Tea Withz MEL

10/09/2026

Here's a cup of something you almost never see — Liberica, straight from the source at Pippo Coffee Roasters in Batam. 🫘
There's something grounding about sitting at a coffee bar, watching the roaster work, and sipping on a bean most of the world has never tasted. Floral, woody, a little wild — it's a completely different experience from anything in your usual rotation.
If you know, you know. If you don't — it's worth the trip.

09/09/2026

Odd by Common space in Batam. Specialty coffee, chill environment and music. Good wifi!

08/09/2026

Sreg coffee roasters in Batam! The anaerobic coffee was so smooth n the food so delicious. This shop is like in a residential street. It looks like a house that was repurposed into a cafe. It's further out for the main area but worth the travel!

27/08/2026

Wonderful coffee tucked in Prinsep street (: I drank a white coffee made with Brazil and Ethiopia beans and it was so smooth and chocolatey. No bitterness at all

03/07/2026

First time having a Mazagran and it's absolutely delicious. I will learn to make one when I'm home!!

30/06/2026

I take my hobbies seriously. Built a webpage where I can track my grind size. System gives a proposed grind size as weeks go by as beans usually require a finer grind size as time passes by.

13/06/2026

Built a status dashboard to manage co-living with my husband. Well and also to satisfy my coffee addictions

18/05/2026

18/02/2026

Everyone's obsessed with matcha but for me the real spotlight is black tea.

And as someone who has spent over a decade making tea every single day… I kept wondering:

Why aren’t we doing this with black tea?

So I tried. The problem? When most black teas are ground extremely fine, they turn bitter. That’s one of the reasons you don’t see “black matcha” on the market.

But here’s what I’ve learned from working with high-grade teas: Premium black tea doesn’t behave the same way.
The better the leaf quality, the smoother and naturally sweeter it remains — even when treated differently. So I sourced an extremely high-grade black tea and stone-ground it into a fine powder.

Black matcha. Same concept as matcha. Different leaf. Different profile. Whole new experience.

And honestly? The ease is incredible. No steeping. No waiting. No waste. Just whisk and drink — you’re consuming the entire leaf.

I’m still perfecting it. But once I do… I might just start sharing this with all of you.

Because tea doesn’t have to stay traditional. It can evolve.