jīn guān yīn hóng chá

I-Jin Guanyin hongcha (金观音红茶, Jīn Guānyīn hóngchá) — itiye elibomvu (ngokwamatemu aseNtshonalanga “elimnyama”) eline-oksidini ephelele, elenziwa ngeqabunga lohlobo olukhethiwe lwesihlahla setiye i-Jin Guanyin. Lolu hlobo lwakhiwa esifundazweni sase-Fujian (福建, Fújiàn) eningizimu-mpumalanga yeShayina ngokuxuba izinhlobo ezimbili ezidumile ze-oolong ezinamakha, futhi itiye elibomvu elivela kulo lizuze njengefa isici salo esiyinhloko — “iphunga lezinhlobo” elicebile lezimbali elinamathunzi e-orchid, uju neziqholo. Lokhu kungumkhiqizo osemusha ngokuqhathaniswa: ukukhiqizwa okukhulu kwamatiye abomvu avela ohlotsheni lwe-Jin Guanyin kwaqala ngeminyaka yawo-2000, ngenxa yesithakazelo esivamile ematiyeni abomvu anamakha ngemva kwempumelelo ye-Jin Jun Mei (金骏眉, Jīn Jùn Méi). Namuhla leli tiye lenziwa hhayi e-Fujian kuphela, kodwa nasezifundazweni eziningi lapho lolu hlobo olukhiqiza kakhulu futhi oluqinile lwasakazeka khona.

1. Ukuhlukaniswa kanye Nemvelaphi:

Uhlobo: itiye elibomvu (红茶, hóngchá), eline-oksidini ephelele.
Isitayela: ngokuyinhloko i-gongfu hongcha (工夫红茶, gōngfu hóngchá) — itiye elibomvu elinamaqabunga asongekile.
Uhlobo lwesihlahla: i-Jin Guanyin (金观音, Jīn Guānyīn); igama elisemthethweni lokukhethwa — i-Mingke No. 1 (茗科1号, Míngkē 1 hào).
Izinhlobo zabazali: umama — i-Tieguanyin (铁观音, Tiěguānyīn), ubaba — i-Huangdan (黄旦, Huángdàn), eyaziwa nangokuthi i-Huangjingui (黄金桂, Huángjīnguì).
Indawo yokwakhiwa: I-Tea Research Institute ye-Fujian Academy of Agricultural Sciences (福建省农业科学院茶叶研究所), idolobha lase-Fu’an (福安, Fú’ān).
Izindawo eziyinhloko zokukhiqiza: izifunda zezintaba zase-Fujian (kufaka phakathi i-Wuyishan 武夷山, Wǔyíshān, ne-Anxi 安溪, Ānxī), kanye namapulazi ezifundazweni zase-Sichuan (四川, Sìchuān), Guizhou (贵州, Guìzhōu) nezinye.

Kubalulekile ukuqonda ukuthi “i-Jin Guanyin hongcha” — lokhu akuyona inkomba ngokwendawo, kodwa nge-cultivar. Ngaphansi kwaleli gama, itiye elibomvu likhiqizwa amapulazi ahlukene, futhi isimilo salo sincike ngokusobala ku-terroir nasekhonweni lomkhiqizi. Uhlobo ngokwalo ekuqaleni lwalwakhelwe ukuba yi-oolong, kodwa ngenxa yokuqukethwe okuphezulu kwezinhlanganisela ezinamakha, lwabonakala lufaneleka futhi ngetiye elibomvu neliluhlaza.

2. Umlando Nokubaluleka Kwamasiko:

Ukukhethwa: umsebenzi wokwakha uhlobo wawenziwa e-Tea Research Institute ye-Fujian Academy of Agricultural Sciences kusukela ekupheleni kweminyaka ye-1970 futhi wathatha cishe amashumi amabili eminyaka.
Ukuqashelwa: ekupheleni kweminyaka ye-1990, uhlobo lwadlula ekuhlolweni kwezinhlobo futhi lwathola isimo sohlobo oluthuthukisiwe lwesifundazwe sase-Fujian, kanti ekuqaleni kweminyaka yawo-2000 — isimo sohlobo oluthuthukisiwe lukazwelonke (国家级良种, guójiājí liángzhǒng).

Ukwakhiwa kwe-Jin Guanyin kwakuyingxenye yohlelo olukhulu lokwakha izinhlobo ezikhiqiza kakhulu, ezinamakha futhi eziqinile ezakhelwe phezu kwezinhlobo zendawo ezidumile. Kulolu chungechunge olufanayo, kwatholakala uhlobo “olungudadewabo” i-Huang Guanyin (黄观音, Huáng Guānyīn) — umphumela wokuxutshwa okuhlanekezelwe kwabazali abafanayo. Zombili lezi cultivar ngokushesha zaba ngezinye zezinhlobo ezintsha ezifunwa kakhulu ekupheleni kwekhulu lama-20 nasekuqaleni kwekhulu lama-21.

Njenge

tiye elibomvu, i-Jin Guanyin yaziveza kamuva kunokusetshenziswa kwayo okuyinhloko, okuyi-oolong. Lapho ngeminyaka yawo-2000 isidingo samatiye abomvu anamakha sikhula kakhulu, abakhiqizi babhekisa ukunaka ezinhlotsheni ezineqoqo lemvelo elicebile. Itiye elibomvu elivela e-Jin Guanyin lathatha indawo yomkhiqizo othengekayo ngentengo, kodwa ovezwa kahle ngephunga, okuyikhona okwaqinisekisa ukuthandwa kwalo okuzinzile emakethe yasekhaya yaseShayina.

3. Incazelo Yezitshalo kanye Nezinto Ezingavuthiwe:

Uhlobo oluhlukile: i-Camellia sinensis var. sinensis — uhlobo lwaseShayina olunamaqabunga amancane naphakathi nendawo.
Uhlobo lwesitshalo: i-clone engenabulili (无性系, wúxìngxì), isihlahla (灌木型, guànmù xíng), amaqabunga aphakathi (中叶类, zhōngyè lèi).
Isikhathi sokuvuthwa: ukuvuthwa kwasekuqaleni kuya phakathi.
Iqabunga: liyi-oval-elide, licinene, linepuleti leqabunga elicishe libe likhulu futhi elinenkazimuliso ebonakalayo; amahlumela amancane akhiqiza imiqumbe eminingi enoboya.
Izinto ezingavuthiwe: ngetiye elibomvu, ngokuvamile kukhiwa i-flesh eyiqumbe elilodwa elinamaqabunga amabili (一芽一二叶, yī yá yī èr yè); ubuncane bokukhiwa buncike ekutheni umkhiqizi uhlose isitayela “seziqu” ngomoya we-Jin Jun Mei noma itiye elibomvu elinamaqabunga elijwayelekile.

Isici esibalulekile sezitshalo salolu hlobo — ukuqukethwe okuphezulu kwezinhlanganisela ezakha iphunga, okuzuzwe njengefa kubazali bobabili. Yilokhu okwenza i-Jin Guanyin ifanelekele amatiye lapho kugxilwa ephungeni.

4. I-Terroir Nezici Zokutshalwa:

Isimo sezulu: i-subtropical monsoon — efudumele, enomswakama, enemvula eningi nobusika obupholile.
Indawo: izindawo ezinamagquma nezintaba ezinokudonsa kahle kwamanzi nokukhanya okuhlakazekile.
Umhlabathi: inhlabathi ebomvu ene-asidi kanye nomhlabathi wasezintabeni, ocebile nge-organic matter.

Enye yezinzuzo eziyinhloko zalolu hlobo — ukuzivumelanisa okuphezulu nezimo. I-Jin Guanyin ibekezelela isomiso namakhaza kahle, imelana nezifo ezithile futhi ikhiqiza isivuno esiphezulu esizinzile. Ngenxa yalokhu, yatshalwa kabanzi ngaphandle kwesifunda sayo sokuqala — ikakhulukazi, e-Sichuan nase-Guizhou, lapho kwenziwa khona kokubili ama-oolong netiye elibomvu. Lapho idluliselwa ku-terroir entsha, iphunga lohlobo liyagcinwa, kodwa izincomo zokunambitheka ziyashintsha: izinto ezingavuthiwe zasezintabeni eziphakeme ngokuvamile zinikeza iphrofayili enobunkimbinkimbi nephephile, kanti ezisemathafeni — iphrofayili elula futhi elula.

5. Ubuchwepheshe Bokukhiqiza:

Itiye elibomvu elivela e-Jin Guanyin lenziwa ngohlelo olujwayelekile lwe-gongfu hongcha, oluhlanganisa izigaba ezine eziyinhloko.

Ukubuna (萎凋, wěidiāo): iqabunga elisha liyabunwa, kuncishiswe umswakama futhi kulungiselelwe izakhiwo zamaseli ukuba zibe ne-oksidini; kungenziwa emoyeni, ngaphansi komthunzi noma ngokufudumeza.
Ukusonga (揉捻, róuniǎn): iqabunga elibuniwe liyasongwa, kuqhekezwe amaseli futhi kukhishwe ijusi, okuqala izinqubo ze-oksidini futhi kwakhe ukubukeka kwamaqabunga etiye.
Ukuvutshelwa-oksidini (发酵, fājiào): iqabunga elisongekile ligcinwa endaweni efudumele nenomswakama kuze kufike ezingeni elifunekayo le-oksidini yama-polyphenol; kulesi sigaba kwakheka umbala obomvu wokumnika kanye nephunga elimnandi lezimbali elijwayelekile.
Ukomisa (干燥, gānzào): itiye lomiswa ngomoya oshisayo, kumiswe i-oksidini futhi kuqiniswe ukunambitheka nephunga.

Amapulazi athile aguqula ubuchwepheshe ukuze buhambisane nesitayela esithile: amanye agxile ematiyeni abomvu “eziqu” athambile ohlobo lwase-Fujian, amanye enza itiye elinamaqabunga elicinene kakhudlwana. E-Wuyishan ngezinye izikhathi kusetshenziswa amasu asondelene nesikole sendawo, okunikeza isiphuzo ithoni efudumele, “ethosiwe” kancane.

6. Izimpawu Ze-Organoleptic:

Iqabunga elomile: amaqabunga etiye amnyama asongekile ngokuqinile, ngokuvamile anezihloko eziqhumbe eziluhlaza ezinenqwaba yegolide; iphunga leqabunga elomile limnandi, linezimbali noju.
Ukumnika: kusuka ku-orange osagolide kuya ku-amber obomvana, kusobala futhi kukhazimula.
Iphunga: uhlobo oluvezwayo (品种香, pǐnzhǒng xiāng) — izimbali, nothi lwe-orchid (兰花香, lánhuā xiāng) ne-osmanthus (桂花, guìhuā), uju namathunzi amancane ezithelo.
Ukunambitheka: kumnene, kumnandi, kugudlukile, nokubabayo okuncane kanye nokunambitheka okuhlala isikhathi eside kwezimbali.
Iqabunga eliphekiwe (叶底, yèdǐ): liyafana, libomvu ngokwethusi, linwebekile.

Isici esiyinhloko esaziwayo saleli tiye — yiphrofayili yephunga: ubumba bezimbali lapha buqine kakhulu kunasematiyeni amaningi abomvu ajwayelekile, okuhlobene ngqo nofuzo lohlobo.

7. Ukwakheka Kwamakhemikhali:

Imikhiqizo ye-oksidini yama-polyphenol: ama-theaflavin (茶黄素, cháhuángsù), ama-thearubigin (茶红素, cháhóngsù) nama-theabrownin (茶褐素, cháhèsù) — anquma umbala wokumnika, ukugcwala kwawo kanye nengxenye yokunambitheka.
I-caffeine: ikhona ngenani elijwayelekile ngetiye elibomvu, inikeza umphumela okhuthazayo.
Ama-amino acid: kufaka phakathi i-theanine, enikeza ukunambitheka ubumnene nobumnandi.
Izinhlanganisela ezinamakha: ukuqukethwe okuphezulu kwama-terpenoid aguquguqukayo nezinye izinto ezinamakha — isici esihlukile salolu hlobo.
Ama-catechin asalayo: ingxenye yama-polyphenol ayigcwaliswa ngokuphelele i-oksidini futhi inomthelela ekwakhekeni kokunambitheka.

Amanani aqondile wokuqukethwe kwezingxenye ancike ku-terroir, enkathini yokukhiwa nasebuchwephesheni, ngakho-ke izibalo eziqondile zeqembu elithile zitholakala ngokuhlolwa kwaselabhorethri kuphela.

8. Izakhiwo Eziwusizo:

Umphumela okhuthazayo: ngenxa ye-caffeine, itiye liyavuselela futhi likhuphule ukugxila.
Amandla e-antioxidant: ama-theaflavin, ama-thearubigin kanye nama-polyphenol asalayo anomsebenzi we-antioxidant.
Ubumnene esiswini: njenge

tiye eline-oksidini ephelele, itiye elibomvu ngokuvamile lizwakala “lifudumele” futhi limnene kuneliluhlaza futhi libekezelelwa kangcono esiswini esingenalutho.

Umphumela ofudumezayo: ngokwesiko lasekhaya laseShayina, itiye elibomvu lithathwa njengelifudumezayo futhi elifanele enkathini epholile.

Lokhu okubhaliwe kubonisa imibono evamile ngetiye elibomvu futhi akuyona isincomo sezokwelapha. Uma uzwela kakhulu ku-caffeine futhi unezifo ezingapheli, kuhle ukulinganisela.

9. Ukwenziwa Kwetiye:

Izitsha: i-gaiwan (盖碗, gàiwǎn) noma ithiyela elincane elinomthamo ka-100–120 ml, kanye nendishi yokuthela (公道杯, gōngdàobēi).
Isilinganiso: cishe amagremu angu-5 wamahlamvu ku-100–120 ml wamanzi wokuthela ngesitayela se-gongfu cha.
Izinga lokushisa: 90–95 °C. Umkhawulo ophansi (cishe 90 °C) ugcina kangcono iphunga lezimbali elicwengekile, ophakeme — wembula ngokugcwele ukuqina nobumnandi.
Ukuhlambulula: ukuhlambulula okufushane (imizuzwana emi-3–5) kuvumelekile, kodwa akudingekile ezintweni ezingavuthiwe ezithambile.
Ukuthela: ukumnika kokuqala — imizuzwana emi-5–10, bese isikhathi sandiswa kancane kancane. Itiye elisezingeni eliphezulu limelana nokuthelwa okufushane okuyi-8–10 noma ngaphezulu.

Ngenqubo elula “yase-Europe”, thatha amagremu ama-3–4 ku-250–300 ml wamanzi angu-90 °C bese umnike imizuzu emi-2–3, uphinde uma uthanda. Ukwenza itiye futhi ngamanzi abilayo aqine kakhulu ngokumnika isikhathi eside kwenza ukunambitheka kube mabi futhi kucime ubumba bezimbali obuphawulekayo, ngakho-ke kungcono ukukugwema.

10. Ukugcinwa:

Izimo: indawo epholile, eyomile, emnyama, kude nemithombo yokushisa namaphunga angaphandle.
Isitsha: ukupakishwa okungabonisi okuvalwe ngokuqinile noma ithini lensimbi; itiye elibomvu limunca umswakama namaphunga kalula.
Isikhathi: uma ligcinwe kahle, itiye elibomvu ligcina ikhwalithi cishe izinyanga eziyi-18–36; iphunga lezimbali livezwa kakhulu onyakeni wokuqala.

Itiye elibomvu akulona uhlobo olwaziswa “ngokuguga” isikhathi eside, ngakho-ke i-Jin Guanyin hongcha ingcono ukuyiphuza isemasha, ngenkathi iphunga lohlobo lisagqame kakhulu.

11. Intengo kanye Nomgunyathi:

I-Jin Guanyin hongcha — itiye lesigaba setengo efinyelelekayo nephakathi. Lishibhe kakhulu kunamatiye abomvu eziqu adumile ase-Wuyishan futhi limiswe “njenge

tiye elibomvu elinephunga lansuku zonke”. Intengo incike ku-terroir, enkathini (ukukhiwa kwentwasahlobo kubaluleke kakhulu), ubuncane bezinto ezingavuthiwe kanye nengxenye yeziqu ezisagolide.

“Umgunyathi” oqondile ngomqondo oqinile mbalwa lapha ngenxa yentengo ephansi, kodwa izimo ezilandelayo zisabalele:

Ukushintshwa kohlobo: ngaphansi kwegama i-Jin Guanyin, kuthengiswa itiye elibomvu elivela kwezinye izinhlobo, elingenalo iphunga lohlobo oluyisici.
Ukufakwa kwephunga: ubumba bezimbali obugcwele bulingiswa ngamakha okwenziwa; iphunga elinjalo ngokuvamile liyaphikelela ngendlela efanayo, liphelelwa ngokushesha futhi alisekelwa ukunambitheka.
Ukuhlungwa ngokweqile: izinto ezingavuthiwe zezinga eliphansi zishiwo njengeziphakeme, kudlalwe ngokungaqiniseki kwegama “lohlobo”, hhayi indawo.

Izinkomba lapho ukhetha: iphunga lohlobo lemvelo linezendlalelo eziningi futhi lembulwa kancane kancane kusuka ekuthelweni kuya ekuthelweni, kanti iphunga lokwenziwa lizwakala ngokushesha futhi “ngqo”. Ukumnika kufanele kucace futhi kukhazimule, iqabunga eliphekiwe — lifane futhi linwebekile, kanti ukunambitheka — kumnandi ngaphandle kwenothi yamakhemikhali ebukhali ekunambithekeni nasekunambithekeni okuhlala ngemuva.

12. Amaqiniso Athakazelisayo:

Incazelo yegama: “i-Jin Guanyin” ihunyushwa cishe ngokuthi “i-Golden Guanyin” — kubhekiswa ohlotsheni lomama i-Tieguanyin (“i-Iron Guanyin”) naseziquini ezisagolide, okuyisici salolu hlobo.
Ifa eliphindwe kabili: uhlobo luhlanganisa izakhi zofuzo zama-oolong amabili anemakha adumile — i-Tieguanyin ne-Huangjingui, — okuchaza iphunga lalo eliphezulu.
Uhlobo olungudadewabo: i-Huang Guanyin itholwe kubazali abafanayo ngokuxutshwa okuhlanekezelwe, futhi zombili izinhlobo zivame ukukhulunywa ngazo ndawonye.
Ukusebenza kabanzi: ngohlobo olulodwa, kwenziwa i-oolong, itiye elibomvu neliluhlaza, okungavamile kuzo zonke izinhlobo zetiye.
Indawo yokusabalala: njengoba lakhiwe e-Fujian, uhlobo lwatshalwa kakhulu kwezinye izifundazwe, ngakho-ke “i-Jin Guanyin hongcha” evela ezifundeni ezahlukene ingahluka ngokusobala ngokunambitheka ngenkathi iphunga elijwayelekile lisabonakala.

Ekuphetheni:

I-Jin Guanyin hongcha — isibonelo esibonakalayo sokuthi impumelelo yokukhethwa kwesimanje ingena kanjani esikweni eliphilayo letiye. Itiye elibomvu elivela kulolu hlobo alifuni isikhundla sengqalabutho yomlando, kodwa linikeza into ebalulekile: intengo efinyelelekayo kanye nephunga lezimbali lemvelo eligqamile, ebelihlotshaniswa ngaphambili ikakhulukazi nama-oolong abizayo.

Ukuze uqale ukwazi leli tiye, kungcono ukuqala ngesampula yase-Fujian yasentwasahlobo, eyenziwe nge-gaiwan ngokuthelwa okufushane ku-90–95 °C, ukuze ukwazise ngokugcwele iphunga lohlobo lwe-orchid noju. Ukuqonda ukuthi igama likhomba i-cultivar, hhayi indawo ethile, kuhle ukuzama itiye elivela kubakhiqizi abahlukene nasezifundeni ezahlukene — ngale ndlela kungcono ukwembula ukuhlukahluka okunikezwa yilolu hlobo olusha, kodwa oseluvele lubonakala.

the teas described here are available from teamotea