Lìchuān hóng利川红

Classification and Origin

Category: IGongfu-Hongcha (工夫红茶, gōngfū hóngchá). Ngokomlando liyingxenye yomndeni “we-Yíhóng” (宜红, Yíhóng) — “itiye elibomvu le-gongfu lase-Yichang”, elinye lamatiye amane amakhulu e-gongfu-hongcha aseChina. Kusukela ngo-2012 selimisiwe njengomkhiqizo ozimele “Lìchuān Gōngfū Hóngchá” (利川工夫红茶), elifushanisiwe ngokuthi “Lìchuān Hóng” (利川红).

Coordinates: Cishe u-30°18′ N, 108°56′ E (Lìchuān, ingxenye emaphakathi; i-Maoba iseningizimu-mpumalanga, esigodini soMfula i-Yujiang, 郁江).

Origin: I-China, isifundazwe sase-Hubei (湖北省, Húběi Shěng), isifunda esizimele sase-Enshi-Tujia-Miao (恩施土家族苗族自治州, Ēnshī Tǔjiāzú Miáozú Zìzhìzhōu), idolobha i-Lichuan (利川市, Lìchuān Shì). Umnyombo wokukhiqiza yidolobhana i-Maoba (毛坝镇, Máobà Zhèn) — indawo eyaziwayo “njengekhaya le-Lìchuān Hóng” kanye nesizinda somlando sokuthunyelwa kwe-Yíhóng gōngfū hóngchá. Ezinye izindawo: amadolobhana e-Zhonglu (忠路镇), i-Baiyangba (柏杨坝镇), kanye nezifunda ze-Wendou (文斗乡) ne-Shaxi (沙溪乡).

Type: Itiye elibomvu laseShayina (红茶, hóngchá), eline-oksidishini ephelele.

History and Culture

Cultural Significance: I-Lìchuān Hóng akusilo nje itiye, kodwa wuphawu lokuguqulwa kwezomnotho kwesifunda sonke. I-Maoba esezintabeni, okwathi ngama-1980 kwaba ngenye yezindawo ezazimpofu kakhulu entshonalanga ye-Hubei, namuhla iyachuma ngenxa yemboni yetiye. Itiye selibe “umsakazi” wesiko lamaTujia ekuphileni kwansuku zonke kwe-China iyonke nasezimakethe zamazwe aphesheya. E-Maoba kusekhona isiko eliyingqayizivele “lesikhumbuzo setiye” (茶叶孝文化): ngobusuku bangaphambi konyaka omusha, kubekwa izinkomishi zetiye ezimbili e-altare lasekhaya emndenini; uma ekuseni itiye selifiphele — kusho ukuthi imimoya yamadlozi ikwamukele ukunikelwa, futhi unyaka uzoba nenhlanhla. Le nkolelo ixhumene nesici se-“Lěng hòu hún” yendawo futhi empeleni iyincazelo yesintu yesenzakalo “sokufiphala okupholile”. I-Lìchuān inesimo sophawu lwesifunda olusezingeni elincane lwe-“Ēnshī Xīchá” (恩施硒茶, “Itiye le-selenium lase-Enshi”).

History: I-Lìchuān iyindawo enomlando wokutshalwa kwetiye ongaphezu kweminyaka engu-2800: ngokwemibhalo yasendaweni (“Lìchuān xiànzhì”, 利川县志), ukutshalwa kwetiye kwaqala ngesikhathi se-Western Zhou (西周). Ngesikhathi se-Ming, itiye lendawo elithi “Wùdòng chá” (雾洞茶, “Itiye lasemigedeni enenkungu”) lalithunyelwa enkantolo njengesipho.

Name Breakdown: “Lìchuān” (利川) yigama ledolobha, ngokwezwi nezwi: “lì” (利) — “enzuzo, enhle”, “chuān” (川) — “umfula, ithafa eliphakathi kwezintaba”. Njengoba kushiwo emibhalweni yasendaweni: “Amathafa namathafa aseceleni komfula i-Qingjiang ahlangana nezintaba — lokhu ‘umfula onenzuzo’” (有利之川). “Hóng” (红) — “okubomvu”, okukhombisa uhlobo lwetiye.

Botany and Raw Material

Uhlobo lwendawo oluyingqayizivele, olwatholwa ngo-1980 esigodini sase-Jiabi (夹壁村). Izihlahla zikhombisa ukukhula okungajwayelekile: eminyakeni yokuqala emine amagatsha akhula ngokuvundlile, bese ngemuva nje “kokusondela” komqhele aqala ukukhula ubheke phezulu. Ukuhluma kwezimbali kuvamile, isivuno asiphakeme, futhi iziqeshana zihlala kabi — konke lokhu kwenza izinto ezingavuthiwe zibize futhi zibe nzima ukuzithola. Yileli cultivar okuyilo elikhiqiza itiye elibonisa “ukufiphala okupholile” — uphawu oluyisisekelo lwe-Lìchuān Hóng.

Uhlobo lwendawo oluhluma kusenesikhathi, oluqhakaza izinsuku ezingu-20 ngaphambi kwama-cultivar ajwayelekile, linephunga elimangalisayo “elihlanganisa amathathu” — ubumnene obusha, i-cashew kanye nezimbali.

Cultivar: Isisekelo sezinto ezingavuthiwe siqukethe ama-cultivar amaningi:

Picking: Isizini eyinhloko intwasahlobo (uNdasa–kuMbasa); amabheji abalulekile awaqoqa ngaphambi ko-Qingming. Ukuqoqwa kwasehlobo nasekwindla kusetshenziselwa amabheji asabalele.

Pluck Standard: Ihlumela elilodwa (单芽) kumabanga aphambili; ihlumela elilodwa neqabunga elilodwa (一芽一叶) ebangeni eliphakeme; ihlumela elilodwa namaqabunga amabili (一芽二叶) kumabheji ajwayelekile.

Raw Material: Isahlumela esisha, esiphelele ngaphandle kokulimala komshini; ukuphakama kokuvuna kusukela ku-400 m ngaphezu kogu lolwandle; ukulibaziseka okuncane phakathi kokuvuna nokubunyeliswa.

Terroir

Altitude: Isikhathi esiningi amasimu asezingeni elingu-800–1200 m ngaphezu kogu lolwandle. Ukuphakama okuphakathi kwendawo yase-Lìchuān cishe ku-1100 m. Izingadi zetiye e-Maoba ziku-900 m nangaphezulu.

Climate: Isimo sezulu esishisayo esishintshashintshayo esinomoya omningi onomswakama futhi esinezintaba; izinga lokushisa lonyaka lincane lihlala ku-12.3–16.7 °C kuye ngokuphakama; isilinganiso semvula ngonyaka siwu-1200–1600 mm; ubude besikhathi esingenaqhwa buba yizinsuku ezingaba ngu-232; amahora okubalwa kwelanga acishe abe ngu-1300–1410 ngonyaka. Kunenkungu evamile eshubile (idolobhana lase-Maoba lincike emafini), umehluko omkhulu wamazinga okushisa emini nasebusuku, nomswakama ophezulu — izimo zakudala zokunqwabelana kwama-amino acid nezinto ezinuka kamnandi eqabungeni letiye. Izinga lokushisa lasehlobo lincane lihlala ku-22.2 °C; umlando obalulekile ufinyelela ku-35 °C: e-Lìchuān “akukho hlobo elibuhlungu” (夏无酷暑).

Soil: Inhlabathi yezintaba ene-asidi encane ensundu ngokuphuzi (黄棕壤, pH 4.5–6.5) enongqimba olujulile oluvundile (>60 cm), oluvundlile oluyisihlabathi esikhululekile futhi oluhamba kahle umoya. Isici esibaluleke kakhulu: inhlabathi ingxube ngokwemvelo ne-selenium (硒, xī) — isifunda siyingxenye ye-“Mhlaba wonke weNhlokodolobha ye-Selenium” (世界硒都), izinga le-selenium eqabungeni letiye lincane lihlala ku-0.25–4 mg/kg.

I-Lìchuān iyingxenye ye-Xingdoushan National Nature Reserve (星斗山国家级自然保护区) enamahlathi angaphezu kuka-64%. Ukungabikho kwezimboni ezinkulu, umoya ohlanzekile wasezintabeni kanye nokuhlukahlukana kwemvelo okunothile kwakha izimo zokutshalwa kwetiye okuvumelana nemvelo; ingxenye enkulu yamasimu inesitifiketi sezindinganiso eziphilayo.

Production

Ukuqoqwa ngesandla kwamahlumela athambile ngokuvumelana nezinga lomkhiqizo; ukuvuna kwenziwa ngemuva kokomiswa kwamazolo asekuseni.

Ukuqamba kwe-Lìchuān Hóng — ukusetshenziswa kwendawo yokubunyelisa kagesi enelungelo lobunikazi enolawulo lwezinga lokushisa olungashintshi (ukufudumeza ngogesi + umzila ongagxilile ojwayelekile, 电热恒温+标准化萎凋槽). Lesi sixazululo siqinisekisa ukwehla okulinganayo komswakama eqabungeni ufinyelele ku-58–62% kungakhathaliseki isimo sezulu — inzuzo ebaluleke kakhulu endaweni enomswakama nenamafu engapheli yase-Maoba. Ukubunyeliswa kuthatha amahora ayi-10–16.

Ukwakheka kweqabunga nokukhishwa kwejusi lwamaseli. Ezintweni ezingavuthiwe ezintofontofo ze-“Lěng hòu hún”, ingcindezi incane kakhulu ukuze kulondolozeke ubuqotho behlumela futhi kugwenywe ukukhishwa ngokweqile.

Izinga lokushisa endlini yokuvutshelwa lilawulwa ngokuphelele futhi alidluli ku-30 °C. Lesi sigaba sinquma ikusasa “lokufiphala okupholile”: kumele kuqongelelwe inani eliphezulu le-theaflavins (enesibopho sokufiphala uma kuphola) kanye nenani elilinganiselayo lama-thearubigins. Isikhathi siyimizuzu emi-3–5; iqabunga lithola umbala osabomvu wobhedu okhethekile nephunga elimnandi lezithelo nezimbali.

Izinyathelo ezimbili: esokuqala ku-120 °C imizuzu engu-35–40 kuze kube umswakama ufinyelela ku-~25%, ukushuba kongqimba kube ngaphansi kuka-1 cm; ngemva kokupholisa (amahora ama-2–3) — isinyathelo sesibili ku-75–85 °C kuze umswakama ube ngu-~8%, ungqimba lube ngu-1.5–2 cm. Ukugcizelela kwephunga ekugcineni (提香 — tíxiāng): ku-80–85 °C, ungqimba lungu-~3 cm, umswakama ube ngu-~5% — itiye uma licindezelwa lichitheka libe yimpushana, isiqu sihlephuleka kahle.

Kuhlanganisa ukuhlunqa (毛筛), ukunyakazisa (抖筛), ukuhlunqa ngokuhlukana (分筛), “ukuminyana” (紧门), ukuhlunqa okulula (撩筛), ukusika (切断), ukukhetha ngomoya (风选), ukukhetha ngesandla (拣剔), ukuphinde ukothiswe (补火), “ukuphefumulela” (清风), ukuhlanganisa (拼和) nokupakisha (装箱). Ukuhlanzeka komkhiqizo wokugcina akukho ngaphansi kuka-95%; ingxenye yezingcezu eziphuke zingaphansi kuka-2%.

Organoleptic Profile

Dry Leaf Appearance: Imicu emincane, ekhuluphile ngokuqinile, eqondile futhi elingana (条索紧细匀整); umbala — omnyama ojulile ocwebezelayo onamafutha (色泽乌润); emabangeni aphezulu — kunamathiphu egolide avelele (金毫, jīnháo), amahle futhi ahlelekile (锋苗秀丽).

Dry Leaf Aroma: Uju, izimbali (花蜜香, huāmì xiāng), ukunambitheka okulula okuncane kwezinhlayiya zikaphayini; kwe-“Lěng hòu hún” — kukhona nokunye ukunambitheka okujulile “okuthambile”.

Liquor Aroma: Olinothile futhi oluqhubekayo (香气馥郁持久) — kusukela emaphungeni aphezulu e-uju nezimbali kuye ephungeni eliphakathi lezithelo ezomisiwe ne-caramel, kanye nengemuva elincanyana lezinkuni zikaphayini.

Liquor Color: “Mǎnǎo hóng” (玛瑙红) — “umbala we-agate”: obomvu ngokombala we-amber, ogqamile, onomphetho osagolide (金圈); umkhiqizo ucacile futhi “unoketshezi oluyigugu” (液态玉润). Uma kuphola ngaphansi kuka-~16 °C, umkhiqizo wamabheji avela “ku-Lěng hòu hún” kwakheka ukufiphala “okunjengobisi” (冷后浑), okunyamalala ngokuphelele uma kufakwa ukushisa kabusha — uphawu lwalesi tiye.

Spent Leaves: Elinganayo, elithambile, elinamahlumela abonakala ngokucacile (嫩匀带芽); umbala obomvu wobhedu, ukuthambeka okusineke.

Taste: Okugcwele emzimbeni, okunomsoco futhi okuthambile (滋味甜醇滑爽); ubumnandi obugqamile obusemvelweni, ukuthambeka “okusilika”, ukubaba okuncane okuguquka kube ukunambitheka okufudumele okuhlala isikhathi eside (回甘). Emabhejini aphambili avela “ku-Lěng hòu hún” — kukhona ukunambitheka “okunamafutha” nokuhlanzeka okukhethekile.

Chemical Composition

Alkaloids: I-Caffeine 2.5–4% wesisindo esomile; i-theobromine, i-theophylline — ngamanani amancane.

Amino Acids: 2–4%, okuhlanganisa ne-L-theanine — okuyingxenye eyinhloko yokuthamba, ubumnandi kanye “nobuqili obuthambile”.

Izinhlanganisela zama-terpene kanye nemikhiqizo yokusabela kwe-Maillard — i-linalool, i-geraniol, i-phenylacetaldehyde — ezenza iphunga “le-uju nezimbali”. Kwe-“Lěng hòu hún”, iphrofayili yephunga ichazwa ngokuthi “injengezimbali nezithelo” (如花似果).

Ukuhlanganiswa kwenkomba ephezulu ye-theaflavin, i-selenium yemvelo kanye nephrofayili enothile yama-amino acid kwenza i-Lìchuān Hóng ibe ngelinye lamatiya abomvu “asebenza kakhulu” eChina.

Minerals: I-Potassium, i-magnesium, i-manganese, i-zinc, i-fluoride. Isici esiyingqayizivele — izinga eliphezulu le-selenium ephilayo (硒, xī): 0.25–4 mg/kg wesisindo esomile. I-Selenium iyisithako esinamandla sokulwa nenhliziyo futhi iyinsiza ebalulekile emzimbeni, ehlanganyela ekusebenzeni kwamasosha omzimba kanye ne-thyroid.

Polyphenols: Isilinganiso sesamba singu-12–18% wesisindo esomile. Imikhiqizo ye-oxidation yama-catechin ingamele: ama-theaflavin (TF) nama-thearubigin (TR). Isici esiyinhloko — izinga eliphakeme le-theaflavin kuhlobo lwe-“Lěng hòu hún”, okuyikona okubangela isenzakalo “sokufiphala okupholile”: lapho izinga lokushisa lehla, ama-theaflavin akha izinhlanganisela ezingancibiliki no-caffeine, okwehlisa ukukhanya kwesiphuzo. Lapho kufakwa ukushisa, lezi zinhlanganisela ziyahlukana futhi, bese umkhiqizo ucaca futhi. Izinga eliphezulu le-theaflavin liwuphawu lomhlaba wonke lwekhwalithi yetiye elibomvu.

Vitamins: Ama-Carotenoid (provitamin A), amavithamini B₁, B₂, C (ingxenye), E.

Health Notes

I-Caffeine ne-L-theanine zinikeza ukuqaphela okulinganayo, okuqhubekayo ngaphandle “kokwehlukaniseka kwekhofi” — zandisa ukuhlushwa kanye nesivinini sokusabela.

Ama-Theaflavin + i-selenium ephilayo — isihlangu esiphindwe kabili se-antioxidant; i-selenium ibamba iqhaza ekwakhiweni kwe-glutathione peroxidase, okungenye yezakhi zofuzo eziyinhloko zesistimu ye-antioxidant yeseli.

I-Selenium iyinsiza ebalulekile ukuze i-thyroid isebenze kahle kanye nokwenza i-metabolism yamahomoni e-thyroid.

Itiye elibomvu elifudumele livuselela uketshezi lokugaya, livame kakhulu ngemva kokudla okunamafutha nenyama.

Ama-Polyphenol etiye elibomvu kanye ne-selenium kunomthelela ekulondolozeni ukunwebeka kwemithambo kanye nokujwayela iphrofayili ye-cholesterol.

Itiye elibomvu “elinomoya ofudumele” (温性) — ukukhetha okuhle kakhulu kwesimo sezulu esibandayo sezintaba kanye nesizini yasebusika.

I-Selenium nama-polyphenol kunomphumela ovuselelayo ngokuhlanganyela kumasosha omzimba.

I-L-theanine kanye ne-caffeine kuthuthukisa inkumbulo yokusebenza nekhono lokugxilisisa ingqondo.

Brewing

Tea Amount: 4–6 g ku-100–120 ml (i-gongfu); 2–3 g ku-200–250 ml (ukumanzisa); kokuhlola okujwayelekile — 5 g engilazini yesitsha.

Teaware: I-gaiwan yobumba (盖碗) — ukukhetha okuhle kakhulu kokuhlola iphunga nokuhlanzeka kokunambitheka. Iketela lengilazi noma ingilazi ivumela ukuhlangenwe nakho umbala odumile “we-agate” womkhiqizo futhi, uma uphola, isenzakalo “sokufiphala okupholile”. Iketela langempela i-Yixing lobumba olunsomi — ukuthola iphrofayili “ezungezayo”, “embozayo”.

Water Temperature: 90–95 °C kumabheji ajwayelekile; 85–90 °C kumabanga athambile e-tipsy avela “ku-Lěng hòu hún”.

Comparison

Yenziwe ngokukhethekile ngezinto ezingavuthiwe zama-tipsy noma zamaqabunga awodwa zecultivar esegama elifanayo. Umkhiqizo unombala “we-agate”, uma uphola — ukufiphala okunjengobisi okuphawulekayo. Ukunambitheka kuhlanzekile ngokukhethekile, “kusilika”, kanye nokunambitheka okuhlala isikhathi eside kwe-uju nezimbali. Ibanga elibiza kakhulu nelinomkhawulo omkhulu kunawo wonke.

Ibanga eliphakeme lokuqoqwa kwezinto ezingavuthiwe zama-tipsy ahlanzekile (单芽) ezivela kuma-cultivar ahlukahlukene. Amathiphu e-golide amaningi anoboya, iphunga elimnandi le-uju, ukunambitheka okubushelelezi nokuyindilinga.

Amabheji avela emasimini angaphezu kuka-1000 m ngaphezu kogu lolwandle. Ukunambitheka okugqamile kwamaminerali, “ukuncikana okusha” kanye namanothi athambile ezinhlayiya zikaphayini.

Ibanga elisabalele, ihlumela elilodwa namaqabunga amabili. Ukugcwala, ukuqina, nokubaba okugqamile; isilinganiso esihle kakhulu sentengo nekhwalithi.

Amabheji avela kucultivar ehluma kusenesikhathi enephunga elimangalisayo “elihlanganisa amathathu” (ubuthongo obumnene, iphunga lika-cashew, iphunga lezimbali). Iphrofayili “eluhlaza” kanye “nentsha” uma kuqhathaniswa ne-Standard Lìchuān Hóng.