---
title: "I-Lianyungang Yunwu Tea"
url: https://thetea.app/zu/article/lianyungang-yunwucha
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# I-Lianyungang Yunwu Tea (连云港云雾茶, Liányúngǎng yúnwùchá)

I-Lianyungang Yunwu Tea (连云港云雾茶, Liányúngǎng yúnwùchá) — “Itiye lamafu laseLianyungang” — ingelinye “lamatiyeni amathathu adumile aseJiangsu” (江苏三大名茶), kanye ne-Nanjing Yuhua Cha ([南京雨花茶](https://thetea.app/zu/article/nanjing-yuhua-cha)) ne-Suzhou Biluochun (苏州[碧螺春](https://thetea.app/zu/article/biluochun)). Itiye likhiqizwa entabeni i-Yuntaishan (云台山, Yúntáishān, 624.4 m) — isiqongo esiphakeme kakhulu esifundazweni saseJiangsu, — esogwini loLwandle Oluphuzi (黄海) edolobheni iLianyungang (连云港市), e-34° enyakatho — emngceleni onyakatho kakhulu womlando wokulinywa kwetiye, owachazwa nguLu Yu (陆羽) encwadini yakhe ethi “The Classic of Tea” (《茶经》): “茶者…南方之嘉木也…北至海州” — “Itiye… isihlahla esihle saseningizimu… enyakatho kufinyelela eHaizhou [manje iLianyungang]”. I-Yuntaishan — iyona kanye i-Huaguoshan (花果山, Huāguǒshān, “Intaba Yezimbali Nezithelo”), eyaba isibonelo sendawo yokuhlala kweNkosi Yezinkawu uSun Wukong (孙悟空, Sūn Wùkōng) enovelini ethi “Uhambo Oluya ENtshonalanga” (《西游记》, Xīyóujì). Isiko letiye lisukela enkathini ye-Song; ngenkathi ye-Ming, izindela zethempeli lamaBuddha i-Wuzheng’an (悟正庵, Wùzhèng'ān, “Indlu Yokuqonda Iqiniso”) zazikhiqiza itiye lokunikezela enkantolo yombuso. Ngonyaka ka-2009, ubuchwepheshe bokwenziwa ngesandla — “Amasu Ayisishiyagalombili” (八法, bā fǎ) — bangeniswa kurekhodi lamagugu angaphatheki esifundazweni saseJiangsu.

**1. Ukuhlukaniswa kanye Nomsuka:**

* **Uhlobo:** Itiye eliluhlaza (绿茶, lǜchá), elingavutshiwe. Ukugazingwa ngesandla bese kuthiwa kuyomiswa. Ukwakheka kweqabunga letiye — “kufana neshiya” (眉状, méizhuàng): amapheshana agobe aqine, anezinwele ezibonakalayo. Ubuchwepheshe obuyisisekelo — obunikazi “八法” (bā fǎ, “Amasu Ayisishiyagalombili”), okuhlanganisa “三炒三揉” (“ukugazingwa kathathu, ukusongwa kathathu”).

* **Isigaba:** Elinye “lamatiyeni amathathu adumile aseJiangsu” (江苏三大名茶). Umkhiqizo wenkomba yendawo ye-People’s Republic of China (国家地理标志证明商标, 2010). Amagugu angaphatheki esifundazweni saseJiangsu (省级非遗, 2009 – ubuchwepheshe besandla “八法”). Elinye “lamatiyeni amane adumile aseJiangsu” (江苏四大名茶, 1980). Umkhiqizo oluhlaza wesigaba A (绿色食品A级, 2019). Kusukela ngonyaka ka-2024 – indawo yezingadi zetiye ingaphezu kuka-5800 mu (~387 ha), umthamo wonyaka wokukhiqiza – ~65 amathani, inani elihlanganisiwe lomkhiqizo – 28 million yuan.

* **Umsuka:** I-China, isifundazwe saseJiangsu (江苏省, Jiāngsū Shěng), idolobha elisezingeni lesifunda i-Lianyungang (连云港市, Liányúngǎng Shì). Izintaba ze-Yuntaishan (云台山), ugu loLwandle Oluphuzi (黄海). Umnyombo wokukhiqiza: idolobhana lase-Dazhuyuan (大竹园村, Dàzhúyuán Cūn) esifundeni sase-Sucheng (宿城, 550 m) – indawo okwazalelwa kuyo ubuchwepheshe “八法”; i-Huaguoshan (花果山) – izingadi zetiye ekuphakameni okungu-~400 m, ezithole isicoco esithi “Ingadi Yetiye Enhle Kakhulu E-China” (中国最美茶园), ezihlinzeka ngezinga eliphezulu elifinyelela ku-40%; i-Nanyuntai línchǎng (南云台林场) – indawo yokutshalwa kwezihlahla kanye nendawo yokusebenzela yamagugu angaphatheki, ekhiqiza itiye legolide “Qingmiao” (清妙, Qīngmiào).

* **Izixhumanisi zendawo:** Cishe 34°38′ N, 119°07′ E.

**2. Umlando Nokubaluleka Kwamasiko:**

* **Umlando:**

Umlando wetiye laseLianyungang – umlando wendawo esenyakatho yokulinywa kwetiye kwamaShayina. U-Lu Yu (陆羽, 733–804) encwadini yakhe ethi “The Classic of Tea” wadweba umngcele osenyakatho wokusabalala kwetiye ngokomugqa we-Haizhou (海州) – igama lasendulo le-Lianyungang: “茶者…南方之嘉木也…北至海州”. Le ncazelo isasebenza nanamuhla: i-Lianyungang, esendaweni engu-34° N, impela isemngceleni wesimo sezulu lapho *Camellia sinensis* ingakhula khona, okunikeza itiye layo iphrofayili yamakhemikhali ehlukile.

Ukukhiqizwa kwetiye e-Yuntaishan kwaqala ngesikhathi se-Song (960–1279): ngokombhalo we-Song othi “Song Shi · Shihuozhi” (《宋史·食货志》), “海州榷茶之所…茶善而易售” — “I-Haizhou – indawo yokuhweba ngomkhiqizo wetiye… itiye lihle futhi lithengiseka kalula”. Intela yetiye e-Haizhou yayingaphezu kwejwayelekile, okufakazela inani eliphezulu lomkhiqizo. Ngaphezu kwalokho, “Jin Shi · Shihuozhi” (《金史·食货志》) ibhala ukuthi ngonyaka ka-1199 (unyaka wesine wokubusa kuka-Cheng’an) e-Haizhou kwasungulwa “坊” ekhethekile ukukhiqiza itiye elisha.

Ngesikhathi se-Ming (1368–1644) itiye laba umkhiqizo wezindela. Umbhalo we-Ming “Yuntaishan Zhi” (明《云台山志》, “Umlando Wentaba Yuntaishan”) ubhala: izindela zethempeli lamaBuddha i-Wuzheng’an (悟正庵, “Indlu Yokuqonda Iqiniso”), eziseniqongweni se-Yuntaishan, zazikhiqiza minyaka yonke “ama-jin amabili noma amathathu” (~1–1.5 kg) yetiye lokunikezela enkantolo yombuso. Itiye lathola isikhundla “gongcha” (贡茶, “itiye lasenkantolo”).

Ngesikhathi se-Qing (1644–1912) itiye lazuza igama elingummongo ophozithivu elithi “Longtuan Fengbing” (龙团凤饼, Lóngtuán Fèngbǐng, “Idiski likaDrako neKhekhe likaFeniksi”) – umfanekiso-simo osusa emqondweni *“gongcha”* ezicindezelwe ze-Song, egcizelela ukuqhubeka kwesiko. Imbongi ye-Qing u-Wang Shishen (汪士慎, Wāng Shìshèn) yancoma ikhwalithi yetiye enkondlweni ethi “Yuntaishan Ming” (《云台山茗》). Ngonyaka ka-1898, izikhulu zendawo u-Shen Yunpei (沈云霈) no-Song Zhiji (宋治基) basungula “Shuyi Gongsi” (树艺公司, “Inkampani Yokutshala Izihlahla”), okuyisiqalo sokulinywa kwetiye kwezentengiselwano e-Yuntaishan. Umkhiqizo uthole umklomelo embukisweni wezimboni waseNanyang (南洋劝业会).

Ngonyaka ka-1980 emncintiswaneni wokunambitha wesifundazwe, i-Lianyungang Yunwu Cha yaba “phakathi kwamatiyeni amane adumile aseJiangsu” (江苏四大名茶) kanye ne-Nanjing Yuhua Cha, i-Suzhou Biluochun kanye ne-Wuxi Erquan Yinhao. Kamuva uhlu lwancishiswa lwaba “phakathi kwamathathu”, futhi i-Yunwu Cha yalondoloza indawo yayo. Ngonyaka ka-2009 ubuchwepheshe besandla “Amasu Ayisishiyagalombili” (八法) bangeniswa kurekhodi lamagugu angaphatheki aseJiangsu. Ngonyaka ka-2010 kwaqoshwa uphawu lwendawo “连云港云雾茶”. Ngonyaka ka-2014 e-Lianyungang kwakunama-cooperative etiye ayi-15 kanye nezindlu zokukhiqiza itiye ezingaphezu kuka-20,000. Ngonyaka ka-2019 umkhiqizo “Huaguoshan” wathola isitifiketi “Somkhiqizo Oluhlaza Wesigaba A” (绿色食品A级). Ngonyaka ka-2024, itiye “Qingmiao” (清妙) lahlomula umklomelo wegolide embukisweni we-17 Wamazwe Ngamazwe Wezamahlathi e-Yiwu. Ngaso sonke isikhathi, uchungechunge lwemikhiqizo ye-Yunwu Cha luthole imiklomelo eminingi, okuhlanganisa nomklomelo okhethekile we-15 “Lu Yu Bei” (陆羽杯) ngetiye “Qingmiao” kanye negolide kumkhosi wesibili we-Green Tea eBeijing.

* **Igama:**

“Lianyungang” (连云港) – “Ichweba elixhumanisa amafu”: idolobha lathola igama ngenxa yesimo salo ngasezansi kwentaba i-Yuntaishan, lapho iziqongo zayo zivame ukufihlwa emafini, kanye nokufinyelela okuvulekile oLwandle Oluphuzi. “Yunwu Cha” (云雾茶) – “Itiye lamafu” noma “Itiye lamafu nenkungu”: igama elijwayelekile lamatiyeni akhula ezindaweni ezinamafu ahlala ekhona.

* **Ukubaluleka kwamasiko:**

I-Yuntaishan iyona kanye i-Huaguoshan (花果山, “Intaba Yezimbali Nezithelo”) evela enovelini ethi “Uhambo Oluya ENtshonalanga” (《西游记》), enye yezinoveli ezine ezinkulu zesiko lase China. Ngonyaka ka-1982, ochwepheshe abangu-127 eMhlanganweni Wokuqala KaZwelonke We- “Uhambo Oluya ENtshonalanga” baqinisekisa ngokusemthethweni ukuthi i-Yuntaishan e-Lianyungang iyisibonelo sendawo yokuhlala kweNkosi Yezinkawu u-Sun Wukong. Itiye, elikhula “ezweni” lomlingiswa owaziwa kakhulu ezincwadini zamaShayina, liphethe umfutho onamandla wesiko: inkomishi ngayinye iyisiphuzo esivela eMgedeni Wamanzi (水帘洞, Shuǐlián Dòng). Ithempeli lase-Wuzheng’an elinezihlahla zetiye ezineminyaka engu-800 – yimnyuziyamu ephilayo yokulinywa kwetiye eJiangsu, futhi ukuba khona kwetiye e-34° N kuyisibonelo esibonakalayo sesiphrofetho sika-Lu Yu.

**3. Incazelo Yezitshalo Nezinto Ezingavuthiwe:**

* **Uhlobo / Cultivar:** Isisekelo – uhlobo lwendawo lweqembu (本地[群体种](https://thetea.app/zu/article/qunti-zhong), běndì qúntǐzhǒng), luhlanganiswe **ne-Fuding Dabai Cha** (福鼎大白茶, Fúdǐng Dàbái Chá) – ama-cultivar anamacembe aphakathi amelana nesithwathwa *Camellia sinensis* var. *sinensis* anemihlume enamanzi. Ethempelini lase-Wuzheng’an (悟正庵) kugcinwe **izihlahla zetiye zakudala ezineminyaka efinyelela ku-800** – ezinye zezindala kunazo zonke esifundazweni saseJiangsu. Iphrofayili yamakhemikhali: ama-polyphenol ≥25%, ama-amino acid ≥3.5% (itiye lasentwasahlobo – lifinyelela ku-5.2%).

* **Ukuvunwa:** Isizini eyinhloko – intwasahlobo, kusukela ekupheleni kuka-March kuya ekupheleni kuka-April. Izinga: ibanga eliphezulu kakhulu – umhlume owodwa, uvunwe ngaphambi kwe-Qingming (清明); ibanga lokuqala – umhlume owodwa + iqabunga elilodwa, ngaphambi kwe-Guyu (谷雨). Ukuze kukhiqizwe ikhilogremu eyodwa yetiye elomile lebanga eliphezulu kakhulu kudingeka amahlumela angu-60,000–70,000.

* **Amabanga nezinkathi zonyaka:**
	* **Mingqiancha (明前茶, Míngqiánchá):** Umhlume owodwa, ovunwe ngaphambi kwe-Qingming. Umthamo wonyaka – **cishe amakhilogremu angu-150 kuphela** (~300 jin) – elinye lamatiyeni “adumile” anomthamo omncane kakhulu e-China. Iphunga le-castnut elinamathoni “amnene” agqamile. Intengo – **kusukela ku-2000 yuan nge-500 g**.
	* **Yuqiancha (雨前茶, Yǔqiánchá):** Umhlume owodwa + iqabunga elilodwa. Intengo – 800–1500 yuan nge-500 g.
	* **Ibanga lokuqala:** Umhlume owodwa + amaqabunga amabili. Intengo – 500–800 yuan nge-500 g.
	* **Ihlobo, ukwindla:** Isizini enkulu, yokusetshenziswa nsuku zonke nokufakwa emaphaketheni.

**4. I-Terroir kanye Nezici Zokukhula:**

* **Isimo sezulu:** 34° N – indawo yoguquko phakathi kwesimo sezulu esipholile nesishisayo, lapho kuhlangana khona ithonya lezwekazi nolwandle. Izinga lokushisa lonyaka eliphakathi – 14–15.2°C. Imvula yonyaka – 920–1500 mm. Umswakama ohlobene – ~70%. Amandla amafu – izinsuku ezingaphezu kuka-180 ngonyaka (amafu nenkungu yasolwandle evela oLwandle Oluphuzi). Ingxenye yokukhanya okusakazekile – ngaphezu kuka-70%. Umehluko wokushisa phakathi kwemini nobusuku – ngaphezu kuka-8°C. Lezi zimo zehlisa ukubola kwe-L-theanine futhi zinciphise ukwakheka kwama-polyphenol, okuholela ekutheni itiye lasentwasahlobo liqongelele **ama-amino acid afinyelela ku-5.2%** – okungaphezu kuka-20% kwetiye elijwayelekile.

* **Ukuphakama:** Izingadi zetiye zisendaweni ephakeme ngu-300–480 m emithambekeni ye-Yuntaishan (ukuphakama okuphakeme kwentaba – 624.4 m, isiqongo i-Yunüfeng, 玉女峰). Umnyombo wokukhiqiza – isifunda sase-Sucheng (宿城), ~550 m.

* **Inhlabathi:** Inhlabathi ephuzi ene-asidi encane (黄壤, huángrǎng), pH 5.0–6.5. Okuqukethwe yizinto eziphilayo ≥2%. Idwala elingumzali – itshe legraveli le-quartz, elinikeza amandla amahle okungena kwamanzi nokungenisa umoya. Ukumbozwa kwehlathi – 76%.

* **Imvelo:** Imodeli yemvelo “itiye – ihlathi – utshani” (茶—林—草, chá–lín–cǎo): izihlahla zetiye zikhula endaweni engaphansi kwamahlathi emvelo, okunikeza ukufiphaza kwemvelo nokuvikela ezinambuzaneni. Izibulala-zinambuzane zamakhemikhali azivunyelwe. Umkhiqizo udlula ekuhlolweni ngama-parameter angu-481 amazinga we-EU. Izingadi zetiye zase-Huaguoshan zithole isicoco esithi “Ingadi Yetiye Enhle Kakhulu E-China” (中国最美茶园).

**5. Ubuchwepheshe Bokukhiqiza:**

Ubuchwepheshe besandla obunikazi **“八法” (bā fǎ, “Amasu Ayisishiyagalombili”)** – amagugu angaphatheki esifundazweni saseJiangsu (2009). Yonke inqubo ithatha imizuzu engu-~50 futhi yenziwa ngesandla kuphela:

* **Ukuhlukanisa (摊放, tānfàng):** Izisefo zikahlaka, amahora angu-4–6 ekamelweni lokushisa. Umswakama weqabunga wehlela ku-70%.

* **Ukulungiswa – “ukubulala okuluhlaza” (杀青, shāqīng):** Izinga lokushisa kwebhodwe – 150–180°C. **Ukugazingwa ngesandla ngokuphonsa** (手工抛炒, shǒugōng pāochǎo): uchwepheshe uphonsa iqabunga ku-wok, eguquguqula “ukuvukuzela” (抖, dǒu) kanye “nokuvundla” (闷, mèn). Isikhathi – imizuzu engu-6–7, kuze kuvele iphunga letiye futhi iqabunga libemnyama.

* **Ukusongwa (揉捻, róuniǎn):** Indlela eyingqayizivele **“Taiji Baoqiu”** (太极抱球, Tàijí Bàoqiú, “I-Taiji: ukugona ibhola”) – umnyakazo othathwe ekuzilolongeni kwe-taijiquan, ovumela ukuthi izinwele (毫) ezingaphezulu kweqabunga letiye zihlale zingalimele.

* **Ukwomisa okwesibili (烘二青, hōng èrqīng):** Ukwomisa okumaphakathi ukuqinisa ukuma.

* **Ukwakheka – “ukusonga umugqa” (搓条, cuōtiáo):** Ukwakheka kwesimo “esifana neshiya” seqabunga letiye.

* **“Huiguo” (煇锅, huīguō):** Ukuphothulwa kokugcina ku-60°C – “ukuphakama kwephunga”.

* **Ukwomisa okokugcina (足干, zúgān):** Umswakama wehlela ku- ≤6%.

**“Amasu Ayisishiyagalombili” (八法):** “转” (zhuan, “ukuphenduphendula”), “抓” (zhua, “ukubamba”), “抖” (dou, “ukuvukuzela”), “撒” (sa, “ukusakaza”), “压” (ya, “ukucindezela”), “推” (tui, “ukusunduza”), “拉” (la, “ukudonsa”), “搓” (cuo, “ukusonga”). Lokhu kulandelana kweminyakazo yesandla akukwazi ukwenziwa yimishini ngokuphelele: umshini awukwazi ukulingisa ukulawulwa kokucindezela nokushisa okwenziwa yizandla zomchwepheshe.

**6. Izici Zezinzwa:**

* **Ukubukeka kweqabunga elomile:** “Amashiya” asongwe aqine (紧圆卷曲, jǐnyuán juǎnqū), isimo “眉状” – agobe, sengathi amashiya adwetshwe ngwe-inki. Umbala – uluhlaza ngokusasibhakabhaka ngobuningi bezinwele ezisiliva (翠绿显毫). Amaqabunga atiyeni ayalingana, awekho amanxeba.

* **Iphunga leqabunga elomile:** I-castnut (栗香, lìxiāng) – eyisisekelo, ephikelelayo. Ebangeni eliphezulu kakhulu – iphunga “elithambile” (嫩香, nènxiāng) namathoni ohlaza olusha.

* **Iphunga lokuphisa:** Elihlanzekile, eliphakeme, i-castnut (清香高长). Etiyeni lasentwasahlobo – amarejista akhanyayo, “ayizimbali”. Iphunga lenkomishi ebandayo lihlala imizuzu engaphezu kwe-10.

* **Ukunambitheka:** Ifomula yendabuko: **“味醇、色秀、香馨、液清”** (wèi chún, sè xiù, xiāng xīn, yè qīng) – “ukunambitheka kuqinile, umbala ubukeka kahle, iphunga limnandi, ukuphisa kuhlanzekile”. Umzimba – usha futhi unothile (鲜浓, xiānnóng), kanyekanye uqinile (醇厚, chúnhòu). Ukubuya kobumnandi – kuyashesha futhi kucacile. Ithoni ephawulekayo – “ukubaba okuguqukela ebumnandini” (涩中泛甜): ithoni yokuqala yokubaba iguqukela ebumnandini obunamaminerali.

* **Umbala wokuphisa:** Ophuzi ngokuluhlaza, ohlanzekile nokhanyayo (黄绿清亮, huánglǜ qīngliàng). Ukubonakala ngaphakathi kuphezulu.

* **Isisekelo setiye (iqabunga eliphisiwe):** Lithambile, “liyaphila”, amaqabunga avuleka “njengezimbali” (嫩匀鲜活，芽叶成朵). I-olive eluhlaza ephawulekayo.

**7. Ukwakheka Kwamakhemikhali:**

* **Ama-amino acid (氨基酸):** 3.5–5.2% – inani eliphakeme elingu-5.2% lifinyelelwa e-Mingqiancha yasentwasahlobo, okungaphezu kuka-~20% kwamatiyeni aluhlaza avamile. I-L-theanine inikeza “ubusha” nokujula kokunambitheka.

* **Ama-polyphenol (茶多酚):** ≥25% – inani eliphezulu etiyeni lasenyakatho. Ingxenye eyinhloko – ama-catechin (EGCG, ECG, EC), anquma umsebenzi we-antioxidant.

* **I-caffeine (咖啡碱):** **≥4.35%** – liphezulu kakhulu kunomlinganiso wetiye eliluhlaza (izinga elijwayelekile – 2–4%). Inikeza umphumela oqinile wokuvuselela.

* **Ama-catechin (儿茶素):** 147.33 mg/g – inani eliphezulu, eliqinisekiswe ukuhlaziywa kwelebhu.

* **Amavithamini:** UVithamini C (inani eliphezulu), amavithamini e-B. Ama-tannin (茶丹宁) – inani eliphezulu.

* **Amaminerali:** I-K, Mg, Zn, Mn, Fe.

* **Isici esikhethekile:** Isilinganiso se-amino acid/ama-polyphenol siphansi kunasematiyeni aluhlaza aseningizimu, kanti i-caffeine iphakeme. Le nhlanganisela yakha iphrofayili ye-Yunwu Cha ephawulekayo “鲜浓” – “usha futhi unothile”.

**8. Izakhiwo Zempilo Eziwusizo:**

* **Umphumela oqinile wokuvuselela:** I-caffeine 4.35% – elinye lamanani aphakeme kakhulu phakathi kwamatiyeni aluhlaza, enikeza ukuvuselela okunamandla kwesistimu yezinzwa ephakathi kuhlanganiswe nomphumela othambile we-L-theanine.

* **Umsebenzi we-antioxidant:** Inani eliphezulu lama-catechin (147.33 mg/g) kanye novithamini C – isivikelo esiphindwe kabili se-antioxidant.

* **Ukusekela umetabolism wamafutha:** Ama-polyphenol asiza ekwehliseni amazinga e-LDL-cholesterol ne-triglycerides.

* **Umsebenzi wokulwa namagciwane:** Emithini yesintu yase-Lianyungang, itiye belisetshenziswa njengekhambi lesifo sohudo (民俗验方, “iresiphi yesintu”). Ucwaningo lwanamuhla luqinisekisa umsebenzi wokuvimbela amagciwane wama-catechin.

* **Ukusiza ukugayeka kokudla:** Ama-tannin avuselela ukukhiqizwa kwama-enzyme okugaya.

* **Ukusekela ukuqonda:** I-L-theanine ingena emngceleni wegazi nobuchopho, isize ekwandiseni amaza e-alpha nokuthuthukisa ukugxila.

* **Ukusekela inhliziyo nemithambo yegazi:** Ama-polyphenol ne-caffeine ngokubambisana anesandla ekulondolozeni ukunwebeka kwemithambo yegazi.

* **Umsebenzi wokulwa nokuvuvukala:** Ama-catechin (ikakhulukazi i-EGCG) avimbela ama-cytokine akhuthaza ukuvuvukala.

**9. Ukwenza Itiye:**

* **Izinga lokushisa lamanzi:** 80–85°C ebangeni elijwayelekile; 75°C – ebangeni eliphezulu le-Mingqiancha (izinto ezintekenteke).

* **Inani letiye:** 3 g kumanzi ayi-150 ml (isilinganiso 1:50).

* **Izitsha:** Ingilazi yengilazi – ukubuka ukuvuleka kwamaqabunga etiye “anesimo seshiya”; i-gaiwan (盖碗) 120–150 ml; itiye le-porcelain.

* **Inqubo:**
	1. Fudumeza izitsha ngamanzi ashisayo, ukhiphe.
	2. Thela 3 g yetiye.
	3. Thela ingxenye engu-⅓ yomthamo wamanzi “ukuwasha” nokuvula iqabunga. Linda umzuzu owodwa.
	4. Thela amanzi afike ku-7/10 womthamo wesitsha.
	5. Ukuphisa kokuqala – ukuyeka imizuzu engu-1.5–2.
	6. Ukuphisa okuphindwayo – izikhathi ezi-3–4. Lapho uthelela amanzi, **shiya ingxenye engu-¼ yokukhishwa** esitsheni (留1/4茶汤再加水) – isu lokunxephezela ukwehla kokukhipha.

**10. Ukugcinwa:**

* **Izitsha:** Ukufakwa okugcwele emoyeni okwe-aluminium foil. Kuvumelekile ukugcinwa ethangeni likathayela elinesembozo esiqinile.
* **Izinga lokushisa:** Ifriji, 0–5°C. Ukuze kugcinwe isikhathi eside – ifriji eqandusayo (−18°C).
* **Isikhathi sokugcina:** Izinyanga eziyi-12 uma imibandela ihlonishwa. Ngemuva kokuvulwa – kuze kube yinyanga eyodwa.
* **Izitha zetiye:** Umswakama, ukukhanya, iphunga elingaphandle, ukushisa. Ungaligcini eduze kokudla okunephunga elinamandla.

**11. Intengo Nezinto Zokukopela:**

* **Ububanzi bentengo:** I-Mingqiancha (明前茶) – **kusukela ku-2000 yuan nge-500 g** (ngomthamo wonyaka ocishe ube ngamakhilogremu angu-150 kuphela – empeleni itiye lokuqoqwa). I-Yuqiancha – 800–1500 yuan. Ibanga lokuqala – 500–800 yuan. Ibanga elikhulu – 200–400 yuan.

* **Izici zenani:** Isizini yokuvunwa (i-Mingqiancha – ibiza ngokuphindwe kaningana), ukuphakama kokukhula (idolobhana lase-Dazhuyuan, 550 m – elinenani eliphakeme kakhulu), ukusebenza ngesandla ngokumelene nomshini.

* **Ugwema kanjani ukukopela:**
	* Thenga itiye elinophawu lwendawo “连云港云雾茶” – umkhiqizo ovikelwe.
	* Hlola ukubukeka: i-Yunwu Cha yeqiniso – “amashiya” asongwe aqine, agobe anezinwele ezisiliva. Izinto zokukopela (imvamisa – amatiyeni aseningizimu aluhlaza ashibhile) abukeka ngokuhlukile: akhululekile, angenaso isimo “esifana neshiya” esiphawulekayo.
	* Hlola iphunga: iphunga le-castnut langempela – liphikelelayo, lihlanzekile. Izinto zokukopela zaseNingizimu zivame ukuba nephunga “lobuluhlaza” noma “lebhontshisi”, okungelona olwe-Yunwu Cha.
	* Hlola ukuphisa: itiye langempela linikeza ukuphisa okuphuzi ngokuluhlaza, okuhlanzekile. Ukuphisa okunamadleke noma okuphuzi ngokumnyama – uphawu lwenkomo yokukopela.
	* Qaphela intengo ephansi ngokusolisayo: i-Mingqiancha engabizi ngaphansi kuka-1500 yuan nge-500 g – isizathu sokungabaza.

**12. Amaqiniso Athakazelisayo:**

* **I-Huaguoshan – ikhaya lika-Sun Wukong.** I-Yuntaishan yamukelwa ngokusemthethweni njengesibonelo se-Huaguoshan (花果山) evela ku- “Uhambo Oluya ENtshonalanga” – futhi itiye likhula ngokoqobo ngaphansi koMgede Wamanzi (水帘洞), lapho kwazalwa khona iNkosi Yezinkawu.

* **Izihlahla ezineminyaka engu-800.** Ethempelini lase-Wuzheng’an (悟正庵) esiqongweni se-Yuntaishan, kugcinwe izihlahla zetiye ezineminyaka efinyelela ku-800 – ezinye zezindala kakhulu e-Jiangsu nasempumalanga ye-China yonkana.

* **Umngcele onyakatho ngokukaLu Yu.** “I-Classic of Tea” yachaza i-Haizhou njengomngcele onyakatho wokulinywa kwetiye. Ngemva kweminyaka eyi-1200, i-Lianyungang isengenye yezifunda ezisenyakatho kakhulu zokukhiqiza itiye eliluhlaza e-China.

* **“Amasu Ayisishiyagalombili” – ubuchwepheshe obungenziwa ngomshini.** Ukulandelana kwe- “转、抓、抖、撒、压、推、拉、搓” kudinga ukulawulwa okuqhubekayo kokucindezela, izinga lokushisa kanye nomswakama weqabunga. Imizamo yokufaka umshini ibiholela ekulahlekelweni yizinwele nokushintsha kwesimo seqabunga letiye.

* **“I-Taiji: ukugona ibhola”.** Indlela yokusonga “太极抱球” iqanjwe ngomnyakazo oyisisekelo we-taijiquan – futhi umchwepheshe impela wenza umnyakazo ofana nalokhu kuzilolongela, “egona” ngobumnene inqwaba yamaqabunga ngezintende zezandla.

* **Amakhilogremu angu-~150 kuphela e-Mingqiancha ngonyaka.** Elinye lamatiyeni “adumile” anomthamo omncane kakhulu e-China. Ukuqhathanisa: umthamo wonyaka we-Mingqiancha yase-Longjing ubalwa ngamathani.

* **Umbhalo we-Song nentela.** “Song Shi · Shihuozhi”: “海州榷茶之所…茶善而易售” – ngesikhathi se-Song intela yetiye lase-Haizhou yayingaphezu kwejwayelekile, okufakazela ikhwalithi eyingqayizivele yomkhiqizo.

* **Ama-“Qingmiao” egolide lango-2024.** Itiye “清妙” (“Ubuhle Obuhlanzekile”) – uchungechunge olukhethekile lwendawo yokusebenzela yamagugu angaphatheki e-Nanyuntai – lahlomula igolide embukisweni we-17 Wamazwe Ngamazwe Wezamahlathi e-Yiwu (2024).

* **“Isibuko Sezimbali” sika-Li Ruzhen.** Ngaphandle kwe- “Uhambo Oluya ENtshonalanga”, i-Yuntaishan ishiwo kwenye inoveli yasendulo – i- “Jinghua Yuan” (《镜花缘》, “Izimbali Esibukweni”) ka-Li Ruzhen (李汝珍, 1763–1830), owaphila ingxenye enkulu yempilo yakhe e-Haizhou. Ngakho-ke, itiye lase-Yuntaishan lixhumeke hhayi enovelini eyodwa, kodwa kwezimbili ezinkulu zezincwadi zamaShayina.

* **Imbongi ye-Qing u-Wang Shishen.** U-Wang Shishen (汪士慎, 1686–1759) – omunye “Wezilima Eziyisishiyagalombili zase-Yangzhou” (扬州八怪) – wancoma itiye lase-Yuntaishan enkondlweni ethi “Yuntaishan Ming” (《云台山茗》), okubeka i-Yunwu Cha ezingeni lamatiyeni ahlonishwa ababhali abakhulu bangomdwebo nezimbongi zekhulu le-18.

* **Inkungu yolwandle njengesici se-terroir.** Ngokungafani namatiyeni amaningi “amafu” ase-China athola umswakama emafini asezintabeni, i-Yunwu Cha ingaphansi komthelela okabili: inkungu yezintaba evela eziqongweni ze-Yuntaishan kanye nomoya wasolwandle ovela oLwandle Oluphuzi. Le nhlanganisela eyingqayizivele yezulu elincane “yasentabeni+ yasolwandle” ayinakulinganiswa nayo phakathi kwamatiyeni aluhlaza adumile ase-China.

**13. Ukuqhathaniswa Namanye Amatiyeni Aluhlaza AseJiangsu:**

* **Nanjing Yuhua Cha (南京雨花茶, Nánjīng Yǔhuā Chá):** Itiye elinjengenalithi laseNanjing. Isimo – “izinalithi” ezincanyana ngokumelene “namashiya” e-Yunwu Cha. I-Yuhua Cha – iphunga elinjengephayini, elinephunga eligqamile le-conifer; i-Yunwu Cha – i-castnut futhi inothile kakhudlwana. I-Yuhua Cha ikhiqizwa endaweni ephansi (~30 m), i-Yunwu Cha – ezintabeni (300–550 m).

* **Dongting Biluochun ([洞庭碧螺春](https://thetea.app/zu/article/dongting-biluochun), Dòngtíng Bìluóchūn):** Itiye elisongwe “njengomnenke” lase-Suzhou. I-Biluochun – “inezithelo”, inamathoni ezithelo zensimu (ikhula phakathi kwezihlahla zezithelo); i-Yunwu Cha – “iyasolwandle”, inomthoni wamaminali (ikhula ngasogwini loLwandle Oluphuzi). I-Biluochun – imnene kakhulu; i-Yunwu Cha – iqinile, ine-caffeine egqamile.

* **Lushan Yunwu ([庐山云雾](https://thetea.app/zu/article/lushan-yun-wu), Lúshān Yúnwù):** “Itiye lamafu lentaba i-Lushan” lase-Jiangxi. Womabili – amatiyeni “amafu”, kodwa i-Lushan ise-29° N (eningizimu ngo-5°), okunikeza izinga eliphakeme lama-polyphenol kanye nephrofayili yokunambitheka “eluhlaza” kakhudlwana. I-Yunwu Cha – inyakatho, yomile, ine-caffeine egqamile kanye nesisekelo se-castnut.

* **Huangshan Maofeng ([黄山毛峰](https://thetea.app/zu/article/huangshan-mao-feng), Huángshān Máofēng):** Itiye lase-Anhui. I-Maofeng – “iyi-orchid”, inephunga lezimbali notshani; i-Yunwu Cha – i-castnut, inomthoni wamaminerali. Womabili – amatiyeni asezintabeni, kodwa i-Maofeng ikhula esimweni sezulu esishisayo esithambile.

**Ekuphetheni:**

I-Lianyungang Yunwu Cha – itiye elivela “eNtabeni Yezimbali Nezithelo”, lapho u-Lu Yu adweba khona umngcele onyakatho wokulinywa kwetiye, lapho izindela eminyakeni engu-800 edlule zatshala izihlahla ezisakhula nanamuhla, nalapho “Amasu Ayisishiyagalombili” ezandla zomchwepheshe – “ukuphenduphendula, ukubamba, ukuvukuzela, ukusakaza, ukucindezela, ukusunduza, ukudonsa, ukusonga” – edala amaqabunga etiye “anesimo seshiya”, angenakufaniswa nawo e-Jiangsu. Amakhilogremu angu-150 kuphela e-Mingqiancha ngonyaka, ama-amino acid angu-5.2%, i-caffeine engu-4.35% kanye nefomula “味醇、色秀、香馨、液清” – leli tiye ngelalabo abazisayo uqiniso lwasenyakatho emngceleni okungenzeki kanye nokujula kwezincwadi enkomishini ngayinye. Lapha, emnyango woLwandle Oluphuzi, lapho amafu nenkungu kuhlangana nomoya wasolwandle, i-*Camellia sinensis* yenza isinyathelo sayo sokugcina ukuya enyakatho – futhi isenza okufanele inoveli enkulu.