Since I hang around Chinatown a lot, it's a matter of time that I stumble upon Tea Chapter. Something nostalgic and authentic about its signage that makes me stop in my tracks and then I remember I had been to this place many many years ago, when I was just seventeen years old. With the fond memories of enjoying Chinese tea at a tranquil and oriental setting resurfacing, I make it a point to revisit this place again.
So after a very quick lunch, I brave through the drizzle to relive the memories, with this time fully aware what is going on–I was just tagging along when I visited here during my teenage years.
Lots of medium brown wood, yellow light lamps, the place has a calming effect that is perfect for relaxing and just enjoying a good tea. The staff recommends me the Imperial Golden Cassia from Fujian Anxi since this is their specialty. Yes, this had been served to their VIP before, but I don't choose this because of that, I order this because it is their premium tea.
The tea preparation here is actually very detailed. Following the steps will allow one to fully appreciate the complexity of the flavour of the teas. Listening to the staff explaining the steps makes me have a newfound appreciation for Chinese tea. I need to listen anyway because I need to prepare it by myself for later rounds 😄
The tea set for drinking of tea. Since Imperial Golden Cassia is a type of Oolong tea, zisha pot, aka purple clay, is used for brewing the tea. Only oolong requires this expensive zisha pot in order to retain its light aroma.
I decide to order the platter of 3 kinds of jellies since these are the more unique offerings on the food menu. My favourite is the Osmanthus Jelly since I like its strong floral flavour.
I'm listing down the steps to tea preparation and appreciation here for my readers and myself so that I can refer to this when I come here again. But note that I may miss some details here.
1. Pour hot water into the brewing pot and then pour some of this water over the rim of the ceramic holding pot and the rest into the holding pot. Pour the water from the holding pot over the two cups for rinsing before emptying the rest of water over the tray. Then pour away all the water in the cups onto the tray.
2. Turn the bamboo scoop and gently slide into the tea packet.
3. Turn the scoop around together with the tea bag so that the dried tea leaves naturally gather into the scoop.
Reason for step 1 and 2 is to ensure the delicate, brittle tea leaves are being not shattered by ploughing the bamboo scoop through the bulk of tea leaves. Retaining the whole leaves ensure the right amount of the tea essence seeps into the hot water. Broken leaves will result in overly strong, bitter tea.
4. Pour the tea leaves into the brewing pot. Only put in half of the packet into the pot first.
5. Pour hot water into the pot until full.
6. Then immediately pour this first tea away over the tray.
7. Refill the brewing pot with hot water until full. Wait for 30 seconds.
8. Pour the entirety of this tea into the holding pot.
9. Pour the tea from the holding pot into the tall cup and then bring it up a take a deep whiff of the aroma of the tea. My tea has distinctive floral notes at first whiff.
10. Transfer the tea to the tea cup.
11. Rub the narrow cup between the hands and then take a whiff of it again. The aroma will become sweeter in nature due to oxidation of the tea with the air.
12. Hold the tea cup with three fingers.
13. Take one small sip to cleanse the palate.
14. Let the second sip of tea swirl in the mouth to develop the flavours before gulping it down.
15. Then enjoy the tea as one likes it.
16. When this batch of tea is finished, go through Step 7, 8, 10, 12~15 for maximum of 4 times.
17. Clear the pot of the used tea leaves and stash them underneath the cover of the tray.
18. Repeat Step 2~8, 10, 12~16 for the remaining batch of tea leaves.
Tea brewed this way is exceptionally smooth, of the right acidity, mellow, complex and aromatic.
I like the soft nuanced hint of osmanthus flower in my tea.
Coming here to enjoy tea is so relaxing and calming, and it is also let me immerse myself in this art form of Chinese culture. A bit like reclaiming my heritage since I'm a Chinese. Lots of tourists and expats come here too. The staff here are polite, efficient and exceptionally knowledgeable.
I definitely want to come here again when I have the time to savour that moment of repose again.
Thoughts: I appreciate Tea Appreciation!
9 Neil Road
Nearest MRT: Maxwell, for NEL and EW line, Outram Park
