Hong Kong tea culture

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) The neutrality of this article is disputed. Relevant discussion may be found on the talk page. Please do not remove this message until conditions to do so are met. (September 2020) (Learn how and when to remove this message) The topic of this article may not meet Wikipedia's general notability guideline. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Find sources: "Hong Kong tea culture" – news · newspapers · books · scholar · JSTOR (September 2020) (Learn how and when to remove this message) (Learn how and when to remove this message)

The tea-drinking habits of Hong Kong residents derive from Chinese tea culture, primarily the Cantonese traditions such as yum cha. Because of Hong Kong's period as a British colony, Hong Kong tea culture is distinct from the tea culture of the mainland. The uniqueness of its tea culture applies both to the tea itself, and also the underlying social and cultural values.^{[1][disputed – discuss]}

The first teahouse in Hong Kong was established at the end of the 19th century. At that time people bought tea leaves from tea houses so that they could serve tea to visiting guests. Tea would be brewed at the beginning of the day and would be served as guests arrived during the day. At night, the remaining tea would be poured away. They did this whether or not visitors actually arrived. This gave rise to the idiom "Tea is for pouring away."

In contemporary society, Hong Kong people buy tea at teahouses not only for serving their guests, but also for themselves.

Tea-house staff used to store tea leaves in a large, foil container, then weigh them and pack them with papers and a plastic bag. This type of packaging would negatively affect the quality of the tea leaves as they would oxidize quickly, thereby losing their aroma. The packaging of tea leaves has greatly improved since then. Now tea leaves are vacuum-packed in high density plastic packs with fancy packaging. Not only is the quality raised, but the market value of the tea is also increased.

However, this only applies to non-fermented or semi-fermented teas (such as green or oolong teas). For fermented tea, like black tea, it is not recommended that plastic wares be used as the tea should be allowed to continue to oxidize and mature.

"Tea pockets", also known as tea bags, have in recent years been used in Chinese tea. Initially they could be found in the supermarket, but were not popular as they were not well-publicized and not very attractively packaged. As earlier with tea leaves, there has been an increase of well-packaged tea bags with any number of varieties of tea leave contained within. Most modern packages can be resealed so as to keep the tea dry. One of the brands has even made an inspiring design of the tea pocket that it gives the tea pocket a tetrahedral (pyramid-like) shape which allows more volume for larger sized tea leaves to expand and impart their flavor.

Hong Kong is a place with plenty of night life. In contrast, streets are almost empty from seven to eight in the morning. Most shops open at or after nine o'clock in the morning, where Cantonese restaurants open at about six or even earlier (restaurants in the Western District open at about 4:00 a.m.). The working class of Hong Kong usually have breakfast in these Cantonese restaurants in the early morning. They enjoy 一盅兩件 (Lit. One bowl with two pieces, meaning a cup of tea with two Dim sums) and they read newspapers in the morning before they go to work. Many elderly people bring their caged birds to the restaurants and chat with others. They can spend a whole morning doing this.

The unique taste of Hong Kong milk tea is a blend of strong Ceylon black tea with other teas mixed with milk.^[2] The addition of milk to tea was introduced during the British colonial period^[3]

The Flagstaff House Museum of Tea Ware is a branch museum of Hong Kong Museum of Art, located centrally in Hong Kong Park. It is a place for collecting, studying and displaying tea ware and holding regular presentation or demonstration lectures to promote Chinese tea drinking culture. Many famous Yixing teapots are exhibited in the museum.

• Taiwanese tea culture

• Hong Kong Tea Company
• Flagstaff House Museum of Tea Ware
• Hong Kong: Tea and Tea Houses