Qi Men Jin Zhen

Qi Men Jin Zhen iyinhlobo eyigugu yedumile iQímén Hóngchá (祁门红茶, Qímén Hóngchá), eyaziwa eNtshonalanga njenge-Keemun. Iyingxenye yeqembu elibizwa ngokuthi «ubuchwepheshe obusha» (创新工艺, chuàngxīn gōngyì) wamacembe abomvu e-Qímén: ngokungafani ne-Qímén Gōngfu yakudala, edlula esimeni esiyinkimbinkimbi esinezitezi eziningi zokuhlukanisa nokuhlanganisa, iJīnzhēn ibunjwa ngesandla ibe amacembe aqondile afana nezinaliti ngokushesha ngemva kokuvutshelwa, igcine ubuqotho beceba nobukhazikhazi obukhulu bephunga.

1. Ukuhlukaniswa Nemvelaphi:

• Uhlobo: Itiye elibomvu (红茶, hóngchá) — elivutshiwe ngokuphelele (izinga le-oxidation 80–90%). Liyingxenye yeqembu le-Gōngfu Hóngchá (工夫红茶, gōngfu hóngchá) — amatiye adinga ubuci bekhwalithi ephezulu ekukhiqizeni.
• Isigaba: Itiye elibomvu laseShayina eliyigugu. Elinye «lamashumi okuqala amatiye amakhulu aseShayina» (十大名茶, shí dà míngchá) — njengengxenye yesigaba esibanzi se-Qímén Hóngchá. Liyingxenye yamatiye amathathu abomvu ahlonishwa kakhulu emhlabeni wonke anephunga elinamandla, kanye ne-Darjeeling yaseNdiya ne-Uva yaseCeylon.
• Imvelaphi: Isifunda sase-Qímén (祁门县, Qímén Xiàn), idolobha lase-Huángshān (黄山市, Huángshān Shì), isifundazwe sase-Ānhuī (安徽省, Ānhuī Shěng), China. Ngokomlando, ukukhiqizwa kwe-Qímén Hóngchá kuhlanganisa nezifunda ezinjenge-Dōngzhì (东至, Dōngzhì), Shítái (石台, Shítái), Yīxiàn (黟县, Yīxiàn) e-Anhui kanye ne-Fúliáng (浮梁, Fúliáng) e-Jiāngxī. Umnyombo we-terroir yi-«Western Route» (西路, xīlù): amadolobhana e-Lìkǒu (历口, Lìkǒu), Ruòkēng (箬坑, Ruòkēng), Shǎnlǐ (闪里, Shǎnlǐ), Xīn’ān (新安, Xīn’ān).
• Izixhumanisi zomhlaba: cishe 29°51′ N, 117°43′ E.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: I-Qímén Hóngchá yasungulwa ngesikhathi sokubusa kwe-Emperor Guāngxù (光绪, Guāngxù) wozalo luka-Qing. Ngokwenganekwane evamile, ngo-1875 isikhulu u-Yú Gānchén (余干臣, Yú Gānchén), ebuya e-Fújiàn lapho ayehlangane khona nobuchwepheshe betiye elibomvu, walungiselela izinto zendawo ngobuchwepheshe bese ekhiqiza amaqoqo okuqala okuthengiswa kwamanye amazwe. Kukhona nenye inguqulo ethi ukusungulwa kwetiye elibomvu kule ndawo kwakungu-Hú Yuánlóng (胡元龙, Hú Yuánlóng) wase-Gùixī (贵溪, Guìxī) ngo-1871. Leli tiye lawina ukwethembeka emakethe yamazwe ngamazwe ngokushesha: ngo-1915 lawina indondo yegolide embukisweni wePanama-Pacific International Exhibition (巴拿马万国博览会, Bānámǎ Wànguó Bólǎnhuì). Uhlobo oluthile i-«Jīnzhēn» lungumkhiqizo wenkathi yakamuva. Igagasi lobuchwepheshe obusha ekulweni kwetiye lase-Qímén laqala ngo-1986, lapho iQímén Tea Research Institute (祁门茶叶研究所) yathuthukisa i-Qíhóng Xiāngluó (祁红香螺, Qíhóng Xiāngluó) — itiye elisongelwe njenge-spiral. Ngaphansi kwethonya lempumelelo ye-Jīn Jùn Méi ngasekupheleni kweminyaka yama-2000, kwavela nezinye «izimo ezintsha»: i-Qíhóng Máofēng (祁红毛峰), kwase kuba i-Jīnzhēn. Ngo-2020, izinga leqembu i-T/KBTA 0001-2020 «Qímén Hóngchá» lafaka ngokusemthethweni isigaba «i-Jīnzhēn» ohlelweni lokuhlukaniswa kwetiye elibomvu lase-Qímén.
• Igama: «Qímén» (祁门, Qímén) yigama lesifunda semvelaphi; ukuhunyushwa kwaseNtshonalanga okudala «Keemun» kuvela ekuphinyisweni kwaseCantonese. «Jīn» (金, jīn) lisho «igolide», likhombisa umbala osagolide wama-tips entwasahlobo (ama-tips). «Zhēn» (针, zhēn) lisho «inaliti», lichaza umumo oqondile, omncane, onjengenaliti wamacembe aseqediwe.
• Ukubaluleka kwamasiko: I-Qímén Hóngchá inendawo ehlukile emasikweni etiye omhlaba. Iphunga layo elingenakulinganiswa, elanikwa igama elithi «Qímén xiāng» (祁门香, Qímén xiāng — «iphunga laseQímén»), lichazwa njengenhlanganisela yezimbali (i-rose, i-orchid), izithelo (i-apula, i-apricot) kanye nezinyosi. Ngekhulu lama-20, i-Keemun yaba elinye lamatiye afunwa kakhulu ngesikhathi setiye lasemini laseBrithani (Afternoon Tea) futhi yasetshenziswa kaningi njengesipho sikahulumeni saseShayina. I-Jīnzhēn, ngomumo wayo ophelele onjengenaliti kanye nophunga oluqhakazile, imele ukuhunyushwa kwesimanje kwalesi siko elikhulu, elungiselelwe abathandi abakhetha ubuhle bokubonakala kweceba eliphelele.

3. Incazelo Yezitshalo Nezinto Ezingavuthiwe:

• Uhlobo / I-Cultivar: Qímén Zhūyè Zhǒng (祁门槠叶种, Qímén Zhūyè Zhǒng) — uhlobo olunamacembe amancane lwe-Camellia sinensis var. sinensis, olwamukelwa ngokusemthethweni njengohlobo lwetiye likazwelonke lwesigaba sokuqala. Izihlahla zifinyelela ubude obungu-2–4 m. Amaqabunga mancane (afinyelela ku-4 cm), aluhlaza okotshani ngokumnyama, ane-lamina ezacile. Amahlumela amancane namatshitshi ambozwe uboya obukhulu besiliva nobusagolide. I-cultivar ibonakala ngokuqukethwe okuphezulu kwama-aroma precursors (i-geraniol, i-linalool), okuyikhona kwakha «i-Qímén xiāng» edumile. Ngaphandle kwale cultivar eyinhloko, kusetshenziswa nama-clones asuselwe kuyo: u-Fú Zǎo 2 Hào (凫早2号, Fú Zǎo 2 Hào) — uhlobo lukazwelonke, no-Wǎnchá 4 Hào (皖茶4号, Wǎnchá 4 Hào) — uhlobo lwesifundazwe.
• Ukuqoqa: Nge-Jīnzhēn kusetshenziswa izinto ezingavuthiwe zekhwalithi ephezulu kakhulu — ama-tips angakavulwa kanye, kwezinye izimo, ne-tip elineqabunga elincane elilodwa (一芽一叶, yī yá yī yè). Ikhwalithi ebaluleke kakhulu ivela ekuqoqweni kwasekuqaleni kwentwasahlobo (ekupheleni kukaMashi — u-Ephreli, ngaphambi komkhosi we-Qīngmíng). Ukuqoqa kwenziwa kuphela ngesandla. Ukuze kukhiqizwe amagremu angu-500 etiye eliqediwe kungadingeka amatshitshi akhethiwe afinyelela ku-20 000–30 000.

4. I-Terroir Nezici Zokukhula:

• Isifunda: Isifunda sase-Qímén kanye nezindawo ezizungezile ziseningizimu ye-Anhui, lapho kuhlangana khona izintaba zase-Huángshān (黄山) nezase-Jiǔhuáshān (九华山). Izinto ezingavuthiwe eziqakatheke kakhulu zivela ku-«Western Route» — emadolobhaneni asezintabeni i-Lìkǒu, Ruòkēng, Shǎnlǐ, Gǔxī.
• Ukuphakama kokukhula: kusuka ku-100 kuye ku-700 m ngaphezu kwezinga lolwandle. Amasimu aphezulu aletha izinto ezingavuthiwe eziphunga kangcono ngenxa yokukhula okuhamba kancane kanye nokwehluka okukhulu kwamazinga okushisa phakathi nosuku nobusuku.
• Inhlabathi: Inhlabathi ebomvu naphuzi esuselwa emadwaleni aqhubekayo we-shale, ene-pH engu-5.0–6.0, enothe ngemvelo kanye namaminerali. Ukuhamba kahle kwamanzi kuqinisekiswa amathambeka asezintabeni anemithambeka efinyelela ku-30°.
• Isimo sezulu: Isimo sezulu esishisayo se-monsoon. Izinga lokushisa lonyaka eliphakathi nendawo lingu-15.6°C, imvula yonyaka ilinganiselwa ku-1726 mm (ngegagasi eliphezulu phakathi kuka-Ephreli noJulayi), umswakama womoya ungama-75–85%. Isici esiyisici salesi sifunda yisibalo esincane sezinsuku ezicacile (cishe ezingama-50 ngonyaka) kanye nokwanda kwezinsuku ezinamafu (170) kanye nezinsuku ezinemvula nenkungu (150), okulethela ukukhanya okusatshalaliswayo okuhle. Ubude besikhathi sokukhanya kwelanga ngonyaka bulinganiselwa emahoreni angu-1817.

5. Ubuchwepheshe Bokukhiqiza:

I-Jīnzhēn iyingxenye «yobuchwepheshe obusha» betiye elibomvu lase-Qímén. Umehluko oyinhloko kwi-Qímén Gōngfu yakudala uba khona esigabeni sokubunjwa ngesandla (做形, zuòxíng) ngemva kokuvutshelwa esikhundleni sohlelo oluyinkimbinkimbi olunezigaba eziningi zokuhlukanisa nokuhlanganisa. Izinga lokuvutshelwa ku-Jīnzhēn liphansi kancane kunaleyo ye-Gōngfu yendabuko, okunikeza iphunga ukusha nokugqama okukhulu.

• Ukuqoqa (采摘, cǎizhāi): Ukuqoqa ngesandla kwama-tips asekuqaleni kwentwasahlobo namahlumela amancane.
• Ukushiswa (萎凋, wěidiāo): Ama-tips aqoqiwe ayahlukaniswa ungqimba oluncane (cishe 20 cm) futhi ashiswe phakathi kwamahora angu-12–18 ngaphansi kwezinga lokushisa elilawulwayo (22–24°C) nomswakama (~70%), aze alahlekelwe cishe ngama-30% omswakama. Lokhu kwenza ama-enzyme asebenze futhi kwenze iqabunga libe lula ukulinamathisela.
• Ukusonga (揉捻, róuniǎn): Ama-tips ashisiwe asongwa ngobumnene — ngesandla noma ngamapheshana. Ukwephuka kwezindonga zamaseli kudedela umoya neoli ebalulekile, kuqalise inqubo ye-oxidation.
• Ukuvutshelwa / I-Oxidation (发酵, fājiào): Ama-tips asongiwe ayavutshelwa endaweni efudumele (+35…+38°C) enomswakama (~95%) phakathi kwamahora angu-3–4. Izinga lokuvutshelwa ku-Jīnzhēn liphansi kunaleyo ye-Gōngfu yakudala — umkhakhi uyeka inqubo lapho ama-tips efinyelela umbala oyi-copper kanye nophunga olumnandi oluqhakazile.
• Ukubunjwa ngesandla (做形, zuòxíng): Isigaba esiyisihluthulelo nesingavamile. Ama-tips avutshelwe afakwa embizeni eshisayo (锅, guō) futhi asongwe ngesandla abe «izinaliti» eziqondile, ezilinganayo. Ngokungafani ne-Xiāng Luó, lapho itiye lisongwa libe ama-spirals, i-Jīnzhēn ibunjwa ibe izinduku eziqondile, okudinga amandla amakhulu omzimba — yingakho lo msebenzi wenziwa kuphela abakhiqizi besilisa. Itiye liyabunjwa kanye nokomiswa ngqo embizeni.
• Ukomiswa kokugcina (烘干, hōnggān): Ama-«zinaliti» abunjiwe ayomiswa ngomoya oshisayo ngo-105–110°C aze abe nomswakama ongu-3–5%, kulungise umumo nophunga.
• Ukuhlukanisa (分级, fēnjí): Itiye eliqediwe lihlukaniswa ngobukhulu, ubuqotho, kanye nenani lama-tips.

6. Izimpawu Zokuhlola (Ukuqonda Ngezinzwa):

• Ukubukeka kweqabunga elomile: Ama-«zinaliti» azacile, amahle, aqondile anobude obungu-20–25 mm, anombala onsundu ngokumnyama, acishe abe mnyama, anenqwaba yama-tips anoboya obusagolide noma obumunyu. Amacembe alinganile, afanayo ngobukhulu, anombala okhazimulayo opholile.
• Iphunga leqabunga elomile: Liyinkimbinkimbi, linezici eziningi. Amanothi aqhamile e-orchid, i-rose, izinyosi, izithelo ezomisiwe (i-plum, i-raisin), anethonya elincane lewayini noma le-chocolate. Leli yilo «Qímén xiāng» edumile — iphunga elingenakudidaniswa nelinye itiye.
• Iphunga lomuthi ociwile: Linamandla, lifudumele, limnandi, linamanothi aqhamile ezimbali (i-orchid, i-jasmine), ezinyosi, zezithelo. Uma kuqhathaniswa ne-Gōngfu yakudala, i-Jīnzhēn inophunga oluqhakazile noluqavile, olunamanothi e-floral acacile kakhulu.
• Ukunambitheka: Kumnene, kubushelelezi, kusilika, kunomsoco, kodwa akunabuhlungu noma ukunambitheka okumunyu ngokweqile. Amanothi amnandi agqamile wezinyosi, we-caramel, wezithelo ezomisiwe, kwesinye isikhathi anomoya omuncane o-munyu we-berry noma owokuthile oku-chocolate. Ukunambitheka kwesikhathi eside, kufudumele, kumanothi e-honey-floral.
• Umbala womuthi ociwile: Uqhakazile, ukhanyelayo, ubomvu-ruby noma ubomvu-amber obumbala osagolide. Isici esiyisici se-Keemun yekhwalithi ephezulu yi-«golden ring» (金圈, jīnquān) emaphethelweni enkomishi.
• Iqabunga elishisiwe (iqabunga elenziwe itiye): Ama-tips athambile, elastiki, aphelele kanye namacembe amancane amncane anombala we-copper-red noma onsundu, anombala odwetshwe ngokulinganayo.

7. Ukwakheka Kwamakhemikhali:

Ucwaningo lwesayensi (Food Science, 2025, Vol.46) luveze izinhlanganisela eziyisisekelo zephunga ezakha i-«Qímén xiāng»: i-geraniol, i-trans-β-ionone, i-phenylacetaldehyde, i-linalool, i-hexanal, ne-phenylethanol. Yilezi zinto eziyisithupha eziyona «ababhali» abakhulu bephunga eliyingqayizivele.

• Ama-Polyphenol (25–30% wendaba eyomile): Kugcwele ama-theaflavin (anikeza ukugqama nombala osagolide womuthi ociwile, akhe i-«golden ring») nama-thearubigin (anomthwalo wokujula kombala nobuningi bokunambitheka). Kukhona nama-catechin asele.
• Ama-Alkaloid: I-Caffeine — cishe u-3–4% wendaba eyomile (okuqukethwe kungaphansi kunalokho kwamatiye amnyama ase-Assam). Futhi kukhona i-theobromine ne-theophylline.
• Ama-amino acid: I-L-theanine — iletha ukunambitheka okumnandi futhi inika umthelela omnene wokuphumula ngokuhlangana ne-caffeine.
• Amafutha abalulekile: I-Geraniol, i-linalool, i-β-ionone, i-dimethyl sulfide, i-2-methylbutanal — akha iprofayela yephunga eliyinkimbinkimbi. Ukuqukethwe kwamafutha abalulekile ku-cultivar i-Zhūyè Zhǒng kuphakeme ngokukhethekile uma kuqhathaniswa nezinye izinhlobo zetiye.
• Amavithamini: C, iqembu B, P (rutin), K.
• Amaminerali: I-potassium, i-manganese, i-fluoride, i-zinc, i-selenium.
• Ushukela oncibilikayo: Ukuqukethwe okuphezulu kwama-polysaccharides kanye noshukela olula kuyisici esiyisici samatiye amnyama ase-Qímén, okuqinisekisa ubumnandi bemvelo bokunambitheka.

8. Izinzuzo Zezempilo:

• Umthelela omnene wokuvuselela: Inhlanganisela ye-caffeine ne-L-theanine inikeza indlala ngaphandle kokukhathazeka — isimo esibizwa ngesiShayina esithi «ukukhanya okuzolile» (清醒, qīngxǐng).
• Ukuvikelwa okulwa ne-oxidant: Ama-Theaflavin nama-thearubigin anezici eziqinile zokulwa ne-antioxidant, eziqhathaniswa ngamandla nama-catechin etiye eliluhlaza.
• Ukusekelwa kokugaya ukudla: Itiye elibomvu likhuthaza ukukhiqizwa kwama-enzyme okugaya, lithuthukise ngobumnene ukuhamba kwamathumbu. Ngokwesiko, i-Keemun inconywa ngemva kokudla.
• Umthelela wokufudumala: Itiye elibomvu lingaphansi kweziphuzo «ezifudumele» (温, wēn) ngokwemithi yesintu yaseShayina, okwenza kube lula ngesikhathi sezulu esibandayo.
• Ukusekelwa kwesimiso senhliziyo nemithambo yegazi: Ukuphuza njalo kungasiza ekulawuleni umfutho wegazi nasekwehliseni amazinga e-cholesterol.
• Ukuqinisa amasosha omzimba: Ama-polyphenol atiye elibomvu anezici zokulwa namagciwane, ngokwesiko i-Keemun yayisetshenziswa njengosizo ngesikhathi somkhuhlane.
• Ukuthuthukisa imisebenzi yobuchopho: Umthelela ohlanganisiwe we-caffeine, i-theanine, nezinhlanganisela zephunga unomthelela omuhle ekugxiliseni ingqondo nasemoyeni.

9. Ukuphuza (Ukwenza Itiye):

• Izinga lokushisa lamanzi: 90–95°C. Amanzi abilayo awanconywa — izinga lokushisa eliphezulu kakhulu lingashisa ama-tips athambile futhi liqinise ukunambitheka okumunyu.
• Inani letiye: 3–5 g ku-150–200 ml ngendlela yaseYurophu; 5–7 g ku-100–150 ml ngendlela yokuthela ngezikhathi ezithile (Gōngfu Chá, 功夫茶).
• Izitsha: I-gàiwǎn (盖碗, gàiwǎn) yobumba — ukukhetha okungcono kakhulu kwe-Jīnzhēn: impahla engathathi hlangothi ayidonsi iphunga futhi ivumela ukuthi i-«Qímén xiāng» idalulwe ngokugcwele. I-Yīxīng teapot (宜兴紫砂壶) nayo iyakulungela, ikakhulukazi uma uphuza i-Keemun njalo.
• Inqubo:
  1. Bamba i-gàiwǎn nezinkomishi ngamanzi abilayo.
  2. Thela itiye elomile e-gàiwǎn eshibilikile. Donsa iphunga lama-«zinaliti» ashibilikile — lokhu kungukuhlangana kokuqala ne-«Qímén xiāng».
  3. Ukugeza (ngendlela yokuthela): thela amanzi ashisayo bese uwachitha masinyane — lokhu «kuvusa» iqabunga.
  4. Ukuthela kokuqala: thela amanzi ango-90–95°C, uvumele kwehle imizuzu engu-15–30.
  5. Thela umuthi ociwile ezinkomishini.
  6. Kukho konke ukuthela okulandelayo, yengeza imizuzwana engu-10–15. I-Jīnzhēn enekhwalithi ikwazi ukumelana nokuthela okuphindwe ka-5–7 nangaphezulu.
  7. Indlela yaseYurophu: 3–5 g ku-200 ml, ukuciwela imizuzu engu-2–4, ukuphinda kuphuzwe izikhathi ezi-1–2.

10. Ukugcinwa:

• Isitsha: Isitsha esivala ngokuphelele, esingabonisi (sensimbi, sobumba noma sengilazi emnyama).
• Izimo: Indawo eyomile, epholile, umswakama ongaphansi kuka-40%, kude namalambu elanga aqondile kanye nemithombo yamaphunga aqinile.
• Isikhathi sokugcina: Uma kugcinwe kahle, itiye lihlala lisha kuze kube yiminyaka emi-2. Abanye abathandi bagodla i-Keemun isikhathi eside: ngokuhamba kwesikhathi, amanothi e-floral aqhakazile anika indawo amanothi ajulile, avuthiwe — «i-Keemun endala» (陈年祁红, chénnián Qíhóng) iyahlonishwa ngabazi abathile.

11. Intengo Nokuqotha:

• Izinga lentengo: I-Qí Mén Jīn Zhēn ingeyesigaba samatiye amahle abizayo. Intengo ibangelwa ikhwalithi ephezulu yezinto ezingavuthiwe (ama-tips asekuqaleni kwentwasahlobo kuphela), ubunzima bokubunjwa ngesandla kanye nevolumu elinganiselwe lokukhiqiza. Intengo yamaqoqo egugu angafinyelela ku-$80–120 nge-100 g nangaphezulu, kuye ngezinga, unyaka wokuvuna, nomkhiqizi.
• Ungakugwema kanjani ukuqothwa:
  • Thenga itiye kubathengisi abakhethekile abanomlando omuhle. Qaphela ukumakwa kophawu lomhlaba i-«Qímén Hóngchá».
  • Ukubukeka: amacembe kufanele abe aqondile, alingane, aphelele, anenqwaba yama-tips asagolide, ngaphandle kokuphuka nothuli. Umbala ongalingani noma ukungabi khona kwama-tips kuyisignali exwayisayo.
  • Iphunga kufanele libe lihlanzekile, linezici eziningi, libe yi-floral-honey, ngaphandle kwamaphunga angahlobene (u-gwayi ocijile, ikhemikhali).
  • Inani elincane ngokufanele mayelana nekhwalithi emisiwe kufanele likuxwayise: ngaphansi kwegama le-Jīnzhēn kuvame ukuthengiswa amatiye amnyama avela kwezinye izifundazwe, afakwe umbala noma anephunga elikhuhliwe.
  • Cela ulwazi ngomkhiqizi othile kanye nemvelaphi — amabhrendi athembekile (Xiángyuán/祥源, Tiānzhīhóng/天之红) amaka imikhiqizo yawo.

12. Amaqiniso Athakazelisayo:

• I-Keemun iwukuphela kwetiye elimnyama elisohlwini lwemvelo lwe-«Ten Great Teas of China», lapho omakhelwane balo kakhulukazi amatiye aluhlaza nama-oolong.
• Iphunga elingavamile elithi «Qímén xiāng» lithole ukusetshenziswa emakhemikhini: amanothi e-Keemun asetshenziswe ekwakhiweni kwamaphunga amaningana adumile.
• Kuze kube ngu-1875, e-Anhui kwakukhiqizwa itiye eliluhlaza kuphela — lesi sifundazwe sasibizwa ngegama elithi «Ān Lǜ» (安绿, «Ama-Greens ase-Anhui»). Ukushintshela etiyeni elibomvu kwakubangelwa izizathu zezomnotho: emakethe yamazwe ngamazwe itiye elibomvu lalibiza kakhulu.
• I-Qímén Gōngfu yakudala idlula kwelinye lamahlelo okuqhubeka ayinkimbinkimbi kunawo wonke ematiyeni omhlaba: izigaba ezi-4 zokuqalisa kanye nezigaba eziyi-13 zokuhlanza, okuhlanganisa ukuhlukaniswa ngesandla, ukuhlunga okunezigaba eziningi, ukuhlukaniswa ngomoya, kanye nokuhlanganiswa okunembile.
• Maphakathi nekhulu lama-20, i-Keemun yayiphakelwa emicimbini yabanqobi be-Nobel e-Stockholm, futhi inani lesikhangiso eliphakeme kakhulu leqoqo eliqoqekayo lango-1956 lafinyelela ku-$12 500.
• Ngo-2020, isigaba i-«Jīnzhēn» safakwa ngokusemthethweni ezingeni leqembu i-T/KBTA 0001-2020, okwenza kwaba semthethweni ngokusemthethweni indawo yayo phakathi kwezinhlobo ezaziwayo ze-Qímén Hóngchá.

13. Izinhlobo Ze-Qímén Hóngchá:

Umndeni wamatiye amnyama ase-Qímén uhlanganisa izinhlobo eziningana, ezihluka ngobuchwepheshe bokubunjwa kanye nezinga lokuhlanza:

• Qímén Gōngfu (祁门工夫, Qímén Gōngfu): Indlela yakudala, yendabuko. Uhlelo oluyinkimbinkimbi kakhulu lwezitezi ezi-4 zokuqalisa kanye nezitezi eziyi-13 zokuhlanza (ukuhlukanisa, ukuhlunga, ukuhlukaniswa ngomoya, ukuhlanganisa). Iphunga lijulile, linezici eziningi, ukunambitheka kuminyene futhi kuyindilinga. Izimo zokukhishwa zisuka ku-«礼茶» (Lǐchá — itiye lezipho) no-«特茗» (Tèmíng — eliphezulu) kuya ezingeni lesi-7.
• Qímén Máofēng (祁红毛峰, Qíhóng Máofēng): I-tip elineqabunga elilodwa, kwenziwa ngobuchwepheshe obulula ngaphandle kwesigaba sokubunjwa — ngemva kokuvutshelwa iqabunga liyomiswa ngqo. Ukunambitheka kulula futhi kusha, nobumnandi obuthambile obugqamile.
• Qímén Xiāng Luó (祁红香螺, Qíhóng Xiāngluó, «I-Spiral Ephungayo»): Idalwe ngo-1986. Ama-tips namacembe amancane asongwe ngesandla abe ama-spirals embizeni eshisayo. Iphunga liqhakazile, i-floral-fruity, ukunambitheka kuhlanzekile futhi kumnandi.
• Qímén Jīnzhēn (祁红金针, Qíhóng Jīnzhēn, «Izinaliti ZeGold»): Itiye elichazwe kulesi sihloko. Ukubunjwa ngesandla kube «izinaliti» eziqondile embizeni. Umumo omuhle kakhulu ngokubukeka.
• Qímén Háo Yá (祁门毫芽, Qímén Háo Yá): Izinga eliphezulu kakhulu, ikakhulukazi elivela kuma-tips. Lihlukaniswa ngezigaba ezingezinye i-A ne-B.
• Qímén Xīn Yá (祁门新芽, Qímén Xīn Yá): Esenyakatho yokuqala yama-tips asekuqaleni kwentwasahlobo, esimnene kakhulu ngomlingiswa.

Ekuphetheni

I-Qí Mén Jīn Zhēn iwukuhunyushwa kwesimanje kwelinye lamasiko amakhulu kakhulu etiye aseShayina. Ihlanganisa i-terroir yeminyaka eyikhulu yaseningizimu ye-Anhui, amandla ezakhi zofuzo ze-cultivar i-Zhūyè Zhǒng nephrofayela yayo yephunga ehlukile, kanye nobuciko bokubunjwa ngesandla, okuguqula ama-tips athambile abe «izinaliti» ezinhle zegolide. Leli tiye linganikeza umuzwa oyisimanga: ukunambitheka okumnene, oku-silika okunamanothi ezinyosi ne-caramel, ukunambitheka kwesikhathi eside kwezimbali, kanye nalo «Qímén xiāng» ongenakulinganiswa — iphunga eliye lanqoba abathandi betiye kusukela eLondon kuye eTokyo eminyakeni eyikhulu nesigamu. I-Jīnzhēn iwukukhetha okuhle kakhulu kulabo abafuna ukujwayelana ne-Keemun ngesimo sayo esihle kakhulu nesihlaba umxhwele ngokubukeka.