ANTEA SOCIAL ISN'T your typical cafe. Devoid of the noise of espresso machines, the menu features only unblended tea leaves, like oolong infused with essential oils by a Nantou-based tea maker, and artisanal Pouchong from Pinglin. They are served hot in a set consisting of a ceramic pot, timer, fairness cup (gong dao bei) and a teacup of your choice; or what founder Jolene Seow defines as a "simplified version" of traditional tea ceremonies.

Over at Fort Sanctuary, founder Lau Kiat Boon doesn't just peddle the brand's unique WuYi Rock Essence tea leaves. He walks guests through the layers of tasting notes associated with fine teas - fragrance, structure, texture, body and terroir - through four different varietals in just 15 minutes (S$19/person).

"It can be hard to discern its layers, particularly of premium, complex teas. I've designed this concise session to be quick and breezy, and give the drinker a benchmark for appreciating traditional teas apart from my product," explains Mr Lau.