Tea Wholesale for your Menu

In the 1980s, the Hong Kong tea industry was dominated by large-scale companies, creating a monopoly in the market. These companies controlled the sources and retailing processes, leading to inflated prices. Additionally, obtaining additional tea supply required multiple government approvals, further contributing to the high prices.

Recognizing the crisis at hand, my grandfather understood the significance of warehouses for stocking tea. He made every effort to acquire premium tea products and simultaneously purchased all available warehouses in Sai Wan for wholesale tea storage, aiming to address the challenges posed by the monopoly.

These tea warehouses served a dual purpose. They not only provided storage space but also facilitated the enhancement of tea flavor. In the history of Pu’Er tea, local citizens had a preference for fermented Pu’Er tea over non-fermented varieties. Owning multiple warehouses conferred an advantage in this regard.

The science behind it lies in creating a high temperature and humid environment within the tea warehouse. Over time, Pu’Er tea undergoes fermentation, and by waiting for a period of 3 to 10 years, it gradually transforms into our bestselling product - Palace Pu'Er.

In the mid-to-late 1990s, numerous traditional Chinese dim sum restaurants were forced to shut down or suspend operations due to the emergence of modernized restaurants entering the F&B industry. The decline in demand from traditional establishments posed significant challenges to the tea wholesale market. Consequently, my father assumed ownership of the business and inherited the Lion Rock Spirit from my grandfather, embodying his hard-working persona to overcome all difficulties.