Tiyi Wofiira wa Anshun Pu Bu

Tiyi wofiira wa Anshun Pu Bu ndi tiyi wofiira wochokera ku chigawo cha Guizhou, chomwe chimadziwika ndi tiyi wobiriwira wa “Pu Bu Mao Feng” (瀑布毛峰, Pù Bù Máo Fēng). Dzina lakuti “Pu Bu” (瀑布, “mathithi”) limanena za mathithi a Huangguoshu (黄果树瀑布, Huángguǒshù Pùbù), chizindikiro cha mzinda wa Anshun. Tiyi wofiira wa mtundu wa “Pu Bu” ndi njira yatsopano yomwe yakhazikitsidwa m’chikhalidwe chakale kwambiri cha tiyi cha ku Guizhou, yomwe idatengera malo a mtunda wamtali, kuyeretsedwa kwa chilengedwe, ndi luso la manja lomwe linapangitsa kuti tiyi wobiriwira wa Anshun ukhale wotchuka.

1. Magulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wokhwimitsidwa mokwanira (okosijeni). Mlingo wa okosijeni 85–95%.
Gulu: Matiyi ofiira a ku Guizhou a gulu la gongfu (工夫红茶, gōngfu hóngchá). Tiyi wa chigawo chopangidwa ndi anthu eni ake.
Chiyambi: China, chigawo cha Guizhou (贵州省, Guìzhōu Shěng), dera la mzinda wa Anshun (安顺市, Ānshùn Shì). Minda yayikulu ya tiyi ili m’dera la Xixiu (西秀区, Xīxiù Qū), m’boma la Puding (普定县, Pǔdìng Xiàn), m’boma la Pingba (平坝区, Píngbà Qū), komanso m’maboma a Zhenning (镇宁县, Zhènníng Xiàn) ndi Guanling (关岭县, Guānlǐng Xiàn). Dera lino ndi mbali ya chigawo chapakati chomwe chiyambi cha mtengo wa tiyi — chigwa cha Yunnan-Guizhou (云贵高原, Yún-Guì Gāoyuán).
Zogwirizira: ≈ 26.25° N, 105.95° E (pakati pa minda ya tiyi m’dera la Anshun).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Dera la Anshun lili ndi mbiri yakuzama kwambiri ya tiyi ku China. M’chigawo cha Guizhou, pamalire a maboma a Qinglong (晴隆) ndi Pu’an (普安), panapezeka chipatso chakale cha tiyi cha mtundu wa mphepo zinayi (四球茶茶籽化石) chomwe chinalembedwa kuti chinali ndi zaka pafupifupi miliyoni imodzi — umboni wakale kwambiri padziko lonse wa kukhalapo kwa mbewu za tiyi. Zolemba zakale za tiyi m’mayiko a ufumu wakale wa Yelang (夜郎, Yèláng), womwe umakhulupirira kuti unali kudera la Anshun lero, zinalembedwa m’zaka za zana lachiwiri BC: mtumiki wa mfumu ya Han Wu (汉武帝) dzina lake Tang Meng (唐蒙) mu 135 BC adapeza malonda a tiyi m’misika ya Yelang.

M’nthawi ya Ming (明朝, 1368–1644), kusamuka kwa anthu ambiri ochokera ku Jiangnan (江南) kupita ku Guizhou mu ulendo womwe umadziwika kuti “tunbao” (屯堡) kolonizati kudabweretsa mitundu ya tiyi ya masamba aang’ono ochokera kummawa kwa China ndi kukweza luso la kukonza masamba. Chikhalidwe cha tiyi cha Anshun chinaphatikiza miyambo yachikhalidwe ya anthu amtundu wa Yi (彝族), Bouyei (布依族), ndi Miao (苗族), komanso luso lapamwamba la kulima tiyi la ku Jiangnan.

Mu 1974, boma la Anshun linalowetsedwa ndi Bungwe Lovomerezeka la China kukhala limodzi mwa madera oyambira kupanga tiyi. Tiyi wa Anshun unadziwika ngati “weijing cha” (味精茶, “tiyi wokometsera”), chinthu chamtengo wapatali chophatikizira m’magulu ogulitsa kunja. Tiyi wobiriwira wa “Pu Bu Mao Feng” unapangidwa m’ma 1990 ndipo mu 2010 unalowa m’gulu la “Matiyi asanu otchuka a Guizhou” (贵州五大名茶). Mu 2012–2013, mtundu wa “Pu Bu” unalandira udindo wa “Chizindikiro Chotchuka cha Chigawo cha Guizhou” (贵州省著名商标) ndi chitetezo ngati chinthu chokhala ndi chisonyezero cha malo (地理标志保护产品, Dìlǐ Biāozhì Bǎohù Chǎnpǐn). Tiyi wofiira wa “Pu Bu Hong Cha” unayamba kupangidwa pambuyo pake, m’njira yosiyanitsa zinthu — poyankha kukwera kwa kufunikira kwa tiyi wofiira wa China m’kati mwa zaka za m’ma 2010.

Mu 2020, kampani ya boma “Guizhou Anshun Pu Bu Cha Ye Ltd.” (贵州安顺瀑布茶业有限公司) idakhazikitsidwa, yomwe idaphatikiza mabungwe anayi akale a tiyi a m’deralo ndikukhala wopanga wamkulu wa matiyi a mzere wa “Pu Bu”, kuphatikiza tiyi wofiira.
Dzina: Anshun (安顺) — “mtendere ndi kulemera”, dzina la dera la mzinda. Pu Bu (瀑布) — “mathithi”, chisonyezero chachindunji cha mathithi a Huangguoshu, aakulu koposa ku Asia. Hong Cha (红茶) — “tiyi wofiira”. Choncho, dzina lonse limatanthauza “Tiyi Wofiira ‘Mathithi’ wa ku Anshun” — mtundu wandakatulo wolumikiza chinthucho ndi chokongola chachikulu cha chilengedwe cha deralo.
Tanthauzo la chikhalidwe: Tiyi Wofiira wa Anshun Pu Bu ndi gawo la pulojekiti yayikulu yotsitsimula chikhalidwe cha tiyi cha Anshun, momwe zimalumikizana ndondomeko ya chilengedwe ya chigawo cha Guizhou (mfundo ya “tiyi woyera”, 干净茶), cholowa cha tunbao, ndi chikhumbo cha dera chosiyanitsa zinthu kupitirira tiyi wobiriwira wachikhalidwe. Tiyi amasonyeza umodzi wa zizindikiro ziwiri za Anshun — cholowa cha chilengedwe (mathithi a Huangguoshu) ndi luso laulimi.

3. Malongosoledwe a Zomera ndi Zopangira:

Mtundu / Kulimidwa: Mitundu ingapo ya zipangizo imagwiritsidwa ntchito. Zoyambira ndi mitundu ya m’deralo (群体种, qúntǐ zhǒng) ya Camellia sinensis var. sinensis, yotengera ku kolonizati wa Ming — tchire lamasamba aang’ono lokhala ndi zizindikiro za “zhu ye qing” (竹叶青, “tsamba la nsungwi”). Magulu obadwanso mwatsopano omwe amalimidwa ku Guizhou amagwiritsidwanso ntchito: Qianmei 601 (黔湄601, Qiánméi 601) — mtundu wovomerezeka padziko lonse, wosakanizidwa wa tiyi wa “tuan ye cha” (团叶茶) wa ku Zhenning ndi mtundu wamkulu wa masamba a ku Yunnan wochokera ku Fengqing, womwe umadziwika ndi kuchuluka kwa polyphenols ndi kukhoza kwabwino kupangira tiyi wofiira; Qianmei 809 (黔湄809), Qianmei 419 (黔湄419); Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dà Bái Chá); komanso Meitan Taicha (湄潭苔茶, Méitán Táichá). Kusankha kwa gulu lobereka kumatsimikiza mbiri ya tiyi womwewo: mizere ya “Qianmei” imapereka mbiri yodzaza, yokosijeni kwambiri yokhala ndi thearubigins owonekera, pamene Fuding Da Bai amabweretsa kufewa ndi nsonga zagolide.
Kukolola: Kukolola kwa masika (March — April) kumapereka magulu apamwamba kwambiri; kukolola kwa chilimwe-mphukira (May — September) kumagwiritsidwa ntchito m’magulu ambiri. Matiyi a ku Guizhou mwachikhalidwe amakhala amodzi mwa oyambirira kwambiri ku China — kukolola kumadera akummwera kwa chigawochi kumayamba kumapeto kwa February.
Mulingo wokolola: Nsonga ndi tsamba limodzi kapena awiri (一芽一叶, yī yá yī yè; 一芽二叶, yī yá èr yè). Magulu apamwamba — kukolola kwa nsonga zokha (单芽, dān yá) ndi kuchuluka kwakukulu kwa nsonga zagolide.
Zofunikira pa zipangizo: Tsamba lathunthu, latsopano lopanda kuonongeka kwa makina. Guizhou imayika malamulo amphamvu a chilengedwe: mndandanda wa mankhwala ophera tizilombo oletsedwa m’minda ya tiyi ya chigawochi uli ndi mitundu 156 — yochuluka kwambiri kuposa mulingo wadziko lonse. Zipangizo ziyenera kukhala zogwirizana ndi miyezo ya “zopanda vuto” (无公害), “zakudya zobiriwira” (绿色食品), kapena zaulimi wa organic (有机).

4. Malo ndi Makhalidwe a Kulima:

Dera: Dera la mzinda wa Anshun lili pakatikati pa chigwa cha Yunnan-Guizhou, m’malo a chigwa chotchedwa karst (喀斯特, kāsītè).
Msinkhu wa malo: 1200–1400 m pamwamba pa nyanja. Minda yayikulu ya tiyi imapezeka pamalo a 1300–1380 m, zomwe zimapereka kusiyana kwakukulu kwa kutentha kwa usana ndi usiku komanso kukula kokhazikika.
Nyengo: Nyengo yotentha yamvula yocheperako ndi mawonekedwe a mtunda wamtali. Kutentha kwapakati pachaka pafupifupi 14–15°C. Chifunga chambiri ndi mitambo yambiri (masiku opitilira 200 pachaka). Kusiyana kwa kutentha kwa tsiku ndi usiku kumafika 10–15°C, zomwe zimalimbikitsa kudzikundikira kwa mankhwala onunkhira ndi ma amino acid m’masamba. Mvula yapachaka — 1200–1400 mm.
Nthaka: Nthaka zachikasu zosakonda asidi (黄壤, huáng rǎng) zokhala ndi pH 4.5–6.2 pa maziko a mchenga-slate ndi malasha zimapezeka. Katswiri wa tiyi Lu Yu (陆羽) mu “Chikhalidwe cha Tiyi” (茶经, Chájīng) anafotokoza nthaka zotere ndi ndondomeko “shang zhe sheng lan shi, zhong zhe sheng li rang” (上者生烂石，中者生砾壤) — “abwino [tiyi] amamera pamiyala yotenthedwa, apakati amamera pa dothi la miyala yazing’ono.” Nthaka za Anshun zili ndi silika, manganese, chitsulo, ndi tinthu tating’ono tambiri; m’madera ena pali seleniamu. Kuchuluka kwa organic (humus ≥ 3%) ndi zipangizo zamchere kumapanga “kuzama” kwapadera ndi kukoma kwa mchere mu tiyi.
Ululimi: Ulimi wa chilengedwe ndi organic ndi wofala. Mipanda imayalidwa m’mizere. M’derali pali mabungwe 24 — mamembala a mgwirizano wa “Pu Bu Mao Feng”, omwe akuyenera kutsatira miyezo yofanana ya kubzala, kusamalira, ndi kukonza.

5. Ukatswiri Wopanga:

Tiyi Wofiira wa Anshun Pu Bu amapangidwa motsatira njira yachikhalidwe ya China ya gongfu hong cha ndi kusintha kwa chigawo:

Kukolola (采摘, cǎizhāi): Kukolola ndi manja m’mawa popanda mame. Tsamba lofewa lambiri “nsonga + masamba 1–2” limasankhidwa.
Kufowoketsa (萎凋, wěidiāo): Tsamba lokololedwa limayalidwa m’chipinda chopumira mpweya kapena panja kuti lichepetse chinyezi kuchokera pa ~75% mpaka ~60–65%. Kutalika kwake maola 12–18 kutengera nyengo ndi nyengo. Pano, mapangidwe a fungo lamaluwa-uchi amayamba.
Kukhotetsa (揉捻, róuniǎn): Tsamba limakhotedwa ndi makina kuphwanya makoma a maselo ndi kutulutsa madzi, zomwe zimayambitsa okosijeni ya enzyme. Kukhotetsa kumapanga mawonekedwe olimba, “onyezimira” a tsamba louma. Kupanikizika ndi kutalika zimasankhidwa malinga ndi mtundu wa mbewu ndi kufewa kwa zipangizo.
Kuwira / Okosijeni (发酵, fājiào): Gawo lofunikira lomwe limatsimikiza mtundu wa tiyi wofiira. Tsamba lokhotedwa limayalidwa m’chipinda chotentha (25–30°C) ndi chinyezi (≥ 90%). Mkati mwa maola 3–5, makatekini amasandulika kukhala theaflavins ndi thearubigins, zomwe zimapanga mtundu wofiira-amber wa chakumwa, “thupi” la kukoma ndi zokometsera zotsekemera. Katswiri amayang’anira ndondomekoyi potengera mtundu wa tsamba (kusintha kuchokera kubiriwira kupita kukofiira-mkuwa) ndi fungo (kuwonekera kwa matani a zipatso-uchi).
Kuyanika / Kutenthetsa (烘干, hōnggān / 干燥, gānzào): Kuyimitsa okosijeni ndi kukhazikitsa mbiri yomwe yapezeka kudzera mukutentha kwakukulu. Opanga ena amagwiritsa ntchito kuyanika kwa magawo awiri: gawo loyamba pa kutentha kwakukulu (~110–120°C) kuti akhazikitse mwamsanga, lachiwiri pa kutentha kofewa (~80–90°C) kuti apange matani a uchi-karameli kudzera mu zochita za Maillard.
Kusanja (分级, fēnjí): Kugawa tiyi womalizidwa m’magulu: tsamba lathunthu lokhala ndi nsonga limasankhidwa m’magulu apamwamba, pomwe tsamba losweka ndi tinthu tating’ono timapita m’mizere yambiri.

6. Makhalidwe a Zinthu Zozindikiritsa:

Mawonekedwe a tsamba louma: Kukhotetsa kolimba “konyezimira”, kosalala ndi kolimba. Mtundu — woderapo-bulauni wokhala ndi kawonekedwe ka maolivi. Nsonga zagolide zowonekera (金毫, jīn háo) — kuchuluka kwake kumadalira gulu: m’magulu apamwamba, mpaka 40–60% ya pamwamba pa tsamba imakutidwa ndi masamba aubweya.
Fungo la tsamba louma: Lotsekemera, lokhala ndi matani a uchi woderapo, mabokosi ophikidwa, ndi zipatso zouma (maapulikoti, mphesa zouma). M’magulu apamwamba, matani ang’onoang’ono amaluwa (magnolia, osmanthus) amawoneka.
Fungo la chakumwa: Lofunda ndi lokutira. M’mitsuko yoyambirira, matani a uchi ndi zipatso zimakhala zolamulira (pichesi yakupsa, ma plums owuma); pamene tiyi akupitirira, matani a mkate-bisiketi ndi karamelo amawonekera. M’chakumwa chozizira, matani a mitengo ndi mtedza amawoneka.
Kukoma: Kolimba, kozungulira, kwamafuta. Kutsekemera kwachilengedwe — “migan” (蜜甘) — popanda kufunikira zotsekemera. Kuwawa kocheperako, komwe kumasintha mwachangu kukhala kukoma kwanthawi yayitali kotenthetsa “huigan” (回甘). M’magulu abwino kwambiri — kukoma koyera, “koterera” kopanda kuwawa kapena kuwawa, kukoma pang’ono kwa mchere kumapeto.
Mtundu wa chakumwa: Wofiira-amber (红琥珀色), wowala, wowonekera bwino, wokhala ndi mphete ya golide m’mphepete mwa kapu — chizindikiro cha kuchuluka kwa theaflavins.
Pansi pa tiyi (tsamba lophikidwa): Tsamba limatseguka mwachangu ndi mokwanira. Mitundu yochokera kumkuwa-bulauni mpaka kofiira-mabokosi. Nsonga zathunthu, zofewa ndi masamba opanda mitsempha yolimba zimasonyeza zipangizo zabwino komanso kuwira koyenera.

7. Zomwe Zili M’kati mwa Mankhwala:

Ma Polyphenols: Kuchuluka konse kwa ma polyphenols a tiyi mu zipangizo za Anshun ndi pafupifupi 25–32% (potengera zinthu zouma), zomwe ndi zachilendo kwa tchire la masamba apakati lomwe limamera pa nthaka za karst zokhala ndi mchere wambiri. Mu tiyi wofiira womalizidwa, ma polyphenols amapezeka makamaka ngati zinthu zopangidwa ndi okosijeni: theaflavins (TF, ~0.5–1.2%), omwe amachititsa kuti chakumwa chikhale chowala ndi “chamoyo”; thearubigins (TR, ~6–12%), omwe amapanga “thupi” ndi kuzama kwa mtundu. Chiyerekezo cha TF/TR chimatsimikiza kusamala pakati pa kuwala ndi kuthina — mu Pu Bu Hong Cha yopangidwa bwino, chiyerekezochi chimafika 1:8–1:10.
Ma Amino Acids: Kuchuluka kwa ma amino acid aulere ndi 2.5–4.0% (okwera chifukwa cha malo aatali ndi nyengo yachifunga). L-theanine ndi chigawo chachikulu, chomwe chimapereka kufewa kofanana ndi “umami”, kukoma kotsalira kotsekemera, ndi zotsatira zogwirizana ndi caffeine (kukhala achangu kofewa, kolunjika).
Ma Alkaloids: Caffeine — pafupifupi 2.5–3.5% (zachilendo kwa matiyi ofiira amitundu yapakatikati). Theobromine ndi theophylline — pamilingo yochepa, zimathandizira kukhudza kofewa.
Mavitamini: Mavitamini a gulu B (B₁, B₂, B₆), vitamini C (mu matiyi ofiira, kuchuluka kumachepa poyerekeza ndi obiriwira chifukwa cha okosijeni), vitamini K, vitamini P (rutin).
Mchere: Potaziyamu (cation yayikulu), manganese, zinki, magnesium, chitsulo, fluoride. Nthaka za karst za Anshun, zomwe zili ndi silika ndipo m’madera ena — seleniamu (mpaka 0.24 mg/kg m’nthaka), zimapereka kukoma kwapadera kwa mchere mu tiyi.
Zinthu zosakhazikika zonunkhira: Gulu lovuta la zigawo zopitilira 300 zozindikiritsidwa: linalool ndi geraniol (matani amaluwa), cis-3-hexenol (matani “obiriwira” m’magulu opepuka), furfurol ndi pyrrole (matani a mkate-karameli, zinthu zochokera ku zochita za Maillard poyanika), 2-phenylethanol (matani a uchi-rozi).
Chapadera: Zinthu zotulutsidwa m’madzi mu matiyi a Anshun zimafika 40–43% — chiwonetsero, choposa kwambiri chiŵerengero chapakati padziko lonse. Kuchuluka kwa zinthu zotulutsidwa kumapangitsa kuti chakumwa chikhale “chothina” komanso chodzaza ngakhale pakuthira kwakanthawi kochepa.

8. Ubwino Wazakudya:

Chisonkhezero chofewa ndi kukhazikika: Kuphatikiza kwa caffeine ndi L-theanine kumapereka mphamvu popanda kufulumira kwakukulu kapena kutsika — zotsatira za “kukhala chete kolunjika”, kofewa kuposa khofi.
Chitetezo cha antioxidant: Theaflavins ndi thearubigins amakhala ndi zochita zamphamvu za antioxidant, zomwe zimachotsa ma radicals aulere ndikuthandizira kagayidwe kachakudya ka maselo.
Kuthandizira chakudya: Matiyi ofiira amakhudza pang’onopang’ono mucous m’mimba kuposa obiriwira, chifukwa cha kusintha kwa makatekini pa okosijeni. Pu Bu Hong Cha yofunda pambuyo pa chakudya imathandizira kugaya chakudya momasuka, makamaka pambuyo pa chakudya chamafuta.
Kukhazikika kwa mitsempha: Kumwa tiyi wofiira pafupipafupi moyenera kumagwirizanitsidwa ndi kusamalira kukhazikika kwa mitsempha ndi kukhazikitsa kuthamanga kwa magazi.
Kutenthetsa: Malinga ndi gulu lachikhalidwe lachi China, tiyi wofiira amatchedwa “wotentha” (温性), zomwe zimamupangitsa kukhala woyenera makamaka m’nyengo yozizira komanso kwa anthu omwe ali ndi thupi “lozizira”.
Kuthandizira microbiome: Ma polyphenols a tiyi wofiira, malinga ndi kafukufuku wina, amatha kulimbikitsa kukula kwa mabakiteriya abwino am’matumbo (ma bifidobacteria ndi ma lactobacilli) akamamwa pafupipafupi.
Kuthandizira kuzindikira: L-theanine imakweza kamvekedwe ka ubongo ka alpha, komwe kumagwirizanitsidwa ndi kukhala omasuka ndi kuganiza bwino komanso kupanga zinthu mwaluso.

9. Kukonza:

Kutentha kwa madzi: 90–95°C. Madzi otentha (100°C) ndi ovomerezeka m’magulu olimba okhala ndi masamba okhwima ambiri; kwa magulu ofewa a nsonga, 88–92°C ndi abwino.
Kuchuluka kwa tiyi: 4–6 g pa 100–120 ml (njira ya gongfu cha); 3–4 g pa 200–250 ml (kalembedwe ka ku Ulaya).
Chombo: Gaiwan (盖碗, gàiwǎn) — chisankho chabwino kwambiri pofuna kuwulula zinsinsi za fungo. Kapu ya porcelain — kuti pakhale mbiri yofewa, “yozungulira”. Kapu ya Yixing (宜兴紫砂壶, Yíxīng zǐshā hú) yopangidwa ndi dongo lofiirira — kuti ipititse patsogolo “thupi” ndi kuzama kwa kukoma, koma ndikofunikira kugwiritsa ntchito kapu yomwe “imamangidwa” ku matiyi ofiira.
Ndondomeko:
1. Tenthetsani chombocho, muthire madzi otentha.
2. Thirani tiyi ndi kugwedeza pang’ono gaiwan yotsekedwa kuti kutentha kuwulule fungo la tsamba louma.
3. Kutsuka — sikofunikira, koma ndikovomerezeka pakupota kolimba: kuthira mwachangu kwa masekondi 1-2, kutsanulira.
4. Kuthira koyamba: masekondi 8-12.
5. Kuthira kwachiwiri mpaka kwachinayi: masekondi 10-15.
6. Kuthira kwachisanu ndi chimodzi: masekondi 15-25.
7. Kenako, wonjezerani nthawi masekondi 10-15 pa kuthira kulikonse. Gulu labwino limatha kuthira mokwanira maulendo 6-8, ndipo magulu a nsonga — mpaka 10.

10. Kusunga:

Chidebe: Chosindikizidwa, chosawonekera — zitini zachitsulo zokhala ndi zivundikiro zothina, matumba a vacuum opangidwa ndi zinthu zokutidwa ndi fayilo, zotengera za ceramic zokhala ndi chisindikizo cha silikoni.
Mikhalidwe: Malo ouma, akuda pa kutentha kwa 15–25°C, chinyezi chosapitirira 60%. Pewani kukhala pafupi ndi zinthu zonunkhira kwambiri (zonunkhira, khofi, mafuta onunkhira).
Nthawi: Matiyi ofiira a mtundu wa gongfu amawonekera bwino kwambiri mkati mwa miyezi 6-18 atapangidwa. Magulu abwino omwe ayanikidwa moyenera amatha “kuzungulira” ndikupeza kuzama mkati mwa zaka 2-3 zosungidwa, ndikupeza matani owonekera a karamelo-chokoleti.
Zofunikira: Tiyi wofiira safunikira kusungidwa mufiriji (mosiyana ndi wobiriwira). Kuuma ndi koletsedwa — kumawononga kapangidwe ka tsamba ndikusokoneza mbiri ya fungo.

11. Mtengo ndi Zonyenga:

Gulu lamtengo: Tiyi Wofiira wa Anshun Pu Bu amakhala m’gulu lamtengo wapakati pakati pa matiyi ofiira a China. Mtengo umatsimikiziridwa ndi mulingo wa kukolola (magulu a nsonga — okwera mtengo), nyengo (kukolola kwa masika — kwapamwamba), kuchuluka kwa nsonga, ndi mbiri ya famu yeniyeni. Mtundu wa “Pu Bu” uli wa kampani ya boma, zomwe zimapereka kukhazikika kwamtengo, koma zimachepetsa mtengo wapamwamba poyerekeza ndi magulu ang’onoang’ono a malo ogulitsira payekha.
Momwe mungapewere zonyenga:
1. Gulani kwa ogulitsa odalirika omwe amatsata gulu — kampani ya “Pu Bu Cha Ye” imasunga kaundula wa malo ovomerezeka ogulitsira ndi magulu ovomerezeka.
2. Yang’anani tsamba: lopota lofanana, lolimba, lopanda fumbi kapena zinthu zakunja, nsonga zagolide zoyera zopanda kuwala “kopaka utoto”.
3. Yang’anani fungo: liyenera kukhala loyera, lotsekemera la uchi, lopanda zizindikiro “zopsereza”, nkhungu, kapena kununkhira.
4. Yang’anani chakumwa: chofiira-amber, chowala ndi chowonekera bwino; chakumwa chosawonekera bwino kapena choderapo ndi chizindikiro cha zolakwika pa kuwira kapena kusunga.
5. Musakhulupilire “mtengo wotsika kwambiri” pa gulu lonenedwa — matiyi ofiira a ku Guizhou okhala ndi chisonyezero cha malo sangakhale otsika mtengo kuposa malire ena popanda kutaya mtundu wa zipangizo.

12. Zochititsa Chidwi:

Anshun ali m’dera lomwe panapezeka chotsalira chakale kwambiri padziko lonse cha mbewu ya tiyi — chipatso cha tiyi chamiyala inayi chazaka pafupifupi miliyoni. Izi zimapangitsa derali kukhala limodzi mwa malo “okonda tiyi” kwambiri padziko lapansi mokulira kwa nthawi.
Mtundu wa “Pu Bu Mao Feng” (tiyi wobiriwira) mu 2010 unalandira mendulo ya golide pa Chikondwerero cha 17 cha Chikhalidwe cha Tiyi ku Shanghai ndipo unalowa mu “Matiyi Asanu Otchuka a Guizhou”. Tiyi wofiira, wopangidwa ndi kampani yomweyo, amatengera mbiri ndi maziko aukatswiri a mtunduwo.
Mitengo ya tiyi ku Anshun imawonetsa chodabwitsa cha thupi — “kugona kwa masana” (午睡现象): m’maola a kuwala kwa dzuwa kwambiri, kulimba kwa photosynthesis kumachepa modzidzimutsa, zomwe ndi kusintha kwa chisinthiko ku nyengo yotentha yamapiri ndipo, malinga ndi akatswiri azaulimi, kumathandiza kudzikundikira kwa zinthu zonunkhira.
Chikhalidwe cha tiyi cha Anshun chimalumikizidwa kwambiri ndi “tunbao” (屯堡) — gulu lapadera la chikhalidwe cha mbadwa za asilikali a Ming ochokera ku Jiangnan. Patadutsa zaka zopitilira 600, anthu a tunbao anasunga miyambo yawo ya chilankhulo, zophikira, ndi tiyi ya makolo awo a kum’mawa kwa China, kuphatikizapo njira zopangira tiyi wamasamba aang’ono.
Mtundu wadziko wa Qianmei 601, womwe umagwiritsidwa ntchito kwambiri popanga tiyi wofiira m’derali, unapangidwa mwa kusakaniza “团叶茶” ya ku Zhenning ndi mtundu wamkulu wa masamba a ku Yunnan wochokera ku Fengqing — chitsanzo chabwino cha momwe kusankhako kumaphatikiza zothandizira za majini a zigawo zosiyanasiyana za tiyi.

13. Kuyerekeza ndi Matiyi Ena Ofiira:

Zunyi Hong (遵义红, Zūnyì Hóng): “Mnansi” wapafupi m’chigawo. Amapangidwa ku Meitan kuchokera ku zipangizo za mtundu wa “Qianmei” ndi Fuding Da Bai. Nthawi zambiri amakhala “wosalala” komanso wa zipatso, ndikuyang’ana kwambiri mbiri yamaluwa-uchi. Pu Bu Hong Cha amasiyana ndi kukoma kwa mchere komanso “kuthina” chifukwa cha malo a karst.
Dianhong Maofeng (滇红毛峰, Diānhóng Máo Fēng): Tiyi wofiira wa ku Yunnan wochokera ku masamba akulu a Assam. Amakhala “olemera” kwambiri, ndi matani owonekera a chokoleti-tsabola ndi chakumwa choderapo. Pu Bu Hong Cha ndi wopepuka komanso waulemerero, woyandikira kwambiri sukulu ya tiyi wofiira ya “Jiangnan”.
Qimen Hong Cha (祁门红茶, Qímén Hóngchá, “Keemun”): Tiyi wofiira wa gongfu wa ku Anhui wokhala ndi fungo lapadera la “Qimen” (祁门香) — gulu lamaluwa-zipatso. Amakhala waulemerero kwambiri komanso wopepuka pa “thupi”. Pu Bu Hong Cha ndi wothina komanso wotsekemera, wokhala ndi mathero a uchi-karamelo owonekera bwino.
Zhengshan Xiaozhong (正山小种, Zhèngshān Xiǎozhǒng, “Lapsang Souchong”): Tiyi wofiira wa ku Fujian wochokera ku Tongmu (桐木关). Mtundu wachikale wokhala ndi fungo lofuka (la paini) umasiyana kwambiri ndi Pu Bu Hong Cha; mtundu wosafuka umayandikira kwambiri, koma uli ndi “kukwera” kwamaluwa komanso mchere wochepa.
Pu’an Hong (普安红, Pǔ’ān Hóng): Tiyi wina wofiira wa ku Guizhou, wochokera ku mitengo yakale ya tiyi yamiyala inayi. Ndi wachilendo kwambiri, wokhala ndi fungo lamaluwa lambiri ndi chiyambi chanthano. Pu Bu Hong Cha ndi wachikale kwambiri pa kalembedwe, woyandikira kwambiri matiyi ofiira a gongfu a China.

Pomaliza:

Tiyi Wofiira wa Anshun Pu Bu ndi tiyi wofiira momwe mbiri ya geological ya mtengo wa tiyi ya zaka miliyoni, cholowa cha zaka mazana asanu ndi limodzi cha osamuka a Ming, ndi filosofi yamakono ya chilengedwe ya Guizhou zimalumikizana. Malo a karst aatali, nthaka zoyera zachikasu, ndi chipembedzo cha “tiyi woyera” zimapanga chinthu chokhala ndi mchere wosowa ndi kuthina, zomwe zimatsatidwa ndi kutentha kwa uchi-zipatso ndi kukoma kotenthetsa. Tiyi uyu ndi wabwino makamaka panthete yamadzulo yodekha komanso kwa iwo omwe amayamikira kusamala pakati pa “thupi” ndi ulemerero mu tiyi wofiira — woimira sukulu ya tiyi ya Guizhou modzichepetsa koma kwenikweni mozama, woyenera kutchuka kunja kwa chigawochi.