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P.H. HASE, J.W. HAYES AND K.C. IU
family will produce enough tea from one stripping to last that family a year. Before the War, villager families would put in more time, stripping the trees up to four times in a year, to produce in addition a few baskets of tea for sale in the market towns, to supply those villages, mostly the large, lowland villages, who had no tea trees of their own. The villagers have no recollection of their tea ever being traded more widely than in the local market town." As well as at Mau Tso Ngam, several other hill villages in Shatin still prepare tea in this way (including Wong Chuk Yeung, and Kwun Yam Shan) and several others did until recently. Probably most hill villages of the New Territories used to prepare tea in this way.
Traditionally, villagers drank tea out of their rice bowls at the end of the meal after the rice was finished. Special tea bowls were used in ritual contexts (e.g., when offering tea to gods or spirits or during weddings when tea is offered by the bride to her husband's mother) or when tea was offered to important visitors. The rice bowls were kept very carefully, and the owners would often scratch their names into the glaze inside the bowl to guard against loss."
A set of rice bowls used for tea drinking in Mau Tso Ngam from about 1920 is now preserved in the Hong Kong Museum of Teaware, together with tealeaves produced at Mau Tso Ngam, and a full photographic record of the preparation processes.
(2) Traditional Tea Growing in the Southern New Territories
(JWH)
My recollections of local tea go back to 1957-58 when, newly appointed as District Officer, South, I visited all villages and hamlets in the district within a six months' period and much of it on foot! My recollection was that I drank hill tea in a number of places as well as ordinary tea or hot water in others. Referral to my notebooks has provided some information on tea growing in the villages of the Southern District but not as much as I had either thought or hoped.
Hill tea came to my attention when I was offered it to drink, and this was conspicuously the case in the Clear Water Bay villages.
268
P.H. HASE, J.W. HAYES AND K.C. IU
family will produce enough tea from one stripping to last that family a year. Before the War villager families would put in more time, stripping the trees up to four times in a year, to produce in addition a few baskets of tea for sale in the market towns, to supply those villages, mostly the large, lowland villages, who had no tea trees of their own. The villagers have no recollection of their tea ever being traded more widely than in the local market town." As well as at Mau Tso Ngam, several other hill villages in Shatin still prepare tea in this way (including Wong Chuk Yeung, and Kwun Yam Shan) and several others did until recently. Probably most hill villages of the New Territories used to prepare tea in this way.
Traditionally, villagers drank tea out of their rice bowls at the end of the meal after the rice was finished. Special tea bowls were used in ritual contexts (e.g. when offering tea to gods or spirits or during weddings when tea is offered by the bride to her husband's mother) or when tea was offered to important visitors. The rice bowls were kept very carefully, and the owners would often scratch their names into the glaze inside the bowl to guard against loss."
A set of rice bowls used for tea drinking in Mau Tso Ngam from about 1920 is now preserved in the Hong Kong Museum of Teaware, together with tealeaves produced at Mau Tso Ngam, and a full photographic record of the preparation processes.
(2) Traditional Tea Growing in the Southern New Territories
(JWH)
My recollections of local tea go back to 1957-58 when, newly appointed as District Officer, South, I visited all villages and ham- lets in the district within a six months' period and much of it on foot! My recollection was that I drank hill tea in a number of places as well as ordinary tea or hot water in others. Referral to my notebooks has provided some information on tea growing in the villages of the Southern District but not as much as I had either thought or hoped.
Hill tea came to my attention when I was offered it to drink, and this was conspicuously the case in the Clear Water Bay villages.
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