247
THE CULTIVATION OF THE "INCENSE TREE” (AQUILARIA SINENSIS).
JU KOW-CHOY
There are several popular theories concerning the origin of the name Hong Kong (#). One is based on the legend of a female pirate named "Heung Ku" (Aunty Heung, ). A second relates to a hill on Hong Kong Island Hung Heung Lo Shan (Red Incense Burner Hill). A third refers to the stream near Pokfulam which provided a source of "Fresh and Fragrant Water" to passing ships in the old days. Professor Lo Hsiang-lin and Madam Chang Yuet-ngo, however, consider that the name was derived from the Incense Tree or Heung Tree.* A book by Professor Lo and colleagues published in 1959 and entitled Hong Kong and its External Communication before 1842, includes a chapter on "The Cultivation and Exportation of Incense", a summary of which follows:-
"Incense" is a product of the southern part of Kwangtung Province. There are several varieties, each from different species of trees. The general name of the varieties of incense (solidified wood sap), produced in Tung Kwun and Po On districts, which included Hong Kong and the New Territories in those days, was "Kuan-heung" from Incense Tree (Aquilaria Sinensis Gilg). Originally a native of Tonkin (North Vietnam), it was introduced to Kwangtung during the Tang Dynasty (619-907 A.D.). In Hong Kong, the best brand was produced in Lik Yuen (now Shatin) and Sha Lo Wan (the western seaboard of Lantau Island).
The successful cultivation of the Incense Tree depends on three conditions. Firstly, suitability of soil; secondly, adoption of proper cultivation methods; and thirdly, the mastering of tapping and cutting techniques.
"Kuan-heung" was highly valued by the people of the provinces of Kwangtung, Kiangsu, and Chekiang, who used large quantities annually. Locally, the produce was collected by the
See Plates 18-19.
247
THE CULTIVATION OF THE "INCENSE TREE” (AQUILARIA SINENSIS).
JU KOW-CHOY
There are several popular theories concerning the origin of the name Hong Kong (#). One is based on the legend of a female pirate name "Heung Ku" (Aunty Heung, ). A second relates to a hill on Hong Kong Island Hung Heung Lo Shan (Red Incense Burner Hill 2). A third refers to the stream near Pokfulam which provided a source of "Fresh and Fragrant Water" to passing ships in the old days. Professor Lo Hsiang-lin and Madam Chang Yuet-ngo, however, consider that the name was derived from the Incense Tree or Heung Tree.* A book by Professor Lo and colleagues published in 1959 and entitled Hong Kong and its External Communication before 1842, includes a chapter on "The Cultivation and Exportation of Incense", a summary of which follows:-
"Incense" is a product of the southern part of Kwang- tung Province. There are several varieties each from different species of trees. The general name of the varieties of incense (solidified wood sap), produced in Tung Kwun, Po On districts which included Hong Kong and the New Territories in those days was "Kuan-heung (4) from Incense Tree (Aquilaria Sinensis Gilg). Originally a native of Tonkin (North Vietnam), it was introduced to Kwangtung during the Tang Dynasty (619-907 A.D.). In Hong Kong, the best brand was produced in Lik Yuen (now Shatin) and Sha Lo Wan (the western seaboard of Lantau Island).
The successful cultivation of the Incense Tree depends on three conditions. Firstly, suitability of soil; secondly, adoption of proper cultivation methods and thirdly, the mastering of tapping and cutting techniques.
"Kuan-heung" was highly valued by the people of the provinces of Kwangtung, Kiangsu and Chekiang who used large quantities annually. Locally the produce was collected by the
Sce Plates 18-19.
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