That's why you're only supposed to use one kind of tea in each pot. Luckily, they're no bigger than a decent tomato, since you brew only what you can drink immediately. The mountainous island that would become Hong Kong was just a collection of small villages in the 17th century, when British, Dutch, and Portuguese trading ships sailed into the nearby port of Canton on the mainland. There, the Europeans first tasted tea, which grows best in China's moist, southern regions, and they took it home along with the silks, porcelain, and spices they'd come for. Indeed, there's none of this letting the tea sit all afternoon in the pot.
Tea is a short break any time between morning and midnight.
I can see some similarities between the two traditions. Go to Travel Talk.