The Story Of PIEA

A royal physician dabs his brow with a worn, deep-yellow cloth. Small beads of sweat gather along his forehead as he stands over a clay pot, gently boiling with fruit and care.

The dynasty is Tang; Ancient China. The physician, unnamed, is one of many contributing to the early documentation of traditional remedies and ingredients passed down through generations

Pear Soup:
Snow Pear, Goji Berries, Jujubes, Rock Sugar, Water
Place ingredients into the pot and boil, serve hot

This recipe took many forms over time. Some included apricot kernels, others fritillary bulbs. Ingredients shifted with wealth, climate, and geography. Yet the core remained unchanged: pear, goji berries, jujubes, rock sugar, and water

This is the foundation of PIEA

Inspired by the history of pear soup, and driven by its fresh, naturally sweet character, I set out to create my own rendition. Blending Eastern tradition with my Western upbringing, I kept the base ingredients intact, adding only apple and ginger. Rock sugar was gradually reduced and replaced with raw cane sugar — preserving depth of flavour while favouring restraint and balance

With careful temperature control, the recipe for PIEA was finalised.

It is refreshing when chilled, yet retains its soothing comfort when warmed — whether in a microwave, or your own Tang Dynasty clay pot.

The Founder

PIEA began at home.

My partner, Christina, grew up in Hong Kong, where pear soup was a recipe passed down through her family, shaped by a grandfather who practised Traditional Chinese Medicine. When she first made it for me, I was immediately taken by its simplicity and depth. It became something I looked forward to, often asking when the next pot would be on.

I’ve always been drawn to food. From early catering classes at school to a lifelong instinct for flavour and balance, I’ve enjoyed understanding what works together — and why. Adapting Christina’s family recipe into what would become PIEA took time and care, but the intention was always the same: to preserve its character while allowing it to become something personal.

With a lasting interest in anthropology — particularly culture expressed through food — and an appreciation for natural ingredients and considered production, I began to feel there was space for a different kind of soft drink.

PIEA is the result.

Futures

PIEA begins as a drink, but it isn’t intended to end there.

Over time, we see PIEA growing into a community of like-minded people who care about quality — in produce, in art, and in the environment around them.

As the brand develops, we plan to introduce new expressions of PIEA, including additional varieties and formats, alongside a membership that opens up the wider world around it.

That world may include collaborations with local artists, considered releases across garments and accessories, and quieter spaces for art and exhibition. It may also extend into small gatherings — thoughtful dinners, intimate performances, and shared experiences designed to bring people together without noise or spectacle.

Alongside this, we hope to build relationships with other independent brands we admire, offering members access to products and services that reflect the same values.

These ideas will take time to unfold. PIEA has always been shaped by patience — from the first recipe, to the first bottle — and that approach will continue as it grows.