měng hǎi wèi shú bǐng

IMenghai Wei Shu Bing (勐海味熟饼, Měnghǎi wèi shú bǐng) akulona uhlobo olulodwa lwempahla yokuhweba, kodwa igama elihlanganisayo lamapu’er avuthiwe (shu) acindezelwe abe yisiqephu, anambitheka “ngokunambitheka kwaseMenghai” (勐海味, Měnghǎi wèi). Lesi sitayela sihlanganisa amatiye abiliswe ngokusebenzisa impahla yamahlamvu amakhulu aseYunnan esifundeni saseMenghai, okuyisizinda somlando sokukhiqizwa kwezimboni ze-shu pu’er. Indinganiso yaleli phrofayili ngokwesiko ithathwa njengomkhiqizo weMenghai Tea Factory (勐海茶厂, Měnghǎi cháchǎng), ikakhulukazi ama-bing amapheshephthi omugqa we-7572. “Ukunambitheka kwaseMenghai” kwaziswa ngenothi lokubilisa elimnene, eliminyene futhi elihlanzekile, abaningi abanolwazi abalihlobanisa nendawo yamagciwane ezinzile yezindawo zokubila zendawo. Emasikweni etiye laseYunnan, leli binzana seliphenduke igama elicishe libe yithisiyekhnoloji, elisho “ubuzwe” kanye nekhwalithi ye-pu’er evuthiwe.

1. Ukuhlukaniswa kanye Nomsuka:

Uhlobo: pu’er evuthiwe (efakwe i-postfermentation) — 熟茶 (shú chá)
Isigaba: pu’er (普洱茶, pǔ’ěr chá)
Indlela yokukhishwa: isiqephu (饼茶, bǐngchá), isisindo esijwayelekile 357 g
Isifunda somsuka: iSifunda saseMenghai (勐海县, Měnghǎi xiàn), iSifunda Esizimele saseXishuangbanna Dai (西双版纳傣族自治州, Xīshuāngbǎnnà Dǎizú zìzhìzhōu), iSifundazwe saseYunnan (云南省, Yúnnán shěng)
Imvamisa: uhlobo lwamahlamvu amakhulu esihlahla setiye i-Camellia sinensis var. assamica (大叶种, dàyèzhǒng)

Igama elithi “menghai wei” alichazi indawo nje kuphela, kodwa iphrofayili yokunambitheka nephunga. Ngokuqinile, “okwaseMenghai” itiye lenziwa hhayi kuphela umsuka wehlamvu, kodwa nendawo yoku-postfermentation: umphakathi wamagciwane owakheka ezindaweni zokusebenzela zaseMenghai emashumini eminyaka. Ngakho-ke, emakethe kukhona ama-bing enziwe ngemvamisa yaseMenghai, abiliswe kwezinye izifunda — ukuba kwawo kwesitayela kuthathwa njengokunempikiswano.

Ngokwezinga likahulumeni i-GB/T 22111-2008 “Umkhiqizo onophawu lwendawo. I-Pu’er” (地理标志产品普洱茶), i-pu’er ingabizwa kuphela itiye elenziwe ngemvamisa yamahlamvu amakhulu aseYunnan eyomiswe elangeni, ekhiqizwa endaweni ebekiwe yezwe; i-shu pu’er ichazwa njengetiye elidlule eku-postfermentation yokwenziwa ngendlela yokubiliswa kokumunyathwa (渥堆, wòduī).

2. Umlando kanye Nokubaluleka Kwamasiko:

Ubucwepheshe obubalulekile: ukubiliswa kokumunyathwa kwezimboni (渥堆, wòduī) ukuze kusheshiswe ukubila kwenziwa ngcono ngo-1973–1975
Ibhizinisi elibalulekile: iMenghai Tea Factory, eyasungulwa ngo-1940 (ekuqaleni njengeFohai Experimental Tea Factory, 佛海实验茶厂; iFohai igama elidala laseMenghai)
Iresiphi eyindinganiso: 7572 — i-shu-bing yakudala, eyaba “yithoni yokulinganisa” yesitayela

Ekuqaleni kweminyaka yama-1970, amabhizinisi aseYunnan ayefuna indlela yokusheshisa ukuvuthwa kwe-pu’er ngaphansi kwezimfuno zezimakethe zaseHong Kong naseGuangdong, lapho ukunambitheka “okugugile” kwakwaziswa khona. Ubucwepheshe bokubiliswa kokumunyathwa benziwa eKunming futhi bafakwa eMenghai; umkhiqizo wakamuva washeshe wazuza isimilo esaziwayo, esabe sesigxilile “njengokunambitheka kwaseMenghai”.

Kuwusizo ukuqonda izinombolo zefekthri zamapheshephthi. Kukhodi enezinombolo ezine, izinombolo ezimbili zokuqala zikhomba unyaka wokwakhiwa kwepheshephthi, eyesithathu ikhomba izinga elimaphakathi lehlamvu, eyesine ikhomba inombolo yefekthri. Ezibalweni zemboni, iKunming yathola inombolo 1, iMenghai — 2, iXiaguan — 3, ifekthri ePu’er (Simao) — 4. Ngakho, ikhodi engu-7572 ifundeka ngokuthi “iresiphi ka-1975, izinga elimaphakathi 7, ifekthri yaseMenghai”. Kusukela ngo-2004, ifekthri iyingxenye yeqembu elizimele, futhi uphawu lwayo oluphambili — iDayi (大益, Dàyì).

3. Incazelo Yebhotani Neimvamisa:

Ithaksa yeBhotani: i-Camellia sinensis var. assamica (大叶种, dàyèzhǒng)
Isimo sezitshalo: kusukela ezihlahleni ezithenwe kuye ezihlahleni eziphakeme, kuhlanganisa nokutshalwa kwezihlahla ezindala
Ihlamvu: likhulu, linesikhumba, linemizwa ebonakalayo kanye noboya obuphawulekayo beqabunga
Umkhiqizo ongagcwele: i-maocha (毛茶, máochá) — itiye eliluhlaza elimahhadlahhadla elomiswe elangeni

Uhlobo lwamahlamvu amakhulu lwe-assamica lubonakala ngezinga eliphezulu le-polyphenol kanye nezinto ezikhishwayo, okwenza ukuthi likulungele ukubiliswa okujulile: yisona sibonelelo “samandla emvamisa” esivumela i-shu pu’er ukuthi izuze ukuminyana nobumnandi. Kuma-shu-bing aseMenghai, kuhlanganisa nawamapheshephthi, ngokuvamile kusetshenziswa ingxube yamahlamvu wezinga elihlukene, okunikeza ukulinganisela komzimba nephunga.

4. Iterroir kanye Nezimpawu Zokutshala:

Izixhumanisi zesifunda: cishe 21°28′–22°28′ enyakatho ye-latitude kanye no-99°56′–100°41′ empumalanga ye-longitude
Ukuphakama: kusukela cishe ku-535 m ezigodini zemifula kuye cishe ku-2400 m eziqongweni; izingadi zetiye ikakhulukazi ku-1200–1800 m
Isimo sezulu: i-subtropical monsoon, izinga lokushisa lonyaka elimaphakathi cishe 18–19 °C, imvula icishe ibe ngu-1300–1400 mm ngonyaka
Izintaba ezaziwayo: iBulangshan (布朗山, Bùlǎng shān), iNannuoshan (南糯山, Nánnuò shān), iBada (巴达, Bādá), iMengsong (勐宋, Měngsòng)

IMenghai ingenye yezindawo zakudala ze-pu’er ezinamahlathi amaningi etiye amadala kanye nokwehlukahlukana kwezindawo ezincane. Ku-sheng pu’er, i-terroir inquma cishe konke, kanti esimweni se-shu umthelela wokubila uqhathaniseka nowemvamisa: isimo sezulu sendawo esifudumele nesinomswakama, kanye nekhwalithi yamanzi, kwakha indawo evumayo ye-microbiota yokubila. Yilesi sixhumanisi “semvamisa kanye nendawo yokubila” eshiwo yilesi sisho esithi “ukunambitheka kwaseMenghai”.

5. Ubucwepheshe Bokukhiqiza:

Isigaba 1 — imvamisa: ukuqoqa → ukubuna → ukumisa uhlaza (杀青, shāqīng) → ukusonta (揉捻, róuniǎn) → ukomiswa elangeni (晒干, shàigān) → i-maocha
Isigaba 2 — i-postfermentation: ukubiliswa kokumunyathwa (渥堆, wòduī) okuthatha isikhathi esicishe sibe izinsuku ezingama-40–60 nokunyakazisa izinqwaba ngezikhathi ezithile (翻堆, fānduī)
Isigaba 3 — ukucindezela: ukuhlunga, ukufaka umusi (蒸压, zhēngyā), ukubumba isiqephu, ukomisa kancane

Inqubo ebalulekile — ukubiliswa kokumunyathwa. I-maocha iqoqwa ibe yizinqwaba ezinkulu, imanziswe futhi imbozwe; ngaphansi kwesenzo samagciwane (phakathi kwawo i-black aspergillus, 黑曲霉, hēiqūméi, idlala indima ebalulekile) kanye nokushisa okuhlobene nakho, izinguquko ze-oxidative-microbiological ziyaqala. Izinga lokushisa ngaphakathi kwenqwaba lingakhuphuka lifike ku-50–65 °C, ngakho-ke inqwaba inyakaziswa njalo ukuze kulingane. Ngemva kokuqedwa kokubila, itiye liyomiswa, livunyelwe ukuphumula, lihlungwe futhi licindezelwe. Kukholelwa ukuthi ama-microflora aqinisiwe ezindaweni zokusebenzela zaseMenghai kanye namanzi endawo anikeza itiye lokugcina inothi elihlanzekile, “elinobuzwe”, okunzima ukuliphindaphinda ngokunembile kwenye indawo.

6. Izimpawu Ze-Organoleptic:

Isiqephu esomile: siminyene, nsundu omnyama onombala obomvu ngokunsomi, ngokuvamile namaqabunga anombala wegolide
Ukumnika: kusuka kokubomvu okumnyama kuye kokubomvu kwekhesthinathi, obala, “okwewayini”
Iphunga: elifudumele, elinamanothi ezithelo ezomisiwe (usuku, i-prune), izinkuni ezigugile, ngezinye izikhathi i-camphor kanye “nelayisi elinamathelayo”; elihlanzekile, ngaphandle kwephunga lokugugela
Ukunambitheka: okuminyene futhi obushelelezi, nomuzwa wokuminyana okunamafutha (稠, chóu) kanye nokubuya okumnandi okuphawulekayo (回甘, huígān)
Ihlamvu elibilisiwe: nsundu omnyama, elilinganayo, linwebeka ngokwanele

Uphawu lwesitayela — inhlanganisela yobumnandi obujulile, “obunjengokaswidi” ekubuyeni (obuvame ukuqhathaniswa noshukela we-lollipop, 冰糖, bīngtáng) kanye nokungabikho ngokuphelele kwephunga elibukhali lokubila okusha (堆味, duīwèi). I-shu esencane ingase ikhiphe leli nothi “lenqwaba”; ku-menghai bing wekhwalithi, kungase kungabonakali kahle ekuqaleni, noma kuphele ngemva kweminyaka embalwa yokuphumula.

7. Ukwakheka Kwamakhemikhali:

Ama-polyphenol etiye (茶多酚, chá duōfēn): ngesikhathi sokubila ehla kakhulu, acishe abe ngu-10–15%
Izingulube ze-theabrownin (茶褐素, chá hèsù): ziyanda, zibangela umbala omnyama wokumnika nobumnene bokunambitheka
I-caffeine (咖啡碱, kāfēijiǎn): igcinwa, cishe ngo-3–4%
Ushukela oncibilikayo nama-polysaccharide: ayanda, anikeza ukuzungeleza nobumnandi
Ama-amino acid: aguqulwa ngokwengxenye, ehlisa ubusha bokuqala

Amanani aqondile ancike kakhulu emvamiseni yokuqala kanye nezinga lokubila, ngakho-ke izibalo ezinikeziwe kufanele ziqondwe njengezinkomba, hhayi njengenjwayelo. Iphethini evamile izinzile: ngokujula kwe-postfermentation, kuncipha ukuqina futhi kwanda ingxenye yezingulube ezimnyama nama-carbohydrate ancibilikayo.

8. Izakhiwo Eziwusizo:

Imvelo efudumele: ngokungafani ne-sheng pu’er “epholile”, i-shu ngokwesiko ibhekwa njengetiye “elifudumezayo”
Umnene esiswini: ukumnika okubilisiwe kuthathwa njengokungahlukumezi, kuvame ukuphuzwa ngemva kokudla
Ukusekela ukugaya: esikweni lamaShayina kuhlanganiswa nosizo ekugayeni ukudla okunamafutha (消食, xiāoshí)

Ucwaningo lwesimanje lwe-pu’er (umthelela ku-lipid metabolism, i-microbiota yamathumbu, njll.) luyaqhubeka futhi okwamanje alunikezi iziphetho eziphelele, ngakho-ke itiye kufanele lithathwe njengesiphuzo, hhayi njengendlela yokwelapha. Uma uzwela ku-caffeine, kungenangqondo ukucabangela ukuthi okuqukethwe yi-alkaloid ku-shu pu’er kuhlala kuphawuleka.

9. Ukuphisa:

Isitsha: i-gaiwan (盖碗, gàiwǎn) noma iketela lobumba laseYixing (紫砂壶, zǐshā hú), eligcina ukushisa kahle
Amanzi: athambile, abiliswe esanda kubiliswa
Izinga lokushisa: 95–100 °C, amanzi abilayo ashubile
Isilinganiso: cishe 7–8 g ku-100–150 ml
Ukuwasha: 1–2 ukuthulula okusheshayo (洗茶, xǐchá) ukuze “kuvuswe” ihlamvu futhi kususwe uthuli
Ukuthulula: okokuqala 5–10 amasekhondi, ngemva kwalokho isikhathi sandiswa kancane kancane; isiqephu esihle sibamba ukuthulula okuyi-10 nangaphezulu

I-shu pu’er ivuleka emanzini ashisayo kakhulu: akhipha ukuminyana nobumnandi futhi avimbele ukumnika ukuthi “ungagobeli”. Ukuphula isiqephu kungcono ngommese we-pu’er ngezendlalelo, ukuze kunciphise ukuphihliza ihlamvu. Ukuthulula kokugcina, osekuvele kubuthakathaka, kungabiliswa esitofini (煮茶, zhǔchá) — ngale ndlela kutholwa ubumnandi obusele.

10. Isitoreji:

Izimo: igumbi elomile, elihlanzekile, elingenisa umoya olikude namaphunga angaphandle nokukhanya okuqondile
Umswakama: olinganiselayo; ukweqisa kubangela isikhutha, ukoma ngokweqile kuvimbela ukuvuthwa
Isiqukathi: ukusonga kwephepha langempela kanye nekhadibhodi, ngaphandle kokupakishwa okuvala umoya

I-pu’er evuthiwe iyaqhubeka nokuguquka ngokumnene lapho igugile: amanothi asele okubila ayancipha, ukunambitheka kuba msulwa futhi kujule. Abathandi abaningi bagugisa ngamabomu i-shu-bing esanda kwenziwa iminyaka embalwa, ukuze “ukunambitheka kwaseMenghai” kuvele ngokugcwele. Itiye kufanele ligcinwe lihlukanisiwe nezinongo, ikhofi namakha — ihlamvu limunca amaphunga ngokuhaha.

11. Intengo kanye Nokwenziwa Okungemthetho:

Ububanzi: bubanzi kakhulu — kusukela kuma-bing amahle afekthri wesigaba esimaphakathi kuya ezintengo eziphezulu zokugugile kanye nezikhundla ezinophawu (isibonelo, iDayi endala)
Ingcuphe enkulu: “ukunambitheka kwaseMenghai” njengelebuli yokumaketha, efakwa ematiyeni angenakho ukuxhumana kwangempela nesifunda kanye nephrofayili
Ukwenziwa okungemthetho kwemikhiqizo: iDayi (大益) ikopishwa ngenkuthalo; ukupakishwa, amakhodi nama-hologram kuyasiza, kodwa indinganiso enqumayo — i-organoleptics

Isithombe esithembekile yilesi: lesi sisho ngokwaso sisetshenziswa ngokukhululekile, ngakho-ke umbhalo ekusongeni awuqinisekisi lutho. Izimpawu ze-menghai bing ebuthakathaka noma engelona iqiniso — ukumnika okunenkungu, ukunambitheka okumanzi okunciphile, iphunga elinzima lenqwaba entsha, ukugugela noma ithoni yesikhutha, ukungabikho kokubuya okumnandi. Itiye lekhwalithi linikeza ukumnika okubomvu okunjengewayini okusobala, umzimba omcane “onamafutha” kanye nokunambitheka kwangemva okuhlanzekile okumnandi. Lapho uthenga izikhundla ezinophawu, kuhle ukuqinisekisa ubuqiniso ngeziteshi zomkhiqizi, kodwa isinqumo sokugcina sisathathwa ngenkomishi.

12. Amaqiniso Athakazelisayo:

Isisindo esijwayelekile sesiqephu esingu-357 g sihlobene nesiko “lama-bing ayisikhombisa” esixhumeni (七子饼, qīzǐbǐng): amaqebelengwane ayisikhombisa enza cishe u-2.5 kg.
Ukubalwa kwefekthri kusasetshenziswa kuze kube manje: izinombolo 1, 2, 3, 4 kumakhodi zikhomba iKunming, iMenghai, iXiaguan kanye nefekthri yasePu’er ngokulandelana.
Iresiphi engu-7572 ivame ukubizwa “ngokuyindinganiso” (标杆) ye-shu pu’er, okuqhathaniswa namanye amatiye avuthiwe ngawo.
Kunengxoxo eqhubekayo yokuthi “ukunambitheka kwaseMenghai” kungaphindaphindwa ngaphandle kwaseMenghai: abalandeli “be-microbial terroir” bakholelwa ukuthi cha.
Naphezu komlando wamakhulu eminyaka we-pu’er, i-shu pu’er uqobo lwayo itiye elincane: ubucwepheshe bokubiliswa kokumunyathwa bavela kuphela ngeminyaka yama-1970.

Ekuphetheni:

IMenghai Wei Shu Bing ayilona uphawu lokuhweba noma ifekthri ethile, kodwa igama lesitayela: i-pu’er evuthiwe esesimweni sesiqephu, efanekisela “ukunambitheka kwaseMenghai” okwaziwayo nobumnandi bayo obufudumele, umzimba omcane kanye nenothi lokubila elihlanzekile. Ngemva kwaleli gama kunenhlanganisela yemvamisa yamahlamvu amakhulu aseYunnan kanye nendawo ekhethekile ye-postfermentation, eyakheka ezindaweni zokusebenzela zaseMenghai — izici ezimbili ezihlangene ukudala isimilo sesiphuzo.

Kumuntu owenza umsebenzi, isiphetho silula: umuntu kufanele aqondiswe hhayi embhalweni, kodwa enkomishini. Ukumnika okubomvu okunjengewayini okusobala, ukunambitheka okuminyene okuzungelezayo, ukubuya okumnandi okuphawulekayo kanye nokungabikho kokugugela — nazi izimpawu eziqotho zokuthi phambi kwakho kukhona ummeli ophawulekayo wesitayela. Itiye elinjalo lihle kokubili lisencane, nangemva kweminyaka embalwa yokuguga okuthule, okumane nje kukhulise ukujula kwalo.

the teas described here are available from teamotea