Itheyi Luybaoshi Cha · new.thetea.app

Itheyi Luybaoshi Cha (绿宝石茶, lǜbǎoshí chá — ‘Itheyi Eliyi-Emerald Eliluhlaza’) liyitiye eliluhlaza lase-Guizhou eliyinguqulo entsha, elasungulwa ngo-2003 ngu-‘baba wezolimo lwamatiye e-Guizhou’ u-Mou Yingshu (牟应书, Mù Yìngshū), isazi samatiye esenze inkambiso enhle ngokomqondo: wafakazisa ukuthi ngezinto ezisetshenziswayo eziphakathi ngobumnene (iqabunga elilodwa elinamacembe amabili noma amathathu) — into ebijwayele ukuthi ibonakale ‘inezinga eliphansi’ — kungakhiqizwa itiye elisezingeni eliphezulu. Lo mthetho — ‘ngokuphuma ezintweni ezisetshenziswayo eziphakathi — itiye elisezingeni eliphezulu’ (以中低端原料制高端茶) — wachitha ngokuphelele indlela yendabuko eyayihlobanisa ikhwalithi ngokukhethekile nokumuncu kwamahlumela. I-Luybaoshi isiphenduke uphawu lwetiye lase-Guizhou esigabeni samazwe omhlaba: lithunyelwa e-Jalimani, e-United States nase-Japan.

1. Ukwahlukaniswa Ngezigaba Kanye Nemvelaphi:

Uhlobo: Itiye eliluhlaza (elibanga uvubelo). Ngokuma — itiye eliyizinhlamvana eziyiwulu ezigoqiwe (珠茶/盘花茶, zhūchá / pánhuāchá), eligoqwe laba yizingqamuzana eziwukujiya eziyindilinga ‘eziphendukayo’. Ubuchwephesha — ukugcweba (炒青) nokokugcina kokomisa ngokufudumeza.
Isigaba: Elinye la-‘Matiye Ayishumi Adumile ase-Guizhou’ (贵州十大名茶). Umkhiqizo ongaphansi kokuvikelwa kwemvelaphi yemvelo (国家生态原产地保护产品). Ngo-2014 — ukuvikelwa kwesaziso sezindawo sikazwelonke. Kusuka ngo-2006 — uzuze izindondo zegolide eziphindaphindiwe ze-International Tea Congress.
Imvelaphi: I-China, iSifundazwe sase-Guizhou (贵州, Guìzhōu). Umkhawulo wawo kanye wesaziso sezindawo uqukethe izifunda ezithile zesifundazwe, ezigxile ekukhuliseni amatiye emvela asezindaweni eziphakeme. Izinto ezisetshenziswayo zivela emasimini ezihlahla ezindala (树龄多超50年) — amahlathi e-tiye aneminyaka engaphezu kwengama-50.
Izixhumanisi zendawo: ISifundazwe sase-Guizhou, cishe phakathi kuka-26–28° womngcele osenyakatho, no-106–108° womngcele osempumalanga.

2. Umlando Nokubaluleka Kwezamasiko:

Umlando: I-Luybaoshi ingelinye lamatiye ‘adumile’ asemancane kakhulu e-China: usuku lokuzalwa — ngu-2003. Umdali walo — u-Mou Yingshu (牟应书), isazi samatiye sase-Guizhou esidumile, esichithe amashumi eminyaka sicwaninga ngezinsizakusebenza zetiye zendawo. Ngo-2003, esebenzisa izigaxa zendawo zezihlahla zetiye nobuchwephesha obusha bokwenza izinhlamvana, u-Mou Yingshu wakha itiye ebelihluke kakhulu kumatiye aluhlaza endabuko: esikhundleni samaqabunga amabelebe kakhulu, wasebenzisa amahlumela ‘iqabunga elilodwa — amacembe amabili kuya kwamathathu’, wawaphendula izinhlamvana ezisindayo, ‘eziyimerald’ nezinamandla aphawulekayo okumelana nokugxishwa (7+ izikhathi zokugxishwa).

Ukuhunyushwa kwefike ngokushesha: kusukela ngo-2006 — uchungechunge oluqhubekayo lwezindondo zegolide emincintiswaneni yamazwe omhlaba. Ngo-2013 — ‘Uphawu Lohwebo Oludumile lwase-Guizhou’. Ngo-2014 — ukuvikelwa kwesaziso sezindawo. Kusukela eminyakeni ye-2010, itiye laqala ukuthunyelwa e-Jalimani, e-United States, e-Japan nase-Hong Kong, laba ngenye yamatiye ambalwa ase-Guizhou asakazwa emhlabeni wonke.
Igama:
- ‘Lü’ (绿) — ‘luhlaza’: umbala wetiye.
- ‘Baoshi’ (宝石) — ‘itshe eliyigugu, itshe eligqamile’: isingathekiso esichaza izinhlamvana ezisindayo nezikhalayo, ezifana nama-emerald aselinwe.
Okubalulekile ngokwamasiko: I-Luybaoshi inguphawu ‘lwegagasi elisha’ lokutshalwa kwetiye e-Guizhou: hhayi ukukopisha izitayela zaseMpumalanga ye-China (njenge-Meitan Cui Ya, eyayigqugquzelwe yi-Long Jing), kodwa ukwakha uhlobo lwetiye lwakhe, olungavamile. Ifilosofi ka-Mou Yingshu — ‘ikhwalithi ayinqunywa ukumuncu kwezinto ezisetshenziswayo, kepha kungenxa yobungcweti bokulungisa’ — yaba isithenjwa sezindaba zezolimo lwetiye e-Guizhou.

3. Incazelo Yezitshalo kanye Nezinto Eziyizisekelo:

Izinhlobo / I-cultivar: Inhlobo eyinhloko — Fuding Dabai Cha (福鼎大白茶, Fúdǐng Dà Bái Chá) — uhlobo lwamaqabunga aphakathi lwe-clone lwe-Camellia sinensis var. sinensis. Ngaphezu kwakho — izigaxa zendawo zase-Guizhou (贵州本地群体种) zohlobo lwehlathi, iningi lamahlathi aneminyaka engaphezu kwengama-50. Iceba — lise-elliphu, linenyama, liyakhuluphala futhi lihwamuka kalula; isisindo ngamaqabunga ayikhulu namacembe amathathu — cishe amagremu angama-70.
Ukuvuna: Izinga lokuvuna — iqabunga elilodwa namacembe amabili noma amathathu (一芽二三叶, yī yá èr sān yè) — liyehluka ngokuyisisekelo kumatiye amaningi aluhlaza ‘adumile’ asebenzisa amaqabunga amuncu kakhulu. Lesi isinqumo somqondo sika-Mou Yingshu: izinto ezisetshenziswayo esezivuthiwe kakhudlwana zinikeza izinto eziningi eziphuma ekhipheni amandla, okuqinisekisa ukuba namandla kakhulu kokumelana nokugxishwa kanye nokugcwala kokunambitheka.
Izidingo zezinto ezisetshenziswayo: Amahlumela amasha, anempilo avela emasimini aqinisekisiwe ngokwemvelo. Ukulungiswa — ngosuku lokuvuna.

4. Indawo Nobunjalo (Terroir) kanye Nezici Zokukhulisa:

Isimo sezulu: I-Guizhou ithafa eliphezulu. Isimo sezulu esinomsoco omningi nesifudumele esingaphansi kothuli lomuso. Ukugcwala kwamafu okuningi, ukwanda kokukhanya okusabalalayo, umehluko wokushisa emini nobusuku — uba mkhulu. Izimo ezijwayelekile kuwo wonke amatiye ase-Guizhou: izinga eliphakeme lama-amino acid nezinto ezinuka kamnandi.
Ukuphakama kokuhlala: Ngokuyinhloko phakathi kwamamitha angama-700–1,200 ngaphezu kolwandle.
Umhlabathi: Umhlabathi ophuzi onoshukela (黄壤), ojwayelekile e-Guizhou, onokuqukethwe kwemvelo kwe-selenium ne-zinc.
Imvelo: I-Guizhou ingesinye sezifundazwe ezihlanzekile kakhulu ngokwemvelo e-China. Amahlathi aphakeme, ukungcoliswa kwemboni kuncane. Imiklamo eminingi yensimu yetiye ingeyemvelo.
Isici esivelele: Ukusetshenziswa kwezihlahla ezindala (树龄超50年) akuyona indlela yokudayisa, kodwa kuyisinqumo esiqotho: izimpande zezihlahla ezindala zingena zijule emhlabathini, zikhiphe amaminerali amaningi futhi zakha indlela yokunambitheka eyinkimbinkimbi kakhudlwana.

5. Ubuchwephesha Bokukhiqiza:

Ubuchwephesha be-Luybaoshi busungulwe ngu-Mou Yingshu, buhlanganisa izimiso zendabuko zezolimo lwetiye e-Guizhou ngendlela entsha yokubumba.

Ukuhlolwa kwangaphakathi (鲜叶抽检 — xiānyè chōujiǎn): Ukuhlolwa kwelebhu kwezinga lezinto ezisetshenziswayo ngaphambi kokulungisa.
Ukwanekwa nokuntywilisela (摊青/自然萎凋 — tān qīng / zìrán wěidiāo): Ukuntywilisela ngokwemvelo isikhathi esingamahora ama-4–6.
Ukuqinisa (杀青 — shāqīng): Ku-180–200°C, ngokuhlanganiswa ‘kokunyakazisa’ nokukhanda’ (抖闷结合, dǒu mèn jiéhé) — umenzi wezandla ubala amaqabunga egxadazela (ukukhipha isitimu) bese ewacindezela (ukuze ashise ngokujulile). Lokhu kuqinisekisa ukumiswa okulinganayo kwezinto eziqatha kakhudlwana.
Ukugoqa (揉捻 — róuniǎn): Ngomshini, ngezigaba, ngomfutho oguquguqukayo (机械分段加压). Kuyakho kakhulu kunakumatiye amuncu — kudingekile ukuze kwenziwe izinhlamvana ezisindayo ezivela ezintweni esezivuthiwe.
Ukomisa nokwembula iphunga elimnandi (干燥提香 — gānzào tíxiāng): Ukomisa ngokufudumeza okuphansi nokuhamba kancane (80°C, 低温慢烘) — inqubo egudlayo, egcina iphunga elimnandi le-chestnut. Okuqukethwe wumswakama — ≤5%.
Ukucwaninga kahle (精制 — jīngzhì): Ukuhlunga (筛分), ukuhlunga ngombala (色选), ukulinganisa izinkampani (匀堆). Izinga eliphezulu lokulinganisa.
Isici esivelele: Yonke inqubo — kusetshenziswa amathuluzi woqalo nokhuni, ngaphandle kokuthintana nensimbi (全程竹木器具避金属氧化) — ifilosofi ka-Mou Yingshu, ehlose ukuvimbela ukufiphala futhi kugcinwe ubumhlophe bephunga elimnandi.

6. Izimpawu Zokuhlola Ngezitho Zomzimba:

Ukubukeka kweceba elomile: Izinhlamvana ezisindayo neziwujiye eziwumumo wokuphenduka (颗粒盘花状, kēlì pánhuā zhuàng — ‘izinhlamvana zezimbali eziphendukayo’). Umbala — uluhlaza okotshani olujulile olunokukhazimula okunamafutha (绿润显毫). Uboya — buyabonakala, bunombala oyisiliva. Izinhlamvana — ziyafana, zinesisindo okokuzwa (紧实重实).
Iphunga leceba elomile: Iphunga le-chestnut (栗香, lì xiāng) — inothi eligqamile. Amagama aphakeme ezimbali nezithelo (花果香) ngamatiye amancane. ‘Iphunga lerayisi elithosiwe’ (炒米香, chǎomǐ xiāng) — inothi lendlela endabuko yokulungisa ‘ngomlilo’.
Iphunga lokugxishwa: Le-chestnut, elizingile nelijulile. Liyavela ezikhathini eziningi zokugxishwa.
Ukunambitheka: Okuqabulayo (鲜爽, xiānshuǎng) — inothi le-amino acid. Okuwujiye nokugcwele (醇厚, chúnhòu) — ubumanzi bokugxishwa obunamathelayo (粘稠感强). Ubumnandi obubuyayo (回甘, huígān) — buzolile futhi bude. Isici esiyinhloko — ukungakwazi ukumelana nokugxishwa okuphawulekayo: izikhathi ezingaphezu kwezi-7 nangaphezulu ngokugcinwa kokunambitheka nephunga elimnandi. Lokhu kuphakeme kakhulu kunasematiyeni amaningi aluhlaza (izikhathi ezi-3-5 zokugxishwa), futhi kuchazwa ukusetshenziswa kwezinto ezingavuthiwe kakhudlwana ezinezinga eliphezulu lezinto eziphuma kuphela.
Umbala wokugxishwa: Oluhlaza okotshani nophuzi, ogqamile futhi ocwebileyo (黄绿明亮).
Ingaphansi letiye (iceba elixishiwe): Amahlumela aluhlaza okotshani alula, aphilayo futhi athambile, avuleke ezinhlamvaneni abe ‘amahlumela amancane’ (嫩绿鲜活、柔软匀整). Iceba — liphelele, liyafana.

7. Ukwakheka Kwamakhemikhali:

Ama-Polyphenol (ama-catechin): Okuqukethwe — ≥27.5% wesisindo esomile. Ikhono lokungathathi hlangothi kwama-radical akhululekile — liphindwe izikhathi ezi-18 kunelikavithamini E (ngokusho kokucwaninga).
Ama-Amino acid (kuhlanganise ne-L-theanine): Okuqukethwe okuningana — kuqinisa ubumnandi ‘nama-umami’. Izinto ezingavuthiwe kakhudlwana (ikhava elilodwa namacembe amabili noma amathathu) ziqukethe ama-amino acid amancane kunamaceba amuncu kakhulu, kodwa ubuchwephesha buyakubuyisela ngokuthuthukisa Inqubo yokuqinisa neyokomisa.
Ama-Alkaloid: I-Caffeine — okuqukethwe kuphakathi nendawo.
I-Fluorine: Okuqukethwe kubonakala — kunomthelela ekuvikeleni uqweqwe lwamazinyo (护齿防龋).
Amaminerali: I-Potassium, i-magnesium, i-zinc, i-manganese, i-fluorine — kunqunywa umhlabathi wase-Guizhou.
Amavithamini: Ivithamini C, amavithamini eqembu B.

8. Izinzuzo Ezinempilo:

Umphumela omkhulu wokulwa nama-oxidant: Ama-Polyphenol (≥27.5%) anempumelelo yokungathathi hlangothi kwama-radical akhululekile ephindwe izikhathi ezi-18 kuneyakavithamini E.
Ukwengamela kwesisindo nobungako bepulazi yemiphakathi: Ama-catechin asheshisa ukuhlukaniswa kwamafutha ngempumelelo engaphezu kwama-30% kunaleyo yetiye eliluhlaza elivamile.
Ukuvikela amazinyo (护齿防龋): I-Fluorine ivimbela amagciwane abangela ukubola kwamaqhinga futhi iqinise uqweqwe lwamazinyo.
Umphumela wokuthikazisa: I-Caffeine ne-L-theanine.
Ukuthuthukisa ukugaya ukudla: Ama-Polyphenol avuselela ukuhlukaniswa kwamafutha.
Kubalulekile: lezi zinzuzo ezibaluliwe zisekelwe emininingweni etholakala emphakathini futhi azizona izeluleko zezokwelapha.

9. Ukugxisha:

Indlela yokushisa (热泡法, rè pào fǎ):
- Izinga lokushisa lamanzi: 85–90°C.
- Inani letiye: Amagremu ama-3 ku-150 ml wamanzi (isilinganiso 1:50).
- Isitsha: I-gaiwan emhlophe ye-porcelain — iyindlela engcono kakhulu yokulawula iphunga elimnandi nesikhathi sokugxishwa.
- Inqubo: Ukugxishwa okungamasekhondi ayi-10–15 (ukugxishwa koku-1–3); okungamasekhondi angama-20–25 (ukugxishwa kwesi-4–7). Itiye liyakwazi ukumelana nokugxishwa oku-7 nangaphezulu.
Indlela ebandayo (冷泡法, lěng pào fǎ):
- Igremu eli-1 letiye ku-50 ml wamanzi abandayo.
- Kufridge — imizuzu engama-30.
- Umphumela — ukwanda kobuso (鲜爽度提升).
Qaphela: ungasebenzisi amanzi abilayo (>90°C) — izinto eziphilayo ezisebenzayo ziyachithwa futhi kuyandiswa ubukrakra. Kunconywa ukuthi itiye elisha ‘livulekele’ (醒茶) izinsuku ezi-7 endaweni emnyama. Emva kokuvula — lisebenzise zingakapheli izinsuku eziyi-10.

10. Ukulondoloza:

Linda endishini evalekileyo, endaweni emnyama neyipholile.
Okuhle kakhulu — kufridge ku-0–5°C.
Isikhathi sokulondolozwa — kuze kufike ezinyangeni eziyi-12.
Emva kokuvula — sebenzisa kungakapheli izinsuku eziyi-10 ukuthola ukusha okuphezulu.

11. Intengo Nokukunyela:

I-Luybaoshi — itiye elinomklamo wentengo wentando yeningi: ifilosofi ethi ‘ngokuphuma ezintweni eziphakathi — itiye elisezingeni eliphezulu’ isho ukuthi ngisho nezigaba eziyisisekelo zinikeza isilinganiso esivelele sentengo nekhwalithi.

Izinkomba zentengo: Elikhethekile Eliphezulu (特级上等) — kusukela ku-500 yuan nge-jin; Elikhethekile (特级) — 200–400 yuan; Elokuqala (一级) — ngaphansi kwama-200 yuan.

Ungayigwema kanjani imikhiqizo yomgunyathi:
- Thenga kubathengisi abaqinisekisiwe abanophawu lwemvelaphi yemvelo noma lwesaziso sezindawo.
- Hlola isimo: izinhlamvana ezisindayo eziphendukayo ezinokukhazimula okunamafutha. Amabhola axegayo, alula — uphawu lomgunyathi.
- Hlola ukumelana: izikhathi zokugxishwa ezi-7+ — umaka wobuqiniso. Uma itiye ‘liphela amandla’ emva kwezi-3–4 — kuyinsolo.
- Hlola iphunga elimnandi: le-chestnut, elizingile. Elincane noma ‘elikhemikhali’ — ngumgunyathi.

12. Amaqiniso Ajabulisayo:

U-Mou Yingshu (牟应书) — ‘ubaba wezolimo lwamatiye e-Guizhou’, omqondo wakhe ‘ngokuphuma ezintweni eziphakathi — itiye elisezingeni eliphezulu’ wachitha ngokuphelele umbono wendabuko wokuthi itiye eliluhlaza elisezingeni eliphezulu lingakhiwa ngamaqabunga amuncu kakhulu. Indlela yakhe yavula indlela yokusetshenziswa okuphusile kwezinsizakusebenza zetiye zase-Guizhou.
Ukumelana nokugxishwa — izikhathi zokugxishwa ezi-7+ — kufaka i-Luybaoshi ezingeni elifana nama-oolong nama-pu’er ngokwemvelo yayo ‘yokuhlala isikhathi eside’. Kutiye eliluhlaza, lesi yisilinganiso esiyivelakancane kakhulu.
Impumelelo yokulwa nama-oxidant yama-polyphenol e-Luybaoshi — iphindwe izikhathi ezi-18 kuneyakavithamini E — enye yezinkomba ezihlaba umxhwele kakhulu phakathi kwamatiye aluhlaza.
Ukwenqaba ngokuphelele amathuluzi ensimbi (全程竹木器具) — akulona ugqozi lwendlela yakudala, kodwa kuyisinqumo sobuchwephesha esiqotho: uqalo nokhuni akukuthinti umonakalo wokufiphala kwama-polyphenol, okugcina ubusha nokugqama kombala oluhlaza.
I-Luybaoshi ingelinye lamatiye ambalwa ase-Guizhou aphume ngempumelelo emakethe yamazwe athuthukile (i-Jalimani, i-USA, i-Japan), okuqinisekisa ukuhambisana kwayo nezindinganiso zamazwe omhlaba zekhwalithi nokuphepha.

13. Ukuqhathaniswa namanye amatiye ase-Guizhou nahlaza anezinhlamvana:

Duyun Mao Jian (都匀毛尖): Itiye eligoqiwe elinomumo wesibhamu elisuka emaqabungeni agcwele. I-Duyun — ibamuncu kakhudlwana futhi ‘inembile’; i-Luybaoshi — iwujiye kakhudlwana, imelana nokugxishwa futhi ‘inentando yeningi’ ngentengo.
Meitan Cui Ya (湄潭翠芽): Itiye elisebumbeni elisuka emaqabungeni agcwele. I-Meitan — ibukeka kakhulu ngokubukeka; i-Luybaoshi — igxile kakhulu ekunambithekeni futhi imelana nokugxishwa.
Yongxi Huo Qing (涌溪火青): Kusuka e-Anhui. Nayo iyizinhlamvana, nayo imelana ngokukhethekile. I-Yongxi — inokugxishwa kwe-aprikot okusuka ekusomisweni kwamalahle okungamahora angama-20; i-Luybaoshi — inobunjalo obuluhlaza obuvamile kanye nenothi le-chestnut.
I-Zhejiang Zhu Cha (浙江珠茶): Itiye eliyi ‘wulu’ elithunyelwa emazweni amaningi (Gunpowder). I-Zhucha — iseningi futhi ilula; i-Luybaoshi — iyinkimbinkimbi kakhulu futhi inephunga elimnandi, inesimo esigqamile sendawo.

Ekuphetheni:

I-Luybaoshi — yitiye-elisithenjwa, itiye-eliphikisana nemfundiso yamakhulu eminyaka ethi ‘kuphela ngamaqabunga amuncu kakhulu — itiye elikhulu’. U-Mou Yingshu wafakazisa ukuthi ubungcweti bokulungisa bungaphendula izinto ezingasetshenziswanga ‘ezivamile’ zibe umkhiqizo wezinga eliyingqayizivele: izinhlamvana eziyimerald eziwujiye, ezivuleka ezikhathini eziyisikhombisa noma ngaphezulu zokugxishwa, enephunga le-chestnut nobumnandi obunamafutha, — lokhu akukhona ukuyekethisana, kodwa kuyisitayela esizimele, esingenakweqhathwa namatiye avela emaqabungeni amuncu kakhulu, futhi kwezinye izindlela alidlula. Uma i-Duyun Mao Jian ingukuhle nokunemba kwe-Guizhou, kanti i-Meitan Cui Ya ingukwenza kwayo ngobuchwephesha, i-Luybaoshi ingukuba namandla ayo okuvukela: i-emerald eluhlaza, elizalwa ngokuhlubuka nangobungcweti.