huá zhú liáng zi shēng chá

I-Huazhuliangzi shengcha iyi-pu’erh eluhlaza (eluhlaza) (生茶, shēngchá), eyenziwa ngezinto ezingavuthiwe ezivela entabeni i-Huazhuliangzi (滑竹梁子, Huázhú Liángzi) nasezingadini zetiye eziseduze naso endaweni yetiye yaseMengsong (勐宋, Měngsòng) esifundeni saseMenghai (勐海县, Měnghǎi xiàn), eSishuangbanna Dai Autonomous Prefecture (西双版纳, Xīshuāngbǎnnà), esifundazweni saseYunnan. Intaba i-Huazhuliangzi yaziwa ngokuyinhloko ngokuthi iyisiqongo esiphakeme kakhulu saseSishuangbanna, futhi izihlahla zetiye ezikhula emithambekeni yazo zikhiqiza izinto ezingavuthiwe ezinomlingiswa ogqamile wezindawo eziphakeme. Emasikweni etiye, leli tiye laziswa njengesibonelo sesitayela “sasezintabeni nasehlathini” saseMengsong: esinobukrakra obunamandla kodwa obusuka ngokushesha, i-aftertaste emnandi ehlala isikhathi eside, namandla abonakalayo. Uma kuqhathaniswa nezimpawu ezidayiswayo ezifana neLao Banzhang noma iBingdao, i-Huazhuliangzi isalokhu incane uma kuqhathaniswa, kodwa ihlonishwa phakathi kongoti ngemvelaphi.

1. Ukwahlukaniswa kanye Nemvelaphi:

Uhlobo: i-pu’erh eluhlaza (生茶, shēngchá) — itiye elingazange libiliswe ngokushesha okwenziwe (ngokungafani ne-熟茶, shúchá).
Isigaba: i-pu’erh (普洱茶, pǔ’ěrchá).
Uhlobo lwendawo: uhlobo/isitayela/indawo (igama ngendawo yemvelaphi, hhayi ngepulazi elilodwa).
Imvelaphi: intaba nendawo yaseHuazhuliangzi, indawo yetiye yaseMengsong, isifunda saseMenghai, isifunda saseSishuangbanna, eYunnan, eChina.
Izinto ezingavuthiwe: uhlobo lwamaqabunga amakhulu aseYunnan (云南大叶种, Yúnnán dàyèzhǒng), ngokwesayensi yezitshalo — Camellia sinensis var. assamica.
Ifomu lokukhishwa: ngokuvamile amaqebelengwane acindezelwe angu-357 g (七子饼, qīzǐbǐng), akuvamile — izitini, i-tocha, ne-maocha exegayo.

IMengsong itholakala engxenyeni esenyakatho-mpumalanga yesifunda saseMenghai, cishe endaweni engu-22° enyakatho ye-latitude no-100° empumalanga ye-longitude; izixhumanisi eziqondile zezingadi ziyehluka ngokuya ngedolobhana elithile. Kubalulekile ukuthi ungaxubanisi le Mengsong (勐海勐宋) nendawo enegama elifanayo eduze kwaseJinghong (景洪勐宋, “iMengsong encane”), eyaziwa ngetiye layo elibabayo.

2. Umlando kanye Nokubaluleka Kwezamasiko:

Indawo: IMengsong ingenye yezindawo ezindala zetiye zaseMenghai, eyingxenye yendawo yasendulo yokulima itiye yaseSishuangbanna.
Abantu: imithambeka nezinyawo zentaba kuhlala ikakhulukazi izinhlanga ezincane, kufaka phakathi amaLahu (拉祜族), kanye nabamaHan nezinye izinhlanga, ezazigcina izingadi zetiye ngokomlando.
Amadolobhana aziwayo endawo: iBaotang (保塘, Bǎotáng), elele phansi kwentaba futhi edume ngezihlahla zetiye ezindala, kanye neNaka (那卡, Nàkǎ) kanye nezinye izindawo eziningi zokuhlala zaseMengsong.

Ukubaluleka komlando kwe-Huazhuliangzi kuhlobene hhayi kangako nezimpawu zokuhweba zesikhathi esedlule, kodwa nokugcinwa kwezingadi zetiye ezindala endaweni ephakeme kakhulu. Ngokungafani namadolobhana amaningi athuthukisiwe, le nsimu yahlala isethunzini isikhathi eside, okwasiza ukuvikela ezinye zezitshalo ezindala. Ngokukhula kwesithakazelo emvelaphi eyodwa yezindawo eziphakeme (ngeminyaka yawo-2000–2010), igama elithi Huazhuliangzi langena ngokuqinile kusilulumagama sabathandi be-pu’erh njengophawu lwephrofayili yokunambitha “yasentabeni” eqinile.

3. Incazelo Yezitshalo kanye Nezinto Ezingavuthiwe:

Uhlobo: itiye lamaqabunga amakhulu aseYunnan (Camellia sinensis var. assamica).
Uhlobo lwezitshalo: kutholakala izihlahla zasendulo (古树, gǔshù), izihlahla ezinkulu (大树, dàshù) nezitshalo ezincane zasengadini; izinto ezingavuthiwe ezivela ezihlahleni ezindala zasezindaweni eziphakeme zibaluleke kakhulu.
Iqabunga: likhulu, liminyene, linoboya obubonakalayo bama-bud; okuqukethwe okuphezulu kwe-phenols, okuvamile ohlotsheni lwamaqabunga amakhulu.

Ukukhula kancane endaweni ephakeme kuholela ekutheni iqabunga liqongelele izinto eziningi zokunambitha nephunga futhi likhule linama-internode amancane. Yilesi sici esakha ukunotha kanye “nokuminyana” kwe-infusion, okuhlukanisa izinto ezingavuthiwe zasezindaweni eziphakeme kwezasemathafeni.

4. I-Terroir kanye Nezici Zokutshala:

Ukuphakama: isiqongo se-Huazhuliangzi — indawo ephakeme kakhulu yaseSishuangbanna, cishe amamitha angu-2429 ngaphezu kwezinga lolwandle; izingadi zetiye zitholakala ngaphansi ngokuphawulekayo, cishe ebangeni elingaba ngu-1600–2200 m.
Isimo sezulu: isimo sezulu se-subtropical yezintaba, enemvula eningi, inkungu evamile, kanye nomehluko omkhulu wamazinga okushisa emini nasebusuku.
Uhlaza: izingadi zisemngceleni wezingxenye zehlathi eliyisisekelo futhi zibonakala ngezinhlobonhlobo zezinto eziphilayo eziphezulu, okuqinisa i-nuance “yehlathi” yezinto ezingavuthiwe.
Inhlabathi: inhlabathi yezintaba ebomvu-ophuzi enokukhipha amanzi okuhle.

Inhlanganisela yokuphakama okukhulu, inkungu, nobumakhelwane nehlathi idala izimo zokuvuthwa kancane kweqabunga kanye nokuqongelela izandulela zephunga elimnandi. Yilokhu okubangela umoya “womoya wezintaba nehlathi” (山野气, shānyěqì), ongoti abawufuna kuma-pu’erh asezindaweni eziphakeme zaseMengsong.

5. Ubuchwepheshe Bokukhiqiza:

Ukuvuna (采摘, cǎizhāi): ukuvunwa ngesandla kwama-flush, ikakhulukazi entwasahlobo; izinto ezingavuthiwe zezihlahla ezindala ziyabaluleka.
Ukubuna (摊晾/萎凋, tānliàng/wěidiāo): iqabunga lisakazwa ngongqimba oluncane ukuze kulahlekelwe umswakama omncane.
Ukulungiswa (杀青, shāqīng): ukushisisa esitofini noma kwi-drum ezingeni lokushisa elimaphakathi ukuze kumiswe i-oxidation, kodwa kugcinwe ama-enzyme ukuze kuvuthwe kancane okulandelayo.
Ukusonteka (揉捻, róuniǎn): ukwakhiwa kweqabunga kanye nokucekelwa phansi kwamaseli ngokwengxenye.
Ukomiswa elangeni (晒干, shàigān): isigaba esibalulekile, esinikeza i-maocha eyomiswe elangeni (晒青毛茶, shàiqīng máochá) — isisekelo se-pu’erh.
Ukucindezelwa (蒸压, zhēngyā): i-maocha iyashiswa ngesitimu, icindezelwe ibe amaqebelengwane noma ezinye izinhlobo bese yomiswa.

Umehluko we-pu’erh kutiye oluhlaza — ukulungiswa okuthambile kanye nokomiswa elangeni, okushiya eqabungeni izakhi ezisebenzayo zokuvuthwa okuhamba kancane kwe-post-fermentation (后发酵, hòufājiào) ngesikhathi sokugcinwa.

6. Izimpawu Zokuqonda Ngezitho Zengqondo:

Iqabunga elomile: lihlaza okumnyama, lisontekile ngokuqinile, linama-bud asiliva ezintweni ezingavuthiwe zasentwasahlobo.
Umbala we-infusion: kusuka kokuphuzi okukhanyayo etiyeni elincane kuye kokuphuzi okusagolide, kusobala futhi kukhanya.
Iphunga: lasezindaweni eziphakeme, linama-nuance ezimbali-noju kanye namahlathi.
Ukunambitha: ubukrakra obugqamile (苦, kǔ) obuyisisekelo, obuguquka ngokushesha bube ubumnandi; i-infusion egcwele umzimba, “eminene”.
I-aftertaste: ukubuya okumnandi okuhlala isikhathi eside (回甘, huígān) kanye nokukhiqizwa kwamathe okuningi (生津, shēngjīn), “amandla” abonakalayo etiye (茶气, cháqì).
Iqabunga elibilisiwe: linwebekayo, liyaphila, linombala ofanayo.

Ibhhalansi kanye yobukrakra obunamandla, kodwa “obuhlanzekile” nobusuka ngokushesha ne-aftertaste emnandi ehlala isikhathi eside yikho okuhlukanisa i-Huazhuliangzi esezingeni elifanele kumasampula athambile asebangeni eliphansi.

7. Ukwakheka Kwamakhemikhali:

Ama-Polyphenols (茶多酚, cháduōfēn): okuqukethwe okuphezulu, okuvamile ohlotsheni lwamaqabunga amakhulu; cishe kungaba ngu-30–35% wesisindo esomile.
I-Caffeine (咖啡碱, kāfēijiǎn): ngokuvamile ebangeni elingaba ngu-3–5%.
Ama-Amino acids (氨基酸, ānjīsuān): kufaka phakathi i-theanine (茶氨酸, chá’ānsuān), eyakha ubusha kanye “ne-umami”.
Ama-Catechins (儿茶素, érchásù): isisekelo se-astringency nobukrakra be-pu’erh eluhlaza elincane.

Njengoba ukugcinwa kuqhubeka, iphrofayili iyashintsha: ama-polyphenols nama-catechin kancane kancane aya-oxidize futhi aguquke, ukunambitha kuyathamba, kanti ne-infusion iyafiphala. Amanani aqondile ancike kwi-batch ethile, isivuno, kanye neminyaka yetiye, ngakho-ke amabanga anikeziwe kufanele abhekwe njengokusondele.

8. Izakhiwo Eziwusizo:

Ukuqinisa amandla: i-caffeine nama-polyphenols anikeza umphumela ovuselelayo nokucaca.
Isenzo se-Antioxidant: ingxenye ephezulu yama-catechin.
Ukugaya ukudla: ngokwesiko itiye liphuzwa ngemva kokudla ukuze kuzwakale ukukhanya.
Imvelo yetiye: i-pu’erh eluhlaza elincane ibhekwa “njengebandayo” (性寒/凉) ngokwemibono yesiko lamaShayina.

I-pu’erh eluhlaza elincane ngenxa yokugcwala okuphezulu kwama-polyphenols ne-caffeine ingaba namandla esiswini esibuthaka, ikakhulukazi esiswini esingenalutho. Ngokuvuthwa, iba lula futhi imnene. Ulwazi olunikeziwe lunobunjalo obujwayelekile futhi alusona isincomo sezokwelapha.

9. Ukuphisa:

Isitsha: i-gaiwan (盖碗, gàiwǎn) noma i-teapot yase-Yixing (紫砂壶, zǐshāhú) enomthamo ongaba ngu-100–150 ml.
Isilinganiso: cishe amagremu angu-7–8 eqabunga ku-100–150 ml wamanzi.
Izinga lokushisa: eliseduze nokubila, cishe u-95–100 °C.
Ukugeza: ukugeza okukodwa okufushane (imizuzwana engu-5–10) ukuze kuvuleke iqabunga; kungashiywa ezintweni ezingavuthiwe ezintsha ezithambile kakhulu.
Ama-infusion: ama-infusion okuqala ambalwa — asheshayo, imizuzwana engu-5–15, ngokunyuka kancane kancane kwesikhathi kulandelayo; izinto ezingavuthiwe ezisezingeni eliphezulu zezihlahla ezindala zikwazi ukumelana nama-infusion angaphezu kuka-10–15 noma ngaphezulu.

Isincomo esingokoqobo: ngenxa yobukrakra obugqamile be-Huazhuliangzi encane, kungcono ukuqala ngama-infusion amafushane nokukhipha okuphelele kwe-infusion, ungavumeli itiye “lime” esitsheni. Amanzi athambile, ahlanzwe kahle anamaminerali aphakathi agqamisa i-aftertaste emnandi nephunga lasezindaweni eziphakeme.

10. Ukugcinwa:

Izimo: indawo eyomile, enomoya omuhle ngaphandle kwephunga elingajwayelekile.
Umswakama nezinga lokushisa: umswakama omaphakathi nezinga lokushisa elizinzile legumbi; gwema ukuguquguquka okukhulu.
Ukuvikelwa: ekukhanyeni kwelanga okuqondile, amaphunga anamandla (izinongo, amakha, upende) nomswakama ophezulu oholela ekuboleni.
Ukuvuthwa: i-pu’erh eluhlaza yakhelwe ukugcinwa isikhathi eside — ngaphansi kwezimo ezifanele ngokuhamba kwesikhathi ukunambitha kuyathamba, kanti nephunga liyajula.

Amaqebelengwane acindezelwe alungele ukuvuthwa okude: ifomu eliminyene lehlisa izinga lezinqubo futhi lisiza ukuguga okulinganayo. Akunconywa ukugcina i-pu’erh emaphaketheni e-vacuum angenawo umoya isikhathi eside, njengoba ukuvuthwa okuhamba kancane kudinga ukushintshaniswa komoya okuncane.

11. Intengo kanye Nemikhiqizo Yomgunyathi:

Izimo zemakethe: i-Huazhuliangzi ishibhile kunamadolobhana aphezulu (iLao Banzhang, iBingdao), kodwa izinto ezingavuthiwe zangempela zezindawo eziphakeme zezihlahla ezindala zibiza kakhulu kunetiye lamathafa nelasengadini. Intengo incike kakhulu ebudaleni bezihlahla, isivuno (esasentwasahlobo sibaluleke kakhulu) kanye nendawo ethile.
Imikhiqizo yomgunyathi evamile: ukwethulwa kwetiye lasengadini (台地茶, táidìchá) noma izinto ezingavuthiwe ezakhelene njengezendawo eziphakeme ezivela ezihlahleni zasendulo; ukuxutshwa nezinto ezishibhile; umbhalo ongahleliwe othi “滑竹梁子” eqebelengwaneni ngaphandle kwemvelaphi yangempela.

Ungazulazula kanjani. Izinto ezingavuthiwe zangempela zezindawo eziphakeme zibonakala nge-infusion eminyene, ubukrakra obuhlanzekile futhi obusuka ngokushesha, i-aftertaste emnandi ehlala isikhathi eside nokukhiqizwa kwamathe okuningi, kanye “namandla” abonakalayo etiye nokumelana kuma-infusion amaningi. Ukunambitha okuyisicaba, “okungenalutho”, ubukrakra obungaguquki obungenabo ubumnandi obubuyayo, kanye “nokuphelelwa amandla” okusheshayo kwe-infusion — yizimpawu zezinto ezingavuthiwe ezishibhile. Kunokwethembeka kakhudlwana ukubheka isithunzi somthengisi, ukunambitha, nokubonakala kochungechunge lokuhlinzeka, kunokubheka imibhalo esephaketheni. Isimo esisemthethweni se-pu’erh njengomkhiqizo onophawu lwendawo siqiniswe yindinganiso kazwelonke (i-GB/T 22111-2008 “Umkhiqizo Onophawu Lwendawo. I-Pu’erh”), lapho itiye lichazwa njengelenziwe ngezinto ezingavuthiwe ezinamaqabunga amakhulu zaseYunnan ezomiswe elangeni ngaphakathi kwendawo evikelwe, okuhlanganisa neSishuangbanna.

12. Amaqiniso Athakazelisayo:

Isiqongo esiphakeme kunazo zonke: intaba i-Huazhuliangzi — indawo ephakeme kakhulu kuyo yonke iSishuangbanna.
Incazelo yegama: “滑竹” (huázhú) — uhlobo loqalo olubushelelezi olukhula kulezi zindawo, kanti “梁子” (liángzi) ekusetshenzisweni kwasendaweni lisho ukhahlamba lwezintaba; ndawonye — “ukhahlamba loqalo olubushelelezi”.
Ubumakhelwane nehlathi: izingadi zisemngceleni wezingxenye zehlathi eliyisisekelo, okuqinisa i-nuance “yehlathi” ephungeni nasekunambitheni.
Isimo esincane: naphezu kwezimo ezivelele ze-terroir, igama lahlala lingaziwa kangako ngaphandle kombuthano wabathandi.

Ekuphetheni:

I-Huazhuliangzi shengcha iyi-pu’erh eluhlaza yasezindaweni eziphakeme yaseMengsong, lapho indawo nesimo sezulu sentaba ephakeme kakhulu yaseSishuangbanna kunyatheliswe khona kumlingiswa wetiye: ubukrakra obuqinile, kodwa obuhlanzekile, i-infusion eminyene, i-aftertaste emnandi ehlala isikhathi eside, namandla abonakalayo. Leli akulona itiye lalabo abafuna ubumnandi kusukela esiphuzweni sokuqala, kodwa lalabo abazisa isakhiwo, ukumelana kuma-infusion amaningi, kanye nekhono lokuziveza nokushintsha ngeminyaka yokugcinwa.

Ukuze uqhelane nakho, kuhle ukuthatha isampula emthonjeni oqinisekisiwe, ukhiphise ngama-infusion e-gaiwani futhi uhlole amandla ashukumisayo: ukuthi ubukrakra buguquka kanjani bube ubumnandi nokuthi i-aftertaste ihlala isikhathi esingakanani. Ngemvelaphi eqotho nokugcinwa okuhle, i-Huazhuliangzi iyakwazi ukusebenza njengepu’erh yansuku zonke yezindawo eziphakeme, futhi ibe yizinto ezisetshenziswayo zokuvuthwa kweminyaka eminingi, iqhubeke iveze iphrofayili ejulile futhi ethambile.

the teas described here are available from teamotea