One cup and two pieces is a common colloquial saying that refers to drinking tea while enjoying "dim sum". It is what Hong Kong people typically call "yum cha".

Hong Kong has long enjoyed the custom of going for "yum cha": as early as the middle of the 19th century, restaurants serving tea and dim sum stretched from the western district of Sai Ying Poon to Wellington Street in Central. Most of these traditional tea restaurants (Teahouses) have already closed their doors, but some can still be found that have remained in business for over half a century, and they continue to serve many different types of dim sum.

Tea is a wonderfully soothing drink to settle the stomach after you have eaten dim sum, and that is why most restaurants have a variety of teas for customers to choose from, such as pu'er, shoumei, jasmine, etc. Pu'er remains the most popular choice among Hong Kong's tea drinkers, however, as it is said not only to help quench the thirst and dissolve the fats in greasy foods, but also; what's more, it is not bitter, so it is easy on the stomach. Pu'er can be stored for an extensive period of time and it has a relatively long durability when it comes to its infusion qualities. Thus, restaurant owners and households alike can stock up on pu'er tea leaves, and this also contributes to its popularity. In recent years, pu'er has become something of a collectible: famous brand tea cakes such as "Song Pin", "Tong Qing", "Tong Xing" and "Tong Chaong" are the representatives, helping the tea live up to its name of a "drinkable antique".

So what is the history, what are the characteristics of this tea, pu'er, that is an everyday accompaniment in the lives of so many Hong Kong people? Taking you on a tour of some sophisticated collections of lidded cups, this exhibition provides the answers as it lets you experience the joys of pu'er.