ChaYi, the newly-opened tea place at Lucky Chinatown Mall, brews nothing but only the best and authentic tea leaves from the mountains of China. Founder Winchell Tan, fond of drinking tea since he was young, wanted to bring in the organic taste of Chinese tea that he grew up loving.

“When I was a kid, I was a fan of tea. I always look for tea in the Philippines. When I drink milk tea, I always order zero percent. But the problem is the taste is mahinhin, it’s not the same as the one my dad brews at home,” Tan told DAILY TRIBUNE.

Tan went to China to learn the Chinese language. There he discovered tea latte and its many varieties.

“It doesn’t hurt the throat and is not very sugary. The taste is very organic. It’s for everybody. The way they brew it is very modern that’s why I wanted to bring it to the Philippines,” he said.

He went back to China to study the art of Chinese tea culture for two weeks and taste a variety of teas.

“Tea became more than a drink; it was a way to connect with our culture and traditions. Through ChaYi, I want to share this experience with the Philippines, showing why tea is not just a beverage but an art form with a story worth celebrating,” Tan said.

ChaYi’s tea menu includes Oriental Jasmine, Pu’er, White Peach Oolong, Artisan Ceylon, Osmanthus Oolong and Da Hong Pao (Big Red Robe). These teas can be bases if you want brewed, cold brew or tea lattes.

“For White Peach and Osmanthus, these are the most modern that I feel in a tea. It’s normal oolong but they infuse it with white peach. When you brew it, you can already smell it. Osmanthus has flowery notes. We don’t use White Peach syrup and Osmanthus syrup. The white bits that you see are dried white peaches. Oriental Jasmine is very similar to Sampaguita. Pu’er tastes like rice which is common in the Philippines. Da Hong Pao is China’s most famous tea. For Ceylon, we mixed three Ceylon, one for aromatic, one for balancing, and one for scent. When you drink, it’s very balanced,” Tan said.

The art of Chinese tea

In Chinese culture, tea is a medium for connection — a silent moment of introspection, a ritual to honor guests or a way to preserve history.

Chinese tea culture is also deeply intertwined with mindfulness, community and heritage.

On the importance of preserving and promoting Chinese tea culture, Tan notes, “It’s about honoring the artistry and legacy of tea while creating a space where people can connect with something authentic and meaningful.”

ChaYi approaches its tea-making process with care, precision, and a dedication to bringing out the best in every cup. They incorporate elements of this ritual into the customer experience, whether through the presentation of tea or the store’s ambiance.

“Balancing tradition with modernity is at the heart of ChaYi. While we draw inspiration from centuries-old Chinese tea practices, we adapt them to fit contemporary lifestyles. For instance, we use traditional brewing techniques but present them in approachable and visually appealing ways. Our tea blends respect the purity of traditional flavors but are crafted to cater to diverse palates, including those new to tea culture,” Tan adds.

Although popular for its health benefits, ChaYi wants to highlight the experiential aspect of tea — a sensory journey where one can appreciate its color, aroma and flavor.

ChaYi is located at the second floor of Lucky Chinatown Mall, Reina Regente Street, Binondo, Manila. It is open from 9 a.m. to 9 p.m. ChaYi is also available through Grab and Foodpanda.