I-Taiwan Si Ji Chun Hong Cha

I-Taiwan Si Ji Chun Hong Cha itheyi ebomvu eyenziwe ngezinto ezingavuthiwe zomhlwenga odumile waseTaiwan, uSi Ji Chun (四季春, Sìjìchūn), othi “Intwasahlobo Yezikhathi Zonyaka Ezine.” Leli theyi liwumzekelo ogqamile wendlela entsha yokwenza izinto yezingcweti zaseTaiwan, eziveza ubumuncu obusha obuhluke ngokuphelele ngokuvutshelwa okugcwele, kudale isiphuzo esinephrofayili yezimbali nejusi nezinyosi kanye nobumnandi obuthambile.

1. Ukuhlukaniswa Nemvelaphi:

• Uhlobo: Itheyi ebomvu (紅茶, hóngchá), evutshiwe ngokuphelele (izinga le-oxidation ~90–100%). Ngokwesintu saseYurophu — “itheyi elimnyama.”
• Isigaba: Itheyi ebomvu yaseTaiwan eyenziwe ngezinto ezisetshenziswa kwezinye izinhlobo ze-oolong. Imele indlela yesimanje yesayensi yamathiyi yaseTaiwan, esebenzisa izinhlobo ze-oolong ezijwayelekile ukukhiqiza amathiyi abomvu.
• Imvelaphi: I-Taiwan (臺灣, Táiwān), isifunda saseNantou (南投縣, Nántóu Xiàn), idolobhana laseMingjian (名間鄉, Mínjiān Xiāng), indawo yaseSongbo Ling (松柏嶺, Sōngbǎi Lǐng). Lena ingxenye emaphakathi yesiqhingi — indawo ehamba phambili yokutshala umhlwenga weSi Ji Chun, ethola ingxenye enkulu yezindawo zayo zokutshala. Amanye amasimu alo mhlwenga atholakala nasenyakatho yeThailand (indawo yaseDoi Mae Salong), lapho afike khona evela eTaiwan njengengxenye yezinhlelo zobukhosi zokushintsha izitshalo ze-opium ngamanye.
• Izixhumanisi zendawo: 23.83° N, 120.70° E (indawo yaseMingjian, Nantou).

2. Umlando Nokubaluleka Kwamasiko:

• Umlando: Umhlwenga iSi Ji Chun (四季春, Sìjìchūn) watholwa ngasekupheleni kweminyaka yama-1970 kuya ekuqaleni kweminyaka yama-1980 ngumlimi wamathiyi waseTaiwan uZhang Wenhui (張文輝, Zhāng Wénhuī) endaweni yaseMuzha (木柵, Mùzhà), emaphethelweni eTaipei. Ngokolunye ulwazi, lolu hlobo lwaqubuka njengokuguquka kwemvelo lapho kuzalana izitshalo zamathiyi zendawo. Umlimi wabona amandla amangalisayo okukhula nokuzinza kwegatsha, waliqoka, waqala ukulikhulisa ngokwehlukanisa ngezinto eziphilayo. Ngenxa yokukhiqiza okumangazayo — okufinyelela emavunweni angu-6–8 ngonyaka — kanye nephunga layo elizinzile kungakhathaliseki isikhathi sonyaka, lolu hlobo lwasakazeka ngokushesha ezindaweni eziphansi zamathiyi esiqhingini. Abantu baliqamba ngokuthi “Hui Zai Cha” (輝仔茶, Huī Zǎi Chá) — “itheyi likaHui,” ngegama lowathi walithola. Ngokwesintu uSi Ji Chun wayesetshenziselwa ukwenza ama-oolong alula angavutshiwe kakhulu, kodwa ngeminyaka yawo-2000–2010 izingcweti zaseTaiwan zaqala ukuhlola ukuvutshelwa okuphelele kwalezi zinto ezingavuthiwe, zakha amathiyi abomvu lapho imvelo yezimbali yomhlwenga ihlangana nobujiyile nobumnandi bezinyosi, okuyizici zamathiyi abomvu. Enyakatho yeThailand lomhlwenga wafika ngeminyaka yama-1990 njengengxenye yezinhlelo zobukhosi zeNkosi uRama IX (uBhumibol Adulyadej) zokushintsha amasimu e-opium ngezitshalo ezingezinye emiphakathini yamaShayina esifundazweni saseChiangrai.
• Igama: Igama elithi uSi Ji Chun (四季春) lihunyushwa ngokweqiniso ngokuthi “Intwasahlobo Yezikhathi Zonyaka Ezine”: 四季 (sìjì) — “izikhathi zonyaka ezine,” 春 (chūn) — “intwasahlobo.” Leligama likhombisa ikhono eliyingqayizivele lomhlwenga ukukhiqiza ikhasi elinephunga elimnandi, “njengasentwasahlobo” ngezinga elifanele noma ngasiphi isikhathi sonyaka. Ukwengezwa kuka 紅茶 (hóngchá) — “itheyi elibomvu” — kubonisa ukuvutshelwa okuphelele kwezinto zokusetshenziswa.
• Ukubaluleka kwamasiko: Umhlwenga uSi Ji Chun uthatha indawo ebalulekile emnothweni wezindawo ezisemathafeni zetshala leyithi eTaiwan, unikeza abalimi umholo ozinzile ngenxa yokuvunwa okuningi. Amasimu awo athatha cishe u-15% wayo yonke indawo yokutshala amathiyi esiqhingini, egxile kakhulu endaweni yaseSongbo Ling. Itheyi elibomvu elenziwe ngalokhu kusetshenziswa lidume kakhulu eminyakeni eyishumi edlule, kokubili lingaxutshiwe nokunye futhi liyisisekelo seziphuzo zetheyi ezinobisi nezithelo (igagasi elisha lezindawo zokuphuza itheyi laseTaiwan), lapho iphunga lawo eliphakeme nobumnandi bawo bemvelo kuwuhlukanisa ngokuphawulekayo kumathiyi abomvu ajwayelekile.

3. Incazelo Yezitshalo Nezinto Ezingavuthiwe:

• Uhlobo / Umhlwenga: USi Ji Chun (四季春, Sìjìchūn) — umhlwenga wendabuko waseTaiwan we Camellia sinensis var. sinensis, owaqubuka ngokuzalana kwezinto eziphilayo ngokwemvelo (自然有性繁殖, zìrán yǒuxìng fánzhí). Ungowesigaba sehlathi (灌木型, guànmù xíng), unamaqabunga amancane (小葉種, xiǎoyè zhǒng), uhlobo oluqala ukuhluma kusenesikhathi (早生種, zǎoshēng zhǒng). Isihlahla sinesiqu esiphakathi nendawo sinomqhele oxegayo; amahlumela neziqhakala zamaqabunga ziqinile. Iziqhakala ezisencane ekuqaleni ziba nombala ophaphathekile obomvu-nsomi. Amaqabunga anomumo wesigaxa esicijile emaceleni, aluhlaza okhanyayo anokukhanya okuncane okuliphuzi, anamazinyo amancane abukhali emaphethelweni futhi anengxenye engenhla eshinyene ngokulingene, ekhazimula kancane. Lolu hlobo lubekezelela izifo futhi lubekezelela isithwathwa.
• Ukuvunwa: Ngenxa yokukhula okuqhubekayo cishe okungapheli, ukuvunwa kungenzeka izikhathi ezingafinyelela ku-6–8 ngonyaka. Ukukhiqiza itheyi elibomvu, kuvame ukusetshenziswa izinto ezivela ekwindla (ngoFebruwari–Mashi) noma ebusika-ekwindla, lapho amaqabunga eqongelelela khona izinto ezinamaphunga amaningi. Izinga lokuvuna liyihlumela eliqukethe iqhakuva kanye namaqabunga amancane amabili noma amathathu. Ngokuvamile kusetshenziswa ukuvunwa ngomshini, okuyinto ebangelwa yizindawo zokutshala ezisemathafeni kanye nokukhiqiza okuphezulu kwalolu hlobo.
• Izidingo zezinto zokusetshenziswa: Amaqabunga kufanele abe sempilo, abe namanzi amaningi, futhi angabi namonakalo womshini. Isakhiwo esiqinile sengxenye engenhla yeqabunga sibekezelela kahle ukucutshungulwa ngomshini. Ngetheyi elibomvu lezinga eliphezulu, kungcono ukusebenzisa izinto ezivela ezihlahleni ezincane (iminyaka emi-3–7), ezinamandla amakhulu okukhiqiza iphunga elimnandi.

4. Indawo Nokutshalwa Okukhethekile:

• Isifunda: Indawo eyinhloko yokukhiqiza yidolobhana laseMingjian esifundeni saseNantou, ikakhulukazi indawo yaseSongbo Ling (松柏嶺, “Umkhawulo Wezipayini Neziphuza”), okuyisizinda esikhulu sokutshala uSi Ji Chun eTaiwan. Kuphinde kutshalwe nakwezinye izindawo eziphansi emaphakathi naseningizimu yeTaiwan.
• Ukuphakama kulinywa khona: Ngokuyinhloko amasimu asemathafeni nakwezinye izindawo eziphansi ekuphakameni okungu-200–500 m ngaphezu kolwandle. Lokhu kuhlukanisa ngokuphawulekayo lomhlwenga kuma-oolong aphakeme aseTaiwan, akhula ekuphakameni okungu-1000–2500 m.
• Inhlabathi: Inhlabathi ebomvu nephuzi ene-acidic reaction (pH 4.5–5.5), evundile, ekhipha amanzi kahle, eyenziwe ngamatshe agugulekayo. Ukwakheka okunotshani kweminerali kunomthelela ekwakhekeni kwephrofayili yomlomo wetheyi.
• Isimo sezulu: Sishisela futhi sinomswakama. Izinga lokushisa lonyaka cishe lingu-+22°C, imvula engaphezu kuka-2000 mm ngonyaka. Umswakama ophezulu womoya (~80%) kanye nokuchayelwa yilanga okuchichimayo kuqinisekisa ukukhula ngamandla kwamahlumela. Lomhlwenga ujwayelane nezimo ezishisayo futhi ugcina amandla awo okukhiqiza iphunga noma kutshalwe ezindaweni eziphansi.
• Izici ezikhethekile: Ukutshala kunamandla ngokuyinhloko nokuthenwa njalo kwezihlahla ukuze kugqugquzelwe ukuhluma kwamahlumela amasha. Ngenxa yokungafuni kakhulu kwemvelo kwalolu hlobo kanye nekhono lawo lokuvunwa kaningi, uSi Ji Chun ungomunye wezinhlobo zaseTaiwan ezingenza imali kakhulu.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe bokukhiqiza iSi Ji Chun Hong Cha buhlanganisa izici zeTaiwan yamathiyi abomvu ejwayelekile nezindlela eziyisici zokucutshungulwa kwe-oolong — ikakhulukazi ukubunana ngelanga kanye nesigaba se “bao rou” (包揉, bāo róu) — “ukugingqika ngokusongwa,” okunikeza itheyi eliqediwe umumo oyindilinga nokujula okukhethekile kokunambitheka.

• Ukuvunwa (採摘, cǎi zhāi): Ukuvunwa ngesandla noma ngomshini kwamahlumela amancane (iqhakama namaqabunga ama-2–3).
• Ukubunana ngelanga (日光萎凋, rìguāng wěidiāo): Amaqabunga avuniwe anwetshwa ayacaba ngaphandle elangeni amahora ama-2–3. Ngenxa yokuchayeka elangeni nokushisa, amaqabunga aqala ukubola kwe-chlorophyll futhi kwaqale ukusebenza kwezinto ezingaphambi kokuvela kwephunga. Ukulahlekelwa komswakama kufinyelela ku-20–30%. Lesi sigaba, esivame kakhulu kuma-oolong kunamathiyi abomvu ajwayelekile, sikhulisa kakhulu ukugcwala kwezinto ezinephunga emkhiqizweni oqediwe.
• Ukubunana endlini (室內萎凋, shìnèi wěidiāo): Amaqabunga athuthelwa endlini epholile enomoya ukuze ukusakazwa ngokulinganayo komswakama kanye nokuqhubeka kwezinqubo zokuvutshelwa.
• Ukugingqika (揉捻, róuniǎn): Amaqabunga agingqika ngemishini yamarola ukuze kuphulwe izindonga zamaseli futhi kukhishwe ijusi yamaseli, okuqala ukuxhuma okunamandla kwe-polyphenols.
• Ukugingqika ngokusongwa / Bao rou (包揉, bāo róu): Isigaba esiyisici setayela ye-oolong yaseTaiwan — amaqabunga asongwa ngendwangu futhi acindezelwa kaningi, anikeze umumo oyindilinga. Ngesikhathi sokushintshanisa ngokushisa nokupholisa, ukuvutshelwa kuyaqhubeka, futhi ukuthintana okuseduze kwejusi yamaseli nomoya kukhulisa ukuxhuma. Yilesi sigaba esenza umumo oyindilinga onobunjalo betheyi elomile kanye nobumnandi bayo obugcwele.
• Ukuvutshelwa / I-oxidation (發酵, fāxiào): Amaqabunga agingqiwe ashiywa endaweni efudumele enomswakama amahora ambalwa ukuze kube nokuxhuma okujulile. Ama-catechins aguqulwa abe ama-theaflavin nama-thearubigin, akha umbala nokunambitheka kwetheyi elibomvu. Inqubo ilawulwa ingcweti ngokubheka ushintsho lombala nephunga leqabunga futhi imiswa lapho sekufinyelelwe ezingeni le-oxidation elingaba ngu-90–100%.
• Ukomiswa (烘乾, hōnggān): Itheyi lomiswa ngokushesha ngomoya oshisayo ngezinga lokushisa elingu-90–120°C ukuze kupheliswe ukuvutshelwa futhi kwehliswe umswakama ube ngu-3–5%. Ezinye izingcweti zisebenzisa ukoma ngezigaba ezimbili: esokuqala — ngezinga lokushisa eliphezulu, esesibili — ngezinga elehlisiwe ukuze kuqiniswe iphunga.
• Ukuhlukaniswa ngokosayizi (分級, fēnjí): Itheyi eliqediwe lihlukaniswa ngokosayizi nokwezinga leqabunga.

6. Izici Zomzimba Nezokuzwa:

• Ukubukeka kweqabunga elomile: Imigqa eyindilinga, egijike ngokuqinile enombala onsundu ngokumnyama noma omnyama enokucwazimula okufana namafutha, okuyisici samathiyi adlule esigabeni se-bao jou. Umumo ufana namaparele — uyindilinga, uhlangene. Ngezikhathi ezithile kuba neziqhakala ezisagolide.
• Iphunga leqabunga elomile: Likhanyayo, ligcwele, linamanothi ezimbali acacile (i-gardenia, i-cassia, i-lilac) — okuyifa lomhlwenga we-oolong. La manothi ahlanganiswa nokufiphala kwezinyosi, i-caramel nezithelo ezivuthiwe (ipulamu, ipentshisi), okwavela ngesikhathi sokuvutshelwa okuphelele.
• Iphunga lomswelo: Linamandla, linezingqimba eziningi. Kunamanothi aphambili wezinyosi nezimbali anengaphansi lezithelo ezomisiwe nesinongo esilula. Njengoba uphola, kuvela ukufiphala kwezinto ezibhakwayo kanye ne-biscuit enoshukela.
• Ukunambitheka: Kumnene, bushelelezi, kugonela, kunobumnandi obuphawulekayo bemvelo kanye nokungabi bikho kokubabayo nokuqatha. Encasa kunamathoni aphambili wezinyosi nezithelo (ipulamu, i-apricot), izinkulumo zezimbali kanye nokuncane kwe-caramel. Isithako somswelo sijiyile, sinobulukazi. Ukunambitheka kwasemva kukhulu, kuqabulayo, kunobumnandi obuqhubekayo bezimbali kanye no “hui gan” (回甘, huígān) — ubumnandi obubuya.
• Umbala womswelo: Ukhanyayo, obala, kusukela kusagolide-osayidi kuya kobomvu-ombala-wegolide. E-gaiwan ukhanya ngokuncwebe kwezinyosi okufudumele.
• Izinganothisi zetheyi (iqabunga eligxishiwe): Amaqabunga anombala oyithusi-nsundu noma omnyama we-castanea, ayagehleni, avuleka kahle ngesikhathi sokuphisa. Agcina iphunga lezimbali elicacile. Umumo weqabunga uyisigaxa esijwayelekile esinamacele acijile.

7. Isakhiwo Samakhemikhali:

• Ama-Polyphenols: Ngesikhathi sokuvutshelwa okuphelele, ama-catechins (EGCG, ECG), ekuqaleni akhona ngokugcwala okuphezulu ezintweni zikaSi Ji Chun, aguqulwa abe ama-theaflavins (okwenza ukukhanya komswelo kanye nokufiphala okuncane kokuqatha) nama thearubigins (okunquma ukujula kombala nokuthamba kokunambitheka). Insalela yama-catechins incane kakhulu.
• Ama-Amino acids: I-L-theanine ikhona ngesilinganiso esilinganayo. Kufanele kwaziswe ukuthi okuqukethwe i-theanine kuSi Ji Chun kuphansi kunakuQing Xin Oolong (青心烏龍), kodwa isimo salolu hlobo sikunxephezela lokhu ngokuqukethwe okuphezulu kwezinto ezingaphambi kokuvela kwephunga.
• Ama-alkaloids: I-Caffeine (okulinganayo okujwayelekile kumathiyi abomvu, cishe u-25–35 mg/g eqabungeni elomile), i-theobromine, i-theophylline.
• Amafutha abalulekile: Yiyona ndlela yokuceba kwezinhlanganisela eziguquguqukayo ezinephunga — uphawu lomhlwenga. Okuqukethwe okuphezulu kwe-linalool, i-geraniol, ne-nerol kunquma iphrofayili yezimbali (i-gardenia, i-cassia), engxenye yayo egcinwa ngisho nangemva kokuvutshelwa okuphelele.
• Amavithamini: Inani elincane lamavithamini eqembu B, PP; ivithamini C iyabhubha kakhulu ngesikhathi sokuvutshelwa.
• Amaminerali: I-Potassium, i-manganese, i-fluorine, i-zinc.

8. Izinzuzo Ezisemqoka:

• Umphumela omuhle wokukhaba: Ngenxa yokuhlangana kwe-caffeine ne-L-theanine, leli theyi linikeza ukudlamuka ngaphandle kokukhathazeka ngokweqile kwemizwa, lenza ngcono ukugxilisa umqondo.
• Ukusebenza kwe-antioxidant: Ama-theaflavins nama-thearubigins anamandla aphawulekayo okulwa ne-antioxidant, asiza ukuvikela amaseli emonakalweni wokulimala kwama-radical.
• Ukuxhasa uhlelo lwenhliziyo nemithambo: Ukusetshenziswa okujwayelekile futhi okulinganiselwe kwetheyi elibomvu kungaba nomthelela ekujwayeleni umfutho wegazi nasekuthuthukiseni ukunwebeka kwemithambo.
• Ukuthuthukisa ukugaya ukudla: Umphumela wokushukumisa onomusa ohlelweni lokugaya ukudla; ama-polyphenols etheyi elibomvu anomphumela we-prebiotic, esekela umphakathi onempilo wamagciwane emathunjini.
• Ukuqinisa amasosha omzimba: Izakhi ezisebenzayo ngokwedlula ezinye zaleli theyi zinengxenye ekuxhaseni amandla omzimba okuzivikela.
• Umphumela wokufudumala: Itheyi elibomvu linikeza “isiphuzo esifudumele” ekudleni kwendabuko kwamaShayina, linconywa ikakhulukazi ngezikhathi zonyaka ezibandayo.
• Ukuxhasa imisebenzi yokuqonda: I-L-theanine uma ihlangene ne-caffeine ithuthukisa ukusebenza kwememori kanye nesivinini sokugaya ulwazi.

9. Ukuphasiswa:

• Izinga lokushisa lamanzi: 90–95°C. Izinga lokushisa eliphakeme lisiza ukuveza ukugcwala nokujula kwephunga lethethi elibomvu.
• Inani lethethi: 5–7 g nge-100–150 ml wamanzi (indlela yokugqwaqwa, i-gongfu cha); 3 g nge-200–250 ml (ukuphisa ngenkomishi).
• Isitsha: I-gaiwan yobumba (蓋碗, gàiwǎn) — ukukhetha okuhle, okuvumela ukuvezwa ngokuphelele kwephunga. Kungenziwa futhi ngetihayi yobumba lwe-Yixing (yamatheyi abomvu) noma itihayi yobumba enezindonga ezishinyene.
• Inqubo (indlela yokugqwaqwa — i-gongfu cha):
  1. Shisisa i-gaiwan noma itihayi ngamanzi abilayo, khipha amanzi.
  2. Faka leli theyi elomile, vala ikhava amasekhondi ambalwa bese ulihlola iphunga leqabunga elifudumele.
  3. Ukugeza: thela amanzi ane-90–95°C bese uwakhipha ngokushesha. Lokhu “kuvusa” iqabunga eligigqikwe ngokuqinile futhi kususe uthuli.
  4. Ukugqwaqwa kokuqala: thela amanzi, ulimise imizuzwana engu-15–25.
  5. Okulandelayo: yandisa isikhathi ngemizuzwana engu-5–10 ekugqwaqweni ngakunye (25, 35, 45 sec njll.).
  6. Leli theyi limelana nezikhathi ezingafinyelela ku-5–7 zokugqwaqwa, ligcina ukunambitheka nephunga. Umumo oyindilinga ovuleka kancane kancane, unikeza ukunambitheka okuzinzile kuso sonke isikhathi.
• Inqubo (ukuphisa):
  1. Shisisa inkomishi noma itihayi.
  2. Faka ithethi (3 g), thela amanzi ane-90–95°C.
  3. Liphise imizuzu engu-3–4. Isikhathi singalungiswa ngokuvumelana nokunambitha.

10. Ukugcinwa:

Kufanele kugcinwe esitsheni esivalekayo, esingabonisi ukukhanya — embizeni yobumba, esitsheni sikathayela esinesivalo esiqinile noma esikhwameni esinezendlalelo eziningi ze-foil. Indawo yokugcina — eyomile, epholile, evikelekile ekukhanyeni kwelanga okuqondile kanye namaphunga angaphandle. Itheyi elibomvu likwazi ukuhlala isikhathi ende ngenkathi ligcinwe: uma izimo zithotshelwa, izinga lawo ligcinwa iminyaka engu-1,5–2. Ngokuhamba kwesikhathi, iphunga lingabuye lithambe kancane, kube namafinyela ajulile, “avuthiwe.” Ngokuhlukile kuma-oolong aphakeme, akudingi ukugcinwa esiqandisini. Umswakama womoya ofanele — ungekho ngaphezu kuka-60%.

11. Intengo Namanga:

• Isigaba sentengo: Ngokuvamile iSi Ji Chun Hong Cha ingeyomkhakha wentengo ophakathi nendawo phakathi kwamathiyi abomvu aseTaiwan. Intengo yayo iphansi kakhulu kuneye-Riyue Tan Hong Cha (日月潭紅茶) evela kumhlwenga we-Taicha No. 18, ngenxa yokukhiqiza okuphezulu kwalolu hlobo nokuvunwa ngomshini ikakhulukazi. Nokho, intengo iyakhuphuka uma kuvunwa ngesandla, ngamaqoqo alinganiselwe avela ezingcwetini ezaziwayo, nokusetshenziswa kwezinto zesizini ethile (yasebusika noma yasekuqaleni kwentwasahlobo).
• Uzogwema kanjani amanga:
  • Thenga leli theyi kubanikeli abakhethekile abasebenza ngokuqondile nabalimi baseTaiwan.
  • Hlola ukuthi umhlwenga ubaluliwe: kufanele kuthiwe “四季春” noma “Si Ji Chun” ngokubalula imvelaphi — iTaiwan (indawo yaseNantou / Mingjian).
  • Hlola iphunga leqabunga elomile: amanothi ezimbali avelele (i-gardenia, i-cassia) — uphawu lomhlwenga; ukungabi khona kwawo kubonisa ukushintshwa kwezinto zokusetshenziswa.
  • Qaphela isimo: iSi Ji Chun Hong Cha yeqiniso yaseTaiwan ivame ukuba nokugigqikwa okuyindilinga (okufana nephele), hhayi okude okulandelanayo.
  • Intengo ephansi kakhulu yethethi lemvelaphi yaseTaiwan kufanele isolise — emakethe kugcwele izinto ezifana nezo ezivela ezintweni zaseFujian (indawo yase-Anxi), ezingenayo iphrofayili yephunga lokuqala.

12. Amaqiniso Ahehayo:

• Igama elithi “Intwasahlobo Yezikhathi Zonyaka Ezine” alisona isingathekiso sobunkondlo, kodwa liyinkomba eqondile: lumhlwenga unekhono ngempela lokukhiqiza isivuno esinephunga elizinzile “lasentwasahlobo” cishe unyaka wonke, izikhathi ezingafinyelela ku-6–8 ngenkathi yonyaka.
• Ummeli wokuqala walolu hlobo — umlimi uZhang Wenhui — wayengeyena usosayensi wokuhlukanisa: wabona igatsha elingajwayelekile phakathi kwezihlahla ezijwayelekile esivandeni sakhe eMuzha. Ngokuhlonipha yena, lolu hlobo kusenziwa ngokungahlelekile ngokuthi “Hui Zai Cha” (輝仔茶) — “ithethi likaHui.”
• USi Ji Chun waba ngelinye lamathiyi ayisisekelo abalulekile embonini yaseTaiwan yeziphuzo zethethi elinobisi (奶茶, nǎichá). Iphunga lawo eliphakeme nobumnandi bawo bemvelo kuwenza isisekelo esifanele, “esizwakala” ngisho noma lihlanganiswe nobisi, izithelo namanzi ashukela.
• Naphezu kovutshelo oluphelele, ngokucutshungulwa kahle itheyi elibomvu elivela kuSi Ji Chun ligcina amaphesenti angama-60–70 wephrofayili yezimbali eyaziwayo yomhlwenga — isimo esingajwayelekile kumathiyi abomvu, lapho amaphunga ezizinhlobo ngokuvamile “embozwa” angokuvutshelwa.
• E-Taiwan, izindawo ezitshalwe umhlwenga uSi Ji Chun zithatha cishe u-15% yazo zonke izindawo zokutshala amathiyi esiqingini, zisendaweni yesibili ngemuva kwe-Qing Xin Oolong (青心烏龍), enendawo engengama-60–70%.

13. Ukuqhathaniswa namanye amathiyi abomvu aseTaiwan:

• I-Riyue Tan Hong Yu (日月潭紅玉, Rìyuètán Hóngyù) / Taicha No. 18 (台茶18號): Iflegishiphi yamathiyi abomvu aseTaiwan. Yenziwe ngengxube ye-assamica nesitshalo sasendle sasendaweni. Inephunga eliyingqayizivele leminti, isinamoni ne-eucalyptus, umzimba ojiyile kakhulu kanye ne-spiciness evelele. Ngokuphambene nalokho, iSi Ji Chun Hong Cha ine-phrofayili elula enezinyosi nezimbali, ukuqina okuncane kanye nokunambitheka okuthambile.
• I-Mixiang Hong Cha (蜜香紅茶, Mìxiāng Hóngchá) — Itheyi Elibomvu Elinezinyosi: Yenziwe ngezinto ezonakaliswe isikonyane i-leafhopper (小綠葉蟬, xiǎolǜ yèchan), okunikeza itheyi iphunga eliyisici elinomsoco we-nutmeg nezinyosi. Iphrofayili ihluke kakhulu kunalowo “wasendle,” uyisithelo ne-nutmeg, kuyilapho uSi Ji Chun eletha inothi lezimbali elihlanekile ngaphandle kokuhileleka kwezinambuzane ekwakheni iphunga.
• I-Taiwan Wuyi Hong Cha (臺灣武夷紅茶, Táiwān Wǔyí Hóngchá): Itheyi elibomvu elingakatholakali elivela kumhlwenga womlando waseFujian u-Wuyi, owajwayelwa eTaiwan. Iphrofayili ine-mineral, inamanothi e-chocolate emnyama netshe. Ukukhiqizwa kwayo kuncane. Ngokuqhathanisa, uSi Ji Chun uyitheyeli elisekhona kabanzi, elingenayo imali eningi, elinobumnandi bezimbali obuqhakazile.
• I-Si Ji Chun Oolong (四季春烏龍, Sìjìchūn Wūlóng): Ngomhlwenga ofanayo, kodwa ngobuchwepheshe be-oolong (ukuvutshelwa kungu-15–30%). Iphrofayili isha kakhulu, “iluhlaza,” inamandla aphakeme ezimbali (i-gardenia, umlilo-mhlophe) nobumnandi obuncane. Itheyi elibomvu elenziwe ngezinto ezifanayo lijule kakhulu, limnandi futhi “lifudumele” ngokwesimo.

14. Izimo Eziphikisayo Ezingenzeka:

• Ukungabekezelelani komuntu ngamunye kwezakhi zaleli theyi.
• Ukuzwela okukhuphukile ku-caffeine: Kungabangela ukuqwasha, ukushaya kwenhliziyo okusheshayo, ukweluleka kubantu abazwelayo. Akunconywa ukusebenzisa kakhulu ntambama.
• Ukuqubuka kwezifo zesisu: Itheyi eliqinile esiswini esingenalutho lingacasula ulwelwesi lwesisu esiswini uma unesifo sesilonda esibuhlungu (igastritis noma isifo sesilonda).
• Ukukhulelwa kanye nesikhathi sokuncelisa: Ukusetshenziswa kufanele kukhawulelwe ngenxa yokuqukethwe yi-caffeine. Kunconywa ukubonisana nodokotela.

Ekuphetheni

I-Taiwan Si Ji Chun Hong Cha itheyi eliwukuxhumanisa imihlaba emibili: ukukhanya kwezimbali kwe-oolong yaseTaiwan kanye nokujula kwezinyosi kwethethi elibomvu. Kuleli theyi, isixha se-gardenia, i-cassia nezimbali zasentwasahlobo esiyisici somhlwenga weSi Ji Chun sihlanganiswa nobumnandi be-caramel nobulukazi obushelelayo obuvela ngesikhathi sokuvutshelwa okuphelele. Leli theyi liwukukhetha okuhle kulabo abafuna itheyi elibomvu elimnene, elinephunga elimnandi futhi elimnandi ngokweqiniso ngaphandle kokuncane kwakho konke ukubabayo. Lilungele ngokufanayo kokubili ukuphuzwa kwasemini okungenamqhudelwano ngesiko le-gongfu cha, kanye nokuyisisekelo seziphuzo zetheyi zobuciko. I-Taiwan Si Ji Chun Hong Cha iwukwenziwa kwesimo sokuqamba okusha okusakazeke emasikweni amathiyi aseTaiwan: ukulungela ukubuka uhlobo olujwayelekile ngendlela entsha futhi uveze ubumuncu obungalindelekile kulo.