wòduī

I-Wo dui akulona uhlobo lwetiye noma isifunda, kodwa inguquko yezobuchwepheshe okwathi ngemva kwayo umhlaba we-puer wahlukana kabili. Ngaphambi kwayo, ukunambitheka “okuvuthiwe” kwakuza kuphela ngeminyaka, ngezinye izikhathi amashumi eminyaka. Ngemva kwayo, ukunambitheka okufanayo okumnyama, okuthambile, okunoshukela womhlabathi kwakungenzeka ukukuthola emavikini nje. Lesi sihloko simayelana nenqubo ngokwayo: ngamagciwane akwenzayo enqwabeni yamaqabunga etiye, ukuthi kungani impahla eluhlaza yalokhu kumele ibe ngumuthi owomiswe elangeni, ukuthi inqubo igcinwa kanjani emgudwini ophakathi kwe “kwaphumelela” ne “kwashile” ngamapharamitha athile, nokuthi umphumela we-wo dui wehluke kanjani ngokuphelele ekuvuthweni kwemvelo kwe-sheng puer. Iphrofayili ye-shu puer eqediwe njengomkhiqizo ishiywe ngaphandle ngamabomu lapha — iphilayo kokuthiwa yi-I-Shu Puer futhi iqhathaniswa nesihloko esithi I-Sheng Puer.

1. Siyini isi-渥堆 futhi sinani ngempela:

I-Wo dui (渥堆, wòduī) ngokwezwi nezwi — “ukugqiniswa kwezulu okumanzi”, okungukuthi ukuvuthwa kwempahla eluhlaza emanzi egqinsiwe. Empeleni, lokhu ukuvutshelwa kwangemuva okusheshisiwe okwenziwa amagciwane (后发酵, hòufājiào) kwetiye eseleliqedile elomiswe elangeni — i-晒青毛茶 (shàiqīng máochá). Inqwaba yempahla eluhlaza iyamanziwa, ithelwe ngamanzi (le nqubo ibizwa nge-发水, fāshuǐ, noma i-洒水, sǎshuǐ) futhi ivuthwe isikhathi esilinganiselwa ezinsukwini ezingamashumi amane kuya kwezingamashumi ayisithupha. Ngalesi sikhathi, iyalinganisa ngezikhathi ezithile — i-翻堆 (fānduī) — futhi izinga lokushisa nomswakama kugcinwa ngaphansi kokulawulwa. Ngaphakathi enqwabeni, kusebenza i-microflora ephilayo, umhlanganyeli wayo omkhulu okuyisikhunta esimnyama i-黑曲霉 (hēiqūméi, i-Aspergillus niger) kanye nochungechunge lwamanye amagciwane. Asebenza iqabunga letiye: liyafiphala, lilahlekelwa ubukrakra balo obuqatha, lizuze ukuthamba okujiyile — i-醇厚 (chúnhòu) — kanye nesimilo esinoshukela womhlabathi. Umphumela omkhulu ongokoqobo: itiye selikulungele ukuphuzwa lisemncane, ngaphandle kokulinda iminyaka eminingi.

Ukuze uqonde ukuthi kungani lokhu kwakudingeka, kufanele ubone indawo ye-wo dui emndenini we-puer. I-Puer ngokomlando ihlukaniswe izinhlobo ezimbili: i-sheng (生, shēng, eluhlaza) ne-shu (熟, shú, elilungile, ngokwezwi nezwi “elivuthiwe”). I-Sheng i-晒青毛茶 ecindezelwe noma evundlile, ethi kancane kancane iguquke ngokwayo emashumini eminyaka. I-Shu i-晒青毛茶 efanayo, kodwa eye yadlula ku-wo dui. Yilokhu kuvutshelwa kwangemuva kokwenziwa okwenza i-熟普 (shú pǔ) “itiye elimnyama leqiniso” — i-黑茶 (hēichá) — ngokwezigaba zesiShayina, ngokungafani ne-sheng, okuthi ngesikhathi sokucindezelwa ingakavutshelwa ngokusemqoka futhi isaqala uhambo lwayo olude. Okungukuthi, i-wo dui yibhuloho lezobuchwepheshe eliguqula impahla eluhlaza “eluhlaza ngokwemvelo” ibe umkhiqizo omnyama, oselungele esikhathini esibonakalayo. Ngaphandle kwayo, isigaba se-shu puer besingeke sibe khona.

2. Isisekelo — i-晒青毛茶: kungani ukomiswa elangeni kuphoqelekile:

Noma iyiphi ingxoxo nge-wo dui ayiqali enqwabeni, kodwa empahleni eluhlaza, ngoba ubuchwepheshe busebenza kuphela esisekelweni esichazwe ngokuqinile — ku-晒青毛茶 (shàiqīng máochá), itiye elomiswe elangeni elivela esihlahleni esinamaqabunga amakhulu saseYunnan (云南大叶种, yúnnán dàyèzhǒng).

Indlela yempahla eluhlaza imi kanje: iqabunga elisha (鲜叶, xiānyè) → i-杀青 (shāqīng), “ukubulawa kohlaza”, okungukuthi ukumiswa kwe-oxidation ngokushisa → i-揉捻 (róuniǎn), ukusonteka → i-晒干 (shàigān), ukomiswa elangeni. Ubuncwane obuyinhloko busohlotsheni lwe-杀青. Empahleni eluhlaza yaseYunnan ye-puer, lokhu kwenziwa ezingeni lokushisa eliphansi. Lokhu kuyisinqumo esenziwa ngamabomu, futhi yiso kanye esihlukanisa impahla eluhlaza ye-puer netiye eliluhlaza. Ukulungiswa kwezinga lokushisa eliphansi kumane nje kubambezela izinqubo ezinzima ze-enzymatic, kodwa akukushisi ngokuphelele ama-enzyme eqabunga ngokwawo noma i-microflora ezinze kulo. Iqabunga lihlala “liphila” — likwazi ukuqhubeka nokuguquka ngokwemvelo.

Lapha kukhona impendulo yombuzo othi “kungani ukomiswa elangeni kuphoqelekile”. Izindlela ezihlukile zokomisa — i-炒青 (chǎoqīng, ukugazingwa) noma i-烘青 (hōngqīng, ukomiswa okushisayo kwehhavini) — zisho izinga lokushisa eliphezulu, elingabulala i-microflora futhi lenze ama-enzyme angasebenzi. Empahleni eluhlaza enjalo evalekileyo, i-wo dui ibingeke iqhubeke: bekungeke kubekho lutho olungahola ukuvutshelwa, inqwaba ibingeke ivuselelwe. Ukomiswa elangeni, ngakolunye uhlangothi, kumnene, kugcina lawo mandla e-microbial nama-enzyme, okuthi kamuva asebenze enqwabeni. Ngakho-ke, i-晒青毛茶 iyisisekelo esiyimpoqo sezinhlobo zombili: i-sheng, okuvuthwa kwayo okuhamba kancane okuyinkqubo eqhubekayo yawo wona amandla agciniwe, kanye ne-shu, lapho la mandla ephoqelelwa khona. Empeleni, i-杀青 enezinga lokushisa eliphansi nelanga “zikhokhisa” iqabunga, bese i-wo dui noma iminyaka yokuguga “iyikhokhise” le khokhise — ngokushesha noma kancane.

3. Ubuchwepheshe isinyathelo ngesinyathelo:

Ngokobuchwepheshe, i-wo dui ingukuqedwa okulawulwayo, futhi lonke ubuciko bufinyelela ekugcineni inqubo isemgudwini ofanele.

Konke kuqala ngokubekwa kwe-晒青毛茶 enqwabeni enkulu nokumanziwa — okuyizo uqobo i-发水/洒水. Amanzi aqala impilo yamagciwane: emanzini, enqwabaneni egcwele egcweleyo, izinga lokushisa likhuphuka ngokushesha, ngoba umzimba wamagciwane ukhipha ukushisa. Inqwaba iqala “ukusha” ngaphakathi ngomqondo omuhle wegama. Kusukela lapho, yonke inqubo iwukulinganisa izinto ezintathu: umswakama, izinga lokushisa, kanye nesikhathi.

Umswakama udinga ukugcinwa wanele ukuze i-microflora isebenze, kodwa ungabi ngokweqile, ngaphandle kwalokho ukuvutshelwa kuzoshintsha kube ukubola nesikhunta esingesona sohlobo olufanele. Izinga lokushisa ngaphakathi enqwabeni likhuphuka ngenxa yokuvutshelwa ngokwako, futhi yilokhu okulawulwa umsebenzi oyinhloko — i-翻堆 (fānduī), ukuphenduphendula. Ukuphenduphendula kufeza imisebenzi eminingana ngesikhathi esisodwa: kulinganisa izinga lokushisa phakathi komgogodla oshisayo nemiphetho epholile, kunikeza umoya emfindweni, kusabalalise kabusha umswakama, futhi kuvimbele izindawo ezithile ukuthi zingashisi ngokweqile noma, ngokuphambene, zingami. Imvamisa nomzuzwana we-翻堆 yisona “sandla sengcweti”: uma kusenesikhathi kakhulu — inqubo ngeke ithole okwanele, uma sekwephuze kakhulu — inqwaba izoshisa ngokweqile futhi impahla eluhlaza “izosha”, ilahlekelwe kokubili umzimba nephunga elimnandi.

Umjikelezo wonke uthatha izinsuku ezingaba amashumi amane kuya kwezingamashumi ayisithupha. Ngalesi sikhathi, iqabunga lidlula emigudwini eminingana yokushisa nokuphola, kancane kancane lifiphala lisuka onqenqemeni liye enkabeni futhi libuyele emuva ngokuya ngokuphenduphendulwa. Lapho ingcweti inquma ngombala, iphunga, nokuzwakala kweqabunga ukuthi ukuvutshelwa kufinyelele ukujula okufanele, inqwaba iyavulwa futhi yomiswe — inqubo iyamiswa. Lezi zinsuku ezingamashumi amane kuya kwezingamashumi ayisithupha ziyilokho kanye “ukuvuthwa okuminyene ngesikhathi”, okuyinto i-sheng edinga amashumi eminyaka ukuyifeza.

4. I-Microbiology: okwenzeka ngaphakathi enqwabeni:

Ukuze uqonde ukuthi kungani i-wo dui ingeyona nje into “yokumanzisa bese ulinda”, kufanele ubheke ngaphakathi kwi-microbiology, ngoba yiyona echaza kokubili ukunambitheka nombala womphumela.

Umhlanganyeli ohamba phambili walenqubo yi-黑曲霉 (hēiqūméi, i-Aspergillus niger), isikhunta esimnyama, okujoyinwa uchungechunge lwamanye amagciwane. Umsebenzi wabo ohlangene uyiyona-后发酵 (hòufājiào), ukuvutshelwa kwangemuva: ukuvutshelwa kwetiye eselelenziwe, hhayi iqabunga elisha. Lokhu kungumehluko obalulekile. Etiyeni elimnyama (ngokohlelo lwaseNtshonalanga — elibomvu), i-oxidation yenziwa ama-enzyme eqabunga ngokwalo; ku-wo dui, nokho, kuholwa amagciwane angaphandle, asabalalisa eyawo imetabolism empahleni eluhlaza eqediwe.

Umcimbi oyinhloko we-biochemical ukuguqulwa kwe-茶多酚 (cháduōfēn, ama-polyphenols etiye) abe yi-茶褐素 (cháhèsù, “izimibala ezinsundu zetiye”). Ama-polyphenol yilawo manxube anikeza i-sheng encane ukubaba okunamandla nokuhwanga, bese kunikeza ukunambitheka umbala okhanyayo, oluhlaza-ophuzi. Ukucubungulwa ngamagciwane kuwafaka i-oxidation futhi kuwaguqule abe izimibala ezinkulu ezimnyama — i-茶褐素. Kusukela lapha, kuvela imiphumela emibili ebonakalayo: ukunambitheka kuba nsundu ngokubomvu, bese ukunambitheka kwehla ubukrakra obunolaka, kuzuze ukuthamba nobumnandi. Okungukuthi, umbala nesimilo se-shu kungamakhemikhali e-wo dui abukwayo: uma ukuguqulwa kwama-polyphenol kube yizimibala ezinsundu kujule, umphumela uba mnyama futhi uthambe.

Lo mbono ofanayo uchaza ukuthi kungani i-wo dui ingalingani nokuguga, nakuba ifana nayo ngokwendlela. Kokubili lapho, ama-polyphenol ayancipha, kanti izimibala ezimnyama ziyanqwabelana. Kodwa iqoqo labadlali abathintekayo lihlukile: enqwabeni, eshiswe ukuvutshelwa kwayo, kusebenza i-microflora ethanda umswakama eholwa yi-黑曲霉, kanti ngesikhathi sokuguga kwemvelo okomile, ukuguquka kwenzeka kancane, ezingeni lokushisa legumbi, ngendlela ehlukile ye-microbial ne-oxidative. Indlela efanayo — imizila ehlukene, futhi lokho kusho namaphrofayili okugcina ahlukene.

5. Umlando: ubuchwepheshe bazalwa kanjani:

Umlando we-wo dui mfushane ngokwezilinganiso zesiko letiye, kodwa yiwona ochaza ukuthi kungani i-shu puer iyisigaba esincane.

Ngaphambi kweminyaka yawo-1970, umphumela we-”熟” — itiye elimnyama, elithambile, elilungele ukuphuzwa — wawufinyelelwa ngendlela eyodwa vo: ukuvuthwa kwendalo isikhathi eside kwe-sheng. Kwakukhona nendlela engeyona eqondile — i-香港 湿仓 (shīcāng, ukugcinwa okumanzi), lapho itiye laligcinwa ngenhloso endaweni enomswakama ukuze kusheshiswe ukuguquka. Kodwa lokhu kwakuyindlela yobuciko obungakahleleki enomphumela ongalindelekile, hhayi ubuchwepheshe obuphindaphindekayo.

Inguquko yenzeka ngo-1973. Ifemu yetiye yaseKunming (昆明茶厂, Kūnmíng cháchǎng) ngaphansi kobuholi buka-吴启英 (Wú Qǐyīng) nethimba lakhe — ngemva kohambo oluya e-Guangdong (广东), lapho babesebenzisa khona indlela ye-发水 — base becija i-wo dui njengokuvutshelwa kwamagciwane okusheshisiwe nokulawulwayo. Lesi yisikhathi sokuzalwa kwe-shu puer njengobuchwepheshe: okokuqala, ukunambitheka “okuvuthiwe” kwaba umphumela wefem, hhayi wamashumi eminyaka.

Ngo-1975, kuvela i-shu yochungechunge. Emakethe kufika amaresiphi i-7572 (ifemu i-勐海) ne-7581 (i-Kunming) — lena yaba yokuqala i-熟砖 (shú zhuān), isitini se-shu. Ngaso leso sikhathi, uhlelo lwe-唛号 (màihào) — amakhodi wesidakamizwa nokukhiqiza — luyamiswa. Ukujwayelekiswa kobuchwepheshe be-wo dui ngokwabo kuhlotshaniswa negama lika-邹炳良 (Zōu Bǐngliáng) waseFemu yaseMenghai (勐海茶厂) — ubizwa “nguyise we-熟茶” ngokuletha inqubo ezingeni elijwayelekile neliphindaphindekayo; kamuva, ngo-1999, wasungula eyakhe imikhiqizo i-海湾/老同志.

Ingqopha-mlando ehlukile — i-销法沱 (xiāofǎ tuó), ngo-1976: ifemu i-下关 iqala ukuthumela i-shu tou eFrance. Lena ingelinye lamatiye okuqala aseShayina aqinisekiswa eNtshonalanga njenge “organic” — umzuzu ongokomfanekiso lapho ubuchwepheshe obusanda kuzalwa bangena emakethe yamazwe ngamazwe.

6. Amazinga namakhemikhali: okufakwa yi-GB/T:

Ubuncane besigaba abuzange buvimbele ukuthi sithole uhlaka oluqinile lokujwayelekile, futhi amazinga wona aguqula “umlingo wenqwaba” abe ulimi lwezinombolo ezilinganisekayo.

Idokhumenti eyisisekelo — i-GB/T 22111-2008 «地理标志产品 普洱茶» (umkhiqizo wenkomba yendawo “Puer”). Ichaza i-熟茶 ngochungechunge lwezobuchwepheshe: i-Yunnan enamaqabunga amakhulu i-晒青毛茶 + i-渥堆 后发酵 → ukomiswa (干燥) → ukuqedwa (精制) kwetiye elivundlayo, noma ngokungeziwe ukucindezelwa (蒸压成型) kwetiye elicindezelwe. Indawo evikelwe yi-Yunnan, izifunda ezizimele namadolobha ayi-11 esifundazwe (11 州市). Okungukuthi, izinga lihlanganisa ngokuqondile i-wo dui encazelweni esemthethweni ye-shu puer: ayikho i-wo dui — ayikho ne-shu.

Okubonisa kakhulu ezingeni yithebula le-physico-chemical (理化, ithebula 6), ngoba izinombolo zalo ziwukumatha okuqondile kwalokho i-wo dui ikwenza eqabungeni:

• 水分 (umswakama) — ≤ 12,0 % kwetiye elivundlayo, ≤ 12,5 % kwelicindezelwe;
• 总灰分 (umlotha ophelele) — ≤ 8,0 % / ≤ 8,5 %;
• 水浸出物 (i-extract encibilikayo emanzini) — ≥ 28,0 %. Leli banga liphansi ngokuphawulekayo kunelika-sheng (≥ 35 %), futhi lokhu akukhona ngengozi: amagciwane enqwabeni asebenzisa ingxenye yezinto ezikhiphekayo emzimbeni wawo, ngakho-ke i-shu eqediwe iyahlupheka nge-extract;
• 粗纤维 (i-fiber eluhlaza) — ≤ 14,0 % / ≤ 15,0 %;
• 茶多酚 (ama-polyphenols etiye) — ≤ 15,0 %. Lesi silinganiso siwumkhondo omkhulu wamakhemikhali we-wo dui. Ku-sheng, ama-polyphenol, ngokuphambene, ane- ≥ 28 %. I-Wo dui ifaka ama-polyphenol ku-茶褐素 (cháhèsù), futhi inkambiso “engekho ngaphezu kuka-15%” empeleni idinga ukuthi ukuthi ukuvutshelwa kwangemuva kwenzeke ngempela: itiye elingakacutshungulwa, elisacebe ngama-polyphenol, ngeke libe yi-shu puer ngokwezinga.

Ingxenye yezinzwa (感官) yetiye elivundlayo ichaza amagreyidi asuka ku-宫廷 kuya ku-九级 futhi ibeka indinganiso yokubukeka: i-红褐润 (ukucwebezela okunsundu-bomvu kweqabunga), i-陈香 (chénxiāng, iphunga elimnandi elivuthiwe), i-红浓明亮 (ukunambitheka okubomvu, okugcwele, okukhanyayo), i-醇厚回甘 (ukunambitheka okujiyile, okuthambile kanye ne-afthertheyst enoshukela).

Eduze kwale, kunamadokhumenti amabili ahlobene. I-GB/T 24615 ilawula inqubo yokucindezela amafomu (饼 — isinkwa, 砖 — isitini, 沱 — isidleke). Futhi i-GB/T 30766 iwukuhlukaniswa okuvamile kwetiye, lapho i-shu ngokusemthethweni ingeyeqembu lamatiye amnyama (黑茶), nakuba empeleni iphethwe ngenkomba yendawo ehlukile. Lokhu kuphindeka kabili — “i-黑茶 ngesigaba, kodwa umkhiqizo we-GI ngokuphathwa” — kukhombisa ubunye be-puer ngaphakathi kohlelo lwesiShayina.

7. Amagreyidi (宫廷 → 九级) kanye ne-老茶头:

Ngaphakathi kwenqubo efanayo ye-wo dui, impahla eluhlaza yokugcina iyehlukana ngobuncane, futhi lokhu kuboniswa wuhlelo lwamagreyidi.

Igreyidi lapha iyizinga lobuncane beqabunga, hhayi ikhwalithi ngomqondo ovamile. Isikali sisuka kokucolekile kakhulu siye kokunzima kakhulu: i-宫廷 (gōngtíng, “umbuso”) > i-特级 > 一 > 三 > 五 > 七 > 九级. I-宫廷 yimithombo emincane emihle namaqabunga aphezulu, anikeza ukunambitheka okubushelelezi, okugcwele; i-九级 yiqabunga elikhulu, elinzima elinesimilo esilula, kodwa ngezinye izikhathi esinamandla “anjengezinkuni” kakhulu. Kubalulekile ukuqonda ukuthi igreyidi ichaza ingxenye yempahla eluhlaza, hhayi ngempela ukuphakama: amagreyidi ahlukene akhiqiza amatiye ahlukene, hhayi “angcono nababi”.

Ihlukile i-老茶头 (lǎochátóu) — ngokwezwi nezwi “izinhloko zetiye ezindala”. Lokhu kungumkhiqizo ongasemthethweni we-wo dui uqobo: ngesikhathi sokuvutshelwa, i-pectin ekhishwayo (果胶, guǒjiāo) inamathisela ingxenye yamaqabunga ibe izigaxa eziqinile. Zikhethwa ngokwehlukile. I-老茶头 akulona isigaba esihlukile futhi akulona igreyidi, kodwa iyinsalela yezobuchwepheshe yenqubo; yaziswa ngokukhethekile ngokunambitheka kwayo okujiyile, okuhuduzekayo nokumelana nokuthelwa okuningi.

8. I-味型 ne-唛号: indawo namakhodi:

Nakuba i-wo dui ingubuchwepheshe obufanayo, umphumela wayo uncike ngokuphawulekayo ekutheni inqwaba yavutshelwa kuphi, futhi lokhu kugxilisiwe emcabangweni we-味型 (wèixíng) — “izinhlobo zokunambitheka”.

Kuhlukaniswa, ngaphezu kwakho konke, amaphrofayili amathathu ngendawo yokuvutshelwa. I-勐海味 (Měnghǎi wèi) ibhekwa njengendinganiso — ithoni “yaseMenghai” eyisici, eyaziwayo. I-昆明味 (Kūnmíng wèi) — ukunambitheka kwendawo okwazalwa kuyo i-wo dui, okuhlotshaniswa nesimilo esihlanzekile, se-干仓 (gāncāng) — “indlu yokugcina eyomile”. I-临沧味 (Líncāng wèi) — iphrofayili yendawo yaseLincang. Umehluko phakathi kwazo awukhiqizwa iresiphi, kodwa uvela ku-microflora nasemanzini endawo ethile yokuvutshelwa: ifemu ngayinye nendawo ngayinye zithwele eyazo isethi yamagciwane nawo amanzi azo, futhi njengoba amagciwane enza inqubo, umkhondo wendawo ugxiliswa ekunambithekeni. Empeleni, i-味型 yindawo hhayi yokulima, kodwa yokuvutshelwa.

Uhlelo lwe-唛号 (màihào) — amakhodi wesidakamizwa — lulula ukulufunda ngezibonelo eziyindinganiso. Phakathi kwe-shu, ezaziwa kakhulu: i-7572 — isinkwa se-shu esiyindinganiso, esisetshenziswa kakhulu; i-7581 — isitini sokuqala se-shu; i-8592; i-7262 — eyiprimiyamu, evela empahleni eluhlaza emihle. Ikhodi ichazwa ngezikhundla: izinombolo ezimbili zokuqala — unyaka wokwakhiwa kwesidakamizwa, eyesithathu — ikhwalithi yempahla eluhlaza (inombolo encane, iqabunga elihle), eyesine — ifemu (1 — Kunming, 2 — Menghai, 3 — Xiaguan, 4 — Puer). Ngakho, ku-7572 u-”7” esikhundleni sesithathu ubonisa ikhwalithi yempahla eluhlaza (elikhulu, ikilasi lesi-7), kuthi u-”2” abonise ifemu yaseMenghai. Nge-7262 kuyathakazelisa kakhulu: ubupremiyamu lapha akusebenzi inombolo yesithathu, kodwa impela ubumnene bempahla eluhlaza yalomugqa — yilokho okushiwo lapho kubizwa iresiphi “ngobumnene”. Ikhodi iwumlando wokuphila kwetiye omfushane: ukuthi iresiphi yasungulwa nini, impahla eluhlaza imnene kangakanani, nokuthi ifemu kabani eyivutshela.

9. Ukuqhathanisa nokuguga kwemvelo kwe-生普:

Kungcono kakhulu ukubona imvelo ye-wo dui ngokuqhathanisa nalokho ekumelayo, — ukuguga kwemvelo kwe-sheng.

Zombili izindlela ziphuma endaweni eyodwa — kusuka ku-晒青毛茶. Kusukela lapho, izindlela ziyahlukana. I-Sheng ihamba kanje: i-晒青毛茶 → (ngokuthanda) ukucindezelwa (蒸压) → ukuguga okuhamba kancane kwemvelo endaweni eyomile (干仓) iminyaka eminingi. I-Shu ihamba ngokwehlukile: i-晒青毛茶 → i-wo dui, ukuvutshelwa kwangemuva kokwenziwa emavikini → itiye eselilungele lisencane. Ngamanye amazwi, i-wo dui “iminyanisa” ngesikhathi lokho okuthi i-sheng idinga amashumi eminyaka ukuze ikwenze.

Kodwa kungaba yiphutha ukuthatha i-shu “njenge-sheng esheshayo”. Ukuminyaniswa ngesikhathi akutholakali ngokusabela okufanayo, okwenziwe ngokushesha, kodwa ngomshini ohlukile: i-microflora emanzi, eshiswe ukuvutshelwa kwayo yenqwaba eholwa yi-黑曲霉 isebenza ngendlela ehlukile kune-oxidation ehamba kancane yesakhiwo esomile. Kungakho amaphrofayili okugcina ehluka. I-sheng evuthwe ngokwemvelo igcina imikhondo yokuphila kwayo kwasekuqaleni nobunkimbinkimbi, ihamba ngomunye umzila iye ekujuleni; i-shu kusukela ekuqaleni imnyama, ithambile, inoshukela womhlabathi. I-wo dui akusona isikhathi somshini, esithutha i-sheng iye esikhathini sayo esizayo, kodwa iyindlela yayo yezobuchwepheshe eya emphumeleni ofanayo, kodwa ongafani. Kungakho encwadini yolwazi I-Sheng Puer ne-Shu Puer zichazwa njengamatiye amabili ahlukene, hhayi “njengefana ngeminyaka ehlukene”.

10. Umthelela ku-organoleptic:

Ekugcineni, yonke into echaziwe iyahlangana enkomishini, futhi i-organoleptic ye-shu iyisiginesha yokugcina yenqubo ye-wo dui.

Ukunambitheka kuba nsundu-bomvu futhi kukhanye — umphumela oqondile wokunqwabelana kwe-茶褐素 esikhundleni sama-polyphenol akhanyayo. Iphunga lichazwa njenge-陈香 (chénxiāng) — elivuthiwe, elinomhlabathi, ngezinye izikhathi elinamanothi e-date nezinkuni; leli yiphunga lokuvutshelwa kwangemuva uqobo, “ukuphefumula” kwenqwaba, okugcinwe eqabungeni. Ukunambitheka — kuthambile, kujiyile, kunoshukela, ngaphandle kobukrakra obuqatha, njengoba ama-polyphenol ababayo ewona i-wo dui iwasebenzile. Futhi isici esisodwa esingokoqobo — ukumelana nokuthelwa okuningi: iqabunga elijiyile elivutshiwe likhipha izinto kancane kancane, limelana nokuphakwa okuningi ngaphandle kokuwa kakhulu kokunambitheka.

Ngaleyo ndlela, isici ngasinye se-organoleptic ye-shu silandelwa emuva sisinyathelo esithile sobuchwepheshe: umbala onsundu-bomvu — ukuguqulwa kwama-polyphenol abe izimibala ezinsundu, ukuthamba — ekuncipheni kwama-polyphenol, i-陈香 — emsebenzini we-microflora, ukuqina ekuthelweni — ekujiyeni kweqabunga elivutshiwe nasezihlanganisweni ze-pectin. I-Organoleptic lapha akuyona isihloko esihlukile, kodwa yisibuko senqubo.

Ekuphetheni:

I-Wo dui kufanele iqondwe hhayi “njengokusheshisa ukuguga”, kodwa njengobuchwepheshe obuzimele bokuvutshelwa kwangemuva kwamagciwane okulawulwayo, kunayo eyayo i-biochemistry, amapharamitha ayo, kanye nomphumela oyingqayizivele, ongenakufaniswa. Ingqikithi yayo ilula ekubunjweni kodwa inzima ekusebenzeni: ukuthatha impahla eluhlaza “ephilayo” yokomiswa elangeni, ukuvusa kuphile i-microflora phakathi kwayo ngamanzi nangokushisa, kanye nesandla sengcweti izinsuku ezingamashumi amane kuya kwezingamashumi ayisithupha ukuhola inqwaba ngokuphenduphendula, ungavumeli inqwaba ukuthi ingabi nokwanele noma ukuthi ishe. Ngomphumela — itiye lapho ama-polyphenol eseguquke aba izimibala ezinsundu, ubukrakra — bube ukuthamba, kanye nobuncane — ukulungela.

Lobu buchwepheshe busebancane: buneminyaka engaba nguhhafu wekhulu, bazalwa emafemini aseKunming naseMenghai ekuqaleni kwawo-1970 futhi cishe masinyane nje bafinyelela emakethe yomhlaba nge-销法沱. Kodwa ngesikhathi esifushane, bakhula bazungezwa uhlaka oluqinile — kusukela encazelweni ku-GB/T 22111-2008 kuya emabangeni alinganisekayo e-茶多酚 ≤ 15,0 % ne-水浸出物 ≥ 28,0 %, okuhlukanisa ukuvutshelwa okuphumelele kokungakaqedwa. Ukuqonda i-wo dui kusho ukufunda ukufunda i-shu puer eqediwe ngokuhlehla: ngombala wokunambitheka, ukuthamba kokunambitheka, kanye ne-陈香, kwakha kabusha lokho okwakwenzeka enqwabeni eshisayo nemanzi. Yilokhu kwazi okuyehlukanisa ukuphuza itiye ngokuqaphela nokuphuza nje.