1819 is a whimsical play of ingredients, infusing Sir Stamford Raffles’ British heritage with Singapore’s multicultural food scene. Made with natural oils of Calabrian Bergamot, Ginger Flower, and high grown Ceylon tea, it brews into a refreshing brisk of Pamplemousse.
The smooth winey profile of this blend emanates from the impeccable marriage of the finest 10-year vintage Pu Erh with Tibetan Winter Chrysanthemum and Osmanthus flowers. A non-caffeinated brew that is popularly paired with Dim Sum served in restaurants along Chinatown.
Prized for its curly golden leafs, Jin Jun Mei brews into soft bodied liquor with sweetness reminiscent of the homely tradition of Chinese sweet soup (糖水). Feel your Qi glow with this tea as it tentalize your palate with the warmth of Red Date and Longan.
Made from high quality leaves from Yunnan, China, Glutinous Pu Erh is shaped into birds nest like shape with a herb call “nuo mi xiang”. This herb imparts a warm glutinous rice aroma to the Pu Erh highlighting its fig-like sweetness.