I-Puer Shou Cha

I-Puer Shou Cha ingelinye lamatiye angajwayelekile emhlabeni, umkhiqizo ongeyona nje indekanye yobuciko betiye, kodwa futhi nobunjiniyela be-microbiological. Uma i-Sheng Puer kuyisikhathi esimiswe eqabungeni elicindezelwe futhi sakhululwa emashumini eminyaka, khona-ke i-Shou Puer ingumzamo onamandla womuntu wokucindezela leso sikhathi, ukuthola emasontweni ambalwa lokho okudinga imvelo iminyaka eminingi. Ubuchwepheshe be-Wet Piling (渥堆, Wò Duī), obasungulwa ngo-1973, benza inguquko embonini yetiye: akugcinanga nje ngokwakha isigaba esisha setiye, kodwa futhi kwaguqula i-Yunnan yaba umkhiqizi omkhulu welinye lamatiye adume kakhulu emhlabeni, ukusuka ekubeni umphakeli wezinto ezingavuthiwe. Namuhla, i-Shou Puer iyitiye elinambitheka ocebile, onobulili obujulile, ‘bomvu, omkhulu, ovuthiwe, omnene’ (红浓陈醇, hóng nóng chén chún), itiye elingaphuzwa ngokushesha ngemva kokukhiqizwa, itiye elinobuntu obufudumele, obumnene, kanye nezinzuzo ezifakazelwe zezempilo eziqinisekiswa amakhulukhulu ocwaningo lwesayensi. Izinga elisetshenziswayo: GB/T 22111-2008.

1. Ukuhlukaniswa Nemvelaphi:

• Uhlobo: Itiye elinezimpande ezivuthwe ngemuva (后发酵茶, hòu fājiào chá). Ngokusemthethweni liyingxenye yesigaba se-hei cha (黑茶, hēichá — ‘itiye elimnyama’), nokho ngenxa yobuchwepheshe obuhlukile kanye nemvelaphi, lihlukaniswa liba yiqembu elizimele — ‘i-puer’ (普洱茶, Pǔ’ěr chá). Ubuchwepheshe be-Shou Puer busekelwe ekuvutshelweni okuqinile kwe-microbial (微生物固态发酵, wēishēngwù gùtài fājiào), okuhluke ngokuphelele ekufakweni kwe-oksijini ngama-enzyme kumatiye abomvu nakuyi-oolong.
• Isigaba: Amatiye adumile aseShayina (中国名茶, Zhōngguó Míngchá). Umkhiqizo onenkombandlela yendawo evikelwe.
• Imvelaphi: IShayina, isifundazwe sase-Yunnan (云南, Yúnnán). Ukukhiqizwa kwe-Shou Puer kungenzeka kuphela endaweni yase-Yunnan — lokhu akunqunyelwe izinga kuphela, kodwa futhi nokuncika okubalulekile emiphakathini yamagciwane yendawo.
• Izindawo Zokukhiqiza Eziyinhloko:
  • IMenghai (勐海, Měnghǎi): Isikhungo esingenakuphikiswa kanye ‘nenhlokodolobha’ yokukhiqiza i-Shou Puer. Yilapha, e-Menghai Tea Factory (manje eyaziwa ngokuthi ‘Da Yi’ — 大益, Dàyì), lapho ubuchwepheshe be-Wo Dui bacwengisiswa khona. Isimo sezulu saseMenghai (esishisayo, esinomswakama ophansi kwe-subtropical) kanye ne-microflora yendawo ehlukile kwakha ‘ukunambitheka kwaseMenghai’ (勐海味, Měnghǎi wèi) okungenakulingiswa kwezinye izindawo. Izimboni ezihamba phambili: ‘Da Yi’ (大益), ‘Ba Jiao Ting’ (八角亭), ‘Fu Yuan Chang’ (福元昌).
  • IKunming (昆明, Kūnmíng): Indawo okwazalwa kuyo ubuchwepheshe be-Wo Dui (IKunming Tea Factory, 1973). Isimo sezulu esipholile nesomile sethafa eliphakeme (ukuphakama ~1900 m) sakha iphrofayili ehlukile yamagciwane futhi, ngokufanele, isimilo sokunambitheka esihlukile — esilula, esinobumuncu obuphawulekayo. Izimpawu zomlando: 7581 (isitini saseKunming Factory).
  • IXiaguan (下关, Xiàguān): IDolobha laseDali (大理, Dàlǐ). Lidume ngokukhiqiza i-tuo cha (沱茶, tuóchá — itiye elimise okwesidleke). Ifemu yaseXiaguan yasungula eyayo indlela yokuguqula i-Wo Dui isebenzisa umhwamuko (蒸汽, zhēngqì), okwakha ‘intuthu yaseXiaguan’ (下关烟味, Xiàguān yānwèi) eyimpawu. Umkhiqizo ophawulekayo: 7663 — i-tuo cha ethunyelwa ngaphandle, eyaziwa ngokuthi ‘Xiao Fa Tuo’ (销法沱 — ‘i-tuo cha ye-France’).
  • ILincang (临沧, Líncāng) kanye nePuer (普洱, Pǔ’ěr): Abahlinzeki abakhulu bezinto ezingavuthiwe (mao cha). Eminyakeni yamuva, lezi zindawo nazo zithuthukisa ukukhiqiza kwazo i-Shou Puer.
• Izixhumanisi Zendawo: Isifundazwe sase-Yunnan: 21°–29° N, 97°–106° E.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando:

Umlando we-Shou Puer ungumlando wempumelelo yezobuchwepheshe, eyazalwa yisidingo semakethe, uzungu lobunhloli, kanye nokuphikelela kwesayensi.

Isendlalelo: ‘i-red infusion’ kanye nesidingo saseHong Kong. Ngaphambi kweminyaka yawo-1970, yonke i-puer yayiyilokho namuhla okubizwa nge-Sheng Puer — itiye elenziwe ngezinto ezinkulu zamaqabunga ase-Yunnan ezomiswe elangeni (shai qing mao cha — 晒青毛茶, shài qīng máo chá), elalizothola ubumnene nokujula ngemva kweminyaka eminingi yokugcinwa. Abathengi abakhulu be-puer evuthiwe kwakuyi-Hong Kong kanye ne-Southeast Asia, lapho imakethe yayidinga itiye eline-‘red infusion’ (红汤, hóng tāng) — eliminyene, elimnyama, elimnene. Ukuvuthwa kwemvelo kwe-sheng kuze kube sesimweni esidingekayo kwakuthatha iminyaka eyi-10-30, okwakudala ukushoda okukhulu.

Ngawo-1950, umthengisi wetiye laseHong Kong u-Lu Zhuxun (卢铸勋, Lú Zhùxūn) waqala ukuhlola ukuvutshelwa okusheshayo: wamanzisa i-shai qing yase-Yunnan, wayifaka emasakeni futhi wadala izimo zokuguga okusheshayo. Indlela yakhe — isibonelo esingenasisekelo se-Wo Dui: ‘kumakhilogremu ayikhulu etiye, engeza amalitha angamashumi amabili amanzi, umboze ngendwangu, ulethe ku-75 degrees, uphendule izikhathi ezimbalwa.’ Ngokuhambisana, ngo-1957, i-Guangdong Tea Export and Import Company e-Fangcun Dachongkou Tea Factory (芳村大冲口茶厂) e-Guangzhou yathuthukisa ngempumelelo ubuchwepheshe bezimboni bokuvutshelwa okusheshayo kwe-pueru ngemva kokuvuna, yanciphisa umjikelezo wokukhiqiza kusuka eminyakeni eyodwa kuya kwemibili kuya ezinyangeni ezimbili. Lokhu kwaba ukukhiqizwa kokuqala ngempumelelo kwe-puer evutshiwe ngokwezimboni emlandweni.

1973 — ukuzalwa kwe-Shou Puer yase-Yunnan. Ekuqaleni kuka-1973, i-Yunnan yathola ilungelo lokuthumela itiye ngaphandle ngokuzimela. Embukisweni we-Guangzhou (广交会, Guǎng Jiāo Huì), abamele i-Yunnan Tea Company bathola isidingo esikhulu se-puer evutshiwe — leyo eyayikhiqizwa yi-Guangdong kuphela kuze kube yileso sikhathi, isebenzisa, phakathi kokunye, izinto ezingavuthiwe zase-Yunnan. Isekela lomphathi jikelele we-Yunnan Tea Company lathatha isinqumo sokufunda lobu buchwepheshe ngokwalo.

Kwakhiwa ithimba labantu abayisikhombisa, okuhlanganisa u-Wu Qiqing (吴启英, Wú Qǐyīng) wase-Kunming Factory kanye no-Zou Bingliang (邹炳良, Zōu Bǐngliáng) wase-Menghai Factory, ukuyofunda ubuchwepheshe e-Guangdong. Nokho, abase-Guangdong, bengafuni ukulahlekelwa yi-monopoly, benqaba ukunikeza ukufinyelela efemini. Ngokwenganekwane, u-Huang Youxin (黄又新) — omele i-Yunnan Company — wakwazi ukungena e-Guangdong Third Tea Factory (广东三厂) ngosizo lwesisebenzi sehhovisi lase-Yunnan e-Guangzhou, u-Shi Min (施敏), owayesebenzelane nabasebenzi basefemini.

Ngaso leso sikhathi, umakadebona wemboni yetiye u-Chen Peiren (陈佩仁, Chén Péirén), owayesebenza enkampanini yase-Yunnan futhi ethi wayenolwazi lwangaphambi kwempi lokuvutshela, wenza ngokwakhe ukuhlola nge-toni elilodwa le-mao cha futhi wathola i-Shou Puer yokuqala yase-Yunnan. Ngokuhambisana, ithimba elabuya e-Guangdong laqala ukuhlola e-Kunming Factory. Imizamo yokukopisha ngobumpumputhe ubuchwepheshe base-Guangdong yehluleka: e-Guangzhou babesebenzisa amanzi ashisayo ukumanzisa, kodwa ezimweni zase-Kunming (isimo sezulu esipholile nesomile sethafa eliphakeme) le ndlela yayingasebenzi. Lapho amanzi ashisayo eshintshwa ngamakhaza, inqubo yaphumelela. Umkhiqizo wokuqala, owahlanganiswa nalowo ka-Chen Peiren, wathunyelwa ngaphandle e-Hong Kong ngawo lowo nyaka ka-1973.

1974–1976: ukusungulwa kwezikole ezintathu. I-Menghai ne-Xiaguan Factories zenza ezazo izivivinyo. Ngayinye yathuthukisa eyayo indlela yokuguqula i-Wo Dui, eyayilungiselelwe isimo sezulu sendawo kanye ne-microbiota. Ngo-1975, ubuchwepheshe e-Menghai Factory ngaphansi kobuholi buka-Zou Bingliang base bucwengisiswe ngokuphelele — kwaqala ukukhiqizwa kwezimpawu eziyisikhombisa eziyinganekwane: 7452, 7572 (ama-bing). Ngawo lowo nyaka, i-Xiaguan yakhipha i-7663 — i-tuo cha eyayithunyelwa ngaphandle, kamuva eyaziwa ngokuthi ‘Xiao Fa Tuo’ ngenxa yokuthunyelwa okuningi e-France kusukela ngo-1976. Ngo-1976, i-Kunming Factory yethula i-7581 — isitini esidume, esaba yindinganiso yesitayela sase-Kunming. Amakhodi ezinombolo alawa matiye aba yindinganiso yokuqala yokumaka: izinombolo ezimbili zokuqala — unyaka wokuthuthukiswa kweresiphi, eyesithathu — ibanga elimaphakathi lezinto ezingavuthiwe, eyesine — ikhodi yefemu (1 — Kunming, 2 — Menghai, 3 — Xiaguan).

Ngaleyo ndlela, izimboni ezintathu — i-Kunming, i-Menghai, ne-Xiaguan — zakha ‘izikole’ ezintathu zomlando ze-Shou Puer, ezihluka ngesimo sezulu sokuvutshelwa, ukwakheka kwe-microbiota, amanzi asetshenzisiwe (ashisayo/abandayo/umhwamuko), okwenziwe ngakho iphansi lendawo yokusebenzela, kanye nezinye izinto eziningi.

Isikhathi sanamuhla. Ngo-2008, incazelo ye-puer (okuhlanganisa ne-Shou Puer) yaqinisekiswa ezingeni likazwelonke GB/T 22111-2008. Ngo-2020, ukusetshenziswa kwe-Shou Puer kwafinyelela cishe ku-65% wayo yonke imakethe ye-puer ngesilinganiso sokukhula sonyaka esingaphezu kuka-10%. Ngo-2013, inkampani i-‘Da Yi’ (大益) yasungula isikhungo socwaningo lwe-microbiology — ‘iLabhorethri 7’ (七号院, Qī Hào Yuàn), kwathi ngo-2016 yakha ‘indlela yokwenza itiye ngokusebenzisa amagciwane’ (微生物制茶法, wēishēngwù zhì chá fǎ) — isizukulwane sesithathu sobuchwepheshe bokuvutshelwa, esisekelwe ekungeniseni okulawulwayo kwezinhlobo ezikhethiwe zamagciwane (菌方, jūn fāng) esikhundleni sokuzimisela okuzenzakalelayo.

• Igama:
  • ‘Pu’ (普, pǔ) + ‘Er’ (洱, ěr) — igama lomlando ledolobha i-Puer (manje i-Ning’er — 宁洱, Níng’ěr) e-Yunnan, elasebenza njengesiteshi esikhulu sokudlulisa ku-‘Cha-ma-gu dao’ (茶马古道, Chámǎ Gǔdào — ‘uMfula Wetiye Namahhashi’). Igama ‘puer’ lanamathela esigabeni sonke setiye lase-Yunnan elivutshwe ngemuva.
  • ‘Shou’ (熟, shú) — ‘okulungile’, ‘okuvuthiwe’, ‘okuphekiwe’. Kukhombisa ukuthi itiye selidlule ekuvutshelweni okusheshayo futhi selikulungele ukuphuzwa, ngokuphambene ne-‘Sheng’ (生, shēng — ‘eluhlaza’, ‘eliphilayo’), elidinga ukuvuthwa kwemvelo iminyaka eminingi.
  • ‘Cha’ (茶, chá) — itiye.

Ngakho, igama eligcwele lisho ‘itiye le-puer elivuthiwe (elivutshiwe)’. Njengoba lisetshenziswa nsuku zonke, isifinyezo ‘shou pu’ (熟普, shú pǔ) sivame ukusetshenziswa.

• Ukubaluleka Kwamasiko:

I-Shou Puer yaletha intando yeningi kusiko le-puer: yenza ukunambitheka ‘kwe-puer endala’ — eminyene, emnene, enobulili — kufinyeleleke ngaphandle kwesidingo sokulinda amashumi eminyaka nokukhokha amanani emali eqoqwayo. Ezigidini zabantu, i-Shou Puer yaba ‘i-puer yokuqala’ — indawo yokungena komunye wemikhakha yetiye eyinkimbinkimbi nekhangayo kakhulu.

Esikweni lansuku zonke lase-Southeast Asia, i-Shou Puer ‘itiye lezindawo zokudla nezamatiye’ (茶楼茶, chálóu chá): yilona elihanjiswa ezindaweni ze-dim sum zase-Guangdong (饮茶, yǐnchá), lapho ngokwesiko lihambisana nokudla okunamafutha, okunzima. E-France, ‘i-Xiao Fa Tuo’ (i-tuo cha eyayithunyelwa e-Xiaguan) yaba wuphawu ‘lwetiye lezempilo’ — ngemva kokuba ngo-1979 iqembu lodokotela baseFrance lishicilele ucwaningo ngomphumela we-hypolipidemic we-puer, ukuthandwa kwayo e-Europe kwanda ngokushesha.

3. Incazelo Yezitshalo Nezinto Zokuqala:

• Izinhlobonhlobo: Yunnan Da Ye Zhong (云南大叶种, Yúnnán Dàyèzhǒng — ‘Amahlamvu Amakhulu Ase-Yunnan’), Camellia sinensis var. assamica. Isidingo esibalulekile sezinga GB/T 22111 — ukusetshenziswa kwezinto ezinkulu zamaqabunga ase-Yunnan kuphela. Okuqukethwe ama-polyphenolamaqabunga amasha — okungenani ama-28%, okuqinisekisa i-substrate eyanele yokuvutshelwa okujulile kwe-microbial. Izimila eziyinhloko:
  • IMenghai Da Ye Zhong (勐海大叶种): Inamba ekuvamile ekukhiqizeni i-Shou Puer. Okuqukethwe okuphezulu kwama-polyphenol, iphrofayili enkulu yokunambitheka.
  • IMengku Da Ye Zhong (勐库大叶种): Esuka esifundeni sase-Lincang. Ama-amino acid amaningi, izinto ezingavuthiwe ezinoshukela omningi.
  • IFengqing Da Ye Zhong (凤庆大叶种): Isetshenziswa kancane; ibonakala ngobumnene.
• Izinto Zokuqala: Shai qing mao cha (晒青毛茶, shài qīng máo chá) — ‘izinto eziluhlaza ezomiswe elangeni’. Lokhu kungumkhiqizo ongaqediwe, odwubule izigaba zokuqoqwa, ukubuna, ‘ukubulala uhlaza’ (杀青, shā qīng — ukuthosa ukuvimba ukuvutshelwa), ukusonteka, nokomiswa elangeni. Yi-shai qing mao cha okuyiyona nto engenayo yenqubo ye-Wo Dui.
• Iminyaka Yezihlahla: Ngokungafani ne-Sheng Puer, ku-Shou Puer eningi, iminyaka yezihlahla ayisona isici esibalulekile; iningi lezinto ezingavuthiwe livela ezihlahleni zasemapulazini (台地茶, táidì chá) ezineminyaka engama-20-60 ubudala. Nokho, esigabeni esiphakeme kakhulu, kusetshenziswa izinto ezingavuthiwe ezivela ezihlahleni ezindala (老树, lǎo shù — iminyaka engama-50-100) kanye nezihlahla zasendulo (古树, gǔ shù — iminyaka engu-100+), okunikeza itiye ukujula okukhulu, ubumaminerali, kanye nokuqina kokubiliswa.
• Ukuqoqwa: Kusuka entwasahlobo kuya ekwindla. Ukuqoqwa kwasentwasahlobo (Mashi-Ephreli) kuyigugu kakhulu. Ku-Shou Puer, kuvame ukusetshenziswa izinto ezingavuthiwe zasehlobo/zasekwindla, kanye nezinto ezingavuthiwe ezivuthwe kakhulu kuneze-sheng.
• Izinga Lokuqoqwa: Kusuka ‘ehlumeleni elilodwa — amaqabunga amabili’ (ku-elite ye-Gong Ting) kuya ‘kumahlamvu amabili kuya kwamane’ (ezintweni ezingavuthiwe eziningi ezisebangeni lesi-5-7). Iqabunga elivuthwe kakhulu liba noshukela omningi ngemva kokuvutshelwa.
• Amabanga Ezinto Ezingavuthiwe (ngokwe-GB/T 22111):
  • Elikhethekile / i-Gong Ting (宫廷, Gōngtíng — ‘Igceke Lombuso’): Ikakhulukazi amahlumela namahlamvu amancane kakhulu; amathiphu asagolide. Ingxenye engaphansi kuka-5%. Limnene, linephunga elimnandi, linamanothi amantongomane nawoshokoledi.
  • Ibanga 1–3: Izinto ezingavuthiwe ezincane neziphakathi nendawo; umbala onsundu onamachashaza asagolide. Isisekelo sama-bing nama-tuo asezingeni.
  • Ibanga 5: Iqabunga eliphakathi nendawo elinesilinganiso esithile seziqu. Ngemva kokuvutshelwa, kuba noshukela ophawulekayo. Yilezi zinto ezingavuthiwe ezivame ukukhiqiza ‘ama-lao cha tou’ (老茶头, lǎo chá tóu — ‘amakhanda amadala etiye’ — izigaxa ezihlangene ngokwemvelo ezakheka ngesikhathi sokuvutshelwa).
  • Ibanga 7–9: Iqabunga elikhulu, elimahhadla; lisetshenziselwa ukukhiqiza ngobuningi, amasaka etiye, kanye nezinto ezikhishwe.

4. Indawo (Terroir) Nezici Zokutshala:

• Isifunda: I-Yunnan iseningizimu-ntshonalanga yeShayina, emngceleni ne-Myanmar, i-Laos, ne-Vietnam. Indawo enezintaba, umehluko omkhulu wokuphakama (kusuka ku-76 kuye ku-6740 m), kanye nokuhlukahluka kwama-microclimate kwenza i-Yunnan ibe ngesinye sezifunda ezinothe kakhulu ngezitshalo emhlabeni. I-Yunnan ithathwa njengendawo okwazalelwa kuyo isihlahla setiye — lapha kutholakale izihlahla zetiye zasendulo ezikhula endle nezilinywayo ezineminyaka efinyelela ku-2700.

• Ukuphakama Kokukhula: 800–2100 amamitha ngaphezu kogu lolwandle. Uma ukuphakama kukhula, ukukhula kwehla, futhi izinto ezinamakha kanye nama-amino acid amaningi avela eqabungeni. Izinto ezingavuthiwe ezivela ezindaweni eziphakeme ngo-1400–1800 m zithathwa njengezilungile.

• Umhlabathi: Kuqhamuka umhlabathi obomvu we-laterite (红壤, hóng rǎng) kanye nomhlabathi ophuzi we-laterite (黄壤, huáng rǎng). Ukusabela okune-asidi (pH 4.5–6.0), okuqukethe okuphezulu kwe-ayoni, i-aluminium, ne-manganese, kanye nokuhamba kahle kwamanzi. Izinto eziphilayo — kusuka kokusesilinganisweni kuya kokuphezulu, ikakhulukazi ezindaweni eziphila kuzo amahlathi anezihlahla zasendulo.

• Isimo Sezulu: I-subtropical monsoon enezici zetropical eningizimu (Xishuangbanna) kanye ne-temperate enyakatho (Dali). Izinga lokushisa lonyaka eliphakathi nendawo 15–22°C. Imvula: 1000–1800 mm/ngonyaka kanye nenkathi yemvula ephawulekayo (Meyi-Okthoba). Inkungu yasekuseni evamile, umehluko omkhulu wamazinga okushisa emini nasebusuku (kuze kufike ku-15°C), imisebe ye-ultraviolet enamandla ezindaweni eziphakeme.

• Imvelo: Kusuka ekutshalweni okuvamile kwamasimu (台地, táidì) emathangeni avulekile kuya ezindaweni eziphila kuzo amahlathi anezihlahla zasendulo, ezikhula ngokubambisana nezitshalo ezihlukahlukene zetropical ne-subtropical. Izinto ezingavuthiwe ezivela ‘ezingadini zemvelo’ (生态茶园, shēngtài cháyuán), lapho kungasasetshenziswa khona amakhemikhali, zibiza kakhulu.

• Amazwana Abalulekile Nge-terroir: I-terroir inquma ikhwalithi yezinto zokuqala (mao cha), kepha ukunambitheka kokugcina kwe-Shou Puer kuncike ngokufanayo endaweni yokuvutshelwa — i-microbiota yendawo, isimo sezulu sendawo yokusebenzela, ikhwalithi yamanzi okumanziswa ngawo inqwaba. Kungalesi sizathu ‘ukunambitheka kwaseMenghai’ kuyisici, hhayi kangako sezinto ezingavuthiwe, kodwa semvelo yokuvutshelwa.

5. Ubuchwepheshe Bokukhiqiza:

Ukukhiqizwa kwe-Shou Puer kuyinqubo enezigaba ezimbili: okokuqala, kusuka eqabungeni elisha kwenziwa i-shai qing mao cha (njengoba kwenziwa nge-Sheng Puer), bese i-mao cha ingeniswa ekuvutshelweni okusheshayo kwe-microbial — i-Wo Dui.

Isigaba I. Ukukhiqizwa kwe-shai qing mao cha (晒青毛茶):

• Ukuqoqwa (采摘 — cǎi zhāi): Okwenziwa ngesandla noma ngomshini.
• Ukubuna (萎凋 — wěidiāo): Ukwandlala emoyeni ovulekile noma endlini; kususwa ingxenye yomswakama, ukwenza iqabunga lithambe.
• ‘Ukubulala Uhlaza’ (杀青 — shā qīng): Ukuthosa epanini noma emgqonyeni ukuze kumiswe izinqubo zama-enzyme. Ezintweni ezingavuthiwe ze-puer, i-sha qing yenziwa ngobumnene kunasemtiyeni oluhlaza — ukuze kungabhujiswa ngokuphelele ama-enzyme adingekayo ekuguqulweni okuzayo.
• Ukusonteka (揉捻 — róuniǎn): Ukucekela phansi izindonga zamangqamuzana, ukunikeza isimo, ukukhipha ijusi.
• Ukomiswa Elangeni (日晒干燥 — rìshài gānzào): Ukomisa elangeni — umehluko oyisisekelo kumtiye oluhlaza, lapho kusetshenziswa khona ukomiswa ngomshini. Ukomiswa elangeni kugcina umsebenzi wama-enzyme asele, obaluleke kakhulu ekuvutshelweni okuzayo.

Isigaba II. I-Wo Dui — ukunqwabelanisa okumanzi (渥堆发酵):

Lesi yisigaba esiyinhloko nesinqumayo ekukhiqizweni kwe-Shou Puer. Yilapha lapho i-shai qing mao cha iguquka iba umkhiqizo ohluke ngokuphelele.

• Ukumanzisa / ‘ukucwilisa’ (潮水 — cháo shuǐ): I-mao cha isakazwa phansi okuhlanzekile kwendawo yokuvutshela ngogqinsi olungu-50–100 cm bese imanziswa ngokulinganayo ngamanzi. Okuqukethwe umswakama kwenyuswa kuze kufike ku-30–35%. Inani lokushisa kwamanzi kungenye yezimfihlakalo eziningi zengcweti: i-Kunming Factory ngokomlando yayisebenzisa amanzi abandayo, i-Guangdong — ashisayo, i-Xiaguan — umhwamuko. Amanzi kufanele ahlanzeke, angenakho ukunambitheka kwangaphandle; ezimbonini eziningi kusetshenziswa amanzi asezintabeni asemthombo.

• Ukwakha Inqwaba (堆放 — duī fàng): I-mao cha emanzisiwe ifakwa enqumbini (堆子, duīzi) ukuphakama okungu-50–120 cm (isisindo senqwaba eyodwa — kusuka emakhulukhulwini ambalwa kuya kumathani amaningana). Inqwaba imbozwa ngendwangu kakotini emanzi (棉布, miánbù) ukugcina ukushisa nomswakama.

• Ukuvutshelwa Qobo (发酵 — fājiào): Emvelweni efudumele, enomswakama wenqwaba, kuqala umsebenzi onamandla wama-microorganisms. Izinga lokushisa ngaphakathi kwenqwaba likhuphuka liye ku-55–65°C; umswakama — 80–90%. Inqubo ithatha izinsuku ezingu-40 kuye kwezingu-90 (kuya ngezinga elifiselekayo lokuvutshelwa, inkathi yonyaka, ubukhulu benqwaba, nobungcweti be-technologist).

  Ukwakheka kwe-microbiological kuyi-ecosystem eyinkimbinkimbi kakhulu, ehlanganisa:

  • Isikhunta esimnyama (黑曲霉, hēi qū méi — Aspergillus niger): Isidalwa esinamandla; sikhiqiza ama-cellulase, ama-pectinase, nama-tannase, aqhekeza izindonga zamangqamuzana nezinto ezinoshukela omubi. Yisona sikhunta esimnyama ‘umakhi’ oyinhloko wokunambitheka kwe-Shou Puer.
  • Imvubelo (酵母菌, jiàomǔ jūn): Izinhlobo eziningi; ibamba iqhaza ekusabeleni kwe-oxidation-reduction, yakha amanothi amakha ‘amnandi’ kanye ‘nesinkwa’. Ukwakheka okuyingqayizivele kwemvubelo yaseMenghai kuyimfihlo ‘yokunambitheka kwaseMenghai’.
  • I-Rhizopus (根霉, gēn méi — Rhizopus): Ikhiqiza ama-asidi e-organic nama-alcohol.
  • IPenicillium (青霉, qīng méi — Penicillium): Ibamba iqhaza ezigabeni zokuqala.
  • I-Aspergillus glaucus (灰绿曲霉, huī lǜ qū méi): Ikhiqiza ama-enzyme aqhekeza amaprotheni.
  • Amagciwane: Izinhlobo eziningi, indima yazo okwamanje ayikaziwa ngokuphelele.

  Ezigabeni ezahlukene zokuvutshelwa, ama-microorganisms ahlukene anamandla: esigabeni sokuqala — isikhunta esimnyama, i-Rhizopus, ne-Penicillium; esigabeni esiphakathi nesokugcina — isikhunta esimnyama nemvubelo.

• Ukuhehuzula Inqwaba (翻堆 — fān duī): Ngezikhathi ezithile (njalo ezinsukwini ezingu-7–10) ingcweti iyayiphendula futhi ixube inqwaba, ilawule izinga lokushisa, umswakama, nokulingana kokuvutshelwa. Uma izinga lokushisa lidlula ku-65°C — inqwaba ingase ‘ishe’, itiye lizothola ukunambitheka okushile. Uma izinga lokushisa liphansi kakhulu — ukuvutshelwa ngeke kuthuthuke. Lesi yisigaba esidinga ulwazi olukhulu; sibizwa ngokuthi ‘ubungcweti bezandla nekhala’ — i-technologist ilawula inqubo ngamehlo, ngokuthinta, nangephunga.

• Ukumbiwa Kwemigudu (开沟 — kāi gōu): Esigabeni sokugcina, inqwaba ‘isikwa’ ibe yimigudu ukuze kukhishwe umswakama ngokushesha futhi kwehliswe izinga lokushisa. Umzuzu wokumbiwa ubaluleke kakhulu: uma kusenesikhathi kakhulu — itiye ‘alivutshwanga ngokwanele’ (生涩, shēng sè — ‘eliluhlaza nelihhahdayo’); uma sekwephuze kakhulu — ‘livutshwe ngokweqile’ (碳化, tànhuà — ‘ukushiswa kwamalahle’, ukulahleka kokunambitheka).

• Ukwandlala Nokomisa (摊晾 — tān liáng): Inqwaba iyandlalwa ngogqinsi oluncane ukuze iphole futhi yome. Itiye loma luze lufike emswakameni ojwayelekile (10–13%).

• Izinga Lokuvutshelwa: Ipharamitha enqumayo, enquma isitayela setiye eseliphelile:

  • Ukuvutshelwa okulula (轻发酵, qīng fājiào; izinsuku ezingu-30–40): I-infusion — i-orenji-bomvu; kugcina ukubaba okuncane ‘nokuphila’ okusele. Isibonelo: ‘izitini ze-73’ zakuqala.
  • Ukuvutshelwa okuphakathi (适度发酵, shìdù fājiào; izinsuku ezingu-45–55): I-infusion — insundu-bomvu; ibhalansi yobumnene nobunzima. Kuthandwa ngabanolwazi.
  • Ukuvutshelwa okunzima (重发酵, zhòng fājiào; izinsuku ezingu-60–90): I-infusion — i-cherry emnyama, icishe ibe mnyama; ubumnene obukhulu, iphunga lezinkuni lomhlaba. Izinga elijwayelekile lemakethe enkulu.

Isigaba III. Ukucubungula Kokugcina:

• Ukuhlunga Nokuhlukanisa (筛分 — shāi fēn, 拣剔 — jiǎn tī): Ukuhlukanisa ngobukhulu nangebanga; ukususa okuhlukumezayo.
• Ukucindezela (蒸压成型 — zhēngyā chéngxíng, ongakhetha): Ukufaka umhwamuko nokucindezela kube yizimo zendabuko: i-bing (饼, bǐng — ngokuvamile 357 g), isitini (砖, zhuān), i-tuo (沱, tuó — ‘isidleke’), kanye nezingezona ezejwayelekile: ikhowe (紧茶, jǐnchá), ithanga (金瓜, jīnguā), i-mini-tuo (3–8 g).
• Ukomisa (干燥 — gānzào): Ukomisa okwengeziwe kwetiye elicindezelwe.

6. Izici Zokuzwa Ngezitho Zomzimba:

Ifomula ye-canonical ye-Shou Puer ithi — ‘红浓陈醇’ (hóng nóng chén chún — ‘ubomvu, omkhulu, ovuthiwe, omnene’). Ngayinye yalezi zinhlamvu ezine ichaza esinye sezici ezine ezibalulekile zekhwalithi.

• Ukubukeka Kweqabunga Elomile: Umbala — kusuka konsundu omnyama (褐红, hè hóng) kuya komnyama cishe (深褐, shēn hè), kuya ngebanga nezinga lokuvutshelwa. Izinto ezingavuthiwe ezisebangeni eliphezulu (i-Gong Ting, ibanga 1–3) — amaqabunga amancane, aminyene, asonteke anamathiphu agqamile asagolide (金毫, jīn háo). Ezingavuthiwe ezisebangeni eliphansi — iqabunga elikhulu, elineziqu. Ingaphezulu — linamafutha, linokucwebezela okuphawulekayo (油润, yóu rùn). Itiye elicindezelwe — liminyene, lilingene, alinazo izikhala nobudedengu.

• Iphunga Leqabunga Elomile: Eliyisisekelo — ‘iphunga elivuthiwe’ (陈香, chén xiāng): elinomhlaba, ‘lendawo engaphansi’, elinamanothi ezinkuni ezimanzi, udoti wehlathi, amakhowe. Etiyeni elisezingeni eliphezulu — lihlanzekile, alinawo amanothi angaphandle ‘enhlanzi’ noma ‘okukhunta’. Etiyeni elisanda kukhiqizwa kungase kube khona ‘i-dui wei’ (堆味, duī wèi — ‘iphunga lenqwaba’) — iphunga elithile lokuvutshelwa, eliphelelwa yisikhathi ezinyangeni ezingu-3-6.

• Iphunga Le-infusion: Linezigaba eziningi, lincike ezintweni ezingavuthiwe, ekuvutshelweni, nasekugcinweni:

  • Chen xiang (陈香 — ‘okuvuthiwe’): Eliyisisekelo, elisemqoka. Elihlanzekile, elijulile, ‘elinomhlaba’.
  • Mu xiang (木香 — ‘lezenkuni’): I-sandalwood, izinkuni ezindala, i-cinnamon. Kuyimpawu yamatiye aseMenghai.
  • Zao xiang (枣香 — ‘lezithelo zedethi’): Lifudumele, limnandi. Livela ematiyeni avutshwe kakhulu ezintweni ezingavuthiwe ezivuthiwe.
  • Nuo xiang (糯香 — ‘lerayisi elinamathelayo’): Eli-creamy, ‘elibisi’. Kungaba ngokwemvelo noma kungeniswe (ukungezwa kwamaqabunga e-Semnostachya menglaensis).
  • Yao xiang (药香 — ‘lemithi’): I-camphor, impande ye-ginseng, igxolo lesihlahla. Livela ematiyeni agcinwe isikhathi eside (iminyaka engu-10+).
  • Jiao tang xiang (焦糖香 — ‘le-caramel’): Livela lapho kwenziwa ukomisa okokugcina okunamazinga okushisa aphezulu.

• Ukunambitheka: ‘Chun hou’ (醇厚, chún hòu — ‘omncane nogcwele’) — ikhwalithi eyinhloko. I-infusion ingena emlonyeni iminyene, ‘inamafutha’, kungenakho nencane inhlansi yokubaba noma ukuqina (uma iphekwe ngendlela efanele). Ubumnandi (甘甜, gāntián) — obuqhubekayo, ‘obungaphansi’, kungenakho ‘ukufana noshukela’. Ukushelela (顺滑, shùn huá) — umuzwa wokuthinta ‘kasilika emlonyeni’, odalwa ukuqukethwe okuphezulu kwama-pectin nama-polysaccharide. Ukuqina (稠润, chóu rùn) — ‘i-viscosity’ ye-infusion, ‘umzimba’ wayo. Ezibonelweni ezigcinwe isikhathi eside (iminyaka engu-5+) — ukushelela okunjengobulili okwandayo; ematiyeni amadala (iminyaka engu-15+) — ‘ukukhanya okungenalutho’ (虚空感, xūkōng gǎn), lapho ukuminyana kuhlangana ngendlela exakile nokungaphatheki.

• Umbala We-infusion: ‘Ubomvu futhi omkhulu’ (红浓, hóng nóng). Kusuka ku-amber emnyama ejulile kuya ku-garnet futhi acishe abe mnyama (kuya ngezinga lokuvutshelwa nokuqina). Ngokufanelekile — esobala, enomhlwenga ocwebezelayo we-ruby ekukhanyeni. I-infusion enokufiphele kuwuphawu lokuvutshelwa okunganele noma okunamaphutha. Nge-infusion ngayinye elandelayo, umbala uyakhanya, kodwa uhlala usobala.

• Isizinda Setiye (iqabunga elibilisiwe): Nginsundu-bomvu (红褐, hóng hè) kuya kwi-chestnut emnyama. Ingaphezulu — linamafutha, linokucwebezela okuphawulekayo. Ukuthungwa — okuthambile, okunwebekayo (ekuvutshelweni okufanele); okuqinile nokuphukayo — ekuvutshelweni ngokweqile. Kuma-lao cha tou (老茶头) — izigaxa eziminyene, ezihlangene, ngaphakathi lapho iqabunga livame ukukhanya kakhudlwana.

7. Ukwakheka Kwamakhemikhali:

Iphrofayili yamakhemikhali ye-Shou Puer ihluke kakhulu kuleyo ye-mao cha yokuqala: ukuvutshelwa kwe-Wo Dui kuwukuguqulwa okujulile kwe-biochemical, lapho ama-microorganisms ecekela phansi ezinye izinhlanganisela futhi ahlanganise ezinye.

• Imibala Yetiye — isigaba esivelele sezinhlanganisela:
  • I-Theabrownins / Cha he su (茶褐素, chá hè sù — Theabrownins, TBs): Ingxenye eyinhloko ye-Shou Puer — imibala ye-polymeric enobunzima obuphezulu bemolekyuli enombala onsundu, eyakheka kuma-polyphenol ngesikhathi se-oxidation ne-polymerization. Okuqukethwe — 8.3–13.7% wesomiso (ngokusho kocwaningo). Yimibala ye-theabrownins enquma umbala omnyama we-infusion, ukuthungwa ‘okunjengobulili’, kanye nokunambitheka ‘okuvuthiwe’. Ayancibilika emanzini, kodwa awancibiliki kumakhemikhali e-organic. Isakhiwo siyinkimbinkimbi ngokwedlulele futhi asikachazwa ngokuphelele.
  • I-Thearubigins / Cha hong su (茶红素, TRs): Okuqukethwe ku-Shou Puer kwehlisiwe kwaba ngu-~1.2% (ku-sheng — ~4%) — iningi lazo liguquka libe yi-theabrownins.
  • I-Theaflavins / Cha huang su (茶黄素, TFs): Amanani amancane (~0.1–0.3%).
• Ama-Catechin (儿茶素, ér chá sù): Izinga elehliswe kakhulu uma liqhathaniswa ne-sheng netiye eliluhlaza — ama-catechin asebenza njenge-substrate eyinhloko ekwakhekeni kwemibala. Ukuguqulwa kwama-catechin kufinyelela ku-70%.
• I-Gallic Acid (没食子酸, méi shí zǐ suān — Gallic acid, GA): Enye yezinhlanganisela ezimbalwa, okuqukethwe kwayo ku-Shou Puer kunyuka kakhulu (yakheka nge-hydrolysis yama-tannin nama-catechin gallates ngama-enzyme e-microbial). Inezici zokulwa nama-oxidant ne-anti-tumor.
• Ama-Statin (他汀类, tātīng lèi): Ingxenye ehlukile, ecishe ingabikho kwamanye amatiye: ama-microorganisms (ikakhulukazi i-Aspergillus ne-Streptomyces) ahlanganisa ngesikhathi sokuvutshelwa i-lovastatin (洛伐他汀, luòfá tātīng) — i-inhibitor yemvelo ye-HMG-CoA reductase, i-enzyme eyinhloko yokuhlanganiswa kwe-cholesterol. Lokhu kungenye yezinto ezingalindelekile kakhulu ezitholakala kwi-biochemistry yetiye.
• I-GABA / I-Gamma-Aminobutyric Acid (γ-氨基丁酸, γ-ānjī dīng suān — GABA): Izinga le-GABA ku-Shou Puer liphakeme kakhulu kunaku-Sheng Puer. I-GABA iyi-neurotransmitter eyinhloko evimbelayo yohlelo lwezinzwa oluphakathi, enomphumela wokupholisa nokunciphisa ukukhathazeka.
• Ama-Polysaccharide Etiye (茶多糖, chá duō táng): Izinga lenyusiwe uma liqhathaniswa ne-sheng. Ama-polysaccharide ancibilikayo akha ‘ukujiya’ ‘nomzimba’ we-infusion, anomphumela wokuvikela amasosha omzimba.
• Ama-Alkaloid: I-Caffeine — 2.5–4.5%. Izinga lingase lehle kancane ekuvutshelweni okunzima. ITheobromine ne-Theophylline — ngamanani amancane.
• Ama-Amino Acid: Izinga eliphelele lama-amino acid akhululekile liyehla ngesikhathi sokuvutshelwa (ingxenye ingeniswa ekwakhekeni kwe-theabrownins nama-melanoidin). L-theanine — ngamanani aphansi ngokuqhathaniswa.
• Izinhlanganisela Eziguquguqukayo (amakha): Ama-Methoxyphenol — yisigaba esiyinhloko sezinhlanganisela zamakha ku-Shou Puer, ezakheka ngokuqhekeka kwe-gallic acid ngamagciwane. Yiwona methoxyphenols akha iphunga eliwumhlaba, ‘lezenkuni’ le-chen xiang. Kukhona futhi i-linalool, i-geraniol, i-1,2,3-trimethoxybenzene, nokunye.
• Amaminerali: I-Potassium, i-magnesium, i-manganese, i-zinc, i-fluoride, i-ayoni, i-calcium. I-Fluoride — ngamanani aphezulu ngokuqhathaniswa, ikakhulukazi emitiyeni evela ezintweni ezingavuthiwe ezimahhadla.

8. Izinzuzo Zezempilo:

I-Shou Puer ingelinye lamatiye acwaningwe kakhulu ngokomsebenzi we-bioactivity. Kuze kube manje, amakhulukhulu emisebenzi yesayensi (kokubili ezibonelweni zezilwane nasekuhlolweni kwemitholampilo kubantu) ashicilelwe.

• Umthelela Ofudumele Novikelayo Esiswini (养胃护胃, yǎng wèi hù wèi): I-Shou Puer inobuntu obufudumele obuphawulekayo (茶性温和, chá xìng wēnhé). Ngesikhathi sokuvutshelwa, ama-tannin (izinto ezinoshukela omubi) ayabhujiswa, okunciphisa kakhulu ukucasula kolwelwesi lwesisu. I-Shou Puer ingelinye lamatiye ambalwa anconywa kubantu abanesisu esibucayi.
• Ukulawula I-Metabolism Yamafutha (降脂解腻, jiàng zhī jiě nì): Impahla efakazelwe kakhulu. I-Theabrownins, i-gallic acid, nama-statin (i-lovastatin) asebenza ngokuhlanganyela emigudwini eminingana ye-lipid metabolism: avimbela ukuhlanganiswa kwe-cholesterol (ama-statin), anciphisa ukumuncwa kwamafutha emathunjini (i-theabrownins), akhuthaze ukuhlukaniswa kwezicubu zamafutha (i-gallic acid). Ucwaningo lwamuva lukhombisa ukuthi indlela eyinhloko ingase ibe ukwakhiwa kabusha kwe-microbiota yamathumbu: i-Shou Puer inegalelo ekwandiseni inani le-Akkermansia muciniphila ne-Faecalibacterium prausnitzii — amagciwane ahlotshaniswa nempilo ye-metabolic.
• Ukuthuthukisa Ikhwalithi Yokulala (改善睡眠, gǎishàn shuìmián): Izinga eliphakeme le-GABA ku-Shou Puer linomphumela omnene wokupholisa. I-Shou Puer ingelinye lamatiye ambalwa angaphuzwa kusihlwa ngaphandle kwengozi yokuqwasha (ikakhulukazi okunzima lokuvutshelwa, lapho izinga le-caffeine lehlile).
• Umsebenzi Wokulwa Nama-Oxidant: Naphezu kokwehla kwezinga lama-catechin, umsebenzi wokulwa nama-oxidant we-Shou Puer uhlala ubalulekile ngenxa ye-gallic acid, i-theabrownins, nama-polysaccharide etiye.
• Ukusekela Ukulawulwa Kwezinga Le-Uric Acid (降尿酸, jiàng niào suān): Ucwaningo lwakamuva (okuhlanganisa nolwesikhungo se-microbiology ‘Da Yi’) lukhombisa ukuthi izingxenye ze-Shou Puer ziyakwazi ukuvimba i-xanthine oxidase (i-enzyme eyinhloko yokwakheka kwe-uric acid) futhi zilawule ukuvezwa kwabathwali be-urate ezinso.
• Ukusekela Umsebenzi Wokuzivikela: Ama-polysaccharide etiye nemikhiqizo ye-metabolism yamagciwane kugqugquzela ukusabela kokuzivikela; izinga eliphakeme likashukela oncibilikayo kanye ne-vitamin C (ukuhlangana kwayo kuyakhula ngesikhathi sokuvutshelwa) kuqinisa umphumela wokuqinisa umzimba.

9. Ukwenza Itiye:

• Izinga Lokushisa Lamanzi: 100°C — amanzi abilayo abukhali. I-Shou Puer idinga izinga lokushisa eliphakeme ukuze kuvezwe ngokuphelele amakha ‘nomzimba’ we-infusion.
• Inani Letiye: 5–7 amagremu ku-100–150 ml wamanzi. Etiyeni elihlakazekile — kancane ngo-15%.
• Izitsha:
  • Iketela le-Yixing (紫砂壶, zǐshā hú): Ukukhetha okuhle. Ubumba olunezimbotshana ‘luyaphefumula’, luthambisa i-infusion futhi ngokuhamba kwesikhathi lungena iphunga, kwakhe ‘inkumbulo yeketela’. Kunconywa ukuba niketela elihlukile le-Shou Puer.
  • IGaiwan (盖碗, gàiwǎn): Yokuhlola ukunambitheka nokuhlola ikhwalithi. Ivumela ukulawula i-infusion ngayinye.
  • Ithermos noma inkomishi ye-thermo: Indlela eyamukelekayo yansuku zonke — thela amagremu angu-3-5 etiye ngamanzi abilayo bese uligcina.
• Inqubo:
  1. Ukufudumeza izitsha ngamanzi abilayo.
  2. Ukufaka itiye. Uma itiye licindezelwe — qhekeza ngokucophelela ucezu ngommese we-puer (茶刀, chá dāo), uzama ukungalimaza iqabunga.
  3. Ukuhlambulula (洗茶, xǐ chá): ukuhlambulula okubili imizuzwana eyi-8-10 ngakunye. Elokuqala — ‘ukuvusa’ iqabunga nokususa uthuli; elesibili — ukususa izinsalela ‘ze-dui wei’. Thulula kokubili ukuhlambulula.
  4. Ama-infusione okuqala kuya kwelesithathu: imizuzwana eyi-8-10.
  5. Ukusuka kwelesine kuye phambili: engeza imizuzwana emi-5 kwelinye ngalinye.
  6. Ukuqina: I-Shou Puer esezingeni ingakwazi ukumelana nama-infusione ayi-10-15.
  7. Ukubilisa (煮, zhǔ): Ngemva kokuphela kwamandla ama-infusione, itiye elivutshwe kakhulu linga-biliswa emanzini abilayo imizuzu eyi-1-3 — kuzophuma ezinye iziqephu ezimbalwa zesiphuzo esimnene, esimnandi.

10. Ukugcinwa:

I-Shou Puer ayidingi kangako ukugcinwa ngokuqinile njenge-Sheng, futhi ingaphuzwa ngokushesha ngemva kokukhiqizwa. Noma kunjalo, ukugcinwa isikhathi eside kungathuthukisa ikhwalithi yayo.

• Itiye Elisha (izinyanga ezingu-0–3): Kukhona ‘i-dui wei’ (堆味, duī wèi) — iphunga elithile lokuvutshelwa, elichazwa ngokuthi ‘inhlanzi’, ‘umhlaba’, ‘indawo engaphansi emanzi’. Kunconywa ukuthi itiye ‘liphefumule’ izinyanga ezingu-3-6 ngaphambi kokuphuzwa.

• Iminyaka 1–3: I-dui wei iyaphela; i-infusion iba msulwa, ibe mnene. Isikhathi esihle sokuqala kweziningi ze-Shou Puer ezisemakethe enkulu.

• Iminyaka 3–7: Kwakheka i-chen xiang evuthiwe; i-infusion ithola ukushelela okunamafutha. Amanothi ezithelo zedethi nezinkuni ayakhuphuka.

• Iminyaka 10+: Kuvela ‘i-yao xiang’ (药香 — ‘iphunga lemithi’); i-infusion — ishelele ngokwedlulele, ‘inomoya’. Nokho, ukuguqulwa kwe-Shou Puer ngokugcinwa akunamandla kakhulu njengakwi-Sheng — iningi lokuguqulwa kwamakhemikhali selenzekile ngesikhathi se-Wo Dui.

• Izimo Zokugcinwa:

  • Indawo: Eyomile, emnyama, enomoya, engenawo amakha angaphandle.
  • Izinga Lokushisa: 20–30°C (kungcono ~25°C). Gwema ukuguquka okukhulu.
  • Umswakama: 50–70%. Umswakama ophezulu kanye nokushisa — ingozi yesikhunta (霉味, méi wèi). Kubaluleke kakhulu: I-Shou Puer akufanele igcinwe esiqandisini — amakhaza acindezela amakha futhi abambezela ukuguqulwa okuhle.
  • Iziqukathi: Iphepha le-kraft, iziqukathi zoqalo, amasaka kakotini — okokugcina ‘ngokuphefumula’. Ukupakishwa okuvalwe ngci kuyamukeleka uma inhloso kuwukuvimbela isimo samanje.
  • Ukugcinwa Okuhlukene: I-Shou Puer inconywa ukuthi igcinwe ihlukene ne-Sheng Puer namanye amatiye anephunga elimnandi, ukuze kugwenywe ukungcoliswa kwamakha.

11. Intengo Nokukhwabanisa:

• Isigaba Sentengo: Ububanzi obukhulu kakhulu — kusuka kwezithengekayo kakhulu (i-Shou eningi evela ezintweni ezingavuthiwe zasemapulazini) kuya kweqoqwayo (i-Gu Shu Shou Puer evela ezintweni eziyingqayizivele, izibonelo ezigcinwe isikhathi eside). I-Shou Puer, ngokuvamile, ishibhile kune-Sheng Puer eneminyaka efanayo — ngoba ‘isilungile’ ngokushesha futhi ayidingi amashumi eminyaka okulinda.

• Izigaba Zentengo Eziyinhloko:

  • Isigaba Esiningi (itiye lansuku zonke): Izinto ezingavuthiwe zasemapulazini ezisebangeni lesi-5-9, ukuvutshelwa okuphakathi/okunzima. Intengo — kusuka kumashumi ambalwa kuya kumakhulu ambalwa ama-yuan ngekhilogremu (noma nge-bing ejwayelekile engu-357 g). Kuhlanganisa imikhiqizo yezimboni ezinkulu — 7572, 7581 nokunye okufanayo.
  • Isigaba Esiphakathi: Izinto ezingavuthiwe ezikhethiwe ezisebangeni 1-3, i-Gong Ting; ukuvutshelwa okulawulwayo. Intengo — amakhulu ambalwa ama-yuan nge-bing.
  • Isigaba Esiphakeme Kakhulu: Izinto ezingavuthiwe ze-‘gu shu’ (古树) noma ‘lao shu’ (老树); amaqoqo amancane; ukukhiqizwa okuyingqayizivele. Intengo — kusuka enkulungwaneni yama-yuan kuya phezulu.
  • Isigaba Eqoqwayo: Ama-bing agcinwe ngawo-1990-2000s; izindlela zokupheka zomlando (7572, 7581 yeminyaka yokuqala); amatiye angavamile ayingqayizivele. Intengo — kusuka ezinkulungwaneni ezimbalwa kuya emashumini ezinkulungwane zama-yuan.

• Ukwazi Ukugwema Ukukhwabanisa:

  • I-infusion kufanele ibe sobala. I-infusion enokufiphele, ‘engcolile’ iwuphawu lokuvutshelwa okunamaphutha noma ukukhwabanisa (ukugcinwa okumanzi kwe-sheng, okwenziwa kube yi-shou).
  • Iphunga kufanele lihlanzeke. I-‘dui wei’ encane iyamukeleka etiyeni elisha, kodwa hhayi iphunga ‘lenhlanzi’, ‘elomuncu’, ‘elsikhunta’, noma ‘elibolile’. Amaphunga angaphandle awuphawu lomonakalo.
  • Iqabunga kufanele liphelele. Itiye eliphukile ngokweqile, elincane, elifana nothuli — ngokuvamile, lingumkhiqizo osezingeni eliphansi wezimboni.
  • Hlola isizinda setiye. Amaqabunga kufanele abe ne-elastic, ombala ofanayo. Amaqabunga aqinile, ‘ahlabayo’, anombala ongafani — awuphawu lokuvutshelwa okunamaphutha.
  • Xwaya ‘ukuguga okungemvelo’. Abanye abathengisi abangathembekile bagcina i-sheng puer encane ngaphansi kwezimo zomswakama ophezulu (湿仓, shī cāng — ‘indawo yokugcina emanzi’), ukuyenza ibe itiye eligugiwe. Itiye ‘lendlu emanzi’ linephunga ‘lendawo engaphansi’ eliyingqayizivele, elihlukile ku-chen xiang ehlanzekile ye-Shou Puer.
  • Ungakhokhi ngokweqile ngeminyaka. I-Shou Puer yasungulwa ngo-1973. Noma iyiphi ‘i-shou puer yawo-1950s’ ingukukhwabanisa okuyikhulu ekhulwini.

12. Amaqiniso Athakazelisayo:

• Itiye Elazalwa Ubunhloli. Ubuchwepheshe be-Wo Dui bavela ngenxa yobunhloli bezimboni: abase-Yunnan bazama ukuthola imfihlo yokuvutshelwa kwase-Guangdong, benqatshwa, futhi bakwazi ukungena efemini kuphela ngosizo ‘lomuntu wabo’ e-Guangzhou. Ngaphezu kwalokho, ubuchwepheshe obatholakala kwadingeka buguqulwe ngokuphelele — indlela yase-Guangdong yayingasebenzi ezimweni zethafa lase-Yunnan.

• Izimboni Ezintathu — Ukunambitheka Okuthathu. I-Kunming, i-Menghai, ne-Xiaguan Factories, zisebenza ngohlobo olulodwa lwezinto ezingavuthiwe kanye nesisekelo esisodwa se-Wo Dui, zakha izitayela ezintathu zokunambitheka ezihluke ngokuphelele. Isizathu — umehluko esimweni sezulu sendawo, ukwakheka kwamanzi, i-microflora yaphansi nezindonga zendawo yokusebenzela, izinga lokushisa lamanzi okumanzisa, kanye namashumi ezinye izinto eziguqukayo. ‘Ukunambitheka kwaseMenghai’ akunakukhiqizwa kabusha e-Kunming, futhi okuphambene nalokho.

• Iphansi Njengemfihlo Yengcweti. Ezimbonini ezindala, indawo yokuvutshela inephansi lomhlabathi noma lamatshe, ebelimunca ijusi yetiye nama-microorganisms amashumi eminyaka. Leli ‘phansi eliphilayo’ liyingxenye engenakushintshwa yokuvutshelwa; lapho kwakhiwa izindawo ezintsha, ezinye izimboni ‘zidlulisa’ iphansi elidala ngenhloso noma zifakele elisha ‘i-starter’ evela kwelidala.

• I-Lao Cha Tou — ‘iphutha elaba yigugu’. Ngesikhathi se-Wo Dui, amanye amaqabunga anamathelana abe izigaxa eziminyene ngenxa ye-pectin ekhishwayo. Endulo ayelahliwe; namuhla ‘amakhanda amadala etiye’ (老茶头, lǎo chá tóu) athengiswa njengomkhiqizo ozimele futhi ahlonishwa ngobumnandi obuhlukile kanye nephunga ‘lerayisi elinamathelayo’.

• ‘Xiao Fa Tuo’ — i-puer ye-France. I-Xiaguan tuo cha 7663 yayithunyelwa e-France kusukela ngo-1976 futhi yaduma kakhulu lapho yaze yathola igama layo. Ucwaningo lwezokwelapha lwaseFrance lwango-1979, olwathola umphumela we-hypolipidemic we-puer, lwayenza ‘itiye lezempilo’ e-Europe esikhathini eside ngaphambi kokuba idume eShayina uqobo.

• Itiye Elinye Ongeke Ulikwazi Ukukopisha Ngokwendawo. Ngokungafani namatiye amaningi, lapho ukukopisha kuwudaba lwezinto ezingavuthiwe, ukukopisha ‘ukunambitheka kwaseMenghai’ kwe-Shou Puer akunakwenzeka ngokomzimba: kunqunywa yi-microbiota eyingqayizivele yaseMenghai, eyakhiwe isigamu sekhulu seminyaka yokuvutshelwa okuqhubekayo ezindaweni ezifanayo.

• Inguquko Yesithathu. Ngo-2016, inkampani i-‘Da Yi’ yamemezela ukusungulwa ‘kwendlela yokwenza itiye ngokusebenzisa amagciwane’ (微生物制茶法) — isizukulwane sesithathu sobuchwepheshe bokuvutshelwa, lapho esikhundleni sokuzimisela okuzenzakalelayo kusetshenziswa izinhlobo zamagciwane ezikhiqizwe ngokukhethekile nezihlanganisiwe (菌方, jūn fāng), ezifakwa ezintweni ezingavuthiwe ezihlanziwe. Lokhu kuvumela ukulawula ukunambitheka ngokunemba okwakungenakucatshangwa kwi-Wo Dui yendabuko, futhi kuvula indlela ‘yetiye elihlelelwe’.

13. Ukuqhathaniswa Namanye Amatiye:

• I-Sheng Puer (生普洱, Shēng Pǔ’ěr): ‘Iwele’ lofuzo — izinto ezingavuthiwe ezifanayo, isifunda esifanayo, kodwa isiphetho esihluke ngokuphelele. I-Sheng ayidluli e-Wo Dui; ivutshelwa ngokwemvelo, ngokunensa, iminyaka namashumi eminyaka. I-Sheng encane — ibaba, iyababa, igqamile, ‘iphilile’; i-Sheng evuthiwe (iminyaka engu-20+) — ijulile, imnene, inamanothi emithi. I-Shou Puer yadalwa njengenguqulo ‘esheshayo’ ye-Sheng evuthiwe, kodwa empeleni ingelinye itiye: ku-Shou, iphrofayili yokunambitheka yakhiwa yimikhiqizo ye-metabolism yamagciwane, kanti kwi-Sheng evuthiwe — yimikhiqizo ye-autooxidation enensayo. Umhloli onolwazi uyohlala ekwazi ukuhlukanisa omunye komunye.

• I-Hunan Hei Cha (湖南黑茶) — Fu Zhuan, Tian Jian, nokunye: Zihlobene ngokwesimiso (ukuvutshelwa kwangemuva ngokubamba iqhaza kwama-microorganisms), kodwa zihluke ngayo yonke imininingwane: izinto ezingavuthiwe ezihlukile (amahlamvu aphakathi nendawo), i-microbiota ehlukile (ku-Fu Zhuan kuphawuleka ‘imbali yegolide’ — i-Eurotium cristatum, engatholakali ku-puer), ubuchwepheshe obuhlukile bokuvutshelwa (ngaphandle kokunqwabelanisa). Ukunambitheka kwe-Hunan hei cha — kulula kakhudlwana, kunamanothi ezimbali kanye namakhowe, ngaphandle kokujula ‘komhlaba’ kwe-Shou Puer.

• I-Sichuan Bian Cha (四川边茶): ‘Itiye lasemngceleni’ lomlando le-Tibet. Izinto ezingavuthiwe ezimahhadla, ukuvutshelwa okulula. Ukunambitheka — okuminyene, okunomhlaba, kodwa ngaphandle kobunzima ‘nobulili’ be-Shou Puer. Ngokomsebenzi isondele ‘kuphethiloli’ wansuku zonke kunesiqephu sokuhlola.

• I-Liu Bao Cha (六堡茶, Liùbǎo Chá): Itiye lase-Guangxi elivutshwe ngemuva. Lidlula esigabeni sokunqwabelanisa okumanzi, kodwa i-microbiota kanye nesimo sezulu sase-Guangxi kuhlukile kwase-Yunnan, okwakha ‘iphunga le-betel’ (槟榔香, bīnláng xiāng) eliyingqayizivele. I-infusion — ilula futhi isobala kune-Shou Puer; ukunambitheka — kumnene kakhudlwana, kunothi ‘lokuqabula’ oluphawulekile.

• I-Gu Shu Shai Hong (古树晒红, Gǔshù Shàihóng): Itiye elibomvu lase-Yunnan lokomiswa elangeni elivela ezihlahleni zasendulo. Lisendaweni yomngcele phakathi kwetiye elibomvu ne-puer: izinto ezifanayo zamaqabunga amakhulu ase-Yunnan, kodwa esikhundleni se-Wo Dui — ukuvutshelwa kwetiye elibomvu okujwayelekile (yize okungaphelele), futhi esikhundleni sokomiswa ngomshini — ukomiswa elangeni. Ngokunambitheka — limnene futhi limnandi ngaphezu kwe-Shou Puer encane, linamanothi oju; linamandla athile okuguga, kodwa angaqhathaniseki ne-Shou Puer ngokujula kokuguqulwa.

Ekuphetheni:

I-Shou Puer iyitiye-okuxakayo. Ngasikhathi sinye lincane (ubuchwepheshe abukho ngisho neminyaka engamashumi ayisithupha) futhi limiliswe ngokujulile esikweni leminyaka eyinkulungwane lokulinywa kwetiye lase-Yunnan. Lazalwa ukungabi nesineke — isifiso sokuthola ‘ukunambitheka okudala’ ngokushesha — kodwa lafundisa izigidi zabantu ukwazisa isineke nokubona indlela isikhathi esiliguqula ngayo itiye. Ladalwa amagciwane — ibutho elingabonakali lezikhunta namagciwane — kodwa lidinga kumuntu ubungcweti, inhliziyo, namashumi eminyaka olwazi. Itiye elilandelayo kunazo zonke ‘i-puer yokuqala’ yosaqalayo futhi liyinto engapheli yocwaningo kusosayensi. Enkomishini ngayinye ye-Shou Puer kukhona ukuhlanganiswa kwe-ecosystem ye-subtropical yase-Yunnan, umlando wengxenye yekhulu lezimpumelelo zezobuchwepheshe, kanye nomsebenzi othulile, ongabonakali wezidalwa ezi-microscopic eziguqula iqabunga elibabayo libe isiphuzo esifudumele, esinjengobulili, nesiduduzayo ngokungapheli.