Tiyi Wofiira wa ku Baisha

• Mtundu: Tiyi wofiira (红茶, hóngchá) — wothira femented (oxidized) kwathunthu.
• Gulu: Tiyi wofiira wa ku Hainan; tiyi wa m’dera lomwe waphatikizidwa mu dongosolo la miyezo ya gulu (团体标准, tuántǐ biāozhǔn) ya chigawo cha Baisha. Amapangidwa mwa mtundu wa gongfu hong cha (工夫红茶, gōngfū hóngchá) komanso mwa mtundu wa gushu hong cha (古树红茶, gǔshù hóngchá) kuchokera ku zinthu za mitengo yakale.
• Chiyambi: China, chigawo cha Hainan (海南省, Hǎinán Shěng), Chigawo Chodzilamulira cha Baisha la fuko la Li (白沙黎族自治县, Báishā Lízú Zìzhìxiàn). Madera akuluakulu opangira: tawuni ya Yacha (牙叉镇, Yáchā Zhèn), tawuni ya Qifang (七坊镇, Qīfāng Zhèn), tawuni ya Bangxi (邦溪镇, Bāngxī Zhèn), komanso malo a famu ya boma ya Baisha (白沙农场, Báishā Nóngchǎng) m’dera la chigwa cha meteorite.
• Ma coordinate a geographical: ≈ 19.2° N, 109.3° E (pakati pa chigawo cha Baisha).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Baisha ndi limodzi mwa madera akale kwambiri a tiyi ku Hainan, ndipo mbiri yake yalukana kwambiri ndi chikhalidwe cha anthu a Li (黎族, Lízú). Mitundu yakutchire ya tiyi ya masamba akuda idapezeka m’chigawochi m’zaka za zana la 19: mu 1882, katswiri wa zomera waku America Henry Benjamin Hance (香便文, Xiāng Biànwén) adalemba mitengo ya tiyi yakutchire pafupi ndi malo otchedwa “Shimanting” (什满汀), zomwe pambuyo pake zidakhala umboni wina wakuti tiyi adachokera ku China. Kwa zaka mazana ambiri, anthu a Li adali kusonkhanitsa tiyi wamitengo ikuluikulu yakutchire kuti agwiritse ntchito ngati mankhwala komanso panyumba.

  Kulima tiyi mwamalonda kudayamba kumapeto kwa zaka za m’ma 1950: mu 1958, famu ya boma ya Baisha idakhazikitsidwa, ndipo pamaziko ake adakonzedwa kulima minda ya tiyi mwadongosolo. Poyamba, famuyi idayang’ana mitundu yayikulu ya masamba ya komweko ndi ya Yunnan ndipo adapanga makamaka tiyi wofiira wotumiza kunja. Mu 1985, tiyi wofiira woswa wa ku Hainan (红碎茶, hóng suì chá) adapambana mphotho ya golide pa mpikisano wapadziko lonse wa tiyi wofiira ku Great Britain.

  Kuyambira m’ma 1990, pambuyo pa kuchepa kwa katundu wotumiza kunja wa tiyi woswa, Baisha adasinthiratu kulinga tiyi wobiriŵa, womwe udakhala chizindikiro chachikulu cha chigawocho — Baisha Lü Cha wotchuka (白沙绿茶, Báishā Lǜchá) adalandira udindo wa chinthu chotetezedwa ndi chizindikiro cha geographical (地理标志产品, dìlǐ biāozhì chǎnpǐn). Komabe, m’zaka za m’ma 2020, tiyi wofiira akubweranso: mu 2023, muyezo wa gulu “Baisha Hongcha” (团体标准《白沙红茶》) udasindikizidwa mwalamulo m’dongosolo la miyezo ya mafakitale a tiyi m’chigawocho, ndipo kampani ya “Bo Sha” (薄沙, Bóshā) yatulutsa mndandanda wa “Baisha Gushu Hong Cha” (白沙古树红茶) kuchokera ku zinthu za mitengo yakale.

• Dzina: “Bai” (白) — “woyera”, “Sha” (沙) — “mchenga”: dzina la chigawochi limanena za magombe amchenga oyera a mitsinje ya kumaloko. “Hong Cha” (红茶) — “tiyi wofiira”. Choncho, dzina lonse limatanthauza “tiyi wofiira wa ku [chigawo cha] Baisha”.

• Tanthauzo la chikhalidwe: Baisha Hong Cha ndi gawo lofunika la chikhalidwe cha tiyi cha ku Hainan chomwe chikubweranso. Chigawo cha Baisha, chomwe chaphatikizidwa m’National Park ya Nkhalango za Mvula za ku Hainan (海南热带雨林国家公园, Hǎinán Rèdài Yǔlín Guójiā Gōngyuán), chimayika zinthu zake pogwiritsa ntchito chilengedwe komanso miyambo ya anthu a Li: tiyi amamuwona ngati chifanizo chenicheni cha lingaliro loti “Mapiri obiriŵa ndi madzi oyera — ndi mapiri a golide ndi siliva” (绿水青山就是金山银山). Mu 2021, Baisha adalowa m’madera oyambira a “mapiri aŵiri” a dziko (两山实践创新基地). Mu 2024, pa Msonkhano Woyamba Wapadziko Lonse Wolawa Tiyi wa ku Hainan wa Nkhalango za Mvula (2024首届自贸港海南雨林大叶茶全球品鉴招商大会), tiyi wofiira wa ku Baisha adawonetsedwa ngati chinthu chimodzi mwa zofunika kwambiri.

3. Kufotokozera kwa botanical ndi Zopangira:

• Mtundu / Kultiva: Maziko a zopangira ndi mitundu iŵiri yayikulu ya masamba:

  • Hainan Da Ye Zhong (海南大叶种, Hǎinán Dàyè Zhǒng) — mtundu wokulirapo wa masamba wa ku Hainan womwe umapezeka kokha kumeneko, womwe uli wa mzere wa Assam (Camellia sinensis var. assamica), wodziwika ngati mtundu wa dziko “Hua Cha No.16” (华茶16号, GSCT16) mu 1984. Masamba ndi aakulu, otupeza, okhala ndi ma polyphenols ambiri a tiyi.
  • Yunnan Da Ye Zhong (云南大叶种, Yúnnán Dàyè Zhǒng) — adabwera ku Hainan m’ma 1950–60; nawonso ndi wa var. assamica. Komanso, minda ina imagwiritsa ntchito zopangira kuchokera ku mitengo yakale yakutchire ndi yomwe siyakuthenso (古茶树, gǔ cháshù), yomwe zaka za ena zake zimafika 300–380.

• Kututa: Chifukwa cha nyengo yotentha kwambiri, tiyi ku Baisha amatutidwa pafupifupi chaka chonse, kuphatikizapo nthawi ya dzinja: kututa koyamba kwa masika kumayamba kale mu December — uku ndi “chuncha” (春茶) koyambirira kwambiri mu China yense. Nyengo zapamwamba ndi koyambirira kwa masika (December–February), masika (March–April) ndi nthawi ya m’mapeto (September–October).

• Muyeso wa kututa: Mphukira imodzi yokha (单芽, dān yá) ya ma grade apamwamba; mphukira imodzi ndi tsamba limodzi (一芽一叶, yī yá yī yè) kapena mphukira imodzi ndi masamba aŵiri (一芽二叶, yī yá èr yè) ya magulu okhazikika. Kututa ndi pamanja.

• Zofunikira pa zopangira: Masamba atsopano, osawonongeka, okhala ndi timphukira ta golide towoneka bwino (金毫, jīn háo); opanda kuwonongeka kwa makina kapena zizindikiro za tizirombo.

4. Terroir ndi Makhalidwe a Kulima:

• Kutalika kwa kumera: 200–600 m pamwamba pa nyanja. Magulu ena a mitengo yakutchire amapezeka pa kutalika kufika 1,400 m m’mbali mwa mapiri a Limushan (黎母山, Límǔ Shān).

• Nyengo: Nyengo yotentha ya mphepo ya monsoon. Kutentha kwapakati pachaka pafupifupi 22–23°C, kuchuluka kwa mvula pachaka 1,800–2,000 mm. Kudera kwa chigawo kuli nkhalango zoposa 83%, zomwe zimapangitsa kuti pakhale chifunga cha m’mawa ndi madzulo pafupipafupi mdera la chigwa cha meteorite. Makhalidwe apadera — kusiyana kwakukulu kwa kutentha kwa usana ndi usiku m’madera amapiri, zomwe zimathandiza kuti masamba akumbe fungo labwino.

• Dothi: Chochititsa chidwi chachikulu — dera la chigwa cha meteorite (陨石坑, yǔnshí kēng) cha zaka pafupifupi 700,000, chomwe chili ndi utali wozungulira pafupifupi 10 km. Breccia yomenyedwa ya chigwacho ili ndi mchere opitilira 48, zomwe zimapatsa dothi kusiyanasiyana kwapadera kwa ma trace elements. Mtundu waukulu wa dothi — ndi laterite yofiira ya njerwa (砖红壤, zhuān hóng rǎng), yomwe imapezeka pa miyala ya basalt: acidic pang’ono (pH 4,5–5,5), yakuya, yokhala ndi organic matter yabwino. Ndiko kukoma kwapadera kwa dothi la chigwacho komwe kumapanga kukoma kwapadera kwa tiyi wa ku Baisha — zakhala zikuwoneka kuti mitundu yomweyi, ikabzalidwa patali pa 3 km kuchokera ku chigwacho, imatulutsa tiyi wosamveka bwino.

• Agrotechnics: M’zaka zaposachedwa, chigawochi chikulimbikitsa kwambiri kulima tiyi kwa organic: malo a minda ya tiyi yovomerezeka ya organic apitilira 3,500 mu (≈ 230 ha). Malo onse a minda ya tiyi ku Baisha ndi opitilira 10,000 mu (≈ 680 ha), omwe ndi pafupifupi gawo limodzi mwa magawo atatu a minda yonse ya tiyi ku Hainan. Njira zachilengedwe zimagwiritsidwa ntchito: kukana mankhwala ophera tizirombo opangidwa mwachilengedwe, kugwiritsa ntchito manyowa achilengedwe, mulch, kuphatikiza ndi ulimi wa nkhalango yotentha.

5. Technology ya Kupanga:

Baisha Hong Cha amapangidwa molingana ndi technology yakale ya tiyi wofiira wa gongfu ndikusinthidwa kuti igwirizane ndi masamba akuluakulu a m’malo otentha:

• Kututa (采摘, cǎizhāi): Kututa pamanja mphukira zosakhwima m’maŵa.
• Kufota (萎凋, wěidiāo): Kufota kwachilengedwe pa ma tray a nsungwi m’chipinda chopumira mpweya wabwino kapena panja pamthunzi. Nthawi yake ndi maola 12–18 kutengera chinyezi. Cholinga — kuchepetsa chinyezi kufika 60–64% ndikuyambitsa njira za enzymatic. Nyengo yotentha ya Hainan imalola kufota kwachilengedwe chaka chonse.
• Kukanda (揉捻, róuniǎn): Kukanda ndi makina kuti aphwanye khoma la maselo ndikutulutsa madzi. Masamba akuluakulu a Hainan amafunikira kukanda mwamphamvu komanso kwanthawi yayitali kuposa mitundu ya masamba ang’onoang’ono.
• Fermentation/oxidation (发酵, fājiào): Pa kutentha kwa 25–30°C ndi chinyezi cha 90–95% kwa maola 3–5. Masamba akuluakulu a Hainan, olemera ndi ma polyphenols, amatulutsa fermentation yamphamvu ndikupanga theaflavins ndi thearubigins ochuluka, zomwe zimapangitsa kuti chakumwacho chikhale cholimba komanso chowala.
• Kuwumitsa / Kuwotha (烘干, hōnggān): Kusungitsa mbiri ya kukoma pa 100–120°C. Minda ina imagwiritsa ntchito kuyanika magawo aŵiri: kuyanika koyamba pa kutentha kwakukulu kenako “kumaliza” pa 80–90°C, zomwe zimawonjezera fungo la uchi ndi caramel.
• Kusankha (分级, fēnjí): Kugawa m’magulu a makulidwe osiyanasiyana, kusiyanitsa ma grade a tips ndi masamba.

Kwa mzere wa “Gushu Hong Cha” kuchokera ku zinthu za mitengo yakale, technology ndi yosavuta: kufota kwachilengedwe kwanthawi yayitali komanso fermentation yochepa kuti asunge fungo lovuta.

6. Makhalidwe a Organoleptic:

• Maonekedwe a masamba owuma: Kukhoterera kolimba, kolimba, kokhala ngati chingwe. Masamba ndi aakulu, okhala ndi timphukira tagolide tochuluka (金毫, jīn háo). Mtundu — kuyambira bulauni yakuda mpaka yakuda ndi timagulu tagolide.

• Fungo la masamba owuma: Fungo la uchi lodziwika bwino ndi fungo la zipatso zouma zotentha (longan, lychee), fungo laling’ono la koko. Kwa magulu ochokera ku zinthu za mitengo yakale — pali kuzama kowonjezereka kwa “nkhalango”, kukumbutsa makungwa amitengo ofunda.

• Fungo la chakumwacho: Wofunda, wozungulira. M’mawu apamwamba — uchi ndi zipatso zakupsa zotentha; pakati — caramel, mbatata yokoma yophika; pansi — fungo laling’ono la utsi ndi zonunkhira. Fungo ndi lolimba, limakhalabe mu kapu yopanda kanthu (杯底香, bēi dǐ xiāng).

• Kukoma: Kolimba, kwamafuta, kokhala ndi “thupi” lodziwika bwino (厚实, hòushí). Kudzazidwa koyamba kumavumbula kukoma kokwanira ndi fungo la uchi ndi caramel. Pakudzazidwa kwapakati pamawoneka fungo la mchere — “kukumbukira” kwa dothi la meteorite. Kuphwanyika ndi kofewa, koyenera bwino. Kukoma kotsalira (回甘, huígān) ndi kwautali, kotenthetsa, ndi kukoma kwa uchi kodziwika bwino ndi zonunkhira zopepuka za tsabola.

• Mtundu wa chakumwacho: Wofiira-ambe, wowala ndi wowonekera, wokhala ndi m’mphepete mwa golide wowoneka bwino (金圈, jīn quān) m’mphepete mwa kapu. Potengera nthawi yophikira — kuchokera ku ambe wakuda kufika ku wofiira wa copper.

• Pansi pa tiyi (masamba ophikidwa): Masamba akuluakulu amatambasuka kwathunthu ndi mofanana; mtundu — kuchokera ku wofiira wa copper kufika ku bulauni; masamba ndi osalala, otupeza, osunga umodzi.

7. Kapangidwe ka Chemical:

• Polyphenols: Mtundu wa masamba akuluakulu a ku Hainan umadziwika ndi kuchuluka kwa ma polyphenols a tiyi — kufika 35% m’masamba atsopano (poyerekeza, kwa mitundu ya masamba ang’onoang’ono — 20–25%). Panthawi ya fermentation, ma catechins amasandulika kukhala theaflavins (TF, 1–2%) ndi thearubigins (TR, 10–15%), zomwe zimapangitsa kuti chakumwacho chikhale chowala komanso “thupi” la kukoma.
• Amino Acids: L-theanine, glutamic acid, aspartic acid. Kuchuluka kwa ma amino acid pafupifupi 2–3% ya kulemera kowuma. L-theanine imapangitsa kukoma kotsalira kukhala kofewa komanso kotsekemera.
• Alkaloids: Caffeine — pafupifupi 4–6% ya kulemera kowuma (kupitilira pakati chifukwa cha mtundu wa masamba akuluakulu wa mtundu wa Assam); theobromine ndi theophylline pang’ono.
• Mavitamini: Mavitamini a gulu la B (B₁, B₂, B₆), vitamin C (m’masamba atsopano — kufika 200 mg/100 g, pambuyo pa fermentation amachepa kwambiri), vitamin P (rutin).
• Mchere: Potaziyamu, kalsiyamu, magnesiyamu, manganizi, zinc, seleniyamu. Kukoma kwapadera kwa dothi la meteorite kumatha kulemeretsa tiyi ndi ma trace elements osowa.
• Mafuta onunkhira ndi ma volatile aromatic compounds: Gulu la ma terpene alcohols (linalool, geraniol, nerol), komanso zinthu zopangidwa ndi Maillard reaction, zomwe zimapangidwa poyanika, — furanone, maltol, zomwe zimapanga fungo la uchi ndi caramel.

8. Ubwino Wathanzi:

• Amapereka mphamvu yofewetsa chifukwa cha caffeine ndi L-theanine pamodzi: amalimbikitsa popanda “kudumpha kwa caffeine”, kuthandiza kukhazikika mwabata.
• Amakhala ndi ntchito ya antioxidant chifukwa cha theaflavins ndi thearubigins, zomwe zimalepheretsa ma free radicals.
• Amathandiza chimbudzi choyenera: tiyi wofiira wochokera ku masamba akuluakulu mwamwambo amalangizidwa pambuyo pa chakudya chochuluka chifukwa cha tannins ndi kuphwanyika kofewa.
• Amathandiza thanzi la mtima ndi mitsempha akamamwa moyenera: flavonoids amathandiza kuti mitsempha ikhale yosavuta.
• Amakhala ndi mphamvu yotenthetsa, zomwe zimamupangitsa kukhala tiyi wabwino kwambiri m’nyengo yozizira (ngakhale amachokera kumadera otentha).
• Amakhala ndi ma trace elements okhudzana ndi kapangidwe kapadera ka mchere wa dothi la meteorite, zomwe mwina zimawonjezera thanzi.
• Ma polyphenols a tiyi wofiira amachepetsa kutupa ndipo, akamamwa pafupipafupi moyenera, amathandiza kuti khungu likhale lathanzi.
• Tiyi wofiira wotentha amathandiza kuchotsa kutopa komwe kumamveka ndikupangitsa kumveka bwino m’maganizo — mphamvu yomwe imawonjezeredwa ndi fungo la uchi ndi caramel la Baisha Hong Cha.

9. Kaphikidwe:

• Kutentha kwa madzi: 90–95°C. Kwa magulu ochokera ku mphukira (单芽) — 85–90°C; kwa magulu okhazikika a masamba — 90–95°C.

• Kuchuluka kwa tiyi: 5–6 g pa 100–120 ml.

• Zombo: Gaiwan (盖碗, gàiwǎn) — chisankho chabwino kuti awulule fungo; kapu kapena galasi la porcelain; kapu ya Yixing yadothi lofiira kuti ikhale yozungulira komanso yachikhalidwe.

• Ndondomeko:

  1. Tenthetsani zombo ndi madzi otentha ndikukhetsa.
  2. Thirani tiyi, musiyeni “apume” m’chombo chotenthetsedwa kwa masekondi 15–20.
  3. Kutsuka sikofunikira koma nkololedwa — kuthamanga mwachangu (masekondi 1–2) pa masamba okhotereredwa mwamphamvu.
  4. Kudzazidwa koyamba: masekondi 8–10.
  5. Kudzazidwa kwachiri ndi kwachinayi: masekondi 10–15.
  6. Kuyambira kudzazidwa kwachisanu, onjezerani nthawi ndi masekondi 5–10.
  7. Gulu labwino limatha kudzazidwa 6–10; magulu a gushu — mpaka 12–15.

• Njira ina: Njira ya kumadzulo — 3–4 g pa 200 ml, kuphika kwa mphindi 3–4 pa 90°C. Komanso Baisha Hong Cha ndi yabwino popangira mozizira (冷泡, lěng pào): 5 g pa 500 ml madzi ozizira, maola 8–12 mufiriji.

10. Kusunga:

• Chidebe chotsekedwa bwino chosawona (chitini chachitsulo, thumba la vacuum la foil), kutetezedwa ku kuwala, chinyezi, fungo lachilendo ndi kusintha kwa kutentha.
• Kutentha koyenera: 15–25°C, chinyezi chosapitilira 60%. Sikufunika kusungidwa mufiriji (mosiyana ndi tiyi wobiriŵa).
• Tiyi wofiira watsopano wochokera ku masamba akuluakulu amamwa bwino m’miyezi 12–18 yoyamba, koma magulu abwino (makamaka ochokera ku zinthu za mitengo yakale) amatha “kuzungulira” ndikukula mozama kwa zaka 2–3 akasungidwa moyenera. Kukula kodziwika — kuphwanyika kumachepa, kuwonjezeka kwa fungo la uchi ndi caramel.

11. Mtengo ndi Zonyenga:

• Mtengo: Magulu okhazikika a Baisha Hong Cha — kuyambira 300 mpaka 800 yuan pa 500 g (kutengera grade). Magulu ochokera ku zinthu za mitengo yakale (古树红茶) ndi “Jin Hao” ya tips (金毫) — kuyambira 1,000 mpaka 3,000+ yuan pa 500 g. Magulu ovomerezeka a organic a mtundu wa “Bo Sha” (薄沙) amakhala pamwamba pamtengo.

• Momwe mungapewere zonyenga:

  1. Gulani kwa ogulitsa odziwika omwe amatha kutsata mbiri ya gulu kufika ku famu yeniyeni. Onani ngati pali logo ya “Baisha Cha” (tiyi wa Baisha woyera) ndikutsatira muyezo wa gulu (团体标准).
  2. Unikani masamba: Baisha Hong Cha weniweni wochokera ku masamba akuluakulu amadziwika ndi masamba aakulu kwambiri ndi otupeza poyerekeza ndi tiyi wofiira wa ku Fujian kapena Yunnan wamasamba ang’onoang’ono.
  3. Onani fungo: liyenera kukhala loyera, la uchi ndi zipatso, lopanda kuwawa, nkhungu, kapena “kuwotchedwa” kopitilira muyeso.
  4. Unikani chakumwacho: mtundu wofiira-ambe wowala, wowonekera, m’mphepete mwa golide lodziwika bwino (金圈). Chakumwacho cha matope kapena chosawala ndi chizindikiro cha zopangira zosayenera kapena kuswa technology.
  5. Chenjerani ndi mitengo yotsika kwambiri yokayikitsa ya “gushu hong cha” — magulu enieni ochokera ku mitengo yakale ndi ochepa.

12. Zinthu Zochititsa Chidwi:

• Baisha ndi dera lokhalo padziko lonse la kulima tiyi lomwe lili mdera la chigwa cha meteorite. Chigwa cha zaka 70,000 ndi m’mimba mwake pafupifupi 3.7 km chili ndi mchere opitilira 48 mu breccia yomenyedwa, zomwe zimapatsa dothi la komweko kapangidwe ka chemical kopanda chofanana nacho kulikonse padziko lapansi.

• Baisha amatulutsa tiyi woyamba wa masika mu China yense: kututa kwa “chuncha” kumayamba mu December, pamene m’madera ena ambiri a tiyi a ku China, mitengo ya tiyi idakali mu nthawi yozizira. Tiyi wobiriŵa wa ku Baisha amatchedwa mwamwambo “fungo loyamba la masika a mu Heaven” (华夏第一早春香茗).

• Mu 1882, katswiri wa zomera waku America yemwe anali mmishonale, Henry Benjamin Hance, adapeza mitengo ya tiyi yakutchire m’nkhalango za Baisha, zomwe zidakhala mfundo imodzi mu mkangano wapadziko lonse wonena za komwe tiyi adachokera — ndipo zidatsimikizira kuti China ndiye adayambitsa.

• Chigawo cha Baisha ndi gawo la National Park ya Nkhalango za Mvula za ku Hainan — ndi national park yotsiriza kwambiri ku China (yakhazikitsidwa mu 2021). Mitengo ya tiyi yakutchire mu park imatetezedwa ndi lamulo ngati chuma chosowa cha genetic.

• Mu 2022, kafukufuku woyamba wa carbon wa tiyi ku Hainan adachitika: tiyi wobiriŵa wa “Bo Sha” adalandira chizindikiro cha carbon (碳标签, tàn biāoqiān), kukhala tiyi woyamba pachilumbachi ndi “carbon footprint” yotsimikiziridwa. Ntchito yofananayo ikuchitikanso pa tiyi wofiira.

• Malinga ndi Yunivesite ya Hainan, m’chigawo cha Baisha pali mitundu yopitilira 30 ya zomera zomwe anthu am’deralo a Li amagwiritsa ntchito popanga tiyi wamankhwala “liangcha” (凉茶): tiyi wakutchire, tiyi wa parasitic (寄生茶), tiyi wa “zhegucha” (鹧鸪茶) ndi ena. Mwambo wolemera wa ethnobotanical umenewu umagwira ntchito ngati maziko omwe kupanga kwamakono kwa Baisha Hong Cha kumakulira.

13. Kuyerekeza ndi tiyi wina wofiira:

• Wuzhishan Hong Cha / Zala Zisanu (五指山红茶, Wǔzhǐshān Hóngchá): “Mnansi” wapafupi — tiyi wofiira wa ku chigawo choyandikana cha Wuzhishan. Amagwiritsa ntchito zopangira zomwezo (Hainan Da Ye Zhong), koma terroir imasiyana: Wuzhishan ndi wapamwamba kwambiri (kufika 1,000+ m), zomwe zimapatsa kukoma kopepuka, kwaduwa. Baisha amapambana chifukwa cha kukoma kotsalira kwa mchere wa “chigwa”.

• Dian Hong (滇红, Diān Hóng): Tiyi wofiira wa ku Yunnan wa mtundu womwewo wa Assam (var. assamica). Dian Hong, mwachizolowezi, amawonekera bwino m’mafuno a uchi ndi tsabola, amakhala ndi “nutmeg” yowonekera kwambiri. Baisha Hong Cha ndi wotentha kwambiri mwachikhalidwe: fungo la longan ndi lychee, thupi lofewa, kuphwanyika kosawopsa.

• Yingde Hong Cha (英德红茶, Yīngdé Hóngchá): Tiyi wofiira wa ku chigawo cha Guangdong, wochokanso ku masamba akuluakulu (Yinhong No.9 ndi ena). Yingde Hong Cha ndi kalembedwe ka “classic” ka Guangdong: kukoma kochepa, fungo la chokoleti ndi duwa louma. Baisha Hong Cha amasiyana ndi zipatso zotentha zodziwika bwino komanso maziko a mchere.

• Zheng Shan Xiao Zhong (正山小种, Zhèngshān Xiǎozhǒng): Tiyi wofiira wamasamba ang’onoang’ono wa ku Fujian wochokera ku malo osungira a Wuyi. Mwachikhalidwe — ndi kalembedwe kosiyana kotheratu: fungo la utsi ndi paini (kwa mitundu yosuta) kapena longan ndi duwa (kwa mitundu yosasuta), thupi losalala, la silika. Baisha Hong Cha ndi mlingo wina wa kukoma: wolimba, “wamafuta”, wokhala ndi zipatso zotentha komanso maziko a mchere, omwe amadziwika ndi masamba akuluakulu am’madera otentha.

• Hainan Hong Sui Cha / South Sea CTC (南海CTC红碎茶, Nánhǎi CTC Hóng Suì Chá): “Mkulu wamkulu” wa mbiri ya Baisha Hong Cha — tiyi wofiira woswa, wopangidwa ku South Sea Tea Factory (南海茶厂) m’chigawo cha Ding’an kuchokera ku zopangira zofananira za masamba akuluakulu, koma ndi technology ya CTC. Mosiyana ndi Baisha Hong Cha wamasamba onse, mtundu wa CTC unali wolunjika ku msika wakunja ndikugwiritsa ntchito mkaka ndi shuga. Fakitale inasiya kugwira ntchito, koma cholowa chake ndi gawo la mbiri ya tiyi wofiira wa ku Hainan.

Pomaliza:

Baisha Hong Cha ndi tiyi wofiira wokhala ndi mbiri yapadera ya “zakuthambo”: wolimidwa mdera la chigwa cha meteorite chakale, pa dothi la laterite lokhala ndi kapangidwe kapadera ka mchere, kuchokera ku zopangira zamphamvu za masamba akuluakulu a mtundu wa Assam. Tiyi uyu amaphatikiza kuwolowa manja kwa kotentha — kukoma kwa uchi, kukoma kwa zipatso, thupi “lamafuta” — ndi fungo lapadera la mchere lomwe silingapangidwenso m’malo ena aliwonse. Baisha Hong Cha ndi wabwino kwambiri kwa iwo omwe akufuna njira ina m’malo mwa Dian Hong kapena Jin Jun Mei wamba ndipo ali okonzeka kuvumbula Hainan yotentha — chigawo chakum’mwera kwambiri cha China cha tiyi, kumene masika amabwera mu December, ndipo tiyi amatenga mphamvu za nkhalango yotentha ndi kukumbukira za kugunda kwa zakuthambo zaka zikwi makumi asanu ndi aŵiri zapitazo.