Shangguan Xian Hu Cha

Shangguan Xian Hu Cha (上莞仙湖茶, Shàngguǎn xiān hú chá) iyitiiye eliluhlaza lesifunda elisuka ezintabeni zase-Xianhu (仙湖) esifundazweni sase-Guangdong, umkhiqizo onezimpawu zendawo zezwe. Isici sawo esivelele “yimihlaba emithathu eluhlaza” (三绿, sān lǜ): iqabunga elisontelwe neliluhlaza njenge-emeralidi, uketshezi olusobala oluluhlaza okwe-jeyidi, kanye nengxenye engezansi yetiye eliluhlaza ngobumnene nelihomogeneous. Izinzuzo ezine eziyinhloko zokunambitheka — “ubumnandi, iphunga, ukugcwala, ukushelela” (甘、香、醇、滑, gān, xiāng, chún, huá) — zengetshwa ngephunga eliyingqayizivele lelayisi elithosiwe kanye nobumnandi obuphindayo obufana ne-olive entsha. Itiye likhiqizwa ngesandla ngokwendlela “yasendulo yokugazinga” (古法炒青, gǔ fǎ chǎo qīng), ngaphandle kokusetshenziswa kwezibulali-zinambuzane noma umquba wamakhemikhali, futhi lithunyelwa emazweni e-EU naseNingizimu-mpumalanga Asia.

1. Ukuhlelwa kanye Nemvelaphi:

• Uhlobo: Itiye eliluhlaza (elungagwekwanga). Lifakwe kusigaba se-hong qing lü cha (烘青绿茶, hōng qīng lǜchá) — amatiye aluhlaza omiswa ngokushisisa (hongbei), nakuba ukumiswa okuyinhloko kwenziwa ngokugazinga ebhodweni (chao qing), kanti isigaba sokugcina siwukushisa ngezigaba ezimbili (maohuo + zuhuo). Ngakho-ke, ngokobuchwepheshe itiye lihlanganisa izici zazo zombili i-chao qing ne-hong qing.
• Isigaba: Amatiye esifunda sase-Guangdong. Umkhiqizo onezimpawu zendawo zezwe (国家地理标志产品). Uklonyeliswe ngesikhundla so-“Mkhiqizo Womphakathi Wesifunda sase-Guangdong” (广东省区域公用品牌, 2017) futhi wafakwa kungoqa we-“Mikhiqizo Emisha Yezolimo Eyingqayizivele Yezwe Ekhethekile Nesezingeni Eliphezulu” (国家名特优新农产品, 2020).
• Imvelaphi: I-China, isifundazwe i-Guangdong (广东, Guǎngdōng), isifunda sedolobha i-Heyuan (河源市, Héyuán shì), isifunda i-Dongyuan (东源县, Dōngyuán xiàn), ilokishi i-Shangguan (上莞镇, Shàngguǎn zhèn). Amasimu etiye akhiwe ezintabeni ze-Xianhu (仙湖山脉, Xiān Hú shānmài).
• Izixhumanisi zomhlaba: Cishe 24°00′ N, 115°10′ E.

2. Umlando kanye Nokubaluleka Kwamasiko:

• Umlando: Ilokishi i-Shangguan lisendaweni eyizintaba lapho kuhlangana khona izifunda i-Dongyuan, i-Longchuan ne-Heping, endaweni okwakuhlala kuyo abantu base-Hakka (客家, Kèjiā). Ukulinywa kwetiye lapha sekwenziwe amakhulu eminyaka — izakhamuzi zezigodi zezintaba ezikhuphuka zibe ngamamitha angaba ngu-1000 zilima itiye njengomkhiqizo oyinhloko wezolimo ezizukulwaneni ngezizukulwane. Ngezikhathi ze-Ming ne-Qing, amatiye endawo ayesevele edumile: encwadini ethi “Chuting Bai Zhu Lu” (《楚庭稗珠录》) yomfundi we-Jinshi (jinshi) wase-Qing u-Tan Cui (檀萃) kwaphawulwa ukuthi izakhamuzi zesifunda sase-Guishan “zilima itiye elihle kakhulu, ikakhulukazi [itiye lase-]Shangguan lidumile, nokunambitheka kwalo kumnandi impela.” Itiye lalithengiswa kubathengisi ababebuthelana esifundeni njalo entwasahlobo.

  Ngokwenganekwane yendawo, eqala ngesikhathi se-Eastern Jin (东晋, 317–420), isazi sikaTawo u-Ge Hong (葛洪, Gě Hóng) — i-alchemist edumile nombhali wencwadi ethi “Baopu Zi” (《抱朴子》) — wafika ezintabeni zase-Xianhu ukuzothulisa idemoni lomfula. Wasebenzisa “umdongazwe onemibala emihlanu” (五色泥) entabeni ukuze akhe i-pagoda. Izithombazane zasezulwini eziyisikhombisa (七仙女), zithintekile ubumqoka bakhe, zaletha “utshani bangaphakade” (仙草, xiāncǎo) — izihlahla zetiye — zayitshala osebeni lwechibi lezintaba. Abantu bendawo bacubungula amaqabunga futhi baqamba lolu ketshezi ngokuthi “Xianhu Cha” — “Itiye Lechibi Langaphakade”.

  Emlandweni wakamuva, izenzakalo ezinkulu zazifaka: 2008 — indondo yegolide embukisweni womkhiqizo wezolimo waseHong Kong wamazwe ngamazwe; 2017 — ukunikezwa kwesikhundla so-“Mkhiqizo Womphakathi Wesifunda sase-Guangdong”; 2020 — ukufakwa kongqojwana we-“Mikhiqizo Emisha Yezolimo Eyingqayizivele Yezwe Ekhethekile Nesezingeni Eliphezulu”; 2024 — ububanzi bamasimu etiye endaweni eyinhloko yokukhiqiza bafinyelela ku-38,000 mu (cishe 2,530 ha), kanti inani elihlanganisiwe lawo wonke umkhakha wokukhiqiza lafika ku-1.8 wezigidigidi zamayuan.

• Igama:

  • “Shangguan” (上莞) — igama lelokishi elikhiqizayo esifundeni i-Dongyuan.
  • “Xian Hu” (仙湖) — “Ichibi Langaphakade” (noma “Ichibi Lezidalwa Zasezulwini”) — igama lexhantela lezintaba nechibi lasenganekwaneni lapho, ngokwenganekwane, izithombazane zasezulwini zatshala khona izihlahla zetiye zokuqala.
  • “Cha” (茶) — itiye. Ngakho-ke igama eliphelele lisho ukuthi “Itiye Lechibi Langaphakade Lase-Shangguan” futhi likhomba ngqo imvelaphi yendawo kanye nomongo wenganekwane.

• Ukubaluleka kwamasiko: I-Shangguan Xian Hu Cha ayiwona nje umkhiqizo wezolimo, kodwa futhi iwuphawu lwesiko lamaHakka empumalanga ye-Guangdong. Amasimu etiye aleli lokishi ahlobene ngokungenhlukaniseki nomlando wezinguquko: phakathi neMpi Yokumelana NeJapan kanye neMpi Yombango, ezintabeni zase-Xianhu kwakuzinze amabutho e-Dongjiang Zhidui (东江纵队) — ibutho lezishoshovu Lomfula OseMpumalanga. Izinsalela zezikhala zokubuka zamatshe zezishoshovu zitholakale ngqo emasimini etiye. Namuhla ilokishi lenza imodeli yezokuvakasha “ebomvu noluhlaza”, lihlanganisa ukuvakashela izikhumbuzo zezinguquko nokunambitha amatiye nokuhamba emasimini etiye. Itiye liyisisekelo somnotho we-Shangguan — licishe libe ngama-70% womkhiqizo wezolimo waleli lokishi.

3. Incazelo Yemvelo kanye Nezinto Ezisetshenziswayo:

• Uhlobo / I-cultivar: Uhlobo oluphambili — i-Hakka xiao ye qunti zhong (客家小叶群体种, Kèjiā xiǎo yè qúntǐ zhǒng) — uhlobo lwamaHakka lwamaqabunga amancane, oluvela ngenzalo (hhayi e-klonali), oluwuhlobo lwesihlahla. Camellia sinensis var. sinensis. Izihlahla zifushane (1–2 m), zinamaqabunga amancane ayi-oval anamazinyo angashoni noboya obuningi (茸毛发达). Kunokuqukethwe okuphezulu kwe-chlorophyll nezinto ezinika iphunga ezinothe nge-nitrogen. Isimiso sezimpande zezihlahla ezindala (ezineminyaka engaphezu kweyi-100) singena ekujuleni okungamamitha ayi-6, okuvumela ukuthola izakhi ezincane ezivela emazingeni ajulile omhlaba.
• Ukuvuna: Ukuvuna kwasentwasahlobo ngezigaba zesizini:
  • I-Mingqian cha (明前茶) — ngaphambi kwe-Qingming (清明, ekuqaleni kuka-Ephreli): amaqabunga amancane amnene anoboya obubonakalayo, ukusha okugqamile. Izinga eliphakeme kakhulu.
  • I-Yuqian cha (雨前茶) — ngaphambi kwe-Guyu (谷雨, cishe ngomhla ka-20 Ephreli): iqabunga eliminyene, iphunga eliphakeme, ukumelana nokutshalwa kabusha. Izinga eliphakeme nendawo.
  • I-Qiu cha (秋茶) — ukuvuna kwasekwindla: ukunambitheka okunothile, umehluko oncomekayo phakathi kwentengo nezinga.
• Izinga lokuvuna: Izinga eliphakeme kakhulu (AAA) — amaqabunga awodwa noma iqabunga elilodwa elinamacembe amancane angaphansi noma alingana no-2.5 cm. Izinga lokuqala — iqabunga elilodwa elinecembe elilodwa. Izinga lesibili — iqabunga elilodwa elinamacembe amabili.
• Izidingo zempahla: Ukuvuna ngesandla. Amaqabunga namahlumela kufanele kube homogeneous, kusha, ngaphandle kwezimpawu zezinambuzane. Yonke impahla iyahlolwa ngekhulu-khulu ukuthola izinsalela zezibulali-zinambuzane.

4. Indawo Yokutshala kanye Nezici Zokulinywa:

• Isifunda: Izintaba zase-Xianhu zisengxenyeni enyakatho-mpumalanga eyizintaba yesifunda i-Dongyuan (东源县), phakathi kuka-24° no-25° N. Ilokishi i-Shangguan liyindawo lapho kuhlangana khona izifunda ezintathu — i-Dongyuan, i-Longchuan ne-Heping — endaweni okwakuhlala kuyo abantu base-Hakka. Isifunda sihlelwa ngokuthi “indawo eyisizinda sezinguquko esidala” (革命老区).

• Ukuphakama lapho kutshalwa khona: 850–1080 m. Umnyombo wamasimu — indawo yase-Wushandong (五指山) kanye nesigodi sase-Xianhu (仙湖村), ekuphakameni okungaphezu kuka-1000 m. Umnyombo uthatha kufikela ku-80% womkhiqizo welokishi.

• Isimo sezulu: Izinga lokushisa lonyaka eliphakathi lilinganiselwa ku-18.9 °C. Imvula yonyaka ingu-1570–1839 mm. Isibhakabhaka esiguqubele nezinkungu zikhona unyaka wonke — inani lezinsuku ezingunwele lidlula ezingu-180 ngonyaka. Umehluko wezinga lokushisa phakathi kwasemini nasebusuku ungaphezu kuka-10 °C. Umthamo wokukhanya okusakazekile ulinganiselwa ku-70%, okwandisa kakhulu isikhathi sokunqwabelana kwama-amino acid emahlumela. Isimo sezulu sinomoya omnene, ngaphandle kokushintsha ngokweqile, okuqinisekisa inkathi yokukhula ezinzile.

• Inhlabathi: Iningi liwumbala ophuzi o-acidic nemibala ebomvu (酸性黄壤、红壤, suānxìng huáng rǎng, hóng rǎng) enomgogodla ojiyile omkhulu (>1 m), okuqukethwe okuphezulu kwezinto eziphilayo kanye nokusabela kwe-acidic (i-pH 4.5–6.0). Inhlabathi inikela ngokukhipha amanzi kahle futhi inothe ngezakhi ezincane.

• Imvelo/ikholoji: Izinga lamahlathi lendawo lingu-78.48%. Izakhiwo zezimboni azikho — indawo ihlanzekile ngokwemvelo. Isici esiyingqayizivele samasimu endawo — ukutshala ngokuhlanganyela izihlahla zetiye nezihlahla zama-cherry (樱花与茶树套种): izihlahla zama-cherry zakha umthunzi wemvelo, okwehlisa ukuhlasela yizinambuzane ngama-60%. Kusetshenziswa indlela yendabuko “yasendulo” (百年古法) yokuvikela ngokomzimba ezinambuzaneni — ngaphandle kwanoma yiziphi izinto zamakhemikhali. Umkhiqizo uqinisekisiwe njengophilayo (有机食品) futhi “oluhlaza” (绿色食品).

5. Ubuchwepheshe Bokukhiqiza:

I-Shangguan Xian Hu Cha ikhiqizwa ngobuchwepheshe bendabuko “bokugazinga kwasendulo” (古法炒青, gǔ fǎ chǎo qīng), konke ngesandla. Yonke inqubo ayifaki ukusetshenziswa kwemishini — ukulondolozeka kobuqotho beqabunga kungaphezu kwama-95%.

• Ukuvuna (采摘 — cǎi zhāi): Ukuvuna ngesandla kwamaqabunga namahlumela amancane ngokwezinga lesimiso.
• Ukubuna elangeni (日光萎凋 — rìguāng wěidiāo): Impahla esanda kuvunwa iyandlalwa ngaphansi kokukhanya kwelanga okusakazekile amahora angu-4-6. Kususwa umswakama ongaphezulu, kuqale ukwakheka kwezandulela zephunga.
• Ukumiswa okuluhlaza — “ukubulawa kokuluhlaza” ebhodweni (锅式杀青 — guō shì shā qīng): Ukugazinga ngezinga lokushisa eliphezulu (~260 °C) ebhodweni lwendabuko lensimbi. Ukwenza kungasebenzi ngokushesha kwama-enzyme, ukugcinwa kombala oluhlaza kanye nokwakhiwa kwephunga eliyingqayizivele lelayisi elithosiwe (炒米香, chǎo mǐ xiāng). Lesi sigaba ngokwaso — ukugazinga ngesandla ebhodweni elishisayo — sithathwa njengesibalulekile ekwakhiweni kwephunga lesitolo.
• Ukusonteka (揉捻 — róuniǎn): Ukucindezela ngobumnene nokusonteka kweqabunga (轻压成条, qīng yā chéng tiáo) ukuze kuqhekeke izindonga zamangqamuzana kanye nokwakheka kwesimo esisontelwe.
• Ukuhlukanisa amachaphazi (解块 — jiě kuài): Ukwehlukanisa kweqabunga elisontelwe ukuze kube nokomiswa okulinganayo okulandelayo.
• Ukomiswa kokuqala — i-maohuo (毛火 — máo huǒ): Ukushisa ngo ~110 °C ukuze kukhishwe umswakama omningi.
• Ukomiswa kokugcina — i-zuhuo (足火 — zú huǒ): Ukushisa kancane ngezinga eliphansi lokushisa (~90 °C) kuze kufike ekuquketheni umswakama ongaphansi noma olingana no-6.5%. Kusesigabeni lapho iphunga lelayisi elithosiwe liqiniswa futhi lazinziswa.
• Izici zobuchwepheshe: Ukukhiqizwa ngesandla okuphelele ngaphandle kokusetshenziswa kwemishini — “indlela yasendulo” yamaHakka. Ukuphelela kweqabunga kugcinwa ezingeni elingaphezu kwama-95%. Iqoqo ngalinye lihlolelwa ngokuphelele izinsalela zezibulali-zinambuzane (umphumela — ukuhambisana ngekhulu-khulu).

6. Izici Zokunambitheka:

• Ukubukeka kweqabunga elomile: Izinhlobo ezimbili eziyinhloko zesimo — isimo esisontelwe sendabuko (卷曲紧结, juǎnqǔ jǐn jié) kanye nesimo esiyisicaba sokuqamba (扁平挺直, biǎnpíng tǐng zhí). Isimo esisontelwe — yindlela yasendulo “yendlela yasendulo yokugazinga”: amaqabunga amancane asongwe ngokuqinile “ayizinti” zombala oluhlaza okwe-emeralidi. Isimo esiyisicaba sidalwa kusetshenziswa izinhlobo ezintsha zezitshalo (Fuyun No.6). Umbala uyahluka kusukela kuluhlaza ogqamile (i-mingqian cha) kuye koluhlaza ophuzi (ukuvuna kwasekwindla).

• Iphunga leqabunga elomile: Okugqamile — “iphunga lelayisi elithosiwe” (炒米香, chǎo mǐ xiāng): elifudumele, eline-nut, elithosiwe kancane, elakhiwa ngesikhathi sokugazinga ngesandla ebhodweni. Ngemuva — ukusha okuluhlaza okuhlanzekile okunamaphimbo otshani nokhuni (清香, qīng xiāng). Etiyeni leminyaka, kungavela umbala wezinyosi (蜜香, mì xiāng).

• Iphunga loketshezi: Iphunga elihlala njalo le-castanea nelayisi, elinephinika eliluhlaza elihlanzekile. Iphunga lihlala likhona emathangeni amaningi.

• Ukunambitheka: Ubumnandi (甘, gān) — ubumnandi obuphindayo obuhlanzekile, obufana ne-olive entsha (鲜橄榄回甘, xiān gǎnlǎn huígān), obuhlala isikhathi eside futhi buqhubeka. Ukugcwala (醇, chún) — ukuhlanganiswa okuhle kwama-polyphenol nama-amino acid, ngaphandle kobumuncu obukhulu noma i-astringent. Ukushelela (滑, huá) — ukuthungwa okufana nosilika, okubangelwa ukuqukethwe okuphezulu kwama-amino acid. Umphimbo uzwa ukuphola (喉韵清凉, hóuyùn qīngliáng).

• Umbala woketshezi: Uluhlaza okwe-jeyidi, usobala futhi ukhanya (碧绿清澈, bìlǜ qīng chè) nge-mingqian cha. Oluhlaza ophuzi, okhanyayo (黄绿明亮) ngokuvuna kwasekwindla.

• Ingxenye engezansi yetiye (iqabunga elithe xaxa): Luhlaza ngobumnene, li-homogeneous, likhanya (嫩绿匀亮, nèn lǜ jūn liàng). Amaqabunga namahlamvu asafresh futhi ephila, anamachashazi abomvu emaphethelweni ecezu (叶缘红点显) — isignesha yokusingathwa ngobumnene.

7. Uhlaka Lwemichilo Yokwakheka (Chemical Composition):

• Ama-Polyphenol (ama-catechin): Ukuqukethwe kwama-polyphenol etiye kungaphansi noma kulingana no-18.3% ekukhuleni kweqabunga lasentwasahlobo. Izakhi eziyinhloko — EGCG, EC, ECG. Ukuqukethwe okuphezulu kuqinisekisa umphumela ophawulekayo wokulwa nokufiphala kwamangqamuzana (antioksidanti).
• Ama-Amino Acid: Ukuqukethwe okuphezulu, okuvamile ematiyeni asezindaweni eziphakeme anokuchayeka esibhakabhakeni esiguqubele isikhathi eside. Isakhi esiyinhloko — L-theanine. Izinga eliphezulu lama-amino acid kanye nama-polyphenol alingene kunquma ubumnene nobumnandi bokunambitheka.
• Ama-Alkaloid: I-caffeine — ukuqukethwe kwayo kusesilinganisweni. Kukhona ne-theobromine ne-theophylline.
• Amavithamini: I-Vitamin C (ukuqukethwe okuphezulu ngenxa yezinga lokushisa elincane lokomiswa kokugcina), amavithamini e-group B, i-vitamin A (β-carotene).
• Amaminerali: I-fluoride (yakha ungqimba lwe-fluorapatite emazinyweni), i-potassium, i-magnesium, i-zinc, i-manganese, i-selenium. Isimiso sezimpande esijulile sezihlahla ezindala sinikela ngohlu olunothe lwezakhi ezincane.
• I-Chlorophyll: Ukuqukethwe okunyukile — umphumela wesabelo esingu-70% sokukhanya okusakazekile kanye nesikhathi eside sokunqwabelana.
• Amafutha Abalulekile: Abhekene nephunga lesitolo lelayisi elithosiwe; akhiwa ngesikhathi sokugazinga ngesandla ebhodweni kanye nokomiswa ngezigaba ezimbili.

8. Izinzuzo Ezisizayo:

• Umphumela wokulwa nokufiphala kwamaseli: Ama-polyphenol anciphisa ngempumelelo ama-radical ahamba ngokukhululeka. Ngokweminye imithombo, ama-polyphenol etiye angakwazi ukuhlanganisa izinto ezikhasayo ezinemisebe (i-strontium-90, i-cobalt-60).

• Ukusekela imetabolism yamafutha: Ama-catechin avimbela umsebenzi wama-enzyme okuhlanganisa amafutha, enza kube lula ukujwayela emazingeni e-lipid egazini. I-EGCG imadisa ukukhuphuka kwezinga leglucose ngemuva kokudla.

• Ukuvikela umlomo: I-fluoride etholakala etiyeni yakha ungqimba lwe-fluorapatite emazinyweni, okwandisa ukumelana nomthelela we-asidi kanye nokubola kwamazinyo. Ama-catechin anomphumela wokulwa namagciwane.

• Umphumela wokuvuselela: Ukushaya okhululekile, okungaguquguquki ngaphandle kokuphakama okunamandla — umphumela wokusebenzisana kwe-caffeine ne-L-theanine.

• Ukusekela ukugaya ukudla: Ivuselela ngobumnene ama-enzyme okugaya. Ihambisana kahle ngemuva kokudla (isikhathi esinconyiwe — ihora elilodwa ngemuva kokudla).

• Ukuqinisa amaso omzimba: I-complex yama-vitamin C, A no-E, amaminerali amancane kanye nama-polyphenol.

• Ukusekela imisebenzi yengqondo: I-L-theanine inikela ekuphumuleni okugxilile nasekuthuthukiseni ukunaka.

• Kubalulekile: lolu lwazi luhlose ukunikeza ulwazi kanti alusona iseluleko sezokwelapha. Uma uzwa ubuthakathaka ku-caffeine, kunconywa ukuphuza itiye engxenyeni yokuqala yosuku. Ukusetshenziswa nsuku zonke — okungekho ngaphezu kuka-500 ml.

9. Ukwenza Itiye:

• Ukushisa kwamanzi: 80–85 °C. Emagreyidi aphakeme (Teji AAA) — 75 °C. Amanzi abilayo (>90 °C) awavunyelwe — uketshezi luba phuzi, kubonakala ubumuncu.
• Ubuningi betiye: 3 g nge-150 ml (isilinganiso esingu-1:50).
• Imbiza: Ingilazi yegalasi — ukubuka “umdanso wetiye eliluhlaza” (绿茶舞, lǜchá wǔ) nokuhlola umbala woketshezi. I-gaiwan emhlophe yobumba (盖碗) — ukwembula ngokugcwele kwephunga.
• Inqubo:
  1. Ukuhlambulula: hlikihla itiye ngamanzi afudumele (~50 °C) ngokushesha — imizuzwana engu-3–5, ukhiphe amanzi. Lokhu “kuvusa” ngesineke iqabunga, ngaphandle kokukhipha iphunga.
  2. Ukwenza itiye: thela amanzi ngo-80–85 °C. Uketshezi lokuqala — imizuzwana engu-30.
  3. Amathawuli alandelayo: yandisa isikhathi ngemizuzwana engu-20 nethawuli ngalinye. Itiye limelana nokwenziwa kabusha okugcwele okungu-3–4.
• Qaphela: Kunconywa amanzi athambile anamaminerali amancane — lokhu kugcizelela ubumnandi nobumsulwa bokunambitheka. Akunconywa ukuphuza isisu singenalutho.

10. Ukugcinwa:

• Ukushisa: Okuhle kakhulu — efrijini, 0–5 °C (ukupakishwa okuvalekile kuyaphuthumisa ukuvimbela ukumuncwa kwamaphunga).
• Isitsha: Esivalekile, esingabonisi — amaphakethe ane-foil, amakani ekheshi noma obumba aneembozo eziqinile.
• Izitha zetiye: Ukukhanya, umswakama, ukushisa okuphezulu, amaphunga angaphandle.
• Isikhathi sokugcina: Ibonakala kakhulu ezinyangeni eziyisi-6–12 zokuqala ngemuva kokukhiqiza. Ukupakishwa okuvuliwe kunconywa ukuthi kusetshenziswe ngezinyanga ezi-3 ukuze kugcinwe iphunga lelayisi elithosiwe.

11. Inani kanye Nemikhonyovu:

• Isigaba sentengo: Amagreyidi ngokwezinga le-T/CSTEA:

  • ITeji AAA (特级AAA): amaqabunga awodwa noma iqabunga elilodwa elinamacembe amancane angaphansi noma alingana no-2,5 cm, iphunga eliphakeme le-castanea. Ngaphezu kwama-600 yuan nge-jin (500 g).
  • IGreyidi yokuqala (一级 A): iqabunga elilodwa elinecembe elilodwa, iqabunga elisontelwe kahle, ukunambitheka okusha. Ama-yuan angu-300–500 nge-jin.
  • IGreyidi yesibili (二级): iqabunga elilodwa elinamacembe amabili, lihlala isikhathi eside ekwenzeni itiye, umehluko omuhle phakathi kwentengo nezinga. Ama-yuan angu-200–300 nge-jin.
  • Itiye elikhulu (大宗茶, amagreyidi 4–7): iqabunga elivuthiwe, elenzelwe ukusetshenziswa kwansuku zonke kanye namaketela ezindaweni zokudlela. Inani linqunywa isizini (imingqian >> yuqian > ekwindla), ukukhiqizwa ngesandla kanye nesikhundla sezimpawu zendawo.

• Ungakugwema kanjani ukukhonywa:

  • Bheka ukumakwa kwezimpawu zendawo (国家地理标志) — i-Shangguan Xian Hu Cha yoqobo ikhiqizwa kuphela emkhawulweni welokishi i-Shangguan, esifundeni i-Dongyuan.
  • Hlola iphunga: inoti yesitolo ye-castanea nelayisi (炒米香) — ikhadi lezimpawu; kunzima ukulingisa. Iphunga elibi, elimuncu noma “eliluhlaza elingaqedwanga” liwuphawu lomkhonyovu noma ukugcinwa okusezingeni eliphansi.
  • Uketshezi kufanele luhlaza okwe-jeyidi futhi lusobala. Ukudungazela noma umbala ophuzi omnyama kuyizimpawu ezishaqisayo.
  • Thenga kubathengisi abathembekile. Izinkampani eziphambili — “ITaiping Yinghua Chayuan” (台品樱花茶园) kanye “IZeng Shi Xianhu Chamoye” (曾氏仙湖茶业).
  • Intengo ephansi engasolisayo iyisizathu sokungabaza: ukukhiqizwa ngesandla kanye nokuqinisekiswa njengobungokwemvelo kubangela izindleko eziphakeme zomkhiqizo.

12. Amaqiniso Ahehayo:

• Isici esiyingqayizivele samasimu endawo — ukutshala ngokuhlanganyela izihlahla zetiye nezihlahla ze-cherry yaseJapan (sakura). Izihlahla ze-cherry zakha umthunzi wemvelo, zinciphisa ubunyoninco bokukhanya kwelanga okuqondile, kanti ukuqhakaza kwazo kuheha izinambuzane ezisakaza impova, kuyilapho ziphambukisa izinambuzane eziyingozi ezihlahleni zetiye — izinga lokugula lehla ngama-60% ngaphandle kwanoma yikuphi ukuphathwa ngamakhemikhali.
• Umthamo wokukhiqizwa kwetiye ngonyaka elokishini i-Shangguan ulinganiselwa ku-1,600 amathani, kanti inani elihlanganisiwe lawo wonke umkhakha wokukhiqiza (ukutshala, ukucubungula, ukupakisha, ezokuthutha, ezokuvakasha) lafinyelela ku-1.8 wezigidigidi zamayuan ngowezi-2024. Ngelokishi elinabantu abayizinkulungwane ezimbalwa, lokhu kuyizinga elimangalisayo — itiye ngempela liyondla sonke isifunda.
• Emasimini etiye esigodini sase-Xianhu ngowezi-2021 kwatholakala izakhiwo zokuvikela zamatshe — izinsalela zezikhala zokubuka zebutho lezishoshovu i-Dongjiang Zhidui (东江纵队), ezazisebenza ngesikhathi seMpi Yenkululeko. Ukuhlanganiswa komlando wezinguquko nokukhiqizwa kwetiye kwaba yisisekelo somqondo wokuvakasha womzila “obomvu noluhlaza”.
• Isibongo esingu-Zeng (曾) — esinye sezibongo ezinkulu zamaHakka esifundeni — sihlotshaniswa nomlando wokulinywa kwetiye (inkampani i-“Zeng Shi Xianhu Chamoye”) kanye nomlando wezinguquko: indoda yasesigodini u-Zeng Jin (曾进, 1909–1936) wayengumphathi we-brigade ebuthweni eletha uhambo olukhulu.

13. Ukuqhathanisa namanye amatiiye aluhlaza ase-Guangdong:

• I-Yinghong Jiubao (英红九号, Yīnghóng Jiǔ Hào): Nakuba i-Yinghong No.9 iyitiye elibomvu (lase-Yingde, e-Guangdong), ukuqhathanisa kuyahambisana njengokugegesa amasiko amabili amakhulu etiye ase-Guangdong: i-Shangguan Xian Hu Cha imele umugqa wezintaba wamaHakka oluhlaza, kanti i-Yinghong imele umugqa wamatiye agweqiwe. Amaphrofayili okunambitheka ahluke kakhulu: ukusha ne-“layisi” iphunga ngokuphikisana nobumnandi be-maltose kanye nokuba “njengezinyosi”.

• I-Guishan Cha (桂山茶, Guìshān Chá): Enye itiye eliluhlaza lase-Heyuan (esifundeni sase-Yuancheng), kodwa elinephunga elihlukile — “inoti yesihlahla se-cinnamon” (桂花香), ebangelwa ukutshalwa kwezihlahla eceleni kwezihlahla ze-cinnamon. I-Shangguan Xian Hu Cha — inothe “ngelayisi” nangama-nut, kanti i-Guishan — inothe “ngezimbali ne-cinnamon”.

• I-Kanghe Cha (康禾茶, Kānghé Chá): Itiye eliluhlaza lase-Kanghe, elikhelene nelinye (esifundeni esifanayo sase-Dongyuan). Ikhiqizwa ngezitshalo ezifanayo zamaHakka, kodwa endaweni engaphansi. Iphrofayili imnene futhi ilula; i-Shangguan Xian Hu Cha inothe kakhulu futhi iyinkimbinkimbi ngokwephunga ngenxa yokuphakama okuphezulu nendlela “yasendulo yokugazinga”.

• I-Fenghuang Dancong (凤凰单丛, Fènghuáng Dāncóng): I-oolong edumile yase-Chaozhou, e-Guangdong. Naphezu kohlobo lokucutshungulwa oluhluke ngokuphelele (eligweqiwe kancane), ukuqhathanisa kukhombisa ububanzi bephalethi yetiye yase-Guangdong: lapho i-Dancong ingokukhanyayo, okuyimbali, okunezindlela eziningi, i-Shangguan Xian Hu Cha ihlanzekile, ilingene, igxile ekubeni kusha nokubuyela ebumnandini.

Ekuphetheni:

I-Shangguan Xian Hu Cha — itiye eligxile emhlabathini wezintaba wamaHakka futhi elinemininingwane yezindaba: kusukela ezinganekwaneni zikaTawo ngezithombazane zasezulwini kuya ezikhungweni zamatshe ezishoshovu phakathi kwezihlahla zetiye. “Imihlaba yayo emithathu eluhlaza” kanye nezinzuzo ezine zokunambitheka — akuwona umphumela wemifomula yokumaketha, kodwa amakhulu eminyaka omsebenzi wezandla emafwini ase-Xianhu, lapho izihlahla ze-cherry zikhusela imigqa yetiye, kanti ukukhanya okusakazekile kugcwalisa kancane ihlumela ngalinye ngama-amino acid. Iphunga lelayisi elithosiwe — inoti engavamile etiyeni eliluhlaza — lenza i-Shangguan Xian Hu Cha laziwe masinyane futhi likhumbuleke. Leli itiye elenzelwe labo abakulungele ukubheka ngale kwamagama adumile bese bezitholela uhlangothi olwaziwa kancane kodwa oluyiqiniso lwesiko letiye lamaShayina.