a better mood than when you came in. And it has all the making for a great date…”
The Washington Post Magazine, “5 Fun Places to say ‘I Love You,” February 12, 2006 |
| Voted the Best Tea House 2005 by the Afternoon Tea Society |
| “Those who want to expand their brewed vocabulary, share in authentic Eastern teas, or just find a tranquil place to sit, we find a deserving spot at ching ching CHA.”
Washington ASIA PRESS, February 2005
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| “Few places in the city are more transportive…The menu does its best to dispel any chance of confusion or uncertainty…providing descriptions of the essential character of each tea with all the sophistication of Wine Spectator.”
Washington City Paper, July 2004
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“The ‘amiable’ staff is ‘knowledgeable about the large variety of brews available’ and serious about authenticity…and the menu offers ‘tasty snacks’ and ‘light and satisfying’ bento boxes, but best of all is the ‘total relaxation for your mind.’”
ZAGAT Survey, Washington, DC/Baltimore Restaurants, 2003
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“Forget day spas; ching ching CHA is all you need for an afternoon escape from the troubles of work or school. You’ll leave feeling refreshed, renewed and lacking that all-too-familiar dent in your wallet. And after your meal, you can browse the shop for beautiful tea-wares, art and a wide selection of tempting teas.”
The Hoya, November 22, 2002
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ching ching CHA “creates its own world of serenity on busy Wisconsin Avenue. At your table of polished rosewood, you’ll be lulled by soothing Chinese music and a late afternoon snack of pastry and dumplings and tea chosen from a seven-page tea menu.”
Hemispheres Magazine, “Three Perfect Days, Washington,” March 2001
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“This small Chinese teahouse, furnished with gleaming wood tables and chairs inset with mother-of-pearl, has such an aura of peaceful beauty that you feel as if you were shedding the outside world along with your coat.”
The Washington Post Magazine, “The Future of Food,” by Phyllis Richman, October 17, 1999
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“One reader likens ‘the entire experience’ at ching ching CHA to a ‘full-body massage,’ and the teahouse’s staff echoes his contention that sipping high-grade tea is akin to tasting fine wine.”
Washington City Paper, September 25 – October 1, 1998.
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