---
title: "Tàiqīng shuāngshàng lǜyá chá"
url: https://thetea.app/zu/article/taiqing-shuangshang-luya-cha
lang: zu
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Tàiqīng shuāngshàng lǜyá chá (太青双上绿芽茶)

**I-Taiqing Shuangshang Lüya Cha** (*Tàiqīng shuāngshàng lǜyá chá*, 太青双上绿芽茶) — itiye eliluhlaza elenziwe ngamahlumela aseNtabeni i-Taiqingshan (太青山) esifundeni sase-Lixian (澧县) ngaphansi kwesifunda sase-Changde enyakatho-ntshonalanga yesifundazwe sase-Hunan. Ngokuchazayo — «amahlumela aluhlaza ase-Shuangshang avela eNtabeni i-Taiqing». Umbhalo wokuvikela uchaza amahlumela ayisicaba, aqondile, anombala ohlaza okwesimaragidu, anoboya obumhlophe kanye nephunga le-chestnut — cishe amahlumela angama-80 000 ngekhilogremu. Ngo-2015 igama labhaliswa njengophawu lwezolimo lwendawo, ngo-2025 lakhonjwa njengomkhiqizo onophawu lwendawo.

**1. Ukuhlukaniswa kanye nemvelaphi:**

* **Uhlobo:** Itiye eliluhlaza (绿茶, *lǜchá*): ohlelweni lombhalo — ukulungiswa nokomiswa, ngaphandle kwe-oxidation nokuvuthwa.
* **Isigaba:** Itiye eliluhlaza lamahlumela lase-Hunan; umkhiqizo onophawu lwendawo (2025); uphawu lwezolimo lwendawo (2015).
* **Imvelaphi:** I-China, isifundazwe sase-Hunan (湖南, *Húnán*), isifunda sase-Changde (常德, *Chángdé*), isifunda sase-Lixian (澧县, *Lǐxiàn*).
* **Indawo evikelwe:** Izindawo eziyisikhombisa zesifunda: i-Taiqing (太青乡), i-Yangjiafang (杨家坊乡), i-Huolianpo (火连坡镇), i-Ganxitan (甘溪滩镇), i-Fangshiping (方石坪镇), i-Matoupu (码头铺镇) kanye ne-Dongshi (洞市乡).
* **Umfakisicelo:** Isikhungo samasiko etiye i-«Shuangshang Lüya» sase-Chengtoushan esifundeni sase-Lixian (澧县城头山双上绿芽茶文化研究所).
* **Izixhumanisi zokuma:** 111°12′35″–111°31′34″ D, 29°42′57″–29°57′39″ Ny.

**2. Umlando nokubaluleka kwamasiko:**

* **Umlando:**
    * **Izinsuku zokuqala ziyahlukana.** Ikhathalogu yezimpawu zendawo icaphuna isazi-mlando sangase-Yuan u-Ma Duanlin (马端临) kanye nencwadi yokubhekisela i-«Zhongguo cha jing» (中国茶经) ithi i-«双上绿芽» yase-Lizhou (澧州, manje i-Lixian) yakhethwa njengentela yasebukhosini ngaphambi kuka-1008, unyaka wokuqala wenkathi ye-Dazhongxiangfu yobukhosi bakwa-Song. Uhlelo lokuthuthukisa ezokuvakasha lwesifunda (2019) lucaphuna incwadi yokubhekisela i-«Hunan mingcha» luthi ngendlela ehlukile: itiye lalitshalwa lapha kakade ngesikhathi se-Tang, kanti ngesikhathi se-Yuan i-«双上绿芽» yayaziwa ezweni lonke futhi yayiyintela yonyaka. Imithombo yokuqala ayikaqinisekiswa; alukho usuku lokugcina.
    * **2014.** Ngokwencwadi yokubhekisela, indawo yokukhiqiza ezindaweni eziyisikhombisa yayingamahektha angama-3333.33, umkhiqizo wawungamathani angama-5000 etiye elomile ngonyaka.
    * **2015.** Ngomhla ka-5 Novemba uMnyango Wezolimo we-PRC wafaka igama ngaphansi kokuvikelwa njengophawu lwezolimo lwendawo.
    * **Amagugu.** Ngokwencwadi yokubhekisela, ubuchwepheshe bezandla bufakwe ohlwini lwamagugu angaphatheki ase-Changde; ngokombiko wesifunda kaNovemba 2024, bufakwe nohlu lwesithupha lwesifundazwe lwamagugu angaphatheki ase-Hunan.
    * **2025.** Ihhovisi likazwelonke lobunikazi bengqondo lase-China (CNIPA) ngesimemezelo № 640 — esisayinwe ngomhla ka-16 Julayi, sashicilelwa ngomhla ka-13 Agasti — laqaphela igama njengomkhiqizo onophawu lwendawo.
* **Igama:** I-Taiqing (太青) — intaba i-Taiqingshan, ebizwa nangokuthi i-太清山. I-«Shuangshang» (双上) — «wenyuka kabili». Inganekwane ithi «inkosi yemithi» u-Sun Simiao (孙思邈) wayeza lapha kabili: okokuqala edlula waphonsa imbewu yetiye emhlabathini, okwesibili wafundisa abahlali ababegcina isihlahla ukusebenzisa itiye kwezokwelapha kanye nendlela yokulenza. Emkumbulweni wakhe itiye laqanjwa ngokuthi i-«双上绿芽». Lena yinganekwane, hhayi iqiniso elibhaliwe. I-«Lüya» (绿芽) — «amahlumela aluhlaza».
* **Ukubaluleka kwamasiko:** Ngokwezincwadi zokubhekisela, itiye laliphethe iziqu ezithi «itiye elidumile lase-Hunan» kanye nelithi «itiye elidumile lase-China», futhi uphawu lwentengiso lwe-«双上绿芽» — isimo sophawu lwentengiso olwaziwayo lwase-China. Ohlelweni lokuthuthukisa ezokuvakasha lwesifunda sango-2019–2030, iphrojekthi ye-«Taiqing tea» isohlwini lwamaphrojekthi ayishumi okuvuselela izindawo zasemakhaya; umqondo wayo — «Indlela yentela» (贡茶之道).

**3. Incazelo yezitshalo kanye nezinto zokusetshenziswa:**

* **Uhlobo / Cultivar:** Umbhalo wokuvikela ubiza uhlobo ngegama elifanayo nelomkhiqizo, — «太青双上绿芽茶», ngaphandle kokuchaza ukuthi yini ngemuva kwalo; uhlobo lokukhetha alutholakali emithonjeni etholiwe.
* **Izinto zokusetshenziswa:** Amahlumela. Ngokwencwadi yokubhekisela — ihlumela elilodwa (独芽) elinobude obungaba ngu-20 mm, eliqoqwe ezintabeni ngaphambi kwesizini ye-Guyu (谷雨). Umbhalo ukhuluma ngamahlumela (芽头) futhi ubeka inkomba yamahlumela angaba ngu-80 000 ngekhilogremu yetiye elomile.
* **Isikhathi sokuqoqa:** Intwasahlobo; umbhalo unikeza futhi uhlelo lweqabunga lasekwindla.
* **Izidingo zokuqoqa:** Iqabunga lilethwa ngokushesha kubhasikidi abahlanzekile abalukiwe endaweni yokwamukela, ngemva kokuhlolwa liyandywa kumata e-bamboo.

**4. I-terroir kanye nezici zokutshala:**

* **Isifunda:** Intaba i-Taiqingshan: iningi leziqongo lingaphezu kwama-800 m; iphuzu eliphakeme kakhulu, i-Yamujian (鸭母尖), yi-1019.5 m — leli futhi iphuzu eliphakeme kakhulu lesifunda, «uphahla lwase-Lixian». Ngokombiko wesifunda (2024), intaba ihlala emafwini nasenkungwini unyaka wonke.
* **Ukuphakama kokutshala:** Ngokombhalo wokuvikela — **500–1200 m**. Ukufingqwa kwencwadi yokubhekisela kwencazelo ka-2015, okungakwazanga ukuqinisekiswa, kubiza izindawo ezijwayelekile zetiyela ngobude obungu-150–550 m; umehluko awukaxazululwa.
* **Inhlabathi:** Ngokombhalo — inhlabathi eyisihlabathi, inhlabathi ewubumba kanye newubumba oluwubumba, i-pH 5.0–6.0, i-calcium ingekho ngaphezu kuka-0.2 %, ukujula kongqimba kungaphezu kwe-1 m.
* **Isimo sezulu:** Akukho mininingwane yesimo sezulu eqinisekisiwe emithonjeni etholiwe.
* **Ezolimo ngokombhalo:** Ukutshala kusukela ekupheleni kuka-Okthoba kuya ekuqaleni kuka-March, izihlahla ezimbili emgodini ngamunye, izihlahla ezingama-4444 nge-*mu* ekutshaleni ngemigqa emibili kanye nezingu-2222 ngomugqa owodwa. Umquba kanye namakhekhe — kuphela ngemva kokubulala amagciwane.

**5. Ubuchwepheshe bokukhiqiza:**

Umbhalo wokuvikela uchaza izinyathelo eziyisishiyagalombili ngezindlela zokusebenza.

1.  **Ukunaba (摊放, *tānfàng*):** Entwasahlobo amahora angu-6–8, ekwindla angu-2–3; ungqimba olungadluli u-3 cm emata e-bamboo noma u-5 cm emseleni, ngokuphenduka kanye noma kabili, kuze kube ngumswakama ongu-70–72 %, ngaphandle kokulimala nokubabomvu.
2.  **Ukulungisa (杀青, *shāqīng*):** Udonga lwesigubhu lapho kulayishwa khona — cishe 230 °C, umoya lapho kuphuma khona — ngaphezu kuka-90 °C; ukudlula cishe imizuzwana engu-90, ukufakwa okungu-45–50 ngomzuzu. Umswakama ngemva kwalokho — cishe 62 %, iqabunga liluhlaza okumnyama, linephunga elimsulwa.
3.  **Ukuphulula umoya nokupholisa (清风、摊凉):** Ngongqimba olufinyelela ku-1 cm, cishe imizuzu engu-15; amaqabunga, iziqu kanye nokungcola kuyasuswa.
4.  **Ukomisa kokuqala (初干, *chūgān*):** 110–130 °C, imizuzu engu-5–8; iqabunga alinamatheli esandleni futhi lihlaba kancane, umswakama ongu-45–50 %.
5.  **Ukuveza uboya (提毫, *tíháo*):** 60–80 °C, imizuzu engu-10–15: iqabunga liyalinganiswa futhi lilolongwe, kanti uma selomile ngo-70–80 %, amaqabunga etiye ahlanganiswa ukuze kubonakale uboya obumhlophe.
6.  **Ukulolonga ngesandla nokuphinda ukuveza uboya:** Ngezandla iqabunga lilolongwa libe yisimo esiminyene esiqondile, umbala ohlaza okwesimaragidu kanye noboya obubonakalayo.
7.  **Ukupholisa (摊凉, *tānliáng*):** Imizuzu engu-30–40, ngongqimba olufinyelela ku-2 cm.
8.  **Ukomisa kokugcina ngokufudumeza (足干提香, *zúgān tíxiāng*):** Ngongqimba ngongqimba emshinini wokufudumeza iphunga kuze kube umswakama ongadluli u-5 %; itiye elipholile liyapakishwa futhi livalwe ukuze ligcinwe.

**6. Izici ze-Organoleptic:**

Incazelo — evela embhalweni wokuvikela.

* **Ukubukeka kweqabunga elomile:** Isicaba, siqondile, sihle; siluhlaza okwesimaragidu ngokucwebezela, uboya obumhlophe bubonakala (扁直秀丽，色泽翠绿光润、白毫显露). Ngokombhalo, umswakama ungaphansi kuka-5 %: esandleni itiye lihlaba kancane futhi liyaphuka lapho licindezelwa kancane.
* **Iphunga leqabunga elomile:** Ayikho incazelo ehlukile emithonjeni etholiwe.
* **Iphunga lotshala:** Liphezulu, lisha, lihlala isikhathi eside, linophawu lwe-chestnut (栗香) kanye nokunambitheka okuhlala isikhathi eside.
* **Ukunambitheka:** Kujulile, kuthambile, kumnandi nokuqabulayo (醇厚甘爽).
* **Umbala wotshala:** Ocacile, okhanyayo (清澈明亮).
* **Indawo yetiye (iqabunga elidliwayo):** Luhlaza okotshani obuthambile, lisha futhi likhanyayo; amahlumela agcwele, aphelele, alinganayo, anwebekayo. Engilazini amahlumela ami aqondile (茶芽直竖).

**7. Ukwakheka kwamakhemikhali:**

Umbhalo wokuvikela unikeza izilinganiso:

| Inkomba | Okuqukethwe |
| :--- | :--- |
| Ama-polyphenols etiye | 18.7–28.7 g/100 g |
| Izinto ezikhiphekayo ezincibilikayo emanzini | 38.2–51.2 g/100 g |
| I-caffeine | 1.5–4.2 g/100 g |
| Ama-saponins (isamba) | 0.3–1.2 % |
| I-Zinc | 3.5–5.5 mg/100 g |
| I-Selenium | 7.5–12.0 µg/100 g |

Lena incazelo yomkhiqizo, hhayi ukuhlaziywa kweqoqo.

**8. Izakhiwo eziwusizo:**

Ayikho imininingwane eqinisekisiwe ngomphumela waleli tiye ngokwalo.

**9. Ukuphisa:**

Umkhuba wesigaba setiye eliluhlaza elithambile lamahlumela.

* **Izinga lokushisa lamanzi:** 75–80 °C.
* **Inani letiye:** 3 g nge-150 ml.
* **Isitsha:** Ingilazi ende ekhanyayo — kuyo kuyabonakala ukuthi amahlumela ami aqondile.
* **Inqubo:**
    1. Fudumeza ingilazi.
    2. Thela amanzi, bese uthela itiye.
    3. Ukusetshenziswa kokuqala — ngemva kwemizuzu engu-1–2, lapho amahlumela esehlele phansi.
    4. Phuza, ushiye ingxenye eyodwa kwezintathu yotshala.
    5. Thela amanzi futhi.
    6. Ukuphindaphinda kabili noma kathathu.

**10. Ukugcinwa:**

Umkhuba wesigaba. Emaphaketini avaliwe, esiqandisini ku-0–5 °C, ngaphandle kokukhanya, umswakama kanye namaphunga; kungcono ukuphuzwa phakathi nonyaka.

**11. Intengo kanye nemikhiqizo yomgunyathi:**

Ayikho imininingwane ngezintengo emithonjeni etholiwe.

* **Ungagwema kanjani imikhiqizo yomgunyathi:**
    * Bheka uphawu lomkhiqizo onophawu lwendawo: lunikezwa ngesicelo ngehhovisi lobunikazi bengqondo lesifunda, ngemva kokuhlolwa kwesifundazwe nokugunyazwa yi-CNIPA.
    * Hlola ukuthi umkhiqizi uvela ezindaweni eziyisikhombisa zendawo.
    * Qhathanisa ukubukeka: amahlumela awodwa, ayisicaba futhi aqondile, anoboya obumhlophe; iphunga le-chestnut; amahlumela engilazini ayami.
    * Khumbula ukuthi i-«双上绿芽» futhi iwuphawu lwentengiso, kanti uphawu lwentengiso kanye nophawu lokukhomba — yimibhalo ehlukile.

**12. Amaqiniso athakazelisayo:**

* Umkhawulo ongaphezulu wokuphakama embhalweni wokuvikela — 1200 m — ungaphezu kwephuzu eliphakeme kakhulu lesifunda uqobo.
* Ekhilogremu yetiye elomile, ngokombhalo, kukhona cishe amahlumela angama-80 000.
* Abaqoqi, ngokwencwadi yokubhekisela, abavunyelwe ukusebenzisa izimonyo namakha.

**13. Ukuqhathaniswa namanye amatiye ase-Hunan namatiye amahlumela:**

* **I-Shimen Yinfeng ([石门银峰](https://thetea.app/zu/article/shimen-yin-feng)):** Itiye eliluhlaza lesifunda esingumakhelwane i-Shimen, nalo linoboya obuningi, kodwa linezinaliti ezicijile eziqondile, hhayi isicaba.
* **I-Changde Hongcha ([常德红茶](https://thetea.app/zu/article/changde-hongcha)):** Itiye elibomvu lesifunda, elinendawo ehlanganisa nengxenye yesifunda sase-Lixian.
* **I-Junshan Yinzhen ([君山银针](https://thetea.app/zu/article/junshan-yin-zhen)):** Itiye lamahlumela lase-Hunan, nalo limi engilazini, kodwa liphuzi, nokuvuthwa.
* **I-Zhuyeqing ([竹叶青](https://thetea.app/zu/article/zhu-ye-qing)):** Itiye eliluhlaza eliyisicaba leNtaba i-Emei eSichuan — elisondele kakhulu ngesimo seqabunga.

**Ekuphetheni:**

I-Taiqing Shuangshang Lüya Cha — itiye eliluhlaza lamahlumela leNtaba i-Taiqing, lapho umbhalo wokuvikela uchaza ubuchwepheshe kuze kufike ezingeni nasekundizeni. Amahlumela ayisicaba anombala ohlaza okwesimaragidu anoboya obumhlophe, iphunga le-chestnut kanye namahlumela ami engilazini — yizimpawu zawo; intela yasendulo kanye nenganekwane ngo-Sun Simiao — okwamanje izinhlobo zezincwadi zokubhekisela.