Re-introducing the Fortune Cookie Chai this Chinese Lunar New Year! The updated recipe this year is a festive blend of black tea, mallow blossoms, safflower, cardamon, ginger, sze chuan peppercorn, almond, vanilla & yuzu flavouring.
Note: Fortune slip available in every Fortune Cookie Chai tea caddy
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.
Mango Sticky Rice is a blend of genmaicha, black tea, roasted barley, mango dices & candied coconut. Very much inspired by the Thai local dessert, the tea brews like a platter of roasted glutinous rice with the coconut and mango coming in towards the finish on the palette.
Tea blending or scenting is defined as the process of putting different teas together to produce a final product. The aim would be to create a well balanced flavour using teas of different origins and characters. Tea is a very fragile plant with ability to easily receive any aroma, which works against it sometimes during the manufacturing process or transportation.
However, we will be using this fragility to our advantage at this session with tea scenting. At the end of the session, each participant will take home their creation as well as a ETTE TEA Packet (50g) worth S$18.
Our founder Victor has a longtime fondness for tea leaves, herbs and local flavours and
that has propelled him to craft out several bespoke tea blends for restaurants, corporates & banks.
Date: To be determined
Time: To be determined
Duration: 1 H 30 mins
Pax : Waitlist. A class will commence with a minimum of 4 signups
Venue: 333 Kreta Ayer Road #03-25 Singapore 080333