UFujian Xue Ya Hong Cha

UFujian Xue Ya Hong Cha — «itiye elibomvu laseFujian elenziwe ngezindlalifa zeqhwa» — iyi-red tea esezingeni eliphezulu eyenziwe kuphela ngamahlumela etiye angakavulwa, egcwele uboya obusiliva-mhlophe. Lobu boya obuthambile emahlumeleni omile budala umbono wesithwathwa noma wothuli lweqhwa, okuyikhona okunikeze itiye leli gama lawo eliwubunkondlo. I-Xue Ya Hong Cha iyitiye elibomvu elinomphefumulo welimhlophe: lithambile, linoshukela oyisilika, linambitheka okwezinyosi nezimbali, alinakho ukuncomfoloza nhlobo — ibhuloho elifanelekile kulabo abathanda ubumnandi betiye elimhlophe, kodwa bafuna ukujula nokufudumala kwelibomvu.

1. Isigaba Nemvelaphi:

• Uhlobo: Itiye Elibomvu (红茶, hóngchá) — elivutshiwe ngokugcwele (elino-oxidation).
• Isigaba: Itiye elibomvu laseFujian elenziwe ngamahlumela, esezingeni eliphezulu (gongfu hong cha, 工夫红茶, gōngfū hóngchá). Ngokwesitayela, lihambisana nomugqa wamatiye abomvu aphambili aqala ukuvela ngekhulu lama-21, emva kwe-Jin Jun Mei (金骏眉, Jīn Jùn Méi).
• Imvelaphi: I-China, isifundazwe i-Fujian (福建, Fújiàn). Indawo ethile yokukhiqiza eyaziwayo — idolobhana i-Gaide (盖德村, Gàidé Cūn), elisendaweni enezintaba zalesi sifundazwe. Itiye lingaphinde likhiqizwe kwezinye izindawo ezinezintaba enyakatho-mpumalanga nasenyakatho yeFujian, kuhlanganise nasezindaweni eziseduze kwaseFuding (福鼎, Fúdǐng) naseZhenghe (政和, Zhènghé), lapho kutshalwa khona izinhlobo ezinoboya obuningi.
• Izixhumanisi zendawo: Cishe u-25°30′–27°30′ enyakatho, u-117°00′–120°00′ empumalanga (kuya ngendawo ethile yokukhiqiza ngaphakathi kwezintaba zaseFujian). Idolobhana i-Gaide — cishe amamitha angama-800 ngaphezu kogu lolwandle.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: Isifundazwe i-Fujian siyindawo lapho kwavela khona itiye elibomvu: kulapha, endaweni yaseTongmuguan (桐木关, Tóngmù Guān) ezintabeni zaseWuyi (武夷山, Wǔyí Shān), maphakathi nekhulu le-16 ngesikhathi sobukhosi bakwa-Ming (明, Míng), okwaklanywa khona ubuchwepheshe bokuvutshelwa okuphelele kwekhasi letiye, okwanikeza umhlaba i-Zheng Shan Xiao Zhong (正山小种, Zhèng Shān Xiǎo Zhǒng, Lapsang Souchong). Emakhulwini amaningi eminyaka, izingcweti zaseFujian zathuthukisa ubuciko bokukhiqiza itiye elibomvu, zakha “abathathu” abadumile — i-Tan Yang Gongfu (坦洋工夫), i-Bai Lin Gongfu (白琳工夫) kanye ne-Zhenghe Gongfu (政和工夫), abantu baseFujian abayibiza ngokuthi “Min Hong” (闽红, Mǐn Hóng) — “amatiye abomvu ezwe lakwaMin”.

  I-Xue Ya Hong Cha iyinto esemasha, eyavela ekuqaleni kwekhulu lama-21 ngenxa yesifiso samatiye abomvu aphambili akhiqizwa ngamahlumela, okuyinto eyaqalwa wukwenza kwabantu badele ngempumelelo ye-Jin Jun Mei (金骏眉, Jīn Jùn Méi) ngonyaka we-2005. Abakhiqizi baseFujian, ngokwesiko babesebenzisa izinhlobo ze-Fuding Da Bai (福鼎大白) ne-Fuding Da Hao (福鼎大毫) ukukhiqiza amatiye amhlophe — i-Bai Hao Yin Zhen (白毫银针) ne-Bai Mu Dan (白牡丹), — bathola ukuthi lezo zinto ezifanayo ezithambile zamahlumela, uma zivutshiwe ngokugcwele, zinikeza itiye elibomvu elinephrofayili eyingqayizivele: lithambile ngokungavamile, linoshukela, linokwakheka “kweqhwa” okuvela etiyeni elimhlophe.

• Igama:

  • “Fujian” (福建, Fújiàn) — isifundazwe semvelaphi.
  • “Xue” (雪, xuě) — “iqhwa”. Lokhu kuyisixhumanisi sobunkondlo ebuningini bembaza emhlophe esiliva (bai hao, 白毫, bái háo) emahlumeleni angakavulwa, edala umbono wokugutshwa yiqhwa.
  • “Ya” (芽, yá) — “ihlumela”, “impukane”. Kubonisa ukuthi kusetshenziswa amahlumela etiye kuphela, ngaphandle kwamacembe.
  • “Hong Cha” (红茶, hóngchá) — “itiye elibomvu”. Kuchaza isigaba ngokwezinga lokuvutshelwa.

• Ukubaluleka kwamasiko: I-Xue Ya Hong Cha ifaka ugqozi lwesimanje lwabatshali betiye baseFujian — ukudlulisa amasu nezinto zokusetshenzwa ngokwesiko ezihlotshaniswa netiye elimhlophe, emkhakheni wetiye elibomvu. Le “tiye elibomvu elinomphefumulo omhlophe” ibhidliza imingcele phakathi kwezigaba futhi ibonisa ukusebenza ngezindlela ezahlukahlukene kwezinhlobo ezidumile zaseFujian. Ithathwa njengetiye lesipho esiyigugu, elithathwa ngokuthambile, ubumsulwa nobuhle balo.

3. Incazelo Yezitshalo Nezinto Eziluhlaza:

• Uhlobo / I-cultivar: Ngokuyinhloko kusetshenziswa izinhlobo zetiye elimhlophe zaseFujian ezinoboya obuningi emahlumeleni:
  • I-Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dà Bái Chá) — “Hua Cha No. 1” (华茶1号). Isihlahla esincane (Camellia sinensis var. sinensis), esinamacembe aphakathi, esivuthwa kusenesikhathi. Amahlumela makhulu, egcwele uboya obumhlophe obujiyile. Okuqukethwe yi-amino acid kwimifino yentwasahlobo (ihlumela elilodwa + amacembe ama-2) — ~4.3%, ama-polyphenol — ~16.2%, i-caffeine — ~4.4%.
  • I-Fuding Da Hao Cha (福鼎大毫茶, Fúdǐng Dà Háo Chá) — “Hua Cha No. 2” (华茶2号). Isihlahla esincane, esinamacembe amakhulu, esivuthwa kusenesikhathi. Ibonakala ngoboya obumhlophe obujiyile kakhulu futhi obude emahlumeleni. Okuqukethwe yi-amino acid — ~3.5%, ama-polyphenol — ~25.7%, i-caffeine — ~4.3%.
  • Ukukhethwa kwalezi zinhlobo kubangelwa ubuningi bezindlalifa (bai hao), okuthi emva kokuvutshelwa kube nombala osagolide futhi kunikeze itiye ukubukeka kwalo “kweqhwa” okubalulekile kanye nokunambitheka okushelelayo okumnandi.
• Ukuvuna: Ukuvuna kwentwasahlobo noma kokuqala kwehlobo (uMashi–Ephreli kwentwasahlobo, kuze kube sekuqaleni kukaJulayi ehlobo). Imifino yasentwasahlobo — iyigugu kakhulu ngenxa yokuqukethwe okuphezulu kwama-amino acid. Ukuvuna kwasehlobo kunganikeza iphrofayili eqine kancane, engaminyene kakhulu.
• Izinga lokuvuna: Amahlumela etiye kuphela angakavulwa (单芽, dān yá) — ngaphandle kwamacembe. Lesi yizinga lokuqoqa eliqine kakhulu, elidinga ukucophelela okuhle kakhulu. Ihlumela ngalinye lisuswa ngesandla, uboya bungalinyazwa kancane.
• Izidingo zempahla eluhlaza: Amahlumela kufanele abe aphelele, athambile, angakavulwa, egcwele uboya obusiliva obungalotyoliwe. Ukungabikho kokulimala, amabala, namacembe avulekile kuyisimo esiyimpoqo. Izinto ezingavuthiwe kufanele zicutshungulwe ngosuku lokuvuna.

4. Indawo Nezici Zokutshala:

• Ukuma komhlaba nesimo sezulu: Ingxenye enezintaba yesifundazwe i-Fujian: izindawo ezinamagquma nezintaba eziphakeme ngamamitha angama-600–900 ngaphezu kogu lolwandle. Isimo sezulu — i-monsoon engaphansi kwezindawo ezishisayo, nehlobo elifudumele nelinomswakama kanye nobusika obunomoya opholile. Izinga lokushisa lonyaka eliphakathi — 16–19 °C. Imvula yonyaka ephakathi — 1 400–2 000 mm. Inkungu evamile namafu akha ukukhanya okusakazekayo, okuvumela ukunqwabelana kwama-amino acid nokunciphisa ukunambitheka okubabayo kwekhasi letiye.
• Ukuphakama lapho kukhula khona: 600–900 m ngaphezu kogu lolwandle. Idolobhana i-Gaide — cishe 800 m. Ukuba sendaweni ephakeme kusiza ekukhuleni okupholile, okwenza amahlumela aqongelele izinto ezinuka kamnandi nama-amino acid isikhathi eside, ngaleyo ndlela ethola iphrofayili eyinkimbinkimbi futhi ethambile.
• Umhlabathi: Izindawana ezibomvu (红壤, hóng rǎng) nezindawana eziphuzi (黄壤, huáng rǎng) — ezixekethile, eziphola amanzi kahle, ezine-acid (pH 4.5–6.0), ezicebile ngemfucumfucu yezinto eziphilayo kanye nama-microelement. Itshe eliyisisekelo — ikakhulukazi i-granite ne-gneiss, enikeza iphrofayili yamaminerali yetiye.
• Izici ezithile zokutshala: Amasimu etiye atholakala emiqondweni yezintaba, evame ukuzungezwe yimihlamvana yoqalo nezihlahla ezinamacembe abanzi, okudala umthunzi omncane. Abakhiqizi abaningi ezindaweni ezinezintaba zaseFujian basebenzisa ezolimo ezingenamakhemikhali noma ezingenawo ngokwengxenye, begwema umquba wamakhemikhali kanye nezibulala-zinambuzane.

5. Ubuchwepheshe Bokukhiqiza:

Ukukhiqizwa kwe-Xue Ya Hong Cha kulandela ubuchwepheshe besimanje betiye elibomvu le-gongfu (工夫红茶), kodwa ngokuguqulwa okukhulu okuhambisana nempahla eluhlaza yamahlumela ethambile ngokukhethekile. Isinyathelo ngasinye senziwa ngobunyoninco obukhulu ukuze kugcinwe ukuphelela kwamahlumela noboya obusobala.

• Ukuvuna (采摘 — cǎi zhāi): Ukuvuna ngesandla kwamahlumela angakavulwa. Umsebenzi udinga ikhono eliphakeme nokucophelela: amahlumela asuswa ngezicholo zeminwe, ngaphandle kokucindezela nokusonta, ukuze kungalinyazwa uboya obuthambile. Izinto ezivuniwe zifakwa ezitsheni zoqalo ngokukhululeka, zingacindezelwa.
• Ukubunaza (萎凋 — wěidiāo): Amahlumela anwetshwa ngokwendlaleka okuncane emathreyini oqalo endlini enomoya olawulwayo noma ngaphandle emthunzini. Isikhathi — amahora angu-14–20, kuya ngomswakama nokushisa. Inhloso — ukwehlisa okuqukethwe umswakama kuze kufike ku-~55–60%, ukwenza amahlumela abe thambile futhi athambe, kuqalise izinqubo zokuqala zokuvutshelwa. Kulesi sigaba, iphunga eliyisici lezinyosi nezimbali liqala ukwakheka.
• Ukusonta (揉捻 — róuniǎn): Emathini amahlumela kuphela, lesi sigaba senziwa ngokucophelela okukhulu — ukugingqika ngesandla okulula noma ukusontwa ngomshini okuthambile kakhulu. Abanye abakhiqizi bayasishiya ngokuphelele lesi sigaba, begcina ngokuthinta okuncane ukuze kuqaliswe ukuvutshelwa. Lokhu kungumehluko obalulekile kumatiye abomvu angamacembe, lapho ukusontwa okukhulu kudingeka khona ukuze kuqhekeze isakhiwo samaseli.
• Ukuvutshelwa (发酵 — fājiào): Amahlumela alungisiwe abekwa endlini enokushisa okulawulwayo (24–28 °C) nomswakama ophakeme (85–95%). Ukuvutshelwa kwenzeka kancane kunakumatiye abomvu angamacembe, ngenxa yokucutshungulwa ngobunonofo kanye nomthamo omncane wejusi yamaseli ekhishiwe. Isikhathi — amahora angu-4–8. Ingcweti ilawula inqubo ngokushintsha kombala wamahlumela nephunga, ihlose ukuvutshelwa okuphelele, kodwa ngaphandle kokusha nokulahlekelwa amanothi athambile.
• Ukumisa (干燥 — gānzào): Ukumisa kokugcina ngomoya oshisayo ezingeni lokushisa elingu-80–100 °C ukuze kuqedwe ukuvutshelwa futhi kwehliswe umswakama kuze kufike ku-4–6%. Ukomiswa nakho kwenziwa ngobunonofo ukuze kugcinwe ukuphelela kwamahlumela noboya.
• Ukuhlunga (分级 — fēnjí): Itiye eliphelele liyahlungwa, kususwa izakhi ezingafanele, amahlumela aphukile nothuli lwetiye. Kukhethwa amahlumela aphelele kuphela, angalimalanga, noboya obulondoloziwe.

6. Izimpawu Zokunambitheka:

• Ukubukeka kwekhasi elomile: Amahlumela amahle, azacile, aphelele angakavulwa, egcwele uboya obukhazimulayo obusiliva noma obusagolide-osiliva. Umbala wamahlumela uyehluka kusuka kobumpunga osiliva kuya kokunsundu okusagolide nokubengezela okusiliva — yilomphumela oqondile odala umbono “weqhwa”, owanikeza itiye igama. Ukwakheka — kude, kufana nenalidi, kufane ne-Bai Hao Yin Zhen, kodwa kunethoni eyisisekelo emnyama.
• Iphunga lekhasi elomile: Lithambile, lihlanzekile, limnandi. Kunothi lwezinyosi olugqamile, izinhlaka ezithambile zezimbali (ihoneysuckle, i-orchid), amanothi ezithelo alula (ibhilikosi, ipentshisi). Ngemuva kancane — kunomsindo omncane wobisi nokhilimu kanye nethoni yesinkwa ethambile.
• Iphunga lengxube: Linamandla, kodwa alinabudlova. Isixha esimbozekayo sezinyosi nezimbali esinamanothi kakhokho, izinkwa ezimnandi, ipentshisi ne-honeysuckle. Lapho liphola, kuvela izithunzi zerose nobhatata.
• Ukunambitheka: Lithambile ngokweqile, lishelela ngesilika, lingenabumnandi bokubaba nokuncomfoloza. Amanothi amnandi wezinyosi nezimbali agqamile. Ukwakheka — okunokhilimu, okunamafutha, “okumbozayo”. Amanothi kabhatata (红薯, hóngshǔ), i-caramel, ibhotela lamantongomane, uqweqwe lwesinkwa kwakha “ukujula kwamakhekhe” okuthakazelisayo. I-acidity elula yamaberry nobumsulwa bamaminerali kunikeza ukulinganisela. Ukunambitheka okusemva kwesikhathi eside, kumnandi ngokuqinile, nomsila wezinyosi.
• Umbala wengxube: Okhanyayo, ohlanzekile, osobala, kusuka kokuphuzi-osawolintshi kuya kokushisayo okuluhlaza okubomvu. Ingxube ikhanya kakhulu kunamanye amatiye amaningi amacembe abomvu, okuyenza ifane ne-Jin Jun Mei namanye amatiye abomvu ezinhlanga.
• Ikhasi letiye eliphekiwe (ikhasi elibilisiwe): Amahlumela athambile, aphelele, avulekile ombala wethusi noma onsundu ngokubomvu. Uboya buyahlala, bunikeza amahlumela ubuthambile obufana ne-velvet. Amahlumela anwebekile, alingana ngombala nangosayizi.

7. Ukwakheka Kwamakhemikhali:

Iphrofayili yamakhemikhali ye-Xue Ya Hong Cha inqunywa ukusetshenziswa kwempahla eluhlaza yamahlumela kuphela yezinhlobo ezinoboya obuningi, okubangela ukugxila okuphakeme kwama-amino acid nezinto ezinuka kamnandi.

• Ama-polyphenol: I-theaflavin ne-thearubigin — okuyinhloko kwama-polyphenol akhiwa ngesikhathi sokuvutshelwa okuphelele kusuka kuma-catechin. I-theaflavin (~0.5–1.2% yesisindo somile) inikeza ukukhanya kwengxube kanye nokuncomfoloza okuncane, okuqabula. I-thearubigin (~6–10%) inikeza ukujula kombala, ubumnandi “nomzimba”. Okuqukethwe okuphelele kwama-polyphenol — ~16–22% (kuphansi kunakumatiye amacembe, ngenxa yesilinganiso esiphakeme sama-amino acid kuma-polyphenol empahleni yehlumela).
• Ama-amino acid: Okuqukethwe — ~3.5–5.0% yesisindo somile — kuphakeme kakhulu kunasetiyeni elibomvu lamacembe. I-L-theanine igqamile futhi inikeza ubumnandi be-umami obuyisici, ukwakheka okuyisilika, nomphumela wokuphumuza othambile. Okuqukethwe okuphezulu kwama-amino acid kuyisici esibalulekile sokungabi bikho kokubaba nokuncomfoloza.
• Ama-alkaloid: I-caffeine — ~3.5–4.5% yesisindo somile (impahla yehlumela iqukethe i-caffeine eningi kunamacembe avuthiwe). I-theobromine ne-theophylline — ngamanani amancane.
• Amafutha abalulekile nezinhlanganisela ezinuka kamnandi: I-linalool (amanothi ezimbali), i-geraniol (izithunzi zerose), i-phenylacetaldehyde (iphunga lezinyosi), i-2-phenylethanol (irose), i-β-ionone (i-violet). Ubuningi bezindlalifa (bai hao) bufaka izingxenye ezithile ezinuka kamnandi, ezithuthukisa ingxenye “yetiye elimhlophe” yephrofayili.
• Amavithamini: Amavithamini eqembu B (B₁, B₂, B₆), ivithamini E, ivithamini K, ivithamini P (i-rutin). Okuqukethwe ivithamini C kwehlisiwe uma kuqhathaniswa netiye eliluhlaza nelimhlophe.
• Amaminerali: I-Potassium (K), i-magnesium (Mg), i-manganese (Mn), i-fluoride (F), i-zinc (Zn), i-iron (Fe). Iphrofayili yamaminerali incike emhlabathini wesifunda okhuliswe kulo.

8. Izinzuzo Zezempilo:

• Umphumela wokuqinisa othambile: Ukuhlangana kwe-caffeine ne-L-theanine kunikeza ukukhuphuka okulinganayo, okuqinile kokugxila nokusebenza ngaphandle kokuphazamiseka kanye “nokuwa kwe-caffeine”. Okuqukethwe okuphezulu kwama-amino acid kwenza umphumela wokuqinisa uthambe kakhulu futhi “ucabange”.
• Ukuvikela i-antioxidant: I-theaflavin ne-thearubigin zibonisa umsebenzi obonakalayo we-antioxidant. Ucwaningo lukhomba ekhonweni elingaba khona lalezi zinto zokunciphisa ama-radical akhululekile nokwehlisa ukucindezeleka kwe-oxidative.
• Ukusekelwa kwesistimu yenhliziyo nemithambo: Ukuphuzwa njalo ngesilinganiso okulinganiselayo kwetiye elibomvu kuhlotshaniswa nokuthuthuka kwezibalo zokusebenza kwamafutha (ukwehla kwe-LDL), ukuqiniswa kokuqina kwemithambo kanye nokuvamile kwengcindezi yegazi. I-Rutin (ivithamini P) iqinisa izindonga zama-capillary.
• Umphumela wokufudumala: Itiye elibomvu linomoya “ofudumele” ngokwezigaba zokudla kwamaShayina, lifudumeza umzimba kahle futhi lithuthukise ukujikeleza kwegazi emaphethelweni.
• Ukuthuthukisa ukugayeka kokudla: Kuvuselela ukukhiqizwa kwama-enzyme wokugaya, kusiza ekugayeni ukudla okunamafutha. Kunomthelela othambile olimeni lwesisu kunetiye eliluhlaza.
• Imisebenzi yengqondo: I-L-theanine isiza ukukhiqizwa kwamagagasi e-α ebuchosheni, ahlobene nesimo sokuphumuza nokugxila, ithuthukise inkumbulo nokuguquguquka kwengqondo.
• Impilo yomlomo: Ama-fluoride nama-polyphenol abonisa umsebenzi wokulwa namagciwane, usizele ekuvikeleni izifo zamazinyo nezinsini.
• Ukunethezeka ngokwengqondo: Ukunambitheka okuthambile, okumnandi nephunga elifudumele kunomphumela wokuthulisa nokuvumelanisa esimweni somzwelo.

9. Ukuphekwa:

• Izinga lokushisa lamanzi: 85–90 °C. Izinga lokushisa eliphansi (85 °C) lizogqamisa ubumnandi nokushelela; eliphezulu (90–95 °C) — lizokwembula ukujula kwephunga. Amanzi abilayo aqinile awanconywa — angase “ashise” amahlumela athambile.
• Inani letiye: Amagremu angu-3–5 ukuya ku-100–150 ml wamanzi ngendlela yokuthulula (功夫泡, gōngfū pào); amagremu angu-2–3 ku-200 ml wokuphekezelwa enkomishini.
• Izitsha: I-gaiwan yobumba (盖碗, gàiwǎn) — iyindlela enhle kakhulu: izindonga ezincane azifaki iphunga futhi zivumela ukulawula ngokunembile isikhathi sokuthulula. Izitsha zengilazi nazo ziyasebenza futhi zikuvumela ukujabulela ingxube ekhanyayo, enombala osagolide. Iketela lobumba le-Yixing (宜兴紫砂壶) — kuyavunyelwa, kodwa kuthandwa ubumba olunombala okhanyayo olunezindonga ezincane.
• Inqubo:
  1. Fudumeza izitsha, uzihlanze ngamanzi ashisayo. Khipha amanzi.
  2. Faka itiye ku-gaiwan efudumele. Nyikinya kancane uphinde uphefumule iphunga lamahlumela ashisiwe.
  3. Thela amanzi (85–90 °C) bese ukhipha ngokushesha ukuphekezelwa kokuqala (ukugeza, imizuzwana engu-3–5). Lokhu kuthulula “kuvusa” amahlumela.
  4. Ukuthulula kwesibili: imizuzwana engu-10–15. Thela ingxube.
  5. Ukuthulula kwesithathu nokwesine: imizuzwana engu-10–20.
  6. Ukuthulula okulandelayo: khuphula isikhathi kancane ngemizuzwana engu-5–10.
  7. Itiye limelana nokuthulula oku-5–8. Ukuthulula kokuqala kwembula amanothi agqamile ezimbali nezinyosi, okumaphakathi — ukujula nokunokhilimu, okokugcina — ubumnandi obuhlanzekile nobumaminerali.
• Ukuphekezelwa enkomishini: Amagremu angu-2–3 ku-200 ml wamanzi ngo-90 °C. Kuphekezelwe imizuzu engu-3–4. Kulungele ukuphuzwa kwansuku zonke.

10. Ukugcinwa:

Kugcinwe esitsheni esivaleke kahle, esingabonisi (ibhokisi likathayela elinesembozo esiqinile, isikhwama se-vacuum esinongqimba lwe-aluminium) endaweni eyomile, epholile, emnyama, kude nephunga okungelona. Izinga lokushisa elifanele — 15–25 °C, umswakama — ungabi ngaphezu kuka-60%. Ungagcini efrijini. Isikhathi sokugcina uma izimo zilandelwa — kuze kube yiminyaka engu-2–3. Isikhathi esihle sokusetshenziswa — ngonyaka wokuqala emva kokukhiqizwa, lapho amanothi ezimbali nezinyosi egqame kakhulu futhi emasha. Ngokuhamba kwesikhathi, itiye liba thambile futhi “likhulile”, kodwa lilahlekelwa ingxenye yokugqama kwephunga.

11. Intengo Namanga:

I-Xue Ya Hong Cha ihamba nesezingeni lentengo eliphakeme, okuyinto ebangelwa umsebenzi omkhulu wokuvuna (amahlumela angakavulwa kuphela, umsebenzi wezandla), ukusetshenziswa kwezinhlobo ezinhle kakhulu zetiye elimhlophe zaseFujian kanye nomthamo omncane wokukhiqiza. Intengo iphakeme kakhulu kunaleyo yamatiye abomvu lamacembe, futhi iqhathaniswa nezindleko ze-Jin Jun Mei esezingeni.

Ungawagwema kanjani amanga:

• Thenga kubathengisi abathembekile: Izitolo ezikhethekile zetiye, abahlinzeki abaseduze kwabaseFujian. Qaphela ukukhonjiswa kwesifunda esithile semvelaphi nenkathi yokuvuna.
• Hlola ukubukeka: I-Xue Ya Hong Cha yangempela iqukethe amahlumela aphelele, angakavulwa, egcwele uboya obusagolide-osiliva. Ukuba khona kwamahlumela aphukile, izingcezu zamacembe noma ukungafani kuyizimpawu zekhwalithi ephansi noma umgunyathi.
• Hlola iphunga: Itiye elomile kufanele libe nephunga elihlanzekile, elimnandi lezinyosi nezimbali ngaphandle kwamanothi anukayo, amnandi ngokweqile noma amakhemikhali.
• Hlola ingxube: Ingxube kufanele ikhanye, ingabonakali, ibe yisagolide-osawolintshi, inambitheke kamnandi, ingenabukali futhi ingenakuncomfoloza okubonakalayo. Ingxube epholile noma emnyama, ukubaba — yizimpawu eziyisixwayiso.
• Qaphela intengo: Itiye elishibhe eliphansi le “amahlumela ahlanzekile” cishe liqukethe ukungcola kwamacembe noma likhiqizwe ngezinto ezingekho ezingeni.

12. Amaqiniso Athakazelisayo:

• Igama elithi “Xue Ya” (雪芽, “amahlumela eqhwa”) ngokomlando lalisetshenziswa ezinhlobeni ezahlukene zetiye ezinoboya obuningi — ngokuyinhloko kumatiye amhlophe nasekuhlaza okuqoqwa ekuqaleni kwentwasahlobo. Ukusetshenziswa kwaleli gama etiyeni elibomvu kugcizelela isimo salo esiyingqayizivele “emngceleni” phakathi kwetiye elimhlophe nelibomvu.
• I-Xue Ya Hong Cha — iyitiye elifanelekayo “lokudlulela” kubathandi betiye elimhlophe, abafisa ukujwayelana nezwe lamatiye abomvu: ligcina ukuthamba nokushelela kwetiye elimhlophe, kodwa likunothise ngokufudumala, ukujula nobumnandi bezinyosi, okuyisici samabomvu.
• Lelo hlobo olufanayo lwe-cultivar i-Fuding Da Bai, okwenziwa ngalo i-Xue Ya Hong Cha, lusetshenziselwa ukukhiqiza i- “Hua Cha No. 1” — enye yezinhlobo ezimbili eziyisisekelo zikazwelonke ezijwayelekile zaseChina, ephambili ohlwini lwezinhlobo ezingama-77 zikahulumeni wezihlahla zetiye.
• Inothi eliyisici le-bhatata (红薯, hóngshǔ) ekunambithekeni — kuwuphawu oluyingqayizivele lwamatiye abomvu angamahlumela avela ezinhlobeni zetiye elimhlophe zaseFujian, okungavamile ukutholakala kumatiye abomvu aphuma kwezinye izifunda nasezinhlotsheni.
• Naphezu kokuthi i-Fujian idunyiswa ngama-oolong ayo kanye namatiye amhlophe, kulapha kulesi sifundazwe lapho kwavela khona itiye elibomvu, futhi i-Xue Ya Hong Cha ingenye yezimpawu ezinhle kakhulu zesimanje zalesi siko lasendulo.

13. Ukuqhathaniswa Namanye Amatiye Abomvu:

• Jin Jun Mei (金骏眉, Jīn Jùn Méi): Womabili amatiye — anamahlumela, womabili avela eFujian, womabili asesigabeni samanani aphezulu. Nokho, i-Jin Jun Mei ikhiqizwa ngezinto ezinamacembe amancane ze-Cai Cha (菜茶) evela eTongmuguan futhi inephrofayili ecebile, “eqinile” enamanothi e-persimmon eyosiwe, ushokoledi nomhluzi wamabele. I-Xue Ya, eyenziwe ngezinhlobo zetiye elimhlophe ezinoboya obuningi, — ithambe kakhulu, “isilika”, inamanothi ezimbali nezinyosi agqamile futhi inesisindo somzimba esimbalwa.
• Bai Lin Gongfu (白琳工夫, Bái Lín Gōngfū): Itiye elibomvu lendabuko le-gongfu elivela esifundeni saseFuding, futhi lenziwe ngohlobo lwe-Fuding Da Bai Hao. I-Bai Lin Gongfu isebenzisa hhayi amahlumela kuphela, kodwa namacembe aphezulu, okunikeza “umzimba” ogcwele kakhulu nokuncomfoloza okugqamile. Ivame ukubizwa nge- “Golden Monkey” emakethe yomhlaba. I-Xue Ya Hong Cha — iyithambile futhi “ihlanzekile” ngephrofayili ngenxa yokusetshenziswa kwempahla yamahlumela kuphela.
• Zhenghe Gongfu (政和工夫, Zhènghé Gōngfū): Itiye le-gongfu lakudala lesifunda saseZhenghe, elikhiqizwa ngohlobo lwe-Zhenghe Da Bai (政和大白). Linomzimba oqinile, ubumnandi obucebile nephunga le-violet elivela obala. I-Xue Ya — ilula, inomoya futhi “ikhanyile” ngokunambitheka.
• Dian Hong Jin Ya (滇红金芽, Diān Hóng Jīn Yá): Itiye elibomvu lamehlumela laseYunnan elenziwe ngezinto ezinamacembe amakhulu (C. sinensis var. assamica). Linamandla kakhulu, liqine futhi “linobulwane”, linamanothi ezinongo nomhluzi wamabele kanye “nomzimba” ominyene. I-Fujian Xue Ya — isemphethweni ohlangothini oluphambene: ithambile, isilika, imnene.
• Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): Itiye elibomvu elidumile laseAnhui. I-Qi Men inephunga eliyisici “le-Qimen” — isixha esiyinkimbinkimbi sezimbali nezithelo esinamanothi erose ne-apula. I-Xue Ya — “ilula” ngesakhiwo sephunga, kodwa inobumnandi bezinyosi obugqamile kanye nokwakheka okunokhilimu.

Ekuphetheni:

I-Fujian Xue Ya Hong Cha iyitiye elibomvu elihleba, hhayi elimemezayo. Amandla alo — awakhona ekuqineni nasemandleni, kodwa ekuthambile nasekuhlanzekeni: ukunambitheka okushelelayo-silika kwezinyosi, iphunga elilula “leliqhwa” lamahlumela esiliva, ingxube ekhanyayo njengokusa, efana nokukhanya kwasekuseni okuqhamuka enkungwini yezintaba. Lihlanganisa ikhwalithi eyivelakancane etiyeni elibomvu — ikhono lokuba lijulile futhi lingenasisi, liyinkimbinkimbi futhi likhanyile ngesikhathi esifanayo.

Leli tiye — lingelezikhathi zokuphuza kusasa ngokunganaki, lapho ufuna ukufudumala ngaphandle kwesisindo; ikhefu lasemva kwesidlo sasemini, lapho kudingeka uqongelele imicabango; ukuzindla kwakusihlwa ngenkomishi. Lihle ngokufanayo kumthandi onolwazi, okhathele amatiye “anomsindo”, nakumfundi osanda kuqala, ethatha izinyathelo zokuqala ezweni letiye elimhlophe ukuya kwelelibomvu. I-Fujian Xue Ya Hong Cha — ingenye yobufakazi obuhle kakhulu bokuthi amandla angempela etiye asekuthambeni kwalo.