Wǔdāng dào chá · new.thetea.app

Wǔdāng dào chá (武当道茶, Wǔdāng dào chá) ingenye yamatiye amane aziwa kakhulu ‘aphawulekile’ aseShayina (四大特色名茶, Sì Dà Tèsè Míngchá), ihambisana ne-Xī Hú Lóngjǐng, itiye le-cliff lase-Wǔyí Shān kanye nolunye lwe-chánchá lwemonastey. Leli wuphawu lwesifunda oluhlanganisa amasimu etiye edolobha lase-Shíyàn (十堰, Shíyàn) enyakatho-ntshonalanga ye-Húběi, ezansi kwezintaba ezingcwele zase-Wǔdāng — okuyisizinda esikhulu sobuDao eShayina. Itiye linikezwa ukubaluleka okukhethekile ngokuxhumana kweminyaka eyinkulungwane namasiko e‘dào chá’ (道茶), i-terroir esezintabeni eziphakeme kanye nesimo sokukhonjiswa kwendawo okuvikelwe.

1. Ukuhlukaniswa Nemvelaphi:

Uhlobo: Itiye eliluhlaza (olungagayelwanga). Umkhiqizo oyinhloko we-brand line wukuthi itiye eliluhlaza; ngaphansi kophawu olulodwa kukhiqizwa futhi itiye elibomvu, i-oolong ne-hēi chá, kodwa uphawu oluvelele olusasala kuba itiye eliluhlaza le-Wǔdāng dào chá.
Isigaba: Itiye lesifunda elinemvelaphi evikelwe — umkhiqizo wenkomba kazwelonke yendawo (全国农产品地理标志, Quánguó Nóngchǎnpǐn Dìlǐ Biāozhì), obhaliswe nguMnyango Wezolimo wasePRC ngomhla ka-15 Novemba 2010. Kusukela ngo-2014, linikezwe isihloko esithi ‘Itiye Lamasiko Lokuqala eShayina’ (中国第一文化名茶), linikezwe yi-China Association for Agricultural Quality Products Development.
Imvelaphi: IShayina, isifundazwe saseHúběi (湖北, Húběi), idolobha eliyisifunda i-Shíyàn (十堰, Shíyàn). Indawo emvelaphi evikelwe ihlanganisa izifunda i-Zhúxī (竹溪, Zhúxī), i-Zhúshān (竹山, Zhúshān), i-Fáng Xiàn (房县, Fáng Xiàn), izifunda zangaphambilini ezise-Yúnxiàn (郧县) kanye ne-Yúnxī (郧西), idolobha i-Dānjiāngkǒu (丹江口, Dānjiāngkǒu) kanye nezifunda zase-Zhāngwān (张湾) no-Máojiàn (茅箭) eShíyàn.
Amakhongco endawo: Cishe i-32.40° N, i-110.80° E (indawo ye-Wǔdāng Mountain namapulazi etiye ase-Shíyàn).

2. Umlando Nokubaluleka Kwamasiko:

Umlando: Wǔdāng dào chá ingomunye wamatiye amadala kakhulu e-Húběi, umlando wawo uxhumene ngokungahlukaniseki nezindlu zobuDao zase-Wǔdāng Shān (武当山, Wǔdāng Shān), okuyintaba yokuqala kwezine ezingcwele zobuDao eShayina. Ngokwenganekwane yobuDao, izakhamuzi zase-Wǔdāng zaqala ukuhlafuna amacembe amasha etiye ukuze kucace umqondo kudala, kancane kancane zasuka ekuhlafuneni zaya ekubiliseni, kamuva zaba ukwenza itiye. AmaDao ayibiza lesi siphuzo ngokuthi Tàihé Chá (太和茶, ‘itiye le-Great Harmony’) — ngegama lesibili le-Wǔdāng Mountain — Tàihéshān (太和山). Ngesikhathi sobukhosi baseTang (唐, 618–907), itiye lase-Zhúxī-Méizǐgōng (竹溪梅子贡) lase lifakwe ohlwini lwezipho zombuso. Kuthiwa inkosana engumndlandla u-Lǐ Xián (owayeyinkosi yaseTang Zhōngzōng kamuva), lapho edlula e-Zhúxī, walashwa yi-heat stroke yaleli tiye, waletha ku-Emperor Wǔ Zétiān owathi itiye lase-Méizǐgōng waba yitiye lasenkantolo. Izihlahla zetiye zakudala ezingama-48 e-Méizǐyà (梅子垭) zisasekhona kuze kube namuhla. Ngesikhathi sobukhosi baseMing (明, 1368–1644), umbusi wabutha izingcweti eziyizi-200 000 ukuba zakhe kabusha izigodlo zase-Wǔdāng iminyaka eyi-14; ngaleso sikhathi amaDao aletha itiye lawo enkantolo njenge-gòngpǐn (贡品). Ngo-2009, i-Wǔdāng dào chá yahlonishwa ngesiqu esithi ‘Itiye Lamasiko Lokuqala Esifundazweni sase-Húběi’ (湖北第一文化名茶). Ngo-2010 yabhaliswa njengomkhiqizo wenkomba kazwelonke yendawo. Ngo-2014 yathola isihloko esithi ‘Itiye Lamasiko Lokuqala eShayina’. Ngo-2017, i-Zhèjiāng University yakha isu elisha le-brand ngesiqubulo esithi ‘Pǔ shǒu fāng yuán · xún xīn ér xíng’ (朴守方圆·循心而行 — ‘Ukulandela umthetho ngokuthobeka, ukwenza ngokuholwa yinhliziyo’).
Igama: ‘Wǔdāng’ (武当) — intaba engcwele nesifunda; ‘Dào’ (道) — Indlela, umqondo oyinhloko wobuDao; ‘Chá’ (茶) — itiye. Ngokuqondile: ‘itiye lobuDao lase-Wǔdāng Mountain’. Elinye igama lasendulo elaziwa ngalo lithi ‘Tàihé Chá’ (太和茶), lapho ‘tàihé’ kusho ‘ukuvumelana okukhulu’ — isimo esiphelele sokuthula nokulingana okusuke lapho umzamo wobuDao usuke uyilokhu. AmaDao athi: ‘Uphuze leli tiye — inhliziyo icacile, umoya unokuthula, ukuvumelana kuphezulu, lokhu kungu-tàihé’ (心平气舒，人生至境，平和至极，谓之太和).
Ukubaluleka kwamasiko: Wǔdāng dào chá ingelinye lamatiye amabili amakhulu enkolo eShayina kanye ne-chánchá yobuBuddha (禅茶). Isiko letiye lobuDao lisekelwe ezinsikeni ezintathu: ukuphulukisa (饮茶消病 — ‘ukuphuza itiye ukuxosha izifo’), ukuqinisa umzimba (养生健身 — ‘ukondla impilo, ukuqinisa impilo’) nokuthuthukisa umoya (修身养性 — ‘ukuzihlanza, ukufundisa ubuntu’). Umgomo othi ‘hé jìng yí zhēn’ (和静怡真 — ‘ukuvumelana, ukuthula, injabulo, ubuqiniso’), oholayo amaDao lapho enza i-zuòchán (坐禅, ukuzindla ngokuhlala), ubusetshenziswa ngqo esenzweni setiye. Ezindlini zobuDao zase-Wǔdāng, imikhosi yaminyaka yonke yangosuku lwesithathu lwenyanga yesithathu neyangesishiyagalolunye yenyanga yesishiyagalolunye ihlanganisa ukunikelwa kwetiye elihle kakhulu konkulunkulu u-Zhēnwǔ (真武). Ngokomlando, isifunda sase-Shíyàn sasiyindawo ebalulekile ye-‘Great Tea Road’ (万里茶道): itiye elivela endaweni yase-Shíyàn-Bābānshān lalihla noMfula i-Hànshuǐ liye e-Xiāngyáng, lapho lalidlula khona liye e-Xī’ān libheke e-Silk Road, kanti emkhondweni ongasenyakatho — lidlule e-Inner Mongolia — liye eRussia.

3. Incazelo Yezitshalo Nezinto Zokusetshenziswa Ezingavuthiwe:

Uhlobo: Camellia sinensis var. sinensis.
Uhlobo / I-cultivar: Ikakhulukazi izitshalo zomdabu eziyinhlamvu (群体种, qúntǐ zhǒng) — imigqa ehlukene ngokwezakhi zofuzo, ejwayele i-terroir yasezintabeni yase-Qín-Lǐng-Bā. Kukhona izinhlobo ezinamacembe amancane (小叶种) nalezo ezinamacembe amakhulu (大叶种). Esifundeni sase-Fáng Xiàn kutholakale izihlahla zetiye zasendle ezinomjikelezo wesiqongo ofinyelela ku-3,2 m futhi ezineminyaka engaphezu kwenkulungwane — okungenzeka ukuthi ziphakathi kwezindala kakhulu enkabeni yeShayina.
Ukuqoqwa: Ikakhulukazi entwasahlobo (Mashi — Apreli); izinhlamvu eziphakeme kakhulu — ukuqoqwa kwasekuqaleni kwentwasahlobo ngaphambi kwe-Qīngmíng (清明). Ezinyangeni eziningi zonyaka kuvunyelwe nokuvunwa kwasehlobo nasekwindla.
Izinga lokuqoqwa: Ezingeni eliphezulu — ihlumela elilodwa noma ihlumela elinecebe elilodwa elingaphezulu (一芽一叶); ezingeni elijwayelekile — ihlumela elinamacembe amabili angaphezulu (一芽二叶).
Izidingo zezinto zokusetshenziswa ezingavuthiwe: Ziphelele, zivuniwe zisanda kuvunwa, azinakho ukulimala ngenxa yokuhudula. Izinto zokusetshenziswa ezingavuthiwe zilethwa efektri ngokushesha ukuze kuvinjelwe i-oxidation ngokwemvelo.

4. I-Terroir Nezici Zokukhula:

Isifunda sase-Shíyàn sisemngceleni wezintaba ze-Qínlíng (秦岭) ne-Dàbā (大巴山), emanzini angaphezulu oMfula i-Hànshuǐ — okuwumfula omkhulu kunawo wonke ongena e-Yángzǐ. Le yindawo ebalulekile yokuthola amanzi ephrojekthi ‘yokudlulisela amanzi eningizimu aye enyakatho’ (南水北调), okuqinisekisa ukuhlanzeka okukhethekile kwemithombo yamanzi kanye namazinga aqinile ezemvelo.

Ubude bendawo lapho kutshalwa khona: 500–1200 m ngaphezu kolwandle. Indawo eyinhloko yetiye eliphakeme — izintaba eziphakeme (700–1000 m).
Isimo sezulu: I-subtropical monsoon esenyakatho, uhlobo oluqhubekayo. Isilinganiso samazinga okushisa sonyaka cishe siyi-15.3 °C, isikhathi esingenamakhaza cishe izinsuku ezingama-242. Isilinganiso semvula sonyaka cishe singama-834 mm. Imisebe yelanga ngonyaka cishe amahora ayi-1835. Ubusika bupholile, ihlobo alinakho ukushisa okweqisayo; ukuhluka okubonakalayo kwamazinga okushisa ebusuku nasemini kusiza ekwakheni izinto ezinomphumela onamakha.
I-microclimate: Isimo sezintaba esinamazinga ahlukahlukene, izigodi zomfula ezijulile, amadamu amathathu amakhulu (kuhlanganise ne-Dānjiāngkǒu) kwakha umphumela onamandla ‘wamanzi-nenkungu’: amafu njalo nenkungu kuhlakaza ukukhanya kwelanga okuqondile, okwandisa ingxenye yemisebe ehamba ngokukhuphuka — okuyindlela efanele kakhulu yokwakhiwa kwama-amino acid nezakhi ezinomphumela onamakha emacebeni etiye.
Inhlabathi: Ikakhulukazi inhlabathi ephuzi-nsundu (黄棕壤) nesihlabathi esakhelwe phezu kwamatshe aguqukayo kanye namatshe ane-carbonate. I-pH 4,0–6,5 (i-acidic kanye ne-e-acidic encane). Inani le-organic matter lingu-1,0–2,0 %. Inhlabathi inothile ngama-microelement — i-phosphorus, i-zinc ne-selenium, okunomthelela omuhle kwiphrofayela yamaminerali yaleli tiye.
Ubuchwepheshe bokulima: Lesi sifunda singenye yezindawo ezinkulu kakhulu zokulima itiye ezingenakho ukungcola kanye nendlela yokuphila enempilo eShayina. Ukumboza okunothe ngehlathi, izitha zemvelo zezinambuzane (izinyoni, izicabucabu) kanye nokuhlalisana okuncane kwezimboni kwenza ukuthi amasimu akwazi ukuphathwa ngamazinga aphansi kakhulu okusetshenziswa kwezibulala-zinambuzane. Amapulazi amaningi anezitifiketi zokuphila ngempilo.

5. Ubuchwepheshe Be-Production:

Ubuchwepheshe buhloselwe ukugcina isimo semvelo esiluhlaza seceba kanye nokwakha iphunga elihlanzekile, eliqinile elinamanothi e-chestnut — uphawu olubalulekile lwesifunda. Isikimu sakudala setiye eliluhlaza le-Wǔdāng dào chá sihlanganisa lezi zigaba ezilandelayo:

Ukuqoqwa (采摘 — cǎizhāi): Ukukhetha ngesandla amahlumela namacembe amancane. Ezinhlamvini eziphakeme kakhulu ukuqoqwa kwenziwa ngezikhathi zasekuseni kakhulu, izinto zokusetshenziswa ezingavuthiwe zilethwa ngokushesha endaweni yokukhiqiza.
Ukubekwa/ukubuna (摊晾 — tānliàng): Izinto zokusetshenziswa ezingavuthiwe ezisanda kuvunwa zibekwa ungqimba oluncane endaweni engenisa umoya omuhle amahora ama-2–4. Inhloso — ukuvumelanisa umswakama, ukuqala ukuhwamuka okuncane nokulungiselela ukulungiswa. Iceba liyabuna kancane, libe lithambile futhi liphendulwe kalula.
Ukulungiswa kohlaza (杀青 — shāqīng): Isigaba esibalulekile: emazingeni okushisa angu-180–220 °C (kwi-wok noma emgqomeni ojikelezayo) kuyavalwa amandla e-enzyme ngokushesha, kumiswe i-oxidation. Kuyakwakha isisekelo sephunga le-chestnut-nut (栗香, lì xiāng) — uphawu oluphawulekayo lwe-Wǔdāng dào chá. Isikhathi esiyimizuzu emi-3–5 ngokuya ngenani lenhlanganisela.
Ukugoba (揉捻 — róuniǎn): Ukwephulwa ngento eyimishini kwezingqimba zamaseli ukuze kukhishwe umhwaju kanye nokwakha ukujula kwephunga. Ngaleso sikhathi iceba lithola isimo salo sokuqala — isigaqa esiqinile noma ‘intambo’ egoqiwe.
Ukubunjwa (做形 — zuòxíng): Ukwakhiwa kwesimo sakugcina esiphawulekayo — iqabunga eliyisicaba, elifana nesinaliti noma elijikelezayo, ngokuya ngomkhiqizo othile womugqa. Lesi sigaba singahlanganisa ukucindezela ngesandla kwi-wok noma emshinini wokubumba.
Ukomiswa (烘干 — hōnggān): Ukwehliselwa emazingeni omswakama azinzile (≤6,5 %) emazingeni okushisa angu-80–100 °C. Ukuqedwa kokuzinzisa kwephunga, ukususwa kokusala ‘kohlaza’ okungagayelwanga, kanye nokugcizelela iphunga elimnandi le-chestnut.

6. Izici Eziphathekayo Ngokomzwelo Womzimba:

Ukubukeka kweceba elomile: Amacembe amancane, athambile, alinganayo anesakhiwo esiqinile. Umbala — uluhlaza oku-emerald (翠绿, cuìlǜ), ingaphezulu liyacwebezela, linoboya obuncane obusobala obu-silver emahlumeleni aphakeme kakhulu.
Iphunga leceba elomile: Lihlanzekile, lisha, linamanothi aqinile e-chestnut (栗香) — uphawu oluhamba phambili lwe-Wǔdāng dào chá. Amanothi amancane wezimbali ngemuva.
Iphunga lokuphuzwa: Liphakeme, liqinile, ligqamile. Itimu ye-chestnut-nut ibusayo, isekelwa ubusha obunjengotshani-nemifula kanye nokucashile okumbalwa. Iphunga lihlala ngesikhathi sokuphuzwa okuningana.
Ukunambitheka: Okusha, okuhlanzekile, okunempilo. Umzimba uphakathi nendawo, ukuthungwa kubushelelezi. Ngaphambili — ubumnandi obugqamile (鲜甜) kanye ‘nobumanzi’ obuthambile (鲜爽, xiānshǎung). Ubuthungu nobululu bancane kakhulu. Ukunambitheka kwangemuva kuhlezi isikhathi eside, kunobumnandi obuyayo obukhulayo (回甘, huígān) kanye nomuzwa wobusha.
Umbala wokuphuzwa: Uluhlaza okhanyayo (嫩绿) noma uluhlaza-ophuzi, ogqamile, osobala, onokukhanya ‘okuphilayo’ okuhle.
Inhlabathi yetiye (iqabunga elenziwe): Iluhlaza okhanyayo, ilinganayo, inamacembe aphelele avuleke kahle namahlumela. Ukuthungwa kweceba kuqinile, kunomhwaju.

7. Ukwakheka Kwamakhemikhali:

I-Polyphenols (amathe-a-catechin): Inani eliphakathi nendawo ematiyeni aluhlaza — umthombo oyinhloko wamandla we-antioxidant. I-epigallocatechin-3-gallate (EGCG) ne-epicatechin-gallate (ECG) zibusa.
Ama-Amino acid: Inani eliphezulu uma kuqhathaniswa nezilinganiso ezijwayelekile zamatiye aluhlaza endaweni, okuphawuleka ngenxa ye-terroir esezintabeni eziphakeme kanye nenkungu evamile. I-L-theanine — yisakhi esibalulekile esibangela ubumnandi obuthambile, iphunga ‘lokudleka’ kanye nomphumela wokuphola.
Ama-Alkaloid: I-caffeine (~2–3 % yesisindo esomile), i-theobromine ne-theophylline ngamanani amancane.
Izinto ezincibilika emanzini: Ngokwemininingwane engaqondile — okungenani ama-38–42 %, okuqinisekisa ukwenziwa kokuphuzwa okuningi.
Amavitamini: C (i-ascorbic acid — esinye sezilinganiso eziphakeme kakhulu phakathi kwamatiye aluhlaza aseShayina ngenxa yokucubungulwa okulula), ibanga B (B₁, B₂), ivithamini E.
Amaminerali: I-Zinc (Zn), i-selenium (Se) — zibhalwe njengama-microelement abalulekile aphuma emhlabathini onamaminerali wesifunda. Kukhona futhi i-phosphorus, i-potassium, i-manganese, i-fluoride.
Amafutha abalulekile: Ukwakheka okuyinkimbinkimbi okungaphezu kwama-300 ama-compounds angahlaleki phansi, okwakha iprofayela yephunga le-chestnut-floral. Izinto eziyinhloko — i-linalool, i-geraniol, i-cis-jasmone nama-pyrazine.

8. Izakhiwo Eziluncedo:

Ukuvikela i-antioxidant: Inani eliphezulu lama-catechin (ikakhulukazi i-EGCG) linikeza ukwehlisa ama-free radicals nokuvika amangqamuzana jikelele.
Ukuvuselela okuthambile: Inhlanganisela ye-caffeine ne-L-theanine inikeza ukwenyuka okulinganayo, okungakhathazeki kwamandla nokwenza ngcono ukugxila ngaphandle ‘kokuwa’ okuphawuleka ngekhofi.
Ukusekela amasosha omzimba: Ucwaningo lubonisa ukuthi ama-polyphenol etiye eliluhlaza angakhulisa ukuqina komzimba ngokumelene namagciwane.
Umphumela wokuvikela inhliziyo: Ama-catechin asiza ukugcina amazinga e-cholesterol anempilo kanye nokuqina kwemithambo.
Ukwenza ngcono ukugaya ukudla: Kuvuselela kancane ukunyakaza kwamathumbu kanye nokukhiqizwa kwama-enzyme wokugaya, kufanelekela ukuhambisana nokudla.
Ukusekela ingqondo: I-L-theanine ivuselela amagagasi e-alpha ebuchosheni, ithuthukise ukunaka nokucaca komcabango — akukona ukuphazima ukuthi amadosi amaDao asebenzise leli tiye amakhulu eminyaka ngezinjongo zokuzindla.
I-Selenium ne-zinc: Iprofayela ye-microelement yaleli sifunda isekela izinhlelo zama-enzyme e-antioxidant zomzimba (i-glutathione peroxidase, njll.).
Amandla okulwa nokuguga: Inhlanganisela yama-polyphenol namavitamini (C, E) yenza ukuthi inqubo yokugqoka kwamangqamuzana ihamba kancane, okuvame ukuxhunyaniswa nokuguga kancane — akukona ukuphazima ukuthi amaDao ayebheka itiye lawo ‘njengomuthi wokuphila isikhathi eside’.

Kubalulekile ukucabanga ukuzwela komuntu nge-caffeine. Abantu abane-asidi ephezulu yesisu bayelulekwa ukuthi bangaphuzi itiye eliluhlaza ngesisu esingenalutho.

9. Ukuphuzwa:

Amazinga okushisa amanzi: 75–85 °C. Ezinhlanu ezithambile kakhulu zentwasahlobo (amahlumela ahlukene) — 75–80 °C; emacembeni avuthiwe kakhulu — kuze kufike ku-85 °C.
Inani letiye: 3 g nge-150 ml (gaiwan) noma 5–7 g nge-200–250 ml (ingilazi yengilazi).
Indishi: I-gaiwan yephorcelain (盖碗) — ivula iphunga le-chestnut ngokuphelele futhi ivumela ukulawulwa ngokunembile kokukhipha. Ingilazi yengilazi noma i-flask yengilazi — yokujabulela ngombala ukwaita kwamaqabunga. Ukuphuza nsuku zonke kuvunyelwe i-teapot yephorcelain.
Inqubo:
1. Shayisa indishi ngamanzi ashisayo bese uwakhipha.
2. Thela itiye, unyakazise kancane i-gaiwan ukuze uvuse iphunga (闻香, wén xiāng).
3. Ukuphuzwa kokuqala: thela amanzi ngaseludongeni lwe-gaiwan, uyeke kuze kube imizuzwana eyi-15–20, bese ukhipha. Lokhu ‘ukuvusa’ ukuze kuvuleke iceba.
4. Ukuphuzwa kwesibili: imizuzwana engama-20–30. Yilapho kuvela khona ngokuphelele iphunga le-chestnut nokunambitheka okumnandi.
5. Ukuphuzwa kwesithathu — kwesine: imizuzwana engama-30–45, iphunga lishintshela ohlotsheni oluthambile, olwezimbali.
6. Ukuphuzwa okulandelayo: kwandisa isikhathi ngemizuzwana eli-10–15. I-Wǔdāng dào chá yekhwalithi enhle ikwazi ukumelana nokukhululwa okuphindwe izikhathi ezi-4–6.
7. Lapho kufakwa engilazini enkulu (大杯泡): 2–3 g kuma-200 ml, isikhathi sokufakwa kube yimizuzu eyi-1,5–2,5, ungangeza amanzi izikhathi ezi-2–3.

10. Ukugcinwa:

Itiye eliluhlaza lifuna ukuvikelwa okuqinile kumoyampilo, umswakama, ukukhanya, ukushisa kanye namaphunga angaphandle — ‘izitha eziyisihlanu’ zobusha.
Izinga lokushisa elifanele lokugcina: 0–5 °C (esiqandisini) uma kusephakeji elivaliwe ngokuphelele. Ngaphambi kokuvulwa, iphakethe kumele lifinyelele etephingini lokushisa ukuze kuvinjelwe ukuhlengeleza.
Iziqukathi: amaphakethe e-vacuum enziwe nge-foil-lined polyethylene noma amathini ensimbi aneziqhoqholo eziqinile. Kuvunyelwe ukugcinwa efrijini yeqhwa (−18 °C) ukuze kugcinwe isikhathi eside (kuze kufike ezinyangeni eziyi-18).
Isikhathi esinconyiwe sokusetshenziswa: izinyanga ezi-6–12 ngemva kokukhiqizwa. Izinhlanu zentwasahlobo eziphakeme kangcono ukuphuzwa ezinyangeni zokuqala eziyisithupha, lapho iphunga le-chestnut licacile kakhulu.

11. Intengo Nemikhuba Yokukhohlisa:

Izinga lentengo: Izinga lasentwasahlobo elisuka emahlumeleni ahlukene (明前茶) — yilo elibiza kakhulu; izinhlanu eziningi zesikhathi sezimvula (谷雨后) — zifinyeleleka kalula. Ububanzi bukhulu — kusukela etiyeni elisetshenziswa nsuku zonke elingabizi kakhulu kuze kufike kumalothi amancane aqoqiwe avela emapulazini athile.
Izinto eziphembelela intengo: Isikhathi sokuvunwa (ekuqaleni kwentwasahlobo — kubiza kakhulu), izinga lezinto zokusetshenziswa ezingavuthiwe (amahlumela ahlukene → ihlumela + iqabunga → amaqabunga amabili), ubude bendawo lapho kutshalwa khona, kanye nesifunda esincane esithile (amatiye avela e-Zhúxī nase-Fáng Xiàn ngokwesiko abaluleka kakhulu).
Ungagwema kanjani ukukhohlisa:
- Thenga kubakhiqizi abanezitifiketi abanelungelo lokusebenzisa uphawu lwenkomba yendawo (地理标志).
- Hlola ukubukeka: I-Wǔdāng dào chá engokoqobo inesigaqa esincane esilinganayo, umbala oku-emerald ongenamabala ansundu.
- Hlola iphunga: ithoni ephawulekayo ye-chestnut-nut (栗香) akumele ibe nzima noma ibe yikhemikhali — ukwengezela amakha okuzenzela kubonakala kalula ngephunga elikhohlakele, ‘elingajulile’.
- Ukuphuzwa kumele kube okugqamile, osobaleni, okuphuzi-nsundu ngombala, ngaphandle kokudungeka.
- Intengo ephansi ngendlela engathenjwa ‘yekhwalithi yasentwasahlobo’ ye-Wǔdāng dào chá — cishe uphawu oluqinisekile lokushintshwa kwezinto zokusetshenziswa ezingavuthiwe ezivela kwezinye izifunda noma ukupakishwa kabusha kwetiye langonyaka odlule.

12. Amaqiniso Athakazelisayo:

Inganekwane ixhumanisa umsuka wokuphuza itiye eShayina nomDao u-Yǐn Xǐ (尹喜), umfundi ka-Lǎozǐ: ngokombhalo othi ‘Dào jīng · Tiānhuáng zhì dào tàiqīng yù cè’ (道经·天皇至道太清玉册), ‘u-Lǎozǐ waphuma e-Hángǔguān Pass, futhi u-Yǐn Xǐ wamemukela ekhaya, waqala ngokuletha itiye ngendlela yokuhlonipha’ (老子出函谷关，令尹喜迎之于家首献茗). Lokhu kungukubhalwa kokuqala kwetiye njengengxenye yokwamukela izihambi ngendlela yomkhosi.
E-Méizǐyà (梅子垭) esifundeni sase-Zhúxī kusemile izihlahla zetiye ezindala ezingama-48, okuthiwa kwaqoqwa kuzo itiye lasebukhosini le-Empress Wǔ Zétiān ngekhulu lesi-7.
I-Wǔdāng dào chá ingukuphela kwetiye ‘phakathi kwamatiye amane aphawulekile aseShayina’ elixhumene ngqo nesiko lobuDao; amanye amathathu amelela isiko lobuBuddha (chánchá), iConfucian (Lóngjǐng) kanye nomphakathi ongajwayelekile wesifunda (Wǔyí Yánchá).
Isifunda sase-Shíyàn siyindawo ebalulekile yokuqoqwa kwamanzi ephrojekthi yokudluliselwa kwamanzi (南水北调中线工程), okwenza ukuthi amasimu etiye abe ngezinye zezindawo ezivikelwe kakhulu eShayina ngokwemvelo: ukungcoliswa yizimboni kulinganiselwe kakhulu ezingeni likahulumeni.
Indlela yetiye i-‘Great Tea Road’ (万里茶道) yayidlula esifundeni sase-Shíyàn: itiye lase-Wǔdāng lalihla noMfula i-Hànshuǐ liye e-Xiāngyáng, lapho lalidlula khona liye e-Xī’ān bese kuba yi-Silk Road, futhi lidlule e-Inner Mongolia — liye eRussia.

13. Ukuqhathanisa Namanye Amatiye Aluhlaza:

Xī Hú Lóngjǐng (西湖龙井, Xīhú Lóngjǐng): Iqabunga elicindezelwe eliyisicaba, eliluhlaza ngokugqamile. Iphunga — i-chestnut egazingiwe nebhontshisi; ukunambitheka ‘kugcwele’ futhi kuyafana namafutha. I-Wǔdāng dào chá ilula, yasha futhi inokubonakala okucacile ‘komoya’ wobuDao.
Xìnyáng Máojiān (信阳毛尖, Xìnyáng Máojiān): ‘Umakhelwane’ oseduze — futhi itiye eliluhlaza elivela endaweni yase-Qín-Lǐng-Bā — idlulele e-Huáiyáng, kodwa esifundazweni esingumakhelwane i-Hénán. Isimo sezulu sifana, kodwa i-Xìnyáng Máojiān — iqabunga eligoqiwe elifana nesinaliti elinamanothi agqamile obusha. I-Wǔdāng dào chá ngokuvamile iba mnandi kakhulu futhi iba nephunga le-chestnut elibonakalayo.
Méizǐgòng Chá (梅子贡茶): Umkhiqizo ongaphansi phakathi kophawu lwe-Wǔdāng dào chá, olusuka esifundeni sase-Zhúxī. Ngokomlando — wawuyimpawu yomnikelo ehlukile. Ubonakala ngezinto zokusetshenziswa ezingavuthiwe eziphucukile kakhulu (amahlumela ahlukene), iphunga elibushelelezi kanye nobumnandi obuphucukile.
Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): Ukuphela kwetiye eliluhlaza laseShayina elenziwe ngobumnandi be-steaming (蒸青) elisasele, elivela eningizimu ye-Húběi. Iprofayela ehluke ngokuphelele — ‘ulwandle’, enokudleka okugqamile nokuhlaza okujulile kwengxube. I-Wǔdāng dào chá, njengamatiye enziwe nge-wok fixation, yomile kakhulu, inamantongomane kakhulu futhi ikhanya kakhulu ephungeni.

Ekuphetheni:

I-Wǔdāng dào chá — itiye elinomkhondo weminyaka eyinkulungwane kanye nokuxhumana okuphilayo nenye yezimfundiso zomoya ezinkulu kakhulu zaseShayina. Amandla alo awafani nokuqhosha okugqamayo, kodwa asekujuleni okuzolile, okuqoqiwe: iphunga le-chestnut elihlanzekile, ukunambitheka okubushelelezi, okumnandi kanye nokucaca, okuvuselelayo. Leli yitiye lokuphuza ngokucophelela, okungenamjubane — ekuseni, ukuqoqa imicabango, noma emva kwesidlo sasemini, ukubuyisa ukucaca. Amadosi amaDao ayeliphuza ngaphambi kokuzindla; kumuntu wesimanje lizonikeza isipho esifanayo — imizuzu embalwa yokuthula kweqiniso enkomishini.