Bai Mao Hou

Bai Mao Hou (白毛猴, bái máo hóu) — “White-Haired Monkey” — ndi dzina la mbiri limene limasonkhanitsa mitundu iwiri yosiyana kotheratu ya tiyi yochokera ku chigawo cha Fujian, yolumikizidwa kokha ndi dzina limodzi “white-haired monkey”:

(1) Zhenghe Bai Mao Hou (政和白毛猴) — tiyi wobiriŵira (绿茶) wa ku Zhenghe County (政和县), kumpoto kwa Fujian. Anapangidwa ndi wamalonda wa tiyi Fan Changyi (范昌义) mu 1910. Maukadaulo ake akufotokozedwa ngati “介于红茶绿茶之间” — “pakati pa tiyi wofiira ndi wobiriŵira”: kufota kwa nthawi yaitali (16–18 maola) (萎凋) ndi kusintha pang’ono kwa michere, kenako — kukhazikitsa, kukulunga, ndi kuuma. Dzina lapafupi ndi — “白绿” (Bai Lü, “White-Green”). Poyambilirira ankatumiza ku Guangdong, Hong Kong, ndi Macau. Zipangizo zake — cultivar yotchuka Zhenghe Dabai Cha (政和大白茶) — yemweyo amene amapangira tiyi woyera “Zhenghe Baihao Yinzhen”. Zhenghe ndi malo otchuka kwambiri popanga singano zasiliva kuyambira nthawi ya Northern Song; ndi chigawo ichi chomwe chinapereka dzina ku nthawi ya ulamuliro wa Zhenghe wa Emperor Huizong (1111–1118), yemwe, malinga ndi nthano, adasangalatsidwa ndi tiyi wapadera m’dera limenelo kotero kuti adatchula nthawi yonse ya ulamuliro wake potsatira dzina la chigawocho.

(2) Anxi Bai Mao Hou (安溪白毛猴) — tiyi wa oolong (乌龙茶) wa ku Anxi, kumwera kwa Fujian. Mtundu woyambirira wa phiri la Shizhu (石竹岩, >700 m), wopangidwa ndi abale Se Jia ndi Se Bing (谢驾、谢冰) kumapeto kwa nthawi ya Qing. Kukonza — kwa oolong kokwanira ndi kuthithimutsa ndi “窨制” (yin zhi, “kunyowetsa” kowonjezera). Ankatchuka monga “安溪药茶” (“mankhwala a tiyi a Anxi”), ankatumizidwa ku Taiwan, Japan, Southeast Asia, ndi Europe. Panopa watayika — pa Phiri la Shizhu kwatsala mitengo 7–8 yokha yakale.

Nkhani iyi ikunena za Zhenghe Bai Mao Hou (tiyi wobiriŵira / “white-green”), popeza ndi yemwe akupezeka m’gulu lathu ndipo ndi wopezeka kwambiri. Mitundu ya Anxi ikutchulidwa m’gawo la “Comparison”.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi wobiriŵira (绿茶, lǜchá), mwalamulo wosathithimutsidwa, komabe ndi kufota kwaitali (16–18 maola) — “制法介于红茶绿茶之间” (“maukadaulo pakati pa tiyi wofiira ndi wobiriŵira”). Dzina lapafupi — “白绿” (Bai Lü, “White-Green”). Cholinga chachikulu — “kusunga ubweya” (保毫, bǎo háo) ndi “kuumba” (做形, zuò xíng).

• Gulu lalikulu: Dzina la tiyi la mbiri (历史名茶). Anapangidwa mu 1910. Akugawidwa monga tiyi wobiriŵira mu “Zhongguo Chajing” (《中国茶经》), ngakhale maukadaulo ake ali ndi zinthu za tiyi woyera (kufota kwaitali) ngakhalenso oolong wopepuka (kusintha pang’ono kwa michere pa nthawi ya kufota).

• Chiyambi: China, chigawo cha Fujian (福建省), Zhenghe County (政和县, Zhènghé Xiàn), kumpoto kwa Fujian. Zhenghe ndi amodzi mwa “zigawo zikuluzikulu zitatu za tiyi” za ku Fujian pamodzi ndi Fuding ndi Jian’ou. Ma coordinates: pafupi 27°22′ N, 118°51′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Zhenghe ndi chigawo chokhala ndi mbiri yakale kwambiri ya tiyi kumpoto kwa Fujian. Kupanga singano zasiliva (银针) kumeneku kwakhalapo kuyambira nthawi ya Northern Song (960–1127). Malinga ndi nthano, mfumu Huizong (宋徽宗, 1100–1126), wotchuka wothandizira zaluso ndi mlembi wa “Da Guan Cha Lun” (《大观茶论》, “Zokambirana za Tiyi [m’nthawi ya] Daguan”), anasangalatsidwa kwambiri ndi tiyi woyera wochokera m’chigawo chimenechi kotero kuti mu 1115 anasintha dzina la nthawi yake ya ulamuliro kukhala “Zhenghe” (政和, “Kugwirizana kwa Ulamuliro”) — potsatira dzina la chigawocho. Ichi ndi chimodzi mwa zochitika zosowa kwambiri m’mbiri ya China pomwe wolamulira anatcha nthawi ya ulamuliro potengera tiyi.

Pa maziko a tiyi wa zaka mazana ambiri, mu 1910 wamalonda wa tiyi wa m’derali Fan Changyi (范昌义, Fàn Chāngyì) anapanga mtundu watsopano wa tiyi — Bai Mao Hou. Fan anatukula njira yapadera yophatikiza kufota kwaitali kwa tiyi woyera (16–18 maola) ndi “kupha zobiriŵira” kwa tiyi wobiriŵira. Zotsatira — tiyi “pakati pa wofiira ndi wobiriŵira,” wokhala ndi mawonekedwe aubweya, othamanga a “nyani wokulungika” ndi chokometsera chofewa, “香清味醇” (chonunkhira choyera, chokoma). Bai Mao Hou mwamsanga adagonjetsa misika ya Guangdong, Hong Kong, ndi Macau — madera omwe amakonda tiyi waubweya, “毫”-tiyi ndi chokometsera chofewa.

• Dzina: 白毛 (Bái Máo) — “ubweya woyera” (kuthaphula kwakukulu kwa ubweya woyera pa masamba a m’manga ndi aang’ono); 猴 (Hóu) — “nyani”. Masamba a tiyi opindika, okutidwa ndi ubweya woyera, amaoneka ngati nyani wokulungika. Dzina lapafupi — “白绿” (“White-Green”) — likusonyeza chikhalidwe cha pakati cha maukadaulo. Magulu ochita bwino kwambiri amalandira suffix “王” (Wang, “Mfumu”).

• Tanthauzo la chikhalidwe: Bai Mao Hou ndi tiyi “wosakanizika”: wobadwa m’chigawo chomwe chinapereka dzina ku nthawi yathunthu ya ulamuliro wa Song, pa mphambano ya miyambo ya tiyi woyera ndi wobiriŵira. Maukadaulo ake — “pakati pa wofiira ndi wobiriŵira” — akuwonetsa mzimu wa Fujian wakuyesera, womwe unapanga magulu onse asanu ndi limodzi a tiyi wa ku China.

3. Kufotokoza kwa Zomera ndi Zipangizo:

• Cultivar / mtundu: Zhenghe Dabai Cha (政和大白茶, Zhènghé Dàbáichá) — “Big White Tea ya Zhenghe”. Imodzi mwa mitundu yamtengo wapatali ya Fujian: masamba akulu akulu, onenepa, okutidwa ndi ubweya woyera. Mtundu wa chitsamba (灌木型), mtundu wa masamba apakati (中叶类), wochedwa pang’ono (中芽种). Ndi mwa cultivar imeneyi momwe amapangira tiyi woyera wotchuka “Zhenghe Baihao Yinzhen” (政和白毫银针) ndi “Zhenghe Bai Mudan” (政和白牡丹).

• Kuthyola: Pambuyo pa Qingming (清明后), m’masika. Mulingo — mphukira imodzi + masamba aang’ono aŵiri kapena atatu (一芽二三叶), okutidwa ndi ubweya woyera. Amathyola mphukira zokha zosawonongeka pa nyengo youma. Mphukira ziyenera kukhala zazikulu, “肥壮” (feizhuang, “zonenepa ndi zolimba”).

• Zofunika pa zipangizo: Nkosatheka kuwononga ubweya — “保毫” (bao hao, “kusunga ubweya”) — ndiye mfundo yaikulu. Mphukira zimaikidwa mosaswana m’madengu a nsungwi, kupewa kukanikizana.

4. Malo ndi Makhalidwe a Kulima:

• Kutalika kwa kulima: 600–900 m (malo a mapiri a kumpoto kwa Fujian). Chigawo cha Zhenghe chili m’mapiri a Wuyi Mountains (武夷山脉), pamalire a Fujian ndi Zhejiang — chimodzi mwa zigawo za tiyi zopanda mapiri kwambiri m’chigawochi.

• Nyengo: Subtropical monsoon. Kutentha kwapakati pa chaka — pafupi 18 °C. Mvula ya pachaka — 1600–1800 mm. Chinyezi chachikulu, chifunga pafupipafupi — masiku oposa 180 pachaka. Kusiyana kwakukulu kwa kutentha pakati pa usana ndi usiku (>8 °C) — kumathandiza kuti pakhale amino acids ndi zonunkhira. Kuunika kosabalalika kochokera ku mtambo — ndi chimodzi mwa zinthu zofunika kwambiri zomwe zimachititsa kuti pakhale ubweya wochuluka pa mphukira za Zhenghe Dabai Cha.

• Nthaka: Zofiira-zachikasu (红壤, 黄壤), za acidic (pH 4.5–5.5). Zoyenda madzi bwino, zakuya (>60 cm), zolemera ndi zinthu zachilengedwe ndi mchere. Mwala woyambirira — granite ndi sandstone, zomwe zimapereka chokometsera cha mchere chakuya. Nthaka zomwezi za m’mapiri a kumpoto kwa Fujian — zomwepo pamene amamera tiyi wa rock oolong wa ku Wuyi, ngakhale kutalika ndi nyengo zikusiyana.

• Zachilengedwe: Zhenghe ndi chigawo cha mapiri chokhala ndi nkhalango yayikulu (>70%). Nkhalango za nsungwi, mitengo ya paini ndi ya masamba otakasuka zimapereka “denga lobiriŵira” pamwamba pa minda ya tiyi. Magwero a madzi — mitsinje ndi mitsinje ya m’chigwa cha Min River. Palibe mafakitale m’mapiri.

5. Maukadaulo a Kupanga:

Maukadaulo a Bai Mao Hou ndi “mtundu wosakanizika” wapadera, wophatikiza zinthu za tiyi woyera, wobiriŵira, ndi pang’ono wofiira. Mfundo zazikulu: “保毫” (kusunga ubweya) ndi “做形” (kuumba “nyani”). “Mkhalidwe wamkati umadalira kufota koyenera” (内质重萎凋适度) — ndiye kalembedwe kofunika.

• Kufota (萎凋, wěidiāo): 16–18 maola — motalika kwambiri kuposa tiyi wamba wobiriŵira (2–4 maola). Masamba amaikidwa mosanjikiza pang’ono pa mphala za nsungwi kapena “水筛” (shui shai, “sitayelo ya madzi”) pamthunzi kapena m’chipinda chopumira mpweya. Pa maola 16–18, kusintha pang’ono kwa michere ya polyphenol kumachitika: kutaya chinyezi — 25–30%, masamba amada kukhala obiriŵira kwambiri, mapesi amakwinya, ubweya umawonekera “ngati siliva” (白毫显露, 毫毛如银), kapangidwe kake — “kofewa ngati thonje” (叶质柔软如棉), pesi limapindika koma silithyoka (梗折不脆断). Kufota mopitirira muyeso → kofiira; kufota mochepera → kuwawa kwakukulu “kobiriŵira”.

• Kukhazikitsa zobiriŵira (杀青, shāqīng): Mu poto pa 140–150 °C. Poyamba “kuponya” (扬炒, yáng chǎo), kenako kuwotcha “kotsekedwa” (闷炒, mèn chǎo). Mpaka mtundu usinthe kukhala “青” (qing, wabuluu-wobiriŵira), pesi — wobiriŵira wachikasu, fungo — “清香” (loyera), popanda kukoma kwa udzu.

• Kukulunga-kuumba (揉捻/做形): Gawo lapadera — kuphatikiza kukulunga ndi kuumba “nyani”. Mbusa amasinthana “kugudubuza” (揉搓, róucuō) ndi “kuzunguliza chikwama” (茶团旋转, chá tuán xuánzhuǎn): tsamba limakulungidwa kukhala mawonekedwe ozungulira, opindika, ooneka ngati “nyani wokulungika”. Ntchitoyi — “yopepuka ndi yosamala, kuyang’ana ubweya” (操作轻巧，注意保毫). 5–8 mphindi. “Makoko a tiyi” onyowa (湿茶团) — 50–500 g aliyense.

• Kuuma koyamba (初烘): 100–110 °C. Pa “焙笼” (beilong, dengu louma lansungwi) kumakhala “makoko aang’ono a tiyi” 10–15. Mpaka 50–60% kuumitsidwa (masamba a tiyi samamatira ku zala).

• Kuuma-kubwezeretsanso (复焙整形): 50–60 °C. Panthaŵi imodzimodzi kuumba kumapitirira: masamba a tiyi “amalizidwa” kukhala mawonekedwe odzaza a “nyani wamng’ono” (小猴). Ubweya suyenera kugwa (kutentha kosakwera kwambiri), ndipo mtundu suyenera “kutsamwitsidwa” kukhala wofiira-bulauni (kutentha kosatsika kwambiri). Pafika 80–90% kuumitsidwa — kuchepetsa kufika 40–50 °C. Kuumitsa mpaka kukonzeka kotheratu.

• Kusankha (拣剔): Kuchotsa mapesi ndi masamba olakwika. Kuyika m’paketi.

6. Makhalidwe a Organoleptic:

• Maonekedwe a masamba owuma: Masamba akulu akulu, opindika, “nyani wokulungika” (犹如毛猴静伏, “monga nyani watabisala mwa bata”). Okutidwa ndi ubweya wa siliva-woyera. Mawonekedwe — othamanga, “肥壮卷曲” (feizhuang juanqu, “onenepa ndi opindika”). Mtundu — kuchokera siliva-wobiriŵira mpaka wobiriŵira kwambiri ndi “chisanu” cha siliva.

• Fungo: “Ubweya” (毫香, háo xiāng) — latsopano, lotsekemera. Loyera (清香). Lovuta kuposa la tiyi wamba wobiriŵira — ndi maveve a “mkaka” ndi “uchi”, chifukwa cha kufota kwaitali.

• Kukoma: Kofewa, “醇和微甘” (chunhe weigan, “chogwirizana-kofewa, chotsekemera pang’ono”). Kutsekemera kochepa. “回甘” (kutsekemera kobwerera) koonekera. Thupi — lapakati, “lofewa ngati velveti”.

• Mtundu wa madzi: “清绿泛黄” (qinglü fanhuang, “wobiriŵira woyera ndi mawonekedwe achikasu”). M’magwero ena — “橙黄” (chenghuang, “wobiriŵira wachikasu”) — izi zimadalira mulingo wa kufota.

• Pansi pa tiyi: Chofewa, chathunthu, chosinthasintha, chobiriŵira kwambiri (嫩绿、完整、匀净、无杂). Mphukira zimasunga mawonekedwe — chisonyezo cha “保毫” ndi kusamala.

7. Kapangidwe ka Makemikolo:

• Polyphenols (茶多酚): Zocheperapo — kufota kwaitali (16–18 h) kumasintha pang’ono katekini, kuchepetsa kutsekemera. Pa mulingo wa polyphenols, Bai Mao Hou ali pafupi ndi tiyi woyera (15–20%), kuposa wobiriŵira wamba (20–30%).

• Amino acids (氨基酸): Zochuluka — Zhenghe Dabai Cha, imodzi mwa mitundu ya Fujian yokhala ndi “amino acid” wochuluka, + malo a m’mapiri (chifunga >180 masiku, kusiyana kwa kutentha >8 °C) = mbiri yolemera ya amino acid. L-theanine ndi yomwe imalamulira — imatengera kutsekemera kofewa “ngati silika” ndi “毫香” (fungo la ubweya).

• EGCG: Alipo, koma m’mawonekedwe “ofewa” — kusintha pang’ono pa kufota kwa maola 16–18 kumasintha gawo la EGCG kukhala theaflavins ndi thearubigins, zomwe zimapanga mawonekedwe a antioxidant “aŵiri”, osafanana ndi tiyi wobiriŵira weniweni.

• Caffeine: Yapakati.

• Mavitamini: C, gulu B.

• Mchere: Fluoride, potaziyamu, magnesium, zinki.

8. Ubwino Wathanzi:

• Chitetezo cha antioxidant: Polyphenols + EGCG + vitamin C. Kufota kwaitali kumasintha pang’ono katekini kukhala theaflavins, kumapereka mawonekedwe a antioxidant “aŵiri” (wobiriŵira + wosinthidwa pang’ono).

• Chisonkhezero chofewa cha mphamvu: Caffeine + L-theanine — mphamvu popanda mantha. Chofewa kwambiri — chifukwa cha polyphenols ochepa ndi amino acids ochuluka.

• Kuthandiza kugaya chakudya: Ma katekini apakati amathandizira kayendetsedwe ka m’mimba, osapsa m’mimba (mosiyana ndi tiyi wobiriŵira “wamphamvu”).

• Ntchito zachidziwitso: L-theanine imathandizira kuyenda kwa ma brain alpha-wave.

• Chofunika: Makhalidwe amene atchulidwa azikidwa pa zomwe zikupezeka wamba ndipo si upangiri wa zamankhwala.

9. Kuphika:

• Kutentha kwa madzi: 75–80 °C. “Anyani” achifundo ndi omvera kwa madzi owira — ubweya umapsa ndipo madzi amachita mathithi.

• Kuchuluka kwa tiyi: 3–5 g pa 150–200 ml.

• Chombo: Kapu ya galasi kapena gaiwan wa porcelain — kuti muone kutseguka kwa “anyani” ndi ubweya wa siliva m’madzi.

• Njira:

  1. Tenthetsani chombo.
  2. Thirani tiyi.
  3. Kutsuka — thirani, tsani pambuyo pa masekondi 3. Kwa Bai Mao Hou kutsuka kumalimbikitsidwa — kumatsegula “anyani” othamanga opindika ndi kuchotsa ubweya waung’ono m’madzi oyamba.
  4. Kutsegula koyamba — 1–2 mphindi (75–80 °C).
  5. Madzi 3–5, kuwonjezera nthawi ndi masekondi 15–20.
  6. Yang’anani pansi pa tiyi: ngati mphukira — zonse, zachifundo, zobiriŵira kwambiri, ndi ubweya wosasungidwa — tiyi ndi weniweni ndipo waphikidwa bwino. Mphukira zowonongeka ndi ubweya wogwa — chisonyezo cha kuumitsidwa mopitirira muyeso kapena chinyengo.

• Chopadera: Chifukwa cha kufota kwaitali (16–18 h), Bai Mao Hou amapirira kutentha kuposa tiyi wamba wobiriŵira: ngakhale pa 85 °C sakuwawa, koma amawonetsa maveve a “uchi”. Komabe, kuti mukhale ndi “毫香” (fungo la ubweya) lalikulu, 75–80 °C ndiyo yabwino.

10. Kusunga:

• Kutentha: 0–5 °C, motsekedwa bwino. Bai Mao Hou amakhudzidwa kwambiri ndi chinyezi — ubweya wochuluka pa masamba a tiyi umachita ngati “siponji”, kuyamwa chinyezi cha mlengalenga ndi fungo lachilendo mofulumira kuposa tiyi wambiri wobiriŵira.
• Chotengera: Chotsekedwa bwino, chosawonekera. Foni + phukusi la vacuum — loyenera. Tisanatsegule, bweretsani ku kutentha kwa chipinda kuti tipewe kukhazikika kwa ubweya.
• Kuunika: Kudzipatula kotheratu — ubweya ndi chlorophyll ndizomvera kuunika.
• Nthawi: Miyezi 6–8 pa 0–5 °C. Bwino — m’chaka chomwecho chothyla. Kusunga kwa nthawi yaitali sikulimbikitsidwa: Bai Mao Hou amakondedwa chifukwa cha kutsitsimuka ndi “毫香”, zomwe zimatuluka pakapita nthawi.

11. Mtengo ndi Zachinyengo:

Bai Mao Hou ndi tiyi wosowa komanso wokwera mtengo: malo ochepa (Zhenghe), ntchito yamanja, zipangizo zofunika (Zhenghe Dabai Cha), maukadaulo ovuta (kufota kwa 16–18 h + kuumba kwa manja kwa “nyani”).

• Mmene mungapewere zachinyengo:
  • Mawonekedwe — “anyani” othamanga, opindika, okutidwa ndi ubweya woyera. Osati opanda, osati “singano”.
  • Fungo — “毫香 + 清香” (ubweya + loyera). Popanda maveve a “udzu” kapena “wotentha”.
  • Madzi — “清绿泛黄” (wobiriŵira woyera ndi mawonekedwe achikasu). Madzi amthithi — chisonyezo cha kuumitsidwa mopitirira.
  • Pansi pa tiyi — mphukira zathunthu, zachifundo ndi ubweya wosasungidwa.

12. Zinthu Zosangalatsa:

• Chigawo chomwe chinapereka dzina ku nthawi ya ulamuliro. Zhenghe ndi chigawo chokha cha China chomwe mfumu ya Song Huizong adatchula nthawi ya ulamuliro wonse (1111–1118): adachita chidwi kwambiri ndi tiyi woyera wapadera kotero kuti adasintha dzina la nthawi kukhala “Zhenghe” (政和). Bai Mao Hou ndi wopitiriza mwambo wa zaka chikwi umenewu.

• “Pakati pa wofiira ndi wobiriŵira” (介于红茶绿茶之间). Maukadaulo apadera: kufota kwa maola 16–18 (monga tiyi woyera) + kukhazikitsa ndi kukulunga (monga wobiriŵira). Zotsatira — tiyi amene mwalamulo ndi wobiriŵira, koma kukoma kwake — pafupi ndi woyera.

• Fan Changyi (范昌义, 1910). Mlengi wa Bai Mao Hou — wamalonda wa tiyi wa ku Zhenghe, amene anaphatikiza miyambo ya tiyi woyera ndi wobiriŵira pa msika wotumiza kunja wa Guangdong ndi Hong Kong.

• Bai Mao Hou awiri. Zhenghe (wobiriŵira/woyera-wobiriŵira, Zhenghe Dabai Cha) ndi Anxi (oolong, kuchokera ku Phiri la Shizhu). Anxi Bai Mao Hou, wopangidwa ndi abale Se Jia ndi Se Bing kumapeto kwa Qing, adatchuka monga “安溪药茶” (“mankhwala a tiyi a Anxi”) ndipo ankatumizidwa kudzera ku Taiwan ku Japan, Southeast Asia, ndi Europe. M’bale Se Bing adalemera kwambiri kotero kuti mu 1878, pamene kuna chilala ku Shandong, adakonza gulu lonyamula chakudya ndikuyankha kuitanidwa kwa mfumu — chifukwa chake adalandira udindo wa “奉政大夫” (fengzheng dafu) ndi ufulu wovala “花翎” (nthiti ya nkhanga) kuchokera ku khothi la Qing. Panopa Anxi Bai Mao Hou watayika — pa Phiri la Shizhu kwatsala mitengo yakale 7–8 yokha ndi “碗口粗” (“thunthu lokulirapo”).

• “Nyani wokhalitsa bata” (毛猴静伏). Mawonekedwe a masamba a tiyi — chizindikiro chake: othamanga, opindika, okutidwa ndi ubweya wa siliva, amawonekeradi ngati tinyani tating’ono tokulungika.

• Zhenghe Dabai Cha — mtundu wogwiritsidwa ntchito mosiyanasiyana. Kuchokera ku mtundu umodzi amapanga: Yinzhen woyera, Bai Mudan woyera, wofiira “Zhenghe Gongfu” (政和工夫红茶), ndi Bai Mao Hou. Magulu anayi a tiyi kuchokera ku cultivar imodzi — mbiri.

13. Kuyerekeza ndi Tiyi Wina wa ku Zhenghe ndi Fujian:

• Zhenghe Baihao Yinzhen (政和白毫银针): Tiyi woyera wa mtundu womwewo (Zhenghe Dabai Cha). Mphukira zokha. Kufota kutali kwambiri (24–48 h), popanda kukhazikitsa. Bai Mao Hou — ndi kukhazikitsa ndi kukulunga, kuchokera ku mphukira + masamba 2–3, khalidwe “lobiriŵira”.

• Anxi Bai Mao Hou (安溪白毛猴): Tiyi wa oolong wa ku Phiri la Shizhu. Kuthithimutsa kokwanira kwa oolong + “窨制”. “Mankhwala a tiyi a Anxi”. Watayika. Mtundu wosiyana kotheratu — oolong, osati wobiriŵira.

• Taiping Hou Kui (太平猴魁): Anhui. Nayenso tiyi wa “nyani”, koma wopanda, wamakulidwe, wopanda ubweya. Bai Mao Hou — wokulungidwa, wothamanga, wokhala ndi ubweya wochuluka. Onsewa — obiriŵira, koma ochokera ku zigawo zosiyanasiyana ndi maukadaulo osiyana.

• Zhenghe Bai Mudan (政和白牡丹): Tiyi woyera wa Zhenghe Dabai Cha. Mphukira + 1–2 masamba. Popanda kukhazikitsa. Bai Mao Hou — ndi kukhazikitsa ndi kuumba kwa “nyani”. Onsewa — “a ubweya”, koma amagulu osiyana.

Pomaliza:

Bai Mao Hou ndi tiyi wokhala ndi mzere wakubadwa wa zaka chikwi: chigawo cha Zhenghe, chomwe chinapereka dzina ku nthawi ya ulamuliro wa mfumu ya Song, chinatulutsa “mtundu wosakanizika” umenewu wa tiyi woyera ndi wobiriŵira mu 1910. Kalembedwe kake — kufota kwa maola 16–18 + kukhazikitsa + kuumba kwa “nyani wokulungika” — kumapanga tiyi amene mwalamulo ndi wobiriŵira, koma mwa mzimu — “白绿” (“woyera-wobiriŵira”): fungo la ubweya, kukoma kofewa “pakati” pa magulu, “anyani” asiliva m’kapu. Kuchokera ku mtundu umodzi umodzi wa Zhenghe Dabai Cha amapanga mitundu inayi ya tiyi — kuyambira singano zoyera mpaka “gongfu” wofiira; Bai Mao Hou ndiye “wosinthasintha” kwambiri mwa iwo, tiyi-mlatho pakati pa woyera ndi wobiriŵira, wobadwa ndi mzimu wa Fujian wakuyesera.