---
title: "Tǎquán Yún Wù"
url: https://thetea.app/zu/article/taquan-yun-wu
lang: zu
updated: 2026-04-08
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Tǎquán Yún Wù (塔泉云雾)

I-Tǎquán Yún Wù iyitiye eliluhlaza lomlando elisuka eningizimu yesifundazwe sase-Anhui, elaziwa nangokuthi “Gāofēng Yún Wù” (高峰云雾 — “inkungu enamafu Yesiqongo Esiphakeme”). Umlando walo usukela enkathini ye-Eastern Jin, lapho itiye lase-Xuancheng lalethwa enkantolo, ludlule ekuchumeni ngesikhathi se-Qing, luye cishe ekulibalekeni ngokuphelele phakathi neminyaka yeRiphabhulikhi — futhi lwaphinde lwazalwa kabusha ngeminyaka yo-1950. I-Tǎquán Yún Wù iyitiye elinobunjalo: liqinile, linuka kamnandi, linomsindo ogqamile we-orchid kanye nokunambitheka okuhlala isikhathi eside ngemva kokugwinya, elizalelwa endaweni ephakeme engaphezu kwamamitha ayinkulungwane, lapho amafu athinta ngokoqobo izihlahla zetiye.

**1. Ukwahlukanisa kanye Nemvelaphi:**

* **Uhlobo:** Itiye eliluhlaza (elingavutshelwanga), 烘青 (hōngqīng — ukulungiswa ngokuwosa bese komiswa ngomoya oshisayo). Lingenxa yesigaba “esikhethekile” (特制) samatiye e-hongqing aluhlaza.
* **Isigaba:** Itiye elidumile lomlando (历史名茶, lìshǐ míngchá). Lifakwe ohlwini lwamatiye ayishumi adumile ase-Anhui (安徽十大名茶).
* **Indawo yokukhiqiza:** I-China, isifundazwe sase-Anhui (安徽省, Ānhuī Shěng), idolobha elibuswayo i-Xuancheng (宣城市, Xuānchéng Shì), isifunda sase-Xuanzhou (宣州区, Xuānzhōu Qū), idolobhana lase-Xikou (溪口镇, Xīkǒu Zhèn). Isizinda sokukhiqiza — umthambeka osenyakatho-ntshonalanga wentaba i-Gaofengshan (高峰山, Gāofēng Shān), amadolobhana ase-Tǎquán (塔泉), e-Zhangwan (张湾), e-Zhuangwutai (庄屋台), kanye nase-Baokeng (鲍坑) nase-Milongta (密龙塔) esigodini sokuphatha sase-Tianzhu (天竺村).
* **Izixhumanisi zendawo:** Cishe 30°34′ N, 118°26′ E (isifunda sase-Xikou, lapho kuhlangana khona izindawo zase-Xuanzhou, e-Ningguo nase-Jingxian).

**2. Umlando kanye Nokubaluleka Kwamasiko:**

* **Umlando:** Isifunda sase-Xuancheng (i-Xuanzhou yasendulo, 宣州) — singesinye sezindawo ezindala kunazo zonke ezikhiqiza itiye e-China. Ubufakazi bokuqala obubhaliwe mayelana netiye lase-Xuancheng busukela enkathini ye-Eastern Jin (东晋, 317–420): ngesikhathi sokubusa kuka-Yuan-di (元帝, 317–322), u-Wen Qiao (温峤, Wēn Qiáo), owayenesikhundla e-Xuancheng, wethula enkantolo “itiye eliyizinkulungwane ze-catty kanye nama-ming angamakhulu amathathu e-catty” (上表贡茶一千斤，供茗三百斤) — lokhu kungenye yezinkomba zokuqala zetiye njengesipho senkantolo emlandweni wase-China. Ngakho-ke, ukutshalwa kwetiye e-Xuanzhou kuyiminyaka engaphezu kuka-1700.

  Ngokusho kwe- “Xuancheng County Annals” (《宣城县志》), eningizimu yedolobha ebangeni elikhulu lama-li kunentaba i-Yangshan (阳山), futhi eningizimu yayo kune-Gaofengshan (高峰山), “isiqongo sayo esithweswe amafu” (峰冠云表). Esiqongweni sentaba kwakumi i-skit (庵) eyayifulelwe ngothayela wensimbi, lapho “abantu babehlala eduze kwezinkawu” (人多杂猿猴以居). Ngezansi kwakukhona isigodlo sase-Tǎquán’an (塔泉庵), “lapho kwakukhiqizwa itiye elidumile” (下有塔泉庵并产名茶). Igama elithi “Tǎquán” (塔泉 — “umthombo we-pagoda”) lisuselwa kulesi sigodlo kanye nomthombo wasezintabeni oseduze kwaso. Kusuka lapha futhi kuvela ifomula yezinkondlo: «塔泉尽头水，高峰云雾茶» — “Emthonjeni we-Tǎquán — amanzi, esiqongweni se-Gaofeng — itiye lamafu.”

  Ngokwesiko, ukuchuma kwe-Tǎquán Yún Wù kwenzeka ngesikhathi se-Qing, ngaphansi kokubusa kuka-Yongzheng (雍正, 1723–1735) futhi ikakhulukazi u-Qianlong (乾隆, 1736–1795). Ngokwenganekwane yendawo, umbusi u-Qianlong, ngemva kokunambitha leli tiye, wathi: «天生丽质难自弃，离鼻三尺奇香来» — “Ubuhle bemvelo abukwazi ukuzifihla — kusukela emacunwini amathathu ukusuka ekhaleni umuntu usuke ezwa iphunga elimangalisayo.” Ngeminyaka yeRiphabhulikhi ukukhiqizwa kwehla futhi itiye lanyamalala ngokoqobo. Ukuvuselelwa kwaqala ngo-1955. Ngeminyaka yowezi-1980, osolwazi bomnyango wetiye e-Anhui Agricultural University u-Wang Zhenheng (王镇恒, Wáng Zhènhéng) no-Fang Shihui (方世辉, Fāng Shìhuī) benza umsebenzi oningiliziwe wokuvuselela nokwenza ngcono ubuchwepheshe. Ngo-1982, i-Tǎquán Yún Wù yathola ukwaziswa okukhulu emqhudelwaneni we-All-China Famous Tea Competition. Ngo-1986 — yathola isihloko esithi “Umkhiqizo Wekhwalithi Ephezulu YoMnyango Wezohwebo” (商业部优质产品). Ngo-2002 — ithole isitifiketi “Sokudla Okuluhlaza” (绿色食品) esivela ku-China Green Food Development Centre. Ngo-2010 — yazuza indondo yegolide emcimbini we-17 we-Shanghai International Tea Culture Festival ohlotsheni lwe “Chinese Famous Tea” (中国名茶).

* **Igama:** 塔泉 (Tǎquán) — “umthombo we-pagoda”, kusukela egameni lesigodlo sase-Tǎquán’an (塔泉庵) kanye nomthombo wasezintabeni osezindongeni zawo. 云雾 (yún wù) — “amafu nenkungu”, isichasiso sakudala samatiye aphakeme ezintabeni akhula endaweni enefu elihlala likhona. Elinye igama lomlando — i-Gāofēng Yún Wù (高峰云雾) — likhomba entabeni i-Gaofengshan (高峰山, “Isiqongo Esiphakeme”).
* **Ukubaluleka kwamasiko:** I-Tǎquán Yún Wù imi ohlwini lwesiko elikhulu letiye lase-Anhui, kanye ne-Huangshan Maofeng, i-Lu’an Guapian kanye ne-Taiping Houkui. Isifunda sase-Xuanzhou sikhulunywe ngalo ku- “The Classic of Tea” kaLu Yu: «宣城人秦精，常入武昌山采茗» — “Izakhamuzi sase-Xuancheng okuthiwa u-Qin Jing wayevame ukuya eNtabeni iWuchang ukuyokha itiye.” Lokhu kungenye yobufakazi bokuqala bokuqoqwa kwetiye e-Anhui. Ezikhathini zanamuhla, i-Tǎquán Yún Wù yayiyitiye le-State Council ye-People’s Republic of China (国务院办公厅用茶) futhi, ngokweminye imininingwane, yathunyelwa enkantolo yasebukhosini yase-Bhritani. Njalo ngonyaka edolobhaneni lase-Xikou kuba ne “South Anhui High Mountain Tea Festival” (皖南[高山茶](https://thetea.app/zu/article/gao-shan-cha)叶节), lapho i-Tǎquán Yún Wù ike yathatha indawo yokuqala izikhathi eziningi.

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

* **Izinhlobo:** *Camellia sinensis* var. *sinensis*.
* **Izinhlobonhlobo / I-cultivar:** Izinhlobonhlobo eziyinhloko — i-Xikou Liuye Zhong (溪口柳叶种, Xīkǒu Liǔyè Zhǒng — “iqabunga le-willow lase-Xikou”), isimo sendawo esiguquguqukayo ([群体种](https://thetea.app/zu/article/qunti-zhong)) esinamacembe amancane, amise okude, nokugqama kwama-buds anoboya kanye nokuqukethwe okuphezulu kwezinto ezinuka kamnandi. Lolu uhlobo lwamacembe amancane aphakathi nendawo, olwajwayela izimo zezintaba zaseningizimu-ntshonalanga ye-Anhui emakhulwini eminyaka amaningi.
* **Ukuvunwa:** Ekupheleni kwentwasahlobo — ngokuvamile ngemva kwe-Qingming (清明) kuze kube se-Guyu (谷雨), okungukuthi kusukela ekuqaleni kuya ekupheleni kuka-April. Ngenxa yokuphakama okukhulu kwamasimu (ngaphezu kuka-1000 m), ukukhula kuqala sekwephuzile — ngo-March eNtabeni i-Gaofengshan kuvame ukuba neqhwa.
* **Indinganiso yokuvuna:** Ihlumela elilodwa namacembe amabili ekuqaleni kokuvuleka (一芽二叶初展). Ubude behlumela — bungaba ngu-8 cm. Amahlumela kufanele abe ngokuphelele, emasha futhi afane. Uhlelo “lokukhetha oku-4” (四选, sì xuǎn) luyasebenza: kukhethwa isiqiwu, isihlahla, igatsha kanye nehlumela; kanye “nezithiyo ezingama-8” (八不采, bā bù cǎi): ungavuni amahlumela amancane kakhulu noma amakhulu, ungavuni amacembe angenawo umqubuko, ungavuni uma lina, ungavuni emini yelanga elishisayo, njll.
* **Indlela yokuvuna:** Kuphela “ikinipha elinokusekela” (提折采法, tízhé cǎifǎ) — ihlumela liyagqashuka ngobumnene, hhayi ukuhuzulwa ngezipikili (indlela “yokukha ngezipikili”, 指甲捏采, inqatshelwe). Izinto zokusetshenziswa zilethwa ngoqalweni oluhlanzekile, azicindezelwa, azimanziswa.

**4. I-Terroir kanye Nezici Ezikhethekile Zokutshalwa:**

* **Ukuphakama kokukhula:** Isizinda sokukhiqiza — umthambeka osenyakatho-ntshonalanga wentaba i-Gaofengshan, endaweni ephakeme engaba ngu-1155 m ngaphezu kolwandle. Lesi kungenye yezindawo eziphakeme kakhulu zesixhe sezintaba lapho kuhlangana khona i-Xuanzhou, i-Ninggo (宁国) ne-Jingxian (泾县).
* **Ukukhuleka kwezwe:** Izintaba — ukuqhubeka kwezinhlanga zase-Huangshan (黄山余脉). Indawo “inezingqinamba eziningi”: iziqongo zishintshwa yizihosha, imifula iyazongolozela phakathi kwemimango ewumqansa. Amasimu atshalwa endaweni engenhla kwehlathi, phakathi kwamafu.
* **Isimo sezulu:** I-subtropical epholile. Izinga lokushisa lonyaka — 15.4 °C (eliphansi kunawo wonke — 13.7 °C, eliphezulu — 40 °C). Imvula yonyaka — cishe ngu-1400 mm. Isikhathi esingenasithwathwa — izinsuku ezingama-229. Usuku olufushane lokukhanya (izintaba zibaneka ilanga) kanye nenkungu eqhubekayo ekuseni/nakusihlwa — yizici ezibalulekile zekhwalithi.
* **Inhlabathi:** Ijulile, idonsa amanzi kahle, i-acidic (pH ≈ 5.5). Idwala langempela — i-slate yezintaba egugile enamaminerali amaningi.
* **I-ecology:** Izinga lamahlathi kule ndawo lingaphezu kuka-87%. Amasimu atholakala endaweni yemvelo yamahlathi anamacembe abanzi kanye namahlathi e-coniferous anezinhlobonhlobo zezinto eziphilayo ezinothile. Ukukhanya okuhlakazekile (漫射光) kudla lubi phezu kwelanga eliqondile — lokhu kwenza kwehle ukwehla kwe-L-theanine futhi kuqongelele ama-amino acid, okunikeza itiye ubumnandi obujwayelekile nokujula.

**5. Ubuchwepheshe Bokukhiqiza:**

I-Tǎquán Yún Wù ingummeleli wesigaba “samatiye e-hongqing aluhlaza akhethekile” (特制烘青绿茶), okungukuthi ukulungiswa kwenziwa ngokuwosa, futhi ukomiswa kokugcina — emoyeni oshisayo (ngokungafani namatiye e-chaoqing awosiwe kuphela). Ubuchwepheshe buhlanganisa izinyathelo eziyisishiyagalombili futhi bususelwa ezindleleni zendabuko ezavuselelwa futhi zathuthukiswa ngeminyaka yowezi-1980:

* **Ukuvuna nokwandlala (鲜叶采摘·摊放, cǎizhāi · tānfàng):** Ngemva kokuvuna, amahlumela ayanwetshwa ungqimba oluncane ochumezweni loqalo endaweni ehlanzekile, epholile, enomoya. Isikhathi sokwandlala — amahora ama-4 kuya kwayi-8 (ubuningi ama-10). Icelemba lilahlekelwa ukucwebezela kwangaphezulu, lithambe, izinga lomswakama lehlela ku-70–72 %, kube nephunga elisha — lolu wuphawu lokulungela ukulungiswa.
* **Ukulungiswa / Sha Qing (杀青, shāqīng):** Kwenziwa epanini eliyisicaba (平口锅) ezingeni lokushisa elisodongeni lika-110–200 °C (umthetho othi “okokuqala phezulu, bese uphansi”). Isisindo sokuqala — 220–250 g uma kuwoswa ngesandla. Emaminithini angu 1–2 okuqala — ukugovuza okuhamba kancane ukuze kufudumale ngokushesha; emva kwalokho — ukuphonsa phezulu (高抛抖翻) ukuze kukhishwe umswakama, iphunga lotshani nokuvinjelwa ukusha. Ngemva kwangokomzuzu ~5 icelemba liba mnyama lize libe luhlaza okotshani okumnyama, lithambe, kuvele iphunga letiye lokuqala. Umswakama — cishe 60%. Ukulungiswa ngomshini nakho kungenzeka — kuzona zozombili izimo, umthetho oyinhloko uthi: “woze waqeda, wosa ngokulinganayo, ngaphandle kweziqu ezibomvu namahlamvu abomvu, ngaphandle kwemiphetho eshile” (杀透杀匀，无红梗红叶，无焦边爆点).
* **Ukusonga nokubumba (揉捻·做形, róuniǎn · zuòxíng):** Icelemba eselipholile ngemva kokulungiswa liyasongwa, kwakheke izingcezu zetiye ezihlangene, eziqinile. Izinga lokucindezela linquma ukugcwala kokuphuzwayo okuzayo. I-Tǎquán Yún Wù yakhiwe ngezingcezu zetiye eziqinile, ezigobile kancane ezimise okwenhlabamvula.
* **Ukomiswa kokuqala (初烘, chū hōng):** Ukomiswa kokuqala emlilweni ophakathi nendawo.
* **Ukuguga / Ukupholisa (摊凉, tānliáng):** Ukwabiwa kabusha komswakama osele ngaphakathi kwengcezu yetiye — igxathu elibaluleke kakhulu ekulinganiseni kwephunga.
* **Ukomiswa okuphindwayo (复烘, fù hōng):** Ukomiswa kokugcina kuze kube umswakama ozinzile ≤ 7 %. Kulapha lapho kuqinisekiswa khona ukunambitheka kwe-orchid (兰花香) — uphawu oluyisici esikhethekile sika-Tǎquán Yún Wù.
* **Ukukhipha okungahlangabezani namazinga (干茶拣剔, gānchá jiǎntī):** Ukususwa ngesandla kwezingcezu zetiye ezingahambi ngefolomu, iziqu eziqinile kanye nezephukile.
* **Ukuhlunga nokupakisha (分级包装, fēnjí bāozhuāng):** Itiye eliqediwe lihlukaniswa ngamagreddi futhi liyaphakishwa.

**6. Izimpawu Ze-Organoleptic:**

* **Ukubukeka kwecelemba elomile:** Izingcezu zetiye ezihlangene, eziqinile, ezigobile kancane (条紧匀细), zinothe futhi zinesisindo (肥壮重实). Umbala — uluhlaza okotshani omnyama onokucwebezela okunamafutha (色绿油润). Izimpaphe ezimhlophe zimboza ngobuningi ubuso, zidale ungqimba olulula olusiliva (白毫裹身).
* **Iphunga lecelemba elomile:** Liqhakazile futhi lisha, ngenothi ye-orchid ehamba phambili (兰花香) kanye nomthunzi olula we-chestnut.
* **Iphunga lokuphuzwayo:** Iphunga le-orchid ligqamile (兰花香气明显) — lihlanzekile, liphezulu futhi lizingisa. Lena “ikhadi lokuvakasha” le-Tǎquán Yún Wù, elihlukanisa amanye amatiye amaningi aluhlaza ase-Anhui.
* **Ukunambitheka:** Liqinile futhi linamafutha (醇厚, chúnhòu), nobumnandi obujulile. Ukunambitheka kwasemuva — kuhlezi isikhathi eside, nokubuya okugqamile kobumnandi (甘甜生津, gāntián shēngjīn) nomuzwa wobusha ohlala emlonyeni amaminithi ambalwa. Isici esithi «淡中有回味» (dàn zhōng yǒu huíwèi — “ebululwini obubonakalayo kukhona ukujula kokunambitheka kwasemuva”) sichaza kahle isitayela saleli tiye.
* **Umbala wokuphuzwayo:** Osobala, oqhakazile, osuka koluhlaza okotshani okuncane uye koluhlaza okuphuzi (清澈明丽). Ubumsulwa bokuphuzwayo buphezulu.
* **I-cha di (叶底, yèdǐ):** Iluhlaza okotshani okuncane nge-phuzi okuncane (芽叶嫩黄绿), ithambile, i-elastic, inama-buds namacembe alondolozwe kahle.

**7. Ukwakheka Kwamakhemikhali:**

* **I-Polyphenols (茶多酚):** Okuqukethwe — cishe ku-27.15 % wesisindo esomile (ngokolwazi lokuhlaziya lwezinto eziyisisekelo zomgogodla we-Tǎquán). Izingxenye eziyinhloko — ama-catechin (EGCG, EGC, ECG).
* **Ama-Amino acid (氨基酸):** Okuqukethwe okukhuphukile — 4.18 % wesisindo esomile. Lesi yisilinganiso esiphakeme esiqinisekisa ubumnandi obugqamile kanye nomunwe “we-umami”. I-L-theanine — iyi-amino acid ehamba phambili.
* **Ama-Alkaloid:** I-caffeine (咖啡碱) — ~2.5–4 %. I-theobromine ne-theophylline — ngamanani alandelwayo.
* **Izinto ezikhishwa emanzini (水浸出物):** Okuqukethwe okuphezulu — ngaphezu kwesilinganiso samatiye aluhlaza ase-Anhui, okuchaza ukugcwala “nomzimba” wokuphuzwayo.
* **Amavithamini:** C (i-ascorbic acid — elondolozeke kahle ngenxa yobuchwepheshe obunobumnene be-hongqing), B₁, B₂, E, K.
* **Amaminerali:** I-potassium, i-manganese, i-zinc, i-fluoride, i-phosphorus.
* **Amafutha aphumayo nezinhlanganisela ezikhasayo:** I-linalool, i-linalool oxide, i-nerolidol, i-geraniol, i-indole — zakha iphunga le-orchid eliyinkimbinkimbi. I-methyl salicylate — ibangela ukunambitheka okusha “okuluhlaza”.
* **Isici esikhethekile:** Isilinganiso se-polyphenols kuma-amino acid (27.15 : 4.18 ≈ 6.5 : 1) sitholakala endaweni eyikahle kakhulu yamatiye aluhlaza ekhwalithi ephezulu: anele ama-polyphenols ukuze abe “nomzimba”, kodwa ama-amino acid athambisa umunyu futhi engeza ubumnandi.

**8. Izakhiwo Eziwusizo:**

* **Ukuvikela i-antioxidant:** Okuqukethwe okuphezulu kwama-catechin (ikakhulukazi i-EGCG) kuqinisekisa umphumela onamandla wokuqeda ama-radical akhululekile, okubambezela ukuguga kwamaseli.
* **Ukuvuselela nokugxilisa ingqondo:** Inhlanganisela yakudala ye-caffeine ne-L-theanine inikeza ukukhuphuka okumnene kokunaka ngaphandle kovalo — kuhle ngekhono ekuphuzeni itiye ekuseni noma ngesikhathi sokusebenza.
* **Uhlelo lwenhliziyo nemithambo yegazi:** Ama-polyphenol asiza ekugcineni ukunwebeka kwezindonga zemithambo nokwenza izinga le-cholesterol libe ngokwejwayelekile.
* **Ukugaya ukudla:** Itiye eliluhlaza likhuthaza ukukhiqizwa kwejusi yesisu nokunyakaza kwamathumbu. I-Tǎquán Yún Wù enomzimba wayo oqinile — ingumngane omuhle ekuphuzeni itiye ngemva kwasemini.
* **Ukuzivikela komzimba:** I-Vitamin C nama-polyphenol asekela imisebenzi yokuzivikela yomzimba.
* **Imisebenzi yokuqonda:** I-L-theanine ikhuthaza ukukhiqizwa kwamagagasi e-alpha ebuchosheni, ithuthukise isimo sokugxila okuphumuzayo nokucabanga okunobuciko.
* **Umgodi womlomo:** I-fluoride nama-catechin acindezela ukukhula kwamagciwane e-pathogenic, okunciphisa ubungozi bokubola kwamazinyo futhi kuqabulise umphefumulo.
* **Okubalulekile:** Abantu abanesisu esintekenteke abanconywa ukuphuza leli tiye benganadlanga ngenxa yokuqukethwe okubonakalayo kwama-polyphenols. Kuhle kakhulu — ngemva kwemizuzu engama-30 kuya kwengama-60 ngemva kokudla.

**9. Ukuphisa:**

* **Izinga lokushisa lamanzi:** 90–95 °C — kushisa ngokuphawulekayo kunamanye amatiye amaningi aluhlaza athambile. Icelemba eliqinile le-Tǎquán Yún Wù lidinga izinga lokushisa eliphezulu ukuze kuvezwe ngokugcwele iphunga nokunambitheka.
* **Inani letiye:** 3–4 g ngama-200 ml (inkomishi) noma 5 g nge-gaiwan engu-150 ml.
* **Isitsha:** Inkomishi yengilazi esobala enezindonga eziqondile — inconywa ukuze kubukwe kahle kakhulu izingcezu zetiye. Indlela “yokuthela phezulu” (上投法, shàngtóu fǎ): kuqala amanzi ashisayo ayathelwa, bese izingcezu zetiye zibekwa phansi ngobumnene — ziyashona kancane, zivuleke njengoba zihamba. I-gaiwan ye-porcelain noma i-teapot yengilazi nazo ziyakwazi.
* **Uhlelo:**
  1. Fudumeza isitsha ngamanzi abilayo, uwakhiphe.
  2. Thela amanzi angu-90–95 °C ezingxenyeni ezingu-2/3 zomthamo wenkomishi.
  3. Beka icelemba elomile ngobumnene emanzini.
  4. Ukumisa okokuqala — imizuzu engu-1.5–2 (inkomishi). Donsa iphunga: amanothi e-orchid kufanele avele kusuka ekuphopheleni kokuqala.
  5. Phuza, ushiye cishe ingxenye yesithathu yokuphuzwayo enkomishini ngaphambi kokuphinda uthele.
  6. Inani lokuphinda uthele — 2–3 (inkomishi) noma ukuphopha okungu-4–6 (gaiwan, imizuzwana engama-30 kuya kwengama-60 ngokukhula).

**10. Ukugcinwa:**

* **Isitsha:** Singangenwa umoya, asibonisi — amathini ensimbi noma izikhwama ze-foil ezikhipha umoya.
* **Izinga lokushisa:** Ifriji engu-0–5 °C ngokuvaleka okukhulu. Ngaphambi kokuvula iphakethe — likhiphe lifike ezingeni lokushisa legumbi ukuze ugweme ukugqwala.
* **Ukukhanya nomswakama:** Izitha ngokuphelele. Gcina kude nezinongo zasekhishini, iphafyumu, imithi.
* **Isikhathi:** Izinyanga ezingu-6 kuya kweziyi-12 ukuze uthole ukunambitheka okugcwele. Amatiye e-hongqing aluhlaza azinze kancane kunamatiye e-chaoqing aluhlaza uma egcinwa, kodwa umthetho othi “phuza esemncane” usasebenza ngokugcwele.

**11. Intengo Kanye Nezinto Ezingezona Ezeqiniso:**

* **Isigaba sentengo:** Isigaba esiphakathi nesiphakathi nendawo esiphezulu phakathi kwamatiye aluhlaza ase-Anhui. Itiye elisuka endaweni ewumgogodla (idolobhana lase-Tǎquán, ukuphakama okungu-~1155 m) libiza kakhulu kunesithelo esisuka ezindaweni eziseduze eziyiflethi. I-Tǎquán Yún Wù ithatha indawo yesikhala “setiye labathandi” — elaziwa kangako emphakathini kunase-Huangshan Maofeng, kodwa elaziswa ochwepheshe ngesimilo salo esijulile.
* **Ungayigwema kanjani into engeyona eqiniso:**
  * Thenga kubakhiqizi base-Xikou (溪口镇) abanokuqinisekiswa kwemvelaphi. Isitifiketi “sokudla okuluhlaza” (绿色食品) — siyisiqinisekiso esengeziwe.
  * Hlaziya ukubukeka kwecelemba: i-Tǎquán Yún Wù yeqiniso — izingcezu zetiye ezihlangene, eziqinile, ezinokucwebezela okunamafutha kanye noboya obuningi obumhlophe. Icelemba elixegayo, elimnyama phandle — wuphawu lokushintsha.
  * Iphunga: ukunambitheka kwe-orchid kufanele kube okwemvelo, ngaphandle kwephunga elicacile nokunambitheka “okunoshukela” okwe-caramel.
  * Ukuphuzwayo: kusobala, kuluhlaza okotshani okuncane. Ukungabi sobala noma umunwe onsundu — wuphawu oluyingozi.
  * Ukunambitheka: umphimbo wokuqala ungabonakala umnene, kodwa ukunambitheka kwasemuva kufanele kube okujulile futhi okuhlala isikhathi eside (淡中有回味). Ukungabikho kokunambitheka kwasemuva kudalula into engeyona eqiniso.

**12. Amaqiniso Athakazelisayo:**

* Indawo yokukhiqiza itholakala lapho kuhlangana khona izigodi ezintathu — i-Xuanzhou, i-Ninggo ne-Jingxian — futhi iyingxenye eqhubekayo yesistimu yezintaba zase-Huangshan (黄山余脉). Empeleni i-Tǎquán Yún Wù — “umfowethu omncane” wamatiye adumile ase-Huangshan, ekhula ezimbonweni ezifanayo ze-geology.
* Isigodlo sase-Tǎquán’an (塔泉庵), esanikeza itiye igama laso, sasimi emthambekeni we-Gaofengshan. Ngokusho kwe- “Xuancheng County Annals”, uphahla lwaso lwalunamathayili ensimbi (铁瓦), futhi izakhamuzi “zazihlala eduze kwezinkawu” — isithombe esihlangana nenganekwane “yetiye eliqoqwe izinkawu” (猴采茶), eyayisabalele kwezinye izifunda zezintaba zase-Anhui.
* Ngemva kokulahlekelwa ngeminyaka yeRiphabhulikhi, itiye lavuselelwa ngo-1955, futhi ukuthuthukiswa kwezobuchwepheshe kwenziwa osolwazi u-Wang Zhenheng no-Fang Shihui base-Anhui Agricultural University ngeminyaka yowezi-1980 — isenzakalo esingajwayelekile lapho isayensi yezemfundo “yavusa ngqo” itiye lomlando.
* I-Tǎquán Yún Wù yathathwa okwesikhashana njenge “tiye lehhovisi le-State Council ye-People’s Republic of China” (国务院办公厅用茶), kanti amaqoqo athile athunyelwa enkantolo yasebukhosini yase-Bhritani (出口英国皇室).
* Umnyaka nonyaka “i-South Anhui High Mountain Tea Festival” (皖南高山茶叶节) e-Xikou ingomunye wemicimbi emikhulu yetiye eningizimu ye-Anhui. I-Tǎquán Yún Wù ike yahlula imincintiswano yokuhlola yomkhosi izikhathi eziningi, yathatha indawo yokuqala iminyaka emithathu ilandelana.

**13. Ukuqhathanisa namanye Amatiye Aluhlaza:**

* **Huangshan Maofeng ([黄山毛峰](https://thetea.app/zu/article/huangshan-mao-feng), Huángshān Máofēng):** Itiye eliluhlaza elidume kakhulu e-Anhui. I-Maofeng iyi-hongqing, njenge-Tǎquán Yún Wù, kodwa isuka ezintweni eziyisisekelo ezithambile (ihlumela + iqabunga lokuqala), enomumo ogobile “wolimi lwenyoni” kanye nephunga elimnandi, elibucayi. I-Tǎquán Yún Wù — iqinile futhi “inemisipha”, inenothi ye-orchid egqamile nokunambitheka kwasemuva okujulile. I-Maofeng — usilika, i-Tǎquán — i-velvet.
* **Jingxian Lanxiang (泾县兰香, Jīngxiàn Lánxiāng):** Itiye eliluhlaza elisuka esifundeni esingumakhelwane sase-Jingxian — omunye ummeleli “womndeni we-orchid”. I-Lanxiang — inciphile futhi iqonde ngokomumo, inephunga lezimbali elisobala. I-Tǎquán Yún Wù — ihlangene ngokwengeziwe, isinda kakhulu, inokugcwala okukhulu komzimba.
* **Lushan Yun Wu ([庐山云雾](https://thetea.app/zu/article/lushan-yun-wu), Lúshān Yún Wù):** “Itiye lamafu” lase-Jiangxi elivela kwi- “top ten”. Icelemba elikhulu, izingcezu zetiye ezinezindonga eziwugqinsi, inhlungo egqamile. I-Tǎquán Yún Wù — icoleke ngokwengeziwe futhi inuka kamnandi, inokulinganisela okungcono kobumnandi nokumunyu.
* **Jingting Lu Xue ([敬亭绿雪](https://thetea.app/zu/article/jingting-lu-xue), Jìngtíng Lǜ Xuě):** Elinye itiye eliluhlaza lomlando elisuka e-Xuancheng, esuka entabeni i-Jingtingshan. Ihlukaniswa ngomphumela “weqhwa” — izimpaphe ezimhlophe, lapho zihlukaniswa nezingcezu zetiye ngesikhathi sokuphisa, ziyashona kancane, okuhle kwamaqhwa. Isitayela — silula futhi sithokomele. I-Tǎquán Yún Wù — iqinile ngokwengeziwe, inesisindo futhi igcwele.

**Ekuphetheni:**

I-Tǎquán Yún Wù — itiye elinesiphetho. Lazalelwa endaweni ephakeme ngamamitha ayinkulungwane, lahlatshelelwa umxhwele (ngokwenganekwane) ngu-Qianlong uqobo, lalahleka ezivunguvungwini zekhulu lama-20 futhi lavuselelwa ngemizamo yososayensi — liphethe “ukujula okungale kokubonakala okulula” okwahlukanisa amatiye amakhulu ase-Anhui. Iphunga lalo le-orchid, umzimba oqinile onamafutha kanye nobumnandi obuhlala isikhathi eside obukhulayo kwenza libe yinto etholwa yilabo asebevele bemazi uMaofeng noHoukui futhi bebheke into entsha, kodwa engeyona enciphile. Liphise ngamanzi ashisayo — 90–95 °C, ngokuphambene nomkhuba wokulondoloza icelemba eliluhlaza — futhi lizophendula ngokugcwala ongakulindeli efwini.