shú pǔ lóng zhū měng hǎi

I-Shu Pu’er Longzhu Menghai i-pu’er evuthiwe (“evuthiwe”) evela esifundeni sase-Menghai (勐海, Měnghǎi) eningizimu yesifundazwe sase-Yunnan, igoqwe ngesandla yaba amabhola amancane aqinile “amaparele”. Ifomethi ye-”dragon pearl” (龙珠, lóngzhū) iyiyunithi yengxenye enesisindo esivame ukuba phakathi kwama-5 kuya ku-10 amagremu, elungele ukuphuza okukodwa. Impahla eluhlaza iyitiiye lase-Yunnan elinamaqabunga amakhulu, elethukile ekuvuthisweni okusheshisiwe kokufakelwa okumanzi okuyimfucumfucu (渥堆, wòduī). Isifunda sase-Menghai sithathwa njengendawo yomlando yobuchwepheshe be-shu pu’er kanye nomthwali walokho okubizwa ngokuthi “ukunambitheka kwase-Menghai” (勐海味, Měnghǎi wèi), futhi itiye ngokwalo laziwa ngesimo salo esithambile, esifudumele, esinomhlabathi nesinokhuni kanye nokusebenziseka kwefomethi.

1. Ukuhlukaniswa kanye Nemvelaphi:

Uhlobo: i-pu’er evuthiwe (evuthiwe) (熟普洱, shú pǔ’ěr).
Isigaba: i-pu’er (普洱茶, pǔ’ěrchá) — iqembu elihlukene lamatiye ase-Yunnan avuthwe emva kokuvuthwa.
Ifomethi: i-pearl ecindezelwe ngesandla (龙珠, lóngzhū); ngokungafani namakhekhe endabuko (饼, bǐng), izitini (砖, zhuān), kanye ne-toucha (沱, tuó) — ifomethi yesimanje yengxenye.
Imvelaphi: isifunda sase-Menghai, iSifunda Esizimele Sase-Xishuangbanna Dai (西双版纳傣族自治州, Xīshuāngbǎnnà Dǎizú Zìzhìzhōu), isifundazwe sase-Yunnan (云南, Yúnnán), e-China.
Impahla eluhlaza: i-maocha (毛茶, máochá) yomiswa ngelanga esezingeni eliphezulu evela etiyeni lase-Yunnan elinamaqabunga amakhulu.

Ngokwezinga likazwelonke le-PRC GB/T 22111-2008 “Imikhiqizo enenkombandlela yendawo. I-Pu’er” (地理标志产品普洱茶, Dìlǐ biāozhì chǎnpǐn Pǔ’ěrchá), itiye elibizwa nge-pu’er kufanele likhiqizwe ngaphakathi kwemingcele yezifunda ezimisiwe zase-Yunnan, okuhlanganisa ne-Menghai. Izinga lihlukanisa i-pu’er ibe eluhlaza (生茶, shēngchá) kanye nevuthiwe (熟茶, shúchá); itiye elicatshangelwayo liwela esigabeni sesibili.

2. Umlando kanye Nokubaluleka Kwamasiko:

Isikhathi esibalulekile: ingxenye yokuqala yama-1970s — ukusungulwa kobuchwepheshe bokufakelwa okumanzi okuyimfucumfucu.
Izikhungo zokuthuthukisa: I-Kunming Tea Factory kanye ne-Menghai Tea Factory (勐海茶厂, Měnghǎi Cháchǎng).

Ubuciko bokuvuthwa okusheshisiwe kwe-shu pu’er bacwengisiswa e-Yunnan cishe ngo-1973–1975 njengempendulo esidingweni sezimakethe ezithumela ngaphandle ezazifisa ukuthola ukunambitheka “okuvuthiwe” ngaphandle kwamashumi eminyaka yokuguga kwemvelo kwe-sheng pu’er. I-Menghai Factory (eyasungulwa ngo-1940 ngaphansi kwegama elithi Fohai Factory, 佛海茶厂, Fóhǎi Cháchǎng; manje yaziwa ngophawu lwe-Dayi, 大益, Dàyì) yaba ngomunye wabakhiqizi abayizinga, futhi izindlela zayo eziyizinga zokwenza itiye elivuthiwe zisasebenza njengezinga lomkhakha nanamuhla.

Ifomethi ye-”dragon pearl” yintsha kakhulu: luhlelo lwemakethe nolwasendlini lwamashumi eminyaka amuva nje. Igama libhekisela esithombeni esiqinile emasikweni ase-China sikadrako odlala ngeparele, futhi ukugoqwa ngokwako kulula ngoba kunikeza umthamo onembile futhi kulondolozwa kahle ngenxa yogqinsi oluqinile lwangaphandle.

3. Incazelo Yezitshalo kanye Nempahla Eluhlaza:

Izinhlobo: Camellia sinensis var. assamica — uhlobo olunamaqabunga amakhulu (大叶种, dàyèzhǒng).
Inani labantu: itiye lase-Yunnan elinamaqabunga amakhulu (云南大叶种, Yúnnán dàyèzhǒng).
Ukuvuna: ngokuyinhloko ihlumela elinamaqabunga amabili kuya kwamathathu; kwi-shu pu’er, ukuvuna okuvuthiwe nakho kuyamukeleka, kunikeza ukumnika okuminyene.

Izihlahla zase-Yunnan ezinamaqabunga amakhulu zaziwa ngokuqukethwe okuphezulu kwezinto ezikhishwayo kanye nama-polyphenol, okubalulekile ekuvuthweni kwamagciwane: impahla eluhlaza enothile ngempela enikeza ukumnika okugcwele, “okunenyama” ngemva kokufakelwa okuyimfucumfucu. Izinto zokwakha amaparele zingavunwa ezivandeni zasemasimini nasezihlahleni ezindala; ukwakheka okuqondile kwenhlanganisela kunqunywa umkhiqizi, ngakho izinga lekhwalithi liyahluka kakhulu ngaphakathi kwesigaba.

4. I-Terroir kanye Nezici Zokutshalwa:

Indawo: isifunda sase-Menghai, cishe 21°28′–22°28′ N kanye no-99°56′–100°41′ E.
Ukuphakama: izigodi cishe 1100–1300 m, izintaba zetiyi cishe 1200–1800 m nangaphezulu.
Imigwaqo eyaziwayo: Bulangshan (布朗山, Bùlǎng Shān), Nannuoshan (南糯山, Nánnuò Shān), Bada (巴达, Bādá), Hekai (贺开, Hèkāi), Menghun (勐混, Měnghùn).
Isimo sezulu: i-monsoon ye-subtropical, efudumele futhi enomswakama, enokushintshana okucacile kwezikhathi ezomile nezimvula.

Ngaphandle kwezivande, indawo ye-microbiological yezakhiwo zokuvuthisa ngokwazo e-Menghai idlala indima ebalulekile. Kukholelwa ukuthi imiphakathi ezinzile yendawo yama-microorganisms, eqoqeke ezakhiweni emashumini eminyaka okukhiqiza, ngokuyinhloko yakha “ukunambitheka kwase-Menghai” okuphawulekayo — okujulile, okumnandi okunokhuni, nokunambitheka kwangemuva okuhlanzekile. Kungalesi sizathu imvelaphi ikhonjiswa hhayi kuphela ngesivande, kodwa nangendawo yokuvuthisa.

5. Ubuchwepheshe Bokukhiqiza:

Isigaba 1 — Ukubuna (萎凋, wěidiāo): ukubuna kweqabunga elisha.
Isigaba 2 — Ukulungiswa (杀青, shāqīng): ukufudumeza ukuze kumiswe i-oxidation yama-enzyme.
Isigaba 3 — Ukusonga (揉捻, róuniǎn): ukwakha ujusi weseli ebusweni.
Isigaba 4 — Ukomiswa ngelanga (晒青, shàiqīng): ukuthola i-maocha eluhlaza.
Isigaba 5 — Ukufakelwa okumanzi okuyimfucumfucu (渥堆, wòduī): isigaba esibalulekile se-pu’er evuthiwe.
Isigaba 6 — Ukomiswa, ukukhululwa, kanye nokuhlunga.
Isigaba 7 — Ukubunjwa kwamaparele: ukufudumeza ngesitimu nokusongwa ngesandla kube amabhola, bese omiswa.

Ukufakelwa okumanzi okuyimfucumfucu kuwumnyombo wobuchwepheshe. I-Maocha iyamanziwa, iqoqwe ibe yinqwaba futhi igcinwe ezingeni lokushisa elilawulwayo kanye nomswakama; inqubo ngokuvamile ithatha amasonto ambalwa (cishe izinsuku ezingu-40–60 nangaphezulu, kuye ngendlela yokwenza nenqwaba). Izinqwaba ziyanyakaziswa ngezikhathi ezithile ukuze kulinganiswe ukuvuthwa. Umsebenzi wama-microorganisms, phakathi kwawo i-black aspergillus edlala indima ebalulekile (黑曲霉, hēiqūméi, Aspergillus niger), kanye nemvubelo namanye amagciwane namabhaktheriya, uguqula ama-polyphenol, wandise ingxenye yama-pigments amnyama futhi uthambise ukunambitheka.

Ngemva kokuvuthiswa nokomiswa, itiye liyafudunyezwa ngesitimu bese lisongwa ngesandla libe amaparele. Ubuningi bokusonga kuthinta izinga lokuvuleka emigcinini: ibhola eliqinile liyavuleka kancane kancane, linikeze ukumnika ngokulinganayo nangamanani amaningi emigcini.

6. Izimpawu Ze-Organoleptic:

Iparele elomile: ibhola elimnyama, elinsundu ngokubomvu noma elicishe libe mnyama eliqinile elinendawo ebushelelezi.
Iphunga leqabunga elomile: linomhlabathi, elinokhuni, elinamathoni amagxolo amanzi nezithelo ezomile.
Umbala wokumnika: onsundu ngokubomvu ojulile, “okwewayini”, ngokufanele okusobala futhi okukhanyayo.
Iphunga lokumnika: elivuthiwe (陈香, chénxiāng), elinokhuni-linamhlabathi, ngokuvamile linamanothi amakhiwane (枣香, zǎoxiāng), ngezinye izikhathi i-camphor (樟香, zhāngxiāng).
Ukunambitheka: okuthambile, okuminyene, okukakayo (醇厚, chúnhòu), okunokubaba okuphansi nokuhwamuka, okunambitheka kwangemuva okumnandi okuhlala isikhathi eside.

Kwi-pu’er evuthiwe esencane, “iphunga lenqwaba” lingazwakala (堆味, duīwèi) — ukunambitheka kwangemuva okuphawulekayo kokuvuthwa okusha, okuhamba kancane kancane ngokuvuthwa nangokungenisa umoya okufanele. Itiye elenziwe kahle, ngisho noma lisencane, likhipha ukumnika okuhlanzekile ngaphandle kokubola.

7. Ukwakheka Kwamakhemikhali:

Ama-Theabrownin (茶褐素, chá hèsù): i-pigment eyinhloko ye-pu’er evuthiwe; ingxenye yawo ikhula kakhulu ngesikhathi sokuvuthwa futhi inquma umbala omnyama wokumnika.
Ama-Polyphenol etiyeni (茶多酚, chá duōfēn): ancipha kakhulu uma eqhathaniswa nempahla eluhlaza, okunciphisa ukuhwamuka.
I-Caffeine (咖啡碱, kāfēijiǎn): iyagcinwa, kodwa umphumela wayo obonwayo uthanjiswe ngenxa yokuvuthwa.
Ama-Amino acid (氨基酸, ānjīsuān): abamba iqhaza ekwakhiweni kokuthamba namanothi amnandi.
Ama-Polysaccharide kanye nemikhiqizo ye-metabolism yamagciwane: igalelo ekumineni kokumnika kanye nokunambitheka okuthambile.

Amanani aqondile ancike kakhulu empahleni eluhlaza, ezingeni nasendleleni yokuvuthwa, ngakho-ke kulungile kakhulu ukukhuluma ngendawo yoshintsho: ngesikhathi sokufakelwa okuyimfucumfucu, ingxenye yama-polyphenol akhululekile iyawa futhi ingxenye yezinhlanganisela ezine-oxidized nezi-polymerized ziyakhula, zinikeze iphrofayili emnyama, “eyindilinga”.

8. Izakhiwo Eziwusizo:

Ubumnene besisu: ukumnika okuvuthiwe ngokuvamile kubekezelelwa kahle kakhulu kune-sheng pu’er noma itiye eliluhlaza.
Isimo esifudumele: ngokwesiko, laziwa njengesiphuzo esifudumezayo, esifaneleka ngemva kokudla.
Ukuvuka okulingene: umphumela we-caffeine ubonakala uthanjisiwe.
Amandla e-Antioxidant: ahlobene nama-pigments amnyama nezinye izinhlanganisela zokumnika.

Olunye ucwaningo luhlola umthelela we-pu’er evuthiwe ku-lipid metabolism kanye ne-microbiota, nokho imiphumela ingeyesikhashana futhi ayivumeli izimangalo zezokwelapha. Kunengqondo ukucabangela leli tiye njengesiphuzo esimnandi futhi esithambile, hhayi njengekhambi; ezimeni ezingamahlalakhona, kufaneleka ukubonisana nochwepheshe.

9. Ukuphisa:

Izitsha: i-gaiwan (盖碗, gàiwǎn) noma i-teapot yobumba evela e-Yixing (紫砂壶, zǐshāhú) enomthamo we-100–150 ml.
Umthamo: iparele elilodwa (ngokuvamile 7–8 g) kulo mthamo okhonjisiwe.
Amanzi: abilisiwe amasha, 95–100 °C.
Ukuwasha: imigcini engu-1–2 esheshayo engu-5–10 amasekhondi umuntu ngamunye — ngesikhathi esifanayo kuwasha itiye futhi “kuvusa” ibhola eliminyene.

Ngenxa yokusongwa okuqinile, iparele liyavuleka kancane kancane, ngakho-ke imigcini yokuqala yokusebenza ibanjwa isikhashana eside — cishe amasekhondi angu-10–20, bese isikhathi sandiswa njengoba ukumnika kuncipha. Iparele elilodwa ngokuqiniseka limelana nemigcini engu-10–15 nangaphezulu. Lapho iqabunga selivuleke ngokuphelele futhi ukumnika sekuqala ukuphela, okusele kungaphekwa emlilweni omncane noma ku-thermos — kanjalo amanothi okugcina amnandi-okhuni ayavuleka. Ukumnika kufanele kusobala; ukufiphala kukhomba ukwenza itiye eliminyene kakhulu, noma ikhwalithi ephansi yempahla eluhlaza.

10. Ukugcinwa:

Izimo: indawo eyomile, ehlanzekile, enomoya ngaphandle kwephunga langaphandle.
Umswakama: olingene futhi ozinzile; umswakama owedlulele uholela ekukhunjeni.
Ukukhanya kanye nezinga lokushisa: ngaphandle kwelanga eliqondile, ngaphandle kokushintshashintsha okukhulu.
Umakhelwane: ngokuhlukile kusuka ezithokweni, ekhofi, emakha, nasemakhemikhali asendlini.

I-pu’er evuthiwe iyakwazi ukuvela ngokuthambile lapho igugile: “iphunga lenqwaba” elisele liyahamba, ukunambitheka kuhlanzeka futhi kujule. Ifomethi eqinile yeparele ivikela umnyombo kahle, kodwa idinga ukuthi ukupakishwa “kuphefumule”. Kunengqondo ukugcina itiye ephepheni eliphefumulayo noma ebhokisini lekhadibhodi, hhayi epulasitikini elivaliwe ngokuphelele.

11. Intengo kanye Nemikhiqizo Yomgunyathi:

Isigaba sentengo: kusuka kwesabelomali kuya kwesimaphakathi; ifomethi yamaparele, njengomthetho, ishibhile kunezicindezelo eziqoqwayo.
Okuthinta intengo: ikhwalithi yempahla eluhlaza, imvelaphi nedumela lefektri, izinga lokuvuthwa, ubumsulwa bokuvuthwa.

Izingcuphe eziyinhloko emakethe — akuyona “umgunyathi” oqondile, kodwa ukwethulwa kwempahla eluhlaza evamile noma yangaphandle njengeyase-Menghai esezingeni eliphezulu, ukunikezwa kweminyaka eyisilinganiso esikhulisiwe, kanye nokwengezwa kwama-flavour. Okufanele kusole iphunga “lekhekhe” elingeyona eyemvelo noma lephakha, ukubola okuqhubekayo, ukumnika okufiphele, kanye nentengo ephansi kakhulu nezimangalo eziphakeme ngemvelaphi.

Ukuhlola itiye kufanele ngokusekelwe enhlanganisela yezimpawu: ukumnika okuhlanzekile kombala onsundu ngokubomvu olinganayo, ukungabikhona kwamanothi amakhemikhali ephunga, ukunambitheka okuthambile ngaphandle kokubaba okukhulu, iqabunga elicocekile ngemva kwemigcini. Ngokuhlukile, siyaphawula: uma iphunga eliqinile lerayisi elinamathelayo lizwakala (糯米香, nuòmǐ xiāng), lokhu ngokuvamile kuwumphumela wokwengezwa kwe-herb enephunga, hhayi isakhiwo semvelo ye-pu’er ngokwayo — umkhiqizo onjalo kulungile ukuwubona njengonephunga elongeziwe.

12. Amaqiniso Athakazelisayo:

Izindlela eziyizinga ze-pu’er evuthiwe ye-Menghai Factory zaba yizinga lomkhakha kusukela ngawo-1970 futhi zisasebenza njengesibonelo senhlanganisela kuze kube namuhla.
Ifomethi ye-”dragon pearl” iyisixazululo sesimanje: inikeza ingxenye enembile futhi yenza ukuthuthwa nokugcinwa kube lula.
Umqondo “wokunambitheka kwase-Menghai” uhlotshaniswa hhayi kuphela nezivande, kodwa ne-microflora ezinzile yezakhiwo zokuvuthisa zezimboni ezithile.
Umbala omnyama, cishe omnyama wokumnika unikezwa ngokuyinhloko ama-theabrownin, akhiwa ngesikhathi sokufakelwa okuyimfucumfucu, hhayi umbala wokuqala weqabunga.
Iparele elilodwa eliminyene, uma lifunwa, lingaphekwa ngemva kwemigcini eminingi, linwebe “impilo” yalo enkomishini.

Ekuphetheni:

I-Shu Pu’er Longzhu Menghai ihlanganisa ngempumelelo isimo esaziwayo setiye lase-Yunnan elivuthiwe kanye nokusebenziseka kwefomethi yengxenye. Ukumnika okuthambile, okufudumele, okunomhlabathi-okhuni, ukuhwamuka okuphansi, kanye nekhono lokumelana nemigcini eminingi kwenza leli tiye libe lungele ukuphiswa kwansuku zonke, futhi ukusongwa okuqinile kwenza kube lula ukugcinwa nomthamo. Lisebenza njengendawo enhle yokuqala ukuqonda i-pu’er evuthiwe futhi ngesikhathi esifanayo lihlala liyinketho evamile yalabo abazisa ukunambitheka okuzinzile, okuzolile.

Lapho uthenga, kufanele ubheke idumela lomkhiqizi, ubuhlanzeko bephunga, nokukhanya kokumnika, ngaphandle kokukhokha ngokweqile ngezimangalo eziphakeme ngemvelaphi nangobudala. Itiye kufanele ligcinwe lomile futhi lingenawo amaphunga angaphandle, futhi liphiswe ngamanzi ashisayo ngemigcini emifushane, ukuvumela iparele eliqinile ukuthi livuleke kancane kancane. Ngale ndlela, le pu’er iveza izimfanelo zayo ezingcono kakhulu ngaphandle kobunzima obungadingekile.

the teas described here are available from teamotea