Tǎquán Yún Wù

I-Tǎquán Yún Wù iyitiye eliluhlaza lomlando elisuka eningizimu yesifundazwe sase-Anhui, elaziwa nangokuthi “Gāofēng Yún Wù” (高峰云雾 — “inkungu enamafu Yesiqongo Esiphakeme”). Umlando walo usukela enkathini ye-Eastern Jin, lapho itiye lase-Xuancheng lalethwa enkantolo, ludlule ekuchumeni ngesikhathi se-Qing, luye cishe ekulibalekeni ngokuphelele phakathi neminyaka yeRiphabhulikhi — futhi lwaphinde lwazalwa kabusha ngeminyaka yo-1950. I-Tǎquán Yún Wù iyitiye elinobunjalo: liqinile, linuka kamnandi, linomsindo ogqamile we-orchid kanye nokunambitheka okuhlala isikhathi eside ngemva kokugwinya, elizalelwa endaweni ephakeme engaphezu kwamamitha ayinkulungwane, lapho amafu athinta ngokoqobo izihlahla zetiye.

1. Ukwahlukanisa kanye Nemvelaphi:

• Uhlobo: Itiye eliluhlaza (elingavutshelwanga), 烘青 (hōngqīng — ukulungiswa ngokuwosa bese komiswa ngomoya oshisayo). Lingenxa yesigaba “esikhethekile” (特制) samatiye e-hongqing aluhlaza.
• Isigaba: Itiye elidumile lomlando (历史名茶, lìshǐ míngchá). Lifakwe ohlwini lwamatiye ayishumi adumile ase-Anhui (安徽十大名茶).
• Indawo yokukhiqiza: I-China, isifundazwe sase-Anhui (安徽省, Ānhuī Shěng), idolobha elibuswayo i-Xuancheng (宣城市, Xuānchéng Shì), isifunda sase-Xuanzhou (宣州区, Xuānzhōu Qū), idolobhana lase-Xikou (溪口镇, Xīkǒu Zhèn). Isizinda sokukhiqiza — umthambeka osenyakatho-ntshonalanga wentaba i-Gaofengshan (高峰山, Gāofēng Shān), amadolobhana ase-Tǎquán (塔泉), e-Zhangwan (张湾), e-Zhuangwutai (庄屋台), kanye nase-Baokeng (鲍坑) nase-Milongta (密龙塔) esigodini sokuphatha sase-Tianzhu (天竺村).
• Izixhumanisi zendawo: Cishe 30°34′ N, 118°26′ E (isifunda sase-Xikou, lapho kuhlangana khona izindawo zase-Xuanzhou, e-Ningguo nase-Jingxian).

2. Umlando kanye Nokubaluleka Kwamasiko:

• Umlando: Isifunda sase-Xuancheng (i-Xuanzhou yasendulo, 宣州) — singesinye sezindawo ezindala kunazo zonke ezikhiqiza itiye e-China. Ubufakazi bokuqala obubhaliwe mayelana netiye lase-Xuancheng busukela enkathini ye-Eastern Jin (东晋, 317–420): ngesikhathi sokubusa kuka-Yuan-di (元帝, 317–322), u-Wen Qiao (温峤, Wēn Qiáo), owayenesikhundla e-Xuancheng, wethula enkantolo “itiye eliyizinkulungwane ze-catty kanye nama-ming angamakhulu amathathu e-catty” (上表贡茶一千斤，供茗三百斤) — lokhu kungenye yezinkomba zokuqala zetiye njengesipho senkantolo emlandweni wase-China. Ngakho-ke, ukutshalwa kwetiye e-Xuanzhou kuyiminyaka engaphezu kuka-1700.

  Ngokusho kwe- “Xuancheng County Annals” (《宣城县志》), eningizimu yedolobha ebangeni elikhulu lama-li kunentaba i-Yangshan (阳山), futhi eningizimu yayo kune-Gaofengshan (高峰山), “isiqongo sayo esithweswe amafu” (峰冠云表). Esiqongweni sentaba kwakumi i-skit (庵) eyayifulelwe ngothayela wensimbi, lapho “abantu babehlala eduze kwezinkawu” (人多杂猿猴以居). Ngezansi kwakukhona isigodlo sase-Tǎquán’an (塔泉庵), “lapho kwakukhiqizwa itiye elidumile” (下有塔泉庵并产名茶). Igama elithi “Tǎquán” (塔泉 — “umthombo we-pagoda”) lisuselwa kulesi sigodlo kanye nomthombo wasezintabeni oseduze kwaso. Kusuka lapha futhi kuvela ifomula yezinkondlo: «塔泉尽头水，高峰云雾茶» — “Emthonjeni we-Tǎquán — amanzi, esiqongweni se-Gaofeng — itiye lamafu.”

  Ngokwesiko, ukuchuma kwe-Tǎquán Yún Wù kwenzeka ngesikhathi se-Qing, ngaphansi kokubusa kuka-Yongzheng (雍正, 1723–1735) futhi ikakhulukazi u-Qianlong (乾隆, 1736–1795). Ngokwenganekwane yendawo, umbusi u-Qianlong, ngemva kokunambitha leli tiye, wathi: «天生丽质难自弃，离鼻三尺奇香来» — “Ubuhle bemvelo abukwazi ukuzifihla — kusukela emacunwini amathathu ukusuka ekhaleni umuntu usuke ezwa iphunga elimangalisayo.” Ngeminyaka yeRiphabhulikhi ukukhiqizwa kwehla futhi itiye lanyamalala ngokoqobo. Ukuvuselelwa kwaqala ngo-1955. Ngeminyaka yowezi-1980, osolwazi bomnyango wetiye e-Anhui Agricultural University u-Wang Zhenheng (王镇恒, Wáng Zhènhéng) no-Fang Shihui (方世辉, Fāng Shìhuī) benza umsebenzi oningiliziwe wokuvuselela nokwenza ngcono ubuchwepheshe. Ngo-1982, i-Tǎquán Yún Wù yathola ukwaziswa okukhulu emqhudelwaneni we-All-China Famous Tea Competition. Ngo-1986 — yathola isihloko esithi “Umkhiqizo Wekhwalithi Ephezulu YoMnyango Wezohwebo” (商业部优质产品). Ngo-2002 — ithole isitifiketi “Sokudla Okuluhlaza” (绿色食品) esivela ku-China Green Food Development Centre. Ngo-2010 — yazuza indondo yegolide emcimbini we-17 we-Shanghai International Tea Culture Festival ohlotsheni lwe “Chinese Famous Tea” (中国名茶).

• Igama: 塔泉 (Tǎquán) — “umthombo we-pagoda”, kusukela egameni lesigodlo sase-Tǎquán’an (塔泉庵) kanye nomthombo wasezintabeni osezindongeni zawo. 云雾 (yún wù) — “amafu nenkungu”, isichasiso sakudala samatiye aphakeme ezintabeni akhula endaweni enefu elihlala likhona. Elinye igama lomlando — i-Gāofēng Yún Wù (高峰云雾) — likhomba entabeni i-Gaofengshan (高峰山, “Isiqongo Esiphakeme”).

• Ukubaluleka kwamasiko: I-Tǎquán Yún Wù imi ohlwini lwesiko elikhulu letiye lase-Anhui, kanye ne-Huangshan Maofeng, i-Lu’an Guapian kanye ne-Taiping Houkui. Isifunda sase-Xuanzhou sikhulunywe ngalo ku- “The Classic of Tea” kaLu Yu: «宣城人秦精，常入武昌山采茗» — “Izakhamuzi sase-Xuancheng okuthiwa u-Qin Jing wayevame ukuya eNtabeni iWuchang ukuyokha itiye.” Lokhu kungenye yobufakazi bokuqala bokuqoqwa kwetiye e-Anhui. Ezikhathini zanamuhla, i-Tǎquán Yún Wù yayiyitiye le-State Council ye-People’s Republic of China (国务院办公厅用茶) futhi, ngokweminye imininingwane, yathunyelwa enkantolo yasebukhosini yase-Bhritani. Njalo ngonyaka edolobhaneni lase-Xikou kuba ne “South Anhui High Mountain Tea Festival” (皖南高山茶叶节), lapho i-Tǎquán Yún Wù ike yathatha indawo yokuqala izikhathi eziningi.

3. Incazelo Yezitshalo Kanye Nezinto Zokusetshenziswa:

• Izinhlobo: Camellia sinensis var. sinensis.
• Izinhlobonhlobo / I-cultivar: Izinhlobonhlobo eziyinhloko — i-Xikou Liuye Zhong (溪口柳叶种, Xīkǒu Liǔyè Zhǒng — “iqabunga le-willow lase-Xikou”), isimo sendawo esiguquguqukayo (群体种) esinamacembe amancane, amise okude, nokugqama kwama-buds anoboya kanye nokuqukethwe okuphezulu kwezinto ezinuka kamnandi. Lolu uhlobo lwamacembe amancane aphakathi nendawo, olwajwayela izimo zezintaba zaseningizimu-ntshonalanga ye-Anhui emakhulwini eminyaka amaningi.
• Ukuvunwa: Ekupheleni kwentwasahlobo — ngokuvamile ngemva kwe-Qingming (清明) kuze kube se-Guyu (谷雨), okungukuthi kusukela ekuqaleni kuya ekupheleni kuka-April. Ngenxa yokuphakama okukhulu kwamasimu (ngaphezu kuka-1000 m), ukukhula kuqala sekwephuzile — ngo-March eNtabeni i-Gaofengshan kuvame ukuba neqhwa.
• Indinganiso yokuvuna: Ihlumela elilodwa namacembe amabili ekuqaleni kokuvuleka (一芽二叶初展). Ubude behlumela — bungaba ngu-8 cm. Amahlumela kufanele abe ngokuphelele, emasha futhi afane. Uhlelo “lokukhetha oku-4” (四选, sì xuǎn) luyasebenza: kukhethwa isiqiwu, isihlahla, igatsha kanye nehlumela; kanye “nezithiyo ezingama-8” (八不采, bā bù cǎi): ungavuni amahlumela amancane kakhulu noma amakhulu, ungavuni amacembe angenawo umqubuko, ungavuni uma lina, ungavuni emini yelanga elishisayo, njll.
• Indlela yokuvuna: Kuphela “ikinipha elinokusekela” (提折采法, tízhé cǎifǎ) — ihlumela liyagqashuka ngobumnene, hhayi ukuhuzulwa ngezipikili (indlela “yokukha ngezipikili”, 指甲捏采, inqatshelwe). Izinto zokusetshenziswa zilethwa ngoqalweni oluhlanzekile, azicindezelwa, azimanziswa.

4. I-Terroir kanye Nezici Ezikhethekile Zokutshalwa:

• Ukuphakama kokukhula: Isizinda sokukhiqiza — umthambeka osenyakatho-ntshonalanga wentaba i-Gaofengshan, endaweni ephakeme engaba ngu-1155 m ngaphezu kolwandle. Lesi kungenye yezindawo eziphakeme kakhulu zesixhe sezintaba lapho kuhlangana khona i-Xuanzhou, i-Ninggo (宁国) ne-Jingxian (泾县).
• Ukukhuleka kwezwe: Izintaba — ukuqhubeka kwezinhlanga zase-Huangshan (黄山余脉). Indawo “inezingqinamba eziningi”: iziqongo zishintshwa yizihosha, imifula iyazongolozela phakathi kwemimango ewumqansa. Amasimu atshalwa endaweni engenhla kwehlathi, phakathi kwamafu.
• Isimo sezulu: I-subtropical epholile. Izinga lokushisa lonyaka — 15.4 °C (eliphansi kunawo wonke — 13.7 °C, eliphezulu — 40 °C). Imvula yonyaka — cishe ngu-1400 mm. Isikhathi esingenasithwathwa — izinsuku ezingama-229. Usuku olufushane lokukhanya (izintaba zibaneka ilanga) kanye nenkungu eqhubekayo ekuseni/nakusihlwa — yizici ezibalulekile zekhwalithi.
• Inhlabathi: Ijulile, idonsa amanzi kahle, i-acidic (pH ≈ 5.5). Idwala langempela — i-slate yezintaba egugile enamaminerali amaningi.
• I-ecology: Izinga lamahlathi kule ndawo lingaphezu kuka-87%. Amasimu atholakala endaweni yemvelo yamahlathi anamacembe abanzi kanye namahlathi e-coniferous anezinhlobonhlobo zezinto eziphilayo ezinothile. Ukukhanya okuhlakazekile (漫射光) kudla lubi phezu kwelanga eliqondile — lokhu kwenza kwehle ukwehla kwe-L-theanine futhi kuqongelele ama-amino acid, okunikeza itiye ubumnandi obujwayelekile nokujula.

5. Ubuchwepheshe Bokukhiqiza:

I-Tǎquán Yún Wù ingummeleli wesigaba “samatiye e-hongqing aluhlaza akhethekile” (特制烘青绿茶), okungukuthi ukulungiswa kwenziwa ngokuwosa, futhi ukomiswa kokugcina — emoyeni oshisayo (ngokungafani namatiye e-chaoqing awosiwe kuphela). Ubuchwepheshe buhlanganisa izinyathelo eziyisishiyagalombili futhi bususelwa ezindleleni zendabuko ezavuselelwa futhi zathuthukiswa ngeminyaka yowezi-1980:

• Ukuvuna nokwandlala (鲜叶采摘·摊放, cǎizhāi · tānfàng): Ngemva kokuvuna, amahlumela ayanwetshwa ungqimba oluncane ochumezweni loqalo endaweni ehlanzekile, epholile, enomoya. Isikhathi sokwandlala — amahora ama-4 kuya kwayi-8 (ubuningi ama-10). Icelemba lilahlekelwa ukucwebezela kwangaphezulu, lithambe, izinga lomswakama lehlela ku-70–72 %, kube nephunga elisha — lolu wuphawu lokulungela ukulungiswa.
• Ukulungiswa / Sha Qing (杀青, shāqīng): Kwenziwa epanini eliyisicaba (平口锅) ezingeni lokushisa elisodongeni lika-110–200 °C (umthetho othi “okokuqala phezulu, bese uphansi”). Isisindo sokuqala — 220–250 g uma kuwoswa ngesandla. Emaminithini angu 1–2 okuqala — ukugovuza okuhamba kancane ukuze kufudumale ngokushesha; emva kwalokho — ukuphonsa phezulu (高抛抖翻) ukuze kukhishwe umswakama, iphunga lotshani nokuvinjelwa ukusha. Ngemva kwangokomzuzu ~5 icelemba liba mnyama lize libe luhlaza okotshani okumnyama, lithambe, kuvele iphunga letiye lokuqala. Umswakama — cishe 60%. Ukulungiswa ngomshini nakho kungenzeka — kuzona zozombili izimo, umthetho oyinhloko uthi: “woze waqeda, wosa ngokulinganayo, ngaphandle kweziqu ezibomvu namahlamvu abomvu, ngaphandle kwemiphetho eshile” (杀透杀匀，无红梗红叶，无焦边爆点).
• Ukusonga nokubumba (揉捻·做形, róuniǎn · zuòxíng): Icelemba eselipholile ngemva kokulungiswa liyasongwa, kwakheke izingcezu zetiye ezihlangene, eziqinile. Izinga lokucindezela linquma ukugcwala kokuphuzwayo okuzayo. I-Tǎquán Yún Wù yakhiwe ngezingcezu zetiye eziqinile, ezigobile kancane ezimise okwenhlabamvula.
• Ukomiswa kokuqala (初烘, chū hōng): Ukomiswa kokuqala emlilweni ophakathi nendawo.
• Ukuguga / Ukupholisa (摊凉, tānliáng): Ukwabiwa kabusha komswakama osele ngaphakathi kwengcezu yetiye — igxathu elibaluleke kakhulu ekulinganiseni kwephunga.
• Ukomiswa okuphindwayo (复烘, fù hōng): Ukomiswa kokugcina kuze kube umswakama ozinzile ≤ 7 %. Kulapha lapho kuqinisekiswa khona ukunambitheka kwe-orchid (兰花香) — uphawu oluyisici esikhethekile sika-Tǎquán Yún Wù.
• Ukukhipha okungahlangabezani namazinga (干茶拣剔, gānchá jiǎntī): Ukususwa ngesandla kwezingcezu zetiye ezingahambi ngefolomu, iziqu eziqinile kanye nezephukile.
• Ukuhlunga nokupakisha (分级包装, fēnjí bāozhuāng): Itiye eliqediwe lihlukaniswa ngamagreddi futhi liyaphakishwa.

6. Izimpawu Ze-Organoleptic:

• Ukubukeka kwecelemba elomile: Izingcezu zetiye ezihlangene, eziqinile, ezigobile kancane (条紧匀细), zinothe futhi zinesisindo (肥壮重实). Umbala — uluhlaza okotshani omnyama onokucwebezela okunamafutha (色绿油润). Izimpaphe ezimhlophe zimboza ngobuningi ubuso, zidale ungqimba olulula olusiliva (白毫裹身).
• Iphunga lecelemba elomile: Liqhakazile futhi lisha, ngenothi ye-orchid ehamba phambili (兰花香) kanye nomthunzi olula we-chestnut.
• Iphunga lokuphuzwayo: Iphunga le-orchid ligqamile (兰花香气明显) — lihlanzekile, liphezulu futhi lizingisa. Lena “ikhadi lokuvakasha” le-Tǎquán Yún Wù, elihlukanisa amanye amatiye amaningi aluhlaza ase-Anhui.
• Ukunambitheka: Liqinile futhi linamafutha (醇厚, chúnhòu), nobumnandi obujulile. Ukunambitheka kwasemuva — kuhlezi isikhathi eside, nokubuya okugqamile kobumnandi (甘甜生津, gāntián shēngjīn) nomuzwa wobusha ohlala emlonyeni amaminithi ambalwa. Isici esithi «淡中有回味» (dàn zhōng yǒu huíwèi — “ebululwini obubonakalayo kukhona ukujula kokunambitheka kwasemuva”) sichaza kahle isitayela saleli tiye.
• Umbala wokuphuzwayo: Osobala, oqhakazile, osuka koluhlaza okotshani okuncane uye koluhlaza okuphuzi (清澈明丽). Ubumsulwa bokuphuzwayo buphezulu.
• I-cha di (叶底, yèdǐ): Iluhlaza okotshani okuncane nge-phuzi okuncane (芽叶嫩黄绿), ithambile, i-elastic, inama-buds namacembe alondolozwe kahle.

7. Ukwakheka Kwamakhemikhali:

• I-Polyphenols (茶多酚): Okuqukethwe — cishe ku-27.15 % wesisindo esomile (ngokolwazi lokuhlaziya lwezinto eziyisisekelo zomgogodla we-Tǎquán). Izingxenye eziyinhloko — ama-catechin (EGCG, EGC, ECG).
• Ama-Amino acid (氨基酸): Okuqukethwe okukhuphukile — 4.18 % wesisindo esomile. Lesi yisilinganiso esiphakeme esiqinisekisa ubumnandi obugqamile kanye nomunwe “we-umami”. I-L-theanine — iyi-amino acid ehamba phambili.
• Ama-Alkaloid: I-caffeine (咖啡碱) — ~2.5–4 %. I-theobromine ne-theophylline — ngamanani alandelwayo.
• Izinto ezikhishwa emanzini (水浸出物): Okuqukethwe okuphezulu — ngaphezu kwesilinganiso samatiye aluhlaza ase-Anhui, okuchaza ukugcwala “nomzimba” wokuphuzwayo.
• Amavithamini: C (i-ascorbic acid — elondolozeke kahle ngenxa yobuchwepheshe obunobumnene be-hongqing), B₁, B₂, E, K.
• Amaminerali: I-potassium, i-manganese, i-zinc, i-fluoride, i-phosphorus.
• Amafutha aphumayo nezinhlanganisela ezikhasayo: I-linalool, i-linalool oxide, i-nerolidol, i-geraniol, i-indole — zakha iphunga le-orchid eliyinkimbinkimbi. I-methyl salicylate — ibangela ukunambitheka okusha “okuluhlaza”.
• Isici esikhethekile: Isilinganiso se-polyphenols kuma-amino acid (27.15 : 4.18 ≈ 6.5 : 1) sitholakala endaweni eyikahle kakhulu yamatiye aluhlaza ekhwalithi ephezulu: anele ama-polyphenols ukuze abe “nomzimba”, kodwa ama-amino acid athambisa umunyu futhi engeza ubumnandi.

8. Izakhiwo Eziwusizo:

• Ukuvikela i-antioxidant: Okuqukethwe okuphezulu kwama-catechin (ikakhulukazi i-EGCG) kuqinisekisa umphumela onamandla wokuqeda ama-radical akhululekile, okubambezela ukuguga kwamaseli.
• Ukuvuselela nokugxilisa ingqondo: Inhlanganisela yakudala ye-caffeine ne-L-theanine inikeza ukukhuphuka okumnene kokunaka ngaphandle kovalo — kuhle ngekhono ekuphuzeni itiye ekuseni noma ngesikhathi sokusebenza.
• Uhlelo lwenhliziyo nemithambo yegazi: Ama-polyphenol asiza ekugcineni ukunwebeka kwezindonga zemithambo nokwenza izinga le-cholesterol libe ngokwejwayelekile.
• Ukugaya ukudla: Itiye eliluhlaza likhuthaza ukukhiqizwa kwejusi yesisu nokunyakaza kwamathumbu. I-Tǎquán Yún Wù enomzimba wayo oqinile — ingumngane omuhle ekuphuzeni itiye ngemva kwasemini.
• Ukuzivikela komzimba: I-Vitamin C nama-polyphenol asekela imisebenzi yokuzivikela yomzimba.
• Imisebenzi yokuqonda: I-L-theanine ikhuthaza ukukhiqizwa kwamagagasi e-alpha ebuchosheni, ithuthukise isimo sokugxila okuphumuzayo nokucabanga okunobuciko.
• Umgodi womlomo: I-fluoride nama-catechin acindezela ukukhula kwamagciwane e-pathogenic, okunciphisa ubungozi bokubola kwamazinyo futhi kuqabulise umphefumulo.
• Okubalulekile: Abantu abanesisu esintekenteke abanconywa ukuphuza leli tiye benganadlanga ngenxa yokuqukethwe okubonakalayo kwama-polyphenols. Kuhle kakhulu — ngemva kwemizuzu engama-30 kuya kwengama-60 ngemva kokudla.

9. Ukuphisa:

• Izinga lokushisa lamanzi: 90–95 °C — kushisa ngokuphawulekayo kunamanye amatiye amaningi aluhlaza athambile. Icelemba eliqinile le-Tǎquán Yún Wù lidinga izinga lokushisa eliphezulu ukuze kuvezwe ngokugcwele iphunga nokunambitheka.
• Inani letiye: 3–4 g ngama-200 ml (inkomishi) noma 5 g nge-gaiwan engu-150 ml.
• Isitsha: Inkomishi yengilazi esobala enezindonga eziqondile — inconywa ukuze kubukwe kahle kakhulu izingcezu zetiye. Indlela “yokuthela phezulu” (上投法, shàngtóu fǎ): kuqala amanzi ashisayo ayathelwa, bese izingcezu zetiye zibekwa phansi ngobumnene — ziyashona kancane, zivuleke njengoba zihamba. I-gaiwan ye-porcelain noma i-teapot yengilazi nazo ziyakwazi.
• Uhlelo:
  1. Fudumeza isitsha ngamanzi abilayo, uwakhiphe.
  2. Thela amanzi angu-90–95 °C ezingxenyeni ezingu-2/3 zomthamo wenkomishi.
  3. Beka icelemba elomile ngobumnene emanzini.
  4. Ukumisa okokuqala — imizuzu engu-1.5–2 (inkomishi). Donsa iphunga: amanothi e-orchid kufanele avele kusuka ekuphopheleni kokuqala.
  5. Phuza, ushiye cishe ingxenye yesithathu yokuphuzwayo enkomishini ngaphambi kokuphinda uthele.
  6. Inani lokuphinda uthele — 2–3 (inkomishi) noma ukuphopha okungu-4–6 (gaiwan, imizuzwana engama-30 kuya kwengama-60 ngokukhula).

10. Ukugcinwa:

• Isitsha: Singangenwa umoya, asibonisi — amathini ensimbi noma izikhwama ze-foil ezikhipha umoya.
• Izinga lokushisa: Ifriji engu-0–5 °C ngokuvaleka okukhulu. Ngaphambi kokuvula iphakethe — likhiphe lifike ezingeni lokushisa legumbi ukuze ugweme ukugqwala.
• Ukukhanya nomswakama: Izitha ngokuphelele. Gcina kude nezinongo zasekhishini, iphafyumu, imithi.
• Isikhathi: Izinyanga ezingu-6 kuya kweziyi-12 ukuze uthole ukunambitheka okugcwele. Amatiye e-hongqing aluhlaza azinze kancane kunamatiye e-chaoqing aluhlaza uma egcinwa, kodwa umthetho othi “phuza esemncane” usasebenza ngokugcwele.

11. Intengo Kanye Nezinto Ezingezona Ezeqiniso:

• Isigaba sentengo: Isigaba esiphakathi nesiphakathi nendawo esiphezulu phakathi kwamatiye aluhlaza ase-Anhui. Itiye elisuka endaweni ewumgogodla (idolobhana lase-Tǎquán, ukuphakama okungu-~1155 m) libiza kakhulu kunesithelo esisuka ezindaweni eziseduze eziyiflethi. I-Tǎquán Yún Wù ithatha indawo yesikhala “setiye labathandi” — elaziwa kangako emphakathini kunase-Huangshan Maofeng, kodwa elaziswa ochwepheshe ngesimilo salo esijulile.
• Ungayigwema kanjani into engeyona eqiniso:
  • Thenga kubakhiqizi base-Xikou (溪口镇) abanokuqinisekiswa kwemvelaphi. Isitifiketi “sokudla okuluhlaza” (绿色食品) — siyisiqinisekiso esengeziwe.
  • Hlaziya ukubukeka kwecelemba: i-Tǎquán Yún Wù yeqiniso — izingcezu zetiye ezihlangene, eziqinile, ezinokucwebezela okunamafutha kanye noboya obuningi obumhlophe. Icelemba elixegayo, elimnyama phandle — wuphawu lokushintsha.
  • Iphunga: ukunambitheka kwe-orchid kufanele kube okwemvelo, ngaphandle kwephunga elicacile nokunambitheka “okunoshukela” okwe-caramel.
  • Ukuphuzwayo: kusobala, kuluhlaza okotshani okuncane. Ukungabi sobala noma umunwe onsundu — wuphawu oluyingozi.
  • Ukunambitheka: umphimbo wokuqala ungabonakala umnene, kodwa ukunambitheka kwasemuva kufanele kube okujulile futhi okuhlala isikhathi eside (淡中有回味). Ukungabikho kokunambitheka kwasemuva kudalula into engeyona eqiniso.

12. Amaqiniso Athakazelisayo:

• Indawo yokukhiqiza itholakala lapho kuhlangana khona izigodi ezintathu — i-Xuanzhou, i-Ninggo ne-Jingxian — futhi iyingxenye eqhubekayo yesistimu yezintaba zase-Huangshan (黄山余脉). Empeleni i-Tǎquán Yún Wù — “umfowethu omncane” wamatiye adumile ase-Huangshan, ekhula ezimbonweni ezifanayo ze-geology.
• Isigodlo sase-Tǎquán’an (塔泉庵), esanikeza itiye igama laso, sasimi emthambekeni we-Gaofengshan. Ngokusho kwe- “Xuancheng County Annals”, uphahla lwaso lwalunamathayili ensimbi (铁瓦), futhi izakhamuzi “zazihlala eduze kwezinkawu” — isithombe esihlangana nenganekwane “yetiye eliqoqwe izinkawu” (猴采茶), eyayisabalele kwezinye izifunda zezintaba zase-Anhui.
• Ngemva kokulahlekelwa ngeminyaka yeRiphabhulikhi, itiye lavuselelwa ngo-1955, futhi ukuthuthukiswa kwezobuchwepheshe kwenziwa osolwazi u-Wang Zhenheng no-Fang Shihui base-Anhui Agricultural University ngeminyaka yowezi-1980 — isenzakalo esingajwayelekile lapho isayensi yezemfundo “yavusa ngqo” itiye lomlando.
• I-Tǎquán Yún Wù yathathwa okwesikhashana njenge “tiye lehhovisi le-State Council ye-People’s Republic of China” (国务院办公厅用茶), kanti amaqoqo athile athunyelwa enkantolo yasebukhosini yase-Bhritani (出口英国皇室).
• Umnyaka nonyaka “i-South Anhui High Mountain Tea Festival” (皖南高山茶叶节) e-Xikou ingomunye wemicimbi emikhulu yetiye eningizimu ye-Anhui. I-Tǎquán Yún Wù ike yahlula imincintiswano yokuhlola yomkhosi izikhathi eziningi, yathatha indawo yokuqala iminyaka emithathu ilandelana.

13. Ukuqhathanisa namanye Amatiye Aluhlaza:

• Huangshan Maofeng (黄山毛峰, Huángshān Máofēng): Itiye eliluhlaza elidume kakhulu e-Anhui. I-Maofeng iyi-hongqing, njenge-Tǎquán Yún Wù, kodwa isuka ezintweni eziyisisekelo ezithambile (ihlumela + iqabunga lokuqala), enomumo ogobile “wolimi lwenyoni” kanye nephunga elimnandi, elibucayi. I-Tǎquán Yún Wù — iqinile futhi “inemisipha”, inenothi ye-orchid egqamile nokunambitheka kwasemuva okujulile. I-Maofeng — usilika, i-Tǎquán — i-velvet.
• Jingxian Lanxiang (泾县兰香, Jīngxiàn Lánxiāng): Itiye eliluhlaza elisuka esifundeni esingumakhelwane sase-Jingxian — omunye ummeleli “womndeni we-orchid”. I-Lanxiang — inciphile futhi iqonde ngokomumo, inephunga lezimbali elisobala. I-Tǎquán Yún Wù — ihlangene ngokwengeziwe, isinda kakhulu, inokugcwala okukhulu komzimba.
• Lushan Yun Wu (庐山云雾, Lúshān Yún Wù): “Itiye lamafu” lase-Jiangxi elivela kwi- “top ten”. Icelemba elikhulu, izingcezu zetiye ezinezindonga eziwugqinsi, inhlungo egqamile. I-Tǎquán Yún Wù — icoleke ngokwengeziwe futhi inuka kamnandi, inokulinganisela okungcono kobumnandi nokumunyu.
• Jingting Lu Xue (敬亭绿雪, Jìngtíng Lǜ Xuě): Elinye itiye eliluhlaza lomlando elisuka e-Xuancheng, esuka entabeni i-Jingtingshan. Ihlukaniswa ngomphumela “weqhwa” — izimpaphe ezimhlophe, lapho zihlukaniswa nezingcezu zetiye ngesikhathi sokuphisa, ziyashona kancane, okuhle kwamaqhwa. Isitayela — silula futhi sithokomele. I-Tǎquán Yún Wù — iqinile ngokwengeziwe, inesisindo futhi igcwele.

Ekuphetheni:

I-Tǎquán Yún Wù — itiye elinesiphetho. Lazalelwa endaweni ephakeme ngamamitha ayinkulungwane, lahlatshelelwa umxhwele (ngokwenganekwane) ngu-Qianlong uqobo, lalahleka ezivunguvungwini zekhulu lama-20 futhi lavuselelwa ngemizamo yososayensi — liphethe “ukujula okungale kokubonakala okulula” okwahlukanisa amatiye amakhulu ase-Anhui. Iphunga lalo le-orchid, umzimba oqinile onamafutha kanye nobumnandi obuhlala isikhathi eside obukhulayo kwenza libe yinto etholwa yilabo asebevele bemazi uMaofeng noHoukui futhi bebheke into entsha, kodwa engeyona enciphile. Liphise ngamanzi ashisayo — 90–95 °C, ngokuphambene nomkhuba wokulondoloza icelemba eliluhlaza — futhi lizophendula ngokugcwala ongakulindeli efwini.