Since 1925, this family-run wholesale tea business has delivered quality Chinese tea while preserving its traditions and telling stories one cup of tea at a time.
Among the many different shophouses in Chinatown, there’s one quaint little tea shop at Mosque Street that’s hard to miss.
The first shop, which opened in 1925, was located along George Street, where business flourished until World War II broke out. The name was taken from the patriarch’s family name and “sin choon”, which translates to “new spring”, signifying a good harvest for tea plantations. Their first one, the Wuyi Iron Arhat, was introduced in the 1930s, followed by the Renowned Unknown Fragrance in the 1950s. The latter, Peh shared, proved the perfect tea for bak kut teh.
Things have obviously changed since – Pek Sin Choon isn’t just selling tea but has become a sort of culture and heritage ambassador.In 2018, they worked with the National Heritage Board to come up with the Nanyang Tea Challenge as a way to promote tea heritage. The now annual event would include presentations on Chinese tea brewing, food pairing and tasting.
The metal tins used to contain tea leaves are recycled to preserve tradition and save resources. Customers who bring back the tins will be given 50 cents. And then there’s the free tea stand outside, a perennial feature of Pek Sin Choon for decades. It's still refilled four to five times daily. When they moved to Mosque Street two decades ago, they toyed with the idea of removing it.
And while automating the tea packing process would undoubtedly be more cost-efficient, Pek Sin Choon is steadfast on retaining staff and a pristine production standard. Yuen also shared how staff voluntarily took unpaid leave at the start of the pandemic but also immediately volunteered to work for longer hours when demand came back.
When asked if any of his six children will take over the family business, Peh said he does not want to pressure them into it.
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