Yunnan jinya hongcha 云南金芽红茶云南金芽红茶

Classification and Origin

itiye elibomvu laseYunnan i-dianhong (滇红, Diānhóng) yesitayela se-gongfu (工夫红茶, gōngfu hóngchá).

esiphezulu — izinto zokusetshenziswa ezivela emaqabungeni angakavuleki awodwa (单芽, dānyá).

i-Lincang (临沧, Líncāng) enesifunda saseFengqing, i-Baoshan (保山, Bǎoshān), i-Pu'er (普洱, Pǔ'ěr), i-Xishuangbanna (西双版纳, Xīshuāngbǎnnà), i-Dehong (德宏, Déhóng).

Origin: isifundazwe saseYunnan (云南, Yúnnán), eningizimu-ntshonalanga yeShayina.

Type: itiye elibomvu (红茶, hóngchá), elifakwe umoya-mpilo ngokuphelele.

Facts

"金芽" — "iqabunga legolide"; umbala ogolide awunikezwa ngombala, kodwa uboya bemvelo, obuphuzi lapho kufakwa umoya-mpilo.

i-jinya ihlala eduze "kwenalithi yegolide" (金针), "umnenke wegolide" (金螺) kanye "nentambo yegolide" (金丝) — zonke zihlukaniseka ngesimo nangendlela yokugoqa.

uhlamvu 滇 (Diān) — igama lasendulo kanye nencazelo emfushane yeYunnan, yingakho "i-dianhong" — "itiye elibomvu laseYunnan".

yilo kanye uhlobo lwe-assam oluqukethe okuphezulu kwama-polyphenol okwenza itiye elibomvu laseYunnan ligcwale ngokukhethekile uma liqhathaniswa namatiye abomvu amaqabunga amancane.

ukukhiqizwa kwe-dianhong kuneminyaka engaphansi kwekhulu, kodwa sekuphumelele ekubeni elinye lamakhadi okwamukela etiye laseYunnan kanye ne-pu'er.

History and Culture

1939.

u-Feng Shaoqiu (冯绍裘, Féng Shàoqiú), obizwa ngokuthi "ubaba we-dianhong" (滇红之父).

isifunda saseShunning (顺宁, Shùnníng), manje esiyiFengqing.

Botany and Raw Material

isihlahla setiye i-Camellia sinensis var. assamica — uhlobo olukhulu lwamaqabunga (oluyi-assam).

"uhlobo lwamaqabunga amakhulu lwaseFengqing" (凤庆大叶种, Fèngqìng dàyèzhǒng), "uhlobo lwamaqabunga amakhulu lwaseMengku" (勐库大叶种, Měngkù dàyèzhǒng), "uhlobo lwamaqabunga amakhulu lwaseMenghai" (勐海大叶种, Měnghǎi dàyèzhǒng).

iqabunga elingakavuleki elilodwa (单芽, dānyá) ngaphandle kwekhasi noma iqabunga elinekhasi elincane elisanda kuqala ukubonakala.

uboya obuningi obusasiliva (毫, háo), okuthi lapho kufakwa umoya-mpilo bube buphuzi futhi bube yigolide.

Terroir

Climate: isimo sezulu se-subtropical monsoon, esinezikhathi ezibonakalayo ezomile nezimanzi, nenkungu evamile kanye nomehluko omkhulu wokushisa phakathi kosuku.

Soil: inhlabathi ebomvu kanye nenhlabathi ye-laterite, enothe ngensimbi, enokukhipha amanzi okuhle.

amasimu asezintabeni ekuphakameni okulinganiselwa cishe kusuka ku-1000 kuya ku-2200 m ngaphezu kwezinga lolwandle.

entshonalanga yeYunnan, cishe 24.5° N latitude kanye no-99.9° E longitude.

Production

amaqabunga ayashiswa, kuncishiswe umswakama futhi kwenziwe anwebeke.

ngokucophelela, ukuze kungonakaliswa amaqabunga athambile futhi kulondolozwe uboya; kubeka isimo futhi kuqalise ukukhishwa kojusi.

isigaba esibalulekile, lapho ama-polyphenol efakwa umoya-mpilo, futhi umbala wezinto zokusetshenziswa ushintsha usuka kohlaza oluphuzi uye ogolide oluyithusi.

kulungisa isimo sekhasi, kumise ukufakwa umoya-mpilo futhi kwakhe iphunga lokugcina.

Organoleptic Profile

amaqabunga agolide aphuzi kanye nansundu wegolide alinganayo, ambozwe ngokuchichimayo uboya.

kusuka ogolidi-osawolintshi kuya ku-amber obomvu, okukhanyayo futhi okusobala.

elinjengoju (蜜香, mìxiāng), elinamanothi ebhatata ebhakiwe (薯香, shǔxiāng), izithelo ezomisiwe, ngezinye izikhathi izici zezimbali kanye ne-malt.

okuhlala isikhathi eside, okumnandi, nobumnandi obunjengoju obubuyayo.

Taste: okumnene, okuyindilinga, okumnandi ngokusobala, ngesimo esinjengevelvet futhi cishe ngaphandle kokubaba okuhlanganisayo.

Chemical Composition

i-theaflavin (茶黄素, cháhuángsù), i-thearubigin (茶红素, cháhóngsù), i-theabrownin (茶褐素, cháhèsù) — yizona ezinquma umbala wokungena kanye nokugcwala kokunambitheka.

ohlotsheni oluyi-assam, ekuqaleni maningi, okunikeza ukungena okugcwele.

okuqukethwe kuphezulu, njengoba amaqabunga ecebile ngaleli alkaloid.

okuqukethwe okuphezulu emaqabungeni kubangela ubumnandi nobumnene.

zakha amathoni anjengoju kanye nezithelo.

Health Notes

unikezwa ama-polyphenol kanye nemikhiqizo yokufakwa kwawo umoya-mpilo.

ngenxa ye-caffeine ihlangene ne-theanine, okunciphisa ubukhali bokuvuka.

njengetiye elifakwe umoya-mpilo ngokuphelele, i-dianhong ngokwesiko ithathwa njenge "fudumele" kakhulu futhi inobubele esiswini, kunetiye eliluhlaza.

Brewing

cishe u-3–4 g wamaqabunga ku-100–150 ml wamanzi.

85–90 °C. Izinto zokusetshenziswa zamaqabunga zithambile futhi zicebe ngezinto, ngakho-ke amanzi abilayo ashubile akhipha ukubaba kalula; ukwehlisa kancane izinga lokushisa kwenza ukunambitheka kube mnene futhi kube mnandi kakhulu.

ukugeza okusheshayo (imizuzwana engu-3–5) kuyamukeleka, kodwa akukho esidingekayo; ngokuvamile ukungena kokuqala kuyaphuzwa.

Teaware: i-gaiwan (盖碗, gàiwǎn) noma i-teapot encane yobumba lwase-Yixing (紫砂, zǐshā) engu-100–150 ml; ngokuhlukana, i-chahai (公道杯, gōngdàobēi) ilusizo.

Storage

Humidity: gwema ukuswakama, ukuze kuvinjelwe ukuswakama koboya kanye nokulahlekelwa kwephunga.

indawo eyomile, epholile, emnyama, kude nemithombo yokushisa.

isitsha esivaleke ngokuqinile, esivikela emaphungeni angaphandle, njengoba itiye limunca amaphunga kalula.

Price and Authenticity

okuqukethwe okuphezulu komsebenzi wezandla ekukhethweni kwamaqabunga angakavuleki awodwa kwenza i-jinya hongcha yangempela ibize ngokusobala kune-dianhong evamile yamakhasi.

amanani ayahluka kakhulu kuye ngesifunda, isikhathi sokuvuna kanye nengxenye yamaqabunga amsulwa; okunikezwayo okungabizi nge "amaqabunga egolide" ngokuvamile kusho izinto zokusetshenziswa ezixubile noma ezisetshenzisiwe kabusha.