qiáomài

I-buckwheat (荞麦, qiáomài) ingena esigabeni se-“flowers and dry” hhayi njengetiye futhi hhayi njengempahla eluhlaza yezimbali ye-窨制 (yìnzhì), kodwa njengempahla eluhlaza “eyomile” yokusanhlamvu yokwenza ukumnika, okuyinto evamile ye-代用茶 (dàiyòngchá), “esikhundleni setiye”. Ngezansi, ukuthi imi kuphi ngokuqondile maqondana nesigaba setiye sase China, ukuthi icutshungulwa kanjani, iphekwa kanjani, nokuthi umkhiqizo wekhwalithi uhlukaniswa kanjani kumkhiqizo ongasho lutho.

Kungani i-buckwheat ingelona itiye: umqondo wokuhlukanisa ngezigaba

Isistimu yase China yakhelwe ezigabeni eziyisithupha eziyisisekelo, zonke ezenziwe ngeqabunga lesihlahla setiye, kanye nesesikhombisa, esime ngaphandle kwalezi eziyisithupha, 再加工茶 (zàijiāgōngchá), itiye elicutshungulwe kabusha. Yilapho ku-再加工茶 kuhlala khona ama-花茶 (huāchá), amatiye anephunga lezimbali: isici sawo esiyisibopho yi-茶坯 (chápī), isisekelo setiye, ngokuvamile esiyi-烘青绿茶 (hōngqīng lǜchá), kancane kancane esibomvu, i-oolong noma esimhlophe. Imbali ku-花茶 ingumthwali wephunga, hhayi umzimba wesiphuzo: i-jasmine, i-osmanthus, i-rose, i-白兰 (báilán), i-珠兰 (zhūlán), i-玳玳 (dàidài) zinikela ngezinto eziphaphathekayo eqabungeni letiye phakathi ne-窨, ngokuvamile okuphindaphindiwe.

Kulokhu kuvela umphumela oqondile. Lapho kungekho nhlobo isisekelo setiye, umkhiqizo uyawa ohlelweni, ngendlela efanayo nokuthi amathebula ezinkomba amaka kanjani i-菊花茶 (júhuāchá): i-chrysanthemum ngokwayo ayilona iqabunga letiye, futhi ibizwa nge-“tiye” ngenxa yomkhuba wansuku zonke. Ukumnika kwe-buckwheat kuyicala elifanayo, kodwa kukude kakhulu netiye: akulona imbali, kodwa isithelo, futhi kwakha kokubili umbala, ukunambitheka, nomzimba wokumnika ngokuphelele, ngaphandle kokubamba iqhaza kwe-Camellia sinensis. Indlela okuwukuphela kwayo yokuthi i-buckwheat ibe ngaphakathi kwe-taxonomy yetiye ukuba yingxenye yengxube netiye langempela, ngokwesibonelo se-菊普 (jú pǔ), lapho i-chrysanthemum ixutshwa ne-shu puer. Izingxube ezinjalo kufanele zichazwe njengezingxube, hhayi njenge-花茶: i-窨制 ayisetshenziswa nhlobo okusanhlamvini, iphrofayili ye-buckwheat ayidalwa amanothi ezimbali aphephukayo, kodwa yimikhiqizo yokugazinga.

Isiphetho esisebenzayo sezincazelo namashalofu: “itiye” le-buckwheat limakwa futhi lithengiswa njenge-代用茶, futhi izidingo zalo zivela emgqeni wezinto ezithatha indawo yetiye, hhayi kumazinga etiye eliluhlaza, elibomvu noma i-花茶. Lokhu akukhona ukwehlisa isikhundla, kodwa indaba yesigaba esithembekile.

I-Botany nama-“cultivars”

Emkhubeni wase China kukhona izitshalo ezimbili ezihluke ngokuphelele:

• 甜荞 (tiánqiáo), i-buckwheat evamile, Fagopyrum esculentum, leyo “mnandi” ye-buckwheat, eyaziwa ngezinhlamvu nofulawa;
• 苦荞 (kǔqiáo), i-buckwheat yaseTatar, Fagopyrum tataricum, “ebaba”, enezinhlamvu ezincane, enekhoba eliminyene futhi enephrofayili egcwele kakhudlwana, enokuncane okubabayo.

Emakethe yeziphuzo kuvame ukuhlangatshezwana ne-苦荞: ngaphakathi kwayo ngombala wenhlamvu kunehlukaniso phakathi kwe-黑苦荞 (hēi kǔqiáo), enekhoba elimnyama, ne-黄苦荞 (huáng kǔqiáo), ephuzi. I-甜荞 ayivamisile ukusetshenziselwa ukumnika, inikeza ukunambitheka okuthambile, okucacile “kwezinhlamvu” ngaphandle kokubaba. Umehluko wezinhlobo uyona nto eshintsha kakhulu ukunambitheka, ubaluleke kakhulu kunanoma iyiphi imininingwane yokugazinga: i-苦荞 emenyezelwe enokumnika okungenambitheki ngokuphelele, okunoshukela okungenalutho cishe njalo kusho ukufakwa esikhundleni nge-甜荞 noma ukuhlanjululwa ngamakhoba.

I-Terroir ne-agronomy

I-buckwheat isitshalo sezikhathi ezimfushane zokukhula kanye nenhlabathi empofu, ngakho-ke indawo yayo yomlando e China iyizintaba eziphakeme kanye nemingcele esenyakatho yokulima: izifunda zezintaba eningizimu-ntshonalanga ye-buckwheat yaseTatar kanye nezifunda zasenyakatho ze-steppe ne-loess ze-buckwheat emnandi. Ukuphakama kanye nokwehluka okukhulu kwezinga lokushisa phakathi kosuku nobusuku kusebenza lapha cishe ngendlela efanayo nasembangweni wetiye: ukugcwala kwenhlamvu kuhamba kancane, ikhoba liminyene, ukugcwala kwama-flavonoid kuphezulu, okuyizinto ezibangela ukubaba okuphawulekayo kanye nokujula kombala osagolide ophuzi wokumnika. Ulimi lwe-terroir ngomqondo we-岩韵 (yányùn) noma we-山场 (shānchǎng) alukho ku-buckwheat, kodwa imvelaphi yokuphakama neyezinhlobo iyezwakala ekunambithekeni.

Ukucutshungulwa: ukugazinga esikhundleni se-窨制

Uchungechunge lobuchwepheshe lokumnika kwe-buckwheat lufushane futhi aluhambisani nobuchwepheshe betiye:

1. Ukuhlanzwa nokulinganisa. Ukuhlukaniswa kodoti, izinhlamvu ezingenalutho, ingxenye yekhoba; ukuhlelwa ngosayizi.
2. Ukukhishwa kwekhoba, okuphelele noma okuyingxenye. Umehluko oyinhloko: umkhiqizo one-embriyo nengqikithi egciniwe ngokumelene nenketho eshibhile egcwele amakhoba nezinhlamvu eziphukile.
3. Ukulungiswa nge-hydrothermal, ukugcoba ngomusi noma ukufaka emanzini, ukuze inhlamvu igazingwe ngokulinganayo.
4. Ukugazinga. Okufana ne-烘焙 (hōngbèi) yetiye ngomqondo, kodwa hhayi ngento: lapha kwenzeka ukusabela kwe-Maillard kanye ne-caramelization yesitashi, okwakha ithoni ye-nati, yesinkwa esigazingiwe. Ukusha ngokweqile kunikeza ukubaba okuyisicaba nephunga lokusha, okuyisona sici esiyinhloko sokukhubazeka kwalesi sigaba.
5. Ukubunjwa. Izinhlobo ezintathu ezijwayelekile: ingqikithi ephelele, ama-granule acindezelwe noma “ama-flake”, kanye nempushana ecolekile noma izinhlamvu eziphukile zezikhwama.
6. Ukomisa kuze kube umswakama ozinzile, ukupholisa, ukupakisha. Inhlamvu egazingiwe imunca umswakama futhi ilahlekelwa iphunga ngokushesha, ngakho ukupakisha okuvimba izinto kubaluleke kakhulu lapha kunakumatiye amaningi.

Akukho nokubuna, akukho-揉捻 (róuniǎn), akukho-杀青 (shāqīng), akukho-fermentation noma i-oxidation ngomqondo wetiye lapha, okunye futhi ukuphikisana okusemthethweni nokufakwa komkhiqizo ezigabeni eziyisithupha.

Ukunambitheka nokuphisa

Iphrofayili: iphunga elomile, okusanhlamvu okugazingiwe, iphalishi le-buckwheat, uqweqwe lwe-nati, ngezinye izikhathi ithoni ye-cocoa kuma-黑苦荞 amnyama. Ukumnika kucacile kusagolide, ku-buckwheat yaseTatar kunokujula kwe-amber. Ukunambitheka kugcwele, “kokusanhlamvu”, kuyindilinga, nokubaba okufushane okuhlanzekile ekugcineni ku-苦荞 futhi cishe akukho nhlobo ku-甜荞. Akukho ukunamathela kwe-tannin yohlobo lwetiye, ngakho ukumnika “akuphuli” uma kushiywe isikhathi eside, kodwa kumane kukhula kube ukukhulu futhi kome.

Imingcele yokusebenza:

• amanzi, amanzi abilayo aphelele, cishe 95–100 °C; ngokungafani namatiye aluhlaza athambile, ukungashisi ngokwanele lapha kumane kucime iphunga;
• umthamo, cishe 5–8 g ku-250–300 ml;
• ukuthela kokuqala, imizuzu emi-2–3, bese ukuthela okulandelayo kwandiswa;
• kuhlala ukumnika oku-2–3, ngaphezu kwalokho ukunambitheka kuphela ngokushesha; izinhlobo eziyimbumba neziphukile zikhipha konke ekutheleni kokuqala futhi azisebenzi cishe nhlobo okwesibili;
• izitsha, ingilazi noma i-porcelain, inkomishi enkulu noma i-飘逸杯 (piāoyìbēi) ilungele; iseshini ye-gongfu enokuthelwa okufushane okusheshayo okusanhlamvu akunangqondo kangako;
• izingxube: umqondo we-菊普 udluliselwa ngokoqobo, i-buckwheat ihamba kahle ne-shu puer, i-nati phezu komhlaba, kanye nama-oolong agazingwe kakhulu, kodwa iyaphikisana ne-茉莉花茶 (mòlì huāchá) namanye ama-花茶, lapho ingaphezulu lezimbali eliphephukayo limane linyathelwa ukugazinga okusanhlamvu.

Izici zokusebenza noma zokwelapha azixoxwa lapha: ukumnika kwe-buckwheat kuchazwa kuphela njengesiphuzo sokunambitheka.

Umlando nendawo esikweni

I-buckwheat e China ngokuyinhloko isitshalo sokudla sezifunda zezintaba nezasenyakatho, “okusanhlamvu kwenhlabathi empofu”, isisekelo se-noodle, amaqebelengwane kanye nofulawa. Ukuguqulwa kwayo kube isiphuzo esipakishiwe kungumlando wemakethe yesimanje, hhayi isiko letiye lakudala: ngokungafani ne-珠兰花茶 (zhūlán huāchá), okungemuva kwayo kunesikole esidala sase-徽州 (Huīzhōu), noma i-茉莉花茶 nefomula yayo 窨得茉莉无上味, ukumnika kwe-buckwheat akukho mthetho wokucutshungulwa, futhi akukho mzimba wezinkondlo. Kuthathe indawo yemakethe efanayo ne-菊花茶 namanye ama-代用茶, “inkomishi ngaphandle kweqabunga letiye”, elungele isiphuzo sansuku zonke sakusihlwa nanjengesisekelo esingathathi hlangothi sezingxube.

Ukuhlukanisa nokuthi ubheke ini

• Funda isigaba, hhayi igama elithi “itiye”. Uma epaketheni kuthiwa 代用茶, lowo umbhalo ofanele; uma umkhiqizo wethulwa njenge-花茶 noma “itiye eliluhlaza le-buckwheat”, incazelo ayilungile ngokwengqikithi, ngoba i-花茶 idinga i-茶坯.
• Uhlobo. I-苦荞 emenyezelwe kufanele inikeze ukubaba okuhlanzekile okuzwakalayo nethoni ye-amber; ukumnika okungenambitheki okumanzi ngentengo “yaseTatar” kuyisibonakaliso esikhathazayo.
• Isimo nokwakheka. Ingqikithi ephelele ene-embriyo egciniwe ibaluleke kakhulu; ukugcwala kwamakhoba, uthuli nezinhlayiya eziphukile kusho ukumnika okubuthakathaka okuphela ngokushesha.
• Iphunga lempahla eluhlaza eyomile. Ukugazinga okusha, isinkwa ne-nati, ngaphandle kokubola; iphunga lamafutha amadala noma lokusha kukhombisa ukusha ngokweqile noma ukugcinwa isikhathi eside ngaphandle kokupakisha okuvimba izinto.
• Umbala wokumnika. I-amber ecacile elinganayo; ukufiphala nenhlenga ngokuvamile kuhlobene nokweqisa kwezinhlayiya eziphukile.
• Ukuhlola “ukwandiswa”. Ukumnika okusanhlamvu cishe akubi kakhulu uma kushiywe isikhathi eside; uma kubonakala ukubaba okubukhali okunamathelayo, kungenzeka ukuthi engxubeni kunezingxenye ezingadalulwanga.

I-buckwheat iyisivivinyo esihle sokuziphatha kwezincazelo: ifanelwe ishalofu elithembekile “elomile nelezimbali” eduze kwe-chrysanthemum, kodwa hhayi indawo ku-再加工茶, ngoba enkomishini akukho nelilodwa igremu leqabunga letiye.

the teas described here are available from teamotea