méng dǐng hóng chá

I-Mengding hongcha (蒙顶红茶, Méngdǐng hóngchá) itiye elibomvu (ngokwesiko laseNtshonalanga “elimnyama”, eline-oksidhi ephelele) elikhiqizwa emithambekeni yeNtaba iMengshan (蒙山, Méngshān) esifundeni saseMingshan ngaphansi kukamasipala waseYa’an, esifundazweni saseSichuan. Isifunda saseMengding saziwa ngokuyinhloko njengenye yezindawo okwavela kuzo ukutshalwa kwetiye okunamasiko eChina kanye nezwe lokuzalwa kwama-green tea adumile iMengding Ganlu (蒙顶甘露, Méngdǐng Gānlù) kanye ne-yellow tea iMengding Huangya (蒙顶黄芽, Méngdǐng Huángyá). Itiye elibomvu lapha liwumkhakha omusha ngokuqhathaniswa, owakheka emgudwini wesiko laseSichuan le-gongfu hongcha futhi owathuthukiswa emashumini eminyaka amuva nje. Kumatiye abomvu asemathafeni ahlukaniswa ngezinto ezingavuthiwe zasezintabeni eziphakeme, iphrofayili ethambile enoshukela omncane, kanye nephunga elimnandi lezithelo neloju. Namuhla iMengding hongcha ithatha indawo yetiye elibomvu lesifunda elisezingeni eliphezulu, elengeza odumo lomlando lweNtaba iMengshan.

1. Ukuhlukaniswa kanye Nemvelaphi:

Uhlobo: itiye elibomvu (红茶, hóngchá), eline-oksidhi ephelele.
Isitayela: i-gongfu hongcha (工夫红茶, gōngfū hóngchá) — itiye elibomvu elinamaqabunga aphelele “elidinga umsebenzi omningi”.
Isisekelo sezinto ezingavuthiwe: ngokuyinhloko izinto ezingavuthiwe zamathupha namaqabunga ezinhlobo ezinamaqabunga amancane naphakathi nendawo.
Imvelaphi: iNtaba iMengshan (蒙山, Méngshān), isifunda saseMingshan (名山区, Míngshān Qū), umasipala wedolobha iYa’an (雅安市, Yǎ’ān Shì), isifundazwe saseSichuan (四川省, Sìchuān Shěng).
Isiko elihlobene: itiye elibomvu laseSichuan iChuanhong (川红, Chuānhóng) kanye nomkhiqizo walo wakudala iChuanhong gongfu (川红工夫, Chuānhóng gōngfū).
Ukumiswa ngokwezinga: njenge-gongfu hongcha ilandela izinga likazwelonke lochungechunge lwe-GB/T 13738 (ingxenye 2, enikezelwe ku-gongfu hongcha); amatiye eNtaba iMengshan ewonke ahlanganiswe uphawu lwendawo ‘Mengshan cha’ (蒙山茶, Méngshān chá).

Igama elithi “Mengding” (蒙顶) ngokwezwi nezwi lisho “isiqongo [sentaba] iMeng”: ngokomlando amatiye angcono kakhulu ayehlotshaniswa ncamashi nezivande ezisezintabeni eziphakeme esiqongweni sohla lwezintaba. Isimamva esithi “hongcha” sikhomba ubuchwepheshe — itiye elibomvu, hhayi eliluhlaza noma eliphuzi, okuyiwona ma-region adume ngawo kuqala.

2. Umlando kanye Nokubaluleka Kwamasiko:

Ukhokho oyinganekwane: uWu Lizhen (吴理真, Wú Lǐzhēn), inkathi yeWestern Han.
Isikhundla ngenkathi yombuso: itiye lesigodlo (贡茶, gòngchá) amakhulu eminyaka.
Umugqa odumile: «扬子江中水，蒙山顶上茶» (Yángzǐjiāng zhōng shuǐ, Méngshān dǐng shàng chá) — “Amanzi — avela eYangtze, itiye — lisuka esiqongweni seMengshan.”

Ngokwesiko eliqhubekayo, uWu Lizhen watshala izihlahla ezimbalwa zetiye esiqongweni sentaba ngenkathi yeWestern Han (cisi ngekhulu loku-1 BC, kuhlotshaniswa nesiqubulo sokubusa sikaGanlu). Indawo yalokhu kutshala isiko liyibiza ngokuthi Ingadi Yetiye Yombuso (皇茶园, Huángcháyuán), kanti izinto ezingavuthiwe eziqoqwe lapho zibizwa ngokuthi “itiye lokungafi” (仙茶, xiānchá). Kusukela kubukhosi bakwaTang kuze kube ngowakwaQing, amatiye aseMengshan ayengaphakathi kweminikelo yesigodlo, okwaqinisa isithunzi sentaba njenge-terroir eyisibonelo. Itiye elibomvu liwumkhuba wakamuva: i-Sichuan gongfu hongcha yathola ukuthuthukiswa kwezimboni ngekhulu lama-20, ikakhulukazi njengomkhiqizo othunyelwa kwamanye amazwe, futhi ukukhiqizwa kwetiye elibomvu eMengshan kwaba yindlela yokwandisa izinhlobo zesifunda esinomlando “wokuluhlaza nokuphuzi.”

3. Incazelo Yezitshalo kanye Nezinto Ezingavuthiwe:

Uhlobo: isihlahla setiye iCamellia sinensis (L.) Kuntze.
Izinhlobonhlobo: ngokuyinhloko i-var. sinensis — izinhlobo ezinamaqabunga amancane naphakathi nendawo.
Izinhlobo (ama-cultivar): izinhlobo zendawo eziqoqiwe zaseSichuan (四川中小叶群体种, Sìchuān zhōngxiǎoyè qúntǐzhǒng), kanye nemigqa yokukhetha, okuhlanganisa iMingshan baihao 131 (名山白毫131, Míngshān báiháo 131) kanye neFuxuan 9 hao (福选9号, Fúxuǎn 9 hào).
Izinto ezingavuthiwe: kusukela ethupheni elilodwa kanye “nethupha kanye neqabunga” kumabanga aphezulu kuya “ethupheni kanye neqabunga elilodwa–amabili” kumaqoqo ajwayelekile.

Izinhlobo zaseSichuan ezinamaqabunga amancane zinikela ngezinto ezingavuthiwe ezinomthamo ophezulu wama-amino acid kanye nokubaba okulingene, okuvezwa ubuchwepheshe obubomvu njengokumnandi okuthambile. Ukuvunwa kwasentwasahlobo kwangaphambi kwesikhathi, okucebe ngamathupha, kusetshenziselwa amaqoqo anephunga elimnandi kakhulu futhi “anobusi.”

4. I-Terroir kanye Nezici Zokutshala:

Ukuphakama: izivande zetiye cishe zisuka ku-500 kuya ku-1450 m; indawo ephakeme kakhulu yohla lwezintaba icishe ibe ngu-1450 m.
Izixhumanisi: cishe i-30° N, 103° E.
Isimo sezulu: i-subtropical monsoon, enomswakama ophezulu kanye namazinga okushisa apholile (isilinganiso sonyaka cishe si-15–16 °C).
Imvula: iningi; iYa’an ibizwa ngokuthi “Idolobha Lemvula” (雨城, Yǔchéng), kanti isifunda ngokwaso kudala saziwa ngokuthi “izulu elivuzayo laseWestern Shu” (西蜀漏天, Xī Shǔ lòu tiān).
Amafu kanye nenkungu: isembozo esivamile samafu nenkungu phezu kwemithambeka.

Ukufipala okuhlala njalo kuhlakaza ukukhanya kwelanga, kubambezela ukukhula kwamahlumela, futhi kunomthelela ekunqwabelaniseni kwezinto ezikhishwayo eqabungeni. Umswakama ophezulu kanye nemvula eningi kungenye yezizathu, okwenza ukuthi iMengshan ngokomlando yayithathwa njenge-terroir enezinto ezingavuthiwe ezithambile ikakhulukazi. Inhlabathi yasezintabeni ine-asidi, idonsa amanzi kahle, yakheke emadwaleni agugile.

5. Ubuchwepheshe Bokukhiqiza:

Ukubuna (萎凋, wěidiāo): ukubunisa kweqabunga elisha ukuze kulahlekelwe ingxenye yomswakama nokulungiselela ukusontwa.
Ukusontwa (揉捻, róuniǎn): ukuphulwa kwezindonga zamaseli nokuqaliswa kwe-oksidishini, ukwakheka “kwemicu” esontiwe yeqabunga.
I-fermentation-oksidishini (发酵, fājiào): isinyathelo esibalulekile, lapho ama-polyphenol e-oxidishwa abe ama-theaflavin nama-thearubigin, futhi iqabunga lithola umbala wethusi nephunga elimnandi.
Ukomiswa (干燥, gānzào): ukumiswa kwe-oksidishini nokuqiniswa kwephunga elimnandi ngomoya oshisayo.

Ubuchwepheshe sebuphelele buhambisana ne-gongfu hongcha yakudala. Ubuhlakani bokukhiqiza busekulawuleni izinga nokulingana kwe-oksidishini: ezintweni ezingavuthiwe ezithambile zasezintabeni eziphakeme, izingcweti ngokuvamile zihlose i-fermentation engashoni, kodwa ephelele, egcina ubumnandi futhi engavumeli izinto ezingavuthiwe “zome ngokweqile” noma zibe mbi.

6. Izici Zokuzwa Ngezitho Zomzimba:

Iqabunga elomile: imicu eminyene esontiwe enombala omnyama onsundu, emabangeni aphezulu — inoboya obusagolide obubonakalayo (金毫, jīnháo).
Ukumnika: kusuka kokuwolintshi-bomvu kuya kokubomvu, okukhanyayo nokusobala.
Iphunga elimnandi: amathoni obusi, ezithelo ezivuthiwe, amathunzi kabhatata obhakiwe, kwesinye isikhathi amanothi ezimbali noma e-malt.
Ukunambitha: okumnandi, okuthambile, okusongelayo, nokubaba okuphansi kanye nokunambitheka okusalayo okulingene.
Iqabunga elisetshenzisiwe (叶底, yèdǐ): lithambile, lilingene, linombala obomvu wethusi.

Umhlahlandlela jikelele wesitayela se-Mengding hongcha ubushelelezi nobumnandi, hhayi ubukhali. Itiye, njengomthetho, alibi qine noma libe nentuthu, okulihlukanisa namatiye abomvu ashunqisiwe.

7. Ukwakheka Kwamakhemikhali:

Imikhiqizo ye-oksidishini yama-polyphenol: ama-theaflavin (茶黄素, cháhuángsù), ama-thearubigin (茶红素, cháhóngsù), ama-theabrownin (茶褐素, cháhèsù) — abhekele umbala, umzimba kanye nengxenye yokunambitha.
I-caffeine (咖啡碱, kāfēijiǎn): cishe u-2–4 % wesisindo esomile.
Ama-amino acid: okuhlanganisa ne-theanine (茶氨酸, chá’ānsuān), eyakha ubumnandi kanye “ne-umami.”
Ama-catechin nama-polyphenol asalayo (茶多酚, chá duōfēn): isabelo sawo sehlisiwe uma kuqhathaniswa netiye eliluhlaza ngenxa ye-oksidishini.
Izinhlanganisela ezinuka kamnandi: izinto eziguquguqukayo ze-spectrum yobusi nezithelo, ezakhiwa ngesikhathi se-fermentation.

Amanani aqondile ancike ohlotsheni, ebangeni, nasesizini, ngakho-ke amanani anikeziwe kufanele athathwe njengamabanga alinganiselwe.

8. Izakhiwo Eziwusizo:

Ubumnene esiswini: itiye elibomvu lithathwa njengelino “ukufudumala” futhi linobumnene kakhulu kune-green tea, ngenxa yokuncipha kwezinga lama-catecin akhululekile.
Amandla e-antioxidant: ama-theaflavin nama-thearubigin anomsebenzi ogqamile we-antioxidant.
Ukuqabuleka okumnene: i-caffeine ehlangene ne-theanine inikela ngomphumela wokuvuselela olingene ngaphandle kobukhali.
Ukusekela ukugayeka kokudla: ukumnika okufudumele ngokwesiko kuphuzwa ngemva kokudla, ikakhulukazi okunamafutha.

Izakhiwo ezinikeziwe zibonisa imibono evamile ngetiye elibomvu futhi akuzona izincomo zezokwelapha. Uma uzwela ku-caffeine futhi ngesikhathi sakusihlwa, kufanele ulinganisele.

9. Ukwenza Itiye:

Izitsha: i-gaiwan noma i-teapot encane ye-porcelain yokuthela; i-teapot ye-porcelain enkulu — yendlela “yaseYurophu.”
Amanzi: athambile, izinga lokushisa elicishe libe ngu-88–95 °C.
Indlela yokuthela (isitayela se-gongfu): cishe u-5 g ku-100–120 ml; ukuhlanza okufushane uma uthanda; ukuthela kokuqala imizuzwana eyi-5–15, bese isikhathi sandiswa kancane kancane; ukuphisa okungu-6–10.
Indlela yaseNtshonalanga: u-3–4 g ku-250–300 ml, ukumnika imizuzu emi-3–5.

Kumaqoqo asezingeni eliphezulu anamathupha, kungcono ukungasebenzisi amanzi abilayo aphezulu: izinga lokushisa eliseduze no-88–90 °C ligcina ubumnandi futhi alikhiphi ukubaba okungadingekile. Ukuthela kunikeza ithuba lokuzwa ukuthi iphrofayili yobusi nezithelo yembulwa kanjani kusuka ekuphisweni kuya ekuphisweni.

10. Ukugcinwa:

Isitsha: ukupakishwa okungangeni moya, okungangenisi ukukhanya noma ibhodlela.
Izimo: indawo eyomile nephephile, kude nephunga langaphandle nokukhanya okuqondile.
Isikhathi esifanele: iphunga elimnandi licace kakhulu ezinyangeni eziyi-18–24 zokuqala.
Isici esikhethekile: itiye elibomvu ligcinwa isikhathi eside kune-green tea, kodwa alihloselwe “ukuguga” isikhathi eside ngesitayela se-sheng pu’er — ngokuhamba kwesikhathi iphunga elimnandi liyancipha.

Itiye elibomvu limunca umswakama kalula futhi limunca iphunga kalula, ngakho-ke aligcinwa eduze kwezinongo, ikhofi, nemikhiqizo enephunga elinamandla.

11. Intengo kanye Nemikhiqizo Yomgunyathi:

Amabanga alinganiselwe: amaqoqo avamile — cishe ama-yuan ayi-100–300 ku-500 g; ikhwalithi yasentwasahlobo, ecebe ngamathupha — kusukela kuma-yuan angama-400 ku-500 g nangaphezulu. Izibalo zincike kakhulu ebangeni, onyakeni nakumdayisi.
Iqiniso lemakethe: iMengshan idume nge-Ganlu eluhlaza kanye ne-Huangya ephuzi, ngakho-ke itiye elibomvu lapha livame ukumiswa ngendlela ethobekile, hhayi njengesigaba esiphezulu sesifunda.
Ukushintshwa okujwayelekile: izinto ezingavuthiwe ezivela kwezinye izifunda zaseSichuan noma izifundazwe ezingomakhelwane, ezithengiswa ngaphansi kophawu lwe-”Mengding”; amabanga aphansi, afihlwe nge-flavour; ukucutshungulwa ngomshini kweqabunga elimahhadla ngaphansi kwesithunzi se-gongfu hongcha eyenziwe ngesandla.

Ungazulazula kanjani: bheka imibhalo yemvelaphi nedumela lomdayisi, ukucophelela nokufana kokusonteka, ukusobala nokukhanya kokumnika, ubumnandi bemvelo ngaphandle “kwephunga elimnandi ngokweqile.” Iqabunga elisetshenzisiwe letiye lekhwalithi lilingana, linombala obomvu wethusi, ngaphandle kwenani elikhulu lezingcezu ezimahhadla. Intengo ephansi ngokusolisayo lapho kufunwa izinto ezingavuthiwe zamathupha zasezintabeni eziphakeme iyisizathu sokuqapha.

12. Amaqiniso Athakazelisayo:

Indawo yokuzalwa yokutshalwa kwetiye: iNtaba iMengshan ithathwa njengenye yezindawo zokuqala ezibhaliwe zetiye elitshaliwe eChina.
Idolobha lemvula: iYa’an ingesinye sezifunda ezinemvula eningi kakhulu ezweni, oku nomthelela oqondile esimilweni sezinto ezingavuthiwe zendawo.
Iphela lezinkondlo: umugqa othi “amanzi — avela eYangtze, itiye — lisuka esiqongweni seMengshan” amakhulu eminyaka usebenza njengefomula yokuphuza itiye okuhle.
Ukushintsha kwezinto ezigxilwe kuzo: kwabathandi abaningi, iMengshan okokuqala nje iyi-Ganlu eluhlaza kanye ne-Huangya ephuzi, kanti itiye elibomvu lihlala liwumugqa omusha futhi “ongahlonishwanga” kakhulu.
Ifa lokuthumela kwamanye amazwe: i-Sichuan gongfu hongcha i-Chuanhong ngekhulu lama-20 yayiyitiye eliphawulekayo elithunyelwa kwamanye amazwe, futhi kulesi sisekelo ukukhiqizwa kwetiye elibomvu lendawo kwathuthukiswa.

Ekuphetheni:

I-Mengding hongcha itiye elibomvu le-terroir edumile yaseSichuan, lapho izivande zasezintabeni eziphakene ezinamafu kanye nemvula eningi kunikela ngezinto ezingavuthiwe ezithambile ezinobumnandi, ubusi kanye nezithelo. Ayifuni isikhundla sokuba itiye eliyinhloko leNtaba iMengshan, okuhlala kuyi-Ganlu eluhlaza kanye ne-Huangya ephuzi, kodwa ikhombisa ngendlela ekholisayo ukuthi ubuchwepheshe bakudala be-gongfu hongcha buveza amandla eqabunga lendawo ngesithunzi.

Kulabo abafuna itiye elibomvu elizolile, elibushelelezi futhi elinoshukela omnandi olinganiselwe, iMengding hongcha iwukukhetha okunengqondo: iziphatha kahle ekuthelweni, nasekuphisweni okulula, ayidingi lungiselelo oluyinkimbinkimbi futhi inobumnene esiswini. Ukuqonda ukuthi isifunda sidume ngamanye amatiye aso kuqala kusiza ukuhlola intengo ngokuhluzekile nokungakhokhi ngokweqile, kanti ukunaka imvelaphi kanye nezici zokuzwa ngezitho zomzimba kusiza ukuhlukanisa iqoqo elithembekile lasezintabeni eziphakeme ekuthatheni indawo okwejwayelekile ngaphansi kwegama elikhulu.

the teas described here are available from teamotea