Iqabunga le-Jade lase-Tongbai

I-Tongbai Yuye iyifulegi yesifunda setiye iTongbai esifundazweni sase-Henan, itiye eliluhlaza elithambile (扁形), elifana ne-Xihu Longjing ngokobuchwepheshe nangobuhle. Igama elihunyushwa ngokuthi ‘Iqabunga le-Jade lase-Tongbai’, futhi lokho akusikho ukweqisa: iqabunga elibushelelezi, elithambile, elinombala oluhlaza njenge-emerald nongenamafutha, umthamo ocwebile o-luhlaza okhanyayo (杏绿), iphunga elihlala isikhathi eside nokuphikelela, kanye nobumnandi obugqamile kwenza leli tiye libe ngelinye lamatiye aluhlaza angcono kakhulu ‘eThafeni Elimaphakathi’ (中原). Livikelwe uphawu lwendawo yokudabuka yezwe (农产品地理标志) futhi linomgomo walo wezimboni GH/T 1445-2023.

1. Ukuhlukaniswa kanye Nomsuka:

• Uhlobo: Itiye eliluhlaza (elivuthiwe), umkhakha omncane — itiye eliluhlaza elithambile (扁形), ukucutshungulwa ngokukhoqa nge-wok (炒青).
• Isigaba: Itiye elidumile lesifunda elinemvelaphi evikelwe — umkhiqizo wophawu lwendawo yokudabuka yezwe (国家地理标志产品). Okunye ‘kwamatiye ayishumi adumile esifundazweni sase-Henan’ (河南十大名茶). Kufakwe ohlwini ‘lwemikhiqizo emisha yezolimo enegama’ yoMnyango Wezolimo wase-Shayina. Kusukela ngo-2022, ibhulogi ‘i-Tongbai Yuye’ — iphakathi ‘kwama-bhrendi ayikhulu anamandla kunawo wonke etiye asebenzisana emphakathini e-Shayina’ (全国茶叶百强公用品牌).
• Imvelaphi: I-Shayina, isifundazwe sase-Henan (河南, Hénán), isifunda sase-Nanyang (南阳, Nányáng), isifunda se-Tongbai (桐柏县, Tóngbǎi Xiàn). Isizinda sokukhiqiza — umqansa osempumalanga wezintaba ezinkulu ze-Tongbaishan — i-Taibai Peak (太白顶, Tàibái Dǐng, 1140 m), indawo yethempeli le-Jintai Guan (金台观), impophoma ye-Shuiliandong (水帘洞) kanye ne-Grotto ye-Peach Blossom ye-Taohuadong (桃花洞).
• Izixhumanisi zendawo: Cishe 32.37°N, 113.42°E.

2. Umlando kanye Nokubaluleka Ngokwamasiko:

• Umlando: I-Tongbai ingesinye sezifunda zasendulo kakhulu zokulinywa kwetiye enkabeni ye-Shayina. Ngokwe-《Shen Nong Ben Cao》 (《神农本草》), u-Shen Nong (神农), umvikeli wezolimo oyinsumansumane, ‘wazama izimbila eziyikhulu, wahlangabezana nobuthi obungamashumi ayisikhombisa nambili ngosuku, futhi welashwa ngetiye’ — futhi izinganekwane zendawo zihlobanisa umsebenzi ka-Shen Nong nezintaba ze-Tongbaishan. U-Lu Yu (陆羽), ingcweti yetiye, encwadini yakhe ethi 《The Classic of Tea》 (《茶经》) wakhuluma ngetiye lasesifundeni sasendulo i-Yiyang (义阳郡, Yìyáng Jùn), okwakuhlanganisa nendawo ye-Tongbai yanamuhla, elinikeza ukuncoma okukhulu. Isisho sabantu sithi: ‘Buza ukuthi u-Lu-jun uyaphi? — Uphuza itiye kuphela esiqongweni se-Taibai’ (借问陆君何处去？品茗只向太白峰). Ngesikhathi soBukhosi bakwa-Tang (唐, 618–907) le ndawo yayisiyindawo yetiye eyaziwayo. Ngesikhathi se-Song (宋, 960–1279) i-Tongbaishan yayingesinye sezimakethe zikahulumeni eziyishumi nantathu zetiye (茶场). Isazi se-Song, lapho sivakashele e-Taibai, sashiya umbhalo odumile: ‘Indlu enezitezi ezintathu — ukufunda ukugxambukela ezweni lonke; Imifula eyisishiyagalolunye yezintaba — ukulalela impophoma nokuphuza itiye’ (阁楼三层读书论世，泉飞九壑听瀑烹茗).

  Itiye lesimanje ‘i-Tongbai Yuye’ lasungulwa ngo-1985 e-Tongbai Tea Breeding Station (桐柏茶种场) — ekuqaleni ngaphansi kwegama elithi ‘Shuilian Yuye’ (水帘玉叶, ‘Iqabunga le-Jade le-Water Curtain’), ngegama lempophoma. Ngawo lowo nyaka umkhiqizo omusha wawina emqhudelwaneni wokunambitha e-Nanyang futhi wathola umklomelo embukisweni wesifundazwe. Ngo-1986 wanikezwa isicoco ‘Itiye Eliyingqayizivele Esifundazweni sase-Henan’. Ngo-1988 oprofesa boMnyango Wesayensi Yetiy e-Zhejiang Agricultural University (manje eyi-Zhejiang University) baqinisekisa izinga eliphakeme. Ngo-1997 nango-1999 — isicoco ‘Itiye Elidumile Lase-Henan’; ngo-1999 — indondo yethusi e-Kunming World Horticultural Exposition. Ngo-2001 — isikhundla ‘somkhiqizo onegama’ e-International Agricultural Exhibition yase-Shayina. Ngo-2002 — ukufakwa ‘Etiyeni Eziyishumi Ezidumile Zase-Henan’. Ngo-2006 — indondo yesiliva ku-6th International Famous Tea Competition. Ngo-2015 (Disemba) — ukubhaliswa nguMnyango Wezolimo wase-Shayina njengomkhiqizo wophawu lwendawo yokudabuka yezwe. Ngo-2023 kuvunywe umgomo wezimboni GH/T 1445-2023 ‘I-Tongbai Yuye Cha’ (桐柏玉叶茶).

• Igama: ‘Tongbai’ (桐柏) — igama lesifunda nezintaba, ngokwezwi nezwi ‘Isihlahla se-tung phezu kweqabunga lomsipha’ (amagama endawo omlando). ‘Yu’ (玉) — i-jade, i-nephrite, uphawu lobumsulwa nobuhle. ‘Ye’ (叶) — iqabunga. Incazelo ephelele: ‘Iqabunga le-Jade lase-Tongbai’ — isingathekiso senkondlo esigcizelela umbala oluhlaza, ukubushelelezi kanye nokubaluleka kweqabunga letiye.

• Ukubaluleka ngokwamasiko: I-Tongbai — ‘Ikhaya Letiye Elisenkabeni Ye-Thafa’ (中原茶乡), okunye kwezifunda eziyishumi ezikhiqiza itiye e-Henan. Isiko letiye lisahlanganiswe ngokujulile nempilo: isivakashi esinganikelwanga itiye sizizwa singamukelekile, futhi umnikazi engabonakali enesihawu. Isisho sasendaweni: ‘Ebusuku obubandayo isivakashi sifikile — itiye lisikhundla sewayini’ (寒夜客来茶当酒). Kusukela ngo-2016, minyaka yonke kubanjwa ‘Umkhosi Wokuqala Wokuvuna Kwentwasahlobo’ (春茶第一采), kanye nomqhudelwano wokwenziwa ngesandla kwe-Tongbai Yuye — umkhosi lapho kuhlangana khona izingcweti ezivela kuso sonke isifunda. Imboni yetiye yase-Tongbai iqashe abantu abangaphezu kuka-50 000.

3. Incazelo Ye-Botanical kanye Nezithako:

• Uhlobo: Camellia sinensis var. sinensis.
• I-Cultivar / Icrop: Ukutshalwa kwendawo kwamaqabunga amancane (小叶种群体种). Ezintabeni ze-Tongbaishan kusekhona izindawo eziningi zezihlahla zetiye zasendle neziphambukile ezinamaqabunga amancane (野生茶树) — ezinye sezineminyaka ekhulu ubudala. Lokhu kuyinqwaba enkulu kunazo zonke e-Shayina yezihlahla zetiye zasendle ezinamaqabunga amancane eziqinisekisiwe ngokwe-organic. Kusukela ngo-1962, i-Tongbai Tea Breeding Station (桐柏茶种场) — okuwukuphela kwesiteshi esikhethekile sase-Henan sokukhethwa kwezinhlobo zetiye, esikhipha ngonyaka izithombo ezingaphezu kwezigidi eziyishumi.
• Ukuvuna: Intwasahlobo (ukuphela kukaMashi — Ephreli); amabheji aphambili — ngaphambi komkhosi we-Qingming (清明前). Okomugqa ‘Tongbai Yuye’ kusetshenziswa izithako zasentwasahlobo kuphela.
• Izinga lokuvuna: Ibanga eliphakeme indlebe — ihlumela elilodwa noma ihlumela elineqabunga elilodwa esigabeni sokuqala sokukhula (一芽一叶初展), kanti okungenani ama-80% amahlumela kufanele abe made kuneqabunga. Ibanga elimaphakathi — ihlumela elinamaqabunga amabili esigabeni sokuqala sokukhula (一芽二叶初展).
• Izidingo zezithako: Akuvumelekile amaqabunga alimele, agulayo, ansomi, amapuleti awodwa, amaqabunga afana nenhlanzi (鱼叶) namakhoba. Ubude bamahlumela kufanele bufane. Izithako zihanjiswa ngobhasikidi kamoba (izikhwama zepulasitiki azivumelekile).

4. I-Terroir kanye Nezici Zokulinywa:

Isifunda i-Tongbai sitholakala emngceleni we-Henan ne-Hubei, enhliziyweni yezintaba ze-Tongbaishan (桐柏山) — okuyiqhubeka empumalanga yohlelo lwe-Qinling-Huaihe, okuwumngcele omkhulu wesimo sezulu e-Shayina phakathi kwemifula i-Yangtze (sub-tropical) ne-Huanghe (temperate zone). I-Tongbai isemthonjeni womfula i-Huaihe (淮河) — umfula wesithathu ngobude empumalanga ye-Shayina.

• Ukuphakama kokukhula: 400–800 m (amasimu amakhulu); izindawo ezithile zasendle — zifinyelela ku-1000 m. Isiqongo esikhulu i-Taibai — 1140 m.
• Isimo sezulu: Sishintsha phakathi kwe-subtropical-temperate, yi-monsoon. Izinga lokushisa leminyaka yonke ~15 °C. Imvula ~1168 mm/ngonyaka, isatshalaliswa kakhulu entwasahlobo nasehlobo. Ubuningi bomswakama ofudumele kanye nezinkungu ezivamile zezintaba zenza ‘ukukhanya okuthambile’ okuhle kwesihlahla setiye.
• Inhlabathi: Inhlabathi yezintaba ephuzi-nsundu (黄棕壤) kanye nensundu yezintaba, i-acidic kanye ne-acidic encane (pH 4.5–6.0), enomquba omningi. Itshe lomzali — ama-granites nama-gneisses. Inhlabathi idonsa amanzi kahle futhi icebile ngamaminerali.
• I-Agrotechnology: I-Tongbai iyindawo enomthelela omncane wezimboni, etholakala kumakhilomitha angama-80 ukusuka edolobheni elikhulu eliseduze. Izinga lomoya, inhlabathi namanzi lihlangabezana nezindlela zokulima ezihlanzekile. Amasimu onke etiye aqinisekisiwe njengaphephile (无公害). Ngo-2023, izinkampani ezimbili zalesi sifunda zaba phakathi kwezokuqala ezweni ukuthola isimo ‘somkhiqizi wetiye elinobungani bemvelo ne-carbon ephansi’.

5. Ubuchwepheshe Bokukhiqiza:

Ubuchwepheshe be-Tongbai Yuye — buvamile kumatiye aluhlaza athambile (扁形绿茶), busondele kakhulu kwe-Longjing, kodwa buthathelwe izithako zendawo. Isici esiyinhloko — isigaba ‘se-huiguo’ (辉锅), lapho kuncika khona ukuthambile, ukubushelelezi kanye nokucwezela kweqabunga lokugcina. Umjikelezo ophelele: ukuvuna → ukunaba → ukukhoqa e-wok → ikhefu lokubuyisela umswakama → ukusefa → huiguo (ukubunjwa nokomiswa kokugcina) → ukufakwa emaphaketheni.

• Ukuvuna (采摘 — cǎizhāi): Ukuvuna ngesandla ngokwezinga elichazwe ngenhla. Izithako zilethwa ngokushesha efekthri.
• Ukunaba (摊放 — tānfàng): Izithako zinabeka emthunzini, ungqimba lwe-2–3 cm, amahora angu-5–12 ngokuphendula kabili. Umswakama wehla ngama-25–30%, iqabunga libe lithambile futhi elinwebekayo, kuvele iphunga elihlanzekile.
• Ukukhoqa okuluhlaza (杀青 — shāqīng): I-wok ishiselwa ku-100–110 °C, iqale ifakwe amafutha etiye. Umthwalo — ~150 g. Iqabunga uma lifaka e-wok likhipha umsindo omncane oqophayo. Indlela yesandla inezigaba ezintathu: (1) ‘dou’ (抖, ‘ukuhuqa’) — imizuzu engu-1–2, ukunyakaza okungu-40–45 ngomzuzu, isandla esilula, ngokushesha; (2) ‘dou + dai + shuai’ (抖 + 带 + 甩, ‘ukuhuqa + ukuhola + ukujikijela’) — imizuzu engu-2–3, ukucindezela kukhula, iqabunga liqala ukubamba; (3) ‘na + zhua’ (捺 + 抓, ‘ukucindezela + ukubamba’) — imizuzu engu-8–9, iqabunga lifinyelela ekomeni okungu-~80% futhi lithole ukuma okuthambile. Ukwehliswa kusuka e-wok.
• Ukubuyisela umswakama (回潮 — huícháo): Iqabunga elishisayo linabeka kancane ethreyini kamoba, lipholile, limbozwe ngendwangu emanzi imizuzu engu-30–40. Iqabunga ‘libuyisela’ umswakama wangaphakathi, libe lithambile, okubaluleke kakhulu esigabeni esilandelayo.
• Ukusefa (过筛 — guòshāi): Iqabunga lidluliswa ngesisefo se-bamboo (ama-mesh angu-3.5 ngeyintshi). Ingxenye enkulu nencane icutshungulwa ngokuhlukana ku-huiguo.
• I-Huiguo — ukubunjwa nokomiswa kokugcina (辉锅 — huīguō): Isigaba esinqumayo esinquma ukuthambile, ukubushelelezi, ukucwebezela kanye nephrofayili yokunambitheka nephunga lokugcina. Izinga lokushisa le-wok 70–80 °C (okwamabheji aphambili — liphansi, okwamaphakathi — liphakeme), ekugcineni kwenqubo — 50–60 °C. Umthwalo: 250–300 g (izingxenye ezingu-3–4 ngemva kokukhoqa). Ibanga eliphakeme licutshungulwa ~20 imizuzu, eliphakathi — isikhathi eside kakhudlwana. Iqabunga licindezelwa odongeni lwe-wok ngokunyakaza okuhle, kuthola isimo esiphelele esithambile, esibushelelezi, esicwebezayo.
• Ukufakwa emaphaketheni nokugcinwa (包装贮藏 — bāozhuāng chǔcáng): Itiye elipholile lifakwa emgodleni ohlukumezayo ukuze kugcinwe ubusha.

6. Izici Ze-Organoleptic:

• Ukubukeka kweqabunga elomile: Lithambile (扁平), libushelelezi (光滑), futhi liyalingana. I-pubescence yehlumela ifihliwe ngaphakathi kwesakhiwo seqabunga (芽毫隐藏). Umbala — uluhlaza okhanyayo, unamafutha (翠绿油润), unokucwebezela okuphilile.
• Iphunga leqabunga elomile: Lisha, lihlanzekile, ngephunga elicacile le-kastani noma le-nut (栗香) kanye nokuthanyelwa okuncane kwezimbali. Iphunga liyaphikelela — lihlala lingashabalali ngisho nasenkomishini evulekile.
• Iphunga lomthamo: Liphakeme, lihlala isikhathi eside, liphethwe yi-kastani futhi kunesizinda esithambile esinobumnandi obumfushane.
• Ukuphuza: Kusha (鲜), kunothile (醇厚), kugcwele. Inhlanganisela yobumnandi obugqamile, ukubumbana okuthambile kanye nenhlanzeko yokunambitheka kwakho konke. Ukuhlunga cishe akukho. Ukuphindela kobumnandi okuhlala isikhathi eside (回甘). Ukumelana kahle nokuphuzwa okuphindaphindiwe (耐冲泡).
• Umbala womthamo: Uluhlaza okhanyayo (杏绿), ugqamile, ucwebile, futhi ukhanya uphilayo.
• Iqabunga eliphuziwe (ukuphuzwa): Liluhlaza okhanyayo (嫩绿), ligqamile, futhi lilingana. Amaqabunga avuleka ephelele, enwebekile, futhi engenamonakalo.

7. Ukuhlelwa Kwamakhemikhali:

Ngokwemininingwane ye-Centro Yokulawula Izinga Letiye loMnyango Wezolimo wase-Shayina (农业农村部茶叶质量监督检验测试中心):

• Izinto ezikhiphekayo ezincibilikayo emanzini: 44.7–49.5% — okuyisilinganiso esiphakeme ngokungavamile, esihlinzeka ngobuningi bokunambitheka nokuphuzwa okuphindaphindiwe.
• Ama-amino acids: 4.6–6.4% — okungaphezulu kakhulu kwesilinganiso samatiye aluhlaza (izilinganiso ezijwayelekile: 2–4%). Yilesi silinganiso esenza ubumnandi obugqamile kanye nothiwe ‘umami’ we-Tongbai Yuye.
• Ama-polyphenols (ama-catechins): Okuqukethwe okulingene, okuthi ngokuhlangana nezinga eliphezulu lama-amino acids kunikeze ukulingana okuhle kokunambitheka ‘okumunandi / okuhlungu’.
• Ama-alkaloids: I-Caffeine (~2.5–3.5% yesisindo esomile), i-theobromine — ngamanani amancane kakhulu.
• Ifiberi emahhadla kanye ne-ash: Okuphansi uma kuqhathaniswa — uphawu lwezinga eliphezulu lezithako (amahlumela athambile namaqabunga amancane).
• Amavithamini: C, B₁, B₂, E, K. Ukuba khona okuphezulu kukavithamini C kuvame kumatiye aluhlaza athambile anokukhoqa okuncane nge-wok.
• Amaminerali: I-Potassium, i-phosphorus, i-manganese, i-zinc. I-Selenium — inqunywa njenge-microelement ebalulekile yomhlabathi wezintaba ze-Tongbaishan.

8. Izakhiwo Eziwusizo:

• Ukuvikelwa kwe-antioxidant: Ama-catechins no-vitamin C ngokubambisana ahlinzeka ngokunciphisa amandla ama-free radicals.
• Ukusekelwa kwamasotsha omzimba: Ama-polyphenols etiye athuthukisa umsebenzi wamaseli omzimba wokulwa namagciwane.
• Ukuvuselela nokugxilisa: Umphumela omuhle wokusebenzisana kwe-caffeine ne-L-theanine unikeza ukugqama okuhle ngaphandle ‘kokukhathazeka’.
• Ukusekelwa kokugaywa kokudla: Ukuvuselela ukukhiqizwa kwama-enzyme, umphumela omncane wokukhiqiza inyongo.
• I-Cardioprotection: Ukuphuza itiye eliluhlaza njalo kuhlobene nokugcinwa kwezinga le-cholesterol nengcindezi yegazi enempilo.
• Umphumela wokulwa nokuguga: I-complex yama-antioxidants inciphisa ukuguga kwamaseli — lokhu kugqame kakhulu lapho kunamazinga aphezulu ama-amino acids, okuyisici esiqavile se-Tongbai Yuye.
• Ukuvikelwa emisebeni: Isakhiwo sokuphawulwa ngokwesiko setiye eliluhlaza, esihlobene namandla ama-polyphenols okuhlanganisa ama-radionuclides athile.

Kubalulekile ukucabangela ukuzwela komuntu ngamunye ku-caffeine. Abantu abane-acidity ephezulu yesisu abanconywa ukuphuza itiye eliluhlaza ngaphandle kokudla.

9. Ukuphuza:

• Izinga lokushisa kwamanzi: 75–85 °C. Okwamabheji aphambili (amahlumela awodwa) — 75–80 °C; okwejwayelekile — kuze kufike ku-85 °C.
• Inani letiye: 3 g ku-150 ml (i-gaiwan); 5 g ku-200–250 ml (ingilazi yengilazi).
• Imidwebo: I-porcelain gaiwan (盖碗) — ukukhetha okuhle kakhulu ukuvumbulula iphunga le-kastani nokulawula ukukhishwa kwezinto. Ingilazi yengilazi — yokuphuza nsuku zonke nokujabulela ukubona: amaqabunga athambile e-Tongbai Yuye ‘antanta’ kahle emanzini.
• Inqubo:
  1. Shisisa imidwebo ngamanzi abilayo bese uwachitha.
  2. Faka itiye, unyakazise kancane i-gaiwan ukuze uvule iphunga leqabunga elomile.
  3. Ukuphuza kokuqala: 80 °C, ngodonga, kwenziwe imizuzu engu-20–25. Amaqabunga ayavuleka, umthamo uthola umbala othambile oluhlaza okhanyayo.
  4. Ukuphuza kwesibili nokwesithathu: imizuzu engu-25–35. Umnotho wokunambitheka — ukugcwala komzimba, ubumnandi bekastani, ukunambitheka okutshiyekelayo okuhlala isikhathi eside.
  5. Ukuphuza kwesine kuya kwesithupha: imizuzu engu-40–60, yengeza ngemizuzwana engu-10–15. Iphunga lishintshela endaweni ethambile yezimbali notshani.
  6. Uma uphuza engilazini: 2–3 g ku-200 ml, imizuzu engu-2–3, ungangeza amanzi izikhathi ezingu-2–3.

10. Ukugcinwa:

• Gcina emgodleni ohlukumezayo, uvikele ekukhanyeni, emswakameni, ekushiseni nasemaphungeni angawona.
• Okuhle kakhulu — esiqandisini ku-0–5 °C ekupakisheni kwe-foil okuvaliwe. Ngaphambi kokuvula — vumela isikhwama sifudumale size sifinyelele izinga lokushisa legumbi (imizuzu engu-15–20) ukuze ugweme ukubunjwa.
• Isikhathi esinconyiwe sokusetshenziswa: izinyanga ezingu-6–12 ngemva kokukhiqizwa. Iphunga le-kastani lamatiye aluhlaza athambile ligqame kakhulu ezinyangeni ezi-4–6 zokuqala.
• Kuvunyelwe ukugcinwa efrijini ephendulwe iqhwa (−18 °C) ukuze kusetshenziswe isikhathi eside — kuze kube yizinyanga ezingu-18 ngaphandle kokwehla okubonakalayo kwezinga.

11. Inani Nezinto Zomgunyathi:

• Isigaba sentengo: Imaphakathi — iphambili. Amabheji asentwasahlobo yokuqala aqhamuka emahlumele awodwa (明前茶) — abiza kakhulu kunamabheji amaningi. Itiye elisuka ezindaweni ezinkulu zezintaba ‘zasendle’ (野生茶) — liyikhaka elikhethekile, elibizayo.
• Izici zenani: Isikhathi sonyaka nebanga lokuvuna, ubudala bezihlahla zetiye (izihlahla zasendle — ziyabiza), ukucutshungulwa ngesandla vs. ngomshini, ipulazi elithile.
• Ukwazi ukugwema imigunywathi:
  • Thenga kubakhiqizi abanelungelo lokusebenzisa uphawu lokukhomba indawo ‘i-Tongbai Yuye’.
  • Hlola ukubukeka: i-Tongbai Yuye yangempela ithambile, ibushelelezi, ‘inemicu efihliwe’ futhi icwebezela ngamafutha. Imigunywathi ivamise ukuba namaphetho angalingani noma ukubumbana okunzima.
  • Umthamo kufanele ube luhlaza okhanyayo futhi ukhanye, ngaphandle kokuhlunga noma amathoni ansundu.
  • Iphunga — i-kastani ehlanzekile, ngaphandle ‘kokungathi kwephunga lamakhemikhali’.
  • Intengo ephansi ngokusolisayo ‘yetiye eliyiphambili lasentwasahlobo’ — kuwuphawu lokushintshwa kwezithako ezivela kwezinye izifunda noma ukusetshenziswa kwamaqabunga asehlobo nasekwindla.

12. Amaqiniso Athakazelisayo:

• Igama lakuqala leli tiye — ‘i-Shuilian Yuye’ (水帘玉叶, ‘Iqabunga le-Jade le-Water Curtain’) — ngegama lempophoma i-Shuiliandong (水帘洞) ngasezansi kwesiqongo sase-Taibai. Kamuva itiye laqanjwa kabusha ngokuthi ‘i-Tongbai Yuye’ ukuze kugqanyiswe ubunikazi besifunda bomkhiqizo.
• I-Tongbai ingesinye sezifunda ezindala kakhulu zenkabeni ye-Shayina, esifuna isikhundla ‘sendabuko yosiko lwetiye’: izinganekwane zendawo zihlobanisa umsebenzi ka-Shen Nong owezinganekwaneni nezintaba ze-Tongbaishan.
• I-Tongbai Tea Breeding Station (桐柏茶种场), eyasungulwa ngo-1962 ngosizo lozululwazi be-Henan Agricultural University, ingumthombo omkhulu kunawo wonke wezithombo zetiye enyakatho-ntshonalanga yesifunda setiye se-Shayina, ikhiqiza izinqwembe ezingaphezu kwezigidi eziyishumi ngonyaka.
• Ngo-2017, i-Hunan ‘Zuzu Yinxiang’ Group (茶祖印象集团) yathuthela e-Tongbai ukuze kwakhe ‘i-Chazhu Tea Town’ (茶祖小镇) — indawo enkulu kunawo wonke yetiye nezivakashi e-Henan, ehlanganisa ukukhiqiza, isayensi, isiko kanye nokungcebeleka, ngokutshalwa kwezimali okungama-yuan ayizigidi eziyinkulungwane ezimbili nengu-1.
• Abathandi betiye baqhathanisa i-Tongbai Yuye ne-Xihu Longjing, bephawula ukuthi itiye lase-Henan alinciphisi ‘umfowabo omdala’ wase-Zhejiang ngokuhlanzeka kwephunga nobumnandi bokunambitheka, kodwa linqoba ngobuningi bezinto ezikhiphekayo.

13. Ukuqhathaniswa namanye amatiye aluhlaza:

• I-Xihu Longjing (西湖龙井, Xīhú Lóngjǐng): Itiye eliyisilinganiso elithambile eliluhlaza elivela e-Zhejiang. Womabili amatiye — athambile, abushelelezi, anephunga le-kastani. I-Long Jing ivamise ukuba lula, ne-thoni ‘ye-beany’ egqame kakhulu; i-Tongbai Yuye — ibukhudlwana, imnandi kakhulu futhi inezinga eliphezulu lezinto ezikhiphekayo (kufika ku-49.5% vs. ~36–40% kwe-Long Jing evamile).
• I-Xinyang Mao Jian (信阳毛尖, Xìnyáng Máojiān): Elinye itiye eliluhlaza elidumile lase-Henan, kodwa libunjwe ngezinaliti (条形), alithambile. Linoboya obuningi, ngephunga elimasha ‘eliluhlaza’ eligqamile. I-Tongbai Yuye — ibushelelezi, inephunga le-kastani elikhulu futhi inamafutha.
• I-Mengding Gan Lu (蒙顶甘露, Méngdǐng Gānlù): Itiye eliluhlaza eligotshwayo elivela e-Sichuan, elinamazinga aphezulu ama-amino acids. Iphrofayili yalo igcwele izimbali nobumnandi, futhi ‘ine-dew’; i-Tongbai Yuye — yomile ethonini, ‘inombilini’ ocacile we-kastani.
• I-Taiping Hou Kui (太平猴魁, Tàipíng Hóukuí): Itiye eliluhlaza elinamaqabunga amakhulu, elithambile, elivela e-Anhui. Ubuhle obuhluke ngokuphelele — iqabunga elide, elikhulu elinephunga le-orchid. I-Tongbai Yuye — ihlangene, ibhizi ekwakhekeni futhi inephunga le-kastani, hhayi le-orchid.

Ekuphetheni:

I-Tongbai Yuye itiye eliluhlaza elithambile eliqukethe kokubili umlando wasendulo wezintaba ze-Tongbaishan kanye nezifiso zesimanje ‘zeNhliziyo Yetiye Enkabeni Ye-Thafa’. Amandla ayo amakhulu — iqabunga elibushelelezi ngokungenasici, izinga eliphakeme ngokungavamile lama-amino acids nezinto ezikhiphekayo (cishe ama-50%), iphunga le-kastani elihlala isikhathi eside kanye nobumnandi obuthambile nobude. Kulabo abathanda i-Long Jing, kodwa abafuna ukuthola okusha — i-Tongbai Yuye izoba ukwazana okuhle nesiko letiye lase-Henan elingaziwa kakhulu ngaphandle kwe-Shayina.