NiHao Teahouse

You climb the stairs and immediately smell the difference – proper tea leaves, not bags. The space feels like someone's front room if they happened to collect beautiful teapots and knew exactly how to steep oolong. You're here for the ceremony as much as the caffeine, watching your server measure leaves with the kind of precision that tells you they actually care. The tables are small, the pace is slow, and your phone probably won't get much attention once you're drawn into the gentle theatre of gongfu brewing. It's the kind of place that makes you realise how badly most cafés treat tea, and why that matters more than you thought it did.