I have a feeling green tea has become the tea we’re all supposed to love.
It’s everywhere. Wellness conversations, morning routines, skincare trends, and those beautiful matcha drinks that somehow make an ordinary afternoon look more interesting.
And honestly, I get it.
Green tea can be wonderful. Fresh, grassy, sometimes sweet. But I’ve started wondering why we talk about it as though it’s the obvious choice, while darker teas barely get a mention.
Because what about a rich black tea? Or a roasted oolong? Or a Pu-erh that develops an entirely different character with age?
I think we’re missing quite a lot.
Somewhere along the way, green tea became associated with being healthier and more refined. Its antioxidants receive plenty of attention, while darker teas sometimes get treated as though processing has made them less valuable.
But tea isn’t quite that simple.
Black tea undergoes extensive oxidation, while oolong can fall anywhere across a broad spectrum. These processes change the leaves’ chemistry and flavour, but they don’t automatically make one tea better than another.
And personally, I’d rather choose my tea based on what I enjoy drinking.
There’s something lovely about the malty richness of Assam, the roasted depth of certain oolongs, or the earthy character of ripe Pu-erh. They’re different experiences, and not everyone will enjoy them equally.
That’s perfectly fine.
What bothers me is how easily trends become rules. We discover something popular, convince ourselves it’s the best option, and forget there’s an entire world beyond it.
Maybe that’s why I think the green tea obsession deserves a little questioning.
Not because green tea is overrated in itself, but because no single tea should define what good tea looks like.
Some days, a light green tea might be exactly what I want. Other days, something darker and fuller sounds much more appealing.
I don’t think we need to choose sides.
Green tea can keep its popularity.
I’d just like us to remember that some of the most interesting cups aren’t green at all.
— Maria Tan
On tea, culture, and everyday rituals.
The Problem With “Single-Origin” Tea Obsession
There was a time when knowing where a tea came from was enough. Now, it sometimes feels as though we need to know everything. The mountain. The village. The garden. The harvest date. The particular plot where the leaves were grown. Single-origin tea has become a mark of quality in modern tea culture. The idea…
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Where Singapore’s Tea Traditions Still Steep: Pek Sin Choon
The first thing I noticed was the smell. Not perfume, not incense. Something warmer and older than both. Roasted tea leaves, drifting out onto Mosque Street before I even reached the door. It’s the kind of smell that makes you slow your steps without knowing why. Pek Sin Choon has been on this corner of…
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Not All Comfort Is Sweet: The Bitterness I Now Appreciate
I used to think comfort was supposed to be easy. A familiar drink. A familiar taste. Something that immediately made me feel better. For a long time, I gravitated towards teas that were gentle. Soft flavours. Natural sweetness. Anything that felt welcoming from the first sip. Then I started appreciating bitter teas. Not because I…
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Understanding the Herb Behind the Refreshing Cup: Peppermint Tea
There is a moment, just after the hot water meets the fresh peppermint leaves, when the whole room seems to change. A sharp, green coolness lifts from the cup and settles somewhere behind your eyes. Drinking peppermint tea does this quietly, without fuss. It asks for nothing and offers a great deal. Most of us…
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Why Most People Hate Oolong: Overcomplicated Advice Ruined It
I have always found it interesting that oolong tea is one of the most misunderstood teas. People often describe it as complicated. Too many varieties. Too many brewing methods. Too many rules. The leaves should be prepared this way. The water should be at this temperature. The teapot should be a certain material. The first…
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Kempinski Singapore High Tea Review: When Afternoon Tea Feels Like an Occasion
The rain had come and gone by the time I arrived, leaving the street outside slick and quiet. I stepped in without knowing quite what I wanted from the afternoon. Only that I wanted it to be slow. The Lobby Lounge at The Capitol Kempinski Hotel Singapore does not rush you. It waits. And there…
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Scent, Memory, and a Kettle: How Tea Anchors My Days
There are certain smells that bring us somewhere else before we even realise it. The scent of rain on warm pavement. A familiar perfume. The food someone used to make when we were younger. For me, tea belongs in that category. Sometimes, before I even take a sip, the aroma is enough to bring back…
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The Chinese Yixing Teapot: More Than a Teapot, a Living Tea Tradition
The first time I held a Chinese Yixing teapot, I wasn’t ready for how warm it would feel. Small, reddish-brown, sitting in my palm like a river stone that had been kept somewhere warm. I’d just rinsed it with hot water, the way you’re supposed to before the first brew, and the clay drank up…
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Your “Tea Sommelier” Might Be Selling You a Vibe, Not a Better Cup
There is a particular moment that has become increasingly familiar in modern tea culture. A tea is presented. Before the first sip, we are introduced to its story. The region. The altitude. The history. The carefully chosen words that describe its character. Perhaps there are notes of wildflowers, distant forests, roasted grains, or forgotten memories….
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Does Tea Contain Caffeine? Understanding What’s Really in Your Tea
There’s a quiet moment many of us know well. The kettle clicks off. Steam curls up. You wrap your hands around a warm cup and feel your shoulders drop, just a little. Tea has always carried this sense of calm, of slowing down. So it can feel almost contradictory to ask: does tea contain caffeine?…
