Xīn Línyùlù

Xīn Línyùlù (新林玉露, xīn línyùlù) — omunye wemikhiqo eluhlaza emibalwa yaseShayina ekhiqizwa ngendlela yokuhlanza okunamanzi (蒸青, zhēngqīng), hhayi ukugazinga. Lobuhle buchwepheshe bakudala, obachazwa nguLu Yu (陆羽) encwadini yakhe ethi “Chá Jīng” (ikusasa lokuhlanza nokugaya — «蒸之, 捣之» — “bilisa ngomphunga, ugaye”), bucishe banyamalala eShayina uqobo, bathuthela eJaphani lapho baba yisisekelo se-sencha ne-gyokuro. Inkampani yaseHenan i-Xīnlín yathumela ngonyaka ka-1996 umshini wokuhlanza ngomphunga waseJaphani futhi yakha umkhiqizo ongaqondakali — “Amazolo Ejade ase-Xīnlín,” ohlanganisa ubuchwepheshe baseJaphani nezinto zokusetshenziswa ezivela eDàbiéshān: uhlobo lweqembu laseXìnyáng (信阳群体种), olukhula emangeni angu-400–1000 m ezintabeni lapho kukhona khona inkungu izinsuku ezingama-200 ngonyaka. Ngo-2007 leli tiye lathola indondo yegolide emqhudelwaneni womhlaba wonke wamatiye aluhlaza, kwathi ngo-2015 lathola “Ikamela Legolide” loMboniso Womhlaba wonke we-EXPO.

1. Ukuhlukaniswa kanye Nemvelaphi:

• Uhlobo: Itiye eliluhlaza (elingavunywanga, 绿茶, lǜchá). Indlela yokuhlanza — ngomphunga (蒸青, zhēngqīng), ngo-95 °C. Isimo — “inaliti yephayini” (松针形, sōngzhēn xíng).

• Isigaba: Umkhiqizo onesikhombiso sezwe (国家地理标志产品, kusukela ngo-2010); “Ihwebo Elidumile lesiFundazwe saseHenan” (河南省著名商标). Omunye wemikhiqo eluhlaza empunga embalwa kakhulu ekhiqizwa ngesikhungo eShayina yanamuhla (kanye ne-Enshi Yu Lu nabanye abambalwa).

• Imvelaphi: IShayina; isiFundazwe sase-Henan (河南, Hénán); isifunda sase-Xin Xian (新县, Xīn Xiàn), esiyingxenye yesifunda sedolobha sase-Xinyang (信阳市, Xìnyáng Shì). Lesifunda siphakathi kwezintaba zase-Dabie (大别山, Dàbiéshān) — inqwaba yezintaba ezinkulu kunazo zonke eziphakathi kwe-Huang He ne-Yangtze. Ingqikithi yezindinganiso — indawo yase-Chendian (陈店乡, Chéndiàn Xiāng, ingadi yetiye yase-Yunshan — 云山茶场) kanye nedolobha lase-Suhe (苏河镇, Sūhé Zhèn, indawo yase-Huangpolao — 皇坡佬高山野茶基地, lapho amaphesenti angu-40 wemithi ingaphezulu kweminyaka engu-30).

• Izixhumanisi zomhlaba: ~31°30′–32°00′ N, 114°30′–115°00′ E (indawo yesifunda sase-Xin Xian).

2. Umlando kanye Nokubaluleka Kwesiko:

• Umlando:

Ukuhlanza ngomphunga okuluhlaza yindlela endala kakhulu yokupheka itiye eShayina. U-Lu Yu encwadini yakhe “Chá Jīng” (i-8th century) uchaze ukulandelana okuthi «蒸之, 捣之, 拍之, 焙之» — “bilisa ngomphunga, ugaye, ucindezele, wome” — njengomjikelezo ojwayelekile wokukhiqiza. Ngezikhathi zikaTang noSong, itiye elibiliswe ngomphunga lalibusile; kwakungu lobu buchwepheshe obabandanywa abafundisi baseJaphani ngekhulu le-12 kuya kwele-13, babuthuthukisa baba yisisekelo se-sencha, gyokuro, ne-matcha. EShayina uqobo, kusukela enkathini ye-Ming (i-14th century), ukubiliswa ngomphunga kwathathelwa indawo ukugazinga (炒青), futhi ngekhulu lama-20, itiye eliluhlaza elibiliswe ngomphunga lase liyivelakancane eShayina.

Ukuvuselelwa kwenzeka ngo-1996, lapho inkampani i-Xīnlín Cháyè (新林茶业有限公司, Xīnlín Cháyè) esifundeni sase-Xin Xian yathumela umugqa wokubilisa ngomphunga waseJaphani ozenzakalelayo futhi yawuguqula ukuze usebenze ngezinto ezisetshenziswayo zendawo — uhlobo lweqembu lase-Xinyang, oludume ngokuqukethwe kwe-amino acid ephezulu. Kwaba yilapho kwavela khona i-“Xīn Línyùlù” — “Amazolo Ejade ase-Xīnlín.” Igama linobudlelwano nelidumile lase-Hubei i-Enshi Yu Lu (恩施玉露), kodwa umkhiqizo uzimele ngobuchwepheshe.

Ukuqashelwa emhlabeni wonke kwafika ngokushesha: ngo-2007 — umklomelo wegolide emqhudelwaneni womhlaba wonke wamatiye aluhlaza (世界绿茶评比金奖); ngo-2010 — isimo somkhiqizo onesikhombiso sendawo; ngo-2015 — “Ikamela Legolide” (金骆驼奖) emcimbini we-EXPO “Iminyaka Eyikhulu Yamatiye AseShayina Adumile ePanama” (百年世博中国名茶). Umkhiqizo uthunyelwa eJaphani, eSouth Korea, nase-USA.

• Igama: 新林 (Xīnlín) — igama lenkampani edalile futhi kuyisikhomba “sehlathi elisha” (新 — “eliha”, 林 — “ihlathi”) lezingadi zetiye ezisezintabeni zase-Dabie; 玉露 (Yùlù) — “amazolo ejade” — igama lakudala elichaza itiye eliluhlaza elibiliswe ngomphunga lezinga eliphakeme, elithathwe emlandweni wamatiye waseShayina-naseJaphani.

• Ukubaluleka kwesiko: I-Xīn Línyùlù ifanekisela “ukubuyela emithonjeni” — ukuvuselelwa kobuchwepheshe bakudala baseShayina, obugasinda eJaphani futhi babuyela ekhaya ngokuhweba ngezimboni. Leli yilinye lamatiye ambalwa abonisa ngokusobala umzimba osokhaya wamasiko: IShayina → Japani → IShayina. Isifunda sase-Xin Xian, esisendaweni ye-Dabie yama-guerrilla “abomvu” (okwakuyindawo ye–Soviet yase-Hubei-Henan-Anhui), sakha ngenkuthalo ezokuvakasha zetiye njengethuluzi lokulwa nobumpofu ezindaweni zezintaba. Amasimu etiye emaqeleni e-Yunshan nase-Huangpolao — ayingxenye yomzila wokuvakasha wemvelo ohlanganisa izikhumbuzo zezinguquko nezinto ezihehayo zemvelo zase-Dabie. Ngama-2020s, i-Xīn Línyùlù isibe ingumkhiqizo wetiye oyigugu omkhulu wesifunda, kanti umugqa wayo ozenzakalelayo ube yisifanekiso sokwenziwa kwesikhungo semboni yetiye yase-Henan.

3. Incazelo Yezitshalo kanye Nezinto Ezingavuthiwe:

• Uhlobo / umlimi: Uhlobo lweqembu lase-Xinyang (信阳群体种, Xìnyáng Qúntǐzhǒng) — uhlobo lwendawo lwesihlahla esincane esinamaqabunga aphakathi e-Camellia sinensis var. sinensis, olwadalwa ngokukhethwa kwemvelo emakhulwini eminyaka ngaphansi kwezimo zase-Dabie. Amaqabunga ayisiyingi, aminyene, anenyama — ukuzivumelanisa nezimo ezinzima zezintaba. Isikhombi sebhayoloji sezinto ezivuthiwe zasentwasahlobo: ama-amino acid ≥ 4.2%, ama-phenol 14.7% — ukuhlangana okuphakeme kwe-AA/PF okungavamile (cishe 1:3.5), okuhle kakhulu etiyeni elibiliswe ngomphunga, eligcina ngcono ama-amino acid kunelobugazingi. Lolu hlobo lomlimi lusetshenziselwa futhi ukukhiqiza i-Xinyang Mao Jian edumile — enye “yamatiye amakhulu ayishumi aseShayina,” kodwa ubuchwepheshe bokuhlanza buhluke kakhulu.

• Ukuvuna: Intwasahlobo — kusukela ekupheleni kukaMashi kuya ku-April. Uchungechunge lwe-“Cha Song” (茶颂, “Ihubo Letiye”) — ngaphambi kwe-Qingming, amahlumela angawedwa. I-“Cha Ya” (茶雅, “Ubuhle Betiye”) — ngaphambi kwe-Guyu, ihlumela elilodwa + iqabunga elilodwa. I-“Cha Qing” (茶情, “Umuzwa Wetiyeyo”) — maphakathi no-April, ihlumela elilodwa + amaqabunga amabili.

• Izinga lokuvuna: Izinga eliphezulu (特级, uchungechunge lwe-“Cha Song”) — amahlumela angawedwa kuphela.

• Izidingo zezinto zokusetshenziswa: Amahlumela amancane angenakulimala. Izinto zokusebenza zicutshungulwa ngosuku lokuvuna. Izindawo eziwumgogodla zase-Huangpolao — izihlahla ezingaphezu kweminyaka engu-30 (40% wezitshalo).

4. Indawo Yendawo kanye Nezici Zokutshala:

Isifunda sase-Xin Xian sisenkabeni yezintaba zase-Dabie — inqwaba yezintaba ezinkulu kunazo zonke eziphakathi kwe-Huang He ne-Yangtze, lapho kuhlangana khona i-Henan, Hubei, ne-Anhui.

• Ukuphakama kokutshala: 400–1000 m. Izingadi eziwumgogodla — emaqeleni angaphezulu kuka-600 m.
• Isimo sezulu: Umkhawulo osenyakatho wesifunda esishisayo. Izinga lokushisa lonyaka ophakathi 15 °C; imvula 1100 mm/ngonyaka; izinsuku ezinenkungu ≥200 ngonyaka — enye yezindawo “zinenkungu” kakhulu zetiye eShayina. Ukushintshana okubonakalayo kwezinga lokushisa phakathi kosuku nobusuku. Isikhathi eside sokushisa okuphansi ebusika senza ukuthi izihlahla zetiye ziqoqe ama-amino acid njengezivikeli zekhephu — lo ngumshini wemvelo okhulisa okuqukethwe kwe-L-theanine.
• Umhlabathi: Amakhwalathi abomvu-aphuzi (红黄壤), ajulile, pH 4.5–6.5, izinto eziphilayo ≥3% — elinye lamanani aphezulu kakhulu phakathi kwezindawo zetiye zaseShayina.
• Imvelo: Ukuvinjelwa kwehlathi — >85%. Indawo ewumgogodla iyindawo evikele amanzi (水源保护区), lapho kungavunyelwe khona ukusetshenziswa komquba wamakhemikhali nezibulala-zinambuzane. I-Dabie — enye yezindawo eziyigugu ezibalulekile zaseCentral China, ezingenye “yezindawo zokongiwa kwemvelo ezingama-28 ezibalulekile zezwe.” Izingadi zetiye emangeni 600–1000 m zakha “iziqhingi zamafu” zemvelo — izindawo ezinenkungu ehlala ikhona, lapho umswakama ugcina ngaphezulu kuka-80%, kanti imisebe ye-ultraviolet eqondile ingaphansi kuka-30% wokukhanya okuphelele. Lezi zimo zidala indawo efanele kakhulu yokuqoqeka kwama-amino acid nokunciphisa ubumnandi kwikhasi letiye.

5. Ubuchwepheshe Bokukhiqiza:

I-Xīn Línyùlù ikhiqizwa ngomugqa ozenzakalelayo ngokuphelele wohlobo lwaseJaphani, ongavumeli ukuthintana kwezandla nekhasi letiye futhi uvikele ukungcola okuphambanayo. Umehluko omkhulu kumatiye aluhlaza agazingiwe — ukuhlanza ngomphunga, okugcina ngcono kakhulu i-chlorophyll nama-amino acid.

• Ukudiliza (摊放 — tān fàng): Amahora ayi-6 — isikhathi eside kunamatiye amaningi aluhlaza, okukhulisa izinto ezingamasayithi amakha.
• Ukuhlanza ngomphunga (蒸汽杀青 — zhēngqì shāqīng): Umphunga ngo-95 °C uvala ama-enzyme ngokushesha, “uvale” i-chlorophyll nombala. Ngokungafani nokugazinga (ama-200+ °C), ukubilisa ngomphunga akuyi ekwakheni amanothi “agazingiwe” — iphunga lihlala “liluhlaza” futhi “linolwandle.”
• “Ukuqhekeza kwekhasi” (叶打破形 — yè dǎ pò xíng): Isiteji esingavamile, esingenakufaniswa ematiyeni agazingiwe: ikhasi liphulwe ngomshini, likhulisa indawo yokunqamula. Lokhu kusheshisa ukukhipha lapho kuphekwa futhi kukhulula izondlo. Lesi siteji sithathwe kwezobuchwepheshe baseJaphani i-“arabiki” (粗揉, ukusonga okuqinile).
• Ukusonga okuqinile nokususa umswakama (粗揉散水 — cū róu sàn shuǐ): Ukwakha okokuqala nokususa ngokushesha umswakama ongaphezulu.
• Ukusonga nokwakha (揉捻造形 — róuniǎn zào xíng → 中揉成形 → 精揉整形): Inqubo enezigaba ezintathu: kusuka ekusongweni okunzima kuye kokumaphakathi kuya ekwakhiweni komkhawulo wokugcina “wenaliti yephayini” (松针形). Isigaba ngasinye sinciphisa ububanzi bentambo futhi silinganise isimo.
• Ukomiswa (干燥 — gānzào): Ngo-80 °C kuze kube umswakama ozinzile.
• Ukuhlunga ngombala nokupakishwa (色选除杂 → 充氮包装): Ukuhlunga ngombona kususa izingxenyana ezingahambisani; ukupakishwa emoyeni we-nitrogen kwandisa ukusha kuze kube yiminyaka emi-2 — isikhathi eside kakhulu kunamatiye aluhlaza avamile.

6. Izici Zomzwelo:

• Ukubukeka kwekhasi elomile: Izinaliti zephayini ezincane, eziminyene, eziqondile (松针形, sōngzhēn xíng), ezilinganayo nezifanayo. Umbala — uluhlaza okotshani okumnyama “onoyinki” (墨绿, mòlǜ), uboya obumhlophe obubonakalayo. Umbala umnyama ngokuphawulekayo kunamatiye aluhlaza agazingiwe — umphumela wokulondolozwa okuphezulu kwe-chlorophyll ngesikhathi sokubilisa ngomphunga.
• Iphunga lekhasi elomile: Lihlanzekile liluhlaza (清香), linenothi “lolwandle” / “lezitshalo zamanzi” (海藻香, hǎizǎo xiāng) — uphawu lwetiye elibiliswe ngomphunga. Imiphakathi yasentwasahlobo iphelezelwa umbala we-castanea (栗香).
• Iphunga lokungenelela: “Olwandle-noluhlaza,” kusha, ne-“nori”-character ethambile. Njengoba liphola, kuvela umgogodla onoshukela-we-castanea.
• Ukunambitha: Okusha (鲜爽) — “ukuphila” kwe-amino acid kubonakala kakhulu ngenxa yokuhlanza ngomphunga ngokucophelela. Kunoshukela nokuhlanzekile (甘醇), nobumnandi obubuyayo (回甘生甜). Ubumnandi nokuqina kuncane kakhulu — ama-phenol ngesikhathi sokubilisa ngomphunga “ayagqashuka” ngokushesha kunangesikhathi sokugazinga.
• Umbala wokungenelela: Uluhlaza okwe-jade, okungewushukela futhi okukhanyayo (碧绿透亮). Umbala “uluhlaza” ngokuphawulekayo kunamatiye agazingiwe — uphawu oluchazayo lwetiye elibiliswe ngomphunga.
• Indawo yetiye (ikhasi eliphekiwe): Likhanyayo liluhlaza, liyafana (青绿匀整), amaqabunga amancane ayavuleka, “njengama-orchid” (嫩叶舒展如兰).

7. Ukwakheka Kwamakhemikhali:

• Ama-Amino acid (氨基酸): ≥4.2% (itiye lasentwasahlobo, izinga eliphezulu) — elinye lamanani aphezulu kakhulu ematiyeni ase-Henan. I-L-theanine iningi.
• Ama-Phenol (茶多酚): 14.7% — liphansi ngokuphawulekayo kunamatiye aluhlaza agazingiwe (25–30%). Lokhu kungumphumela wokuhlanza ngomphunga: ngesikhathi sokubilisa ngomphunga ingxenye yama-phenol iyaguqulwa, okuyichaza ukuthamba kokunambitheka.
• I-Chlorophyll: Okuqukethwe okwandisiwe — ukubilisa ngomphunga kugcina kufika ku-80% we-chlorophyll (ukugazinga — ku-50–60%). Yilokhu okunikeza umbala oyingqayizivele “oluhlaza okwe-inki.”
• Ama-Alkaloid: I-caffeine, i-theobromine, i-theophylline. Umphumela wokukhuthaza usezingeni.
• I-Fluoride: Okuqukethwe okwandisiwe — 15 mg/100 g, okuphumelelayo ekuvimbeleni ukubola kwamazinyo.
• Amavithamini: I-Vitamin C, amavithamini eqembu B, i-Vitamin E — ukubilisa ngomphunga kugcina amavithamini kangcono kunokugazinga okunokushisa okuphezulu.

8. Izinzuzo Zempilo:

• Isivikelo se-antioxidant: Ama-catechin + i-vitamin C + i-vitamin E — isivikelo esihlangene, esiqiniswe ukucutshungulwa ngomphunga okuthambile.
• Umphumela wokukhuthaza: Ukusebenzelana kwe-caffeine ne-L-theanine — ukuthamba, ukuvuka isikhathi eside.
• Impilo yomlomo: Okuqukethwe kwe-fluoride (15 mg/100 g) — okukodwa okuphezulu kakhulu phakathi kwamatiye, kuvimbela kuze kufike ku-90% wasebhaktheriya abangela ukubola kwamazinyo.
• Ukusekela umgudu wegazi: I-theanine iqinisa izindonga zemithambo.
• Imisebenzi yokuqonda: I-L-theanine ivuselela umsebenzi we-alpha-wave ebuchosheni.
• Kubalulekile: Izinzuzo ezibaluliwe zisuselwa kudatha ejwayelekile futhi akuyona iseluleko sezokwelapha. Akunconywa ukuphuza ngaphambi kokudla. Itiye elisha ligcine izinsuku ezingu-15 “ukuqeda umlilo.” Ngemuva kokuvula — lisebenzise phakathi kwamahora ayi-72 ukuze uthole iphunga eliphelele.

9. Ukupheka:

• Izinga lokushisa lamanzi: 85–90 °C. Ungasebenzisi amanzi abilayo (>90 °C acekela phansi i-chlorophyll futhi anikeze umbala ophuzi wokungenelela esikhundleni sokuluhlaza).
• Inani letiye: 3 g ku-150 ml (isilinganiso 1:50).
• Isitsha: Ingilazi yeglasi — ukubuka ukungenelela “okuluhlaza okwe-jade”; i-gaiwan — ngendlela yokudla.
• Inqubo (ingilazi, indlela yokuthelela phezulu):
  1. Shisisa ingilazi ngamanzi ashisayo bese uyawathela.
  2. Thela amanzi ngo-85–90 °C kuze kufike ku-7/10 umthamo.
  3. Beka itiye emanzini (上投法, “ukuthelela phezulu”).
  4. Linda umzuzu owodwa. Ukungenelela kokuqala sekulungile.
• Inqubo (i-gaiwan): Ukugeza imizuzwana engu-5 → ukungenelela kokuqala cishe imizuzwana engu-15 → ngakunye okulandelayo +5 imizuzwana. Izinga eliphezulu likwazi ukubekezelela ukungenelela okungafika ku-8 — ukuqina okungavamile etiyeni eliluhlaza, okubangelwa ukuhlangana okuphezulu kwezinto ezikhishwayo kanye “nokuqhekezwa kwekhasi,” okwandisa indawo yokuthintana namanzi.

10. Ukugcinwa:

• Izinga lokushisa: 0–5 °C (isiqandisi).
• Isiqukathi: Iphakheji ye-nitrogen (充氮包装) — izinga lomkhiqizo le-“Xīnlín.” Isikhathi sokulondolozwa kwiphakheji ye-nitrogen engavulwanga sifinyelela eminyakeni engu-2. Ngemuva kokuvula — amahora ayi-72 ezingeni lokushisa elegumbini ukuze uthole iphunga eliphelele.
• Ukukhanya: Ukwahlukaniswa okuphelele; i-chlorophyll izwela kakhulu ku-ultraviolet.
• Isikhathi: Engavulwanga — kuze kube izinyanga ezingama-24 (irekhodi le-letiye eliluhlaza ngenxa yephakheji ye-nitrogen).

11. Intengo kanye Nemikhigizo Egunyaziwe:

I-Xīn Línyùlù — itiye lesigaba esiphezulu. Izinga eliphezulu (uchungechunge lwe-“Cha Song,” amahlumela angawedwa) — kusuka ku-2000 yuan/jin nangaphezulu; izinga lokuqala (“Cha Ya”) — 800–1500 yuan/jin; elesibili (“Cha Qing”) — liyatholakala kakhulu. Kukhiqizwa futhi i-matcha (抹茶粉) ngezinto ezifanayo zokusetshenziswa embonini yokudla.

• Indlela yokugwema imikhigizo egunyaziwe:
  • Uphawu olukhulu — umbala “oluhlaza okwe-inki” (墨绿) wekhasi elomile kanye nokungenelela “okuluhlaza okwe-jade” (碧绿). Amatiye aluhlaza agazingiwe awakaze anikeze lowo mbala oluhlaza ogcwele.
  • Iphunga — inothi “lolwandle” / “lezitshalo zamanzi” eliyingqayizivele. Ukungabi khona kwalesi sici kusho ukuthi itiye alibiliswanga ngomphunga.
  • Isimo — “izinaliti zephayini” eziqinile, ezilinganayo. Amaqabunga asongekile noma angenasimo — ukushintshwa.
  • Iphakheji ye-nitrogen enophawu lwe-“新林” — izinga lomkhiqizo.

12. Amaqiniso Athakazalisayo:

• Umjikelezo wobuchwepheshe: IShayina → Japani → IShayina: Ukubilisa ngomphunga, okwasungulwa eShayina ngezikhathi zikaTang, kwadlulela eJaphani ngekhulu le-12, kwathuthuka lapho kwaba ubuchwepheshe be-sencha ne-gyokuro, kwathi ngo-1996 kwabuyela eShayina ngokungeniswa kwezimboni komugqa waseJaphani. I-Xīn Línyùlù iwukubonisa okugqamile kwalokhu kuhamba kwesiko.
• “Ukuqhekeza kwekhasi” — akusona isici, kodwa indlela: Isiteji se-“叶打破形” (ukuphulwa kwekhasi ngomshini) singase sibonakale siwugwadule kumuntu othanda ikhasi eliphelele, kodwa yisona esandisa indawo yokunqamula futhi sisheshise ukukhipha — amaqabunga “akhipha” ukunambitheka nephunga ngokushesha nangokuphelele.
• Ikamela Legolide le-EXPO-2015: Umklomelo we-“百年世博中国名茶金骆驼奖” unikezwa kukhunjulwa uMboniso Wezwe wasePanama wango-1915, lapho amatiye aseShayina aqala khona ukuqashelwa emhlabeni wonke. I-Xīn Línyùlù yangena eklabhini eyisipesheli “yamatiye ekhulunyaka.”
• Izinsuku ezingama-200 zinenkungu ngonyaka: Isifunda sase-Xin Xian — ngesinye sezindawo “zinenkungu” kakhulu zetiye eShayina. Ukufiphala okuqhubekayo kunikeza ukukhanya okuxubile, okuvuselela ukuhlanganiswa kwama-amino acid futhi kucindezele ubumnandi.
• I-Matcha yase-Dabie: Ngaphandle kwetiye elinamaqabunga, i-“Xīnlín” ikhiqiza i-matcha (抹茶粉, mǒchá fěn) — impuphu enengcosana eyeqisayo ngezinto ezifanayo zokusetshenziswa, etholakala ngendlela yokugaya okuncane kakhulu. Lena ngenye yama-matcha empela ambalwa aseShayina, akhiqizwe ngobuchwepheshe baseJaphani, futhi asetshenziswa embonini yokudla yaseShayina nangaphandle.
• Ukuthunyelwa eJaphani — ukwaziswa okuphezulu kakhulu: Iqiniso lokuthi i-Xīn Línyùlù ithunyelwa eJaphani — izwe elizibheka njengezinga lomhlaba wonke letiye eliluhlaza elibiliswe ngomphunga — lifakazela izinga eliphezulu lomkhiqizo. Ochwepheshe betiye baseJaphani baphawula “ubumnandi obungavamile” kanye “nokuthamba,” okungajwayelekile kuma-sencha aseJaphani.

13. Ukuqhathaniswa Namanye Amatiye Aluhlaza Abiliswe Ngomphunga:

• I-Enshi Yu Lu (恩施玉露, Ēnshī Yùlù): I-Hubei. Itiye eliluhlaza elibiliswe ngomphunga elidala kunawo wonke eligcinwayo eShayina (i-19th century). Isimo — “inaliti yephayini,” efana ne-Xīn Línyùlù. Iphunga — “linesinkwa” futhi “elifana nezinhlamvu,” linenothi “lolwandle” elingasho lutho. Ukunambitheka — “kuqinile” futhi “kufudumele.” I-Xīn Línyùlù — “isha” futhi “inamanzi” ngenxa yomugqa wesimanje ozenzakalelayo kanye nokuqukethwe okuphezulu kwe-amino acid (4.2% vs ~3%).
• I-Sencha yaseJaphani (煎茶, Sencha): Ibiliswe ngomphunga, kodwa ngezitshalo zaseJaphani (Yabukita njll.). Iphunga — “umami” ogqamile futhi “wolwandle”; ukunambitheka — “kuqinile” futhi “kunesitshalo samanzi.” I-Xīn Línyùlù — ithambile, inomgogodla oshukela-namachestnut, oyingqayizivele ezintweni ezivela e-Dabie. Isimo se-sencha — “siyisicaba,” i-Xīn Línyùlù — “iyindilinga” enqamuleni.
• I-Gyokuro yaseJaphani (玉露, Gyokuro): Ibiliswe ngomphunga futhi ifakwe emthunzini. Okuqukethwe okuphezulu ngokweqile kwe-amino acid (kuze kufike ku-6%). Ukunambitheka — “umami” ojiyile, cishe “okomhluzi.” I-Xīn Línyùlù — ilula, isha, ngaphandle “kwe-umami” esindayo; ayidingi ukufakwa emthunzini ukuze ifinyelele isikhombi esiphezulu se-amino acid ngenxa yesimo sezulu esincane sezintaba.
• I-Xinyang Mao Jian (信阳毛尖, Xìnyáng Máo Jiān): Indawo efanayo (Xinyang), umlimi ofanayo, kodwa igazingiwe (炒青). Iphunga — li-castanea-luhlaza, ngaphandle kwenothi “lolwandle.” Ukunambitheka — “komile” futhi “kuqinile.” I-Xīn Línyùlù — ithambile, “iluhlaza” ngombala nangephunga, inesici esiyingqayizivele “sesitshalo samanzi.”

Ekugcineni:

I-Xīn Línyùlù — itiye-ibhuloho phakathi kweShayina yasendulo neJaphani lanamuhla, phakathi kwekhulu lesishiyagalombili namashumi amabili nanye. Ubuchwepheshe obachazwa nguLu Yu bahamba uhambo lweminyaka eyinkulungwane phezu koLwandle lwaseMpumalanga China futhi babuyela ekhaya ngomugqa ozenzakalelayo, ukuze buhlangane nezinto ezisetshenziswayo ezingaziwa yiJaphani: uhlobo olunamaqabunga aminyene lwezintaba olusuka ekungceni kwe-Dabie. Umphumela — itiye elinokungenelela “okuluhlaza okwe-jade,” iphunga “lolwandle,” nobumnandi obungadingi ukwenziwa ngokufakwa emthunzini. Bilisa ngo-85 °C ngendlela yokuthelela phezulu — futhi ubuke “izinaliti zephayini” zicwila kancane emanzini, ziwafaka lowo “mbala wamazolo ejade,” owanikeza igama kuleli tiye elingajwayelekile.