Top Quali Tea was one of those establishments that we had previously visited when they had first made their appearance in the local F&B scene here — these folks have recently expanded their operations, adding on another outlet that is situated within Kallang Leisure Park apart from their first outlet that is at Oxley Tower in the Central Business District. Top Quali Tea takes over the former premises of the now-defunct outlet of Presotea; Top Quali Tea has kept some of the furnishings and fittings of the former tenant intact. Still keeping pretty much to their niche (being a tea wholesaler that is operating “under the supervision of a certified Japanese tea instructor”) by offering Matcha and Hojicha beverages as a highlight, they do serve up a larger selection of said beverages with some interesting options such as the flexibility of adding different flavoured foams to the beverage that keep things fun and fresh for the patrons. Apart from their beverage offerings, Top Quali Tea also serves up a variety of dessert such as Matcha / Hojicha Jelly and Ice Cream to complement their beverage offerings as well.

The Premium Matcha Jelly does come with elements such as Dango (i.e. Japanese Sweet Dumplings) and Azuki Red Bean paste — for those whom prefer Hojicha, Top Quali Tea also does serve up a Premium Hojicha Jelly featuring the same elements except with the matcha jelly being swapped out with the hojicha jelly; there are also beverages like the Matcha / Hojicha Latte with Jelly, Hojichacano / Matchacano with Jelly, White Cloud Matcha with Jelly and the Matcha / Hojicha Sparkling with Jelly that features the same jelly as what is served with the Premium Matcha / Hojicha Jelly. One thing we liked about the Premium Matcha Jelly is how it is being served unsweetened; this allows the patrons to have a clean taste of the notes of the matcha used in the making of the matcha jelly in its truest, unadulterated form. The flavours of the matcha jelly is subtle; not thing too heavy on the tastebuds, yet one can detect the bitter undertones of the Japanese tea linger at the back of the tongue. We personally would have preferred the Dango to have come with a little bit of Kuromitsu (i.e. Japanese Black Sugar syrup) that would add a slight contrast of sweetness to the neutral-tasting dumplings — these were however pretty chewy; a consistency that we liked them to be. The scoop of Azuki Red Bean paste that came on the side also seemed to be focused on the earthiness of red beans rather than to add any sweetness to the dessert and gave it another dimension of flavours.