IXinyang Mao Jian · new.thetea.app

IXinyang Mao Jian (信阳毛尖, Xìnyáng máo jiān) ingolilinye lamanye amatiye aluhlaza asenyakatho eChina adumile, akhulela kude nezifunda zendabuko “zebhande letiye” eziseningizimu. Indawo okuqhamuka kuyo izintaba zaseXinyang esifundazweni saseHenan, lapho isimo sezulu esipholile nesishintshayo, inkungu ende nenhlabathi ecebile nge-humus kukhiqiza itiye elinenani eliphakeme ngokungavamile lama-amino acid nephunga elimnandi le-kasteni.

1. Ukuhlukaniswa Nemvelaphi:

Uhlobo: Itiye oluhlaza (olungavutshelwanga). Amaqabunga afakwa ekushiseni kwe-wok (‘ukubulawa kohlaza’, 杀青, shā qīng), i-oxidation imiswa cishe ngokuphelele.
Isigaba: Amatiye Adumile aseChina (中国十大名茶, Zhōngguó Shí Dà Míng Chá). Leli tiye liyingxenye ‘yaMatiye Ayisihlanu Amakhulu aseChina’ kusukela ngo-1958.
Imvelaphi: ISifundazwe saseHenan (河南省, Hénán Shěng), idolobha iXinyang (信阳市, Xìnyáng Shì). Indawo yesiqinisekiso sendawo ihlanganisa iziphathimandla eziyisishiyagalombili: izifunda zeShihe (浉河区) nePingqiao (平桥区), kanye nezifunda zaseLuoshan (罗山县), Guangshan (光山县), Xinxian (新县), Shangcheng (商城县), Gushi (固始县) neHuangchuan (潢川县).
Umnyombo we-terroir — ‘Izintaba Ezinhlanu, amachibi amabili, isango elilodwa’ (五云两潭一寨, Wǔ Yún Liǎng Tán Yī Zhài): izintaba iCheyun (车云山), Jiyun (集云山), Yunwu (云雾山), Tianyun (天云山), Lianyun (连云山); amachibi iHeilongtan (黑龙潭) neBailongtan (白龙潭); isango iHejiazhai (何家寨). Izindawo ezintsha ezibalulekile — amalokishi aseShihegang (浉河港镇) naseDongjiahe (董家河镇), lapho amasimu asezintabeni eziphakeme angaphezu kwamamitha angu-500.
Izixhumanisi zendawo: Cishe 32°07′ N, 114°04′ E.

2. Umlando nokubaluleka kwamasiko:

Umlando: Ukutshalwa kwetiye esifundeni saseXinyang kunezinkulungwane ezimbili zeminyaka, kusukela ngesikhathi seMpumalanga Zhou (东周, Dōng Zhōu). Ngeminyaka engu-760–780, indoda ehlakaniphile yetiye uLu Yu (陆羽, Lù Yǔ) encwadini yakhe ethi ‘I-Cha Jing’ (茶经, Chájīng) yafaka lezi zindawo esifundeni setiye saseHuainan (淮南茶区), yabe isisho ukuthi amatiye esifunda saseYiyang (义阳郡, manje okuyiXinyang) aphakathi kwangcono kakhulu. Imbongi uSu Dongpo (苏东坡) ngesikhathi seNyakatho Song (北宋) yashiya amazwi adumile: ‘Phakathi kwetiye laseHuainan, elokuqala livela eXinyang’ (淮南茶信阳第一).

Ekupheleni kombuso wakwaQing (清朝), phakathi kuka-1905 no-1909, usomabhizinisi uCai Zhuxian (蔡竹贤) wasungula izinhlangano zetiye eziyisishiyagalombili — iYuanzhen, Guangyi, Yushen, Hongji, Bohou, Senlin, Longtan neGuangsheng — watshala amasimu acishe abe ngamahektha angu-30 futhi wahlela ngokuhlelekile ubuchwepheshe bokugazinga. Ngo-1913, itiye laqanjwa ngokusemthethweni ngokuthi ‘Xinyang Mao Jian’ (信阳毛尖). Ngo-1915, lathola indondo yegolide embukisweni wamazwe omhlaba wasePanama-Pacific eSan Francisco.

Ngo-1958, iXinyang Mao Jian yangena ‘kwaMatiye Ayisihlanu Amakhulu aseChina’. Ngo-1990 yathola umklomelo wegolide wezinga likahulumeni. Ngo-2007 engqungqutheleni yomhlaba yetiye oluhlaza eJapan yaphinde yaklonyeliswa ngomklomelo wegolide. Ngo-2008 kwaqala ukusebenza izinga likazwelonke i-GB/T 22737-2008, eliqinisekisa isimo sesiqinisekiso sendawo. Ngo-2014 ubuchwepheshe bokukhiqiza iXinyang Mao Jian bangeniswa ohlwini lwamagugu angabonakali esizwe aseChina.
Igama:
- Xinyang (信阳) — igama lendawo, elibonisa indawo yemvelaphi: idolobha iXinyang esifundazweni saseHenan.
- Mao (毛) — ‘uboya, ukucwebezela’. Kubonisa inqwaba yoboya obuncane obumhlophe (白毫, bái háo) emiqhoshini nasemaqabungeni amancane.
- Jian (尖) — ‘isihloko, ichopho, isiqongo’. Ichaza ukuma okucijile okufana nenalithi kweqabunga letiye eselenzelwe ukusetshenziswa.
- Sekukonke, ‘毛尖’ (Máo Jiān) lihunyushwa ngokuthi ‘ichopho elinoboya’ — isithombe esiyinkondlo esibonisa kokubili ukubukeka kanye nomuzwa otholakala lapho uphethe iqabunga letiye elomile.
Ukubaluleka kwamasiko: IXinyang Mao Jian iwumgogodla kanye nophawu lweHenan, enye yezindundulu zempucuko yamaShayina. Itiye linendawo ebaluleke kakhulu esikweni lasekhaya lokupha nasezimukelweni ezisemthethweni. EMinyang, minyaka yonke kubanwa umkhosi wamazwe omhlaba wetiye (信阳国际茶文化节) ozinikele kuleli tiye. Kusukela ngo-1994, wonke amatiye esifunda, akhiqizwa ngobuchwepheshe obuhlangene futhi ahlangabezana nezindinganiso zekhwalithi, ahlanganiswe ngaphansi kohlobo ‘iXinyang Mao Jian’, okwenza lesi sifunda saba isizinda esikhulu kunazo zonke emhlabeni sokukhiqiza itiye elidumile.

3. Incazelo ye-Botany kanye Nemvuno:

Uhlobo / i-cultivar: Isisekelo somkhiqizo (cishe u-70%) wuhlobo lwendawo oluxubile — i-Xinyang quntizhong (信阳群体种, Xìnyáng Qúntǐ Zhǒng), eyingxenye yehlathi eliyisihlahla se-Camellia sinensis var. sinensis eneqabunga eliphakathi nendawo. Lesi sitshalo sibonakala ngokwazi ukumelana neqhwa elikhulu; imiqhosho namaqabunga aluhlaza okotshani, ananyama, futhi ambozwe ngokuminyene uboya. Isisindo sama-buds ayikhulu aneqabunga elilodwa — cishe u-32 g. Njengezi-cultivar eziwusizo ziyasetshenziswa iFuding Dabaicha (福鼎大白茶, Fúdǐng Dà Bái Chá), Wuniu Zao (乌牛早, Wūniú Zǎo) kanye nezinye izinhlobo zakuqala ezethulwe, okuvumela ukwelulwa kwesikhathi sokuvuna.
Ukuvunwa: Isizini eyinhloko yokuvuna intwasahlobo, kusukela ngasekupheleni kuka-March kuya ekuqaleni kuka-May. Ukugradwa ngokwesiko ngezikhathi zonyaka:
- Mingqian cha (明前茶) — ngaphambi komkhosi we-Qingming (清明, Qīngmíng, ekuqaleni kuka-April): ikakhulukazi imiqhosho eyedwa, ubusha obuphezulu kanye ‘nephunga loboya’ (毫香).
- Guyu cha (谷雨茶) — ngaphambi komkhosi we-Guyu (谷雨, Gǔyǔ, ~20 April): izinga ‘umqhosho owodwa — iqabunga elilodwa’ (一芽一叶), ukunambitheka okugcwele kakhulu nokunothile.
- Chunwei cha (春尾茶) — ngaphambi kwe-Lixia (立夏, ekuqaleni kuka-May): isilinganiso esihle sentengo nekhwalithi.
- Xia-qiu cha (夏秋茶) — ukuvunwa kwehlobo nekwindla: kubaba kakhulu futhi kumunyu, kuvame ukusetshenziselwa ukunika amakha emitiye yezimbali.
Izinga lokuvuna: Kumagreyidi aphezulu — ‘珍品’ (ingqwele) kanye ‘no特级’ (okukhethekile) — kusetshenziswa kuphela imiqhosho eyedwa noma ‘umqhosho owodwa — iqabunga elilodwa ekuqaleni kokuvuleka’ (一芽一叶初展). Kwikhilogramu eyodwa yetiye elenziwe esigabeni ‘珍品’, kusetshenziswa amaqabunga angaphezu kuka-100 000. Esigabeni sokuqala — ‘umqhosho owodwa — amaqabunga amabili ekuqaleni kokuvuleka’. Kwesibili nesesithathu — ‘umqhosho owodwa — amaqabunga amabili noma amathathu’. Ukuvunwa kwenziwa lapho isimo sezulu somile, ekuseni emva kokuhwamuka kwamazolo.
Izidingo zemvuno: Imiqhosho namaqabunga amancane kumele abe mncane, angonakalanga, enamanzi, alinganayo ngosayizi, ambozwe uboya obumhlophe. Amaqabunga amahhadla, iziqu zetiye, amahlumela ansomi nokunye okungcolile akuvunyelwe. Umthamo wamanzi eqabungeni elisha — cishe u-70%.

4. Iterroir Nezici Ezikhethekile Zokutshalwa:

Umnyombo we-terroir usendaweni yokuguquka ukusuka esimweni sezulu esishisayo esinomswakama ukuya kwesifudumele esipholile (北亚热带向暖温带过渡), okunikeza itiye isimilo esiyingqayizivele esingatholakali kumatiye aluhlaza akhuliswe eningizimu yeChina.

Ukuphakama kokutshalwa: Amamitha angu-300–800 ngaphezu kogu lolwandle. Amasimu angcono kakhulu — angaphezu kwamamitha angu-500 (amalokishi aseShihegang naseDongjiahe).
Isimo sezulu: Izinga lokushisa lonyaka eliphakathi — 15,1 °C. Isilinganiso semvula yonyaka — cishe u-1200 mm. Umswakama ohlobene — 76%. Umehluko omkhulu phakathi kwezinga lokushisa lasemini nasebusuku. Inani lezinsuku ezinamafu nenkungu ngonyaka — cishe u-200, okunikeza ukukhanya okusakazeke kakhulu (漫射光) futhi kuvimbela ukwakheka kwe-fiber eqinile emaqabungeni. Ubusika bubanda ngokwanele, ihlobo liyashisa futhi liswakeme ngendlela ebonakalayo yemonsoon.
Inhlabathi: Inhlabathi ephuzi-nsundu yamahlathi (黄棕壤, huáng zōng rǎng) ene-asidi engu-pH 4,5–6,0, ecebile nge-humus (okuqukethwe yizinto eziphilayo ≥ 2,5%). Ukuqukethwe okuphezulu kwe-humus kuhlinzeka ngokushintshaniswa kwe-nitrogen okuthuthukisiwe, okwandisa izinga lama-amino acid emaqabungeni.
Izici ezikhethekile ze-terroir: Isifunda saseXinyang saziwa ‘ngokuthi izwe lezintaba nemifula’ (山水之乡). Inhlanganisela yobusuku obubandayo ezintabeni eziphakeme, inkungu enwetshiwe, inhlabathi eneasidi kanye nesikhathi eside sokukhula kunikeza iqabunga elinokuqukethwe okuphezulu kwama-amino acid akhululekile kanye nokulinganiselayo kwe-polyphenol yetiye, okwenza ukunambitheka okuthambile, okunoshukela nobusha, okuyisici ngempela samatiye aluhlaza asenyakatho.

5. Ubuchwepheshe Bokukhiqiza:

Ukukhiqizwa kweXinyang Mao Jian kuyinqubo yakudala yokucutshungulwa kwetiye oluhlaza, egqamisa ubuchule obuyisici ‘be-wok ephindwe kabili’ (生熟双锅, shēng shú shuāng guō): ‘i-wok eluhlaza’ (生锅) lokumisa kanye ‘ne-wok eselilungile’ (熟锅) lokubumba. Ngokwesiko, kubalwa izinyathelo eziyisishiyagalolunye ezenziwa ngesandla.

Ukomisa kancane / ukusakaza (摊放 — tān fàng): Amaqabunga amasha asakazwa ngendwala encane (~3 cm) emathileyi omoba emthunzini amahora angu-4–10. Kule nqubo, ingxenye yomswakama iyalahleka (ibe ngumswakama ongu-~70%), kwenzeka i-oxidation encane yama-polyphenol, i-hydrolysis yamaprotheni ibe ama-amino acid kanye nokucekelwa phansi kwesitashi kube ushukela oncibilikayo; ingxenye yezinto ezipholile ezinotshani iyahlakazeka. Lokhu kuthuthukisa iphunga futhi kunciphisa ukubaba kwetiye elizayo.
‘Ukubulawa kohlaza’ ‘kwi-wok eluhlaza’ (生锅杀青 — shēng guō shā qīng): I-kettle yensimbi etshekile (nge-engeli engu-30–35°) ishiswa ize ifinyelele ku-~140 °C (ngokusho kweminye imithombo — ize ifike ku-160–200 °C emaqoqweni ahlukene). Amaqabunga acutshungulwa ngesandla kusetshenziswa ubuchule ‘bokubamba imicu’ (手工抓条, shǒugōng zhuā tiáo) — ngokunyakaza okunamandla kwezintende neminwe beluphonsa futhi beluxuba ukudla okungavuthiwe. Inhloso ukuvala ngokushesha ama-enzyme (i-polyphenol oxidase), ukugcina umbala oluhlaza nokuqinisa iphunga elimnandi elisha.
Ukubumba ‘kwi-wok eselilungile’ (熟锅做形 — shú guō zuò xíng): Izinga lokushisa le-wok lehla liye ku-~80–100 °C. Ingcweti yetiye ilandelana ngokwenza ubuchule obuhlukahlukene: ‘ukusonga imicu’ (裹条, guǒ tiáo), ‘ukuphephetula’ (扇条, shàn tiáo), ‘ukuxosha’ (赶条, gǎn tiáo) ukuze kuqondiswe amaqabunga etiye futhi ahlukaniswe izigaxa, kanye ‘nokulungisa’ kokugcina (理条, lǐ tiáo) ngesandla — ukubamba nokuphonsa imicu kaninginingi, okuyinikeza ukuma okucijile, okuqondile, okuyindilinga nokubushelelezi okuyisici. Lesi sigaba siyona engunquma ukubukeka ‘细圆光直’ — amaqabunga etiye amancane, ayindilinga, abushelelezi futhi aqondile. Itiye likhishwa linomswakama ongu-33–35%.
Ukomsa kokuqala (初烘 — chū hōng): Ngamalahle ezinkuni ngezinga lokushisa lokuqala elingu-~120 °C, lehla kancane kancane liye ku-~90 °C. Ukomsa kuze kube umswakama ongu-~15%.
Ukupholisa nokuhlalisa (摊凉 — tān liáng): Itiye liyalaliswa ukuze umswakama ulingane phakathi kwengaphezulu kanye nesiyingi seqabunga letiye. Isikhathi — okungenani imizuzu engu-40.
Ukomsa okwesibili (复烘 — fù hōng): Ukomsa okuhamba kancane nangobumnene ku-~60 °C kuze kube umswakama ongu-≤ 6%. Amaqabunga etiye lapho ecindezelwa kumele abe yimpuphu, umbala — ube luhlaza okwesibhakabhaka okucwebezelayo, uboya — bube sobala.
Ukuhlunga nokulahla (拣剔 — jiǎn tī): Ukususwa ngesandla kwamaqabunga etiye angahambisani nezindinganiso, iziqu zetiye nokunye okungafanele.
Izici ezikhethekile zobuchwepheshe: Umehluko oyinhloko — ubuchule ‘生熟双锅’ (ama-wok amabili alandelanayo anezinga lokushisa nemisebenzi ehlukene). Izinyathelo eziyisishiyagalolunye ezisetshenziswa ngesandla zomjikelezo ogcwele. Ubuchwepheshe obubalulekile — ‘提毫保翠’ (tí háo bǎo cuì) — ‘ukudonsa uboya, ukugcina umbala ohlaza okwesibhakabhaka’: ukunyakaza okukhethekile ngesikhathi sokubumba, okuvumela ‘ukuphakanyiswa’ koboya obumhlophe phezu kweqabunga letiye nokuvikela i-chlorophyll ekonakaleni.

6. Izici Zemizwelo:

Ukubukeka kweqabunga elomile: Amaqabunga etiye amancane, asontekile ngokuqinile, aqondile, acijile anokuma okufana nenalithi (细直针芽状). Ngokwezinga — ‘amancane, aqondile, agobekayo, alinganayo, athambile’ (直、细、挺、匀、嫩). Umbala — oluhlaza okwesibhakabhaka okucwebezelayo (翠绿) onoboya obumhlophe obusiliva obuningi (白毫显露), okunikeza ukubenyezela okuncane okunsundu. Amaqabunga etiye aphelele, awavulekile.
Iphunga leqabunga elomile: Okugqamile — uphunga ovelele lwe-kasteni egazingiwe (板栗香, bǎnlì xiāng), olwengezelwe ubusha obuhlaza obuhlanzekile (清香) kanye nethoni ‘yoboya’ (毫香), ekhumbuza ummbila osemncane noma ubhontshisi obilisiwe. Kuma-greyidi aphezulu kungabonakala izinhlobo ezingatheni zezimbali (i-orchid) kanye namanuances athambile akhilimu.
Iphunga lomhluzo: Lihlanzekile, liphakeme futhi liyaleza. Ithoni ye-kasteni ihlala ihamba phambili, kodwa iba lula; kugqama amathoni ezimbali nawotshani anokunambitheka okuncane kokugazinga. Iphunga livela enkomishini ngokusobala futhi alipheli ngokushesha.
Ukunambitheka: Ubusha obuphawulekayo (鲜爽, xiān shuǎng), obubangelwa ukuqukethwe okuphezulu kwama-amino acid. Umzimba — uyaminyana futhi uyindilinga (醇厚, chún hòu). Ukunambitheka okumnandi okusasele okuhambisana nokukhiqizwa kwamathe (回甘生津, huí gān shēng jīn). Ku-bouquet kuhlangene amanothi e-kasteni, emifino nokuncane kwezimbali. Ubumnene buncane kakhulu kuma-greyidi aphezulu, buyakhula ekuvunweni kwasehlobo-kwindla. Ukubaba lapho kulungiswe ngendlela efanele akukho.
Umbala womhluzo: Uluhlaza okotshani okukhanyayo onokuncane okuphuzi okuncane, uhlanzekile futhi ubale, ucwebezela. Ngesikhathi kulungiswa, kungabonakala ukucwebezela okuncane okuvela eboyeni obulenga — lokhu kuwuphawu oluvamile, akulona iphutha.
Indawo yetiye (iqabunga eselenzelwe ukusetshenziswa): Imiqhosho ethambile, ephelele, egobekayo namaqabunga amancane, anombala ogqamile, oluhlaza, olinganayo, nokuthungwa okuthambile. Avuleke kahle, kodwa awaphekwa ngokweqile. Ikhwalithi ephezulu yezinto ezisetshenzisiwe isobala: amahlumela ayafana, awanawo amaqabunga amahhadla neziqu.

7. Ukwakheka Kwamakhemikhali:

Iphrofayili yamakhemikhali ye-Xinyang Mao Jian ihlolwe ngochwepheshe be-Xinyang Agricultural Institute kanye nama-laboratory amaningi. Ngokwemibhalo yesayensi eshicilelwe:

Ama-polyphenol (ama-catechin): Isamba sokuqukethwe kwe-polyphenol yetiye — 20–28% (ngokwemithombo ehlukene: 20,02–21,87% kumasampula entwasahlobo esigaba sokuqala avela emnyombweni we-terroir; 25,97–27,87% — ebangeni elibanzi lama-greyidi). Isamba sokuqukethwe kwama-catechin — 117,71–184,18 mg/g, kugqama i-EGCG (epigallocatechin gallate) — i-antioxidant eyinhloko. Izinga eliphakeme ngokwanele lama-polyphenol etiyeni eliluhlaza lasenyakatho linikeza umsebenzi omuhle we-antioxidant nobumnene obulingene.
Ama-amino acid: Okuqukethwe kwama-amino acid akhululekile — 2,95–4,34%, okuyisilinganiso esiphezulu ematiyeni aluhlaza aseChina. Ngokocwaningo lwe-HPLC, ukuhlungwa — 53,21–61,07 mg/g. I-L-theanine — iyona amino acid egqamile, enesibopho samandla ‘鲜’ (okusha / umami) wokunambitheka. Izinga eliphezulu lama-amino acid lenziwa isimo sezulu esipholile sasenyakatho esinamafu amaningi, okuvimba ukuguqulwa okwenziwa yi-photosynthesis kwama-amino acid abe ama-polyphenol.
Ama-alkaloid: I-caffeine — 4,06–4,73% (37,59–45,19 mg/g); kukhona futhi i-theobromine ne-theophylline. Ukuba khona kwe-GABA (γ-aminobutyric acid) kutholakale ngamanani abonakalayo — inegalelo ekuphumuleni kwemisipha ebushelelezi yemithambo.
Amavithamini: Inothile nge-vitamin C (ikakhulukazi ukuvunwa kwentwasahlobo), amavithamini eqembu B (B₁, B₂), kanye namavithamini P, PP (nicotinic acid), K.
Amaminerali: Iqukethe i-fluoride (200–400 ppm, ebalulekile ekuvimbeleni ukuwohloka kwamazinyo), i-potassium, i-magnesium, i-zinc, i-manganese, i-selenium nezinye izakhi ezincane. Umhluzo onamanzi — 43–46,5%, okudlula izinga elijwayelekile ≥ 39% ngokwe-GB/T 22737.
Amafutha abalulekile nezakhi ezinamakha: Ngemiphumela yocwaningo lwe-GC-MS, kutholwe izinhlanganisela ezipholile ezingama-85. Izinto ezibalulekile ezakha iphunga (ngokwe-ROAV — umsebenzi ohlobene wephunga): i-linalool, i-naphthalene, i-δ-cadinene, i-geraniol, i-β-ionone, i-cis-jasmone, i-benzaldehyde, i-β-cyclocitral kanye ne-2-n-pentylfuran.
Qaphela: izinkomba ziyahlukahluka kakhulu kuye ngesikhathi sokuvuna (intwasahlobo uma kuqhathaniswa nehlobo), igreyidi, ukuphakama kwensimu kanye nonyaka oqondile. Ukuvunwa kwentwasahlobo ezintabeni eziphakeme kubonisa isilinganiso esiphezulu kakhulu sama-amino acid kuma-polyphenol, okuhambisana nezici ezingcono kakhulu zokunambitheka.

8. Izinzuzo Zempilo:

Umsebenzi we-antioxidant: Ama-catechin (ikakhulukazi i-EGCG) aqeda ngempumelelo ama-radical akhululekile, enciphisa ukucindezeleka kwe-oxidative nokuguga kwamaseli.
Umphumela wokuqinisa nokwenza ingqondo isebenze: I-caffeine ngokubambisana ne-L-theanine inikeza ukuphapha okuthambile, okuhlala isikhathi eside ngaphandle kokuphakama nokwehla okukhulu; ithuthukisa ukugxilisa ingqondo, inkumbulo kanye nesivinini sokusabela.
Inhliziyo nemithambo: Ama-catechin ne-GABA kunomthelela ekwehliseni izinga ‘le-cholesterol embi’ (LDL), ekuqiniseni ukunwebeka kwezindonga zemithambo kanye nokulungisa umfutho wegazi.
Ukuvikela emisebeni: Ama-polyphenol etiye ayakwazi ukuhlanganisa izakhi ezithile ezinemisebe (i-strontium-90 nezinye), asheshise ukukhishwa kwazo emzimbeni.
Ukuvikela amazinyo: Izinga eliphezulu le-fluoride (200–400 ppm) liqinisa i-enamel yezinyo futhi licindezela umsebenzi wamagciwane abangela ukuwohloka kwamazinyo.
Ukuthuthukisa ukugaya: Kukhuthaza ukukhiqizwa kwejusi yesisu kanye nokunyakaza kwamathumbu, kusiza ekwehlukaniseni ukudla okunamafutha.
Ukuqinisa amasosha omzimba: I-vitamin C, ama-polyphenol nezinto ezincane (i-zinc, i-selenium) kusekela impendulo yamasosha omzimba nokumelana nezifo.
Umphumela wokuqabula: Kunciphisa ukoma lapho kushisa kakhulu ngenxa yokukhuthaza ukukhiqizwa kwamathe nokulawula ukushisa komzimba.
Kubalulekile: lokhu kuwulwazi olujwayelekile ngezakhi zezinto zetiye, hhayi izincomo zezokwelapha. Uma kunezifo, kufanele kuxhunyanwe nodokotela.

9. Ukulungiselela:

Izinga lokushisa lamanzi: 80–85 °C. Akufanele neze kuthululelwe amanzi abilayo — konakalisa i-vitamin C, kwenza umhluzo ube nodaka futhi kwandise ukubaba.
Ubuningi betiye: 3 g ngamamililitha angu-150 amanzi (isilinganiso 1:50). Ukuze uthole umhluzo onothile kakhulu — kufike ku-4–5 g ngamamililitha angu-150–200.
Isitsha: Ingilazi (isibuko) noma i-gaiwan (盖碗, gàiwǎn) yobumba oluncane. Ingilazi ivumela ukubuka ‘umdanso’ wamaqabunga etiye nokuvuleka kweqabunga — lokhu kungenye yezinto ezimnandi zobuhle lapho uphuza iMao Jian. Kuvunyelwe futhi ukusebenzisa iketela lobumba.
Inqubo:
1. Yifudumeze isitsha ngamanzi ashisayo bese uwachitha.
2. Thela itiye.
3. Thela amanzi (80–85 °C) engxenyeni eyodwa kwezintathu zomthamo bese umanzise ngobunono amaqabunga — lokhu ‘yirùn chá’ (润茶), ukuhlamba / ukuvusa itiye; linda cishe imizuzwana engu-10 bese ulahla.
4. Ngokuthelela ngomfudlana ophezulu (高冲, gāo chōng), thela amanzi ize ifike engxenyeni eyisikhombisa kweyishumi zomthamo wesitsha.
5. Vumela lincome imizuzu engu-1–2 (ukuthulula kokuqala).
6. Uma usuyiphuzile cishe ingxenye eyodwa kwezintathu yomhluzo — yengeza amanzi (留根法, liú gēn fǎ — ‘indlela yempande esele’).
7. Phinda ukulungiselela izikhathi ezingu-3–4, wandise kancane kancane isikhathi sokucwiliswa.
Amanothi ngokunambitha:
- Gwema ukucwiliswa kwesikhathi eside (ngaphezu kwemizuzu engu-3) — ukukhipha ngokweqile ama-tannin kwenza ukunambitheka kube nokubaba futhi kubbe mahhadla.
- Itiye elisanda kuthengwa kutuswa ukuthi ligcinwe esiqandisini cishe isonto elilodwa, ukuze kunyamalale ukunambitheka ‘komlilo’ (退火气).
- Uma unesisu esibuthakathaka, kufanele uphuze itiye hhayi ngesikhathi esingenalutho futhi uhambisane nokuphuza netiye ngezidla ezilula.

10. Ukugcinwa:

IXinyang Mao Jian, njengawo wonke amatiye aluhlaza athambile, uthinteka kakhulu izimo zokugcinwa.

Izinga lokushisa: 0–5 °C (esiqandisini, ekamelweni elivalekile elivalekile elihlukene). Ukugcinwa isikhathi eside (izinyanga ezingaphezu kwezi-3) — efrijini.
Isitsha: Isitsha esivalekile, esingabonakali ngaphakathi. Amakani kathayela anezivalo eziqinile, amaphakethe e-vacuum e-aluminium foil noma i-zip-pack ephindwe kabili alunge kakhulu. Ngaphakathi kungafakwa i-silica gel ukuze imunce umswakama osele.
Izitha zetiye: Ukukhanya (konakalisa i-chlorophyll namavithamini), umswakama (wenza isikhunta ne-oxidation), ukushisa (kuphazamisa ukuwohloka kwekamkelo), amakha angaphandle (itiye liwamunca kalula).
Isikhathi sokugcina: Ezimweni ezifanele (esiqandisini, isitsha esivalekile) — izinyanga ezingu-12–18. Iphakethe elivuliwe kutuswa ukuthi lisetshenziswe phakathi nezinyanga ezingu-1–2. Ngokuhamba kwesikhathi, iphunga le-kasteni liyanyamalala, umbala weqabunga uyafiphala — lezi zimpawu zokuguga.

11. Intengo Namathegi Okuzenzisa:

IXinyang Mao Jian ingeyesigaba samatiye aluhlaza abizayo. Intengo incike kakhulu ezintweni eziningana: igreyidi (珍品 kanye no-特级 yizinto ezibiza kakhulu), isikhathi sokuvuna (mingqian > guyu > chunwei > xia-qiu), ukuphakama kwensimu (ezintabeni eziphakeme > emathanjeni), imvelaphi (umnyombo we-terroir ‘Izintaba Ezinhlanu…’ > izifunda ezikude), ukucutshungulwa ngesandla uma kuqhathaniswa nomshini kanye nokuba khona kwesitifiketi sesiqinisekiso sendawo.

Ungawagwema kanjani amathegi okuzenzisa:
- Thenga kubathengisi abaqinisekisiwe: Izitolo ezikhethekile zetiye, abathengisi abagunyaziwe bamako-opharetha abakhulu betiye laseXinyang. Ukuba khona kwesitembu sesiqinisekiso sendawo (地理标志) kuyinkomba ebalulekile.
- Hlola ukubukeka: I-Mao Jian yangempela yekhwalithi ephezulu — izinalithi ezincane, eziqondile, ezilinganayo ezinoboya obumhlophe obuningi nombala ogqamile okwesibhakabhaka. Umbala ofiphazelayo, ongalingani, amaqabunga amakhulu futhi amahhadla, ukungabikho koboya kuyizimpawu zekhwalithi ephansi noma zomthegi ozenzisayo.
- Hlola iphunga: Iqabunga elomile kumele linuke ikasteni elisha eligazingiwe nethoni yohlaza ehlanzekile. Ukubola, ‘ukupheka’ okunotshani, amakha angaphandle kuyizimpawu ezimbi.
- Hlola umhluzo: Umbala — ukhanya, uluhlaza okotshani okukhanyayo ngokucwebezela. Umhluzo onodaka, omnyama noma onsundu ngokuphuzi kukhombisa izinto zokusetshenziswa ezingekho ezingeni noma ukugcinwa okungafanele.
- Intengo ephansi ngokusolisayo: Uma intengo iphansi kakhulu kunesilinganiso semakethe, lokhu cishe kuwumthegi ozenzisayo (itiye elivela kwenye indawo, elicutshungulwe ngobuchwepheshe obufanayo) noma izinto zokusetshenziswa eziyigreyidi ephansi ezithathwa njengeyizinga eliphakeme.

12. Amaqiniso Athokozisayo:

IXinyang Mao Jian ingelinye lamatiye aluhlaza adumile asenyakatho kakhulu eChina. Isifundazwe saseHenan siseningizimu kakhulu ‘kwebhande letiye’ (izifundazwe ezikhiqiza kakhulu itiye — iZhejiang, Fujian, Yunnan, Anhui), okwenza i-terroir yaseXinyang ibe yingqayizivele.
Ukukhiqiza ikhilogramu eyodwa ye ‘珍品’ (ingqwele) esezingeni eliphezulu kudingeka kuvunwe futhi kucutshungulwe amaqabunga angaphezu kuka-100 000 etiye ngamanye — konke ngesandla.
Imbongi uSu Dongpo, owaphila cishe eminyakeni eyinkulungwane edlule, ngaleso sikhathi wayevele egqamisa itiye laseXinyang njengelikhulukazi kunawo wonke esifundeni esiseningizimu yomfula i-Huaihe.
EXinyang kuba nomkhosi wetiye omkhulukazi eChina — 信阳国际茶文化节, oheha ababambiqhaza nabathengi abavela ezweni lonke naphesheya.
Umhluzo onamanzi (izinto ezincibilikayo) ezikhathini ezingcono kakhulu ze-Xinyang Mao Jian ufinyelela ku-46,5% — lokhu kungaphezulu kakhulu kwezinga eliphansi elijwayelekile lika-39%, okuyisibonakaliso sokunambitheka okucebe ngokungavamile.

13. Ukuqhathanisa namanye amatiye aluhlaza ohlobo ‘毛尖’ kanye no ‘毛峰’:

IXinyang Mao Jian ingeyomndeni wetiye onegama elithi ‘Mao Jian’ (毛尖, ‘ichopho elinoboya’), kodwa ngalinye linendawo yalo kanye nesitayela.

Duyun Mao Jian (都匀毛尖, Dūyún Máo Jiān): Isifundazwe saseGuizhou. Nayo iyingxenye ‘yaMatiye Ayisihlanu Amakhulu’. Izinto ezisetshenziswayo — izi-cultivar zamacembe amancane zaseGuizhou. Ihluke ngokuma kweqabunga letiye elisontekile kakhulu (njengehhuku), iphunga lezimbali eligqamile kanye nephunga lekasteni elingabonakali kakhulu. Ukunambitheka kuthambile futhi kunobumnene, ‘akuminya’ njengeXinyang Mao Jian.
Huangshan Mao Feng (黄山毛峰, Huángshān Máo Fēng): Isifundazwe saseAnhui, izintaba zaseHuangshan. ‘I-Mao Feng’ (‘isiqongo esinoboya’) — uhlobo oluhlukile lokubumba: amaqabunga etiye abanzi, agobile kancane, akhumbuza ‘ulimi lukadlabuzane’. Iphunga — lezimbali ne-orchid, alinawo ‘ukugazinga’ okukhulu. Ukunambitheka kuyalula kakhudlwana, kuthambile, kunobumnandi obugqamile futhi akunamathoni ekasteni.
Xi Hu Long Jing (西湖龙井, Xīhú Lóngjǐng): Isifundazwe saseZhejiang. ‘I-Chunjing Loong’ — itiye elakhiwe ngokuyisicaba (扁形), lingenabo uboya. Iphunga — likabhontshisi, ‘uphizi ogazingiwe’. Uma liqhathaniswa ne-Xinyang Mao Jian — linokunambitheka okulula futhi ‘okubushelelezi’, linomzimba ongaphansi, kodwa linokunambitheka okuhle okuhlala isikhathi eside.
Anji Bai Cha (安吉白茶, Ānjí Bái Chá): Isifundazwe saseZhejiang. Ngokusemthethweni itiye oluhlaza, kodwa lisuka ku-cultivar e-albino enokuqukethwe okuphakeme kakhulu kwama-amino acid (kuze kufike ku-6–7%). Ukunambitheka kuthambile ngokwedlulele futhi ‘鲜’ (okusha), ngaphandle kwamathoni ekasteni. Uma liqhathaniswa ne-Xinyang Mao Jian — linothile kancane, linobumnene obuncane, ‘likhanya’ kakhulu.

Ekuphetheni:

IXinyang Mao Jian — itiye eliyindida: kungani, yize lizalelwe emngceleni osenyakatho kunayo yonke wezindawo zetiye, linokugcwala nokunkimbinkimbi okumangalisayo. Isimo sezulu esipholile sasezintabeni zaseHenan, inkungu ende nenhlabathi ene-asidi ene-humus zinikeza lokho okungenakukhiqizwa kabusha ezifundeni eziseningizimu: ukugcwala okungavamile kwama-amino acid, okwenza ubusha obugqamile nobumnandi, kanti ubuchule obuyisici ‘be-wok ephindwe kabili’ ‘nokulungisa’ ngesandla kweqabunga ngalinye letiye kuqinisa iphunga eliyisici lekasteni noboya obusiliva.

Leli tiye ngelawo abazisayo hhayi ubumnene obukhonjiswayo, kodwa amandla angaphakathi: ngemuva komphimbo wokuqala onotshani obusha kuvela umzimba ominyene, onamafutha, bese kulandela ukunambitheka okumnandi okuhlala isikhathi eside, okuyilona uSu Dongpo ayibeka endaweni yokuqala phakathi kwetiye lomfula omkhulu iHuaihe eminyakeni eyinkulungwane edlule. Kulungiselele engilazini ngamanzi athambile ane-80–85 °C, ubuke ‘umdanso’ wezinaliti zesiliva — futhi leli tiye liyoziveza ngempela kuwe.