Bai Lin Gongfu · new.thetea.app

Bai Lin Gongfu ndi umodzi mwa “Mitsinje Itatu Yaikulu ya Gongfu ya Fujian” (闽红三大工夫, mǐnhóng sān dà gōngfu), pamodzi ndi Tanyang Gongfu (坦洋工夫) ndi Zhenghe Gongfu (政和工夫). Wobadwira m’dziko lomwelo lozindikirika ndi Bai Hao Yin Zhen, ndipo wopangidwa kuchokera ku mtundu womwewo wa Fuding Da Bai Cha, tii wofiira uyu amaphatikiza chikhalidwe cha “woyera” cha Fuding ndi luso la “wofiira” la gongfu – ndipo amapanga mahala apadera kwambiri: siliva wosalala wa ubweya, kukoma kwa maluwa ndi uchi, ndi “kuwala kwa lalanje” (桔红, júhóng) kotchuka, komwe kwamupatsa dzina la mbiri.

1. Magulu ndi Chiyambi:

Mtundu: Tii wofiira (红茶, hóngchá), wothira mafuta onse. Malinga ndi chikhalidwe cha ku Ulaya – tii wakuda. Ndi wa gulu la gongfu hongcha (工夫红茶) – “tii wofiira wa luso la manja”.
Gulu: Umodzi wa “Mitsinje Itatu Yaikulu ya Gongfu ya Fujian” (闽红三大工夫). Tii wofiira wakale wogulitsidwa kunja. Mwambo umadziwika kwa zaka zoposa 250.
Chiyambi: China, chigawo cha Fujian (福建省, Fújiàn Shěng), mzinda wa Ningde (宁德市, Níngdé Shì), mzinda wa Fuding (福鼎市, Fúdǐng Shì). Madera apamwamba a kupangira: tawuni ya Bailin (白琳镇, Báilín Zhèn), komanso Diantou (点头), Panxi (磻溪), Hulin (湖林), Cuijiao (翠郊), Huanggang (黄岗) ndi madera oyandikana nawo. Fuding ndi komwe kunabadwira tiwoyera otchuka (Bai Hao Yin Zhen, Bai Mu Dan).
Maiko: pafupifupi 27°12′ kumpoto, 120°12′ kummawa.
Mayina ena: Juhong (桔红, Júhóng – “lalanje-lofiira”, dzina lakale la malonda a mtundu wapamwamba); Fuding Gongfu (福鼎工夫).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Bai Lin Gongfu ndi umodzi mwa tiwofiira akale kwambiri a ku Fujian okhala ndi mbiri ya zaka zoposa 250. Kutchulidwa koyamba kwa Bailin ngati dera la tii – mu “Zolemba za chigawo cha Funing” (《福宁府志》, zolembedwa ndi mkulu wodziwika Li Ba, 李拔) mu 1759 (乾隆己卯年): “Tii amapezeka ponseponse m’chigawo; wabwino kwambiri amachokera ku Fuding Bailin.” Kukula kwa Bai Lin Gongfu kudachitika m’zaka za m’ma 1850: amalonda a tii a ku Fujian ndi Guangdong (闽、广茶商) adapanga Bailin kukhala malo osonkhanira tii wofiira kuchokera ku dera lalikulu – kuyambira Bailin ndi Cuijiao mpaka Huanggang, Hulin ndi mpaka Pingyang ndi Taishun m’chigawo cha Zhejiang. Tii ankakonzedwa ku Bailin ndikutumizidwa kunja kudzera pa doko la Houqi (后岐) ku Shacheng (沙埕).

Poyambirira, Bai Lin Gongfu ankapangidwa kuchokera ku gulu laling’ono la masamba a Caicha (菜茶). Komabe, kumayambiriro kwa zaka za zana la 20 kunabwera kusintha kwakukulu: banja la Chen (陈氏) lochokera ku mudzi wa Zhulantou (竹栏头) ku Diantou (点头镇) linayamba kugwiritsa ntchito mtundu wa Fuding Da Bai Cha (福鼎大白茶) pa tii wofiira. Posachedwa, nyumba ya tii ya “He Mao Zhi” (合茂智茶号) motsogozedwa ndi Yuan Ziqing (袁子卿) anakonza ukadaulo, ndikupanga gongfu wapamwamba kuchokera ku masamba osankhidwa a Fuding Da Bai Cha – tii ndi masamba aang’ono, opindika mwaluso, ndi ma tipesi ambiri a lalanje-golide, fungo latsopano la “hao xiang” (毫香 – “fungo la ubweya”) ndi mtundu wowala kwambiri wofiira. Tii uyu adatchedwa “Juhong” (桔红, “lalanje-lofiira monga lalanje”) ndipo adakhala chizindikiro cha Bailin pamsika wapadziko lonse.

M’nthawi ya Guangxu (光绪, 1875–1908) kutumizidwa kunja kwa tii wofiira kuchokera ku Fuding kunkafika mabokosi 20,000 (pa jin 50 iliyonse – pafupifupi matani 500) pachaka. M’nthawi ya Minguo (民国, Republic) – kukula kwa malonda, ku Bailin kunkagwira ntchito nyumba za tii 24, kuphatikizapo “Shuangchunlong” (双春隆), “Henghechun” (恒和春), “Heyili” (合义利) ndi zina. Tii wofiira ankapita ku Shanghai, Hong Kong, Ulaya ndi – kudzera pa doko la Yingkou ndi Manchuria – ku USSR. Mu 1950, pa malo a nyumba ya tii ya “Guangtai” (广泰茶庄) ku Bailin kunakhazikitsidwa fakitale ya boma (国营白琳初制厂). Mu 1959, Bai Lin Gongfu analandira “Mbendera Yofiira ya Ubwino wa Tii Wofiira” (全国红茶质量优胜红旗奖). Kuyambira m’ma 1970, pamene kufunika kwa tii wofiira padziko lonse kunatsika, kupanga kunachepa; Fuding inayamba kugwiritsa ntchito tii woyera. M’zaka za zana la 21 – kuyambiranso pang’onopang’ono chidwi cha Bai Lin Gongfu.
Dzina:
- “Bai Lin” (白琳) – dzina la tawuni (镇), malo a mbiri ya kupanga ndi malonda. “Bai” (白) – “woyera”, “Lin” (琳) – “nephrite, yasima” – dzina la malo.
- “Gongfu” (工夫) – “luso”, “ntchito yachikulu”. Imasonyeza zovuta za ukadaulo ndi kusankha kochuluka.
- “Juhong” (桔红) – dzina lakale la malonda la Bai Lin Gongfu wapamwamba, wopangidwa kuchokera ku Fuding Da Bai Cha. “Lalanje-lofiira monga lalanje” – kufotokozera mtundu wa madzi ndi ma tipesi.
Tanthauzo la chikhalidwe: Bai Lin Gongfu ndi umodzi wa “Mitsinje Itatu Yaikulu ya Gongfu ya Fujian” (闽红三大工夫), pamodzi ndi Tanyang Gongfu (坦洋工夫, wochokera ku Fuan) ndi Zhenghe Gongfu (政和工夫, wochokera ku Zhenghe). Atatu-awa ndi chitsanzo cha kulima tii wofiira wa ku Fujian, omwe m’mbiri anali maziko a china chotumiza tii wofiira kunja. Chosiyana ndi Bai Lin Gongfu ndi “chibadwidwe chake choyera”: amapangidwa kuchokera ku zipangizo zomwezo ndi m’dziko lomwelo monga Bai Hao Yin Zhen, zomwe zimamupatsa “hao xiang” yake yodziwika – “fungo la ubweya”, losazolowereka kwa tii wofiira.

3. Kufotokozera kwa Zomera ndi Zipangizo:

Mtundu / Cultivar: Mitundu iwiri ikuluikulu:
- Mbiri: Gulu laling’ono la masamba a derali, Caicha (菜茶, Càichá) – Camellia sinensis var. sinensis. Amadziwika ndi ubweya wochuluka, kuphukira mwachangu, zokolola zambiri. Poyambirira Bai Lin Gongfu yense ankapangidwa kuchokera ku Caicha.
- Wamakono (kuyambira kumayambiriro kwa zaka za zana la 20): Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dàbáichá) ndi Fuding Da Hao Cha (福鼎大毫茶, Fúdǐng Dàháochá) – ma cultivar otchuka omwe adabweretsa Bai Hao Yin Zhen. Masamba akulu, ubweya wochuluka wa siliva-woyera, zomera zambiri za amino acid ndi polyphenols. Kusintha kwa ntchito ya Fuding Da Bai Cha kunapanga kalembedwe ka “Juhong” ndi ma tipesi ochuluka a golide-lalanje.
- Nakonso amagwiritsidwa ntchito: Fu Da (福大), Fuyun (福云) ndi ma hybrid ena osankhidwa.
Kusonkha: Masika (ofunika kwambiri), chirimwe, mphukira. Magulu abwino kwambiri – oyambirira m’chaka, asanafike Guyu (谷雨).
Muyezo wa kusonkha: Mphukira imodzi ndi masamba amodzi kapena awiri (一芽一二叶) kwa ma giredi apamwamba; mphukira imodzi ndi masamba awiri kapena atatu – kwa wamba. Mwamwambo, Bai Lin Gongfu “amafunikira kwambiri kusonkha kochepa” (十分讲究鲜叶原料的采摘嫩度) – “sonkha mofulumira, sonkha mofatsa” (早采嫩采).
Zofunikira pa zipangizo: Mphukira ndi masamba athunthu, osawonongeka. Popanda masamba akulu. Kukonzekera mwachangu.

4. Malo ndi Makhalidwe a Kulima:

Chigawo cha Fuding: Chili kumpoto chakum’mawa kwa Fujian, m’mphepete mwa Nyanja ya East China, kumunsi kwa phiri la Taimu (太姥山, Tàimǔ Shān). Malo a mapiri, minda ya tii pamapiri pakati pa nkhalango.
Kutalika kwa chilimika: 200–800 mamita pamwamba pa nyanja.
Nyengo: Yamvula yotentha, ya m’nyanja. Kutentha kwapachaka ~18–20°C. Mvula – 1600–2000 mm/pachaka. Chinyezi chachikulu. Chifunga chambiri. Zima zotentha, chirimwe chosatentha. Kuyandikira kwa nyanja kumachepetsa kusintha kwa kutentha.
Dothi: Dothi lofiira ndi lachikasu la m’mapiri, lolemera ndi organic ndi mchere. Wosakoma pang’ono, wotulutsa madzi bwino.

5. Ukadaulo wa Kupanga:

Bai Lin Gongfu wamwambo ndi ntchito yamanja yonse. Ukadaulo umasiyana ndi ma gongfu ena mwa kutsindika kusunga “hao” (ubweya) ndi “kuwotcha kawiri” (双复焙, shuāng fùbèi).

Kusonkha (采摘 — cǎizhāi): Mwachangu, mofatsa, ndi manja.
Kufota (萎凋 — wěidiāo): Mwachisamala kwambiri, ndi kuweruza kuchuluka – “kufota koyenera kuti pakwezedwe kukoma kwatsopano ndi mphamvu” (控制适度萎凋, 以提高鲜酸爽度). Kutalika – maola 12–20, kutengera nyengo.
Kupindika (揉捻 — róuniǎn): Kuphatikiza kupindika kopepuka ndi kolimba (轻重揉结合, qīng zhòng róu jiéhé). Chinthu chofunikira – “kutulutsa mwachangu mphukira zomwe zapangidwa kale” (及时提取成形的芽叶) kuti tisunge ubweya (毫芽). Kupindika mopitirira muyeso kumawononga hao ndipo kumapanga kukoma kwa mwano.
Kuthyola mabumbu (解块 — jiě kuài): Kulekanitsa masamba omwe anamatirana pambuyo pa kupindika.
Kuthirira / Kuthira mafuta (发酵 — fājiào): Pomwe kutentha ndi chinyezi zikuwongoleredwa. Masamba othiridwa “amapita koyamba kukawotcha” (发酵叶先上烘) – njira ina yake ya ukadaulo.
Kuwotcha kawiri / Kuwotcha kawiri konse (双复焙 — shuāng fùbèi): Gawo lomwe liri lapadera kwa Bai Lin Gongfu – kuwotcha kawiri motsatana ndi kuziziritsa pakatikati. Cholinga – kuwonetsa “hao xiang” (fungo la ubweya), posunga kukoma kwatsopano. Kuweruza moto n’kofunika kwambiri: wamphamvu kwambiri – udzawononga hao xiang; wofooka kwambiri – sudzakonza fungo.
Kusankha (分级 — fēnjí): Kusanja komaliza pamanja m’magiredi.

6. Makhalidwe a Zomverera:

Maonekedwe a masamba owuma: Mizere yopyapyala, yopindika molimba (条索细长弯曲). Ubweya wochuluka wa lalanje-golide ndi woyera (橙黄白毫), kwa ma giredi apamwamba ubweya ukhoza kusonkhana mu “timadontho” tating’ono (颗粒绒球状). Mtundu – wachikasu-wakuda (色泽黄黑) wonyezimira monga mafuta. Mu kalembedwe ka “Juhong” – ma tipesi amaonekera kwambiri, masamba amakhala ochepera komanso osalala.
Fungo la masamba owuma: Loyera, latsopano, ndi “hao xiang” (毫香 – “fungo la ubweya”, latsopano, la mkaka-maluwa), ndi ma funso a zipatso zowuma (mapulamu, ma apricot owuma), uchi, chimera. Mu “Juhong” – kuwonjezera pamenepo kukoma kotsekemera, kwa “lalanje”.
Fungo la madzi: Latsopano, lowala, ndi hao xiang yowonekera. Kukoma kwa uchi-zipatso (uchi, zipatso zowuma, ma apricot owuma), ma funso a maluwa aang’ono ndi caramel. Fungo “losangalatsa ndi losangalala” (鲜爽愉快的毫香).
Kukoma: Kofewa, koyera, kotsekemera ndi kogwirizana (清鲜甜和). Thupi – lapakati, koma “loterera”. Kukoma pang’ono kumathandizira kuti tsekemera. Ma funso a zipatso zowuma, uchi, caramel. Kukoma kwakumbuyo – koyera, kwautali, ndi katchulidwe ka uchi-ubweya. Kwa magulu abwino kwambiri – kumva ngati “salika”.
Mtundu wa madzi: Wowala, wofiira-amber; mu “Juhong” – wowala modabwitsa, “lalanje-lofiira monga lalanje” (艳丽红亮). Wosawona, woyera.
Pansi pa kapu (masamba othiridwa): Masamba ofiira-lalanje, owala, olimba okhala ndi mphukira zagolide zoonekera. Kufanana ndi chizindikiro cha ubwino.

7. Kapangidwe ka Manja:

Polyphenols (茶多酚): 10–18% ya kulemetsa kowuma. Theaflavin ndi thearubigin ndizo zopangidwa zikuluzikulu za kuthirira, zomwe zimapanga mtundu ndi “thupi” la madzi.
Ma amino acid (氨基酸): Zochuluka (chifukwa cha cultivar Fuding Da Bai Cha – imodzi mwa zomwe ziri ndi ma amino acid ochuluka kwambiri pakati pa mitundu ya tii). L-theanine imapereka kukoma kofewa ndi “kukoma kwatsopano”.
Ma alkaloid: Caffeine – 3–4%. Theobromine, theophylline.
Mafuta ofunika (芳香油): Linalool, geraniol ndi zina, zomwe zimapanga “hao xiang” – fungo la mkaka-maluwa, lofatsa, lomwe limadziwika ndi makamaka cultivars za ubweya.
Mavitamini: C, B₁, B₂, E, K.
Mchere: Potaziyamu, phosphorous, calcium, magnesiamu, chitsulo, manganese, fluoride.

8. Ubwino Wachilengedwe:

Kulimbitsa thupi mofewa: Kuphatikiza kwa caffeine ndi L-theanine yochuluka kumapereka mphamvu yabwino popanda nkhawa.
Ntchito ya antioxidant: Theaflavin ndi thearubigin zimachepetsa ma free radicals.
Kugaya bwino: Zimathandizira mofewa kutulutsa timadzi ta m’mimba.
Kuthandizira dongosolo la mtima ndi mitsempha: Ma polyphenols amawongolera kusintha kwa mitsempha.
Kutenthetsa: Chikhalidwe “chotentha” malinga ndi TKM. Nchabwino kwa nthawi yozizira.
Kuteteza tizilombo: Ma tannin amalepheretsa tizilombo toyambitsa matenda.
Kuchepetsa nkhawa: L-theanine imathandizira kukhazikika moganizira.

9. Kutenthetsa:

Kutentha kwa madzi: 90–95°C. Kwa ma giredi apamwamba okhala ndi ma tipesi ochuluka – 85–90°C.
Kuchuluka kwa tii: 4–5 g pa 100–120 ml (gongfu); 3 g pa 200–250 ml (njira ya ku Ulaya).
Zombo: Gaiwan ya porcelain (盖碗) – njira yabwino kwambiri: imawonetsa “hao xiang”, osatenga fungo. Ketulo ya galasi imalola kusangalala ndi mtundu wa “Juhong”. Ketulo ya Yixing – ndiyololedwa, koma ikhoza “kufowoketsa” hao xiang yosalala.
Ndondomeko:
1. Kutenthetsa zombo: Sambani gaiwan, chahai ndi makapu ndi madzi otentha.
2. Kuthira tii: 4–5 g mu gaiwan yotenthetsedwa.
3. Kutsuka (润茶): Kuthira mwachangu kwa masekondi 1–2 – mwakufuna kwanu. Kwa magulu a ma tipesi ndibwino kudumpha.
4. Kuthira koyamba: Masekondi 8–12.
5. Kuthira: Tsanulirani madzi onse mu chahai.
6. Kuthiranso mobwerezabwereza: Kuthira 5–8, ndikuwonjezera nthawi ndi masekondi 3–5. Pa kuthira koyamba – hao xiang wowala ndi kukoma kwatsopano; pakatikati – tsekemera ndi kuzama; komaliza – kukoma kwa uchi kofewa.

10. Kusunga:

Chombo: Chotseka, chosawona – chidebe cha malata, paketi ya zojambulazo, chotengera cha ceramic.
Mikhalidwe: Malo owuma, ozizira, amdima, kutali ndi fungo lachilendo. 10–25°C, chinyezi mpaka 60%.
Nthawi: Miyezi 12–18 kuti akome bwino. Tii watsopano ndi wabwino – hao xiang imakhala yowala kwambiri m’miyezi yoyamba.
Firiji siyofunikira ngati yatsekedwa bwino.

11. Mtengo ndi Zonamizira:

Bai Lin Gongfu ndi tii wa mtengo wapakatikati, wotsika mtengo kwambiri kuposa Jin Jun Mei, koma wokwera mtengo kuposa tiwofiira ambiri. Wamba – 150–500 yuan pa 500 g; giredi yapamwamba “Juhong” – 500–1,500 yuan; magulu osungidwa kuchokera ku mitengo yakale – mpaka 2,000+ yuan.

Momwe mungapewere zonamizira:

Onani chiyambi: Bai Lin Gongfu weniweni – wochokera ku Fuding (福鼎), dera la Bailin ndi madera oyandikana nawo.
Fufuzani “hao”: Chizindikiro chodziwika – ubweya wochuluka wa lalanje-golide kapena woyera. Tii wopanda ma tipesi oonekera – mwina, si wa Fuding Da Bai Cha.
Unikani “hao xiang”: Fungo lapadera la mkaka-maluwa, “la ubweya” – ndi chizindikiro cha chenicheni. Fungo lonyansa kapena “lathyathyathya” – chisonyezo cha zipangizo zina.
Onani madzi: Wowala, wofiira-amber, wosawona. Kwa “Juhong” – wowala modabwitsa, lalanje-lofiira.
Chenjerani ndi mtengo wotsika kwambiri: Ndi 50–100 yuan, kupeza Bai Lin Gongfu weniweni n’kosatheka.

12. Mfundo Zosangalatsa:

Tii woyera ndi tii wofiira – kuchokera ku chitsamba chimodzi: Fuding Da Bai Cha ndi cultivar yomwe idapereka Bai Hao Yin Zhen (imodzi mwa tiwoyera okwera mtengo kwambiri) ndi Bai Lin Gongfu. Chitsamba chimodzi – maiko awiri osiyana kotheratu, otsimikiziridwa kokha ndi ukadaulo wa kukonza.
“Juhong” – kuwala kwa lalanje: Dzina lapamwamba “桔红” (“lalanje-lofiira monga lalanje”) linapangidwa ndi nyumba ya tii ya “He Mao Zhi” (合茂智) ya Yuan Ziqing kumayambiriro kwa zaka za zana la 20. Limafotokoza osati mtundu wa madzi okha, komanso chithunzi chonse – “chowala, chosangalatsa, chatsopano”.
Nyumba za tii 24 m’mudzi umodzi: M’nthawi yotukuka (民国) ku Bailin kunkagwira ntchito nyumba za tii ndi malonda 24 panthawi yomweyo – za kumaloko komanso za “gulu lakumwera” (南帮, kuchokera ku Quanzhou ndi Xiamen) ndi “gulu la Guangdong” (广帮, kuchokera ku Guangzhou ndi Hong Kong).
Mbendera Yofiira ya 1959: Mu 1959, Bai Lin Gongfu analandira “Mbendera Yofiira ya Ubwino wa Tii Wofiira” (全国红茶质量优胜红旗奖) – mphoto yapamwamba kwambiri ya makampani a nthawiyo.
“Wopanda phokoso” kwambiri mwa Atatu Aakulu: Mosiyana ndi Tanyang Gongfu (yomwe ikukwezedwa mwamphamvu) ndi Zhenghe Gongfu, Bai Lin Gongfu amakhalabe “tii wa akatswiri” – wosadziwika kwambiri pamsika wamba, koma wolemekezeka kwambiri ndi akatswiri chifukwa cha hao xiang yake yapadera.

13. Kufananitsa ndi tiwofiira ena:

Tanyang Gongfu (坦洋工夫, Tǎnyáng Gōngfū): “Mnzake” wa “Mitsinje Itatu Yaikulu ya Gongfu ya Fujian”, amapangidwa m’chigawo cha Fuan (福安). Wolimba kwambiri, ndi ma funso a caramel-chimera owonekera ndi kukoma koonekera. Bai Lin Gongfu – wofewa, “wopepuka”, ndi hao xiang yake yodziwika, yomwe ku Tanyang Gongfu sikuonekera kwenikweni.
Zhenghe Gongfu (政和工夫, Zhènghé Gōngfū): Mmodzi wachitatu wa “Atatu”. Amapangidwa kuchokera ku cultivar Zhenghe Da Bai Cha (政和大白茶) m’chigawo cha Zhenghe. Mwa kalembedwe, ali pafupi ndi Bai Lin Gongfu (nawonso “chibadwidwe choyera”), koma ndi “thupi” lowonekera komanso kuzama kwa chimera. Masamba ake ndi aakulu.
Zheng Shan Xiao Zhong (正山小种, Zhèng Shān Xiǎo Zhǒng): “Kholo” la mbiri ya tiwofiira onse a ku Fujian. Wolimba kwambiri, ndi fungo lodziwika la longan ndipo (m’mitundu yosuta) ndi utsi wa paini. Bai Lin Gongfu – “watsopano” kwambiri komanso “waubweya”.
Jin Jun Mei (金骏眉, Jīn Jùn Méi): Tii wofiira wa mphukira zokha wochokera ku Tongmu – wotsekemera kwambiri, wa uchi, wopanda kukoma. Bai Lin Gongfu – “wokhazikika” pang’ono, ndi hao xiang yake yodziwika m’malo mwa kukoma kwa uchi-zipatso kwa Jin Jun Mei. Tiwo onse – a ku Fujian, koma ochokera ku malo ndi ma cultivar osiyana kotheratu.

Pomaliza:

Bai Lin Gongfu ndi tii wokhala ndi mibadwo iwiri: “woyera” mwamagazi (cultivar Fuding Da Bai Cha, komwe kunabadwira tiwoyera) ndi “wofiira” mwatsogolo (zaka zoposa 250 za luso la gongfu). Ndiko kubadwa kumeneku kawiri komwe kumapanga chikhalidwe chake chosaiwalika: “hao xiang” – fungo lofewa, la mkaka-maluwa la ubweya, losazolowereka kwa tiwofiira ambiri, – limaphatikizana ndi kukoma kotsekemera kwa “lalanje” kwa madzi, kukoma koyera ndi kogwirizana.

“Wopanda phokoso” kwambiri mwa “Mitsinje Itatu Yaikulu ya Gongfu ya Fujian”, Bai Lin Gongfu safuna maudindo akulu – koma iwo omwe amamupeza, nthawi zambiri amakhala kwamuyaya. Uwu ndi tii wa iwo omwe amatha kuyamikira kufewa, omwe amafufuza mu tii wofiira osati mphamvu, koma kukongola, osati utsi, koma kuwala.