dàmài chá

Itiye lebhali (大麦茶, dàmài chá) liwuketshezi olushisayo noma olubandayo lwezinhlamvu ezigazingiwe zebhali elivamile (Hordeum vulgare), oluqine ngokuqinile emasikweni ansuku zonke aseMpumalanga Asia. Naphezu kwegama elithi “itiye” egameni, umkhiqizo awuhlobene nesihlahla setiye i-Camellia sinensis: kuyisiphuzo sokusanhlamvu, okuthi ohlelweni lwaseShayina sibhekwe njengokuthile okungenwe esikhundleni setiye (代用茶, dàiyòng chá). Uketshezi alukabi ne-caffeine futhi lunambitheka ngokukhethekile kokugazingiwe, okufana nesinkwa namantongomane, okuzalwa ncamashí ngesikhathi sokugazinga izinhlamvu, hhayi ngesikhathi sokutshalwa kohlobo olukhethekile. EShayina i-daimaicha iphuzwa njengesiphuzo esilula sansuku zonke, inikezwa ngemva kokudla okunamafutha noma okunamandla futhi isetshenziswa kakhulu ezindaweni zokudla lwaseKorea nelwaseJapan. Ihlobene eduze ne-boricha yaseKorea (보리차) ne-mugicha yaseJapan (麦茶, mugicha), futhi “ngohlobo” lwayo isondelana nezinye izinto eziphuzwayo zokusanhlamvu nezembewu — ngokwesibonelo, itiye le-tartary buckwheat (苦荞茶, kǔqiáo chá). Ngezansi umkhiqizo ubhekwa njengesiko elizimele elinobuchwepheshe balo kanye nesiko lokuphuza, hhayi njengokungenela itiye “langempela”.

1. Ukuhlukaniswa kanye Nemvelaphi:

• Uhlobo: uketshezi lokusanhlamvu oluvela ezinhlamvini zebhali ezigazingiwe; okungenwe esikhundleni setiye (代用茶, dàiyòng chá).
• Izinhlobo zezitshalo: ibhali elivamile (Hordeum vulgare), umndeni wezitshalo ezisanhlamvu (Poaceae, ezazibizwa ngeGramineae).
• Isigaba: akulona itiye, isiphuzo semifino (esokusanhlamvu).
• I-Caffeine: ayikho.
• Izinto ezifana nayo kakhulu: iboricha (eKorea), imugicha (eJapan); uhlobo oluhlobene — 苦荞茶 (kǔqiáo chá).

Lapha ukwethembeka okuqondile kubalulekile. Ku-daimaicha akukho khasi noma yimuphi umzimba wesihlahla setiye i-Camellia sinensis. Ngokwesayensi yezitshalo nangokohwebo akulona itiye, kodwa isiphuzo sokusanhlamvu. Ohlelweni lwaseShayina lwamakhemikhali imikhiqizo efana nalena ifakwa ohlelweni lwe- 代用茶 (dàiyòng chá) — “okungenwe esikhundleni setiye”: lokhu kuqondwa njengento eluhlaza yezitshalo (utshani, izimbali, izimbewu, izinhlamvu, izimpande) okwenziwa ngayo ngendlela yetiye, kodwa okungelona itiye. Lesi simo asimthobi umkhiqizo: uketshezi lwamabele lunesiko lalo lwamakhulu eminyaka, ubuchwepheshe balo bokugazinga kanye nemithetho yalo yokwenza, futhi kungcono ukulubheka njengesiphuzo esizimele, hhayi njenge-surrogate.

2. Umlando kanye Nokubaluleka Kwamasiko:

• Ubudala besiko: ibhali — ngesinye sezitshalo zokuqala zokusanhlamvu ezafuywa umuntu eMpumalanga Ephakathi emandulo.
• Isifunda okwenzeka kuso isiphuzo: iShayina, iNhlonhlo yaseKorea, iJapan.
• Indima yansuku zonke: isiphuzo sansuku zonke, “amanzi anambitheka”, okuphelezelwa kukho ukudla.

Umkhuba wokugazinga izinhlamvu nokuthela ngamanzi abilayo mdala futhi ungokoqobo: ukugazinga kwenza isiphuzo sibe nephunga elimnandi, futhi ukubilisa amanzi kuphephile. EKorea iboricha ngokwesiko ingena esikhundleni samanzi okuphuza futhi inikezwa emakhaya nasezindaweni zokudlela unyaka wonke. EJapan imugicha iyisiphuzo sakudala sasehlobo esiphuzwa sibandile futhi sithengiswa emabhodleleni yonke indawo. EShayina idaimaicha igxilile njengesiphuzo sasekhaya “sansuku zonke” futhi iyisengezo esidingekayo ekudleni okunamafutha enyama, ama-kebabs kanye ne-barbecue yaseKorea, lapho yaziswa khona ngekhono layo “lokuqabula” ukunambitheka emlonyeni.

3. Incazelo Yezitshalo kanye Nezinto Zokusetshenziswa:

• Isitshalo: okusanhlamvu konyaka, nesiqu esime mpo — utshani oluwumquba, kanye neqhubu elinezintelezi ezinde.
• Izinto zokusetshenziswa: izinhlamvu ezivuthiwe nezomile (okusanhlamvu) zebhali.
• Izinhlobonhlobo: izinhlobo ezigqa ngemigqa emibili neziyisithupha; ngokwehlukana kubalwa ibhali elingenalo ikhoba (elinenkabayembewu engenalo ijazi lezithelo / elingenalutho).

Okokwenza uketshezi kusetshenziswa izinhlamvu ezivuthiwe zebhali elivamile (Hordeum vulgare). Ekuphileni kwansuku zonke, ibhali livame ukudidaniswa nebhali “elinenkabayembewu engenalo ijazi lezithelo” lasezintabeni eziphakeme — i-qingke (青稞, qīngkē), okuthi ngokwesayensi yezitshalo kuchazwe njengokuhlukile kohlobo olufanayo. Ukuhlonzwa kwenqwaba ethile nge-subspecies ngokuvamile akuchazwanga kwezokuthengisa, futhi okubalulekile emgangathweni wesiphuzo akukona kangako uhlobo, kodwa ukuhlanzeka kwezinhlamvu kanye nezinga lokugazinga.

4. I-Terroir kanye Nezici Zokutshalwa:

• Izindawo ezisemqoka: ibhali litshalwa kabanzi — enyakatho-mpumalanga yeShayina, e-Inner Mongolia, ezifundeni zaseGansu naseQinghai, eJiangsu, eZhejiang, eYunnan, kanti izinhlobo ezingenalo ijazi lezithelo zitshalwa ezintabeni eziphakeme zaseTibet.
• Ezolimo: isivuno esikwazi ukumelana namakhaza futhi ngokuqhathaniswa siyakwazi ukumelana nesomiso, nesikhathi esifushane sokukhula.
• Izinhlobo zokutshala: ibhali lasentwasahlobo nelasebusika.

Ibhali yisivuno sezentengiselwano esingenankinga, esikwazi ukuthela lapho ukolweni ungasakwazi khona: ezintabeni, emhlabathini ompofu noma onosawoti, ehlobo elifushane. Ngakho-ke, i-”terroir” ngomqondo ojwayelekile wetiye elihle lapha ayibonakali kahle: izinto zokusetshenziswa ze-daimaicha — ngokuvamile, okusanhlamvu okuvamile kokudla noma okukhethwe ngokukhethekile, futhi ukunambitheka kwesiphuzo kwakheka ngokuyinhloko esigabeni sokugazinga, hhayi ensimini.

5. Ubuchwepheshe Bokukhiqiza:

• Izigaba ezijwayelekile: ukuhlanza nokulinganisa izinhlamvu → (ngezinye izikhathi) ukumanzisa noma ukushisa ngesitimu → ukomisa → ukugazinga → ukupholisa nokuhlunga → ukupakisha.
• Inqubo esemqoka: ukugazinga, lapho kwenzeka khona i-Maillard reaction kanye ne-caramelization, okunikeza umbala, iphunga nokunambitheka.

Izilinganiso zokugazinga:

• Ukugazinga okulula: izinhlamvu ezikhanyayo, uketshezi olunsundu olusagolide-kunotshani, ukunambitheka kunamanothi amaningi “aluhlaza” okusanhlamvu nesinkwa, ubumnandi obuncane.
• Ukugazinga okuphakathi: inketho elinganiselayo, amathoni amantongomane kanye “ne-thawusti”, uketshezi oluluhlaza okotshani — oluvame kakhulu.
• Ukugazinga okumnyama: izinhlamvu ezinsundu ngokumnyama, uketshezi olujulile, ukunambitheka kuvela amanothi amnandi ekhofi ne-caramel futhi ababa kancane.

Izinhlobo zokukhipha:

• Okusanhlamvu okuphelele: uhlobo lwakudala; ludinga isikhathi eside sokugalelwa noma ukubilisa, kodwa uketshezi lunephunga elimnandi futhi luvumela ukuthululwa okuningana.
• Okusanhlamvu okugayiwe: kunikeza ukunambitheka ngokushesha ngenxa yendawo enkulu yokuthintana, kulula ukukwenza ngokushesha, kodwa uketshezi luhlala lufifi kakhulu.
• Ezikwameni zokuhlunga: kulula kakhulu futhi kuzinzile ngesabelo ngasinye; ngaphakathi — okusanhlamvu okugayiwe noma irice, ukukhishwa kuyashesha, kodwa ukuhlola ikhwalithi yezinto zokusetshenziswa ngeso kunzima.

6. Izici Zokuhlola Ngezitho Zomzimba:

• Umbala woketshezi: kusuka ekubeni nsundu okusagolide-kunotshani ngokugazinga okulula kuya ekubeni luhlaza okotshani okumnyama nokunsundu ngokugazinga okumnyama.
• Iphunga: isinkwa esigazingiwe, okusanhlamvu, amantongomane; ngokugazinga okumnyama — i-caramel kanye namathoni ekhofi.
• Ukunambitheka: okuthambile, okumnandi kancane, “okokusanhlamvu”, nobujule bokugazinga; ngaphandle kwe-astringency ye-tannin yetiye.
• Ukunambitheka kwangemva: okuhlanzekile, okugazingiwe-namantongomane, okungahlali isikhathi eside.

I-daimaicha yaziswa kakhulu ngokuba lula ukuyiphuza nokungabi bikho kokuqina: ayibabi ngokwetiye, ayomisi umlomo futhi icima ukoma kahle kokubili kushisa kanye nasekubandeni.

7. Ukwakheka Kwamakhemikhali:

• Ama-Carbohydrate: isitashi kanye ne-dietary fibre yezinhlamvu, kuhlanganisa nama-beta-glucans; ingxenye encane yoshukela oncibilikayo kuphela edlulela eketshezini.
• Amaprotheni nama-Amino acid: akhona ezinhlamvini; angena esiphuzweni ngamanani amancane.
• Amavithamini namaminerali: amakhemikhali eqembu B, i-potassium, i-magnesium, i-phosphorus.
• Imikhiqizo yokugazinga: ama-melanoidin kanye namakhemikhali anephunga (kuhlanganisa nama-alkylpyrazines), akha umbala nephunga.
• I-Caffeine: ayikho.
• I-Gluten: ibhali luwukusanhlamvu okuqukethe i-gluten, lokhu kufanele kucatshangwe abantu abangakwazi ukubekezelela i-gluten.

Kufanele kukhunjulwe ukuthi uketshezi luwukukhishwa okuhlambululiwe: inani elikhulu lesitashi namaprotheni luhlala ezinhlamvini, kanti inkomishini kudlulela ngokuyinhloko izinto ezinephunga, ingxenye yama-carbohydrate ancibilikayo, amaminerali kanye nemikhiqizo yokugazinga enombala.

8. Izakhiwo Eziwusizo:

• Okuvame ukucatshangwa ngakho esikweni laseShayina lasekhaya: i-daimaicha ihlotshaniswa “nokusiza ukwetyiswa kokudla” (消食, xiāoshí) kanye nekhono “lokususa umuzwa wamafutha” (解腻, jiěnì) ngemva kokudla okunamandla, kanye “nokuphola” (清热, qīngrè) lapho kushisa.
• Okuthakazelisa isayensi: kuxoxwa ngomsebenzi we-antioxidant wama-melanoidin ezinhlamvu ezigazingiwe; isimfanelo esingokoqobo — isiphuzo esingenayo i-caffeine, esilungele ukuphuzwa kusihlwa nalabo abangayidingi i-caffeine.

Konke okungenhla kuyimibono yamasiko kanye nesihloko socwaningo, hhayi izithembiso zokwelapha. Itiye lebhali yisiphuzo sokudla, hhayi umuthi; izimangalo zezempilo zokuthengisa zingaphandle kobubanzi balesi sihloko.

Izexwayiso ezingathathi hlangothi, okuvamile ukukhulunywa ngazo: gcina ukulinganisela; qaphela ukuthi umkhiqizo uqukethe i-gluten futhi awulungeli abane-celiac disease nokungabekezeleli; emithonjeni ethile yendabuko abesifazane abancelisayo bayelulekwa ngokuqapha (lokhu kuhlobene ngokuyinhloko ne-malt nezinhlamvu ezihlumayo — 麦芽, màiyá, — okuthi emikhubeni yabantu kuhlotshaniswe nomthelela ekukhiqizweni kobisi, kanti izinhlamvu ezigazingiwe zihlukile kuzo); uma uphuza imithi njalo kunengqondo ukubonana nochwepheshe. Lokhu ukubalwa kwemibandela eyaziwayo, hhayi izincomo noma imithamo.

9. Ukwenza Itiye:

• Isilinganiso (okusanhlamvu okuphelele): cishe 20 — 30 g ku-1 l wamanzi; okusanhlamvu okugayiwe kuthathwa okuncane.
• Izinga lokushisa: 90 — 100 °C (amanzi abilayo asanda kubilisa).
• Izitsha: itispoki noma ibhodwe lokubilisa, ithermosi, uketshezi lwengilazi lokwenza okubandayo.
• Isikhathi: lapho kwenziwa ngamanzi abilayo imizuzu 5 — 10; lapho kubiliswa imizuzu 5 — 15 emlilweni omncane.
• Ukuthululwa: okusanhlamvu okuphelele kumelana nokuthululwa okungu-2 — 3; okugayiwe nezikhwama ngokuvamile kunikeza ukunambitheka kokuthululwa okukodwa.
• Isikhwama: isikhwama esisodwa sokuhlunga ku-300 — 500 ml wamanzi, simiswe imizuzu 3 — 5.

Indlela yokubilisa (煮, zhǔ): izinhlamvu zifakwa emanzini abandayo, zilethwe emathunjini futhi zigcinwe emlilweni omncane — uketshezi luphuma lugcwele kakhudlwana futhi lunephunga elimnandi. Indlela yokumisa (泡, pào): izinhlamvu noma isikhwama kuthelwa ngamanzi abilayo futhi kugcinwe ngaphansi kwesembozo. Ngokuphaka okubandayo, okuyisici esivelele nge-mugicha yaseJapan, izinhlamvu noma isikhwama kufakwa eketshezini lwamanzi abandayo futhi kususwe efrijini amahora amaningana (ngokuvamile ubusuku bonke) — ngaleyo ndlela ukunambitheka kuphuma kuthambile, ngaphandle kokuphimisa. I-daimaicha inganikezwa kokubili ishisa futhi ibande, ngaphandle koshukela; uma kunesidingo, ingafakwa ushukela kancane.

10. Ukugcinwa:

• Izimo: indawo eyomile, emnyama, isitsha esivalwe ngokuqinile, kude namaphunga angaphandle.
• Isikhathi sokugcina: izinhlamvu ezigazingiwe kancane kancane zilahlekelwa iphunga elimnandi; cishe zigcinwa esikhathini sonyaka nengxenye, kodwa kungcono ukusebenzisa ngokusha.
• Izingozi: ukumunca umswakama namaphunga, ukulahlekelwa yiphunga, uma kubamanzi — isikhunta; izinambuzane zasendlini yokugcina zingaba khona.

Izinhlamvu ezigazingiwe zimunca umswakama kalula futhi zimunca kalula umswakama namaphunga angaphandle, ngakho zigcinwa zivalwe ngci. Esimweni sezulu esinomswakama izikhwama ezivuliwe kufanele zigcinwe efrijini. Izinhlamvu eziphethwe umswakama noma ezinesikhunta akumele zisetshenziswe.

11. Intengo kanye Nemikhiqizo Yomgunyathi:

• Isiqondiso sentengo yokuthengisa enkulu: cishe 70 ¥/kg ngezinhlamvu ezigazingiwe — lokhu kuyizinto zokusetshenziswa ezingabizi; intengo yokuthengisa iphakeme futhi incike kupakisho kanye nohlobo (izikhwama zibiza kakhulu ngenxa yokupakishwa).
• Izinto zokusetshenziswa ezinhle zibukeka kanjani: izinhlamvu ezigazingwe ngokulinganayo nangokufanayo zethoni eyodwa, zihlanzekile, ngaphandle kwenani elikhulu likadoti nothuli, nephunga elicacile lokugazinga-lesinkwa.
• Ukuthi kufakwa ini esikhundleni nokuthi ubheke ini: ukugazinga ngokweqile “kuze kube ngamalahle” kufihla izinto zokusetshenziswa ezindala noma ezingekho emgangathweni — uketshezi luzwakala lishile; okumele kuxwayise iphunga elimunyu noma lesikhunta (ubungozi bokuwohloka nobuthi uma kugcinwe ngendlela engafanele), inala yezinhlamvu eziphukile nemfucumfucu, kanye nokuhlanganiswa kwezinhlamvu ezingabizi kakhulu.

Itye lebhali ngokwalo lishibhile, ngakho-ke kunqabile ukuthi lenziwe umgunyathi — inkinga ivamise ukuba sekhwalithini, hhayi ekwenziweni komgunyathi. Okusanhlamvu okuphelele kulula ukukuhlola ngeso nangephunga, kunokuqukethwe yizikhwama zokuhlunga, ngakho-ke lapho kunokungabaza ngomthengisi kulula ukugxila kuhlobo lwezinhlamvu eziphelele. Intengo enikeziwe iyisilinganiso sentengo yokuthengisa enkulu, hhayi isithembiso sentengo ethile yokuthengisa.

12. Amaqiniso Athakazelisayo:

• EKorea iboricha ivamise ukungena esikhundleni samanzi okuphuza avamile — yenziwa ngamanani amakhulu futhi iphuzwa usuku lonke.
• EJapan imugicha iyisiphuzo esiwuphawu lwasehlobo, esithengiswa sibandile emabhodleleni futhi siphuzwa ngoketshezi.
• Ukungabikho kwe-caffeine kwenza idaimaicha ibe isiphuzo “somndeni” esilula — iphuzwa ngokuthula kusihlwa.
• Ukugazinga izinhlamvu ngokomqondo kusondelene nokugazinga ikhofi: lapho nalaphaya, ukunambitheka nombala kuzalwa ku-Maillard reaction.
• Ngohlobo lwayo idaimaicha iyisihlobo sesiphuzo se-buckwheat saseShayina esivela ku-tartary buckwheat (苦荞茶, kǔqiáo chá): zombili zimelela umndeni wokungenelwa esikhundleni setiye okusanhlamvu okugazingiwe okungenayo i-caffeine.
• Uketshezi lwebhali akumele ludidaniswe ne-genmaicha yaseJapan (玄米茶) — leyo iqukethe itiye eliluhlaza langempela kanye nelayisi eligazingiwe, kanti idaimaicha ayinakho nhlobo ikhasi letiye.
• Kukhona izingxube zebhali nommbila ogazingiwe, okunikeza uketshezi ubumnandi obungeziwe.

Ekuphetheni:

Itye lebhali yisiphuzo esithembekile nesinokoqobo, okuthi naphezu kokulula kwangaphandle sinezimpawu zaso zobunjalo kanye nobuchwepheshe baso. Isimfanelo saso asikho ekulingiseni itiye langempela, kodwa kulokho itiye elingenakho: ukunambitheka okuthambile okugazingiwe ngaphandle kwe-caffeine ne-astringency, ukulula ekwenzeni kanye nokufaneleka okufanayo kusishisa futhi kubanda. Kungalesi sizathu eMpumalanga Asia lithathe indawo yesiphuzo sansuku zonke — kusukela “emanzini anambitheka” aseKorea kuya eketshezini lwasehlobo lwaseJapan kanye nomlingani weShayina wokudla okunamafutha.

Kungcono ukubheka idaimaicha njengommeleli ozimele womndeni obanzi we- 代用茶 (dàiyòng chá), hhayi njenge-surrogate. Ayihlobene ne-Camellia sinensis futhi ayizishayi isifuba ngalokhu, kodwa inesici esaziwayo, ubuchwepheshe obuqondakalayo bokugazinga kanye nemithetho ecacile yokuphuza. Lapho ukhetha, kubalulekile ukubheka ukuhlanzeka nokulingana kokugazinga kwezinhlamvu kanye nokungabikho kwamaphunga amunyu, futhi lapho wenza itiye — themba izilinganiso ezilula futhi ungesabi ukuzama ngezinga lokugazinga kanye nokwenza okubandayo.

the teas described here are available from teamotea