Dà Jīn Yá Shú Pǔ'ěr · new.thetea.app

I-Dà Jīn Yá (大金芽, Dà Jīn Yá) — “Amathupha Amakhulu Esagolide” — izinga lezentengiselwano le-Shu Pu’er, elihlukaniswa nge-sici sokubonakala: amathupha amakhulu, anyamalala, ambozwe kakhulu uboya obuphuzi-luhlaza (金毫, jīn háo). Uma iGong Ting (宫廷) iyingxenyana encane kunazo zonke ngemva kokuhlungwa, i-Da Jin Ya yiyona nje ingxenye ekhethiwe ngokosayizi nangoboya: amathupha amakhulu kunazo zonke, “agolide” kunazo zonke kanye namahlumela anamaqabunga angu-1–2 angakavuleki. Zombili zingamazinga amathupha e-shu pu’er, kodwa zithatha izikhala ezahlukene: iGong Ting — “incane, entekenteke, emsulwa”; i-Da Jin Ya — “enkulu, ebukekayo, enoshokoledi.”

Njenge-Gong Ting, i-Da Jin Ya — akulona igama elingokomlando: yigama lezentengiso elaqala ukusetshenziswa ekuqaleni kweminyaka yama-2000s emkhakheni we-premium we-shu pu’er. Izinga le-T/MHC 003-2020 alikuhlukanisi “大金芽” njengezinga elisemthethweni; kungcono ukuhlukaniswa njenge-subcategory yezohwebo, ethatha isikhala esiphakathi kwe-“宫廷” ne-“特级” ngokwentekenteke yezinto ezingavuthiwe, kodwa edlula zombili ngokubukeka okuhle.

1. Ukuhlukaniswa Nemvelaphi:

Uhlobo: Itiye elibilisiwe ngemva kokuvutshelwa (heicha, 黑茶). I-Shu Pu’er (熟普洱, Shú Pǔ’ěr) — “taphelile,” elethwe ukufakelwa okusheshisayo kwe-microbial fermentation (渥堆, wò duī).
Isigaba: Izinga lezohwebo lamathupha le-Shu Pu’er. Alihlelekile njengezinga elihlukile ku-T/MHC 003-2020 (ngokungafani ne-“宫廷” ne-“特级”), kodwa lisetshenziswa kabanzi ngabakhiqizi nabadayisi ukuchaza iziqephu ezigcwele amathupha amakhulu agolide. Ngokwentekenteke yezinto ezingavuthiwe — phakathi kwe-“宫廷” (encane kakhulu) ne-“特级/一级” (iqabunga elikhulu).
Imvelaphi: I-China, isifundazwe sase-Yunnan (云南省). Izifunda eziyinhloko: iMenghai (勐海), iLincang (临沧), iPu’er (普洱), iJinghong (景洪). Izinto ezingavuthiwe ezinamathupha amakhulu anoboya — ngokuvamile zivela ezifundeni zaseLincang naseFengqing (凤庆), lapho uhlobo lwe-Fengqing Dayezhong (凤庆大叶种) lunikeza amahlumela amakhulu, anoboya obuningi.

2. Umlando Nokubaluleka Kwamasiko:

Umlando:

Njengawo wonke ama-shu pu’er, i-Da Jin Ya ikhona ngenxa yobuchwepheshe be-wo dui (渥堆, ukufumba okumanzi), elakhiwa ngo-1973 eKunming Tea Factory yiqembu elaliholwa ngu-Wu Qiyin (吴启英), Zou Bingliang (邹炳良) ovela eMenghai Factory kanye no-Chen Peiren (陈佩仁). Umlando ophelele wokusungulwa kwe-shu pu’er wehlukanisiwe esihlokweni esithi “IGong Ting Pu’er.”

Ukuhlukaniswa kwe-“大金芽” njengomkhiqizo ozimele wezohwebo kwenzeka ekuqaleni kweminyaka yama-2000s, lapho imakethe ye-shu pu’er isuka ekuthengisweni okuningi iye ekuhlukaniseni: abakhiqizi baqala ukunikela hhayi nje “i-shu pu’er,” kodwa amazinga athile nezinhlobo ezibonakalayo — “i-宫廷” (amathupha amancane), “i-金芽” ne-“大金芽” (amathupha amakhulu agolide), “i-老茶头” (izigaqa), nokunye. I-“大金芽” yaba ngomunye wemikhiqizo ebukekayo kakhulu: inqwaba yamathupha amakhulu, acwebezelayo, agolide inika umbono onamandla kokubili emashalofini nasesitsheni. Ukukhula kokuthandwa kwe-Da Jin Ya kuhambisana ne-“pu’er boom” yeminyaka ka-2005–2007, lapho amanani amatiye ase-Yunnan anyuka ngokuphindwe amashumi, kanti abathengi baqala ukuqonda amazinga nezinto ezincane.

Kuyathakazelisa ukuthi igama elithi “金芽” (amathupha esagolide) lidala kakhulu kune-shu pu’er: ngesikhathi se-Tang ne-Song, “金芽” lalisho amathupha asentwasahlobo ahamba phambili ayephiswa enkantolo yobukhosi. Ngokwesimo se-shu pu’er, lokhu kuwukuhlobanisa okumayelana nezentengiselwano nokubaluleka kwembewu yamathupha “yobukhosi” bamasiko.

Igama: 大 (Dà) — “inkulu, enkulu”; 金 (Jīn) — “igolide, okwegolide”; 芽 (Yá) — “ithupha, ihlumela.” Kugcizelelwa usayizi (大 — “amakhulu,” ngokungafani namancane e-Gong Ting) kanye nombala (金 — “agolide” — uboya obukhulu obuphuzi-bomvu obusemathuphini, obulondolozeka ngemva kokufakelwa).
Ukubaluleka kwamasiko: I-Da Jin Ya — i-shu pu’er “yokubukisa”: ubuhle bayo obumangalisayo benza ibe yintandokazi yezipho neziphothuli zetiye. Ngokungafani ne-Gong Ting, ekuhlonishweni kwayo kungukuntengantenga “okungabonakali,” ukuhlonishwa kwe-Da Jin Ya kusebuhleni “obubonakalayo”: amathupha amakhulu agolide awunakuyehluleka ukuwabona.

3. Incazelo Yezitshalo Nezinto Ezingavuthiwe:

Izinhlobo / umhlanga: I-Yunnan Daye Zhong (云南大叶种) — Camellia sinensis var. assamica. E-Da Jin Ya kuthandwa izinhlobo ezinamathupha amakhulu ngokukhethekileyo, anyamalala, anoboya obugolide obuningi: i-Fengqing Dayezhong (凤庆大叶种) — ehamba phambili ngoboya nobukhulu bamathupha; i-Mengku Dayezhong (勐库大叶种); i-Menghai Dayezhong (勐海大叶种). Amathupha e-Fengqing Dayezhong — aphakathi kwawomkhulu kunazo zonke ezinhlobonhlobo zase-Yunnan, anoboya obuphuzi-bomvu, obulondolozeka ngisho nangemva kokufakelwa kwezinsuku ezingama-45–60.
Ukuvunwa: Ewasehlobo — ibaluleke kakhulu: amathupha anyamalala kakhulu futhi anoboya obuningi. Izinga — ithupha elilodwa noma ithupha elilodwa kanye neqabunga elilodwa noma amabili angakavuleki (一芽一二叶初展). Umehluko obalulekile ovela ku-Gong Ting: e-Da Jin Ya kukhethwa amahlumela amakhulu kunazo zonke, kanti e-Gong Ting — amancane kakhulu.
Ukuhlungwa: Njenge-Gong Ting, i-Da Jin Ya — izinga lokuhlungwa: ikhethwa kunkumbi yonke ye-shu pu’er elungile ngemva kokufakelwa. Kodwa indlela yokwahlulela ihlukile: hhayi ubuncane, kodwa usayizi + uboya. Umphumela — nawo unabomkhawulo: akukho ngaphezu kuka-10–15 % weqembu (amathupha amakhulu, aphelele, anoboya — akuyona ingxenye enkulu yenqwaba).

4. Indawo Nezici Zokutshalwa:

Izifunda: ILincang (临沧) neFengqing (凤庆) — yizindawo ezithandwayo kakhulu zezinto ezingavuthiwe ze-Da Jin Ya ngenxa yohlobo lwe-Fengqing Dayezhong olunamathupha amakhulu, anoboya. IFengqing — ingesinye sezifunda ezindala zokulima itiye e-Yunnan: lapha kukhula i-“Jinxiu Cha Zumu” (锦绣茶祖母, Jǐnxiù Chá Zǔmǔ, “Ukhokho Wetiye [lase] Jinxiu”) — isihlahla setiye esidala kunazo zonke emhlabeni (iminyaka elinganiselwa ku-~3200). Yile Fengqing eyaba indawo yokuqala ye-“Dianhong” (滇红, itiye elibomvu lase-Yunnan): ngonyaka we-1938, u-Feng Shaoqiu (冯绍裘) wadala lapha itiye lokuqala elibomvu lase-Yunnan kusuka ezinhlotsheni zendawo ezinamacembe amakhulu. Amathipusi esagolide aseFengqing — ayisibonakaliso esibalulekile samabili ama-dianhong ne-Da Jin Ya. IMenghai — okwenzelwa ukufakelwa (amafektri ane-“phansi eliphilayo”). Ngokuvamile kusetshenziswa uhlelo: izinto ezingavuthiwe ezivela eLincang / Fengqing → ukufakelwa eMenghai — inhlanganisela yezinto ezingavuthiwe ezihamba phambili nezilwanyana ezincane ezihamba phambili.
Ubude: Amamitha ayi-1000–2000. IFengqing — ikakhulukazi amamitha ayi-1500–1800, okunikeza ama-amino acid aphakeme kanye nephunga elimnandi.
Isimo sezulu: Isimo sezulu sase-subtropical monsoon. IFengqing: izinga lokushisa lonyaka eliphakathi nendawo ~16.5 °C, imvula ~1400 mm, umswakama >75 %. ILincang: ~17 °C, ~1200 mm. Zombili izifunda — zinenkungu eningi nokwehluka okukhulu kwezinga lokushisa phakathi kobusuku nemini.
Inhlabathi: Inhlabathi ebomvu-nophuzi elaterite (pH 4.5–5.5). Inhlabathi yaseFengqing — esisekelweni segranite, enamaminerali amaningi (insimbi, i-zinc, i-manganese), okuvela ekunambithekeni “kwensiza”.
Imvelo: IFengqing — iyikhaya lohlobo lwe-“Dianhong” (滇红), esinye sezindawo ezindala kakhulu zetiye esifundazweni. ILincang — isifunda esinamahlathi amadala anezihlahla zetiye zakudala eziphakeme kakhulu (古茶树) e-Yunnan.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe buyefana ne-shu pu’er evamile (ngokuningiliziwe — bheka isihloko esithi “IGong Ting Pu’er”). Izinyathelo ezibalulekile:

Maocha (晒青毛茶): Ukumiswa → ukusontwa → ukomiswa ngelanga. E-Da Jin Ya — kusuka ezintweni ezingavuthiwe zasentwasahlobo ezinamathupha amakhulu.
Ukufumba okumanzi (渥堆): Izinsuku ezingama-45–60 (okuvamile) noma ezingama-90–120 (ukufakelwa okumncane). Ama-agent amancane — ayafana: i-Aspergillus niger, i-Rhizopus, i-A. oryzae, i-yeast, ama-bacillus. Eziqephuni ezigcwele izinto ezingavuthiwe zamathupha, izinqwaba ngokuvamile ziba zincane ngokosayizi (ngaphansi kwethani elilodwa), kanti ukunyakaziswa kwenziwa njalo, ukuze kungabi namazinga okushisa aphezulu kumathupha entekenteke.
Ukomiswa: Kuze kube umswakama ≤13 %.
Ukuhlungwa: Isinyathelo esibalulekile. Kunkumbi yonke kukhethwa amathupha amakhulu, aphelele, anoboya anamaqabunga anga-0–2. Umbandela — akusiyo ubuncane (njengase-Gong Ting), kodwa usayizi, ukuphelela, nobuningi boboya obugolide. Ukukhethwa ngesandla — kuyadingeka.
Ukucindezelwa (akudingekile): Ngokuvamile i-Da Jin Ya ithengiswa ingahanjiswanga (散茶) — ukuze umthengi abone “amathupha esagolide”. Kwesinye isikhathi — izingcezu ezincane noma ama-bing amancane.

6. Izimpawu Zokunambitha Ngomzimba Nangomoya:

Ukubukeka kweqabunga elomile: Amathupha amakhulu, anyamalala, ambozwe kakhulu uboya obugqamile obuphuzi noma obuphuzi-bomvu. Umbala — kusuka kokugolide-okunombala we-castano kuya komnyama onsundu neqhwa eliyigolide. Ngokubukeka — yisona esibukekayo kunazo zonke ezinhlobonhlobo ze-shu pu’er: inqwaba yamathupha amakhulu “esagolide” inika umbono owumangalisayo.
Iphunga: Linoshukela omningi futhi “linezithelo” kakhulu kune-Gong Ting. Amaphuzu aphawulekayo: ushokoledi (ushokoledi omnyama, i-cocoa powder), izithelo ezomile (usuku, ipulamu elimnyama, ibhilikosi elomile), uju, i-caramel. Akukho kangako “okomhlaba” noma “okwezinkuni” — amathupha amakhulu anama-amino acid aphezulu ngesikhathi sokufakelwa akha izinhlanganisela eziningi eziguquguqukayo ezinoshukela (i-furfural, i-maltol — imikhiqizo ye-Maillard reaction). Emibonisweni ehamba phambili — kukhona “ukuceba” okuncane (okuvela kuma-lactones) kanye “ne-vanilla.” Uma isiphuzo sipholile — umkhondo “woju-namantongomane”.
Ukunambitheka: Othambile, omnandi, ovelvethi. Isiqu esiminyene kakhulu kune-Gong Ting, — amathupha amakhulu anikeza izinto ezikhiphayo ezengeziwe. Isisekelo “soshokoledi” sinemisindo yezithelo. I-“hui gan” (回甘, ubumnandi obubuyayo) ebonakalayo. Ukubaba okuncane kakhulu. Ukunambitheka okuhlala isikhathi eside, okungoshokoledi namantongomane, kuqeda “ngezinyosi”.
Umbala wokutheleka: I-amber emnyama kuya enombala oyigolide. Kucwebezela, ngokucwebezela okunamafutha okuphawulekayo (油润). Kuncishana “ukufudumala” ngokwesimo kunase-Gong Ting — ngenxa yobuningi boboya, “obenza igolide” ithonya.
Uphansi lwetiye: Amathupha amakhulu, aphelele, anyamalala, anombala wegolide-castano. Athambile, anwebekayo. Uboya obugolide bubonakala kahle.

7. Ukwakheka Kwamakhemikhali:

Inqubo ifana namanye ama-shu pu’er avela ezintweni ezingavuthiwe zamathupha, kodwa kunama-nuances ngenxa yobukhulu obukhulu bamathupha:

Ama-theabrownin (茶褐素): 8–12 % — umbala oyinhloko. Kuncane kancane kunaku-Gong Ting (8–14 %), ngoba amathupha amakhulu avutshelwa kancane “ngokujula”.
Ama-polyphenol: ~12–18 % — aphakeme kancane kunaku-Gong Ting (~10–15 %), — amathupha amakhulu aqukethe ama-polyphenol amaningi.
I-gallic acid: Iyenyuka (umkhiqizo wokufakelwa).
Ama-amino acid: ~1.5–2 % — aphakeme kancane kunamazinga amancane, ngoba amathupha amakhulu asentwasahlobo aqukethe i-L-theanine eningi.
I-caffeine: ~3.5–3.8 %.
Ama-statin (i-lovastatin): Akhona — ahlanganiswa yizilwanyana ezincane ngesikhathi sokufakelwa.
Ushukela oncibilikayo nama-pectin: Ayenyukile. Amathupha amakhulu anamaqabunga ayi-1–2 aqukethe i-cellulose eningi — isisekelo esengeziwe se-microbial hydrolysis ibe ushukela nama-pectin. Lokhu kubangela isiqu “esiminyene” kakhulu sesiphuzo.
Izinto eziphuma emanzini: ≥30 % ngokwe-T/MHC 003-2020.

8. Izinzuzo Zezempilo:

Ziyefana namanye ama-shu pu’er (ngokuningiliziwe — bheka isihloko esithi “IGong Ting Pu’er”):

Umsebenzi we-hypolipidemic: Ama-theabrownin + ama-statin (i-lovastatin) — indlela ephindwe kabili yokwehlisa i-LDL-cholesterol. I-Shu pu’er — ukuphela kwetiye elinama-statin emvelo.
Ukufudumeza: “Okufudumele” (温性) ngokwe-TCM. Kunconywa abantu abanomoya “obandayo,” ngesikhathi esibandayo sonyaka, ngemva kokubanda ngokweqile.
Ukusekela ukugaya: Ama-enzyme amancane (i-pectinase, i-cellulase, i-lipase) asiza ekwehlukaniseni amafutha namaprotheni. Ngokwesiko — ngemva kokudla okunamafutha, okuningi. Kudume kakhulu e-Guangdong nase-Hong Kong njengetiye “langemva kwesidlo.”
Ukuvikelwa okulwa ne-antioxidant: I-gallic acid (enyukile ngemva kokufakelwa) + ama-polyphenol asalayo + ama-theabrownin — i-antioxidant complex ephindwe kathathu. I-Da Jin Ya, inama-polyphenol aphezulu kancane (~12–18 % vs ~10–15 % ku-Gong Ting), ingaba namandla amakhudlwana okuvikela.
Ubumnene obuphakathi: I-caffeine (~3.7 %) ngesimo esihlanganiswe nama-pectin nama-theabrownin — ukuvuselelwa okushelelayo ngaphandle “kwe-caffeine hit.”
Kubalulekile: Akuwona umuthi. Hhayi esiswini esingenalutho (kungacasula inwebu). Amagremu angama-5–8 ngosuku.

9. Ukwenza Itiye:

Izinga lokushisa: 95–100 °C (amanzi abilayo afutheka kuphele).
Inani: Amagremu angama-5–7 nge-100–150 ml (gongfu); amagremu angama-3–4 nge-200 ml (okwasendlini).
Isitsha: I-Yixing teapot — ilungile. I-gaiwan — okokuhlola. E-Da Jin Ya kuhle futhi wengilazi — ivumela ukuthi ubuke amathupha amakhulu agolide, “edansa” emanzini.
Inqubo (ngendlela ye-gongfu):
1. Fudumeza isitsha.
2. Thela amagremu angama-5–7 etiye.
3. Geza — ukuthela okungu-1–2 (imizuzwana emi-3–5).
4. Ukuthela kokuqala — imizuzwana eyi-10–15. Kunesikhashana eside kakhulu kune-Gong Ting: amathupha amakhulu akhipha izinto eziphuma kancane.
5. Ukuthela kwesi-2 kuya kwesi-5 — imizuzwana eyi-10–20.
6. Ukuthela kwesi-6 kuya kwe-10 — + imizuzwana eyi-10–15.
7. I-Da Jin Ya imelana nokuthela okuyi-7–10 — okuningi kune-Gong Ting (5–8), ngenxa yezinto ezingavuthiwe ezinkulu.
Isici esikhethekile: Ngokungafani ne-Gong Ting, i-Da Jin Ya “iyakwazi ukubekezela” ukweqiwa: amathupha amakhulu anikeza izinto eziphumayo kancane, futhi noma sekuthelwe imizuzwana engama-20 awukozi. Kodwa ukuze kube “noshokoledi” omkhulu — kungcono ukuthela okufushane. Ngemva kokuthelwa okuyi-5–6 ungashintshela ekubiliseni (煮茶): amathupha amakhulu “abamba” ukubila kahle, ekhulula ubumnandi obujulile be-caramel.
Ukuhambisana nokudla: I-Da Jin Ya — ingenye yama-shu pu’er ambalwa anganconywa njengetiye “le-dessert”: isimo soshokoledi nezithelo sihambisana kahle noshokoledi omnyama, amantongomane, izithelo ezomile kanye noshizi abathambile. Ngokwesiko — ngemva kwesidlo sasemini esiminyene.

10. Ukugcinwa:

Kuyefana namanye ama-shu pu’er:

Izinga lokushisa: Lasegumbini (15–30 °C). Ngaphandle kokwehla nokwenyuka okungazelelwe.
Umswakama: 40–70 %. Uma kome ngokweqile — itiye “liyoma,” lisho “isiqa”; uma kunomswakama omningi — isikhutha.
Isitsha: I-ceramic, amakhadibhodi, ubumba. Hhayi kuvaleleke umoya inyumba — i-shu pu’er “iyaphefumula.” I-Da Jin Ya ivame ukugcinwa ezitsheni ezibonisa ngaphakathi zengilazi ukuze kubukeke kahle — lokhu kuvumelekile okwesikhashana (izinyanga ezi-1–2), kodwa uma kugcinwa isikhathi eside — kungcono isitsha esingabonisi ngaphakathi.
Ukukhanya: Gwema ilanga olinganisekile. I-UV ichitha imibala noboya.
Iphunga: Ukuhlukaniswa ngokuphelele — amathupha amakhulu anoboya afunxa kangcono iphunga.
Isikhathi: Akunamkhawulo. Esencane (iminyaka engu-1–2 — ngemva kokuphefumula “堆味”), esivuthiwe (iminyaka engu-3–7 — ibhalansi elungile “yobushokoledi” kanye “nokuhamba kahle”), esidala (iminyaka engaphezu kweyi-10 — “ivelvety” enkulu).

11. Intengo Namanga:

I-Da Jin Ya — iyabiza, kodwa ingabizi kancane kune-Gong Ting. Isizathu: umphumela wamathupha amakhulu — 10–15 % weqembu (vs 5–10 % ku-Gong Ting). Esencane evela ku-taidicha — kusuka kumayuan angama-400 / 500 g; i-gushu — kusuka kumayuan ayi-1200; osekhulile — kusuka kumayuan ayi-2500.

Indlela yokugwema amanga:
- Amathupha amakhulu, aphelele anoboya obugolide obukhulu. Amacejana amancane “aphukile” angenabo uboya — amanga.
- Iphunga — “loshokoledi,” “lezithelo,” ngaphandle kwemisindo “yezinhlanzi” noma “yesikhutha.”
- Isiphuzo — sicwebezela, i-amber enombala oyigolide, ngokucwebezela okunamafutha.
- Uphansi lwetiye — amathupha amakhulu aphelele, hhayi “i-pap” yezingcezu ezincane.
- Amathupha “afakwe imibala”: Abanye abakhiqizi bafaka itiye elibomvu (i-dianhong) ku-shu pu’er ukuze kube “nokuba negolide” okubonakalayo. Isibonakaliso — ukugqama okungavamile koboya + iphunga “loju,” okungelona elivamile le-shu.

12. Amaqiniso Athakazelisayo:

“Igolide” vs “Obukhosini.” IGong Ting (宫廷) ne-Da Jin Ya (大金芽) — zombili zingamazinga amathupha e-shu pu’er, kodwa zikhethwa ngezindlela eziphambene: i-Gong Ting — amathupha amancane kakhulu; i-Da Jin Ya — amathupha amakhulu kakhulu. IGong Ting — “usilika”; i-Da Jin Ya — “ivelvethi.”
IFengqing — indawo yokuzalwa “kwegolide.” Uhlobo lwe-Fengqing Dayezhong (凤庆大叶种) — umthombo omkhulu wezinto ezingavuthiwe ze-Da Jin Ya. Lolu hlobo luyisisekelo se-dianhong edume kakhulu (滇红, itiye elibomvu lase-Yunnan): “i-golden tips” yaseFengqing yenza i-dianhong yaba lelinye lamatiye abomvu abukekayo kakhulu emhlabeni. I-Da Jin Ya — “i-echo ye-shu pu’er” ye-dianhong.
Itiye “lokubukisa.” I-Da Jin Ya — ingenye yama-shu pu’er ambalwa athengwa “ngamehlo”: inqwaba yamathupha amakhulu agolide inika umbono osheshayo. Ezitolo zamatiye ase-China, i-Da Jin Ya ivame ukubekwa ezitsheni ezibonisa ngaphakathi emashalofini — njenge-“visa kadi” yamaqoqo e-shu pu’er.
Uboya ngemva kokufakelwa. Uboya obuphuzi-bomvu (金毫) obusemathuphini — ama-trichomes (izinwele) amboze amahlumela amancane. Ematiyeni amaningi uboya bulahleka uma kusetshenzwa; ku-shu pu’er — bulondolozeka kancane ngisho nangemva kokufakelwa kwezinsuku ezingama-45–60, bushintsha umbala busuka kokwe-silverish buye kokwe-golden-bomvu (ukufiphala kwama-polyphenol oyeni). Uma uboya buninzi etiyeni elingaphelele — izinto ezingavuthiwe zakuqala zazintekenteke kakhulu.
“I-pu’er yoshokoledi.” I-Da Jin Ya ichazwa kaningi kakhulu njengamanye ama-shu pu’er “njenoshokoledi” — hhayi ngoba kufakwe i-cocoa, kodwa ngoba amathupha amakhulu anama-amino acid aphezulu ngesikhathi sokufakelwa akha imikhiqizo ye-Maillard reaction, esondelene nephunga lezinhlamvu ze-cocoa.

13. Ukuqhathanisa namanye amazinga nezinhlobo zama-Shu Pu’er:

IGong Ting (宫廷): Amathupha amancane kakhulu. Ukunambitheka okungcono kakhulu “okuhlanzekile,” “okuntekenteke,” “okusilika.” Kuncinane “kakhulu.” Ukuthela okuyi-5–8. I-Da Jin Ya — inkulu, “inoshokoledi,” iminyene, ukuthela okuyi-7–10.
ITeji (特级): Amathupha amaqabunga amancane. Kuncane uboya kune-Da Jin Ya. Isimo esivamile. I-Da Jin Ya — ibukeka kakhudlwana, inesimo “sezithelo” esengeziwe.
ILao Cha Tou (老茶头): Imkhiqizo ehluke ngokuphelele — amaqhubu ama-pectin. Ukunambitheka okuminyene kakhulu, “okwe-broth.” I-Da Jin Ya — “ivelvethi,” “ishokoledi,” ngaphandle “kokwe-broth.”
ISui Yin Zi (碎银子): Izinhlamvu ezipholishiwe ezinomephunga “welayisi.” Esinye isigaba. I-Da Jin Ya — amathupha angokwemvelo aphelele ngaphandle kokucubungula okungeziwe.
I-Dianhong Jin Ya (滇红金芽): Itiye elibomvu elivela “kumathupha esagolide” afanayo aseFengqing. Livutshelwe ngokuphelele (vs elivutshelwe ngemva umalokiwe e-Da Jin Ya). I-Dianhong — “inyosi,” “i-malty”; i-Da Jin Ya — “ishokoledi,” “umhlabathi.”

Ekuphetheni:

I-Da Jin Ya Shu Pu’er — itiye elithengwa kabili: kuqala — ngamehlo, bese kuba — ngolimi. Amathupha amakhulu agolide, asakazeke etafuleni, njengezingcezu ezinkulu zegolide ezivela ezintabeni zase-Yunnan, — kungumbono wokuqala, isithembiso esibonakalayo sekhwalithi. Eyesibili — esitsheni: isisekelo soshokoledi esinemisindo yezithelo, ukuthamba okuvelvethi, ubumnandi obubuyayo obuhlala isikhathi eside kanye nokuphela okuyizinyosi. I-Da Jin Ya — ayiyona imbangi ku-Gong Ting, kodwa “isibuko” sayo: lapho i-Gong Ting ithatha ngobuncane nobuntekenteke, i-Da Jin Ya — ngobungakanani kanye “nokujula koshokoledi.” Zombili — iziqongo zomgodi we-shu pu’er, kodwa zibheke ezinhlangothini ezahlukene: enye — ngaphakathi (ukucophelela okungabonakali), enye — ngaphandle (ubuhle obubonakalayo). “Amathupha esagolide” aseFengqing, asinda ezinsukwini ezingama-45–60 zokufakelwa futhi alondoloza uboya bawo, — kuwubufakazi bokuthi ubuntekenteke bungaqina.