I-Taiwan Ci Yun №23 · new.thetea.app

I-Taiwan Ci Yun №23 iyitíye elibomvu elisha le-Taiwan elinamacembe amancane, eliyinzalo eqondile ye-Qimen Hong Cha (祁門紅茶) yase-China. Iphunga layo lemvelo, elimangalisa ngokufana ne-bergamot, lakheka ngokuphelele ngenxa yezakhi zofuzo ze-cultivar kanye ne-terroir — ngaphandle kwanoma yikuphi ukunambitheka. Le mpawu eyingqayizivele iyenze yathola igama elingelona elisemthethweni elithi “i-Earl Grey yemvelo” kanye nokuthandwa okukhulayo ngokushesha phakathi kwabathandi betíye le-specialty.

1. Ukuhlukaniswa kanye nendabuko:

Uhlobo: Itíye elibomvu (紅茶, hóngchá). Itíye eligayiwe ngokuphelele (oxidation). Ngokwehlukaniswa kwaseNtshonalanga — itíye elimnyama (black tea).
Isigaba: Itíye elibomvu elikhethekile lase-Taiwan, elinamacembe amancane, elikhethiwe. Liyingxenye yochungechunge lwama-cultivar e-“Tàichá” (臺茶), athuthukiswe yi-Taiwan Tea and Beverage Crop Improvement Station (茶及飲料作物改良場, Chá jí yǐnliào zuòwù gǎiliáng chǎng, i-TRES). Itíye elixegayo le-orthodox.
Indabuko: I-Taiwan (臺灣, Táiwān), isifunda sase-Nantou (南投縣, Nántóu Xiàn), idolobhana lase-Mingjian (名間鄉, Míngjiān Xiāng). I-cultivar yahlakulwa yigatsha le-TRES — isikhungo sase-Yuchi (魚池分場, Yúchí fēnchǎng).
Izixhumanisi zendawo: cishe 23°50’ N, 120°41’ E (indawo yase-Mingjian).

2. Umlando kanye nokubaluleka ngokwamasiko:

Umlando: Ulayini wofuzo we-Ci Yun uhlehlela emuva ngo-1938 (unyaka wama-27 we-Shōwa), laphe uProfesa Ryō Yamamoto (山本亮, Yamamoto Ryō), owayesebenza e-Taihoku Imperial University (臺北帝國大學), eletha izimbewu zezihlahla zetíye zivela esifundazweni sase-Anhui (安徽省) esifundeni esidumile setíye i-Qimen (祁門). Izimbewu zanikezwa i-Yuchi Black Tea Experimental Station (魚池紅茶試驗支所) ephansi kwe-Taiwan Government-General Research Institute — isikhungo kamuva esaba igatsha le-Yuchi le-TRES yanamuhla. Emashumini eminyaka, izinto zokutshala zadlula ekujwayeleni nasekukhethweni kwasensimini ngaphansi kwezimo zendawo. Ngo-2001–2002 (民國90–91年) kwakhethwa isampula ethembisayo enzalweni yezimbewu zase-Qimen, eyaqanjwa ngokuthi “Qiban 1” (祁辦1). Ngo-2015–2017 (民國104–106年) kwenziwa izivivinyo zokuqhathanisa ne-cultivar yokulawula ethi Qing Xin Wulong (青心烏龍, Qīngxīn Wūlóng) — okuyi-cultivar eyinhloko yase-Taiwan yama-oolong, okwabonisa ubuhle obukhulu besampula entsha ngokukhiqiza kanye nekhwalithi yetíye elibomvu. I-cultivar yabhaliswa ngokusemthethweni ngo-2017 (民國106年) ngaphansi kwenombolo ye-TTES №23. NgoMeyi 2019, emcimbini wokugubha iminyaka engu-116 ye-TRES, kwenziwa ukuvota kwegama lokuhweba: phakathi kwamagama amane — “Hong Yue” (紅悅), “Qi Yu” (祁玉), “Qi Yun” (祁韻) kanye no-“Hong Qi” (紅祁) — inqotshwa igama elithi “Qi Yun”.
Igama: “Ci Yun” (祁韻) lakhiwe ngezinhlamvu ezimbili: “Ci” (祁) — ibhekisa ngqo e-Qimen (祁門), indawo yokuzalwa yezimbewu zokhokho, elinye lamagama ahlonishwayo etíye e-China; “Yun” (韻) — “ubuhle”, “umculo”, “ukwangconwa” — umqondo osondelene ne-“cháyùn” (茶韻), ochaza ukujula kanye nokudlondlobala kwemizwa yokunambitheka nephunga. Ngakho-ke, “Ci Yun” ingahunyushwa ngokuthi “Ubuhle be-Qimen” noma “Umculo we-Qimen”. Inombolo “23” (23號, 23 Hào) ikhombisa inombolo yokubhaliswa okulandelanayo kukhathalogi yama-cultivar ye-TRES.
Ukubaluleka ngokwamasiko: Ukuvela kwe-Ci Yun №23 kube yisikhathi esibalulekile emaqhingeni okwehlukanisa izinhlobo zezolimo zetíye lase-Taiwan. Ngenkathi i-Táichá №18 Hóngyù (紅玉) imelela uhlangothi lwamacembe amakhulu oluzuzwa ku-assamica, i-Ci Yun ifanekisela isiko lamacembe amancane elibuyela emuva e-Qimen — elinye lamatíye amathathu abomvu amakhulu kakhulu emhlabeni. Itíye lemukeleke ngesineke emakethe yamazwe ngamazwe ye-specialty tea, liqinisekisa idumela le-Taiwan njengesikhungo sokusungula itíye, esikwazi hhayi nje ukwenza ngcono ama-oolong kodwa nokudala amatíye abomvu asezingeni lomhlaba. I-cultivar iphinde ikhombise ukuguquguquka okuphezulu: ngaphandle kwetíye elibomvu, izinto ezingavuthiwe zisetshenziswa ngempumelelo ukukhiqiza itíye elimhlophe kanye ne-GABA oolong.

3. Incazelo yezitshalo kanye nezinto ezingavuthiwe:

Izinhlobo / I-Cultivar: I-TTES №23 (Ci Yun, 祁韻). Isuselwa ezimbewini zesinye sezihlahla zetíye zase-Qimen ezalethwa e-Taiwan ngo-1938. I-Camellia sinensis var. sinensis, uhlobo lwamacembe amancane. Isihlahla esinesimo esimaphakathi (樹姿中間型, shùzī zhōngjiān xíng), esivuthwa kusenesikhathi (早生種, zǎoshēng zhǒng). Amandla okuphila aqinile, ukuminyana kwezinhlamvu emahlumeni kuphezulu, okuqinisekisa isivuno esiphezulu ngonyawo ngalunye. Iqabunga elivuthiwe linomumo omude-elliptical, ubude obungu-8–10 cm, ububanzi obungu-3–4 cm, indawo yeqabunga igcwele okuncane. Izinhlava ezincane namahlumela entwasahlobo kuba nombala ophuzi-oluhlaza onomunwe obomvu, futhi ngezinye izikhathi kuthathwa umbala onsomi okhanyayo, okuhlotshaniswa nethonya lofuzo lwezinhlobo zasendle zetíye zase-Taiwan (Camellia formosensis). Izinhlava zimbozwe uboya obubonakalayo (茸毛, róngmáo). I-cultivar inokumelana okuqinile nezifo kanye nokumelana okuphezulu nesomiso.
Ukuvunwa: Ukuqhuma kwezinhlava entwasahlobo kuhamba phambili kwe-Qing Xin Wulong cishe ngamaviki amabili — ngaphansi kwezimo zase-Nantou, ukuvuna kokuqala kungenzeka ekuqaleni kuka-April. Ekukhiqizeni itíye elibomvu lezinga eliphakeme kakhulu, kusetshenziswa izinto ezingavuthiwe ikakhulukazi zokuvuna kwehlobo: inhlava namacembe amathathu noma amabili aphezulu (一芽二三葉, yī yá èr sān yè). I-cultivar ifanele ukukhiqiza itíye elibomvu elinephunga elimnandi unyaka wonke (一年四季均可產製高香型紅茶).
Izidingo zezinto ezingavuthiwe: Ukuvuna ngesandla kukhethwayo ukuze kugcinwe ubuqotho bamafleshi. Kusetshenziswa amahlumela anempilo, anganakalwa kuphela, avunwe esigabeni esifanele sokukhula, lapho ibhalansi yezinto ezinamakha kanye nama-catechin ivuna kakhulu.

4. I-terroir kanye nezici zokutshala:

Isifunda: Idolobhana lase-Mingjian (名間鄉, Míngjiān Xiāng), isifunda sase-Nantou — okuyindawo enkulu kunazo zonke yokulinywa kwetíye e-Taiwan ngokobubanzi, egxile emlandweni kuma-oolong namatíye aluhlaza. Ukuziqhelanisa okuphumelelayo kwe-cultivar yamacembe amancane ebomvu kulesi sifunda kunikeza abalimi bendawo amathuba amasha emakethe futhi kuvumela ukuhlukaniswa kwezinhlobo zokukhiqiza ngaphandle kwama-oolong endabuko. Ngaphandle kwe-Mingjian, i-cultivar itshalwa nasezindaweni ezizungeze i-Yuchi (魚池鄉) kanye nezindawo eziseduze zase-Nantou.
Ukuphakama kokutshala: amamitha angu-300–350 ngaphezu kwezinga lolwandle. Lokhu kuphansi kakhulu kunama-oolong asezingeni eliphakeme e-Alishan noma e-Lishan, okwehlisa izindleko zokukhiqiza futhi kwenza i-Ci Yun ibe ngumkhiqizo ofinyeleleka kalula.
Inhlabathi: Inhlabathi enombala obomvu-onsundu ye-laterite (紅壤, hóng rǎng) enemisele yemvelo emihle. Ukusabela okune-asidi encane (i-pH 4.5–5.5) kuvuna isihlahla setíye.
Isimo sezulu: Sishisayo-nesithandayo se-monsoon, sinemvula eyanele (cishe 1800–2000 mm ngonyaka) kanye nokushisa. Umkhiqizo wezinga lokushisa lonyaka cishe +20–22°C. Ukuphakama okulingene kuqinisekisa inkathi ende yokukhula kanye nokukhiqiza okuphezulu kwezihlahla.
Izici ezikhethekile: Abalimi abaningi base-Mingjian basebenzisa izindlela zokulima ezigxile emvelweni: ukususa ukhula ngesandla, ukusebenzisa imikhiqizo yezinto eziphilayo, ukungasebenzisi izibulala-zinambuzane zokwenziwa, nakuba kungaphelele ukuqinisekisa kwe-organic. Ukuhlangana kwezihlahla ezincane ze-Ci Yun ezincane kuvumela ukusetshenziswa kokuminyana okuphezulu kokutshala uma kuqhathaniswa nama-cultivar endabuko e-oolong, okwandisa umkhiqizo wehektare ngalinye.

5. Ubuchwepheshe bokukhiqiza:

Ubuchwepheshe buhambisana nokukhiqiza kwendabuko kwetíye elibomvu (工夫紅茶, gōngfu hóngchá), obujwayele izinto ezingavuthiwe ezinamacembe amancane ze-Ci Yun. Iqabunga eliminyene uma kuqhathaniswa lidinga ukuphathwa okuthambile kakhulu ngezigaba zokusonga kanye ne-oxidation.

Ukubhula (萎凋, wěidiāo): Amacembe asanda kuvunwa abekwa ukuze kukhishwe umswakama owedlulele. Kungenzeka ukuhlanganiswa kokubula elangeni nokubula emthunzini. Iqabunga lilahlekelwa i-turgor, libe thambile fvela lithambe. Ngalesi sigaba kuqala ukwakheka kwephunga lezimbali nezithelo.
Ukusonga (揉捻, róuniǎn): Ukusongwa komshini noma ngesandla kweqabunga elibunjiwe. Ukucekelwa phansi kwezindonga zamangqamuzana kuqinisekisa ukuphuma kwejusi yamangqamuzana kanye nokuthintana kwama-polyphenols nama-enzyme e-oxidation. Iqabunga elincane le-Ci Yun lisongeka libe amafomu aminyene ayisiyingi esiyindilinga noma agobile.
I-Oxidation / Ukuvutshelwa (發酵, fājiào): Ukwehliswa okuphelele kwama-polyphenols ngaphansi kwezimo ezilawulwayo zokushisa nomswakama. Kulesi sigaba lapho kwakheka khona amanothi e-citrus nezimbali, okubangelwa izinga eliphezulu le-limonene ne-linalool oxide — izithako eziguquguqukayo, ezinqunywe ngofuzo ngemvelaphi ye-cultivar yase-Qimen.
Ukwomisa (烘乾, hōnggān): Ukwelashwa kokugcina kokushisa ukuze kuphele i-oxidation kanye nokuzinzisa umswakama. Abanye abakhiqizi basebenzisa izomisi ze-infrared, eziqinisekisa ukufudumala okulinganayo kakhulu kanye nokulondolozwa okungcono kwezithako ezinamakha eziguquguqukayo — ngokuyinhloko i-limonene ne-linalool oxide, ezakha iphunga eliyingqayizivele le-bergamot. Ukomiswa kwendabuko komoya oshisayo nakho kuvumelekile, kodwa kungaholela ekulahlekelweni okuyingxenye kwamanothi aphezulu athambile kakhulu. Umswakama wokugcina womkhiqizo osulungile ungaphansi kuka-5%.
Ukuhlukaniswa ngokwezigaba (分級, fēnjí): Ngemva kokomisa, kwenziwa ukuhlukaniswa ngesandla noma ngomshini ukuze kukhishwe iziqu, amacembe angahambi kahle, nokulinganisa ubungako bengxenye. Ama-batch akhethiwe anezinga eliphezulu lama-tips atholakala ephakeme kakhulu.

6. Izimpawu ze-Organoleptic:

Isimo sangaphandle seqabunga elomile: Amacembe amancane, asongwe ngokuminyene anombala onsundu omnyama, cishe omnyama, anokwakheka okuminyene okusisyingi esiyindilinga noma imichilo egobile. Ukuba khona okubonakalayo kwezinhlamvu ezisiliva-zisagolide (ama-tips) kunikeza inqwaba yetha umumo ohlukahlukene.
Iphunga leqabunga elomile: Kukhulu, kuyinkimbinkimbi, kunamaleveli amaningi. Amanothi adule wowolintshi odluluzelwe kanye noshokoledi omnyama ahlangana nendawo esesisekelo ene-malty kanye nezithombe ezincane zezinkuni. Uma kufudunyezwa, umbono oqhakazile we-citrus uvela.
Iphunga lomphunga: Kukhanya, kunongulosi ozwakalayo, kunomculo we-citrus, omangalisa ngokufana ne-bergamot (ingxenye ye-bergamot, i-oyela ye-bergamot). Leli phunga lemvelo “le-bergamot” — liwuphawu olukhethekile lwe-Ci Yun, olutholakala ngaphandle kwanoma yikuphi ukunambitheka. Ngaphezu kwalokho kunezici ze-honey nezimbali, kuthi ngemuva kube nezithombe ze-spicy.
Ukunambitheka: Kucebile, kugcwele emzimbeni, kodwa noma kunjalo kuthambile futhi kuyagoqa. Ubumnandi be-honey buhlangana kahle ne-maltiness encane kanye ne-citrus acidity eqabulayo. Emuva kokunambitheka kufudumele, kunongwe, kunezithombe ze-nutmeg noma i-sinamon, kusondele futhi kuyaqina. Uma iphekiwe kahle, itíye cishe alinabo ubukrakra.
Umbala womphunga: Uyadlondlobala, ukhanyelwe, unombala ona-amber-orange noma ubomvu wethusi onokucwebezela okugqamile. Incazelo esemthethweni ye-TRES ichaza umphunga ngokuthi “orange-red, magnificent and bright-clear” (水色橙紅艷麗明亮, shuǐsè chénghóng yànlì míngliàng).
Idina letíye (iqabunga eliphekiwe): Amacembe amancane, anwebekayo, anombala onsundu omnyama, alingana ngosayizi, agcina ubuqotho ngemva kokuphisa okuningi.

7. Ukwakheka kwamakhemikhali:

Ngaphandle kweqoqo elijwayelekile lezinto ezisebenza ngokwezinto eziphilayo ezitholakala etiyeleni elibomvu, i-Ci Yun №23 iziveza ngephrofayili eyingqayizivele yezakhi ezinamakha eziguquguqukayo, efuzwe kookhokho base-Qimen.

Ama-Polyphenol: Ama-catechin, phakathi nenqubo ephelele ye-oxidation, aguqulelwa kuma-theaflavin (0.3–1.5%) nama-thearubigin (5–11%), anquma ukukhanya komphunga, isakhiwo sokunambitheka kanye namandla okukhipha ama-antioxidant.
Ama-Amino acid: I-L-theanine — i-amino acid eyinhloko yetíye, enikeza umphumela othambile wokuphumula kanye nengxenye “emnandi” yokunambitheka. Ibhalansi ye-L-theanine ne-caffeine yakha isimo “sokuzinza sokuphapha” samatíye abomvu anekhwalithi.
Ama-Alkaloid: I-Caffeine (theine), inani elijwayelekile kumatíye abomvu anamacembe amancane — cishe 25–40 mg/g yezinto ezomile. I-Theobromine ne-theophylline kumathrekhi amancane.
Izithako ezinamakha eziguquguqukayo: Isici esiyinhloko se-Ci Yun. Izinga eliphezulu le-limonene (umbono we-citrus) ne-linalool oxide (umbono wezimbali, we-bergamot) kubangela iphunga lemvelo “le-bergamot”. Kucatshangelwa ukuthi kune-terpene complex ethize, eyakha leli phunga elikhethekile ngokuphelele ngenxa yezakhi zofuzo ze-cultivar ne-terroir, ngaphandle kokungezelelwa kwezithako zokuthosa.
Amavithamini: Amavithamini eqembu B (B₁, B₂), uvithamini C (ugcinwa ngokwengxenye), uvithamini E.
Amaminerali: I-Potassium, i-magnesium, i-manganese, i-zinc, i-fluoride.

8. Izakhiwo eziwusizo:

Umphumela ovusa amandla kanye nokugxilisa ingqondo: I-caffeine ihlangene ne-L-theanine inikeza ukuqwashisa okuthambile kanye nokugxila ngaphandle kokuxineka nokukhathazeka.
Ukuvikela i-antioxidant: Ama-theaflavin nama-thearubigin angama-antioxidant anamandla, anciphisa ukucindezeleka kwe-oxidative futhi avikela amangqamuzana emonakalweni wama-radicals akhululekile.
Ukusekela ukugaya ukudla: Ukudliwa okulingene kwetíye elibomvu kugqugquzela ukutholwa kokugaya futhi kube nomthelela ekugayweni okunethezekile kokudla.
Impilo yenhliziyo nemithambo yegazi: Ama-polyphenol etíye elibomvu kugcizelela ukuqina kwemithambo yegazi futhi kungaba nomthelela omuhle ku-lipid profile yegazi.
Umphumela ofudumezayo: Itíye elibomvu lingesinye seziphuzo “ezifudumele” (溫性, wēnxìng) kwezokudla okuhlelekile kwendabuko yaseMpumalanga Asia.
Umphumela omuhle esimweni sengqondo: Iphunga elikhethekile le-citrus nezimbali le-Ci Yun lingaba nomphumela wokuphumula nokuphakamisa umoya — umphumela we-aromatherapy, owenezela emiphumeleni yomzimba yetíye.
Ukwenza ngcono imisebenzi yokuqonda: Ukubambisana kwe-caffeine ne-L-theanine kunomphumela omuhle kwimemori yokusebenza kanye nekhono lokugxila.
Umphumela wokulwa namagciwane: Ama-polyphenol etíye elibomvu anezakhiwo eziphakathi zokulwa namagciwane, ezisekela inhlanzeko yomlomo nempilo yezinsini.
Isimo sesikhumba: Izakhiwo ze-antioxidant zama-polyphenol etíye elibomvu zingaba negalelo ekuvikeleni isikhumba ekugugeni ngaphambi kwesikhathi okuhlobene nokucindezeleka kwe-oxidative.

9. Ukuphisa:

Izinga lokushisa lamanzi: 90–95°C. Izinto ezingavuthiwe ezinamacembe amancane ziyazwela ekushiseni ngokweqile — amanzi abilayo angase akhuphule ubukrakra futhi asithelise amanothi ephunga athambile.
Inani letíye:
- Indlela yokuchitheka (功夫茶, gōngfū chá): 5–7 g ngamamililitha angu-100–150 e-gaiwan noma ingqayi yetíye.
- Indlela yaseYurophu (ukumnanzisa): 3–5 g ngamamililitha angu-150–200 amanzi.
Izitsha: I-gaiwan ye-porcelain noma yengilazi (蓋碗, gàiwǎn) ilungele ukwembula iphunga le-citrus nezimbali kanye nokubuka umbala ogqamile womphunga. Ingqayi yobumba nayo iyavumeleka, kodwa ingase ikhiphe ukukhanya kwephunga kancane.
Inqubo (indlela yokuchitheka):
1. Fudumala izitsha ngamanzi abilayo, ukhiphe amanzi.
2. Faka itíye, vala ngesembozo, vumela iqabunga “livuke” amasekhondi angu-10–15.
3. Ukugeza: thela ngamanzi bese ukhipha ngokushesha (ukuvusa iqabunga).
4. Ukuchitheka kokuqala: mnanzise amasekhondi angu-15–20.
5. Ukuchitheka kwesibili kuya kwesine: amasekhondi angu-15–25.
6. Ukuchitheka okwalandela: khulisa isikhathi ngamasekhondi angu-5–10.
7. Itíye limelana nokuchitheka okungu-5–7, kudalula izinhlangothi ezahlukahlukene zephunga — kusukela ku-citrus ekuqaleni kuye kwezinongwe-ne-honey ekugcineni.
Qaphela: Lapho usebenzisa indlela yaseYurophu, mnanzise imizuzu engu-3–5. Ukuphisa kabili noma kanye kuyavumeleka.

10. Ukugcina:

I-Ci Yun №23 iyitíye elibomvu eligayiwe ngokuphelele, elingadingi ukugcinwa efrijini. Ukuze kugcinwe ubusha kanye nephunga elikhethekile le-citrus ne-bergamot, kuyanconywa:

Isitsha: Isitsha esivala ngokugqikile, esingashayi amehlo (ithini lensimbi, isitsha setíye sobumba, isikhwama esivala ivacuum).
Izinga lokushisa: Lasegunjini, elizinzile (15–25°C), ngaphandle kokushintsha okukhulu.
Umswakama: Akukho ngaphezu kuka-60%.
Ukukhanya: Vikela emisebeni yelanga eqondile.
Iphunga: Gcina likhelekile ngokuhlukanisiwe emikhiqizweni enamakha — itíye lidonsa amamphunga angaphandle kalula, okungahamba kanciphise iphunga lalo lemvelo le-citrus.
Isikhathi sokugcina: Uma kugcinwa ngokwezimo — kuze kube yiminyaka engu-2–3. Ukudliwa okuhle — phakathi nonyaka wokuqala ngemva kokukhiqizwa, ngesikhathi izithako ezinamakha eziguquguqukayo zigcinwa ezingeni eliphezulu kakhulu.

11. Inani kanye nama-Fake:

Isigaba senani: I-Ci Yun №23 ingesesigabeni samatíye abomvu aphambili ase-Taiwan, nakuba imvelaphi yayo engeyona ephakeme kakhulu kanye nokukhiqiza okuhle kwe-cultivar kwayenza ifinyeleleke kakhulu kune-Hong Yu №18. Emakethe yamazwe ngamazwe ye-specialty tea amanani ayahluka kusukela ku-10–20 USD nge-50 g. Inani lincike ngenkathi yokuvuna (ihlobo kuthandwa kakhulu), indlela yokwelapha, kanye nedumela lomlimi othile.
Ukwazi ukugwema ama-fake:
- Thenga kubathumeli abakhethekile abaqinisekisiwe abanobudlelwano obuqondile nabalimi base-Taiwan.
- Hlola ukubekwa kwe-cultivar TTES №23 kanye nesifunda sokukhiqiza (Mingjian, Nantou).
- Linganisa iphunga: iphunga lemvelo le-bergamot ne-citrus liwuphawu oluyinhloko lobuqiniso. Ukunambitheka kokungezelelwa kuvame ukunikeza iphunga “eli-flater”, elinomonki owodwa.
- Qaphela ukubukeka: iqabunga elincane, elisongwe ngokuminyene eline-tips, hhayi amacembe amakhulu agqagqene noma imvuthuluka.
- Qaphela amanani aphansi ngokusolisayo: ngenxa yobusha nobungako obunomkhawulo bokukhiqiza, i-“Ci Yun” eshibhile ngamathuba aphezulu iyi-fake noma i-blend.

12. Amaqiniso Ahehayo:

“I-Earl Grey Yemvelo”: esinye sezici ezimangalisa kakhulu ze-Ci Yun №23 yiphunga layo lemvelo, elifana ne-bergamot, elakhiwa kuphela ngezakhi zofuzo ne-terroir. Lokhu kuyenza ibe yitíye elibomvu elilodwa elaziwayo emhlabeni, eliveza ngokwemvelo iprofayili yetíye elimakiwe.
Uhambo ukusuka enzalweni kuya ekubhalisweni okusemthethweni lwathatha iminyaka engu-80: izimbewu zalethwa zivela e-Qimen ngo-1938, kanti i-cultivar yathola inombolo kuphela ngo-2017–2018. Lena enye yezindaba ezinde kakhulu zomlando “okusuka ensimini kuya egalaji” ekukhetheni itíye emhlabeni.
I-cultivar ye-Ci Yun ikhombisa ukuguquguquka okuphezulu: ngezinto ezifanayo ezingavuthiwe kukhiqizwa ngempumelelo itíye elibomvu, itíye elimhlophe (elinephunga elithambile lezimbali nephunga le-nutmeg) kanye ne-GABA oolong (ene-“GABA acidity”). Lokhu kuwukuguquguquka okungavamile kwe-cultivar ekhethiwe.
Igama lokuhweba “Ci Yun” (祁韻) lakhethwa ngokuvota komphakathi emcimbini wokugubha iminyaka engu-116 ye-TRES — inqubo yentando yeningi engajwayelekile ekuqanjweni kwama-cultivar ezolimo.
Iphrofayili yephunga leqabunga elivuthiwe le-Ci Yun ihlanganisa amanothi ezinkuni anethinta elincane le-tangerine, nokho uma kusetshenziswa amahlumela amancane ekukhiqizeni itíye elimhlophe kwembula iphalethi ehluke ngokuphelele: i-apple ye-Fuji, i-tulip, i-plum eluhlaza, i-honey yezimbali, kanye namathoni amancane e-violet.

13. Ukuqhathanisa namanye amatíye abomvu ase-Taiwan:

I-Táichá №18 Hóngyù (臺茶18號紅玉, Táichá 18 Hào Hóngyù): Ingxubevange yamacembe amakhulu ye-assamica ne-Taiwanese wild camellia. Uma i-Ci Yun iwubuhle kanye nokuhlanzeka kwe-citrus, i-Hong Yu inamandla kanye nokuthandala kwe-menthol. I-Hong Yu inomzimba oqinile kakhudlwana, amanothi e-mint ne-cinnamon acacile kanye nomlingiswa opholile kakhulu. I-Ci Yun ithambile, inephunga elimnandi, futhi ifinyeleleka kalula ngentengo.
I-Táichá №21 Hóngyùn (臺茶21號紅韻, Táichá 21 Hào Hóngyùn): Ingxubevange yezinhlobo zase-Qimen naseNdiya. Ihluke ngephunga elivuselelayo lezimbali nezithelo elinamanothi ezimbali ze-citrus (iphunga lengxenye ye-tangerine). “I-tropical” ngokwezimpawu kunayo i-Ci Yun, futhi inombono we-citrus oqinile kakhudlwana. I-Ci Yun isondele ku-Qimen profile yakudala — elawulwayo, enongwe futhi ejulile.
I-Qimen Hong Cha (祁門紅茶, Qímén Hóngchá): Ukhokho oqondile wofuzo. I-Qimen yakudala inephunga elidumile “le-Qimen” (祁門香, Qímén xiāng) — iphunga eliyinkimbinkimbi elinamanothi e-orchid, i-honey, nezithelo ezomile, okwayiletha endaweni yamatíye amathathu amakhulu abomvu emhlabeni kanye ne-Darjeeling yaseNdiya ne-Uva yaseCeylon. I-Ci Yun ifuze ingxenye yaleli phrofayili, kodwa i-terroir yase-Taiwan ithuthelele ukugxila ekwakhuleni kwamanothi e-citrus ne-bergamot, okudale inguqulo “yase-Taiwan” eyingqayizivele yesiko lase-Qimen. Ngephrofayili yokunambitheka, i-Ci Yun ikhumbuza itíye elibomvu laseSri Lanka kumanothi aphezulu, kodwa ngokujula kwe-spicy okufuzwe kumkhokho wase-Qimen.

Ekuphetheni:

I-Taiwan Ci Yun №23 iyitíye elinesiphetho esimangalisayo: izimbewu ezilethwe zivela e-Anhui ngesikhathi samakholoni zithole ubunikazi obusha emhlabathini wase-Taiwan. Iminyaka engu-80 yokuziqhelanisa, ukukhetha, kanye nokubukwa okuphansi kwalala kwaguqula inzalo ye-Qimen Hong Cha enkulu yaba yizinhlobo ezizimele, eziqaphelayo ezinamaphunga emvelo e-bergamot, ezingekho kwelinye itiye elibomvu emhlabeni. I-Ci Yun iyikhetho elifanele abathandi bamatíye abomvu anamakha, abazisa ubungokwemvelo kanye nezinhlangothi eziningi. Ifanele ngokulinganayo njengokwazana kokuqala netiye elibomvu lase-Taiwan nanjengokutholwa okuhle kumhwebi onolwazi, odinwe ukubikezela: leli itiye elimangalisa. Kulabo abathanda i-Earl Grey, kodwa baphupha ukuzama okuthile okufanayo ngaphandle kokufaka amakha okungezwa, i-Ci Yun №23 izoba ukwambulwa kweqiniso — ubufakazi bokuthi imvelo ingakha iphunga elimnandi elifana nelakhiwe, umuntu angahle azame ukulingisa.