Chayu Shuxiang

Fifty years of tea,
from my father's hands

My father has made tea in the mountains of Yunnan for over fifty years. I grew up on his tea and on books. Now we send both to you — one cup of tea, one good book, an unhurried hour.

Why "Tea Words, Book Fragrance"

The tea is my father's.
The books are mine.
The slow hours are yours.

I grew up drinking the tea my father made. He has spent fifty-some years in the mountains of Yunnan — picking, withering, pan-firing, rolling, sun-drying — keeping watch over the gardens and the wok, year after year. I spent those same years reading the books I love.

Tea has its own language; books have their own fragrance. At our old tea table, they were always the same thing: a way of slowing down.

So we built Chayu Shuxiang — my father's teas, paired with the books I love. No mountain-name posturing, no fancy labels. Just what this tea is made of, how it tastes, what my father mutters about it — and which book I'd drink it with.

May the moment you open the parcel feel like sitting down at our tea table — the water just boiled, the book open at its best page.
— The daughter who sends tea, and the books she loves, out of the Yunnan mountains

A path between rows of tea

Our Story

My father's fifty years

Old tea trees in the Yunnan mountains
  • 1970s · A boy learns tea

    As a teenager he learned from his elders: picking, withering, pan-firing, rolling — starting from scratch at each step. The burn scars on the back of his hands are still there.

  • Since then · Keeping the old gardens

    He never left the mountains of Yunnan. Which slope buds early, which old tree tastes deepest, which trail washes out in the rain — he keeps it all in his head, like the temper of old friends.

  • Every year · Sun-dried, the old way

    He still sun-dries and charcoal-fires his tea. He watches the sky: no sunshine, no work; not enough heat, no batch. People told him to cut corners. He just shook his head.

  • Now · His daughter carries it out of the mountains

    I read — and I mail my father's tea out, one parcel at a time, each with a handwritten note: what water temperature, which book to pair it with.

Read the full story →

The Teas

Five teas, made by my father

Every leaf comes from deep in the Yunnan mountains, handmade, in small yearly batches.
Five teas, five temperaments — one of them will suit the mood you're in.

A Year of Drinking

What to drink, and when

Tea follows the seasons, and the hours of the day.
This is our year of drinking — take what fits your days.

Spring

Spring

First-flush green

The first buds of spring are the freshest. Open the window in the early morning, brew a cup, and unfold the year's plans in the bean-blossom scent.

Summer

Summer

Charcoal green, cooled

Afternoon heat pressing down — a glass of charcoal-dried green, let to cool a little. One cup and the day feels lighter.

Autumn

AutumnIn season

Sun-dried shaiqing

Autumn is for reading. Shaiqing is mellow and endless — one pot lasts the evening, half a book, with sweetness at the bottom of every cup.

Autumn tea season runs to early October · See this tea →

Winter

Winter

Ancient & wild blacks

When it's cold, steep amber in the gaiwan — honey scent wrapped in steam, held in both hands. Winter night reading feels shorter that way.

Dried tea close-up beside the Classic of Tea

Chayu Shuxiang Reading Club · Season 1

The 7-Day Tea Classic Club

Ten minutes for yourself, at the end of the day.

In 7 days, we'll read a twelve-hundred-year-old text — Lu Yu's The Classic of Tea — as if it were written about tonight. Nothing to memorize, no tea knowledge required, no notes. Ten minutes a day.

By the end you'll hold 7 "tea word cards": one line from the original, one plain-language reading, one small tea habit to try that evening.

See the 7-day schedule

The Tea-Table Bookshelf

Which book, with which cup

Three books that make you want to put them down and put the kettle on.
Pairing books with tea is the thing we care about most.

Book one

Bookshelf · I

Grass and Trees, Human Life 汪曾祺 · essays

Wang Zengqi writes about plants, rivers, meals, and small human affairs — every line in love with ordinary days. It makes you want to cook a real meal and brew a real pot of tea.

Pair with Early-Spring Green. Plants with plant-flavor — book and cup both clean and fresh.

Book two

Bookshelf · II

Cognitive Awakening 周岭 · personal growth

Midlife anxiety comes mostly from wanting too much. This book is about gathering your attention back — how slowing down is, somehow, faster.

Pair with Ancient-Tree Black. A thick, steady soup of a tea for a book about patience.

A glass of amber tea on a wooden table

Bookshelf · III

The Last Quarter of the Moon 迟子建 · novel

Forests, rivers, and the wisdom of going slow. It taught me: when life is at full sprint, brew a cup of tea and look out the window, quietly, for five minutes.

Pair with Sun-Dried Shaiqing. Mountain air meets mountain air — the wind in the pages and the taste of sun in the cup are kin.

Our reading channel · "Chayu Shuxiang Reading Club" on Ximalaya

A reading channel of books I personally love, mostly Chinese classics — the Classic of Tea, the Analects, Wang Yangming, the Romance of the Three Kingdoms — anything that helps me see life more clearly. Five to ten minutes a day, tea at hand, a book in your ears. Eight albums already up, four thousand plays and counting — perfect listening while the kettle boils.

The Slow Manifesto

No hurry. No worry.

Our generation is in too much of a rush — a new video every 3 seconds, dinner in 30 minutes, a skill in "7 days".
My father never asks what he's busy for. One pot of tea takes him three days, and he does nothing else.
Slow is not wasted time. Slow is time given back to you.

Get in Touch

How to find us

No flash sales. Just the honest talk you'd get sitting at our tea table.

Chat on WeChat

Tell us how you drink tea and what you like — like sitting at the tea table — and we'll help you pick.

WeChatchayushuxiang88

WeChat Storefront

Follow our official account "茶语书香慢生活", open the menu, and you'll find what's in season — teas, quantities, and prices.

Book & Tea Gift Box

One book paired with one pack of tea, with a handwritten brewing note inside. A fine gift for friends and elders — just tell us a few days ahead.

Ordering from abroad — Start with a chat. Message us on Xiaohongshu (RedNote, 茶语书香) or WeChat (chayushuxiang88); we'll confirm your teas, the shipping method and the postage together before you pay anything. Tea always ships straight from the mountains of Yunnan, and we'll tell you first if mountain roads or rain add a day.

Storage — Keep tea away from light and moisture, sealed. Drink the blacks and greens fresh; the sun-dried shaiqing keeps for years in a dry place and grows gentler with age.

FAQ

The questions you actually want to ask

Is this tea organic?

My father has farmed the same way for fifty years — no shortcuts, small batches from old gardens. We don't hold a paid organic certificate, so we won't put that word on the label. What we offer instead is the story of his hands, on every page of this site.

How do I brew it if I've never made loose-leaf tea?

Every parcel ships with a handwritten note: water temperature, amount of leaf, and how long to steep. Start there — no special equipment needed. A mug with a lid works nearly as well as a gaiwan.

How do I order from outside China?

Find us on Xiaohongshu (RedNote, 茶语书香) or add us on WeChat (chayushuxiang88). Tell us what you'd like, and we'll sort out the teas, payment and shipping together — the way we'd do it across the tea table.

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