Yao Binyi, a fourth-generation Malaysian of Chinese descent, is all about tea now.

After stints in the tech and finance sectors, he now co-owns a tea house and recently finished a book about Liubao tea, a fermented black tea originating from South China's Guangxi Zhuang autonomous region.

In the 17th century, Liubao tea first went with Chinese workers to Southeast Asia. Today, the tea gets a unique fermentation in Malaysia's equatorial climate.

Yao's upcoming book explores the tea's history, involving an ancient maritime tea-trading route.

Check out the video to find out more.