We are a contemporary tea company established in 2014 making unique tea blends with Singapore and South East Asian taste. Our main shop & atelier is housed in a quiet stretch of Kreta Ayer Road in Chinatown.
Combining the heritage and tradition of tea with modern and classic design, we seek to make novel tea blends and presents fine single-origin teas to aficionados everywhere.
The SINGAPOURIEN collection begins with the highly original Pandan Chiffon tea that captured the hearts of locals who were surprised to find a familiar taste presented in a delicious yet refreshing tea blend. The collection features our most well-known local flavours.
Now available in tea sachets.
Our newest tea formula of Jasmine green, black tea, cranberries, lychee pieces & lily blossoms. Sweet tasting & tangy as the Japanese jelly dessert, Lychee Konnyaku tea provides the added malty texture and body for the gourmet tea lover.
It is also enriched with Vitamin C & antioxidants to reproduce qualities of a supple skin.
Inspired and named after a local favourite dessert cake, Pandan Chiffon is a blend of roasted green tea, pandan leaves, osmanthus blossoms and cinnamon.
It is reduced in caffeine and we recommend to drink Pandan Chiffon on its own and without sugar.
Kebaya Blue is therefore a construct of rustic ingredients used in many traditional food and desserts in Singapore & South East Asia - lemongrass, butterfly blue pea, lemon verbena & bael fruit. 100% caffeine-free.
Rasa Sayang Hei! Nasi Lemak tea blend is inspired by the staple fragrant dish cooked in coconut milk & pandan leaf commonly found in Singapore, Malaysia & neighbouring countries.
Nasi Lemak tea is a fragrant rice blend of houjicha, genmaicha, coconut flakes, dried pandan, dried chilli & flavouring.
Ice Kacang, or shaved ice, is a popular dessert commonly sold by street vendors in Southeast Asia. Everyone loves the sweet-tasting shaved ice, with numerous toppings such as red beans, creamy sweet corn, grass jelly, attap chee (palm nuts) and an array of syrup with colours of the rainbow. Nothing beats the delightful and pleasing icy dessert that soothe the throat and cools down the body on a hot day.
As our grand finale for 2016, we out-do ourselves with the introduction of the Ice Kacang tea blend, recommended to have it iced with syrup & condensed milk (just kidding).
Ice Kacang is a dessert tea blend of Japanese Sencha, dried grapes, safflower,
forget-me-not flowers and flavouring.
The pineapple tart is a bite-sized flat pastry that is topped by a sweet pineapple confiture, which also comes in rounded forms with the same filling. It is a favourite snack in parts of Southeast Asia, and is a must-have in all homes during the Lunar New Year.
The significance of pineapple is because the Chinese words for pineapple has a similar sound of "good luck coming", hence it is much welcomed during this festival that is full of tradition and symbolism. For the same reason, the pineapple is also a popular traditional feng shui symbol of wealth, fortune, and prosperity.
We present to you our pineapple tart in a cup, a festive blend for the season consisting of black tea, caramel, dried pineapple and marigold flowers. A sip of the pineapple tea will bring you all the flavours, but without the calories!
Once in a Blue Moon, we make an Earl Grey Pu-erh with blue berries, blue corn flower and blue lavender.
Warm your heart this Christmas holiday with a bowl of our spiced Orh Nee tea, lovingly created especially with your family in mind.
Orh Nee is a popular teochew dessert made with yam paste, garnished with steamed pumpkin puree and boiled gingko nuts. The delectable dessert is normally reserved for special occasions, as it takes time and effort to prepare. Thus it is not commonly available even at local dessert stalls.
A Teochew tradition - it is customary to serve Orh Nee as the last course especially at restaurants catered to delicacies of the dialect group. We present to you our special Orh Nee tea blend to celebrate our achievements, and usher in the new year.
No. 842 Orh Nee is a blend of sencha, black tea, dried persimmon, forget-me-not flowers and natural flavouring.
The Beau-tea in the Vernacular for Singaplural 2017 is our newest creation - No. 835, Seri Kaya. Crafted out of Victor's insatiable thirst for the aromatic Pandan, Seri Kaya is a blend of Japanese sencha, black tea, pandan leaves and coconut pieces.
The packaging label is designed by MessyMsxi. She went islandwide picking twigs and weathered leaves that we frequently overlook in our daily lives to give them a new beauty and purpose.
Seri Kaya (its namesake) is originally a coconut jam concocted by combining coconut, eggs, sugar and pandan leaves. Literally, Kaya means rich in Bahasa Melayu referring to the custard-like texture of the spread. Kaya is typically enjoyed with toast and a Teh Tarik or Kopi.
Pandan leaves has been one of Victor’s favourite ingredients in tea blending with Seri Kaya being ETTE TEA’s 6th Pandan edition.
月亮代表我的 - 康乃馨。
Enjoy our blend with the most heart - The Moon Represents My Heart with Carnation, curated for all beloved parents this Mother's Day
Have a heart-filled family time this May !
A perfect marriage of our love for the Singapore chiffon cake & our mango madness, we present to you No. 836, Manila Mango Chiffon.
This updated dessert tea is a blend of roasted green tea, pandan leaves, mango bits, osmanthus blossoms and cinnamon.
It is reduced in caffeine and we recommend to drink Manila Mango Chiffon on its own and without sugar.
This Lunar New Year, we introduce a full-bodied black tea, prized for its sweet, earthy flavour and dry floral notes with a gentle hint of smokiness.
The brew yields a deep red liquor that is definitely worthy to be enjoyed on its own without milk & sugar.
Origin: Anhui Province, China - 2015
There is just something very special between Lychee & Kris Grey, 真的很好喝!
Created out of our 2 most popular tea flavours , Lychee Kris Grey is a blend of black Tea, green tea, blue cornflower, bluepea flower, bergamot, lychee flavouring and silver dust
Chicken Rice is highly recognised as the national dish of Singapore. The dish is adapted from the early Chinese immigrants hailing from Hainan province of Southern China.
Chicken Rice is now available as tea, hand blended by Victor with the savoury Kukicha layered with lemongrass, ginger and fragrant pandan.
Ingredients : Silver tips white tea, black tea, marigold & bergamot
Fine grounded green tea matcha powder from Japan.
1. Sift 1/2 teaspoon of ETTE fine matcha powder into a cup or bowl.
2. Add 60ml of boiling water. Whisk till frothy before drinking.
Fine grounded roasted green tea powder from Japan.
1. Sift 1/2 teaspoon of ETTE fine houjicha powder into a cup or bowl.
2. Add 60ml of boiling water. Whisk till frothy before drinking.
La Mer Lion
The Merlion is a mythical creature with the head of a lion on the body of a fish. The icon was born to symbolise the origin of Singapore as a fishing village, when it was known as Temasek or "sea town" in Javanese. "Singapura" is the portmanteau of "Lion" and "City" in Malay, with roots in Sanskrit.
We have created 2 tea blends that represent this symbolism, with "Mer" that means the sea in French, and "Lion", the King of the Jungle.
La Mer is a mélange of Japanese sencha, bluepea flower, lemon verbena and natural flavouring. The freshness and natural turquoise will remind you of a beautiful day by the tranquil sea.
Lion - A potpourri that consists of dandelion leaves, rooibos, blackberry leaves, lemon verbena, liquorice root, lemongrass, sunﬂower petals, blue cornﬂower and safflower. This spiced and bold herbal tisane represents the spirit of the majestic lion.
The two blends are made to be combinable into one, which we call La Mer Lion. It embodies the crossroad nature of Singapore, a melting pot nestled between the East and West, multiple thrive harmoniously. This is a blend that merge both fresh and bold flavours into something that is unique and satisfying.