Tiyi Woyera wa Anji

Tiyi Woyera wa Anji (安吉白茶, Ānjí báichá) ndi tiyi wobiriwira waku China wochokera ku distilikiti ya Anji m’chigawo cha Zhejiang, wopangidwa kuchokera ku masamba a mtundu wapadera wodzitchinjiriza kutentha wotchedwa kuti woyera wosintha. Ngakhale kuti dzina lake lili ndi mawu oti “woyera” (白, bái), umenewu ndi tiyi wobiriwira malinga ndi luso lopangira. Zomwe zimapangitsa kukhala wapadera kwambiri ndi kuchuluka kwa ma amino acids (5–10%, kutalikira katatu kapena kawiri kuposa tiyi wobiriwira wamba) pamene ma polyphenols ali ochepa, zomwe zimapereka kukoma kwatsopano kopanda kuwawa kapena kuthithina.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (绿茶, lǜchá) — wosapangidwa kopatsa mphamvu; kukonza ma enzymes ndi kutentha (杀青, shāqīng). Ngakhale dzina lake liri loti “tiyi woyera”, Tiyi Woyera wa Anji siuti ya gulu la tiyi woyera (白茶, báichá) molingana ndi magulu asanu ndi limodzi a tiyi waku China — umenewu ndi tiyi wobiriwira weniweni, wotchula chifukwa cha mtundu wa mphukira zazing’ono.
• Gulu: Mitundu yodziwika bwino ya tiyi wobiriwira waku China; chinthu chotetezedwa ndi chizindikiro cha malo (地理标志产品, dìlǐ biāozhì chǎnpǐn). Mulingo wa dziko — GB/T 20354-2006 “Chinthu cha chizindikiro cha malo. Tiyi Woyera wa Anji”.
• Chiyambi: China (中国, Zhōngguó), chigawo cha Zhejiang (浙江省, Zhèjiāng shěng), distilikiti ya Anji (安吉县, Ānjí xiàn), mzinda wa Huzhou (湖州市, Húzhōu shì). Dera lopanga tiyi lili mphambano ya mizinda yonse 15 ndi midzi ya distilikiti ya Anji.
• Malo apakati: tauni ya Dipu (递铺街道, Dìpù jiēdào), mudzi wa Huangdu m’tauni ya Xilong (溪龙乡黄杜村, Xīlóng xiāng Huángdù cūn) — “mudzi woyamba wa tiyi woyera ku China” (中国白茶第一村) umene umapereka pafupifupi 40% ya tiyi wonse m’distilikiti; tauni ya Tianhuangping (天荒坪镇, Tiānhuāngpíng zhèn), mudzi wa Daxi (大溪村, Dàxī cūn) — malo omwe kuli mtengo wapachiyambi; tauni ya Shanchuan (山川乡, Shānchuān xiāng).
• Maukonde a geografia: pafupifupi 30°38′ kumpoto, 119°41′ kummawa (pakati pa distilikiti ya Anji).

2. Mbiri ndi Tanthauzo Laukadaulo:

• Mbiri:

Mizu ya Tiyi Woyera wa Anji imachokera ku nthawi zakale kwambiri. Ndipo pa nthawi ya ulamuliro wa Mfumu Renzong ya dziko la Song la Kumpoto (北宋, Běi Sòng), m’zaka za Qingli (庆历, Qìnglì, 1041–1048), m’buku la “Zolemba Zokambira Tiyi wo Ku Dungxi” (《东溪试茶录》, «Dōngxī shì chá lù») lolembedwa ndi Song Zi’an (宋子安, Sòng Zǐ’ān) panatchulidwa kuti: “Tiyi wa masamba oyera, mphukira ndi masamba ngati pepala m’derali amawalemekeza kwambiri, amati ndi chizindikiro cha tiyi.” Kenako Mfumu Huizong (宋徽宗, Sòng Huīzōng) m’buku lake lodziwika bwino la “Kulingalira za Tiyi pa Zaka za Daguan” (《大观茶论》, «Dàguān chá lùn», chakumapeto kwa 1107) analongosola tiyi woyera ngati “mtundu wina, wosiyana ndi tiyi wamba,” kusonyeza kusoŵa kwake ndi kuvuta kwa kupanga. Pambuyo pa kulongosola kumeneku, tiyi wa masamba oyera anasowa m’zolemba zakale kwa zaka zoposa 350.

Mu 1930 m’tauni ya Xiaofeng (孝丰镇, Xiàofēng zhèn) m’distilikiti ya Anji, paphiri la Malingang (马铃冈), panapezeka mitengo yochuluka ya tiyi woyera wa m’tchire. Mbiri ya m’deralo inalemba kuti: mphukira zazing’ono zoyera ngati yadi, pambuyo pa kuwotcha zikhala zofiirira pang’ono, — koma pambuyo pake mitengoyo inataika.

Kusintha kwakukulu kunachitika 1980: pa nthawi ya kufufuza kwa chuma cha tiyi ku Kumpoto kwa Zhejiang, m’mudzi wa Daxi (大溪村) m’tauni ya Tianhuangping (天荒坪镇), m’chigwa cha Hengkengwu (横坑坞) patali pafupifupi mamita 800, panapezeka mtengo wamoyo wazaka zambiri wa tiyi woyera — umenewu ndi umene tsopano umatchedwa “Kholo la Tiyi Woyera” (白茶祖, Báichá zǔ). Mtengowo unali pamalo pafupi ndi nyumba ya banja la Gui (桂), omwe makolo awo anasamuka kuno kuchokera ku Anhui, kuthawa nkhondo za Kuukira kwa Taiping, ndipo anamwa tiyi wa mtengo umenewu kwa mibadwomibadwo.

Mu 1982, akatswiri a zamakono a Chigwirizano cha Kafukufuku wa Zamasamba a distilikiti, Liu Yimin (刘益民, Liú Yìmín) ndi Cheng Yagu (程雅谷, Chéng Yǎgǔ), pa 4 April adadula nthambi 537 za mtengo wapachiyambi ndipo adachititsa kuti zibereke bwino — zomwe zinapulumuka ndi zomera 288. Mu 1983, mbadwo woyamba wa zomera zofanana ndi kholo unadzalididwa m’munda woyesera. Mu 1987, gulu la maphunziro linatsimikiza kuti mbadwo uwu unali wokhazikika.

Pofika 1996, malo obzalidwa anafika mu 1000 (≈ mahekitala 67), pomwe mu 200 kokha munabala masamba ogulitsika — zosakwana ma jini 500 (mikilogalamu 250) ya tiyi wouma pachaka. Mu 1997, boma la distilikiti linakhazikitsa “Gulu Lopititsira Chitukuko la Tiyi Woyera wa Anji” ndipo linayamba kulitsa mwamphamvu. Mu 1998, mtundu wa “Baiye Yihao” (白叶一号, Báiyè Yīhào) unavomerezedwa mwalamulo ndi Unduna wa Zaulimi wa chigawo cha Zhejiang ngati mtundu wovomerezeka m’derali.

Mu 1989, pa kukoma kwachiwiri kwa chigawo cha Zhejiang, tiyi wa mtundu umenewu wotchedwa “Yufeng” (玉凤, Yùfèng, “Feniki ya Yadi”) unalandira mapointi 99 pa 100, osapezeka kale, chaka chotsatira — mapointi 99.3, ndipo mu 1991 — dzina la “Tiyi Wodzika Woyamba wa Chigawo Cha Zhejiang”.

Mu 2004, Tiyi Woyera wa Anji unalandira udindo wachinthu chotetezedwa ndi chizindikiro cha malo (原产地域保护产品). Mu 2019, Unduna wa Zaulimi ndi Zakumidzi wa China unapatsa tiyi udindo wa chinthu chaulimi chokhala ndi chizindikiro cha malo. Mu 2020, Tiyi Woyera wa Anji unaloŵa m’ndandanda woyamba wa zizindikiro za malo zomwe China ndi European Union zimagwirizana.

Kufika 2017, malo obzalidwa anafika pafupifupi mu 170,000 (≈ mahekitala 11,333), tiyi wose unali matani 1,860, mtengo wake unali ma yuan biliyoni 24.74, ndipo mu ntchitoyo munalemba mabanja 15,800 a alimi ndi anthu pafupifupi 200,000 m’ntchito yonse.

• Dzina:

  • 安 (Ān) — “mtendere, chisangalalo”; 吉 (Jí) — “chisangalalo, mwayi” — dzina la distilikiti ya Anji.
  • 白 (Bái) — “woyera” — kusonyeza mtundu woyera wa mphukira zazing’ono pa nthawi ya kuyera kwa masika (白化期, báihuà qī).
  • 茶 (Chá) — “tiyi”.
  • Choncho, dzina lake limatanthauza “Tiyi Woyera wochokera ku Anji” — ndipo izi ndizo zomwe zimapangitsa chisokonezo kawirikawiri kuti ndi tiyi woyera. Koma “woyera” apa akusonyeza chomera (mtundu wa mphukira), osati luso lopangira.

• Tanthauzo laukadaulo: Tiyi Woyera wa Anji ndi chitsanzo chabwino cha “tiyi wa m’badwo watsopano,” umene unakhala chodabwitsa m’dziko lonse mwa zaka zochepa chabe. Katswiri wa tiyi Cheng Qikun (程启坤, Chéng Qǐkūn) wa ku Academy of Agricultural Sciences ya China adapeza mgwirizano pakati pa Tiyi Woyera wa Anji wamasiku ano ndi tiyi woyera wofotokozedwa ndi Song Huizong mu “Daguan Cha Lun,” kupatsa tiyi umenewu maziko a zaka chikwi. Mtsogoleri wakale wa China, pa nthawi yoyendera mudzi wa Yucun (余村) ku Anji mu 2005, adayambitsa lingaliro la “Mapiri obiriwira ndi madzi oyera ndi mapiri a golide ndi siliva” (绿水青山就是金山银山), ndipo Tiyi Woyera wa Anji unakhala chizindikiro cha nzeru imeneyi: “Tsamba limodzi lidalemeretsa anthu onse” (一片叶子富了一方百姓).

3. Kufotokozera kwa Zomera ndi Zopangira:

• Mtundu / Kultivara: Baiye Yihao (白叶一号, Báiyè Yīhào) — mtundu wokhawo wovomerezeka wa kupangira Tiyi Woyera wa Anji molingana ndi muyezo wa dziko. Ndi wa mtundu Camellia sinensis var. sinensis. Ndi mtundu wa tsamba lalikulu lomwe limamera monga chitsamba (灌木型, guànmù xíng), mtundu wa masamba apakati (中叶种, zhōngyè zhǒng). Thunthu lake lodziwika; tsamba lalitali-ellipitical, nsonga yake pang’onopang’ono yakuthwa, yokwezeka pang’ono; m’mphepete mwake mosa; kam’phako kakang’ono; tsamba laling’ono losalimba, mitsempha yake yosazama, yobiriwira pang’ono.

• Zomwe zimapangitsa kukhala wapadera: Kusintha kwa mtundu woyera kumene kumakhudzidwa ndi kutentha (温度敏感型白化变异, wēndù mǐngǎn xíng báihuà biànyì). Pamene kutentha kwa tsiku lililonse kumakhala pansi pa 20–23°C, kupanga chlorophyll kumatsekedwa: mawonekedwe a chloroplast amawonongeka, magulu a pigment ndi protein amatha, chlorophyll siipangidwa — mphukira zikhala za mtundu wa yadi woyera (玉白色) ndi mitsempha yobiriwira. Nthawi ya kuyera (白化期) imakhala pafupifupi masiku 30, nsonga yake imakhala mu April. Pamene kutentha kukwera koposa 23°C, masamba amayamba kubiriwira pang’onopang’ono: choyamba amakhala oyera-obiriwira (花叶), kenako kukhala obiriwira kwathunthu. Ndipo pa nthawi ya kuyera, ntchito ya protease imakula, protein yosungunulika imawonongeka, ndipo ma amino acids aulere amasonkhana — izi ndizo zimapangitsa kukoma kwake kwapadera.

• Kutola: Kutola masika okha, pa nthawi ya kuyera kwa mphukira. Nthawi yabwino — kumapeto kwa March (tsiku lokumbukira Qingming lisanafike, 清明, Qīngmíng) mpaka pakati pa April (tsiku la Guyu lisanafike, 谷雨, Gǔyǔ). Mitundu ya masika oyambirira isanafike Qingming (明前茶, míngqián chá) imakhala yamtengo wapatali kwambiri.

• Muyeso wa kutola:

  • Teji / Jingpin (特级/精品): mphukira zokhazokha zomwe zili ndi utali wochepera masentimita 2.5.
  • Gulu loyamba (一级): mphukira + tsamba limodzi loti langoyamba kutseguka (一芽一叶初展), mphukira zotoledwa “m’mitolo”.
  • Gulu lachiwiri (二级): mphukira + masamba awiri (一芽二叶), tsamba likuyamba kubiriwira.

• Zofunikira za zopangira: Malingana ndi muyezo wa dziko GB/T 20354-2006, zopangirayo ziyenera kutoledwa kha kuchokera ku mitengo ya mtundu wa Baiye Yihao imene imamera m’malire a distilikiti ya Anji, pa nthawi ya masika. Ma amino acids aulere mu tiyi womaliza asakhale ochepera 5%; chinyezi chisapitirire 5%.

4. Dera La Kulima ndi Makhalidwe Ake:

• Malo a geografia: Distilikiti ya Anji ili m’dera lotchedwa “mkanda wa golide wa tiyi” pa 30° latitude (北纬30°黄金茶带), kumpoto chakumadzulo kwa chigawo cha Zhejiang, m’mapiri a kumpoto a mapiri a Tianmu (天目山, Tiānmù shān). Malo ake ndi a mapiri apansi, okhala ndi zigwa zakuya ndi zomera zambiri. Nkhalango zili pafupifupi 70%, ndipo Anji amadziwika kuti “likulu la nsungwi la China” (中国竹乡).

• Nyengo: Yotengera mvula ya subtropical, yokhala ndi nyengo zinayi zodziwika bwino. Kutentha kwapachaka kuli pafupifupi 15.5°C. Mvula yapachaka ili pafupifupi 1,500 mm. Nthawi yopanda chisanu ili pafupifupi masiku 210. Kusiyana kwa kutentha kwa usana ndi usiku m’minda ya m’mapiri kukuposa 10°C, zomwe zimathandiza kuti ma amino acids akhale ochuluka. Mitambo ndi chifunga m’malo okwera kumafika 80% — kuwala kofalikira kumachepetsa kuwala kwadzuwa kothina, kumachepetsa kupanga kwa catechin ndipo kumathandizira kuti tiyi akhale wofewa.

• Kutalika kwa malo: Minda yapakati imayambira pa mamita 400 kupita m’mwamba. Mtengo wapachiyambi “Kholo la Tiyi Woyera” umamera pafupifupi pa 800 m. Pamene munda uli m’mwamba, mphukira zimakhala zoyerera, ma amino acids amakhala ochuluka, ndipo fungo limakhala lofewa.

• Dothi: Dothi lachikaso la asidi pang’ono (弱酸性黄壤, ruò suānxìng huáng rǎng), lopangidwa chifukwa cha kuphwasulidwa kwa miyala ya quartz sandstone ndi miyala yophulika. pH yake ndi 4.5–5.6. Dothi limakhala ndi potaziyamu, magnesium ndi ma microelements ena ambiri, zomwe zimapatsa maziko a kukoma.

5. Luso Lopanga Tiyi:

Luso la Tiyi Woyera wa Anji ndi njira yachikale ya tiyi wobiriwira, koma ndi zina zingapo zofunika: kusapindidwa (揉捻, róuniǎn) pambuyo pa kukonza kwa kutentha — kuti tsamba likhale loona ndi mawonekedwe ake; kuumitsa kwa nthawi yaitali pa kutentha kochepa — kuti “kutsitsi” kutsitsimuka ndi fungo lake; ntchito yonse kuyambira kutola mpaka tiyi womaliza iyenera kutha mkati mwa maola 35.

• Kutola (采摘, cǎi zhāi): Kutola ndi dzanja m’mawa asanakwane dzuwa pa nthawi ya kuyera kwa mphukira. Zotolazo ziyenera kutumizidwa kufakitale mosachedwa.

• Kuyalira-kufiyizira (摊青, tān qīng): Mphukira zoyalidwa m’kati mwake zimayalidwa mosanjana pang’ono pa kutentha kwapakati pafupifupi 25°C kwa maola 3–4. Cholinga — kutaya chinyezi pang’ono ndi kuyamba kupanga fungo.

• Kukonza ma enzymes — “kupha zobiriwira” (杀青, shāqīng): Kumachitika ndi makina ong’ung’udza (滚筒杀青) pa kutentha pafupifupi 280°C kwa pafupifupi masekondi 90. Kutentha kwakukulu kumapha ma oxidative enzymes ndi kuletsa kusinthika kulikonse. Pa sitepeyi, kulondola ndikofunikira kwambiri: ngati simutenthetsa bwino, kudzakhala kukoma kwa “zobiriwira,” ngati mutenthetsa mopitirira, kudzakhala kukoma kwamoto ndipo fungo lofewa lidzawonongeka.

• Kujambula-kulunzika (理条, lǐtiáo): Kutentha pafupifupi 130°C, kwa pafupifupi mphindi 3. Mphukira zimagawidwa mosamala ndi kujambulidwa ku mawonekedwe aatali. Chofunika: mosiyana ndi tiyi wambiri wobiriwira, Tiyi Woyera wa Anji sapindidwa (不揉捻, bù róuniǎn) — izi zimasunga tsamba loona ndi mawonekedwe ake onga feniki.

• Kuumitsa koyamba (初烘, chū hōng): Kutentha pafupifupi 90°C, nthawi — pafupifupi mphindi 10. Chinyezi chachikulu chimachotsedwa.

• Kuumitsa kwachiwiri (复烘, fù hōng): Kutentha kumatsika kufika pa 70°C, nthawi imakula kufika pa mphindi 20. Kuumitsa pang’onopang’ono, mofatsa, kumathandiza kuti fungo likhazikike.

• Kutenthetsa komaliza — “kukweza fungo” (提香, tí xiāng): Kutentha 60°C, kwa pafupifupi mphindi 30. Sitepe yofewa yomaliza, yomwe imapanga fungo labwino, loyera la tiyi womaliza.

• Kusanja ndi kumanga (整理, zhěnglǐ): Kuchotsa zidutswa za tiyi, zinthu zachilendo; kusankha m’magulu; ndi kumanga mosungira bwino nthawi yomweyo. Malingana ndi muyezo, chinyezi cha tiyi womaliza chisasapitirire 5%.

6. Makhalidwe a Kukoma ndi Kununkhira:

• Maonekedwe a tsamba louma: Malingana ndi mawonekedwe, pali mitundu itatu:

  • Fengxing (凤形, fèngxíng, “mawonekedwe a feniki”): mphukira zomwe zimasefuka mwachire ndi kufanana ndi nthenga za feniki (凤羽, fèngyǔ) — ndi mtundu waukulu, womwe umapezeka pafupifupi 95% pamsika. Mphukira + tsamba limodzi kapena awiri, opindika pang’ono.
  • Longxing (龙形, lóngxíng, “mawonekedwe a chinjoka”): mawonekedwe ophwafika, opondeka, opangidwa monga luso la Long Jing — kukoma kokhalitsa, koma kutsitsimuka kumachepetsedwa; amapangidwa m’zochepa kwambiri.
  • Lanhuaxing (兰花形, lánhuā xíng, “mawonekedwe a orchid”): kuchokera kokha ku mphukira zokhazokha za gulu lapamwamba, zomwe zimafanana ndi chipatso cha orchid — kuchokera ku kutola kwa masika oyambirira (Qingming isanafike).
  • Mtundu wa tsamba louma ndi woyera-yadi ndi wobiriwira wobisika (玉白隐翠, yùbái yǐncuì), ubweya wonyezimira (白毫) umaonekera.

• Fungo la tsamba louma: Loyeretsedwa, latsopano, lokhala ndi fungo la zomera zazing’ono ndi mkaka pang’ono — “fungo lofewa” (嫩香, nèn xiāng), lofanana ndi fungo la mphukira zazing’ono za nsungwi.

• Fungo la mathulo: Lokwezeka, loyeretsedwa, lokhalitsa. Fungo loyamba — zomera zatsopano (清香, qīngxiāng), la zitsamba-maluwa; lapakati — fungo lomveka bwino la mkaka kapena zonona (奶香, nǎi xiāng), lobwera chifukwa cha ma lipid apadera a mphukira yoyera; lapamwamba — kutsekemera kofewa, kofanana ndi mphukira zazing’ono za nsungwi kapena amondi watsopano.

• Kukoma: Kutsitsizika ndi kupatukana kwakukulu (鲜爽, xiānshuǎng) — ndicho chizindikiro chachikulu cha tiyi umenewu. Kutsekemera (甘甜, gāntián) kumamvekera kuchokera ku kapu yoyamba, popanda kufunika “kudikira” huigan. Kuwawa ndi kuthithina kulibe — zotsatira za ma polyphenols ndi caffeine ochepa. Thupi lake ndi losalala, lokutira (顺滑, shùnhuá), lokhala ndi mawonekedwe amafuta. Oyesera ena amafotokoza kukoma kuti “kutsitsizika kwa msuzi wa nkhuku” (鲜如鸡汤, xiān rú jī tāng) — fanizo losonyeza kukoma kwakukulu kwa umami.

• Mtundu wa mathulo: Woonekera, woyeretsedwa, wobiriwira wowala ndi chikasu pang’ono (清澈透亮). Ngati aphika bwino — woonekera ngati galasi.

• Pansi pa tiyi (tsamba lophikidwa): Mphukira zimatsegulidwa ndipo “zimayima” chowongoka mu kapu, ngati mphukira za nsungwi za masika (如春笋竖立). Mtundu — woyera-yadi, mitsempha yobiriwira kwambiri (叶白脉翠). Mphukira ndi masamba athunthu, ofewa, odziwika mosavuta (芽叶朵朵可辨). Uwu ndi umodzi mwa tiyi ochititsa chidwi kwambiri powonera mu chidebe chagalasi.

7. Kuphatikiza kwa Mankhwala:

Tiyi Woyera wa Anji umasiyana ndi mbiri yake yapadera ya biochemical, yomwe akatswiri amafotokoza molakwika kuti “ma amino acids ochuluka — ma polyphenols ochepa” (高氨低酚, gāo ān dī fēn):

• Ma amino acids (氨基酸, ānjīsuān): Onse a ma amino acids aulere ali 5–10.6% (malinga ndi kafukufuku wosiyanasiyana), zomwe ndi 3-4 kuchuluka kuposa tiyi wobiriwira wamba (1.5–2.5%). Ma amino acid 18 ofunikira m’thupi apezeka. L-theanine (L-茶氨酸, L-chá ānjīsuān) ili mpaka 5%, zomwe ndi 40–55% ya ma amino acid onse aulere. Ndilo theanine lomwe limapangitsa kutsekemera, umami, ndi kutonthoza kwa tiyi. Makina a kuchuluka kwake: pa nthawi ya kuyera, ntchito ya protease imakula, protein yosungunulika imasweka kukhala ma amino acids aulere.

• Ma polyphenols (茶多酚, chá duōfēn): Zili 10–15.4%, zomwe ndi zochepa kwambiri poyerekeza ndi tiyi wobiriwira wamba (18–30%). Chiyerekezo cha ma polyphenols ndi ma amino acid (酚氨比, fēn ān bǐ) ndi 1.6–2.3 (pa wamba ndi 8–15). Chiyerekezo chochepa ichi chimafotokoza kusowa kwa kuwawa ndi kuthithina.

• Ma catechins (儿茶素, ér chásù): Onse pafupifupi 5–13%, kuphatikiza epigallocatechin gallate (EGCG) — chotsutsa-oxidation chachikulu. Zili zochepa kuposa tiyi wobiriwira wamba, koma ndizokwanira kupangitsa mphamvu yotsutsa-oxidation.

• Ma alkaloids: Caffeine (咖啡碱, kāfēi jiǎn) — pafupifupi 2.8% (嘌呤碱), zomwe ndi pafupifupi theka la zomwe zili mu tiyi wobiriwira wamba. Theobromine ndi theophylline zili pang’ono kwambiri. Caffeine yochepa imapangitsa tiyi kukhala wofewa pa dongosolo la mitsempha.

• Mavitamini: Vitamin C (ascorbic acid), mavitamini a gulu la B (B1, B2, B6), vitamin K. Tiyi umakwaniritsa gawo lalikulu la kufunika kwa tsiku la vitamin C ngati kumamwa makapu 2–3 tsiku.

• Maminerali ndi ma microelements: Zinc — 54.5 mg/kg; selenium — 0.2 mg/kg (yapamwamba kwambiri kuposa tiyi wambiri); potaziyamu, magnesium, manganese, phosphorous, calcium, iron.

• Zina: Ma polysaccharides (多糖类, duōtáng lèi) — amapereka mawonekedwe osalala a mathulo; γ-aminobutyric acid (GABA, γ-氨基丁酸) — mochuluka; mafuta ofunikira — amapanga fungo la mkaka ndi maluwa.

8. Ubwino Wakumwa:

• Kukhala ndi mphamvu komanso kumasula nkhawa: Kuphatikiza kwa L-theanine (kutonthoza, kuchotsa nkhawa) ndi caffeine yoŵerengeka kumapereka mphamvu yofewa, yokhazikika popanda kukhumudwitsa. Caffeine ili pafupifupi theka la tiyi wobiriwira wamba, zomwe zimapangitsa Tiyi Woyera wa Anji kukhala woyenera kwa anthu omwe amavutika ndi caffeine.

• Chitetezo cha antioxidant: Ma catechins (makamaka EGCG) amalephera kuwononga ma free radicals, kuchepetsa kupanikizika kwa oxidative kwa maselo.

• Kuthandiza chitetezo cha mthupi: Kuchuluka kwa theanine kumalimbikitsa ntchito ya ma T-cell — zigawo zofunika za kuyankha kwa chitetezo.

• Kuthandiza chakudya: Mbiri yofewa, ya ma polyphenols ochepa, imasunga mosamala kam’phako; ma polysaccharides amathandiza kuti dongosolo la chakudya liziyenda bwino.

• Dongosolo la mtima ndi mitsempha: Ma polyphenols ndi ma amino acid amathandiza kuchepetsa cholesterol ndi kusunga mphamvu ya mitsempha.

• Ntchito za ubongo: L-theanine imalimbikitsa kupanga kwa mafunde a alpha mu ubongo, kumapangitsa kukhala ndi chidwi, kukumbukira bwino, ndi kuphunzira.

• Kuteteza maso: γ-aminobutyric acid (GABA) imathandiza kuchotsa kutopa kwa maso.

• Mkhalidwe wa khungu: Ma antioxidants ndi mavitamini C, E amathandiza kupanga collagen ndi kuchedwetsa kukalamba kochokera ku kuwala.

• Chidziwitso: Tiyi Woyera wa Anji ndi chakudya, osati mankhwala. Zomwe zanenedwazi zachokera pa kupangika kwa tiyi ndi zomwe zimachitika ndi zomera zake, koma sizigwirizanitsa malangizo a zachipatala.

9. Momwe Mungaphikire Tiyi:

• Kutentha kwa madzi: 80–85°C. Osagwiritsa ntchito madzi otentha kwambiri — kutentha kwakukulu kumawonjezera kuwawa ndikuwononga ma amino acid ofewa. Kutentha kwabwino kuti kutsitsimuka kwake kumveke bwino ndi pafupifupi 80°C.

• Kuchuluka kwa tiyi: 3 g pa 150–200 ml ya madzi (kapu yagalasi / gaiwan).

• Chidebe: Kapu yagalasi (玻璃杯, bōli bēi) — ndiyo yabwino kwambiri powonera “kuvina” kwa mphukira; gaiwan (盖碗, gàiwǎn) — kuti mukhale ndi nzeru zowongolera kwa akatswiri; kapu ya porcelain yokhala ndi chivundikiro. Sizoyenera kugwiritsa ntchito kapu ya Yixing (紫砂壶) — ma pore ake amayamwa fungo lofewa.

• Njira:

  1. Kutenthetsa chidebe: Sakanizani kapu kapena gaiwan ndi madzi otentha kuti zigawo zikhale zotentha bwino.
  2. Kuyika tiyi: Ikani 3 g ya tiyi wouma pansi pa chidebe.
  3. Kuthira madzi (kuthira koyamba): Thirani madzi otentha 80–85°C kufika 1/3 ya voliyumu, siyani mphukira “zidzuke” masekondi 10–15, kenako dzazani mpaka kudzaza. Mungagwiritse ntchito njira ya “kuthira mkati” (中投法, zhōng tóu fǎ): choyamba madzi kufika pa 1/3, kenako tiyi, ndipo kenako madzi otsala.
  4. Kulowetsa kothira koyamba: Mphindi 1–1.5. Mphukira zidzamira pansi ndipo zidzayimirira choongoka, ngati mphukira za nsungwi. Mathulo adzakhala ndi mtundu wobiriwira wowala.
  5. Kukoma: Kuthira koyamba kumatulutsa kutsitsizika koyera ndi fungo lamphamvu la zitsamba.
  6. Kuthira kwachiwiri: Masekondi 40–50. Pa sitepeyi, fungo la mkaka kapena zonona limamveka kwambiri.
  7. Kuthira kwachitatu: Masekondi 60 kapena kuposerapo. Kutsekemera kokhazikika (甘甜) kumapambana, ndipo kukoma kumakhalitsa ndi koyeretsedwa.
  8. Kuthiranso mobwerezabwereza: Tiyi Woyera wa Anji wabwino umatha kuthiridwa 3–4; kukoma kwabwino kumapezeka pothiridwa kwa 2 ndi 3.

• Chidziwitso cha kutentha kwa kumwa: Kutsekemera ndi kutsitsizika kwakukulu kumamveka pamene mathulo ali pafupifupi 60°C.

• Njira ya gongfu (ina): 4–5 g pa 100–120 ml (gaiwan), 80–85°C, kuthiridwa mwachisanunso: 5–10–15–20–30 masekondi, kumawonjezera pang’onopang’ono. Amapereka kukoma kokhalitsa kwa kuthira kulikonse.

10. Kusunga Tiyi:

• Kutentha: Kwabwino — 0–5°C (firiji). Tiyi Woyera wa Anji, monga tiyi wobiriwira watsopano wokhala ndi ma amino acid ochuluka, ndi wosavuta kukhudzidwa ndi kutentha: ma amino acid, mavitamini, ndi zofunikira za fungo zimawonongeka msanga pamene zili kutentha wapakati.

• Kusindikiza: Nkofunikira. Matumba achitsulo omwe ali ndi vacuum kapena gasi (nayitrogen) — ndiwo abwino. Tiyi umanyonya chinyezi mosavuta ndipo umanyamula fungo lina chifukwa cha mafuta a ma molecular (棕榈酶) ndi terpenes.

• Kuteteza ku kuwala: Kuwala kwadzuwa kumawononga chlorophyll ndi ma catechins, kumayambitsa chikasu ndi kutaya fungo. Sungani m’chidebe chosawala.

• Kuteteza ku chinyezi: Chinyezi chambiri chisasapitirire 60%. Ngati chidutsa 70%, chimayamba kubvunda. Ngakhale mutasunga mosindikiza, ndikoyenera kuumitsanso pakatha miyezi 6.

• Nthawi yosunga: Pambuyo pa kutsegula phukusi — idyani pakadutsa miyezi 1–2 kuti mukhale atsopano kwambiri. M’mikhalidwe yabwino (firiji, vacuum) phukusi losatsegulidwa limasunga ubwino wake kufikira miyezi 12–18, koma makhalidwe a tiyi amasintha pang’onopang’ono.

• Chofunika: Pambuyo pochotsa kuchokera m’firiji, lolani phukusi litenthe kufika kutentha wapakati (maola 3–4) musanatsegule — izi zithandiza kuti chinyezi chisamangirire pa tsamba la tiyi.

11. Mtengo ndi Zinthu Zakufanana:

• Kusiyana kwa mtengo: Mtengo wa Tiyi Woyera wa Anji umasiyanasiyana kwambiri malinga ndi gulu, nthawi yotola, ndi wopanga. Mitundu ya masika oyambirira Qingming isanafike (明前茶) ndi yodula kwambiri. Pafupifupi: Teji / Jingpin kuchokera ku makampani otsogola — kuyambira 1,000 yuan pa 50 g kupita m’mwamba; gulu loyamba — 200–600 yuan pa 100 g; gulu lachiwiri ndi tiyi pambuyo pa Guyu — kuyambira 100 yuan pa 250 g. Zomwe zimakhudza mtengo: nthawi yotola (Qingming isanafike kapena pambuyo pake), kutalika kwa munda, kutola ndi dzanja kapena makina, wopanga.

• Magulu (等级, děngjí):

  • Teji / Jingpin (特级/精品): mphukira zokhazokha, zoyera-yadi zokhala ndi konyezimira kobiriwira, mathulo oyeretsedwa ngati galasi.
  • Gulu loyamba (一级): mphukira + tsamba limodzi lomwe likuyamba kutseguka, kutsitsizika kwakukulu.
  • Gulu lachiwiri (二级): mphukira + masamba awiri, tsamba likuyamba kubiriwira pang’ono, kukoma kofewa ndi kokoma.

• Zofanana ndi zonyenga zomwe zimagwiritsidwa ntchito:

  • Tiyi wochokera kumadera ena, wotchedwa kuti ndi wa kwa Anji: pambuyo pa kupambana kwa Tiyi Woyera wa Anji, mtundu wa Baiye Yihao unabzalidwa ku Jiangxi, Guizhou, Sichuan ndi zigawo zina. Maonekedwe ake amafanana, koma kukoma kwake kumakhala kocheperako chifukwa cha kusiyana kwa dera — kutsekemera kumachepetsedwa, kuthithina kumakhala kotheka.
  • Kusakaniza: kusakaniza tiyi wochokera ku nthawi zina zotola (Guyu pambuyo pake) ndi mitundu ya masika oyambirira.
  • Kununkhira: kuwonjezera zofunkha zopangira kuti zifanane ndi fungo la mkaka.

• Momwe mungapewere zonyenga:

  • Gulani kwa ogulitsa odalirika omwe ali ndi chiphaso cha chizindikiro cha malo.
  • Onani maonekedwe: tiyi weniweni wa Anji amakhala ndi mtundu woyera-yadi wapadera wokhala ndi mitsempha yobiriwira yowonekera; tsamba limakhala laling’ono komanso lofewa, osati lolimba.
  • Fufuzani fungo: loyeretsedwa, lopanda fungo la “mafuta” ndi zopangira; fungo la mkaka lochokera ku chilengedwe limakhala lofewa komanso losapambana.
  • Onani mathulo: oyeretsedwa, obiriwira wowala; ngati ali ndi matope, zikusonyeza kuti ubwino wake ndi wochepa. Kukoma — kwatsopano, kokoma, kopanda kuwawa kwenikweni m’kuthiridwa koyambirira atatu.
  • Mtengo wokayikitsa wotsika: Tiyi Woyera wa Anji wabwino sungathe kugula pamtengo wotsika — ngati “Teji” akugulitsidwa pamtengo wa gulu lachiwiri, pafupifupi ndi chonyenga kapena tiyi wochokera kumalo ena.

12. Zinthu Zosangalatsa:

• “Kholo” lokhalo: Mosiyana ndi Da Hong Pao imene ili ndi makholo asanu ndi limodzi, kapena Xi Hu Long Jing ndi mitengo khumi ndi isanu ndi itatu ya mfumu, Tiyi Woyera wa Anji umachokera ku mtengo umodzi wokha wam’tchire umene unalipo m’mapiri a Tianhuangping. Maonde onse pafupifupi 170,000 a minda yamasiku ano ndi ma clone a chitsamba chimenechi.

• Tiyi yemwe amasokonezedwa kuti ndi woyera: Tiyi Woyera wa Anji ndi umodzi mwa zinthu zomwe zimasokoneza kwambiri m’dziko la tiyi. Umenewu ndi tiyi wobiriwira, wotchedwa “woyera” chifukwa cha mtundu wa masamba, pomwe tiyi weniweni woyera (Bai Hao Yin Zhen, Bai Mu Dan) amatchulidwa chifukwa cha ubweya woyera pa mphukira ndipo amasiyana kwambiri ndi luso.

• Kuyamikira kwa mfumu: Akatswiri amasiku ano amakhulupirira kuti kholo la Tiyi Woyera wa Anji likhoza kukhala “tiyi woyera” yemwe adayamikiridwa ndi Song Huizong m’zaka za zana la 12. Ngati zili choncho, tiyi umenewu “udauka” pambuyo pa zaka 900 za kuiwalika.

• Chodabwitsa chachuma: Mwa zaka zosakwana 40, Tiyi Woyera wa Anji unasintha kuchoka ku chomera chopanda kudziwika chakutchire kukhala msika wamtengo woposa ma yuan biliyoni 24, kupereka kwa alimi aliyense ndalama zowonjezera za 5,000–7,000 yuan pachaka ndikukhala chizindikiro cha chitukuko chobiriwira.

• Kuvina kwa mphukira: Popanga mu kapu yagalasi, mphukira za Tiyi Woyera wa Anji zimamira pansi ndikuyima choongoka, ngati nkhalango yaying’ono ya nsungwi — iyi ndi imodzi mwa “miyambo yosangalatsa yowonera” ya tiyi pakati pa tiyi wonse wobiriwira waku China.

13. Kuyerekeza ndi Tiyi Wobiriwira Wina:

• Xi Hu Long Jing (西湖龙井, Xīhú Lóngjǐng): Tiyi wobiriwira wodziwika kwambiri ku China. Tsamba lophwafika, lowotchedwa mu wok (锅炒, guō chǎo). Kukoma kwake ndi “kowotchera”, kwa mchere wa chestnut, ndi kuthithina kwakukulu. Ma polyphenols ndi ochuluka kwambiri. Tiyi Woyera wa Anji ndi wofewa kwambiri, wokoma, ndi “ma amino acid” ochuluka.

• Bi Luo Chun (碧螺春, Bìluóchūn): Wachokera ku Jiangsu. Mawonekedwe opotana ngati spring, fungo la maluwa a zipatso. Ma polyphenols ochuluka, kuthithina kwakukulu. Tiyi Woyera wa Anji amasiyana ndi fungo la mkaka ndi kusowa kotheratu kwa kuwawa.

• Huang Shan Mao Feng (黄山毛峰, Huángshān Máofēng): Wachokera ku Anhui. Wofewa, wa maluwa, ndi mafuta a mtedza. Mofewa umayandikira Tiyi Woyera wa Anji, koma ulibe fungo la mkaka ndi ma amino acid ochuluka.

• Tai Ping Hou Kui (太平猴魁, Tàipíng Hóukuí): Wachokera ku Anhui. Masamba akuluakulu, aatali, fungo la orchid. Amakhala ndi thupi lambiri komanso lokhalitsa, koma ndi kuthithina kwakukulu. Tiyi Woyera wa Anji ndi wofewa komanso wokoma.

• Anji Bai Pian (安吉白片, Ānjí Bái Piàn): Tiyi wobiriwira waku Anji wamba wochokera ku mitundu yosakhala yosintha. Ndi tiyi wachikhalidwe wa m’derali, koma wopanda ma amino acid apadera a Bai Cha. Mtengo wake ndi wochepa kwambiri.

Pomaliza:

Tiyi Woyera wa Anji (安吉白茶) ndi tiyi wodabwitsa: wobiriwira wokhala ndi dzina loyera, wachinyamata m’mbiri yamakampani, koma wokhala ndi mizu yakale ya zaka chikwi, wosavuta mu luso, koma wovuta kumvetsetsa mu biochemistry. Chuma chake chachikulu ndicho “kukoma kwa umami,” komwe kumachokera ku ma amino acid a mphukira yoyera: kutsekemera kosalala kopanda kuwawa kulikonse, kufewa kwa mkaka kwa fungo, ndi kuonekera bwino kwa mathulo.

Uwu ndi tiyi wa iwo omwe akufuna kutsitsizika kotheratu — kumverera kwa m’mawa woyamba wa masika mu kapu. Ndi wabwino kwambiri kuti mudziwe dziko la tiyi wobiriwira waku China, chifukwa “salanga” ndi kuwawa chifukwa chophika mosalongosoka, ndipo nthawi yomweyo amatha kudabwitsa katswiri wodziwa bwino ndi kukoma kwake komwe kumakhalitsa. Mfundo yokhayo — kumugwira mosamala: madzi ofewa, kutentha kochepa, ndi tiyi watsopano, womwe umamwa mu nyengo yake. Pamenepo, Tiyi Woyera wa Anji amadziwonetsa mokwanira — ngati feniki wa yadi, akutambasula mapiko ake mu kapu yoyeretsedwa.