jīn xuān gōng fu hóng

I-Czim Siyuan Gongfu Hong yitiye elimnyama (ngokwezigaba zaseNtshonalanga itiye elibomvu), elenziwe ngeqabunga lesihlahla setiye sikaCzim Siyuan (金萱, Jīn Xuān) ngokusebenzisa ubuchwepheshe betiye elibomvu elicwengisiswe ngesitayela segongfu. Uhlobo lukaCzim Siyuan lwakhuliswa eThayiwani futhi lwaziwa ngephunga lemvelo elinjengokhilimu nezimbali; lapho licutshungulwa libe itiye elibomvu, lesi sici sigcinwa ngokwengxenye futhi sinikeza ukumnandi okuphuzwayo inothi elithambile elinjengobisi noju. Itiye likhiqizwa eThayiwani kanye naseShayina yezwekazi, lapho lolu hlobo lwethulwa khona futhi lwasabalala kakhulu ikakhulukazi esifundazweni saseFujian. Ngokungafani namatiye abomvu aziwa ngezindawo zawo — uCihong (祁红, Qíhóng), uDyanhong (滇红, Diānhóng), uZhengshan Syaochzhong (正山小种, Zhèngshān xiǎozhǒng) — iCzim Siyuan Gongfu Hong iyitiye lohlobo oluthile: ubunjalo bayo bunqunywa ngokuyinhloko yi-cultivar, hhayi indawo eyodwa yokulima. Ithatha indawo yamatiye abomvu esimanje “anegama”, ehlanganisa isimilo esaziwayo sesihlahla nobuchule bendabuko bokuvutshelwa.

1. Ukwahlukaniswa kanye Nomsuka:

Uhlobo: itiye elibomvu (红茶, hóngchá), isitayela segongfu — iqabunga eligoqiwe elicwengisiswe
Uhlobo lwesihlahla: uCzim Siyuan (金萱, Jīn Xuān), igama elisemthethweni — Itiye LaseThayiwani No.12 (台茶12号, Táichá shí’èr hào)
Isigaba sento: uhlobo/isitayela, esingabophezelwanga endaweni eyodwa yomsuka
Izifunda eziyinhloko: iThayiwani kanye neShayina yezwekazi (iFujian nezinye izifundazwe)

Igama elithi “gongfu” lapha libhekisela esitayeleni sobuchwepheshe betiye elibomvu, hhayi kwezobuciko bokulwa. Emagameni obuchwepheshe betiye laseShayina, leli klasi ngokwesiko libhalwa ngohlamvu 工夫 (gōngfū) — “umsebenzi onzima, umsebenzi ocophelelayo”, okugcizelela ukucophelela kokucutshungulwa kweqabunga. Indlela yokubhala ethi 功夫 (gōngfū, “ubungcweti, i-kung-fu”), esetshenziswe egameni lento, ivame ukubonakala kwezentengiselwano futhi iphimiseka ngokufanayo, kodwa ngokomlando indlela efaneleke kakhudlwana kuthathwa ngokuthi 工夫红茶 (gōngfū hóngchá). EShayina yezwekazi, isigaba setiye elibomvu segongfu sichazwa ezingeni likazwelonke letiye elibomvu ochungechungeni i-GB/T 13738 (olunengxenye ehlukile, enikezelwe ku-工夫红茶).

2. Umlando kanye Nokubaluleka Kwamasiko:

Ukukhethwa kohlobo lwesihlahla: Isiteshi Sokuthuthukisa Itiye (茶業改良場, Cháyè gǎiliáng chǎng), eThayiwani
Unyaka wokukhishwa okusemthethweni: 1981
Izinhlobo zomzali: ngokwemithombo eminingi — uThaynong No.8 (台農8号, Táinóng bā hào) × uYingzhi Hongxin (硬枝紅心, Yìngzhī hóngxīn)

Uhlobo lukaCzim Siyuan lwakhethwa futhi lwaqanjwa umfundisi owaziwayo waseThayiwani wezesayensi yetiye u-Wu Zhenduo (吳振鐸, Wú Zhènduó). Ngokwenganekwane esakazekile, igama elithi 金萱 walinika ukuhlonipha ugogo wakhe; uhlobo oluhlobene olwakhuliswa cishe ngesikhathi esifanayo uCuiyui (翠玉, Cuìyù, Itiye LaseThayiwani No.13) luxhunyaniswa negama likanina. Ekuqaleni uCzim Siyuan wadalelwa futhi waduma njengempahla eluhlaza ye-ulun — “i-milk ulun” enenothi elithambile elinjengokhilimu.

Ukucutshungulwa kukaCzim Siyuan kube itiye elibomvu ngokuqondile — kuyinto evela kamuva nje. Kuhlobene negagasi lokuvuselelwa kwentshisekelo etiyeni elibomvu eShayina naseThayiwani ngeminyaka yawo-2000, lapho abakhiqizi baqala ukwenza itiye elivutshiwe ngokuphelele ngezinhlobo ze-ulun ezinamaphunga amnandi. Kwavela kanjalo isitayela lapho isimilo sobukhrimu sohlobo lwesihlahla sihlanganiswa namathoni obusi nezithelo etiye elibomvu.

3. Incazelo Yezitshalo Nempahla Eluhlaza:

Uhlobo: Camellia sinensis (L.) O. Kuntze, uhlobo lwaseShayina (var. sinensis)
Isimo sesitshalo: isihlahla, umqhele owandile
Iqabunga: eliphakathi ngokwesayizi, elimise okweqanda kancane, eliminyene, elifana nesikhumba, eliluhlaza ngokumnyama, nendawo ecwebezelayo kancane
Ukukhiqizwa kwamathupha: kusenesikhathi, isivuno siphezulu
Ukumelana nezimo: kuvumelana nezimo okuhle, ukumelana okulinganiselwe namakhaza nesomiso

UCzim Siyuan waziswa ngokungabi nanzima nokukhiqiza okuphezulu okuzinzile kwempahla eluhlaza, okumenze waba ngomunye wama-cultivar asabalele kakhulu eThayiwani futhi okulungele ukungeniswa eShayina yezwekazi. Etiyeni elibomvu ngokuvamile kusetshenziswa amafleshi ezinga elithi “iqabunga elincane namanye amabili noma amathathu”; ubuncane bokukha buncike enkathini yonyaka kanye nezinga lomkhiqizo okuhlosiwe.

4. I-Terroir kanye Nezici Zokutshalwa:

IThayiwani: isifunda saseNantou (南投, Nántóu) nezinye izifunda zokulima itiye, amasimu asemathafeni nasezintabeni eziphakeme ngokumaphakathi
IShayina yezwekazi: ngokuyinhloko isifundazwe saseFujian (福建, Fújiàn); uhlobo luphinde lutshalwe kwezinye izifundazwe eziningi
Ukuphakama: kusukela ezindaweni eziphansi kuya eziphakeme ngokumaphakathi kuye ngokuthi ipulazi

Njengoba iCzim Siyuan Gongfu Hong iyitiyi lohlobo oluthile, hhayi itiye lendawo eqinile ngokomlando, ikhwalithi yalo incike kakhulu ku-cultivar, enkathini yokukha nasebungcwetini bokucubungula, kunokuba incike endaweni eyodwa “eyisilinganiso”. Izimo zezulu ezibandayo nokuphakama okumaphakathi, njengomthetho, kunikeza iphunga elimnandi elibonakalayo nokuthamba, kanti amasimu asemathafeni agxile emthamo.

5. Ubuchwepheshe Bokukhiqiza:

Ithiye lenziwa ngohlelo oluyisakhiwo sendabuko lwetiye elibomvu legongfu ngezigaba ezilandelanayo.

Ukubunisa (萎凋, wěidiāo): iqabunga elisha liyabunisa, kwehlise umswakama futhi lenziwe linwebeke; lapha iphunga elimnandi liqala ukuvela
Ukusonga (揉捻, róuniǎn): iqabunga liyasongwa, kuphihlize izindonga zamangqamuzana futhi kuqalise ukufakwa kwe-oxygen (oxidation); kwakheka ukubukeka okuyisici okusontekile okucwengisiswe
Ukuvutshelwa/ukufakwa kwe-oxygen (发酵, fājiào): isigaba esiyinhloko, lapho ama-catechin enza i-oxidation, okuphuzwayo kube bomvu, kanti iphunga elimnandi lishintshele kobusi nezithelo nobukhrimu
Ukomisa (干燥, gānzào): ukufudumeza kumisa ukuvutshelwa, kulungise iphunga elimnandi futhi kwehlise umswakama ufinyelele ezingeni eliphephile

Ukuphelela nokulingana kwempela kokuvutshelwa yikho okunquma ukuthi emgqonyeni kuzogcinwa yini umbala wemvelo onjengokhilimu kaCzim Siyuan noma uzokhipha indawo kumathoni amnyama, “abhakiwe”. Ubuciko nokucophelela kokusonga — yilokho kanye “gongfu”, okuyehlukanisa leli klasi kumatiye abomvu angahluzwanga kahle noma asikiwe.

6. Izici Zokuzwa Ngezitho Zomzimba:

Iqabunga elomile: elicwengisiswe, eligoqwe ngokuqinile, elinsundu ngokumnyama, ngokuvamile elinama-tipu asagolide
Okuphuzwayo: kusuka kokusagolide-owolintshi kuya kokunombala we-ambe nobomvu, okusobala
Iphunga elimnandi: elinobusi, elezimbali, elinenothi elithambile elinjengobisi nokhilimu, okuyisici salolu hlobo
Ukunambitheka: okunoshukela nje, okuyindilinga, okuthambile, okunobukrakra obuphansi kanye nokunambitheka okuphikelelayo okumnandi ngemuva kokugwinya
Iqabunga elibilisiwe ngokuphelele: elithambile, elilinganayo, elinombala obeyithusi nobomvu

Isici esihlukile saleli tiye — inhlanganisela yobumnandi obunjengobusi obujwayelekile betiye elibomvu kanye nomoya onjengokhilimu nezimbali wolu hlobo. Uma kuqhathaniswa nezinhlobo eziqinile ezifana noDyanhong, iCzim Siyuan Gongfu Hong ivamise ukuthamba futhi “ifanele uphudingi” kakhudlwana.

7. Ukwakheka Kwamakhemikhali:

Imikhiqizo ye-oxidation yama-polyphenol: ama-theaflavin (茶黄素, cháhuángsù), ama-thearubigin (茶红素, cháhóngsù), ama-theabrownin (茶褐素, cháhèsù) — akhiwa ngesikhathi sokuvutshelwa esuka kuma-catechin futhi anquma umbala nokunambitheka kokuphuzwayo
I-caffeine (咖啡碱, kāfēijiǎn): ngokuvamile ebangeni elicishe libe ngu-2–4 % wesisindo seqabunga elomile
Ama-amino acid: kuhlanganisa ne-theanine (茶氨酸, chá’ānsuān), anikela ekuthambeni nase-”umami”
Ama-aromatic compound: ama-terpene alcohol kanye nokuphuma kuwo (ikakhulukazi, i-linalool kanye nama-oxide ayo) ngokwesiko ahlotshaniswa nephunga lezimbali nelinjengokhilimu lalolu hlobo

Isilinganiso esiqondile sezinto sincike enkathini yokukha, ezingeni lokuvutshelwa kanye nesifunda; amanani anikeziwe ayisilinganiso.

8. Izakhiwo Eziwusizo:

Umphumela ovuselelayo: inhlanganisela ye-caffeine nama-amino acid inikeza ithoni ethambile, ephansi
Umsebenzi wokulwa nama-oxidant: ama-theaflavin nama-thearubigin anezakhiwo ezibonakalayo zokulwa nama-oxidant
Ukuthamba esiswini: itiye elivutshiwe ngokuphelele ngokuvamile libekezeleleka kalula, kuneliluhlaza, futhi ngokwesiko lithathwa “njengefudumezayo”

Njenganoma yiliphi itiye, kukhulunywa ngezakhiwo ezijwayelekile zesiphuzo, hhayi ngomphumela wokwelapha; uma uzwela kakhulu ku-caffeine kufanele ucabangele isikhathi sokusetshenziswa.

9. Ukuphisa:

Amanzi: athambile, asanda kubiliswa, izinga lokushisa elicishe libe ngu-90–95 °C
Isitsha: i-gaiwan (盖碗, gàiwǎn) noma iketlele elincane le-porcelain noma lobumba
Ukuchithwa kwamanzi (isitayela segongfu): cishe u-5 g ku-100–120 ml; ukuhlambulula akudingekile, ukuchithwa kokuqala imizuzwana eyi-10–20, ngemuva kwalokho isikhathi sandiswa kancane kancane
Inani lokuchithwa kwamanzi: 5–8 kuye ngempahla eluhlaza
Indlela yaseNtshonalanga: cishe u-3 g ku-200 ml, imizuzu emi-3–4, ukuthelwa kanye noma kabili

Ukuze kugcinwe inothi lohlobo olunjengokhilimu, amanzi akufanele ashiswe ngokweqile: izinga lokushisa eliphezulu kakhulu nokwephuza isikhathi eside kwandisa ubulukhuni futhi “kufihle” iphunga elimnandi elicwengisiswe. Ubisi noshukela akudingeki kuleli tiye — ubumnandi balo bungobemvelo.

10. Ukugcinwa:

Izimo: indawo eyomile, epholile, emnyama, kude namaphunga angaphandle
Ukupakishwa: isitsha esivaleka emoyeni nesingabonisi; itiye elibomvu limunca umswakama namaphunga ngenkuthalo
Isikhathi sokuphila: ngokuvamile iminyaka emi-2–3 uma kugcinwe kahle, nokulahleka kancane kancane kwamanothi aphezulu ephunga elimnandi

Ithiye elibomvu alihloselwe “ukuvuthwa” isikhathi eside, njenge-sheng-puer: ngokuhamba kwesikhathi iphunga lalo elimnandi eligqamile liyafiphala, ngakho-ke kungcono uliphuze liselisha.

11. Intengo Kanye Nemikhohliso:

Indawo yentengo: isigaba esifinyelelekayo nesiphakathi; iCzim Siyuan Gongfu Hong ejwayelekile yezwekazi ngokuvamile ayibizi, amaqoqo aseThayiwani asezindaweni eziphakeme futhi enziwe ngokucophelela abiza kakhulu
Ingcuphe enkulu: ukunambitheka ngokungezwa kokwenziwa. Kuningi itiye “elinobisi” okufakwa kulo isinambitheka sokudla (奶香精, nǎixiāngjīng), esilingisa iphunga elinjengokhilimu

Izimpawu zokuba ngokwemvelo: kuCzim Siyuan wangempela inothi elinjengokhilimu licwengisiswe, lingokwemvelo futhi liyancipha kusukela ekuchithweni kuya kokulandelayo kanye nalo lonke iphunga elimnandi. Iphunga elihlabayo, elimtoti ngokweqile, “elinjengoswidi nobisi”, eligcina ubukhulu obufanayo kukho konke ukuchithwa futhi elihlala esitsheni esingenalutho, ngokuvamile likhomba isinambitheka esingeziwe. Qaphela ngokuphawulekayo inqwaba yempuphu emhlophe ngokungemvelo eqabungeni elomile kanye nentengo ephansi kakhulu ngephunga “elinobisi” okuthiwa linjalo. Hlola futhi ukuthi ngaphansi kwalelo gama kuthengiswa itiye elibomvu impela likaCzim Siyuan, hhayi i-ulun evamile noma itiye elibomvu lolunye uhlobo.

12. Amaqiniso Athakazelisayo:

UCzim Siyuan uvame ukuthengiswa ngesidlaliso sentengiso esithi “i-milk ulun”, nokho inothi lemvelo elinjengokhilimu kulolu hlobo licwengisiswe; ukunambitheka “okunobisi” okugqamile cishe njalo kusho ukunambitheka ngokungezwa
Isihlahla esifanayo sikhiqiza amatiye ahlukene — i-ulun, elibomvu futhi (ngokungavamile) eliluhlaza, — futhi isimilo sesiphuzo sishintsha kakhulu kuye ngobuchwepheshe
Uhlobo oluhlobene uCuiyui (翠玉, Cuìyù, Itiye LaseThayiwani No.13) lwakhuliswa futhi lwaqanjwa umfundisi ofanayo cishe ngesikhathi esifanayo
Umehluko wohlamvu 工夫 no-功夫 egameni — kuyisihloko esivamile sokudideka ngisho nakubakhulumi bolimi lwendabuko

Ekuphetheni:

I-Czim Siyuan Gongfu Hong iyisibonelo esiwuphawu setiye elibomvu lesimanje lohlobo oluthile, lapho ukubonakala kwesiphuzo kunqunywa hhayi igama lendawo, kodwa yi-cultivar ethile. Ubumnandi obuthambile obunjengobisi noju, ubulukhuni obuphansi kanye nephunga elimnandi elimnandi kuyenza ibe yitiye yansuku zonke ekahle futhi ngesikhathi esifanayo eveza kahle, ethakazelisa kothanda ukufunda nakumuntu othanda amatiye onolwazi.

Lapho uthenga into esemqoka — ukuhlukanisa isimilo sohlobo lwemvelo kusuka ekunambithekeni ngokungezwa kokwenziwa futhi ungalilinganisi ngokweqile “ubisi”: etiyeni elenziwe ngokuthembekile kucwengisiswe futhi kusebenza nje njengokungezelela kuphrofayela yakudala yetiye elibomvu legongfu. Kule nhlanganisela yobuchwepheshe bendabuko kanye nohlobo olukhethiwe kukhona indawo ye-Czim Siyuan Gongfu Hong esikweni letiye.

the teas described here are available from teamotea