Liù'ān Hēichá

Ngaphansi kwegama elithi «Liù’ān Hēichá» kuhlanganiswa isiko elincane elaziwa kodwa elinomlando oqavile wetiye emnyama ephuma esifundazweni i-Anhui. Ngokungafaniyo ne-Liù’ān Guāpiàn (六安瓜片) edume njengetiya eliluhlaza, itiye elimnyama lase-Anhui lingelinye izwe lokunambitha nobuchwepheshe—izwe le-postfermentation, ukuvuthwa isikhathi eside, kanye nedumela lokwelapha. Ngokomlando, lesi siko sivezwa ngokugcwele itiye elithi «Ān Chá» (安茶, Ānchá), elibuye laziwe njenge-«Liù’ān Lánchá» (六安篮茶, Liù’ān Lánchá — «itiye lebhasikidi lase-Liuan»), osekuneminyaka eminingi lithandwa e-Guangdong, e-Hong Kong nase-Ningizimu-Mpumalanga ye-Asia njenge-«tiye Elingcwele» (圣茶, Shèngchá).

1. Ukuhlukaniswa Nemvelaphi:

• Uhlobo: Itiye eline-postfermentation (itiye elimnyama, 黑茶, Hēichá). Ngokwehlukaniswa kwamaqembu, lithatha isikhundla okungenzeka ukuthi sisemngceleni: izigaba zokuqala zokukhiqiza zifana netiye eliluhlaza, kodwa izinqubo eziyingqayizivele «ze-nkitha yasebusuku» (夜露, yèlù), ukushisa nge-steam, ukucindezela emabhasikidini e-bamboo kanye nokuvuthwa iminyaka eminingi kuyenza ibe yitiye elimnyama eligcwele.
• Isigaba: Amatiye amnyama ase-Anhui (安徽黑茶, Ānhuī Hēichá); «isiko lokuthumela itiye emazweni aphesheya» (侨销茶, qiáoxiāo chá — «itiye leminye imiphakathi yamaShayina aphesheya»).
• Imvelaphi: I-China, isifundazwe i-Anhui (安徽, Ānhuī). Indawo eyinhloko yokukhiqiza yisifunda i-Qimen (祁门县, Qímén Xiàn), idolobhana lase-Huangshan (黄山市, Huángshān Shì), ikakhulukazi izigodi zase-Lúxī (芦溪乡, Lúxī Xiāng) nase-Róngkǒu (溶口乡, Róngkǒu Xiāng). Ngokomlando, izitshalo zivela nasesifundeni sase-Liu’an (六安, Liù’ān), izifunda i-Jinzhai (金寨, Jīnzhài) ne-Huoshan (霍山, Huòshān)—indawana yasezintabeni zase-Dabie (大别山, Dàbiéshān).
• Izixhumanisi zokuma: Qimen: cishe 29.7–30.0° N., 117.5–117.8° E.; Liu’an: cishe 31.3–32.0° N., 115.7–117.0° E.
• Amanye amagama: Ān Chá (安茶, Ānchá), Liù’ān Lánchá (六安篮茶, Liù’ān Lánchá — «itiye lebhasikidi lase-Liuan»), Ruǎnzhī Chá (软枝茶, Ruǎnzhī Chá — «itiye lamahlumela athambile»).

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: Itiye elimnyama lase-Anhui lisukela eminyakeni yakamuva yobukhosi bakwa-Ming (明, ikhulu le-16–17). Kukholakala ukuthi ubuchwepheshe be-Ān Chá benziwa cishe ngo-1725, nakuba kubhalwe nge-«tiye lamahlumela athambile» (软枝茶) kwase kuvela ku-«Incwadi Yendawo Yase-Qichang» (《祁阊志》) ngenkathi ye-Yongle (永乐, 1403–1424). Ngenkathi yobukhosi bakwa-Qing (清) ukukhiqizwa kwaqhakaza: kusukela e-Qianlong kuya e-Xianfeng (乾隆–咸丰, 1736–1861) ezindaweni eziseningizimu ye-Qimen kwakusebenza izindlu eziningi zetiye, futhi uhlobo oludumile oluthi «Sūn Yìshùn» (孙义顺, Sūn Yìshùn) lusuke lwaba khona iminyaka engaphezu kuka-200.

  Ngokwemininingwane yeNyuvesi yase-Jinling (1936), «ngaphambi kwe-Guangxu [光绪, 1875–1908] i-Qimen yayikhiqiza kabanzi itiye eliluhlaza, elalithunyelwa kuzo zombili i-Guang [i-Guangdong ne-Guangxi]; ngenxa yokuthi ukulungiswa kwalo kwakufana netiye lase-Liuan, ngolimi olulula lwalubizwa ngokuthi ‘ān chá’, futhi empumalanga ye-Guangdong lwalunedumela elikhulu». Ngakho-ke, igama elithi «六安» lanamathela etiyeni lase-Qimen ngokusebenzisa umkhuba wezohwebo: itiye elakhiqizwa ngokwesibonelo sase-«Liuan» eQimen, lalibizwa nge-«liuan» ezimakethe zaseCanton.

  Ngo-1932, eQimen kwakunezindlu zetiye ezingama-47 ezazikhiqiza i-«ān chá», futhi umthamo wokukhiqizwa wawufinyelela kuma-dan angu-2000 (担, cishe amathani ali-100). Ngawo-1930, kumafilimu aseGuangdong kwakungabonakala imindeni ehloniphekile ivula amabhasikidi e-bamboo ane-«liù ān lán chá». Kodwa ngenxa yempi ye-Japan ne-China, imizila yezohwebo yanqanyulwa, futhi ngawo-1940 ukukhiqizwa kwaphela. Ukuvuselelwa kwaqala kuphela ngo-1984, futhi ngemva kwe-«pu’er-boom» yeminyaka yama-2000, intshisekelo nge-Ān Chá yaphinde yanda ngokushesha. Ngo-2013, i-State Administration for Quality Control yakwa-PRC yaqashelisa i-«Ān Chá» njengomkhiqizo oqukethe isivikelo sokukhomba indawo (地理标志产品, DB34/T 1841-2019).

  Ekuqaleni kwekhulu lama-20, ngesikhathi sezifo eziphuthumayo e-Southern China nase-Southeast Asia, udokotela ongumndeni wakwa-Dài (戴) wafaka i-Ān Chá emithini njengesisekelo semithi (药引, yàoyǐn). Kusukela lapho, itiye laqinisa idumela le-«tiye Elingcwele» (圣茶) emiphakathini yaseCanton naseMalaysia.

• Igama:

  • «Liù’ān» (六安, Liù’ān): igama lomlando wesifunda entshonalanga ye-Anhui, okwaba igama lezohwebo lelitiye elimnyama lase-Anhui ezimakethe zaseningizimu ye-China. «Isithupha» + «ukuthula/ukuthula» — indawo enencazelo enhle.
  • «Hēichá» (黑茶, Hēichá): «itiye elimnyama» — isigaba samatiye ayimvelo.
  • «Lánchá» (篮茶, Lánchá): «itiye lebhasikidi» — kusuka endleleni yokupakisha emabhasikidini e-bamboo (竹篓, zhúlǒu), afakwe ngamaqabunga e-zhourong/embophoyini ye-bamboo (箬叶, ruòyè).
  • «Ān Chá» (安茶, Ānchá): «itiye le-Anhui» — isifinyezo se-«安徽之茶» (itiye elivela e-Anhui).

• Ukubaluleka kwamasiko: I-Liù’ān Hēichá / Ān Chá — ngelinye lamatiye ambalwa omlando aziwa njengama-«qiáoxiāo chá» (侨销茶, qiáoxiāo chá) — amatiye ayehloselwe ukuthunyelwa emiphakathini yama-Huaqiao (华侨) e-Southeast Asia. Ngokungafaniyo ne-hēi chá yasemngceleni eyayiya eTibet naseMongolia, i-Ān Chá yayiya eningizimu — eGuangdong, eHong Kong, eMalaya, eSingapore, nase-Indonesia. Emasikweni etiye lamaCanton, leli tiye lalithathwa ngokuthi lisezingeni eliphezulu: «imindeni ecebile yayiphuza i-liu-an, izakhamuzi ezejwayelekile — i-pu’er ne-liu bao». Idumela lalo lokwelapha e-Lingnan (岭南) — njengendlela yokwelapha ukushisa nomswakama — lalisekelwa yiminyaka yodokotela bemithi yendabuko yamaShayina.

3. Incazelo Yesayensi Yezitshalo Nezinto Zokusetshenziswa:

• Uhlobo / Ukulinywa: Ukulinywa okuyinhloko yi-Qímén Zhūyè Qúntǐ Zhǒng (祁门槠叶群体种, Qímén Zhūyè Qúntǐ Zhǒng) — inani lendawo lohlobo lwamaqabunga aphakathi (Camellia sinensis var. sinensis), kanye nabazukulu abakhethiweyo be-«Anhui No. 1» (安徽1号) ne-«Anhui No. 3» (安徽3号). Amaqabunga ahlukaniswa ngokuthamba kwamahlumela (kuvela lapha igama elivamile elithi «itiye lamahlumela athambile»), inani eliphezulu lezinto ezinuka kamnandi kanye nokufaneleka okuhle kokuphathwa.

• Ukuqoqwa: Kusuka phakathi-ekupheleni kuka-Ephreli kuya phakathi kukaMeyi, eduze kwesikhathi se-Gǔyǔ (谷雨, «Izimvula Zokusanhlamvu»), ngokuqinile phakathi nezinsuku eziyi-10. Leli yilinye lamasikhathi amancane kakhulu okuqoqwa phakathi kwamatiye amnyama aseChina.

• Izinga lokuqoqwa: 1 ihlumela + amaqabunga ama-2 (一芽二叶, yī yá èr yè), 1 ihlumela + amaqabunga ama-3 (一芽三叶, yī yá sān yè) noma amaqabunga axhumene (对夹叶, duìjiā yè) — etiyeni lezinga le-«Máo Jiān» (毛尖). Ezinhlotsheni eziphakeme kakhulu ze-«Gōng Jiān» (贡尖) kusetshenziswa izinto eziphakeme kakhulu.

• Izidingo zezinto zokusetshenziswa: Amaqabunga kufanele agcwale, asanda kuvunwa, angenakho ukulimala kwemishini kanye nephunga elingaqondakali. Naphezu kokuba ingeyama-hēi chá, izinto zokusetshenziswa ze-Ān Chá ziphakeme kakhulu kuneziningi zamatiye amnyama — zisondelene nezindinganiso zetiye eliluhlaza.

4. I-Terroir Nezimpawu Zokulinywa:

• Ukuma kwendawo nezwe (Qimen): Isifunda i-Qimen sisenkabeni ye-Anhui eningizimu, lapho kuhlangana khona izintaba i-Huangshan ne-Jiuhuashan. Indawo iyizintaba, imbozwe amahlathi aminyene. Umfula i-Liushui (率水) nemingenela yawo kwakha uhlelo lwezintaba ezinomswakama.
• Ukuphakama kokuhlala: Kufinyelela ku-800 m ngaphezu kwezinga lolwandle. Amasimu amakhulu asendaweni ephakeme engama-300–600 m.
• Ukuma kwendawo nezwe (Liu’an/Dabieshan): Inshonalanga ye-Anhui, izintaba ezincane ze-Dabieshan (大别山, Dàbiéshān). Indawo enezintaba ezinemifula nemisuka eminingi, ukuphakama kwamasimu ku-200–800 m.
• Isimo sezulu: Isimo sezulu esishisayo esine-monsoon nezikhathi ezicacile. Izinga lokushisa lonyaka okuphakathi lingu-15–16°C, kukhona izimvula ezinamandla (1600–1800 mm eQimen), umswakama ophakeme, kanye nenkungu eqhubekayo.
• Inhlabathi: Inhlabathi ebomvu, ephuzi, nephuzi-nsundu (红壤, 黄壤, 黄棕壤), i-pH engu-4.5–5.5, enomthamo owanele wezinto eziphilayo. Ukwakheka okunothile kwamaminerali enhlabathini yezintaba kusiza ekuqoqe izandulele zamakha eqabungeni.
• Ezemvelo: Ukumbozwa okuphezulu kwamahlathi, ukuba kude nezindawoni zezimboni, ukukhiqizwa okuphansi ngokwesiko (cishe amathani angu-200 ngonyaka kulo lonke i-Qimen) — konke lokhu kuqinisekisa ukuhlanzeka kwezemvelo kwezinto zokusetshenziswa.

5. Ubuchwepheshe Kukhiqizwa:

Ubuchwepheshe be-Ān Chá buhlukile phakathi kwamatiye amnyama aseChina: buhlanganisa izigaba zokuqala zokulungisa itiye eliluhlaza kanye nezinqubo ezingavamile ze-«nkitha yasebusuku» nokupakishwa emabhasikidini e-bamboo, kanti umfutho wokugcina ukuthi kuvuthwa iminyaka eminingi, lapho itiye lithola khona uhlobo lwe-hēi chá. Inqubo yahlukaniswa izigaba ezine: ukuhlanzwa kokuqala (初制, chūzhì), ukuphuculwa (精制, jīngzhì), ukushisa nge-steam nokwakhiwa (蒸制成型, zhēngzhì chéngxíng) kanye nokugcinwa nokuvuthwa (贮藏陈化, zhùcáng chénhuà).

Isigaba I — Ukuhlanzwa kokuqala (intwasahlobo, cishe nge-Guyu):

• Ukuncipha (摊青, tān qīng): Amaqabunga amasha abekwa ungqimba olungu-3–5 cm emathreyini e-bamboo, aphendukele njalo ngemva kwemizuzu engama-30 isikhathi esingange- ~2 amahora, kuze kube yilapho esencipha futhi emnyama.
• Ukumiswa / «ukubulala okuluhlaza» (杀青, shāqīng): Ukwelashwa kwezinga eliphezulu lokushisa epanini noma emgonyeni ukuze kuncishiswe ama-enzyme. Kuyefana nokumiswa kwetiye eliluhlaza.
• Ukusontwa (揉捻, róuniǎn): Ukwakhiwa komshini kweqabunga ukuze kuphume ijusi leseli nokunikeza ukuma.
• Ukomisa (干燥, gānzào): Ukomisa kufinyelele kuhlobo lwetiye eliluhlaza (毛茶, máochá). Kulesi sigaba, itiye empeleni liyimpahla eyisigamu yohlobo oluluhlaza.

Isigaba II — Ukuphuculwa (ekwindla, cishe nge-Bailu — 白露, «Amazolo Amhlophe», ekuqaleni kukaSepthemba):

• Ukuhlukaniswa nokukhethwa (筛分、风选、挑拣, shāifēn, fēngxuǎn, tiāojiǎn): Itiye eliluhlaza liyahlungwa, liphephethwe, futhi likhethwe ngesandla, kususwa iziqu eziqinile nezingafaneleki.
• Ukuhlanganisa (拼配匀堆, pīnpèi yúnduī): ukwakhiwa kweqembu elifanayo.
• Ukwenza okwengeziwe ngomlilo (足火, zúhuǒ): Ukomisa okwengeziwe ngezinga lokushisa elilawulwayo ukuqinisa umswakama nokwambula iphunga.
• Amazolo asebusuku (露茶 / 夜露, lùchá / yèlù): Isigaba esiyisihluthulelo nesingavamile. Ngemva kokushiswa komlilo emini, itiye lalaliswa ngodlamezi olungu-6–8 sm kumacansi e-bamboo ngaphandle ngezinhliziyo ezikhanyayo zasekwindla. Ebusuku, iqabunga limunca amazolo, bese ekuseni liqoqwa. Inqubo iphindwaphindwa izikhathi eziningi. «Amazolo asebusuku» asiza ekupholiseni okungokwemvelo, ukumanzisa, kanye nokuqala koshintsho oluhamba kancane lwamagciwane, oluyothuthukiswa ekugcinweni. Njengoba abahloli bethi: «Ngaphandle kwamazolo asebusuku, akukho Ān Chá enhle» (不经过夜露、做不好安茶).

Isigaba III — Ukushisa nge-steam nokwakhiwa:

• Ukushisa nge-steam (蒸茶, zhēngchá): Itiye lalaliswa ngodlamezi olungu-3–4 sm endwangu ebekwe ethreyini ye-bamboo, futhi liphathwe nge-steam kuze kube yilapho iziqu namaqabunga ethamba.
• Ukupakisha emabhasikidini (装篓, zhuānglǒu): Itiye elithambile lifakwa emabhasikidini amancane e-bamboo (竹篓, zhúlǒu), afakwe iqabunga le-zhou/embophoyini ye-bamboo (箬叶, ruòyè) ngaphakathi. Itiye licindezelwa ngesandla ngokuqinile. Lesi sigaba sinquma ukubukeka okuyisici kwe-Ān Chá: «Amaphunga amathathu ahlangene» (三香合一, sān xiāng hé yī) — iphunga le-bamboo, iphunga lamaqabunga embophoyini, nephunga letiye uqobo.
• Ukubopha (打围, dǎwéi): Amabhasikidi amancane angu-6–8 aboshelwa ngebhande le-bamboo ekuhlanganiseni okukodwa (条, tiáo).
• Ukomisa okokugcina (复烘, fùhōng): Amaqoqo omiswa ngezinga lokushisa elipholile.

Isigaba IV — Ukugcinwa nokuvuthwa (陈化, chénhuà):

Itiye eselilungile livuthwa isikhathi esingengaphansi kweminyaka engu-2–3 ngaphambi kokuthengiswa. Ngesikhathi sokugcinwa endawini eyomile, enomoya omuhle, kwenzeka i-postfermentation ehamba kancane ngaphansi kwethonya lomswakama osele kanye nama-microflora — itiye liyanyamalala, ubulukhuni bayancipha, kuvele i-«chénxiāng» (陈香) ejwayelekile. Amasampula avuthwe iminyaka engu-10–20 noma ngaphezulu ahlonishwa kakhulu.

6. Izici Zezitho Zomzimba:

• Ukubukeka kweqabunga elomile: Amaqabunga aqinile, asonta, anombala oluhlaza okotshani omnyama, omnqumo omnyama nokucwebezela okunamafutha. Emasampuleni avuthiwe — amnyama nge-chocolate okucwebezelayo. Kungokujwayelekile ukuthi apakishwe emabhasikidini e-bamboo anamaqabunga ethu.
• Iphunga leqabunga elomile: Liyimbali, linamathoni omile otshani kanye ne-spice encane. Etiyeni elivuthiwe — kukhona i-«chénxiāng» ejulile enamathoni ezithelo ezomile, amantongomane kanye nephunga eliyingqayizivele «lekhasi lekhabe» (西瓜皮味, xīguāpí wèi) — kuthathwa njengophawu lwe-Ān Chá yangempela enhle.
• Iphunga lengxube: Licebile, linezendlalelo eziningi. Amathoni ezinkuni, amantongomane, izithelo ezomile, nesizinda sezimbali esilula. Etiyeni elincane — iphunga eliluhlaza, lotshani; ngokuvuthwa — ukujula ngase-«chénxiāng» nangamathoni obusi.
• Ukunambitha: Kukhona ukuminyana, ukugxila, nobumnandi obuncane obuhloniphekile, obusuka ngokushesha bube ubumnandi obugqamile (回甘, huígān) nobumnandi obusha ngemuva. Umzimba uphakathi ukuya kokugcwele, ukuthungwa kushelelayo. Ukumelana okuphakeme kakhulu ekuhlanzeni — itiye licwiliswa izikhathi eziningi ngaphandle kokulahlekelwa okuphawulekayo kokunotha.
• Umbala wengxube: Kusuka e-amber-orange (itiye elincane) kuya ekugqokeni obomvu-kastaneli (elivuthiwe). Kuyakhanya, kuyacwebezela.
• Isisekelo setiye (iqabunga elingenile): Kusuka ekumnyama okomunwe kuya ekubomvu okunsundu, imithambo yamaqabunga ivame ukuba nombala obomvu. Iqabunga liyathambile, livuleka kahle.

7. Ukwakheka Kwamakhemikhali:

• Ama-polyphenols: Izinto zokusetshenziswa zokuqala zezinhlobo ze-Qimen Zhu Ye nezihlobana zazo ziqukethe izinga lama-polyphenols elijwayelekile emaqenjini amaqabunga aphakathi. Enqubeni ye-«nkitha yasebusuku» kanye nokuvuthwa isikhathi eside, ingxenye yama-catechins iguqukela kuma-thearubigins (茶红素) nama-theabrownins (茶褐素), okunciphisa ukunambitha nokwenza umbala wengxube ube mnandi.
• Ama-amino acid: I-L-theanine (L-茶氨酸) namanye ama-amino acid — okuqukethwe kuncike kokuthambile kwezinto zokusetshenziswa; ezinhlotsheni ze-«Gong Jian» — kukhona okuphakeme.
• Ama-alkaloids: I-caffeine (咖啡碱), i-theobromine (可可碱) — izinga elijwayelekile letiye. Okuqukethwe yi-caffeine kuphansi ngenxa yokuvuthwa kwezinto zokusetshenziswa kanye nokwenza kupholile isikhathi eside.
• Ama-polysaccharides: Ama-polysaccharides etiye — okuyingxenye ebalulekile yamatiye amnyama avuthiwe, okunquma ingxenye yezakhiwo zawo eziphilayo.
• Amavithamini: I-Vitamin C (icekelwa phansi ngenkathi kwelashwa), amavithamini eqembu B, i-vitamin E.
• Amaminerali: I-Potassium, i-magnesium, i-fluoride, i-zinc, i-manganese — ukunotha kunqunywa izinto eziphuma enhlabathini yezintaba.
• Amafutha abalulekile: Adlala indima ebalulekile ekwakhiweni kwephunga. I-«phunga lekhasi lekhabe» eliyingqayizivele, elijwayelekile e-Ān Chá enhle, lixhunywa nenhlanganisela ethile yama-terpenoids kanye nemikhiqizo ye-Maillard reaction, eyakhiwe ngenqubo eyinkimbinkimbi yokwelapha nokuvuthwa.

8. Izinzuzo Zezempilo:

• Ukunciphisa isifiso sokudla nemiphumela «yokomisa» (清热祛湿, qīngrè qūshī): Emasikweni asemithini yaseCanton — okuyisici esiyinhloko. Itiye lithathwa njengelisebenzayo ekushiseni nase-«mswakameni» owedlulele (湿热, shīrè) — umqondo wendabuko wemithi yamaShayina, obalulekile kwisimo sezulu esishisayo nesisheshayo.
• Ukusekela ukugaya ukudla: Imikhiqizo ephuma kuma-polyphenols ngenxa yokuvuthwa kanye nama-polysaccharides etiye asiza ekuhambeni kwamathumbu nokwenza kube lula ukugaya ukudla okunamafutha.
• Umsebenzi we-antioxidant: Ama-catechins asele kanye nemikhiqizo yokuguquka kwawo — ama-thearubigins nama-theabrownins — anomsebenzi we-antioxidant osuqinisekisiwe.
• Ukukhipha ubuthi: Ngokwesiko, i-Ān Chá yayisetshenziswa njengengxenye yemithi yokwelapha (药引) ukuqinisa umphumela wemithi eminye kanye «nokukhipha ukushisa».
• Umthelela wokuvusa nokuhlaziya: I-caffeine ihlangene ne-L-theanine inika amandla athambile ngaphandle kwesasasa elikhulu.
• Umthelela ongaba khona ekwakhiweni kwe-lipid: Ucwaningo oluningana lwamatiye amnyama lukhomba umthelela omuhle ongenzeka kumapharamitha e-cholesterol ngokusetshenziswa okujwayelekile ngesilinganiso.
• Isici esikhethekile: «ukumiswa okubandayo»: E-Southern China nase-Southeast Asia, i-Ān Chá ngokwesiko ayiphuzwa nje kuphela ishisa, kodwa futhi isipholile — kukholakala ukuthi ingxube epholile isebenza ikakhulukazi ekushiseni kwasehlobo.
• Izinkinga nemikhawulo: Ukuzwela kwe-caffeine, ukuxakeka kwezifo zesisu, ukuphuza imithi (isikhawu samahora angu-1–2), ukukhulelwa — sebenzisa ngesilinganiso.

9. Ukwenziwa:

• Izinga lokushisa lamanzi: 95–100°C (amanzi abilayo abukhali).
• Inani letiye: 5–7 g kumphumela wamanzi ongu-150–200 ml.
• Impahla: I-gaiwan (盖碗) ye-porcelain; iketela lobumba le-Yixing (宜兴紫砂壶) — eletiye elimnyama ngokukhethekile; iketela le-ceramic.
• Inqubo:
  1. Shisisa impahla ngamanzi abilayo.
  2. Khipha itiye ebhasikidini le-bamboo. Itiye elisemabhasikidini licindezelwe kakhulu — hlukanisa ngenhliziyo inani elidingekayo, uzame ukungayi-crumble iqabunga.
  3. Ukugeza (洗茶): thela amanzi abilayo, hlala imizuzwana engu-5–10 bese uyachitha. Etiyeni elivuthiwe ungakwazi ukwenza ukugeza kabili.
  4. Ukuhlanza kokuqala: imizuzwana engu-15–20. Itiye elicindezelwe livuleka kancane; ukuhlanza kokuqala kuvumela iqabunga ukuthi «iphefumule».
  5. Ukuhlanza okulandelayo: khulisa isikhathi sokuvezwa ngemizuzwana engu-5–10. I-Ān Chá enhle ikwazi ukumelana nokuhlanza okuyi-10–15 noma ngaphezulu.
  6. Ukuphuza okupholile (isiko le-Lingnan): yenza itiye liqine kancane kunesiqhelo, livumele liphole kufike ezingeni lokushisa le-rmtemperycha — lapho kushisa, le ngxube iyahlaziya futhi yanelise ukoma.

10. Ukugcinwa:

• Umgomo othi «indala, ingcono»: I-Ān Chá — ngelinye lamatiye ambalwa lapho ukuvuthwa kungagcini nje ngokwamukeleka, kodwa kudingeka njengengxenye yokuvuthwa. Isikhathi esincane kakhulu — iminyaka engu-3; amasampula okuqoqwa agcinwa iminyaka engu-10–30 noma ngaphezulu.
• Izezici: Itiye ligcinwa ngqo emabhasikidini e-bamboo okuqala — ukupakisha kuyingxenye yobuchwepheshe: «amaphunga amathathu» aqhubeka nokusebenzisana ngesikhathi sokugcinwa.
• Imibandela: Indawo eyomiwe, enomoya, ngaphandle kwamakha abukhali. Izinga lokushisa elingu-15–25°C, umswakama ongu-50–70%. Ukukhanya kwelanga okuqondile kanye nokupakisha okuvaleke ngci akuvunyelwe.
• Ukuguquka: «Iyakuguga kodwa ingenisi isikhunta; iyakuguga kodwa ingonakali; indala iyanda kunephunga letiye» (陈而不霉, 陈而不烂, 越陈茶味越醇) — okuyisichazamazwi sakudala se-Ān Chá.

11. Intengo Nezinto Zokukhohlisa:

• Isigaba sentengo: Ngokomlando i-Ān Chá ibonakale njenge-«aristocrat phakathi kwamatiye amnyama» — intengo yayo iphezulu kakhulu kunaleyo yama-hēi chá amaningi (izitini ze-fu, amatiye asemngceleni). Intengo inqunywa ngeminyaka yokuvuthwa, uhlobo (Gong Jian — eliphezulu, Mao Jian — eliphakathi, Huaxiang — elisemgangathweni), idumela lomkhiqizi kanye nemibandela yokugcinwa.
• Izinto ezibeka izindleko: Umthamo omncane wokukhiqizwa (~200 amathani ngonyaka), isikhathi esincane sokuqoqa, umsebenzi wesandla onzima, isidingo seminyaka eminingi yokuvuthwa.
• Indlela yokugwema okungemthetho:
  • Thenga kubahlinzeki abakwazi ukubala umkhiqizi (孙义顺, 江南春, 南香 kanye nezinye izimboni zaseQimen), unyaka kanye neqembu.
  • Hlola ukupakisha: i-Ān Chá yangempela isemabhasikidini e-bamboo anesembozi samaqabunga e-zhò (箬叶); ukungabikhona kokupakisha okungokwesiko kungumbala wokusola.
  • Ingxube kufanele ikhanye, ibe y-amber kuya kokubomvu, ingenakho ubumanzi. Ithoni elikhaliphile «lekhabe» elihlaziya kanye ne-«chénxiāng» ehlanzekile — lezi zinkomba zokuqinisekisa.
  • Itiye kufanele liqine futhi limelane nokuhlanza — izinto zokukhohlisa zisheshe «ziphefumule».
  • Intengo ephansi ngokweqile ye-Ān Chá «evuthiwe» — cishe ingumgunyathi noma ikhwalithi engaphansi.

12. Amaqiniso Athakazelisayo:

• I-«Liù’ān Chá» (六安茶) ne-«Ān Chá» (安茶) — lezi kuyitiye elifanayo ngokomlando, elathola amagama ahlukene ezimweni ezahlukene zezohwebo: igama elithi «Liù’ān» laliwuphawu lwezohwebo emakethe yaseCanton, kanti i-«Ān Chá» — okuwuphawu lokukhiqiza eQimen. Leli ngelinye lamagama adidayo kunayo yonke emhlabeni wetiye le-China.
• Ngawo-1930, amafilimu aseGuangdong aqopha izigcawu lapho imindeni ehloniphekile yayivulela ngokucokeme amabhasikidi e-bamboo ane-«liù ān lán chá» — itiye laliwuphawu lwesikhundla nokunambitha okusezingeni eliphakeme.
• Ubuchwepheshe be-«nkitha yasebusuku» abukho okufana namanye amaqembu amatiye aseChina. Itiye empeleni «liyageza» emazweni asekwindla — lokhu kuyinhlanganisela engavamile yokumanzisa okwemvelo nokungenisa amagciwane.
• I-Ān Chá — ukuphela kwetiye elimnyama elinamandla wephunga «lekhasi lekhabe» (西瓜皮味) — leli phunga elihlukile, elisha, elincane elinesifo lithathwa njengophawu oluhlonishwayo lomkhiqizo wangempela.
• Ubuchwepheshe bokukhiqiza i-Ān Chá bufakwe ohlwini lwamagugu angaphatheki esifundazweni i-Anhui (安徽省非物质文化遗产).

13. Ukuqhathanisa Namanye Amatiye Amnyama:

• Ne-Liùbǎo Chá (六堡茶, Liùbǎo Chá): Kokubili — «qiáoxiāo chá», kokubili kwakuhamba eningizimu. I-Liu Bao iminyene kakhulu emzimbeni, inephrofayili ye-«camphor» ne-«betel»; i-Ān Chá — ilula, inephrofayili yezimbali namantongomane kanye nephunga eliyingqayizivele «lekhasi lekhabe». I-Liu Bao icindezelwa emabhasikidini amakhulu futhi itholakala isakazekile; i-Ān Chá — kuphela emabhasikidini amancane e-bamboo.
• Ne-Shú Pǔ’ěr (熟普洱, Shú Pǔ’ěr): I-Shu pu’er yase-Yunnan inamaqabunga amakhulu, inephrofayili enamandla «yomhlabathi» kanye nengxube emnyama kakhulu. I-Ān Chá — enamaqabunga aphakathi ase-Anhui, ilula, ikhanya futhi «isha» ngokomoya. I-Pu’er yayiyi-«tiye lezixuku», i-Ān Chá — i-«tiye labakhulu» ezimakethe ezifanayo.
• Ne-Ānhuà Tiānjiān (安化天尖, Ānhuà Tiānjiān): I-Tian Jian — i-hēi chá ehlukanisiwe yase-Hunan, ivamise ukuba ne-fume ye-pine. I-Ān Chá — icindezelwe emabhasikidini, ingenakho ukufudumala, inephrofayili egqanyisayo «yezolo» neyezimbali.
• Ne-Fú Zhuān (茯砖, Fúzhuān): I-Fu Zhuan inophawu lwayo olujwayelekile «lwembali yegolide» kanye nethoni yobusi nesikhunta. I-Ān Chá ayinayo i-«金花», iphrofayili yayo ingamantongomane nezithelo ezinomthamo we-«khabe».
• Ne-Húběi Qīng Zhuān (湖北青砖, Húběi Qīngzhuān): I-Qing Zhuan — itiye elasemngcelini elivamile elinezinto ezisetshenziswayo eziqinile kanye nokubaba okuvelele. I-Ān Chá — umkhiqizo ophucuziwe ophuma ezintweni ezithambile, ohloselwe u-«kuphuza okuhlanzekile» (清饮, qīngyǐn), hhayi ukulungiselela iziphuzo zobisi nosawoti.

Ekuphetheni:

I-Liù’ān Hēichá, ebuye ibizwe nge-Ān Chá — ingelinye lamatiye amnyama aseChina athakazelisa kakhulu futhi angakafundwa kangako. Ubuchwepheshe bayo obuyingqayizivele be-«nkitha yasebusuku», umlando wayo wobu-aristocrat ezimakethe eziseningizimu ye-China, kanye nophawu lwayo olungenakuqhathaniswa lwe-«phunga lekhasi lekhabe» kuyenza ihluke phakathi kwama-«zakhamuzi» aziwa kakhulu. Leli yitiye labahlonishwayo abakulungele ukulinda: i-Ān Chá encane iyathakazelisa, kodwa yiminyaka yokuvuthwa kuphela eyembula amandla ayo angempela — i-«chénxiāng» ehlanzekile, ejulile, ukuthungwa okushelelayo, nokumelana okumangalisayo ekuhlanzeni. Uma wehlelwa yithuba lokuhlangana ne-Ān Chá yangempela ebhasikidini le-bamboo enophawu lomunye wemisebenzi yaseQimen — ungaphuthelwa: uzothinta isiko lamakhulu eminyaka, elalicishe lanyamalala ekhulwini lama-20 futhi manje elijabulela ukuvuselelwa okufanele.