WEBVTT - Eat, Drink, Singapore - Brewing the right way at Origin Teahouse

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<v Speaker 1>This is E Drinks Singapore and I'm Cheryl Goh. Now

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<v Speaker 1>it's really an understatement to say that Singaporeans, yes, we

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<v Speaker 1>love our bubble tea, myself included, with more and more

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<v Speaker 1>bubble tea chains popping up every year. You know, we

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<v Speaker 1>as consumers, we are treated to so much variety, right,

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<v Speaker 1>flavors and uh different toppings as well, but what if

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<v Speaker 1>a tea chain has chosen.

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<v Speaker 1>to have no toppings. Would it still be able to

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<v Speaker 1>capture the hearts of Singaporeans? Well, that's exactly what the

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<v Speaker 1>founders of Origin Tea House are challenging. Now they believe

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<v Speaker 1>that in brewing tea the right way, well, the tea

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<v Speaker 1>will speak for itself. So Origin Tea house's menu pairs

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<v Speaker 1>fresh fruit and florals with hand chosen.

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<v Speaker 1>And less common tea varieties from China and these include

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<v Speaker 1>uh Jin Junmei and Yu Gui cha. So uh here

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<v Speaker 1>to spotlight this pure authentic tea, we have Ethan King

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<v Speaker 1>and Lee Wensi. They are the co-founders of Origin Tea House.

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<v Speaker 1>It's nice to have both of you on the show. Welcome.

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<v Speaker 1>Hello. Hi. OK, so you know you both of you,

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<v Speaker 1>you believe in brewing tea the right way. What exactly

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<v Speaker 1>is the right way?

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<v Speaker 1>So in Singapore, a beverage, right, every cost of a

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<v Speaker 1>beverage is like $5.06 dollars, $7 sometimes even up to

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<v Speaker 1>$9 or $10 right? So I think we can establish

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<v Speaker 1>the fact that it's already almost a luxury because that

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<v Speaker 1>is the same price as a full meal in Singapore. Yeah, so,

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<v Speaker 1>so the fact that if I were to visit a

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<v Speaker 1>fine dining restaurant and somebody serves me canned food or

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<v Speaker 1>processed food, I mean, you wouldn't really like it, right? So,

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<v Speaker 1>same thing, so.

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<v Speaker 1>It's an industrial norm to, you know, lump together a

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<v Speaker 1>bunch of chemicals, addictives, and, you know, you know, come

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<v Speaker 1>out with a bit of like a

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<v Speaker 1>Misleading marketing and whatever, you know, let people know that

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<v Speaker 1>this is a high quality beverage or or whatever they

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<v Speaker 1>are doing. So, so what we feel like is, you know, uh,

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<v Speaker 1>Singaporeans or consumers in general actually deserves to, you know,

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<v Speaker 1>be treated right, you know, like not just uh.

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<v Speaker 1>You know, uh, giving them like an emotional like satisfying

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<v Speaker 1>the emotional need, but also I see the health and

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<v Speaker 1>everything is also a very important part of the F&amp;B

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<v Speaker 1>industry and entire experience. So not necessarily something that's very

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<v Speaker 1>trendy nowadays, right? Yeah, I mean it's important to make money, right?

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<v Speaker 1>I get it, but you know, at the same time

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<v Speaker 1>somebody has to be responsible for the consumers themselves and

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<v Speaker 1>I think transparency of ingredients is really not practiced.

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<v Speaker 1>You know, nowadays it's everything because for whatever reason it is,

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<v Speaker 1>people have been using, it's an industrial norm to use

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<v Speaker 1>heavily processed ingredients. Uh, I get it as a business owner,

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<v Speaker 1>you can maximize the profits, but you know, is that

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<v Speaker 1>really the right thing to do or you know, was

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<v Speaker 1>that really the

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<v Speaker 1>The original intentions of, you know, why people started F&amp;B

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<v Speaker 1>back in the past, so it also leads back to

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<v Speaker 1>the reason why the name origin. Yeah, I can imagine

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<v Speaker 1>the name origin tea house makes a lot of sense

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<v Speaker 1>now and so you're really sticking to the to the

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<v Speaker 1>to the roots of tea brewing. So we know that

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<v Speaker 1>tea is a great alternative to coffee, but what are

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<v Speaker 1>some of the natural properties of tea that make you both, uh,

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<v Speaker 1>you know, such strong believers in the benefits of tea?

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<v Speaker 1>For of this, right? I think, I think a lot

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<v Speaker 1>of people, you know, there's some that might say that,

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<v Speaker 1>you know, it's not good, not that good, but actually

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<v Speaker 1>at the end of the day, right, everything in moderate

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<v Speaker 1>is actually pretty healthy. So I mean, I myself, I'm,

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<v Speaker 1>I'm a, I drink a lot, honestly. When I'm at

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<v Speaker 1>my shop, I probably drink like 56 cups a day

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<v Speaker 1>of tea. Yeah, yeah. So and people will be wondering like, um, uh,

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<v Speaker 1>are you sure will health be OK? Can you sleep

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<v Speaker 1>at night and stuff, so.

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<v Speaker 1>Actually, uh, tea that are of like better qualities and stuff,

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<v Speaker 1>they wouldn't have, they wouldn't be so, they wouldn't make

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<v Speaker 1>you be able to sleep or your heart palpate or

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<v Speaker 1>anything like that so that the caffeine level wouldn't be

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<v Speaker 1>that high. be harmful to the body, right, because there

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<v Speaker 1>are some benefits here and there. I mean, I mean,

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<v Speaker 1>I mean there are some people that, yeah, they drank tea.

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<v Speaker 1>I have friends that told me this personally like.

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<v Speaker 1>Uh, they can't drink tea because if they do even coffee,

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<v Speaker 1>when they do that, they even during the day, right,

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<v Speaker 1>if they drink it, they will they will have heart palpation,

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<v Speaker 1>they can't sleep at night, they will have restless night,

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<v Speaker 1>but even after drinking tea, you know, they're still OK

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<v Speaker 1>with it. So actually, uh, you know, tea is actually

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<v Speaker 1>a very

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<v Speaker 1>It's a very healthy thing, you know, yeah, so I

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<v Speaker 1>mean they, they, they not only just improve your, you know,

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<v Speaker 1>your blood pressure, your, your cardio health, they, you know,

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<v Speaker 1>it actually also improves some gut health, reduce cancer and,

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<v Speaker 1>you know, alleviates stress and anxiety as you can, you

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<v Speaker 1>can tell when you know, you know, old people, they

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<v Speaker 1>would just sit around and they would just drink some

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<v Speaker 1>sort of, you know, you never see old people sit

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<v Speaker 1>around and drink pot of like you know coffee or something.

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<v Speaker 1>That's a really good point, Ethan, and just to share

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<v Speaker 1>because I personally, I don't drink coffee at all, but

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<v Speaker 1>I drink tea, a lot of tea. I really enjoy tea,

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<v Speaker 1>green teas, white teas, black teas, uh, so I understand

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<v Speaker 1>what you're saying about tea and you're right and then the,

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<v Speaker 1>the good thing about tea is they're also caffeine-free versions,

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<v Speaker 1>whereas coffee, uh, decaf coffee is like you might as

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<v Speaker 1>well don't drink coffee, right? So I love that versatility

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<v Speaker 1>about tea. Uh, I want to know how the both

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<v Speaker 1>of you met and then start the started the ball

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<v Speaker 1>rolling for Origin Tea House.

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<v Speaker 1>Who's this? Uh, so we had like some mutual friends,

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<v Speaker 1>so we see each other pretty often like on at

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<v Speaker 1>dinners and stuff. So, you know, just one fine day

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<v Speaker 1>we eventually exchanged contacts, started talking, hit off pretty well

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<v Speaker 1>because I think we have very similar character in the

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<v Speaker 1>sense that we have, we are able to think differently

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<v Speaker 1>in the sense that if if I'm unhappy with a

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<v Speaker 1>certain thing and Ethan is unhappy with a certain issue

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<v Speaker 1>with me.

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<v Speaker 1>You know, we can just scold each other off and

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<v Speaker 1>you know, but we can still be cool the next

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<v Speaker 1>second because I know that he's targeting this incident or

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<v Speaker 1>this event and not me personally. So, so kind of

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<v Speaker 1>you know respected each other in a way I feel

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<v Speaker 1>like it makes me, you know, feel like maybe this

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<v Speaker 1>guy could be a business partner and then one fine

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<v Speaker 1>day while we were talking like, you know, what are

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<v Speaker 1>we doing recently, we're just having a casual chat and

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<v Speaker 1>Uh, Ethan actually proposed an idea and actually I was

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<v Speaker 1>already acting on it, so like I was acting on

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<v Speaker 1>it for like almost a month and uh just so

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<v Speaker 1>coincidentally that yeah brought up the same topic so we're like,

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<v Speaker 1>why not just join forces and it was it was

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<v Speaker 1>it was it was really like, you know, you know sometimes.

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<v Speaker 1>If you ask me, I mean, I think doing business, right,

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<v Speaker 1>the hardest thing is to find someone that's aligned with you.

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<v Speaker 1>Yeah, especially when it's the call team, it's really very

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<v Speaker 1>hard to find someone like that. So I was really

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<v Speaker 1>lucky that, you know, just nice when I was talking

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<v Speaker 1>about this because I mean, I was very interested in

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<v Speaker 1>doing this. And then when I was talking to Mi

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<v Speaker 1>about this idea, and then he was like telling me

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<v Speaker 1>I'm doing the same thing, you know. Oh, OK, then

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<v Speaker 1>we we have to, then we have to, you know,

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<v Speaker 1>discuss this thing more and then yeah, eventually became where

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<v Speaker 1>we are. Yeah, OK, that's great.

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<v Speaker 1>Uh, and so, so, so this whole collaboration brought you

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<v Speaker 1>on a 13 month R&amp;D journey in China. Tell us

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<v Speaker 1>more about that whole experience and what you took away

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<v Speaker 1>when it comes to 16 months, wow, that's even longer,

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<v Speaker 1>more than a year. Yeah, tell us. I learned that

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<v Speaker 1>it's it's really, really, really not easy. I mean, I

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<v Speaker 1>mean we have we have been to places that can't

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<v Speaker 1>even like you I think nobody will usually just go

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<v Speaker 1>to those kind of places and

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<v Speaker 1>Yeah, I mean, one of us fell into like the bushes,

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<v Speaker 1>you know, and so did you go to like like

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<v Speaker 1>the more ulu parts of China? Yeah, yeah, yeah, yeah.

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<v Speaker 1>I can share the Jasmine part, so, um, uh, they'll

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<v Speaker 1>say there is a little, I will call it a

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<v Speaker 1>town in Guangxi, Guangxi province in China.

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<v Speaker 1>So there's this little town called Hengxie. Apparently, you know, 80%

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<v Speaker 1>of the jasmine flowers in the world comes from this

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<v Speaker 1>particular town. So, but the town is really, you know,

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<v Speaker 1>a town like what you expect.

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<v Speaker 1>Like, even the toilets you have to squat down.

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<v Speaker 1>But, but interestingly enough, it's uh it's very run down,

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<v Speaker 1>about 70% of all the people living there are actually

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<v Speaker 1>in the Jasmine farming business. So, but not as much

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<v Speaker 1>as it's run down, you know, the food is great

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<v Speaker 1>and I think the one most memorable incident is really.

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<v Speaker 1>Uh, when I just got off the car, right, even

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<v Speaker 1>the air smells like jasmine flowers must be very fragrant,

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<v Speaker 1>because the entire place is like surrounded by jasmine farms

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<v Speaker 1>and factories. Yeah, yeah, so that was one of the

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<v Speaker 1>more incident, but I will say if anything that we learn, right, honestly.

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<v Speaker 1>I will say it's like literally everything we know now,

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<v Speaker 1>you know, we we actually like you're applying what you

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<v Speaker 1>learned into your business, yeah, yeah, it's like from I

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<v Speaker 1>think doing nothing to, you know, knowing, knowing a lot

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<v Speaker 1>of like the industrial secrets and also because we also

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<v Speaker 1>met like uh what's the word for it like mentors

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<v Speaker 1>like mentors, yeah benefactors yeah OK.

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<v Speaker 1>All right, that's cool. Um, I want to find out

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<v Speaker 1>a bit more about the different types of tea that

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<v Speaker 1>you offer at Origin because I understand you have pure milk,

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<v Speaker 1>fruit tea and lattes. Can you tell us a bit

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<v Speaker 1>more about the different variations? Yeah, you don't want to go. Yeah, OK, so, uh,

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<v Speaker 1>for pure tea, right, we actually we have 5 kinds. Uh,

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<v Speaker 1>let's start from the lightest, the lightest, uh, this two

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<v Speaker 1>has flocent, which is our jasmine that we were just

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<v Speaker 1>talking about it.

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<v Speaker 1>Uh, jasmine green tea, I think that's the most common

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<v Speaker 1>one that a lot of people know as well, right? So, uh,

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<v Speaker 1>followed by Gardinia garina green tea, and then, uh, we

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<v Speaker 1>continue to, uh, Yuui tea, yena we call it yena,

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<v Speaker 1>so it's.

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<v Speaker 1>Next, it's it's a special type of tea that you know,

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<v Speaker 1>it's quite cool. So it actually doesn't grow like other

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<v Speaker 1>normal tea, they actually grow in mountain creeks, you know,

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<v Speaker 1>so their root goes deep into the creeks and all.

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<v Speaker 1>So you absorb all the minerals, giving you this cinnamon taste.

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<v Speaker 1>Yeah, followed by the next one, the Jin Jin Mei, so, uh,

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<v Speaker 1>it's uh

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<v Speaker 1>It's a type of hong cha, right, that hongcha is

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<v Speaker 1>a red black tea, black tea, sorry, yeah, it's a black,

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<v Speaker 1>it's not a black tea that you know I think

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<v Speaker 1>that is like one of the most special one that

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<v Speaker 1>we have also because.

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<v Speaker 1>The tea leaves itself, right, it actually gives this honey scent,

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<v Speaker 1>so it actually elevates elevates the sweetness of the tea while,

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<v Speaker 1>you know what, still keeping the sugar level in check,

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<v Speaker 1>you know, a lot of people after they drank our tea,

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<v Speaker 1>they ate.

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<v Speaker 1>They they they thought there's a lot of sugar, but

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<v Speaker 1>you know what, there's only like 5% of the entire drink.

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<v Speaker 1>Yeah, yeah, yeah, followed by Tang, I think a lot

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<v Speaker 1>of people know that's quite famous, right? Yeah, yeah. So, uh,

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<v Speaker 1>these are like the tea base that we have, uh,

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<v Speaker 1>we can do it milk or without with milk or

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<v Speaker 1>without milk, yeah. So another 11 that is quite cool

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<v Speaker 1>is our tea espresso. So correct, so coffee drinkers will

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<v Speaker 1>want to if that once an alternative, right, they can

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<v Speaker 1>actually consider this because.

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<v Speaker 1>I mean, the whole process of making coffee, you know, you,

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<v Speaker 1>you get a coffee bean, you grind it, and then

0:11:39.330 --> 0:11:42.960
<v Speaker 1>you jack it up into the machine, the espresso machine,

0:11:42.969 --> 0:11:46.840
<v Speaker 1>and then it will, it will use high pressures, uh,

0:11:46.849 --> 0:11:51.130
<v Speaker 1>steam and hot water to actually get the thing out, right? Yeah,

0:11:51.210 --> 0:11:53.989
<v Speaker 1>so instead of coffee bean, we basically use a duck

0:11:53.989 --> 0:11:58.608
<v Speaker 1>roasted cake wanting for this. Yeah, correct, correct. It's a

0:11:58.609 --> 0:12:01.159
<v Speaker 1>very good alternative for people that's keen to explore because

0:12:01.849 --> 0:12:03.130
<v Speaker 1>uh it's actually a lot.

0:12:03.719 --> 0:12:06.039
<v Speaker 1>Uh, in my, in my opinion, I think it's a

0:12:06.039 --> 0:12:09.200
<v Speaker 1>lot healthier than, you know, because it doesn't, uh, it

0:12:09.200 --> 0:12:12.280
<v Speaker 1>doesn't give you the caffeine crush like coffee. What's the

0:12:12.280 --> 0:12:14.099
<v Speaker 1>difference between a milk tea and a tea latte?

0:12:15.719 --> 0:12:19.710
<v Speaker 1>OK, uh, it tastes like coffee. It's literally, uh, let

0:12:19.710 --> 0:12:22.070
<v Speaker 1>me just add on this point. So, uh, the tea

0:12:22.070 --> 0:12:27.659
<v Speaker 1>latte is intentionally designed to be a coffee alternative, right?

0:12:27.669 --> 0:12:30.830
<v Speaker 1>Ethan mentioned because it tastes almost like coffee firstly because

0:12:30.830 --> 0:12:34.030
<v Speaker 1>of the dark roasting of the taekwaning beef, and secondly

0:12:34.030 --> 0:12:36.949
<v Speaker 1>it also uh it's a perfect alternative in the sense

0:12:36.950 --> 0:12:38.390
<v Speaker 1>that Ethan also mentioned.

0:12:38.494 --> 0:12:42.085
<v Speaker 1>There's no caffeine crash or jitters. So, you know, if

0:12:42.085 --> 0:12:44.484
<v Speaker 1>you are a coffee drinker and you know you need

0:12:44.484 --> 0:12:47.395
<v Speaker 1>2 or 3 cups a day, I think the second cup, right,

0:12:47.565 --> 0:12:50.484
<v Speaker 1>this could be a very good and it's also less

0:12:50.484 --> 0:12:54.844
<v Speaker 1>stressful on your gastric. I drink a lot of coffee

0:12:54.844 --> 0:12:58.844
<v Speaker 1>and I now I have a gastric depending on the

0:12:58.844 --> 0:13:00.244
<v Speaker 1>days I might not be able to drink one.

0:13:00.840 --> 0:13:04.270
<v Speaker 1>OK, so, um, my producer Janine, she went down to

0:13:04.270 --> 0:13:07.150
<v Speaker 1>check you guys out and she said the Yuui cha

0:13:07.150 --> 0:13:10.070
<v Speaker 1>was her favorite because it has a bit of a

0:13:10.070 --> 0:13:13.228
<v Speaker 1>cinnamon taste that, you know, she really enjoyed, especially when

0:13:13.229 --> 0:13:14.909
<v Speaker 1>it was paired with milk. I got to ask the

0:13:14.909 --> 0:13:17.320
<v Speaker 1>two of you, what are your favorites at Origin tea?

0:13:22.440 --> 0:13:24.510
<v Speaker 1>We see, what's your favorite? Yeah, it's a very complex profile,

0:13:24.750 --> 0:13:27.059
<v Speaker 1>it's not just a cinnamon, you know, you get a

0:13:27.059 --> 0:13:28.819
<v Speaker 1>very mild hint of also.

0:13:29.280 --> 0:13:32.599
<v Speaker 1>Uh, nectar at the end, so it almost like a

0:13:32.599 --> 0:13:34.669
<v Speaker 1>sweet finish, but at the same time it's very complex,

0:13:34.679 --> 0:13:37.640
<v Speaker 1>it's multilayer. So, uh, I think that's the one that

0:13:37.640 --> 0:13:39.909
<v Speaker 1>gets you hooked for the people who are willing to try.

0:13:40.039 --> 0:13:41.880
<v Speaker 1>I'm definitely coming down to check you guys out. Ethan,

0:13:41.919 --> 0:13:42.869
<v Speaker 1>what's your favorite?

0:13:43.799 --> 0:13:46.960
<v Speaker 1>Mine, uh, OK, so I, I don't really drink. I'm

0:13:46.960 --> 0:13:50.760
<v Speaker 1>lactose intolerant, so yeah, I try to avoid milk. I

0:13:50.760 --> 0:13:52.780
<v Speaker 1>try to, but I still love milk, so I mean

0:13:52.780 --> 0:13:56.150
<v Speaker 1>it's a love it situation here. So, uh, I usually

0:13:56.150 --> 0:14:00.520
<v Speaker 1>just go for pure pure jasmine tea, pure jasmine green tea, so, uh,

0:14:00.599 --> 0:14:02.840
<v Speaker 1>without sugar as well, so yeah, I try to take

0:14:02.840 --> 0:14:06.409
<v Speaker 1>less sugar for me. Yeah, and I can imagine because Jasmine, uh,

0:14:06.479 --> 0:14:08.080
<v Speaker 1>after you swallow the tea, there's a bit of that

0:14:08.080 --> 0:14:11.059
<v Speaker 1>aftertaste that kind of lingers in your mouth as well, right?

0:14:11.159 --> 0:14:13.359
<v Speaker 1>So that's really enjoyable. Yeah, I can imagine.

0:14:13.729 --> 0:14:16.679
<v Speaker 1>Uh, how jasmine tea would be favorite as well. Uh,

0:14:16.690 --> 0:14:19.890
<v Speaker 1>there's also a very nice tea that's quite popular. Can

0:14:19.890 --> 0:14:21.239
<v Speaker 1>you tell me a bit about that one?

0:14:21.989 --> 0:14:25.619
<v Speaker 1>Yeah, so, uh, we use fresh strawberries for this, you know,

0:14:25.659 --> 0:14:29.130
<v Speaker 1>it's delivered every day and then we prepare the strawberry

0:14:29.130 --> 0:14:31.989
<v Speaker 1>puree in the morning before you know, serving it all.

0:14:32.299 --> 0:14:34.400
<v Speaker 1>I mean, we usually just run out, you know, we

0:14:34.400 --> 0:14:37.020
<v Speaker 1>would prepare it again. So there's actually 100 g of

0:14:37.020 --> 0:14:39.179
<v Speaker 1>strawberry in every single cup of it.

0:14:39.479 --> 0:14:42.590
<v Speaker 1>You know, it it it we we brought it in

0:14:42.590 --> 0:14:45.809
<v Speaker 1>as a seasonal item, but yeah, I think it's gonna

0:14:45.809 --> 0:14:49.469
<v Speaker 1>be permanent. Yeah, OK, sounds sounds interesting. I mean, we're

0:14:49.469 --> 0:14:51.229
<v Speaker 1>almost out of time, but I just want to ask

0:14:51.229 --> 0:14:53.630
<v Speaker 1>before we let you go, I mean, obviously you guys

0:14:53.630 --> 0:14:56.989
<v Speaker 1>are very committed to the authenticity of the tea and

0:14:56.989 --> 0:14:59.369
<v Speaker 1>that's what you're trying to serve up with your customers.

0:14:59.869 --> 0:15:02.650
<v Speaker 1>How do you hope to differentiate Origin tea house from

0:15:02.650 --> 0:15:06.549
<v Speaker 1>all the other tea brands that are available in Singapore's market?

0:15:07.369 --> 0:15:10.179
<v Speaker 1>So for us, right, it's very simple. We like to

0:15:10.179 --> 0:15:14.340
<v Speaker 1>keep things basic, basic, uh, so it's really just 100%

0:15:14.340 --> 0:15:17.700
<v Speaker 1>fresh and natural tea beverages, right? Just no, no frills,

0:15:17.739 --> 0:15:19.969
<v Speaker 1>no fuss, right? If you want a good cup of tea,

0:15:20.690 --> 0:15:24.059
<v Speaker 1>and you know you want to indulge in something like,

0:15:24.140 --> 0:15:25.150
<v Speaker 1>you know, your favorite bowl.

0:15:25.830 --> 0:15:29.260
<v Speaker 1>Wow, we are concerned about your health and you know, just,

0:15:29.429 --> 0:15:34.380
<v Speaker 1>just come down, just use origin you'll be pleasantly surprised that,

0:15:34.390 --> 0:15:37.820
<v Speaker 1>you know, a healthy drink can also be very tasty.

0:15:37.950 --> 0:15:40.989
<v Speaker 1>I really regret missing the tasting that day but I

0:15:40.989 --> 0:15:42.830
<v Speaker 1>had a meeting, so I will come and check you

0:15:42.830 --> 0:15:45.919
<v Speaker 1>guys out on my own time. Ethan King and Lee Wensi,

0:15:46.030 --> 0:15:49.669
<v Speaker 1>co-founders of Origin Tea House, they are located at 5

0:15:49.669 --> 0:15:50.789
<v Speaker 1>Kada Ya La Street.

0:15:51.705 --> 0:15:56.765
<v Speaker 1>01-058 Kada, that's a mall. They open from 11 a.m.

0:15:56.765 --> 0:15:59.085
<v Speaker 1>to 9:30 p.m. daily, but they close a little bit

0:15:59.085 --> 0:16:02.005
<v Speaker 1>earlier on Sundays at 8 p.m. if you want to

0:16:02.005 --> 0:16:05.965
<v Speaker 1>check them out online, Origin Tea House on Instagram. Ethan

0:16:05.965 --> 0:16:08.125
<v Speaker 1>and WeC, I wish you all the best with what

0:16:08.125 --> 0:16:10.604
<v Speaker 1>you're trying to do with Origin Tea House and I'm

0:16:10.604 --> 0:16:13.924
<v Speaker 1>sure your commitment to authenticity will take you very far.

0:16:14.005 --> 0:16:15.594
<v Speaker 1>Thanks for joining us on E Drink Singapore.

0:16:16.164 --> 0:16:17.565
<v Speaker 2>Thank you, thank you. Thank you for letting us.