In Guangdong and Hong Kong, yumcha is an institution.

Yumcha is even credited as a contributing factor as to why Hong Kongers are the longest-living people in the world.

However, yumcha in Hong Kong/Guangdong is not like the rest.

In Hong Kong and Guangdong, there is something you need to do before your table becomes bombarded with delectable bites of dimsum.

You have to wash your own tableware with tea. Thats right - everything from the utensils, plates, bowls down to the teacups!

“What a waste of tea!” you might think.

Well….. the first round of tea that arrives at the table or the first pot of freshly brewed tea they make at the table is “expendable” because you have just “awakened” the tea so the flavour is not robust. Plus the leaves may contain pesticides, dust and who knows what else and the first infusion washes that out.

So I have to wash my own tableware at a restaurant?!

Yes! Typically, each person washes their own tableware or the youngest at the table will do the honours.

Everyone will then collate and discard the used tea in a communal bowl to be thrown out.

I am not sure where this ritual originates from, but it is done till this very day even if the tableware is sparkling clean. Some say that it is because in the past, there are trust issues between the Cantonese and kitchen dishwashing staff and that rinsing removes any oil or detergent residue whilst others have said that rinsing adds a mild tea fragrance to the food.

Whatever the reason, I hope this interesting eating habit piqued your interest. So the next time you visit a yumcha restaurant with a large bowl in the middle, you’ll know what it is for!