I-Zhūjì Mǎ Jiàn · new.thetea.app

I-Zhūjì Mǎ Jiàn Chá yitiye eluhlaza elisha kodwa eligcwele ugqozi, elisuka emzaneni waseMǎjiàn (马剑镇) esifundeni saseZhūjì (诸暨市), esifundazweni saseZhèjiāng. Lasungulwa ngeminyaka yawo-1990 ngongoti betiye bendawo, laqala ukwaziwa ngokushesha njengetiye elinestayela — amahlumela aqondile njengensika yenkemba, iphunga elimnandi le-chestnut, kanye nombukiso omangalisayo ‘wehlathi elingaphansi kwamanzi’ (海底森林), lapho amahlumela aqondile akha indawo encane ekhangayo echibini lengilazi.

1. Izigaba kanye nomsuka:

Uhlobo: Itiye eluhlaza (绿茶, lǜchá) — elingavutshiwe. Ngokobuchwepheshe, liwuhlobo oluhlanganisiwe lwe-“sānhōng sìchǎo” (三烘四炒, ‘ukomiswa kathathu, ukosiwa kane’), oluhlanganisa i-hōngqīng (烘青, ukomiswa ngomoya oshisayo) ne-chǎoqīng (炒青, ukosiwa ebhodweni).
Isigaba: Amatiye aluhlaza aseShayina esifunda, anomumo wenaliti/nkemba (针形/剑形, zhēn xíng / jiàn xíng).
Umsuka: IShayina, isifundazwe saseZhèjiāng (浙江省), idolobha laseShàoxīng (绍兴市), isifunda saseZhūjì (诸暨市), umzana waseMǎjiàn (马剑镇). Lena ndawo isemkhawulweni wezifunda iZhūjì, iPǔjiāng (浦江), iFùyáng (富阳) neTónglú (桐庐).
Izixhumanisi zokuma: cishe 29°35′ N, 119°52′ E.

2. Umlando kanye nokubaluleka kwamasiko:

Umlando: I-Mǎ Jiàn Chá iyitiye lesizukulwane esisha, elasungulwa abalimi betiye baseZhūjì ngeminyaka yawo-1990 ngesikhathi ‘sokuvuselelwa kwetiye’ esifundazweni saseZhèjiāng, lapho amashumi ezifunda aqala ukwakha awabo amatiye adumile. Isifunda saseMǎjiàn, esisezintabeni emkhawulweni wezifunda ezine, kudala saziwa ngezihlahla zetiye zasendle, kodwa kwaze kwaba sekupheleni kwekhulunyaka lama-20 lapho ukulinywa kwetiye kwendawo kwahlala kungokwemvelo nokwenziwa ngezandla. Ngo-1999, amasampula athunyelwa eSikhungweni Sokulawula Ikhwalithi Yetiye ngaphansi koMnyango Wezolimo we-People’s Republic of China (农业部茶叶质量监督检验测试中心), esaphetha ngokuthi: “ikhwalithi yinhle, inesitayela setiye elidumile” (品质良好，具名茶风格). Ngawo lowo nyaka, itiye laphumelela ukuhlolwa kwesifundazwe komkhiqizo omusha. Ngo-2000, i-Tea Research Institute ye-Chinese Academy of Sciences (中国科学院茶叶研究所) yaligunyaza njengetiye le-organic — ukuqashelwa kwezinga eliphakeme kakhulu kwe-brand entsha. Ngo-2004, umkhiqizo wamukelwa njengophephile ezingeni likazwelonke (全国无公害产品产地) futhi wathola isimo ‘somkhiqizo oluhlaza’ esifundazweni saseZhèjiāng (浙江省绿色产品产地). Ngo-2005, uphawu lokuhweba i-‘Yúnjiàn’ (云剑, ‘Inkemba Yefu’) lwaklonyeliswa ngesicoco ‘Sophawu Lokuhweba Olwaziwayo’ (著名商标). Kusukela ngeminyaka yawo-2010, uhlu lwetiye lwanwetshwa: ngaphandle kwe-‘Mǎ Jiàn Chá’ yasekuqaleni, kwavela i-‘Lǜjiàn Chá’ (绿剑茶, ‘Inkemba Eluhlaza’), i-‘Gōngfū Jiàn’ (功夫剑, ‘Inkemba Yekhono’), kanye ne-‘Zhújiàn Chá’ (竹剑茶, ‘Inkemba Yoqalo’). Ngo-2023, i-Mǎ Jiàn Chá yaba phakathi kwabahlomuli be-“Golden Award of Zhejiang Famous Teas” (浙江精品名茶金奖), yagcizelela indawo yayo phakathi kwamatiye aluhlaza ahamba phambili esifundeni.
Igama: ‘Mǎjiàn’ (马剑) igama lomzana, ngokwezwi nezwi lisho ‘ihhashi nenkemba’. Igama ngokwalo ‘jiàn’ (剑, ‘inkemba’) libe yisisusa esinqumayo salo lonke lolu hlu: ukuma kwetiye okufana nensika yenkemba, ama-brand anohlamvu ‘jiàn’ emagameni awo, ngisho nezinga lekhwalithi i-‘Xī Shī Shí Jiǎn’ (西施石笕), elibhekisa enganekwaneni ka-Xishi, ongowokuzalwa eZhūjì.
Ukubaluleka kwamasiko: I-Zhūjì indawo okwazalelwa kuyo u-Xishi odumile (西施, Xī Shī), omunye ‘wabesifazane abane abahle kakhulu baseShayina yasendulo’, kanye nesikhungo esikhulu kunazo zonke emhlabeni sokuhweba ngamaparele amanzi ahlanzekile. Itiye le-Mǎ Jiàn, elinokuma kwalo okukhazimulayo nokwenziwa kwalo okubukwayo, lingena kahle emasikweni obuhle aseZhūjì, lapho ubuhle besimo bulinganiselwa nobunjalo balokho okuqukethwe. Lesi sifunda siphinde sibe yingxenye yesifunda ‘setiye eluhlaza laseZhūjì’ — elinye lamaqoqo amathathu abalulekile etiye esifundeni, kanye ne-‘Shíjiǎn Chá’ (石笕茶) ne-‘Yuèzhōu Lóng Jǐng’ (越州龙井).

3. Incazelo yezitshalo kanye nezinto zokusetshenziswa:

Izinhlobo / I-cultivar: Izinhlobonhlobo zendawo zomdabu (本地群体种, běndì qúntǐ zhǒng) zohlobo lwesihlahla, eziyingxenye ye-Camellia sinensis var. sinensis. Isixuku esixubene, esisakazwa ngezimbewu, esijwayele izimo eziphakeme kakhulu zeLóngménshān.
Ukuvunwa: Ukuvunwa kwentwasahlobo — okuyinhloko. Amahlumela kuphela asesigabeni ‘sehlumela elineqabunga elilodwa ekuqaleni kokuvuleka’ (一芽一叶初展). Ukuvunwa kwenziwa ngesandla kuphela, kusukela ngo-9:00 kuya ku-16:00, lapho isimo sezulu somile. Amahlumela agulayo, ansomi nalimalele awavunwa.
Izinga lokuvuna (ngokohlelo lwe-‘Xī Shī Shí Jiǎn’): Gòngyá (贡芽, ‘ihlumela lokwethembeka’) — ≥ 95% amahlumela angawodwa; Yùyá (玉芽, ‘ihlumela le-jade’) — ihlumela elineqabunga elilodwa; Yúnyá (云芽, ‘ihlumela lefu’) kanye ne-Xiùyá (秀芽, ‘ihlumela elihle’) — amabanga ansuku zonke.
Izidingo zezinto ezisetshenziswayo: Amahlumela kumele abe ngobude obulinganayo, anehlumela elimcwashu kanye noboya obusiliva obukahle. Okuqukethwe okuphezulu kwama-amino acid ekuvunweni kwentwasahlobo kuqinisekiswa imvelo encane yefu yasezintabeni nokungabikho kwemanyolo yamakhemikhali.

4. I-terroir kanye nezici zokukhula:

Isimo sendawo kanye ne-geology: Umzana waseMǎjiàn utholakala ezansi kwezintaba zeLóngménshān (龙门山脉), inhlonhlo yawo esenyakatho iyi-Sānjiè Jiān (三界尖) engaphezu kwamamitha ayi-1000. Izintaba zakha umgoqo wemvelo ovikela amasimu etiye emimoyeni ebandayo yasenyakatho.
Ukuphakama kokukhula: 600–1000 m — umgogodla wendawo yokukhiqiza, ogxile emkhawulweni wamafu ophakeme we-Lóngménshān. Ingadi yetiye i-Jiǔlíngshān (九灵山) ithathwa njengendawo emele.
Inhlabathi: Inhlabathi ephuzi-bomvu (红黄壤, hóng huáng rǎng), ene-acidic (pH 4.5–6.0), enokuqukethwe okuphezulu kwezinto eziphilayo. Amasimu etiye avundiswa ngezinto eziphilayo kuphela — umquba nomquba wezilwane (农家肥); ukusetshenziswa kwamakhemikhali okubulala izinambuzane nemanyolo akuvunyelwe. Indawo ingaphansi kokulawulwa kwamanzi okuqinile.
Isimo sezulu: I-subtropical monsoon enesici sezintaba. Izinga lokushisa lonyaka liphakathi kuka-16–20°C. Umswakama ≥ 75%. Izinsuku ezinamafu > 200 ngonyaka. Ukwehlukana okukhulu kwezinga lokushisa kobusuku nemini kunomthelela ekuqongeleleni kwama-amino acid, kanti ukukhanya okuhlakazekile (漫射光), okuhlanjululwa ngamafu namakhekheba ezihlahla, kuvuselela ukuhlanganiswa kwezinhlanganisela ezinephunga elimnandi ne-L-theanine. Entwasahlobo, izigodi zezintaba zigcwala inkungu eminyene engahlakazeki kuze kube semini — yikulezi zimo lapho amahlumela okuqala athambile akhiqizwa khona anobumnandi obuphezulu.
Imvelo nemithombo yamanzi: Indawo ingaphansi kwesiqondiso esiqinile sezemvelo njengendawo evikelekile yamanzi. Amasimu etiye aniselwa ngamanzi asemthonjeni wasezintabeni ageleza ephuma e-Lóngménshān. Amahlathi exubile akhula eduze kwamapulazi etiye — ama-oki, uphayini, uqalo — akha isimo sezulu esincane esihle kanye nokuvikelwa kwemvelo ezinambuzaneni. Ukungasebenzisi nhlobo amakhemikhali okubulala izinambuzane nemanyolo kusukela kwasungulwa itiye ngeminyaka yawo-1990 kwenze i-Mǎ Jiàn Chá yaba ngomunye wemikhiqizo yokuqala ‘eluhlaza’ yetiye eZhèjiāng.

5. Ubuchwepheshe bokukhiqiza:

I-Mǎ Jiàn Chá yenziwa ngobuchwepheshe obuyingqayizivele be-“sānhōng sìchǎo” (三烘四炒, ‘ukomiswa kathathu, ukosiwa kane’) — imijikelezo emithathu yokomiswa ngomoya oshisayo ishintshana nemijikelezo emine yokosiwa ebhodweni. Ukushintshaniswa okuphindaphindiwe kwemodi yokushisa — ukosiwa okuphezulu kanye nokomiswa okuthambile — okuvumela ukuthi kuzuzwe iphunga le-chestnut ngaphandle kokubaba okweqile kanye namathoni ‘ashile’. Inhlanganisela yokwakheka ngomshini nangesandla iqinisekisa umumo oqondile, ofana nenkemba wamakhasi etiye. Kuyo yonke inqubo, kusetshenziswa izinto zikaqalo nezokhuni ukuvimbela ukuthintana nensimbi nokugqwala okungafuneki. Umswakama wokugcina womkhiqizo ≤ 5%, okuqinisekisa ukugcinwa isikhathi eside ngaphandle kokulahlekelwa yikhwalithi.

Ukuvuna (采摘, cǎi zhāi): Ukuvunwa ngesandla ngokwebanga eliqinile.
Ukubuneka (摊晾, tān liàng): Ukubeka amaqabunga amasha ngoswaca oluncane ezintini zikaqalo egumbini elipholile nelinomoya. Ukuhwamuka okuyingxenye komswakama kanye nokuqala kokwakheka kwephunga.
Ukumiswa kokuluhlaza—shāqīng (杀青): Ukosiwa kokuqala ezingeni lokushisa eliphezulu. Ukunganyakaziswa kwama-enzyme e-oxidative, ukulungiswa kombala oluhlaza, ukuvimbela ukuvutshelwa.
Ukugoba (揉捻, róu niǎn): Ukusebenza okungelula ngomshini ukuphula izindonga zamangqamuzana nokuqala ukubunjwa.
Ukomiswa kokuqala (初烘, chū hōng): Umjikelezo wokuqala wokomiswa ngomoya oshisayo ukuze kuncishiswe umswakama ngokushesha.
Ukomiswa kabusha (复烘, fù hōng): Umjikelezo wesibili — ukuqinisekisa imiphumela emaphakathi.
Ukubunjwa (整形, zhěng xíng): Isigaba esibalulekile — ukubunjwa ngomshini nangesandla ukuze ilinye nekhethelo itiye lithole umumo oqondile, ocashile ‘ofana nenkemba’.
Ukomiswa kokugcina (足干, zú gān): Ukomiswa kokugcina ezingeni lokushisa elilawulwayo kuze kufinyelele umswakama ≤ 5%.

6. Izici ze-organoleptic:

Ukubukeka kweqabunga elomile: Amacembe etiye aqondile, acashile, afana nezinkemba ezincane (形如剑锋). Umbala — uluhlaza okhanyayo oku-silvery sheen, uboya obungabonakali kalula budala ukubanizeka (银翠交辉). Ibanga le-‘Lǜjiàn’ (绿剑) lihlukaniswa ngokuma okuqondile, okuqondile okuphawulekayo, okufana nekhetho eliluhlaza.
Iphunga leqabunga elomile: I-chestnut (栗香) — inothi eyinhloko; i-“qīngxiāng” ehlanzekile, entsha (清香) — etiyeni elisha; ithoni encane ‘yamalahle’ (火香, huǒ xiāng) — kumasampula anokosiwa okujulile.
Iphunga lokugxilisa: Kuhlanzekile futhi kuhle (清纯), kunesizinda se-chestnut esiqinile. Kwembulwa kancane kancane — kusuka emanothini athambile otshani kuya ebumnandini obufudumele.
Ukunambitheka: Kusha futhi okumnandi okuthambile (鲜醇甘美). Ukugcina ama-amino acid kunikeza ubumnandi obuqhamukayo bemvelo. Ukuqina okuncane kuncibilika ngokushesha (微涩速化), kunikeza indlela yokunambitheka kwesikhathi eside okumnandi. Ukubaba kuncane.
Umbala wokugxilisa: Uhlanzekile, usobala, ukhazimulile (清澈明亮) — kusukela koluhlaza okhanyayo kuya koluhlaza okotshani okusagolide ngokuya ngebanga.
Isitsha setiye (iqabunga elenziwe): Lithambile, lifana, liluhlaza okukhanyayo. Isici esiyinhloko — lapho kwenziwa engilazini, amahlumela ehlela mpo eqonde ngciwane phansi, akhe umphumela ‘wehlathi elingaphansi kwamanzi’ (海底森林, hǎidǐ sēnlín) — ‘ikhadi lokuvakasha’ elibonakalayo lalelitiye.

7. Ukwakheka kwamakhemikhali:

Ama-polyphenol (茶多酚): Cishe 16–20% — ububanzi obujwayelekile bamatiye aluhlaza anamacembe amancane avela ezindaweni eziphakeme zaseZhèjiāng. Izingxenye eziyinhloko — ama-catechin (EGCG, EC, ECg), ahlinzeka ngokuqina okuthambile nezakhiwo ze-antioxidant.
Ama-amino acid (氨基酸): Okuphakeme (cishe 3.5–5%) ngenxa yemvelo encane yefu yasezintabeni nokukhanya okuhlakazekile. I-L-theanine — i-amino acid evelele, eyakha ubusha nobumnandi bemvelo.
Ama-alkaloid: I-caffeine — cishe 3–4%, izinga elijwayelekile lezinhlobo zamahlamvu amancane aseZhèjiāng. I-theobromine ne-theophylline — ngamanani amancane. I-caffeine ihlanganiswe ne-L-theanine iletha umphumela omnene wokuvuselela.
Izinto ezikhiphekayo emanzini: Izinga eliphezulu (≥ 36%), elinikeza ukuminyana nokuceba kokugxilisa.
Amavithamini: UVithamini C, amavithamini B (B₁, B₂, niacin), i-folic acid — isethi ejwayelekile yamatiye aluhlaza angavutshiwe kakhulu.
Amaminerali: I-Potassium, i-calcium, i-magnesium, i-manganese, i-zinc, i-fluoride. Iphrofayili yamaminerali inqunywa inhlabathi e-acidic ephuzi-bomvu yezintaba zeLóngménshān.
Amafutha abalulekile: Ama-methylpyrazine (amanothi e-chestnut, akheka lapho kosiwa), i-linalool, i-geraniol (amaciko ezimbali).

Isici sokwakheka esikhethekile: Isilinganiso esihle se-phenol-amino acid (酚氨比 < 8) siqinisekisa ukugxila ‘kwetiye eluhlaza’ okuqhamukayo — ukubusa kobusha nobumnandi.

8. Izakhiwo ezisizayo:

Umthelela we-antioxidant: Ama-catechin (ikakhulukazi i-EGCG) ahlanganisa ama-radical mahhala ngempumelelo, okusiza ukubambezela izinqubo zokuguga kwamaseli.
Umthelela wokuvuselela: I-L-theanine ngokuhlangana ne-caffeine inikeza isimo ‘sokuphaphama okuthulile’ — ukucaca kwengqondo ngaphandle kwemizwa.
Ukusekelwa kwe-metabolism ye-lipid: Ama-catechin asiza ekuhlukaniseni amafutha kanye nokulinganisa amazinga e-cholesterol.
Umsebenzi wokuqabula nokwehlisa izinga lokushisa (清热解暑): Ngokwesintu kunconywa ngenkathi yokushisa — kusiza ekulawuleni izinga lokushisa kanye nokucima ukoma.
Ukusiza ukugaya: Ama-polyphenol avuselela ukuphuma kwama-enzyme okugaya, enze kube lula ukugaywa kokudla okunamafutha.
Ukuqinisa amandla omzimba okuzivikela: Inhlanganisela yamavithamini C, B kanye namaminerali (i-zinc, i-manganese) yeseka imisebenzi yokuvikela yomzimba.
Umthelela wokulwa namagciwane: Ama-polyphenol avimbela ukukhula kwe-microflora yezifo, okusiza impilo yomlomo.
Imisebenzi yengqondo: I-L-theanine ivuselela ukukhiqizwa kwamagagasi e-alpha ebuchosheni, ithuthukise ukugxila nokuqaphela okukhululekile.

9. Ukwenziwa:

Izinga lokushisa lamanzi: 80–85°C. Izinga lokushisa elingaphezu kuka-85°C liphazamisa ubusha futhi lidala ukubaba.
Inani letiye: 3 g ku-150 ml (isilinganiso 1:50).
Izitsha: Ingilazi yengilazi (玻璃杯) — ukukhetha okuhle kakhulu ukuze kubhekwe isenzakalo ‘sehlathi elingaphansi kwamanzi’; i-gàiwǎn (盖碗) enomthamo 100–120 ml.
Inqubo (ingilazi yengilazi):

Fudumeza ingilazi ngamanzi abilayo, uwakhiphe.
Thela amanzi (80–85°C) kuze kube ngu-7/10 womthamo.
Yehlisa kahle 3 g yetiye.
Buka: amahlumela ehlela kancane aqonde ngezansi, amise mpo phansi, — akha ‘ihlathi elingaphansi kwamanzi’ (海底森林).
Shiya 2–3 imizuzu.
Phuza kuze kube ngu-1/3, uthele amanzi ashisayo. Iyakwazi ukuphinda 3–4 okuthelekile.

Inqubo (i-gàiwǎn, isitayela se-gōngfū):

Fudumeza i-gàiwǎn ne-chá hǎi (hhai) ngamanzi abilayo.
Thela 5 g yetiye.
Ukutheleka kokuqala: amasekhondi angu-20.
Ukutheleka okulandelayo: kwandiswa ngamasekhondi ayi-10. Itiye likwazi ukumelana 3–5 okuthelekile okuphelele.

Amanothi abalulekile: Ungasebenzisi amanzi abilayo kakhulu (> 85°C) — kubhubhisa ubusha obuthambile ne-chlorophyll, okwenza ukugxilisa kuphenduke ophuzi futhi kwandise ukubaba. Akunconywa ukuphuza esiswini esingenalutho — ama-tannin angacasula ulwelwesi lwamathumbu. Isikhathi esihle sokuphuza itiye — ihora elilodwa ngemva kokudla. Uma usebenzisa ingilazi yengilazi ukuze uthole umphumela omkhulu wokubonwayo ‘wehlathi elingaphansi kwamanzi’, kufanele ukhethe ingilazi emude emincane, hhayi indebe ebanzi.

10. Ukugcinwa:

Izinga lokushisa: Ifriji ku-0–5°C — okuhle kakhulu ekulondolozeni ubusha nombala.
Isitsha: Izikhwama ze-foil ezi-vacuum ezivaliwe noma amathini ensimbi anezivalo eziqinile. Ukukhanya nomoya-mpilo kuyizitha ezinkulu.
Izitha zetiye: Ukukhanya, umswakama, izinga lokushisa eliphezulu, iphunga langaphandle, i-oxygen.
Isikhathi sobusha obuhle: Izinyanga eziyisi-6–12. Ngemva kokuvula iphakethe, kunconywa ukuphuza ezinsukwini eziyisi-7 ukuze kugcinwe iphunga. Kunconywa ukuhlehlisa itiye elisha endaweni emnyama nepholile izinsukwana ‘ukukhipha umlilo’ (褪火).

11. Intengo nokukhwabanisa:

Isigaba sentengo: Ibanga eliphezulu kakhulu i-‘Gòngyá’ (贡芽) — kusukela ku-2000 yuan / jīn (≈ 500 g) — izinga lokuqoqa. I-‘Yùyá’ (玉芽) — 1000–1500 yuan / jīn. I-‘Yúnyá’ (云芽) — 500–800 yuan / jīn. I-‘Xiùyá’ (秀芽) — 300–500 yuan / jīn — ibanga lansuku zonke elinesilinganiso esihle sentengo nekhwalithi. Intengo inqunywa ingxenye yezandla, ibanga lezinto zokusetshenziswa, kanye nokulinganiselwa kwezindawo eziphakeme.
Ungakugwema kanjani ukukhwabanisa:
- Thenga kubakhiqizi abasebenza ngaphansi kwezimpawu zokuhweba ezibhalisiwe i-‘Yúnjiàn’ (云剑), i-‘Lǜjiàn’ (绿剑) noma ngezindlela ezigunyaziwe.
- Hlaziya ukuma: i-Mǎ Jiàn yangempela iqondile, njengenkemba encane, ene-silvery-green sheen. Amafu omgunyathi avame ukuba maholo futhi angalinganiselwa kahle.
- Hlola umphumela ‘wehlathi elingaphansi kwamanzi’: lapho kwenziwa engilazini yengilazi, amahlumela kumele ehlele mpo phansi, hhayi ukuntanta ngokungahlelekile.
- Hlaziya iphunga: i-chestnut ehlanzekile, ngaphandle kwepunga lokubola noma amanothi abukhali ‘ashile’.
- Intengo esolisayo ephansi iwuphawu lomgunyathi, ikakhulukazi kumabanga e-‘Gòngyá’ ne-‘Yùyá’.

12. Amaqiniso athakazelisayo:

‘Ihlathi elingaphansi kwamanzi’ (海底森林): Isenzakalo esibonakalayo lapho amahlumela aqondile ema mpo phansi engilazini yengilazi, akha ‘ihlathi’ elincane, — ‘ikhadi lokuvakasha’ eliyingqayizivele le-Mǎ Jiàn Chá. Ukuze kuzuzwe lo mphumela, kubalulekile ukusebenzisa indlela ‘yokugxilisa phezulu’ (先注水后投茶), ukulawula ngokuqinile izinga lokushisa lamanzi nekhwalithi yamakhasi etiye — amahlumela alinganayo, aphelele kuphela akwazi ‘ukuma’ mpo.
Uchungechunge ‘lwenkemba’: Igama lomzana (马剑, ‘ihhashi nenkemba’) liphenduke umqondo ogcwele wokumaketha — wonke ama-brand alolu hlu aqukethe uhlamvu ‘jiàn’ (剑, ‘inkemba’): i-‘Mǎ Jiàn’, i-‘Lǜjiàn’, i-‘Gōngfū Jiàn’, i-‘Zhújiàn’. Mhlawumbe lokhu kuwukuphela kwesikhathi ekulinyweni kwetiye laseShayina lapho igama lendawo libe yisici esakha isistimu salo lonke uhlu lwemikhiqizo.
Itiye elisuka ‘eZweni likaXishi’: I-Zhūjì idume njengendawo okwazalelwa kuyo u-Xishi odumile (西施), futhi izinga elijwayelekile lekhwalithi yetiye lendawo libizwa nge-‘Xī Shī Shí Jiǎn’ (西施石笕) — lihlanganisa isiko letiye nolunye lwezimpawu ezidume kakhulu zobuhle baseShayina.
I-organic kusukela ekuzalweni: Kusukela ngo-2000, i-Mǎ Jiàn Chá igunyazwe njengetiye le-organic yi-Chinese Academy of Sciences — enye yamatiye aseZhèjiāng okuqala ukuthola lesi simo. Isimo esilawulwa ngamanzi sendawo kanye nokungasebenzisi nhlobo amakhemikhali kwenza leli tiye libe yisibonelo sokulima itiye okunakekela imvelo.
Izifunda ezintathu enkabeni eyodwa: Inhlonhlo i-Sānjiè Jiān (三界尖, ‘Isihloko Semingcele Emithathu’), lapho izihlahla zetiye ezihamba phambili zikhula khona ezansi kwayo, iyindawo lapho kuhlangana khona izifunda ezintathu: i-Zhūjì, i-Pǔjiāng ne-Fùyáng. Igama lenhlonhlo ngokwezwi nezwi libonisa isimo sayo sendawo.

13. Ukuqhathaniswa namanye amatiye aluhlaza aseZhèjiāng anomumo wenkemba/naliti:

Isici	Mǎ Jiàn Chá (马剑茶)	Yuèxiāng Lóng Jǐng (越乡龙井)	Yàndàng Máo Fēng (雁荡毛峰)	Zhèjiāng Sōng Zhēn (浙江松针)
Umumo	Ofana nenkemba (剑形), oqondile	Isicaba (扁形)	Ugobe kancane (卷曲形)	Ofana nenaliti (松针形), omncane
Isifunda	I-Zhūjì, i-Lóngménshān (600–1000 m)	I-Shèngzhōu (300–800 m)	I-Yuèqīng, i-Yàndàngshān (100–1046 m)	Izindawo ezahlukene zaseZhèjiāng
Iphunga eliyinhloko	I-chestnut (栗香)	I-chestnut (栗香)	I-orchid (幽香)	Iphayini, elimnandi
Isici esibonakalayo	‘Ihlathi elingaphansi kwamanzi’ (海底森林)	Ukuvuleka kwamaqabunga asicaba	Ukwehla okuthambile kwamahlumela	‘Izinaliti’ ezintantayo
Ubuchwepheshe	Isānhōng sìchǎo (三烘四炒)	Ukosiwa ngesandla kwe-Lóngjǐng	Hōngchǎo jiéhé (烘炒结合)	Hōngqīng (烘青)
Ingxenye yentengo	Iphakathi nendawo – phezulu	Iphakathi (i-VFM ephezulu)	Iphakathi – phezulu	Kuyafinyeleleka

Njengokuphetha

I-Mǎ Jiàn Chá iyitiye elenziwe ngokucophelela: umbukiso walo omkhulu awenzeki olimini, kodwa engilazini yengilazi, lapho inqwaba ‘yezinkemba’ eziluhlaza-okunsiliva zehlela mpo phansi, zakha ‘ihlathi elingaphansi kwamanzi’ elikhangayo. Kodwa ngaphambi kokubukeka okumangalisayo kunokujula kwangaphakathi — ubumnandi obuthambile be-chestnut, iphunga elimsulwa kanye nokunambitheka kwesikhathi eside, okuzalwa amafu aphakeme e-Lóngménshān nokuziphatha okuqinile kwe-organic.

Lisencane uma libukwa emlandweni — amashumi amathathu eminyaka nje — i-Mǎ Jiàn Chá isivele izuze imiklomelo yesifundazwe, isitifiketi se-organic kanye nombuthano okhulayo wabalandeli abazisa hhayi ukunambitheka kuphela, kodwa nobuhle bomdlalo wetiye. Itiye elenzelwe labo abaqondayo ukuthi indlela eya ekwazini ayikalwa njalo ngezinkulungwane zeminyaka — ngezinye izikhathi kwanele indawo efanele, izandla ezifanele nombono ofanele. Izwe lika-Xishi liyaqhubeka nokumangaza: ngemva kwamaparele nomculo we-opera, linike umhlaba itiye eliguqula ukuphuzwa kwasekuseni okuvamile kube umbukiso omncane waseshashalazini.