For Lee Wenxi, tea is more than just a beverage—it’s a way of life. Disappointed by Singapore’s bubble tea scene, where artificial flavorings and powdered bases dominate, he set out to change the game. And it all started with his father’s inspiring recovery.
Sixteen years ago, after a mild stroke worsened his hypertension and high cholesterol, Wenxi’s father chose an unconventional path: ditching medication in favor of a daily blend of tea infused with all-natural ingredients like beetroot and carrot. Now, at 74, he’s thriving—hiking, playing sports, and proving that wellness begins with what you consume.
Moved by his father’s transformation, Wenxi joined forces with his longtime friend and fellow tea enthusiast, Ethan Keng, to launch Origin Teahouse. Their mission? To restore tea to its purest form, prioritizing fresh, natural ingredients over artificial additives.
Entering Singapore’s competitive F&B industry as an independent brand was no small feat. Determined to get it right, the duo spent 13 months in China, traveling to tea-growing regions, visiting plantations, and building direct relationships with farmers to ensure their tea met the highest standards. Along the way, they enlisted Ray, a tea expert who has worked with Nayuki and Heytea, to refine their menu and elevate every sip.
At Origin Teahouse, expect a curated selection of unique brews, from the honeyed notes of jin jun mei to the cinnamon warmth of yu gui cha. Coffee lovers can even indulge in tea espresso creations, like their bold, dark roast tie guan yin, designed to rival the richness of a classic coffee.
Sourcing only fresh ingredients presents its challenges, from shorter shelf life to complex logistics, but for Wenxi and Ethan, it’s a small price to pay for delivering unparalleled quali-tea to Singaporeans.
