niúbàng

Impande ye-burdock enkulu egazingiwe ingenye yezinto ezaziwa kakhulu “ezingeyona itiye” emakethe yaseShayina: ngokobuchwepheshe iseduze nemifino egazingiwe kunekhasi le-Camellia sinensis, futhi ekuhlukaniseni kwethu ihlala esigabeni i-FLOWERS AND DRY, eduze ne-chrysanthemum, hhayi phakathi kwezigaba eziyisithupha eziyisisekelo zetiye.

Kungani lokhu kungeyona itiye: udaba lokuhlukanisa

Uhlelo lwaseShayina lokuhlukanisa itiye lwakhelwe phezu kwezigaba eziyisithupha eziyisisekelo (okuluhlaza, okumhlophe, okuphuzi, i-oolong, okubomvu, okumnyama) kanye nesigaba esingaphandle kwalezi eziyisithupha — 再加工茶 zàijiāgōng chá, “itiye elicutshungulwe okwesibili”. Yilapho kungena khona amatiye anephunga lezimbali 花茶 huāchá: i-jasmine, i-osmanthus, i-rose, i-白兰, i-珠兰, i-玳玳, i-柚子花. Umininingwane obalulekile walesi sakhiwo: noma yiliphi itiye leqiniso le-花茶 linayo i-茶坯 chápēi — isisekelo setiye, ngokuvamile i-烘青绿茶, itiye eliluhlaza elomiswe eziko (kungaba futhi isisekelo esibomvu, i-oolong, esimhlophe); imbali inikela kuphela ngephunga, kanti isigaba somkhiqizo sinqunywa yikhasi.

Impande ye-burdock ayinayo nhlobo isisekelo setiye. Ngakho-ke i-牛蒡茶 niúbàng chá “iyitiye” kuphela ngomqondo wansuku zonke, njenge-菊花茶: etafuleni lethu lezinhlobo ze-花茶 i-chrysanthemum imakwe njengendaba esemngceleni ngencazelo ethi “i-菊花 uqobo — akulona ikhasi letiye”. Umehluko phakathi kwalezi zindawo ezimbili ezisemngceleni uyabonakala: i-chrysanthemum okungenani ingena ezingxubeni netiye (菊普 jú pǔ — ingxube ne-shu-puer), kanti impande ye-burdock cishe njalo iphuzwa njengento ezimele. Igama lemboni lemikhiqizo enjalo — 代用茶 dàiyòngchá, “itiye elibambele”: izinto eziphuzwayo ezivela ezintweni zezitshalo ezingelona ikhasi lesihlahla setiye. Izinga likazwelonke lokuhlukanisa itiye 《茶叶分类》 aliyibandakanyi le mikhiqizo — futhi lokhu akusikho ukugxeka, kodwa isiqondiso esisebenzayo: i-牛蒡茶 ayinazo izigaba zetiye, ayinazo izigaba ze-芽/叶, ayinawo umqondo we-窨次 yìncì (inani lemijikelezo yokufaka iphunga), futhi izidingo zayo zakhiwa njengezokudla okomisiwe.

Isitshalo kanye nezinto zokusetshenziswa

牛蒡 — i-burdock enkulu, Arctium lappa, isitshalo esiphila iminyaka emibili somndeni we-aster (i-compositae). Inani lezomnotho linempande eyinhloko yonyaka wokuqala: ende, ngokuvamile efinyelela kumitha, enesikhumba esincane esinsundu kanye nomgogodla okhanyayo, omhlophe okhilimu.

Kubalulekile ukungaphambanisi izinhlobo ezimbili zezinto ezisetshenziswayo, ezibizwa cishe ngokufanayo esikweni laseShayina:

• 牛蒡根 niúbànggēn — impande, umkhiqizo wokudla, imifino kanye nesisekelo se-牛蒡茶;
• 牛蒡子 niúbàngzǐ (eyaziwa nangokuthi 恶实 èshí) — izithelo ezomile eziyimbewu, izinto zokusetshenziswa zendabuko zemithi yakudala.

Isigaba sethu sisebenza kuphela ngeyokuqala: impande njengento yokusetshenziswa yephuzo elomile. Izakhiwo zesibili — akusona isihloko se-encyclopedia yetiye, futhi lapha asiyithinti.

Amandla okunambitheka kwempande anqunywa amakhemikhali ayo: i-carbohydrate eyinhloko ye-burdock — i-inulin, i-polymer ye-fructose, okuthi lapho ishiswa futhi igazingwa ihlehlele ngokwengxenye futhi inikeze leso sisekelo esimnandi se-caramel. Umbala omnyama wezinqamuleli kanye nokuncipha okuncane kubangelwa ama-polyphenol, ikakhulukazi okuvela ku-chlorogenic acid: impande esikiwe iba nsundu emoyeni ngemizuzu — kusuka lapha kuvela izindlela zobuchwepheshe ezinqanda i-oxidation.

Indawo yokutshala kanye nezifunda zokulima

I-burdock idinga umhlabathi ojulile, olula, okhipha amanzi kahle: emhlabathini osindayo noma onamatshe impande iyahlukana, ibe lukhuni futhi ilahlekelwe ukubukeka kwayo kokuthengisa. Ngakho-ke amasimu ezimboni eShayina athambekela emhlabathini wesihlabathi osemifuleni kanye ne-sandy loam. Izindawo ezimbili eziyinhloko — eningizimu ye-Shandong nasenyakatho ye-Jiangsu, ngokomlando ezazigxile kakhulu ekuthumeleni impande entsha e-Japan nase-Korea; ukucutshungulwa kube “itiye” elomisiwe neligazingiwe kwakhula njengomkhakha wesibili, osebenzisa kuhlanganise nempande enesimo esingajwayelekile. Isiko elihlukile lakheka e-Taiwan, ezindaweni ezinesihlabathi ezisogwini lwase-Tainan, lapho impande eyomisiwe negazingiwe yaba umkhiqizo wesikhumbuzo wendawo.

Inhlobonhlobo yezinhlobo yatholakala ekulimeni imifino kwase-Japan: ekukhiqizeni kwaseShayina kugcwele izinhlobo ezikhethwe e-Japan, phakathi kwazo okuvame ukubalwa i-柳川理想 (Liǔchuān lǐxiǎng, isiJapane “Yanagawa riso”) kanye nezinhlobo zakuqala ezifana ne-渡边早生. Kubalulekile ekunambithekeni akusiko amagama ezinhlobo, kodwa imiphumela yezolimo: impande ende ephumile ngaphandle kokuhlukana, ukuthungwa okuminyene okungenamicu, ukungabikho kwezikhala enkabeni.

Isizini inquma ikhwalithi ngokungeyona indawo encane. Impande evunwe ngemva kokuba isitshalo sesidlulele onyakeni wesibili futhi sesiqale ukwakha isiqu sezimbali, iba nemicu, futhi umgogodla uwohloka ube yizicubu ezixegayo “ezinoboya” — ezinqamulelini ezomile lokhu kubonakala ngokushesha.

Ukucutshungulwa: kusuka empandeni kuya esinqamulelini esomile

Uchungechunge lobuchwepheshe lwe-牛蒡茶 lufushane, kodwa isinyathelo ngasinye sifundeka enkomishini.

1. Ukugeza nokulungiselela. Impande igezwa kususwa isihlabathi; isikhumba siyahlanjululwa kancane, noma sishiywe — uhlobo “olungahlanjululwanga” lunikeza umbala osemhlabathini, wamaminerali kanye nephuzo elimnyama.
2. Ukusika. Izindlela ezimbili zemakethe: 片 — izindilinga eziphambanayo ezinobukhulu obungu-2–3 mm, kanye ne-丝 — imichilo. Izindilinga zikhipha i-extract kancane futhi zibamba kangcono ukuphuzwa okuningana; imichilo ikhipha ukunambitheka ngokushesha futhi ngokuqinile.
3. Ukuqinisa. Ukuze izinqamuleli zingabi nsundu, kusetshenziswa ukushisa okufushane — ukuthela amanzi abilayo noma ukubila ngomusi. Lokhu kufana nokusebenza kwe-杀青 shāqīng etiyeni eliluhlaza: ukungasebenzi kwama-enzyme e-oxidation. Isinyathelo esishiwo noma esinde kakhulu — yimbangela eyinhloko yephuzo elifiphele, “eligqwalile”.
4. Ukomisa. Ngomoya welanga noma eziko, kuze kube umswakama ophansi ozinzile. Kulesi sigaba umkhiqizo uphaphathekile, unephunga lemifino entsha kanye nofulawa.
5. Ukugazinga (焙/炒). Yilokhu okwenza impande ibe “yitiye”: ukushisa okomile kuguqula ushukela nama-amino acid kube yinhlanganisela ye-caramel-nut yokusabela kwe-Maillard. Ukugazinga okuncane kushiya isinqamuleli esikhanyayo nephuzo elimnandi-elinotshani, ukugazinga okuqinile kunikeza isinqamuleli esinsundu ngokumnyama, iphunga likashukela oshisiwe, amanothi ekhofi ne-chicory kanye nokubaba okomile okubonakalayo.

Akukho esinyathelweni se-牛蒡茶 lapho kuthinteka khona ikhasi letiye — ngakho-ke umkhiqizo awunakho ukufana ne-窨制 yìnzhì (ukufaka iphunga ngembali), futhi awukwazi ukuzibiza nge-花茶.

Ukunambitheka nokudayisa

Iphunga elomile: impande egazingiwe, ubhatata, i-sesame egazingiwe, kancane — i-cocoa ne-chicory. Iphuzo lisuka kokusagolide okukhanyayo kuye kokunombala we-amber omnyama, umzimba uminyene, unamafutha ngenxa yama-polysaccharide ancibilikayo. Ukunambitheka kumnandi ekuqaleni, nendawo ephakathi enomhlabathi-khuni kanye nokubaba okufushane okomile ekugcineni; ukunambitheka okuhlala isikhathi eside, “okugazingiwe”.

Uhlelo olusebenzayo: 5–8 g wezinqamuleli ku-350–400 ml wamanzi, amanzi abilayo ngokuphelele (100 °C), ukuthulula kokuqala 5–8 imizuzu. Ngokungafani netiye, i-burdock ayikwesabi ukweba isikhathi eside — ayikhiqizi ukunambitheka okucijile, kodwa iyaqina kuphela. Iyakwazi ukuthululwa izikhathi ezi-2–3, kodwa ikhombisa kangcono uma ibilisiwe: 10–15 imizuzu yokubilisa kancane ebhodweni lengilazi noma le-ceramic kunikeza iphrofayili eyindilinga kunazo zonke, emnandi. Iphuzo elibandayo (ukuthulula ngamanzi ekamelweni lokushisa amahora ambalwa esiqandisini) liphuma lihlanzekile futhi limnandi, linokubaba okuncane. Abalingani abajwayelekile ezingxubeni — i-chrysanthemum, i-ginger eyomile, i-barley egazingiwe; i-burdock ixutshwa netiye langempela kaningi ngoba imboza ikhasi.

Umlando namasiko

Umsebenzi wokudla kwe-burdock eMpumalanga Asia uxhumene ikakhulukazi ne-Japan, lapho impande (ごぼう, gobō) yaba imifino yansuku zonke; amasimu aseShayina ase-Shandong nase-Jiangsu akhula kakhulu njengendawo yokuthumela ngaphandle kule makethe. EShayina uqobo impande yahlala isikhathi eside emthunzini wezithelo eziyimbewu 牛蒡子, ezaziwa emibhalweni yakudala yemithi, futhi yacishe yangena ekusetshenzisweni njengephuzo elomile — egagasini elijwayelekile lokuthandwa kwe-代用茶, okuhlanganisa nephuzo le-chrysanthemum, izinhlamvu ezigazingiwe, kanye nezingxube zezimbali. Uhlobo lwaseTaiwan, ngokuvamile oluyizindilinga ezincane ezikhanyayo, lwaqinisa ifomethi yesikhumbuzo-sesipho kanye negama ngokwalo i-牛蒡茶.

Ukuhlukanisa: isiqondiso esisebenzayo

• Isinqamuleli. Isinqamuleli sekhwalithi sikhombisa ukwakheka okucacile kwe-radial kanye nendandatho emnyama encane ngaphansi kwesikhumba. Isikhungo esixegayo, “esinoboya” noma isikhala — impande evuthiwe, esilukhuni.
• Ubugqinsi. Okulinganayo 2–3 mm; ukusikwa okuhlukahlukene kusho ukugazinga okungalingani, futhi ngakho ukunambitheka okungavuthiwe nokushile kanyekanye enkomishini eyodwa.
• Umbala. Olinganayo kusuka ku-beige kuye ku-chestnut. Imigqa empunga-luhlaza, ungqimba olumhlophe, amaphethelo amnyama wamalahle — iphutha: isikhunta noma ukusha ngokweqile.
• Iphunga. Elokugazinga-nut, elimnandi. Ukunuka kwesikhunta, iphunga lasegumbini elingaphansi, iphunga lamafutha abolile — yalahla ngokushesha.
• Iphuzo. Lisobala, licacile. Ukufiphala kanye nombala “ogqwalile” kukhombisa ukuqiniswa okubi kwezinqamuleli ngaphambi kokomisa noma isihlabathi esingakhishwanga empandeni.
• Amagama. Uma ephaketheni kubhalwe i-牛蒡花茶 noma umkhiqizo ukhangiswa njenge-花茶 — lokhu ukukhangisa: ngaphandle kwe-茶坯 isigaba se-花茶 asisebenzi. Igama elifanele — 代用茶.
• Ukugcinwa. Endaweni eyomile, evikelwe umoya, ngaphandle kokukhanya. Impande egazingiwe imunca umswakama: uma iba manzi, ilahlekelwa iphunga le-caramel emasontweni ambalwa futhi ishintsha kalula ibe nesikhunta. Ukuguga akwengezi lutho kuyo — lo ngumkhiqizo wonyaka omusha.

Kafushane: 牛蒡 — iphuzo elomile elithembekile nelicacile elinokunambitheka kwempande egazingiwe, okufanele lihlolwe ngezolimo, ukusikwa nokugazinga, kodwa hhayi ukuqhathaniswa nezilinganiso zezigaba zetiye. Esigabeni sethu lihlala eshalufini elifanayo lomngcele ne-chrysanthemum: liphuzwa ngedivayisi yetiye, kodwa aliyona itiye.

the teas described here are available from teamotea