As the weather cools, my tea shelf changes character. The delicate greens of summer give way to darker, more contemplative leaves—Pu’er, Liubao, and smoked black teas. Recently, I discovered Teayucafe, an artisanal Chinese tea house founded by Michael Laing, whose family has grown tea for generations in Guangxi. His collection of teas captures that same shift in mood—from brightness to depth, from freshness to warmth.
When Michael wrote to introduce his work, I was drawn to his story. He grew up in Wuzhou, Guangxi, the birthplace of Liubao dark tea, a region where tea is not merely a drink but a way of life. His goal with Teayucafe is to share the joy of authentic Chinese teas with the world, at affordable prices. “Even in China, opportunities to drink truly high-quality tea are rare,” he told me. “I hope our website can serve as a window—a way for people everywhere to experience these flavors.”
Tea, as Michael points out, is much like wine. Its character depends on place, climate, vintage, and technique; even storage and brewing methods can transform its expression. With this in mind, I brewed four of Teayucafe’s teas—each revealing a distinct personality and season of its own.
The Classic 7542 Raw Pu’er
The dry leaves have a delicate fragrance of hay, pine, and dried peach. The first infusion glows like amber and tastes fresh and brisk, with a gentle bite of green wood. As the tea opens over successive brews, its edges soften into a mellow sweetness with floral undertones. There’s a quiet mineral finish that lingers long after the last sip—a reminder of mountain air and rain-washed soil.
The Classic 7572 Ripe Pu’er
If the 7542 evokes morning, the Ripe Pu’er 7572 belongs to twilight. Its liquor is deep copper, its aroma rich with polished wood, cocoa husk, and warm earth. The fermentation is perfectly managed, yielding a smooth, velvety mouthfeel without any trace of mustiness. I brewed it in a small Yixing pot, and each steeping deepened the flavor, revealing notes of brown sugar and sweet plum. It’s a tea that invites introspection—a companion to solitude.
Like the raw pu’er above, this tea comes from the Yunnan Menghai Pu’Er Tea Factory (Dayi) that has been producing high-quality teas since the 1970s.
Aged Liubao Tea
The Aged Liubao was the most evocative of the four, perhaps because it comes from Michael’s home region. The tea opens with an earthy tone, followed by praline and cedar. The texture is silky and enveloping, and the surprisingly bright aftertaste feels uplifting. It’s so easy to brew that it’s an effortless companion to my day.
Da Hong Pao (Wuyi Yan Cha)
To complete the set, I brewed Teayucafe’s Da Hong Pao, a Wuyi rock oolong known for its roasted depth and mineral clarity. This version is approachable and comforting—a daily-drinking tea that still carries the signature warmth of Yan Cha. The amber liquor offered aromas of baked fruit and toasted grain, with a lingering sweetness reminiscent of caramelized wood. It lacks the intensity of the finest cliff teas, yet its balance and generosity make it deeply satisfying, the kind of tea that invites you to refill the cup without thinking.
A Window into Chinese Tea Culture
Teayucafe’s teas have been a nice discovery to expand my “daily drinker” repertoire. While reasonably priced, the teas I tried are small, fragrant journeys, and I find myself returning to them again and again. Each cup is an invitation to pause, breathe, and daydream.
Are you a tea drinker? What are your favorite teas and shops?
Photography by Bois de Jasmin, Raw Pu’er.
14 Comments
Dina C.: Tea is my favorite beverage. I’ve been a tea drinker since childhood. I had plain ordinary black teas with milk and sugar as a kid. When my family moved to Turkey in the 70s we learned to love Turkish tea served in little glass cups without handles. Back in the states, we of course drank lots of cold iced tea. Nowadays I enjoy hot green tea every morning. I’ve tried several varieties though I can’t remember their names. Jasmine green tea is a favorite. October 10, 2025 at 10:09am
Victoria: Dina, what lovely memories. Turkish tea in those little glasses is one of my favorites too. Green tea in the morning is such a soothing ritual to start the day. November 11, 2025 at 8:51am
Donna: Utterly mouthwatering read!
Perfect autumn weather for your post, too.
This is when the Lapsang comes out, but a good Pu’er would be welcome.
I love Té Company’s Crimson Grace, too. October 10, 2025 at 12:06pm
Victoria: Thank you, Donna. Lapsang and pu’er both feel right for autumn, full of warmth and shadow. I will look up Crimson Grace, it sounds wonderful. November 11, 2025 at 8:51am
Michele Browm: Michele: My hot tea drinking is done in the cooler and cold months. I drink Green Tea in the mornings, alternating with pu’er. I must have good southern sweet iced tea with my dinner, yr round (we call it supper in the southeast of the United States). People from the northern states aren’t much into sweet iced tea. My husband switched from sweet to unsweetened about 5 yrs ago because we’d wanted to cut way back on cane sugar. I drink organic, Light Agava nectar in mine, now. It is said to not spike your blood sugar as quickly as cane sugar. I love Oolong, also. Loved the article, Victoria. October 11, 2025 at 12:21am
Victoria: Thank you, Michele. I can almost taste your sweet iced tea and hear that southern rhythm in your words. I love that you alternate between green tea and pu’er, it’s such a good balance of freshness and depth. November 11, 2025 at 8:51am
Rebecca: I’ve been drinking tea most of my life, and more recently I’ve gotten into Taiwanese oolongs (especially from Floating Leaves in Seattle) and black teas from Nepal (Nepali Tea Traders). I’ve also been reading the Leafhopper newsletter by Max Falkowitz and finding all kinds of intriguing and delicious teas, like a Vietnamese red tea and a Kenyan purple tea from Upton Tea. October 11, 2025 at 10:55am
Victoria: What a wonderful selection of teas. Taiwanese oolongs and Nepali black teas are among my favorites as well. Thank you for mentioning Leafhopper, I will have to explore those new origins you discovered. November 11, 2025 at 8:50am
rickyrebarco: I love dragon pearl jasmine green tea, so calming and delicious. I love oolong as well and a classic Earl Grey. October 11, 2025 at 1:06pm
Victoria: Dragon pearl jasmine and oolong are both perfect for calm reflection. And yes, a classic Earl Grey always feels like a return to balance. November 11, 2025 at 8:50am
Alityke: Typical Brit here. A good builders tea, preferably Yorkshire Tea, with just a dash of semi skimmed anytime of day. It’s a drink, medicine, fuels gossip & soothes fury. This time of year I love a rose hip infusion. It literally tastes of English hedgerows. Hibiscus also hits the same spot. Roobois, with its malty edge accompanies to me to bed. Again well (7minutes) brewed with just a splash of milk.
Having been raised on Builders brew means I have little appreciation for fine teas. October 13, 2025 at 9:10am
Victoria: I smiled reading this. A proper builder’s brew has its own poetry. Rose hip and rooibos sound perfect for autumn evenings. November 11, 2025 at 8:54am
Adrienne: I’m a jasmine tea drinker. Lovely post! Maybe I need to try more other teas. October 14, 2025 at 7:01am
Victoria: Thank you, Adrienne. Jasmine tea is a wonderful place to begin, delicate and fragrant. You might enjoy exploring oolong next, it bridges floral and roasted tones beautifully. November 11, 2025 at 8:53am