Huilong Yashil Choyi回龙绿茶

Classification and Origin

Category: Amatiye aluhlaza adumile esifunda saseYunnan. Ingenwa phakathi kwamatiye aluhlaza ayishumi ahamba phambili esifundazweni i-Yunnan (云南省十大名优绿茶). Umkhiqizo onophawu lwendawo kazwelonke (国家地理标志产品, Guójiā Dìlǐ Biāozhì Chǎnpǐn), oqinisekiswe ngo-2013.

Coordinates: 24°31′–24°58′ N, 98°06′–98°34′ E.

Origin: I-China, isifundazwe i-Yunnan (云南省, Yúnnán Shěng), i-Dehong Dai ne-Jingpo Autonomous Prefecture (德宏傣族景颇族自治州, Déhóng Dǎizú Jǐngpōzú Zìzhìzhōu), isifunda i-Lianghe (梁河县, Liánghé Xiàn). Indawo eboniswa uphawu lwendawo ihlanganisa izifunda eziyisishiyagalolunye namadolobhana: i-Dachang (大厂乡, Dàchǎng Xiāng), i-Xiaochang (小厂乡, Xiǎochǎng Xiāng), i-Pingshan (平山乡, Píngshān Xiāng), i-Nangsong (囊宋乡, Nángsòng Xiāng), i-Jiubao (九保乡, Jiǔbǎo Xiāng), i-Hexi (河西乡, Héxī Xiāng), i-Mangdong (芒东镇, Mángdōng Zhèn), i-Mengyang (勐养镇, Měngyǎng Zhèn) ne-Zhedao (遮岛镇, Zhēdǎo Zhèn). Ingqikithi yokukhiqiza yidolobhana laseHuilongzhai (回龙寨, Huílóng Zhài) esifundeni saseDachang, ekuphakameni okungu-1580 m, lapho kukhiqizwa khona amaphesenti angu-80 etiye lezinga eliphezulu lesifunda.

Type: Itiye eliluhlaza (绿茶, lǜchá), elingavutshelwanga. Uhlobo oluyinhloko lungu-chǎoqīng (炒青, chǎoqīng) — itiye eliluhlaza eligazingiwe kusetshenziswa ubuchwepheshe obubizwa nge-“mágōuchǎo”. Kuphinde kukhiqizwe izinhlobo ezihlukile ezibizwa nge-hōngqīng (烘青, hōngqīng) — ethelwa emlilweni ne-shàiqīng (晒青, shàiqīng) — ethelwa elangeni.

Facts

Umkhiqizo oyinhloko wezikhulu zesifunda — “Huílóng Lǜyù” (回龙绿玉, Huílóng Lǜyù) — “I-Jade Eluhlaza LaseHuilong”, ekhiqizwa ngobuchwepheshe be-“mágōuchǎo” obusetshenziswa ezintweni ezingavuthiwe eziyingqikithi, ithola njalo izimeli zegolide nezesiliva emiqhudelwaneni yetiye yesifundazwe neyomhlaba wonke kusukela ngo-1994.

E-Huilongzhai nasemaphandleni kusekhona izihlahla zetiye zasendulo ezinkulu. Ngo-2004, edolobhaneni lase-Hehuacun esifundeni saseDachang kwatholakala isihlahla esinomjikelezo wesiqu ongu-4.11 amamitha — enye yezikhumbuzo zetiye ezinkulu kakhulu zaseDehong.

Umlando wetiye laseHuilong uxhumene ngokungenakuhlukaniswa nomkhankaso wokuthi “Ukuvalwa kwe-opium — ukutshala itiye” wama-1940s, lapho ukushintshaniswa kwe-opium ngezingadi zetiye kwaba isenzo sangempela senkululeko emiphakathini yasentabeni yendawo.

I-Huilongzhai iyilona dolobhana kuphela esifundeni saseLianghe elinemuseum yetiye yalo, futhi umcimbi waminyaka yonke we-Huilong Tea Culture Festival udonsela izinkulungwane zezivakashi nabahwebi abavela kuso sonke lesi sifundazwe.

Ngokwesintu, i-Huílóng Lǜchá ngezinye izikhathi ibizwa ngokuthi “i-Zhúyèqīng yangempela” (竹叶青, Zhúyèqīng) — “Iqabunga Loqalo,” okugcizelela ubusha nobuhlanzo besimo sayo, nakuba leli tiye lingahlobene ngokusemthethweni nelibamba ledume elikhulu laseSichuan.

History and Culture

Cultural Significance: Itiye laseHuilong liwuphawu lwesifunda saseLianghe kanye namasiko alo ezinhlanga eziningi. Kusukela ngo-2014, kwenziwa umcimbi waminyaka yonke we-Huilong Tea Culture Festival (回龙茶文化节) eHuilongzhai. Edolobhaneni kune-Museum yetiye yaseHuilong (回龙茶博物馆) yokuqala kulesi sifunda. Itiye liyingxenye ejulile yempilo yamaDai (傣族), amaJingpo (景颇族) namaDe’ang, okusele liwumkhiqizo obalulekile kwezomnotho nasemisebenzini yesiko.

History: Umlando wetiye esifundeni saseLianghe unezinkulungwane ezingaphezu kwezimbili zeminyaka futhi uxhumene kakhulu nezinhlanga zomdabu zalesi sifunda — amaDe’ang (德昂族, Dé'ángzú), ababiza ngokuthi “abantu basendulo kakhulu bokulima itiye” (最古老的茶农) eChina. Ezintabeni zalesi sifunda kusekhona izihlahla zetiye zasendulo ezingaphezu kuka-10 000 ezineminyaka esukela emakhulwini ambalwa kuya kwenkulungwane nangaphezulu, kanti ezinye zazo, ngokwesiko, zatshalwa okhokho bamaDe’ang.

Name Breakdown: “Huílóng” (回龙) — igama ledolobhana laseHuilongzhai, elihunyushwe ngokwezwi nezwi ngokuthi “uDrako Obuyayo” futhi libhekisela ekuhlehleni kwamatshe asezintabeni zale ndawo. “Lǜ Chá” (绿茶) — “itiye eliluhlaza”. Ngakho-ke, igama eligcwele lisho ukuthi “Itiye eliluhlaza laseHuilong”.

Botany and Raw Material

Cultivar: Uhlobo lwamaqabunga amakhulu aseYunnan (云南大叶种, Yúnnán Dàyè Zhǒng), Camellia sinensis var. assamica. Indlela yokukhula iyeyesihlahla (乔木型, qiáomù xíng) noma yesihlahla esingaphelele. Ishidi leqabunga linobude obungu-14–18 cm, linenyama futhi lithambile; imiqumbe mikhulu, iminyene, inoboya obumhlophe obuningi (毫, háo). Iphrofayela yamakhemikhali ephilayo iyaziwa ngokuqukethwe okuphezulu kwe-polyphenol (≥41%) nama-amino acid (≥3.8%), okunikeza amandla okukhiqiza amatiye aluhlaza anamakha aphakeme futhi amelana nokuphakwa kaningi.

Picking: Intwasahlobo iyisiqongo sekhwalithi, isikhathi esiyinhloko sokuvuna siwuku-Mashi–Ephreli (ngaphambi nangemva kwe-Qingming). Ukuvuna ehlobo nasekwindla kuphinde kwenziwe, kodwa kunamandla aphansi.

Pluck Standard: Amazinga amathathu ngokwalokho okuvuniwe:

Raw Material: Ezincane, ezifanayo, ezingenawo amaqabunga amahhasha noma umonakalo wemishini. Ukuvuna kwenziwa ngesandla kuphela, ngesikhathi esomile.

Terroir

Climate: Isimo sezulu esiseningizimu se-subtropical monsoon (南亚热带季风气候). Izinga lokushisa lonyaka eliphakathi kwezinga lokushisa ezinsimini lithe u-15 °C; izinga eliphakeme ngokuphelele lingu-33.8 °C, eliphansi ngu- −3.8 °C. Umehluko wezinga lokushisa phakathi kosuku nobusuku ungaphezu kuka-8 °C, okuphazamisa ukukhula futhi kusiza ekwakhekeni kwama-amino acid eqabungeni. Imvula ingu-1400–2100 mm ngonyaka. Inani lezinsuku ezinokunkungu lingaphezu kuka-180 ngonyaka; ingxenye yokukhanya kwelanga okuhlakazekile ingaphezu kwama-70%. Isikhathi esingenazo izithwathwa singamalanga acishe abe ngu-300.

Soil: Umhlabathi obomvu wezitini (砖红壤), onsundu ngokubomvu (红棕壤) kanye nomhlabathi omnyama onsundu we-humus (黑棕壤), pH 4.5–6.5. Ukujula kwengqimba evundlile kungaphezu kuka-100 cm; okuqukethwe yizinto eziphilayo ≥2%. Ukumbozwa kwehlathi kungu-72–76%.

Izingadi zetiye zitholakala emithambekeni esentshonalanga ye-Gaoligongshan (高黎贡山, Gāolígòng Shān), endaweni yamathala asezintabeni, imithambeka emincane namatshe anezintaba ezithambekele ku-30°. Ukuphakama kwezinsimu eziyinhloko kungu-1300–2000 m ngaphezu kolwandle, ingqikithi yokukhiqiza ingu-1500–1800 m.

Indawo ayinakho ukungcoliswa yizimboni; imithombo yamanzi ihambisana nekilasi lokuqala likazwelonke lezinga. Izingadi zetiye zitholakala endaweni yezinto eziphilayo ezahlukene zamahlathi, okuyenza ibe yisivikelo semvelo ezinsimbini futhi icebise umhlabathi.

Organoleptic Profile

Dry Leaf Appearance: Imichilo (条索, tiáosuǒ) iminyene, iqinile, isongeke ngokwebhuzo (紧实卷曲, jǐnshí juǎnqū), emikhulu futhi inenyama. Umbala uluhlaza okotshani (墨绿, mòlǜ) onoboya obumhlophe obugqamile (显毫, xiǎn háo). Ingaphezulu licwebezela okunamafutha, umbala ophuza nohlaza okwesikhathi esthi ubekhanya.

Dry Leaf Aroma: Iphunga elikhanyayo lomthala we-castanea (栗香, lìxiāng), eliphakeme futhi elihlanzekile, linombala wokuhlaza okusha. Inkomishi ebandayo igcina iphunga imizuzu engaphezu kwe-10 (冷杯留香).

Liquor Aroma: Iphunga elinothile lomthala we-castanea, elihlala njalo futhi elizungezayo, linemibala engaphansi kwe-khothoka esanda kugaywa kanye nephunga elincane lezimbali. Iphunga laziwa ngokuhlala isikhathi eside nokuqina kusukela ekuphakweni kuya kwesilandelayo.

Liquor Color: Oluhlaza ophuza, okhanyayo futhi kucwebile kuhle (黄绿明亮, huánglǜ míngliàng). Kucwebezela, kunokunotha okuhle.

Spent Leaves: Lifana, liyaphila futhi licwebezela (匀整鲜活); amaqabunga aluhlaza kancane anomphetho wethusi nensundu (嫩绿带铜边, nènlǜ dài tóngbiān), anwebekile futhi alula.

Taste: Kuminyene futhi kunothile (浓酽, nóngyàn), kodwa kungenabo ubuqatha nobulukhuni. Ukuhlangana kokuminyana okunikezwa ukuqukethwe okuphezulu kwe-polyphenol kanye nobumnandi obusha obuvela kuma-amino acid. Ukubaba okuncane ekuqaleni kuguquka kube ubumnandi (微涩转甜). Ukuphuma emuva kunokunambitheka okujulile, okuhlala isikhathi eside okubizwa nge-“huígān” (回甘悠长), okunomuzwa wobumnandi obuyayo emsukeni wolimi. Ukuminyana kokumnika — kuminyene, “kunamafutha”.

Chemical Composition

Alkaloids: I-caffeine (咖啡碱, kāfēijiǎn) — ≥2.0%, i-theobromine, i-theophylline. Ukuhlangana kwe-caffeine nezinga eliphezulu le-L-theanine kunikeza umphumela opholile kodwa ohlala isikhathi eside wokuvuselela ngaphandle kokuvusa kakhulu.

Amino Acids: Okuqukethwe ≥3.8%, okungaphezu kwama-20% kunesilinganiso samatiye aluhlaza avamile. I-amino acid ehamba phambili yi-L-theanine (L-茶氨酸), ebhekele ubumnandi obujwayelekile kanye “nomzimba” wokunambitheka.

≥47.5% — inkomba yokukhishwa okuphelele, ebeka ukuminya nokuqina kokumnika.

Essential Oils: Abeka iphrofayela yephunga lomthala we-castanea; akheka ikakhulukazi esigabeni se-“mágōuchǎo” nasekugazingeni kokugcina.

Minerals: I-Potassium, i-manganese, i-zinc, i-fluorine, ne-selenium.

Polyphenols: Okuqukethwe ≥41%, okungaphezulu kakhulu kwezinga elimaphakathi lamatiye aluhlaza (okuvamise kube ngu-18–36%). Izingxenye ezibalulekile yi-catechin, ikakhulukazi i-epigallocatechin-3-gallate (EGCG), enikeza umphumela onamandla wokulwa nokugugiswa kwezakhi zomzimba.

Vitamins: I-Vitamin C (okuqukethwe okuningi ezintweni ezingavuthiwe ezintsha nasekuphakweni kwasekuqaleni), amavithamini eqembu B, ne-vitamin K.

Health Notes

Okuqukethwe i-polyphenol ≥41% kuhlangene nezinga eliphezulu lama-amino acid (3.8%) kunikeza umphumela wokuhlangana ekunciphiseni ama-radical amahhala, okuthi ngokusho kocwaningo lwesifunda, udlule umphumela ofanayo wamatiye aluhlaza avamile ngamaphesenti angu-25.

Ukuhlangana okulingene kwe-caffeine ne-L-theanine kunikeza ukunyuka okubushelelezi kokugxila ngaphandle kokukhathazeka noma ukwehla okukhulu, okusiza ukucaca komqondo nokugxila okuthulile.

Ama-catechin (ikakhulukazi i-EGCG) avimba umsebenzi we-lipase, okungasiza ekunciphiseni ukugaywa kwamafutha uma ephuzwa njalo emva kokudla.

Ukumnika okufudumele, okunothile emva kokudla kukhuthaza kancane ukunyakaza kwamathumbu kanye nokukhiqizwa kwama-enzyme wokugaya.

Ukuphuza njalo itiye eliluhlaza elinama-catechin aphezulu kuhlotshaniswa nokunciphisa izinga “le-cholesterol embi” (LDL) kanye nokuqinisa izindonga zemithambo yegazi.

Ama-polyphenol anekhono elinamandla lokucindezela umsebenzi wamagciwane ayingozi kanye nezinqubo zokuvuvukala.

Kusiza umuzwa wokuba lula, kusekela umfutho womzimba kanye nezinqubo zokugayeka.

Brewing

Kunconywa amanzi asemthombo athambile ane-pH engathathi hlangothi noma ene-asidi encane.

Tea Amount: 3 g ku-150 ml (indlela “yenkomishi”), isilinganiso esingu-1:50. Ngendlela ye-gongfu — 6–8 g ku-120–150 ml.

Teaware: Ingilazi yokucwebezela (玻璃杯, bōlibēi) — ukubuka ukuma nokudansa kweqabunga; i-gaiwan yobumba elimhlophe (白瓷盖碗, báicí gàiwǎn) — ukuze kumbulwe ngokugcwele iphunga. Ibhodlela le-Yixing — ngesiyalo, njengoba ubumba olunamaphakhati lungakwazi ukunciphisa amanothi aphezulu.

Water Temperature: 85 °C (amanzi abilayo, asele imizuzwana engu-60–90). Kumqumbe owodwa (tèjí) — 75–80 °C, ezintweni eziqinile kuvunyelwe kuze kufinyelele ku-90 °C.

Storage

Container: Ukupakishwa okuvaleke kahle, okungangenisi ukukhanya — amaphakethe angaphinde agcwaliswe nge-aluminium foil, amabhange ensimbi anezivalo eziqinile. Kuyimpoqo ukuvikela ephungeni elingaphandle, ekukhanyeni nasemswakameni.

Enemies: Umswakama, ukukhanya, izinga lokushisa eliphezulu, amaphunga angaphandle (ikakhulukazi izinto eziphunga kakhulu efrijini).

Shelf Life: Izinyanga eziyi-12 ngaphansi kwezimo ezifanele. Uma umphakethi uvuliwe — sebenzisa emasontweni angu-4–8.

Temperature: Kukahle — 0–5 °C (ishalofu elihlukile lefriji) ukuze kugcinwe isikhathi eside. Ukupakishwa kufanele kushiywe kuzingela lokushisa kwegumbi kuze kufudumele ngokuphelele ngaphambi kokukuvula — lokhu kuvimbela umswakama ukuthi ujike abe ngamaconsi eqabungeni.

Comparison

Itiye eliluhlaza laseSichuan elisuka entabeni iMengding. Nalo liphakeme, kodwa lisuka ezintweni zamaqabunga amancane. Ukuma — kuphothiwe, kunoboya. Ukunambitheka kuthambile, kunamanothi avezelayo ezimbali ne-orchid kanye nobumnandi obumnene. I-Huílóng iminyene kakhulu futhi inothile, inephunga linamandla lomthala we-castanea kanye “nomzimba” ogqamile ngenxa yezinto ezingavuthiwe zamaqabunga amakhulu aseYunnan.

Itiye eliluhlaza elidume laseSichuan elisuka entabeni iEmeishan. Ukuma kweqabunga eliphansi, elingamile; ukunambitheka kulula, kuhlanzekile, kunamanothi amantongomane. I-Huílóng iyaphikisana ngokuhambisana nesimo: liminyene, linamandla, lizungezayo, linokunambitheka okunamandla okuhlala emuva. Izinga lezinto ezingavuthiwe nezobuchwepheshe ahluke ngokuphelele.

Igama elijwayelekile lamatiye aluhlaza aseYunnan asuselwa ezintweni ezingavuthiwe zamaqabunga amakhulu. I-Huílóng iyahluka phakathi kwawo ngomhlaba ochazwe ngokucacile, ukuqinisekiswa kwe-GI, kanye nobuchwepheshe obuthile be-“mágōuchǎo”, okunikeza uphawu oluyivelakancane lomthala we-castanea.