A Tea Chapter tea mooncake on a white plate beside its pine-branch gift box
Which Tea Goes Best With Mooncakes? A Mid-Autumn Pairing Guide
Which teas actually stand up to a rich mooncake, why astringency matters more than the usual talk of cutting grease, and what the written record really says about drinking tea... Read more...
A compressed white tea cake in its paper wrapper on a bamboo mat beside a dark metal storage tin
What Is White Tea — and Does It Really Get Better With Age?
White tea is defined by what is left out of it — withered and dried, never fired or rolled — and while ageing changes it measurably, older is not automatically... Read more...
Scarlet Robe (Da Hong Pao) Wuyi rock tea leaves from Tea Chapter
What Is Wuyi Rock Tea? Roast, Cultivar and the Truth About Da Hong Pao
Wuyi rock tea's character is made in the roasting basket, not drawn from the cliffs — what yancha really is, why Da Hong Pao is a style rather than a... Read more...
A guide to corporate tea gifting in Singapore
A practical buyer's guide to corporate tea gifting in Singapore — why tea suits a multicultural recipient list, how to choose a gift set by budget tier, when to order for Chinese New Year and Mid-Autumn, and how to book a private tea workshop for your team. Read more...
The Tea Chapter story: 1989, Queen Elizabeth II and the Imperial Golden Cassia
Tea Chapter was founded on 1 October 1989 by thirteen tea enthusiasts, in the first pre-war shophouse restored under Singapore's URA conservation project. In 1989 Queen Elizabeth II was served an oolong in one of our Oriental Rooms — the tea that became Imperial Golden Cassia. Read more...
How to Store Tea in Singapore's Humidity
Airtight, cool, dark and away from strong smells is nearly the whole answer - but the fridge is right for far fewer teas than people think, and pu'er is the deliberate exception that needs to breathe. A practical storage guide for this climate, with a tea-by-tea table of storage and drinking windows. Read more...
How to Brew Pu'er Tea (Raw and Ripe)
Rinse once, then brew hot and short: about 5g of leaf to 250ml of water, 10 to 30 seconds for the first infusion, adding a few seconds each round. A practical guide to raw and ripe pu'er, with a full brewing-parameter table and how to break compressed cakes apart without shattering them. Read more...
How to Use a Gaiwan, Step by Step
A gaiwan is the most versatile brewing vessel in Chinese tea, and the only hard part is the grip. Here is how to hold, fill, steep and pour one confidently, with leaf quantities and steep times for every main tea type. Read more...
How to Brew Chinese Tea Properly (Gongfu Cha)
Gongfu cha is simply more leaf, less water and short steeps repeated many times. Our brewing table gives water temperature, leaf ratio, first-steep time and steep count for every main type of Chinese tea, followed by the method step by step. Read more...
Local Singaporean Artist Spotlight: Lim Kim Hui
Local Singaporean Artist Spotlight: Lim Kim Hui
Lim Kim Hui (Singaporean Ceramic Artist) Lim Kim Hui has been involved in the arts his entire life, working with ceramics and teaching for over forty years. From a young... Read more...
Enjoy a Cup of Jasmine Pearl Tea
Enjoy a Cup of Jasmine Pearl Tea
A note on wellness: tea is a drink to be enjoyed, not a medicine. Any health properties mentioned below reflect traditional beliefs and early research, not medical advice, and tea... Read more...
Tie Guan Yin Oolong Tea’s Health Benefits
Tie Guan Yin Oolong Tea’s Health Benefits
A note on wellness: tea is a drink to be enjoyed, not a medicine. Any health properties mentioned below reflect traditional beliefs and early research, not medical advice, and tea... Read more...