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.
Benifuuki is a special Green Tea cultivar studied by the NARO Institute of Vegetable and Tea Science in Japan for its anti-allergen benefits. Well-manicured leaves are fine picked to boost high levels of EGCG3”Me, welcoming you to a day free of allergies.
Produced in carefully controlled surroundings, this decaffeinated Oolong tea leaf is touted for its doses of GABA and Alanine that reduces blood pressure and regulates the excitation of nerves. Blended with soothing herbs such as Australian Eucalyptus and French Lavender, this tea is set to hush you into a cocoon slumber.
Celebrating beautiful harvest of Autumn, this seasonal blend of handpicked Osmanthus flowers and aromatic flavors of Tie Guan Yin brews into a bouquet alike glacé Pink Lady apples. This tea is sure to cleanse gloomy midday blues with its bright refreshing flavor.