Singapore Breakfast

Tea type
Black Green Pu-erh Blend
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Loose Leaf
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Edit tea info Last updated by releasethedachshunds
Average preparation
Boiling 3 min, 0 sec 8 oz / 250 ml

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From T2

“Reminiscent of kaya toast, this mix of puerh, GMC, coconut and pandan sings with richly sweet, toasty and coconutty flavours. Heavenly when served alongside the real deal, this brew is the ultimate ode to Singapore’s beloved national breakfast.”

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2 Tasting Notes

2 tasting notes

One of my favourite teas from T2! I am a huge fan of coconut and this tea has just the right blend of coconut, pandan and genmaicha. It tastes like yummy roasted kaya but without the sweetness. I much prefer this to Ette tea’s pandan chiffon cake. I brew a cuppa every morning for a guilt-free kaya indulgence. Highly recommend for an authentic Singaporean taste!

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10 tasting notes

I love kaya (coconut jam) on toast and really wanted to like this tea. In fact, I am sipping on a sample of T2 Singapore Breakfast (with milk added) while I write this review. But it is just … meh. I can detect coconut and pandan, but the pandan is muddy and not the fresh leafy green fragrance I am used to in most pandan-flavoured foods (pandan cake, pandan jelly etc.) I’m also not a fan of the blended black/pu er and green tea/genmaicha combination, as it results in a rather muddled flavour. Black tea or green tea with pandan flavouring may be a better combination. Stick to regular tea and kaya toast for the authentic Singapore experience.

Boiling 3 min, 0 sec 1 tsp 8 OZ / 250 ML

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