香港茶葉研製所 Hong Kong Tea Production Institute

媒體報導: 《南華早報》Hong Kong’s 1,000-year-old tea heritage is being rediscovered and rehabilitated

2026年07月31日星期五，國際媒體《南華早報》（South China Morning Post）刊登《Hong Kong’s 1,000-year-old tea heritage is being rediscovered and rehabilitated》（重拾與復興：香港千年茶文化的再現）專題報導。該報導深入探討了香港早於港英時期前便已存在逾千年的茶文化歷史，並特別聚焦採訪了本會（香港茶葉研製所 HKTPI）共同創辦人李妍小姐（藍籃）、陳梓霆先生。報導記述了本會團隊與飛鵝山腳下茂草岩村（Mau Tso Ngam）的深厚淵源，透過與村內堅持逾兩個世紀種茶傳統的客家村民交流、保育並移植其古老茶樹幼苗至嘉道理農場，以及推動「劇場式客家茶會」與國際推廣，展現本會傳承與重塑在地茶香的遠景。

報導摘錄：

「Mau Tso Ngam is located on the foothills of Fei Ngo Shan, where residents still grow tea, carrying on two centuries of continuous cultivation.」（茂草岩村位於飛鵝山腳下，當地居民至今仍持續種茶，延續著長達兩個世紀從未間斷的耕作傳統。）

「Hakka villager Sister Hung tends to the tea trees she planted four decades ago, in Mau Tso Ngam village.」（在茂草岩村，客家村民洪姐照料著她於四十年前親手種下的茶樹。）

「In March 2023, she and a small group of enthusiasts harvested what they could from the site’s overgrown tea bushes and processed them into a small batch of red and green teas.」（2023年3月，她（藍籃）與一小群熱心愛好者從該處荒廢過密的茶樹中盡力採收茶葉，並將其加工製作成小批量的紅茶與綠茶。）

「With just the Ming-fa cultivar, Li produced several teas with different characters, evoking Hong Kong’s history as a crossroads of tea cultures, where the toasted-rice notes of Hakka pan-fried green, the floral sweetness of British-style black tea, the intense fragrance of Chaozhou Phoenix Dancong and the roasted oolongs of Fujian had come together and been absorbed.」（僅憑『名花』這一茶樹品種，李妍（藍籃）便製作出數款風味各異的茶葉，喚起香港作為茶文化交匯地的歷史——呈現出客家炒綠的炒米香、英式紅茶的花蜜甜香、潮州鳳凰單叢的濃郁香氣，以及福建烘焙烏龍茶的韻味……）

「“Our dream is that one day, when foreign dignitaries visit the city, the tea they are served is ours.”」（「我們的夢想是，有朝一日當外賓訪問這座城市時，接待他們所奉上的茶湯是屬於我們香港自己的茶。」）

「Chan thinks about the future in two timelines. In five years, HKTPI will have the resources to sustain the partnership with Kadoorie, safeguard tea-making traditions in Mau Tso Ngam, explore other forgotten tea plantations and stage more Hakka Tea Theatre experiments. In 10 years, a younger generation will join them, “to inherit the culture, the technique and the vision of this land”.」（陳梓霆從兩個時間跨度思考未來：五年內，HKTPI將擁有足夠資源維繫與嘉道理農場的合作，守護茂草岩村的製茶傳統，探索其他被遺忘的茶園，並舉辦更多客家茶劇場嘗試；十年內，期望更年輕的一代能加入他們，『去繼承這片土地的文化、技藝與遠景』。）

「“Letting the next generation know that Hong Kong has this history is not just about tea,” Li says. “It’s the confidence of knowing that we are not rootless; we carry something we can be proud of.”」（「讓下一代知道香港擁有這段歷史，這不僅僅關乎茶，」李妍（藍籃）說，「這是一種知道我們並非無根之木的自信——我們承載著值得自己深感自豪的事物。」）