hòufājiào

Phakathi kwezigaba eziyisithupha zetiye laseShayina, i-黑茶 (hēichá, “itiye elimnyama”) ime lodwa: umbala walo, iphunga lokuvuthwa nokuthamba akuzalwa esihlahleni noma eziko, kodwa enqwabeni yezinto ezingavuthiwe ezimanzi, lapho amagciwane kanye nesikhunta kusebenza khona. Lesi sinyathelo esinqumayo sibizwa nge-渥堆 (wòduī) — “ukufukula okumanzi,” futhi yisona, ngokuqalisa i-post-fermentation 后发酵 (hòufājiào), esiguqula isigamu esingakalungiswa esivamile sibe itiye elimnyama.

Iyini i-后发酵 futhi kungani i-黑茶 akuyona i-红茶

Ukuqonda ubunjalo betiye elimnyama, kubalulekile ukuhlukanisa izinhlobo ezimbili ezihluke ngokuphelele “zokubilisa”.

Etiyeni elibomvu (红茶) kwenzeka i-oxidation — amakhemikhali amaprotheni eqabunga (i-polyphenol oxidase) awenza umsebenzi, asebenza inqobo nje uma iqabunga lingafudunyezwanga. Etiyeni elimnyama kwenzeka okuhlukile. Uchungechunge lwamanobuchwepheshe oluyisisekelo lwe-黑毛茶 (hēi máochá, ingxenye emnyama engakalungiswa ngokuphelele) lubukeka kanje:

鲜叶 → 杀青 → 揉捻 → 渥堆 (后发酵) → 干燥 → 黑毛茶 → (精制 / ukucindezeleka).

Ukhiye usekuqaleni. Ngemva kokuvunwa, izinto ezingavuthiwe zidlula ku-杀青 (shāqīng), “ukubulawa kohlaza”: ukucutshungulwa kwezinga lokushisa eliphezulu okucindezela amakhemikhali amaprotheni eqabunga ngokwawo — ngendlela efanayo neyaletiye eliluhlaza. Lokhu kusho ukuthi i-oxidation yamakhemikhali amaprotheni avutshelwe ngokuvamile ayinakwenzeka lapha ngokuphelele. Yingakho i-黑茶 ≠ i-红茶: indlela yazo yokufiphala yehlukile.

Ukuguquka kweqabunga etiyeni elimnyama kwenziwa yi-渥堆 — isinyathelo lapho inqwaba esivele ingasebenzi, emanzi ifakwa ndawonye ibe inqwaba. Ngaphansi komthelela we-湿热 (shīrè, “ukushisa okumanzi”) kanye ne-microflora ekhulayo — amagciwane nesikhunta — kuqaliswa i-后发酵 (hòufājiào), “i-post-fermentation.” Lokhu ukuguqulwa kwamagciwane nokushisa kwamakhemikhali, hhayi ukusebenza kwamakhemikhali amaprotheni eqabunga.

Kwenzakalani Enqwabeni

Ingxenye entsha engakalungwa ngokuphelele ngaphambi kokufukulwa ibukhali: inokubaba okuningi nokuhwamuka okubambayo. Ngaphakathi kwenqwaba emanzi, efudunyezwe ukushisa kwayo kokubilisa, kuqala izinqubo ezintathu ezihlangene.

• Ukubola kobabayo nokuhwamuka. Ama-Polyphenol nezinye izinhlanganisela ezibukhali ziyaguqulwa futhi zithanjiswe, ubukhali beqabunga elincane buyanyamalala.
• Ukufiphala. Umbala weqabunga noketshezi oluzayo uguqukela ekubeni nsundu ngokumnyama, onsundu, ucishe ube mnyama — ngakho ke negama lesigaba ngokwalo.
• Ukuvela kwe-陈醇. Iphrofayili ebonakalayo ye-陈醇 (chénchún) iyakheka — “ukuthamba okuvuthiwe,” ukunambitheka okuyindilinga, okuzolile, okuvuthiwe, okuyikona tiye elimnyama laziwa ngalo.

Ngamanye amazwi, i-渥堆 “ukuguga okulawulwa amagciwane,” okucindezelwe ngesikhathi.

I-干燥: Lapho Iphunga Lizalwa Khona

Ngemva kokufukula, inqwaba iyomiswa, futhi uhlobo lomiso empeleni lubeka izimo eziningi zesifunda. Alikho izinga elilodwa lapha — izindlela ziyahlukahluka ezifundazweni ngezifundazwe:

• 松柴明火 (sōngchái mínghuǒ) — ukumiswa ngomlilo ovulekile ngokhuni lukaphayini;
• 蒸压 (zhēngyā) — ukushisa ngesitimu nokucindezeleka;
• ukumiswa ngelanga nomthunzi.

Umlilo kaphayini — akuyona nje indlela yokususa umswakama: intuthu iyangena eqabungeni futhi ishiye inothi eliyingwa, okuzoxoxwa ngalo ngezansi.

Izikole Zesifunda ze-渥堆 ne-干燥

Umgomo we-post-fermentation uyefana, kodwa indawo ngayinye iwuguquze kwaba isitayela sayo esihlukile.

I-安化 (Anhua, eHunan). Indawo engokomlando lapho kwadalwa khona i-渥堆 njengendlela: ubuchwepheshe bavela njengokuthuthukiswa kwe-乌茶 (wūchá) yaseSichuan ngenkathi yama-Ming (明). Ukomiswa lapha kwenziwa ngomlilo ovulekile kaphayini (松柴明火), okunikeza iphunga elibonakalayo le-松烟香 (sōngyānxiāng) — “iphunga lentuthu kaphayini.”

I-六堡 (Liubao, eGuangxi). Isikole sesimanje sisebenzisa i-冷水发酵 (lěngshuǐ fājiào, ukubiliswa ngamanzi abandayo) ngokuhlanganiswa nendlela ye-双蒸双压 (shuāngzhēng shuāngyā, “ukumiswa okukabili — ukucindezwa okukabili”) kanye nokulandela ukugcinwa ezindaweni ezingaphansi — i-窖藏陈化 (jiàocáng chénhuà).

I-雅安藏茶 (uYaan Tibet Tea, eSichuan). Lapha izinto ezingavuthiwe ezimahhadlahhadla “南路边茶” (nánlù biānchá, itiye elisemngceleni oseningizimu) zidlula ku-渥堆 olude, okuholela ekuthambeni okujulile — 醇和 (chúnhé).

I-湖北青砖 (iHubei Green Brick). Ihluke nge-高温渥堆 (gāowēn wòduī, ukufukula kwezinga lokushisa eliphezulu) kanye nokucindezelwa ngokuqinile kube isitini.

I-茯砖 (uFuzhuan, e-Anhua nase-Shaanxi). I-post-fermentation ingezwa ngesinyathelo esiyisipesheli se-发花 (fāhuā, “ukuqhakaza”) — ukukhula okuqondiwe kwesikhunta esiwusizo, esikhiqiza “izimbali zegolide.”

I-普洱熟茶 (ushu puer, eYunnan). Nakho kwakhiwe phezu kwe-渥堆熟茶 — ukufukula, kodwa ngesisekelo esihlukile sezinto ezingavuthiwe (bheka ngezansi); ngokuningiliziwe leli tiye licutshungulwa emzileni ohlukile.

I-黑茶 Ihluke Kanjani Kwi-普洱

I-Puer ivame ukuhlukaniswa ematiyeni amnyama, futhi umgomo we-渥堆 uyefana ngempela, kodwa isisekelo sezinto ezingavuthiwe sihluke ngokusobala.

I-Puer yakhiwe phezu kwe-晒青 (shàiqīng) — ingxenye engakalungwa ngokuphelele eyomiswe ngelanga evela ohlotsheni lwamahlamvu amakhulu aseYunnan i-云南大叶种 (yúnnán dàyèzhǒng). Amanye ama-黑茶 enziwa ngezinhlobo zendawo zomdabu — i-群体种 (qúntǐzhǒng), — futhi i-杀青 yawo isondelene kakhulu ne-炒青 (chǎoqīng, ukugazingwa) noma i-烘青 (hōngqīng, ukufudumeza), hhayi ekumisweni elangeni. Okusho ukuthi umehluko awukho ku-post-fermentation uqobo, kodwa ohlotsheni nasendleleni yokucubungula iqabunga ekuqaleni.

Ukunambitheka Nokuphisa

I-渥堆 eyenziwe kahle ikhipha uketshezi olumnyama, olukhanyayo, olungenabo ubukhali obuluhlaza futhi olungenabo ubabayo lobusha. Ekunambithekeni kuhola indilinga nokuthamba okuvuthiwe (陈醇), kanti ukomiswa kwesifunda kungeza amaphuzu agqamile: etiyeni lase-Anhua— inothi elaziwayo lentuthu kaphayini (松烟香), kulelo laseTibet laseYa’an — ukuthamba okujulile nokulinganayo (醇和).

Itiye Elimnyama, njengomthetho, licindezelwa libe izitini, amathebula nezinye izimo. Ukuze uphise, itiye elicindezelwe ngokuqinile liyehliwe noma lihlikihlwe, isitsha siyafudunyezwa, bese kuthi umjikelezo wokuqala omfushane wokuthela ujwayele ukuchithwa, ukuze “kuvuswe” iqabunga futhi kulihlanzwe. Ngemva kwalokho itiye elimnyama libekezelela kahle izinga lokushisa eliphezulu lamanzi kanye nokuthelwa okuphindaphindiwe, liveze iphrofayili evuthiwe, ethambile kancane kancane.

Ungalibona Kanjani Iqiniso I-黑茶

• Umsuka wombala. Umbala omnyama — umphumela we-post-fermentation yamagciwane enqwabeni, hhayi i-oxidation yeqabunga, njengasetiyeni elibomvu. Isibonakaliso — i-杀青 ekuqaleni kochungechunge.
• Iphrofayili ye-陈醇. Ukuthamba okuvuthiwe, okuyindilinga ngaphandle kobabayo lobusha nangaphandle kohlaza okuluhlaza kutshela nge-渥堆 eseyenzekile.
• Imaki yephunga lesifunda. Inothi lentuthu kaphayini (松烟香) ikhomba ukomiswa ngomlilo kaphayini wase-Anhua; ukungabibikho kwayo kujwayelekile ezitayeleni zaseLiubao noma zaseHubei.
• Isimo. Izitini ezicindezelweyo namathebula kuyisici esijwayelekile ematiyeni amnyama amaningi.
• Ukhiye Wezinto Ezingavuthiwe We-Puer. Uhlobo lwamahlamvu amakhulu aseYunnan kanye nokomiswa ngelanga i-晒青 kwehlukanisa i-puer kwamanye ama-黑茶 naphezu komgomo wabo ofanayo we-渥堆.

Ukuqonda itiye elimnyama — kusho ukuqonda umqondo owodwa: ukujula kwalo akudalwa isihlahla noma iziko, kodwa “ukuguga” okucindezelwe kafushane, okulawulwa ukushisa, umswakama kanye ne-microflora. I-渥堆 — yikhona okwenza i-黑茶 ibe mnyama.