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.
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.
The word Kabuse means 'wrapped' in Japanese and it is common sight to see Kabuse or wrapped tea bushes throughout Japan. Wrapping the tea bush allows a slower growing leaf with deeper color concentration, less astringency and in turn providing a "umami," or savory flavor. The bushes are typically wrapped for 4-5 days just before harvest. The deeper green tea leaves (in the picture) is the outcome of the known color concentration.
Kagoshima Prefecture is located at the southwest tip of Kyushu, 3rd largest island of Japan. Kagoshima Prefecture corresponds to the ancient Japanese provinces Osumi and Satsuma. This region was an important naval base during Japan's 20th Century wars. Kagoshima prefecture is largely mountainous and is home to important lumber, fishing and agriculture industries. Its natural hot springs and southern location make it a popular tourist destination.
This 2015 first flush Kabusecha from Kagoshima Prefecture yields a deep green liquor with a pure and fleshy taste, reminiscent of a superior broth.
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
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.
The Singapore Tea Blend Collection is created with the introduction of ETTE TEA at the Museum Label of the National Heritage Board of Singapore.
The Singapore Tea Blend Collection is only available at National Museum of Singapore, Asian Civilization Museum, Malay Heritage Center & Indian Heritage Center.
Singapore Tea Blend Collection includes:
- Pandan Chiffon (18g)
- Chicken Rice (30g)
- Ice Kacang (30g)
- Seri Kaya (30g)
Shaded as the quintessential earl grey, Kris Grey (Blend no. 050) is a western classic brew fortified with south east asian ingredients.
Kris Grey is a blend of black tea, javanese vanilla beans, blue corn flower, bluepea flower, bergamot oil & edible silver dust.
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.
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.
This Christmas, instead of longing for snowball fights or skating on a frozen lake, have a bowl of Ice Kacang tea to bring a one of a kind tropical-styled Yuletide mood to cool the heat and warm your heart.
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.
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.