Tea Chapter Keemun red tea, dark twisted leaves with golden tips in a white porcelain scoop
Why Is Black Tea Called Red Tea in China?
In China, black tea is called hong cha, red tea, after the copper-red colour of the brewed cup rather than the dark dry leaf that gave it its English name. Read more...
What Is Liu Bao Tea? Guangxi's Dark Tea and Its Nanyang Story
What Is Liu Bao Tea? Guangxi's Dark Tea and Its Nanyang Story
Liu Bao is a Chinese dark tea from Cangwu County near Wuzhou in Guangxi, heaped, piled and aged into a smooth, woody cup that long travelled to Hong Kong and... Read more...
What Is Oolong Tea? Why Two Oolongs Can Taste Nothing Alike
What Is Oolong Tea? Why Two Oolongs Can Taste Nothing Alike
Oolong is defined by how the leaf is handled — bruised at the edges, rolled and usually roasted — not by any point between green and black tea, which is... Read more...
How Many Times Can You Resteep Chinese Tea?
How Many Times Can You Resteep Chinese Tea?
Why infusion count depends on your leaf-to-water ratio rather than the tea itself, where the flavour actually peaks, and what the rinse does and does not do. Read more...
Which Tea Goes Best With Mooncakes? A Mid-Autumn Pairing Guide
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...
What Is White Tea — and Does It Really Get Better With Age?
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...
What Is Wuyi Rock Tea? Roast, Cultivar and the Truth About Da Hong Pao
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...

Tea journal: Chinese tea guides