Anyiji Huang Jin Ya

Anyiji Huang Jin Ya ndi imodzi mwa tiyi wobiriwira osowa kwambiri ndiponso odziwika bwino ku China, masamba ake amasunga mtundu wagolide-chikasu nthawi yonse yoyamwa. Tiyi ameneyu, yemwe nthawi zambiri amatchedwa “chimphona cha tiyi” (茶中大熊猫, chá zhōng dà xióngmāo), akupereka chitsanzo chodabwitsa cha kusintha kwachilengedwe komwe kudasandutsidwa kukhala mtundu wapamwamba kwambiri ndi khama la olemba-nyama.

1. Gulu Lake ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (绿茶, lǜchá) — wosasazika. Ngakhale kuti masamba ake ali ndi mtundu wowala wagolide-chikasu, womwe umachitika chifukwa cha kusintha kwa chibadwa (osati chifukwa cha siteji ya “kuphika” monga mmene zilili ndi tiyi wachikasu), Huang Jin Ya amakonzedwa motsatira njira yokhazikika ya tiyi wobiriwira ndi siteji ya “kuphedwa kwa zobiriwira” (杀青, shā qīng) kuti aimitse kusandulika.
• Gulu: Tiyi wobiriwira wapaderadera komanso wamkaka; mtundu wachikasu womwe umakhudzidwa ndi kuwala wamitundu yoyera (albino) yama tiyi omwe adasinthidwa.
• Chiyambi: Mbewu ya Huang Jin Ya (黄金芽, Huángjīn Yá) inapezeka kumapeto kwa zaka za m’ma 1990 pa famu ya tiyi ya “Deshi Jia” (德氏家茶场) m’tauni ya Sanqishi (三七市镇, Sānqīshì zhèn), mumzinda wa Yuyao (余姚市, Yúyáo shì), m’chigawo cha Zhejiang (浙江, Zhèjiāng). Pambuyo pake mbewuyi inafala kwambiri ku chigawo cha Anji (安吉县, Ānjí xiàn) m’chigawo chomwechi, chomwe chinakhala chigawo chachikulu cha malonda chomwe chimapangidwa. Pakadali pano, Huang Jin Ya amalimidwanso ku zigawo za Guizhou (贵州), Sichuan (四川), Anhui (安徽), Hubei (湖北), Jiangxi (江西) ndi madera ena opanga tiyi ku China.
• Ma coordinator a geographicalo: Anji, dera lalikulu lopanga: pafupifupi 30°38′ N, 119°41′ E. Malo oyambirira opezekera (Yuyao, Sanqishi): pafupifupi 29°57′ N, 121°17′ E.

2. Mbiri Yake ndi Tchimo Chake Pachikhalidwe:

• Mbiri: M’zaka za m’ma 1990, mkulu wa famu ya tiyi ya “Deshi Jia”, Zhang Wanlin (张完林, Zhāng Wànlín), anapeza kusintha kwachilengedwe kosazolowereka pakati pa zitsamba za tiyi wamba — nthambi yokhala ndi mphukira zachikasu mosasinthika. Kuyambira 1998, ntchito yosankhirako inayamba ndi chiphaso cha Ofesi ya Zokolola za ku Yuyao (余姚市林特科技推广总站), Center ya Sayansi ya Agri-Forestry ku Ningbo (宁波市林特科技推广总站) ndi Tea Research Institute pa Yunivesite ya Zhejiang (浙江大学茶叶研究所, Zhèjiāng Dàxué Cháyè Yánjiūsuǒ). Kupyolera mu kubzala mobwerezabwereza ndi kufulumizitsa kwa mizere, mbewu yokhazikika inapezedwa. Mu 2004, mothandizidwa ndi bungwe la sayansi ndi ukadaulo ku Ningbo, gulu lofufuza za mitundu ya tiyi wachikasu linakhazikitsidwa. Mu 2005, Huang Jin Ya inayamba kuwonetsedwa kwa anthu pa Chiwonetsero cha Tiyi cha masika ku Ningbo, pomwe inachititsa chidwi ndi “zachikasu zitatu”: masamba owuma achikasu, madzi achikasu, pansi achikasu. Mu 2008, mbewuyi inavomerezedwa ndi Komiti Yovomereza Mitundu ya Zomera za Wood ku Zhejiang Province (浙江省林木品种审定委员会) ndipo inazindikiridwa ngati mtundu wabwino wa m’chigawocho (省级良种) ndi nambala ya registation 浙R-SV-CS-010-2008. Kuyambira nthawi imeneyi, mbewuyi inayamba kufala mofulumira kumadera onse opanga tiyi ku China.
• Dzina: Dzina la Huang Jin Ya (黄金芽) limapangidwa ndi zilembo zitatu: 黄金 (huángjīn) — “golide”, 芽 (yá) — “mphukira”, “mbande”. Choncho, matembenuzidwe enieni ndi “Mphukira ya Golide”, zomwe zimawonera molondola mtundu wagolide-chikasu wa mphukira zazing’ono. Chiganizo chakumaso “Anji” (安吉) chimaloza ku dera lalikulu la malonda. Dzinali linaperekedwa ndi akatswiri osankha, popeza masamba ndi mphukira za tsambalo zimasunga mtundu wagolide chaka chonse.
• Tchimo Pachikhalidwe: Huang Jin Ya mwamsanga anapeza malo apadera mu chikhalidwe chamakono cha tiyi ku China. Chifukwa cha kusowa kwake, zovuta za kulimidwa kwake, ndi mtengo wake wokwera, tiyiyu anapatsidwa dzina loti “chimphona cha tiyi” (茶中大熊猫) — kufanana ndi chizindikiro cha dziko cha China, chimphona chachikulu, chomwe chimayimira chinthu chapadera komanso chamtengo wapatali cha mitundu yosiyanasiyana ya zamoyo. M’magulu a tiyi, Huang Jin Ya amawonedwa ngati tiyi wapamwamba wosonkhanitsa ndemanga ndi mphatso yolemekezeka. Maonekedwe ake okoma — masamba agolide oyandama mu kapu yowonekera, monga “mphukira za nsungwi zomwe zikubowoka nthaka” (群笋出土, qún sǔn chū tǔ), — amasandutsa kumwa tiyi kukhala kusinkhasinkha kwenikweni.

3. Mafotokozedwe a Zomera ndi Zopangira:

• Mtundu / Mbewu: Huang Jin Ya (黄金芽, Huángjīn Yá) ndi chomera chopanda kugonana (chomwe chimafulumira m’mbali), cha mtundu wa Camellia sinensis (L.) Kuntze. Mwa mawonekedwe amagawidwa ngati mtundu wa tchire (灌木型, guànmù xíng), mtundu wama masamba ang’ono (小叶类, xiǎoyè lèi), mtundu woyamba cha (早芽种, zǎo yá zhǒng). Korona yake ndi yofalikira pang’ono (半开张, bàn kāizhāng), mphamvu za kukula ndi zapakati, nthambi zake ndi zothina, zimayambira pafupi ndi tsinde. Tambala la masamba ndi laling’ono kwambiri, loloza m’mwamba. Huang Jin Ya ndi wa mitundu yachikasu yomwe imakhudzidwa ndi kuwala ya mitundu yoyera (albino) ya zomera za tiyi. Mosiyana ndi mtundu wake wofanana, Anji Bai Cha (安吉白茶, Ānjí Báichá), womwe umakhudzidwa ndi kutentha (umasanduka woyera pa kutentha kochepera 23 °C, ndiyeno umasandukanso wobiriwira), Huang Jin Ya umadalira kukula kwa kuwala: pa kuwala kokwanira (kupitirira 15,000 lux) masamba amasanduka achikasu mosadodometsedwa, pamene kuli mthunzi — amasanduka obiriwira. Mbali iyi imamupatsa mwayi — mphukira zake zimasunga mtundu wagolide kwa nyengo zitatu (masika, chirimwe, nthawi ya fall), ndipo m’chilimwe ndi nthawi ya fall chikasu chimakhala chachikulu.
• Mafotokozedwe a tchire: Tchire lobiriwira nthawi zonse la mphamvu zapakati za kukula. Masamba ndi ocheperako kwambiri, kutalika pafupifupi 6.9 cm, m’lifupi pafupifupi 2.7 cm; mtundu wa masamba achichepere umachokera ku chikasu chotumbuluka mpaka wagolide wochuluka kutengera kuwala. Nsonga ya tsambalo ndi yosongoka. Mano ake ndi ang’onoang’ono komanso ofulika. Kuphimba kwa mphukira ndi kochepa. Maluwa amachitika chakumayambiriro kwa Novembala. Kulemera kwa mphukira 100 (mphukira imodzi + masamba atatu) ndi pafupifupi 32.3 g, kutalika kwa mphukira yotere ndi pafupifupi 4.8 cm.
• Kusonkhanitsa: Kutsegulira kuthyola (开采期, kāicǎi qī) — nthawi zambiri kumapeto kwa Malichi. Nthawi yokonza yayikulu ya muyezo wa “mphukira imodzi + masamba awiri” (一芽二叶盛期) — kumayambiriro kwa Aprelo. Zopangira zapamwamba kwambiri ndi zakudya za masika zomwe zimasonkhetsedwa chikondwerero cha Qingming chisanachitike (清明, Qīngmíng) — pafupifupi 5 Aprelo, zomwe zimatchedwa Ming Qian (明前, Míng Qián). Huang Jin Ya amalola nyengo zitatu zothyola pachaka (masika, chirimwe, nthawi ya fall), ndipo ngakhale zopangira zachilimwe ndi nthawi ya fall zimasunga mtundu wachikasu komanso khalidwe lovomerezeka — mkhalidwe wosowa pakati pa tiyi wobiriwira. Komabe, ku Anji, mwamalonda nthawi zambiri amangothyola zokolola za masika chabe.
• Muyezo wothyola: Kwa mitundu yapamwamba — mphukira imodzi (一芽, yī yá) kapena mphukira imodzi + tsamba limodzi lachichepere (一芽一叶, yī yá yī yè). Kwa mitundu wamba — mphukira imodzi + masamba awiri (一芽二叶, yī yá èr yè). Amangothyola mphukira zosawonongeka za mtundu wagolide wofanana.
• Zofunikira pa zopangira: Mphukira ziyenera kukhala zatsopano, zofewa, zopanda mabala a makinawa kapena zizindikiro za matenda. Mphukira za mtundu wowonekera wagolide-chikasu ndizabwino — chizindikiro cha kuchuluka kwa ma amino acid ndi ma carotenoid.

4. M’mene Amalimidwa ndi Makhalidwe Apadera:

• Dera: Dera lalikulu la malonda — chigawo cha Anji (安吉县), m’chigawo cha Zhejiang, makamaka tawuni za Xilong (溪龙乡, Xīlóng xiāng), Dipu (递铺镇, Dìpù zhèn) ndi madera oyandikira a mapiri a Tianmu (天目山, Tiānmùshān). Dera loyambirira — madera oyandikira a Yuyao, Ningbo. Pakadali pano, mbewuyi imagawidwanso kwambiri ku Guizhou, Sichuan, Hubei, Anhui, Jiangxi ndi zigawo zina.
• Kutalika kwa malo: Kopambana — mpaka 1200 m pamwamba pa nyanja. Malo abwino ndi ofanana kapena otsetsereka pang’ono (kutsetsereka mpaka 25°), ndi chitetezo chabwino ku mphepo, choyang’ana kummwera kapena kum’mwera chakum’mawa.
• Nthaka: Ya asidi kapena ya asidi pang’ono (pH 4.5–6.0), yofewa, yodutsa madzi bwino, ndi mbiri yakuya ya dothi (yopitirira 80 cm), yodzaza ndi humus ndi zinthu za organic, yolemera ndi potaziyamu, manganizi ndi chitsulo. Kusadzaza madzi sikuloledwa.
• Nyengo: Yotentha pang’ono ya subtropical. Kutentha kwapachaka ku Anji kumakhala pafupifupi 15–16 °C. Kuchuluka kwa mvula — 1200–1500 mm pachaka. Kudziwika ndi chifunga chachuluka komanso chinyezi chachikulu (mpaka 80–85 %), zomwe zimapereka kuwala kwambalimbali, kothandiza kuti ma amino acid achuluke.
• Makhalidwe apadera: Huang Jin Ya ali ndi mphamvu zochepa zolimbana ndi mikhalidwe yovuta — kutentha kwambiri, chisanu ndi chilala. Izi zimafunikira chisamaliro chapadera posankha malo ndi ulimi. Pakutentha kwambiri kwa nthawi yaitali (kupitirira masiku 15), kuthirira kowonjezera kumafunika. Amalimbikitsidwa kuphimba pang’ono (mpaka 30% ya mthunzi) m’nthawi yotentha pogwiritsa ntchito mitengo ya mitundu ina pakati pa mizere. Mtundu wachikasu wa masamba umakula ndi kuchuluka kwa mphamvu ya kuwala: pa 15,000 lux chikasu chowonekera chimayamba, pa 25,000–30,000 lux — mtundu wagolide wathunthu wa masamba okhwima, pa 60,000+ lux nsonga za mphukira zingakhale zofiira pang’ono. Kuphimba kumabweretsanso mtundu wobiriwira.

5. Ukadaulo wa Kupanga:

Njira yokonza Huang Jin Ya imafanana ndendende ndi kupanga tiyi wobiriwira wapamwamba. Cholinga chachikulu ndi kusunga mochuluka mtundu wachilengedwe wagolide wa masamba, kuchuluka kwa ma amino acid ndi fungo losalala. Makonzedwe ake ndi ofewa pang’ono kuposa a tiyi wobiriwira wamba, kuti asawononge utoto wa carotenoid.

• Kusonkhanitsa (采摘, cǎi zhāi): Kusonkhanitsa pamanja mphukira zazing’ono za muyezo wa “mphukira imodzi — tsamba limodzi / awiri” kumayambiriro kwa masika, makamaka m’mawa, mame akawuma. Zopangira zimayikidwa mu madengu a bamboo mosanjika, kupewa kukanikizana.
• Kufowoketsa (摊晾, tān liáng): Mphukira zatsopano zimayalidwa mosanjika pama tray a bamboo m’chipinda chopuma mphepo kwa maola 2–4 kuti chinyezi chapamwamba chichepetse pang’ono. Masamba amafowoka pang’ono ndi kufewa, zomwe zimawakonzekeretsa kukhazikika.
• “Kupha zobiriwira” / Kukhazikitsa (杀青, shā qīng): Kutenthetsa masamba mwachidule pa kutentha kwakukulu (pafupifupi 180–200 °C) kwa mphindi 1–2 kuti ma enzyme ochita makutidwe ndi okosijeni atseke ndi kuletsa kusandulika. Nthawi ndi kutentha kwa kukhazikitsa kwa Huang Jin Ya ndi zocheperako pang’ono kuposa za tiyi wobiriwira wamba (mwachitsanzo, Long Jing) — izi zimathandiza kuteteza utoto wosalala wa carotenoid kuti usawonongeke.
• Kuyanika koyamba / Kuwomba (初烘, chū hōng): Kuchitira ndi mpweya wofunda kuti chinyezi chichepetse mpaka pafupifupi 30%. Siteji iyi imakhazikitsa mawonekedwe a tsamba ndi kulikonzekeretsa kupotokola.
• Kupotokola (揉捻, róuniǎn): Kupotokola mopepuka pa kukanikiza kochepa kuti masamba akhale ndi mawonekedwe ake otambalika (monga singano kapena “malirime a mbalame”) ndi kutulutsa pang’ono madzi a selo pamwamba, zomwe pambuyo pake zimapanga fungo ndi kukoma.
• Kuyanika komaliza (干燥, gānzào): Kuyanika pang’onopang’ono pa kutentha koyendetsedwa (60–80 °C) mpaka chinyezi chotsalira pafupifupi 5%. Pazoloweza, amagwiritsa ntchito ng’anjo zanthawi zachikhalidwe zokhala ndi makala, zomwe zimapereka kutentha kofanana. Siteji iyi imakhazikitsa tiyi, imakhazikitsa fungo ndi kuwonetsetsa kuti asungidwe pokonzekera.
• Kusanja (分级, fēnjí): Tiyi womalizidwa amasanjidwa malinga ndi kukula ndi khalidwe, amachotsa masamba owonongeka ndi a mtundu wosafananiza.

6. Makhalidwe a Zomverera:

• Maonekedwe a masamba owuma: Masamba ofewa, okongola, opotokoledwa ngati singano kapena “malirime a mbalame” (雀舌, què shé) osalala. Mtundu — wowala, wagolide-chikasu wofanana, nthawi zina ndi kamtundu kena kobiriwira kwa tsinde. Kuphimba kwake ndi kochepa. Masamba ndi athunthu, opanda zinyalala, ndi kuwala kwamafuta.
• Fungo la masamba owuma: Lofewa, lokoma, ndi lofanana ndi zipatso za persimmon zofiira, ma chestnuts okazinga, njere za dzungu, kamafuta kena (mkaka wokhathamira) ndi asparagus watsopano. Kwa mitundu yapamwamba, pali kanunkhira kena kamaluwa kena.
• Fungo la madzi a tiyi: Latsopano, lofewa, la maluwa-udzu, ndi mafungo a udzu wa m’tchire, phulusa la violet, kamcitric kena kenakake kena ndi kamkaka kena kosamveka bwino. Pamene kuzizirira, mafungo a mtedza ndi uchi amatulukira.
• Kukoma: Kofewa kwambiri, kosalala, kozungulira, kofewa ngati velvet — kopanda kuwawa konse ndi kumva kwambiri. Kukoma kwamkaka-mtedza ndi kukoma kwachilengedwe kumalamulira; kumveka kwambiri ngati umami chifukwa cha kuchuluka kwa L-theanine. Kukoma kotsalira ndi kwatali, koyera, kotsitsimula, ndi mawonekedwe a uchi wa acacia ndi kubwereranso pang’ono kwa kukoma (回甘, huí gān).
• Mtundu wa madzi a tiyi: Wowonekera, wowala, woyera wagolide-chikasu, nthawi zina amafotokozedwa ngati “mtundu wa maluwa a chrysanthemum” kapena “mtundu wa zipatso za persimmon za ku Japan”. Pamene kuzizira, mtundu umakhala wakuda kwambiri.
• Pansi pa tiyi (masamba ophikidwa): Masamba amatseguka kwathunthu, kuwonetsa kufewa ndi mtundu wofanana wagolide-chikasu-wobiriwira ndi “gradient yamitundu itatu” yodziwika: nsonga ya mphukira — golide, pakati — chikasu-wobiriwira, tsinde — lofewa-wobiriwira. Masamba ndi olimba, otanuka, saphwanyika akapanikizidwa.

7. Kapangidwe ka Mankhwala:

Huang Jin Ya ali ndi mbiri ya biochemical yapadera, yomwe imamupatsa mwayi kwa tiyi wobiriwira wambiri:

• Ma Amino acid: Kuchuluka kwa ma amino acid aulere ndi kwakukulu kwambiri — kuyambira 2.70 mpaka 9% (malinga ndi magwero osiyanasiyana; pafupifupi pafupifupi 7–9%, pomwe tiyi wobiriwira wamba amakhala ndi 3–4%, ndipo Anji Bai Cha — 5–7%). L-theanine (theanine) ndiyomwe imalamulira, yomwe imapereka kukoma kotsekemera (umami), zotsatira zomasula komanso kulimbikitsa ma alpha waves mu ubongo. Chiyerekezo chachikulu cha ma amino acid ku polyphenols (coefficient yochepa ya phenol-amino, 酚氨比 — pafupifupi 2.9–7.6) ndicho chifukwa chachikulu cha kufewa ndi kukoma kwa kukoma.
• Polyphenols (catechins): Zomwe zili zolimbikitsidwa — pafupifupi 15.8–22.9%. EGCG (epigallocatechin gallate) ilipo, yomwe ili ndi mphamvu zothandiza antioksidant. Zomwe zili m’catechins — pafupifupi 12.6–15.0%. Kuchuluka kochepa kwa polyphenols poyerekeza ndi tiyi wobiriwira wamba kumapangitsa kusakhalako kwa kuwawa koonekera.
• Carotenoids: Zowonjezeka — lutein, β-carotene, zeaxanthin. Ndizo carotenoids zomwe zimapangitsa kuti masamba akhale ndi mtundu wagolide wodziwika (pamene kuchepa kwa kaphatikizidwe ka chlorophyll). Zimagwira ntchito ya antioksidant ndipo zimathandizira thanzi la maso.
• Alkaloids: Caffeine — pafupifupi 3.5–3.8% ya zinthu zouma (pafupifupi 25 mg pa 100 ml ya madzi a tiyi). Zotsatira za caffeine zimafewetsedwa ndi kuchuluka kwa L-theanine, zomwe zimapereka mphamvu yofewa komanso yotalikilitsa popanda kupsa mtima kwakukulu. Theobromine ndi theophylline zilipo pang’ono.
• Mavitamini: Vitamin C, ma vitamin a gulu la B (B₁, B₂), PP (niacin). Kuchuluka kwa vitamin C kungakhale kwakukulu kuposa Anji Bai Cha.
• Maminerelo: Potaziyamu, fluoride, manganizi, zinki, seleniamu ndi ma trace elements ena.
• Mafuta Ofunika: Alipo pang’ono; amapanga fungo la maluwa-udzu la madzi a tiyi.
• Makhalidwe apadera a kapangidwe: Mkhalidwe wofunika kwambiri wa biochemical wa Huang Jin Ya ndi kuchuluka kwakukulu kwa ma amino acid pomwe mulingo wa polyphenols ndi wolimbikitsidwa, zomwe zimachitika chifukwa chakuphwanyidwa kwa chibadwa kwa kaphatikizidwe ka chlorophyll ndi kugawidwanso kwa njira za kagayidwe ka zakudya kuti apeze ma amino acid ndi carotenoids ochuluka.

8. Ubwino Wake pa Thanzi:

• Kupereka mphamvu mofewa ndi kukonza maganizo: Kuchuluka kwa L-theanine kumathandiza kumasula popanda kugona, kumakulitsa kusinkhasinkha, kukumbukira ndi luso lokhazikika, kumalimbikitsa kupangidwa kwa ma alpha waves mu ubongo. Kugwirira ntchito pamodzi kwa L-theanine ndi caffeine kumapereka mphamvu yabata, “yoyera”.
• Ntchito ya antioksidant: Polyphenols (makamaka EGCG) ndi carotenoids (lutein, β-carotene) amateteza maselo ku kupsyinjika kwa okosijeni, amachepetsa ma free radicals ndi kuchedwetsa kupita patsogolo kwa ukalamba wa maselo.
• Kuthandizira dongosolo la mtima ndi magazi: Catechins amathandiza kulimbitsa makoma a mitsempha yamagazi, kusunga kusinthasintha kwa mitsempha ndi kuchepetsa mulingo wa cholesterol “woipa” (LDL).
• Kuwongolera kagayidwe ka zakudya: Zigawo za tiyi wobiriwira zimalimbikitsa kagayidwe ka zakudya, zimathandizira kusunga mulingo wabwino wa shuga m’magazi. Pali umboni wakuti L-theanine ingakulitse kukhudzidwa kwa maselo ku insulin.
• Kulimbikitsa chitetezo cha mthupi: Gulu la mavitamini (C, B₁, B₂), maminerelo (zinki, seleniamu) ndi antioksidant amathandizira chitetezo cha mthupi.
• Kuthandizira thanzi la maso: Kuchuluka kwa carotenoids (lutein, zeaxanthin) kumathandiza thanzi la retina ndi kuchepetsa kutopa kwa maso.
• Ntchito ya hepatoprotective: Kafukufuku wina wa ku China akusonyeza kuti zigawo za Huang Jin Ya zitha kuthandizira ntchito ya chiwindi ndi kupereka chitetezo kwa ma hepatocyte.
• Kuthandiza chifuwa: Kuchuluka kwa polyphenols kolimbikitsidwa kumalimbikitsa chifuwa popanda kuyambitsa kuyamwa kwa m’mimba, zomwe zimapangitsa kuti Huang Jin Ya akhale wosiyana ndi tiyi wina wambiri wobiriwira.

9. Kaphikidwe Kake:

Kuti atulutse kukoma ndi fungo losalala la Huang Jin Ya, amalimbikitsidwa kugwiritsa ntchito madzi osatentha kwambiri ndi ziwiya zowonekera, kuti asangalale ndi “kuvina” kwa masamba ndi mtundu wagolide wa madzi a tiyi.

• Kutentha kwa madzi: 75–85 °C. Madzi otentha kwambiri angawononge ma amino acid osalala ndi utoto wa carotenoid, kuchotsera tiyi ubwino wake waukulu.
• Kuchuluka kwa tiyi: 3–5 g pa 150–200 ml ya madzi.
• Ziwiya: Kapu yagalasi yowonekera (玻璃杯, bōli bēi) — ndiyo njira yabwino kwambiri yowonera mphukira zagolide m’madzi. Mphika wagalasi, gaiwan yadongo loyera (盖碗, gàiwǎn) kapena flask yagalasi nazonso ndi zoyenera.
• Njira (kuchulukitsa / Gongfu Cha, 工夫茶):
  1. Tenthetsani ziwiya, kuzitsuka ndi madzi otentha.
  2. Ikani tiyi (3–5 g) mu ziwiya zotenthetsedwa.
  3. Ngati mungafune — kuchapa koyamba: tsanulirani madzi a kutentha koyenera ndikutsanulira nthawi yomweyo (osapitirira masekondi 3) kuti masamba atsegule.
  4. Kuchulukitsa koyamba: tsanulirani madzi a kutentha kwa 80 °C, siyani kwa masekondi 15–20.
  5. Pa kutsatira kulikonse, wonjezerani nthawi yosiya ndi masekondi 5–10.
  6. Tiyi amatha kuchulukitsa 5–7, kusunga kukoma ndi fungo.
• Njira yaku Europe (kuchulukitsa patali): 3 g ya tiyi pa 250–300 ml ya madzi a kutentha kwa 80 °C, siyani kwa mphindi 2–3. Kuthyolanso mpaka 2–3 kumaloledwa.
• Makhalidwe apadera: Mukathira mu kapu yagalasi pogwiritsa ntchito njira ya “kuthira kumtunda” (上投法, shàng tóu fǎ) — choyamba kuthira madzi, kenako kuika tiyi — mphukira zagolide zimayandama mokongola ndikumira pang’onopang’ono, kupanga chithunzi chochititsa chidwi cha “mphukira za nsungwi” (群笋出土).

10. Kasungidwe:

Huang Jin Ya, monga tiyi wina wapamwamba wobiriwira, amakhudzidwa ndi adani anayi: kuwala, kutentha, chinyezi ndi fungo lakunja.

• Sungiranani mu mapaketi osindikizidwa, osalowetsa kuwala: thumba lochitidwa zojambulazo ndi zophimba, chikho cha malata kapena chadongo chokhala ndi chivindikiro chothina.
• Kutentha kwabwino kosungira ndi m’firiji (0–5 °C). Musanatsegule, phukusili liyenera kutenthedwa ku kutentha kwa chipinda kuti muteteze kuti chinyezi chisakhalepo pa masamba.
• Malo osungira ayenera kukhala owuma, amdima, kutali ndi zonunkhira ndi zakudya zonunkha kwambiri.
• Nthawi yosungira pa kutentha kwa chipinda — mpaka miyezi 6. M’firiji — mpaka miyezi 12–18 popanda kuchepa kwakukulu kwa khalidwe.
• Sikulimbikitsidwa kusunga kwa nthawi yaitali ndi kukalamba: Huang Jin Ya ndi wofunika chifukwa cha kutsitsimuka kwake, ndipo ndi bwino kumwa chaka chomwe adathyola.

11. Mtengo ndi Zinthu Zabodza:

• Gulu la mtengo: Huang Jin Ya ndi m’gulu la tiyi wobiriwira okwera mtengo kwambiri ku China. Kuthyola kwa masika kwapamwamba kwambiri (Ming Qian) kuchokera ku Anji kungafikire 10,000 yuan kapena kupitirira pa 1 kg pamsika wamkati. Pamsika wapadziko lonse wogulitsa, mtengo wa 100 g ya tiyi wapamwamba ungakhale kuyambira 100 mpaka 250 USD kapena kupitirira. Mtengo umatsimikiziridwa ndi kusowa kwa mtunduwo, zovuta za ulimi, nthawi yochepa yothyola, ntchito yolemetsa yamanja ndi zofunikira zapamwamba pa dera. Pamene mtunduwo ukufalikira ku Guizhou, Sichuan ndi zigawo zina, mitundu yotsika mtengo ikupezeka, komabe tiyi wochokera ku Anji amalemekezedwa kwambiri.
• Momwe mungapewere zinthu zabodza:
  • Gulani kwa opereka odalirika. Malo ogulitsira ndi malo a intaneti okhala ndi zikalata zoyambira ndi zizindikiro za geographical (地理标志) ndiwo abwino. Kwa tiyi wa Anji — kukhalapo kwa logo ya “安吉黄金芽” ndi index ya SC yotsimikizira kupanga ku Anji.
  • Yerezani maonekedwe. Huang Jin Ya weniweni ali ndi mtundu wagolide-chikasu wofanana, wachilengedwe popanda kuwala kwakukulu. Tiyi wopakidwa utoto (mwachitsanzo, ndi turmeric) amawonekera ndi kufanana kosakhala kwachilengedwe komanso amasiya zizindikiro zachikasu pa zala.
  • Fufuzani fungo. Tiyi weniweni ali ndi fungo lofewa, loyera, lokoma popanda fungo lalikulu kapena lakunja.
  • Yerezani madzi a tiyi. Pa tiyi weniweni, madzi a tiyi ndi oyera, owonekera, wagolide-chikasu. Pozizira, madzi a tiyi a Huang Jin Ya weniweni amakhala agolide kwambiri, pomwe tiyi wopakidwa utoto amakhala wosawonekera bwino ndipo amatha kupanga zotsalira.
  • Chenjerani ndi mtengo. Mtengo wochepetsetsa mopanda chifukwa (wotsika kwambiri kuposa msika) ndi pafupifupi chitsimikizo cha chinthu chabodza kapena kusakaniza.

12. Zochititsa Chidwi:

• Huang Jin Ya amatchedwa tiyi wa “zachikasu zitatu” (三黄, sān huáng) kapena “zachikasu zinayi” (四黄, sì huáng): tsamba latsopano — golide, tiyi wouma — wowala wachikasu, madzi a tiyi — amber-wachikasu, pansi pa tiyi — lofewa-wachikasu.
• Ngakhale ali ndi mtundu wagolide, Huang Jin Ya alibe kanthu kogwirizana ndi gulu la tiyi wachikasu (黄茶, huángchá), omwe amadutsa siteji yapadera ya “kuphika” (闷黄, mèn huáng). Uyu ndi tiyi weniweni wobiriwira.
• Njira ya chibadwa ya chikasu imakhazikitsidwa ndi kuletsedwa kwa kaphatikizidwe ka chlorophyll ndi kulimbikitsa kupangidwa kwa carotenoids pa kuwala kokwanira. Njira iyi ndi yosiyana kotheratu ndi kuyera kwa Anji Bai Cha komwe kumakhudzidwa ndi kutentha.
• Mu 2005, pachiwonetsero cha tiyi ku Ningbo, mtengo wa kilogalamu imodzi ya Huang Jin Ya unapitirira 10,000 yuan — mbiri ya tiyi wakomweko panthawiyo.
• Pogwiritsa ntchito Huang Jin Ya ngati chomera cha amayi, mtundu watsopano wobwera — Huang Jin Jia (黄金甲, Huángjīn Jiǎ, “Chovala cha Golide”), unapangidwa, womwe uli ndi kuchuluka kwakukulu kwa ma amino acid (mpaka 9.4%) ndi nthawi yothyola yoyambirira kwambiri.

13. Kuyerekeza ndi tiyi wina wobiriwira wa ku Anji ndi mitundu ya masamba achikasu:

• Anji Bai Cha (安吉白茶, Ānjí Báichá): “Wachibale” wapafupi komanso mtundu wodziwika bwino wa albino woyera wochokera ku Anji. Kusiyana kwakukulu: Anji Bai Cha ndi mtundu wokhudzidwa ndi kutentha (umasanduka woyera pa kutentha kochepera 23 °C, umasandukanso wobiriwira pakatentha), pamene Huang Jin Ya ndi wokhudzidwa ndi kuwala (umasanduka wachikasu pa kuwala kwamphamvu, umasanduka wobiriwira pakatentha). Tsamba la Bai Cha — loyera m’masika, lobiriwira m’chilimwe; tsamba la Huang Jin Ya — lagolide nyengo zonse zitatu. Mwa kukoma, tiyi onsewa ndi ofewa ndi okoma, koma Huang Jin Ya, mwachizolowezi, ali ndi kuchuluka kwa ma amino acid (mpaka 9% poyerekeza ndi 5–7%) komanso kumveka kwakukulu kwamkaka-mtedza.
• Huang Jin Ye (黄金叶, Huángjīn Yè, “Tsamba la Golide”): Mtundu wina wa masamba achikasu wochokera ku Anji. Mosiyana ndi Huang Jin Ya, Huang Jin Ye masamba ake amakhalabe achikasu kuyambira mphukira mpaka tsamba lokhwima osasintha, utoto sutengera kutentha kapena kuwala. Kukoma kwake ndi kosavuta, ndikumveka kena ka chestnut, osati okoma kwambiri.
• Huang Kui (黄魁, Huáng Kuí): Mtundu wochokera ku Anhui wokhala ndi tsamba lachikasu. Amasiyanitsidwa ndi tsamba lalikulu komanso kukoma kochepa. Malinga ndi kuchuluka kwa ma amino acid, samafanana ndi Huang Jin Ya.
• Zhong Huang 1-hao (中黄1号, Zhōng Huáng 1 Hào) ndi Zhong Huang 2-hao (中黄2号): Mitundu yatsopano ya masamba achikasu, yopangidwa ndi Tea Research Institute ya China Academy of Agricultural Sciences. Ali ndi kuchuluka kwa ma amino acid, koma si ambiri ndipo ndi odziwika mwamalonda kuposa Huang Jin Ya.

Pamapeto:

Anyiji Huang Jin Ya ndi tiyi womwe umapititsa patsogolo malingaliro anthawi zonse a tiyi wobiriwira. Mphukira zake zagolide, zoyandama mu kapu yowonekera, ndi chochititsa chidwi choyenera kujambulidwa ndi wojambula. Kukoma kofewa koposa, kwamkaka-kokoma ndi kumveka kochuluka kwa umami komanso kusowa konse kwa kuwawa kumapangitsa tiyi uyu kukhala chisankho chabwino kwa iwo omwe amalemekeza kufewa ndi kukometsetsa. Kumbuyo kwa kuoneka kwake kosavuta kuli zaka makumi a ntchito yosankhirako, ulimi wovuta ndi ntchito yamanja ya amisiri.

Huang Jin Ya ndi kuitana kwa kusinkhasinkha: kuyang’ana momwe “mphukira za nsungwi” zagolide zimatsegukira pang’onopang’ono m’madzi, kupumira fungo lofewa la maluwa-mtedza, kumva m’kamwa kukoma kotsekemera ngati silika — zikutanthauza kukhudza kwakanthawi kochepa mgwirizano wa chilengedwe ndi luso laumunthu womwe umapanga chimake cha chikhalidwe cha tiyi cha ku China.