LIQUID CALM

Celebrated for its natural scarcity and exclusivity, the life-giving elixir of fine tea holds inestimable value for enthusiasts.

- KENNY LEONG

Following the publication of The Classic of Tea by Tang dynasty tea sage Lu Yu some 1,300 years ago, it was no longer a beverage consumed just for its medicinal, thirst-quenching attributes. Elevated to an elegant pursuit alongside calligraphy, painting, incense, floral arrangement and the like, tea found its way into the hearts of the literati, who declared it a form of art and philosophical thought.

Today, it is the second most widely consumed beverage after water, and its finest offerings are worth their weight in gold. “Like great wine and whisky, fine tea is highly valued and soug ht after by collectors and enthusiasts alike,” says Hong, founder of Woo Tea Studio in Singapore. “Terroir, craftsmanship, natural scarcity and singularity are just some of the factors contributing to these teas’ exclusivity and desirability.”

These qualities have captivated the attention of numerous chefs and sommeliers, who now present it as a worthy substitute for wine. Michelin-starred restaurant Beni offers diners Royal Blue Tea, touted to be “on par with the best of wine and champagne”. It even comes packaged in wine bottles with clean, elegant labels describing names, cultivars, and appellations.

Similarly, at the contemporary kappo-style Esora, chef-owner Shigeru Koizumi affords diners a curated tea pairing option. By sourcing seasonal selections to match dishes on the food menu, he shows how tea can further enhance the dining experience.

A SIP OF MINDFULNESS