---
title: "Zǐyún chūnchá"
url: https://thetea.app/zu/article/ziyun-chuncha
lang: zu
updated: 2026-10-04
source: THE TEA — encyclopedia of Chinese tea (https://thetea.app)
---
# Zǐyún chūnchá (紫云春茶)

**Zǐyún chūnchá** (*Zǐyún chūnchá*, 紫云春茶) — «itiye lasentwasahlobo laseZiyun», itiye eliluhlaza laseZiyun-Miao-Buyi Autonomous County (紫云苗族布依族自治县) esifundeni sasedolobheni i-Anshun esifundazweni saseGuizhou. Kusukela ngomhla ka-4 Januwari 2023 livikelwe njengomkhiqizo onesikhombi sendawo ngokwesimemezelo se-China National Intellectual Property Administration (CNIPA) No. 512. Izidingo zokuvikelwa zichaza izinhlobo ezimbili — ephansi nephothiwe — kanye nokukhiwa kusenesikhathi, kusukela ekuqaleni kukaFebhuwari kuze kube sekupheleni kuka-April. Igama elithi «entwasahlobo» egameni likhuluma ngesizini, hhayi ngebanga.

**1. Ukuhlukaniswa kanye neMvelaphi:**

* **Uhlobo:** Itiye eliluhlaza (绿茶, *lǜchá*). Umbhalo wokuvikela awusho igama lalesi sigaba, kodwa zombili izikimu zawo — ukulungisa ku-180–250 °C, ukubumba nokumisa ngaphandle kwesigaba se-oxidation — lokhu ubuchwepheshe betiye eliluhlaza.
* **Isigaba:** Umkhiqizo onesikhombi sendawo (2023) ezinhlotsheni ezimbili: itiye eliphansi (扁形茶, *biǎnxíng chá*) nephothiwe (卷曲形茶, *juǎnqūxíng chá*).
* **Imvelaphi:** I-China, isifundazwe saseGuizhou (贵州, *Guìzhōu*), isifunda sedolobha i-Anshun (安顺, *Ānshùn*), i-Ziyun-Miao-Buyi Autonomous County; umfakisicelo — uhulumeni wesifunda.
* **Indawo yokuvikelwa:** Amayunithi ayi-11 esifunda emingceleni yamanje: amadolobhana i-Bayang (坝羊镇), i-Bandang (板当镇), i-Maoying (猫营镇), i-Getuhe (格凸河镇), i-Houchang (猴场镇), i-Zongdi (宗地镇) ne-Daying (大营镇), izindawo zasedolobheni i-Songshan (松山街道) ne-Wufeng (五峰街道), izigodi i-Baishiyan (白石岩乡) ne-Sidazhai (四大寨乡).
* **Izixhumanisi zendawo:** Azikho ezidingweni zokuvikelwa.

**2. Umlando kanye nokubaluleka kwamasiko:**

* **Umlando:** Ayikho imibhalo yakudala ephathekayo yetiye laseZiyun etholakala emithonjeni; umlando wemboni yamuva nje kuphela owaziwayo.
    * **2010.** Ngokusho kwabaphathi bedolobhana i-Bayang, itiye laba imboni ehamba phambili yedolobhana («Jingji Ribao», 2023).
    * **2014.** Inkampani i-«Tuhongpo» (土红坡茶业) yathola isitifiketi se-organic futhi yangena ohlelweni lomkhiqizo we-«Guicha» (贵茶); ngokwemininingwane yabaphathi base-Anshun, yatshala ama-mu angama-500 ezinsimu ze-organic.
    * **2023, 4 Januwari.** I-CNIPA ngesimemezelo No. 512 yathatha itiye ngaphansi kokuvikelwa ngemva kokuhlolwa kobuchwepheshe kwesicelo; kuso kwaLeso simemezelo — ama-noodle avela esifundazweni saseHebei.
    * **2024.** Abaphathi bokubheka imakethe base-Anshun bagunyaza ngomhla ka-21 Okthoba amazinga amabili kamasipala — izidingo zekhwalithi (DB5204/T 12-2024) kanye nemithetho yobuchwepheshe yokucubungula (DB5204/T 13-2024); womabili asebenza kusukela ngomhla ka-1 Disemba 2024.
* **Ukungaboni ngasolinye emithonjeni:** Abaphathi base-Anshun (2024) babhala ukuthi ukuvikelwa kwanikezwa yi-General Administration of Quality Supervision (质监总局). Umbhalo wokuqala awukufakazeli lokhu: ukuvikelwa kwamenyezelwa yi-CNIPA ngo-2023.
* **Igama:** 紫云 (*Zǐyún*, «ifu elinsomi») — igama lesifunda; 春茶 (*chūnchá*) — «itiye lasentwasahlobo».
* **Ukubaluleka kwamasiko:** Isifunda siyindawo yokuzimela yabantu baseMiao nabaseBuyi. Ngokwe-«Jingji Ribao», sisendaweni yokuguguleka kwe-karst emngceleni we-Yunnan, i-Guangxi ne-Guizhou; abaphathi baseBayang bathi imboni yetiye yedolobhana yasebenza kokubili ekuhlaziyeni indawo nasemalini yabalimi. Ayikho imininingwane ngamasiko etiye abantu baseMiao nabaseBuyi etholakala emithonjeni.

**3. Incazelo ye-Botanical kanye nezinto zokusetshenziswa:**

* **Izinhlobo / Cultivar:** Umbhalo uvumela inani lendawo (当地[群体种](https://thetea.app/zu/article/qunti-zhong)) kanye nezinhlobo ezifanele izimo zendawo; azikho izinhlobo eziqondile eziqanjwe.
* **Isikhathi sokukha:** Kusukela ngezinsuku eziyishumi zokuqala zikaFebhuwari kuze kube yizinsuku eziyishumi zokugcina zika-April; izinto zokusetshenziswa zicutshungulwa ngamaqoqo njengoba kukhiwa.
* **Izinga lokukha:** Kusukela ngeqhubu elilodwa kuya eqhubsheni elinamaqabunga amabili (单芽至一芽二叶).
* **Ngokomkhuba:** Ngokombiko we-«Renmin Wang» ovela e-Bayang, ngomhla ka-14 Mashi 2023 kwakuwusuku lwesithathu lokukha; ensimini eqashwe ngumthengisi waseZhejiang, iqhuba elineqabunga elilodwa lalemukelwa ngama-yuan angama-25 nge-jin.

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

* **Ukuphakama kokutshala:** 900–1600 m — ngokwezidingo zokuvikelwa.
* **Umhlabathi:** Ophuzi (黄壤) no-brown-yellow (黄棕壤), i-pH 4.5–6.5; ungqimba ongekho ngaphansi kuka-40 cm, izinto eziphilayo ezingekho ngaphansi kuka-1.0 %.
* **Isimo sezulu:** Abaphathi baseBayang babiza idolobhana ngokuthi indawo yezintaba eziphakeme, inkungu evamile kanye nezinsuku ezimbalwa zelanga. Abaphathi base-Anshun babhala ngesifunda sonke: entwasahlobo kufudumala ngokushesha futhi amaqhuba avuka kusenesikhathi, ekwindla umehluko omkhulu phakathi kwezinga lokushisa lasemini nelasebusuku.
* **Ihlathi:** Ngokwamazwi omholi wesifunda (2023), ukumbozwa kwehlathi kungu-68.63 %.
* **Izindlela zokulima ngokombhalo:** Izitshalo ezimbili emgodini ngamunye (ezibuthakathaka — ezintathu), kungabi ngaphezu kwezinkulungwane ezingama-45 ngehektha. Ekwindla emigodini ejule ngo-30 cm kufakwa amakhilogremu ayi-15,000–30,000 omquba noma amakhilogremu ayi-3,000–6,000 womanyolo we-organic ngehektha; ukuvundisa okwengeziwe — cishe amakhilogremu ayi-7,500 omquba obolile noma amakhilogremu ayi-1,500 womanyolo we-organic.
* **Isilinganiso:** Ngokwe-«Jingji Ribao» (Julayi 2023), edolobhaneni elilodwa i-Bayang kunezinkulungwane ezingama-41 zama-mu ezinsimu, ibhande letiye elingamakhilomitha angama-40 ubude kanye namathani ayi-1,500 etiye ngonyaka; inani lomkhiqizo lidlule ama-yuan ayizigidi eziyi-150. Idolobhana linesicoco sesifundazwe se-«demonstration park ye-ecological tea».

**5. Ubuchwepheshe bokukhiqiza:**

Umbhalo wokuvikelwa unikeza izikimu ezimbili ezinamapharamitha.

**Itiye eliphansi:**

1. **Ukuvutshelwa (摊放, *tānfàng*):** Ngongqimba luka-2–5 cm, amahora ayi-6–12, kuze kube yiqabunga elithambile elimnyama elinephunga le-herbaceous elibuthakathaka; umswakama 65–70 %.
2. **Ukulungisa (杀青, *shāqīng*):** 180–220 °C, kuze kube umbala oluhlaza omnyama ngaphandle kwemiphetho eshile; umswakama 60–65 %. Bese kuphola nokulinganisa umswakama.
3. **Ukuqondisa (理条, *lǐtiáo*):** 120–150 °C, imizuzu emi-2–5; umswakama 40–50 %.
4. **Ukucindezela kube phansi (压扁, *yābiǎn*):** 120–150 °C, kuze kube umbala we-emerald; umswakama 10–15 %.
5. **Ukususa uboya nokupholisha iphunga (脱毫、提香):** 60–80 °C; umswakama 6–8 %.
6. **Ukumisa (干燥, *gānzào*):** Ngezikhathi ezi-2–3, kuze kube umswakama ongengaphezu kuka-6.5 %.

**Itiye eliphothiwe:**

1. **Ukuvutshelwa:** Ngongqimba luka-5–10 cm, amahora ama-4–6; umswakama 65–70 %.
2. **Ukulungisa:** 200–250 °C; umswakama 60–65 %. Bese kuphola.
3. **Ukusonga (揉捻, *róuniǎn*):** Imizuzu engama-25–45, kuze kube yilapho u-80–90 % weqabunga usongwe waba imichilo; bese kuhlukaniswa izigaxa.
4. **Ukumisa kokuqala (脱水):** 90–110 °C; umswakama 45–50 %.
5. **Ukubumba nokukhipha uboya (做形、提毫):** 70–75 °C; umswakama 10–15 %.
6. **Ukupholisha iphunga (提香, *tíxiāng*):** 90–105 °C, ungqimba luka-5–8 cm, amahora ayi-1.5–2; umswakama ongekho ngaphezu kuka-7 %.
7. **Ukumisa:** Ngezikhathi ezi-2–3, kuze kube umswakama ongengaphezu kuka-6.5 %.

**6. Izici ze-Organoleptic:**

Ngokwezidingo zokuvikelwa, ngokwehlukana kwesakhiwo ngasinye.

* **Ukubukeka kweqabunga elomile:** Eliphansi — liphansi futhi liqondile, libushelelezi, lilingana, lizacile, linemikhawulo ecijile, liluhlaza okotshani. Eliphothiwe — lisongwe ngokuqinile, lizacile, liphothwe njenge-«snail» (卷曲如螺), linamaqhuba abonakalayo, liluhlaza ngokunothe.
* **Iphunga leqabunga elomile:** Alichazwanga ngokwehlukana nelaphunga lomuncu embhalweni.
* **Iphunga lomuncu:** Eliphansi — lincane futhi lihlala njalo (嫩香持久). Eliphothiwe — linenothi le-chestnut, liphakeme futhi lihlala njalo (带栗香，香高持久).
* **Ukunambitheka:** Eliphansi — lihlanzekile, lisha futhi livuselelayo. Eliphothiwe — lisha futhi lithambile, linokunambitheka okumnandi okuvuselelayo (鲜醇，回味甘爽).
* **Umbala womuncu:** Eliphansi — uluhlaza okotshani, ugqamile. Eliphothiwe — uphuzi-luhlaza, ugqamile.
* **Iqabunga elitheliwe:** Eliphansi — lincane, likhuluphele, livuleka njenge-«mbali» (成朵). Eliphothiwe — luhlaza-phuzi, ligqamile.

**7. Ukwakheka kwamakhemikhali:**

Izindinganiso zezidingo zokuvikelwa:

| Isilinganiso | Isidingo |
| :--- | :--- |
| Umswakama | ungabi ngaphezu kuka-7.0 % |
| Izinto ezikhiphekayo ezincibilika emanzini | zingabi ngaphansi kuka-38.0 % |
| Umlotha ophelele | ungabi ngaphezu kuka-6.0 % |
| I-fiber eluhlaza | ingabi ngaphezu kuka-14.0 % |
| I-Theanine | ingabi ngaphansi kuka-8.0 g/kg |
| Ama-amino acid akhululekile ngokuguqulwa kwe-theanine | angabi ngaphansi kuka-4.0 % |

Lezi yimingcele, hhayi imiphumela yokuhlaziya kwamaqoqo. Ayikho imininingwane nge-polyphenols ne-caffeine embhalweni.

**8. Izakhiwo eziwusizo:**

Ayikho imininingwane eqinisekisiwe ngokusebenza kwaleli tiye ngokwalo.

**9. Ukuphisa:**

Umkhuba wesigaba setiye eliluhlaza.

* **Izinga lokushisa lamanzi:** 80–85 °C.
* **Inani letiye:** 3 g nge-150 ml.
* **Izitsha:** Ingilazi yengilazi noma i-gaiwan emhlophe.
* **Inqubo:**
    1. Fudumeza isitsha, faka itiye bese uthela amanzi eceleni kodonga.
    2. Umuncu wokuqala — ngemva kwemizuzwana engama-40–60.
    3. Shiya ingxenye yomuncu bese wengeza; ukuphinda kabili noma kathathu.

**10. Ukugcina:**

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

**11. Intengo kanye nezomgunyathi:**

Ayikho imininingwane ngentengo yetiye eselilungile etholakala emithonjeni.

* **Ungazigwema kanjani izomgunyathi:**
    * Funa uphawu olusemthethweni lwesikhombi sendawo: luvunyelwa ngabaphathi bengqondo yaseGuizhou ngesicelo esidlula esifundeni, ngokubhaliswa ku-CNIPA.
    * Hlola ukuthi itiye livela kwelinye lamayunithi ayi-11 esifunda.
    * Qhathanisa ukubukeka nenye yezinhlobo ezimbili: iqabunga eliphansi eliluhlaza okotshani noma ama-«snail» aluhlaza aqinile anenothi ye-chestnut.

**12. Amaqiniso athakazelisayo:**

* Umbhalo uvumela ukukhiwa kusukela ngezinsuku eziyishumi zokuqala zikaFebhuwari, kodwa entwasahlobo ebandayo ka-2023, ngokombiko ovela e-Bayang, ngomhla ka-14 Mashi kwakuwusuku lwesithathu kuphela lokukha.
* Ngaphansi kwegama elilodwa kuvikelwa ubuchwepheshe obubili obunezinga lokushisa elihlukile lokulungisa: 180–220 °C ngetiye eliphansi kanye no-200–250 °C ngetiye eliphothiwe.
* Esimemezelweni esisodwa netiye, ama-noodle aseHebei athathwa ngaphansi kokuvikelwa.

**13. Ukuqhathaniswa namanye amatiye aluhlaza aseGuizhou:**

* **Pùbù [Máofēng](https://thetea.app/zu/article/maofengcha) ([瀑布毛峰](https://thetea.app/zu/article/pubu-mao-feng)):** Itiye eliluhlaza lesifunda sase-Anshun; ngokwe-athikili ye-encyclopedia, isifunda saseZiyun singaphakathi kwendawo yaso.
* **Ānshùn Pùbù Lǜchá ([安顺瀑布绿茶](https://thetea.app/zu/article/anshun-pu-bu-lucha)):** Umkhiqizo wesifunda wetiye eliluhlaza lase-Anshun — izinga eliphezulu kunesifunda.
* **Méitán Cuìyá ([湄潭翠芽](https://thetea.app/zu/article/meitan-cui-ya)):** Itiye eliluhlaza eliphansi enyakatho yesifundazwe; ngokwesakhiwo lisondele eZiyun Chuncha ephansi.
* **Dōuyún Máojiān ([都匀毛尖](https://thetea.app/zu/article/douyun-mao-jian)):** Itiye eliluhlaza eliphothiwe eningizimu yeGuizhou; lisondele ohlotsheni oluphothiwe.

**Ekuphetheni:**

I-Ziyun Chuncha igama elisha elingenamlando obhaliwe, kodwa linombhalo wokuvikelwa onemininingwane: izinsimu ku-900–1600 m, ukukhiwa kusukela ngoFebhuwari kanye nobuchwepheshe obubili — iqabunga eliphansi eliluhlaza okotshani elinephunga elincane elihlala isikhathi eside kanye nama-«snail» aqinile anenothi ye-chestnut. Eshalofini lihlukaniswa ngophawu lwesikhombi sendawo kanye nemvelaphi yalo emadolobhaneni ayishumi nanye nasezigodini zesifunda se-karst.