dà hóng gān · thetea.app

UGan pu cha (柑普茶, gān pǔ chá) wumndeni wetiye zaseShayina ezihlanganisiwe, lapho ikhasi le-mandarin elomisiwe laseSifundeni sase-Xinhui lisebenza njengesitsha se-pu’erh evutshiwe. I-mandarin enkulu ebomvu — i-da hong gan (大红柑, dà hóng gān) — imelela isithelo sekupheleni kwe autumn, esivuthwe ngokugcwele, esikhiqiza iphrofayili ethambile futhi enoshukela kunazo zonke kulo mndeni. I-da hong gan isalokhu iyindawo elinganiselwe kahle kakhulu ekubukeni kwe-gan pu cha — lapho i-citrus evuthiwe yase-Xinhui ihlangana khona nokujula okuphansi kwe-pu’erh evuthiwe.

1. Ukwahlukaniswa Nomsuka:

Uhlobo: itiye elihlanganisiwe (ikhasi le-mandarin eliphelele eligcwele i-pu’erh).
Isigaba: gan pu cha (柑普茶, gān pǔ chá); ukuhluka kwevuthiwe sekwephuze — i-da hong gan (大红柑, dà hóng gān).
Umsuka: iSifunda sase-Xinhui (新会, Xīn huì) esiyingxenye yedolobha lase-Jiangmen (江门, Jiāng mén) entshonalanga yeSifundazwe sase-Guangdong, emfuleni we-Pearl River Delta.
Impahla eluhlaza yekhasi: i-xinhui chen pi (新会陈皮, Xīn huì chén pí) — ikhasi le-mandarin eligugile, eShayina elaziswa ngesikhathi esifanayo njengesinongo, umkhiqizo wendabuko kanye nento eqoqwayo. I-Xinhui chen pi ivikelwe eShayina njengomkhiqizo we-geographical indication; kukholakala ukuthi izithelo ezitshalwa ngaphandle kwalesi sifunda zikhiqiza ikhasi elinekhwalithi ehlukile, engahlonishwa kangako.

2. Umlando Nokubaluleka Kwamasiko:

Isiko le-xinhui chen pi e-Guangdong selinamakhulu eminyaka futhi lihlotshaniswa kakhulu ne-cantonese cuisine kanye nezinkolelo zesintu mayelana nemikhiqizo yesizini “efudumele”.
Umbono wokugxusha lonke ikhasi le-mandarin ngetiye ungumsuka omusha we-culinary kanye netiye, owathola ukwanda okukhulu kanye nokuchuma kwezohwebo esikhathini samanje, ngenxa yentshisekelo ejwayelekile nge-pu’erh.
Ngawo-2010, i-gan pu cha, futhi ikakhulukazi ama-xiao qing gan amancane, aphenduka enye yezinto ezigqame kakhulu emakethe yetiye yaseShayina: ifomethi elula “isiphuzo esisodwa — isithelo esisodwa”, iphunga elaziwayo kanye nokuhlotshaniswa ne-chen pi egugile kwenza leli tiye laba isipho esithandwayo kanye nesiphuzo sansuku zonke.
I-da hong gan kulo mongo ithatha indawo yomkhiqizo “wakudala”, othambile futhi ovuthiwe walabo abakhetha ubumnandi obuthulile kunokuqina okubukhali kwe-citrus.

3. Incazelo Yezitshalo Kanye Nempahla Eluhlaza:

Uhlobo / Cultivar: i-chazhigan (茶枝柑, chá zhī gān) — uhlobo lwendawo lwe-mandarin (Citrus reticulata), olubizwa nangokuthi i-xinhui gan.
Akuwona owolintshi futhi akuyona i-mandarin ejwayelekile yase-dessert: isithelo sitshalwa ikakhulukazi ngenxa yekhasi, hhayi inyama, ehlala imuncu uma iqhathaniswa futhi igcwele izimbewu.
Ikhasi le-chazhigan libonakala ngezindlala zikawoyela ezinkulu ezibonakalayo, ingxenye ephezulu yezinhlanganisela ezinephunga elimnandi kanye nekhono lokuthuthukisa iphunga eliyinkimbinkimbi ngokukhula lapho ligugile. Yile nhlanganisela eyenza lolu hlobo lufanelekele ukuguga isikhathi eside njenge-chen pi — futhi, ngenxa yalokho, kube yisitsha esifanele se-pu’erh.

4. I-Terroir Nezici Zokutshala:

Ubunye be-geobotanical bendawo bunqunywa ukuhlangana kwamanzi angenasawoti omfula kanye namagagasi olwandle anosawoti endaweni yokuhlangana kwemifula i-Xi kanye ne-Tan.
Inhlabathi lapha i-silty-alluvial, inosawoti omncane, icebile ngaminerali amaningi.
Isimo sezulu esifudumele nesinomswakama se-subtropical monsoon esinemvula eningi kwakha ikhasi le-mandarin lendawo elincanyana, elinamafutha, nelinephunga elimnandi elinengxenye ephezulu yamafutha abalulekile.

5. Ubuchwepheshe Bokukhiqiza:

Ukwakhiwa kwe-da hong gan kuhlanganisa amakhono amabili ahlukene — ukucutshungulwa kwekhasi le-citrus kanye nokulungiswa kwe-pu’erh.

Amazinga Okuvuthwa Kwesithelo. Isikhathi sokuvuna isithelo sinquma lonke iphunga nokunambitheka kwetiye eselilungile, kanti e-Xinhui kunezigaba ezintathu eziyinhloko zokuvuthwa kwekhasi:
- Qing gan / xiao qing gan (青柑 / 小青柑, qīng gān / xiǎo qīng gān) — i-mandarin eluhlaza engakavuthwa evunwa ekuqaleni (cishe ekupheleni kwehlobo — ekuqaleni kwe-autumn). Ikhasi limnyama ngokuluhlaza, lincanyana, linephunga elejwayele, elingena kakhulu, elicishe libe njenge-camphor-citrus kanye nokubaba okuphawulekayo. I-xiao qing gan izithelo ezincane “ezinjengamabhola”, eziye zathandwa kakhulu kule minyaka eyishumi edlule.
- Er hong gan (二红柑, èr hóng gān) — i-mandarin yokuvuthwa okumaphakathi, evunwa lapho ikhasi liqala ukushintsha umbala lisuke kokuluhlaza liye kokunsundu-okusawolintshi. Iphrofayili ilinganisela phakathi kobusha nobumnandi.
- Da hong gan (大红柑, dà hóng gān) — isithelo esikhulu sekwephuzile, empeleni ukuvunwa kwasebusika, lapho ikhasi selibomvu ngokugcwele futhi seliwolintshi-bomvu. Inamafutha abalulekile amancane kunalawa ahlaza, kepha ingxenye yoshukela iphezulu; iphunga liyathamba, lilahlekelwa ukuqina futhi lithola ubumnandi obuyindilinga be-citrus. I-da hong gan ngokwendabuko yaziswa njengohlobo “olungele ukuphuzwa” futhi oluthambile lwe-gan pu cha, olungenakho ukubaba okuqinile kwekhasi eliluhlaza elisencane.
Ukulungiswa Kwesithelo. I-mandarin evuthiwe kunqunywa ngokucophelela “isivalo” esiseduze kwesiqu, futhi ngaleli bobo inyama iyakhishwa, kusale igobolondo elingenalutho eliphelele lekhasi. Lo msebenzi wenziwa ngezandla ukuze ungazilimazi izindonga.
Ukugcwaliswa Ngetiye. Ikhasi elingenalutho ligxushwa ngetiye elicwengekile. Ezimweni eziningi, lokhu yi-shu pu’erh evuthiwe (熟普, shú pǔ) — umkhiqizo we-fermentation yokwenziwa esheshisayo (渥堆, wò duī), iphrofayili yawo ephansi, ethambile, nengenabo ukuqina ihambisana kahle ne-citrus enoshukela. Kuyivelakancane ukugcwaliswa nge-sheng pu’erh eluhlaza (生普, shēng pǔ). “Isivalo” esinqunyiwe sibuyiselwa endaweni yaso.
Ukomiswa. Izithelo ezigcwalisiwe zilethwa esimweni esomile. Kusetshenziswa izindlela ezimbili eziyinhloko: ukwomiswa kwelanga kwemvelo (生晒, shēng shài), okuthathwa ngabathanda ikhwalithi njengendlela ehlonipheke kakhulu, njengoba kulondoloza kangcono amaphunga aguquguqukayo kanye namandla okuguga, kanye nokwomiswa kwezinga lokushisa eliphansi noma ukosiwa okuthambile, okusheshisa inqubo futhi kuqinisekise ukuzinza. Kukhona nezindlela ezihlanganisiwe.
Ngenxa yalokhu, itiye nekhasi, phakathi nokomiswa nokugcinwa okulandelayo, kuhwebelana kancane ngezinto ezinephunga: amafutha abalulekile ekhasi angena emaqabungeni etiye, kanti itiye limunca ubumnandi be-citrus.

6. Izici Zephunga Nokunambitheka:

Ukuchinsa kwe-da hong gan kunikeza iphrofayili ethambile, efudumele, nobumnandi obuyindilinga: i-pu’erh evuthiwe iletha ubuntamo, amanothi amancane okhuni olumanzi ne-dark molasses, kanti ikhasi elivuthiwe lineletha ubumnandi be-olintshi-mandarin ngaphandle kokubaba okuqinile okuphawuleka kuma-xiao qing gan.
Uketshezi luvamise ukuba nombala wokubomvu-nsundu ogqamile, lucinene futhi luhle.

9. Ukwenza Itiye:

Ukwenza itiye, ifomethi ye-gaiwan noma ye-teapot yobumba encane ilula.
Isithelo esiphelele singahlukaniswa noma sibhodlozwe bese senziwa itiye linjengoba linjalo, kufakwe isinqamu zekhasi ngokuthanda.
Amanzi ashisayo acishe abe ngu-95 – 100 °C anconywa: izinga lokushisa eliphezulu lisiza ukwembula ubuntamo be-pu’erh kanye namafutha abalulekile ekhasi.
Ukuchinsa kokuqala kuvame ukusetshenziswa njengokuhlanza; ukuchinsa okulandelayo kwenziwa kube mfushane, isikhathi sandiswa kancane kancane. I-da hong gan yekhwalithi imelana nokuphindwa kaningi, iguqule kancane ibhalansi phakathi kwe-citrus netiye.

10. Ukugcinwa:

Umqondo oyinhloko ohambisana nalo mkhiqizo ukuguga kwekhasi. Ngokwesiko elimisiwe e-Xinhui, ikhasi le-mandarin lingabizwa nge-chen pi (陈皮, “ikhasi eligugile”) kuphela ngemuva kokugcinwa isikhathi eside — inkombandlela evamile yisikhathi esingekho ngaphansi kweminyaka emithathu. Ikhasi elisencane, elisanda kwomiswa libizwa ngokuthi i-gan pi (柑皮, gān pí) futhi lihlonishwa kancane.
I-gan pu cha eselilungile nayo iyaqhubeka nokuguga: ngokuhamba kwesikhathi ukuqina kuyehla, iphunga liba lijule, lifudumale futhi lihlangane kakhudlwana. Ngalesi sizathu, i-da hong gan nezinye izinhlobo ze-gan pu cha zivame ukugcinwa futhi ziqoqwe ngendlela efanayo ne-pu’erh ngokwayo.
Izinombolo eziqondile zamazinga kazwelonke e-GB/T azifakwanga ngamabomu lapha, njengoba kungekho mthombo oqinisekisiwe wazo; umfundi kufanele agxile ekubhalweni kwe-geographical indication “i-xinhui chen pi” kanye nemininingwane ngomsuka wempahla eluhlaza.

11. Intengo Nemikhiqizo Yomgunyathi:

Lapho ukhetha i-da hong gan futhi uhlola ubuqiniso bayo, kuwusizo ukuncika ezicini ezimbalwa.

Umsuka wekhasi. Inani langempela lihlotshaniswa ne-xinhui chazhigan; ikhasi elivela kwezinye izifunda linikeza iphunga elicolisiseke kancane nelinamafutha amancane.
Umbala nokuvuthwa. I-da hong gan yangempela isithelo esikhulu esinekhasi elibomvu ngokugcwele, eliwolintshi-bomvu; umbala oluhlaza ukhomba ku-qing gan noma ku-xiao qing gan.
Ukuthungwa kwekhasi. Lapho ubhekisisa ekukhanyeni noma ngokuthinta, ikhasi lekhwalithi libonisa izindlala zikawoyela ezicinene ngokusobala; iphunga kufanele libe yi-citrus ehlanzekile, ngaphandle kobuthuntu nephunga lokukhunta.
Indlela yokomisa. Ukomiswa kwelanga (生晒) kuhlonishwa kakhulu kunokushisa; lokhu kuvame ukushiwo umkhiqizi othembekile.
Ikhwalithi yetiye ngaphakathi. Kubalulekile ukunaka hhayi kuphela igobolondo, kodwa ne-pu’erh yokugcwalisa: i-shu pu’erh ephansi, ehlanzekile, engenalo iphunga “lendlu yokugcina impahla” eliqinile iwuphawu lomkhiqizo omuhle.
Iminyaka. Uma ukuguga sekukukhulu, iphunga liba lithambile futhi liyinkimbinkimbi kakhudlwana; izimangalo ngeminyaka kuhle ukuthi zihambisane nephunga langempela nokunambitheka, hhayi ukwamukelwa njengeqiniso.