Jīnjǐng Máo Jiān

I-Jīnjǐng Máo Jiān (金井毛尖, Jīnjǐng máo jiān) – yimele yesikole saseHunan samatiye aluhlaza ohlobo lwe-máo jiān (毛尖, máo jiān – “izihloko ezinoboya”), ebangwa uphawu oluphawulekayo “lwemithathu eluhlaza” (三绿, sān lǜ): umbala oluhlaza weqabunga elomile, insipho eluhlaza, kanye nomgodi wetiyi oluhlaza. Itiye lidalwe edolobhaneni lase-Jīnjǐng esifundeni sase-Chángshā esifundazweni sase-Húnán, futhi liwumkhiqizo ophawulwe ngokwendawo ngezinga likazwelonke; ubuchwepheshe balo bokukhiqiza bubhaliswe kunqwaba yamagugu angaphatheki esifundazweni sase-Húnán.

1. Ukuhlukaniswa Nemvelaphi:

• Uhlobo: Itiye eliluhlaza (绿茶, lǜchá), elingavutshelwanga.
• Isigaba: Amatiye aluhlaza esifunda sase-Húnán; kufakwe ohlwini ‘lwamatiye ayishumi adumile ase-Húnán’ (湖南十大名茶, 2005).
• Imvelaphi: I-China, isifundazwe sase-Húnán (湖南省, Húnán shěng), isifunda sase-Chángshā (长沙县, Chángshā xiàn), idolobhana lase-Jīnjǐng (金井镇, Jīnjǐng zhèn). Umnyombo wokukhiqiza utholakala emasimini etiye amagquma lapho kuhlangana khona imifula i-Jīnjǐnghé (金井河) ne-Tuōjiǎhé (脱甲河).
• Izixhumanisi zendawo: cishe 28°40′ N, 113°–114° E.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: Amasiko etiye esifundeni sase-Chángshā asukela enkathini ye-Táng (618–907): kakade emthonjeni womlando we-Táng kunemibhalo mayelana nokukhiqizwa kwetiye endaweni yase-Chángshā. Ngenkathi ye-Sòng, lapha babebalwa izinhlobo zamatiye adumile ezingaphezu kwamashumi amabili, kufaka phakathi i-Xiānzhī (仙芝) ne-Yùjīn (玉津). U-Lǐ Shízhēn (李时珍, Lǐ Shízhēn) encwadini ethi «Běncǎo Gāngmù» (本草纲目, Běncǎo Gāngmù) ukhuluma nge-“chǔ zhī chá” — itiye lase-Hú(nán), kufaka phakathi i-“bái lù” (白露) lase-Jīnjǐng, okuwubufakazi bokuqala bokwaziwa kwetiye lendawo. Esikhathini sokubusa kuka-Xiánfēng no-Tóngzhì ohlwini lwe-Qīng (1851–1874) kwathola udumo olukhethekile itiye elibomvu lase-Jīnjǐng nase-Gāoqiáo, okwakha lokho okwabizwa ngokuthi “isifunda setiye elibomvu” i-Chángshā–Liúyáng–Píngjiāng. Ngokuhamba kwesikhathi itiye eliluhlaza lathatha indawo yelibomvu, kwathi umholi weqembu eliluhlaza kwaba yi-Jīnjǐng Máo Jiān. Isimo sanamuhla setiye samiswa ngokusemthethweni ngonyaka ka-1984 futhi ngawo lowo nyaka sathola umklomelo wekhwalithi ovela kuNgqongqoshe Wezolimo, Imfuyo Nezokudoba. Ngonyaka ka-2005 itiye lafakwa kuhlu lwamatiye ayishumi angcono kakhulu e-Húnán. Ngonyaka ka-2008 uphawu lwentengiso «Jīnjǐng» (金井牌, Jīnjǐng pái) lwathola okokuqala emkhakheni wetiye weSifundazwe isikhundla ‘Sohwebo Olwaziwayo Lwase-China’ (中国驰名商标, Zhōngguó chímíng shāngbiāo). Ngonyaka ka-2016 ubuchwepheshe bokukhiqiza bafakwa kunqwaba yamagugu angaphatheki yesifundazwe sase-Húnán.

• Igama: 金井 (Jīnjǐng) — “umthombo wegolide”, igama lendawo yedolobhana elihlobene nomthombo wemvelo wendawo. 毛尖 (Máo Jiān) — “izihloko ezinoboya” — igama eligqamile lesigaba samatiye aluhlaza avela emahlumeleni amancane nasemacembeni angaphezulu ambozwe uboya obumhlophe (白毫, bái háo).

• Ukubaluleka kwamasiko: Umlando wetiye wedolobhana lase-Jīnjǐng uxhumene ngokujulile nomlando wezomnotho wesifunda: ngekhulu le-19 itiye elibomvu lase-Jīnjǐng lalithunyelwa ngokusebenzisa i-Hànkǒu liya eYurophu nase-Russia, futhi ukuhweba ngetiye kwakha isigaba somthengisi wendawo. Ukuguqukela etiyeni eliluhlaza ngekhulu lama-20 kwaba yimpendulo ekushintsheni kwemakethe yangaphakathi, futhi i-Jīnjǐng Máo Jiān yasheshe yathatha indawo ‘yomholi wesifunda’. Namuhla iwuphawu oluyinhloko lwamasiko etiye esifundeni sase-Chángshā. Idolobhana i-Jīnjǐng liqokwa njengendawo ehlanzekile ngokwemvelo, ethole isitifiketi esithi “Indawo Yemvelo Yomoya-Mpilo Yase-China” (中国天然氧吧, Zhōngguó tiānrán yǎng bā). Ngo-2023 uphawu lwe-«Jīnjǐng» lwathatha esinye sezikhundla eziphambili ngokwenani phakathi kwemikhiqizo yetiye yase-Húnán. Itiye elinesembozo sokuhlobisa se-china esimhlophe “Zhōngguó Hóng” (中国红, “Okubomvu Kwase-China”) lake lathengiswa endalini nge-63 800 yuan ngephakethe elili-2 liǎng (100 g), okwanikeza igama elingahlelekile “igolide eliluhlaza” (绿色金茶, lǜsè jīn chá).

3. Incazelo Yezitshalo Nempahla Eluhlaza:

• Uhlobo / I-Cultivar: Emasimini ase-Jīnjǐng kulinywa izinhlobo ezimbalwa ze-Camellia sinensis var. sinensis: eziyinhloko — i-Báiháo Zǎo (白毫早, Báiháo Zǎo, evuthwa kusenesikhathi futhi inoboya obuningi), i-Fúdǐng Dà Bái (福鼎大白, Fúdǐng Dà Bái, ikhono eliphezulu lokukhiqiza amahlumela), i-Zhū Yè Qí (槠叶齐, Zhū Yè Qí) kanye ne-Xiāngbō Lǜ (湘波绿, Xiāngbō Lǜ). Iminyaka yobudala bezihlahla eziningi ingaphezu kweminyaka engama-30. Isisindo samahlumela ayikhulu sendinganiso ethi “ihlumela elilodwa neqabunga elilodwa” singaba ngu-45 g, kanti isikhathi sokugcina ubumnene bempahla eluhlaza sinwetshwe ngezinsuku ezingu-7–10 uma kuqhathaniswa namasimu asemathafeni.
• Ukuvuna: Ukuvuna okuyinhloko kusentwasahlobo ekuqaleni; itiye lesigaba “míngqián” (明前, míngqián, ngaphambi koMkhosi we-Qīngmíng) libaluleke kakhulu. Kugcinwa ngokuqinile umgomo ‘wezinhlanu ezingavunwa’ (五不采, wǔ bù cǎi): awevunwa amacembe ngemuva kwemvula, alimele izinambuzane, acembe onsomi, kanye namahlumela amade kakhulu noma asontekile.
• Indinganiso yokuvuna: Ibanga elikhethekile (特级, tèjí) — ikakhulukazi ihlumela eliphelele elingadluli ku-2,0 cm ubude; ibanga lokuqala — ihlumela elilodwa neqabunga elilodwa esigabeni sokuqala sokuqhakaza (≥80%); ibanga lesibili — ihlumela elilodwa namacembe amabili.
• Izidingo zempahla eluhlaza: Ukulima okuphilayo kuphela — kusetshenziswa umquba ophilayo kuphela; amasimu aqinisekiswa yi-IMO yaseSwitzerland (Institute for Marketecology) ngendlela etiyeni eliphilayo.

4. I-Terroir Nezici Zokutshala:

• Isimo Sezulu Nendawo: Isifunda sifakwe esimweni sezulu esifudumele nesiswakeme sase-sub-tropical. Izinga lokushisa lonyaka eliphakathi ngu-17,2 °C, imvula yonyaka ingu-1 300–1 400 mm, izinsuku ezingenasithwathwa zingu-274. Inani lezinsuku ezinenkungu lidlulela ku-180 ngonyaka, okunikeza ukubusa kokukhanya okusakazekile — okungenye yezinto ezisemqoka ekuqoqweni kwezinto ezinuka kamnandi nama-amino acid eqabungeni letiye.
• Ukuphakama okutshalwa kukho: 200–300 m ngaphezu kogu lolwandle (indawo enamagquma).
• Inhlabathi: Kuningi inhlabathi ensomi (紫色土, zǐsè tǔ) ene-pH engu-5,5–6,5, inothe nge-potassium, i-silicon nezinye izakhi eziyingcosana. Izinga lamahlathi endaweni ekha amanzi lingama-72–87,6 %, kanti ukuhlangana kwama-ion omoya-mpilo angemuhle kufika ngokuphindwe kamashumi amahlanu uma kuqhathaniswa namazinga asedolobheni.
• Izici zokutshala: Amasimu etiye aniselwa ngamanzi emithombo yendawo. Inhlanganisela yokunenkungu, inhlabathi emuncu neyondlekile, kanye nokushintshashintsha okuncane kwezinga lokushisa kwakha iphrofayili yephunga le-“chestnut” evamile, ehlukanisa i-Jīnjǐng Máo Jiān kwamanye ama-máo jiān ase-Húnán. Izinga eliphezulu lamahlathi ezindaweni ezizungezile lidala isithiyo semvelo esivimbela ukusabalala kokungcola nezinambuzane. Amasimu atholakala endaweni enamathe afana nesigodi phakathi kwemifula, lapho inkungu yasekuseni ibambelela ezigodini kuze kube sebusuku, inikeze amaqabunga amahora engeziwe okukhanya okusakazekile. Lokhu kubambezela ukwenziwa kwe-photosynthesis futhi kukhuthaza ukunqwabelana kwama-amino acid (ikakhulukazi i-L-theanine) ngenxa yama-catechins, okwakha ubumnene obubonakalayo bokunambitheka nobumnandi obukhushuliwe.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe buhlanganisa izigaba eziyisithupha eziyinhloko kanye nendlela yomqambi “yokukhulisa uboya ngezinga lokushisa elilawulwayo” (适温提毫, shìwēn tíháo), okuwuphawu oluhlukanisa i-Jīnjǐng Máo Jiān:

1. Ukuncipha kwamaqabunga amasha (鲜叶摊放, xiānyè tānfàng): Amahora angu-4–6 emacaleni oqalo ukuze kulahlwe umswakama othile futhi kulungiselelwe ukulungiswa.
2. “Ukubulala ukuhlaza” (杀青, shāqīng): Ukulungiswa kwesigubhu ngezinga lokushisa elingu-150 °C kuze kube yimizuzu engu-5–6, okumisa i-oxidation ye-enzyme futhi kugcine ukuhlaza kweqabunga.
3. Ukusonteka (揉捻, róuniǎn): Inqubo yezigaba ezintathu “eminyene — enamandla — eminyene” ethatha imizuzu engama-30–60; iqinisekisa ukuphuka kwezindonga zamaseli nokukhululwa kwejusi, okwakha ukuminyana kwensipho.
4. Ukukhulisa uboya ngezinga lokushisa elilawulwayo (适温提毫, shìwēn tíháo): Isigaba somkhiqizo lapho iqabunga liphathwa khona ngezinga lokushisa eligcinwe ngokuqinile ukuze kuqiniswe uboya obumhlophe ebusweni bamaqabunga futhi kugcinwe ukusha kwephunga. Yile ndlela eqinisekisa ukubukeka okujwayelekile “okuluhlaza njengesiliva” kwetiye eselilungile.
5. Ukomiswa (烘干, hōnggān): Ngezinga lokushisa elingaba ngu-80 °C kuze kufinyelelwe umswakama ongaphansi kuka-6,5%.
6. Ukuhlunga (分级, fēnjí): Ukukhetha ngamabhuku nangekhwalithi.

6. Izici Zezitho Zomzimba:

• Ukubukeka kweqabunga elomile: Amaqabunga matshe, ayalingana, asontekile njengomoya (卷曲似螺), anoboya obuningi obumhlophe (白毫显露), ombala oluhlaza njengesiliva onombala we-emerald ngaphansi. Ingaphezulu libushelelezi, licwebezela.
• Iphunga leqabunga elomile: Iphunga elihlanzekile, eliphakeme elinenothi ebonakalayo ye-chestnut (栗香, lì xiāng), ebonakala ikakhulukazi ebangeni elikhethekile. Lapho lifudunyezwa esandleni kuvuleka isisekelo esisha sezimbali nobuhlaza.
• Iphunga lensipho: Limi, lihlanzekile, linokugcizelela kwe-chestnut emaphethelweni angaphezulu nokuhlaza okuqabulayo ezansi. Iphunga lihlala likhona ekuphalazweni okuningana.
• Ukunambitheka: Kusha (清鲜, qīng xiān), nobumnandi obuphawulekayo ekunambithekeni okungemumva — huígān (回甘, huígān). Umzimba ulula, kodwa awunamanzi; ingxenye ye-amino acid inikeza ingxenye ethambile efana ne-umami. Ubuhlungu nokubaba cishe akukho uma kulungiswa ngokufanele.
• Umbala wensipho: Oluhlaza okotshani, obala, obunokucwebezela okuhlanzekile nokukhanyayo (嫩绿清澈, nèn lǜ qīngchè).
• Umgodi wetiye (iqabunga elibiliwe): Lintanga, liyalingana, liluhlaza okukhanyayo, nobuqotho obugciniwe bamahlumela namahlamvu.

7. Ukwakheka Kwamakhemikhali:

• Ama-Polyphenol (ama-catechin): Okuqukethwe kwe-polyphenol yetiye okungenani kungu-30% (kwebanga lokuqala), okuqinisekisa ukusebenza okuphawulekayo kwe-antioxidant. Ngokwemininingwane yomkhiqizi, ukusebenza kahle kokunciphisa ama-radical mahhala ngama-polyphenol e-Jīnjǐng Máo Jiān kuphindwe izikhathi ezingu-18 kunaleyo ye-vitamin E.
• Ama-Amino acid (kuhlanganise ne-L-theanine): Izinga eliphezulu ngenxa yesimo sezulu esinenkungu nomthunzi, okwenza ubumnandi ‘nomzimba’ wokunambitheka.
• Isicashunzi samanzi: Okungenani 45% (ebangeni elikhethekile), okuwubufakazi bokunotha kwezinto ezincibilikayo nokukhishwa okuphezulu.
• Ama-Alkaloid: I-caffeine, i-theobromine, i-theophylline — isethi evamile yetiye eliluhlaza lekhwalithi, enikeza ukuvuselela okuncane.
• Izakhi eziyingcosana: Itiye liphawuleka ngokuqukethwe okuphezulu kwe-zinc (Zn) ne-selenium (Se) — umphumela wokwakheka okukhethekile kwamaminerali enhlabathini ensomi yesifunda.
• Amavithamini: Amaqembu B, uvithamini C (okuqukethwe okuphawulekayo empahleni eluhlaza e-intwasahlobo entsha), uvithamini K.
• Amafutha abalulekile: Imixube yephunga le-chestnut nobuhlaza, ekheka ngesikhathi sokulungiswa kwesigubhu kanye nesigaba sokukhulisa uboya.
• I-Fluoride: Ukuqukethwe kwe-fluoride kusiza ekuqiniseni uqweqwe lwamazinyo nasekucindezeleni amagciwane abangela ukubola kwamazinyo.

8. Izinzuzo Zezempilo:

1. Ukuvikeleka okuphawulekayo kwe-antioxidant: Ama-Catechin anciphisa ama-radical mahhala, enze kancane inqubo yokuguga kwamaseli.
2. Umthelela opholile ovuselelayo: Inhlanganisela ye-caffeine ne-L-theanine inikeza amandla ngaphandle kokuqabula ngokweqile kwesistimu yezinzwa.
3. Ukusekela isistimu yenhliziyo nemithambo: Ama-Catechin (ikakhulukazi i-EGCG) asiza ekwehliseni ukuhlala kwama-lipid emithanjeni, enciphisa ingozi ye-atherosclerosis.
4. Ukusiza ukugaya: Ama-Polyphenol akhuthaza ukukhiqizwa kwama-enzyme okugaya, enze kube lula ukuhlukaniswa kwamafutha ngemva kokudla.
5. Ukuqinisa uqweqwe lwamazinyo: I-Fluoride nama-catechin acindezela ukukhula kwamagciwane omphimbo futhi anciphise ukwakheka kwe-tartar yamazinyo.
6. Ukondliwa ngamaminerali: Ukuqukethwe okukhuphukile kwe-zinc ne-selenium kusekela umsebenzi wamasosha omzimba nempilo yesikhumba.
7. Ukusekela ukucabanga: I-L-theanine ithuthukisa ukugxila nokucaca kwengqondo, yehlise izinga lokukhathazeka.
8. Ukusekela umethabolizimu: Ama-Polyphenol ne-caffeine ndawonye akhuthaza ukukhiqizwa kokushisa futhi asheshise ukuhlukaniswa kwamafutha, okungasiza ekugcineni isisindo somzimba esinempilo ngokuphuza njalo.

9. Indlela Yokulungisa:

• Izinga lokushisa lamanzi: 85 °C (kwebanga elikhethekile — 80 °C). Akunconywa nhlobo ukusebenzisa amanzi abilayo angaphezu kuka-85 °C: lokhu kubhubhisa i-L-theanine futhi kudala ubuhlungu obungadingekile.
• Ubuningi betiye: 3 g ku-150 ml (isilinganiso esingu-1:50) ngendlela yengilazi; 5–6 g ku-120 ml nge-gàiwǎn yesitayela se-gōngfū.
• Ithuluzi: Ingilazi — inketho enhle yokubuka “umdanso” wamaqabunga (kunconywa indlela yokuthela phezulu — shàng tóu fǎ, 上投法, lapho itiye lifakwa emanzini ase esethelwe kakade). I-gàiwǎn yamachina amhlophe ifanele ukunambitha okugxilile kwephunga. Ithayela le-Yíxīng alinconywa — ubumba olunezimbotshana lungamunca iphunga elintekenteke.
• Amanzi: Amanzi emithombo noma ahlungiwe athambile; amanzi ompompi anamaminerali amaningi awafanele, njengoba angahle ahlanekezele ukunambitheka.
• Inqubo:
  1. Fudumeza ingilazi noma i-gàiwǎn ngamanzi ashisayo.
  2. Ngokuthela phezulu: thela amanzi anezinga lokushisa elifanele ku-7/10 womthamo, bese uthela itiye ngobunono.
  3. Ukugcwalisa kokuqala — imizuzwana engama-30, okulandelayo — ngokwengeza imizuzwana engu-10.
  4. Ukuphalaza okungu-3–4 (ingilazi) noma kuze kube ngu-5–6 (i-gàiwǎn, uma kusetshenziswa u-5–6 g).

10. Ukugcinwa:

• Isiqukathi: Ukupakishwa okuvalekile (izikhwama ze-vacuum noma amathini amathini anesembozo esiqinile), ukuvikela okungenakugwemeka kumaphunga angaphandle, ukukhanya kanye nomswakama.
• Izinga lokushisa: Okuhle kunakho konke 0–5 °C (isiqandisi) ukuze kugcinwe isikhathi eside; usuku lokuphelelwa yisikhathi ezimeni ezifanele lufinyelela ezinyangeni ezingu-12. Ngaphambi kokuvulwa, ukupakisha kumele kufinyelelwe ezingeni lokushisa lasekamelweni livaliwe, ukuze kugwenywe ukujiya komswakama eqabungeni.
• Ngemuva kokuvulwa: Kusetshenziswe phakathi nenyanga eyodwa; kugcinwe esiqandisini esitsheni esivalwe ngokuqinile.
• Iseluleko somkhiqizi: Itiye elisanda kuvunwa kunconywa ukuba ligcinwe izinsuku eziyi-7 ebumnyameni ukuze ‘kuthuliswe umlilo’ (醒茶, xǐng chá), ukuze kuhlakazeke ukushisa okuncane kokuthoswa.

11. Intengo Nokukhohlisa:

• Izinkomba zentengo: Ibanga elikhethekile (单芽, dān yá, amahlumela aphelele, ukucutshungulwa ngesandla) — kusuka ku-800 yuan/jīn (500 g) nangaphezulu; ibanga lokuqala — 200–500 yuan/jīn; ibanga lesibili — 100–300 yuan/jīn. Amasethi ezipho afakwe emachina amhlophe okuhlobisa angabiza kakhulu.
• Izinto ezinomthelela entengo: Isikhathi sokuvuna (i-míngqián ibiza ukudlula i-yǔqián), indinganiso yokuvuna (ihlumela eliphelele libiza ngaphezu kweqabunga elinehlumela), umsebenzi wesandla noma womshini, isivuno sonyaka othile.
• Indlela yokugwema ukukhohliswa:
  • Thenga kubathengisi abagunyaziwe bophawu lwe-«Jīnjǐng» noma ngqo emifelandawonye yedolobhana lase-Jīnjǐng.
  • Hlola ukubukeka: itiye langempela linamaqabunga atshe, asontekile njengomoya anoboya obuningi obumhlophe nombala oluhlaza njengesiliva ongenazinsalela ezinsundu.
  • Linganisa iphunga: inothi ehlanzekile ye-chestnut engenamvuvu, i-acid noma iphunga lentuthu.
  • Naka insipho: kumele ibe luhlaza okotshani okhanyayo futhi icwebe, ingenazo izintwana.
  • Intengo ephansi ngokusolisayo ‘yebanga elikhethekile’ — uphawu lokuqala lokushintshwa kwempahla eluhlaza.

12. Amaqiniso Athakazelisayo:

1. Indlela yomqambi “yokukhulisa uboya”: Indlela 适温提毫 (shìwēn tíháo), esetshenziswa ekukhiqizweni kwe-Jīnjǐng Máo Jiān, ibhekwa njengobuciko obuyimfihlo obuhlukile baleli tiye. Yiyona eqinisekisa ukucwebezela “okuyiqhwa” okubonakalayo koboya obumhlophe emacembeni aselungile — uphawu itiye elaziwa ngalo ngokungaphazamisi phakathi kwamatiye aluhlaza ase-Húnán.

2. Irekhodi lendali: Isethi eyisipho ye-Jīnjǐng Máo Jiān (100 g) eyayisemachina amhlophe “Zhōngguó Hóng” yathengiswa endalini nge-63 800 yuan, okwangenisa igama elithi “isihlahla setiye segolide eliluhlaza” olwazini lwendawo.

3. Isitifiketi samazwe ngamazwe sezolimo oluphilayo: Amasimu ase-Jīnjǐng eminyakeni ethize aye aqinisekiswa yi-IMO yaseSwitzerland ngendlela yezolimo oluphilayo — okuyivelakancane kumatiye aluhlaza esifunda ase-China.

4. Umkhondo wezincwadi: Ukukhulunywa “kwamazolo amhlophe ase-Chǔ” (楚之茶…白露) encwadini ethi «Běncǎo Gāngmù» ka-Lǐ Shízhēn kubhekwa njengobunye ubufakazi bomlando bokwaziwa kwetiye eliluhlaza lase-Jīnjǐng kusukela ngesikhathi se-Míng.

5. Uphawu lwezemvelo: Idolobhana lase-Jīnjǐng liqinisekiswe njenge-“Ndawo Yemvelo Yomoya-Mpilo Yase-China” — ukuhlangana kwama-ion omoya-mpilo angemuhle emasimini etiye kuphindwe izikhathi ezingu-50 kunezinga lasedolobheni. Lena enye yezindawo ezimbalwa zetiye e-Húnán ezihlanganisa isikhundla sendawo yokuphumula yezemvelo nokukhiqizwa kwetiye embonini.

6. Itiye elibomvu — umanduleli okhohliwe: Ngaphambi kokuvela kwe-Jīnjǐng Máo Jiān, idolobhana belaziwa kakhulu ngetiye elibomvu, elaliyingxenye enkulu yokuthunyelwa kwempahla ngenkathi ye-Qīng. Ukuguquka kwelibomvu kuya kweliluhlaza ngekhulu lama-20 kwaba ngesinye sezibonelo eziyivelakancane zokushintsha ngempumelelo kwesiphambeko sesifunda sonke setiye.

13. Ukuqhathanisa namanye amatiye aluhlaza ohlobo lwe-Máo Jiān:

• Xìnyáng Máo Jiān (信阳毛尖, Xìnyáng Máo Jiān): Isifundazwe sase-Hénán. Okunye ‘Kwamatiye Ayishumi Adumile Ase-China’. Ifomu eliqondile njengenalithi (ngokuhlukile kwesontekile njengomoya e-Jīnjǐng), iphunga le-chestnut elibonakalayo elinothi “lokhokho lwe-chestnut oluvuthiwe”. Likhiqizwa ngezinga lokushisa eliphakeme lokulungisa (160–200 °C epanini lesandla), insipho icinene kakhulu futhi igcwele.

• Gǔzhàng Máo Jiān (古丈毛尖, Gǔzhàng Máo Jiān): Isifundazwe sase-Húnán (Xiāngxī). Ifomu eliqondile elinoboya obuningi, iphunga elisha elinokugcizelela kwezimbali. Litshalwa ezindaweni eziphakeme (kuze kufike ku-800 m) endaweni ene-selenium eningi enhlabathini. Ubuchwepheshe buhlanganisa izigaba eziyisishiyagalombili nokubunjwa ngesandla.

• Dūyún Máo Jiān (都匀毛尖, Dūyún Máo Jiān): Isifundazwe sase-Guìzhōu. ‘Amtiye ayishumi adumile ase-China’. Likhiqizwa kusuka ezinhlotsheni ezincane zamahlamvu asezintabeni ezindaweni eziphakeme ngaphezu kuka-1 000 m. Ifomu — “amahhuku” acinene anoboya besiliva; ukunambitheka kulula kakhulu nobumnandi obubonakalayo, iphunga licole kakhudlwana futhi licashile. Okuqukethwe kwe-polyphenol kungaba ngu-20%, okuphansi ngokubonakalayo kunase-Jīnjǐng Máo Jiān (≥30%).

• Wèishān Máo Jiān (沩山毛尖, Wèishān Máo Jiān): Isifundazwe sase-Húnán (Níngxiāng). Umehluko obalulekile: lingesigaba samatiye aphuzi (黄茶, huáng chá), hhayi aluhlaza. Kuhlanganisa isigaba “sokuvuthwa” (闷黄, mèn huáng), okunikeza insipho umbala o-orange-yellow kanye nephunga lentuthu ye-pine resin — iphrofayili yokunambitheka ehluke ngokuphelele.

• Báimǎ Máo Jiān (白马毛尖, Báimǎ Máo Jiān): Isifundazwe sase-Húnán (ummango we-Xuěfēng). Liqanjwe ngegama lesango lezintaba i-Báimǎ, laphansi kwalo amasimu atholakala lapho kuhlangana khona nesigodi sase-Huángjīnjǐng (黄金井). Amaqabunga acinene kakhulu, agobile kancane; iphunga liphakeme futhi linezimbali; insipho ikhanya kakhudlwana, inombala oluhlaza ohlanzekile. Lanikezwa isikhundla ‘setiye eliqanjwe ngesifundazwe sase-Húnán’ ngo-1991.

Ekuphetheni:

I-Jīnjǐng Máo Jiān — yitiye lapho ukunemba kwezobunjiniyela bokukhiqiza kwesimanje kuhlangana khona nesiko letiye lamakhulu eminyaka lamagquma ase-Húnán. Uphawu lwayo oluyinhloko — “ukuhlaza okuthathu” kanye nephunga le-chestnut elinokunambitheka okumsulwa okumnandi — kungumphumela we-terroir eyingqayizivele yohlaza olumfusa olunothe nge-zinc ne-selenium, isimo sezulu esinenkungu eSigodini saseJīnjǐng, kanye nendlela yomkhiqizo “yokuphakamisa uboya”. Yitiye elenzelwe labo abazisa etiyeni eliluhlaza hhayi ukubaba okuqinileyo, kepha ubumnandi obuthambile, obucishe bube njengama-sweets, kuhlangene nokuhlaza okuqabulayo. Abathandi be-tiye abasafufusa lizobavulela ubuhle bobumnene nokufinyeleleka kwama-máo jiān ase-China, kanti abanolwazi luyobanika isizathu sokucabanga ngengcebo engahlelwe kahle yesifundazwe setiye sase-Húnán.