Tiyi Woyera Ngale ya Chinjoka

Tiyi Woyera Ngale ya Chinjoka ndi tiyi woyera, wopotedwa pamanja kukhala mawonekedwe a timiyendo tolimba ta “ngale”. Mawonekedwe awa akuyimira kumasulira kwamasiku ano kwa chikhalidwe chakale cha tiyi woponderezedwa (团茶, tuánchá), chomwe chinasinthidwa kuti chigwirizane ndi masamba osalala a tiyi woyera. Ngale zasiliva, zomwe zimatseguka pang’onopang’ono m’madzi otentha, zimapereka osati kokoma kwa kukoma ndi fungo losalala kokha, komanso chisangalalo chenicheni cha maonekedwe — chifukwa chake tiyi ameneyu nthawi zina amatchedwa “kuvina”.

1. Kugawikana ndi Chiyambi:

Mtundu: Tiyi woyera (wophika pang’ono, mlingo wa oxidation ~5–7%).
Gulu: Tiyi woyera wapamwamba wa mawonekedwe a luso (工艺白茶, gōngyì báichá). Ndi wa gulu la tiyi “womangidwa” kapena “wa mawonekedwe”, pamene mawonekedwe ake ndi mbali yofunika kwambiri ya chidziwitso cha tiyi.
Chiyambi: China, chigawo cha Fujian (福建, Fújiàn), makamaka dera la Fuding (福鼎, Fúdǐng) — kwawo kwa tiyi woyera wotchuka kwambiri. Amapangidwanso ku dera la Zhenghe (政和, Zhènghé) ndipo, mocheperapo, m’chigawo cha Yunnan (云南, Yúnnán), kumene amagwiritsa ntchito masamba akuluakulu a ku Yunnan popanga lungzhu.
Malo ogwirira ntchito: Pafupifupi 27°20′ kumpoto kwa latitude, 120°12′ kum’mawa kwa longitude (kwa dera la Fuding).

2. Mbiri ndi Kufunika kwa Chikhalidwe:

Mbiri: Mawonekedwe a “lungzhu” (龙珠, lóngzhū, “ngale ya chinjoka”) si chinthu chopangidwa ndi akatswiri amasiku ano a tiyi — amachokera ku chikhalidwe chakale cha tuancha (团茶, tuánchá, tiyi woponderezedwa), chomwe chinali chofala mu nthawi ya mafumu a Tang (唐, Táng, 618–907) ndi Song (宋, Sòng, 960–1279), pomwe tiyi ankapangidwa m’mbale ndi tinthu tating’ono kuti azisunga ndi kuzinyamula mosavuta. Komabe, kugwiritsa ntchito mawonekedwe awa makamaka pa tiyi woyera ndi chinthu chatsopano, chomwe chinafalikira m’zaka makumi awiri kapena atatu zapitazi, chifukwa cha chidwi chokula pa tiyi woyera mkati mwa China komanso pa msika wapadziko lonse. Mtundu wa lungzhu umathetsa mavuto awiri: wa maonekedwe (kutseguka kochititsa chidwi kwa ngale pophika) ndi wothandiza (mlingo wolondola — ngale imodzi pa kuphika kamodzi, kusavuta kusunga ndi kunyamula tiyi woyera wosalimba). Tiyi woyera wa lungzhu anatchuka kwambiri pambuyo pa zaka za m’ma 2010, pomwe mawonekedwe a “ngale za chinjoka” anayamba kugwiritsidwa ntchito pa mitundu yosiyanasiyana ya tiyi — kuchokera ku pu-erh ndi wofiira mpaka jasmine ndi woyera.
Dzina:
- “Baicha” (白茶, Báichá) — “tiyi woyera”, kusonyeza mtundu wa tiyi.
- “Longzhu” (龙珠, Lóngzhū) — “ngale ya chinjoka”. Chinjoka (龙, lóng) m’chikhalidwe cha China ndi chizindikiro cha mphamvu, nzeru, mphamvu yakumwamba ndi chitukuko. Ngale (珠, zhū) imagwirizanitsidwa ndi ungwiro, chiyero ndi kukhalapo kwa mtengo wapatali. Kuphatikiza kwa “lungzhu” ndi chimodzi mwa zizindikiro zabwino zofala kwambiri, zomwe nthawi zambiri zimawonetsedwa mu zaluso za China ngati chinjoka chikusewera ndi ngale yoyaka (二龙戏珠, èr lóng xì zhū). Dzinali limagogomezera kufunika ndi kukongola kwa tiyi.
Kufunika kwa chikhalidwe: Tiyi Woyera Ngale ya Chinjoka amayamikiridwa ngati tiyi wa mphatso chifukwa cha kuphatikiza kwa kukongola kwa maonekedwe, kusavuta kuphika ndi khalidwe lapamwamba la masamba. Njira yophikira, pamene ngale yasiliva imatseguka pang’onopang’ono mu ketulo lagalasi, kuwonetsa masamba osalala ndi masamba, imasanduka chionetsero chosinkhasinkha ndi chokongoletsera mwambo wa tiyi.

3. Kufotokozera kwa Zomera ndi Zakudya:

Mtundu / Chomera: Popanga Tiyi Woyera Ngale ya Chinjoka amagwiritsa ntchito mitundu yachikale ya tiyi woyera ya chigawo cha Fujian:
- Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dàbáichá): “Tiyi Woyera Wamkulu wochokera ku Fuding” — chomera chachikulu chopangira tiyi woyera wapamwamba. Ndi wa gulu la Camellia sinensis var. sinensis. Malinga ndi National Germplasm Collection ya China, chomera ichi chinayamba kusankhidwa ndi kufalitsidwa mu 1857 ndi mlimi Chen Huan (陈焕, Chén Huàn) wa m’mudzi wa Bailiu (柏柳, Bǎiliǔ) mu tawuni ya Diantou (点头镇, Diǎntóu Zhèn), dera la Fuding. Chimadziwika ndi masamba akuluakulu, onenepa okhala ndi ubweya woyera wandiweyani.
- Fuding Da Hao Cha (福鼎大毫茶, Fúdǐng Dàháochá): “Tiyi Wamkulu wa Ubweya wochokera ku Fuding” — chomera chokhala ndi ubweya woyera wochuluka kwambiri, chomwe chimagwiritsidwanso ntchito kwambiri popanga tiyi woyera.
- Koma kawirikawiri — Zhenghe Da Bai Cha (政和大白茶, Zhènghé Dàbáichá): “Tiyi Woyera Wamkulu wochokera ku Zhenghe,” umene umapereka kwa tiyi womalizidwa mbiri yosiyana, yokhazikika kwambiri.
Kukolola: Kumayambiriro kwa masika, kaŵirikaŵiri March — kumayambiriro kwa April, tsiku la Qingming (清明, Qīngmíng) lisadachitike kapena posachedwa pambuyo pake.
Muyezo wa kukolola: Zakudya zapamwamba: mphukira yosalala (芽, yá) ndi masamba amodzi kapena awiri apamwamba (一芽一叶 kapena 一芽二叶), okutidwa kwambiri ndi ubweya woyera. Kwa magawo apamwamba, amagwiritsa ntchito mphukira zokha (tips), zomwe zimabweretsa zakudya pafupi ndi muyezo wa Bai Hao Yin Zhen (白毫银针, Báiháo Yínzhēn).
Zofunikira pa zakudya: Zokhwima kwambiri. Mphukira ndi masamba osalala, osawonongeka, amphamvu ndi ofanana kukula ndiwo amasankhidwa. Zakudya zosweka kapena zofowoka siziloledwa, chifukwa zolakwazo zimawonekera pamene ngale ikutseguka panthawi yophika. Kufanana kwa zakudya n’kofunikira kwambiri popanga tinthu tating’ono tofanana, tolimba.

4. Malo ndi Makhalidwe a Kulima:

Dera la Fuding: Dera la Fuding lili kumpoto chakum’mawa kwa chigawo cha Fujian, m’dera la nyengo yotentha yamvula. Malo ake ndi mapiri okhala ndi timapiri ndi mapiri otsika, mbali yaikulu ya malowa ndi nkhalango. Malo oyera “opatulika” a tiyi — Phiri la Taimu (太姥山, Tàimǔ Shān), lomwe limadziwika kuti ndi kwawo kwa tiyi woyera ndipo ndi malo achilengedwe ndi cholowa cha chikhalidwe. Kutentha kwapachaka kumakhala +14–19 °C, mvula imakhala 1,600–2,000 mm pachaka. Chifunga chambiri ndi mitambo zimapereka mikhalidwe yabwino yopangira masamba osalala okhala ndi amino acid ambiri.
Kutalika kwa malo: Kaŵirikaŵiri 600–900 mita pamwamba pa nyanja. Minda ya m’mapiri (yoposa 700 m) imapereka zakudya zokhala ndi L-theanine yambiri komanso fungo losalala.
Nthaka: Nthaka zofiira zachikasu za acidic (pH 4.5–5.5), zolemera ndi zinthu zamoyo ndi mchere. Zimayenda bwino madzi, zokhala ndi chitsulo ndi aluminiyamu zambiri. Maziko a geological ndi miyala ya granite ndi volcanic, zomwe zimatsimikizira mbiri ya mchere wa tiyi.
Zapadera: Nyengo yochepa ya Fuding — kuyandikira kwa nyanja (East China Sea), chifunga chambiri m’mawa ndi madzulo, mphepo yofewa ya m’nyanja — imapanga malo apadera, omwe amasiyanitsa tiyi woyera wa Fuding ndi wa Zhenghe: a Fuding amakhala osalala, otsekemera komanso amaluwa, pamene a Zhenghe amakhala okhazikika komanso onenepa.

5. Ukadaulo wa Kupanga:

Kupanga kwa Tiyi Woyera Ngale ya Chinjoka kumaphatikiza ukadaulo wachikale wa tiyi woyera ndi gawo lowonjezera la kupanga mawonekedwe pamanja. Chofunikira kwambiri ndichakuti kupota kukhala ngale kumachitika panthaŵi yomwe masamba akadali osalala pambuyo poyanika, zomwe zimafuna luso lalikulu ndi kuzindikira kwenikweni kwa nthaŵi.

Kukolola (采摘 — cǎi zhāi): Kukolola pamanja masamba osalala ndi masamba apamwamba m’mamawa, mame atayamwa.
Kuyanika (萎凋 — wěidiāo): Gawo lalikulu ndi lalitali kwambiri, lomwe limatsimikizira chikhalidwe cha tiyi woyera. Zakudya zokololedwa zimayalidwa mosanjikiza pang’ono pa matayala a nsungwi (水筛, shuǐshāi) panja pansi pa kuwala kwa dzuwa kofalikira kapena m’chipinda chozizira bwino. Malinga ndi China Intangible Cultural Heritage Centre (中国非物质文化遗产网), kutentha koyenera poyanika tiyi woyera wa Fuding si kuposa 32 °C; nthaŵi — kuyambira 36 mpaka 72 maola. Poyanika, masamba amataya mpaka 60–70% ya chinyezi, kuwira pang’onopang’ono kumachitika ndi ma enzyme ake eni, mafuta onunkhira a maluwa ndi uchi amapangidwa, ndipo pamodzi pake polyphenols ndi ma enzyme ogwira ntchito amasungidwa.
Kupota kukhala ngale (搓揉成珠 — cuō róu chéng zhū): Pa gawo lomaliza la kuyanika kapena nthaŵi yake yomweyo, pamene masamba akadali osalala komanso achinyezi, katswiri amapota pamanja zakudya kukhala tinthu tolimba ta ngale. Ngale iliyonse imalemera kaŵirikaŵiri magalamu 5–8 — ndi gawo limodzi lenileni la kuphika. Njirayi imafuna luso lalikulu: mphamvu iyenera kukhala yokwanira kupanga tinthu tolimba, koma yofewa kuti isawononge ubweya ndi kapangidwe ka masamba. Malinga ndi zomwe zilipo, katswiri wodziŵa bwino ntchito amatha kupota osaposa ngale 800 (pafupifupi 2 kg) patsiku lonse, zomwe zimafotokozera mtengo wokwera wa tiyi ameneyu.
Kuyanika (干燥 — gānzào): Ngale zopotazi zimayanikidwa padzuwa (日光晒干, rìguāng shàigān) kapena mu zoyanikira zapadera pa kutentha kochepa (osaposa 45–50 °C), kuti asunge mafuta onunkhira osalala ndi ma enzyme ogwira ntchito. Kukwanira kwa kuyanika n’kofunikira kuti tiyi asachite nkhungu posungidwa — chinyezi chotsalira cha malonda otsiriza sichiyenera kupitirira 5–6%.
Kusanja (分级 — fēnjí): Ngale zomalizidwa zimasanjidwa malinga ndi kukula, kulinba ndi khalidwe. Zosafanana, zofowoka kapena zowonongeka zimachotsedwa.

6. Makhalidwe a Kununkhira ndi Kukoma:

Maonekedwe a masamba ouma: Tinthu tating’ono tolimba ta “ngale” tating’ono ta mainchesi 0.8 mpaka 1.5 cm. Pamwamba pake pali ubweya woyera wandiweyani, womwe umapangitsa ngale kukhala zonyezimira zasiliva. Mtundu wapansi — kuchokera ku wobiriŵira wa siliva mpaka wa imvi-wobiriŵira wokhala ndi mithunzi ya olive. Mawonekedwe ake n’ngofanana, ozungulira; ngale ndi zolimba, sizimaphwanyika akakanizidwa pang’ono.
Fungo la masamba ouma: Latsopano, losalala, lotsekemera pang’ono. Mafuta onunkhira a maluwa (peony, lily ya m’chigwa, honeysuckle) okhala ndi maziko a uchi ndi mafungo ang’onoang’ono a zipatso (apricot, pichesi yoyera). Fungo ndi losakhwima koma lowonekera bwino.
Fungo la chakumwa: Chowala, chachikulu, cha maluwa-uchi, chokhala ndi mithunzi ya zipatso (pichesi yoyera, vwende wakupsa) ndi mafungo ang’onoang’ono a kirimu m’mitsuko yoyamba. Pamene mitsuko ikupita patsogolo, mafungo osalala otsekemera a udzu wouma ndi zobiriŵira zatsopano amaonekera.
Kukoma: Kofewa, koyera, koterera, kokhala ndi kutsekemera kwachilengedwe koonekera bwino. Thupi ndi lolemera pang’ono, mawonekedwe ake n’gosalala, okutira. Mu bukeli muli maluwa ochuluka, mithunzi ya uchi, pichesi yoyera ndi vwende, ndi mafungo a zobiriŵira ndi kakomedwe kakang’ono ka kirimu. Kuwawa n’kochepa kwambiri. Kukoma kotsalira kumakhala kwanthaŵi yaitali, koterera, kotsekemera kwa uchi ndi kumaliza kotsitsimula pang’ono.
Mtundu wa chakumwa: Wachikasu chowala ndi mawonekedwe agolide, woonekera, woyera, wonyezimira bwino.
Pansi pa tiyi (masamba ophikidwa): Pambuyo pophika, ngale zimatseguka pang’onopang’ono, kuwonetsa masamba osalala ndi masamba, omwe asunga mawonekedwe awo ndipo ali ndi ubweya woyera wandiweyani. Chionetsero cha ngale yotseguka ndi mbali yofunika ya chidziwitso cha maonekedwe. Mtundu wa pansi pa tiyi — kuchokera ku wobiriŵira wachikasu mpaka wobiriŵira wa imvi.

7. Mankhwala Opangidwa:

Mankhwala a Tiyi Woyera Ngale ya Chinjoka ndi ofanana ndi a tiyi woyera wachikale wa Fuding, chifukwa kuumbidwa kukhala ngale sikusintha kwambiri magulu ake a biochemistry. Kukonza kochepa kumatsimikizira kusungidwa kwakukulu kwa zinthu zamoyo.

Polyphenols (catechins): Mlingo wa polyphenols onse — 18–22% ya kulemera kouma (wokwera kuposa tiyi wobiriŵira wambiri). Ma catechins akulu: EGCG (epigallocatechin-3-gallate), EGC (epigallocatechin), ECG (epicatechin-3-gallate). EGCG ndi antioxidant yamphamvu kwambiri pakati pa ma catechins a tiyi; kuchuluka kwake mu tiyi woyera kumafika 50–80 mg/g pa kulemera kouma.
Ma amino acid: Kuchuluka kwa ma amino acid aulere — 3–5% ya kulemera kouma, zomwe ndi chimodzi mwa zisonyezo zazikulu kwambiri pakati pa mitundu yonse ya tiyi. Amino acid yaikulu — L-theanine (L-茶氨酸, L-chá’ānsuan), yomwe imayambitsa kutsekemera, kufewa kofanana ndi umami ndi zotsatira zopumula. Kuchuluka kwa L-theanine ndi chimodzi mwa makhalidwe ofunikira a tiyi woyera wa Fuding, chifukwa cha chibadwa cha chomera cha Da Bai ndi kukolola koyambirira kwa masika.
Alkaloids: Caffeine — 2–3% ya kulemera kouma (15–25 mg pa kapu ya 150 ml pa kuphika kokhazikika). Palinso theobromine ndi theophylline pang’ono.
Mavitamini: Vitamini C (chifukwa chosaphika pa kutentha kwakukulu, imasungidwa bwino kuposa mu tiyi wobiriŵira), B₁, B₂, E.
Mchere: Potaziyamu, fluoride, magnesium, zinc, manganese, selenium.
Mafuta onunkhira: Linalool, geraniol, nerolidol, β-ionone ndi zina zophatikizana za fungo, zomwe zimapanga mbiri ya maluwa-uchi.
Ma enzyme ogwira ntchito: Chifukwa cha ukadaulo wa “osakazinga, osaponda” (不炒不揉, bù chǎo bù róu) mu tiyi woyera, ma oxidases ndi polyphenol oxidases ogwira ntchito amasungidwa, zomwe zimapereka mwayi wa kukula kwapang’onopang’ono kwa kukoma pakukalamba.

8. Ubwino wa Thupi:

Ntchito yamphamvu ya antioxidant: Tiyi woyera amadziwika kuti ndi chimodzi mwa zakumwa zolemera kwambiri ndi antioxidants chifukwa cha kuchuluka kwa EGCG ndi ma catechins ena mu mawonekedwe awo achibadwa. Ma antioxidants amalepheretsa ma free radicals, kuteteza maselo ku kuwonongeka kwa oxidation ndikuchedwetsa ukalamba.
Kusunga thanzi la khungu: Polyphenols a tiyi woyera amalimbikitsa kupanga collagen, kuteteza ku kuwonongeka kwa kuwala kwa dzuwa ndi kuthandiza kusunga kusinthasintha kwa khungu. Tiyi woyera amagwiritsidwa ntchito kwambiri mu mafakitale a zodzikongoletsera monga chigawo cha mankhwala oletsa ukalamba.
Zotsatira zopumula ndi zofewetsa maganizo: Kuchuluka kwa L-theanine kumapereka ntchito yofewetsa pang’ono, kuchotsa nkhawa ndi nkhawa, kukonza tulo popanda kulepheretsa kukhala tcheru. L-theanine imalimbikitsa kupanga ma α-waves a ubongo, omwe amagwirizanitsidwa ndi kukhazikika modekha.
Ntchito yofewetsa pang’ono: Zotsatira za synergistic za L-theanine ndi caffeine zimapereka mphamvu “yoyera” — kukonza maganizo ndi ntchito za ubongo popanda nkhawa kapena kunjenjemera.
Kuthandizira thanzi la mtima ndi mitsempha: Ma catechins amachepetsa mlingo wa LDL-cholesterol, kukonza kusinthasintha kwa makoma a mitsempha ndikupereka ntchito yofewetsa magazi pang’ono.
Kulimbitsa chitetezo cha mthupi: Kuphatikiza kwa polyphenols ndi mavitamini kumathandizira ntchito za chitetezo cha thupi, kukhala ndi mphamvu zoletsa mabakiteriya ndi ma virus.
Zotsatira zotsitsimula: Chifukwa cha mawonekedwe opepuka, kuwawa kochepa ndi kutsekemera kwachilengedwe, Tiyi Woyera Ngale ya Chinjoka amathetsa ludzu bwino kwambiri, makamaka ngati waphikidwa m’madzi ozizira.
Kukonza chimbudzi: Ma enzyme ogwira ntchito, omwe amasungidwa chifukwa cha kukonza kochepa, amatha kuthandizira kukonza chimbudzi.

9. Kuphika:

Kutentha kwa madzi: 75–85 °C. Madzi otentha kwambiri (oposa 90 °C) amachititsa kuti ngale itseguke mofulumira kwambiri ndipo ingathe “kuotcha” mafuta onunkhira osalala, ndikupangitsa kuti chakumwa chikhale chosalala.
Kuchuluka kwa tiyi: Ngale 1–2 (5–8 g) pa 150–200 ml ya madzi. Ngale imodzi — gawo limodzi lathunthu, lomwe ndi ubwino waukulu wothandiza wa mawonekedwe awa.
Chombo: Ketulo lagalasi kapena kapu — ndi chisankho chabwino kwambiri, chomwe chimalola kuwona momwe ngale ikutsegukira. Zimagwiranso ntchito gaiwan (蓋碗, gàiwǎn) kapena zombo za porcelain. Ketulo la Yixing silikulimbikitsidwa — makoma ake a porous amatha kuyamwa fungo losalala.
Ndondomeko:
1. Tenthetsani chombo ndi madzi otentha ndipo atayani.
2. Ikani ngale mu ketulo kapena gaiwan.
3. Thirani madzi a 80 °C ndipo pakatha masekondi 5–10 atayani kuphika koyamba (kuyeretsa, 洗茶 — xǐ chá). Kuyeretsa kwakufupi kumeneku kumadzutsa ngale ndikuyambitsa njira yotseguka.
4. Kuphika kwachiwiri — siyani kwa mphindi 2–3. Onani momwe ngale ikuyambira kutseguka pang’onopang’ono. Thirani chakumwa.
5. Miphika yotsatira — bwerezani 3–5 kawiri, kuwonjezera pang’onopang’ono nthaŵi yosungira ndi masekondi 30–60. Ndi kuphika kulikonse, ngale imatseguka kwambiri, ndikupereka mithunzi yatsopano ya kukoma ndi fungo.
Malangizo: Pophika pogwiritsa ntchito njira ya Gong Fu Cha mu gaiwan, gwiritsani ntchito nthaŵi zosungira zazifupi (masekondi 15–30), zomwe zingapereke mpaka 7–8 kuphika kwathunthu.
Kuphika kozizira (冷泡, lěng pào): Tiyi Woyera Ngale ya Chinjoka ndi woyenera kwambiri kuphika kozizira. Ikani ngale 1-2 mu 500 ml ya madzi oyera osakaniza ndipo siyani mufiriji kwa maola 8-12. Zotsatira zake ndi chakumwa chowala kwambiri, chotsitsimula chokhala ndi kutsekemera kwachilengedwe koonekera bwino ndi fungo la maluwa.

10. Kusunga:

Kusunga kwakanthawi (mpaka chaka chimodzi): Malo ouma, ozizira, amdima, chotengera chotsekedwa (thumba la zokutira, botolo la ceramic kapena lagalasi lokhala ndi chivindikiro cholimba), kutali ndi fungo lachilendo. Kutentha koyenera — +5–18 °C. Amaloledwa kusungidwa mufiriji mu chotengera chotsekedwa, makamaka m’malo otentha ndi achinyezi.
Kusunga kwanthawi yayitali: Monga tiyi wina woyera, Tiyi Woyera Ngale ya Chinjoka ali ndi mwayi wokalamba mwaulemu. Mwambi wa China wakuti “一年茶，三年药，七年宝” (yī nián chá, sān nián yào, qī nián bǎo — “chaka chimodzi — tiyi, zaka zitatu — mankhwala, zaka zisanu ndi ziwiri — chuma”) umasonyeza lingaliro lachikhalidwe lakuti tiyi woyera amakhala wamtengo wapatali ndi zaka. Posunga kwa nthaŵi yaitali, ngale zimasungidwa m’chotengera chosatsekedwa (karton, pepala la kraft) m’chipinda chouma pa kutentha kwa chipinda ndi mpweya wochepa. M’kupita kwa nthaŵi, kukoma kumakhala ndi mithunzi ya uchi-matabwa, zipatso za kanjedza ndi mtedza.
Ubwino wa mawonekedwe a lungzhu: Kupota kolimba kwa ngale kumapanga kapangidwe kogundana, komwe kumateteza bwino tiyi ku zochitika zakunja poyerekezera ndi tiyi woyera wosanjikiza, koma nthawi yomweyo kumapereka mpweya wokwanira kuti pakhale njira zosakhalitsa za post-fermentation — kutenga malo apakati pakati pa tiyi wosanjikiza ndi zisa zoponderezedwa mwamphamvu.
Adani a tiyi: Chinyezi chochuluka (>70%), kuwala kwadzuwa kwachindunji, fungo lachilendo lamphamvu, kusinthasintha kwa kutentha.

11. Mtengo ndi Zonyenga:

Tiyi Woyera Ngale ya Chinjoka ndi tiyi woyera wapamwamba komanso wokwera mtengo. Kuwonjezera pa mtengo wa zakudya zokha (ndipo kwa lungzhu amagwiritsidwa ntchito zakudya zapamwamba za masika), gawo lalikulu la mtengo limapangidwa ndi kupanga pamanja: ngale iliyonse imapotedwa payekha, ndipo patsiku katswiri amatha kupanga pafupifupi 2 kg yokha ya malonda omalizidwa. Zinthu zomwe zimakhudza mtengo: muyezo wa kukolola (lungzhu ya mphukira zokhazokha — yokwera mtengo kwambiri), chiyambi cha zakudya (minda ya m’mapiri a Fuding — yapamwamba), chaka cha zokolola, mbiri ya wopanga.

Momwe mungapewere zonyenga:

Gulani kwa ogulitsa odalirika: Masitolo apadera a tiyi okhala ndi njira zoonekera zoperekera katundu ndi kutchula dera lenileni lopangira.
Onani maonekedwe: Ngale zizikhala zopotedwa mwamphamvu, zofanana, zokutidwa ndi ubweya woyera wochuluka, zopanda masamba osweka, fumbi ndi zinthu zina. Ngale zofowoka, zosafanana — chizindikiro cha khalidwe lotsika kapena kupanga ndi makina.
Fufuzani fungo: Tiyi wouma uyenera kukhala ndi fungo latsopano, losalala, lotsekemera la maluwa. Fungo la dothi, lowawasa kapena nkhungu limasonyeza kusowa kwa kasungidwe.
Onani chakumwa: Mtundu — wachikasu chowala, woonekera, woyera. Chakumwa chosawonekera bwino, chakuda kapena chofiira — chizindikiro chosautsa.
Onani kutseguka: Ngale yabwino imatseguka pang’onopang’ono, kuwonetsa masamba athunthu ndi masamba okhala ndi ubweya wosungidwa. Ngati zili mkati zimagawanika kukhala tiziduswa tating’ono — ndiye kuti muli ndi chinthu chotsika mtengo.

12. Zochititsa Chidwi:

Kuonerera kutseguka kwa ngale m’madzi otentha ndi mtundu wina wa chisangalalo cha maonekedwe, chofanana ndi njira yotsegulira tiyi “womangidwa” wa maluwa (工艺花茶, gōngyì huāchá). Chifukwa chake, zombo za galasi ndiye chisankho chabwino kuphika lungzhu.
Mawonekedwe a “lungzhu” amathetsa vuto lakale la tiyi woyera — kukula kwake ndi kusakhazikika: masamba osanjikiza a Yin Zhen kapena Bai Mu Dan amatenga malo ambiri ndipo amathyoka mosavuta poyenda. Ngale yaying’ono imateteza zakudya ndikusunga malo.
Tiyi woyera wa lungzhu nthawi zina amatchedwa “tiyi wovina” (跳舞茶, tiàowǔ chá) — chifukwa cha momwe ngale zimayendera m’madzi pophika, kukwera ndi kutsika pamene zikuyamwa chinyezi.
Mawonekedwe a “ngale imodzi — gawo limodzi” amapangitsa lungzhu kukhala tiyi wabwino paulendo ndi kuofesi: sikero kapena supuni yoyezera siyifunika, n’zosatheka kulakwitsa mlingo.
Ukadaulo wa kupanga pamanja lungzhu unasamukira ku dziko la tiyi woyera kuchokera ku chikhalidwe cha pu-erh, kumene “ngale za chinjoka” za sheng- ndi shu-pu-erh zinawonekera m’mbuyomo ndipo zinakhala zotchuka chifukwa cha kusavuta ndi mlingo wolondola.

13. Kuyerekeza ndi Ma Tiyi Ena Oyera:

Bai Hao Yin Zhen (白毫银针, Báiháo Yínzhēn): “Masingano a Siliva” — tiyi woyera wapamwamba kwambiri, wopangidwa kuchokera ku mphukira zokha. Amakhala ndi kukoma kosalala kwambiri, kofewa kokhala ndi mithunzi yotsekemera ya mtedza. Tiyi Woyera Ngale ya Chinjoka yochokera ku mphukira zokha imayandikira Yin Zhen pa khalidwe la zakudya, koma mawonekedwe a ngale amapanga mphamvu yosiyana yotsegulira kukoma — yokhazikika komanso yolimbikira m’mitsuko yoyamba.
Bai Mu Dan (白牡丹, Bái Mǔdān): “Peony Yoyera” — tiyi woyera wochokera ku mphukira ndi masamba 1-2, ali pafupi kwambiri ndi muyezo wa kukolola kwa Tiyi Woyera Ngale ya Chinjoka. Kukoma kwa Bai Mu Dan ndi kwamaluwa kwambiri komanso kowawa pang’ono, mawonekedwe ake n’gofewerapo. Mtundu wa lungzhu umapereka kwa zakudya zofananazo kukhazikika kwakukulu ndi “kulemera”.
Yue Guang Bai (月光白, Yuèguāng Bái): Tiyi woyera wa Yunnan wochokera ku zakudya za masamba akuluakulu (C. sinensis var. assamica). Amakhala wamphamvu kwambiri komanso wolimba, wokhala ndi mithunzi ya chokoleti-uchi. Ma lungzhu a Yunnan a tiyi woyera alipo, koma ali ndi chikhalidwe chosiyana kotheratu — chodzaza kwambiri ndi “kwakuda.”
Shou Mei (寿眉, Shòuméi): “Nsidze za Moyo Wautali” — tiyi woyera wochokera ku masamba okhwima, opanda mphukira. Ndi wankhanza kwambiri, wokhala ndi mithunzi ya matabwa-udzu. Ma lungzhu a zakudya za mulingo wa Shou Mei sapangidwe — pakufunika zakudya zosafuna, zosalala.

Pomaliza:

Tiyi Woyera Ngale ya Chinjoka ndi tiyi umene kukongola kwa mawonekedwe ndi kusalala kwa mkati zili mu mgwirizano wangwiro. Ngale zasiliva, zomwe zimasunga mkati mwake kutsitsimuka kwa masika kwa mapiri a Fuding ndi luso la manja a katswiri wa tiyi, zimapereka osati kokoma kosangalatsa kokha ka maluwa-uchi kokhala ndi mawonekedwe oterera ndi kutsekemera kwa nthaŵi yaitali kotsalira, komanso chisangalalo chapadera cha maonekedwe — chionetsero chosinkhasinkha cha kutseguka pang’onopang’ono mu ketulo lagalasi. Tiyi ameneyu adzakhala chisankho chabwino kwambiri kwa iwo amene amayamikira kukongola kwa mwambo wa tiyi, amafunafuna kusavuta popanda kunyalanyaza khalidwe ndipo ali okonzeka kudzilola kukhala ndi mwayi wapadera wa mwambo watsiku ndi tsiku wa tiyi. Ngale imodzi — mphindi imodzi yamtendere.