I-Ancha

I-Ancha ingelinye lamatiye ayimpicabadala nahlukile kunazo zonke eChina, elime lodwa ngisho nangaphansi kohlelo lwezinhlobo eziyisithupha zokuhlukaniswa kombala. Leli itiye lendabuko elicwengekile, elicindezelwe, elivela esifundeni sase-Qimen (Kimum) esifundazweni sase-Anhui, umlando walo osusela eminyakeni engaba ngamakhulu amathathu. Ngenxa yobuchwepheshe obuyingqayizivele obubizwa nge-«日晒夜露» (rì shài yè lù — «emini ukwomiswa elangeni, ebusuku ukuvuthwa emazolo»), ukupakishwa ngamaqabunga e-箬 (ruò) nangezimbiza zikamoba, kanye nekhono lokuba ngcono njengoba iguga, i-Ancha yazuzelwa igama elihloniphekile eNingizimu-mpumalanga ye-Asia elithi «Itiye Elingcwele» (圣茶, Shèng Chá). Emasikweni omuthi wesintu waseLingnan (岭南), yayisetshenziswa njengekhambi lokukhipha ubumanzi nokushisa, kanti phakathi kwabokufika baseChina (华侨, huáqiáo) yayithathwa njengophuzo olungenakushiywa lwempilo.

1. Ukuhlukaniswa Nendabuko:

• Uhlobo: Itiye elimnyama elicwengekile (后发酵茶, hòu fājiào chá), liyingxenye yesigaba se-Hei Cha (黑茶, Hēichá). Ngokuvamile kuchazwa ngokuthi «itiye elicindezelwe elicwengekile ngesigamu, eliphakathi kwebomvu neliluhlaza», nokho ngokwenqwaba yezimpawu — ukucwengisiswa ngesikhathi sokuguga, umbala omnyama wamacembe omisiwe, nokuguqulwa okubangelwa amagciwane amancane — ihlelwa ngokuqinisekile eqenjini le-hei cha. Ukucutshungulwa kokuqala kuhlanganisa izinto ezifana naleyo yetiye eliluhlaza (杀青, shā qīng), okuyikhona okuphonsele inselele ngokuma kwayo «okuphakathi».
• Isigaba: Itiye elidumile ngokomlando laseChina (历史名茶); umkhiqizo kazwelonke onophawu lwendawo (国家地理标志保护产品, Guójiā Dìlǐ Biāozhì Bǎohù Chǎnpǐn) — izinga elanikezwa ngoMasingana 2014. Ubuchwepheshe bokukhiqiza i-Ancha bufakwe eqenjini lesine lohlu lwamagugu angaphatheki esifundazweni sase-Anhui (2014).
• Indawo yomsuka: China, isifundazwe sase-Anhui (安徽省, Ānhuī Shěng), idolobha/isifunda sase-Huangshan (黄山市, Huángshān Shì), isigodi sase-Qimen (祁门县, Qímén Xiàn). Indawo eyinhloko yokukhiqiza indawo yaseLuxijiao (芦溪乡, Lúxī Xiāng) kanye nedolobhana laseRongkou (溶口乡, Róngkǒu Xiāng), kanye nezindawo eziseduze. Indawo yophawu lwendawo ihlanganisa izindawo eziyi-15 kanye namadolobhana esigodi sase-Qimen: Luxijiao, Rongkou, Pingli, Qihong, Tafang, Qishan, Jinzipai, Datan, Xiaolukou, Zhukou, Likou, Gusi, Shanli, Xin’an, Rukeng.
• Izixhumanisi zendawo: Cishe 29°40′–30°09′ enyakatho, 117°12′–117°57′ empumalanga.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: I-Ancha yaqala endaweni yaseNanxiang (南乡, «Isifunda saseNingizimu») esigodini sase-Qimen, ezindaweni ezingomakhelwane zaseLuxijiao naseRongkou. Usuku oluqondile lokuyisungulwa alubhalwanga, kodwa ngokuvamile kukholelwa ukuthi i-Ancha yasungulwa cishe ngo-1725 (unyaka wesithathu wokubusa ngaphansi kwegama elithi Yongzheng, 雍正三年) futhi kusukela ngaleso sikhathi kwaqala ukukhiqizwa kwayo okukhulu.

  Ubufakazi obudala kunakho konke obusekhona — irisidi yetiye (茶票, chápiào) yendlu yokuhweba i-«Yuanchunlong» (元春隆), ephathelene nesikhathi sikaDaoguang (道光, 1821–1850), efakaza ngobukhona obubalulekile be-Ancha emakethe yaseGuangdong kakade engxenyeni yokuqala yekhulu le-19. Uhlobo oludume kakhulu lwe-Ancha — i-«Sun Yishun» (孙义顺) — seluhlale iminyaka engaphezu kwamakhulu amabili. Ngokwe-«Umlando Womndeni wakwa-Li wase-Qimen» (《祁门李氏宗谱》), kusukela ngesikhathi sikaQianlong (乾隆) kuya ku-Xianfeng (咸丰) ukuhweba nge-Ancha edolobhaneni laseJingshi (景石) kwakwenziwa ngamalungu amaningana omndeni wakwa-Li.

  Ngo-1936 ocwaningweni lweYunivesithi yaseNanking (金陵大学) «Ukukhiqiza, Ukucutshungulwa Nokuthengiswa Kwe-Qimen Hong Cha» kwaphawulwa ukuthi: «Ngaphambi kwenkathi kaGuangxu (光绪) i-Qimen yayikhiqiza kabanzi i-qingcha (青茶 — ‘itiye eliluhlaza/elicwengekile ngesigamu’), elalithengiswa ezifundazweni zaseGuangdong naseGuangxi; ubuchwepheshe bokukhiqiza kwabo babufana ne-Liu An Cha, yingakho abantu baliqamba ngokuthi i-Ancha.» Ngaphambi kokuvela kwe-Qimen Hong Cha (祁门红茶) kwakuyi-Ancha okuyiyona eyayiyigama eliphambili ekukhiqizweni kwetiye lesigodi — futhi yahlala injalo isikhathi esingaphezu kwekhulu leminyaka.

  Ngesikhathi sokuqhakaza (ukuphela kwe-Qing — ukuqala kweRiphabhuliki) i-Ancha yayithunyelwa ngemikhumbi ngemigwaqo yamanzi eya eGuangdong, eHong Kong nangaphambili iye eNingizimu-mpumalanga ye-Asia (Malaya, Singapore, Vietnam), lapho yayithandwa kakhulu phakathi kwabokufika baseChina (华侨). Ngesikhathi seMpi Yesibili YamaShayina namaJapan (1937–1945) imigwaqo yokuhweba yanqanyulwa, futhi ukukhiqizwa kwe-Ancha kwaphela ngokuphelele. Itiye lalikhohliwe iminyaka eyishumi ethile.

  Ukuvuselelwa kwaqala ngo-1984, lapho ngokusungulwa ngabasemagunyeni besifundazwe nangokubamba iqhaza kosomabhizinisi baseHong Kong kwenziwa imizamo yokuqala yokubuyisela ubuchwepheshe. Owayefaka igalelo elinqala kwakungu-Wang Zhenxiang (汪镇响), owathi ngo-1989–1991 wathola futhi wamema amankonyane amadala — okokuqala u-Wang Shoukang (汪寿康), inzalo yendlu i-«Sun Yishun», — futhi ngaphansi kobuholi babo babuyisela ubuchwepheshe obabulahlekile. Ngo-1991 amasampula amukelwa ochwepheshe baseHong Kong, kwathi ngo-1992 efektri yase-«Jiangnanchun» (江南春茶厂) e-Luxijiao i-Ancha yavuselelwa ngempumelelo ezingeni lezimboni. Ngo-2003, ngesikhathi somqedazwe we-SARS, i-Ancha yathola ukwanda okukhulu kokuduma eGuangdong ngenxa yedumela le-«tiye elilashayo», okuyinikeze umfutho omkhulu emakethe. Ngo-2013 i-Ancha yathola izinga lomkhiqizo onophawu lwendawo (国家地理标志保护产品). Ngo-2024 umkhiqizo wonyaka we-Ancha esigodini sase-Qimen wafinyelela cishe kumathani angama-700 ngenani lomkhiqizo elingaphezu kwezigidi eziyi-100 zama-yuan.

• Igama: Kunemibono eminingana ngomsuka wegama:

  • Okuvame kakhulu: «An» (安) — isifinyezo salo esivela ku-«Anhui» noma ku-«Anxi» (ngomqondo othi «安 — ukuthula, ukuzola»); «Cha» (茶) — «itiye». Isayensi yesintu ixhumanisa igama nenkulumo ethi «安五脏六腑» (ān wǔ zàng liù fǔ — «ukuthulisa izitho ezinhlanu eziqinile kanye nezitho eziyisithupha ezingenalutho»), igcizelela izakhiwo zokuphilisa zalesi siphuzo.
  • Omunye umbono: igama lisuselwa ekufaneni kobuchwepheshe bokukhiqiza ne-«Liu An Cha» (六安茶) — itiye elivela edolobheni lase-Liu An. Njengoba eGuangdong womabili ayefana ngokubukeka, itiye lase-Qimen laqanjwa ngokuthi nje «An Cha».
  • Amagama esintu: «qingcha» (青茶, qīng chá — «itiye eliluhlaza/elicwengekile ngesigamu»), «ruanzhicha» (软枝茶, ruǎn zhī chá — «itiye elivela emagatshaneni athambileyo»).

• Ukubaluleka kwamasiko: I-Ancha ibambe iqhaza elikhethekile esikweni labokufika baseChina (华侨) eNingizimu-mpumalanga ye-Asia. Esifundeni sase-Lingnan (岭南 — i-Guangdong, i-Guangxi, i-Hong Kong) amakhulu eminyaka yayisetshenziswa kungekhona nje kuphela njengophuzo, kodwa futhi njengekhambi: abelaphi bendabuko besifunda babefaka i-Ancha emigqeni yokwelapha ebizwa ngokuthi ukukhipha umswakama nokushisa (祛湿解暑, qūshī jiěshǔ), kanye nangokuthi «itiye lomqhubi» (引子, yǐnzi) womuthi ophuza izitshalo. Phakathi kwabokufika baseChina (华侨) i-Ancha yayibizwa ngokuthi «Shèng Chá» (圣茶 — «Itiye Elingcwele»), futhi lesi sikhundla sayigcina kuwo wonke umlando wayo — kusukela ekuqhakazeni kwekhulu le-18–19 kuya ekuvuselelweni ekupheleni kwekhulu lama-20.

3. Incazelo Yezitshalo Nezinto Zokusetshenziswa:

• Izinhlobo / Uhlobo olukhethiwe: Okuyizinto eziyinhloko nezendabuko ze-Ancha ngamahlamvu e-Qimen Zhuye Qunti Zhong (祁门槠叶群体种, Qímén Zhūyè Qúntǐ Zhǒng) — inani labantu bendawo lezitshalo zetiye esigodini sase-Qimen, elaziwa nangokuthi «Zhuye Zhong» (槠叶种). Leli yiqemba elifanayo lezitshalo ezisetshenziselwa ukukhiqiza i-Qimen Hong Cha (Kimum) edume umhlaba wonke. Amahlamvu e Camellia sinensis var. sinensis yalolu hlobo lokuhlala ahlukaniswa ngokunwebeka okuhle, ukwakheka kwamaseli okuminyene kanye nokugcwala okuphezulu kwezinto ezingaphunga. Kuvunyelwe futhi ukusetshenziswa kwezinhlobo ezingezona izingxenye zokuhlanganisa i-«Anhui №1» (安徽1号) kanye ne-«Anhui №3» (安徽3号), ezakhiwe ngokugxile kwezitshalo ezingomama i-Zhuye Zhong.
• Ukuvuna: Ukuvuna kwenziwa entwasahlobo, ngesikhathi se-Guyu (谷雨, Gǔyǔ — «Izimvula Zesinkwa», ngokuvamile cishe ngomhla ka-20 Apreli). Ngokwendabuko kusetshenziswa izinto zokuqala zokuvuna emva kwe-Guyu — i-«Yuqian» (雨前 — «ngaphambi kwezimvula»), amahlamvu amnene akhethiwe.
• Izinga lokuvuna: Ihlumela elilodwa namahlamvu amabili (一芽二叶, yī yá èr yè) noma ihlumela elilodwa namahlamvu amathathu (一芽三叶); kuvunyelwe i-«duijia ye» (对夹叶 — «amahlamvu aphikisanayo»). Emikhakheni ephezulu — i-«Shang Deng Gong Jian» (上等贡尖 — «umnikelo okhethiwe»), kusetshenziswa amahlumela amnene kakhulu namahlamvu aphezulu.
• Izidingo zezinto zokusetshenziswa: Amahlamvu kufanele aphelele, ngaphandle komonakalo wemishini, avunwa ngesikhathi esomile. Ubusha nobuqotho bezinto zokusetshenziswa kubaluleke kakhulu ezigabeni ezilandelayo, ikakhulukazi kumjikelezo omude wobuchwepheshe othatha izinyanga eziyi-7–8.

4. Indawo Nokukhethekile Kokutshala:

• Indawo nokuma komhlaba: Isigodi sase-Qimen siseningizimu-ntshonalanga yesifundazwe sase-Anhui, ngasemazansi esiqongo se-Huangshan (黄山). Ukuma komhlaba — kuyintaba enamagquma, kunemifudlana nemifula eminingi. Indawo yaseLuxijiao — umongo womlando wokukhiqizwa kwe-Ancha — ilele endaweni lapho kuhlangana khona imifudlana emibili, izungezwe yiziqongo zezintaba ezintathu. Izingadi zetiye zitholakala emithambekeni kahle yezigodi zemifula; inhlabathi evundile evela emanzini agobhozayo, enothiswa ngezikhathi zezikhukhula, idala izimo ezikhethekile ezinhle ezihlahleni zetiye. Ukugcwala kwehlathi endaweni kuphakeme, okuqinisekisa umthunzi wemvelo nokuvikela emoyeni.

• Ukuphakama okukhula khona: 200–700 m ngaphezu kogu lolwandle; amasimu amakhulu etiye asemaphandleni angama-300–500 m.

• Isimo sezulu: Isimo sezulu esingaphansi kwe-savanna yamawindi, sinemvula eningi nezinkungu eziningi. Izinga lokushisa lonyaka liphakathi kuka-15–16°C, isamba semvula yonyaka siyi-1600–1800 mm, umswakama ophakeme cishe ungu-80%. Izingadi zetiye unyaka wonke zimbozwe amafu nezinkungu zasekuseni (indawo enamafu nezinkungu), okuvinjelwa ukukhanya kwelanga okuqondile futhi kuholele ekunqwabelaneni kwama-amino acid nezinto ezingaphunga ecebeni. Umoya ohlanzekile wasezintabeni kanye nobuningi bamanzi emithombo kuphinda kuhlanganise isimo «esithambile» sezinto zokusetshenziswa.

• Inhlabathi: Kunenhlabathi ebomvu nephuzi ene-asidi (红壤, 黄壤), ene-pH engu-4,5–6,0, enothe ngezinto eziphilayo namaminerali. Ungqimba oluvundile olujulile, olukwazi ukuphuma amanzi kahle. Ukugcwala komfula ngezikhathi ezithile kunothisa izingadi zetiye ezisogwini ngemaminerali amancane angeziwe.

• Ubuchwepheshe bezolimo: Ukulima okulungele imvelo okwendabuko. Ukuhlwanyelwa okuminyene kungu-4000–5000 wezithombo nge-mu (667 m²) ngokukhiqiza okungekhona okohlukanisa; kumanyolo emvelo kusetshenziswa umquba kanye nomthombo wamafutha omuncu (100–150 kg nge-mu). Ukuthena: ukunciphisa okulula unyaka nonyaka emva kokuvuna kwentwasahlobo, okuphakathi noma okujulile — kanye eminyakeni emi-3–5. Ukusetshenziswa kwezibulala-zinambuzane kukhawulelwe kakhulu.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe bokukhiqiza i-Ancha bungenye bobunzima kakhulu futhi obude kakhulu emhlabeni wetiye. Umjikelezo ophelele kusukela ekuvunweni kwamahlamvu kuya emkhiqizweni osulungele uthatha izinyanga ezi-7 kuye kweziyi-8 futhi uhlukaniswa ngezigaba ezintathu: ukucutshungulwa kokuqala kwentwasahlobo (初制, chūzhì), ukuhlungwa nokulungiswa kwasehlobo (精制筛分), kanye nokucutshungulwa kokugcina kwekwindla nebusika ngesigaba esibalulekile se-«Ri Shai Ye Lu». Ingqikithi yemisebenzi ifinyelela kweyi-17 — okuyizinga eliphakeme kunakho konke kumatiye aseChina.

Isigaba sokuqala — Ukucutshungulwa kokuqala (初制, Apreli–Meyi):

• Ukuvuna (采摘, cǎi zhāi): Ukuvunwa ngesandla ngesikhathi se-Guyu, izinga — ihlumela elilodwa namahlamvu amabili kuya kwamathathu.

• Ukwelula / I-Shaiqing (晒青, shài qīng — «ukomisa elangeni»): Amahlamvu avuniwe ayandlalwa ngongqimba omncane (3–5 cm) emaqandusini kamoba bese eyoswakanyiswa elangeni. Njalo emizuzwini engama-30 amahlamvu ayaqengqeleka. Inhloso — ukwehlisa umswakama, ukwenza iqabunga lithambe futhi libe luhlaza okotshani obumnyama. Ngentwasahlobo inqubo ithatha cishe amahora ama-2, ehlobo nasekwindla — cishe ihora eli-1.

• Ukwelula ngaphakathi (萎凋, wěidiāo): Lapho kunamafu anamandla — emiqengqwaneni ekhethekile egumbini elinomoya omuhle.

• «Ukubulala okuluhlaza» (杀青, shā qīng): Ukukopola ngezinga lokushisa eliphakeme ekushiseni ukuze kumiswe ukusebenza kwama-enzyme futhi kuqinisekiswe iphrofayili eluhlaza. I-Ancha, ngokungafani namanye ama-hei cha, iyadlula ngqo kwi-«杀青» ngemodeli yetiye eliluhlaza, okuyikhona okubaka isisekelo esingcolile futhi esisha somnambitheko.

• Ukusonta (揉捻, róuniǎn): Ukusonta kwemishini kweqabunga ukuze kubhujiswe udonga lwamaseli futhi kukhishwe ijusi, ukwakheka kwesimo esiminyene esinomucu othambile.

• Ukomisa / Ukomiswa kokuqala (干燥, gānzào): Ukomisa elangeni (摊晒, tān shài) noma ngamalahle. Ukomisa ngamalahle: ama-maohuo (毛火 — okokuqala ngo-90–100°C), ama-zuhuo (足火 — okwesibili ngo-70–80°C). Isigamu esiphelele sibizwa nge-Mao Cha (毛茶, máo chá — «itiye elingamandla»).

• Ukuguga kwe-Mao Cha (存放毛茶): I-Mao Cha igugiswa cishe izinyanga eziyisithupha (kuze kufike ikwindla), ivumeleke ukuthi izinze futhi «izole». Ngalesi sikhathi kuqala ukuguqulwa okuhamba kancane kwemvelo.

Isigaba sesibili — Ukuhlunga nokulungiselela (精制筛分, Nhlangulana–Mandulo):

• Ukusifa nokuhlunga (筛分, shāi fēn): I-Mao Cha ihlukaniswa ngezinhlaka ngosayizi nangezinga.
• Ukukhetha nokukhipha izinqamu (拣剔, jiǎn tī): Ukususwa ngesandla kweziqu ezimahhadlahhadla, amahlamvu onakele kanye nezinto ezingaphandle ezingenisiwe.

Isigaba sesithathu — Ukucutshungulwa kokugcina (精制包装, Oktoba–Zibandlela):

• Ukushisisa okuphindaphindiwe okuphezulu (高火, gāo huǒ): Ukushisisa ngamalahle ezingodlaneni zikamoba (竹箅, zhú bì), ngomgcwaliso wendwangu kakotini ukuvimbela ukungena kwentuthu etiyeni. Inhloso — ukukhuphula iphunga nokususa umswakama osele. Ukushisiswa kwenziwa njalo emva kwezinsuku ezimbili, izingodlwani lapho ziyasha bese zithathelwa ezintsha.

• «Emini ukomiswa elangeni, ebusuku uvuthwa emazolo» (日晒夜露, rì shài yè lù): Isigaba esibalulekile nesingajwayelekile, esingenakufaniswa namanye amasiko etiye. Senziwa ngokuqinile ngesikhathi se-Bailu (白露, Báilù — «Amazolo Amhlophe», cishe ngomhla ka-8 Mandulo) noma ngemva kwalokho, lapho ubusuku buphela bubanda futhi bunomswakama. Emini itiye liyandlalwa ngongqimba oluyi-8–10 cm endaweni evulekile ngaphansi kwelanga; ebusuku liyayekwa ngaphandle, lapho limunca amazolo. Ekuseni itiye liyaqoqwa. Le nqubo ingaphindwa kaningana. Inhloso — «ukukhipha umlilo» (去火, qù huǒ), ukuthambisa umnambitheko, ukuqinisekisa ukuhlangana kwqabunga letiye nomswakama wemvelo. Amankonyane etiye athi: «Ungadluli emazolo asebusuku, awusoze wenza i-Ancha enhle» (不经过夜露，做不好安茶).

• Ukufutha (蒸茶, zhēng chá): Itiye liyandlalwa emaqandusini kambo, embozwe ngendwangu kakotini, ngongqimba oluyi-3–4 cm bese licutshungulwa ngesitimu (笼罩气蒸). Ukufutha kwenza iqabunga lithambe futhi licengeke ukuze licindezelwe kamuva, futhi kuhlanganisa umphumela «wamazolo asebusuku».

• Ukufakwa ezimbizeni (装篓, zhuāng lǒu): Itiye elifuthiwe lifakwa ezimbizeni zikamoba eziyintomane (篾篓, miè lǒu), ngaphakathi zembozwe ngamahlamvu e-箬竹 (箬叶, ruò yè). Itiye licindezelwa liqine.

• Ukomisa (干燥): Izimbiza ezi-6 noma eziyi-8 zihlanganiswa ndawonye zibe isigaxa (条, tiáo), zifakwe ohlakeni lokomisa, zimbozwe ngengubo kakotini bese zomiswa ngamalahle okhuni kuze kube sekomile ngokuphelele.

• «Da Wei» — ukubopha kokugcina (打围, dǎ wéi): Izimbiza zigoqwa ngongqimba ongeziwe wamaqabunga e-箬 kanye nangobumba lwe-bamboo ukuze kupakishwe kokugcina futhi zithunyelwe ukuyogcinwa.

• Ukuguga / Ukucwengisiswa kwemvelo (陈化, chénhuà): I-Ancha esiqedile ifakwa endaweni enomoya omuhle, eyomile, epholile futhi emnyama ukuze kucwengisiswe okungokwemvelo isikhathi eside. Le nqubo ibalulekile ekwakhiweni kwephrofayili evuthiwe yomnambitheko nephunga. Isikhathi esincane esinconywayo sokuguga — iminyaka engu-2–3; esihle kakhulu — iminyaka engu-5 nangaphezulu.

6. Izici Zokuzwa Ngomlomo Nangempumulo:

• Isimo sangaphandle samahlamvu omisiwe: Izimbiza eziminyene eziyintomane, ezigoqwe ngamahlamvu e-箬. Lapho ziphulwa — amahlamvu aminyene acindezelwe, asontwe ngokulinganayo, anomucu omncane, amakhulu futhi aphelele. Umbala — umnyama onsundu okhazimula ngamafutha (黑褐油润); ku-Ancha esencane — uluhlaza okotshani obumnyama okumbala omnyama.

• Iphunga lamahlamvu omisiwe: Liyinkimbinkimbi futhi lijulile. Iphunga eliyisici lamaqabunga e-箬 (粽叶香, zòng yè xiāng — «iphunga le-zongzi»), elixubene namakha okhuni nobusi. Emasampulini agugile — kunephunga elimisiwe ele-«chenxiang» (陈香 — «iphunga lesidala»): izithelo ezomisiwe, amantongomane, ukhuni oludala. Isici esiyingqayizivele se-Ancha kuthathwa njengephunga le-betel / binglang (槟榔香, bīnláng xiāng) — eliyikhiwani, elifudumele, elibanjisana kancane nebhalisamu.

• Iphunga lomunyelo: Liphakeme futhi liyahlala isikhathi eside. I-Ancha encane — ihlanzekile, inamanotshi otshani obumisiwe nokhuni olusha; emva kweminyaka engu-3–5 yokuguga — iyiju ne-caramel, inamanotshi we-prune ne-licorice; emasampulini amadala (10+ iminyaka) — amathoni e-camphor ne-balsamic emishanguzweni (药香, yào xiāng).

• Umnambitheko: Umnambitheko omkhulu, ogcwele, i-醇爽 (chún shuǎng — «ohlanzekile nohlaziyayo»). Ubumnandi obubonakalayo, kodwa obuthambile emzimbeni oyinhloko; ubumunyu bulinganiselwe futhi bujikela ngokushesha ebumnandini obubuyayo (回甘, huí gān). Ukuthungwa — kushelelayo, kugcwele kancane amafutha. Ngokuguga umnambitheko uba no-«sugariness» oncangazelayo (甜糯, tián nuò — «obanambithekayo onamathambile»), ukujula nokuzungeleza. Ukunambitheka ngemva — kuyaqhubeka, kuyavutha, kunomoya omusha omnene emphinjeni (生津, shēngjīn).

• Umbala womunyelo: I-Ancha encane — iwolintshi eliphuzi, esobala futhi ekhanyayo (橙黄明亮). Ngokuguga umunyelo usiba mnyama ube i-amber nobomvu onsundu, uthola ukuminyana nokujula kombala, ngenkathi ugcina ukukhanya okuphezulu.

• Isiziba setiye (iqabunga eliphekiwe): Iqabunga livuleka linwebeka kahle futhi ngokugcwele; ku-Ancha encane — luhlaza okotshani obumnyama ngombala olinganayo; kweyigugile — liphuzi- nsundu, lithambile, linomthambo ofundeka kahle. Emakhamungeni athile kungabonakala amabala abomvu — izimpawu zokuvundiswa kokuqala (红斑).

7. Ukwakheka Kwamakhemikhali:

• I-Polyphenols (茶多酚): Okuqukethwe ecebeni elisha le-Zhuye Zhong kukhulu ngokwanele. Ngesikhathi sokucwengisiswa ingxenye yama-catechin iguqulwa ibe yi-theaflavin ne-thearubigin, okuqinisekisa ukuthamba komnambitheko kanye nokushisa okufudumele komunyelo. Ngokuguga ingxenye yezinhlobo ze-polyphenols ezi-oxidized iyakhula kancane.
• Ama-Amino acid: Kufaka phakathi i-L-theanine (茶氨酸, chá āmīn suān) — ihlinzeka ngokudambisa ukucindezeleka, ukugxilisa ingqondo futhi yakha isisekelo «esimnandi» somnambitheko. Ingqikithi yokuqukethwe ngama-amino acid akhululekile — iphakathi nendawo kuma-hei cha.
• Ama-Alkaloid: I-caffeine (咖啡碱) — okuqukethwe okulinganiselwe, okuqinisekisa umphumela omncane wokuvuselela ngaphandle kokuvuselela ngokweqile; i-theobromine, i-theophylline.
• Amavithamini: C (ayagcinwa ngenxa ye-«杀青» yokuqala), amaqembu B (B1, B2), E, K.
• Amaminerali: I-potassium, i-magnesium, i-manganese, i-iron, i-zinc, i-fluoride. Inhlabathi egcwele amanzi ezimpophoma zezindawo iphakamisa iqabunga ngemaminerali amancane.
• Amafutha aphambili nezakhi ezingaphunga: Okuqukethwe okuphezulu kwezingxenye eziphuma umoya ezakha iphunga eliyisici le-binglang (槟榔香). Ngokuguga iphrofayili yephunga iphathelana kakhulu ngenxa yokwakheka kwezakhi ezintsha ngesikhathi sokucwengisiswa okuhamba kancane.
• Izici eziyingqayizivele: Ukusebenzisana kweqabunga letiye namaqabunga e-箬 ngesikhathi sokugcinwa: ama-flavonoid e-箬竹 (箬) angena ekuhlanganisweni okuhle nama-polyphenols etiye, okuthi, ngokwemibiko ethile, kube nesandla emfanelweni we-«陈而不霉» (chén ér bù méi — «iyaguga, kodwa ayikhunteli»).

8. Izinzuzo Zezempilo:

• Ukukhipha umswakama nokushisa (祛湿解暑): Isakhiwo esidume kakhulu se-Ancha, ngenxa yeso yathola isikhundla se-«Itiye Elingcwele» eNingizimu-mpumalanga ye-Asia esesifudumele. Umuthi wendabuko waseLingnan wawusebenzisa i-Ancha ukuqeda isifo esibizwa ngokuthi «umswakama nokushisa» (湿热).
• Ukuthuthukisa ukugaya ukudla (助消化): Itiye elicwengekisisiwe livuselela ngobumnene ukuhamba kwesisu, lenze kube lula ukugaya ukudla okunamafutha nokusindayo, kusize ngokuqunjelwa nokuzwa ubunzima.
• Umthelela wokufudumeza: I-Ancha ingeyamatiye «afudumele» (温性, wēn xìng) ngokwegama yomuthi wendabuko waseChina — ifudumeza ngobumnene ngenkathi yokubanda, ngaphandle kokuhlupha isisu.
• Ukuvikela ngama-antioxidant: Ama-polyphenol nemikhiqizo yokuguqulwa kwawo (i-thearubigin, i-theabrownin) yenza amahhala ama-radical angene futhi asekele ukuvikela amaseli.
• Ukusekela uhlelo lwenhliziyo nemithambo: Ukuphuza njalo kungaba negalelo ekwehliseni izinga le-«mhlophe» cholesterol (LDL) futhi kugcinwe ukunqamuka kwemithambo.
• Umphumela omncane wokuvuselela: Okuqukethwe okulinganiselwe kwe-caffeine kuhlangene ne-L-theanine kuhlinzeka isimo sokuhlala uqaphile ngokuthula ngaphandle kokuhlupha.
• Umthelela wokulwa namagciwane: Emuthini waseLingnan (岭南) i-Ancha egugile ngokwendabuko yayisetshenziswa ekwelapheni «imiqhudelwano yasemaxhaphozini» (瘴疫, zhàng yì) — izifo ezithathelanayo ezihlobene nesimo sezulu esishisayo nesinomswakama.
• Ikhululekile esiswini: Ngenxa yokucwengisiswa ingxenye yama-catechin akhululekile yehla kakhulu, futhi i-Ancha ayihluphi ulwelwesi lwesisu — ifaneleka ukuphuzwa lapho ulambile.

9. Ukulungiselela Itiye:

• Izinga lokushisa lamanzi: 100°C (amanzi abilayo agabavulayo). Ku-Ancha encane (1–2 iminyaka) kungavunyelwa u-95°C; kweyigugile — kufanele kube ngu-100°C.
• Inani letiye: 5–8 g ku-100–150 ml wamanzi (indlela yokumunyela eminingi); 3–5 g ku-200–300 ml ukuze kumunywe eqedeni elikhulu.
• Izitsha: Igqoko le-Yixing elenziwe ngobumba lwensomi (紫砂壶) — lilungele kakhulu, ngoba ligcina ukushisa kahle futhi «likhumbula» iphunga le-hei cha. I-gaiwan (盖碗) — ilungele ukunambitha. Izitsha ezigcwele izindonga zomnsinsi noma zobumba. Okuphuzwa nsuku zonke — igqoko lengilazi noma lensinsi.
• Inqubo:
  1. Fundisa izitsha ngamanzi abilayo, wuthulule amanzi.
  2. Khipha itiye esitsheni sikamoba; hlukanisa ngobunono indawo oyifunayo, uzame ukungayaphuli iqabunga.
  3. Ukugeza (润茶, rùn chá): Thela amanzi abilayo phezu kwetiye imizuzwana emi-5–10 bese uwathulula ngokushesha. Lokhu «kuvuza» itiye futhi kukhukhumale uthuli oluvela esikhathini eside sokugcinwa.
  4. Umthelela wokuqala kuye kowesithathu: ukumunyezwa imizuzwana engu-10–15; thulula ngokuphelele.
  5. Kusuka emthelelweni wesine, yandisa isikhathi ngemizuzwana emi-5–10 ngomthelela ngamunye olandelayo.
  6. I-Ancha imelana neminyuzi engu-6–10 nangaphezulu, kuye ngokuguga nezinga.
  7. Ukupheka (煮饮, zhǔ yǐn): I-Ancha egugile (5+ iminyaka) ivuleka kahle kakhulu lapho iphekwa ngomlilo ophansi — faka 5–8 g eqedeni elinamanzi angama-500 ml bese uletha ekubileni. Umnambitheko uba oncangazelayo futhi ujulile ngokukhethekile.

10. Ukugcinwa:

• Indawo: Igumbi elomile, elimnyama, elinomoya omuhle. Umoya olinganiselayo ubalulekile ekugcineni ukucwengisiswa kwemvelo okuhamba kancane.
• Izinga lokushisa: Igumbi (20–25°C), ngaphandle kwezinguquko ezinqala. Gwema ukukhanya kwelanga okuqondile.
• Isitsha: Ukupakishwa kwangempela (imbiza kambo enamahlamvu e-箬) — yikhona okungcono kakhulu: iqinisekisa ukulingana okuhle kakhulu kokuvikela nokuphefumula. Okunye — isitsha sensimbi noma sobumba obungahlanjululwanga, iphepha le-kraft, izikhwama zendwangu zezinto zemvelo. Akunconywa ukugcinwa okuvaliwe engilazini noma ensimbi.
• Izitha zetiye: Amaphunga angaphandle (gcina kude nezikhuphu, amakha, amakhemikhali asekhaya); umswakama owedlulele (uholela esikhuntwini); imisebe yelanga eqondile; izinguquko ezinqala zezinga lokushisa.
• Amandla okuguga: I-Ancha inesakhiwo esihle kakhulu — i-«陈而不霉, 陈而不烂» (chén ér bù méi, chén ér bù làn — «iyaguga, kodwa ayikhunteli; iyaguga, kodwa ayoni»). Uma igcinwe ngendlela efanele, umnambitheko nephunga kuba ngcono njengoba iminyaka ihamba. Imikhombandlela: kuze kube yiminyaka engu-2 — isencane, inomlingiswa «wanomlilo»; iminyaka engu-2–5 — inokulinganisela, iyavumelana; iminyaka engu-5–10 — ivuthiwe, ijulile, inamanotshi «asemithi»; iminyaka engu-10+ — amasampula okuqoqwa anobunkimbinkimbi obuphawulekayo bephrofayili.

11. Intengo Kanye Nokukhwabanisa:

I-Ancha ithatha imikhakha ephakathi nephezulu yentengo esigabeni se-hei cha. Intengo inqunywa:

• ubudala betiye (indala iningi — iba mali eningi; amasampula okuqoqwa aneminyaka engu-20+ angabiza kakhulu);
• izinga lezinto zokusetshenziswa kanye nezinga lokuvuna;
• idumela lomkhiqizi (amabhrendi omlando — i-«Sun Yishun», ifektri i-«Jiangnanchun», imikhiqizo yangomlobi u-Wang Zhenxiang — aziswa kakhulu);
• isimo sokugcinwa nobuqotho bokupakishwa kwangempela.

Ungagwema kanjani ukukhwabanisa:

• Thenga kubathengisi abaqinisekisiwe: Izitolo zetiye ezikhethekile, abameleli abasemthethweni babakhiqizi abanemithetho. Bheka uphawu lwendawo ekupakisheni.
• Qonda ukupakishwa: I-Ancha yangempela ipakishwe ezitsheni zikamoba eziyintomane ezinomaluko wangaphakathi wamaqabunga e-箬. Isitsha kufanele sibe sihle, singenalimbi, nephunga layo eliyisici likamoba nelamaqabunga e-箬.
• Bheka iphunga: Ihlanzekile, ayinabunzi nesikhuntu. I-Ancha encane inephunga lotshani nokhuni elinamanotshi e-zongzi (amaqabunga e-箬); egalile — linobusi nezithelo, line-«binglang-xiang». Amaphunga amabi (i-acidity, ukubola, ukusha) — uphawu lokukhubazeka.
• Qonda umunyelo: Obala, okhanyayo, ophuzi owolintshi ukuya ku-amber. Umumyelo onodaka noma ofiphele — uphawu lokugcinwa ngendlela engafanele noma ukukhwabanisa.
• Qaphela intengo ephansi ngokusolisayo: I-Ancha ekahle evela ezintweni ezifanele futhi elandelwa umjikelezo ogcwele wezinyanga eziyi-7–8 ayinakuba shibhile. Ikakhulukazi qaphela nge-«sampula ezindala» — ukukhwabanisa ubudala kuma-hei cha kunenzuzo kakhulu.

12. Amaqiniso Athakazelisayo:

• «Ungadluli emazolo asebusuku, awusoze wenza i-Ancha enhle»: Isigaba se-«Ri Shai Ye Lu» — emini elangeni, ebusuku ngaphansi kwamazolo — siyisici esiyingqayizivele kanye «nomphefumulo» wobuchwepheshe. Le nqubo iyodwa ku-Ancha: alikho elinye itiye eChina elisebenzisa indlela enje, lapho itiye liyashiywa ngamabomu ubusuku bonke ngaphandle ukuze limunce amazolo. Amankonyane athi amazolo okuwona «asusa umlilo» futhi anike itiye ukuthamba nokujula.

• Itiye elithatha izinyanga eziyisishiyagalombili: Umjikelezo ophelele wokukhiqiza we-Ancha — kusukela ekuvunweni ngo-Apreli kuya ekomeni kokugcina ngoNovemba–Disemba — uthatha cishe izinyanga ezingu-8 futhi uhlanganisa imisebenzi eyi-17. Lona ngomunye wemijikelezo yokukhiqiza emide kakhulu kuwo wonke amatiye aseChina.

• «Itiye Elingcwele» netiye eliyimithi: EGuangdong naseNingizimu-mpumalanga ye-Asia, i-Ancha amakhulu eminyaka yayisetshenziswa ingekona nje ukuthi isiphuzo, kodwa futhi njengekhambi lokwelapha. Abelaphi bomuthi wendabuko babeyifaka emigqeni yokwelapha, futhi ngesikhathi somqedazwe we-SARS ngo-2003, ukuthengiswa kwe-Ancha eGuangdong kwanda kakhulu ngenxa yedumela le-«tiye elilwa nomqedazwe».

• Umanduleli we-Qimen Hong Cha: Ngaphambi kokuvela kwe-Kimum edumile (祁门红茶) ngo-1875, kwakuyi-Ancha okuyiyona eyayiyitiye eliphambili lesigodi sase-Qimen futhi eyayiqinisekisa udumo lwaso njengendawo yetiye. Ukukhiqizwa kwe-Ancha kwaqhubeka ngokuhambisana netiye elibomvu kwaze kwaba seMpini Yesibili Yomhlaba.

• Ukuvuselelwa ekungabonakalini: Ngemva kweminyaka ecishe ibe ngamashumi ayisihlanu yokukhohlakala (1940s–1991) i-Ancha yavuselelwa ngenxa yokuphikelela kuka-Wang Zhenxiang, owathi mathupha wathola amankonyane okugcina aphilayo esikoleni esidala futhi phakathi neminyaka embalwa wakha kabusha ngokunemba ubuchwepheshe obabulahlekile. Namuhla u-Wang Shengping (汪升平) — uwukuphela komculi wezinga eliphezulu (lesifundazwe) wefa elingaphatheki le-Ancha osaphilayo.

13. Ukuqhathanisa Namanye Amatiye Amnyama (Hei):

• I-Liu Bao Cha (六堡茶, Liùbǎo Chá): Ikhiqizwa esigodini sase-Cangwu esifundazweni sase-Guangxi. Womabili amatiye — acwengekisiwe, womabili aziswa ngekhono lawo lokuba ngcono njengoba ekhula futhi womabili ngokomlando ayethunyelwa eNingizimu-mpumalanga ye-Asia. Umehluko omkhulu: i-Liu Bao idlula esigabeni se-«渥堆» (inqwaba emanzi), i-Ancha ayinakho — ukucwengisiswa kwenzeka ngokwemvelo ekugcinweni. Umnambitheko we-Liu Bao «unhlabathi» kakhudlwana onamanotshi e-betel; i-Ancha — ihlanzekile futhi iyasha, inobumnandi obubuyela emuva obugqamile kakhudlwana.

• I-Anhua Hei Cha (安化黑茶, Ānhuà Hēichá): Umndeni we-hei cha ovela esigodini sase-Anhua (Hunan). Umehluko oyinhloko — amatiye ase-Anhua adlula e-«渥堆» futhi ayomiswa emlilweni kaphayini (七星灶), ethola iphunga eliyisici lentuthu kaphayini. I-Ancha, ngokuphambene, ayinawo amanotshi entuthu — iphrofayili yayo yakhiwa yi-«日晒夜露» futhi ngokusebenzisana namaqabunga e-箬.

• I-Shu Pu’er (熟普洱, Shú Pǔ’ěr): Itiye elimnyama laseYunnan, elidlula ekuvundiseni okusheshisayo kwamagciwane amancane (渥堆). I-Ancha ivundiswa ngokwemvelo kuphela (ngesikhathi sokugcinwa), ngaphandle kwe-«Wo Dui» esheshisayo. Umnambitheko we-Shu Pu’er — usinda kakhudlwana, «unamhlabathi», unamanotshi omquba; i-Ancha — ilula, ihlanzekile, inobumnandi obugqamile kanye namanotshi «amasha».

• I-Ancha (安茶) ne-Liu An Cha (六安茶): Naphezu kokuphimisela okufanayo kwamagama, lawa amatiye ahluke ngokuphelele. I-Liu An Cha ikhiqizwa edolobheni lase-Liu An (esinye isifunda sase-Anhui) futhi iyisigaba samatiye aluhlaza. Ukudideka kusukela ngekhulu le-19, lapho eGuangdong womabili ayethengiswa ngokuhambisana.

Ekuphetheni:

I-Ancha ingelinye lamatiye angajwayelekile kakhulu futhi anobunkondlo eChina, elamukele izinkungu zezintaba zase-Qimen, ubusha bamazolo asebusuku nokubekezela kwamanethiwekhi alungele ukulinda izinyanga eziyisishiyagalombili ngenxa yokuvuna okukodwa. Yitiye elingumgcini wesikhathi: ebusheni — lisemasha, linomlingiswa ohlanzekile onokhuni oluluhlaza; ekuvuthweni — linobusi, liyancangazela, linephunga elikhangayo le-betel nezithelo ezomisiwe; ebudaleni obuhloniphekile — lijulile, linamandla e-camphor ne-balsamic, linemfihlakalo esengaphezu nje yemithi. I-Ancha izothola oyaziyo phakathi kwalabo abafuna itiye «elifudumele» nelithambile, elingahlaseli isisu, elikwazi ukuba ngcono unyaka nonyaka; ababazisa ubunjalo bezandla nobunye; abafuna ukuthinta umlando ophilayo — itiye elalahleka futhi lavuselelwa ngenxa yokuphikelela kwabantu abathile. Ungaqala ukujwayelana nesampula eneminyaka emithathu kuya kwemihlanu — yikho lapho i-Ancha izuza ukulinganisela okuvuthiwe futhi iveze imvelo yayo yangempela.