[
    {
        "id": 210314,
        "series_id": 26,
        "series_slug": "histsyn-rashkb-journal-engine",
        "series_title": "RASHKB Journal 皇家亞洲學會香港分會學刊",
        "series_use_hku_proxy": false,
        "document_key": "RAS-1984",
        "page_number": 285,
        "title": "RAS-1984",
        "content_text": "264\n\nNotes and Queries\n\nTRADITIONAL TEA GROWING IN THE NEW TERRITORIES\n\nP.H. HASE, J.W. HAYES, K.C. Iu*\n\nFollowing the establishment of the Flagstaff House Museum of Tea Ware interest was expressed in the indigenous tea growing and preparation customs in the New Territories. A visit was paid to one of the villages where traditional tea growing is still practised to ensure that a photographic record of the process was taken. A written record was also taken, which appears below as section 1 of this Note. Section 2 is a selection of notes on traditional tea growing elsewhere in the southern part of the New Territories, and section 3 is a note on the Mountain Begonia, which was also used to make tea, at least on Lantau.\n\n(1) Traditional Tea Growing in Mau Tso Ngam (PHH)\n\nMau Tso Ngam Village is a Hakka village inhabited by members of the Cheng and Lau clans situated high up on the slopes of Kowloon Peak in the upper reaches of a stream that eventually reaches the sea at Siu Lek Yuen in Sha Tin. This village is one of the few left in the New Territories which still grows and prepares its own tea in the traditional way. This note briefly describes the tea preparation processes in use at Mau Tso Ngam as seen by the author on a visit to the village on 26th April 1986 and as described further to him by the Village Representative, Mr. Cheng Kau-hung.'\n\nTea trees2 are planted here and there on the edge of the hills near the village: most families own a few trees, while others are owned by the Ancestral Trusts of the village. Tea from the trees owned by the Ancestral Trusts is used for offerings to the gods and spirits. There are no tea plantations as such, since each family keeps its trees scattered at traditional sites on the hills near its\n\nSee Plates 33-41\n\nPage 265\n\nPage 285\n\nPage 286",
        "txt_file_path": "txt/dfo323lmgvd/RAS-1984.txt",
        "external_url": "https://digitalrepository.lib.hku.hk/catalog/5h73wh572",
        "rank": 0
    },
    {
        "id": 210324,
        "series_id": 26,
        "series_slug": "histsyn-rashkb-journal-engine",
        "series_title": "RASHKB Journal 皇家亞洲學會香港分會學刊",
        "series_use_hku_proxy": false,
        "document_key": "RAS-1984",
        "page_number": 295,
        "title": "RAS-1984",
        "content_text": "274\n\nP.H. HASE, J.W. HAYES AND K.C. IU\n\naround Lantau Peak. Because of its properties, it has traditionally been collected by local villagers to make \"tea\". Normally, the fresh or dried leaves are boiled in water, and sugar added if necessary. Apart from local consumption, the leaves are dried for sale in the herbalists' shops at Tai O. Over the years, the plant has been established as a local product of Lantau Island. Hawkers doing business in front of the Po Lin Monastery on Ngong Ping Plateau are also \"cashing in\" on the trade by bottling the drink for sale to visitors. Because of the thirst-quenching properties and good \"cooling effect\", the drinks are particularly welcomed by hikers. However, most of the dried leaves for sale there nowadays are in fact imported from Ting Wu and Lo Fu Mountains (#LI, #) in Guangdong Province. The price ranges from $5 to $12 per packet according to weight.\n\nThe popularity of the drink seems to be declining in recent years, particularly among young people who prefer ready-made soft drinks. This change has in fact helped to conserve the declining population of this plant species on Lantau Peak.\n\nNOTES\n\nMy (PHH) thanks to Mr. K.C. Ho, Assistant Curator, the Flagstaff House Museum of Tea Ware for his assistance in preparing this Note, and to Mr. M. Cheung of the Visual Aids Section of the Hong Kong Museum of Art for taking the photographs.\n\nTea trees used for the production of \"Hill Tea\" in Mau Tso Ngam and elsewhere in the New Territories are plants of Camellia sinensis in common with tea bushes used elsewhere in China in the commercial production of tea. See Plate 33. (Note by K.C. Iu).\n\nPlate 34.\n\nPlate 35.\n\n5\n\nPlate 36.\n\n6 Plate 37.\n\n7 Plate 38.\n\n&\n\nThis method of preparing green tea is similar to that used in many other parts of China, and involves three steps, viz (a) pan firing, (b) rolling, and (c) roasting. The main purpose of pan firing is to inactivate the enzymes inside the tea leaves (these enzymes must remain active if fermented, rather than green tea, is being made). Rolling releases the tea juices which are considered to be the essence of the tea. The constituents of the juices will stick to the surface of the tea leaves after the final roasting process. Roasting aims to stabilise the process, by baking the leaves to dryness to facilitate storage (Note by K.C. Ho).",
        "txt_file_path": "txt/dfo323lmgvd/RAS-1984.txt",
        "external_url": "https://digitalrepository.lib.hku.hk/catalog/5h73wh572",
        "rank": 0
    }
]