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Tea Culture

Yum cha ("drinking tea") is an integral part of Hong Kong's culinary culture. A cup of steaming fresh tea is the perfect complement to every sumptuous dish. As any tea lover will tell you, the traditional drink - whether Chinese, English or Hong Kong-style - sends forth its unique, delicate fragrances to help shape daily life in Hong Kong.

The ritual of thanking someone in the traditional Chinese-style yum cha has much historical significance. When you see tea-drinkers tapping the table with three fingers of the same hand, it is a silent expression of gratitude to the member of the party who has refilled their cup. The gesture recreates a tale of Imperial obeisance. It can be traced to a Qing Dynasty emperor who used to travel incognito. While visiting South China, he once went into a teahouse with his companions. In order to preserve his anonymity, he took his turn at pouring tea. His shocked companions wanted to kowtow for the great honour. Instead of allowing them to reveal his identity, the emperor told them to tap three fingers on the table. One finger represented their bowed head and the other two represented their prostrate arms.


Chinese Tea Culture
History
Tea has formed the essence of Chinese social life and culture for over five millennia. According to legend, tea was discovered by chance by Emperor Shen Nong during the Five Rulers Era. Leaves from a nearby plant fell into a boiling kettle and the aroma of the brew was so enticing that the Emperor could not resist taking a sip. He marvelled at his own discovery and made the drink a national beverage. The plant was what is today commonly known as Camellia, which grows wild in China.

Tea consumption spread during the ensuing centuries. The first definitive book on tea - Cha Ching ("Tea Classic") - was written during the Tang Dynasty (AD 618-907) by poet Lu Yu. In addition to cataloguing various methods of tea cultivation and preparation, the classic work set rules on the proper techniques for brewing the finest cup. It also, for the first time in history, defined the art of tea drinking.

Tea types : According to the lengths of fermentation and the level of treatment, tea can be divided into six principal varieties.

English Tea Culture
The British and Chinese share one distinct cultural trait - a love of fine tea. Tea arrived in Europe through trade ties and it took very little time before it became extremely popular across the Continent. Today we associate Western tea culture mainly with the English and the exquisite china that the drink is served with.

Afternoon Tea
The 7th Duchess of Bedford, Anna (1788-1861) in England is said to be responsible for the idea of having afternoon tea to soothe hunger pangs before supper. At the time, the English had only two main daily meals - breakfast and a long, massive supper in the evenings. The Duchess invited friends to join her for an additional afternoon meal at four to five o'clock. The menu included snacks such as petit cakes, sandwiches and, of course, tea. Fine porcelain was used to serve this minor feast. Afternoon tea parties soon became the perfect venue for social gatherings. This practice is still an integral part of British life today.

High Tea
The idea of afternoon tea evolved into high tea among working and farming communities. Traditionally taken late afternoon, this was the main meal of the day for the workers. It featured meats, bread and cakes along with a steaming pot of fresh tea.


Hong Kong Tea Culture
Hong Kong has long developed its very own distinct Tea Culture. During your stay in Hong Kong, you must not miss the locally-brewed "milk tea" served at old-style tea bistros. It takes a unique blending of tea leaves and superb tea-making skills to make a perfect cup of smooth Hong Kong-style tea.

Unique Menu of Hong Kong Tea Bistros
In Hong Kong, there is always a local tea bistro at your doorstep, with a wide variety of snacks that cross the East-West culinary divide. Deep-fried French Toast, topped and soaked with butter and syrup, will satisfy even the most sweet-toothed diner. "Milk tea" is a fascinating fusion of cultures. Various tea blends are boiled and then kept brewing in a metre-tall metal container for hours, ensuring its extraordinary strength and smoothness. A silk-like cotton bag filters the tea before milk is added. Many tea bistros have worked out their own unique tea-making formula. Yuanyang is a special Hong Kong concoction of milk, tea and coffee, bringing out the flavours and aroma in a magical combination.

The menu regulars at Hong Kong's tea bistros offer a mouth-watering range of treats. Many find it hard to resist freshly baked egg tarts, which release a strong buttery aroma. Buns come with an extensive range of fillings, including coconut mix, egg custard and more. Pineapple buns have a crusty and crispy pineapple-flavoured topping and are best consumed with melted butter. Toast with "kaya", a coconut and egg jam from Singapore, is a nostalgic choice. Known for their fast service and efficiency, these local bistros also serve anything from noodles and rice to porridge, roast meat and even seafood. Cold drinks, such as iced lemon tea, are also extremely popular and are served throughout the day.

List of Tea Bistro Hong Kong Tea

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  Information provided by Hong Kong Tourism Board.

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