Miss Tea Delight 茶悅人生

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Miss Tea Delight 茶悅人生 Through Gongfu Cha, I explore heritage and find stillness in the slow pour. 🫖 🍃

人生忽如寄 莫負茶 湯 好天氣 ✍🏼 Editor of The Tea Sommelier • 2022 📙 and docent at the National Heritage Board 🌲 孤松 Lone Pine Tea Room 🍵 Tea is a quiet anchor in a fast-paced world.

Celebrating the 🌕🌾🐇 #花好月圓
26/09/2026

Celebrating the 🌕🌾🐇

#花好月圓

Tea truly has been a steadfast, comforting constant through the years, while moments like sharing a sh**ha belong to a d...
20/09/2026

Tea truly has been a steadfast, comforting constant through the years, while moments like sharing a sh**ha belong to a different chapter of life that has gracefully slipped away.

从早年共享的水烟，到如今静心沉淀的功夫茶，有些仪式留了下来，有些则随风消散。回看过去，那些曾经让年轻时的旁人感到困惑的事物——比如对茶的深沉热爱与内省的从容——从来都不是关于他们的。时间总能很好地过滤掉杂音，只留下最真实的部分。致那些我们终将释怀的错付，以及所有让我们成为自己的坚持。

Sunday was spent at hosted by and prepared by Chef David. The meal offered innovative local flavours: prawn noodles se...
14/09/2026

Sunday was spent at hosted by and prepared by Chef David. The meal offered innovative local flavours: prawn noodles served with a sweet, slightly spicy yong tau foo sauce and a well-balanced, deeply umami prawn soup broth, alongside claypot rice finished with exceptionally fragrant pork lard crisps.

For dessert, the chef used a lemongrass base for a clear sweet soup (qing tang) containing snow fungus and peach gum, which provided an innovative, neutral canvas that let the ingredients stand out. A 3-year-old old-tree white tea was brought along to the dining table. It was a pleasant surprise how versatile white tea proves to be for food pairing.

Rewinding to Saturday, the time was spent quietly at the tea table—tending to the charcoal stove, setting up the charcoal container, bringing water to a boil in the ceramic kettle, and settling into a proper session with loose leaf tea brewed in a gaiwan.

A satisfying weekend balancing thoughtful food with slow tea craft.

#我狮城我街道2

14/09/2026

酱香 🥇

From mycobacterium and petri dishes to mooncakes and pastry making: twenty years after our days at the lab bench, we are...
06/09/2026

From mycobacterium and petri dishes to mooncakes and pastry making: twenty years after our days at the lab bench, we are back together at the dining table. Grateful for a friendship that started in science and evolved into the sweetest collaboration.

🔬✨ 🌒🌓🌔🌕🐇 Here is a complete look at the three mooncake pairings exploring how different teas interact with the handmade snow skin pastries:

* Purple Sweet Potato Snow Skin & Yunnan Dianhong: Packed with protein powder, mung bean, sesame, and cranberries, this mooncake pairs wonderfully with Yunnan Dianhong. The natural fruitiness of the tea bridges the tart sweetness of the cranberries while weaving seamlessly into the rich cocoa notes running through the filling profile.

* Original Snow Skin & Aged Teas: Featuring a filling of mung bean, sesame, and protein powder bound with extra virgin coconut oil, this pastry yields two distinct experiences. Pairing it with an old tree aged white tea accentuates the coconut oil and nutty sesame profiles, whereas pairing it with a 2015 bug-bitten highly fermented oolong causes all individual flavours to melt entirely into the tea liquor, leaving the palate refreshingly clean.

* Matcha Snow Skin & High-Mountain Oolong / Liu’an Lancha: The matcha-swirled snow skin—filled with the same nutritious base and cranberries—is lifted by a light-fermentation High-Mountain Oolong. The floral bouquet of this oolong complements the matcha skin beautifully, delivering a crisp, bright sensation. Following this with an aged dark tea using Liu’an Lancha tea stems provides a deeply accommodating finish where the mooncake melts away completely into the warm infusion.

馒头和包子谁比较有耐心？
01/09/2026

馒头和包子谁比较有耐心？

🍵 The Tea Master's Private Reserve Flight: A 7-Tea SamplerAfter two decades of tasting and refining my palate and editin...
31/08/2026

🍵 The Tea Master's Private Reserve Flight: A 7-Tea Sampler

After two decades of tasting and refining my palate and editing the 2022 publication The Tea Sommelier: The Art of Selecting, Pairing and Appreciating the World's Finest Teas, I have put together a blind exploration pulled straight from my personal stash. This features rarer expressions found within classic lineages like Anhui dark tea, Yunnan Dianhong and Keemun black tea with select vintages reaching close to twenty years of age.

Drop me a message in the DMs with your preferences so I can tailor the selection, and we can chat informally about brewing tips along the way. These are strictly no-rinse teas, and each 10-gram portion gives you two to three sessions to dial in the leaf right from the first pour.

The sampler format exists for a practical reason. Instead of committing to bulk quantities of a single leaf, you can explore seven distinct expressions at once, test how they sit on your palate, and pinpoint the exact profiles worth stashing away for the longer term. It is also a far more sustainable way to approach the hobby, cutting down on inventory wastage and ensuring that every precious leaf finds its proper appreciation.

* Contents: Seven distinct 10-gram portions totalling 70 grams of elevated classic tea types.
* Delivery: Singapore only.
* How to Order: Limited boxes available. Send a message to secure your set.

🍵 茶骨禪心 Lao An Cha Chá Gǔ 🍃 40gWhen the dry leaves tumble from their bamboo basket, they reveal their true architecture: ...
30/08/2026

🍵 茶骨禪心 Lao An Cha Chá Gǔ 🍃 40g

When the dry leaves tumble from their bamboo basket, they reveal their true architecture: a dense lattice of dark, seasoned stems—the tea bones (chá gǔ) from a traditional harvest of aged Anhui dark tea.

Packed traditionally in porous bamboo baskets that allow the leaves to breathe and mature over decades, this early 2000s vintage cares nothing for fragile top notes, leaning instead on its structural spine. To pour water over these aged stems and watch the dark amber liquor settle into the cup is to invite a quiet, unhurried space where the robust body of the leaf meets a meditative awareness (chán xīn).

With every order, you will also receive curated samples of rare teas from private access, chosen specifically to match your personal preferences.

🫖 Please note that this vintage is available while stocks last.

* Portions: Available in portions of 50 grams.
* Delivery: Exclusive delivery available within Singapore only.
* How to Order: Interested parties are welcome to DM to secure your portion of this limited vintage harvest and exclusive sample set.

On boiling water.. Charcoal doesn’t just heat water. It transforms it. When charcoal burns, it emits far-infrared radiat...
29/08/2026

On boiling water.. Charcoal doesn’t just heat water. It transforms it. When charcoal burns, it emits far-infrared radiation, which is a gentle and deep-penetrating heat that doesn’t boil violently. Instead, it softens and restructures water at a molecular level. Big and tight water clusters break apart into small and loose groups of three to five molecules, making the water lighter, smoother, and far more active.

This smaller-cluster water flows silkier, penetrates tea leaves faster, and extracts sweetness and depth without harshness. The result is a silky, round, and velvety texture in every sip, which is something no electric kettle can truly replicate. It isn’t just about heat. It is about how heat meets water and how water meets tea, bringing ancient intuition and modern science together.

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1 Chinese Garden Road
Singapore
619795

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