茉莉伙伴聯同本地藝術家Ankie和茶人Season在茶園管理人的同意下在春季的昂坪完成了一次製茶實驗，雖然產量極少但成果品質令人鼓舞。茶園現時處於廢棄狀態，但實驗團隊相信有良好品質的實驗結果，對未來的本土製茶硏究以至復興茶園一定有正面幫助。現在發表製茶實驗報告及對未來研究提出建議，摘要如下：
Matsuri Tea, in collaboration with local artist Ankie and tea master Season, conducted a tea-making experiment during spring at Ngong Ping with the consent of the tea garden manager. Despite the minimal yield, the results demonstrated an encouraging level of quality. Although the tea garden is currently in a state of abandonment, the research team is optimistic that the positive outcomes of the experiment will have a favourable impact on future local tea research and the rejuvenation of the tea garden.
In light of these findings, the team has released a comprehensive report on the tea-making experiment and has provided recommendations for future research.
本文介紹本團隊初次使用已廢棄的昂坪茶園，於二十四小時內，由採摘山茶樹葉芽，至完成整個製茶工序生產茶葉的實驗研究過程和結果。團隊最終在第一次嘗試中生產了53克紅茶和13克綠茶。初次品評後，團隊認為實驗紅茶的質量相若於其他優質的單一產地紅茶，成果令人滿意。至於實驗綠茶，團隊認為其質量不具有競爭力。基於是次研究結果，團隊建議日後的研究方向為：一、改進生產優質紅茶的技術；二、嘗試生產其他茶類以進一步發掘茶園的潛力；三、深入研究山茶樹的父系及母系以了解其適制性；四、檢驗茶園土壤以了解其適宜性。
This paper presents the process and result of the first attempt at an experimental study regarding the feasibility of tea production by making use of camellia sinensis leaf shoots harvested in the abandoned Ngong Ping Tea Estate. The experiment project team finished the complete process from plucking to drying in 24 hours. The team finally produced 53g of black tea and 13g of green tea in the first attempt. After the initial tasting, the team recognized that the experiment got a satisfactory result in terms of tea quality compared with other quality single-origin products for the experimental black tea. For the experimental green tea, the team regarding the quality is not competitive. Based on this result, the project team suggests the research direction to be 1) refining the techniques for producing premium grade black tea; 2) experimental production of other tea types to further discover the tea estate’s ability; 3) in-depth study on the biological species of camellia sinensis and soil suitability in the tea estate.
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