Alishan Hóngchá · new.thetea.app

Alishan Hóngchá ndi tiyi wofiira wa ku Taiwan wamapiri, wabadwira m’mapiri amene adadziwika padziko lonse chifukwa cha ma oolong ake. Tiyi uyu, “wobwera kumene” m’dera limene mwamwambo limapanga tiyi wa fermentation yapakati, m’nthawi yochepa wapeza kuzindikiridwa ndi okonda chifukwa cha kuphatikiza kwapadera kwa fermentation yathunthu ndi malo amapiri (terroir) – kuphatikiza kumene n’kosowa kwambiri m’dziko la tiyi wofiira.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (紅茶, hóngchá), wophikidwa mokwanira (oxidized). Malinga ndi gulu la ku Ulaya – black tea.
Gulu: Tiyi wa ku Taiwan wa m’mapiri (高山茶, Gāoshān Chá). Ndi wa njira yatsopano – tiyi wofiira wa m’mapiri (高山紅茶, gāoshān hóngchá), imene ikukula mwachangu ku Taiwan kuyambira kumayambiriro kwa zaka za m’ma 2000.
Chiyambi: Taiwan (台灣, Táiwān), chigawo cha Jiayi (嘉義縣, Jiāyì Xiàn), dera la mapiri la Alishan (阿里山, Ālǐshān). Minda ya tiyi ili m’dera la National Scenic Area la Alishan ndi m’midzi yoyandikana nayo – Meishan (梅山, Méishān), Zhuqi (竹崎, Zhúqí), Fanlu (番路, Fānlù), komanso m’dera la Shizhuo (石棹, Shízhuō) ndi Ruili (瑞里, Ruìlǐ).
Ma coordinates: Pafupifupi 23°30′ N, 120°48′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri:

Alishan ndi dera lodziwika bwino la tiyi ku Taiwan, limene limadziwika kwambiri ndi ma oolong a m’mapiri: Alishan Gaoshan Cha (阿里山高山茶) ndi Alishan Zhu Lu (阿里山珠露茶). Kwa zaka makumi ambiri, mafakitale a tiyi m’derali anali pafupifupi a mtundu umodzi – oolong.

Kupanga tiyi wofiira ku Alishan kudayamba kumapeto kwa zaka za m’ma 1990 – kumayambiriro kwa zaka za m’ma 2000 monga chotulukapo cha zinthu zingapo: chikhumbo cha alimi chofuna kusiyanitsa zokolola, chidwi chokula cha ogula ku Taiwan pa tiyi wofiira (motengera kutchuka kwa tiyi wa mkaka – 奶茶, nǎichá), komanso chikhumbo chopanga chinthu chapadera chomwe chimagwiritsa ntchito mwayi waukulu wa mpikisano wa derali – malo amapiri.

Alimi a tiyi a m’derali ndi akatswiri a luso lopanga tiyi (製茶師, zhì chá shī) adayamba kuyesa fermentation yathunthu ya mitundu ya oolong yomwe inali yodziwika kale – makamaka Qing Xin Oolong (青心烏龍) ndi Jin Xuan (金萱). Chotulukapo chake chinaposa zomwe amayembekezera: tiyi wofiira wochokera pamwamba pa 1000 m anasonyeza mawonekedwe osiyana kwambiri ndi tiyi wofiira wa m’zigwa – wofewa kwambiri, wotsekemera, wokhala ndi “mzimu wa kumapiri” (高山氣韻, gāoshān qìyùn) ndi kuwawa kochepa.

Pofika zaka za m’ma 2010, Alishan Hóngchá adakhazikika mwamphamvu monga chinthu chodziyimira chokha, chofunidwa pamsika wa mkati mwa Taiwan komanso kunja – makamaka ku Japan, South Korea ndi mayiko a Kumwera chakum’mawa kwa Asia.

Dzina:
- Alishan (阿里山) – dzina la mapiri ndi nkhalango ya dziko. Chiyambi cha dzinali chimagwirizana ndi nthano ya fuko la Aboriginal Zou (鄒族, Zōuzú): mfumu yotchedwa Ali (阿里) ndiye adapeza mapiri awa poyamba pa nthawi yakusaka, ndipo malowa adatchedwa dzina lake.
- Hóng Chá (紅茶) – “tiyi wofiira,” kusonyeza mtundu wa tiyi molingana ndi gulu la China la mitundu isanu ndi umodzi.
Tanthauzo la chikhalidwe:

Alishan Hóngchá amaimira mzimu wopanga zatsopano wa mafakitale a tiyi ku Taiwan – luso la madera a oolong akale kupanga magulu atsopano a zinthu, osataya mgwirizano ndi malo. Tiyi uyu amasonyeza mfundo yofunika: tsamba limodzi, nthaka imodzi, msinkhu umodzi – koma ukadaulo wosiyana umapanga tiyi wosiyana kwenikweni. Alishan Hóngchá ndiwodziwika pakati pa m’badwo wachinyamata wa okonda tiyi ku Taiwan, omwe amamuyamikira chifukwa chofewa, kumvetsetsa kosavuta komanso kuyanana bwino ndi mkaka popanga “tiyi wa mkaka watsopano” (鮮奶茶, xiān nǎichá).

3. Kufotokoza kwa Botanical ndi Zinthu Zake:

Mtundu / Cultivar: Kupanga Alishan Hóngchá, mitundu yomweyi imagwiritsidwa ntchito ngati ma oolong odziwika a m’derali – mu izi muli umodzi wake. Mitundu yaikulu:
- Qing Xin Oolong (青心烏龍, Qīng Xīn Wūlóng): Cultivar yolemekezeka komanso yachikhalidwe kwambiri ya Alishan. Mtundu wa masamba ang’ono (Camellia sinensis var. sinensis), wokhala ndi masamba obiriwira akuda onyezimira ndi mphukira zofiirira. Amasiyanitsidwa ndi kuchuluka kwa L-theanine, zomwe zimapereka kukoma kofewa, kotsekemera ngakhale ataphika kwa nthawi yayitali. Pamene afulumizidwa mokwanira, amatulutsa kununkhira kofewa kwa zipatso ndi uchi komanso kusakaniza ndi maluwa. Amaganiziridwa kuti ndi zinthu zabwino kwambiri za Alishan Hóngchá wapamwamba.
- Jin Xuan (金萱, Jīn Xuān) / Tai Cha No.12 (台茶12號, Tái Chá Shí’èr Hào): Cultivar yopangidwa ndi Taiwan Tea Experiment Station (TTES) mu 1981. Mtundu wa masamba apakatikati okhala ndi masamba owumbidwa ngati dzira, okhuthala, obiriwira akuda. Amadziwika ndi fungo la mkaka (奶香, nǎi xiāng) mu mtundu wa oolong. Pamene afulumizidwa mokwanira, amasunga fungo lofewa la mkaka, kuphatikizidwa ndi fungo la uchi ndi caramel.
- Cui Yu (翠玉, Cuì Yù) / Tai Cha No.13 (台茶13號): Anapangidwa ndi TTES, amadziwika ndi fungo latsopano, “lobiriwira” lokhala ndi maluwa a jasmine ndi lily of the valley. Mu mtundu wofiira, amapereka mawonekedwe oyera, otsitsimula.
- Si Ji Chun (四季春, Sì Jì Chūn): “Chilimwe cha nyengo zinayi” – mtundu wa masamba ang’ono osavuta, otulutsa zokolola zambiri, wokhala ndi fungo lamphamvu la maluwa (gardenia, orchid). Amagwiritsidwa ntchito popanga mitundu yotsika mtengo ya Alishan Hóngchá.
Kututa: Chilimwe (春茶, miyezi 3–5) ndi yozizira (冬茶, miyezi 10–12) zimapereka zinthu zabwino kwambiri. Kututa kwachilimwe (夏茶) kumagwiritsidwa ntchito m’magulu ambiri; nthawi zina amapanga tiyi wofiira wa uchi (蜜香紅茶, mì xiāng hóngchá) pogwiritsa ntchito masamba a chilimwe owonongeka ndi leafhopper (小綠葉蟬, xiǎo lǜ yè chán), – mofanana ndi ukadaulo wa Dong Fang Mei Ren.
Mlingo wa kututa: Mphukira imodzi ndi masamba awiri kapena atatu apamwamba (一芽二、三葉). Mitundu ina imagwiritsa ntchito masamba okhwima kwambiri, ofanana ndi mulingo wa kututa oolong.

4. Malo ndi Makhalidwe a Kulima:

Mapiri a Alishan: Dera lalikulu lomwe lili ndi utali wa 800 mpaka 2600 m pamwamba pa nyanja. Minda yayikulu ya tiyi ili m’dera la 1000–1600 m, zomwe zimapangitsa kuti tiyi uyu akhale wa “m’mapiri” (高山茶 – gulu la tiyi wolimidwa pamwamba pa 1000 m). Derawa limadziwika ndi malo okongola, nkhalango zakale za cypress ndi njanji yotchuka yopapatiza ya Alishan (阿里山森林鐵路).
Nthaka: Makamaka nthaka yamapiri-amatengo, yotuluka bwino madzi, yokhala ndi zinthu zambiri zachilengedwe ndi mchere. Kukhala kwa acidic (pH 4.5–5.5), koyenera mitengo ya tiyi.
Nyengo: Yozizira, yachinyontho, yokhala ndi chifunga pafupipafupi ndi mitambo. Kutentha kwapakati pa chaka ndi 16–20°C, komwe ndikotsika kwambiri kusiyana ndi madera a tiyi a m’zigwa. Kusintha kosiyana kwa kutentha kwa usana ndi usiku kumafikira 10–15°C, zomwe zimalepheretsa kukula kwa mphukira ndipo zimathandiza kuti amino acids, zinthu zofunikira za fungo ndi shuga osungunuka azikula.
Chifunga (雲海, yúnhǎi – “nyanja ya mitambo”): “Nyanja ya mitambo” yotchuka ya Alishan sikuti imangokopa alendo okha, komanso imapangitsa kuwala kofalikira kwachilengedwe, zomwe zimachepetsa kuchuluka kwa catechins (omwe amayambitsa kuwawa ndi kukhwirambira) ndikuwonjezera kuchuluka kwa L-theanine (yomwe imayambitsa kukoma ndi umami). Pachifukwa ichi, tiyi wa m’mapiri wa Alishan amakhala wofewa komanso wotsekemera.
Ubwino wa malo amapiri pa tiyi wofiira: Kutsika kwa catechins m’zinthu zopangira kumatanthauza kuti ngakhale ataphikidwa mokwanira, tiyi amakhalabe wofewa ndipo samakhala ndi kukhwima kapena kuwawa kochuluka – vuto lalikulu la tiyi wofiira wa m’zigwa. Kuchuluka kwa amino acids kumapereka kukoma ndi “kumva pakhosi” (喉韻, hóu yùn), kosazolowereka ndi tiyi wofiira.

5. Ukadaulo wa Kupanga:

Kupanga Alishan Hóngchá kumachokera pa ukadaulo wakale wofiira, koma ndi zinthu zotengera luso la oolong la m’derali.

Kututa (採摘, cǎi zhāi): Kututa pamanja n’kofunika pa magulu onse abwino. Mlingo: mphukira imodzi ndi masamba awiri kapena atatu.
Kutenthetsa (萎凋, wěi diāo): Kumayamba ndi kutenthetsa kwa dzuwa (日光萎凋, rìguāng wěidiāo) pa makapu a nsungwi – siteji yotengera mwambo wa oolong wa Alishan. Kupitirizidwa m’nyumba (室內萎凋, shìnèi wěidiāo) kwa maola 12–18. Kutaya chinyontho kwathunthu – mpaka 60–70%. Pa siteji iyi, oxidation yapang’ono imayamba ndipo zotsogolera fungo zimagwira ntchito.
Kugubuduza (揉捻, róu niǎn): Makhalidwe ofunika – mawonekedwe a kugubuduza. Mosiyana ndi tiyi wofiira wochokera ku mainland (mpingidwe wautali), Alishan Hóngchá nthawi zambiri amagubuduzidwa mu mawonekedwe a theka la mpira (半球形, bànqiú xíng) – mofanana ndi ma oolong a m’derali. Izi zimapangitsa kuti tiyi akhale wothina kwambiri komanso wosavuta kumwa mobwerezabwereza.
Fermentation / Oxidation (發酵, fā jiào): Oxidation yathunthu pa kutentha kolamuliridwa (22–28°C) ndi chinyontho chambiri (90–95%). Kutalika kwake – maola 4–6. Katswiri amazindikira kuti wayenera potengera mtundu wa masamba (ofiirira-bulauni) ndi fungo (wokoma, zipatso).
Kuuma (烘乾, hōng gān): Kuuma mu magawo awiri pogwiritsa ntchito zowumitsa zamagetsi: kutentha kwakukulu poimitsa fermentation ndi kutentha kochepa posindikiza fungo.
Kusankha ndi Kulongedza (分級包裝, fēnjí bāozhuāng): Kusankha ndi kupatula pamanja malinga ndi mtengo.

6. Makhalidwe a Organoleptic:

Maonekedwe a masamba owuma: Zimatengera njira yogubuduzira: mwina timiyala tating’ono ta theka la mpira ta mtundu wa bulauni wakuda ndi timadontho ta golide ta tips (theka la mpira, lodziwika ku Alishan), kapena mizere yopindika pang’ono (kugubuduza kwautali). Masamba ndi olingana, ofanana, onyezimira pang’ono ngati mafuta.
Fungo la masamba owuma: Lofewa, lokoma, lolamulidwa ndi fungo la uchi ndi zipatso (maipulosi akupsya, pichesi, mapulosi owuma). M’mitundu yochokera ku Qing Xin Oolong – maluwa a orchid osadziwika bwino; kuchokera ku Jin Xuan – fungo lofewa la mkaka; kuchokera ku Si Ji Chun – fungo lamphamvu la maluwa (gardenia). Pawonekanso “mzimu wa kumapiri” – fungo loyera, lozizira, pafupifupi la menthol, losazolowereka ndi tiyi wofiira wa m’zigwa.
Fungo la madzi: Lamphamvu, losanjikana. Zolemba zazikulu: uchi, zipatso zakupsya (maapulo, mapulosi, lychee), caramel. M’zapakati – maluwa (orchid, rose), zokometsera pang’ono. Pambuyo pa fungo – fungo la mtengo wokoma ndi “kuzizira kwa mapiri.”
Kukoma: Kokwanira, koma kodabwitsa kofewa kwa tiyi wofiira. Thupi laling’ono, mawonekedwe a silika. Kuwawa kulibe pafupifupi – uku ndiko kusiyana kwakukulu ndi tiyi wofiira wa m’zigwa. Kukoma kowonekera, kwachilengedwe (uchi, shuga ya nzimbe). Kukoma kotsalira n’nthawi yayitali, “kwa pakhosi” (喉韻, hóu yùn) – chikhalidwe chomwe nthawi zambiri chimagwirizanitsidwa ndi ma oolong a Alishan, pano chasamutsidwa mu tiyi wofiira. Kukoma kotsalira (回甘, huí gān) n’kwachangu komanso koonekera.
Mtundu wa madzi: Wonekera, kuchokera ku amber wopepuka mpaka wofiira-amber, ndi mthunzi wotentha, wa uchi. N’wopepuka komanso wonekera kuposa tiyi wambiri wofiira wa m’zigwa.
Pansi (masamba ophikidwa): Masamba athunthu, osalala a mtundu wofiirira-bulauni, omwe nthawi zambiri amasunga mawonekedwe a theka la mpira pa madzi oyamba 1–2. Pamene akutseguka, amasonyeza fermentation yofanana ndi mawonekedwe ofewa, osalala.

7. Zomwe Zili mu Chemical:

Kuchokera kumapiri kumatsimikizira mbiri yapadera ya biochemical ya Alishan Hóngchá, yosiyana ndi tiyi wofiira wa m’zigwa.

Polyphenols (茶多酚): Zomwe zili m’zinthu n’zochepa kusiyana ndi mitundu ikuluikulu ya masamba akulu a m’zigwa (chifukwa cha kuwala kochepa ndi nyengo yozizira), zomwe zimalongosola kufewa kwa tiyi womaliza. Pa nthawi ya oxidation yathunthu, catechins amasinthidwa kukhala theaflavins ndi thearubigins, zomwe zimapanga mtundu wa madzi ndi chigawo chokhwirambira cha kukoma.
Amino Acids (氨基酸): Kuchuluka kwakukulu ndiko chikhalidwe chofunika cha zinthu zakumapiri. L-theanine (L-茶氨酸) – chigawo chachikulu, chomwe chimapereka kukoma, “kukoma kotsalira kwa pakhosi” ndi chotsatira chopumula. Chiŵerengero cha polyphenols/amino acids n’chochepa kusiyana ndi tiyi wofiira wa m’zigwa, zomwe zimalongosola mwachilengedwe kufewa ndi kukoma.
Alkaloids: Zomwe zili ndi caffeine (咖啡鹼) ndi theobromine n’zochepa kusiyana ndi tiyi wofiira wa masamba akuluakulu a m’zigwa (chotulukapo cha kukula kumapiri kwa mitundu ya masamba ang’ono). Izi zimapangitsa tiyi kukhala wofewa m’mimba komanso wosapangitsa chisangalalo chochuluka.
Mafuta ofunikira ndi mankhwala a fungo: Mbiri yolemera: linalool, geraniol, nerolidol, methyl salicylate, β-ionone (zipatso ndi maluwa). Mitundu yochokera ku Jin Xuan imakhala ndi ma lactones apadera, omwe amayambitsa fungo la mkaka.
Shuga osungunuka: Kuchuluka kwakukulu (chotulukapo cha kukula pang’onopang’ono ndi kusonkhanitsa kwakukulu) – kumapereka kukoma kwachilengedwe.
Mavitamini: C (osungidwa pang’ono), gulu B, E.
Mchere: Potaziyamu, magnesiyamu, manganese, zinki, fluoride.

8. Ubwino wa Umoyo:

Kutonthoza kofewa: Chifukwa cha chiŵerengero choyenera cha caffeine ndi L-theanine, tiyi amapereka mphamvu yodekha komanso kusintha kwa mphamvu zamaganizo popanda chisangalalo chochuluka.
Chitetezo cha antioxidant: Theaflavins ndi thearubigins amakhala ndi mphamvu ya antioxidant, yomwe imathandiza kuteteza ma cell ku kupsinjika kwa okosijeni.
Ubwino pa kugaya: Tiyi wofiira mwamwambo amawonedwa kuti ndi “wotentha” (性溫, xìng wēn) – amathandizira kugaya mofewa, osakwiya m’mimba. N’zofunika kwambiri kwa anthu omwe ali ndi mimba yosakhazikika.
Kutenthetsa: Fermentation yathunthu imapereka tiyi makhalidwe otentha malinga ndi malamulo a mankhwala achikhalidwe a ku China, zomwe zimapangitsa kuti akhale chakumwa choyenera pa nyengo yozizira.
Kuchotsa nkhawa ndi kupumula: Kuchuluka kwa L-theanine kumathandizira kupanga mafunde a ubongo a α-wave, omwe amagwirizanitsidwa ndi mkhalidwe wa kusinkhasinkha kopumula.
Kuthandizira dongosolo la mtima: Kumwa pafupipafupi kungathandize kusintha kusinthasintha kwa mitsempha ya magazi ndikukhazika mtima kwa mlingo wa cholesterol.
Kulimbikitsa chitetezo cha mthupi: Polyphenols ndi flavonoids amakhala ndi mphamvu yolimbikitsa chitetezo cha mthupi.

9. Kuphika:

Kutentha kwa madzi: 90–95°C.
Kuchuluka kwa tiyi: 5 g pa 150 ml a madzi (njira ya gongfu); 3 g pa 200 ml (njira ya ku Ulaya).
Zombo: Gaiwan ya porcelain (蓋碗, gàiwǎn) – chisankho chabwino kwambiri chifukwa chotsegula fungo losanjikana; kettle ya porcelain; kettle ya Yixing ingagwire bwino, koma dothi likhoza kusokoneza mafungo ofewa a kumapiri.
Ndondomeko (njira ya gongfu):
1. Tenthetsani gaiwan ndi chahai ndi madzi otentha.
2. Ikani 5 g a tiyi. Kugubuduza kwa theka la mpira kumafuna nthawi yochuluka kuti atseguke – ganizirani izi.
3. Thirani madzi a 90–95°C, tsitsani nthawi yomweyo (kutsuka, 洗茶). Kwa kugubuduza kwa theka la mpira, tikulimbikitsidwa kutsuka pang’ono kwa nthawi yochuluka (masekondi 3–5).
4. Madzi oyamba: masekondi 10–15 (kugubuduza kwa theka la mpira kumatulutsa pang’onopang’ono kusiyana ndi kutalikitsa).
5. Madzi achiwiri-chinayi: masekondi 10–20.
6. Madzi achisanu-chisanu ndi chiwiri: masekondi 20–40, kuwonjezera pamene akuchepa.
7. Alishan Hóngchá wabwino wa theka la mpira amatha kupirira ma madzi 6–8, omwe ndi ochuluka kwambiri kusiyana ndi tiyi wamba wofiira.
Kuphika kozizira (冷泡, lěng pào): Alishan Hóngchá ndiwabwino kwambiri pa kuphika kozizira: 5 g a tiyi pa 500 ml a madzi a kutentha kwa chipinda (10–15°C), ikani mufiriji kwa maola 6–8. Zotsatira zake ndi madzi ofewa, okoma okhala ndi zipatso ndi maluwa.

10. Kusunga:

Mikhalidwe: Malo ouma, ozizira, amdima, kutali ndi fungo lachilendo.
Chidebe: Chotseka – thumba la aluminiyamu lokhala ndi valve, chidebe cha malata kapena kulongedza kwa vacuum.
Kutentha: Kwa chipinda (15–25°C). Kusunga mufiriji sikufunika.
Nthawi ya kusunga: Kugwiritsa ntchito bwino – mkati mwa miyezi 12–18 kuchokera pamene anapanga. Tiyi samakula bwino ndi ukalamba.
Adani a tiyi: Chinyontho, kuwala, okosijeni, kutentha kwakukulu, fungo lachilendo.

11. Mtengo ndi Zinthu Zabodza:

Gulu la mtengo: Alishan Hóngchá ndi tiyi wamtengo wapatali wa ku Taiwan wapakati ndi wapamwamba. Mtengo umadalira kutalika kwa malo okulirapo (pamwamba, ndiye okwera mtengo), cultivar (Qing Xin Oolong ndiokwera mtengo kuposa Si Ji Chun), nyengo yotuta (chilimwe ndi yozizira – zapamwamba) ndi mbiri ya mlimi. Pafupifupi: kuchokera ku 400 mpaka 2500 New Taiwan dollars (NT$) pa liang (37.5 g), zomwe zimafanana ndi pafupifupi 1000–6700 NT$ pa 100 g.
Momwe mungapewere zinthu zabodza:
- Gulani kwa alimi kapena m’masitolo apadera a ku Taiwan okhala ndi tsatane tsatane wa chiyambi. Tcherani khutu ku chiphaso cha production tracing (產銷履歷, chǎn xiāo lǚlì) kapena chizindikiro cha ‘Alishan’ chochokera ku bungwe la m’deralo.
- Yang’anirani mawonekedwe a kugubuduza: Alishan Hóngchá weniweni nthawi zambiri amakhala ndi kugubuduza kwa theka la mpira, kosazolowereka ndi tiyi wofiira wa ku mainland. Kutalikitsa kumapezekanso, koma kuyenera kukhala kwaukhondo komanso kofanana.
- Yesani kukoma kofewa: Kusiyana kwakukulu ndi tiyi wofiira wa m’zigwa – kusowa kwa kuwawa ndi kukhwirambira ngakhale ataphika kwa nthawi yayitali. Ngati tiyi amawawa pa madzi achiwiri – mwina siwochokera kumapiri.
- Yang’anirani fungo: Payenera kukhalapo “mzimu wa kumapiri” – fungo loyera, lozizira, losazolowereka ndi tiyi wofiira wa m’zigwa.
- Zindikirani mtengo: Alishan Hóngchá weniweni wochokera kumadera apamwamba a 1200 m sangakhale wotchipa. Mtengo wokayikitsa wotchipa umasonyeza zinthu zochokera ku zigwa zomwe zalembedwa kuti Alishan.

12. Zinthu Zochititsa Chidwi:

Chitsamba cha oolong – tiyi wofiira: Alishan Hóngchá amasonyeza mfundo yofunika kwambiri ya luso la tiyi: mtundu wa tiyi sutsimikiziridwa ndi mtundu wa chitsamba, koma ndi ukadaulo wa kupanga. Chitsamba chimodzi chomwecho cha Qing Xin Oolong chingakhale oolong wopepuka, oolong wakuda, tiyi wofiira, kapena ngakhale tiyi woyera – malingana ndi chifuniro cha katswiri.
Mawonekedwe amatsata mwambo: Kugubuduza kwa theka la mpira kwa Alishan Hóngchá ndi cholowa chachindunji cha ukadaulo wa oolong m’derali. Izi zimapangitsa tiyi kukhala wopirira kuphika mobwerezabwereza komanso kuwoneka mosiyana ndi tiyi wofiira wambiri padziko lapansi.
Tiyi wa mkaka wa m’badwo watsopano: Alishan Hóngchá wakhala mmodzi wa tiyi okondedwa a achinyamata a ku Taiwan makamaka chifukwa cha kuyanana bwino ndi mkaka watsopano – wofewa, wokoma, wopanda kuwawa, amapanga tiyi wa mkaka wofewa wosafuna kuwonjezera shuga.
Tiyi wofiira wa uchi: Alimi ena mwadala amalola kulumidwa ndi leafhopper (小綠葉蟬) pa masamba a chilimwe – masamba oonongeka amayambitsa kusintha kwa chitetezo, kusonkhanitsa mankhwala a fungo okhala ndi fungo lamphamvu la uchi ndi nutmeg. Kuchokera ku masamba oterewa amapangidwa “Alishan Mixiang Hóngchá” (阿里山蜜香紅茶) – tiyi wofiira wa uchi.
Kusowa kwa tiyi wofiira wa kumapiri: Tiyi wofiira wambiri padziko lapansi amapangidwa pamalo otsika kuposa 600 m. Tiyi wofiira wochokera pamwamba pa 1200–1600 m ndichinthu chosowa kwambiri, ndipo Alishan ndi limodzi mwa madera ochepa omwe izi zakhala chizolowezi chokhazikika.

13. Kufanizira ndi Tiyi Wina Wofiira:

Riyuetan Hóngchá (日月潭紅茶, Rìyuètán Hóngchá) / Hong Yu (紅玉): Tiyi wina wofiira wotchuka wa ku Taiwan, koma wochokera ku zinthu zosiyana kotheratu – masamba akuluakulu a Tai Cha No.18 (mtanda wa Assam ndi Taiwan). Riyuetan Hóngchá amalimidwa pamalo otsika kwambiri (600–800 m) ndipo amakhala ndi makhalidwe amphamvu, olemera, okhala ndi fungo la sinamoni ndi peppermint. Alishan Hóngchá, mosiyana, ndi wofewa kwambiri, wokoma, wokhala ndi kuzizira kwa kumapiri ndipo alibe mthunzi wa menthol.
Dian Hong (滇紅, Diān Hóng): Tiyi wofiira wa masamba akuluakulu wa Yunnan – wamphamvu, wothina, wokhala ndi fungo la chokoleti ndi zokometsera. Alishan Hóngchá ndi wosiyana kotheratu ndi iye: kufewa m’malo mwa mphamvu, kuzizira m’malo mwa zokometsera, kukoma kwa zipatso m’malo mwa kuya kwa chokoleti.
Qimen Hóngchá (祁門紅茶, Qímén Hóngchá): Tiyi onsewa ndi a masamba ang’ono, onse ndi ofewa, koma Qimen amakhala ndi “Qimen xiang” yotchuka – fungo lovuta la rose, zipatso zouma ndi shuga wa thonje, pomwe Alishan Hóngchá amasonyeza kuzizira kwa mapiri ndi “kukoma kotsalira kwa pakhosi” moonekera bwino.
Jin Jun Mei (金駿眉, Jīn Jùn Méi): Wa ku Fujian wapamwamba wochokera ku mphukira imodzi – wofewa kwambiri, wokoma, wokhala ndi fungo la maluwa ndi uchi. Alishan Hóngchá, ngakhale alibe ulemu wochuluka chonchi, amabwezera ndi thupi lolimba komanso kupirira pa kuphika mobwerezabwereza.
Nilgiri: Tiyi wakuda wa ku India wa m’mapiri wochokera Kumwera kwa India, wolimidwanso pamwamba pa 1000–2500 m. Tiyi onsewa ali ndi kufewa kwa malo amapiri, koma Nilgiri ndi wa “ku Ulaya” kwambiri (wonekera ngati diamondi, pang’ono citrus), pamene Alishan Hóngchá ndi wa “ku Asia” kwambiri (kukoma kwa uchi, kukoma kotsalira kwa pakhosi, maluwa).

Pomaliza:

Alishan Hóngchá ndi tiyi wodabwitsa: wobadwira mu ufumu wa oolong, wakhala mmodzi wa oyimira owala bwino a gulu latsopano la tiyi wofiira ku Taiwan. Mulibe mphamvu ya Dianhong ndi kulimba kwa tiyi wa Assam – koma muli chinthu chimene palibe tiyi wofiira wa m’zigwa amene angapereke: kufewa kwa malo amapiri, kukoma kwa silika kopanda kawawa konse, ndi “kukoma kotsalira kwa pakhosi” kodabwitsa, ngati chitsitsimutso cha mitambo yokumbatira mapiri a Alishan. Tiyi uyu ndi wa iwo omwe amafunafuna mu tiyi wofiira osati mphamvu yowawa, koma ukhwima ndi kuya, aja amene amakhulupirira kuti mapiri angasandutse tsamba kukhala ndakatulo.