Lush floral serenity of the Ginger Garden at Singapore's Botanic Gardens is brewed into this tea at the very first sip. Its key ingredient, Ginger Flower, is widely used in Asian cuisines to infuse an aromatic orient mystic to flavorful creations.
At the heart of Singapore’s botanical reputation lies the beauty of her national flower, the Vanda Miss Joaquim. With sprinkles of dried petals, this tea embodies the grace of the majestic orchid which is sure to bring delight to all ages.
Elegant and sophisticated, our Jasmine Rose tea is a perfect afternoon or after-dinner tea. With a touch of romance, the sweet classic taste of Jasmine tea is paired with the familiar flavor of Rose in a perfect embrace. Surely a blend made in heaven to bring tranquility to you after a long day.
Robust and energetic, our Mandarin Pu Erh tea is an excellent way to start your day bright. Packed with vigor and harmony blended with artisanal skill, the sweet mellow lotus seed flavor of Pu Erh is elevated with zesty peels of dried Mandarin in an electrifying union. Perfect to get you through a busy morning.
Sprouting tea buds from Anxi, Fujian are hand-picked in Spring to craft this attractive Tie Guan Yin's flowery Orchid flavor that is further heightened with sprinkles of Osmanthus.
This special duo draws inspiration from temperatures quintessential of Christmas. Apple Crumble, kissed with Red Dates to radiate the spirit of warmth; and Winter Bloom, dazzled with Shiso to exude coolth. These spellbound teas will become the highlight at your Christmas dinner this year.
At the heart of Singapore’s botanical reputation lies the beauty of her national flower, the Vanda Miss Joaquim. With sprinkles of dried petals, this tea embodies the grace of the majestic orchid which is sure to bring delight to all ages.
Lush floral serenity of the Ginger Garden at Singapore's Botanic Gardens is brewed into this tea at the very first sip. Its key ingredient, Ginger Flower, is widely used in Asian cuisines to infuse an aromatic orient mystic to flavorful creations.
During days of trade along the ancient tea route, Pu Erh was pressed into tea cakes for easier transportation on horseback caravans en route to their barter locations in regions as far as Tibet.
Delicate and nutrient-rich tea leaves are specially selected and naturally aged for more than 15 years to cultivate Imperial Pu Erh’s deep oaky palate with subtle hints of Dried Figs.
