ISencha yaseThayiwani

ISencha yaseThayiwani iyisibonelo esingandile sokuhlanganiswa kobuchwepheshe bokushisa ngomhwamuko baseJaphani kanye nesimo sendawo saseThayiwani, okwazalwa yifa lobukoloni futhi kwavezwa nge-cultivar i-Cing Sin Da Mao (青心大冇) — okuyinye «yezinhlobo ezine ezinkulu» zalesi siqhingi. Leli tiye lihlanganisa ubusha basolwandle be-sencha yaseJaphani nobumnandi obusendaweni eshisayo bezinto ezingavuthiwe zasezintabeni zaseThayiwani, okudala iphrofayili yokunambitheka eyingqayizivele, engenamfana oqondile noma kusiko leJaphani noma leChina.

1. Ukuhlukaniswa Nomsuka:

• Uhlobo: Itiye eliluhlaza (elingavutshiwe, izinga le-oxidation lingu-0%). Indlela yokumisa — ukushisa ngomhwamuko (蒸菁, zhēngqīng), ngokungafani nendlela yokugazinga (炒菁, chǎoqīng) egcwele eThayiwani.
• Isigaba: Amatiye aluhlaza aseThayiwani ohlobo lwaseJaphani (蒸製綠茶, zhēngzhì lǜchá).
• Umsuka: IThayiwani, isifunda saseNantou (南投縣, Nántóu Xiàn), indawo yaseLónténg (龍騰, Lóngténg). Ubuchwepheshe butholwe eJaphani bese buthathelwa izimo zaseThayiwani.
• Izinkomba zokuma: Cishe i-23°50′ N, 120°45′ E. Ukuphakama kwamapulazi kucishe kube amamitha angu-400 ngaphezu kogu lolwandle.

2. Umlando Nokubaluleka Kwamasiko:

• Umlando:

Indlela yokushisa amaqabunga etiye ngomhwamuko (蒸菁, zhēngqīng) inomlando omdala: yayisetshenziswa ngesikhathi sobukhosi baseThang eChina (ngekhulu lesi-7–10), lapho ubuchwepheshe bathuthelwa eJaphani, lapho kwaba yiyona ndlela evelele futhi yagcinwa kuze kube yilolu suku. EChina uqobo, indlela yokumisa ngomhwamuko yasuswa yokugazinga (炒菁) ngesikhathi sobukhosi baseMing (ngekhulu lesi-14–17) yacishe yashabalala.

EThayiwani ukumiswa ngomhwamuko kwavela ngesikhathi sokubusa kwamakholoni aseJaphani (1895–1945). Iziphathimandla zaseJaphani zaqala uhlelo olukhulu lokuthuthukisa ukulinywa kwetiye eThayiwani: esikhungweni socwaningo lwetiye sasePíngzhèn (平鎮茶業試驗所) kwakhethwa kwaphakanyiswa ukusatshalaliswa okubanzi izinhlobo ezine ezingcono kakhulu zasendaweni — i-Cing Sin Wulong (青心烏龍), i-Cing Sin Da Mao (青心大冇), i-Da Ye Wulong (大葉烏龍) ne-Ying Zhí Hong Sin (硬枝紅心), ezathola isikhundla «sezinhlobo ezine ezinkulu» (四大名種, sì dà míngzhǒng). Ngalesi sikhathi kwabekwa izisekelo zokukhiqizwa kwetiye eliluhlaza lohlobo lwaseJaphani eThayiwani.

Kodwa ngesikhathi sobukoloni kugxilwe kakhulu etiyeni elibomvu elithunyelwa ngaphandle (i-Formosa Black Tea / Formosa Tea). Ukukhiqizwa kwetiye eliluhlaza elimiswe ngomhwamuko eThayiwani kwathuthuka emva kwempi, ikakhulukazi ngeminyaka yawo-1970, lapho iThayiwani iqala ukugxila emakethe yaseJaphani yetiye eliluhlaza. Isifunda saseNantou, esasijwayele ukwenza ama-ulong, saba indawo ekahle yokuhlola: isimo sezulu esisendaweni eshisayo yezintaba, umswakama ophakeme nezinhlabathi eziyi-quartz-clay kwadala izimo lapho itiye elimiswe ngomhwamuko lathola isimilo esihlukile kunaleso saseJaphani — limnandi kakhudlwana, nokwakheka okufana nokhilimu.

I-Sencha yanamuhla yaseThayiwani ingumkhiqizo osezingeni elincane, okhiqizwa ngenani elilinganiselwe. Ngokubheka ukudla okukhulu kwama-ulong aseThayiwani namatiye aluhlaza agazingwe (i-Sanxia Bi Luo Chun, i-Sanxia Longjing), itiye eliluhlaza elimiswe ngomhwamuko lisalokhu liyivelakancane, okuyenza ibe nenani lokuliqoqa.

• Igama: «Sencha» (煎茶, Jiānchá / ngesiJaphani i-Sencha) — ngokomqondo «itiye eliphekiwe» noma «itiye eliginjelwe», igama elichaza isiko laseJaphani itiye eliluhlaza lika-leaf, elisetshenzwe ngomhwamuko. «ISencha yaseThayiwani» (臺灣煎茶) ikhomba indawo yalo yemvelaphi futhi igcizelela umehluko kune-sencha yaseJaphani: i-cultivar ehlukile, indawo ehlukile, iphrofayili yokunambitheka ehlukile.

• Ukubaluleka kwamasiko: ISencha yaseThayiwani iyisikhumbuzo esiphilayo sethonya elijulile laseJaphani ekulimeni itiye kwaseThayiwani. Ibonisa ukuthi ubuchwepheshe obutholiwe, uma bubekwa phezu kwe-cultivar yendawo eyingqayizivele kanye nendawo, buveza umkhiqizo omusha ngokuphelele. Kulabo abafunda ngetiye eThayiwani, futhi iwuphawu lobubanzi «besibonelo sokuzivumelanisa» salesi siqhingi — ikhono lokukhiqiza zonke izinhlobo zetiye (kusukela kwelimhlophe kuya kwephule elivutshiwe ngemuva) endaweni eyodwa.

3. Ukuchazwa Kwezokwemvelo Kanye Nezinto Ezingavuthiwe:

• Inhlobo / I-cultivar: Camellia sinensis var. sinensis. I-cultivar eyinhloko — i-Cing Sin Da Mao (青心大冇, Qīngxīn Dàmǎo), eyaziwa nangokuthi nje «Da Mao» (大冇). Ukuguqulelwa ngesiNgisi — i-Chin-Shin-Dapan. Lena enye «yezinhlobo ezine ezinkulu» zaseThayiwani (四大名種), ezakhethwa ngesikhathi sokubusa kweJaphani. I-cultivar inemvelaphi ezinhlotsheni zamacembe amancane avela ezintabeni zaseWuyishan (武夷山) esifundazweni saseFújiàn, ezalethwa eThayiwani ekuqaleni kwesikhathi seJaphani futhi zaba nokuzivumelanisa okwendawo okude ngokuzalanisa ngembewu (蒔茶, shìchá). Ingena ezinhlotsheni ezivuthwa ngesikhathi esiphakathi (中生種, zhōngshēngzhǒng). Isihlahla siphakathi ngesisindo, sinesimo esivuleke kancane (稍橫張性) namagatsha agobile. Amaqabunga makhulu kunalawo e-Cing Sin Wulong, amise okweqanda elide noma ayisiyingi-lanceolate, anemiphetho ebukhali ebukhali kanye nesiqongo esicindezelwe; ipuleti leqabunga liwugqinsi, liqinile, linombala oluhlaza okotshani. Imiqumbe emincane mikhulu, imbozwe kakhulu uboya obumhlophe, inombala onsomi-ubomvu (紫紅色). Imizila ibonakala kahle, i-engeli phakathi kwemizila enkulu neseceleni ingu-55–65°. I-cultivar inesivuno esikhulu, ikhula ngamandla futhi iyakwazi ukumelana nezifo, kodwa ayimelani nesomiso. Inokuvumelana nezimo okubanzi (適製性廣, shìzhìxìng guǎng): izinga eliphezulu kakhulu litholakala kuMuhle WaseMpumalanga (東方美人茶), bese kuthi etiyeni eliluhlaza, futhi likahle nangetiye elibomvu.
• Ukuvuna: Ekuqaleni kwentwasahlobo (春茶). Kusetshenziswa ukuvuna ngomshini (izinto zokugunda ezingumshini), okuvumela ukusebenza ngenani elikhulu lezinto ezingavuthiwe eziphuma ku-cultivar enamacembe amakhulu. Izinga — umqumbe ongavulekile kanye namacembe amabili aphezulu (一心二葉, yī xīn èr yè).
• Izidingo ezintweni ezingavuthiwe: Amafleshi amasha, angonakalisiwe, alethwa ngokushesha efekthri ukuze kuvinjwe ukuqala kwe-oxidation. Isivinini sokucubungula sibalulekile: kufanele kudlule isikhathi esincane kusuka ekuvunweni kuya ekushiseni ngomhwamuko.

4. Indawo Nokuhlukaniseka Kokutshala:

• Isifunda: Indawo yaseLónténg (龍騰) esifundeni saseNantou — indawo engaphakathi yezintaba emaphakathi neThayiwani, phakathi kwezintaba ze-Yùshan (玉山) ne-Alíshan (阿里山). INantou iyona kuphela isifunda saseThayiwani esingasogwini, okudala i-microclimate ekhethekile yezwekazi ngaphakathi kwesiqhingi esisendaweni eshisayo.
• Ukuphakama kokukhula: Cishe amamitha angu-400 ngaphezu kogu lolwandle.
• Izinhlabathi: Izihlabathi ze-quartz ezinokufakwa kobumba, ezinikeza ukudonsa kahle kwamanzi. I-acidity elinganiselayo (i-pH ~5.0–5.5). Ukwakheka kwamaminerali enhlabathini kunomthelela ekwakheni amanothi anambithekayo anobumnandi obufana nobomaminerali.
• Isimo sezulu: Sishisayo, sinomswakama ophakeme (75–85%), izinga lokushisa eliphansi lonyaka cishe lingu-+18°C, izimvula eziningi kanye nenkungu yasekuseni evamile. Ukushintshashintsha kokushisa phakathi kosuku (8–12°C) kubambezela ukugayeka kwezitshalo, okunomthelela ekuqongeleleni kwe-L-theanine noshukela okhululekile.
• Okuhlukile: Ngokungafani nama-sencha aseJaphani ezinga eliphezulu (i-Gyokuro, i-Kabusecha), amapulazi aseThayiwani awabekwa emthunzini. Amaqabunga akhula ekukhanyeni okugcwele kwelanga, okuvuselela i-photosynthesis enamandla nokwakheka kwamanothi anemifino ecacile. Kodwa inkungu yasezintabeni yenza umsebenzi «wokuhlakaza ukukhanya», ithambe ukucindezelwa kwe-ultraviolet — umphumela, ngokwengxenye, ofana nokufiphala kokukhanya okwenziwe, kodwa ocolekileyo.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe busekelwe kwindlela yaseJaphani ethi «蒸製» (zhēngzhì — «ukusebenza ngomhwamuko»), kodwa bujwayelezelwe izici ze-cultivar enamaqabunga amakhulu yaseThayiwani.

• Ukushisa ngomhwamuko (蒸菁, zhēngqīng): Isigaba esibalulekile. Amaqabunga asanda kuvunwa ashiswa ngomhwamuko kuma-95–100°C cishe imizuzwana engama-20. Ukungasebenzi okusheshayo kwama-enzyme kuvimbela i-oxidation futhi kumise umbala oluhlaza, i-chlorophyll kanye nephunga elisha. Ukushisa ngomhwamuko ngokuyinhloko umehluko we-Sencha yaseThayiwani kumatiye aluhlaza agazingwe aseThayiwani (i-Sanxia Bi Luo Chun, i-Longjing): kunikeza itiye irekhodi yephunga elenza umcabango «wasolwandle», «wezimila zasemanzini», elingenakwenzeka ngokugazinga.

• Ukumiswa kokuqala (初乾, chūgān): Amaqabunga ashiswe ngomhwamuko ayomiswa ngomoya oshisayo ogeleza (~80°C) ukuze kususwe umswakama oweqile futhi alungiselelwe ukusonteka.

• Ukusonteka (揉捻, róuniǎn): Amaqabunga adlula kumarola emishini, awanikeza isimo se-igilidi (針形, zhēnxíng) — izinalithi ezicijile, eziqondile, eziqinile. Ukusonteka ngomshini kubhidliza izindonga zamaseli, kuthuthukisa ukukhishwa kwezinto lapho kulungiswa itiye. Amaqabunga amakhulu e-Cing Sin Da Mao adinga ukulinganiswa okunembile kokucindezela ukuze kuzuzwe ukuma okulinganayo.

• Ukumiswa kokugcina (乾燥, gānzào): Ukomiswa ezingeni lokushisa eliphansi (~50°C) ukuze kumiswe ukuma, kugcinwe umbala oluhlaza ogqamile (i-chlorophyll) futhi kwehliswe umswakama ube ngaphansi kuka-5%.

• Ukuhlunga (分級, fēnjí): Itiye eselilungile lihlungwa ngobude nokufana kwezinalithi. Izingxenye ezincane zokwephuka nothuli ziyahlukaniswa.

6. Izimpawu Zokuphila Ngamalungu:

• Ukubukeka kweqabunga elomile: Izinalithi ezisontekile eziqinile, ezicolekile ezinombala oluhlaza okotshani omnyama onemizila esiliva, ezinobude obungafika ku-2 cm. Ukufana kwesimo nombala kuyisinkomba sezinga. Ukuba khona koboya obuncane obumhlophe (obuvela emiqumbeni ye-Cing Sin Da Mao) kumagreyidi aphezulu.
• Iphunga leqabunga elomile: Likhanyayo, lisha, lokugxilisa ingca esanda kugundwa (草香, cǎoxiāng), izithunzi eziqhakazile ezilula (i-jasmine) kanye nenothi «yasolwandle» (海苔香, hǎitái xiāng), evamile ematiyeni ashiswe ngomhwamuko.
• Iphunga lokugidiwa: Lithuthukisa iphrofayili enotshani nezimbali, engezwe ngamanothi amnandi ephizi elincane kanye nethunzi elicolekileyo loju.
• Ukunambitheka: Kubushelelezi, kufana nosilika, nokwakheka okufana nokhilimu (奶滑, nǎihuá). Kunambitheka ubumnandi, ne-umami ecacile (旨味) evela kokuqukethwe okuphezulu kwe-L-theanine. Amanothi ephizi eliluhlaza elincane, uju, imifino emisha. Cishe akukho kuhlafuna okubabayo noma okuhlanganisayo lapho kulungiswa kahle — umphumela wokuhlangana kwendawo yezintaba (ukukhula okuhamba kancane, ukuqongelelwa kwama-amino acid) kanye nokushisa ngomhwamuko ngobumnene.
• Umbala wengidi: Obonakalayo, oluhlaza okotshani okukhanyayo, onombala «we-jade ephaphathekile» (淡翡翠色). Ugcina ubumsulwa nokukhanya kwawo phakathi kwezikhathi ezimbalwa zokuniphiza.
• Ingaphansi letiye (iqabunga eliniphiwe): Amaqabunga aphelele avuleke ngokulinganayo ombala oluhlaza ogqamile. Imiqumbe ekhulu enombala onsomi-oluhlaza enoboya — uphawu oluhlukanisayo lwe-cultivar i-Cing Sin Da Mao.

7. Ukwakheka Kwamakhemikhali:

• Ama-Polyphenol (ama-catechin): Cishe u-25% wesisindo esomile. Ingxenye eyinhloko — i-epigallocatechin gallate (EGCG). Ukushisa ngomhwamuko kugcina ama-catechin ngezinga elikhulu kunokugazinga, okwenza i-Sencha yaseThayiwani ibe ngelinye lamatiye aseThayiwani «agcwele kakhulu i-antioxidant».
• Ama-Amino acid: Cishe u-4% wesisindo esomile, okugcwele kakhulu i-L-theanine. Ukuqukethwe okwenyukile kubangelwa indawo yezintaba (ukukhula okuhamba kancane) kanye nokuvuna entwasahlobo. I-L-theanine ibhekele ubumnandi, i-umami kanye nomphumela wokukhululeka.
• Ama-Alkaloid: Cishe u-3% wesisindo esomile. I-caffeine (~20 mg/g yetiye elomile), i-theobromine, i-theophylline. Umphumela othambile, oqhubekayo wokunika amandla.
• Amavithamini: Ukuqukethwe okuphezulu kukavithamini C (kufika ku-250 mg/100 g eqabungeni elomile) — ukushisa ngomhwamuko kugcina i-ascorbic acid ngempumelelo kunokugazinga. Amavithamini eqembu B (B₂, B₃), uvithamini E.
• I-Chlorophyll: Ukuqukethwe okuphezulu, okunikeza umbala oluhlaza ogqamile wokugidiwa neqabunga elomile.
• Amaminerali: I-potassium, i-manganese, i-fluoride — kubangelwa izinhlabathi ze-quartz-clay zaseNantou.

8. Izinzuzo Eziwusizo:

• Ukuvikeleka kwe-antioxidant: Ukuhlushwa okuphezulu kwe-EGCG namanye ama-catechin (agcinwe ngenxa yokushisa ngomhwamuko) kunikeza ukwenza kungasebenzi okunamandla kwama-radicals akhululekile.
• Ukuthuthukiswa kwemisebenzi yokuqonda: Ukusebenzisana kwe-L-theanine ne-caffeine kukhuthaza imisebenzi ye-alpha yobuchopho, kwandise ukugxilisa kwengqondo nokucaca ngaphandle kokukhathazeka.
• Ukusekelwa kokugayeka: Inhlanganisela ye-caffeine nama-catechin isiza ukusheshisa ukugayeka kanye ne-thermogenesis.
• Impilo yomlomo: I-fluoride nama-polyphenol acindezela ukukhula kwamagciwane (kuhlanganise ne-Streptococcus mutans), kunciphise ubungozi bokubola kwamazinyo.
• Ukuqinisa amasosha omzimba: Ukuqukethwe okuphezulu kukavithamini C (okugcinwe kangcono ngenxa yokushisa ngomhwamuko hhayi ngomlilo) kuqinise imisebenzi yokuvikela.
• Ukuphumula ngaphandle kokozela: I-L-theanine isiza ekunciphiseni ukukhathazeka, ukuthuthukisa isimo sengqondo kanye nezinga lokulala lapho iphuzwa emini.

9. Ukulungiswa Kwetiye:

• Izinga lokushisa lamanzi: 70°C (±2°C). Lena ipharamitha ebaluleke kakhulu: amatiye aluhlaza ashiswe ngomhwamuko azwela kakhulu ekushiseni ngokweqile kunalawo agazingwe. Ngisho u-80°C angabangela ukubaba. Kunconywa amanzi athambile, ahlungiwe noma asemthonjeni.
• Inani letiye: Gu-4 g ku-200 ml wamanzi ngendlela yokuthululela; gu-2 g ku-200 ml lapho kulungiswa enkomishini noma eketeleni.
• Izitsha: Ingilazi noma i-porcelain (i-gaiwan, iketela lengilazi lesitayela se-kyusu). Ingilazi iyathandeka ukuze kubukwe umbala wokugidiwa. Ubumba lwe-Yixing alunconywa — lumunca amaphunga amancanyana etiye elishiswe ngomhwamuko.
• Inqubo (indlela yokuthululela, 功夫泡法):
  1. Fudumeza izitsha ngamanzi afudumele (hhayi ashisayo).
  2. Thela itiye elomile, uphefumule iphunga «leqabunga elomile elifudumele».
  3. Ukuthululelwa kokuqala — imizuzwana engama-45 ku-70°C. Ukuhlanza akunconywa nge-Sencha.
  4. Ukuthululelwa kwesibili — imizuzwana engama-30 (kungaba mfushane — ukunambitheka kuyavela).
  5. Okwesithathu nokwengeziwe — 45–60–90 imizuzwana ngokwanda kancane kancane.
  6. Itiye limelana nokuthululelwa okuphelele okungu-4–5.
• Isinkomba sezinga ngesikhathi sokulungiswa: Ukuba khona kwegwebu eliningi elincane (泡, pào) lapho amanzi ashisayo ethintana okokuqala neqabunga — kuyinkomba yokushisa ngomhwamuko okulungile. Ukungabi khona kwegwebu kungase kukhombe ukuphazamiseka kobuchwepheshe.

10. Ukugcinwa:

ISencha yaseThayiwani, njengawo wonke amatiye aluhlaza ashiswe ngomhwamuko, izwela kakhulu emoyeni, ekukhanyeni, emswakameni nasephungeni. Kufanele igcinwe emaphaketheni angangeni moya, angabonisi ukukhanya (izikhwama ze-foil ezivacuum noma amathini ensimbi) endaweni epholile, eyomile. Okufanele kakhulu — efrijini ku-0–5°C, esitsheni esivalwe ngokuphepha (ukuze kugwemeke ukumuncwa kwamaphunga okudla). Ezingeni lokushisa legumbi — kungabi ngaphezulu kuka-+25°C. Isikhathi sokugcina esinconywayo — kufika ezinyangeni eziyi-18 kusukela ngosuku lokupakishwa, kodwa ukusha okukhulu nokukhanya kwephunga — ezinyangeni zokuqala eziyi-6–9.

11. Intengo Nemikhohlisi:

ISencha yaseThayiwani ingumkhiqizo osezingeni elincane onenani elilinganiselwe lokukhiqiza. Intengo emaphakathi yokudayisa emakethe yomhlaba — 25–35 USD nge-100 g (igreyidi ephezulu evela ku-Cing Sin Da Mao). Emakethe yangaphakathi yaseThayiwani — 600–1200 NT$ nge-100 g.

• Ungayigwema kanjani imikhohlisi:

  • Thenga kubathengisi abakhethekile baseThayiwani abanemvelaphi eqinisekisiwe (iNantou / iLónténa).
  • Hlola ukubukeka: i-Sencha yeqiniso yaseThayiwani — izinalithi eziphelele, ezilinganayo ezinombala oluhlaza okotshani omnyama ngaphandle kothuli lwempushana. Ukuba khona kwezithunzi ezinsomi emiqumbeni kuwuphawu lwe-cultivar i-Cing Sin Da Mao.
  • Linganisa iphunga: kufanele libe lisha, libe notshani nezimbali, linenothi «yasolwandle», lingabi namaphunga acacile noma okufakelwa.
  • Hlola ukunambitheka: lapho kulungiswa kahle (70°C) — kunambitheka ubumnandi, kufana nokhilimu, akukho kubaba. Ukubaba okubi ngisho nasezingeni eliphansi lokushisa kuwuphawu lokufaka esikhundleni izinto ezingavuthiwe ezishibhile.
  • Intengo ephansi ngokusolisayo (8–15 USD nge-100 g) ikhomba ukushintshwa nge-sencha yaseVietnam noma yaseNingizimu China.

12. Amaqiniso Athakazelisayo:

• I-cultivar i-Cing Sin Da Mao (青心大冇) ingenye «yezinhlobo ezine ezinkulu» zaseThayiwani (四大名種), ezakhethwa esikhungweni socwaningo sasePíngzhèn ngesikhathi sokubusa kweJaphani (kanye ne-Cing Sin Wulong, Da Ye Wulong ne-Ying Zhí Hong Sin). Yaba isitshalo sikamama ekudalweni kwe-Taicha No.1 (臺茶1號) — i-cultivar yokuqala yetiye yaseThayiwani ebhaliswe ngokusemthethweni (1969).
• I-Cing Sin Da Mao efanayo iyi-cultivar eyinhloko yoMuhle WaseMpumalanga odumile (東方美人茶, Dōngfāng Měirén Chá) ovela ezifundeni zaseTaoyuan, eSinchu naseMiaoli. KuMuhle, ukuhlasela kwama-cicarel kubaluleke kakhulu; kwi-Sencha, ngokuphambene, amaqabunga angonakalisiwe athandeka — i-cultivar efanayo, izindlela ezimbili eziphambene ngokuphelele.
• Ukushisa ngomhwamuko (蒸菁) bekuyindlela yokuqala ngokomlando yokumisa itiye eliluhlaza eChina (ngenkathi yobukhosi baseThang, ngekhulu lesi-7–10), bese isuswa ukugazinga ngesikhathi sobukhosi baseMing. ISencha yaseThayiwani iyindlela ethile «yokubuyela emvelaphi» ngokulamula kweJaphani.
• Ngokuhlolwa okunobungcweti, ukungabi bikho kwegwebu eliningi elincane lapho kuqala ukuniphiza i-Sencha kuthathwa njengokukhubazeka okungase kube khona kokushisa ngomhwamuko — ukushisa ngomhwamuko okufushane kakhulu noma okungalinganiyo.
• Umlando weThayiwani wangemva kwempi wetiye uphawuleka ngokuthi esiqhingini esisodwa kwavezwa amatiye ngobuchwepheshe obuthathu obuhluke ngokuphelele bokumisa: ukushisa ngomhwamuko (蒸製, nge-sencha), ukugazinga (炒製, nge-longjing ne-bi luo chun) kanye nokungabikhona ngokuphelele kokumisa (ngetiye elimhlophe). Lobu buchwepheshe obuhlukahlukene abunakuqhathaniswa endaweni encane kangaka.

13. Ukuqhathaniswa Namanye Amatiye Aluhlaza:

• ISencha yaseJaphani (煎茶, Sencha): Isifaniso saseJaphani esivamile, esikhiqizwa kuma-cultivar anjenge-Yabukita (やぶきた), i-Okumidori (おくみどり) nabanye. Iphunga — licacile «ngokwasolwandle», izimila zasemanzini, nobukhulu obuphezulu be-umami. Ukunambitheka — kucebile kakhulu, nobubaba obulula obubonakalayo nokusha «okuluhlaza» okugqamile. ISencha yaseThayiwani — ithambile, imnandi kakhulu, inokwakheka okufana nokhilimu okwengeziwe futhi isimilo «sasolwandle» singgqame kangako; amanothi oju acacile.
• ISanxia Bi Luo Chun (三峽碧螺春): Itiye eliluhlaza laseThayiwani eligazingwe (炒菁) elivela ku-cultivar i-Cing Sin Gan Zai. Iphunga — ubhontshisi notshani (绿豆仁香), «lomhlabathi». Ukunambitheka — kucebile, kugcwele, kumelana nokulungiswa. ISencha yaseThayiwani — ilula, imnene, inerekhodi «yasolwandle» esikhundleni «sobhontshisi»; ayimelani kangako nokulungiswa kaningi, kodwa icolekile emdwebeni wephunga.
• I-Gyokuro yaseJaphani (玉露, Gyokuro): Itiye eliluhlaza elimiswe ngomhwamuko elikweletshiwe lezinga eliphezulu. Ukunambitheka — i-umami ehlushwe kakhulu, icishe ibe «njengomhluzi», enobumnandi nobubaba obuncane. ISencha yaseThayiwani itshalwa ngaphandle kokufiphazwa, ngakho-ke ukuqukethwe kwe-L-theanine kuphansi, kanti amanothi otshani agqamile; i-Gyokuro icebile futhi «inzima» kakhulu emzimbeni.
• I-Enshi Yu Lu (恩施玉露, Ēnshī Yùlù): Okuwukuphela kwetiye eliluhlaza laseChina eligcine indlela yokushisa ngomhwamuko. Ikhiqizwa ngama-cultivar asendaweni yaseHubei. Iphunga — lisha, «linamazolo», linamanothi e-castnut. Ukunambitheka — kunambitheka ubumnandi, kulula. Uma kuqhathaniswa ne-Sencha yaseThayiwani — alinamandla kangako «ngokwasolwandle» futhi alikho okhilimu; lisondele kakhulu etiyeni eliluhlaza laseChina ngokwesimilo.

Ekuphetheni:

ISencha yaseThayiwani iyitiye eliyibhuloho phakathi kokuhleleka kweseJaphani kokushisa ngomhwamuko kanye nobuphana bendalo yendawo yaseThayiwani. Yazalwa yifa lobukoloni, yathola izwi layo nge-cultivar i-Cing Sin Da Mao enawo amaqabunga amakhulu, anoboya, anemibala ensomi-eluhlaza kanye nesimo sezulu sezintaba saseNantou nenkungu yaso nokushintshashintsha kokushisa. Umphumela — itiye eliluhlaza elingenakudidwa ne-sencha yaseJaphani (limnandi kakhulu futhi linokhilimu), noma netiye laseChina eligazingwe (linothi «yasolwandle» kakhulu futhi limnene). Kwabathandi betiye abafuna itiye eliluhlaza elingajwayelekile elinobumnandi obuthambile, ukwakheka okufana nosilika kanye nokunambitheka okuthambile okunjengoju, i-Sencha yaseThayiwani iyokuba ukutholwa okuyiqiniso.