Gōngtíng Pǔ'ěr

I-Gōngtíng Pǔ’ěr (宫廷普洱, gōngtíng pǔ’ěr) — “iPalace Pu’er” — ibanga eliphezulu kakhulu le-Shu Pu’er ehlephukile (熟普洱散茶) ohlelweni lokuhlukanisa amatiya ase-Yunnan aye avuthwe ngemuva kokuvundiswa. Ngokwezinga le-Menghai Tea Alliance T/MHC 003-2020 “Menghai Cha Pu’ercha”, i-Shu Pu’er ehlephukile ihlukaniswa ngamabanga ayi-13: I-Gōngtíng (宫廷), i-Tèjí (特级), ibanga loku-1 (一级) — ibanga le-10 (十级) kanye ne-Lǎo Chá Tóu (老茶头). I-Gōngtíng — ingeyokuqala, encane kunazo zonke futhi ithambile kunazo zonke kwayi-13. Leli yitiye elenziwe ngamagquma ahlanzekile nangeziqu ezincane kakhulu, ezihlungwe ngemuva kokuqedwa kokubunjelwa okumanzi (渥堆, wò duī) — inqubo eyinhloko yokuvutshelwa kwe-shu pu’er, eyasungulwa ngo-1973 e-Kunming Tea Factory (昆明茶厂) yiqembu lezazi zobuchwepheshe elaliholwa ngu-Wu Qiying (吴启英), Zou Bingliang (邹炳良) wase-Menghai Factory kanye no-Chen Pei Ren (陈佩仁) — usomaqhinga owathi ngokuhambisana neqembu “lempi yase-Guangzhou” wenza ithani lokuqala le-shu pu’er ngendlela yendabuko.

Kubalulekile: “Gōngtíng” — akulona igama lomlando futhi akulona i-GU. Alikho “ibanga le-palace” elake lathunyelwa enkantolo yombuso — ubuchwepheshe be-shu pu’er babungekho ngesikhathi sobukhosi bakwa-Qing. Igama — yigama lezentengiso, elaqala ngawo-1990s — ekuqaleni kwawo-2000s ukuze likhombe ibanga eliphakeme kakhulu kwezentengiso, futhi laqiniswa yizinga le-T/MHC 003-2020. Noma kunjalo, ibanga elithi “宫廷” lehluke ngokweqiniso kwawo wonke amanye: impahla yokusetshenziswa encane kunazo zonke, ukunambitheka okuthambile kakhulu, iphunga “elihlanzekile” kakhulu.

1. Ukuhlukaniswa Nomsuka:

• Uhlobo: Itiye elivuthwe ngemuva (hei cha, 黑茶). I-Shu Pu’er (熟普洱, Shú Pǔ’ěr) — i-pu’er “esilungile”, “evuthiwe”, eye yadlula ekuvutshelweni okusheshisayo nge-microbial ngendlela yokubunjelwa okumanzi (渥堆, wò duī).

• Isigaba: Ibanga eliphezulu kakhulu (花色档次) le-Shu Pu’er ehlephukile ngokwezinga le-T/MHC 003-2020. Izinga le-GB/T 22111-2008 “Isiqondiso Send awo — i-Pu’ercha” lichaza izidingo ezijwayelekile ze-pu’er; izinga lase-Menghai i-T/MHC 003-2020 — linikeza imininingwane yokuhlukanisa amabanga. Izithako ezikhishwa emanzini ze-shu pu’er ngokwezinga lase-Menghai — ≥30 % (ngaphezulu kune-GB/T 22111).

• Umsuka: I-China, isifundazwe sase-Yunnan (云南省). Izikhungo eziyinhloko zokukhiqiza: i-Menghai (勐海), i-Lincang (临沧), i-Pu’er (普洱). I-Gōngtíng Pǔ’ěr — akusona isiqondiso sendawo, kodwa ibanga lokuhlukanisa: ingenziwa kunoma iyiphi ifektri yase-Yunnan ngokusebenzisa noma iyiphi impahla yokusetshenziswa yase-Yunnan.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando:

I-Shu Pu’er njengesigaba sezobuchwepheshe yazalwa ngo-1973. Isendlalelo: abathengisi betiye base-Hong Kong babeyigcine isikhathi eside i-sheng pu’er ezindlini ezingaphansi ezinomswakama ophezulu, bethola ukuchusha “okubomvu”. Isidingo se-“红汤普洱” sakhula, kodwa ukukhiqiza kwakungehambisani nesivinini. Ngawo-1950s, umthengisi wetiye wase-Hong Kong u-Lu Zhuxun (卢铸勋) wathuthukisa indlela yokuvutshelwa okusheshisiwe wayidlulisela e-Guangdong. Ngo-1973, i-Yunnan Tea Company, yafunda embukisweni wase-Guangzhou ngesidingo se-pu’er evuthiwe, yathumela izazi zobuchwepheshe eziyisikhombisa — u-Wu Qiying (昆明), u-An Zengrong (安增荣, iphini lomqondisi we-Kunming Factory), u-Li Guiying (李桂英), u-Zou Bingliang (勐海), u-Cao Zhenxing (曹振兴, wase-Menghai) kanye nababili abavela e-Xiaguan Factory — e-Guangzhou ukuyoqeqeshwa. Ngokuhambisana nalokho, e-Kunming Factory, isazi sezobuchwepheshe esinolwazi u-Chen Pei Ren wazitholela yena ithani lokuqala le-shu pu’er. Zombili lezi zinqwaba zahlanganiswa zathunyelwa e-Hong Kong — lokhu kwaba i-shu pu’er yokuqala eyizimboni evela e-Yunnan.

Ngo-1974 u-Wu Qiying wakha izinga lokuqala lemboni emlandweni: “I-Kunming Factory: ubuchwepheshe bokukhiqiza i-pu’er kanye nezidingo zekhwalithi” (《昆明茶厂普洱茶制造工艺及其品质要求》). Ngo-1975 ubuchwepheshe bamiselwa ezingeni lesifundazwe: i-Menghai Factory yakhipha izinqwaba zokuqala ze-7452 ne-7572 (isikhombisa — unyaka wokwakhiwa, izinombolo — ibanga nekhodi yefektri), i-Xiaguan — i-7663 (“销法沱”, xiāofǎ tuó, i-tuo yokuthumela e-France), i-Kunming — i-7581 (isitina). Ngo-1979 u-Wu Qiying ngokubamba kwakhe iqhaza kozakwabo wabhala izinga elisabalele lesifundazwe i-“Yunnan Pu’ercha Zhizao Gongyi Yao” (《云南普洱茶制造工艺要求（试行办法）》) ngohlelo lwe-“唛号” (màihào, “amakhodi ezinombolo”), olwamukelwa eMhlanganweni Wesifundazwe Wonke we-Pu’er Yokuthumela Ngaphandle mhla zingama-21–27 kuNhlolanja 1979.

Ngo-1983 u-Wu Qiying ngokubambisana ne-Yunnan University wenza ucwaningo lokuqala lwesayensi i-“Principles of Pu’er Fermentation” (普洱茶发酵工艺原理研究), okwafakazela ukuthi “ama-microorganisms adlala indima ehamba phambili ekuvutshelweni kwe-pu’er ngemuva” — umphumela owazuza umklomelo wesayensi wesifundazwe sase-Yunnan (1984). Ngo-2007 u-Wu Qiying wathola isihloko esithi “UMkhulu We-Pu’er Onesikhundla Sokuphila Konke” (中国普洱茶终生成就大师) e-Beijing. Ngo-2008 uphawu lwe-“吴启英” — amagquma egolide (金芽) — lwanikezwa njengesipho sikahulumeni kuMongameli wase-Russia u-D. A. Medvedev ovela e-People’s Republic of China.

Ukuhlukaniswa kwe-Gōngtíng njengebanga elihlukile kwenzeka ngawo-1990s — ekuqaleni kwawo-2000s, ngesikhathi imakethe ye-shu pu’er iba yinkimbinkimbi futhi idinga ukuhlukaniswa okunemininingwane. Ibanga elithi “宫廷” lamiswa ngokusemthethweni ezingeni le-Menghai Tea Alliance i-T/MHC 003-2020, lapho lithatha umugqa wokuqala wokuhlukaniswa kwamabanga ayi-13 e-shu pu’er ehlephukile.

• Igama: 宫廷 (Gōngtíng) — “isigodlo”, “inkantolo yombuso”. Alinasisekelo somlando: i-shu pu’er yavela ngo-1973, eminyakeni engu-61 ngemuva kokuwa kohlanga lwamakhosi lokugcina. Igama lezentengiso.

• Ukubaluleka kwamasiko: I-Gōngtíng Pǔ’ěr — indida: itiye elinegama “lombuso”, elazalwa ngesikhathi sika-Mao Zedong, lapho kuhlangana khona ubuchwepheshe base-Guangdong nempahla yokusetshenziswa yase-Yunnan. Inani layo — akukhona “ebukhosini” okuqanjiwe, kodwa ekutheni iyona — ingqikithi yobuciko be-shu pu’er: impahla yokusetshenziswa ethambile kakhulu, ukuvutshelwa okucophelela kakhulu, ukuhlukaniswa okunokunemba okukhulu kakhulu.

3. Incazelo Yezezitshalo Nempahla Yokusetshenziswa:

• Izinhlobo / i-cultivar: I-Yunnan Da Ye Zhong (云南大叶种) — Camellia sinensis var. assamica. Amagquma amakhulu, anenyama anamazinga aphezulu we-phenols (28–38 % eqabungeni elisha). Ama-cultivar: i-Mengku Dayezhong (勐库大叶种), i-Fengqing Dayezhong (凤庆大叶种), i-Menghai Dayezhong (勐海大叶种).

• Ukukhiwa: Intwasahlobo nekwindla — kuyathandwa. Izinga: igquma elilodwa noma igquma elilodwa + iqabunga elilodwa elingakavuleki.

• Isici esiyinhloko: I-Gōngtíng — ibanga lokuhlukanisa. Ukuvutshelwa kwe-wo dui kwenziwa kusetshenziswa i-maocha yamabanga axubekile; ngemuva kokuqedwa, ingxenyana encane kakhulu ihlukaniswa njenge-“宫廷”. Isivuno — 5–10 % enqwabeni.

4. I-Terroir Nezici Zokulima:

• Izifunda: I-Menghai (勐海, i-Xishuangbanna), i-Lincang (临沧), i-Pu’er (普洱) — izindawo ezintathu eziyinhloko. I-Menghai ibhekwa “njengenhloko-dolobha” ye-shu pu’er: i-microbiome eyingqayizivele yezitezi zefektri, eyakhiwe emashumini eminyaka okuvutshelwa okuqhubekayo, idala “i-勐海味” (“ukunambitheka kwase-Menghai”) — okungaphezulu “komhlaba”, “kwe-mushroom”, okune-“陈香” (chén xiāng, “iphunga elivuthiwe”). I-Kunming Factory, ekhuphukele ku-1900 m, yavutshela emazingeni okushisa aphansi futhi isikhathi eside (kufika ezinsukwini ezingu-180 ebusika), idala iphrofayili ehlukile — “i-昆明味” (“ukunambitheka kwase-Kunming”), “okuhlanzekile” kakhudlwana “nokumaminerale”.

• Ukuphakama: 800–2000 m. Amasimu asezindaweni eziphakeme (1400+ m) aveza impahla yokusetshenziswa enamazinga aphezulu e-amino acid nezinto ezinuka kamnandi. Ebangeni le-Gōngtíng lokhu kubonakala njengobumnandi obukhulayo nobunkimbinkimbi bephunga.

• Isimo sezulu: I-subtropical monsoon. Izinga lokushisa lonyaka eliphakathi nendawo — 15–22 °C. Imvula — 1200–1800 mm/ngonyaka. Umswakama ophezulu kanye nenkungu eningi — izinsuku ezingaphezu kuka-180 ngonyaka. Umehluko omkhulu wezinga lokushisa phakathi kosuku nobusuku (>10 °C ezindaweni eziphakeme ezingu-1400+ m) — kukhuthaza ukunqwabelana kwezinto ezinuka kamnandi.

• Inhlabathi: I-lateritic ebomvu-nephuzi (红壤, 黄壤), i-acidic (pH 4.5–5.5), ijulile (>1 m), igcwele izinto eziphilayo, i-iron ne-aluminium. Amadwala angumzali — ama-granite, ama-sandstone, ama-limestone. Ukusabela kwe-acidic kwenhlabathi — kuyisici esibalulekile ekuqongeleleni kwe-polyphenols eqabungeni.

• Imvelo: I-Yunnan — yindawo yokuzalwa kwesihlahla setiye (Camellia sinensis). Amahlathi etiye asendulo (古茶林) entabeni yase-Jingmai — indawo eyigugu lomhlaba ye-UNESCO (2023). Ukumbozwa kwehlathi ezindaweni zetiye — 60–80 %. Isifunda sase-Xishuangbanna — singenye yezindawo ezingama-25 zomhlaba “ezishisayo” zezinhlobonhlobo zezinto eziphilayo.

5. Ubuchwepheshe Bokukhiqiza:

• I-Maocha (晒青毛茶): Ukuqinisa → ukusonga → ukomiswa lilanga.

• Ukubunjelwa okumanzi (渥堆, wò duī): I-Maocha ezinqwabeni eziphakeme ngo-0.7–1 m, umswakama (潮水, cháo shuǐ) — 30–40 % wesisindo. Izinga lokushisa ngaphakathi kwenqwaba likhuphuka liye ku-50–65 °C ngenxa yomsebenzi okhipha ukushisa we-microorganisms. Ama-agent amakhulu okuvutshelwa: u-Aspergillus niger (黑曲霉) — ukhiqiza i-polyphenol oxidase, i-cellulase, i-glucoamylase, ungumakhi wombala nokuthungwa; u-Rhizopus (根霉) — ukhiqiza i-pectinase, udala “ukubushelelezi” (顺滑) “nobumnandi”; u-Aspergillus oryzae (米曲霉) — uthuthukisa iphunga. Kuphinde kubambe iqhaza ama-yeast (酵母), ama-bacilli (芽孢杆菌) nama-actinomycetes (放线菌). Isikhathi — izinsuku ezingama-45–60 ngobuchwepheshe be-classical buka-Wu Qiying; izindlela zesimanje “ezihamba kancane” (低温慢发酵) — zifinyelela ezinsukwini ezingama-90–120 ngezinga lokushisa eliphansi namanzi amancane, okunciphisa “i-堆味” (iphunga lenqwaba) futhi kukhulise “ukuhlanzeka” kokunambitheka. Ingcweti iphenduphendula njalo izinqwaba (翻堆, fān duī — ngokuvamile izikhathi ezingu-3–5 emjikelezweni), ilawula izinga lokushisa (hhayi ngaphezu kuka-65 °C — ngaphandle kwalokho “kuyasha”) nomswakama. Ngesikhathi sokuvutshelwa ama-polyphenols ehla ngo-~60 %, aguqulwa abe ama-theabrownin (茶褐素, i-Theabrownins — isigaba esibusayo semibala), ama-thearubigin (茶红素) kanye ne-gallic acid (没食子酸). Ngesikhathi esifanayo ama-microorganisms ahlanganisa i-lovastatin — i-statin yemvelo — futhi ahlukanise i-cellulose ibe ngoshukela oncibilikayo nama-pectin.

• Ukomiswa: Kufike kumswakama ≤13 %.

• Ukuhlukaniswa (分级): Isigaba esinqumayo. Ukuhlunga ngezisefo + ukukhetha ngesandla. Ingxenyana encane kakhulu (amagquma + amathiphu agolide) → “宫廷”. Isivuno — 5–10 %.

• Ukucindezelwa (akubalulekile): I-mini-tuo, amathayili, ama-cake amancane. Okuthambile — ukuze kungaphuli amagquma.

6. Izici Ze-Organoleptic:

• Ukubukeka kweqabunga elomile: Amagquma amancane, aqinile neziqu, ansundu ngokumnyama aze abe mnyama, anamathiphu agolide amaningi (金毫). Ukufana kosayizi — kuyinkomba eyinhloko.

• Iphunga: “Elimsulwa elivuthiwe” (陈香) — ngaphandle kwe-“堆味”. Amathoni okhuni namantongomane, izithelo ezomile, ushokoledi, netshokholethi kremu. Amasampula angcono kakhulu — ama-floral nama-creamy overtones.

• Ukunambitheka: Okuthambile, “i-velvet” (醇滑). Ubumnandi obusobala (甘甜). Ngaphandle kokubabayo nokukrakra. Umzimba omaphakathi, “osilika”. Ukunambitheka okusemuva emva kokuphuza — okude, okunamantongomane.

• Umbala wokuchusha: I-amber emnyama kuyia ku-cognac. Okusobala, okunombala o-ruby.

• Isisekelo setiye: Amagquma amancane afanayo, ansundu ngokumnyama, athambile, anwebekayo.

7. Ukwakheka Kwamakhemikhali:

• Ama-Theabrownin (茶褐素): 8–14 % — umbala obusayo. Inquma umbala, ukuthungwa kanye nokunambitheka “okuvuthiwe”.
• Ama-Polyphenols: ~10–15 % (ku-maocha — 28–38 %). Ukuguqulwa ~60–70 %. Ama-catechins aseleyo mancane.
• I-Gallic acid (没食子酸): Ikhuphuke kakhulu. I-antioxidant enamandla.
• Ama-Amino acid: ~1.5 % (asetshenziswa ama-microorganisms njengomthombo we-nitrogen).
• I-Caffeine: ~3.5–3.8 % — iphakeme kancane kune-sheng, njengoba ikhishwa ezinhlanganisweni nama-catechins.
• Ama-Statins (lovastatin): Ingxenye eyingqayizivele — ihlanganiswa yi-Aspergillus ngesikhathi sokuvutshelwa. Isivimbeli semvelo se-HMG-CoA reductase.
• Ushukela oncibilikayo nama-pectin: Akhuphukele — “ubushelelezi” “nobumnandi” bokuchusha.
• Izithako ezikhishwa emanzini: ≥30 % ngokwe-T/MHC 003-2020.

8. Izakhiwo Eziwusizo:

• Umsebenzi we-hypolipidemic: Ama-theabrownin + ama-statins (lovastatin) — indlela ekabili yokwehlisa i-LDL-cholesterol. I-Shu pu’er — uwukuphela kwetiye elinama-statins emvelo. Ama-theabrownin, ngokocwaningo, anomthelela ekwehliseni i-viscosity yegazi nasekulungiseni kabusha iphrofayili yelipid.
• Okufudumezayo: Ku-TCM i-shu pu’er — “ifudumele” (温性, wēn xìng), ngokungafani ne-sheng “ebandayo”. Inconywa kubantu “abomoya opholile” nasesikhathini sonyaka esipholile.
• Ukusekela ukugaya ukudla: Ama-enzyme e-microbial (i-pectinase, i-cellulase, i-lipase), akhona ekuchusheni, anomthelela ekuhlukanisweni kwamafutha nokudla okusindayo. Ngokwesiko i-shu pu’er iphuzwa ngemuva kokudla okunamafutha amaningi, okusindayo — ikakhulukazi e-Guangdong nase-Hong Kong, lapho ihamba khona ne-dim sum.
• Ukuvikela i-antioxidant: I-gallic acid (ikhuphuke kakhulu ngemuva kokuvutshelwa) + ama-polyphenols aseleyo + ama-theabrownin — inhlanganisela ye-antioxidant ephindwe kathathu.
• Amandla athambile: I-caffeine (~3.7 %) isesimweni esihlanganiswe nama-theabrownin nama-pectin — isikhuthazo esibushelelezi, esithatha isikhathi eside ngaphandle “kokuhlasela okunamandla kwe-caffeine”. I-shu pu’er ithambile kune-sheng nangaphezu kwamanye amatiya aluhlaza amaningi.
• Ukulawula ushukela: Ama-theabrownin nama-polysaccharides e-shu pu’er, ngokocwaningo lwangaphambi kokuhlolwa emtholampilo, anomthelela ekulungiseni izinga le-glucose egazini.
• Kubalulekile: Lokhu kungumkhiqizo wokudla, hhayi umuthi. Akunconywa esiswini esingenalutho (i-caffeine + i-asidi ingacasula ulwelwesi). Umthamo wansuku zonke — 5–8 g.

9. Ukuphisa:

• Izinga lokushisa: 95–100 °C (amanzi abilayo aqinile). Ngokungafani namatiya aluhlaza, i-shu pu’er idinga izinga lokushisa eliphezulu ukuze kwembuleke izinhlanganisela ezisindayo ze-theabrownin nokuncibilika kwama-pectin.

• Inani: 5–7 g ku-100–150 ml (i-gongfu); 3–4 g ku-200 ml (ukuphisa kwasekhaya).

• Imbiza noma indebe: Imbiza ye-Yixing eyenziwe ngobumba lwe-zisha (宜兴紫砂壶) — ilungele ngokuphelele: ukwakheka okuyizimbotshana “kukhumbula” i-shu pu’er futhi ngokuhamba kwesikhathi kunothisa ukuchusha. Kunconywa ukuba ubeke eceleni imbiza ehlukile yoshu pu’er kuphela. I-gaiwan (盖碗) — yokunambitha, ivumela ukulawula ukukhishwa kwencazelo ngokunembe okukhulu. Ingilazi — ayinconywa (ayigcini izinga lokushisa; i-shu pu’er iyaphola — ilahlekelwa ukuthungwa).

• Inqubo (ngendlela ye-gongfu):

  1. Fudumeza isitsha ngamanzi abilayo. Wakhiphe.
  2. Thela u-5–7 g wetiye.
  3. Ukuwasha (洗茶): Ukuchelwa okungu-1–2 okusheshayo (imizuzwana engu-3–5). Kuyadingeka ku-shu pu’er — kususa uthuli, “kuvusa” iqabunga, kukhukhule i-“堆味” esele.
  4. Ukuchezula kokuqala — imizuzwana engu-5–10. Bheka umbala: kufanele ube i-amber emnyama, obala.
  5. Ukucezula okungu-2–5 — imizuzwana engu-5–15. Ibanga eliyinhloko “lokusebenza” — lapha i-Gōngtíng ikhuluma kakhulu.
  6. Ukucezula okungu-6–8 — +10–15 emizuzwaneni. Ukunambitheka “buya” kancane kancane kube ubumnandi.
  7. I-Gōngtíng imelana nokucezula okungu-5–8 (okuncane kunamabanga akhuluphele — 10–15+ — ngenxa yobuncane beqabunga nokukhishwa okusheshayo).

• Isici esikhethekile: Ngenxa yempahla yokusetshenziswa encane i-Gōngtíng iphiswa ngokushesha okukhulu kunamanye ama-shu pu’er. Ukweqisa isikhathi ngemizuzwana engu-10 kunganikeza ukuminyana ngokweqile nokunambitheka “okufiphele”. Ukunemba — kuyisihluthulelo sokuveza ubuthambile baleli banga.

• Ukubilisa (煮茶, zhǔ chá): I-Gōngtíng ingabiliswa ngemuva kokucezula okungu-4–5 — lapho ukukhishwa sekuncipha. Ukubilisa kwembula ubumnandi “obujulile” nokuthungwa “kwesobho”, okunzima ukukuthola ngokucezula.

10. Ukugcinwa:

• I-shu pu’er ayizwisisi kakhulu ezidingweni zokugcinwa kune-sheng, futhi ayihloselwe “ukuvuthwa” isikhathi eside ngendlela efanayo. Noma kunjalo, ukugcinwa okufanele “kuyayindilingisa” ukunambitheka futhi kususe insalela yephunga le-“堆味”.
• Izinga lokushisa: Lasekamelweni (15–30 °C). Ngaphandle kokushintshashintsha okukhulu.
• Umswakama: 40–70 %. Ume kakhulu — itiye “liyafa”; umanzi kakhulu — isikhunta.
• Isitsha: I-ceramic, amakhadibhodi (ukupakishwa kwasekuqaleni), iziqukathi zobumba. HHANGI kuketshezi — i-shu pu’er “iyaphefumula”, futhi ukushintshaniswa komoya okumaphakathi kuyadingeka ekuguqukeni okuqhubekayo kwe-microbial.
• Ukukhanya: Gwema ilanga eliqondile — imisebe ye-UV icekela phansi imibala.
• Amaphunga: Ukuhlukaniswa ngokuphelele — i-shu pu’er imunca kalula amaphunga angaphandle (izinongo, ikhofi, amakhemikhali asendlini).
• Isikhathi: Cishe asilinganiselwe. I-Gōngtíng ingaphuzwa isencane (iminyaka engu-1–2 — ngemuva kokungenisa umoya i-“堆味”), isivuthiwe (iminyaka engu-3–7 — ibhalansi enhle kakhulu), noma isindala (iminyaka engu-10+ — “ubushelelezi” obukhulu). Ngokungafani ne-sheng, akukho ukuguqulwa okukhulu ekugugeni, kodwa ukunambitheka kuba “okuyindilinga” ngokwengeziwe futhi “kucacile”.

11. Inani Nokungelona Iqiniso:

I-Gōngtíng — yibanga elibiza kakhulu ku-shu ehlephukile. Encane evela ku-tidicha — kusukela ku-500 yuan/500 g; i-gushu — kusukela ku-1500; evuthiwe (10+) — kusukela ku-3000.

• Indlela yokugwema ukungelona iqiniso:
  • Ukufana kwamagquma amancane — ngaphandle kwamaqabunga amakhulu.
  • Iphunga “elihlanzekile” ngaphandle kwamanothi “enhlanzi” noma “esikhunta”.
  • Ukuchusha okusobala nokukhanya oku-ruby.
  • Amathiphu agolide amaningi (金毫).
  • Intengo <200 yuan/500 g — cishe kuwukungelona iqiniso okuqinisekisiwe.

12. Amaqiniso Athakazelisayo:

• “Esigodlweni” ngaphandle kwesigodlo. I-shu pu’er yavela ngo-1973 — eminyakeni engu-61 ngemuva kokuhoxa kombuso wokugcina u-Pu Yi (1912). Ayikho i-“Gōngtíng” eyake yasibona isigodlo. Igama — liwukukhangisa okumsulwa, kodwa ibanga — liphakeme ngokweqiniso.

• 5–10 % enqwabeni. Ethanini le-maocha ngemuva kokuphisa nokuhlukaniswa kutholakala kuphela amakhilogremu angu-50–100 e-“Palace”. Okunye — amabanga asuka ku-“特级” kuya ku-“十级”. Lokhu kuyiqiniso eliphathekayo lesisefo, hhayi iqhinga lokukhangisa.

• U-1973 — unyaka wokuzalwa kwe-shu pu’er. Izazi zobuchwepheshe eziyisikhombisa ezivela e-Kunming, e-Menghai nase-Xiaguan Factory zaya e-Guangzhou ukuyofunda ukuvutshelwa. Ngokuhambisana nalokho, u-Chen Pei Ren, usomaqhinga wase-Kunming Factory, wazikhiqizela yena ithani le-shu pu’er ngendlela yendabuko. Zombili izinqwaba zahlanganiswa zathunyelwa e-Hong Kong — i-shu pu’er yokuqala eyizimboni evela e-Yunnan emlandweni.

• U-Wu Qiying — “umama we-shu pu’er”. Othweswe iziqu emnyangweni wetiye e-Anhui Agricultural Institute (安徽农学院, 1963). Umdali wezinga lokuqala (1974), umbhali wocwaningo lokuqala lwesayensi lwe-microbiology ye-pu’er (1983). Ngo-2007 — “UMkhulu We-Pu’er”. Ngo-2008 — itiye lophawu lwakhe i-“吴启英” lanikezwa njengesipho sikahulumeni kumongameli wase-Russia.

• I-microbiome yesitezi. Emhumeni wase-Menghai izitezi zikakhonkolo zezindawo zokuphisa zimbozwe nge-“包浆” (bāo jiāng, “i-patina”) — ifilimu enqwabelene emashumini eminyaka yama-microorganisms awusizo. “Lesi sitezi esiphilayo” — sihlukile efemini ngayinye futhi siyisithwali esiyinhloko se-“勐海味” (ukunambitheka kwase-Menghai). Izimboni ezintsha azikwazi ukukhiqiza le microbiome iminyaka.

• Amabanga ayi-13. Izinga lase-Menghai i-T/MHC 003-2020 likhipha amabanga ayi-13 e-shu pu’er ehlephukile — kusukela ku-“宫廷” (encane kakhulu) kuya ku-“十级” (ekhuluphele kakhulu) + “老茶头” (amagabhu). Lolu wuhlelo lokuhlukanisa olunemininingwane eminingi phakathi kwawo wonke ama-hei cha ase-China.

• “Ukunambitheka okuthathu” kwe-shu pu’er. “Ukunambitheka kwase-Kunming” (昆明味) — okuhlanzekile, okuyiminerali, okune-“兰花 香” (lán huā xiāng, iphunga le-orchid), okuvela ekuvutshelweni okubandayo okude endaweni ephakeme ngamamitha angu-1900. “Ukunambitheka kwase-Menghai” (勐海味) — okunomhlaba, okwe-mushroom, oku-“陈香” (chén xiāng), okuvela ekuvutshelweni okufudumele “esitezi esiphilayo”. “Ukunambitheka kwase-Xiaguan” (下关味) — okunomthunzi “onukayo”, okuvela enhlanganisweni ye-steam nokuvutshelwa okujwayelekile.

13. Ukuqhathaniswa Namanye Amabanga Nezinhlobo Ze-Shu Pu’er:

• I-Tèjí (特级): Ilandela ngemuva kwe-Gōngtíng. Inkulu kancane, ukunambitheka okuminyene, “umzimba” omkhulu. I-Gōngtíng — ithambile kakhulu, “ihlanzekile” kakhulu, ayimelani kangako nokucezula.

• Amabanga 1–3: Impahla yokusetshenziswa ejwayelekile. Inkulu, iphrofayili “enomhlaba”, ukucezula okungu-8–12. Intengo ephansi.

• I-Lǎo Chá Tóu (老茶头): Amagabhu, ahlanganiswe yi-pectin. Ukunambitheka okuminyene, “okwesobho”. Ukuthungwa okusindayo. I-Gōngtíng — ilula, “isilika”.

• I-Dà Jīn Yá (大金芽): Futhi yamagquma, kodwa igxile kumagquma amakhulu agolide. “I-chocolate” kakhudlwana “nezithelo”. Ibukeka kangcono kakhulu.

• I-Suì Yín Zǐ (碎银子): Ama-granules aphucuziwe avela ku-Lao Cha Tou. Isigaba esihluke ngokuphelele.

Ekuphetheni:

I-Gōngtíng Pǔ’ěr — itiye elinegama “lombuso” kodwa elinemvelaphi yezisebenzi: elazalwa ngo-1973 lapho kuhlangana khona isayensi yase-Guangzhou, impahla yokusetshenziswa yase-Yunnan kanye nesidingo sase-Hong Kong, laba isiqongo sephiramidi yamabanga ayi-13 ye-shu pu’er — hhayi ngenxa yozalo lwesigodlo, kodwa ngenxa yobuncane obuphathekayo, ubuthambile nobumsulwa. Isivuno sayo esingu-5–10 % esisindweni esiphelele senqwaba — akulona iqhinga lokukhangisa, kodwa iqiniso eliphathekayo lesisefo. Yiphuze ngamanzi abilayo, ngokucezula okufushane, embizeni ye-Yixing — bese ukuchusha kuzobonisa ukuthi kungani emabangeni ayi-13 leli ibanga lokuqala: okusobala, okwe-cognac, okunokukhanya oku-ruby, ubumnandi be-velvet nokugcina okunamantongomane, ngaphandle kwethunzi lokubabayo. Itiye elifakazela ukuthi “ubukhosi” — akuyona i-coat of arms kulebula, kodwa ubuciko bomhlukanisi.