The Beau-tea in the Vernacular for Singaplural 2017 is No. 835, Seri Kaya. Crafted out of Victor’s insatiable thirst for the aromatic Pandan.

The packaging label is exclusively designed by MessyMsxi. She went islandwide picking twigs and weathered leaves that we frequently overlook in our daily lives to give them a new beauty and purpose.

Seri Kaya (its namesake) is a coconut jam concocted by combining coconut, eggs, sugar and pandan leaves. Literally, Kaya means rich in Bahasa Melayu referring to the custard-like texture of the spread. Kaya is typically enjoyed with toast and a Teh Tarik or Kopi.

Ingredients -Japanese sencha, black tea, pandan leaves and coconut pieces

Brewing method: 2g per 200ml of water
Steeping time: 3 – 4 mins