ILao Cha Tou

ILao Cha Tou ingenye yezinto ezingavamile kakhulu emhlabeni we-puer. Akusona isigaba esihlukile futhi akusiyona into eyenziwe ngamabomu, kodwa umphumela oseceleni wemvelo wenqubo yokujikijela okumanzi (i-Wo Dui, 渥堆, Wò Duī), lapho amaqabunga etiye, acebe ngamapectin, ehlangana ndawonye abe yizigaxana eziminyene, okungenakuhlukaniseka. Esikhathini esadlula, zazithathwa njengodoti wokukhiqiza; namuhla, lezi ‘zikhanda zetiye ezindala’ ziyiluhlobo olubalulekile noluhloniphekayo lwe-Shu Puer, oluthole ukunconywa ngabanambitha ngenxa yokunambitheka kwalo okugcotshiswe ngamafutha, ikhono elimangalisayo lokumelana nokuphindaphindiwe (kufika kokuphinde kuphuzwe izikhathi ezingu-20 nangaphezulu), kanye nomthelela onamandla wokushisisa. Isivuno se-Lao Cha Tou siyingxenye encane kakhulu (0.8–1.5% kuphela) yesisindo esiphelele sokujikijela, okwenza ukuthi itiye libe yivelakancane futhi libe nenani elikhulayo lokuqoqwa.

1. Isigaba Nemvelaphi:

• Uhlobo: Itiye elicwiliswe ngokuphelele (i-hei cha, 黑茶, hēi chá). Lingaphansi kwesigaba se-Shu Puer (熟普洱, Shú Pǔ’ěr) — liwumkhiqizo osuselwa kulo (派生产品, pàishēng chǎnpǐn).
• Isigaba: Uhlobo olukhethekile lwe-Shu Puer, olukhethwa ngendlela olwakheke ngayo ngesikhathi sokujikijela okumanzi. Laziwa nangamagama afana no-‘gēda chá’ (疙瘩茶 – ‘itiye eliyizigaxa’), ‘zìrán tuó’ (自然沱 – ‘i-tuo yemvelo’).
• Imvelaphi: E-China, esifundazweni sase-Yunnan (云南, Yúnnán). Likhiqizwa emafemini etiye kuso sonke isifunda lapho kwenziwa khona i-Shu Puer.
• Izixhumanisi zendawo: Isifunda sase-Yunnan siphakathi kuka-21° no-29° enyakatho ye-latitude, no-97° no-106° empumalanga ye-longitude.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: Izimpande zobuciko bokuwuvundisa itiye e-Yunnan zibuyela emuva emakhulwini eminyaka: ngesikhathi sobukhosi bakwa-Ming (明, 1368–1644), izingcweti zetiye zase-Yunnan zaqala ukusebenzisa izindlela zokuvundisa ukuze zicutshungule izinto ezingamahlamvu amakhulu. Ngenkathi ye-Qing (清, 1644–1911), itiye elivuthiwe lase-Yunnan lalethwa enkundleni njenge-gongpin (贡品, gòngpǐn – intela yasesigodlweni); isazi esidumile u-Ruan Fu (阮福) encwadini yakhe ethi “Pǔ’ěr chá jì” (《普洱茶记》, “Amarekhodi Etiye lePuer”, 1825) waphawula ukuthi i-puer enhle kakhulu ine-‘wèi zuì yàn’ (味最酽 – ‘ukunambitheka okugcwele okwedlulele’). Kodwa-ke, i-Lao Cha Tou njengomcimbi ozimele yavela kamuva kakhulu – kanye nokuthuthukiswa kobuciko bokuvundiswa okusheshayo kwe-Shu Puer (i-Wo Dui, 渥堆). Lobu buciko baqala ukuhlolwa ngempumelelo e-Kunming Tea Factory (昆明茶厂, Kūnmíng Cháchǎng) ngo-1973 futhi baba ubuchwepheshe obuyimfihlo yombuso. Ngo-1975, inqubo yayisiphelelisiwe emafemini amakhulu amathathu kahulumeni: i-Menghai Tea Factory (勐海茶厂), i-Xiaguan Tea Factory (下关茶厂), kanye ne-Kunming Tea Factory. Ekuqaleni, izigaxa zamaqabunga ahlanganayo ezazakheka ngesikhathi sokuvundiswa zazithathwa njenge-phonongo lokukhiqiza – umkhiqizo oseceleni (副产品, fùchǎnpǐn), okwakuthiwa azanywe ukuwaphula futhi abuyiselwe enqwabeni, noma alahlwe. Ngokuhamba kwesikhathi, abalimi netiye nabathandi bathola ukuthi ngemva kweminyaka embalwa yokuvuthwa, lapho sekusakazeke i-‘堆味’ (duī wèi – iphunga lesitaki), lezi zigaxa zembule ukunambitheka ocebe ngendlela emangalisayo, okumnandi nokufana namafutha. Amagama anamuhla anjenge-‘Lao Cha Tou’ (老茶头) kanye ne-‘zìrán tuó’ (自然沱) asetshenziswa kabanzi kusukela ngo-2005, lapho lo mkhiqizo ekugcineni wathatha indawo yawo njengohlobo olugcwele noluhloniphekile lwe-Shu Puer. Izindulela zobuciko bokujikijela zisukela ekujuleni okukhulu: kukholakala ukuthi umqondo wavela ekubukeni ukuvundiswa kwemvelo kwetiye e-Chamagudao (茶马古道, Chámǎ Gǔdào – uMhubhe Wetiyo NAmahhashi), lapho imithwalo yetiye yayimanziswa yimvula ohambweni lwezinyanga eziningi lwezinqola.

• Igama:

  • Lǎo (老) – indala. Likhomba ukuthi izigaxa ezisanda kukhiqizwa (nje chá tóu, 茶头) zinephunga elihlabahlosile duī wèi futhi azifanele ukuphuzwa okunethezekile; ngemva kweminyaka embalwa yokugcinwa, lapho itiye selivuthiwe futhi duī wèi sekusakazekile, lithola isiqalo Lǎo (indala).
  • Chá (茶) – itiye.
  • Tóu (头) – ikhanda, isigaxa. Ichaza ukumiswa okujwayelekile – izigaxa eziminyene ezingajwayelekile zamaqabunga ahlanganayo, ezifana namatshe amancane noma izigaxa.

• Ukubaluleka kwamasiko: ILao Cha Tou iyisibonelo esikhanyayo sokuguqulwa komkhiqizo oseceleni ube yinzuzo ezimele. Isuka ‘gēda chá’ – izigaxa ezingabukeki – yathuthukela ekubeni ‘zìrán tuó’ – ‘izipho zemvelo’, uphawu lokuthi ikhwalithi yeqiniso ayizalwa ngokuyalela, kodwa ngentando yezinqubo zemvelo. Namuhla, idume kakhulu phakathi kwabathandi be-Shu Puer, ihlanganisa izinga elisebenzayo (ikhono elimangalisayo lokumelana nokuphindaphindiwe, ukugcinwa okunethezekile) kanye nethuba lokuqoqwa.

3. Incazelo Ye-Botanical Nempahla Eluhlaza:

• Uhlobo / I-cultivar: Ekukhiqizeni i-Lao Cha Tou, njengakuwo wonke ama-Shu Puer, kusetshenziswa izinhlobo zamahlamvu amakhulu ze-Camellia sinensis var. assamica, ezihlanganiswe ngaphansi kwegama elijwayelekile i-Yunnan Da Ye Zhong (云南大叶种, Yúnnán Dàyèzhǒng – ‘Iqabunga Elikhulu Lase-Yunnan’). Phakathi kwezinhlobo ezibaluleke kakhulu: i-Menghai Da Ye Zhong (勐海大叶种) ne-Yiwu Da Ye Zhong (易武大叶种). Izinhlobo zamahlamvu amakhulu zihlukaniswa ngokugxila okuphezulu kwama-polyphenols nezinto ze-pectin, okusiza ngqo ekwakhekeni kwe-Lao Cha Tou ngesikhathi sokuvundiswa. Kubaluleke kakhulu impahla eluhlaza evela ezihlahleni ezineminyaka eyikhulu nangaphezulu (古树茶, gǔshù chá): izimpande zazo ezithuthukile zihlinzeka ngamaminerali kanye nama-pectin aphezulu, okwenza iqabunga libe yisisekelo esifanele sokwakheka kwezigaxa eziminyene ezicebile.

• Ukuvunwa: Kusukela entwasahlobo kuya ekwindla, kuye ngeqembu le-maocha (毛茶, máochá – impahla eluhlaza) yokuqala.

• Izinga lokuvuna: ILao Cha Tou ibonakala ngokusetshenziswa kwempahla eluhlaza yobunyoninco obuhlukene. Kuyindida ukuthi kukhona imiqumbe nemashalofu okuqala, acebe ngamapectin, ahlangana ngokuqina okukhulu. Ngakho-ke, i-Lao Cha Tou ivame ukuhlanganisa impahla eluhlaza enobunyoninco obukhulayo (芽头, yátóu – amathiphu), okuchaza ubumnandi bayo obukhethekile.

• Izidingo zempahla eluhlaza: Amaqabunga kufanele abe nempilo enhle, angenamonakalo, futhi acutshungulwe kahle esigabeni se-shāi qīng máo chá (晒青毛茶, shàiqīng máochá – i-maocha eyomiswe elangeni).

4. Indawo Yokulima Nezici Zayo:

• Isifunda sase-Yunnan: Sitholakala eningizimu-ntshonalanga ye-China, emngceleni neMyanmar, iLaos, neVietnam. Sithathwa njengomcubungulu wesihlahla setiye (Camellia sinensis). Amasimu etiye atholakala ezindaweni eziphakeme (ngaphezu kwamamitha angu-1600 ngaphezu kolwandle), lapho ukuhluka okukhulu kwezinga lokushisa emini nasebusuku (kufika ku-10–15°C), ukukhanya kwelanga okuningi, kanye nenkungu evamile kudala izimo ezifanele zokuqoqwa kwama-pectin nezinto ezinamakha eqabungeni letiye.

• Ukuphakama kokukhula: 800–2000 m kanye nangaphezulu. Impahla eluhlaza ephakeme (ngaphezu kuka-1600 m) ihlukaniswa ngokugxila okuphezulu kwama-pectin, okusiza ekwakhekeni okuningi kwe-Lao Cha Tou.

• Umhlabathi: Ngokuyinhloko omhlabathi obomvu (红壤, hóng rǎng), one-asidi (pH 4.5–5.5), odonsa amanzi kahle, onomoya omuhle kanye nokudlula kwamanzi, ocebe nge-ayoni, i-manganese, nezinto eziphilayo. Ingcebo yamaminerali emhlabathini inesandla ngokuqondile ekunambithekeni kwetiye.

• Isimo sezulu: I-subtropical monsoon, izinga lokushisa lonyaka elijwayelekile ezindaweni eziyinhloko zetiye ngu-15–21°C, imvula yonyaka ingu-1200–2000 mm, umswakama ungu-75–90%. Amafu kanye nenkungu kwakha umphumela wokukhanya okuhlakazekile, okusiza ukuhlanganiswa kwama-amino acid nama-polyphenols.

• Izifunda eziyinhloko zetiye:

  • Bulangshan, Menghai (布朗山, 勐海): Umuzi waseLaobanzhang (老班章) – impahla eluhlaza eyinganekwane, itiye elinamandla nokujula okuhlukile.
  • Bingdao, Lincang (冰岛, 临沧): Impahla eluhlaza enobumnandi obusobala kanye ‘nesimo sentaba’ (山野气韵, shānyě qìyùn).
  • Yiwu, Mengla (易武, 勐腊): Isimo esithambile, esihle esinobumnandi bezinyosi.
  • Pu’er/Simao (普洱/思茅): Indawo ebanzi enezindawo zokulima ezahlukahlukene.

5. Ubucwepheshe Be-Production:

ILao Cha Tou ayikwenzi ngamabomu – izakheka ngokwayo ngesikhathi sokuvundiswa. Ingumphumela oseceleni wemvelo wenqubo ye-Wo Dui.

• Izigaba zokukhiqiza i-Shu Puer, lapho kwakheka khona i-Lao Cha Tou:

1. Ukuvuna amaqabunga amasha (采摘, cǎi zhāi): Ukuvunwa kwezandla noma ngemishini kwamaqabunga e-Camellia sinensis var. assamica.

2. Ukubuna (萎凋, wěi diāo): Amaqabunga asanda kuvunwa andlalwa ungqimba oluncane ukuze kukhishwe umswakama ongaphezulu.

3. Ukuqinisa — ‘ukubulala uhlaza’ (杀青, shā qīng): Ukugazingwa isikhashana ngezinga lokushisa eliphezulu kwi-wok ukuze kungasebenzi ama-enzyme e-oxidative.

4. Ukusongwa (揉捻, róu niǎn): Amaqabunga ayasongwa ukuze kuphulwe izindonga zamangqamuzana futhi kukhishwe uswidi – khona lapha kukhishwa ingxenye enkulu yama-pectin.

5. Ukumiswa elangeni (晒干, shài gān): I-maocha (毛茶) emisiwe iyomiswa elangeni. Lapha kuphelela ukucutshungulwa okuyisisekelo kwe-shāi qīng máo chá (晒青毛茶).

6. Ukujikijela okumanzi (渥堆, Wò Duī) – isigaba esiyisihluthulelo: Impahla eyi-shāi qīng máo chá iyamaniswa ngamanzi (30–50 kg amanzi nge-100 kg yetiye), ibekwe izikhomoloji eziphakeme (izitaki) eziphakama ngamasentimitha angu-50–150, futhi imbozwe ngendwangu emanzi ukuze kwakheke indawo encane enezinga lokushisa eliphezulu (50–65°C) nomswakama. Ngaphansi kwalezi zimo, kukhula ngokushesha izilwanyana ezincane eziwusizo – isikhunta esimnyama (黑曲霉, hēi qū méi, Aspergillus niger), isikhunta sezimpande (根霉, gēn méi, Rhizopus), imvubelo, nezinye isikhunta, lapho ama-enzyme azo ekhuthaza uku-oxidization okusheshayo kwama-polyphenols. Inqubo ithatha izinsuku ezingama-45 kuye kwezingu-70 (impahla yasentwasahlobo – izinsuku ezingama-50–70, eyasehlobo-ntwasahlobo – izinsuku ezingama-45–60), lapho umphathi ephendukisa futhi evusa izitaki njalo (翻堆, fān duī) izinsuku ezingu-7–10 ukuze alawule izinga lokushisa nokulingana kokuvundiswa.

7. Ukwakheka kwe-Lao Cha Tou: Ekujuleni kwesitaki, lapho izinga lokushisa nomswakama kuphezulu kakhulu, amaqabunga etiye akhipha inani elikhulu lama-pectin (果胶, guǒ jiāo) – izinto zokunamathisela zemvelo ezingama-polysaccharide. Ama-pectin anamathisela amaqabunga abe yizigaxa eziminyene ezinobukhulu obuhlukene. Ngaphakathi kwalezi zigaxa, kwakheka isimo esikhethekile esihilela izilwanyana eziningi ezincane. Lapho kuhlukaniswa okulandelayo, umphathi uzama ukuphula izigaxa futhi abuyisele amaqabunga emuva engxenyeni enkulu, kodwa izigaxa eziqine kakhulu azikwazi ukuhlukaniswa ngaphandle kokulimaza impahla – zibekwa eceleni. Isivuno se-Lao Cha Tou siyingxenye encane kakhulu (0.8–1.5%) yesisindo esiphelele sokujikijela, okwenza ukuthi itiye libe yivelakancane.

8. Ukuvula imisele nokomisa (开沟/烘干, kāi gōu / hōng gān): Ngemva kokuphothulwa kokuvundiswa, isitaki siyahlukaniswa sibe yizikhomoloji (imisele) ukuze kuphole futhi kome. Izinga lomswakama lehliselwa ku-14% nangaphansi. Ukomiswa kwenzeka ngokwemvelo – akuvunyelwe ukugazinga, ukushisisa, noma ukumisa elangeni, ngoba lokhu kungalimaza isimo se-Shu Puer.

9. Ukuhlukaniswa ngokwezigaba nokukhethwa (分级/拣剔, fēn jí / jiǎn tī): ILao Cha Tou ekugcineni ihlukaniswa netiye elixegayo, kususwe izingxube ezingafuneki (izinti, amatshe amancane). Ihlukaniswa ngobukhulu nekhwalithi.

10. Ukucindezela (压制, yā zhì) – isigaba esingaphoqelekile: ILao Cha Tou ingathengiswa kokubili njenge-tiye elikhululekile (散茶, sǎn chá) futhi icindezelwe – ngendlela yama-bing (饼, ama-cake), izitini (砖, zhuān), noma i-tuo cha (沱茶, tuó chá).

11. Ukuvuthwa nokugcinwa (陈化贮存, chénhuà zhùcún): I-Lao Cha Tou esanda kuvunwa inephunga elihlabahlosile duī wèi. Ukuze kutholakale ukunambitheka okuhle, ukugcinwa okungenani iminyaka emi-3 kuyadingeka, kanti okufanele yiminyaka emi-5 nangaphezulu.

6. Izimpawu Ze-Organoleptic:

• Isimo sangaphandle somqabunga owomile: Izigaxa eziminyene, eziqinile (坨状, tuó zhuàng) zamaqabunga etiye ahlanganayo anokumiswa okungajwayelekile. Ubukhulu buyahluka kusuka ku-1–2 cm kuya ku-5–10 cm nangaphezulu. Umbala – kusuka kokunsundu ngokujulile kuya cishe kokumnyama, kumasampula amancane – enombala obomvu ngokunsundu. Ubuso – bushelela, bucwebezela kancane ngenxa yokugxila okuphezulu kwama-pectin. Isakhiwo – siminyene, siyimbumba.

• Iphunga lomqabunga owomile: Licebile, lijulile, linamaphuzu asobala omhlabathi nawokhuni, imibala yamantongomane, izithelo ezomisiwe, amakhowe. Kumasampula avuthiwe – kukhona ukuqondisisa kwe-camphor, ushokoledi. Ku-Lao Cha Tou enhle, iphunga linamandla ngokwedlulele kune-Shu Puer ekhululekile, futhi alinamphunga wokubola noma we-asidi.

• Iphunga lesisombululo: Lijulile, liyakugugulela, linezingqimba eziningi. Okokuqala: 陈香 (chén xiāng – iphunga lokuvuthwa) – amaphuzu okhuni, amantongomane. Okwesibili: 枣香 (zǎo xiāng – iphunga lamadeyti), 糯香 (nuò xiāng – iphunga lerayisi elinamathiselayo), i-caramel. Ingemuva: imibala yezithelo ezomisiwe, amaphuzu e-apula ne-pepentshi (emavundisweni alula), 槟榔香 (bīng láng xiāng – iphunga le-betel, emavundisweni asindayo), ukushunqa okuncane.

• Ukunambitheka: Kunothe kakhulu, 醇厚 (chún hòu – kugcwele futhi kuminyene), kungafana namafutha futhi kushelela (滑粘, huá niān), kumnandi-ncane. Ngokuphuzwa okufanele – akunabukrakra noma ukuqhaqhazela. Kusilibe, amaphuzu okhuni, amantongomane, ushokoledi, umhlabathi anamandla, kanye nezici ezincane zezithelo ezomisiwe, i-caramel, nezinongo. Kuphawuleka 糯香 (nuò xiāng) – ‘ubumnandi berayisi elinamathiselayo’, obugugulela ulwanga. Isiphetho (回甘, huí gān – ubumnandi obubuyayo) – side ngokwedlulele futhi siqinile. Isici esibalulekile: izikhathi zokuqala zokuphuza zinika isisombululo esilula ngesilinganiso, kodwa ngokuphuzwa ngakunye okulandelayo ukunambitheka kuyakhula futhi kwembuleke – amandla avamile e-Lao Cha Tou.

• Umbala wesisombululo: Kusuka okunombala omnyama ngokunsundu kuya kokunsundu okugcwele, cishe okumnyama ezikhathini zokuqala zokuphuza. Isisombululo sigcwele, sibonakala sinamafutha. Ngokuphuzwa ngakunye okulandelayo siyakhanya, kodwa sigcina umzimba nokuminyana isikhathi eside kakhulu kune-Shu Puer ejwayelekile. Ekufikeni kwesikhathi se-5–7 sokuphuza, siba sobala ngokuphelele, sigcina umbala obomvu ngokunsundu ocebile.

• Isisekelo setiye (iqabunga eliphuza usisi): Izigaxa eziminyene zamaqabunga, ezembuleka kancane ngesikhathi sokuphuza. Umbala – ufanayo, ubomvu ngokunsundu, ucwebezela kancane. Isibonakaliso esibalulekile sekhwalithi: i-Lao Cha Tou enhle akumele ibhole ngokuphelele ibe ‘红泥状’ (hóng ní zhuàng – ‘udaka olubomvu’) – lokhu kuyisibonakaliso sokonakala noma ikhwalithi ephansi. Amaqabunga esisekelweni setiye kufanele abe ne-elastic, acwebezele, afanayo ngombala.

7. Ukuhlelwa Kwekhemikhali:

ILao Cha Tou, njengomkhiqizo oseceleni we-Shu Puer, inesimo se-biochemical esikhethekile, esakhiwe ukucwiliswa kwangemva okujulile okuhilela izilwanyana ezincane:

• Ama-Polyphenols: Izinga eliphelele lama-polyphenols lingaphansi kunaku-Sheng Puer noma itiye eliluhlaza (ngenxa ye-oxidation ejulile nge-Wo Dui), kodwa atholakala ezindleleni eziguquliwe – ama-theaflavin (茶黄素), ama-thearubigin (茶红素), kanye nama-theabrownin (茶褐素), okubangela umbala obomvu ngokunsundu wesisombululo kanye nokuthamba kwaso.

• Ama-Pectin (果胶, guǒ jiāo): Ukugxila okuphezulu ngokwedlulele – yiwona kanye ama-pectin ‘ayiglue’ eyakha i-Lao Cha Tou. Anikeza isisombululo ukuminyana nokunamafutha okuphawulekayo, futhi anemiphumela emihle ekugayweni kokudla, enesenzo sokugugulela kulwelwesi lwamathumbu.

• Ama-Amino Acid: I-L-theanine namanye ama-amino acid amahhala. I-L-theanine inikeza umphumela wokuphumula kanye nobumnandi obuthambile ekunambithekeni.

• Ama-Alkaloid: I-caffeine (cishe 20–35 mg/g wesisindo esomile), i-theobromine, i-theophylline. Izinga le-caffeine ku-Shu Puer livamise ukuba ngaphansi kunaku-Sheng Puer, ngenxa yokubopha i-caffeine nama-polyphenols ngesikhathi sokuvundiswa.

• Ama-Polysaccharides: Ukugxila okukhuphukayo kwama-polysaccharides etiye ancibilikayo, akheka ngesikhathi sokucwiliswa kwangemva – kubangela ubumnandi obuthambile, obugugulelayo besisombululo.

• Ama-Metabolite ezilwanyana ezincane: Ngesikhathi sokujikijela okumanzi, itiye linothiswa ngemikhiqizo yokuphila kwezikhunta ezinhle kanye nama-bacterium, kuhlanganisa nama-statins (lovastatin) – izinto ezisiza ukujwayela izinga le-cholesterol.

• Amavithamini: C (ngamanani amancane), iqembu B (B₁, B₂, B₃), E, K.

• Amaminerali: I-potassium, i-magnesium, i-manganese, i-ayoni, i-zinc, i-fluoride, i-selenium – ubukhona bazo bubangelwa ingcebo yamaminerali yomhlabathi obomvu wase-Yunnan.

8. Izithako Eziwusizo:

• Ukuthuthukisa ukugaya (消食, xiāo shí): Kuvuselela ukunyakaza kwamathumbu, kusiza ekugayweni kokudla okunamafutha nokusindayo. Ukugxila okuphezulu kwama-pectin kunomphumela wokugugulela nokuthambisa kulwelwesi (通便, tōng biàn – umphumela omncane wokukhulula). E-China, i-Shu Puer iphuzwa ngokwesiko ngemva kokudla okuningi.

• Ukujwayela imetabolism ye-lipid (去肥腻, qù féi nì): Ucwaningo lubonisa ukuthi izingxenye ze-Shu Puer (lovastatin, ama-theabrownin) zingasiza ekuhlukaniseni amafutha nasekwehliseni izinga le-‘cholesterol embi’ (LDL) nama-triglyceride.

• Umphumela ogqame wokushisisa: ILao Cha Tou inemvelo ‘efudumele’ (性温, xìng wēn) ngokwemfundiso yesintu yase-China yemithi. Ithuthukisa ukuhamba kwegazi, ilungele isikhathi esibandayo sonyaka.

• Umphumela wokunika amandla (益气力, yì qì lì): Ivusa kancane, isuse ukukhathala, inyuse ukusebenza. Isebenza ngokulinganayo nangokuthamba kune-Sheng Puer, ngenxa yokubophwa kwe-caffeine nama-polyphenols.

• Umphumela we-antioxidant: Ama-thearubigin namanye ama-polyphenols oxidized anomsebenzi we-antioxidant.

• Umphumela wokwehlisa umkhuhlane nokukhipha ubuthi (清热, qīng rè): Kulekelela ekukhipheni ubuthi nokungcola emzimbeni, kusekela imisebenzi yesibindi.

• Ukujwayela izinga likashukela egazini: Ucwaningo oluningi lubonisa umphumela we-hypoglycemic wezingxenye ze-Shu Puer.

• Umphumela we-antibacterial: Ama-polyphenols nama-metabolite ezilwanyana ezincane anomsebenzi we-antimicrobial, esekela i-microflora enempilo emathunjini.

9. Ukuphuza:

• Izinga lokushisa lamanzi: 95–100°C (amanzi abilayo). ILao Cha Tou itiye eliminyene, elisindayo, elidinga izinga lokushisa eliphakeme kakhulu ukuze livuleke ngokuphelele.

• Inani letiye: Ama-gramu angu-8–9 kuwo amanzi ayi-130 ml (igaiwan / iketela); ama-gramu angu-10 kuwo amanzi ayi-500 ml lapho kubiliswa.

• Izitsha: Iketela le-Yixing lobumba olunsomi (宜兴紫砂壶, Yíxīng zǐshā hú) lilungele kakhulu, ikakhulukazi oluhlobo lobumba i-zǐ ní (紫泥) – ligcina ukushisa kahle futhi livumela itiye ukuthi livuleke ngokuphelele. Igaiwan (盖碗, gàiwǎn) yobumba ocijile noma ubumba nayo ingasetshenziswa. Lapho kubiliswa – iketela lengilazi noma lobumba.

• Inqubo (indlela ye-Gongfu Cha, 功夫茶):

1. Ukushisisa izitsha: Geza iketela noma igaiwan ngamanzi abilayo.
2. Ukugcwalisa itiye: Beka i-Lao Cha Tou esitsheni esifudumele. Uma isigaxa sikhulu kakhulu – siphule ngokucophelela sibe izingxenye ezingama-2–3 cm.
3. Ukuhlambulula (洗茶, xǐ chá): Thela amanzi abilayo bese ususe ngokushesha. Ku-Lao Cha Tou, ukuhlambulula okukabili kuyanconywa (izikhathi ezimbili zokuphuza ezisheshayo). Lokhu kususa uthuli futhi ‘kuvuse’ amaqabunga acindezelwe.
4. Isikhathi sokuqala sokuphuza: Thela amanzi abilayo, bese ume imizuzwana engu-15–20. Izikhathi zokuqala ezingama-1–3 – zimfushane (imizuzwana engu-15–20).
5. Ukwabiwa: Susa ngokuphelele isisombululo ngesihlungi siye ku-chahai (茶海, cháhǎi – isitsha sokususa), bese waba ezinkomishini.
6. Ukuphindaphinda: Izikhathi zokuphuza ze-4–7 – andisa isikhathi ngemizuzwana engu-10 ngasinye; kusuka esikhathini sesi-8 – ngemizuzwana engu-15. ILao Cha Tou enhle imelana nezikhathi zokuphuza ezingaphezu kwezingu-10–20. Isici esibonakalayo: ukunambitheka kuyakhula kusuka esikhathini kuya kwesinye.

• Ukubilisa (煮茶法, zhǔ chá fǎ): Indlela ehlukile futhi edume kakhulu. Ama-gramu angu-10 e-Lao Cha Tou ahlanjululwa kabili, abekwa eketeleni le-ngilazi noma lobumba (玻璃壶/陶壶), athele amanzi ashisayo, bese alethwa emathunjini. Lapho isisombululo sesinemibala egcwele, ecebile – siyawa. Amanzi angaphinde angezwe kaningi. Ukubilisa kwembula ukujula okukhulu nokunamafutha kokunambitheka.

• Indlela ye-thermos: Ama-gramu angu-3–5 ahlanjululwa kabili, athele amanzi abilayo kwi-thermos (500 ml – 1 l) bese ayekwa amahora ama-2–4. Kulungele ukuhamba nokuhamba ehhovisi.

10. Ukugcinwa:

• Indawo: Igumbi elomile, elimnyama, elinomoya omuhle. Gwema ukukhanya kwelanga okuqondile, ukuguquguquka okukhulu kwezinga lokushisa.
• Izinga lokushisa: Elamakamelo (15–28°C). Ukugcinwa esiqandisini akudingeki futhi akufanele.
• Umswakama: 50–70%. Umswakama ophezulu kakhulu uholela ekukhuleni kwesikhunta esingafuneki, omncane kakhulu uholela ekomeni nasekulahlekelweni kwephunga.
• Izitsha: Iziqukathi zobumba noma zobumba oluhlaza, amabhokisi ekhadibhodi, izikhwama zikasawoti. Izingqimba ezifakwe emathini ngaphandle kwephunga langaphandle ziyavunyelwa. Akuvunyelwe ukuphakishwa kweplastiki okuvaliwe – itiye lidinga ukushintshana komoya okuncane ukuze kuqhubeke ukucwiliswa kwangemva.
• Izitha zetiye: Umswakama, iphunga langaphandle (izinongo, ikhofi, amakhemikhali asekhaya), ukukhanya kwelanga okuqondile, ukuguquguquka okukhulu kwezinga lokushisa.
• Ithuba lokugcinwa: ILao Cha Tou ikwazi ukumelana nokugcinwa isikhathi eside. Ayihloselwe ukuguquka okukhulu njenge-Sheng Puer, kodwa ngokugcinwa okufanele iba ngcono kakhulu phakathi kweminyaka engu-5–15: ushiya i-duī wèi esele, ubumnandi buyakhula, kuvele amaphuzu aphakeme ekhamfa, izinkuni ezivuthiwe, kanye ne-ginseng.

11. Inani Nokukhwabanisa:

ILao Cha Tou ngokuvamile ibiza kakhulu kune-Shu Puer ejwayelekile ekhululekile, kodwa ishibhile kunezinhlobo eziphakeme zama-bud (Gong Ting, Da Jin Ya). Imikhawulo yetengo eqagelayo (ngama-yuan nge-jin elilodwa, ~500 g):

• Izinga lokuqala (ukuvuthwa okungaphansi kweminyaka emi-5): ama-yuan angu-100–300. Kungenzeka kube ne-duī wèi esele, ukunambitheka akukaembuleki ngokuphelele. Kufanelekelana nokujwayelana nalolu hlobo.
• Izinga eliphakathi (ukuvuthwa kweminyaka emi-5–10): ama-yuan angu-300–800. I-chén xiāng ibonakala ngokucacile, ukunambitheka kuvumelana futhi kuyindilinga.
• Izinga eliphakeme (ukuvuthwa kweminyaka engu-10–20): ama-yuan angu-800–2000. Isisombululo sinombala obomvu ngokunsundu, siyisixuku; amaphuzu aphawulekayo e-zǎo-nuò (枣-糯) (i-zǎo xiāng nuò xiāng).
• Ukuqoqwa (ukuvuthwa okungaphezu kweminyaka engu-20): kusuka kuma-yuan angu-2000 nangaphezulu. Kuyivelakancane; amaphuzu okhuni oluvuthiwe ne-ginseng anamandla.

Inani liphinde lincike kakhulu kwikhwalithi yezinto ezisetshenzisiwe (i-plantation vs. ezihlahleni/gushu), idumela lefemu, iqembu elithile, kanye nezimo zokugcinwa.

Ungagwema kanjani ukukhwabanisa:

• Thenge kubathengisi abathembekile: Izitolo ezikhethekile zetiye ezinedumela elihle, ezikwazi ukunikeza ulwazi ngomkhiqizi nonyaka wokukhiqizwa.
• Hlola ukubukeka: Izigaxa kufanele zibe ziminyene, zibe nesimo esingajwayelekile, ngaphandle kothuli oluningi noma ukuphuka. Ubuso – bucwebezela kancane. Qaphela: izigaxa ezifanayo ngokwedlulele, eziyindilinga ngokuphelele zingaba yizilingisi ezicindezelweyo ezenziwe kabusha (碎银子, suì yín zǐ – ‘isiliva elichotshoziwe’ / 茶化石, chá huà shí – ‘inkanyamba yetiye’).
• Hlola iphunga: Itiye elomile kumele libe nephunga elihlanzekile lomhlabathi nokhuni, ngaphandle kwezinyama, i-asidi, isikhunta, noma amaphuzu amakhemikhali.
• Hlola isisombululo: Isisombululo kufanele sibe nombala omnyama ngokunsundu noma onsundu, sobala (hhayi oludungekile), ngaphandle kwesidumbu. Isisombululo oludungekile, olufiphazelwe kuyisibonakaliso sekhwalithi ephansi noma ukugcinwa okungalungile.
• Lawula inani: Inani eliphansi ngokwedlulele le-Lao Cha Tou ‘evuthiwe’ liyisibonakaliso esiqinisekile sokukhwabanisa.

12. Amaqiniso Athokozisayo:

• Kusuka ekungcoleni kuya ekudleni okumnandi: ILao Cha Tou ingesinye sezibonelo ezimbalwa embonini yetiye lapho umkhiqizo oseceleni wokukhiqiza waguquka waba umkhiqizo wezohwebo ozimele onenani elikhulayo. Ngawo-1970–80s, lezi zigaxa zazivame ukuphonswa nje; namuhla abaqoqi bafuna amasampula avuthiwe.
• Ukungajwayeleki kwephesenti: Kusuka kumathani angu-20 e-maocha lapho kujikijelwa, kuvela amakhilogremu angu-160–300 kuphela e-Lao Cha Tou (0.8–1.5%) – ukusuka lapho ukuncipha kwayo.
• Ukuqina okuphawuleka: ILao Cha Tou evuthiwe nekhwalithi ingamelana nezikhathi zokuphuza ezingaphezu kwezingu-20 ngendlela ye-Gongfu Cha – okuningi kakhulu kunamanye amatiye amaningi, kuhlanganisa ne-Shu Puer ekhululekile.
• ‘Ukudakwa kwetiye’ (茶醉, chá zuì): Ngenxa yokugxila okuphezulu kwezinto ezinamandla ezigaxeni eziminyene, i-Lao Cha Tou ingadala umphumela ogqame kakhulu ‘wokudakwa kwetiye’ kune-Shu Puer ejwayelekile: umuzwa wokufudumala kuwo wonke umzimba, ukubukhali kokuqonda, i-euphoria nokuphumula. Akuvunyelwe ukuphuza i-Lao Cha Tou enamandla esiswini esingenalutho.
• Ilungele ukubiliswa: Ngokungafani namatiye amaningi, i-Lao Cha Tou ivuleka ngendlela emangalisayo lapho ibiliswa – indlela echazwe yisazi setiye u-Lu Yu (陆羽, Lù Yǔ) encwadini ethi “Chá Jīng” (《茶经》, “Uhlu Lwetiye”, 760). Abanye abathandi bathatha ukubiliswa njengendlela enhle yokwenza ngempela lolu hlobo lwetiye.

13. Izinhlobo Ze-Lao Cha Tou:

ILao Cha Tou ingahlelwa ngokwemibandela eminingana:

• Ngokohlobo lwempahla eluhlaza yokuqala:
  • Uhlobo lwe-bud elilodwa (单芽型, dān yá xíng): Yakhiwe ngamathiphu athambile; ibonakala ngoboya obuningi begolide, i-chén xiāng esobala, ubumnandi obuthambile. Okungavamile kakhulu futhi kuyigugu.
  • I-bud neqabunga elilodwa (一芽一叶型): Ukulingana phakathi kobunyoninco nokuminyana. Ukunambitheka okuvumelanayo.
  • I-bud namahlamvu amabili-ntathu (一芽二三叶型): Ukugqama kwesisindo seqabunga. Ukunambitheka okuqinile futhi ‘okunamandla’.
• Ngokwezinga lokuvundiswa kwe-Shu Puer yokuqala:
  • Ukuvundiswa okulula: Kugcina amaphuzu amaningi amasha, ukubuya okusheshayo kwe-huí gān. Ekunambithekeni – imibala ye-apula, pepentshi.
  • Ukuvundiswa okujulile: I-chén xiāng esobala, isisombululo esigcwele, iphunga le-betel (槟榔香). Kulungele ukugcinwa isikhathi eside.
• Ngokuma nobukhulu:
  • Izigaxa ezinkulu (大块型, 5–10 cm nangaphezulu): Zidinga isikhathi eside sokumiswa noma ukubiliswa; zinikeza isisombululo esigcwele kakhulu nesinamafutha. Ngezinye izikhathi zibizwa ‘ngamatshe etiye’ (茶化石, chá huà shí).
  • Izigaxa ezincane (小块型, 1–3 cm): Kulula ukusetshenziswa nsuku zonke, zivuleka ngokushesha.
  • Izindlela ezicindezelwe: Ama-bing, izitini, i-tuo cha eyenziwe nge-Lao Cha Tou.
• Ngobudala (isikhathi sokuvuthwa):
  • Ezincane (ngaphansi kweminyaka emi-3): ine-duī wèi esobala, ziyanconywa ukugcinwa okwengeziwe.
  • Ezivuthiwe (iminyaka emi-3–10): i-duī wèi isakazekile, kuvele i-chén xiāng, ukunambitheka kuyahambelana.
  • Ezindala (ngaphezu kweminyaka eyi-10): ukunambitheka okujulile, okuyizinhlobonhlobo, namaphuzu ekhamfa, izinkuni, ne-ginseng.

Ekuphetheni:

ILao Cha Tou itiye-nye-paradox, itiye-phoenix, elivuke ‘othulini’ lodoti wokukhiqiza. Ezweni lapho wonke ama-gramu empahla eluhlaza ehloniphekile ebalulekile, kwakuyilezi zigaxa ezingenakuhlukaniswa, ezaliwe ngesikhathi sokukhethwa, eziphenduke izinto ezithwele isipiliyoni sokunambitheka esiyingqayizivele, esingenakuqhathaniswa. Isisombululo esigcwele, esinamafutha esinamaphuzu okhuni, amantongomane, ushokoledi kanye nobumnandi bamadeyti; umphumela onamandla wokushisisa, osakazeka kuwo wonke umzimba; ikhono lokumelana namashumi ezikhathi zokuphuza, kancane kwembuleke izici ezintsha – konke lokhu kwenza i-Lao Cha Tou ibe ngomunye wabamangalelayo futhi obalulekile osemndenini obanzi we-Shu Puer. Leli tiye liyothandwa kakhulu yilabo abakwazisayo ukujula nokuqina ekunambithekeni kwetiye, abangafuni ukukhanya nokubonakala, kodwa amandla, ukufudumala kanye nesiphetho eside, esikwazi ukufudumeza umzimba nomphefumulo ngenkathi ebusika ebandayo.