Type:Architecture

Subject:Historical Building
Chinese Tea ware
Chinese Tea House
Chinese Tea Brewing
Chinese ceramics and stone seals

Description:The Flagstaff House Museum of Tea Ware works together with the K.S. Lo Gallery to offer visitors a wonderful opportunity to enjoy the finest exhibits from the Dr. Lo's lifelong collection, and at the same time makes an important contribution to the promotion of Chinese tea culture. [show more]

Type:Restaurant

Subject:Calligraphy
Dim Sum
Tea Ceremony
Tea Culture
Tea Leaves
Tea Museum
Tea Ware

Description:The LockCha Tea House provides an elegant place for tea in the heart of downtown Hong Kong. Whether you are a tea lover or not, you will be captivated by its soothing atmosphere and cultured environment. Aimed at reviving the traditional canton-style teahouses, the LockCha Tea House provides not only a selection of more than a hundred teas but also a vegetarian dim sum that are made fresh daily. In essence, the LockCha Tea House is a perfect place to relax during lunch, after work, dinner, or just anytime. Besides lunch and dinner, the LockCha Tea House has become a cultural hub for many. Since 2001, the Sunday Music Programme has become an instant success! A Cantonese Music Programme has been added in 2008 and it now runs every Saturday night. The newest programme, “Tea and Life - Cultural Salon”, runs every month and is the most popular programme yet! The Teahouse also hosts tea and calligraphy classes during weekdays. Please pay a visit at any time for a one-of-a-kind tea experience! [show more]

Type:Physical object

Subject:Green tea

Description:It is finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for about three weeks before harvest and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is suspended in a liquid, typically water or milk. China during the Tang Dynasty (618–907), tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, then adding salt.During the Song Dynasty (960–1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. [show more]

Type:Business group

Subject:Tea House
Tea Tasting
Tea Ware
Tea Ceremony

Description:A hidden treasure located on a factory building in Chai Wan, Hong Kong where MingCha Tea Masters will guide you to explore teas and tea wares during tea tasting activities. It is listed on many travel guide platforms and awarded as one of the World’s Best Tea Shops by Food & Wine Magazine. Founded in 1999, the tea house’s vision is to create an environment where people can understand the real tastes of tea from different angles. The teas are sourced from small traditional farms in China and use traditional production methods to ensure the finest quality. [show more]

Type:Physical Object

Subject:White Tea

Description:Shoumei tea is a white tea that is produced from naturally withered upper leaf and tips, with a stronger flavor reminiscent of lighter oolong teas. It is mostly grown in Fujian Province and Guangxi Province in China. Because it is plucked later than Bai Mudan, the tea may be darker in color, but it should still have a proportionate green color. Some lower grades of Shou Mei may be golden in color with a lot of black and red leaves, making a darker brew with more depth. Technically this tea, being a fourth grade tea, is a by-product of Baihao Yinzhen tea production and uses Da Bai or Large White leaves. [show more]

Type:Physical Object

Subject:Oolong tea

Description:Shui Jin Gui (水金龟) is one of Wuyi's four famous tea bushes called Si Da Ming Cong. Shui Jin Gui literally means "golden marine turtle". Other common names are: Golden Turtle or Golden Water Turtle. The tea gives a fresh and fruity aroma and the liquor is pale green. [show more]

Type:Special Teaware

Subject:Twelve cups in wucai enamels representing the Flowers of the Months

Description:This is a series of cups which is composed by twelve cups. Each cup is representing a type of flower of each month.

Type:Tea ware

Subject:Yaozhou tea bowl with moulded floral scroll in celedon glaze

Description:It is a tea bowl which is used to carry tea. It is early form of tea bowl in ancient China.

Type:Art

Subject:Chinese Tea Culture
The art of tea
Tea competition

Description:Tea-competition represents a higher level of tea-tasting. It originated in the Tang Dynasty and came into fashion during the Song Dynasty. Tea-competition was popular among men of letters in the Song Dynasty. Even Emperor Song Huizeng was enthusiastic about them, and the competitions swept through the imperial palace. The competitors attached great importance to the instruments and materials to be used, as well as the way the competition was to be conducted. Apart from high-quality tea leaves, there were very strict demands on the condition of the tea water. Tanghua (the foaming surface of tea water) was supposed to be fresh, and white, and as fine and even millet grains: If Tanghua disappeared quickly, and thus revealed a trace of water, the competitor was considered a loser. To win or lose depended on the competitor's manipulation, which invovled two main skills know as "Dian" and "Fu." "Dian" meant pouring boiling water from the tea pot into the tea cup, hence the term "Dian cha" (pouring boiling water over tea leaves). Pouring was performed in such a way that the water flowed down the inner wall of the cup without disturbing the tea leaves. Water was to spurt from the pot in a column, ending as soon as the pouring was finished. "Dian" was not to be performed with drops of water to be the right amount. "Fu" meant churning the water with a tiny broom-like tool according to a specified procedure in order to create Tanghua. That is why tea competitions were also known as "Ji Fu." In the present-day process of "Dian" and "Fu," one holds the pot in one hand and the broom-like tool in the other. The two actions are performed with the latter coming slightly later. At each competition, “Dian” and “Fu” are generally done seven ümes. During the sixth time, the water must be examined to see if it is exactly six-tenths of the cup’s volume and how strong it is. Provided both are desirable, no more “Dian” is necessary. If not, one more attempt will have to be made. The swift spinning of the tool generates a centrifugal force. This force sets the Tanghua serging and billowing like milk-colored mist. The Tanghua around the inner wall of the cup sticks flrmly to it and is called “Yao Zhan” (biting the cup). Tanghua can remain in this state for a while without vanishing and revealing a trace of water. This is considered the highest degree of success in tea-competiüon. As its name indicates, tea-competition emphasizes competition. When one achieves the desired result, he is filled with a sense of triumph. Tea-competition is carried out in an atmosphere of intense excitement. Even one who prefers drinking in solitude can derive pleasure from it. Consequently, such competition can exert greater spiritual satisfaction for people than other methods of tea drinking. [show more]

Type:Art

Subject:Chinese Tea Culture
The art of tea
Tea drinking

Description:Tea is a basic necessity in the life of the Chinese people. To eat and to drink is a matter repeated with regularity every day. Tea-drinking in China has undergone four phases of development. Primitive men picked tea leaves for food. This practice lasted well into the Spring and Autumn Period. Later on the medicinal value of tea was discovered, and tea water was used to cure diseases. This period may be defined as the first phase of development. From Pre-Qin Period to Eastern and Western Han dynasties, tea became a beverage. During this period, tea was made with millet and other condiments and was boiled to a porridge-like consistency. This mode of tea-drinking is termed "soup-drinking" and is still popular among some minority nationalities. This represents the second phase. To grind leaves and leave them to draw in boiling water marks the third phase of tea-drinking. This way of drinking originated in the Three Kingdom Period, was popularized in the Tang Dynasty, and became the prevailing method of tea-drinking in the Song Dynasty. This method is the same as that used in making brick-tea. Unlike the present-day practice, however, such condiments as onion, ginger and lemon had to be added. This phase, in fact, represents a transition to the fourth stage, characterized by pouring boiling water over tea leaves. This concoction originated in the Tang Dynasty. A new tea-processing technology was invented during this period, which was known as roasting and baking. This method involved picking tender, green leaves in spring and, after proper roasting and baking, making them into whole separate tea leaves. When drinking, one just poured boiling water over the leaves without grinding them. This started a revolution in tea-drinking, initiating the fourth phase of development. During the Song Dynasty, teas made from ground and whole leaves were equally popular. Since the Ming and Qing Dynasties, however, the latter has become the predominant method of tea-drinking in China. [show more]