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Taking Chinese tea

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At two Tanjong Pagar teahouses, Tea Chapter and Yixing Yuan Teahouse, visitors can glean something of the intricacies of the deep Chinese connection with tea by taking part in a tea workshop lasting up to an hour. Participants are introduced to different varieties of tea and talked through the history of tea cultivation and the rituals of brewing and appreciating the drink. The water, for example, has to reach an optimum temperature that depends on which type of tea is being prepared; experts can tell its heat by the size of the rising bubbles, described variously as “sand eyes”, “prawn eyes”, “fish eyes”, etc. Both venues also stock an extensive range of tea-related accoutrements such as tall “sniffer” cups used to savour the aroma of the brew before it is poured into squat teacups for drinking.

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