GuZhang Hong Cha

• Uhlobo: Itiye elibomvu (红茶, hóngchá) — itiye elibilisiwe ngokuphelele (elikhishiwe nge-oksijini).
• Isigaba: Amatiye abomvu aseShayina esigabeni se-gongfu (工夫红茶, gōngfū hóngchá). Umkhiqizo onophawu lwendawo evikelwe ngokwesimo sendawo (地理标志产品, dìlǐ biāozhì chǎnpǐn).
• Umvelaphi: I-China, isifunda sase-Hunan (湖南, Húnán), i-Xiangxi Tujia Miao Autonomous Prefecture (湘西土家族苗族自治州, Xiāngxī Tǔjiāzú Miáozú Zìzhìzhōu), i-Guzhang County (古丈县, Gǔzhàng Xiàn). Indawo yokukhiqiza ihlanganisa amadolobhana: i-Guyang (古阳镇), i-Gaofeng (高峰镇), i-Murong (默戎镇), i-Duanlongshan (断龙山镇), i-Hongshilin (红石林镇), i-Pingba (坪坝镇) kanye ne-Yantouzhai (岩头寨镇).
• Izixhumanisi zendawo: ≈ 28.6° N, 109.9° E.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: Ukulinywa kwetiye e-Guzhang County kunesikhathi eside emlandweni. Ngokwe- “History of Tea in Hunan Province” (《湖南茶叶史话》), ngesikhathi se-Eastern Han (东汉, Dōng Hàn, 25–220 AD), isifunda sase-Wuling (武陵), lapho i-Guzhang yanamuhla iyingxenye yaso, sase saziwa njengenye yezindawo eziphambili zokukhiqiza itiye e-China. Ngesikhathi sobukhosi base-Tang (唐, Táng, 618–907 AD), itiye lendawo laba yisipho sasebukhosini—okufakazelwa umbhalo oku- “Xin Tang shu” (《新唐书·地理志》): “Xi Prefecture – intela yomhlaba: imiqumbe yetiye” (溪州土贡茶芽). Kamuva, ngesikhathi sobukhosi base-Qing (清, Qīng), u-General u-Yang Zhan’ao (杨占鳌, Yáng Zhànáo) wase-Hunan, owazalwa e-Guzhang futhi owayengumbusi wezempi wase-Gansu (甘肃提督), lapho ebuyela ekhaya, wasungula indlu yetiye “Lüxiangyuan” (绿香园) futhi waqala ukukhiqiza ngezinga elikhulu itiye elibomvu, ethatha izici zobuchwepheshe bendabuko “amaphilisi etiye okwelapha” (药茶丸, yào chá wán)—okuyisandulela setiye elibilisiwe, amasosha ayeliphethe ukuze azivikele emkhuhlane. Ngo-1957, itiye eliluhlaza lase-Guzhang lathola indondo yegolide embukisweni womhlaba e-Leipzig, kwathi ngo-1982 laqokwa njengelinye lamatiye ayishumi ahamba phambili e-China. Umlando wanamuhla wetiye elibomvu lase-Guzhang uxhunyaniswa nokufika enkambeni yenkampani “Zhengshantang” (正山堂) yase-Fujian kanye nezinhlangano eziningi zesayensi, ezasebenzisana ukuthuthukisa ubuchwepheshe obavumela ukukhulisa amandla ezinto zendawo ezinamacembe amancane ukuze kukhiqizwe itiye elibomvu elisezingeni eliphezulu. Ngomhla ziyisi-8 kuZibandlela wezi-2017, i-General Administration of Quality Supervision yase-China (国家质检总局) yanika i- “GuZhang Hong Cha” ngokusemthethweni isimo somkhiqizo onophawu lwendawo evikelwe (umyalo ongu-108 wango-2017).

• Igama: 古丈 (Gǔzhàng) yigama lendawo, igama lesifunda, esisemaphakathi nezintaba ze-Wuling Range. Isuka emlandweni wokuphathwa kwasendulo, olondolozwe kusukela esikhathini se-Pentarchy kanye nesikhathi sababusi be-tusi (土司), lapho izindawo ezisemfuleni i-Youshui (酉水) zaziyizikhungo zokukhiqiza nokuhwebelana kwetiye esifundeni. 红茶 (hóngchá) ngokwalezwi lisho “itiye elibomvu”, okukhomba uhlobo lwetiye elibilisiwe ngokuphelele. Ngakho-ke, igama eligcwele lisho “itiye elibomvu lase- [Guzhang County]”.

• Ukubaluleka kwamasiko: I-Guzhang “yisifunda setiye” (茶叶之乡) ngomqondo ogcwele: ububanzi bezindawo zokutshala itiye bungaphezu kuka-20.5 wezinkulungwane ze-mu (~1367 amahektha), futhi umuntu ngamunye unengxenye engaphezu kuka-1.3 mu yezindawo zokutshala itiye. Itiye liyingxenye enkulu yomnotho wesifunda ngenani eliphelele lemikhiqizo elingaphezu kwama-20 bhiliyoni e-yuan (idatha yango-2023). Ungqoqwana we-Guzhang Tea Tourism Culture Festival (茶旅文化节) ubanjwa minyaka yonke, uhlanganisa ukunambitha, imincintiswano yamakhono, kanye nezokuvakasha kwemvelo. Isifunda sisendleleni “esagolide” phakathi kwe-Zhangjiajie ne-Fenghuang, okwenza itiye libe uphawu oluphambili lwezokuvakasha lwase-Xiangxi. Ezinhlobonhlobo zamatiye abomvu ase-Guzhang kukhona ama-sub-brand afana ne- “Zhangba Hong” (丈巴红), “Laogushu Hongcha” (老古树红茶), “Huangjin Hongcha” (黄金红茶), “Xiaoye Hongcha” (小叶红茶) nokunye.

3. Incazelo Yezitshalo Nezinto Zokusetshenziswa:

• Uhlobo / I-Cultivar: Isisekelo sezinto zokusetshenziswa siqukethe izinhlobo zendawo ezinamacembe amancane Camellia sinensis var. sinensis (群体种, qúntǐ zhǒng), ezijwayelane nesimo sezulu sasezintabeni sase-Xiangxi amakhulu eminyaka. Eminyakeni yamuva, kukhuliswa kanye nezinhlobo ezikhethiwe: i-Huangjin Cha (黄金茶, Huángjīn Chá) evela esifundeni esiseduze sase-Baojing, kanye nezinhlobo ezethulwe zivela e-Zhejiang Province, okuhlanganisa nama-clone we-Anji Bai Cha line. Uhlobo lwendawo olunamacembe amancane lubonakala ngokuguquguquka okuphakeme—luveza itiye eliluhlaza, elibomvu, elimhlophe, eliphuzi kanye nelimnyama.
• Ukuvuna: Ukuvuna kwentwasahlobo (Mashi–Ephreli) kuyisikhathi esiyinhloko: amahlumela entwasahlobo ahlinzeka ngezinga eliphezulu lama-amino acid kanye nobumnandi obuyisici. Ukuvuna kwasehlobo nasekwindla kuyasetshenziswa futhi etiyeni elibomvu, kodwa kuthathwa njengokungahambisani nezinga eliphezulu.
• Izinga lokuvuna: Ngokuya nge-grade: amahlumela angawodwa (单芽, dān yá) amabanga aphezulu, ihlumela elilodwa neqabunga elilodwa (一芽一叶, yī yá yī yè) ebangeni eliphakathi, ihlumela elilodwa namaqabunga amabili (一芽二叶, yī yá èr yè) emikhiqizweni eminingi.
• Izidingo zezinto zokusetshenziswa: Iqabunga eliphelele, elingenamonakalo; ukuvuna kuhlelelwe ngesandla; isikhathi esiphansi phakathi kokuvuna nokuqala ukubuna asikho ngaphezu kwama-4–6 amahora.

4. I-Terroir Nezici Zokukhula:

• Ukuphakama okukhulayo: 250–1100 m ngaphezu kogu lolwandle. Amasimu amakhulu atholakala ezindaweni eziphakeme ezingu-400–800 m.
• Isimo sezulu: I-subtropical mountain monsoon, eswakeme. Izinga lokushisa eliphakathi ngonyaka—cishe 16 °C, ukushisa okwedlulele (>35 °C) kubonwa ngezinsuku eziyi-15 ngonyaka. Imvula yonyaka ephakathi—1476 mm, isatshalaliswa ngokulinganayo. Umswakama omaphakathi womoya—81%. Ubude besikhathi sokukhanya kwelanga ngonyaka—amahora angu-1304. Isikhathi sokukhula (izinga lokushisa eliphakathi losuku >10 °C) sithatha izinsuku ezingaba ngu-241 ngesamba samazinga okushisa asebenzayo ~4997 °C.
• Umhlabathi: I-mountain yellow soil (山地黄壤) kanye ne-purple-red sandy soil (紫砂土), ekhule phezu kwama-sandstone nama-argillaceous slate. pH 5.0–6.5. Okuqukethwe yizinto eziphilayo ≥2.0%. Ubukhulu bomhlabathi ≥40 cm. Umhlabathi une-phosphorus eningi—okuyisici esakha isimilo samaminerali nobukhulu bokunambitheka.
• Ubuciko bezolimo: Umquba ikakhulukazi yizinto eziphilayo kanye nomquba okhethekile wetiye; umquba wamakhemikhali usetshenziswa ngokuhlangana nezinto eziphilayo. Ngaphezu kuka-8000 mu uqinisekisiwe njengamasimu etiye angokwemvelo. Izinhlelo zokuqapha izinambuzane ngobuhlakani kanye nokusetshenziswa kwemithi yokubulala izinambuzane ngokwesayensi kusatshalaliswe kabanzi. Ukuminyana kokutshala: akukho ngaphezu kwezihlahla ezingu-4000/mu ohlelweni olulodwa kanye nokungaphezu kwezihlahla ezingu-5000/mu ohlelweni olukabili.

5. Ubuchwepheshe Bokukhiqiza:

I-GuZhang Hong Cha ikhiqizwa ngobuchwepheshe be-gongfu hongcha (工夫红茶) kunezici eziphawulekayo zendawo. Isici esiyingqayizivele ukuba khona kwezinyathelo ezimbili ezengeziwe—ukufudumeza ngelanga kanye nokufudumeza epanini lensimbi (铁锅提香)—okwandisa iphunga futhi kunikeza iqabunga elomile ukuminyana okuyisici.

• Ukuvuna (采摘, cǎizhāi): Ukukhethwa ngesandla kwamahlumela ngezinga elidingekayo ngezikhathi zasekuseni noma zakusihlwa.
• Ukubuna / ukubuna (萎凋, wěidiāo): Iqabunga elibekwe ungqimba oluncane lilahlekelwa umswakama ongu-20–30%; kusetshenziswa ukubuna okuhlanganisiwe—ukubuna okufushane elangeni (日光微凋) bese kuqedwa endlini. Isikhathi—amahora ayi-12–18.
• Ukusonga (揉捻, róuniǎn): Ukwakheka kwesakhiwo seqabunga nokukhululwa kwejusi yeseli. Ezintweni ezinamacembe amancane kusetshenziswa ingcindezi emnene.
• Ukubila / ukukhishwa kwe-oksijini (发酵, fājiào): Ukukhishwa kwe-oksijini okulawulwayo ezingeni lokushisa elingu-22–28 °C kanye nomswakama ophakeme (≥90%) amahora angu-3–5. Ngalesi sigaba kwakheka ama-theaflavin nama-thearubigin, abhekele umbala, “umzimba”, nobumnandi obuyisici.
• Ukomisa kokuqala / ukudlula epanini elibomvu (初干 / 过红锅, guò hóng guō): Ipani lensimbi elinobubanzi obungu-~80 cm lishiswa lize lifinyelele ku-200–220 °C; iqabunga licutshungulwa imizuzu emi-5–10 kuze kube nomswakama ongu-20–25%. Lesi sigaba siwuphawu oluyinhloko lobuchwepheshe be-GuZhang.
• Ukufudumeza ngelanga (日光烘焙, rìguāng hōngbèi): Isinyathelo esengeziwe esiqinisa amanothi obusi nezithelo.
• Ukomisa kokugcina / ukuphakamisa iphunga epanini (铁锅提香, tiě guō tí xiāng): Ukufudumeza okufushane epanini lensimbi, okuqinisa iphrofayili yephunga.
• Ukuhlunga (分级, fēnjí): Ukuhlukaniswa ngamafrakshini, ukukhishwa kothuli namafragmente alimele, ukwakhiwa kwamaqoqo okuthengisa.

6. Izici Zokunambitheka:

• Ukubukeka kweqabunga elomile: Isimo esifana nenalithi; ukusongeka okuminyene, okulinganayo; umbala—okunsundu okumnyama okunombala webhulonzi. Emabangeni aphezulu kunothe ngezihloko ezinosila olusagolide (金毫, jīn háo), okunikeza iqabunga ukubukeka okuhle.
• Iphunga leqabunga elomile: Elihlanzekile, elifudumele, elinamanothi obusi, amabhilikosi omisiwe, kanye nephunga elincane lebhali elosiwe. Emaqoqweni avela ezihlahleni ezindala—kunokujula okwengeziwe okunamanothi kakhokho.
• Iphunga lokuphisa: Linezendlalelo eziningi: ukuphisa kokuqala kuveza ubumnandi bobusi namanothi ezimbali (izimbali ezikhiqiza uju lwezintaba), okuphakathi—izithelo ezomile (amabhilikosi omisiwe, amagilebhisi omisiwe) kanye ne-caramel, okokugcina—amanothi esinkwa namantongomane.
• Ukunambitheka: Ukuminyana, okuyindilinga, okuno- “buttery” body. Ubumnandi obuhlanzekile, obungahlaseli; i-astringency elinganiselayo, edlula ngokushesha ekunambithekeni okufudumele, okuhlala isikhathi eside (回甘, huígān). Emaqoqweni amahle kakhulu—amanothi acacile obusi bezimbali kanye nephirayisi elivuthiwe.
• Umbala wokuphisa: Ukusuka kokusagolide-okuluhlaza okotshani (emaqoqweni amahlumela) kuya kokubomvu-okuluhlaza okotshani okujulile; okukhanyayo, okusobala, okunomphetho osagolide (金圈) emaphethelweni enkomishi.
• Iqabunga letiye eliphekwe (itsha letiye eliphekiwe): Iqabunga livuleka ngokugcwele futhi linwebekile; umbala—kusukela konsundu wethusi kuya konsundu obomvu, ofanayo, ngaphandle kwamabala amnyama. Ukunwebeka kweqabunga kufakazela izinto eziphambili nokubila okufanele.

7. Ukwakheka Kwamakhemikhali:

• Ama-Polyphenol: Etiyeni elibomvu eliqediwe, ingxenye enkulu yama-catechin iguqulelwe kuma-theaflavin (茶黄素, cháhuángsù) nama-thearubigin (茶红素, cháhóngsù). Ngokuhlaziywa kwetiye elibomvu lase-Guzhang, okuqukethwe ama-theaflavin kungu-0.7–1.0% (lapho kunqunywa ngendlela ethuthukisiwe—kufinyelela ku-1%, okusondela ekugcwalisekeni okuphezulu kwethiyori kumatiye abomvu aseShayina ohlobo lwe-gongfu). Okuqukethwe okuphezulu kwama-theaflavin kuqinisekisa ukukhanya kokuphisa kanye “nobumnandi obudonsayo”.
• Ama-Amino Acid: Okuqukethwe ama-amino acid amahhala—3–5% wesisindo esomile. I-L-theanine (L-茶氨酸) iyi-amino acid ehamba phambili futhi ibhekele ubumnene, ukunambitheka okumnandi ngemuva, kanye nomphumela wokusebenzisana ne-caffeine (ukuvuka okuthulile ngaphandle kokukhathazeka).
• Ama-Alkaloid: I-caffeine—cishe 2.5–4.0% wesisindo esomile (ephansi kancane kunaleyo yamatiye abomvu anamacembe amakhulu afana ne-dianhong). I-Theobromine ne-theophylline zikhona ngamanani amancane.
• Amavithamini: Amavithamini eqembu B (B₁, B₂, B₆), ivithamini C (ngamanani amancane, ingxenye enkulu ibhujiswa ngesikhathi sokubila), ivithamini PP (i-nicotinic acid).
• Amaminerali: I-Potassium, i-magnesium, i-manganese, i-zinc, i-selenium (ngamanani amancane), i-phosphorus (okuqukethwe okwandisiwe ngenxa yomhlabathi oqukethe i-phosphorus esifundeni).
• Amafutha Abalulekile Nezinhlanganisela Eziguqukayo: Inhlanganisela yama-terpene alcohols (linalool, geraniol), ama-aldehyde, kanye nemikhiqizo yokusabela kwe-Maillard, okwakha iphunga lobusi ne-caramel, eliqiniswa ikakhulukazi ngokufudumeza okuphindwe kabili epanini.

8. Izinto Eziluncedo:

• Ukuqinisa okumnene: Ukuhlanganiswa kwe-caffeine ne-L-theanine kuhlinzeka ukuvuka okuhlala isikhathi eside, okulinganayo ngaphandle “kwesihloko nokwehla” okuvamile kukhofi.
• Ukuvikela ama-Antioxidant: Ama-Theaflavin nama-thearubigin abonisa ikhono elicacile lokunciphisa ama-free radical, okusekela impilo yamaseli.
• Ukunakekela ukugaya: Ama-polyphenol abilisiwe anomthelela omnene kulwelwesi lwesisu kunama-catechin wetiye eliluhlaza; itiye elibomvu elifudumele ngemuva kokudla lisiza ukugaya okunethezekile.
• Ukusekela inhliziyo nemithambo yegazi: Ukusetshenziswa okuphakathi njalo kwetiye elibomvu kuhlotshaniswa nokugcinwa kwe-elasticity yemithambo yegazi ngenxa ye-potassium nama-polyphenol.
• Imisebenzi yokuqonda: I-L-theanine isiza ukugxilisa ingqondo futhi ithuthukise ikhwalithi yomsebenzi wengqondo, ikakhulukazi uma ihlanganiswe ne-caffeine.
• Umphumela wokufudumeza: Itiye elibomvu landisa ukuhamba kwegazi emaphethelweni futhi lisiza ukunciphisa umuzwa wokukhathala, okubaluleke kakhulu ngesikhathi esibanda sonyaka.
• Ukusekela amasosha omzimba: Ama-Polyphenol nezinto ezincane (i-zinc, i-manganese) zifaka isandla ekulinganiseleni kwamasosha omzimba jikelele uma kusetshenziswa njalo.
• Isimo sesikhumba: Ama-Antioxidant etiye elibomvu asiza ekunciphiseni ukucindezeleka kwe-oksijini, okungase kube nomthelela omuhle ethonyeni nasekuqineni kwesikhumba uma kusetshenziswa njalo.

9. Ukuphisa:

• Izinga lokushisa lamanzi: 90–95 °C (emabangeni amahlumela amsulwa—85–90 °C, ukuze kungashiswa izihloko ezintekenteke).
• Ubuningi betiye: 4–5 g ku-100–120 ml (indlela ye-gongfu); 3–4 g ku-200 ml (ukuphisa enkomishini/eketeleni lohlobo lwaseYurophu).
• Izitsha: I-porcelain gaiwan (盖碗, gàiwǎn)—ukukhetha okuhle kakhulu ukuze kwembule iphunga; i-Yixing clay teapot (宜兴紫砂壶)—ukuthola iphrofayili eyindilinga, “ene-velvety”; itiye lengilazi—ukujabulela ubuhle bombala wokuphisa.
• Inqubo:
  1. Fudumeza izitsha ngamanzi abilayo bese uyakhipha amanzi.
  2. Thela itiye; vumela iqabunga “livuke” ngaphansi kwesivalo imizuzwana eyi-15–20, uphefumula iphunga elikhuphukayo.
  3. Ukuphisa kokuqala: imizuzwana eyi-8–10. Emqondweni weqabunga elisongeke ngokuqinile, ukupholisha kuqala kuyamukeleka (imizuzwana emi-1–2).
  4. Ukuphisa kwesi-2–4: imizuzwana eyi-10–15.
  5. Ukuphisa kwesi-5–8: yandisa isikhathi ngemizuzwana emi-5–10 ngokuphisa ngakunye.
  6. I-GuZhang Hong Cha esezingeni eliphezulu ikwazi ukumelana nokuphisa okugcwele okuyi-6–8; amaqoqo ezihlahla ezindala—kuze kufike ku-10–12.

10. Ukugcinwa:

• Isiqukathi: Esivalekayo, esingabonisi: ithini lensimbi, isikhwama esine-foil ne-ziplock, noma ukupakishwa nge-vacuum.
• Izimo: Indawo eyomile, emnyama, epholile enezinga lokushisa elingu-15–25 °C. Gwema ukusondelana nemikhiqizo enephunga elinamandla (izipayisi, ikhofi).
• Isikhathi: Ukusetshenziswa okuhle kakhulu—ezinyangeni eziyi-12–18 ngemuva kokukhiqizwa. Amaqoqo asezingeni eliphezulu anokugoqeka okuqinile angase “azungeze” futhi athuthuke phakathi neminyaka emi-2–3 ngaphansi kwezimo zokugcinwa, athole amathoni ajulile obusi ne-caramel.

11. Intengo Nokugwema Amafakela:

• Izinga lentengo: Ingxenye ephakathi nangaphezulu yamatiye abomvu aseShayina. Intengo iyahlukahluka kusukela kuma-300–500 yuan/500 g emabangeni amaningi kuya kuma-2000–5000 yuan/500 g emaqoqweni omncintiswano amahlumela amsulwa noma ezihlahla ezindala. Izinto eziyinhloko ezinomthelela ezindlekwini: izinga lokuvuna (amahlumela vs. iqabunga), ukuphakama kwensimu, ubudala bezihlahla, idumela lomkhiqizi.
• Ungawagwema kanjani amafakela:
  1. Thenga kubathengisi abagunyaziwe abanokulandelelwa kweqoqo; funa uphawu lwendawo (地理标志专用标志) ekupakisheni.
  2. Hlola iqabunga: etiyeni langempela lase-Guzhang—ukusongeka okulinganayo, okuminyene, akunathuli noma okunye okufakiwe; izihloko ezisagolide ziwuphawu lwezinto zokusetshenziswa ezisezingeni.
  3. Hlola iphunga: lihlanzekile, alikho ukonakala okushisiwe, i-asidi, noma ubuthuntu.
  4. Hlola ukuphisa: kufanele kukhanye, kucace, kungabi bikho okumisiwe okumbulalala; umphetho osagolide emaphethelweni enkomishi—yinkomba yokuqukethwe okuphezulu kwama-theaflavin.
  5. Yiba nombuzo mayelana namanani aphansi ngokusolisayo emkhiqizweni okuthiwa wezinga eliphakeme.

12. Amaqiniso Athakazelisayo:

• Isandulela sakuqala se-GuZhang Hong Cha kwakuyi- “pharmacy tea pills” (药茶丸), amabutho e-tusi nabe-Miao ayewakha ngezandla: amaqabunga amasha ayewakhama ngezandla ephaketheni lengubo, avumele ukubila ngenxa yokushisa komzimba, bese eyawomisa. Le “nkambiso yokuhamba” yayiyithathwa ohambweni lwezempi ukuze kuvikelwe emkhuhlane nasekuhluthukeni kwamathumbu—empeleni, kwakungenye yezindlela zakudala zomphakathi zokubila itiye.
• I-Guzhang County itholakala kulokho okubizwa nge- “World Tea Golden Industry Belt” (世界茶叶黄金产业带), okuqinisekiswa kokubili izici zendawo nezimo zezulu.
• Ngo-2023 emqhudelwaneni we-IV Xiangxi High-Quality Tea Competition (湘西州第四届名优茶评比), abathathu abangochwepheshe betiye base-Guzhang bathola umklomelo wokuqala esigabeni samatiye abomvu—okuwubufakazi bezinga eliphezulu lesikole sendawo sobuciko.
• Inkampani i- “Yingmeizi” (英妹子茶业) yase-Guzhang izama ukucindezela itiye elibomvu libe yizitini (红茶砖), lapho kuvela khona “imbali esagolide” (金花, jīn huā)—isiko lokukhunta elincedayo Eurotium cristatum, okuyisici samatiye amnyama ase-Hunan.
• Itiye elibomvu lase-Guzhang selifinyelela emakethe yamazwe ngamazwe: imikhiqizo yohlobo lwe- “Niujiiaoshan” (牛角山) iyathengiswa e-United Kingdom, futhi inkampani ibamba iqhaza emibukisweni yetiye e-France.
• Kuyathakazelisa ukuthi ngesikhathi sokuthuthukiswa kobuchwepheshe, abanye abakhiqizi base-Guzhang bakha umkhiqizo omusha— “栀香小叶红” (itiye elibomvu lezinto ezinamacembe amancane elinephunga le-gardenia). Lesi yisibonelo sendlela yobuciko yokulungisa itiye lendabuko ukuze lihambisane nokuthanda kwesizukulwane esisha, esazisa amanothi ezimbali agqamile kanye nobumnandi bendabuko betiye elibomvu.
• Ingqikithi yomhlaba wamasimu etiye e-Guzhang County ingaphezu kuka-20.5 wezinkulungwane ze-mu, okuyi-16.5 izinkulungwane ze-mu zisesigabeni sokuvuna okusebenzayo. Umthamo waminyaka yonke wokukhiqizwa kwetiye ungaba amathani angu-14 250, kuwo itiye elibomvu—amathani angaba ngu-5700, okwenza i-Guzhang ibe ngesinye sezifunda ezinkulu ezikhiqiza itiye elibomvu esifundazweni sase-Hunan.

13. Ukuqhathaniswa Namanye Amatiye Abomvu:

• Qimen Hong Cha (祁门红茶, Qímén Hóngchá): Itiye elibomvu lakwa-Anhui elivela e-Qimen County. Liphawuleka nge- “Qimen aroma” (祁门香) eyisici—inhlanganisela eyinkimbinkimbi enamanothi e-orchid noju. I-GuZhang Hong Cha, ngokuvamile, ibonisa umzimba omnyama nobumnandi be-caramel obusobala, kuyilapho i-Qimen—inokwakheka okucashile, “kwezimbali”.
• Zhengshan Xiaozhong (正山小种, Zhèngshān Xiǎozhǒng): Umsunguli wawo wonke amatiye abomvu wase-Fujian; amaqoqo ajwayelekile abonakala ngephunga lentuthu yokhuni lukaphayini. I-GuZhang Hong Cha ayinalo intuthu futhi isondelene nephrofayili “ehlanzekile” yobusi nezithelo.
• Dianhong (滇红, Diānhóng): Itiye elibomvu lase-Yunnan lezinto ezinamacembe amakhulu var. assamica; ngokuvamile linamandla, “linenyama,” linomzimba kashokoledi osobala. I-GuZhang Hong Cha, ekhiqizwe ngezinto ezinamacembe amancane, iphawuleka ngobunyoninco obukhulu, inothi eliphezulu lezimbali nobusi, kanye ne-astringency engenabudlova.
• Hunan Huangjin Hongcha (湖南黄金红茶): Itiye elibomvu lohlobo lwe-Huangjin Cha, elikhuliswa esifundeni esiseduze sase-Baojing. Linephunga lezimbali eligqamile nobumnandi obandisiwe ngenxa yokuqukethwe okuphezulu kwama-amino acid kulolu hlobo. I-GuZhang Hong Cha evela ezintweni zendawo ezinamacembe amancane—i-astringent kancane, inokujula kwamaminerali okwengeziwe.
• Jiucengshan Hong Cha (九层山红茶, Jiǔcéngshān Hóngchá): Itiye elibomvu laseTaiwan elivela endaweni enezintaba eziphakeme. Liphawuleka ngobumnandi “baseTaiwan” kanye ne-asidi encane yezithelo. I-GuZhang Hong Cha inesimo esinjenge- “savannah,” saminerali, kanye nephrofayili yephunga efudumele, ebangelwa ukufudumeza okuphindwe kabili epanini lensimbi.

Ekuphetheni:

I-GuZhang Hong Cha itiye elibomvu elinesimo: kuyo inhlabathi yasezintabeni yase-Wuling Range yeminyaka eyinkulungwane, ukuphola kwemifantu enenkungu, kanye nokufudumala kwepani lensimbi, lapho uchwepheshe “ekhuphula iphunga,” kuhlangana kube yimvumelwano eyodwa yobusi ne-caramel. Leli tiye lihle kakhulu ekuphiseni kwetiye okungasheshi kusihlwa kanye nalabo abazisa etiyeni elibomvu hhayi amandla amabi, kodwa ubumnandi obulinganiselayo, ukuhlanzeka kokuphisa, kanye nokunambitheka okufudumele okuhlala isikhathi eside, okukhumbuza uju lwasezintabeni lwase-Xiangxi.