Ānjí huángjīn yá · new.thetea.app

Ānjí huángjīn yá ngenye yamatiye aluhlaza angavamile futhi ayivelakancane eShayina, amaqabunga awo agcina umbala ophuzi-osagolide kuwo wonke umjikelezo wokukhula. Leli tiye, elivame ukubizwa ngegama elithi “ipanda yetiye” (茶中大熊猫, chá zhōng dà xióngmāo), liyisibonelo esimangalisayo sokushintsha kwemvelo okuguqulelwe emzabalazweni wokuhlanganiswa kwezitshalo ukuze kube uhlobo olubaluleke kakhulu.

1. Ukuhlukaniswa Nomsuka:

Uhlobo: Itiye eliluhlaza (绿茶, lǜchá) — elingavutshelwanga. Naphezu kombala ogqamile ophuzi-osagolide wamaqabunga, odalwa ukushintsha kofuzo (hhayi isigaba “sokubhisela” njengasematiyeni aphuzi), i-huángjīn yá ihamba ngenqubo evamile yokwenziwa kwetiye eliluhlaza enesigaba “sokubulala uhlaza” (杀青, shā qīng) ukuze kumiswe ukufakwa komoyampilo.
Isigaba: Itiye eliluhlaza eliyivelakancane lezinga eliphezulu; uhlobo oluphuzi oluqaphela ukukhanya lwezinhlobo ezimhlophe (ezingenawo umbala) ezishintshile.
Umsuka: Uhlobo lwetshalo i-Huángjīn Yá (黄金芽, Huángjīn Yá) lwatholakala ngasekupheleni kweminyaka yama-1990 endaweni yamapulazi etiye i-“Déshì Jiā” (德氏家茶场) esigodini sase-Sānqīshì (三七市镇, Sānqīshì zhèn), edolobheni lase-Yúyáo (余姚市, Yúyáo shì), esifundazweni sase-Zhèjiāng (浙江, Zhèjiāng). Kamuva lolu hlobo lwatshalwa kabanzi esifundeni sase-Ānjí (安吉县, Ānjí xiàn) kuso lesi sifundazwe, okuyisona sifunda esiyinhloko sokukhiqizwa kwalo okuhweba. Njengamanje i-Huángjīn Yá iyatshalwa nasezifundazweni zase-Guìzhōu (贵州), Sìchuān (四川), Ānhuī (安徽), Húběi (湖北), Jiāngxī (江西) nakwezinye izindawo ezitshala itiye eShayina.
Izixhumanisi zokuma komhlaba: I-Ānjí, indawo eyinhloko yokukhiqiza: cishe i-30°38′ N, 119°41′ E. Indawo yokuqala yokutholakala (i-Yúyáo, i-Sānqīshì): cishe i-29°57′ N, 121°17′ E.

2. Umlando Nokubaluleka Kwesiko:

Umlando: Ngawo-1990 umphathi wepulazi letiye i-“Déshì Jiā” u-Zhāng Wànlín (张完林, Zhāng Wànlín) wathola okungavamile kwemvelo phakathi kwezihlahla ezivamile zetiye — igatsha elinezihlumela eziphuzi ngokuqhubekayo. Kusukela ngo-1998 kwaqala umsebenzi wokuhlanganiswa okuhlosiwe ngokuhlanganyela kwe-Yúyáo Nursery for Forestry and Special Crops (余姚市林特科技推广总站), i-Níngbō Center for Agricultural and Forestry Science (宁波市林特科技推广总站) kanye ne-Tea Research Institute ye-Zhèjiāng University (浙江大学茶叶研究所, Zhèjiāng Dàxué Cháyè Yánjiūsuǒ). Ngokuphindaphinda okuningi okungabulili ngezinqumo nokuhlanzwa okunezigaba eziningi komugqa, kwatholakala uhlobo oluzinzileyo. Ngo-2004, ngosizo lomnyango wezesayensi nobuchwepheshe wase-Níngbō, kwasungulwa ithimba labacwaningi nabakhiqizi bezinhlobo eziphuzi zetiye. Ngo-2005 i-Huángjīn Yá yethulwa okokuqala emphakathini embukisweni wetiye wase-Níngbō wasentwasahlobo, lapho yamangaza khona ngamaqabunga awo “aphuzi amathathu”: iqabunga elomile eliphuzi, okufakwe emanzini okuphuzi, kanye nendawo ephansi ephuzi. Ngo-2008 lolu hlobo lwaphumelela ekuhlolweni yiKomiti Yezinhlobo Zezihlahla Zesifundazwe sase-Zhèjiāng (浙江省林木品种审定委员会) futhi lwaqashelwa njengohlobo oluthuthukisiwe lwesifundazwe (省级良种) ngenombolo yokubhalisa ethi 浙R-SV-CS-010-2008. Kusukela lapho kwaqala ukusabalala ngokushesha kwalolu hlobo kuzo zonke izifundazwe ezitshala itiye eShayina.
Igama: Igama elithi Huáng Jīn Yá (黄金芽) lakhiwa ngezinhlamvu ezintathu: 黄金 (huángjīn) — “igolide”, 芽 (yá) — “iqhuzu, ihlumela”. Ngakho-ke, ukuhunyushwa okuqondile kusho — “Iqhuzu Legolide”, okuyinto echaza ngokunembile umbala ophuzi-osagolide wezihlumela ezincane. Isiphawulo esithi “Ānjí” (安吉) sikhomba indawo eyinhloko yokuhweba. Igama lanikezwa ngabahlanganisi bezitshalo, njengoba amaqabunga nezihlumela zesihlahla kugcina umbala osagolide unyaka wonke.
Ukubaluleka kwesiko: I-Huángjīn Yá yasheshe yathatha indawo ekhethekile esikweni lesimanje letiye laseShayina. Ngenxa yokungavamile okwedlulele kwalolu hlobo, ubunzima bokulitshala, kanye nezindleko eziphakeme, leli tiye laqanjwa igama elingekho emthethweni elithi “ipanda yetiye” (茶中大熊猫) — ngokufana nophawu lwesizwe lwaseShayina, i-panda enkulu, emelela ukuhluka nobuqotho bokusiyinhlobonhlobo kwezinto eziphilayo. Emkhakheni wetiye i-Huángjīn Yá ibhekwa njengetiye leqoqo lezinga eliphezulu nesipho esinokuhlonipheka. Ubuhle bayo bokubukwa — amaqabunga aphuzi-osagolide, antanta engilazini ecacile, njengoba kusebenza “izihlumela zoqalo, eziqhumbuza umhlabathi” (群笋出土, qún sǔn chū tǔ), kuguqula ukuphuza itiye kube ukubuka kwangempela.

3. Incazelo Yesayensi Yezitshalo Nempahla Esetshenziswayo:

Uhlobo / Isilimo: I-Huángjīn Yá (黄金芽, Huángjīn Yá) — isitshalo esingabulili (esanda ngokuhluma) esiyingxenye yohlobo Camellia sinensis (L.) Kuntze. Ngokokuma kwaso sihlukaniswa njengohlobo lwesihlahla (灌木型, guànmù xíng), uhlobo olunamaqabunga amancane (小叶类, xiǎoyè lèi), uhlobo oluvuthwa kusenesikhathi (早芽种, zǎo yá zhǒng). Umqhele wokusabalala kancane (半开张, bàn kāizhāng), amandla okukhula aphakathi, amagatsha aminyene, aqala phansi eduze kwesisekelo. Ikhasi leqabunga liyindilinga emincane, libheke phezulu. I-Huángjīn Yá ingeyesigaba esiphuzi esizwela ukukhanya sezinhlobo ezimhlophe (ezingenawo umbala) ezishintshile zezitshalo. Ngokungafani nohlobo oluhlobene i-Ānjí Bái Chá (安吉白茶, Ānjí Báichá), oluzwela ukushisa (luba mhlophe uma izinga lokushisa lingaphansi kuka-23 °C, bese luba luhlaza futhi), i-Huángjīn Yá incike ebuningini bokukhanya: lapho kunokukhanya okwanele (ngaphezu kuka-15 000 lux) amaqabunga aphuzi ngokuqinile, lapho kufihliwe umthunzi — aluhlaza. Lesi sici siyenza ingavamile — izihlumela zigcina umbala osagolide phakathi nezinkathi ezintathu zonyaka (intwasahlobo, ihlobo, ikwindla), ngaphezu kwalokho ehlobo nasekwindla ubumhlophe buqina nakakhulu.
Incazelo yesihlahla: Isihlahla esihlala siluhlaza samandla okukhula aphakathi. Iqabunga liyindilinga emincane, ubude balo bungaba ngu-6,9 cm, ububanzi bungaba ngu-2,7 cm; umbala wamaqabunga amancane — usuka kokuphuzi okukhanyayo kuye osagolide ogcwele kuye ngokukhanya. Isihloko seqabunga sibuthuntu. Ukugedla kuncane futhi kuvamile. Uboya bezihlumela buncane. Ukuqhakaza kwenzeka ekuqaleni kukaNovemba. Isisindo sezihlumela eziyi-100 (iqhuzu elilodwa + amaqabunga amathathu) singaba ngu-32,3 g, ubude besihlumela esinjalo — bungaba ngu-4,8 cm.
Ukuvunwa: Ukuvulwa kokuvuna (开采期, kāicǎi qī) — ngokuvamile, ukuphela kukaMashi. Isikhathi sokuvuna okujwayelekile kwezinga elithi “iqhuzu elilodwa + amaqabunga amabili” (一芽二叶盛期) — ekuqaleni kuka-Ephreli. Izinga eliphezulu kakhulu linempahla yokuvunwa kwentwasahlobo ngaphambi komkhosi we-Qīngmíng (清明, Qīngmíng) — cishe zingama-5 Ephreli, okuyikho okubizwa ngokuthi ukuvunwa kwe-Míng Qián (明前, Míng Qián). I-Huángjīn Yá ivumela izinkathi ezintathu zokuvuna ngonyaka (intwasahlobo, ihlobo, ikwindla), kanti ngisho nempahla yasehlobo neyasekwindla igcina umbala ophuzi nezinga elamukelekile — okuyisici esiyivelakancane phakathi kwamatiye amanye aluhlaza. Kodwa e-Ānjí ngokuvamile kuvunwa isivuno sasentwasahlobo kuphela.
Izinga lokuvuna: Kwezinhlobo ezisezingeni eliphezulu — iqhuzu elilodwa (一芽, yī yá) noma iqhuzu elilodwa + iqabunga elilodwa elincane (一芽一叶, yī yá yī yè). Kwezinhlobo ezijwayelekile — iqhuzu elilodwa + amaqabunga amabili (一芽二叶, yī yá èr yè). Kuvunwa kuphela izihlumela ezingalimele zombala osagolide olinganayo.
Izidingo zempahla: Izihlumela kufanele zibe zintsha, zithambe, zingenakho ukulinyazwa ngomshini noma izimpawu zezifo. Zifiseleka izihlumela ezinombala ogqamile ophuzi-osagolide — okuwuphawu lokuqukethwe okuphezulu kwama-amino acid nama-carotenoid.

4. I-Terroir Nezimpawu Zokutshala:

Isifunda: Indawo eyinhloko yokuhweba — isifunda sase-Ānjí (安吉县), esifundazweni sase-Zhèjiāng, ikakhulukazi izigodi zase-Xīlóng (溪龙乡, Xīlóng xiāng), Dìpù (递铺镇, Dìpù zhèn) kanye nezindawo eziseduze zezintaba ze-Tiānmùshān (天目山, Tiānmùshān). Indawo yokuqala — umphakathi wase-Yúyáo, e-Níngbō. Njengamanje lolu hlobo lwatshalwa kabanzi nase-Guìzhōu, Sìchuān, Húběi, Ānhuī, Jiāngxī nakwezinye izifundazwe.
Ubude bokuphakama: Okuhle kunakho konke — kufika kumamitha ayi-1200 ngaphezu kogu lolwandle. Izindawo eziphansi noma ezipholile (umthambeka ongafinyeleli ku-25°), ezivikelwe kahle emoyeni, ezibheke eningizimu noma eningizimu-mpumalanga ziyafiseleka.
Inhlabathi: Ine-acidic noma i-acidic kancane (i-pH 4,5–6,0), ivunduvundu, idonsa amanzi kahle, enesimo senhlabathi esijulile (ngaphezu kwama-80 cm), enomquba omningi nezinto eziphilayo, ezinothe nge-potassium, i-manganese ne-iron. Ukungahlali kwamanzi akwamukelekile.
Isimo sezulu: Isishisakabusha esimaphakathi. Izinga lokushisa lonyaka eliphakathi endaweni yase-Ānjí licishe libe ngu-15–16 °C. Inani lemvula — 1200–1500 mm ngonyaka. Kuvamile ukuba nenkungu nevamile lomswakama ophezulu (ofinyelela ku-80–85 %), okudala ukukhanya okusakazekile, okuvumela ukunqwabelana kwama-amino acid.
Izici: I-Huángjīn Yá inokumelana okuphansi nezimo ezimbi kakhulu — ukushisa okukhulu, amaqhwa kanye nokoma. Lokhu kudinga ukunaka okukhethekile ekukhetheni indawo nasekusetshenzisweni kwamasu ezolimo. Uma kunokushisa isikhathi eside (ngaphezu kwezinsuku eziyi-15) kudingeka ukuchelela okungeziwe. Kunconywa ukufihlwa kancane (kufinyelela ku-30% wokufihlwa) ngezikhathi zokushisa kusetshenziswa izitshalo zemigqa yeenhlobo zezihlahla ezingamahlathi. Umbala ophuzi wamaqabunga uyakhula ngokukhuphuka kobuningi bokukhanya: ku-15 000 lux kuqala ukuphuzi okubonakalayo, ku-25 000–30 000 lux — umbala osagolide ogcwele wamaqabunga avuthiwe, ku-60 000+ lux izihloko zezihlumela zingathola umbala obomvu. Ukufihlwa kuholela ekubuiseni kombala oluhlaza.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe bokucubungula i-Huángjīn Yá buhambisana ngokuphelele nokukhiqizwa kwetiye eliluhlaza lezinga eliphezulu. Umsebenzi omkhulu — ukugcina ngokuphelele umbala wemvelo osagolide wamaqabunga, ukuqukethwe okuphezulu kwama-amino acid kanye nephunga elimnene. Izindlela zokucubungula zithamba kancane kunezamatiye avamile aluhlaza, ukuze kungacekelwa phansi ama-pigment e-carotenoid.

Ukuvuna (采摘, cǎi zhāi): Ukuvunwa ngesandla kwezihlumela ezincane zezinga elithi “iqhuzu elilodwa — iqabunga elilodwa/amabili” ekuqaleni kwentwasahlobo, okufiseleka emahoreni asekuseni ngemva kokoma kombe. Impahla ibekwa ezikhwameni zoqalo ngongqimba olinganiselwe, kugwenywe ukuyicindezela.
Ukubuna (摊晾, tān liáng): Izihlumela ezisanda kuvunwa zendlalwa ngongqimba omncane emaqqilini eqoqa ngomoya endaweni enomoya ongenayo amahora angu-2–4 ukuze kuhwamuke umswakama ongaphezulu. Amaqabunga ayabuna kancane futhi athambe, okulungiselela ukuqiniswa okulandelayo.
“Ukubulala uhlaza” / Ukuqiniswa (杀青, shā qīng): Ukushiswa isikhashana kwamaqabunga ngezinga lokushisa eliphezulu (cishe u-180–200 °C) ngemizuzu eyi-1–2 ukwenza zingasebenzi ama-enzyme e-oxidation futhi kumiswe ukufakwa komoyampilo. Isikhathi nezinga lokushisa lokuqiniswa kwe-Huángjīn Yá kuphansi kancane kunakwamanye amatiye aluhlaza ajwayelekile (isibonelo, i-Lóng Jǐng), — lokhu kuvumela ukuvikela ama-pigment e-carotenoid ethambile ekonakaleni.
Ukomiswa kokuqala / Ukuphephuka emoyeni (初烘, chū hōng): Ukucutshungulwa ngomoya ofudumele ukwehlisa umswakama kufinyelele cishe ku-30%. Lesi sigaba siqinisa ukuma kweqabunga futhi silungiselela ukusontwa.
Ukusontwa (揉捻, róuniǎn): Ukusontwa okulula ngengcindezi encane ukunikeza amaqabunga ukuma okude okuvamile (izinaliti noma “imilomo yezinyoni”) nokukhishwa kwengcosana yojusi lweseli ebusweni, okuholela ekwakhekeni kwephunga nokunambitha kamuva.
Ukomiswa kokugcina (干燥, gānzào): Ukomiswa kancane ngezinga lokushisa elilawulwayo (60–80 °C) kuze kufinyelele emswakameni osele ongu-5%. Imvamisa kusetshenziswa iziko lamalahle lendabuko, elinikeza ukushiswa okulinganayo. Lesi sigaba sigcina siqinisa itiye, sigcizelela iphunga futhi siqinisekisa ukungonakali ekugcinweni.
Ukuhlukaniswa (分级, fēnjí): Itiye eliqediwe lihlukaniswa ngobukhulu nezinga, kukhishwa amaqabunga alimele nanombala ongalingani.

6. Izimpawu Zomzwelo:

Isimo sangaphandle seqabunga elomile: Amaqabunga acoceke, abushelelezi, asontekile abenjengezinaliti noma “imilomo yezinyoni” eziyizicaba (雀舌, què shé). Umbala — ogqamile, ophuzi-osagolide olinganayo, ngezinye izikhathi unombala oluhlaza okotshani omncane phansi. Uboya buncane. Amaqabunga aphelele, angenazo izimvithi, anokucwebezela okunamafutha okuphawulekayo.
Iphunga leqabunga elomile: Elimnene, elimtothoyi, elinama-nothi ekhaki elivuthiwe, ama-chestnut athosiwe, izinhlamvu zamathanga, ukuba namafutha okuncane (ubisi olunyibilikisiwe) ne-asparagus entsha. Kwezinhlobo ezisezingeni eliphezulu kunomthunzi wezimbali ocebile.
Iphunga lokufakwe emanzini: Okusha, okuthambile, okunamakhambi nezimbali, okunomthunzi wezitshalo zasemfudlaneni, impushana ye-violet, ukumuncu okuncane kwe-citrus kanye nethoni elincane likakhilimu. Ngokuhamba kwesikhathi kuphola kuvela ama-nothi amantongomane noju.
Ukunambithwa: Kuthambile ngendlela ekhetheke kakhulu, kubushelelezi, kuyindilinga, kubushelelezi njengevelvet — akukho nhlobo ubuhlungu noma ubumuncu obusobala. Kunqotshwa ama-nothi amnandi kakhilimu namantongomane; kuzwakala isimo esigqamile se-umami ngenxa yokuqukethwe okuphezulu kwe-L-theanine. Ukunambithwa okusemva komphimbo kuhlala isikhathi eside, kuhlanzekile, kuqabulayo, nethoni yoju lwe-acacia kanye nomuzwa omncane wokubuya ubumnandi (回甘, huí gān).
Umbala wokufakwe emanzini: Osabalele, ogqamile, ohlanzekile ophuzi-osagolide, ngezinye izikhathi ochazwa njengombala we-chrysanthemum noma umbala we-khaki laseJapan. Lapho uphola umbala uba nogcwele futhi ujule nakakhulu.
Indawo ephansi yetiye (iqabunga elimanziswe): Amaqabunga ayavuleka ngokuphelele, ekhombisa ukuthamba kanye nombala olinganayo ophuzi-osagolide—oluhlaza okotshani onesici esithi “i-gradient enemibala emithathu”: isihloko sesihlumela — sisagolide, indawo emaphakathi — iyaluhlaza okuphuzi, isisekelo — siluhlaza okotshani ngobumnene. Amaqabunga agobile, anwebekayo, awabhujiswa uma ecindezelwa.

7. Ukwakheka Kwekhampuzi:

I-Huángjīn Yá inesimo se-biochemical eyingqayizivele, esiyihlukanisa namanye amatiye amaningi aluhlaza:

Ama-amino acid: Ukuqukethwe kwama-amino acid akhululekile kuphezulu kakhulu ngendlela engenakuphikiswa — kusuka ku-2,70 kuya ku-9 % (ngokwemininingwane ehlukene; ngokwesilinganiso cishe ku-7–9 %, lapho amatiye aluhlaza avamile enoku-3–4 %, kanti i-Ānjí Bái Chá — ku-5–7 %). Kunqotshwa i-L-theanine, enikeza ukunambitheka okumnandi (umami), umphumela wokuphumula kanye nokukhuthaza amaza e-alpha ebuchosheni. Isilinganiso esiphezulu sama-amino acid kuya kuma-polyphenol (i-phenol-amino ratio ephansi, 酚氨比 — cishe 2,9–7,6) iyisizathu esiyinhloko sokuthamba nobumnandi bokunambitha.
Ama-polyphenol (ama-catechin): Ukuqukethwe okusesilinganisweni — cishe 15,8–22,9 %. Kune-EGCG (epigallocatechin gallate), enomsebenzi onamandla wokulwa ne-oxidation. Ukuqukethwe kwama-catechin — cishe 12,6–15,0 %. Izinga elincishisiwe lama-polyphenol uma liqhathaniswa namatiye aluhlaza avamile linquma ukungabikho kwebuhlungu obugqamile.
Ama-carotenoid: Ukuqukethwe okuphezulu — lutein, β-carotene, zeaxanthin. Yimikhiqizo yama-carotenoid enquma umbala ophuzi-osagolide ophawulekayo wamagabunga (ngenkathi kunciphile ukuhlanganiswa kwe-chlorophyll). Inezakhiwo zokulwa ne-oxidation futhi isekela impilo yokubona.
Ama-alkaloid: I-caffeine — cishe 3,5–3,8 % yesomiso (cishe 25 mg nge-100 ml yokufakwe emanzini). Umphumela we-caffeine uthanjiswa ukuqukethwe okuphezulu kwe-L-theanine, unikeza umfutho wamandla omnene nohlala isikhathi eside ngaphandle kokugqugquzela okusheshayo. Kukhona futhi i-theobromine ne-theophylline ngamanani amancane.
Amavithamini: ivithamini C, amavithamini eqembu B (B₁, B₂), PP (niacin). Ukuqina kwevithamini C kungaphezulu kunaku-Ānjí Bái Chá.
Amaminerali: i-Potassium, i-fluorine, i-manganese, i-zinc, i-selenium kanye nezinye izinto ezincane.
Amafutha abalulekile: Akhona ngamanani amancane; azwakalisa iphunga lezimbali namakhambi lokufakwe emanzini.
Izici zokwakheka: Isici esiyinhloko se-biochemical ye-Huángjīn Yá — ukuqukethwe okuphezulu ngokwedlulele kwama-amino acid esilinganisweni esisesimweni sama-polyphenol, okubangelwa ukucindezelwa okuhlelwe ngokofuzo kokuhlanganiswa kwe-chlorophyll kanye nokwabiwa kabusha kwemizila ye-metabolic evuna ukunqwabelana kwama-amino acid nama-carotenoid.

8. Izinzuzo Zezempilo:

Umfutho wamandla omnene nokwenza ngcono imisebenzi yengqondo: Ukuqukethwe okuphezulu kwe-L-theanine kusiza ukuphumula ngaphandle kokozela, kuthuthukisa ukugxila, inkumbulo kanye nekhono lokugxilisa ingqondo, kukhuthaza ukukhiqizwa kwamaza e-alpha ebuchosheni. Ukusebenza ngokuhlanganyela kwe-L-theanine ne-caffeine kunikeza ukuqaphela okuzolile, “okuhlanzekile”.
Umphumela wokulwa ne-oxidation: Ama-polyphenol (ngokukhethekile i-EGCG) nama-carotenoid (i-lutein, i-β-carotene) avikela amangqamuzana ekucindezelekeni okubangelwa yi-oxidation, alwa nama-radical akhululekile futhi anciphisa izinqubo zokuguga kwamaseli.
Ukusekelwa kohlelo lwenhliziyo nemithambo yegazi: Ama-catechin aneqhaza ekuqiniseni udonga lwemithambo yegazi, ekusekeleni ukunwebeka kwemithambo yegazi nokwehlisa izinga le-“cholesterol emibi” (i-LDL).
Ukulawula okujwayelekile kwemetabolism: Izingxenye zetiye eliluhlaza zikhuthaza i-metabolism, zisiza ekulondolozeni izinga likashukela egazini elijwayelekile. Kunobufakazi bokuthi i-L-theanine ingakhuphula ukuzwela kwamaseli ku-insulin.
Ukuqinisa ukungavikeleki komzimba: Inhlanganisela yamavithamini (C, B₁, B₂), amaminerali (i-zinc, i-selenium) nama-antioxidants isekela ukuvikeleka komzimba.
Ukusekelwa kwempilo yokubona: Ukuqukethwe okuphezulu kwama-carotenoid (i-lutein, i-zeaxanthin) kunomthelela omuhle esimweni sokwazisa futhi kunciphisa ukukhathala kwamehlo.
Umphumela wokuvikela isibindi: Uchungechunge lwemiphumela yocwaningo lwaseShayina lubonisa ikhono lezingxenye ze-Huángjīn Yá ekusekeleni imisebenzi yesibindi nokunikeza umphumela wokuvikela kuma-hepatocyte.
Umthelela omuhle ekugayweni kokudla: Ukuqukethwe okusesilinganisweni kwama-polyphenol kukhuthaza ukugaya ukudla, ngaphandle kokubangela ukucasuka kolwelwesi esiswini, okuyinto eyenza i-Huángjīn Yá ihluke kahle ematiyeni amaningi aluhlaza.

9. Ukuphakwa:

Ukuze kudalulwe ukunambitheka nephunga elimnene le-Huángjīn Yá kunconywa ukusebenzisa amanzi anezinga lokushisa eliphansi kanye nezitsha ezisobala, ukuze ubuke “umdanso” wezinti zetiye nombala osagolide wokufakwe emanzini.

Izinga lokushisa lamanzi: 75–85 °C. Amanzi abilayo azokwenza ama-amino acid nama-carotenoid pigment athambile, anike itiye izimfanelo zalo eziyinhloko.
Inani letiye: 3–5 g ngamanzi ayi-150–200 ml.
Izitsha: Ingilazi ecacile (玻璃杯, bōli bēi) — iyindlela enhle yokubuka izihlumela ezisagolide emanzini. Kufaneleka futhi i-teapot yengilazi, i-gàiwǎn yobumba (盖碗, gàiwǎn) noma ibhodlela lengilazi.
Inqubo (ngendlela yokwethula / Gōngfū Chá, 工夫茶):
1. Shisisa izitsha, uzihlanze ngamanzi ashisayo.
2. Thela itiye (3–5 g) ezitsheni ezishisayo.
3. Ngokokuthanda — ukuthulula okuhlanzayo: thela amanzi ezinga lokushisa elifunekayo bese ukhipha ngokushesha (hhayi ngaphezu kwemizuzwana-3) ukuze kuvuleke iqabunga.
4. Ukuthulula kokuqala: thela amanzi ezinga lokushisa lika-80 °C, ukugxilise imizuzwana eyi-15–20.
5. Ngokuthululwa ngakunye okulandelayo khulisa isikhathi sokugxilisa ngemizuzwana eyi-5–10.
6. Itiye limelana nokuthululwa okungu-5–7, lilondoloze ukunambitha nephunga.
Indlela yaseYurophu (ukugxilisa): 3 g wetiye emanzini angama-250–300 ml ezinga lokushisa lika-80 °C, kugxiliswe imizuzu emi-2–3. Ukuphinda kuphuzwe kuze kube yizikhathi ezi-2–3 kuyavunyelwa.
Izici: Lapho kuphakwa engilazini ecacile kusetshenziswa indlela “yokuthulula phezulu” (上投法, shàng tóu fǎ) — kuqala kuthelwa amanzi, bese kufakwa itiye — izihlumela ezisagolide zintanta kahle futhi zizike kancane, okudala isithombe esihehayo “sezihlumela zoqalo” (群笋出土).

10. Ukugcinwa:

I-Huángjīn Yá, njengawodwana amanye amatiye aluhlaza ekhalipheli, izwela ezintweni ezine eziyizitha: ukukhanya, ukushisa, umswakama namaphunga angaphandle.

Gcina endaweni evalwe ngokuphelele, engabonisi ukukhanya: isikhwama esenziwe nge-foil esinokufakwa, ikani likathayela noma lobumba elinesivalo esivala kahle.
Izinga lokushisa elifanele lokugcina — isiqandisi (0–5 °C). Ngaphambi kokuvula ukufakwa kufanele kufinyelelwe ezingeni lokushisa legumbi, ukuze kugwenywe ukuhwamuka komswakama emaqabungeni.
Indawo yokugcina kufanele yomile, ibe mnyama, ikude nezinongo nemikhiqizo enephunga elinamandla.
Isikhathi sokugcina ezingeni lokushisa legumbi — kufinyelela ezinyangeni eziyisithupha. Esiqandisini — kufinyelela ezinyangeni eziyi-12–18 ngaphandle kokulahlekelwa okukhulu kwezinga.
Ukugcinwa isikhathi eside nokuhlaliswa akunconywa: i-Huángjīn Yá ibaluleka ngokusha kwayo, futhi kungcono ukuyidla ngonyaka wokuvunwa kwamanje.

11. Intengo Nezingubungulu:

Isigaba sentengo: I-Huángjīn Yá — ngelinye lamatiye aluhlaza abiza kakhulu eShayina. Ukuvunwa kwentwasahlobo kwezinga eliphezulu kakhulu (i-Míng Qián) kusuka e-Ānjí kungafinyelela ku-10 000 yuan nangaphezulu ngekhilogremu eyi-1 emakethe yangaphakathi. Emakethe yomhlaba wonke ethengiswayo intengo yama-100 g wetiye lezinga eliphezulu ingasukela ku-100 kuye ku-250 dollars nangaphezulu. Izindleko zinqunywa ukungavamile kwalolu hlobo, ubunzima bezolimo, isikhathi esinqunyelwe sokuvuna, ubunzima bokukhiqizwa ngesandla kanye nezidingo eziphezulu ze-terroir. Ngokuhamba kwesikhathi ukusatshalaliswa kwalolu hlobo e-Guìzhōu, e-Sìchuān nakwezinye izifundazwe kuvela izinhlobo ezingabizi kakhulu, kodwa itiye lase-Ānjí ngokwesiko libalwa phezulu.
Ungayigwema kanjani imikhohliso:
- Thenga kubaphakeli abathembekile. Izitolo ezifiselekayo kanye nezinkundla ze-inthanethi ezinemibhalo yomzila kanye nezikhombi zokuma komhlaba (地理标志). Kwetiye lase-Ānjí — ukuba khona kwelogo elithi “安吉黄金芽” kanye ne-SC index enesitifiketi sokukhiqizwa e-Ānjí.
- Hlola isimo sangaphandle. I-Huángjīn Yá yangempela inombala olinganayo, wemvelo ophuzi-osagolide ngaphandle kokugqama okukhulu. Amatiye afakwe umbala (isibonelo, nge-turmeric) ayaziveza ngokufana okungemvelo futhi ashiya imikhondo emthubi eminweni.
- Hlola iphunga. Itiye lemvelo linephunga elihle, elihlanzekile, elimnandi ngaphandle kwamaphunga acijile noma angaphandle.
- Hlola ukufakwa emanzini. Kwetiye langempela, okufakwe emanzini — kuhlanzekile, kusabalele, kuphuzi-osagolide. Lapho kuphola okufakwe emanzini kwe-Huángjīn Yá yangempela kuba osagolide nakakhulu, kanti itiye elifakwe umbala liyafipha futhi lingakha inzika.
- Qaphela intengo. Izindleko eziphansi ngokusolisayo (ezingaphansi kakhulu kwezemakethe) — cishe ziyisiqiniseko somgunyathi noma ukuhlukaniswa kabusha okungafanele.

12. Amaqiniso Anentshisekelo:

I-Huángjīn Yá ibizwa ngetiye “leziphuzi ezintathu” (三黄, sān huáng) noma “eziphuzi ezine” (四黄, sì huáng): iqabunga eliluhlaza — lisagolide, itiye elomile — liphuzi ngokugqamile, okufakwe emanzini — kuyi-amber ngokuphuzi, indawo ephansi yetiye — iphuzi ngobumnene.
Naphezu kombala osagolide, i-Huángjīn Yá ayihlangene nakancane neqembu lamatiye aphuzi (黄茶, huángchá), ahamba ngesigaba esiyingqayizivele “sokubhisela” (闷黄, mèn huáng). Lena itiye eliluhlaza eligcwele.
Indlela yofuzo yokuphuzi ibangelwa ukucindezelwa kokuhlanganiswa kwe-chlorophyll kanye nokwandiswa kokukhiqizwa kwama-carotenoid ngokwanele kokukhanya. Le ndlela ihluke ngokuphelele ekubeni mhlophe okuzwela ukushisa kwe-Ānjí Bái Chá.
Ngo-2005 embukisweni wetiye lase-Níngbō intengo yekhilogremu ye-Huángjīn Yá yadlula i-10 000 yuan — okuyirekhodi lamatiye endawo angaleso sikhathi.
Ngokusekelwe e-Huángjīn Yá njengesitshalo somama, kukhuliswe uhlobo olusha olunethemba — i-Huángjīn Jiǎ (黄金甲, Huángjīn Jiǎ, “Ibhantshi Legolide”), elinokuqukethwe okuphezulu nakakhulu kwama-amino acid (kufinyelela ku-9,4 %) kanye nesikhathi sokuqala kakhulu sokuvuna.

13. Ukuqhathaniswa namanye amatiye aluhlaza avela e-Ānjí nezinhlobo ezinamacembe aphuzi:

Ānjí Bái Chá (安吉白茶, Ānjí Báichá): “Isihlobo” esiseduze kakhulu kanye nohlobo olwaziwa kakhulu olumhlophe olungenawo umbala oluvela e-Ānjí. Umehluko omkhulu: i-Ānjí Bái Chá — uhlobo oluzwela ukushisa (luba mhlophe uma izinga lokushisa lingaphansi kuka-23 °C, luba luhlaza lapho kufudumala), kanti i-Huángjīn Yá — izwela ukukhanya (iba phuzi uma kukhanya okukhulu, iba luhlaza lapho kufihliwe umthunzi). Iqabunga le-Bái Chá — limhlophe entwasahlobo, liluhlaza ehlobo; iqabunga le-Huángjīn Yá — lisagolide zozintathu izinkathi zonyaka. Ngokunambitha womabili amatiye amnene futhi amnandi, kodwa i-Huángjīn Yá, ngokuvamile, inokuqukethwe okuphezulu kwama-amino acid (kufinyelela ku-9% uma kuqhathaniswa no-5–7%) kanye nesimo esigqamile sika-khilimu namantongomane.
Huángjīn Yè (黄金叶, Huángjīn Yè, “Iqabunga Legolide”): Olunye uhlobo oluphuzi lwamacembe oluvela e-Ānjí. Ngokungafani ne-Huángjīn Yá, ku-Huángjīn Yè amaqabunga agcina umbala ophuzi kusukela eqhuzwini kuya eqabungeni elivuthiwe ngaphandle koshintsho, umbala awukunciki ekushiseni noma ekukhanyeni. Ukunambitha — kulula, kunomthunzi ogqamile wama-chestnut, kumnandi kancane.
Huáng Kuí (黄魁, Huáng Kuí): Uhlobo oluvela e-Ānhuī ngeqabunga eliphuzi. Luhluke ngeqabunga elikhulu nobumnandi obungagqamile. Ngokuqukethwe kwama-amino acid lumva kwe-Huángjīn Yá.
Zhōng Huáng 1-hào (中黄1号, Zhōng Huáng 1 Hào) ne-Zhōng Huáng 2-hào (中黄2号): Izinhlobo ezintsha eziphuzi zamacembe, ezikhuliswe yi-Tea Research Institute ye-Chinese Academy of Agricultural Sciences. Ama-amino acid aphakeme kakhulu, kodwa ayingavamile futhi awaziwa emkhakheni wezohwebo kune-Huángjīn Yá.

Ekuphetheni:

I-Ānjí huángjīn yá itiye elimunca imingcele evamile yemibono yetiye eliluhlaza. Izihlumela zalo ezisagolide, ezintanta engilazini ecacile, ziwumbukiso ofanelwe ubuciko bomdwebi. Ukunambitheka okuthe xaxa, okunoshukela nobisi kanye nomcebo we-umami kanye nokungabibikho ngokuphelele kobuhlungu kwenza leli tiye libe yinketho enhle kulabo ababazisa ubumnene nobukhazikhazi. Ngemva kokubonakala okulula kukhona amashumi eminyaka omsebenzi wokuhlanganiswa, ezolimo eziyinkimbinkimbi kanye nomsebenzi wezandla wezingcweti.

I-Huángjīn Yá iyisimemo sokubuka: ukubukela ukuthi “izihlumela zoqalo” ezisagolide zivuleka kanjani emanzini, ukuhogela iphunga elihle lezimbali namantongomane, ukuzwa ulwembu lweshukela olumaphuphuze ngolimi kusho ukuthinta okwesikhashana lokho kuhlobana kwemvelo nobuciko bomuntu, okuyingqikithi yesiko letiye laseShayina.