zhào qìng huáng chá

I-Chaoqing Huangcha (肇庆黄茶, Zhàoqìng huángchá) itiye eliphuzi elikhiqizwa esifundeni sasedolobheni i-Chaoqing entshonalanga yesifundazwe sase-Guangdong (广东, Guǎngdōng). Kulula kakhulu ukulicubungula ngokwesiko letiye eliphuzi lase-Guangdong, okuyisithako saso esiyinhloko ngokomlando i-Guangdong Dayeqing (广东大叶青, Guǎngdōng dàyèqīng). Itiye lizalwa esimweni sezulu esifudumele nesinomswakama somfula i-Xijiang (西江, Xījiāng) kanye nasezintabeni zangaphambili ze-Dinghushan (鼎湖山, Dǐnghú Shān) — enye yezindawo ezigcinwe imvelo ezindala kakhulu e-China. Isici esihlukanisayo salesi siphuzo ukunambitheka okumnene, okungenayo i-astringency kanye ‘neqabunga eliphuzi, ukungenwa okuphuzi’ (黄叶黄汤, huáng yè huáng tāng), okufinyelelwa ngokwenza i-”braising” noma i-”yellowing”. I-Chaoqing Huangcha imele isiko letiye lase-Lingnan (岭南, Lǐngnán) kanye nenzalo yesimanje ekuvuseleleni amatiye aphuzi eningizimu ye-China.

1. Ukwahlukaniswa kanye Nemvelaphi:

Uhlobo: itiye eliphuzi (黄茶, huángchá).
Isigaba esingaphansi: kuye ngokusetshenziswayo, lingase libe itiye eliphuzi elinamaqabunga amakhulu (黄大茶, huáng dà chá) noma itiye eliphuzi elinamaqabunga amancane (黄小茶, huáng xiǎo chá).
Imvelaphi: isifunda sedolobha i-Chaoqing (肇庆, Zhàoqìng), entshonalanga yesifundazwe sase-Guangdong; izinto ezisetshenziswayo zivunwa ezintabeni zangaphambili nasemasimini asemifuleni yomcengezi wase-Xijiang.
Izitayela ezihlobene: I-Guangdong Dayeqing (广东大叶青, Guǎngdōng dàyèqīng), kanye nomndeni ojwayelekile wamatiye aphuzi ase-China — kusukela kweliquiduná (黄芽茶, huáng yá chá) kuye kwamahlamvu amakhulu.
Izinga lomkhakha: etiyeni eliphuzi jikelele kusetshenziswa izinga likazwelonke GB/T 21726 «黄茶» (Itiye Eliphuzi); akukho zinga elaziwayo elihlukile eliqondene ne-”Chaoqing Huangcha” elingaqinisekiswa, ngakho inombolo yalo ayinikezwanga lapha.

Igama elithi «肇庆黄茶» alichazi uhlobo olulodwa oluqinile olulawulwayo, kodwa isitayela sesifunda setiye eliphuzi. Umnyombo walo wobuchwepheshe isigaba se-braising (闷黄, mènhuáng), esihlukanisa noma yiliphi itiye eliphuzi kweliluhlaza.

2. Umlando kanye Nokubaluleka Kwamasiko:

Umdwebo wesifunda: I-Chaoqing iyisikhungo samasiko esinomlando wase-Lingnan, esidume ngamatshe e-inkstone e-Duan (端砚, Duānyàn), indawo eyi-karst yase-Qixingyan (七星岩, Qīxīngyán) kanye nesiqiwu sase-Dinghushan.
Isiko lase-Guangdong: ukukhiqizwa kwetiye eliphuzi esifundazweni kuhlotshaniswa ngokuyinhloko ne-Dayeqing, okwathi ekhulwini lama-20 yabonakala njengetiye eliphuzi lase-Guangdong elaziwayo lohlobo lwamahlamvu amakhulu.
Intuthuko yesimanje: «I-Chaoqing Huangcha» njengegama lomkhiqizo wekhaya letiye eliphuzi liqukethe imizamo yakamuva yokwehlukanisa ukukhiqizwa kwetiye esifundeni.

Umlando onemininingwane, oqoshiwe ngokwethembeka wetiye eliphuzi lase-Chaoqing ngeqembu elizimele ulinganiselwe, ngakho-ke kufaneleka kakhulu ukukhuluma ngalo njengengxenye yesikole sase-Guangdong samatiye aphuzi. Inani lamasiko lapha lincike kumdwebo ojwayelekile wase-Lingnan: inhlanganisela yendawo enomswakama nesifudumele, ukuhwebelana ngomfula i-Xijiang, kanye nesiko lokuphuza itiye ngokunganaki (ngomqondo obanzi “we-gongfu-cha” waseningizimu ye-China), lapho kuthakaselwa khona ukungenwa okumnene, ‘okufudumezayo’.

3. Incazelo Yezitshalo Nezinto Ezisetshenziswayo:

Uhlobo lwesitshalo: isihlahla setiye i-Camellia sinensis; esimweni sezulu esifudumele sase-Guangdong, izinhlobo ezinamaqabunga amakhulu (var. assamica) kanye nezinhlobo zendawo zisetshenziswa kakhulu.
Izinhlobo nokuhlukahluka okuthile: izinhlobo ezixubekile zendawo (群体种, qúntǐzhǒng), kanye nezinhlobo ezinamaqabunga amakhulu ezethuliwe nezikhethiwe, kufaka phakathi imigqa yohlobo lwamaqabunga amakhulu ase-Yunnan (云南大叶种, Yúnnán dàyèzhǒng).
Izinga lokuvuna: liyahlukahluka kusukela kokumnene (iqubula elinamaqabunga amancane) ezinkambisweni ezimnene kakhulu kuye kweqabunga elivuthiwe kakhulu ezinguqulweni ezinamahlamvu amakhulu.
Isizini: isivuno esiyinhloko senzeka entwasahlobo; isimo sezulu esifudumele sivumela ukuvunwa okuningana ngenkathi ethile.

Izinto ezinamahlamvu amakhulu zinikeza ukungenwa okucinene, ‘okujiyile’ futhi zikwazi ukubekezelela ukubraiswa kahle, kanti ezintweni ezimnene kakhulu kuvela izinkambiso ezintekenteke ezinobumnandi obugqamile.

4. I-Terroir kanye Nezici Zokutshala:

Ukubumbeka komhlaba: izintaba zangaphambili nezintaba eziphansi; isiqhingi sase-Dinghushan siphakama cishe sifinyelele kumamitha ayinkulungwane, kodwa iningi leziza zetiye litholakala ngezansi.
Isimo sezulu: i-subtropical monsoon — efudumele, enomswakama, nemvula enkulu kanye nobusika obumnene; ubuningi bemvula ngonyaka esifundeni bucishe bube ngu-1500–1800 mm.
Umhlabathi: ikakhulukazi umhlaba obomvu one-acidic ne-yellow earth engokwemvelo ehambelana ne-laterite, ejwayelekile eningizimu ye-China.
I-microclimate: ukuba seduze nomfula nemithambeka enamahlathi kudala inkungu ejwayelekile nomswakama ophezulu, okunciphisa amaqabunga futhi kukhuthaze ukunqwabelana kwama-precursor e-aroma.

Isiqiwu sase-Dinghushan saziwa ngehlathi elicebile le-subtropical; amasimu etiye aseduze azuza emoyeni ohlanzekile, ekukhanyeni okuhlakazekile, kanye nasemswakameni ozinzile. Izixhumanisi eziqondile zamasimu athile ngeke ngizinike, ukuze ngingasho njengeqiniso imininingwane engaqinisekisiwe; indawo yokubheka yindawo ezungeze idolobha lase-Chaoqing, cishe u-23° enyakatho kanye no-112° empumalanga.

5. Ubuchwepheshe Bokukhiqiza:

Ukushwabana (萎凋, wěidiāo): ngesitayela sase-Guangdong samahlamvu amakhulu, isigaba esincane sokwenza ukushwabana esisetshenziswayo, sinciphisa umswakama ne-astringency (kwamanye amatiye aphuzi amaningi akuyona into edingekayo).
Ukulungisa amahlamvu aluhlaza (杀青, shāqīng): ukufudumeza kweqabunga ukumisa i-oxidation ye-enzymatic nokuqinisa iphrofayili.
Ukugoqwa (揉捻, róuniǎn): ukwakheka kweqabunga nokucekelwa okuyingxenye kwamangqamuzana ukuze kukhishwe kamuva.
Ukubraising (闷黄, mènhuáng): isigaba esiyinhloko nesinqumayo — iqabunga elifudumele nelinomswakama lilondolozwa ngaphansi kwesembozo, lapho kwenzeka khona ‘ukuphuza’ okungeyona i-enzymatic, kuncibilike ama-catechin, futhi kwakheke ubumnandi obumnene.
Ukomisa (干燥, gānzào): ukufinyelela esimweni esilondolozekayo, ukuqinisa i-aroma.

Yikona kanye ukubraising okuhlukanisa itiye eliphuzi kweliluhlaza: ngenxa yenguquko emnene yokushisa nokumanzi, ingxenye yama-polyphenol iguqulwa, ukunambitheka kube yindilinga, futhi iqabunga nokungenwa kuzuze ithoni ephuzi ejwayelekile. Ubude nenani lemijikelezo yokubraising lilawulwa yingcweti ngokusetshenziswayo nangesitayela esifiselekayo; ukweqa isikhathi kunikeza amanothi angacacile ‘ashisiwe’, ukungakwenzi isikhathi esanele kushiya itiye lisondele kakhulu kwelehlaza.

6. Izimpawu Ezithinta Izitho Zomzimba:

Iqabunga elomile: kusukela kokuphuzi okuluhlaza kuya kokuluhlaza okumnyama okunomsuka osagolide; ezinguqulweni ezinamahlamvu amakhulu, iqabunga likhulu, kwezintekenteke licinene kakhulu, ngesinye isikhathi kube ne-fuzz.
Ukungenwa: kusukela kokuphuzi ngokukhanya kuya kokuphuzi okusagolide okugcwele, kusobala.
I-aroma: imnene, inamanothi okusanhlamvu okufudunyeziwe, okubhakwayo, amakhambi omile, kanye nezici zobumnandi; i-aroma ye-‘freshly cut grass’ ejwayelekile, njengeye-tiye eliluhlaza, ayikho.
Ukunambitheka: kuyindilinga, kunamandla amancane okuklwebha, kunobumnandi obuzwakalayo kanye nokunambitheka okuphikelelayo okumnene; izinkambiso ezinamahlamvu amakhulu zinikeza umzimba oteteme.
Iqabunga elisebenzile: liphuzi ngokulinganayo, lithambile, linwebekayo.

7. Ukwakheka Kwamakhemikhali:

Ama-polyphenol etiye (茶多酚, chá duōfēn): akhona ngenani elibalulekile, kodwa ingxenye yawo nobukhali bawo be-astringency bancishiswa ukubraising uma kuqhathaniswa netiye eliluhlaza.
Ama-amino acid (氨基酸, ānjīsuān): anesibopho sobumnandi ne-umami; ukulingana kwawo nama-polyphenol kwakha ubumnene.
I-Caffeine (咖啡碱, kāfēijiǎn): okuqukethwe kujwayelekile ngetiye (cishe ku-2–4% wobukhulu beqabunga elomile).
Ama-compound anephunga elimnandi: ngesikhathi sokubraising, iphrofayili yezinto eziguquguqukayo ishintshela kumathoni afudumele, ‘abhakwayo’ nanobumnandi.

Amaphesenti aqondile ancike kakhulu ohlotsheni, ezintweni ezisetshenziswayo, nakwindlela yokucubungula, ngakho-ke izikhombisi zinikezwe lapha, hhayi izinombolo eziqondile. Umqondo ojwayelekile wetiye eliphuzi wukucubungula okulinganisela, lapho ingxenye yobusha betiye eliluhlaza ilondolozwa, kodwa ubukhali buncishiswe.

8. Izinzuzo Eziwusizo:

Ubumnene esiswini: ngenxa yokubraising, lesi siphuzo ngokuvamile sizwakala singenamandla ‘abandayo’ futhi singamukinyabuzi kakhulu kunetiye eliluhlaza, okuyinto abaningi abayithokozelayo uma-ke benokugaya ukudla okubucayi.
Ukuqinisa umzimba: izinga elilinganiselayo le-caffeine linikeza ukuphapha okuncane ngaphandle kokuphazamiseka.
Amandla e-antioxidant: ama-polyphenol nemikhiqizo yokuguqulwa kwawo anomsebenzi owaziwayo we-antioxidant.

Amaphuzu anikeziwe abonisa imibono ejwayelekile mayelana netiye njengesiphuzo kanye netiye eliphuzi ikakhulukazi; lezi akuzona izincomo zezokwelashwa. Ukubekezelelana ngakunye kwe-caffeine kuhlukile, futhi ngesikhathi sokugula noma sokukhulelwa kunengqondo ukulandela izeluleko zikadokotela.

9. Ukuphisa Itiye:

Izitsha: i-gaiwan noma i-teapot ye-porcelain/glass; ingilazi ilungele ukubuka umbala wokungenwa. Ingilazi ende nayo ingasebenza ngezinkambiso ezintekenteke.
Amanzi: athambile, anamaminerali amancane; abiliswe futhi ahliselwe amazinga okushisa aphansi kancane.
Izinga Lokushisa: ngezinto ezintekenteke zika-80–85 °C, ngezinguqulo ezinamahlamvu amakhulu nezivuthiwe kakhulu zika-90–95 °C.
Isilinganiso: cishe u-4–5 g ku-120–150 ml e-gaiwan; engilazini 3–4 g ku-250–300 ml.
Ukuphisa okulandelanayo (isitayela se-gongfu): ukuhlanza okusheshayo ngokuthulula ukungenwa okuyisiphambeko uma kufunwa, bese ukungenwa kokuqala kube imizuzwana engu-10–20 nokwandisa isikhathi kancane kancane; kumelana nokungenwa okuningana.
Ukugxilisa engilazini: imizuzu engu-2–3, kwengezwe amanzi njengoba kuphuzwa.

Isikhombisi esingokoqobo: itiye eliphuzi livuleka kamnene, ngakho kungcono ukuqala ngesikhathi esifushane nezinga lokushisa eliphansi, bese ushintsha ngokulandelayo. Ukushisa ngokweqile kwezinto ezintekenteke kubulala ubumnandi futhi kuveze ubukrakra; ngezinguqulo eziphambili ezinamahlamvu amakhulu, ngakolunye uhlangothi, izinga lokushisa eliphezulu liyathethelelwa.

10. Ukugcinwa:

Isiqukathi: ukupakishwa okuvaleke ngokuqinile okungabonakali noma ithini lensimbi; vikela ekukhanyeni.
Izimo: indawo epholile, eyomile, engenazo iphunga langaphandle; itiye limunca amakha kalula.
Umswakama: esimweni sezulu esimanzi sase-Guangdong, ukuvikela ekubeni manzi kubaluleke kakhulu; uma kudingeka, sebenzisa iziqukathi ezingangeni moya.
Isikhathi sokuphila: itiye eliphuzi lisondele kakhulu kweliluhlaza ngobusha — kuyancamelika ukuliphuza phakathi nesikhathi esingangonyaka nengxenye ngemva kokukhiqizwa, ngenkathi amanothi ephunga elimnandi esaphila.

11. Intengo kanye Nokukhohlisa:

Isimo semakethe: «肇庆黄茶» ingumkhiqizo wesifunda osezingeni elincane, ongaziwa kangako kunamatiye aphuzi angokomlando (Junshan Yinzhen, Mengding Huangya, Huoshan Huangya), ngakho-ke ukunikezwa kukhawulelwe, futhi amanani ahluka kakhulu kuye ngezinto ezisetshenziswayo nobungcweti.
Ukukhohlisa okujwayelekile: ngaphansi kwegama le-”yellow tea”, kuvame ukuthengiswa i-”green tea” engabizi ngaphandle kwesigaba sangempela sokubraising — ibukeka futhi inuke kamnandi kakhulu, kodwa ayinayo indilinga nobumnandi ‘bokubhakwa’.
Ukwazi kanjani: etiyeni eliphuzi langempela, ukungenwa neqabunga elisebenzile kuphuzi ngokulinganayo, ukunambitheka kumnene futhi akunamandla, i-aroma ayinabo ubukhali benkungu yotshani; iphrofayili ebonakalayo ‘eluhlaza’, ebukhali, ne-astringent ikhomba itiye eliluhlaza.
Yini okumele uyibheke: ukucaca kokungenwa, ukufana kombala weqabunga, ukungabibikho kwephunga lesikhutha (isibonakaliso sokushiswa ngokweqile noma ukubraising okungalungile), kanye nokucaciswa kwendawo okuvela kuyo kumdayisi.

Qaphela ngezinganekwane ezinomsindo omkhulu ‘zasendulo’ kanye nezithembiso eziphakeme kakhulu: ngaleli tiye, kuqotho kakhulu ukubheka izimpawu ezithinta izitho zomzimba kanye nodumo lomthengisi kunokuncika ezindabeni zokumaketha.

12. Amaqiniso Athakazelisayo:

I-Dinghushan: isiqiwu sase-Dinghushan singesinye sezindawo zokuqala ezigcinwe imvelo e-China (yasungulwa ngeminyaka yawo-1950), uphawu lwemvelo ecebile ye-subtropical yase-Lingnan.
«Iqabunga eliphuzi, ukungenwa okuphuzi»: ifomula ethi 黄叶黄汤 iyincazelo emfishane yawo wonke umkhakha wetiye eliphuzi kanye nesibonakaliso esiyinhloko esibonwayo sokubraising okuyimpumelelo.
Ukuhlobana ne-Dayeqing: itiye eliphuzi lase-Guangdong lithakazelisa ngoba enguqulweni yalo yamahlamvu amakhulu lifaka ukushwabana, okungajwayelekile kwamanye amatiye aphuzi amaningi futhi kusondeza iphrofayili yalo yobuchwepheshe nezitayela eziphakathi.
Amat she e-inkstone e-Duan: i-Chaoqing idume ngamatshe ayo amatshe e-inkstone e-Duan — isenzakalo esingajwayelekile lapho isifunda setiye saziwa kahle kakhulu ngento yobuciko, hhayi ngobona tiye.

Ekuphetheni:

I-Chaoqing Huangcha ithambekele ekubeni isitayela sesifunda setiye eliphuzi lase-Guangdong kunokuba uhlobo oluthile oluqinile oluneqembu elizimele elinomlando omude oqoshiwe. Kufanele iqondwe ngokuhlobene nesiko le-Guangdong Dayeqing kanye nomndeni jikelele wamatiye aphuzi ase-China: okunqumayo lapha kuhlala kungukubraising, okunikeza ukunambitheka okumnene, okunamandla amancane okuklwebha, i-aroma efudumele, kanye nokungenwa okuphuzi okusagolide okuyisici. I-terroir yase-Chaoqing — isimo sezulu esimanzi se-subtropical, umhlaba one-acidic, nokuba seduze kwemithambeka enamahlathi yase-Dinghushan — kuyasiza esihlahleni setiye futhi kunikeza isiphuzo ukucinana nobumnandi.

Kumthandi wetiye eliphuzi, lesi sitayela sithakazelisa njengendlela engacacile kangako kunezibonelo ezidumile ezisenyakatho nasenkabeni ye-China. Ukusondela kuyo kuyingqondo nokulindela okupholile: hlola ubuqiniso ngokusebenzisa izimpawu ezithinta izitho zomzimba, themba abathengisi abanakekelayo futhi ungabhadali ngaphezulu ngenxa yezinganekwane. Ngokuphisa okufanele nokugcinwa ngokucophelela, i-Chaoqing Huangcha inikeza isiphuzo esizolile, esintekenteke, esibonisa kahle isiko letiye lase-Lingnan eningizimu ye-China.

the teas described here are available from teamotea