měng hǎi qiáo mù yuán chá shú bǐng

I-Menghai shu pu’er evela ezihlahleni ezinkulu (勐海乔木圆茶熟饼, měnghǎi qiáomù yuánchá shúbǐng) i-pu’er evutshiwe (shu) ekhiqizwa esifundeni saseMenghai eningizimu yesifundazwe saseYunnan ngokusebenzisa izinto eziluhlaza ezivela ezihlahleni zetiye ezinamagxolo amade futhi icindezelwe ngesimo sesonkwa esiyindilinga. Isifunda saseMenghai sithathwa njengendawo yomlando yobuchwepheshe bokuvutshelwa okusheshayo kwe-shu pu’er futhi sibeka izinga lephrofayili, elaziwa phakathi kwabathandi njenge-“menghai flavour” (勐海味, měnghǎi wèi). Lesi sikhundla akusona uhlobo oluthile lwetiye, kodwa isitayela sesifunda: inhlanganisela yezinto eziluhlaza zendawo, i-microflora ephawulekayo yezimboni, kanye nokucindezelwa okujwayelekile kwesonkwa esinesisindo esicishe sibe ngamagremu angu-357. Leli tiye laziswa ngokuthambile, ukuminyana kwesihluzi kanye nephunga elimsulwa lomhlabathi nokhuni elinamathintshi okuvuthwa, elitholakala ngaphandle kokugcinwa iminyaka eminingi.

1. Ukuhlukaniswa kanye nemvelaphi:

Uhlobo: i-pu’er evutshiwe (shu) — 熟茶 (shúchá), elinye lamagatsha amabili amakhulu e-pu’er kanye ne-pu’er eluhlaza (生茶, shēngchá).
Isigaba: itiye elimnyama (eli-vutshelwe ngemva kokomiswa).
Igama lesiShayina: 勐海乔木圆茶熟饼 (měnghǎi qiáomù yuánchá shúbǐng), lapho i-勐海 kuyisifunda saseMenghai, i-乔木 kuyisimo sesitshalo esinjengesihlahla (esinamagxolo amade), i-圆茶 “itiye eliyindilinga” (igama lendabuko lediski), i-熟饼 isonkwa esivutshiwe.
Imvelaphi: isifunda saseMenghai (勐海县, měnghǎi xiàn), isifunda esizibusayo saseXishuangbanna Dai (西双版纳, xīshuāngbǎnnà), isifundazwe saseYunnan, eChina.
Indlela yokukhishwa: isonkwa esicindezelwe (饼, bǐng), ngokuvamile amagremu angu-357; izinkwa eziyisikhombisa ngokwesiko zihlanganiswa zibe yisixha (七子饼, qīzǐbǐng).

Igama elithi 圆茶 (yuánchá, “itiye eliyindilinga”) yigama lomlando lediski elicindezelwe, elalisetshenziswa kuze kube maphakathi nekhulu lama-20; kamuva igama elithi 七子饼茶 (qīzǐ bǐngchá, “itiye lezinkwa eziyisikhombisa”) lasungulwa. Emagameni ezimpawu zesimanje, i-圆茶 ivame ukusetshenziswa njengokubhekisela esikweni. I-pu’er njengegama lendawo ivikelwe yizinga likazwelonke laseChina i-GB/T 22111-2008 “地理标志产品普洱茶”, ngokwaleli, izinto eziluhlaza ziwuhlobo lwamaqabunga amakhulu aseYunnan, futhi indawo yokukhiqiza ikhawulelwe ohlwini oluthile lwezifunda nezifunda zaseYunnan.

2. Umlando kanye nokubaluleka kwesiko:

Ukuvela kwe-shu technology: indlela yezimboni yokuvutshelwa okusheshayo (渥堆, wòduī) yacwengiswa ekuqaleni kweminyaka yawo-1970 ezimbonini zetiye zaseKunming, eMenghai naseXiaguan; indlela yokusebenza ngokuvamile yahlanganiswa cishe ngo-1973–1975.
Iqhaza laseMenghai: iMenghai Tea Factory (勐海茶厂, měnghǎi cháchǎng), eyasungulwa ngo-1940, yaba ngesinye sezikhungo zokukhiqiza i-shu pu’er nomthombo wezindlela eziningi zokupheka zakudala.
I-Marka: yilapho kwavela khona i-brand yaseDayi (大益, dàyì) — engenye yezimpawu ezaziwa kakhulu emhlabeni we-pu’er.

Ukuvela kwe-shu pu’er kwashintsha imakethe: isimo “esivuthiwe” sokumnika manje sesitholakala ngaphandle kwamashumi eminyaka okugcina, okwandisa isiyingi sabathengi futhi senza uhwebo lube lula. Isixha sezinkwa eziyisikhombisa kanye ne-logistics ye-caravan kuhlobene nohwebo lomlando lwe-Chama Ancient Route (茶马古道, chámǎ gǔdào). I-“Menghai flavour” ngokuhamba kwesikhathi yaphenduka inkombandlela yemboni, okuyinto abakhiqizi abangaphandle kwesifunda abayibhekisela kuyo.

3. Incazelo yezitshalo kanye nezinto eziluhlaza:

Izinhlobo zezitshalo: itiye laseShayina, uhlobo lwase-Assam (i-Camellia sinensis var. assamica); esikweni lamaShayina — uhlobo lwamaqabunga amakhulu aseYunnan (云南大叶种, yúnnán dàyèzhǒng).
Isimo sesitshalo: 乔木 (qiáomù) — esinjengesihlahla, esinamagxolo abonakalayo, ngokungafani nezihlahla ezithenwe zamasimu (台地茶, táidìchá) kanye nesimo sesihlahla esincane (灌木, guànmù).
Izinto eziluhlaza: i-semi-finished product eluhlaza eyomiswe elangeni i-maocha (毛茶, máochá) yohlobo lwe-shaiqing (晒青, shàiqīng).
Iqabunga: likhulu, elifana nesikhumba, elinamazinga aphezulu e-polyphenols nezinto ezikhishwayo.

I-nuance ebalulekile: ngokusemthethweni i-乔木 ichaza kuphela isimo sokukhula kwesitshalo (isihlahla esinamagxolo), kodwa ayiqinisekisi ukuthi sidala. Emakethe leli gama livame ukusetshenziswa ukuchaza izinto eziluhlaza ezivela ekutshalweni kweminyaka ehlukene, futhi alifani nomqondo “wezihlahla ezindala” (古树, gǔshù).

4. I-terroir kanye nezici ezikhethekile zokulima:

Indawo: isifunda saseMenghai, cishe i-21.9–22.0° N latitude kanye ne-100.4° E longitude, eningizimu-ntshonalanga ye-Xishuangbanna, eduze nomngcele we-Myanmar.
Ukuphakama: izindawo zetiye ikakhulukazi kumamitha angu-1200–1800 ngaphezu kogu lolwandle.
Isimo sezulu: i-subtropical monsoon, efudumele futhi enomswakama, enezinkathi ezibonakalayo ezomile nezinomswakama, nenkungu eningi.
Izintaba nezindawo ezaziwayo: i-Bulangshan (布朗山, bùlǎng shān), i-Nannuoshan (南糯山, nánnuò shān), i-Bada (巴达, bādá), i-Hekai (贺开, hèkāi), i-Menghun (勐混, měnghùn).

I-microclimate efudumele nenomswakama yaseMenghai ivumelana nokuvutshelwa kwama-microbial, kanti i-microflora ezinzile yezimboni ezithile ithathwa njengenye yezizathu ze-“Menghai flavour” eyaziwayo: indlela yokupheka efanayo ezimbonini ezahlukene inikeza umphumela owehluke ngokuphawulekayo.

5. Ubuchwepheshe bokukhiqiza:

Ukucubungula okungokwesisekelo: iqabunga elisha → ukuvuthwa → ukulungiswa (杀青, shāqīng) → ukusongwa → ukwomiswa elangeni → i-maocha shaiqing.
Isiteji esiyinhloko — i-wodui (渥堆, wòduī): i-maocha iyamanzi, iqoqwe ibe yinqwaba enkulu (amakhilogremu angamakhulu nangaphezulu), imbozwe futhi igcinwe ekushiseni okukhulayo nakumswakama.
Ukuvutshelwa kwama-microbial: indima ehamba phambili idlalwa yisikhunta, ikakhulukazi i-Aspergillus niger (黑曲霉, hēiqūméi), kanye ne-yeasts namagciwane; kukhona i-oxidation kanye nokuguqulwa kwe-polyphenols.
Ukuphendula (翻堆, fānduī): inqwaba iyashaywa ngezikhathi ezithile ukuze ilingane futhi kulawulwe izinga lokushisa (ngaphakathi ingakhuphuka cishe ifinyelele ku-50–65 °C).
Ubude besikhathi: ngokuvamile cishe izinsuku ezingu-40–60 kuye ngendlela yokupheka kanye nezinga elimisiwe lokuvutshelwa.
Ukuqedela nokucindezela: ukwomiswa, ukukhulula, ukuhlunga ngezigaba, ukubekela eceleni; bese inani elithile liyashiswa ngesitimu futhi licindezelwe libe yisonkwa (imvamisa amagremu angu-357), liyomiswa futhi lipakishwe ephepheni.

6. Izici ze-organoleptic:

Iqabunga elomile: insundu emnyama kuya kobomvu obunsundu, isonkwa esiminyene esicindezelwe; ngezinye izikhathi kubonakala imiqumbe esagolide.
Isihluzi: esigcwele, esisobala, kusuka kumbala we-chesnut obomvu kuya ku-ruby omnyama; ekuphonsweni okuqinile kucishe kube mnyama-bomvu.
Iphunga: elivuthiwe (陈香, chénxiāng), lokhuni-nomhlaba, elinamathintshi ezithelo ezomile; eziqwini eziphumelelayo — amathintshi erayisi elinamathelayo (糯香, nuòxiāng) kanye namadethi (枣香, zǎoxiāng).
Ukunambitha: okuthambile, okuyindilinga, okuminyene (醇厚, chúnhòu), okunamafutha, nobumnandi obusheshayo futhi cishe ngaphandle kokubaba noku-astringency.
I-aftertaste: emnandi, ende, “nomzimba” osobala wesihluzi.

Etiyeni elihle noma elike labekwa eceleni, i-“pile flavour” (堆味, duīwèi) ayibonakali kakhulu; iphunga elibukhali lenqwaba liphawuleka ku-shu esencane noma eyenziwe ngokunganaki.

7. Ukwakheka kwamakhemikhali:

Ama-polyphenols etiye (茶多酚, chá duōfēn): ancishiswe ngokuphawulekayo uma kuqhathaniswa ne-maocha yokuqala ngenxa yokuvutshelwa.
Ama-theabrownins (茶褐素, chá hèsù): anda kakhulu, abhekene nombala omnyama wesihluzi kanye nokuthambile.
I-caffeine (咖啡碱, kāfēijiǎn): iqinile uma kuqhathaniswa, isalokhu ikhona ngenani elibalulekile.
Ama-amino acid kanye noshukela oncibilikayo: akha ubumnandi nokuminyana.
Ama-polysaccharides kanye nemikhiqizo ye-metabolism yama-microbial: anda phakathi ne-wodui.

Izilinganiso eziqondile ziyahlukahluka kusuka eqoqweni kuya eqoqweni naku- degree of fermentation, ngakho-ke amaphesenti aqondile esitayela esiphelele awakwazi ukunikezwa.

8. Izinto eziwusizo:

Isimo ngokwemibono yendabuko: efudumele (温, wēn), ethambile esiswini kune-pu’er eluhlaza.
Ukugaya ukudla: ngokwesiko liphuzwa ngemva kokudla okunamafutha noma okuningi ukuze kusize ukugaya.
Umphumela wokufudumeza: kufanele ngesikhathi sonyaka esibandayo.
Ucwaningo: uchungechunge lwemisebenzi lukhombisa umthelela ongaba khona ku-lipid metabolism, nokho imininingwane ingeyesikhashana futhi ayithathi indawo yezincomo zezokwelapha.

9. Ukuphisa:

Izitsha: i-gaiwan (盖碗, gàiwǎn) noma i-Yixing clay teapot (紫砂壶, zǐshāhú) — ubumba luyiveza kahle i-shu eminyene.
Amanzi: athambile, asanda kubiliswa, cishe angu-100 °C.
Isilinganiso: cishe amagremu angu-7–8 kumamililitha angu-100–150 wezindlela zokuphonsa (indlela ye-gongfu).
Ukugeza (洗茶, xǐchá): ukupholisa okukhawulezayo okungu-1–2 ngemizuzwana engu-3–5 kuyathululwa — lokhu “kuvusa” iqabunga futhi kunciphisa iphunga lenqwaba engaba khona.
Ukuphonsa: okokuqala ngemizuzwana engu-5–10, bese isikhathi sandiswa kancane kancane; itiye limelana nokuphonsa okungu-10–15 nangaphezulu.
Ukubilisa (煮茶, zhǔchá): ekuphonsweni kwakamuva, iqabunga elibilisiwe lingabiliswa futhi eketeleni noma esitofini ukuze kuzaliswe ukunambitheka.

10. Ukugcinwa:

Izimo: indawo eyomile, engena umoya ngaphandle kwephunga langaphandle, kude nokukhanya okuqondile.
Umswakama: kufiseleka ngaphansi cishe kwama-75%; umswakama owedlulele uholela esikhuntini.
Izinga lokushisa: elilinganiselayo, ngaphandle kokushintsha okungazelelwe.
Isici esikhethekile se-shu: izinzile uma kuqhathaniswa lapho igcinwe; ngokuhamba kwesikhathi iphunga “lenqwaba” liyaphela, ukunambitheka kuba msulwa futhi kubushelelezi.
Ukupakishwa: iphepha lendabuko (棉纸, miánzhǐ) ligcina ukufinyelela komoya; ipulasitiki elivala ngokuphelele akufiseleki.

11. Intengo kanye nemikhiqizo yomgunyathi:

Isigaba sentengo: i-勐海乔木圆茶熟饼 imvamisa ingeyesigaba esiphakathi esifinyelelekayo; intengo eqondile incike ebudaleni bezinto eziluhlaza, i-degree of fermentation kanye nomkhiqizi.
I-marketin trap “乔木”: leli gama lichaza isimo sesitshalo, kodwa aliqinisekisi ukuthi sidala; ngaphansi kwegama elithi 乔木 imvamisa kuthengiswa izinto eziluhlaza zokutshala ezincane noma zamasimu (台地).
Imvelaphi yamanga: ilebula elithi “Menghai” akusho njalo ukuthi izinto eziluhlaza zivela eMenghai — ifemu ingaba sesifundeni, kodwa iqabunga livela kwenye indawo.
Indlela yokuhlola itiye: isihluzi esimsulwa ngaphandle kokubola nephunga lenqwaba elibukhali, i-aftertaste emnandi, iqabunga elibilisiwe elinombala olinganayo futhi eli-elastic ngaphandle kwenqwaba yeziqu eziqinile.
Ukuqapha: izimangalo eziphathelene “古树” (izihlahla ezindala) ku-shu eshibhile cishe njalo azithembekile.

12. Amaqiniso athakazelisayo:

Ubuchwepheshe be-wodui empeleni “buyasheshisa” lezo zinguquko ezenzeka eminyakeni yokugcinwa kwe-pu’er eluhlaza.
Isisindo sesonkwa esingu-357 g kanye nesixha sezinkwa eziyisikhombisa kubuyela kulawulo lomlando lohwebo lwe-caravan.
I-“Menghai flavour” ixhunyaniswa ne-microflora ezinzile yezimboni ezithile, ngakho-ke akulula ukuyiveza ngaphandle kwesifunda.
I-shu eyenziwe kahle lapho ikhula ayikhuli kakhulu, kodwa iyaqaqeka: iphunga lenqwaba liyaphela, ubushelelezi buyakhula.

Ekuphetheni:

I-Menghai shu pu’er evela ezihlahleni ezinkulu iyisitayela sesifunda esaziwayo kunohlobo oluthile oluqonde ngqo: ngemva kwegama kukhona izinto eziluhlaza zamaqabunga amakhulu zaseMenghai, ubuchwepheshe obujwayelekile bokuvutshelwa okusheshayo kanye nokucindezelwa kwesonkwa esiyindilinga. Amandla ayo amakhulu ukuthamba okubikezelayo, “umzimba” wesihluzi omnyene kanye nesimo esifudumele somhlabathi nokhuni, okwenza leli tiye libe lihle ekuphuzeni kwansuku zonke kanye nokwethulwa okuzolile emhlabeni we-pu’er.

Lapho uthenga, kufanele ubheke ngobunono igama elithi 乔木 kanye nezinkomba zezihlahla ezindala, ugxile hhayi emibhalweni, kodwa ekuhlanzekeni kwephunga, ubumnandi be-aftertaste kanye nesimo seqabunga elibilisiwe. Kulesi sigaba, okulindelwe okunengqondo nokunambitha okuqotho kunikeza okuningi kakhulu kunezindlela zokukhuluma ezinomsindo ekusongeni.

the teas described here are available from teamotea