The tea-drinking habits of Hong Kong residents derive from Chinese tea culture, primarily the Cantonese traditions such as yum cha.
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 working class of Hong Kong usually have breakfast in these Cantonese restaurants in the early morning.
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.