In-May Liu was born in Shanghai and moved to Taiwan when she was 5 and educated through college there.  Before coming to the United States to study Food Science and Nutrition, she had never cooked anything and had just observed her mother in the kitchen.  Since her mother had become vegetarian, In-May's role in the kitchen was to be food taster before the dishes went out to the table. While her daughters were young, In-May put her nutritional knowledge and love for cooking together and started teaching Chinese cooking for 7 years.  At that time popular Chinese foods were sweet sour pork, egg rolls and chop suey. In-May is proud to say that way back then (30 some years ago), she was already introducing her students to hot sour soup, Shanghaiese spring rolls, braised pork chops and steamed fish. Besides love of cooking, In-May was also fortunate to grow up in a tea-loving family.  Her memory of her father is sipping his steaming cup of green tea every morning in total contentment.  In-May now shares her knowledge of cultural and health aspects of Chinese tea through tasting and demonstrations in school and churches. For more about In-May's tea classes, visit her website at  www.joysoftea.com, and follow her adventures on her blog.