Bar manager Eder Neto is Yauatcha’s tea expert, with a wealth of knowledge about many types of tea, and how they complement the dim sum of Yauatcha.

    Tea at Yauatcha from Touchfood on Vimeo.

    In China locals often greet each other with the expression “Ngoh de heui mh heui yum cha?” which translates as “Shall we go and have tea?” In China there’s a tradition called kow tow, when guests tap the table to express gratitude to the tea waiter. The custom originated in the Qing Dynasty when Emperor Qian Long travelled in disguise through the empire. One day the emperor, after pouring himself a cup of tea, also filled his servant’s cup, which was a great honour. The servant wanted to “kow tow” (kneel and express his thanks), but could not for fear of revealing the emperor’s identity. Therefore he bent his fingers and tapped them on the table, signifying a bowing servant – the middle finger represents the head, whilst the other two are the outstretched arms. Yauatcha offers over 40 different types of tea sourced from China and India from green, white and roasted blue to flower, Darjeeling and herbal, all of which pair excellently with dim sum.