---
title: "Itiye Eliluhlaza lase-Jiétān"
url: https://thetea.app/zu/article/jietan-lucha
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Itiye Eliluhlaza lase-Jiétān (碣滩绿茶, Jiétān lǜchá)

Itiye Eliluhlaza lase-Jiétān (碣滩绿茶, Jiétān lǜchá) liyitiye eliluhlaza lase-Hunan elinosontekile, umkhiqizo kazwelonke onophawu lwendawo (国家地理标志保护产品, guójiā dìlǐ biāozhì bǎohù chǎnpǐn, oqinisekiswe ngonyaka wezi-2011). Kukhiqizwa esifundeni sase-Yuanling (沅陵县, Yuánlíng Xiàn) esifundazweni sase-Hunan (湖南, Húnán), ezintabeni zase-Jiétān (碣滩山) ogwini lomfula i-Yuanshui (沅水, Yuán Shuǐ). Leli yilinye lamatiye amadala kakhulu e-China—isimo salo njengomnikelo oyingxenye yomnikelo ophakeme (贡茶, gòngchá) selotshiwe ngenkathi yohlanga lwe-Tang. Ngo-1972, uNdunankulu wase-Japan u-Tanaka Kakuei ekuhlanganyeleni no-Zhou Enlai wakhuluma nge-Jiétān Chá, elibiza ngokuthi ‘itiye lobungani base-China nase-Japan’ (中日友好之茶).

**1. Ukuhlukaniswa kanye nemvelaphi:**

* **Uhlobo:** Itiye eliluhlaza (elingavutshelwanga). Ngokuma kwalo—lusontekile futhi lugobile (卷曲形, juǎnqū xíng).
* **Isigaba:** Umkhiqizo ongokomlando womnikelo ophakeme (唐代贡茶); umkhiqizo kazwelonke onophawu lwendawo (2011); omele amatiye e-China asezingeni eliphezulu, aluhlaza futhi asontekile.
* **Imvelaphi:** E-China, esifundazweni sase-Hunan (湖南, Húnán), esifundeni sase-Yuanling (沅陵县, Yuánlíng Xiàn), endaweni yezintaba zase-Jiétān (碣滩山区). I-Yuanling isenyakatho-ntshonalanga ye-Hunan, emaphethelweni aphakathi omfula i-Yuanshui, lapho kuhlangana khona izintaba zase-Wuling (武陵山, Wǔlíng Shān) nezase-Xuefeng (雪峰山, Xuěfēng Shān).
* **Izixhumanisi zendawo:** Cishe u-28°25′–29°00′ N, 110°00′–111°10′ E.

**2. Umlando kanye nokubaluleka kwamasiko:**

* **Umlando:** Isiko letiye lase-Yuanling lijule kakhulu emlandweni wasendulo. Umbhalo we-West Jin othi “Jingzhou Tudi Ji” (《荆州土地记》, *Jīngzhōu Tǔdì Jì*) waphawula: “Ezifundeni eziyisikhombisa zase-Wuling, itiye likhula yonke indawo futhi likhula kakhulu”—i-Yuanling yayingesinye salezo zifunda eziyisikhombisa. Encwadini ka-Lu Yu (陆羽, Lù Yǔ) ethi “The Classic of Tea” (《茶经》, *Chájīng*) kucashunwa incwadi ka-Pei Yuan ethi “Kunyuan Lu” (《坤元录》): “Emakhilomitheni angamakhulu amathathu namashumi amahlanu enyakatho-ntshonalanga yesifunda sase-Xupu eLubeni lwaseChenzhou kukhona intaba i-Wushe (无射山)… entabeni kunezihlahla eziningi zetiye.” Ngo-2016, i-Wushe Mountain, ekuso fundeni sase-Yuanling, yagunyazwa ngokusemthethweni yi-China Tea Marketing Association kanye ne-China Tea Culture Society ngokuthi “iNtaba Yomlando Yesiko Letiye Lase-China.”

  Ngokwesiko, ekuqaleni kwekhulu lesi-8, umbusi wakwaTang u-Ruizong (李旦, Lǐ Dàn), owayephoqelekile ukuba ashiye isihlalo sobukhosi enikeza unina—uMbusazwe u-Wu Zetian, waya eningizimu. Ehamba ngomfula i-Yuanshui, wema eduze kwentaba i-Jiétān, lapho ahlangana khona nentokazi enhle yendawo u-Hu Fengjiao (胡凤姣), owamnikeza itiye elisuka ezivandeni zasezintabeni. Esebuyele esihlalweni sobukhosi (cishe ngo-710 C.E.), u-Ruizong wethula itiye lase-Jiétān enkantolo, futhi lafakwa ohlwini lomnikelo waminyaka yonke. Ngaleyo ndlela i-Jiétān Chá yaba ngumnikelo wombuso ophakeme, futhi kamuva yasatshalaliswa e-Japan nase-India ngokuhweba kwamazwe ngamazwe.

  Encwadini ethi “Chenzhou Fuzhi” (《辰州府志》) kuqoshwe ukuthi: “Esifundeni, itiye likhula ezindaweni eziningi, kodwa eliza kuqala ngenani yilelo elisuka eNtabeni i-Jiétān.” Ngesikhathi sama-Ming nama-Qing, leli tiye lalaziwa ngokuthi “Chenzhou Jiétān Chá” (辰州碣滩茶). Iqhawe lesizwe u-Lin Zexu (林则徐), edlula e-Yuanling, wathola isipiliyoni setiye lendawo, wamemeza: “Kulesi sifunda kunezingxenye zokuqala zeChina, kodwa-ke kubonakala kukhona nezingxenye zokuqala zetiye leChina futhi.”

  Emlandweni wakamuva, isenzakalo esibalulekile senzeka ngo-1972: ngesikhathi evakashele eBeijing, uNdunankulu wase-Japan u-Tanaka Kakuei (田中角荣) ekhuluma no-Zhou Enlai (周恩来) wakhuluma ngetiye lase-Jiétān kanye nokuba khona kwalo emlandweni wase-Japan. U-Zhou Enlai waqala ukusesha leli tiye, elatholakala emasimini alahliwe ase-Jiétān Mountain. Ngaphansi kokuhola kwakhe siqu, ukubuyiselwa kwezivande zetiye kwaqala ngo-1973. Ngo-1980, kwahlelwa umsebenzi wesayensi nobuchwepheshe ukuze kuphinde kwakhiwe ubuchwepheshe bendabuko, kwathi ngo-1982—ngesikhathi kuvakashela ithimba lobungani lentsha yase-Japan—i-Jiétān Chá “yavuselelwa.” Izithunywa zalibiza ngokuthi “itiye lobungani base-China nase-Japan.” Ngo-2011, leli tiye lazuza ukuvikelwa kophawu lwendawo, kwathi ngo-2015, lathola indondo yegolide embukweni womhlaba we-Expo eMilan.

* **Igama:** “Jiétān” (碣滩)—“ilaphazane elinamatshe”: “碣” lisho itshe elikhulu noma ubhalo, noma idwala elimile; “滩” lisho ilaphazane lomfula noma indawo engashoni. Igama lisuka ezakhiweni zamadwala emfuleni i-Yuanshui, amile amile njengamatshe obhalo. “Lǜchá” (绿茶) lisho “itiye eliluhlaza.” Ngakho-ke, igama eliphelele lisho “itiye eliluhlaza laseLaphazaneni Elinamatshe.”

* **Ukubaluleka kwamasiko:** I-Jiétān Chá ingenye yamatiye ambalwa okuqoshwe umlando wawo womnikelelo ophakeme ngazo zombili izincwadi ezindala kanye nezenzakalo zekhulu lama-20 (isenzakalo sobunxusa bango-1972). Esesifundeni i-Yuanling, esineziqu “eNdlini Yetiye Lase-China” (中国名茶之乡) kanye “neNdlini Yetiye Eliphilayo” (中国生态[有机茶](https://thetea.app/zu/article/youji-cha)之乡), yilo uphawu lwendawo oluyinhloko. Itiye liphinde lixhunywe namasiko “entaba yase-Eryou” (二酉山)—indawo yasenganekwaneni yokugcina ulwazi eyanika isisho esithi “ukuhlakanipha kwezinqwaba ezinhlanu kanye nemigede emibili” (学富五车，书通二酉).

**3. Incazelo yesayensi yezitshalo kanye nezinto ezisetshenziswayo:**

* **Uhlobo / I-cultivar:** Eyinhloko—inhlwathi yendawo yemvelo (本地[群体种](https://thetea.app/zu/article/qunti-zhong), běndì qúntǐ zhǒng), emelwe izihlahla zetiye zakudala ezineminyaka engaphezu kweziyikhulu namashumi amahlanu. Lezi zihlahla ziyingxenye yegatsha eliseningizimu-ntshonalanga ye-*Camellia sinensis* var. *sinensis* (iqembu lase-Yunnan-Guizhou, 云贵茶叶组系), zibonakala ngeqabunga elinamanzi, eliminyeneyo elinokuphikelela ekuvuthweni (持嫩性). Izinhlobo ezingamakloni ezisizayo zokwandisa amasimu yi-Bai Hao Zao (白毫早, Báiháo Zǎo), Bi Xiang Zao (碧香早, Bìxiāng Zǎo), kanye no-Zhu Ye Qi (槠叶齐, Zhūyè Qí).

* **Ukuvuna:** Ukuvuna kwentwasahlobo—kusukela ku-Chunfen (春分, Chūnfēn, maphakathi noMashi) kuze kube ngu-Guyu (谷雨, Gǔyǔ, maphakathi no-Eprayeli) kumabanga akhethekile nawokuqala. Ezingeni elikhethekile, kubanjwa umthetho othi “kuvunwa ekuseni, kucutshungulwe ntambama” (上午采下午制).

* **Izinga lokuvuna:** I-Jiétān Yínzhēn (碣滩银针, Jiétān Yínzhēn, “Izinaliti Ezisiliva zase-Jiétān”)—i-bud eyodwa; i-Jiétān Máojiān (碣滩[毛尖](https://thetea.app/zu/article/mao-jian), Jiétān Máojiān)—i-bud eneqabunga elilodwa elisathuthuka; i-Jiétān Cuìfēng (碣滩翠峰, Jiétān Cuìfēng)—i-bud enamaqabunga amabili esigabeni sokuqala sokuvela.

**4. Indawo yokulima (Terroir) kanye nezici zokulima:**

* **Ubunjalo bendawo:** I-Yuanling isemaphethelweni lapho kuhlangana khona izinhlelo zezintaba ezimbili—i-Wuling (武陵山) kanye ne-Xuefeng (雪峰山). Imifula i-Yuanshui (沅水) kanye ne-Youshui (酉水) igeleza esifundeni; isiteshi sikagesi samandla sase-Wuqiangxi (五强溪水电站) sidale ichibi lokufakelwa elikhulu kunawo wonke e-Hunan, elakha umoya omncane oyingqayizivele—umswakama ophakeme, amazinga okushisa azinzile, kanye nenkungu eningi. Izinga lokuhluma kwamahlathi lingama-76.19%. Esifundeni kuneziqongo zezintaba eziyikhulu ezedlula ama-1,000 m.

* **Ukuphakama lapho kutshalwa khona:** 300–1,000 m; amasimu amakhulu etiye asendaweni ephakeme ngamamitha angama-400–600 m.

* **Isimo sezulu:** Izinga lokushisa elimaphakathi lokuphila lonke unyaka lingu-16.6 °C; imvula yaminyaka yonke ≥ 1,440 mm (okuphezulu kakhulu esifundeni saseHuaihua). Ukufiphala nokunkungu kwenzeka unyaka wonke; imifudlana eyi-911 nemifula kunikeza umoya ogcwele umswakama, ovuna ukunqwabelana kancane kwama-amino acid kanye nezandulela zamakha eqabungeni letiye.

* **Inhlabathi:** Isici esiyingqayizivele sendawo—indawo enkulu yamatshe e-purple shale (紫色板页岩风化土壤) ene-slate kanye nesihlabathi sentaba-mlilo. Okuqukethwe kwe-zinc (Zn) kanye ne-manganese (Mn) okukhulu, kanti i-aluminium (Al) kanye ne-fluorine (F) kuncane. Izinto eziphilayo ≥ 2.0%; i-pH 4.5–5.5. Lokhu kuhlanganiswa okungavamile kwejokhemisi kungenye yezizathu zokukhishwa kwetiye okungavamile okuphezulu kwe-extractives.

* **Indawo yokhiye yokukhiqiza:** Idolobhana lase-Jiétān eMkhandlwini waseBeirong (北溶乡碣滩村)—indawo yomlando yetiye; amasimu etiye asezintabeni asondelene ne-National Nature Reserve yase-Jiemuxi (借母溪国家级自然保护区). Indawo ephelele yamasimu etiye esifundeni ingaphezulu kwe-150,000 mu (cishe amahektare ayi-10,000).

**5. Ubuchwepheshe bokukhiqiza:**

I-Jiétān Lǜchá yitiye eliluhlaza elisontekile elinokuqedelwa ngesandla okokugcina. Izici ezibalulekile: ukusonteka okuphindwe kabili kokuqamba ukusonteka “okuqhakazile,” ukwomiswa kwamalahle kwendabuko ngokomgomo wokuthi “ukwomisa kathathu—ukubamba kathathu” (三烘三闷, sān hōng sān mèn) kanye nomthetho oqinile womjikelezo wokukhiqiza wosuku olulodwa kumabanga akhethekile.

1. **Ukubunaza (鲜叶摊放, xiānyè tānfàng):** Amaqabunga amasha alulwa ngongqimba omncane ukulahlekelwa umswakama ngaphambili futhi aqalise izandulela zamakha.
2. **Ukumisa ukuhlaza (杀青, shāqīng):** Ukuthosa ngesandla ku-180–220 °C ngokunyakazisa njalo. Ukumisa okuphezulu kwezinga lokushisa kungasebenzi ngokushesha ama-enzyme futhi kugcine umbala omusha oluhlaza.
3. **Ukupholisa (清风, qīngfēng):** Amaqabunga ahlakazwa ukuze aphole—lesi sigaba esithi “umoya omhlophe.”
4. **Ukusonteka kokuqala (初揉, chū róu):** Umfutho omncane cishe imizuzu emihlanu; kuqanjwa isakhiwo sokuqala seqabunga.
5. **Ukwomisa kokuqala (初烘, chū hōng):** Ku-85–90 °C—ukususa umswakama omningi ngokweqile.
6. **Ukusonteka okwesibili (复揉, fù róu):** Umfutho onamandla kakhudlwana cishe imizuzu eyisishiyagalombili; ukusonteka okuphindwe kabili kuqamba ukuma “okunezimbali” (花瓣状, huābàn zhuàng) okuyingqayizivele.
7. **Ukwomisa okwesibili (复干, fù gān):** Ukwomisa kwaphakathi.
8. **Ukuqamba ukuma nokuveza izindwani (整形提毫, zhěngxíng tí háo):** Ukusonteka nokuhuha ngesandla ku-60–70 °C. Kungenxa yalesi sigaba lapho izindwani ezimhlophe zivezwa ebusweni, zinikeze itiye ukubonakala “kweqhwa” okuyingqayizivele.
9. **Ukwomisa kokugcina (足干, zú gān):** Ukwomisa kwamalahle okuhamba kancane emazingeni aphansi okushisa ku-60–65 °C. Indlela yendabuko yokuthi “ukwomisa kathathu—ukubamba kathathu” (三烘三闷) igxilisa iphunga le-castnut futhi iqambe inothi “elibandayo” eliyingqayizivele elivela esitsheni esipholile futhi elihlala lingaphezu kwemizuzu engamashumi amathathu.

**6. Izici zokunambitha nokubuka:**

* **Ukubukeka kweqabunga elomile:** Ngamacembe amancane, asontekile ngokuqinile agobile (卷曲形); izihloko ezicijile, zibukeka zinhle (锋苗秀丽); umbala—uluhlaza onokukhanya okunamafutha (绿润); izindwani eziningi ezisiliva zimboza wonke amaqabunga, kuvele isisekelo esiluhlaza ngokugqamile (银毫满披隐翠). Lapho kwenziwa itiye, amaqabunga amile amile futhi ayantanta, enyuka futhi ehle—“njengezinhlanzi ezisiliva ezidlala emanzini” (如银鱼游翔)—kuthathwa njengokukodwa kwezinkomba zokubonwayo zekhwalithi.
* **Iphunga leqabunga elomile:** Okugqamile—iphunga le-castnut (栗香, lì xiāng); ukuhlaza okusha okuthambile, okuqinile (嫩香持久). Inkomishi epholile igcina iphunga isikhathi esingaphezu kwemizuzu engamashumi amathathu (冷杯留香超30分钟)—isici esingandile ngisho naphakathi kwamatiye aluhlaza anegama.
* **Iphunga lokuphuza (infusion):** Iphunga le-castnut liyakhula, lithole ukujula; kuvela iminonjana emtoti yokubhaka okusha; “iphunga elibandayo” liyabonakala kakhudlwana njengoba lihlala liphola.
* **Ukunambitha:** Ukusha okugqamile (鲜爽)—okuqukethwe ama-amino acid ≥ 4.33%; umzimba omunyeneyo, onamafutha (醇厚) ovela kuma-polyphenols 26.6–29.7%; i-huigan esheshayo futhi enamandla (回甘显著). Isici esiyingqayizivele—“oseduze akalizwa iphunga ngoba ‘udakiwe’ yilo, kodwa okude ngenxa ‘yomkhuhlane’ ulizwa kakhulu”: umuntu oyedwa ulungisa itiye—indlu yonke igcwala iphunga.
* **Umbala wokuphuza:** Uphuzi oluluhlaza, oluhlanzekile futhi olukhanyayo (黄绿清透); kungaba khona ukufiphala “okuncane okunjengobisi” okuvela ezindwaneni (毫浑, háo hún).
* **Umhlaba wetiye (iqabunga elenziwe):** Umbala oluhlaza othambile, olinganayo, onwebekayo; emabangeni akhethekile—amahlumela aphelele amile amile.

**7. Ukwakheka kwamakhemikhali:**

* **Izinto ezikhiphekayo ezincibilika emanzini (水浸出物):** Ezirekhodiwe ezingama-49.8%—ngamaphesenti angama-12.8 ngaphezu kwezinga likazwelonke (37%). Lesi yisinye sezinkomba eziphakeme kakhulu phakathi kwamatiye aluhlaza ase-China, okuchaza ukujiya nokunotha okungavamile kokunambitheka.
* **Ama-amino acid (氨基酸):** ≥ 4.33%—inkomba evelele, enikeza ukusha okugqamile kanye nobumnandi.
* **Ama-polyphenols (茶多酚):** 26.6–29.7%—okuqukethwe okuphakeme ngokuphakathi; isilinganiso sama-polyphenols nama-amino acid (酚氨比) cishe singu-6–7, okuyi-harmonic kakhulu futhi kubonisa isiqondiso “sokusha” esigqamile lapho kugcinwa ukujiya.
* **I-caffeine (咖啡碱):** 4.46%.
* **Ama-catechin:** Okuqukethwe okuphelele—158.36 mg/g; ama-EGCG kanye nama-EGC adlula.
* **Ama-Mineral:** Okuqukethwe kwe-zinc (Zn) kanye ne-manganese (Mn) okukhulu, kanti i-aluminium (Al) kanye ne-fluorine (F) kuncishisiwe; kukhona i-selenium (Se). Le profayili ye-mineral eyingqayizivele iwukubonakaliswa okuqondile kwenhlabathi ene-purple shale.
* **Ama-Vithamini:** UVithamini C, amavithamini eqembu B.

**8. Izinzuzo zezempilo:**

* **Ukuvikelwa kwe-antioxidant:** Ama-polyphenols etiye aqeda ama-radical amahhala; okuqukethwe okukhulu kwe-EGCG kuhlanganiswa nomsebenzi ogqamile we-antioxidant.
* **Umphumela wokukhuphula amandla:** I-caffeine ehlanganiswe ne-L-theanine inikeza ukuqina okuhamba kancane nokucaca kwengqondo.
* **Ukusekela umzimba ogcina amafutha:** Ama-catechin kanye nama-theaflavin asiza ekulinganiseni iphrofayili ye-cholesterol.
* **Ukusekela impilo yamathambo:** Ngokusho kweminye imininingwane, ama-catechin akhuthaza ukwehlukana kwama-osteoblast.
* **Ukusekela impilo yomlomo:** Okuqukethwe okuphakathi kwe-fluorine kanye nama-polyphenols kusiza ekunciphiseni i-plaque yamazinyo.
* **Ukusekela ukugaya ukudla:** Ama-polyphenols kanye nama-amino acid alinganisela ukusebenza kwepheshana lokugaya ngemva kokudla.
* **Ukunothisa nge-mineral:** I-zinc yemvelo, i-manganese, kanye ne-selenium evela enhlabathini ensomi zinosizo emzimbeni wokulwa nezifo kanye nokushintshaniswa kwezakhi zomzimba.

*Okubalulekile: lolu ulwazi olujwayelekile, akusona iseluleko sezokwelapha.*

**9. Ukwenziwa kwetiye:**

* **Izinga lokushisa lamanzi:** 80–85 °C (abilise bese uyekela amahora amabili ukuphola).
* **Inani letiye:** 3 g ku-150 ml (ingilazi yengilazi) noma 5 g ku-gaiwan 120 ml.
* **Izitsha:** Ingilazi yengilazi ekhanyayo—ilungele ukubuka “umdanso wezinhlanzi ezisiliva”; i-gaiwan emhlophe yamatshe—ilungele ukulawula ukukhishwa nokuhlola iphunga lesembozo.

* **Inqubo (ingilazi yengilazi, indlela yokuthela emaphakathi—中投法):**
  1. Shisisa ingilazi ngamanzi abilayo.
  2. Thela amanzi engxenyeni engu-1/3 yomthamo (80–85 °C).
  3. Thela u-3 g womtiye, unyakazise kancane ukuze umanzwe futhi ukhulule iphunga (ukulinda imizuzwana engama-30).
  4. Thela amanzi afinyelele ku-7/10 yomthamo.
  5. Linda imizuzu emibili. Lapho uthela okulandelayo, andisa isikhathi ngemizuzwana engama-30; shiya u-1/3 wokuphuza engilazini ngaphambi kokuthela amanzi amasha.

* **Inqubo (gaiwan):**
  1. Shisisa i-gaiwan.
  2. Ukuphuza kokuqala—amazinga akhethekile ayenziwa ngaphandle kokugeza (首泡精华无需洗茶); bheka ukuma kwamaqabunga—“izinanzi” ezime mpo kuyisibonakaliso sobuqiniso.
  3. Ukuphuza okulandelayo cishe imizuzwana eyi-15–20, ukwandisa ngemizuzwana emi-5–10. Kuze kube yizi-4–5 zokuphuza.

* **Ukuqaphela:** Izinga lokushisa elifanele lokunambitha lingu-45–55 °C. Akunconywa ukuthi uphuze ngesisu esingenalutho (ama-tannin angacasula ulwelwesi lwangaphakathi). Ukwenziwa kwetiye ebusuku akumele kusetshenziswe.

**10. Ukugcinwa:**

* Ukupakishwa okuvaliwe; ukuvikelwa ekukhanyeni, emswakameni, nasemakheni.
* Okufanele: 0–5 °C (ifriji) esitsheni esivaliwe.
* Ngemva kokuvula—sebenzisa kungakapheli inyanga eyodwa.
* Itiye elisha linconywa ukuba lilindelwe izinsuku ezi-5–7 endaweni emnyama “ukuphumula” ekushiseni okukhiqizwayo ngaphambi kokuphuza.

**11. Intengo kanye nokugwema umgunyathi:**

* **Isigaba sentengo:** Ibanga elikhethekile (贡品级, “izinga lomnikelo ophakeme”)—i-Jiétān Yínzhēn esuka kuma-buds angawodwa okuvuna kwentwasahlobo (春分茶)—cishe ama-yuan ayi-1,600 ngejin (500 g). Ibanga lokuqala—ama-yuan ayi-400–800 ngejin. Ibanga lesibili—itiye elingabizi lokuphuza nsuku zonke.
* **Izinto ezichaphazela intengo:** Izinga lezinto zokusetshenziswa, inkathi yonyaka (mingqian/yuqian), ubudala bezihlahla (izinto zokusetshenziswa eziphuma ezihlahleni ezingaphezu kweminyaka eyi-150—zibiza kakhulu), ingxenye yokusebenza ngesandla.

* **Indlela yokugwema imigunyahi:**
  * Thenga kubakhiqizi abagunyaziwe abanelungelo lophawu “碣滩茶” (esifundeni kunamabhizinisi angaphezu kwama-30 anelayisense).
  * Hlola uphawu lokubhalwa kwendawo.
  * I-Jiétān Lǜchá yangempela ibonakala ngezindwani eziningi ezisiliva “ezinesisekelo esiluhlaza okuvelayo” (隐翠显毫)—iqabunga elingenazindwani likhombisa ukushintshwa.
  * Hlola iphunga lenkomishi epholile: i-Jiétān yangempela igcina iphunga le-castnut isikhathi esingaphezu kwemizuzu engamashumi amathathu ngemva kokushiywa ingenalutho; umgunyathi ulahlekelwa iphunga emizuzwini embalwa.
  * Intengo ephansi ngokusolisayo iyisizathu sokungabaza: ukukhishwa okungavamile okuphakeme okurekhodiwe (49.8%) akunakufezeka ngokomzimba ngezinto zokusetshenziswa eziphansi entabeni.

**12. Amaqiniso athakazelisayo:**

* Isenzakalo sango-1972—singesinye sezikhathi eziphawuleka kakhulu “zokuxoxisana ngetiye nobunxusa” emlandweni we-PRC: u-Zhou Enlai ngokwakhe wayengazi lapho itiye lase-Jiétān lakhiqizwa khona, futhi wayala uMnyango Wezolimo ukuba ulifune “kusukela phezulu kuya phansi” ngokusebenzisa isakhiwo sokuphatha. Leli tiye latholakala emasimini amadala asezintabeni, lapho ngo-1972 kwambiwa khona izikhuni ezingaphezu kwezi-2,000 zezihlahla zetiye zakudala, okuqinisekisa ubudala bokulinywa kwazo.
* Isici esiyingqayizivele esithi “umuntu oyedwa uphuza itiye—indlu yonke igcwala iphunga” (一人品茶满屋香气)—akusikho ukubabaza kwezinkondlo: okuqukethwe okukhulu kwe-essential oils eziguquguqukayo empeleni kudala umkhondo wephunga ophawulekayo lapho kwenziwa itiye.
* Izinto ezikhiphekayo ezincibilika emanzini—49.8%: lokhu kusho ukuthi cishe ingxenye yesisindo setiye elomile ishintsha ibe ngukuphuza, okuyisinye sezinkomba eziqophe umlando phakathi kwawo wonke amatiye aluhlaza ase-China.
* Ngo-2018, isampuli le-Jiétān Lǜchá yamukelwa eqoqweni le-National Museum ye-China (中国国家博物馆) njengesampuli elimele itiye eliluhlaza lesimanje.
* Isazi sesikhathi se-Ming u-Wang Yangming (王阳明, Wáng Yángmíng) ngo-1510, efundisa ethempelini lase-Longxing (龙兴讲寺) e-Yuanling, waphuza itiye lase-Jiétān elalilethiwe abafundi bakhe.

**13. Izinhlobonhlobo ze-Jiétān Chá:**

* **I-Jiétān Yínzhēn (碣滩银针, Jiétān Yínzhēn):** “Izinaliti Ezisiliva zase-Jiétān”—ibanga eliphezulu kunawo wonke, umkhiqizo okhethekile womnikelo ophakeme. Ama-buds angawodwa, ukuma—kuqondile, kunjengenaliti; izindwani ezimhlophe eziningi. Ubumnandi obugqamile nobuthambile; ibuhlungu obuncane kakhulu. Okungajwayelekile kakhulu futhi okubizayo.
* **I-Jiétān Máojiān (碣滩毛尖, Jiétān Máojiān):** Uhlobo oluyinhloko lokuhweba. I-bud eneqabunga elilodwa, lisontekile kahle; iphunga le-castnut lakudala, ukusha kanye ne-huigan. Isilinganiso esihle sentengo nekwalithi.
* **I-Jiétān Cuìfēng (碣滩翠峰, Jiétān Cuìfēng):** “Iziqongo Eziluhlaza zase-Jiétān”—itiye elivamile elenziwa nge-bud enamaqabunga amabili; ukunambitheka okunamandla, okuqinile; ukukwazi ukuphuza isikhathi eside. Kuthathwa njengetiye lokuphuza nsuku zonke.

Ngaphandle kwetiye eliluhlaza, ngaphansi kophawu “Jiétān” kuphinde kukhiqizwe itiye elibomvu ([碣滩红茶](https://thetea.app/zu/article/jietan-hongcha)) kanye netiye elimnyama ([碣滩黑茶](https://thetea.app/zu/article/jietan-heicha)), kodwa eliluhlaza—ingumlando futhi ngumeli ohlonishwa kakhulu walolu phawu.

**Ekuphethweni:**

I-Jiétān Lǜchá yitiye elinesiphetho esimangalisayo: ukusuka kumnikelo wombuso ophakeme wohlanga lwe-Tang ngokusebenzisa ukukhohlakala nokulahleka kuze kufike ekuvuselelweni, okuqalwe yisenzakalo sobunxusa bamazwe ngamazwe, futhi ngale kwalokho—kwafika esikhundleni sokuba ngomunye wamatiye aluhlaza ase-China abalulekile. Ukukhishwa okungavamile okuphezulu kwayo, iphunga le-castnut elikhanyayo elinothi “elibandayo” eliyingqayizivele, kanye nombukiso obukekayo “wezinhlanzi ezisiliva” engilazini yengilazi akwenza kube ukuzithokozisa nje kuphela kolwanga, kodwa futhi kube ngumlingiso wetiye wangempela. Kumaqoqayo amatiye aluhlaza ase-China, i-Jiétān iyithole elingavamile futhi eliyigugu: itiye lapho umlando weminyaka eyinkulungwane, indawo yokulima engapheli enenhlabathi ensomi, kanye nobungcweti babalimi betiye base-Hunan kuhlangana ndawonye enkomishini ngayinye.