I used to think choosing good tea meant knowing what to look for.
The right origin. A respected producer. Beautiful leaves. A good harvest. Maybe even a price tag that made me think, “This must be worth it.”
Over time, I realised I was making tea shopping much harder than it needed to be.
Because what does “quality” actually mean?
For some people, it might mean rare leaves from a particular mountain. For others, it might mean organic farming, careful processing, or a tea that has been produced using traditional methods.
All of those things can matter.
But for me, quality has become much more personal.
I want tea that I actually look forward to drinking.
That sounds almost too simple, but I think we forget it.
I have bought teas because everyone seemed to love them. I admired the packaging, read the tasting notes, and convinced myself I was going to enjoy them.
Then the tea sat in my cupboard.
Meanwhile, there was another tea I kept reaching for because I simply liked how it tasted.
That taught me something.
A tea can be technically excellent and still not be the right tea for you.
I also pay more attention now to how the tea makes me feel after drinking it. Not in the exaggerated wellness sense, but in a much simpler way. Does it suit the moment? Do I enjoy the flavour? Would I happily make another cup tomorrow?
Those questions tell me far more than a fancy description ever could.
Of course, I still care about where my tea comes from. I want to know that the leaves have been handled thoughtfully and that the people behind them are respected. Understanding the journey from tea garden to cup makes the experience more meaningful.
But I no longer believe quality has to be complicated.
Sometimes quality is a beautiful tea that rewards careful attention.
Sometimes it is simply a tea that makes an ordinary afternoon better.
And sometimes, honestly, it is the tea you keep coming back to even when there are dozens of other options sitting in the cupboard.
Maybe that is my definition of quality now.
Not the tea everyone tells me I should love.
The tea I genuinely do.
— Maria Tan
On tea, culture, and everyday rituals.
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The matcha latte drink has become one of the most recognizable tea-based beverages in modern cafés. From Starbucks menus to independent tea bars, it is served hot in ceramic mugs or as iced matcha lattes layered in a glass with cold milk and ice. It is marketed as a healthy drink. It is praised for…
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There is something ironic about rushing tea. We order it to relax. We call it calming. We describe it as grounding. And yet, more often than not, we drink it the same way we drink everything else — between emails, between meetings, between scrolling. Tea has become background noise. A mug beside the laptop. A…
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Walk into Cuppage Plaza Singapore and you immediately feel the shift. Just a short walk from Somerset MRT Station, Cuppage Plaza is a go-to spot for anyone craving authentic Japanese cuisine. Sure, Orchard Road is just outside, all shiny and bustling, but once you step inside this older building, the vibe totally shifts. The hallways…
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Milk Tea Is Not Tea
This is not an argument about preference. It is a question about naming. Milk tea is everywhere now. It travels in oversized cups, sealed with plastic film. It arrives layered with foam, syrup, pearls, jelly, whipped cream. It is photographed before it is tasted. It is queued for. It is branded. It is loved. But…
