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 infusion should be discarded. The next one should be appreciated carefully.
By the time someone finally drinks the tea, they are already worried about doing it incorrectly.
Perhaps this is why many people never fall in love with oolong.
Not because the tea itself is difficult.
Because we made it difficult.
Oolong is a remarkable category of tea. It sits between green and black tea, carrying a range of flavours shaped by cultivation, oxidation, and processing. One oolong can taste floral and delicate, while another can feel roasted, deep, and comforting.
Its diversity is part of its beauty.
But somewhere along the way, the conversation around oolong became louder than the tea itself.
We began focusing so much on the correct way to appreciate it that we forgot the simplest way.
Drink it.
I have introduced oolong to people who were hesitant at first. They often approached it with the expectation that they needed to understand something before they could enjoy it.
But tea does not require permission.
A person does not need to identify every tasting note. They do not need to know the exact mountain where it was grown. They do not need expensive equipment before they are allowed to appreciate a cup.
The first relationship with tea should be curiosity, not pressure.
Of course, learning more about oolong can deepen appreciation. Understanding the craft behind the leaves gives us respect for the people who produce it.
But knowledge should open the door.
It should not stand in front of it.
Perhaps oolong feels intimidating because we have placed too many expectations around it. We have turned a drink into a test of expertise.
And that is unfortunate.
Because some of the most enjoyable oolong moments are the simplest ones.
A warm cup on a quiet morning.
A familiar tea prepared without overthinking.
A second infusion enjoyed because the first one was pleasant.
Maybe oolong was never the problem.
Maybe we simply forgot to let people meet it naturally.
Tea does not become better because we know more words to describe it.
It becomes better when we give ourselves enough time to enjoy it.
With quiet regard,
N. P. Lim
Why We Secretly Judge Tea Shops by Their Music
I never thought much about music in tea shops, until I started noticing patterns. The tea is brewed, the cups are warm, and the aroma drifts through the room. But then the music starts, and suddenly, the entire experience changes. Some shops play classical or soft jazz. Conversations linger. Sips are slow. Even the tea…
-
The Best Everyday and Gift-Worthy Blends from Gryphon Tea Singapore
I have a small confession. For the longest time, I treated tea like a background character in my day. It was just the thing I gulped between meetings, barely tasting it. Then a friend handed me a proper cup one quiet afternoon, and I finally slowed down enough to notice the aroma, the warmth, the…
-
We Talk Too Much About Tea and Not Enough About Drinking It
Tea culture has become remarkably good at talking about tea. We discuss origins. Elevation. Harvest seasons. Processing methods. Water temperatures. Brewing vessels. There are endless conversations about tea. And yet I sometimes wonder whether we spend enough time simply drinking it. This may sound like an odd criticism coming from someone who enjoys learning about…
-
High Tea St Regis: A Grand Afternoon Ritual at Regis Singapore
The light in the late afternoon does something quiet to a room. It softens. It lingers on the rim of a porcelain cup in the elegant Tea Room, slides along the curve of a silver pot, and settles into the folds of a linen napkin without asking for attention. There is a stillness here, the…
-
Why We Keep Looking for the Perfect Tea
I used to think there would be a moment when my tea journey felt complete. A tea so good that I would stop searching. A tea that would make every other tea feel unnecessary. Years later, I can confidently say that moment has never arrived. And I’m starting to think that’s the point. Tea drinkers…
-
Darjeeling First Flush: Capturing the Himalayan Spring in a Teacup
I still remember the first time someone handed me a cup of Darjeeling First Flush, a prized form of black tea, and asked me, quite seriously, not to add milk. I almost laughed. Tea without milk felt like toast without butter. But I humored my friend, took a sip, and paused. The liquid was pale…
-
What Kopi and Tea Say About Singapore
One of the things I love most about Singapore is that we never really chose between kopi and tea. We kept both. Walk into almost any hawker centre or coffee shop and you’ll see it immediately. One person orders kopi-o. Another asks for teh-c. Someone else is drinking Chinese tea from a flask they brought…
-
The Tea We Keep Saving for Later
Many tea drinkers have a tea they are saving. A special oolong purchased during a memorable trip. A rare tea gifted by a friend. A tea that feels too valuable, too limited, or too meaningful to drink casually. So it waits. Days become weeks. Weeks become months. The tea remains carefully stored while more ordinary…
-
Earl Grey Tea Benefits: What Is Earl Grey Tea and Why Has It Endured for Centuries?
Introduction Few teas are as instantly recognisable as Earl Grey tea. Even among people who do not regularly drink tea, the distinctive citrus aroma of Earl Grey often feels familiar. It appears in tea shops, cafés, afternoon tea menus, and kitchen cupboards around the world, yet many people still ask the same question: what is…
-
Can You Call Yourself a Tea Lover If You Don’t Like Matcha?
I have a confession. I don’t think every tea lover needs to love every tea. That sounds obvious when written down, but spend enough time around tea enthusiasts and you may start to think otherwise. Someone discovers that you enjoy tea. The questions begin. Do you drink green tea? What about pu-erh? Have you tried…
