Part 6/9:
Another vibrant element at KADA is a historic teahouse that breathes new life into traditional Chinese tea craftsmanship. The original post-boxes outside echo the building’s age, but inside, Ethan and his team reinvent tea with modern twists. Their specialty? Tea brewed like espresso—double-roasted Tie Guan Yin pulled with an espresso machine—delivering a caffeine hit without the jitters.
Carefully sourced ingredients, from fresh fruits to Madagascar vanilla pods, ensure quality and authenticity. Ethan emphasizes preserving the roots of tea while innovating with contemporary techniques, making tea a symbol of Singapore’s dynamic blend of heritage and progress.