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P.H. HASE, J.W. HAYES AND K.C. IU
Ngam village is situated and that tea growing there had come to the attention of the Botanical Department soon after the lease of the New Territories in 1898. It is, however, of interest to note that contemporary villagers in the areas of these terraces state that their ancestors, as far as they know, had no interest in these terraces, and no-one claims any ownership of them today.
Tea was also being cultivated in some localities in San On County in the 1850s. Writing on the county in 1858, Revd. R. Krone stated "Tea is also cultivated in several places and is generally called "Shan-cha” (mountain tea). It has a rather strong astringent taste, but is much liked by the natives, and particularly by those who are of advanced age, who consider that it promotes digestion and cools the system. Many drink only this indigenous tea" 16
To summarize, it is possible that tea cultivation was at one time flourishing in the region. If the terraces I have mentioned were truly tea terraces, it must have been a commercial venture on a large scale. However, since no memory of commercial tea cultivation remains in village tradition, at least in those places where I have made enquiry, final proof is unlikely to be available. On the other hand, the cultivation of tea for local consumption appears to have been practised in many villages in the 19th century and after, and perhaps earlier. The Mau Tso Ngam experience is simply one of many, though it is one of the few in which the practice is still carried out.
Finally, may I enter a plea for research on another aspect of village activity, the collection and preparation of medical herbs? Coincidentally, my information also comes mainly from Mau Tso Ngam. When interviewing an old village lady born there in 1884, but married to Hok Tsui village at Cape D'Aguilar on Hong Kong island, I was told about the tea bushes but did not follow it up and, instead, heard more about medicinal herbs. Her information was that her family and those of the main clan in the village, the Chengs, collected and prepared herbs on the hillside for sale in Kowloon City market. They did this all year round when they were not busy in the fields. The herbs had to be washed, dried and chopped or sliced. They were taken for sale four or five times a year.