Tealive Unveils Layan Coffee Series with Da Hong Pao Tea in Malaysia

Tealive unveiled its Layan Coffee lineup in Malaysia this week. The drinks combine brewed espresso with Da Hong Pao oolong tea across its domestic store footprint.

That updates the traditional Malaysian coffee-and-tea blend known locally as cham and in Hong Kong as yinyeung, pairing 2 staple beverages.

Upgrading Traditional Cham Recipes

The new menu pairs concentrated coffee extractions with steeped Da Hong Pao, a roasted oolong tea cultivar. By substituting standard black tea with specialty oolong, Tealive targets consumers looking for higher-grade drinks at quick-service prices.

Outlets sell the beverages in hot and iced formats. The rollout expands Tealive’s portfolio beyond core bubble milk tea selections and fruit teas.

Chasing Value in Malaysia’s Coffee Rush

Regional low-cost coffee chains continue to crowd Malaysian mall basements and shoplots. Local operators must now compete directly against aggressive discounting from these value brands.

Leaning into cham allows Tealive to tap familiar domestic taste profiles that foreign rivals rarely prioritize. For store operators, tea-coffee fusions lift ticket averages during morning and afternoon dayparts without adding complex kitchen hardware or extra supply chains.

Menu Innovation Across Regional Networks

Expansion through drive-through locations and suburban shoplots established Tealive’s footprint across Malaysia and neighboring markets. Adding specialty tea to coffee follows earlier regional efforts to cross-sell traditional tea drinkers into daily coffee routines.

Store-level sales figures and repeat purchase rates across Malaysian outlets will determine whether premium tea fusions claim a permanent share on company menus.