---
title: "Láifèng téngchá"
url: https://thetea.app/zu/article/laifeng-tengcha
lang: zu
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Láifèng téngchá (来凤藤茶)

**I-Layfeng Tengcha** (*Láifèng téngchá*, 来凤藤茶) — «itiye lomvini» lesifunda saseLayfeng (来凤县) esifundazweni esizimele sase-Enshi-Tujia-Miao, esifundazweni saseHubei. Lokhu akulona iqabunga lesihlahla setiye *Camellia sinensis*: impahla eluhlaza ivela eziqwini ezincane, ezintini nasemaqabungeni omvini 显齿蛇葡萄 (*Ampelopsis grossedentata*) womndeni wamagilebhisi, futhi abacwaningi be-Academy of Agricultural Sciences yesifunda babiza umkhiqizo ngetiye elingena esikhundleni (代用茶, *dàiyòng chá*). Uphawu oluphambili — impuphu empunga-mhlophe eqabungeni elomile, «njengesithwathwa». Kusukela ngo-2013 lokhu kungumkhiqizo onesibonakaliso sendawo.

**1. Ukuhlukaniswa kanye nemvelaphi:**

* **Uhlobo:** Akulona itiye ngomqondo webhotani futhi akulona neyodwa ezigabeni eziyisithupha zetiye laseChina. Izidingo zomkhiqizo ovikelwe zibiza impahla eluhlaza ngo-显齿蛇葡萄 wohlobo lwe-*Ampelopsis* lomndeni wamagilebhisi.
* **Isigaba:** Ukumnika okungaveli esitshalweni setiye; umkhiqizo onesibonakaliso sendawo (2013) kanye nophawu lwesitifiketi sendawo.
* **Isimo sokudla:** I-portal ye-agri.cn ibhala ukuthi i-tengcha ayikho ohlwini lwe-«muthi nokudla okunomsuka ofanayo» (药食同源) futhi ingeyokudla okuvela ezintweni ezintsha ezingavuthiwe (新资源食品); imibhalo yokukhangisa iyibiza ngomkhiqizo onezinjongo ezimbili. Imithombo iyahlukahluka.
* **Imvelaphi:** I-China, isifundazwe sase-Hubei (湖北, *Húběi*), isifunda sase-Enshi (恩施, *Ēnshī*), isifunda sase-Layfeng (来凤, *Láifèng*), izintaba zase-Wulingshan (武陵山, *Wǔlíng shān*); i-CNN ibeka isifunda cishe ku-30° enyakatho.
* **Indawo evikelwe:** Ngokwesimemezelo sango-2013 — amadolobhana ase-Lüishui (绿水镇), e-Baifusi (百福司镇) nase-Dahe (大河镇), izigodi zase-Manshui (漫水乡), e-Jiusi (旧司乡), e-Geleche (革勒车乡) nase-Sanhu (三胡乡) emingceleni yazo yamanje. Esihlokweni sango-2023, i-Jiusi ne-Geleche sezibizwa ngamadolobhana.
* **Amanye amagama:** «Itiye lezintende zedragoni» (龙须茶, *lóngxū chá*) ne-«tiye elimnandi lasezintabeni» (山甜茶, *shān tiánchá*); ngesiNgisi — i-vine tea.

**2. Umlando nokubaluleka kwamasiko:**

* **Umlando:**
    * **Izinkomba zasendulo.** Imibhalo yendawo ibhekisela ku-«Shijing», ku-«Canon of Tea» ka-Lu Yu, ku-«Jiuhuang Bencao» (救荒本草) naku-«Zhiwu Mingshi Tukao» (植物名实图考). Ngokwemithombo yokuqala lezi zinkomba azizange zihlolwe.
    * **1996–2000.** Ngokwe-Xinhua, udokotela wasemaphandleni wase-Dahe Town phakathi kuka-1996 no-1998 wenza izivivinyo eziyizinkulungwane, ekhetha ubude bokuqinisa namandla okusonga, ngo-1998 wethula umkhiqizo ekuthengisweni, futhi cishe ngo-2000 wabhalisa inkampani yokuqala yesifunda yokukhiqiza kwawo.
    * **2003.** Ngokwe-Xinhua, umsebenzi wokutshala okuphakathi nokucubungula udlule ekuhlolweni; ngokwephephandaba lesifundazwe i-«Hubei Daily», ngaleso sikhathi kwavunywa uhlobo lwe-«凤鸣藤茶».
    * **2004.** Kwaphuma indinganiso yendawo yase-Hubei i-DB42/T 289-2004 «来凤藤茶» (kusukela ngomhla ka-1 Okthoba 2004; yachithwa ngomhla ka-11 Ephreli 2024). I-Xinhua ibeka isimo somkhiqizo ovikelwe ngo-2004 — lokhu kuphikisana nesimemezelo sokuvikelwa sango-2013.
    * **2008.** Ngokwe-Xinhua, indlela yokutshala yathuthukiswa — i-«Hubei Daily» ibiza ukushintshela ekusikeni: ngaphambilini kwakuthatha iminyaka emithathu ukusuka ekutshalweni kuya ekuvuneni, manje ukuvuna kungenzeka onyakeni wokutshala, futhi izindleko zokutshala zehle ngo-80 %.
    * **2013.** I-General Administration of Quality Supervision, Inspection and Quarantine (质检总局) ngesimemezelo esingu-№ 41 sangomhla ka-15 Mashi 2013 yathatha i-Layfeng Tengcha ngaphansi kokuvikelwa njengomkhiqizo onesibonakaliso sendawo.
    * **Kamuva.** Ku-database yezindinganiso kubhalwe izinhlelo ze-DB42/T 289-2014 kanye ne-DB42/T 289-2025 «地理标志产品 来凤藤茶» kanye ne-NY/T 3562-2020 «藤茶生产技术规程»; imibhalo yazo ayitholakali emithonjeni etholakele. I-database yezibonakaliso zendawo ibala uphawu lwesitifiketi olungu-№ 25031830; ngokwabezindaba bezimboni, lwabhaliswa ngo-2018.
    * **2021–2025.** I-tengcha yanikezwa njengesiphuzo sokwamukela e-«dinner of ambassadors» ye-IV China International Tea Exhibition (2021). Engqungqutheleni yokuqala yamazwe ngamazwe ye-tengcha (2023) isifunda sathola isiqu se-«中国藤茶之乡», engqungqutheleni yesithathu (2025) — isiqu se-«世界藤茶之乡».
* **Igama:** «Layfeng» (来凤) — igama lesifunda; «teng» (藤) — «umvini»; «cha» (茶) — itiye ngomqondo obanzi.
* **Ukubaluleka kwamasiko:** E-Layfeng, i-tengcha ingumkhakha wezigodi zasezintabeni; imithombo ibala izindawo zokutshala ngokuhlukahlukene — kusukela ku-72 000 mu (2022) kuya ku-102 000 mu (2025).

**3. Incazelo yebhotani nempahla eluhlaza:**

* **Isitshalo:** 显齿蛇葡萄 (*xiǎnchǐ shépútáo*, *Ampelopsis grossedentata* (Hand.-Mazz.) W. T. Wang), umndeni wamagilebhisi (葡萄科). Ngokwe-Xinhua, emvelweni sinwela phezu kwamatshe nasemithambekeni enamatshe futhi siphansi kakhulu kunesihlahla setiye.
* **Uhlobo:** «凤鸣藤茶» (*Fèngmíng téngchá*), kwavunywa ngo-2003; incazelo yohlobo ayitholakali emithonjeni etholakele.
* **Indinganiso yokuvuna:** Ngokwezidingo zomkhiqizo, izinga eliphezulu — «一须二芽» (intende kanye nemiqumbe emibili), elokuqala — kusukela emqumbeni oneqabunga elilodwa kuya emqumbeni oneqabunga amabili, elesibili — umqumbe oneqabunga amabili. Kukhishwa ngokudonsela phezulu (提手采), ngaphandle kokuhlubula, ngokwehlukana ngamazinga (分级采摘).
* **Isikhathi sokuvuna:** Kusukela ngo-Ephreli kuya kuSepthemba.
* **«Izintende zedragoni»:** Iziqongo ezithambile kakhulu (龙须, *lóngxū*) — izinga eliyigugu kakhulu lempahla eluhlaza, okunye — «iqabunga elijwayelekile» (普叶, *pǔyè*). Ngokombiko wango-2023, «izintende» endaweni eyodwa zazivunwa izikhathi ezine ngesizini.

**4. I-terroir nezici zokutshala:**

* **Ukuphakama nenhlabathi:** Ngokwezidingo — 400–800 m, ithambeka elingekho ngaphezu kuka-45°, inhlabathi enesihlabathi ene-pH 5,5–6,5 nezinto eziphilayo ezingama-1,5–2,0 %.
* **Isimo sezulu:** Ngokombiko we-CNN — cishe imvula eyi-1400 mm ngonyaka, ukuminyana kwehlathi kungama-56,5 %.
* **Amasu okutshala ngokwezidingo:** Izinkuni ezisikiwe zivela emahlumela aneminyaka eyodwa kuya kwemibili ubukhulu obungu-0,2–0,4 cm; izitshalo eziyi-1000–1100 nge-mu; ukusika utshani njalo ngezinsuku ezingama-30 kuze kube maphakathi no-Julayi, ngo-Okthoba okungenani amakhilogremu angama-2000 omquba nge-mu. Isisekelo sifakwa lapho ukuphakama kungu-30–50 cm, isiqongo sincishwa njalo ngezinsuku eziyishumi.

**5. Ubuchwepheshe bokukhiqiza:**

Izidingo zomkhiqizo ovikelwe zibeka uchungechunge olufana netiye eliluhlaza, kodwa ngokulinda enqwabeni:

1.  **Ukuwohloka kweqabunga (摊青, *tānqīng*):** Isendlalelo esingekho ngaphezu kwamasentimitha angu-5, ukulahleka komswakama kungu-15–20 %.
2.  **Ukuqinisa (杀青, *shāqīng*):** 180–200 °C, kusukela emizuzwini engama-20 kuya ehoreni.
3.  **Ukusonga (揉捻, *róuniǎn*).**
4.  **Ukulinda enqwabeni (自然堆放, *zìrán duīfàng*):** Ngaphansi kwefilimu, amahora angu-6–12.
5.  **Ukomisa nokuphinda ukomise (烘干、复干, *hōnggān, fùgān*).**
6.  **Ukuhlunga, ukuqeda amagciwane (灭菌, *mièjūn*) nokupakisha.**

Umkhiqizo uba ngezinhlobo ezinhlanu: «izintende» (须, *xū*), «imiqumbe eneqabunga» (芽叶, *yáyè*), «iparele» (珠, *zhū*) — amabhola angu-1,5–2 mm, «ukugoba» (曲, *qū*) — izinduku kanye ne-«mazolo» (露, *lù*) — iqabunga elisongiwe.

**6. Izici ze-organoleptic:**

Incazelo — ngokwezidingo zomkhiqizo ovikelwe; kuzo zonke izinhlobo ezinhlanu iyefana kukho konke, ngaphandle kokubukeka.

* **Ukubukeka kweqabunga elomile:** «Izintende» — izimvemvane ezimpunga ezinempuphu emhlophe; «imiqumbe eneqabunga» ne-«mazolo» — kumpunga-mhlophe nokuluhlaza okuncane; «iparele» — kuphuzi-luhlaza; «ukugoba» — kuluhlaza okumnyama. UMnyango Wezolimo ubhala nge-«sithwathwa» esimpunga-mhlophe (灰白披霜).
* **Iphunga leqabunga elomile:** Izidingo zibiza iphunga nge-«elihlanzekile» (气清香), ngaphandle kokucacisa ukuthi elomile noma elemnika.
* **Iphunga lokumnika:** Lihlanzekile, lisha (清香).
* **Ukunambitheka:** Kuqala kubaba kancane, bese kuba mnandi (微苦回甜); uMnyango Wezolimo wengeza ukuthi ubumnandi obubuyayo buhlala isikhathi eside (回甘持久).
* **Umbala wokumnika:** Kuphuzi-luhlaza (黄绿).
* **Iqabunga elitheliwe:** Azikho izincazelo emithonjeni etholakele.

Ocwaningweni lwango-2023, amasampula ayishumi nambili avela ezigodini nasemadolobheni ayisithupha athola kubahloli amaphuzu asukela ku-85,42 kuya ku-92,59.

**7. Ukwakheka kwamakhemikhali:**

Izidingo zomkhiqizo ovikelwe:

| Isinkomba | Isidingo |
| :--- | :--- |
| Izinto ezikhiphekayo ezincibilika emanzini | okungenani 28,0 % |
| Ama-flavonoid esewonke (ngokwe-dihydromyricetin) | okungenani 20,0 % |
| I-selenium | 5–100 mcg nge-100 g |

I-flavonoid eyinhloko — i-dihydromyricetin (二氢杨梅素): ocwaningweni lwe-Academy amaphuzu abahloli akhula kanye nayo futhi ehla nokufiphalisa komnike. Isihloko sibhala ukuthi i-caffeine ne-theophylline azikho ku-tengcha, — lokhu kulindelekile esitshalweni esingesona sohlobo lwama-camellia.

**8. Izakhiwo eziwusizo:**

Ayikho idatha eqinisekisiwe ngomphumela walo mkhiqizo uqobo. Imiphumela yama-flavonoid ebalwa yisihloko se-Academy ithathwe ekubuyekezweni kwemisebenzi yabanye futhi ayisona isincomo sokwelapha.

**9. Ukuthela:**

Umkhuba wesigaba. Izindlela ze-Layfeng Tengcha azinikezwa yizidingo zomkhiqizo noma abezindaba; ngezansi — imingcele evamile yokumnika kwezitshalo ezisongiwe.

* **Izinga lokushisa lamanzi:** 90–100 °C.
* **Inani:** 2–3 g nge-150–200 ml.
* **Izitsha:** Ingilazi yengilazi, i-gaiwan noma i-teapot yobumba.
* **Inqubo:** Ukushisisa izitsha, ukutheleka kokuqala — imizuzu engu-2–3, bese ukutheleka okuningana ngokwandisa isikhathi.

**10. Ukugcina:**

Umkhuba wesigaba. Ekupakisheni okuqinile, endaweni eyomile emnyama, kude namaphunga. Impuphu emhlophe — iyisici sempahla eluhlaza, hhayi isikhunta.

**11. Intengo namanga:**

Awekho amanani okuthengisa emithonjeni etholakele. Ngokombiko wango-2023, umvuni wethula efektri yasemaphandleni amakhilogremu angu-5 e-«zintende zedragoni» ezintsha ngama-yuan angu-220.

* **Ukwazi ukugwema amanga:**
    * Funani uphawu lomkhiqizo onesibonakaliso sendawo noma uphawu lwesitifiketi «来凤藤茶».
    * Hlola ukuthi umkhiqizi ungowezigodi eziyisikhombisa nasemadolobheni endawo. Isiphuzo esivela kulowo mvini uqobo senziwa nakwezinye izindawo — ngokwesibonelo, esifundeni sase-Zhangjiajie ngophawu lwaso «张家界莓茶».
    * Iqabunga lelinye lezinhlobo ezinhlanu, elinempuphu empunga-mhlophe; ukumnika kuphuzi-luhlaza, ubabayo busuka bumbe busuke buba mnandi.

**12. Amaqiniso athakazelisayo:**

* Impuphu ichazwa ngezindlela ezahlukene: i-portal ye-agri.cn — ngamakristalu e-dihydromyricetin, i-Xinhua — nge-«fermentation». Ayikho incazelo eqinisekisiwe yenguqulo yesibili emithonjeni etholakele; ukulinda enqwabeni emithethweni yokukhiqiza kuyenzeka ngempela.
* Inombolo eyinhloko yekhwalithi ezidingweni — akulona iphunga, kodwa ama-flavonoid: okungenani 20 %.

**13. Ukuqhathanisa nokunye ukumnika okungaveli esihlahleni setiye:**

* **I-Xupu Yaocha ([溆浦瑶茶](https://thetea.app/zu/article/xupu-yaocha)):** «Itiye elimnandi» lase-Hunan elivela emaqabungeni esihlahla 木姜叶柯 somndeni wama-beech, futhi umkhiqizo onesibonakaliso sendawo.
* **I-Kuding ([苦丁茶](https://thetea.app/zu/article/kuding-cha)):** Ukumnika okubabayo okuvela emaqabungeni ezitshalo ezihlala ziluhlaza; ku-tengcha ubabayo lusuka ngokushesha lube ubumnandi.
* **I-Zhangjiajie Cha ([张家界茶](https://thetea.app/zu/article/zhangjiajie-cha)):** Itiye langempela lesifunda sase-Zhangjiajie; kanye nalo kubhaliswe uphawu lwesiphuzo esivela kulowo mvini uqobo.
* **I-Enshi Xicha ([恩施硒茶](https://thetea.app/zu/article/enshi-xicha)):** Uphawu oluyisambulela lwesifunda sase-Enshi; ohlwini lwalo lwemikhiqizo kunophawu olunegama eliqukethe igama elithi «藤茶», ukwakheka kwalo kungakahlolwa.

**Ekuphetheni:**

I-Layfeng Tengcha — ukumnika okuvela eziqwini nasemaqabungeni omvini womndeni wamagilebhisi, okwakhulela ezintabeni zase-Wulingshan kusuka ekuvuneni kwasendle kuya embonini yesifunda: uhlobo kusukela ngo-2003, ukuvikelwa kusukela ngo-2013, imithetho yakho yokuvuna, yokuqinisa nokulinda enqwabeni. «Isithwathwa» esimpunga-mhlophe eqabungeni, ukumnika okuphuzi-luhlaza nobubayo obuncane obusuka ngokushesha bube ubumnandi obude, — yizimpawu zakhona. Lokhu «itiye» ngomqondo wabantu wegama, futhi isilinganiso sekhwalithi yalo ngama-flavonoid, hhayi iqabunga letiye.