---
title: "lǜchá"
url: https://thetea.app/zu/article/lucha
lang: zu
updated: 2026-07-21
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# lǜchá (绿茶)

I-itiye eliluhlaza akusona isiphuzo esisodwa, kodwa wumndeni wonke, ohlanganiswe ingqondo yobuchwepheshe eyodwa: ukumisa i-oxidation ekuqaleni futhi kulondolozwe 'ubuluhlaza' beqabunga. Ukhiye walo mndeni — umsebenzi we-*shā qīng* (杀青), 'ukubulawa kohlaza', kanye naleyo ndlela yokushisa okwenziwa ngayo.

## Yini eyenza itiye libe luhlaza

Onke amatiye aluhlaza — kusukela kwelesicaba i-*lóng jǐng* (龙井) kuya kweligoqekile i-*zhū chá* (珠茶) — adlula ohlakeni olufanayo:

**鲜叶 (摊放) → 杀青 → 揉捻 (做形) → 干燥**

Okungukuthi: iqabunga elisha, ukwetwa kancane nokubuna, i-kat-grin, ukusontwa nokubunjwa kanye nokomiswa. Umehluko phakathi kwezinhlobo eziningi ezidumile awukho ekushintsheni kwalolu hlaka, kodwa usezimfihlakalweni zezixhumanisi zalo ezimbili — i-*shā qīng* (uhlobo lokushisa) kanye ne-*zuò xíng* (做形, ukunikeza isimo).

Umehluko oyisisekelo wesigaba esiluhlaza kwesibomvu (esimnyama ngokohlelo lwaseNtshonalanga) — usekutheni *nini* futhi *yini* eyenziwa yi-enzyme. Etiyeni elibomvu ukusontwa (*róu niǎn*, 揉捻) kuqala i-oxidation. Kweliluhlaza konke kuhlukile: i-*shā qīng* enezinga eliphezulu lokushisa yenziwa **ngaphambi** kokuba i-oxidation iqale ukwenzeka, futhi i-enzyme iyancishiswa amandla.

## Ikhemistri: kungani iqabunga lihlala liluhlaza

Umlingiswa osemqoka lapha — i-polyphenol oxidase (多酚氧化酶, PPO). Yile enzyme ngempela ethi lapho kukhona umoya-mpilo i-oxidise ama-catechin, iguqule iqabunga eliluhlaza libe bomvu. Umsebenzi we-*shā qīng* — ukukhuphula ngokushesha izinga lokushisa leqabunga futhi **inciphise amandla e-PPO ngaphambi kokuqala kwe-oxidation**. I-oxidation ayicali nje.

Umphumela wakho uba ukulondolozwa kweqoqo lonke lezinto, okwakha iphrofayili yetiye eliluhlaza:

- **茶多酚** (ama-polyphenol etiye, ama-catechin, kuhlanganise ne-EGCG) — abangela ukubaba, ubuhlungu kanye nesakhiwo sonke sokugxilisa;
- **叶绿素** (i-chlorophyll) — umbala oluhlaza weqabunga nokugxilisa;
- **茶氨酸** (i-theanine) — umami nobumnandi;
- ivithamini C.

Ibhalansi yokunambitheka kwetiye eliluhlaza ibambelele ezimbondeni ezintathu: *xiān shuǎng* (鲜爽, ukuphila okusha okuvela ku-theanine nama-amino acid — kuphakeme ezintweni zokuqala ezivunwe zisencane nezimbozwe ithunzi), *kǔ sè* (苦涩, ukubaba nobuhlungu okuvela kuma-catechin — kuphakeme ekuvunweni kwasehlobo) kanye ne-*huí gān* (回甘, ubumnandi obubuyayo).

Kusuka lapha futhi — isici esiyinhloko sokugcinwa kwalo. Itiye eliluhlaza **'aligugi' ngendlela enhle**, ngokungafani ne-*pǔ ěr* noma itiye elimhlophe. Okwaziswayo yiqabunga elisha ngempela — i-*xīn chá* (新茶), amavuno e-*míng qián* (明前, ngaphambi kwe-Qingming) kanye ne-*yǔ qián* (雨前, ngaphambi kwe-谷雨, Imvula Yokusanhlamvu). Kufanele ligcinwe endaweni ebandayo, ngaphandle kokukhanya nephunga langaphandle.

## Ukubuna nokomiswa: ifulemu elizungeze i-kat-grin

Ngaphambi kokufinyelela ku-*shā qīng*, iqabunga lidlula ku- **摊放** (*tān fàng*) — ukwendlalwa ukuze kulahlekelwe umswakama kancane futhi kuqongelele iphunga elimnandi. Lokhu kuthambile futhi kumfushane kunokubuna okujulile (*wěi diāo*, 萎凋) kwetiye elibomvu: umsebenzi awukona ukuvumela i-oxidation ukuthi iqhubeke, kodwa ukulungiselela iqabunga nje.

Ivala uchungechunge i- **干燥** (ukomiswa) — *chǎo gān* (炒干, ukuthoswa), *hōng gān* (烘干, ukomiswa kwehhavini) noma *shài gān* (晒干, elangeni). Ukomiswa kulungisa isimo futhi kwakhe iphunga: lapho kuthoswa kukhula inothi le-custnut i-*lì xiāng* (栗香) kanye 'nokusha kwembiza' *guō qì* (锅气), kanti ngehhavini — i-*qīng xiāng* (清香) ehlanzekile enezimbali notshani.

## I-eksisi ye-杀青: izindlela ezinhlanu zokushisa

Yiyona ndlela yokwenza i-*shā qīng* enquma 'umfutho' wephunga letiye. Lena iyona eksisi eyinhloko yokuhlukanisa yesigaba esiluhlaza.

**炒青 (*chǎo qīng*) — okuthoswe embizeni.** Iqabunga lishiswa embizeni eshisayo noma esigubhini. Kunikeza i-*guō qì* (锅气) eyisici kanye ne-custnut i-*lì xiāng*. Lesi 'yisikole' sokuthosa, okungesinye sezinhlobo eziningi ezidumile eziyisicaba nezigingqiwe.

**烘青 (*hōng qīng*) — okwehhovisi.** Ukushisa ngomoya oshisayo. Iphunga lihlanzekile futhi lilula — i-*qīng xiāng* (清香). I-*hōng qīng lǜ chá* ngempela iyisisekelo setiye le-jasmine namanye amatiye anephunga: isakhiwo seqabunga sehhovisi esixegayo samukela kahle iphunga lezimbali ngesikhathi se-*xūn zhì* (窨制).

**[晒青](https://thetea.app/zu/article/shai-qing) (*shài qīng*) — okwelanga.** Ukulungiswa nokomiswa kwenzeka ngaphansi kwelanga. Le ndlela inikeza i-*shài qīng máo chá* (晒青毛茶) — into engavuthiwe okwenziwa ngayo i-sheng pu-erh (*pǔ ěr shēng*). Okungukuthi itiye eliluhlaza lasezulwini — liyibhuloho eliya esigabeni esihluke ngokuphelele.

**蒸青 (*zhēng qīng*) — okwe-steam.** Iqabunga liphathwa nge-steam. Kulondoloza ubuluhlaza obugqamile ngokukhethekile futhi kunikeza inothi le-seaweed *hǎi tái xiāng* (海苔香, 'iklwa lasolwandle'). E-China, lesi sikole sifaka i-*ēn shī yù lù* ([恩施玉露](https://thetea.app/zu/article/enshi-yulu)); le ndlela futhi iyisisekelo se-sencha yaseJapan (煎茶).

**半烘炒 (*bàn hōng chǎo*) — okuhlanganisiwe.** Inhlanganisela yokushisa kwehhavini nokwembiza, kunikeza iphrofayili ephakathi kwe-*qīng xiāng* ehlanzekile kanye ne-*guō qì* ezwakalayo.

## I-eksisi yesimo: yini eyenziwa i-做形

Uma i-*shā qīng* inquma iphunga, i-*zuò xíng* (做形) inquma ukubukeka kwangaphandle — eyesibili iegbe eqinisayo yesigaba. Izibonelo ezimbalwa zamasu kanye nemiphumela yawo:

- *huī guō* (辉锅) → isimo esiyisicaba (扁), njengaku-*lóng jǐng*;
- *cuō tuán* (搓团) → isiphele (螺), njengaku-*[bì luó chūn](https://thetea.app/zu/article/biluochun)* ([碧螺春](https://thetea.app/zu/article/biluochun));
- *lǐ tiáo* (理条) → inalithi (针);
- *lā lǎo huǒ* (拉老火) → i-plate-flake (片), njengaku-*guā piàn* (瓜片).

Kwezinye izinhlobo ezithambile ngokukhethekile — ngokwesibonelo, *tài píng hóu kuí* ([太平猴魁](https://thetea.app/zu/article/taiping-hou-kui)) — ukubunjwa kuncane, iqabunga lilondolozwa cishe njengokwemvelo.

Iphalethi yokugcina yezimo zetiye eliluhlaza: isicaba / esiphele / enalithi / i-orchid (兰花) / i-plate / 'imbali' (朵) / i-pearl eyindilinga (颗粒珠) / 'ishiya' (眉).

## Ukuxhumana nezinye izigaba

I-itiye eliluhlaza — isigaba esiyinhloko ye-taxonomy yetiye laseShayina, futhi imindeni eminingi engomakhelwane ikhula ngqa kuso:

- **晒青毛茶** (itiye eliluhlaza lasezulwini) → into engavuthiwe ye-sheng pu-erh;
- **烘青绿茶** (itiye eliluhlaza ehhavini) → isisekelo sejasmine namanye amatiye anephunga nge-*xūn zhì*;
- **蒸青** (i-steam) → ibhuloho lobuchwepheshe letiye eliluhlaza laseJapan;
- **黄茶** (itiye eliphuzi) = itiye eliluhlaza kanye nesinyathelo esengeziwe se-*mèn huáng* (闷黄, 'ukutshalwa kuze kuphuzi').

Ukuqonda lokhu kuxhumana kusiza ukubona ukuthi umngcele wezigaba awudluli esitshalweni, kodwa kwezobuchwepheshe.

## Indlela yokuhlukanisa emsebenzini

Ukuze 'ufunde' itiye eliluhlaza, kwanele ukugcina engqondweni ifomula: **iphunga = uhlobo lomkhiqizo (品种) × 杀青 × isizini yokuvuna × i-terroir**.

- Uma eqabungeni elomile nasokugxiliseni kuzwakala ithoni ethosiwe, ye-custnut 'nokusha kwembiza' — phambi kwakho kune-*chǎo qīng*.
- I-*qīng xiāng* ehlanzekile, elula ethi utshani nezimbali ngaphandle kokusha ikhomba i-*hōng qīng* (futhi ngokuvamile — itiye eliyisisekelo sokunikeza iphunga).
- Inothi le-seaweed elicacile, elicishe libe ngolwandle — kuwuphawu lwe-*zhēng qīng*, isikole se-steam.
- Ithoni ecijile, 'yelanga' empahleni eyomile engacutshungulwa ekugcineni ingakhuluma nge-*shài qīng* — ukhokho ongaba khona we-pu-erh.

Ubusha buhlolwa ngokuphila kombala oluhlaza wokugxilisa nangokuzwakala kwe-*xiān shuǎng*: umbala ofiphele kanye nokunambitheka okuyisicaba, 'okuphekiwe' — kuwuphawu lokuthi itiye lilahlekelwe ubusha. Khumbula: esigabeni esiluhlaza, ubudala buyisici esibi, hhayi esihle.

*Okuhlobene: ama-eksisi esimo (做形), isondo lephunga, itiye eliluhlaza laseJapan, itiye eliphuzi kanye ne-pu-erh.*