Cha (tea) is an ancient lore inherited from the old China. Yumcha is another way of saying "have breakfast" among the Chinese. They have yumcha whenever there is a chance, be it in the morning for breakfast after morning exercises or in the afternoon for lunch after a half day's work. When in a Chinese restaurant you are obliged to pour tea into your companion's cup to keep it full. If you are the one whose cup is being refilled, you should tap your index finger on the table as a symbolic way of making a "kowtow", a way of being polite in the old days. There are many different kind of tea leaves as far as Chinese tea is concerned. For the strong favour ones there are Puer (produced in the mountaineous Yunnan Province of China) and Tie Guanyin (literally Iron Avalokitesvara); for the smoother ones there are Ginseng Oolong and Jasmine; for those fancy minded looking for exotic tastes, the various kinds of scented tea is worthy of a try. Don't miss Kongfu tea which is a special tea originated among the Chaochau clansmen. It is to be drunk in tiny flimsy China cups.
"Sip some tea, have a bun" is the locals' colloquial way of saying to depict the lesurely Yumcha hours over a table dotted with bamboo steamers and tea cups. The most common activities that go with Yumcha are gossiping, reading newspapers, playing PSP and, as for me, taking photos around.