---
title: "Shàowǔ suìtóng chá"
url: https://thetea.app/zu/article/shaowu-suitong-cha
lang: zu
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Shàowǔ suìtóng chá (邵武碎铜茶)

**I-Shaowu Suitong Cha** (*Shàowǔ suìtóng chá*, 邵武碎铜茶) itiye eliluhlaza lasesifundeni sasedolobheni i-Shaowu (邵武市) esifundeni sasedolobheni i-Nanping enyakatho yesifundazwe sase-Fujian; ngokuchazayo, “itiye laseShaowu eliqhephula ithusi.” Igama livela enkolelweni yendawo: uma uhlafuna iqabunga kanye nohlamvu lwemali lwethusi lwakudala, uhlamvu lwemali luba ntekenteke futhi luyagqashuka. Isizathu, ngokwemibiko, asikatholakali. Kuvikelwa yizinqubo ezintathu: uphawu lwesitifiketi sezindawo (2009), umkhiqizo onophawu lwendawo (2012, ngo-2025 izidingo zathathelwa indawo yisimemezelo esisha) kanye nophawu lwezolimo lwendawo.

**1. Ukuhlukaniswa kanye Nemvelaphi:**

* **Uhlobo:** Itiye eliluhlaza (绿茶, *lǜchá*) elomiswa emshinini wokomisa. Lolu hlelo lubekwe yizidingo zika-2012; abezindaba baseNanping babhala ngqo ukuthi “碎铜茶 (绿茶).”
* **Isigaba:** Uphawu lwesitifiketi sezindawo (2009), umkhiqizo onophawu lwendawo (2012; 2025), uphawu lwezolimo lwendawo (unyaka awutholakalanga emithonjeni etholakele).
* **Isixwayiso:** Ngaphansi kwegama elithi “碎铜” kuthengiswa netiye elibomvu; izidingo zombhalo wokuvikela zichaza itiye eliluhlaza kuphela.
* **Imvelaphi:** I-China, isifundazwe sase-Fujian (福建, *Fújiàn*), isifunda sasedolobheni i-Nanping (南平, *Nánpíng*), isifunda sasedolobheni i-Shaowu (邵武, *Shàowǔ*).
* **Indawo evikelwe:** Yonke indawo yamanje yesifunda sasedolobheni i-Shaowu. Umnyombo yidolobhana i-Heping (和平镇, *Hépíng*; isipelingi esidala 禾坪) kanye nezintaba zase-Wuyangfeng (武阳峰) ezineziqongo i-Cuiyun, i-Jinyun, i-Liuxian ne-Lingying.
* **Izixhumanisi zendawo:** Ayikho imininingwane emithonjeni etholakele.

**2. Umlando Nokubaluleka Kwamasiko:**

* **Umlando:**
    * **ISung.** “Umlando Wemboni Yetiye yaseNyakatho Fujian” (《闽北茶业志》) ubhala ukuthi ngesikhathi samaSung amatiye adumile ayesenziwa hhayi kuphela eFuzhou naseJianzhou, kodwa nasesifundeni sezempi saseShaowu. NgoNovemba 1998 entabeni i-Fengchishan (idolobhana i-Shuibei) kwatholakala ithuna langeSung elinezitsha zetiye zesiliva — ibhokisi lempushana yetiye, ubhasikidi wamaqebelengwane, izinkezo.
    * **I-Qing.** Ngokombiko wabezindaba baseFujian (2023), edolobhaneni iPingshan laseHeping ngasebhulohu kukhona itshe lesikhumbuzo elinombhalo othi “ingadi yetiye yombusi i-Guanyinkeng yanikela ngamasheke esiliva angamashumi amabili”; usuku lwalo ekulandiseni luyaphikisana (unyaka wama-58 kaKangxi — 1719, kanti unyaka womjikelezo oshiwo eceleni 乙亥 — 1695). “Umlando Wesifunda SaseShaowu” wonyaka kaXianfeng, ngokwencwadi efanayo, usuwazi kakade “碎铜茶.”
    * **Ngaphambi kwegama.** Ngokomagazini i-“Yanhuang zongheng” (2019), abalimi baseHeping kanye ngonyaka babekha amaqabunga ezihlahla zasendle entabeni i-Guanxingshan (izintaba zase-Wuyangfeng) futhi benze itiye eliluhlaza “iguanxingcha” (观星茶); igama elithi “suitong” lafika kamuva, futhi ukuthi nini — akukho mibhalo eqondile.
    * **1992.** Ngatiye kwabhala iphephandaba laseHong Kong i-“Dagong bao.”
    * **2006.** Ukuhlaziywa e-Tea Institute ye-Chinese Academy of Agricultural Sciences; isizathu “sokuqhephuka kwethusi,” ngokulandisa, asitholakalanga.
    * **2007.** Umklomelo wokuqala womncintiswano wesikhombisa kazwelonke wamatiye adumile “i-Zhongcha bei.”
    * **2009.** NgoDisemba kwabhaliswa uphawu lwesitifiketi sezindawo (umagazini uthi usuku lwe-13, abezindaba bathi lwe-14).
    * **2012.** I-General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) ngesimemezelo No. 205 samhla ziyi-14 kuZibandlela yathatha “i-邵武碎铜茶” ngaphansi kovikelo njengomkhiqizo onophawu lwendawo futhi yavuma izidingo zawo.
    * **2025.** Ngokwesifinyezo serejista, isimemezelo se-National Intellectual Property Administration No. 640 sathatha indawo yesigaba nge-Shaowu Suitong Cha kanye nesithasiselo sezidingo ezivela esimemezelweni sika-2012. Umbhalo omusha wezidingo awutholakali emithonjeni etholakele.
* **Izinganekwane:** Ngokwesiko, umfundisi wamaDao uZhang Sanfeng (张三丰) wasindisa ingane eyayigwinye uhlamvu lwemali, wayinika iqabunga letiye elihlafunwayo, — kusukela lapho igama lendawo elithi“itiye likaSanfeng” (三丰茶). Ezinye izinhlobo zikhuluma ngezindela izitsha zazo zethusi ezazicekelwa phansi yileli tiye, kanye nesitshudeni sasekupheleni kweMing esasibambe uhlamvu lwemali emlonyeni ngenkathi siphuza itiye.
* **Ukubaluleka kwamasiko:** Ubuchwepheshe bokukhiqiza bufakwe ohlwini lwamagugu angabonakali ezingeni laseNanping (ngokwesizindalwazi — ngo-2010, ohlwini lwesibili).

**3. Incazelo Yezitshalo kanye Nezinto Zokusetshenziswa:**

* **Izinhlobo / Ama-cultivar:** Ngokwezidingo zika-2012 — i-Anhui zhuyezhong (安徽槠[叶种](https://thetea.app/zu/article/qiaomuguanmu)), i-Fuyun No. 6 (福云6号) kanye ne-Wuyishan caicha yendawo (武夷菜茶).
* **Ukusabalalisa:** Ngokwezidingo ezifanayo — ngezinqwaku: ehlobo (uMeyi — ekuqaleni kukaJuni, okuthandwayo) noma ngo-Okthoba.
* **Insiza yendawo:** Ngokombiko wabezindaba (2023), ingadi engama-mu angama-238 e-Wuyangfeng, ngaphezu kwamamitha ayi-1180, — indawo yesifundazwe yokuvikela izinsiza zofuzo, futhi zonke izihlahla kuyo zitshalwe ngezinqwaku ezivela ezihlahleni zikamama “zohlobo olukhethekile” lwendawo (奇种, *qízhǒng*). I-“Fujian keji bao” (2008), ekulandiseni kukamagazini ka-2019, yabhala ukuthi amandla “okuqhephula” anawo amakhulu ambalwa kuphela ezihlahla zasendle engadini engaphezu kwama-mu angama-20.
* **Izinga kanye nesikhathi sokukha:** Kusukela ngoMashi kuze kube maphakathi noMeyi; kusukela eqhumeni elineqabunga elisanda kuvuleka kuya eqhumeni elinamaqabunga amabili.

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

* **Isifunda:** Imithambeka eseningizimu yezintaba zase-Wuyishan, indawo ephakathi nengaphezulu yomfula i-Futunxi (富屯溪), isingeniswa soMfula i-Minjiang; isimo sezulu se-subtropical monsoon, imvula eningi, umehluko omkhulu wokushisa phakathi kosuku nobusuku, inkungu evamile.
* **Izimo ngokwezidingo zika-2012:** Ukuphakama kwamamitha angama-300–800, ukuthambekela okungaphansi kwama-25°, i-pH engu-4.5–6.5, izinto eziphilayo ezingekho ngaphansi kwe-2%, inhlabathi ejulile ebomvu, ephuzi-ebomvu nephuzi, izintaba eziphansi namagquma aphakeme kude nemithombo yokungcola.
* **Izintaba zomlando:** intaba i-Guanxingshan ezintabeni zase-Wuyangfeng — amamitha ayi-1413 ngokomagazini ka-2019, isiqongo i-Liuxian — cishe amamitha ayi-1500 ngokwesizindalwazi; umnyombo womlando ungaphezu kwebanga elibekwe yizidingo zezingadi.
* **Isilinganiso:** Ngokombiko wabezindaba (2023), i-suitongcha ikhiqizwa izinkampani nama-cooperative angama-27 ezingadini ezingama-mu angama-26,000.

**5. Ubuchwepheshe Bokukhiqiza:**

Ngokwezidingo zesimemezelo sika-2012:

1.  **I-Racking (摊青, *tānqīng*):** Ezisefeni zikabamboo ungqimba olungaphezu kwamasentimitha ama-5, kuze kube yilapho iqabunga lithamba futhi lilahlekelwa ukucwebezela.
2.  **I-Fixation (杀青, *shāqīng*):** Emshinini wesigubhu ku-100–200 °C, imizuzu eyi-1–2: iqabunga lisuka kokuluhlaza okusha liya kokuluhlaza kwe-emerald, esandleni lihlangana libe yinqwaba, isiqu siyagoba, singaphuli.
3.  **I-Rolling (揉捻, *róuniǎn*):** Ingcindezi ishintshaniswa “kalula — kakhulu — kalula,” okuncane kuyabusa; iqabunga elithambile — imizuzu engama-20–25.
4.  **I-Drying (烘焙, *hōngbèi*):** Ngezigaba ezintathu emshinini wokomisa — kuze kube ngumswakama wama-40–45% ngokuphola kwemizuzu engama-30–40, bese kuba ngu-18–20% ngokuphola kwamahora ayi-1–2, bese komiswa kwaze kwoma, ngaphansi kwe-7%, kuze kube yilapho iqabunga ligayeka phakathi kweminwe libe yimpushana.
5.  **I-Sorting (精选, *jīngxuǎn*):** Ukukhetha izingcwecwe, imvuthuluka neziqu; uthuli etiyeni eliqediwe alukho ngaphezu kwe-1.3%.

**6. Izici Ze-Organoleptic:**

Isilinganiso — izidingo zika-2012.

* **Ukubukeka kweqabunga elomile:** Ukusonta okuncane okuhle, okuluhlaza okunomsoco, okulinganayo nokuhlanzekile (条细秀，色泽绿润、匀整洁净).
* **Iphunga leqabunga elomile:** Akukho ncazelo ehlukile emithonjeni etholakele.
* **Iphunga lokuphisa:** Okusha, okuvuselelayo, okuhlanzekile (香鲜爽纯); embhalweni wezidingo kubhalwe “粟香纯正” — ngokwezwi nezwi “iphunga elihlanzekile lamabele.” Ochwepheshe bomncintiswano ka-2007, ngokulandisa kukamagazini, bakhuluma ngephunga le-castnut (栗香), ngakho embhalweni mhlawumbe kukhona iphutha lokubhala; imithombo ayilungisi lokhu kungafani.
* **I-Flavour:** Okusha, okuqinile nokuthambile (味鲜浓醇).
* **Umbala wokuphisa:** Oluhlaza okotshani othambile (汤色嫩绿).
* **Iqabunga elithe evilwe (iqabunga eliphisiwe):** Luhlaza okotshani othambile; itiye limelana nokuphisa okuningi (叶底嫩绿，耐冲泡).

**7. Ukwakheka Kwamakhemikhali:**

Izidingo zika-2012 zibeka ubuncane:

| Inkomba | Izinga |
| :--- | :--- |
| Izinto ezincibilikayo emanzini | azikho ngaphansi kwe-40 % |
| Ama-amino acid | awekho ngaphansi kwe-4.0 % |

Ezinye izibalo — ukulandisa ngaphandle kwamaphrothokholi ashicilelwe: ngokuhlaziywa kuka-2006 ama-polyphenol “aphindwe kathathu kunetiye elijwayelekile,” ama-tannins ne-caffeine ngokuphawulekayo amaningi; isifinyezo serejista sibhala ngama-amino acid “aphakeme ngokuphindwe kanye noma kabili kunokujwayelekile.”

**8. Izakhiwo Eziwusizo:**

Ayikho imininingwane eqinisekisiwe ngomphumela waleli tiye ngqo.

**9. Ukuphisa:**

Umkhuba wekilasi letiye eliluhlaza.

* **Izinga lokushisa lamanzi:** 80–85 °C.
* **Inani letiye:** amagremu ama-3 kumamililitha ayi-150.
* **Isitsha:** Ingilazi yeglasi — embikweni ka-2015 itiye eliluhlaza i-suitongcha laphiswa kuyona.
* **Inqubo:** Shisisa isitsha, thela amanzi ngasodongeni, ukuphisa kokuqala — ngemva kwemizuzwana engama-40–60, bese kuba ukuphisa okuphindwe kabili noma kathathu, ushiya ingxenye yokuphisa.

**10. Ukugcina:**

Umkhuba wekilasi. Emaphaketheni avaliwe, esiqandisini ku-0–5 °C, ngaphandle kokukhanya, umswakama nephunga; kungcono ukuphuza phakathi nonyaka.

**11. Intengo Nokomgunyathi:**

Ayikho imininingwane ngezintengo emithonjeni etholakele.

* **Uzivikela kanjani ekugunyeni:**
    * Bheka uphawu lomkhiqizo onophawu lwendawo noma uphawu lwesitifiketi futhi uqinisekise ukuthi umkhiqizi uvela eShaowu.
    * Ukuhlolwa ngohlamvu lwemali akunakuthembeka, umphumela wawo uncike ohlanyini lwemali uqobo: embikweni we-“Minbei ribao” (2015) intatheli yabamba uhlamvu lwemali emaqabungeni etiye elibomvu le-suitongcha imizuzu emithathu kuya kwemihlanu — alithambanga, kodwa laba ntekenteke lahlukana izingxenye ezintathu, kanti umnikazi wesitolo waxwayisa ukuthi ngamakhophi esimanje emali umphumela ubuthakathaka.

**12. Amaqiniso Athakazelisayo:**

* Umbhali we-athikili kamagazini ka-2019 wafuna itiye ku-“Grand Dictionary of Chinese Tea” (《中国茶叶大辞典》) futhi akazange alithole i-athikili ngalo.
* Amasayithi athandwayo abhala ukuthi i-suitongcha yayinikezwa kakade ngesikhathi seTang; awasho umthombo wokuqala.

**13. Ukuqhathaniswa Namanye Amatiye:**

* **I-Songxi Lücha ([松溪绿茶](https://thetea.app/zu/article/songxi-lucha)):** Itiye eliluhlaza lesifunda saseSongxi esifundeni esifanayo saseNanping, ezansi kwezintaba zase-Wuyishan.
* **I-Kunkeng Cha ([孔坑茶](https://thetea.app/zu/article/kongkeng-cha)):** Itiye eliluhlaza lesifunda saseNinghua entshonalanga yeFujian, nalo elavunywa ngesimemezelo No. 640 ngo-2025.

**Ekuphetheni:**

I-Shaowu Suitong Cha itiye eliluhlaza lasezintabeni lasenyakatho yeFujian, elaziwa kakhulu ngenkolelo kunokunambitheka: ukusonta okuncane okuluhlaza okunomsoco, ukuphisa okuluhlaza okotshani othambile, iphunga elisha kanye nohlamvu lwemali oluqhephukayo ngemva kokuhlafunwa neqabunga. Ayikho incazelo yenkolelo, kodwa izidingo zokuvikela zika-2012 zichaza itiye ngokuningiliziwe — kusukela ezinhlotsheni nasekuphakameni kuya kumswakama esigabeni ngasinye sokomisa.