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12 things about tea -- your local dim sum restaurateur won't tell you
12 things about tea -- your local dim sum restaurateur won't tell you A tea master gives us some advice on how to make sure we're getting the best brew for our buck. Master Leung Ka-Dong has been working at Ying Kee Tea House for almost 40 years. "What type of tea do you usually order when you eat dim sum?" asks Ying Kee Tea House Master Leung Ka-Dong. "I usually order white hair peony because my family always orders it," I reply. "Did you know that almost all restaurants mix their white teas with black to add flavour and colour?" he says. No, I did not know that. I did not know that it's only in the recent 50 to 60 years that white, green and pu-erh have become Hong Kong 's most popular teas either. With a richer economy, Hong Kong people stirred away from simple black teas from India and Sri Lanka and began to enjoy tea for various health reasons or collect pu-erh tea like wine. Thanks to Master Leung, who has worked at Ying Kee Tea House since the early 1970s, I now know a little more about ho
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