tiáowèi chá · thetea.app

Amatiye aromatisiwe — isigaba esikhulu, lapho itiye eliyisisekelo (ulong, eluhlaza, elibomvu, elimhlophe, i-pu’er) lengezelwa iphunga langaphandle: lemvelo, elifana nelemvelo, noma, ngokungajwayelekile, elakhiwe. Impahla eyisisekelo igcina ubunjalo bayo — kuseyiyo itiye lohlobo oluthile, kodwa iphrofayili yalo yokuzwa ihlelelwe ngabomu ukuba ikhombe enambithekeni ethile esethiwe yezithelo, izimbali noma izinongo. Isigaba sihlanganisa imikhiqizo ehlukahlukene kakhulu — kusukela ku-ulong ophakeme waseTaiwan ophungwayo ngobumnene kuze kube yingxube ‘yamakhekheba’ eminingi — futhi sidinga ukuhlukanisa ngokucophelela amazinga ebunjalo. Into ebalulekile okufanele uyiqonde kusukela ekuqaleni: itiye elaromathisiwe akulona uphuzo olufana netiye lemvelo elinephunga lemvelo. Lesi yisigaba esizimele esinezimfanelo zaso, indawo yaso enobuqotho kanye nokukhohlisa kwaso.

1. Ukuhlukaniswa nemvelaphi:

Uhlobo: Kuncike esisekelweni setiye. Kuvame kakhulu i- ulong (i-semi-fermented), kancane — i- luhlaza, i- bomvu (hong cha), i- mhlophe noma i- pu’er. Itiye eliyisisekelo linquma izinga lokuvutshelwa kanye ‘nethambo’ lokunambitheka; iphunga elengeziwe lakha isendlalelo ‘esiphezulu’. Ngokwendlela yokufaka iphunga kuhlukaniswa amatiye a-ne flavour yemvelo (i-extracts nama-essential oils ezithelo zangempela, izimbali, izinongo), a-ne flavour efana neyemvelo (ama-molecule ahlanganisiwe ukuze ahambisane neyemvelo — isibonelo, i-γ-nonalactone yephunga lekhilimu nobisi) kanye no- flavour yokwenziwa (i-synthetic fragrances engenawo okufaniswa nayo yemvelo — isigaba esiphansi semakethe).
Isigaba: Amatiye anephunga (调味茶, tiáowèi chá), izingxube zephunga lezithelo nezimbali, itiye elinezithasiselo. Igama elithi 调味茶 (‘itiye elinephunga elengeziwe’) emkhubeni waseChina lihlala eduze kuka- 加香茶 (jiā xiāng chá, ‘itiye elinephunga elengeziwe’) kanye no- 风味茶 (fēngwèi chá, ‘itiye elinephunga/inambitheka’); akukho mehluko oqinile phakathi kwala magama ajwayelekile.
Imvelaphi: Isigaba siwumhlaba wonke ngokwemvelo, kodwa ngokuphathelene netiye laseChina nelaseTaiwan, inhliziyo yalo yi- Taiwan (台湾, Táiwān) kanye nesifundazwe i- Fujian (福建, Fújiàn) — izindawo eziyinhloko zokukhiqiza ama-ulong anephunga. I-passion fruit-ulong ne-lychee-ulong, ngokuvamile, zakhiwe ngesisekelo se-ulong yaseTaiwan noma yaseFujian; ekwakhiweni okuphambili — kusisekelo se-ulong esisezingeni eliphezulu saseTaiwan (bheka isigaba 13).
Izixhumanisi zendawo: Zincike endaweni yokuvela kwesisekelo setiye. Kwezisekelo eziphakeme zaseTaiwan (Alishan) — ~23°30′ N, ~120°42′–120°48′ E; kuma-ulong asezingeni eliphansi aseFujian (Anxi) — ~25° N, ~118° E.

2. Umlando nokubaluleka kwesiko:

Umlando: Umqondo wokufaka iphunga etiyeni eChina ungowakudala, kodwa uqhamuka ekufakeni okwemvelo — ukugcwaliswa kweqabunga letiye ngephunga lezimbali eziphilayo ngendlela ye- 窨制 (xūn zhì), okukhulunywa ngayo esigabeni 13. Izibonelo zakudala — itiye le-jasmine (茉莉花茶) netiye le-osmanthus (桂花茶). Kodwa amatiye anephunga anamuhla ngomqondo omncane — anezithelo ezi-extracts, ama-essential oils kanye nama-flavour okudla — yinto eyenzeka kakhulu ngekhulu lama-20 nele-21, eyakhula lapho kuhlangana isiko le- 花茶 (huā chá, itiye lezimbali) namasiko aseNtshonalanga e-flavored tea (Earl Grey, izingxube zezithelo). Ama-ulong amnandi aseTaiwan anephunga lezithelo (i-passion fruit, i-lychee, i-peach) avela, cishe, ngasekupheleni kwekhulu lama-20 nasekuqaleni kwele-21.
Igama:
- «Tiao» (调, tiáo) — ukuhlela, ukuxuba, ukulawula, ukunonga.
- «Wei» (味, wèi) — ukunambitheka, iphunga, ukunambitheka okungeziwe.
- «Cha» (茶, chá) — itiye.
- «Tiaowei cha» (调味茶) — ngokwezwi nezwi ‘itiye elinokunambitheka okuhlelwe/ukulungiswa’, okusho itiye elinephrofayili yokunambitheka nephunga ehlelwe ngabomu ngokwengeza iphunga.
Ukubaluleka kwesiko: Emasikweni endabuko etiye laseChina, isimo sengqondo etafuleni le-aromatised teas sinamacala amabili. Ukufaka iphunga lemvelo ngezimbali ngendlela ye- 窨制 kuhlonishwa njengobuciko obuphakeme, kodwa amatiye anama-flavour okudla ezithelo athathwa njengomkhiqizo wemakethe eningi kanye ‘nethikithi lokungena’ kwabaqalayo — liqondakala, linobungani, alidingi ulwanga olulungiselelwe. Emikhosini yendabuko yetiye (功夫茶), izingxube ezinamakha ngokuvamile azisetshenziswa. Kodwa emakethe yesimanje yomhlaba wonke, ama-ulong ezithelo — i-passion fruit, i-lychee, i-peach — ahlala endaweni evelele futhi enobuqotho: aheha abantu abangase badlule ngaphambi kwetiye.

3. Incazelo yesayensi yezitshalo kanye nempahla eluhlaza:

Isisekelo setiye: Kusetshenziswa Camellia sinensis — ngokuvamile isimo se- ulong esilungile. Kuma-ulong ezithelo anekhwalithi, kuthathwa izinhlobo zaseTaiwan:
- Qing Xin Wulong (青心烏龍, Qīngxīn Wūlóng): “Inhliziyo eluhlaza ulong”, Camellia sinensis var. sinensis — uhlobo oluhlonishwayo lwezintaba eziphakeme olunephrofayili encane ye-orchid neyimbali. Isisekelo esingcono kakhulu sokufaka iphunga lezithelo ngobumnene.
- Jin Xuan (金萱, Jīn Xuān): I-Taicha No.12 (台茶12號) — uhlobo olunephunga elilula lemvelo lekhilimu; ngezinye izikhathi lisetshenziswa njengesisekelo sokufaka iphunga lezithelo.
- Si Ji Chun (四季春, sìjìchūn): “Intwasahlobo yezikhathi ezine” — uhlobo olukhiqiza kakhulu, olunephunga elimnandi, isisekelo esivamile samatiye anephunga angabizi kakhulu nasezingeni eliphakathi.
I-flavour (umthombo wesitshalo): Kuncike kuphrofayili yetiye:
- I-passion fruit / ipasiyoni (Passiflora edulis): Umvini wezindawo ezishisayo; ukwenza iphunga kusetshenziswa i-extract yezithelo noma i-flavour efana neyemvelo. Inikeza iphunga eligqamile, elimnandi nelimuncu, lezindawo ezishisayo.
- I-lychee (Litchi chinensis): Isihlahla se-subtropical somndeni wakwaSapindaceae; sivela eningizimu yeChina (Guangdong, Fujian, Guangxi). Iphunga — limnandi, li-rosey njengoju, ‘liyisiphunga’.
- Eminye imithombo evamile yesigaba: i-peach (Prunus persica), i-mango (Mangifera indica), i-citrus (Citrus spp.), i-rose (Rosa spp.), i-osmanthus (Osmanthus fragrans), izinongo (isinamoni Cinnamomum, i-ginger Zingiber officinale).
Ukuvuna: Isikhathi sokuvuna isisekelo setiye sincike ohlotsheni baso nasezikhathini; kwezinguqulo ezinamakha, ukuhlangana kwezikhathi kwempahla eluhlaza akubalulekanga kangako kunasezindaweni zamatiye ahlukene, njengoba ingxenye yezimpawu ezithile imbozwa yiphunga elengeziwe.
Izidingo zempahla eluhlaza: Zihluka kakhulu ngezigaba. Esigabeni esiphezulu, isisekelo i-ulong ephezulu egcwele, futhi iphunga ligcizelela itiye eselilihle kakhulu. Esigabeni esiphansi, i-flavour, ngokuphambene, ifihla impahla eyisisekelo engemihle.

4. Indawo kanye nezici zokukhulisa:

Isifunda: Kunqunywa imvelaphi yesisekelo setiye. Kuma-ulong anephunga aseTaiwan asezingeni eliphezulu — izindawo eziphakeme zaseTaiwan (Alishan, Nantou, Chiayi). Ezinguqulweni eziningi — amapulazi asezingeni eliphansi aseFujian, kanye naseVietnam naseThailand.
Ukuphakama kokukhula: Kwezisekelo eziphakeme — 1000–1600 m ngaphezu kogu lolwandle; kwezisezingeni eliphansi — kuphansi kakhulu. Ukuphakama kuthinta izinga letiye eliyisisekelo (umthamo wama-amino acid, ukuthamba, ‘isimo sentaba’), kodwa hhayi i-flavour ngokwayo.
Umhlabathi: Kuncike esifundeni sesisekelo. Eziphakemeni zaseTaiwan — inhlabathi ene-asidi yasezintabeni (i-pH ~4.5–5.5) enokukhipha amanzi okuhle nokugcwala kwezinto eziphilayo.
Isimo sezulu: Kuncike esifundeni sesisekelo. Kuma-ulong aseTaiwan aphakeme — kubanda (14–18°C), kuswakeme, unenkungu evamile kanye nokwehluka okukhulu kwezinga lokushisa phakathi kosuku.
Isaziso esibalulekile: Indawo esimweni samatiye anamakha ‘isebenza’ kuphela ngezinga letiye eliyisisekelo. Iphunga ngokwalo lingumkhiqizo waselebhu noma wepulazi lezithelo, hhayi lensimu yetiye, ngakho-ke, izingxube ezinephunga aziqondene nobumsulwa bendawo yetiye elihlukene.

5. Ubuchwepheshe bokukhiqiza:

Amatiye anephunga akhiqizwa ngezigaba ezimbili ezinengqondo: kuqala kukhiqizwa itiye eliyisisekelo elilungile ngobuchwepheshe balo obujwayelekile, bese kuqhubeka ukufakwa kwephunga. Isigaba esibalulekile — ngokuyinhloko i- aromatisation (调味 / 加香, tiáowèi / jiā xiāng).

Ukukhiqiza itiye eliyisisekelo: I-ulong eyisisekelo (noma elinye itiye) lidlula kumjikelezo ophelele wobuchwepheshe balo — ukuvuna (采摘, cǎi zhāi), ukubuna (萎凋, wěidiāo), ukugedlezela (摇青, yáo qīng), ukumiswa (杀青, shā qīng), ukusongwa (揉捻, róuniǎn), ukwakhiwa kanye nokomiswa (干燥, gānzào). Ekupheleni — itiye eligcwele, ebelingadayiswa lodwa.
Ukulungiselela i-flavour: Ngokuya ngesigaba — i-extract yemvelo / i-essential oil yesithelo sangempela, imbali noma isinongo; i-flavour efana neyemvelo (i-analogue ehlanganisiwe yama-molecule emvelo); noma i-fragrance yokwenziwa. Kungenzeka futhi ukuthi kube nezingcezu ezomile zesithelo, i-citrus peel, amacembe, afakwa engxubeni.
Ukufaka iphunga: Buningi ubuchwepheshe:
- Ukufafaza / ukuthela: Eqabungeni letiye elomile, elilungile, kugcotshwa i-flavour ewuketshezi ngokulinganayo (ngokufafaza noma emshinini wokuxuba), bese iqabunga lomiswa ngobumnene ukuze kumiswe iphunga futhi kususwe umswakama ongaphezu kwesidingo.
- Ukuhlalisana nomthombo wephunga: Itiye lihlaliswa esitsheni esivalekile eduze kwezingcezu zezithelo ezomile, i-citrus peel noma amacembe — iqabunga, liyi-absorbent enhle kakhulu, lithola iphunga.
- Ukuhlanganisa (ukuxuba): Kufakwa izithasiselo ezibonakalayo etiyeni — izingcezu zezithelo ezomile, amacembe, izinongo. Iphunga lapho lakhiwa yilezi zithasiselo, futhi (ngokuvamile) kufakwa ne-flavour eyengeziwe.
Ukumiswa nokomiswa kokugcina (干燥, gānzào): Ukomiswa okungeziwe okulula kumisa iphunga futhi kwehlise umswakama wetiye ufinyelele emazingeni aphephile (ngokuvamile ngaphansi kuka-5–6%).
Ukuhlunga nokupakisha (分级, fēnjí): Ukususa uthuthu nezingcezu eziphukile, ukupakishwa ezitsheni ezingangeni moya ukuze iphunga lingaphelelwa amandla futhi itiye lingamunci amaphunga angaphandle.

Umehluko oyisisekelo ekufakeni iphunga kwemvelo nge- 窨制 (xūn zhì): lapho kwenziwa i- 窨制, itiye lifakwa kaninginingi ngezingqimba izimbali eziphilayo (i-jasmine, i-osmanthus), izimbali zikhipha iphunga, bese ziyasuswa, futhi umjikelezo uphindwa izikhathi ezimbalwa. Iphunga kulesi simo — lingelangempela, lezimbali, lidluliselwa ngokomzimba yisitshalo esiphilayo, futhi etiyeni elilungile kungase kungasekho zimbali. Ngokuphambene nalokhu, lapho kufakwa iphunga nge- 调味茶 kusetshenziswa i-concentrate / i-flavour, hhayi umthombo ophilayo. Lokhu kungobuchwepheshe obuhlukene kanye nezigaba ezihlukene zebunjalo (kabanzi — esigabeni 13).

6. Izici zokuzwa ngezitho zomzimba:

Izici zokuzwa ngezitho zomzimba zetiye elinephunga zakhiwe yizingqimba ezimbili — izici zetiye eliyisisekelo kanye nephunga elibekwe ngaphezulu. Ngezansi — incazelo ejwayelekile ye-ulong yezithelo enekhwalithi (i-passion fruit / i-lychee).

Ukubukeka kweqabunga elomile: Kuncike esisekelweni. Kwe-ulong yaseTaiwan — izigaxa eziqinile eziyisiyingiyingi ezisuka emibaleni eluhlaza okotshani kuya eluhlaza okumnyama, ngezinye izikhathi kunesiqu esinamathele. Ezinguqulweni ezixubile, kubonakala izithasiselo: izingcezu zezithelo ezomile, i-citrus peel, amacembe. Ekufakeni iphunga okuhle, iqabunga libukeka njenge-ulong enhle ejwayelekile, lingenawo ‘umkhovu ocwebezelayo’ onamafutha noma ukuncangcatha okusolisayo.
Iphunga leqabunga elomile: Iphunga lesithelo eliqhamile phezu kwesisekelo setiye — elimnandi nelimuncu lasezindaweni ezishisayo (i-passion fruit) noma elinjengoju-rose, ‘elesiphunga’ (i-lychee). Emkhiqizweni onekhwalithi, iphunga lizwakala ‘njengesithelo + i-ulong eyaziwayo’; kweyokwenziwa — ‘njengomakhekheba’, okumunca itiye.
Iphunga lomgqomo: Lezithelo, limnandi, linesendlalelo sezimbali nokhilimu sesisekelo se-ulong. Etiyeni elihle, iphunga liphilayo futhi linezingqimba eziningi; kweyimbi — liyisicaba, ‘njenge-lollipop’.
Ukunambitheka: Kuthambile, kunoshukela omncane, kunamafutha (ngesisekelo esihle se-ulong), kunephunga lesithelo eliqhamile kanye nokumunca okuncane (ikakhulukazi kwe-passion fruit). Engxenyeni enekhwalithi, kuzwakala ‘ingoma yentaba’ yesisekelo se-ulong (高山韵, gāoshān yùn) — ukushuba, ubumnandi obubuyayo (回甘, huígān). Kweyokwenziwa — ubumnandi bukha phezulu, isiphetho siyashesha ‘sinqamuke’, ngezinye izikhathi sinomsila wokusakhiwa / wephepha.
Umbala womgqomo: Kuncike esisekelweni. Kwe-ulong eluhlaza — liyiphuzi ngokukhanyayo, li-luhlaza-golide, liyakhanya, liyabengezela. Izingxube ezinezithelo ezibomvu / i-hibiscus zingakhiqiza umbala osawolintshi noma o-pinkish.
Indawo yetiye (iqabunga elimizayo): Esesisekelweni esinekhwalithi — amaqabunga aphelele, athambile, anwebekayo anesakhiwo esibonakalayo ‘ibhlukweza + amaqabunga angu 2–3’. Indawo engahambisani, edabukile, enombala onsundu enomkhovu onamafutha — luphawu lwempahla ebuthakathaka noma lokufaka iphunga ngokweqile.

7. Ukwakheka kwamakhemikhali:

Ukwakheka okuyisisekelo kunqunywa isisekelo setiye; i-flavour yengeza isendlalelo sayo sezinto eziguquguqukayo.

Ama-polyphenol (ama-catechin): Okuqukethwe kunqunywa itiye eliyisisekelo. Kwe-ulong yezintaba eziphakeme — cishe u-15–20% wobunzima obomile (kuphansi kunasetiyeni eluhlaza namanye ama-ulong asezingeni eliphansi, ngokuvamile anama-20–30%), okuhlinzeka ngokuthamba nokuncipha kobuhlungu.
Ama-amino acid: Aphinde asuke esisekelweni. Kwe-ulong ephakeme enekhwalithi — okuphakeme (kufika ku-3–4%), kugcwele i-L-theanine (L-茶氨酸, L-cháānjīsuān), ebhekele ubumnandi, ukunambitheka ‘kwe-umami’ kanye nomphumela wokuphumula omnene.
Ama-alkaloid: I-caffeine — ~2–3% wobunzima obomile besisekelo se-ulong (ngokulinganisela). I-theobromine ne-theophylline — ngamanani amancane.
Ama-essential oil nezinto ezinamakha: Lapha — kuyisici esiyinhloko sesigaba. Ezintweni eziphilayo zetiye eziphilayo (i-linalool, i-geraniol, i-nerol, i-indole, ama-aldehyde) kufakwa ama-molecule e-flavour. Ngokwesibonelo, ukwenza iphunga lekhilimu kusetshenziswa i-γ-nonalactone (umthunzi wekhilimu-lukhokhonathi); ukwenza iphunga lezithelo — ama-ester ahambisanayo nama-lactone (emvelo noma afana nemvelo).
Ama-vithamini namaminerali: Kusuka esisekelweni — i-vithamini C, amaqembu B, E, K; i-potassium, i-magnesium, i-manganese, i-fluoride, i-zinc.
Isaziso ngezithasiselo: Ezinguqulweni ezinamakha, kukhona futhi i-flavour yokudla; imvelo nekhwalithi yayo iyahlukahluka kakhulu — kusukela ezithelweni eziphilayo kuye emafutheni okwenziwa.
Ama-molecule aphambili anephunga: Kwe-passion fruit, ama-ester eqembu le-edulane nama-hexanoate ayisici, kwe-lychee — i-cis-rose oxide ne-furaneol; lezi zakhi zakha iphrofayili eyaziwayo yezithelo ezifanele.
Amanani ezinombolo zokwakheka: amanani we-ulong yezintaba eziphakeme (ama-catechin 15–20%, ama-amino acid kufika ku-3–4%, i-caffeine 2–3%) anikezwe ngokulinganisela — njengezikhombisa-ndlela ngesisekelo.

8. Izakhiwo ezinzuzisayo:

Inzuzo yetiye elinephunga inqunywa ngokuyinhloko isisekelo salo (kwe-ulong eyisisekelo — izakhiwo ze-ulong) futhi ngezinga elincane yi-flavour ngokwayo.

Umthelela omnene wokuvuselela kanye nokuphumula ngesikhathi esisodwa: Inhlanganisela ye-caffeine ne-L-theanine yesisekelo se-ulong inikeza ukugqama okuzolile nokugxilile ngaphandle kokukhathazeka.
Umsebenzi we-antioxidant: Ama-catechin nama-polyphenol esisekelo setiye anciphisa ama-free radical.
Ukusekela ukugaya: Ama-ulong akhuthaza ngobumnene amathumbu futhi asiza ekuhlukaniseni amafutha; itiye lilungile ngemva kokudla.
Ukusekela ukugayeka kwemizimba: Ama-ulong ngokwesiko ahlanganiswa nokwenza kusebenze izinqubo zokugayeka.
Umthelela wokuqabulayo nokwenza kahle isimo sengqondo: Iphunga lesithelo eligqamile liyaqabulula, likhuphule isimo sengqondo futhi likuholele ekuphuzeni itiye okuzolile.
Ukusekela imisebenzi yokuqonda: I-L-theanine yesisekelo se-ulong isiza ekugxiliseni ukunaka.
Isaziso esibalulekile: I-flavour ngokwayo ngokuvamile ayinalo inani lokwelapha; ukunikeza itiye elinephunga ‘amandla amavithamini’ noma ‘okwelapha’ kwesithelo sangempela akulungile — lokhu kungukukhangisa, hhayi i-pharmacology.

9. Ukudidiyela (ukupheka):

Izinga lokushisa kwamanzi: Lincike esisekelweni. Kwe-ulong eluhlaza yaseTaiwan — 85–95°C; ekuvuneni kwentwasahlobo okuthambile — 80–90°C; kweyesisekelo seluhlaza — 75–85°C. Amanzi abilayo ashisa kakhulu angase ‘ashise’ iphunga elithe xaxa futhi agqamise ubufakazi bokwenziwa kwe-flavour eshibhilile.
Ubuningi betiye: 5–7 g ku-120–150 ml (indlela ye-Gongfu) noma 3–4 g ku-200–250 ml (indlela yase-Europe).
Isitsha: I-porcelain gaiwan (盖碗, gàiwǎn) — ithandwa kakhulu, ngoba impahla engathathi hlangothi ayimunci i-flavour. I-Yixing teapot (宜兴壶, Yíxīng hú) yamatiye aphungwayo ayinconywa — ubumba olunemigodi lumunca iphunga bese ‘lulikhipha’ kwamanye amatiye. Kuzosebenza ne-glas / porcelain teapot.
Inqubo (indlela ye-Gongfu):
1. Shisa i-gaiwan nezinkomishi ngamanzi abilayo.
2. Thela itiye, ubeke esivalekile imizuzwana embalwa, uphefumule iphunga leqabunga elomile (闻香, wén xiāng).
3. Ukuthela okuhlanza: thela amanzi bese uwalahla ngokushesha — ukuvula iqabunga nokususa uthuli.
4. Ukuthela kokuqala: 20–40 imizuzwana (amatiye anephunga akhipha iphunga ngokushesha — ungalivumeli lihlale isikhathi eside).
5. Ukuthela okulandelayo: kwandisa isikhathi ngo-10–15 imizuzwana. Isisekelo esinekhwalithi singamela ukuthela okungu-5–7; isendlalelo esinephunga ngokuvamile siyancipha ngokuphawulekayo ekutheleni kwes-3–4, emva kwalokho kuhlala itiye ‘eliyize’.
6. Thela umgqomo ngokuphelele, ungashiyi amanzi ku-gaiwan phakathi kokuthela.

10. Ukugcina:

Iphunga letiye elinephunga ligcinwa njenge-ulong engagayelwe kancane, kodwa ngokugcizelela okungeziwe ekuvalekeni — iphunga eliguquguqukayo liphelelwa amandla kalula.

Isitsha: Ipakethe elivala umoya noma ikani lensimbi elingenazibuko elinekhava eqinile. Kuhle ukuhlukaniswa namanye amatiye, ukuze iphunga lingadluliseli kwabanye.
Indawo nezinga lokushisa: Indawo eyomile, epholile, emnyama. Kwezisekelo ze-ulong eziluhlaza, kuvumelekile ukugcina esiqandisini (0–5°C) engxenyeni evalekile eyodwa, kude nemikhiqizo enephunga.
Isikhathi sokugcina: Kuhle ukusisebenzisa phakathi kwezinyanga ezingu-6–12. Ngokuhamba kwesikhathi, iphunga nokusha kuya kuphela; ngokungafani ne-pu’er netiye elimhlophe, izingxube ezinamakha azihloselwe ukugcinwa isikhathi eside.
Izitha eziyinhloko: I-oxygen, umswakama, ilanga eliqondile, ukushisa namaphunga angaphandle. Iqabunga letiye liyi-absorbent enhle kakhulu, ngakho-ke ukuhlala eduze kwekhofi, izinongo noma amakhemikhali asendlini akuvunyelwe.

11. Intengo kanye nokukhohlisa:

Intengo yetiye elinephunga inqunywa ngokuyinhloko ikhwalithi yesisekelo kanye nemvelo ye-flavour. I-ulong yezithelo ephambili esisekelweni esiphakeme saseTaiwan ene-flavour yemvelo — isigaba esiphakathi nokuphakeme; ingxube eningi esisekelweni eshibhile enephunga elenziwe — isigaba esiphansi.

‘Ukukhohlisa’ kulesi sigaba kuyinto ekhethekile: akuzona ikakhulukazi izinguquko zobulili, kodwa ukushintshwa kwekhwalithi — lapho ‘i-ulong yezithelo ephambili’ idayisa isisekelo eshibhile, esifihlwa i-flavour enamandla, noma lapho ‘i-flavour yemvelo’ empeleni ingeyokwenziwa.

Ungakugwema kanjani ukukhohlisa nokushintshwa kwekhwalithi:

Thenga kubathengisi abahloliwe: Izitolo zetiye ezikhethekile ezinenkcazo ecacile yesisekelo nohlobo lwe-flavour (yemvelo / efana neyemvelo / eyokwenziwa).
Hlola isisekelo, hhayi iphunga kuphela: Bheka ‘ngaphansi kwephunga’ — ngemva kokuthela okungu-3–4, lapho i-flavour incipha, kuzohlala itiye eliyisisekelo. I-ulong enhle izohlala imnandi yodwa; embi izodalula ubulukhuni, ukubaba, indawo eyisicaba.
Hlola iphunga: Iphunga lemvelo — lilikhulu, ‘lidliwayo’, liyaguquka kusuka ekutheleni kuya kokunye. Eyokwenziwa — iyabaxa, ‘iyamacake’, ishaya emakhaleni futhi ayishintshi.
Hlola umgqomo nendawo: Umgqomo okhanyayo ocwebezelayo namaqabunga aphelele anwebekayo — kuyinkambiso; umgqomo oluzizi, indawo edabukile ensundu, umkhovu onamafutha nokuncangcatha kweqabunga — yizimpawu zokukhathazeka.
Intengo ephansi esolisayo: Isisekelo esiphakeme esinekhwalithi asikwazi ukubiza kancane — intengo ephansi icishe iqinisekise isisekelo esibuthakathaka ne-flavour enamandla.

12. Amaqiniso athakazelisayo:

Amatiye anamakha — ngokuvamile ‘itiye lokuqala’ empilweni yomuntu: limnene, limnandi, linephunga lesithelo eliqondakalayo, lingenisa abaqalayo ngobumnene emhlabeni wetiye, lapho abaningi kamuva bedlulela ematiyeni ahlukene.
Iqabunga letiye — lingenye yezindlela ezingcono kakhulu zemvelo zokumunca iphunga; yikhona ikhono lokumunca elenza ukufakwa kwephunga kwenzeke futhi lenze itiye libe sengozini lapho ligcinwa eduze kwemikhiqizo enephunga.
‘Umngcele wobuqotho’ wesigaba uhamba ngokwakheka: umkhiqizi othembekile ukhombisa ngqo uhlobo lwe-flavour, futhi iphunga ulinikeza njengesengezo etiyeni elihle, hhayi njengesihlangu etiyeni elibi.

13. Izinhlobonhlobo kanye nokuhlukaniswa kwamatiye anamakha:

Lesi yisigaba esibalulekile sesigaba. Ngezansi — ukuhlaziywa ngezinhlobo zokufaka iphunga, ngobuchwepheshe kanye, okubalulekile, ngomngcele phakathi kwetiye elinephunga elithengiwe netiye elinephunga lemvelo.

13.1. Izinhlobo zokufaka iphunga ngokwesimo sephunga

Ukufaka iphunga lezithelo: Igatsha elikhulu kunawo wonke. Lapha kufakwa i- passion fruit-ulong (bheka 13.4), i- lychee-ulong (bheka 13.5), i-peach, i-mango, i-citrus, ama-ulong amajikijolo kanye nezingxube. Iphunga — limnandi, linamanzi, lezindawo ezishisayo noma lamajikijolo. Isisekelo — ngokuvamile i-ulong eluhlaza noma eline-oxidised kancane, kancane itiye elibomvu.
Ukufaka iphunga lezimbali: Iphrofayili ye-rose, i-osmanthus, i-lavender, i-jasmine. Lapha kubalulekile ukuhlukanisa ukufakwa kwephunga lezimbali okwemvelo ngempela ngendlela ye- 窨制 (ngezimbali eziphilayo — bheka 13.3) nokufaka iphunga nge-flavour yezimbali / i-oyela. Okokuqala — bubuciko bendabuko; okwesibili — ingxube evamile enamakha.
Ukufaka iphunga lezinongo (izinongo): Isinamoni, i-ginger, i-star anise, i-cardamom, i-clove; entshonalanga kufakwa lapha i-‘masala/chai’-iprofile esisekelweni esimnyama. Emasikweni aseChina, akutholakali kangako, ngokuvamile kuyingxenye yezingxube ezifudumeza zasebusika.
Ukufaka iphunga ‘lekhilimu nobisi’ (奶香, nǎixiāng): Isimo esikhethekile — bheka 13.2, lapho kuhlaziywa umehluko phakathi ‘kwetiye lekhilimu’ elinephunga elithengiwe kanye ne-cultivar yemvelo i-Jin Xuan.

13.2. Umehluko kune-milk oolong (奶香, nǎixiāng)

‘I-Milk oolong’ (奶香乌龙, nǎi xiāng wūlóng) — isibonelo esibonakalayo sendlela igama elilodwa elifihla ngayo imikhiqizo emibili ehlukene:

I-Jin Xuan yemvelo (金萱, Jīn Xuān): I-cultivar i-Taicha No.12, enomthunzi wemvelo omncane wekhilimu nobisi, okhiqizwa iqabunga letiye ngokwalo (okubhekele eziguquguqukayo zemvelo — ikakhulukazi i-γ-nonalactone ne-methylbutyrate, ezikhona ngokwemvelo). Lona akulona itiye elinephunga elithengiwe — lona itiye lezinhlobonhlobo elinephunga lemvelo.
I-‘Milk oolong’ enephunga elithengiwe (Milk Oolong): Umkhiqizo oningi, lapho i-ulong eshibhile ifakwa i-flavour yokudla ‘yekhilimu elinomunyu’ (yemvelo noma efana neyemvelo — i-γ-nonalactone ehlanganisiwe). Lona itiye elinephunga elithengiwe ngomqondo oqinile.

Isiphetho sesigaba: ukuba khona kwephunga ‘lekhilimu’ noma ‘lezithelo’ ngokwako akwenzi itiye ‘libe libi’ — kodwa ukumaka okuqotho kumele kuhlukanise umthunzi wemvelo wohlobo kanye nephunga elithengiwe. Ungakwehlukanisa ngokuqina (umthunzi wemvelo uyaguquka futhi uhlala izikhathi ezingama-5–7 zokuthela; i-flavour ‘iyawa’ ngesikhathi sesi-3 sokuthela) nangesimo (owemvelo — uthambile, unamafutha nezimbali; owengeziwe — uyabaxa, ‘uyiphunga’, ushaya emakhaleni).

13.3. Umehluko kumatiye anephunga lemvelo (indlela ye- 窨制, xūn zhì)

Umngcele phakathi kwetiye elinephunga elithengiwe kanye ne- linephunga lemvelo — uyisisekelo sesigaba sonke.

Itiye elinephunga lemvelo (花茶, huā chá; indlela ye- 窨制): Izinto zakudala — itiye le-jasmine (茉莉花茶, mòlìhuā chá), itiye le-osmanthus (桂花茶, guìhuā chá). Ubuchwepheshe be- 窨制 (xūn zhì): iqabunga letiye lifakwa ngokwezingqimba kaninginingi ngezimbali eziphilayo ezisanda kuvunwa, iqabunga limunca ngokomzimba iphunga eliphilayo, izimbali ezisetshenzisiwe ziyasuswa, futhi umjikelezo uphindwa izikhathi ezimbalwa. Etiyeni elilungile, kungase kungasekho zimbali — iphunga ‘limile’ eqabungeni yisitshalo ngokwaso. Lobu buciko bendabuko, futhi itiye elinjalo alibhekwa ‘njengelinephunga elithengiwe’ ngomqondo oyisithukuthezi.
Itiye elinephunga elithengiwe (调味茶): Iphunga lifakwa nge-concentrate, i-essential oil noma i-flavour yokudla (yemvelo, efana neyemvelo noma yokwenziwa), hhayi ngomthombo ophilayo emjikelezweni oyinkimbinkimbi. Ngokobuchwepheshe, lokhu kulula, kushesha futhi kushibhile.

Inani lemijikelezo ye- 窨制 ye-jasmine eyisibonelo ngokuvamile liwu-6–9 nangaphezulu ezinhlobonhlobo eziphakeme.

13.4. I-Passion fruit-ulong (iphrofayili esezingeni eliphezulu)

I-Passion fruit-ulong enekhwalithi eyakhiwe esisekelweni esiphakeme saseTaiwan i-Alishan (bheka i-athikili ‘I-Alishan Oolong’): i-cultivar i-Qing Xin Wulong (青心烏龍), umzimba othambile onamafutha, isendlalelo sezimbali ze-orchid, ubuhlungu obuncane. Ngaphezu kwakho — iphunga lezindawo ezishisayo, elinoshukela nelimuncu le-passion fruit (i-extract yemvelo noma i-flavour efana neyemvelo). Umphumela: ukugqama kwezithelo ‘okungaphezulu’ kuyilapho kugcinwa ‘ingoma yentaba’ ye-ulong eyisisekelo. Ngokuyikho ukuhlanganiswa kwesisekelo esihle nokufaka iphunga okuthobile, okwaziwayo okwehlukanisa umkhiqizo ophambili kungxube eningi ‘yama-cake’.

13.5. I-Lychee-ulong

I-Lychee-ulong — i-ulong yezithelo enephunga elithengiwe elinamahlamvu a-rosey njengoju, ‘elesiphunga’ lesithelo se-lychee (Litchi chinensis). I-lychee ivela eningizimu yeChina, futhi isimilo sayo ‘se-rosey-nutmeg’ sihamba kahle esisekelweni se-ulong esine-oxidised encane. Esezingeni eliphezulu — futhi esisekelweni esihle saseTaiwan; eningini — ezinhlobonhlobo ezikhiqiza kakhulu njenge-Si Ji Chun ene-flavour enamandla.

13.6. Ukuhlukaniswa ngohlobo lwe-flavour (isifinyezo)

Uhlobo lwe-flavour	Yini le	Ukumaka okuqotho	Isigaba
Yemvelo	I-extract / i-essential oil yesithelo sangempela, imbali, isinongo	’i-flavour yemvelo’	phakathi nokuphakathi – phezulu
Efana neyemvelo	I-molecule, ehlanganisiwe njengekhophi enembile yemvelo (isib. i-γ-nonalactone)	‘efana neyemvelo’	phakathi
Eyokwenziwa	I-fragrance yokwenziwa engenawo okufaniswa nayo yemvelo	’i-flavour’ / ‘eyokwenziwa’	phansi
Umthombo ophilayo (窨制)	Itiye elinephunga lemvelo (i-jasmine, i-osmanthus) — isigaba esihlukile	’茉莉花茶’ njll.	kusuka phakathi kuya e-elite

14. Izingqinamba ezingaba khona:

Ukungabekezelelani komuntu ngamunye kwezakhi zetiye noma i-flavour ethile yokudla (ama-flavour ezithelo, ezimbali angadala ukungezwani komzimba kubantu abazwelayo).
Ukugula kwezilonda zesisu (i-gastritis) noma izilonda zesisu (i-ulcerative disease) — akunconywa ukuphuza ngaphandle kokudla.
Ukuzwela okukhulu kwe-caffeine, ukungalali — kunciphise ukusetshenziswa ngesikhathi santambama.
Ukukhulelwa nesikhathi sokuncelisa — ukusebenzisa ngokulinganisela (hhayi ngaphezu kwezinkomishi ezingu-2–3 ngosuku) nokucophelela ngemikhiqizo enokwakheka okungaziwa kwe-flavour.
Ukuphuza imishanguzo equkethe insimbi (i-iron) — ama-polyphenol etiye angase anciphise ukumuncwa kwensimbi.

Ekuphetheni:

Amatiye anamakha — isigaba esiqotho nesikhulu, lapho konke akunqunywa ukuba khona kwephunga, kodwa imvelaphi yalo kanye nekhwalithi yesisekelo ngaphansi kwaso. Kolunye uhlangothi — i-ulong ye-passion fruit noma i-lychee-ulong ephambili esisekelweni esiphakeme saseTaiwan, lapho iphunga lesithelo elithobile limane ligcizelela itiye eselilihle kakhulu. Kolunye uhlangothi — ingxube eningi ‘yama-cake’, lapho i-flavour enamandla ifihla impahla eluhlaza ebuthakathaka. Phakathi kwalezi zinhlangothi kukhona lonke uhla lwamaphrofayili ezithelo, ezimbali nezinongo. Into esemqoka okufanele uyikhumbule: itiye elinephunga elithengiwe alifani netiye lemvelo elinephunga lemvelo, futhi alifani ne-jasmine elinephunga lemvelo eliphuma ezimbalini eziphilayo. Lesi yisigaba esizimele esinendawo yaso enobungani — indlela ethambile yokungena emhlabeni wetiye, okwathi ngokumaka okuqotho nangesisekelo esihle kungakunikeza okungaphezu nje ‘kwamanzi anambitheka kamnandi anephunga’.