---
title: "I-Nǎi Xiāng Wūlóng"
url: https://thetea.app/zu/article/nai-xiang-wulong
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# I-Nǎi Xiāng Wūlóng (奶香乌龙, Nǎi xiāng wūlóng)

I-Nǎi Xiāng Wūlóng ingenye yamatiye anamakha aziwa kakhulu emhlabeni, awazuze ukuthandwa okukhulu ngenxa yephunga lawo le-khilimu ne-caramel kanye nokunambitheka okuthambile, okumboxayo. Ngemuva kwaleli gama elivamile kufihliwe imikhiqizo emibili ehluke kakhulu: i-Jīn Xuān yemvelo ([金萱](https://thetea.app/zu/article/jin-xuan), Jīn Xuān) enephunga lemvelo le-khilimu elicashile, kanye ne-oolong enephunga ekhishwe ngezinto zokunambitheka ezengeziwe. Ukuqonda lo mehluko kuwukhiye wokukhetha ngenhloso kanye nokujabulela itiye langempela.

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**1. Ukuhlelwa kanye Nemvelaphi:**

- **Tayiphu:** I-oolong (itiye elivutshelwe kancane, i-semi-fermented). Izinga le-oxidation — liphansi, ngokuvamile 15–25% lempahla eyisisekelo.
- **Isigaba:** Amatiye anephunga (iningi lemikhiqizo yokuhweba); ama-oolong aseTaiwani emvelo (kwe-Jīn Xuān emsulwa ngaphandle kwephunga).
- **Indawo yemvelaphi:** Ekuqaleni — iTaiwani (台湾); njengamanje ukukhiqizwa okukhulu kwezinguqulo ezinamakha kugxile esifundazweni i-Fujian (福建) ezwekazini laseChina, kanye naseVietnam naseThailand. I-Jīn Xuān yemvelo enephunga le-khilimu lemvelo ikhiqizwa kuphela eTaiwani — ezifundeni zase-Nantou (南投), Chiayi (嘉义) nase-Taidong (台东).
- **Izixhumanisi zokuma komhlaba:** ~23°30'–24°00' N, ~120°30'–121°00' E (Taiwani, izifunda eziyinhloko); ~25° N, ~118° E (Anxi, Fujian — yezinguqulo ezinamakha).

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**2. Umlando kanye Nokubaluleka Kwamasiko:**

- **Umlando:** I-cultivar i-Jīn Xuān (Táichá No. 12, 台茶12號) yathuthukiswa ngo-1981 nguDokotela Wu Zhenduo (吴振铎, Wú Zhènduó) eTaiwan Tea Research and Extension Station (TRES). Iyingxube ye-cultivar i-Tainong No. 8 (台农8号) ne-Ying Shan Hong Xin (硬枝红心), ekhethwe kusuka enkulukeni ngaphansi kwekhodi yokuhlola 2027 (okwabangela igama elivamile “27 zi”, 27仔). Iphunga le-khilimu lemvelo elithambile le-Jīn Xuān laheha ngokushesha ukunakwa kwemakethe, futhi ngeyaka-1990 umqondo “we-oolong yobisi” wamukelwa abakhiqizi abakhulu, abaqala ukwengeza izithasiselo ze-khilimu ne-caramel ezidliwayo kuma-oolong ashibhile. Yilolu hlobo olunephunga olwaziwa emhlabeni wonke njengo-“Nǎi Xiāng Wūlóng” noma “Milk Oolong”.
- **Igama:**
  - “Nǎi” (奶) — ubisi; “Xiāng” (香) — iphunga. Ngokuqondile: “I-oolong enephunga lobisi”.
  - Amagama ahlukile: “Molochny oolong”, “Milk Oolong”, “Nai Xiang Jin Xuan” (kwe-Taiwani yemvelo).
- **Ukubaluleka kwamasiko:** I-Milk Oolong ibe “yithikithi lokungena” emhlabeni wetiye kwizigidi zabantu: ubumnene bayo, ubumnandi, nephunga elicacile kuyenza itiye elihle kwabaqalayo. E-Taiwani, i-Jīn Xuān yemvelo yaziwa kakhulu, kuyilapho izinguqulo ezinamakha zithathwa njengemikhiqizo yemakethe enkulu futhi azisetshenziswa emicimbini yesintu yokuphuza itiye.

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**3. Incazelo ye-Botani kanye Nezinsiza:**

### I-Jīn Xuān Yemvelo (金萱, Jīn Xuān)
- **I-cultivar:** Táichá No. 12 (台茶12號), *Camellia sinensis* var. *sinensis*. Isihlahla esihlangene esifinyelela ubude obungu-1.2 m. Amaqabunga aqinile, amise okweqanda, anesilinganiso esiphakathi, anokucwebezela okuphawulekayo kanye ne-waxy cuticle. Amahlumela aluhlaza okwesibhakabhaka ngokunsundu okuncane. Ukumelana okuphezulu ezifweni nasezinambuzaneni. Iveza kakhulu — kuze kube ukuvuna okungu-5–6 ngonyaka.
- **Iphunga le-khilimu lemvelo:** Libangelwa izici zofuzo ze-cultivar — isethi ethile yama-volatile ester (i-methyl butyrate, γ-nonalactone), akhiwa ngesikhathi se-oxidation ephansi. Livelakuphela ezimeni ezithile zokukhulisa (ubude >600 m, ukwehla okukhulu kwezinga lokushisa phakathi nemini nobusuku) kanye nokucubungula okufanele. Akuzona zonke izinhlobo ze-Jīn Xuān ezinephunga lobisi — lokhu kuyivelakancane.

### Izinguqulo ezinamakha
- **Izinsiza eziyisisekelo:** Izinhlamvu ezahlukene ze-oolong — Tiě Guānyīn ([铁观音](https://thetea.app/zu/article/tie-guanyin)), Běn Shān ([本山](https://thetea.app/zu/article/ben-shan)), Máo Xiè (毛蟹), kanye nama-oolong aseVietnam naseThailand akhiqizwa ngobuningi. Ikhwalithi yezinsiza iyahluka kakhulu.
- **Indinganiso yokuvuna:** Ihlumela kanye namacembe aphezulu angu-2–3. Ukuvuna unyaka wonke; ezinguqulweni ezinamakha, isizini ayibalulekile kangako.

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

### I-Jīn Xuān Yemvelo (Taiwani)
- **Isifunda:** Isifunda saseNantou (Mingjian, Lugu, Shanlinxi), Chiayi (Alishan), Taitung. Ubude 600–1600 m.
- **Inhlabathi:** I-laterite red soils, enothile nge-iron oxides. I-drainage enhle.
- **Isimo sezulu:** I-subtropical, nokuhluka okukhulu kwezinga lokushisa phakathi kwemini nobusuku (8–15°C), inkungu evamile, umswakama ongu-75–85%. Yilezi zimo ezikhuthaza ukwakheka kwama-ester e-khilimu eqabungeni.

### Izinguqulo ezinamakha (Fujian, Vietnam, Thailand)
- **Isifunda:** Anxi neZhangzhou (Fujian), isifundazwe i-Lam Dong (Vietnam), Chiang Rai (Thailand). Ubude 200–800 m.
- **Isimo sezulu:** I-subtropical monsoon, efudumele futhi enomswakama, okunikeza isivuno esikhulu, kodwa ukunqwabelana okuncane kwezinto ezinephunga elihle.

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**5. Ubuchwepheshe Bokukhiqiza:**

### I-Jīn Xuān Yemvelo (ngaphandle kwephunga)

1. **Ukuvuna (采摘, cǎi zhāi):** Ngesandla, entwasahlobo noma ebusika. Ihlumela + amacembe angu-2–3.
2. **Ukwenza zibune (萎凋, wěidiāo):** Elangeni noma emthunzini, amahora angu-2–4. Ukunciphisa umswakama, ukuqala kwezinqubo zama-enzyme.
3. **Ukunyikinyisa (摇青, yáo qīng):** Ngokucophelela, izigaba ezi-3–4 nokuphumula. Ukulimala okuncane emaphethelweni eqabunga ukuze kube ne-oxidation elawulwayo. Ngalesi sigaba, ngaphansi kwezimo ezifanele, kwakheka amaphunga obisi.
4. **Ukuvutshelwa (发酵, fājiào):** Kancane, 15–25%. Ukugcina ukusha nokuluhlaza.
5. **Ukumisa (杀青, shā qīng):** Ukushisisa ngezinga eliphezulu ukuze kupheliswe i-oxidation.
6. **Ukusonga (揉捻, róuniǎn):** Ukusonga ngendwangu (布揉, bù róu) — ukwenza isimo esiyindingilizi. Imijikelezo eminingi.
7. **Ukomisa (烘干, hōnggān):** Okuthambile, ngezinga lokushisa eliphansi, ukulondoloza iphunga elicashile.
8. **Ukuhlunga (分级, fēnjí).**

### I-Milk Oolong enephunga elengeziwe

Izigaba 1–7 ziyefana, kodwa:
- Izinsiza — ama-cultivar ashibhile, ngokuvamile ukuvuna ngomshini.
- Ngemuva kokusonga noma esigabeni sokomisa kokugcina, kufakwa **i-flavoring yokudla** “yobisi” noma “i-khilimu ne-caramel” (Nǎi Xiāng). I-flavoring ingaba yemvelo (esekelwe emaphrotheni obisi) noma efana neyemvelo (i-γ-nonalactone eyenziwe).
- Abanye abakhiqizi basebenzisa indlela “yokufudumeza ngokuhlanganyela”: amaqabunga etiye afakwa ekamelweni, lapho kuthunyelwa khona umhwamuko onephunga lobisi; lapho ephola, iqabunga limunca iphunga.

**Inganekwane yokunisela ngobisi:** Inganekwane esabalele yokuthi izihlahla ze-Jīn Xuān ziniselwa ngobisi, i-whey, noma ubisi lukasoya, **ayinabufakazi besayensi** futhi iphikiswa ngokuphelele ochwepheshe baseTaiwani be-TRES.

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**6. Izici ze-Organoleptic:**

### I-Jīn Xuān Yemvelo

- **Iqabunga elomile:** Izindilinga eziqinile ezinombala oluhlaza okwesibhakabhaka ngokucwebezela okuncane. Ngezinye izikhathi kuvela amathiphu asagolide.
- **Iphunga leqabunga elomile:** Elihle, elicashile — iphunga le-khilimu elincane ngemuva kwemifino emisha, amaphunga ezimbali e-gardenia kanye nezithelo ezithambile. Akulona “ubisi” ngomqondo oqondile, kodwa kunalokho liphunga elimafutha elinezimbali.
- **Iphunga letiye eliphuzwayo:** Elihle, elinephunga le-khilimu ecishe ingabonakali, elinezimbali (i-gardenia, i-narcissus), notshani.
- **Ukunambitheka:** Okuthambile, okunamafutha, nobumnandi bemvelo kanye nokubaba kwezimbali okuncane. Ukunambitheka kwangemuva kuhlala isikhathi eside, kuqabulayo, nobumnandi obubuyayo.
- **Itiye eliphuzwayo:** Oluhlaza okwesibhakabhaka okukhanyayo, okusagolide okuluhlaza, obala, okucwebezelayo.
- **Izinsalela zetiye:** Amaqabunga aphelele anombala oluhlaza okwesibhakabhaka oqinile.

### I-Milk Oolong enephunga elengeziwe

- **Iqabunga elomile:** Izindilinga eziluhlaza, ngezinye izikhathi ezicwebezelayo okunamafutha ngenxa ye-flavoring.
- **Iphunga leqabunga elomile:** Eliqhakazile, eligqamile, elinephunga elinamandla le-khilimu ne-caramel. I-vanilla, ubisi oluhlanganisiwe. Linamandla kakhulu kunelakho okwemvelo.
- **Iphunga letiye eliphuzwayo:** Eliqinile, elimnandi, “okwelekese”. Ubisi, i-caramel, i-vanilla. Uma kuphinda ukuphuza, iphunga liyaphela ngokushesha — uphawu lwe-flavoring.
- **Ukunambitheka:** Okuthambile, okuhle, okumnandi, nobuncane obuncane. Amaphunga e-caramel, i-vanilla, ubisi. Ukunambitheka kwangemuva kufushane kunakokwemvelo.
- **Itiye eliphuzwayo:** Oluhlaza okwesibhakabhaka okukhanyayo, okusagolide.
- **Izinsalela zetiye:** Amaqabunga aphelele, kodwa ngokuvamile alingani kahle.

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**7. Ukubumba Kwamakhemikhali:**

- **Ama-polyphenol (ama-catechin):** Ama-antioxidant; inani liphansi kunalelo lama-oolong avutshiwe kakhulu, ngenxa ye-oxidation encane.
- **Ama-amino acid:** L-theanine — ukunambitheka okumnandi nomthelela wokuphumula. Inani ku-Jīn Xuān licishe libe ngu-1.2–1.5% wesisindo esomile, ngaphezu kwesilinganiso sama-oolong aseTaiwani.
- **Ama-alkaloid:** I-caffeine — inani eliphakathi (~20–30 mg/g); i-theobromine, i-theophylline ngezindlela ezincane.
- **Amafutha abalulekile:** Kwe-Jīn Xuān yemvelo — i-methyl butyrate, γ-nonalactone (iphunga le-khilimu ne-coconut), linalool, nerol, geraniol (amaphunga ezimbali). Ezinguqulweni ezinamakha — i-γ-nonalactone engeziwe noma okufanayo.
- **Amavithamini:** C, weqembu B.
- **Amaminerali:** I-potassium, i-fluoride, i-magnesium, i-manganese.
- **Qaphela:** Ezinguqulweni ezinamakha, kukhona futhi i-flavoring yokudla engeziwe. Ikhwalithi ye-flavoring iyahluka kakhulu: kusuka kweyemvelo kuye kweyokwenziwa.

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**8. Izinzuzo Zezempilo:**

- **Ukuvikela nge-antioxidant:** Ama-catechin asusa ama-free radical. Ukusebenza kuncike kukhwalithi ye-oolong eyisisekelo, hhayi kwi-flavoring.
- **Umphumela wokunikeza amandla nokuthula:** I-caffeine + L-theanine — amandla amnene ngaphandle kokuphazamiseka.
- **Ukuthuthukisa ukugaya:** Ukukhuthaza okuncane; itiye lihle ngemuva kokudla.
- **Umphumela oqabulayo:** Umisa ukoma.
- **Ukuthuthukisa umoya:** Iphunga elimnandi linefuthe le-aromatherapy.

**Kubalulekile:** Izinzuzo zezempilo zihlobene neqabunga letiye, hhayi ne-flavoring. Izinguqulo ezinamakha ezivela ezinsizeni ezisekhwalithini ephansi azinawo umthelela omuhle. I-Jīn Xuān yemvelo yekhwalithi ephezulu inobubanzi obugcwele bezinzuzo ze-oolong.

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**9. Ukwenza Itiye:**

- **Izinga lokushisa:** 80–90°C. Amanzi abilayo acekela phansi amaphunga e-khilimu athambile futhi akhulisa ukubaba.
- **Inani letiye:** 5–7 g nge-150–200 ml.
- **Isitsha:** I-gaiwan yobumba (ingcono — into engathathi hlangothi ayimunci i-flavoring). I-Yixing teapot ayinconywa ezinguqulweni ezinamakha — ubumba lumunca iphunga elenziwe.
- **Inqubo:**
  1. Fudumeza isitsha.
  2. Ukuwasha ngokumane kuthelwe amanzi bese uyakhipha ngokushesha.
  3. Ukuchitha isikhathi sokuqala: 30–60 amasekhondi.
  4. Izikhathi ezi-3–5 (elinamakha) noma ezi-5–7 (i-Jīn Xuān yemvelo).
  5. Yandisa isikhathi ngemizuzwana engu-15–20.
- **Ukwenza itiye elibandayo:** 5 g ku-500 ml wamanzi abandayo, amahora angu-6–8 efrijini. Kuhle kakhulu kwi-Jīn Xuān yemvelo — kwembula amaphunga e-khilimu athambile.

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**10. Ukugcina:**

- Isitsha esivalekile, endaweni epholile, emnyama, kude namaphunga angaphandle.
- I-Jīn Xuān yemvelo: efrijini (indawo ehlukile) — kuze kube yizinyanga eziyi-12.
- Elinamakha: endaweni yezinga lokushisa, izinyanga eziyi-6–9; ngokuhamba kwesikhathi iphunga le-flavoring liyaphela.
- Ungagcini eduze nokudla okunephunga elinamandla — iqabunga letiye limunca amaphunga ngamandla.

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**11. Intengo Kanye Nokukhonya:**

**I-hierarchy yentengo:**
- I-milk oolong enephunga elivela e-Fujian/Vietnam: $5–15 nge-100 g — eyejwayelekile kakhulu.
- I-Jīn Xuān yaseTaiwani (yenqwaba): $15–30 nge-100 g.
- I-Jīn Xuān yaseTaiwani yasezintabeni eziphakeme (Alishan, Shanlinxi, >1000 m): $30–80+ nge-100 g.

**Ukwahlukanisa okuyimvelo nokuphakelwe ngephunga:**
- **Ubukhulu bephunga:** Okwemvelo — kumnene, okucashile, okunamafutha nezimbali; okuphakelwe ngephunga — kunamandla, “okwelekese”, kushaya emakhaleni.
- **Ukuhlala njalo emvuzweni:** I-Jīn Xuān yemvelo ivula izikhathi ezi-5–7, iphunga liyashintsha; okuphakelwe ngephunga kulahlekelwa iphunga lobisi kuze kube sekufikeni kwesikhathi sesi-3 — kusala izinsiza eziyisisekelo ezingenalutho.
- **Izinsalela zetiye:** Okwemvelo — amaqabunga afanayo aphelele; okuphakelwe ngephunga — ngokuvamile ahlukahlukene, anokucwebezela okunamafutha.
- **Intengo:** Uma “i-milk oolong yaseTaiwani” ibiza $5 nge-100 g — yi-oolong enephunga.
- **Iphunga letiyitiyela ngemuva kokuphuza:** Uma i-teapot engenalutho inuka “okwelekese” ngemuva kwehora selilahlwe amanzi — lokho kuyi-flavoring.

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**12. Amaqiniso Athakazelisayo:**

- I-Milk oolong iyitiye elinephunga elithengiswa kakhulu eRussia nakumazwe ase-CIS; ukwaziwa kwayo lapha kuphakeme kakhulu kunaseTaiwani noma eChina.
- Iphunga le-khilimu lemvelo le-Jīn Xuān liyithinteka kangangokuba iningi labantu abajwayele inguqulo ephakelwe ngephunga, aliliboni njenge-“yobisi” — umehluko mkhulu kangako.
- Igama elivamile le-cultivar — “27 zi” (27仔) — lisuselwa kukhodi yokuhlola 2027 ekhaya lezitshalo le-TRES.
- Inganekwane “yokunisela ngobisi” iqinile kangangokuba ngisho nabanye abathengisi betiye eTaiwani bayisebenzisa ngezinhloso zokumaketha, naphezu kokushoda kobufakazi besayensi.
- I-Jīn Xuān iyindlela yesibili ngobukhulu bendawo etshaliwe eTaiwani (ngemuva kwe-Qing Xin Oolong), kodwa ingxenye encane kuphela yesivuno enephunga lemvelo le-khilimu eliqhamukile.

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**13. Okwemvelo Ngokuqhathaniswa Nokuphakelwe Ngephunga: Ukuqhathanisa:**

| Ipharamitha | I-Jīn Xuān Yemvelo | I-Nǎi Xiāng Wūlóng Enephunga Elengeziwe |
|-------------|---------------------|------------------------------------------|
| **I-cultivar** | I-Jīn Xuān (台茶12號) | Noma iyiphi (Tiě Guānyīn 铁观音, Běn Shān 本山, zaseVietnam) |
| **Isifunda** | ITaiwani (Nantou 南投, Chiayi 嘉义, Taitung 台东) | Fujian (福建), Vietnam, Thailand |
| **Iphunga le-khilimu** | Elihle, lemvelo, elifuthayo futhi elinezimbali | Eliqhakazile, “okwelekese”, livela kwi-flavoring |
| **Ukuhlala njalo** | Izikhathi ezi-5–7, iphunga liyashintsha | Izikhathi ezi-2–3, bese iphunga linyamalala |
| **Intengo (100 g)** | $15–80+ | $5–15 |
| **Ukusetshenziswa** | I-Gongfu tea, ukuphuza itiye kwansuku zonke | Kwasuku zonke, itiye njengesiphuzo |

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**14. Izinkinga Ezingenzeka:**

- Ukungazwani komuntu siqu (kufaka phakathi ukusabela endleleni yokunambitheka — kungenzeka uma uzwa ukungezwani ne-lactose noma izithasiselo zokudla).
- Ukuzwela okuphezulu ku-caffeine, ukungalali.
- Ukuphazamiseka kwe-gastritis — hhayi esiswini esingenalutho.
- Ukukhulelwa nokuncelisa — ukusebenzisa ngokulinganisela.
- Uma ukhetha izinhlobo ezinamakha, hlola ukwakheka; izinhlobo ezisezingeni eliphezulu ezinamakha ziphephile, kodwa ezingabizi kakhulu zingaholela ekungakhululekini.

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**Ekuphetheni:**

I-Nǎi Xiāng Wūlóng — yitiye okuqala, okungolwemngcele wezigidi zabantu emhlabeni wesiko letiye. Ubumnene balo obufana ne-khilimu kanye nobumnandi be-caramel buyacaca futhi buyakhanga kusukela emthini wokuqala. Kodwa, ngemuva kwalokhu kulula okubonakala, kukhona umlando wonke: kusukela emsebenzini wokukhetha kaDokotela Wu Zhenduo, owadala i-cultivar ye-Jīn Xuān eyingqayizivele, kuye emkhakheni omkhulu wokwenza amaphunga, owaguqula “i-milk oolong” yaba wuphawu lomhlaba. Umthandi wangempela ngolunye usuku uzothola i-Jīn Xuān yemvelo evela emasimini asezintabeni eziphakeme zaseTaiwani — bese ezothola ukuthi “ubisi” lwemvelo lwaleli tiye alunamthelela neze ne-caramel candy: lucashile ngokwengeziwe, luyinkimbinkimbi, futhi lunelukuluku elingenasiphetho.