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Heytea has opened its first overseas teabar on New York's Upper East Side, introducing 26+ new products to the US market, including its signature Teamix drinks, Deep Matcha, brewed Pot Tea, and tea ice cream.
Heytea, the originator of new-style tea and a brand with more than 40 locations across the United States, has opened its first-ever overseas teabar at 126 East 86th Street on New York's Upper East Side. The launch marks a landmark moment for the brand, which has been steadily expanding its American presence since debuting its Times Square Heytea Lab in early 2025. The teabar concept goes beyond a standard beverage outlet- it is a dedicated space built around tea as a multi-dimensional experience, designed to showcase how the ingredient can be expressed across drinks, desserts, and everything in between. The response from New Yorkers was immediate and unmistakable - within the first hour of opening, more than 600 people had joined a queue that stretched over 1,000 feet- roughly three city blocks.
The teabar concept is best understood as a concept store rather than a conventional café or bubble tea shop. Where a standard Heytea location focuses on its core beverage menu, the teabar is built around exploration- specifically, the idea that tea is a versatile ingredient capable of anchoring a wide range of sensory experiences. The Upper East Side location introduces more than 26 products to the US market for the first time, organised around several distinct expressions of tea - Teamix, brewed Pot Tea, Deep Matcha, Deep Chocolate, and tea ice cream. Each category approaches tea from a different angle, giving customers the opportunity to engage with the ingredient at varying levels of intensity, complexity, and form.
Leading the teabar menu is Teamix, Heytea's most significant product innovation and the centrepiece of the new concept. The idea behind Teamix draws a deliberate parallel with craft mocktail culture- each drink begins with a carefully selected tea base, which is then layered with fruit, botanicals, or milk to build structure, balance, and texture. The approach treats tea with the same intentionality that a skilled bartender might bring to a spirit. Two signature Teamix drinks anchor the launch - King Jasmine Guava Pear, which combines Heytea's King Jasmine tea base with guava and fresh-pressed crystal pear, and Mountain Oolong Yuzu Apple, which pairs Mountain Oolong with yuzu, fresh-pressed apple, and lemon leaf. Both drinks reflect a level of ingredient precision that sets them apart from anything currently available in the mainstream US tea market.
While Teamix commands the most attention, the teabar menu is designed to offer something for every kind of tea drinker. Brewed Pot Tea takes a quieter, more contemplative approach- prepared in a pour-over style and served in a warmed pot to highlight the clean, aromatic qualities of the tea itself without embellishment. Deep Matcha uses Jingshan matcha sourced from Hangzhou for a richer, more concentrated expression, leaning into the depth and earthiness that serious matcha drinkers seek out. Deep Chocolate, meanwhile, pairs high-intensity cacao with tea for something altogether more indulgent. Rounding out the menu is Heytea's tea ice cream, making its US debut at this location- an addition that extends the brand's tea-forward philosophy into the dessert category for the first time on American soil.
The choice of the Upper East Side as the teabar's home was not purely a commercial decision. Heytea has made a deliberate effort to integrate the new location into the neighbourhood's existing cultural ecosystem. The brand served as beverage sponsor for the Guggenheim Museum's Young Collectors Council gala in May, connecting it with New York's art and collector communities ahead of the opening. It has also partnered with the Central Park Conservancy through collectible merchandise and beverage sponsorship for the annual Taste of Summer event on June 3. Additionally, a collaboration with Levain Bakery on tea-inspired cookies speaks to Heytea's interest in building authentic local connections rather than simply planting a flag. "This is a neighbourhood where people make time for museums, parks, and conversations," said Jelynn Jiang, Heytea's Overseas Senior Brand Manager. "With teabar, our goal is to become part of the fabric by creating a space where people can stay a while with tea."
The Upper East Side teabar opens as Heytea continues to expand internationally, with more than 100 overseas locations already operational and additional US and international stores in the pipeline. Yet the brand has been clear that rapid expansion is not the goal in itself. What drives Heytea's growth strategy is a commitment to product innovation, consistent quality, and what the brand describes as a lighthearted experience rooted in sharing daily inspiration through tea. That philosophy distinguishes Heytea from competitors who have prioritised speed of rollout over depth of concept. For customers eager to experience the teabar firsthand, the brand ran a buy-one-get-one-free opening promotion from June 5 to June 7- a fitting introduction for a brand that has always believed the best way to win a market is simply to let the product speak for itself.
