The History and Culture of Hong Kong Yum Cha

After World War II, new immigrants from China brought tea culture to Hong Kong, which became a regular activity among family and friends and remains an important part of Hong Kong society today.

Although Cantonese cuisine originated in China’s Guangdong province, Hong Kong remains one of the best places in the world for authentic Yum Cha cuisine and ambiance.

Drinking tea is a group activity. Everyone sits around the table, and table manners centre on sharing.

My grandmother was in charge of our weekly tea party and she was always quick to sort out everyone’s table manners.

She often mentions rules like eating the last grain of rice in the bowl so that the skin of the future spouse will be as smooth as a clean bowl; never stick chopsticks directly into a bowl of rice because just like offering incense to the dead, it will bring bad luck. She also reminded us never to bang bowls with chopsticks just for fun, because that’s what beggars use to attract attention.

• Rules of the Chu River and the Han Realm – Hong Kong Yum Cha Culture
  

The rules of drinking tea Hong Kong-style are also related to the traditional Chinese game chess. There is a border between Chu River and Han in chess, and if it exceeds the border, it is called “crossing the river”.

On the tea drinking table, there should be no “crossing the river” action, which means not reaching for dishes that are out of reach or placed in the distance, it is the person sitting opposite who should help you pick up the dishes.

• Knock three times means thanks? – Hong Kong Yum Cha Culture
  

According to legend, Emperor Qianlong of the Qing Dynasty once dressed as a commoner and visited a small town in China accompanied by several guards. Afterwards, the group decided to go to a teahouse to drink tea, and the emperor poured tea for his subordinates.

However, the aides were terrified and did not dare to kneel and thank the emperor because they were afraid that the identity of the emperor would be exposed.

With an idea, they tapped three times on the table with three bent fingers (one finger represents their bowed head, and the other two fingers represent being down on their hands and knees) to express their gratitude by kneeling three times. Since then, the gesture has meant gratitude in Hong Kong-style Yum Cha.

• It is customary to rinse dishes and utensils with tea before meals – Hong Kong Yum Cha Culture
  

While all restaurant utensils are washed before being placed on the table, Hong Kong people are used to rinsing the dishes and utensils with tea water when eating at a Yum Cha restaurant. Usually at the beginning of a meal, a basin with tea to wash dishes or chopsticks is prepared on the table.

• 「一盅兩件」Yī zhōng liǎng jiàn – Hong Kong Yum Cha Culture
  

“`Yī zhōng liǎng jiàn” is a common way of ordering dishes in Hong Kong-style Yum Cha restaurants, which means a pot of tea and two dim sums.

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Top 6 Types of Hong Kong-style Yum Cha

Hong Kong-style Yum Cha was developed by teahouses, and the focus is on the types of tea served. There are many types of Chinese teas, and each Hong Kong-style Yum Cha restaurant offers different teas, however, they are generally within the the following categories:

• Green Tea – Hong Kong Yum Cha Type
  

There are dozens of varieties of green tea alone, the most popular of which is Longjing, or Longzheng in Cantonese. Green tea cuts the greasy feeling out of food, making it an excellent choice when eating fried foods. In addition to green tea, jasmine tea is also one of the common options found in Yum Cha.

• White Tea – Hong Kong Yum Cha Type
  

White tea (Shou Mei) has the lowest caffeine content, and the colour and aroma are very light. Although some Yum Cha restaurants provide this option, it is relatively uncommon.

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• Black Tea & Pu’er Tea – Hong Kong Yum Cha Type
  

Black tea and Pu’er tea are heavily fermented and give off a strong charcoal aroma, and are usually the most expensive of teas. Black tea and Pu’er tea are good for digestion, especially hot Pu’er tea can remove oil better than any other tea. If you’re ordering a dish with a higher fat content, Pu-er tea is a good choice.

• Oolong Tea – Hong Kong Yum Cha Type
  

Oolong tea (Tieguanyin), also known as Iron Lady, is a semi-fermented tea. Oolong tea is a safe option for any Yum Cha, as most people love oolong tea. Oolong tea is suitable for salty, spicy meat dishes, and has a harmonious match with Hong Kong-style dim sum buns.

• Chrysanthemum Tea – Hong Kong Yum Cha Type
  

Chrysanthemum tea is a caffeine-free herbal tea made from whole dried chrysanthemum flowers. Light and sweet, chrysanthemum tea is a popular tea at Yum Cha in Hong Kong, where it goes well with steamed dumplings, seafood dishes and light desserts.

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Dim Sum that is inseparable from Hong Kong-style Yum Cha

Pronounced Dim Sum in Cantonese, it is an indispensable food for Hong Kong-style Yum Cha. Dim Sum can be both steamed and fried, and usually there are only 3-4 small pieces in one serving. With the concept of sharing, dishes are shared among all members of the dining room.

Hong Kong-style Dim Sum are commonly cart-style meals served in bamboo steamers, where you can choose dishes directly from the cart. Usually, there are thirty to forty different types of dim sum at any given Yum Cha, along with other complementary dishes such as barbecued pork, shrimp dumplings, congee (rice porridge), steamed dumplings, siu mai, powder sausage, barbecued pork buns, glutinous rice, radish cake, beef balls, chicken feet, tripe, and tofu.

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Top 6 Types of Hong Kong style dim sum

• Shumai, Shrimp Dumplings – Dim Sum1

The main ingredients of shrimp dumplings are flour, shrimp, ground pork, vegetables and bamboo shoots. Small in appearance and big in flavour, it is one of the must-order sides when attending Hong Kong Yum Cha.

• Barbecued Pork Bun – Dim Sum2

The rich and sweet char siu sauce and subtle fat of roast pork, paired with soft and sticky dough, are classic items in Hong Kong Yum Cha.

• Rice Sausage – Dim Sum3

The special flour paste is steamed to form a thin white skin to wrap whole shrimp, shredded beef, sliced barbecued pork, etc., topped off with a special sauce. The salty and sweet taste is quite attractive.

• Steamed Chicken Feet – Dim Sum4

Char Siu flavoured chicken feet, steamed so soft that even the bones are flavoured. With a light sip at the entrance of the mouth, the flesh and blood are immediately separated.

• Steamed Glutinous Rice with Chicken – Dim Sum5

Glutinous rice and chicken wrapped in lotus leaves, steamed ready to eat. The rice is infused with the special aroma of lotus leaves, a popular option in Hong Kong Yum Cha.

• Sesame Ball – Dim Sum6

Sesame balls are fist-sized deep-fried glutinous rice balls covered with sesame seeds. The fillings include peanuts, shredded coconut, bean paste, honeydew melon, among others. The surface is golden, the inside is round and hollow, the outer layer is thin, soft and sticky, and the filling is sweet and delicious.

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Hong Kong tea culture ensures a good cup of tea with family

Relaxing with a good cup of tea and eating some dim sum is the original feature of Hong Kong-style Yum Cha. Share lunch with your family and have dinner with a good pot of tea. In addition to drinking tea in restaurants, you can also brew a cup of tea at home.

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