Indlela yokubhiyelwa kwetiye yaseGongfu

Indlela yokubhiyelwa kwetiye yaseGongfu (工夫茶, gōngfū chá), evame ukuhunyushwa ngokuthi “ubuciko betiye” noma “umkhosi wetiye waseGongfu,” akuyona uhlobo lwetiye, kepha kuyindlela yendabuko yokubhiyelwa kwetiye yaseShayina egxile kakhulu kubuciko, ekhonweni, emininingwaneni, nasekugcweliseni amandla etiye ngokuphelele. Akuwona umkhosi oqinile ngendlela yomkhosi wetiye waseJapan, kodwa kuyiqoqo lezimiso nezindlela ezihloselwe ukukhipha amaphrofayili amancane kakhulu wokunambitheka, wephunga nokuthungwa kwetiye, kanye nokuthola injabulo enkulu yezinzwa kulolu hlelo lokuphuza itiye.

1. Ingqikithi kanye neFilosofi yeGongfu Cha:

• Gongfu (工夫): Igama ngokwalo linencazelo ejulile emasikweni aseShayina. Lisho ubuciko, ikhono, isikhathi, umzamo, ubuciko, okutholakala ngokuzilolong kanye nokuzinikela emsebenzini. Kumongo wetiye, i-“Gongfu” igcizelela isidingo sokuzikhandla, sokunaka imininingwane, nanesikhathi sokulungisa kahle itiye nokulijabulela. Lokhu kusho indlela engenamphangiso, enokwazi kokwenza lapho uphuza itiye.
• Akukona ukushesha, kodwa ubuciko: Indlela yokubhiyelwa kwetiye yaseGongfu akuyona nje ngokulungisa itiye ngokushesha. Inqubo eyokuzindla, edinga ukugxiliswa komqondo nokunakwa kwesinyathelo ngasinye. Inhloso akuyona nje ukuthola isiphuzo, kodwa ukuvuselela zonke izinzwa, ukuhlaziya itiye kuzo zonke izici zalo: ukubukeka kweqabunga elomile, iphunga, umbala woketshezi, ukunambitheka, ukunambitheka okusemva, kanye nemizwa yokuthinta evela ezitshaneni.
• Inhlonipho ngetiye: Indlela yokubhiyelwa kwetiye yaseGongfu iyindlela yokukhombisa inhlonipho ngetiye njengomkhiqizo wemvelo, ukuze kukhishwe amandla alo ngokuphelele futhi kuhlaziywe izici eziyingqayizivele zohlobo ngalunye. Lena indlela ehlonipha itiye hhayi njengesiphuzo kuphela, kodwa futhi njengokuhlangenwe nakho kwamasiko nezinzwa.
• Okuhlangenwe nakho komuntu siqu nokuzivumelanisa nezimo: Nakuba kukhona izimiso nezindlela ezithile, indlela yokubhiyelwa kwetiye yaseGongfu akuwona umkhosi oqinile oxhunywe ngomthetho. Iyazivumelanisa nokuthandwa ngumuntu, uhlobo lwetiye kanye nesimo. Yibuciko obukhehla ngokuzilolong nangokuhlola.

2. Umlando kanye Nendabuko:

• Izimpande zomlando: Nakuba umsuka oqondile wokubhiyelwa kwetiye ngendlela yaseGongfu kunzima ukuwuqopha ngomlando, kukholelwa ukuthi izimpande zayo zise sifundazweni saseFujian (福建), eShayina, okuyindawo lapho kuhlala khona amanye ama-oolong amaningi adumile nezinye izinhlobo zetiye. Ukuthuthuka kwendlela yokubhiyelwa kwetiye yaseGongfu kuhlobene nokusabalala kwama-oolong ngesikhathi soBukhosi bakwaQing (1644-1912).
• Ukuguquka nokusabalala: Ekuqaleni, indlela yokubhiyelwa kwetiye yaseGongfu cishe yayiyindlela ewusizo yokupheka itiye, eyayihloselwe ukusetshenziswa kahle kweqabunga letiye nokukhipha ukunambitheka okuphelele kusuka etiyeni elisezingeni eliphezulu kodwa elibizayo. Ngokuhamba kwesikhathi, yaphenduka yaba ubuciko obunobuhle obungcono bokuphuza itiye, yasabalala kwezinye izifunda zaseShayina, eTaiwan, nangaphandle, yazuza ukuhlukahluka okuhlukile kwezifunda nokomuntu ngamunye.
• Ukuhlobana nama-Oolong: Ngokomlando, indlela yokubhiyelwa kwetiye yaseGongfu ihlobene kakhulu nama-oolong (ikakhulukazi ama-oolong alula, afana neTieguanyin nama-oolong aseWuyishan), abonakala ngephrofayili yephunga eliyinkimbinkimbi futhi akwazi ukumelana nokubhiyelwa kaningi, okulungele kahle indlela yaseGongfu. Kodwa-ke, izimiso zendlela yokubhiyelwa kwetiye yaseGongfu zingasetshenziswa ezinhlotsheni ezahlukahlukene zetiye.

3. Imigomo eyisisekelo yeGongfu Cha:

• Itiye elisezingeni eliphezulu: Indlela yokubhiyelwa kwetiye yaseGongfu yakhelwe itiye elisezingeni eliphezulu, lapho amaphoyinti amancane wokunambitheka nephunga abaluleke ngempela futhi akufanele ukuvezwa. Ukuhlola itiye elingenabizoni ngendlela yaseGongfu akunangqondo, kodwa injabulo nencazelo ephezulu yale nqubo kutholakala kuphela ngetiye elihle.
• Ukulawulwa kwezilinganiso zokubhiyelwa: Isici esibalulekile sendlela yaseGongfun ukulawulwa okunembayo kwezilinganiso zokubhiyelwa:
  • Ukushisa kwamanzi: Ukushisa kwamanzi okufanele kubaluleke kakhulu ohlotsheni ngalunye lwetiye ukuze kukhishwe izinhlanganisela ezifiselekayo zokunambitheka nephunga futhi kugwenywe ubuhlungu noma ukuhlunga okweqile.
  • Isilinganiso setiye namanzi: Imvamisa kusetshenziswa itiye eliningi endizeni yamanzi emincane kunendlela yokubhiyelwa “yamaYurophu”. Lokhu kuvumela ukuthi kutholakale uketshezi olugxilile kanye nokubhiyelwa okuningi.
  • Isikhathi sokubhiyelwa (ukufakwa emanzini): Ukufakwa emanzini imvamisa kufushane kakhulu, ikakhulukazi okokuqala, kuvame ukuba yimizuzwana embalwa nje. Isikhathi sikhula kancane kancane ngokubhiyelwa ngakunye okulandelayo. Ukufakwa emanzini okufushane kusiza ekulawuleni ubukhulu bokunambitheka nephunga futhi kugweme ukubhiyelwa ngokweqile.
• Ukubhiyelwa kaningi (ukufakwa emanzini): Indlela yokubhiyelwa kwetiye yaseGongfu isho ukubhiyelwa kaningi kwenani elifanayo letiye. Ukubhiyelwa ngakunye (ukufakwa emanzini) kwembula izici ezintsha zokunambitheka nephunga, kubukisa ngokuguquguquka nobugxingxi betiye. Itiye elihle, elibhiyelwe ngendlela yaseGongfun, lingakwazi ukumelana nezihlandla ezingama-5-10 noma ngaphezulu, ngakunye okuzohluka kokwedlule.
• Ukusetshenziswa kwezitsha ezikhethekile: Ngokwendabuko kusetshenziswa izitsha ezikhethekile zokubhiyelwa kwetiye ngendlela yaseGongfu, ezinosizo olukhulu ekuvezweni kwephunga nokunambitheka, futhi zidala injabulo yobuhle benqubo:
  • I-Gaiwan (盖碗) noma igilasi yetiye eyenziwe nge-clay yaseYixing (紫砂壶): yokubhiyelwa kwetiye.
  • I-Cha Hai (茶海) / i-Gong Dao Bei (公道杯) – “indebe yokulunga”: yokulinganisa ubukhulu boketshezi futhi umise inqubo yokubhiyelwa ngaphambi kokuthululela ezinkomishini.
  • I-Cha Ju (茶具) – amathuluzi etiye: isethi yamathuluzi asizayo, anjengesihlanganisi, ukhezo, inalithi, njll.
  • I-Cha Bei (茶杯) – izinkomishi zetiye: imvamisa kusetshenziswa izinkomishi ezincane, ngezinye izikhathi ezimbaxambili – inkomishi yephunga nenkomishi yokunambitheka.
  • I-Cha Pan (茶盘) – ithreyi yetiye / ibhodi letiye: lokuhlanganisa amanzi athelwayo nokwakha indawo yobuhle.
• Ukuhlaziywa kwezinzwa esigabeni ngasinye: Indlela yokubhiyelwa kwetiye yaseGongfu iyinqubo yokuhlola okuqhubekayo kwezinzwa. Esigabeni ngasinye – kusukela ekuhloleni iqabunga elomile, ekubukeni umbala woketshezi, ekuhogeleni iphunga, ekuvamiseni ukunambitheka nasekuhlaziyeni ukunambitheka okusemva – zonke izinzwa ziyavuselelwa. Ukuphuza itiye kuba yinqubo enokwazi, yokuzindla, ehloselwe ukungena ngokuphelele emhlabeni wetiye.

4. Izitsha nezinsiza eziyimfuneko zeGongfu Cha:

Ukuholela ingxoxo yokuphuza itiye ngeGongfu Cha, ngokwendabuko kusetshenziswa lesi sethi esilandelayo sezitsha namathuluzi, nakuba ngokwenzeka kungenzeka ukuguqula isethi ukuhambisana nezidingo namandla akho:

• I-Gaiwan (盖碗) noma Igilasi yetiye yaseYixing (紫砂壶):

  • I-Gaiwan (盖碗) – “indebe enesivalo”: Isitsha esisebenza ezinhlobonhlobo futhi esidumileyo seGongfu Cha. I-Gaiwan yenziwa ngobumba, ngogwadule noma nge-ceramics, iqukethe indebe, isivalo kanye noswazi. Ilungele ukubhiyelwa kwetiye, ivumela ukulawula kalula inqubo, ukubukela ukuvela kweqabunga kanye nokuhlola iphunga. Ilungele ikakhulukazi ama-oolong alula, itiye eliluhlaza namhlophe.
  • Igilasi yetiye yaseYixing (紫砂壶): Isitsha sendabuko saseShayina esenziwa nge-clay ekhethekile enezimbobo zomoya evela esifundeni saseYixing. Amaglasi etiye aseYixing “ayaphefumula,” anomthelela ekuthuthukiseni ukunambitheka kwetiye ngokuhamba kwesikhathi, futhi “akhumbula” iphunga letiye elibhiyelwe kuwona. Abaluleke kakhulu kuma-oolong amnyama, ama-pu-erh namatiye abomvu. Adinga “ukuhlanganiswa” nohlobo oluthile lwetiye.

• I-Cha Hai (茶海) / i-Gong Dao Bei (公道杯) – “Indebe Yokulunga” / “Indebe Yokulingana”: Yijeke elincane lokuthulula uketshezi olusuka e-gaiwan esuke noma egalasini yetiye. Lenziwa ukumisa inqubo yokubhiyelwa (ukuze itiye lingabhibhi ngokweqile) futhi kuhlinganiswe ubukhulu boketshezi ngaphambi kokuthululela ezinkomishini, ukuze isivakashi ngasinye sithole itiye eliqine ngokulinganayo. Ngokuvamile yakhiwa ngogwadule, ngobumba noma nge-ceramics.

• Izinkomishi zetiye (品茗杯 – Pin Ming Bei): Izinkomishi ezincane zokuphuza itiye, ngokujwayelekile zenziwe ngobumba noma nge-ceramics. Imvamisa kusetshenziswa izinkomishi ezimbaxambili: i-Wen Xiang Bei (闻香杯) – “inkomishi yephunga” (ende, encane) ne-Pin Cha Bei (品茶杯) – “inkomishi yokuhlola” (emfushane, ebanzi). I-Wen Xiang Bei yenzelwe ukuhlola iphunga letiye ngemva kokuthulula itiye liye e-Pin Cha Bei.

• I-Cha Ju (茶具) – Isethi yamathuluzi etiye (Cha Dao – 茶道 – “Indlela yetiye”): Isethi yamathuluzi asizayo anza inqubo yokuphuza itiye ibe lula futhi ibe yinhle. Imvamisa ihlanganisa:

  • I-Cha Chi (茶匙) – Ukhezo letiye / Ikhamba: kokudlulisela itiye lisuka estokweni liye e-gaiwan/egalasini.
  • I-Cha Zhen (茶针) / i-Cha Zuan (茶锥) – Inalithi yetiye / Isihlukuli setiye: yokuhlanza umlomo weglasi emaqabunga etiye kanye nokuhlukanisa itiye elihlanganisiwe (isibonelo, i-pu-erh).
  • I-Cha Jia (茶夹) – Izipondeleti yetiye: zokusebenzisa izitsha ezishisayo, izinkomishi, ukukhipha ngobuhle amaqabunga esuka e-gaiwan/egalasini.
  • I-Cha Tong (茶筒) – Isitoko setiye / isitsha setiye: sokugcina itiye.
  • I-Cha Lü Wo (茶滤网) – Isihlungi setiye (esinomthelela ongakhethwa): singasetshenziswa ukuhlunga itiye lapho lithululelwa lisuka e-gaiwan/egalasini liye e-cha hai, ikakhulukazi kumatiye anamaqabunga amancane.
  • I-Cha Xian (茶线) – Intambo yetiye (esinomthelela ongakhethwa): intambo entofontofo yokususa amaqabunga angenene ngengozi phezu koketshezi.
  • Isisekelo se-gaiwan/seglasi yetiye (esinomthelela ongakhethwa).

• I-Cha Pan (茶盘) – Ithreyi yetiye / Ibhodi letiye (茶船 – Cha Chuan – “Umkhumbi wetiye”): Ithreyi noma ibhodi elinethileyiki lesikejana lokuhlanganisa amanzi athelwayo. Linomsebenzi ongokoqobo (uvimbela ukuchitheka kwamanzi etafuleni) kanye nowobuhle (kwakha indawo yetiye ecokeme futhi ehleleke). Lingaba nobukhulu obuhlukahlukene, ngezinkuni, ngomhlanga, nge-ceramics, ngamatshe, njll.

• Ibhodi yetiye lephunga (闻香盘 – Wen Xiang Pan) – elinomthelela ongakhethwa: Ibhodi elincane lezinkuni noma elomhlanga lokubukisa nokuhlola iphunga leqabunga elomile.

• Indwangu yetiye / ithawula (茶巾 – Cha Jin): Lokwesula izitsha, ukuhlanganisa amanzi athelwayo.

• Amanzi asezingeni eliphezulu: Izinga lamanzi libaluleke kakhulu ekunambithekeni kwetiye. Kunconywa ukusebenzisa amanzi athambile, ahlungiweyo noma amanzi asebhodleleni anemaminerali aphansi.

• Igilasi yokushisisa amanzi enokulawulwa kokushisa: Kwindlela yokubhiyelwa kwetiye yaseGongfun, ukulawula izinga lokushisa kwamanzi kubaluleke kakhulu. Igilasi kagesi enesilungisi sokushisa ivumela ukusetha ngokunembile ukushisa okufanele kuhlobo oluhlukahlukene lwetiye.

• Isikali (esinembile, se-elektroniki – esinomthelela ongakhethwa): Sokulinganisa ngokunembile inani letiye, ikakhulukazi ezigabeni zokuqala zokufunda. Ngokuhamba kwesikhathi, abathandi abanolwazi beGongfu Cha badla ngokunquma nje “ngeso.”

5. Inqubo yokuBhiyelwa kweGongfu Cha (ngesinyathelo ngesinyathelo):

Nakuba izinyathelo eziqondile nemininingwane ingashintsha ngokuya ngohlobo lwetiye, okuthandwa ngumuntu namasiko esifunda, nansi inqubo evamile yesinyathelo ngesinyathelo yokubhiyelwa kwetiye ngendlela yaseGongfun:

1. Ukulungiswa kwamanzi nezitsha:

   • Shisisa amanzi aze afike ezingeni lokushisa elifanele lohlobo lwetiye olukhethiwe (isibonelo, kumatiye aluhlaza namhlophe – 70-85°C, kuma-oolong alula – 85-95°C, kuma-oolong amnyama namatiye abomvu – 95-100°C, ku-pu-erh – 95-100°C).
   • Shisisa zonke izitsha: Geza i-gaiwan/iglasi yetiye, i-cha hai, izinkomishi ngamanzi ashisayo. Lokhu akugcini nje ngokushisisa izitsha, kodwa futhi kusiza “ekuvuseni” iphunga lezitsha neletiye. Thela amanzi okushisisa ethreyini yetiye noma endaweni yokuchitha.

2. Ukuhlola iqabunga elomile (赏茶 – Shang Cha):

   • Nikeza izivakashi ithuba lokuhlola iqabunga elomile: Beka itiye ebhodini lephunga elikhethekile noma esitsheni setiye, bese unikeza izivakashi ithuba lokuthokozela ukubukeka kweqabunga elomile, ukuhlola isimo, umbala, ukuqina kwalo nokuhogela iphunga lalo. Lesi yisigaba sokuqala sokuhlangenwe nakho kwezinzwa seGongfu Cha.

3. Ukugcwaliswa kwetiye e-gaiwan/egalasini yetiye (投茶 – Tou Cha):

   • Sebenzisa ukhezo/ikhamba letiye (Cha Chi) ukuze udlulisele ngobunono inani letiye elifanele e-gaiwan eshisile noma egalasini yetiye.
   • Inani letiye: Imvamisa kusetshenziswa itiye eliningi ngokwamanani endizini yamanzi emincane. Inani eliqondile lincike ohlotsheni lwetiye, ubukhulu besitsha kanye nokuthandwa ngumuntu. Qala nge-1/3 – 1/2 wevolumu ye-gaiwan/iglasi yama-oolong nama-pu-erh, futhi kube mbalwa kumatiye alula. Ngokuhamba kwesikhathi, uzokwazi ukukhetha isilinganiso esihle.

4. Ukuhogela iphunga leqabunga elishisisiwe (温润泡 – Wen Run Pao / 闻香 – Wen Xiang) – AKUNASIDINGO, kodwa kuyanconywa:

   • Vala i-gaiwan/iglasi ngesivalo bese unyakazisa kancane. Lokhu kusiza ekushisiseni amaqabunga etiye nasekukhipheni iphunga lawo.
   • Vula isivalo bese uhogela iphunga leqabunga elishisisiwe. Lingahluka ephungeni leqabunga elomile futhi likunikeza umbono wokuthi uketshezi luzoba njani. Lesi sigaba sibaluleke kakhulu kuma-oolong.

5. “Ukuvusa” itiye / “Ukuhlanza” (洗茶 – Xi Cha) – AKUNASIDINGO ezinhlotsheni eziningi zetiye, kodwa kuyanconywa kuma-oolong, ama-pu-erh nakwamanye amatiye abomvu:

   • Thela itiye ngamanzi ashisayo. Inani lamanzi kufanele lanele ukumboza amaqabunga, kodwa lingagcwali i-gaiwan/iglasi ngokuphelele (ukubhiyelwa kokuqala kuvame ukuba kufushane kakhulu).
   • Isikhathi “sokuhlanza” – sifushane kakhulu, yimizuzwana embalwa nje (3-10 imizuzwana, ngezinye izikhathi ngisho ngokushesha okukhulu). Inhloso akuyona ukubhiyela itiye, kodwa ukuhlanza uthuli olungaba khona futhi “kuvuse” iqabunga letiye, kulilungiselele ukubhiyelwa okulandelayo futhi kusize ukuthuthukisa iphunga.
   • Thulula ngokushesha uketshezi lokuqala “lokuhlanza”, imvamisa uluthela ethreyini yetiye noma endaweni yokuchitha (aliphuzelewa). Kwezinye izinhlobo zetiye (isibonelo, i-sheng pu-erh ekhulisiwe) uketshezi lokuqala “lokuhlanza” lungathatha isikhathi eside futhi uketshezi lungase luphuzeleke.

6. Ukubhiyelwa kokuqala (第一泡 – Di Yi Pao) nokubhiyelwa okulandelayo (后续泡 – Hou Xu Pao):

   • Thela itiye ngamanzi ashisayo futhi, kulesi sikhathi ngesikhathi sokubhiyelwa kokuqala. Isikhathi sokubhiyelwa kokuqala sivame ukuba sifushane kakhulu (10-20 imizuzwana kuma-oolong amaningi, kungathatha isikhathi eside ku-pu-erh nakumatiye abomvu, futhi kufushane kumatiye aluhlaza namhlophe).

   • Ekubhiyelweni okulandelayo, khuphula isikhathi sokugcwalisa ngokukhuphuka, ngo-5-10 imizuzwana noma ngaphezulu ngokubhiyelwa ngakunye okusha. Qaphela umbala woketshezi nokunambitheka – kufanele kube nokunotha, kodwa kungabi muncu futhi kungabi muncu ngokweqile.

   • Thulula ngokuphelele uketshezi olusuka e-gaiwan/egalasini yetiye liye e-cha hai kwaze kwaba yiconsi lokugcina. Lokhu kubalulekile ukuze kumiswe inqubo yokubhiyelwa futhi kugwenywe ukubhiyelwa ngokweqile kwamaqabunga ase-gaiwan/egalasini. Uma ushiya uketshezi e-gaiwan, amaqabunga azoqhubeka nokubhiyelwa, futhi uketshezi olulandelayo luzoba mnandi futhi lungalawuleki.

7. Ukuthulula itiye lisuka e-cha hai liye ezinkomishini (分茶 – Fen Cha):

   • Thulula ngobumnene uketshezi olusuka e-cha hai liye ezinkomishini zetiye (Pin Cha Bei). I-cha hai iqinisekisa ukusatshalaliswa okulinganayo kokuqina koketshezi phakathi kwezinkomishi.
   • Uma usebenzisa izinkomishi ezimbaxambili (i-Wen Xiang Bei ne-Pin Cha Bei): qala ngokuthulula itiye e-Wen Xiang Bei (inkomishi ende yephunga), bese uyiphenya ngokushesha uyibeke phezu kwe-Pin Cha Bei (inkomishi emfushane yokunambitheka), bese uphakamisa i-Wen Xiang Bei. Iphunga elihlanganiswe e-Wen Xiang Bei lingahlolwa ngaphambi kokuphuza itiye e-Pin Cha Bei.

8. Ukuhlaziywa kwezinzwa kokubhiyelwa ngakunye (品茗 – Pin Ming):

   • Hlaziya umbala woketshezi (茶汤 – Cha Tang).
   • Hogela iphunga enkomishini (闻香 – Wen Xiang). Sondela inkomishi emakhaleni bese uhogela okufushane, okungajulile ukuze uthole amaphoyinti ephunga amancane.
   • Phuza okuncane bese uvumela itiye “ligijime” olimini (品味 – Pin Wei). Hlaziya ukunambitheka, ukuthungwa, ukulingana kobumnandi, ubuhlungu, ukuhlunga, ubumuncu, “umzimba” wetiye, umuzwa emlonyeni.
   • Hlaziya ukunambitheka okusemva (回甘 – Hui Gan). Ngemva kokugwinya itiye, qaphela imizwa ehlala emlonyeni nasemphinjeni – ubumnandi, ukuphola, ukuphola, ukufudumala, iphunga.
   • Phinda ukuhlaziywa kwezinzwa kokubhiyelwa ngakunye, unake izinguquko ephungeni, ekunambithekeni nasembaleni woketshezi. Lokhu kukuvumela ukuthi ulandele izinguquko zetiye futhi uthokozele ubuningi balo.

9. Phinda ukubhiyelwa (izinyathelo 6-8) izikhathi eziningana, kuze kube yilapho itiye liphelelwa ngamandla alo. Isibonakaliso sokuthi itiye “linikele konke” ukuncipha okukhulu kwephunga nokunambitheka, kanye nombala ophaphathekile woketshezi.

10. Ukuhlanza nokunakekela izitsha: Ngemva kokuphuza itiye, geza izitsha ngamanzi ashisayo bese uzivumela ukuthi zome ngokwemvelo. Izitsha zobumba lwaseYixing azinconywa ukuhlanza ngezihlanzi, kwanele ukuzigeza ngamanzi ashisayo.

6. Izinhlobo zetiye ezifanele iGongfu Cha:

Nakuba iGongfu Cha ihlobene ngokomlando nama-oolong, le ndlela ilungele ukubhiyelwa kwezinhlobo eziningi zetiye, ikakhulukazi uma ufuna ukukhipha iphunga nokunambitheka kwazo ngokuphelele. Izinhlobo zetiye ezifanele kakhulu iGongfu Cha yilezi:

• Ama-oolong (乌龙茶 – Wu Long Cha): Ikakhulukazi ama-oolong asemazingeni aphakathi naphezulu okuvutshelwa, ama-oolong aseWuyishan (岩茶 – Yan Cha), ama-oolong aseTaiwan, i-Tieguanyin (铁观音 – Tiě Guān Yīn), i-Da Hong Pao (大红袍 – Dà Hóng Páo), i-Shui Xian (水仙 – Shuǐ Xiān), i-Rou Gui (肉桂 – Ròu Guì) nokunye. Ama-oolong “ayizindvuna” zeGongfu Cha, alungele kahle le ndlela, embula iphunga eliyinkimbinkimbi futhi amelana nokubhiyelwa okuningi.
• I-Pu-erh (普洱茶 – Pǔ’ěr Chá): Ikakhulukazi i-Sheng Pu-erh (生普洱 – Shēng Pǔ’ěr) – i-pu-erh “eluhlaza”, nayo ebhiyelwa kahle ngeGongfu Cha, ivula ukunambitheka okuyiqoqo kanye nephunga futhi imelane nokubhiyelwa okuningi. I-Shu Pu-erh (熟普洱 – Shú Pǔ’ěr) – i-pu-erh “evuthiwe” nayo ingabhiyelwa ngeGongfu Cha, kodwa imvamisa imelana nokubhiyelwa okumbalwa.
• Amatiye abomvu (红茶 – Hóng Chá): Amanye amatiye abomvu asezingeni eliphezulu, ikakhulukazi lawo anamaqabunga agcwele, anjenge-Dian Hong (滇红 – Diān Hóng), i-Keemun (祁门红茶 – Qímén Hóngchá), i-Zheng Shan Xiao Zhong (正山小种 – Zhèngshān Xiǎozhǒng), nawo angabhiyelwa ngeGongfu Cha, embula amaphoyinti ancane wokunambitheka nephunga kunendlela “yaseYurophu”.
• Amatiye amhlophe (白茶 – Bái Chá) namatiye aluhlaza (绿茶 – Lǜ Chá): Nakuba iGongfu Cha ingavamile ematiyeni amhlophe nahlaza, ezinye izinhlobo ezithambile zetiye elimhlophe (isibonelo, i-Bai Hao Yin Zhen – 白毫银针) namatiye aluhlaza (isibonelo, i-Long Jing – 龙井茶), ikakhulukazi uma esezingeni eliphezulu, nawo angabhiyelwa ngeGongfu Cha, kusetshenziswa amazinga aphansi okushisa kwamanzi nokufakwa emanzini okufushane kakhulu.

7. Izinzuzo zeGongfu Cha:

• Ukuvezwa okukhulu kokunambitheka nephunga letiye: IGongfu Cha ivumela ukuvezwa ngokuphelele kwamandla etiye elisezingeni eliphezulu, ukuveza wonke amaphoyinti alo amancane nokujabulela iphalethi enothile yokunambitheka nephunga.
• Ukuqonda okujulile kwetiye: Inqubo yeGongfu Cha ivumela ukuqonda kangcono nokuhlaziya itiye, ukufunda izici zalo, izinguquko kusukela ekubhiyelweni kuye ekubhiyelweni, ukuzwa ukuhlobana phakathi kwetiye nendawo yalo.
• Umthelela wokuzindla nokuphumula: Inqubo engenamphangiso, enokwazi yeGongfu Cha inomthelela wokuzindla nokuphumula, usiza ukwehlisa ijubane, ukugxila ekugcwalisekeni kwamanje nokususa ingqondo ekugijimeni kwansuku zonke.
• Icala lokuhlanganyela: IGongfu Cha imvamisa iyinkambiso yokuhlanganyela, okujatshulelwa nayo lapho unabangane noma abathandekayo. Ukuphuza itiye ndawonye kweGongfu Cha kukhuthaza ukuxhumana, kwakha umkhathi ofudumele nobungane.
• Ukujabulela ubuhle: Izitsha ezinhle zetiye, iminyakazo emihle, ukubukela ukuvela kweqabunga letiye nokushintsha kombala woketshezi – konke lokhu kudala ukujabulela ubuhle benqubo yeGongfu Cha.
• Ukulawulwa nokwenziwa ngokwakho: IGongfu Cha inikeza ukulawulwa okuphelele kwenqubo yokubhiyelwa, ikuvumela ukuthi uguqule izilinganiso uhambisane nokuthandwa nguwe kanye nezici zetiye elithile, uthole ukunambitheka okuhle.

8. IGongfu Cha njengobuciko nekhono:

IGongfu Cha akuyona nje indlela yokubhiyelwa, iyibuciko elidinga ukuzilolong, ubukhuthali nokuthuthuka okuqhubekayo. Njenganoma yibuphi ubuciko, iGongfu Cha ikhehla ngokuhamba kwesikhathi, ngolwazi nangokuhlola. Ayikho indlela “efanele” noma “engafanele” yokubhiyelwa kweGongfu Cha – kukhona izimiso nezindlela ongaziguqula uzihambise ngokwakho. Okubalulekile ukuphuza itiye ngokwethaba nangenjabulo, inhlonipho ngamasiko nokuthola isitayela sakhe seGongfu Cha.

9. Iziphi izindawo ongafunda khona iGongfu Cha futhi uthenge izitsha:

• Izitolo zetiye namaqhuzu etiye: Izitolo eziningi ezikhethekile zetiye zinikeza ama-master-classes nemikhosi yetiye yeGongfu Cha, lapho ungafunda khona izisekelo zale ndlela futhi uthenge izitsha eziyimfuneko.
• Imithombo ye-inthanethi: Kuningi imithombo ye-inthanethi (amawebhusayithi, amabhlogi, izifundo zamavidiyo) ezinikele kwiGongfu Cha, lapho ungathola khona ulwazi oluningiliziwe, izeluleko nezincomo.
• Izincwadi eziphathelene netiye namasiko etiye: Izincwadi eziphathelene netiye laseShayina zivame ukuhlanganisa izigaba ezinikele kwiGongfu Cha, futhi zingakunikeza ukuqonda okujulile kwethiyori nokusebenza.
• Ukuzilolong nokuhlolwa: Indlela engcono yokufunda iGongfu Cha ukuzilolong, ukuhlola izinhlobo ezahlukahlukene zetiye, izitsha, izilinganiso zokubhiyelwa, nokuthola isitayela sakhe. Ungesabi ukwenza amaphutha nokuzama okusha – yilokho okuyingqikithi yobuciko beGongfu Cha.

12. Amaqiniso athakazelisayo:

Itemu elithi “Gongfu” (工夫) esimeni setiye linomvelaphi ofanayo nobuciko bokulwa obudumile “i-kung fu,” egcizelela isidingo sokuzilolong okude nokuthuthukiswa kwekhono. Esifundazweni saseFujian kunesisho esithi: “一泡水，二泡茶，三泡四泡是精华” (yī pào shuǐ, èr pào chá, sān pào sì pào shì jīnghuá) – “ukubhiyelwa kokuqala ngamanzi, okwesibili ngitiye, okwesithathu nokwesine kuyisisusa,” okukhombisa ukuguquguquka kokuvela kokunambitheka lapho kubhiyelwa ngendlela yaseGongfun.

Kuyathakazelisa ukuthi emithini yesintu yaseShayina kukholelwa ukuthi ukubhiyelwa okuhlukahlukene kwetiye elifanayo kunemiphumela ehlukahlukene: ukubhiyelwa kwakuqala “kupholisa” (凉性, liángxìng), kanti okokugcina “kufudumeza” (热性, rèxìng). Kwezinye izifunda zaseShayina kunesiko “le-marathon yetiye” (茶马拉松, chá mǎlāsōng), lapho abathandi betiye behlangana ndawonye bese bebhiyela itiye elilodwa elisezingeni eliphezulu izikhathi ezingafika kuma-20-30, bebuka zonke izinguquko zesimilo salo.

Ucwaningo lwesimanje lwesayensi lukhombisile ukuthi indlela yeGongfu Cha ngempela iyakwazi ukukhipha izinhlanganisela zamakhemikhali ezahlukahlukene eqabungeni letiye ngokulandelana okwehlukile: ukubhiyelwa kwakuqala kuchichima i-caffeine nama-amino acids, okuphakathi kuchichima ama-polyphenols, kanti kwakamuva kuchichima amaminerali. ETaiwan kuthuthukiswe isiko eliyingqayizivele “lemincintiswano yetiye” (斗茶, dòuchá), lapho izingcweti zeGongfu Cha zincintisana khona ebucikweni bokubhiyelwa, zihlolwa ngezindlela zokunquma ezinjengobuhle bomnyakazo, ukulawulwa kwezilinganiso kanye nekhono lokukhipha amandla etiye ngokuphelele.

11. Intengo nezinto ezingezona ezingokoqobo:

Izindleko zokusetha kweGongfu Cha zingahluka kusuka kumashumi ambalwa kuya ezinkulungwaneni ezimbalwa zamadola, kuya ngezinga lezinto ezisetshenziswayo, ubuciko bokukhiqizwa kanye nomdabuko. Isethi eyisisekelo ene-gaiwan elula yobumba, i-cha hai yengilazi kanye nezinkomishi ze-ceramics ingabiza $30-100. Amasethi asezingeni eliphakathi ane-ceramics esezingeni eliphezulu noma amaglasi etiye alula aseYixing azobiza $100-500. Amasethi asezingeni eliphezulu anamaglasi etiye aseYixing ayingcweti yomdwebi abachaziwe, izitsha zasemandulo noma okwenziwe ngezinto eziyigugu kungabiza $500-5000 nangaphezulu.

Okumele kuqashelwe ikakhulukazi lapho uthenga amaglasi etiye obumba lwaseYixing, njengoba imakethe igcwele izinto ezingezona ezingokoqobo. Udaka oluqondile lwaseYixing (紫砂泥, zǐshā ní) lumbiwa kuphela endaweni yedolobha laseYixing esifundazweni saseJiangsu. Izimpawu zokungabi yiqiniso zihlanganisa: imibala egqame ngokungemvelo, indawo ebushelelezi kakhulu noma ekhalayo, ukungabikho kokungena komoya okuyiwo, inani eliphansi ngendlela engabazisayo. Amaglasi etiye ayiqiniso aseYixing anokuthungwa okungenampukane, lapho eshaywa akhipha umsindo ohlanzekile, amunca amanzi kahle futhi anophawu lwengcweti (款印, kuǎnyìn). Uma uthenga izitsha ezibizayo kunconywa ukuxhumana nabathengisi abathembekile, ukucela izitifiketi zobuqiniso futhi, lapho kwenzeka, uthintane nochwepheshe.

10. Ukugcinwa:

Ukugcinwa ngendlela efanele kwezitsha namathuluzi eGongfu Cha (工夫茶, gōngfū chá) kubaluleke kakhulu ukuze kugcinwe ukusebenza kwazo kanye nezici zobuhle. Ikakhulukazi lokhu kubalulekile emagilasi etiye obumba lwaseYixing (紫砂壶, zǐshā hú), okuthi ngokuhamba kwesikhathi “amunce” iphunga letiye futhi abe yigugu kakhulu. Ngemva kokusetshenziswa ngakunye, izitsha kufanele zihlanjululwe kahle ngamanzi ashisayo ngaphandle kwezihlanzi, ikakhulukazi uma kungobumba lwaseYixing olungenazimbobo. Amaglasi etiye nama-gaiwan kufanele ome ngokuphelele ngokwemvelo endaweni enomoya omuhle, mhlawumbe ngesivalo esivuliwe.

Ukuze kugcinwe isikhathi eside, kunconywa ukusebenzisa izikhwama zendwangu noma amabhokisi akhethekile, avikela izitsha othulini, kodwa avumele “ukuphefumula.” Amaglasi etiye aseYixing kungcono ukugcinwa ehlukene komunye nomunye, ukuze kugwenywe ukuxubana kwamaphunga. Amathuluzi etiye (茶具, chájù) kufanele agcinwe ezikhwameni ezikhethekile noma ezisekelweni, ukuze avikelwe ekulimaleni. Izingxenye zezinkuni nomhlanga, ezinjengamathreyi etiye (茶盘, chápán), zidinga ukusetshenziswa ngezikhathi ezithile kwamafutha akhethekile ukuvimbela ukuqhekeka. Kubalulekile ukugwema izinguquko ezisheshayo zokushisa komoya nomswakama, ezingalimaza i-ceramics kanye nobumba. Izinga lokushisa elifanele lokugcina lingu-15-25°C ngomswakama ohambisanayo wama-50-70%.

Ekuphetheni:

IGongfu Cha akuyona nje indlela yokubhiyelwa kwetiye, kodwa iyifilosofi, ubuciko nomkhuba wokuzindla. Yindlela eya ekujuleni kokuqonda nokujabulela itiye, okudinga ukunaka, ubukhuthali kanye nenhlonipho ngamasiko. Lapho usuzazi izimiso zeGongfu Cha, uzozivulela umhlaba omusha wokunambitheka nephunga letiye, futhi uguqule ukuphuza itiye kube yinkambiso enokwazi nezinzwa, eletha injabulo nokuvumelana.