MY Teahouse

My StoryI began my journey with tea in 2007, when I founded MY Teahouse in Neutral Bay, Sydney. At first, tea was simply a business. But through daily brewing and ongoing conversations with customers, I gradually discovered the depth behind it — the history, philosophy, and quiet discipline embedded in each leaf.Over time, tea became more than a product. It became part of my life. Many of my regular guests now see me less as a shop owner and more as a tea consultant — someone they turn to for guidance rather than just a purchase.My understanding of tea comes not only from books and conversations with tea farmers and tea makers, but also from nearly two decades of daily sharing with customers. Brewing, adjusting, answering questions, and refining methods — this ongoing exchange has shaped my perspective far more than theory alone.Why I TeachIn recent years, tea information has become increasingly fragmented and commercialised online, often leaving beginners confused.Rather than treating this as traditional “teaching, ” I see it as a structured form of sharing. Through conversation and practical brewing, understanding develops naturally. My goal is not to present complicated techniques, but to help students build clarity and confidence with water, leaves, and timing — so they can develop their own steady rhythm.A Few Things You May Not KnowInterestingly, many guests treat me like a traditional Chinese doctor, asking for tea recommendations based on health concerns. I gently explain that tea is first and foremost a drink and a cultural practice — not a prescription.Some long-time customers have travelled with me to the tea mountains of Yunnan to witness tea-making at its source. These journeys often change the way people experience a single cup of tea.Since 2007, I have guided thousands of tea drinkers in Sydney. I have delivered public talks at Chatswood and Mosman Libraries, been invited to teach at the Sydney Chinese Cultural Centre, and conducted tea sessions at the Chinese Consulate in Sydney. During a visit by a senior Chinese leader to Sydney, I was invited to prepare tea and share its historical background.One dedicated guest even wrote a book about me and my teahouse. The well-known Australian children’s author Morris is also a regular visitor, and I have twice taken them to Yunnan to experience traditional tea-making firsthand.Everyone develops their own rhythm in brewing tea. Through careful attention to temperature and timing, I aim to bring forward the natural layers and character of each tea.I look forward to sharing this long-practised understanding with you.