Mooncakes and tea are a perennially popular pairing. Pots of freshly-brewed oolong or pu’erh tea are familiar sights around platters of mooncakes come Mid-Autumn festival, which falls on 10 September this year.

More dining establishments are incorporating the tea from Matcha and Hojicha to Longjing and Oolong into baked and snowskin mooncakes this year. The rise of tea-infused mooncakes is bolstered by Singapore’s ardent love for bubble tea, which shows no signs of slowing down. According to a recent report by venture outfit Momentum Works and payments start-up qlub, Singapore’s bubble tea industry has an annual turnover of US$342 million, with more than 60 active bubble tea brands. Some restaurants are incorporating the milk tea flavour into their snowskin renditions.