Synopsis
饮茶文化」可追溯至香港开埠初期，茶馆、茶室、茶居如何演变成茶楼、酒楼？ 「一盅两件」这讲法又是如何得来？ 战后，主打早茶午膳的茶楼，跟专营晚饭筵席的酒家，渐渐合而为一，多层的设计更将基层市民与有钱人划分，茶钱亦因越「高层」而递增。节目首集还会概述茶楼员工记帐方法的进化，从「漏洞」多多的点算碟子，发展至点心卡、电脑记录。百年茶楼的资深员工被称呼为「茶博士」，更是致力做到「水滚茶靓」的专员？
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