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Featuring some 120 exhibits of aged Pu'er tea "cakes," classic covered teabowls and tea-making utensils, the exhibition "Let's Drink to Our Pleasure -- Pu'er Tea and Teaware" opened here Saturday.

The exhibition, which runs until July 31 at the Hong Kong Heritage Museum, examines Hong Kong people's attachment to the tradition of "yum cha" (drinking tea while enjoying "dim sum" in Chinese restaurants) and their affection for Pu'er tea and covered teabowls.

Speaking at the opening ceremony of the exhibition, Deputy Director of Leisure and Cultural Services Choi Suk-kuen noted that"yum cha" is deeply rooted in Hong Kong.

Teahouses were already numerous in Sai Ying Poon and Wellington Street in the mid-19th century.

"Methods of tea-tasting have undergone considerable changes since the Tang Dynasty, and the use of covered teabowls is one development of note."

"The simple yet practical design of covered teabowls makes the man excellent utensil for tea-tasting. The fine painting on these bowls also enhances their aesthetic value," said Choi.

Pu'er tea is the most popular choice for local tea lovers. It originates in the Xishuangbanna of China's Yunnan province. Pu'er is said to have medicinal value. It is believed to lower cholesterol, thus making it complementary to the Cantonese diet. Both restaurants and households stock up on Pu'er Tea leaves because they can be stored for a long time without deterioration.