I recently tried the Earl Grey from Gryphon Tea Company Singapore, and I have to admit, it surprised me. Not because it was flawless—it wasn’t, but because it felt like a tea that knew exactly what it wanted to be.
The aroma is the first thing that hits you. Bergamot is present but subtle, not the overpowering scent you sometimes encounter in commercial blends. It invites you to pause, to inhale slowly, and anticipate the flavour without shouting at you.
Brewing the tea is effortless. The leaves unfurl gracefully in hot water, releasing a dark, amber liquor that feels almost like a warm invitation. There is a gentle brightness to the taste, a floral note that lingers just long enough without becoming cloying. It is the kind of tea that encourages slow sipping, maybe even a second cup, because it feels worth the time.
What I appreciated most was the balance. The tea is neither too bold nor too timid. The bergamot complements the black tea base rather than dominating it. You notice the subtleties, a hint of citrus, a touch of briskness, but they are all in harmony. It reminded me why Earl Grey has endured as a classic: simplicity, elegance, and a touch of personality.
Of course, this tea will not convert someone who dislikes Earl Grey. It is still distinctly bergamot, still a black tea, still carrying its own character. But for those who enjoy a thoughtful cup of tea, it feels carefully considered, almost conversational in the way it unfolds with each sip.
In a city where tea options are abundant yet often fleeting in character, Gryphon Tea Company’s Earl Grey feels like a quiet reminder that the right blend can make even a familiar tea feel special. It is not flashy. It does not demand attention. It simply rewards those who are willing to slow down and notice.
For me, it was a moment of reflection. A reminder that the right cup of tea can be both comforting and quietly inspiring.
— Maria Tan
On tea, culture, and everyday rituals.
Floral Teas Are Not “For Beginners”—They’re For People With Taste
There is a curious assumption in tea culture that I have never quite understood. If you are new to tea, you begin with something floral. Jasmine. Rose. Osmanthus. Lightly scented blends. Then, supposedly, you move on. You discover roasted oolongs. Aged teas. More complex leaves. Stronger flavours. Eventually, you become a “serious” tea drinker. I…
-
How to Make Cold Brew Tea: The Slow Method for a Smoother Cup
There is a jar on the top shelf of my refrigerator that I did not need this morning. I filled it last night, before the kitchen went dark. Loose tea leaves, cool water, a lid resting loosely on top. Then I closed the door and left it alone, the way you leave bread to rise…
-
Milk Tea Isn’t “Ruining” Tea—But Some Milk Tea Is Ruining Milk Tea
I have noticed that few things can start an argument among tea drinkers quite as quickly as milk. Mention adding milk to a good tea and suddenly everyone has an opinion. Some insist that milk covers the flavour of the leaves. Others will tell you that certain teas were practically made for it. I have…
-
There Are Always Good Things to Eat at The Marmalade Pantry
The afternoon rain had just eased when I climbed up to Level 4 of ION Orchard, home to the Marmalade Pantry Ion. Outside, Orchard Road was doing its usual thing: too many people, too much noise, everyone somewhere to be in the bustle of the city. Inside, at a corner table, someone was pouring tea…
-
The Teacup as a Compass: What My Daily Brew Taught Me About Pace
I never intended for tea to become a way of keeping track of my days. It just happened. There are mornings when I drink the first cup quickly, barely noticing the taste because my mind is already somewhere else. Then there are afternoons when I make tea and somehow manage to sit with it for…
-
Silk Tea Bar Review: A Quiet Climb Worth Making on Sago Street
I almost walked past it. Sago Street was loud that afternoon, the way Chinatown often is. Voices, footsteps, the clatter of a hundred small transactions. I was looking for a door and nearly missed the narrow one that led upstairs. Then I climbed. And somewhere between the ground floor and the second, the noise fell…
-
“Artisan” Doesn’t Mean Ethical: The Supply Chain Questions We Avoid
I have always been drawn to the word “artisan.” Maybe because it creates a certain image in my mind. Someone carefully working with their hands. Someone who knows their craft deeply. Someone preserving a tradition that has existed long before the rest of us discovered it. When I see “artisan tea” on a label, I…
-
A Quiet Afternoon at A Beautiful Day Café
The rain had just started when I stepped in off Paya Lebar Road. Not heavy. Just enough to soften the light and slow everyone down. Inside, someone was pouring tea, and the sound of it carried further than it should have. A small room can do that. It can make a pour feel like a…
-
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…
-
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…
