One Plant. Five Families. The Information of Tea You Actually Need.
Every tea in the world — green, white, oolong, black, dark — comes from the same plant. Camellia sinensis. One species. One leaf. The reason your morning Dragon Well and…
Before the Kopi: How Tea First Arrived in Singapore
Singapore is a coffee country now. Walk any street and the evidence is everywhere — the kopi tiams, the drip bars, the third-wave cafés. But this wasn’t always the case. Long before coffee…
From Leaf to Cup: What Actually Happens Before Your Tea is Ready
Most people have tasted tea. Very few have thought about what it took to make it. That gap — between drinking and understanding — is exactly where Golden Seed lives.…
How to Properly Taste Long Jing — And What to Look For
Here’s one thing we tell everyone who comes to a tasting with us: you don’t need to know anything about tea to taste it properly. You just need to slow down a little. Tasting tea well comes down to…
Inside the Core Region — What Makes Xi Hu’s Heart So Different
If you ask a tea expert in China to explain why Xi Hu Long Jing from the core region tastes different from Long Jing grown just 20 kilometres away — even in the…
Xi Hu Long Jing – First Sip of Spring 2026
Discover Xi Hu Long Jing and the rarity of the first flush of 2026 25th April 2026 – The First Sip of Spring, A Green Tea Tasting & Heritage Workshop where you…