Tea

The test is not about time, but about spirit. Holding fast to the belief that tea breeds conversation among individuals, Kenry Peh, at the helm of the fourth-generation family tea business, Pek Sin Choon, is up for the test of spirit. 

From smelling great, cleaning well, adding nutritious boost for plants, being beauty hacks to adding extra taste, reused tea leaves are a great way to save the environment after enjoying a cuppa.

Tea drinker and writer, Melanie Lee, shares the spectrum of emotions that tea has brought forth in her life — and finally concluding that tea has that magic of understanding her inner self better. 

This autumn, tired of city life and the corporate grind, Julie Wang decided to come back to Wazuka – to slow down, get in touch with nature and rekindle her love for tea.

We visit the tea farmers in Kyoto, Japan, who are faithfully growing and harvesting the tea leaves. Teruko Azuma tells us of the agricultural landscape and culture of Japan.

"The price of this tea is anything from a hundred gold, to half a sen. If you want to drink for free, that is alright too. I'm only sorry I can't let you have it for less."  -Baisao

He removed his long sword, the mark and honour of a samurai, to crawl through a small opening into the chashistu. The room was small with only 2 tatami-mat of space, rustic and minimally decorated in muted colours. In such a space, there is only room for two. The host and the guest. They do not speak, for the noise of the world is plenty. And the ceremony is an escape, however brief, from the world. 

First of the Third Wave Tea series, we explore one of the up and coming tea that is gaining traction around the world — the Hojicha tea. 

Added with a layer of milk and drizzled with sugar, the matcha latte can be prepared in less than three minutes. This simple beverage packs antioxidants and is a quick on-the-go alternative.