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But before tea can be considered a true peer of wine, Zhao believes Singapore\u2019s tea culture needs to mature. \u201cLocal diners tend to have a traditional Chinese foundation, but are also shaped by Western influences and modern lifestyles, which often leaves their understanding of tea at a surface level,\u201d he observed.<\/p>\n
From what he has seen at many teahouses in Singapore, staff simply use pre-boiled water to make tea, without paying much attention to the finer details of preparation. \u201cThe teahouse staff feel that they just need to add hot water to tea to make tea, but in fact, this isn\u2019t the case,\u201d Zhao lamented.<\/p>\n
\u201cFor Chinese people, half the experience comes from enjoying the sensation of tea in the mouth, while the other half comes from appreciating tea culture. That\u2019s why we want to organise more tea-based activities at Jin Ting Wan \u2013 when you drink a cup of tea, you also get to know its origin, history and special qualities.\u201d<\/p>\n
From his observations, Zhao believes three key developments will take place in Singapore over the coming years. First, tea pairing will become standard in high-end Chinese dining, much like wine pairing. Next, traditional, more elaborate tea rituals will evolve into more modern, streamlined experiences. Finally, local diners will grow more discerning, looking beyond tea names to provenance, craftsmanship and vintage \u2013 signalling a more sophisticated tea culture.<\/p>\n
While wine sommeliers are commonplace in Singapore, tea masters like Zhao are far rarer. Traditionally seen as people who simply brew and serve tea, tea masters today shoulder a far broader responsibility.<\/p>\n
Within Singapore\u2019s vibrant, multicultural dining landscape, Zhao sees his role as a bridge between traditional tea culture \u2013 with its millennia of history \u2013 and modern diners.<\/p>\n
\u201cMy core role is to translate traditional Chinese tea culture into contemporary, experiential moments. We need to preserve the depth and ritual of tea while presenting it in a way that resonates with today\u2019s aesthetic and pace,\u201d he said, referring to local diners\u2019 preference for fast, efficient service.<\/p>\n
The tea menu at Jin Ting Wan is built on three pillars. It covers China\u2019s core tea categories, balancing classics with rarities. All six major Chinese tea categories \u2013 green, white, oolong, black, pu\u2019er and flower teas \u2013 are represented, ensuring there is something for every palate.<\/p>\n
\u201cAt the same time, preserving the integrity of traditional flavour profiles was essential. We therefore selected benchmark teas from classic, authoritative regions, ensuring each category is represented by teas that express its authentic character,\u201d Zhao explained.<\/p>\n
To keep the tea list dynamic and engaging, Zhao also introduced an element of discovery. This takes the form of rotating seasonal or small-batch offerings of lesser-known premium teas, allowing guests to try something new while maintaining overall coherence.<\/p>\n
Finally, the tea list is structured by flavour intensity and mouthfeel. This, Zhao said, makes food pairing more intuitive and allows the tea master to guide guests with confidence. The structure offers depth and credibility for experienced tea drinkers while remaining approachable and engaging for those new to Chinese tea.<\/p>\n
One thing is clear: no tea is chosen simply because it is rare or highly prized. It is tea in service of the cuisine, not the other way around.<\/p>\n