Bānlán Hóngchá · new.thetea.app

Bānlán Hóngchá ndi tiyi wofiira wokometsedwa ndi fungo (调味茶, tiáowèi chá / 添香茶, tiānxiāng chá), momwe maziko a tiyi wofiira wa ku Hainan amaphatikizidwa ndi masamba a pandani (斑兰, bānlán) — chomera cha m’madera otentha chomwe chimadziwika ndi fungo losakaniza kutsekemera ndi udzu, ndipo chimatchedwa “vanila wa kum’mawa” (东方香草). Tiyi uyu ndi chimodzi mwa zinthu zodziwika bwino za chikhalidwe cha tiyi ku Hainan, zomwe zimagwirizanitsa mwambo wa kulima tiyi kum’mwera kwa China ndi cholowa cha zakudya za “Nanyang” — anthu a ku China omwe amakhala ku Southeast Asia.

1. Kagulu ndi Chiyambi:

Mtundu: Tiyi wofiira wokometsedwa ndi fungo (添香红茶, tiānxiāng hóngchá) — maziko a tiyi wophika kwathunthu, wolemeretsedwa ndi chokometsera chachilengedwe cha masamba (masamba a pandani). Malinga ndi kakonzedwe ka maziko a tiyi, ndi tiyi wofiira wothira okisijeni kwathunthu; malinga ndi njira yopangira fungo, ndikuwonjezera chigawo cha masamba achilengedwe.
Gawo: Tiyi wokometsedwa wa ku Hainan (海南添香茶). Ali m’gulu lomwelo ndi tiyi wotchuka wa ku Hainan “Xiānglán Chá” (香兰茶, Xiānglán Chá) — tiyi wopangidwa ndi vanila (Vanilla planifolia), yemwe anapangidwa mu 1993, koma amagwiritsa ntchito pandani osati vanila ngati chokometsera.
Chiyambi: China, chigawo cha Hainan (海南, Hǎinán). Kupanga kumafalikira m’madera angapo a chisumbuchi: mizinda ndi zigawo monga Wanning (万宁, Wànníng), Ding’an (定安, Dìng’ān), Qionghai (琼海, Qiónghǎi), Wenchang (文昌, Wénchāng), Chengmai (澄迈, Chéngmài) ndi ena. Pandani amalimidwa pa malo pafupifupi 30,000 mu (~2,000 ha) pachisumbu chonse.
Malo ogwirizira: ≈ 19.2° N, 109.7° E (pakati pa chisumbu cha Hainan; malo enieni opangira amasiyana).

Chidziwitso chokhudza kalembedwe: M’kachitidwe ka tsiku ndi tsiku ku Hainan, nthawi zambiri amalemba “斑斓” (bānlán — “zamitundumitundu, zokongola”), zomwe ndi kusintha kwa mawu chifukwa cha kamvekedwe. Kalembedwe kolondola pa nkhani ya zomera ndi “斑兰” (bānlán), kuchokera ku dzina lalifupi la chomera. Monga momwe ananenera wapampando wa bungwe la opanga pandani ku Qionghai, Liang Wenbin (梁文彬): “斑兰 ndi chitsamba chabe, koma chimatha kubala mitundu yambiri (斑斓) ya zinthu.”

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Kukhalapo kwa pandani ku Hainan kunayambira m’zaka za m’ma 1920, pamene huaqiao (华侨, huáqiáo — anthu a mtundu wa China omwe ankakhala ku Southeast Asia) anayamba kubweretsa kuchokera ku Malaysia, Singapore, ndi Thailand mbewu za chomera chimenechi, chomwe chinakhala gawo lofunika kwambiri la zakudya za “Nanyang.” Mbeu ndi kale za pandani zinamera mosavuta m’nyengo yotentha ya pachisumbu, ndipo kwa zaka pafupifupi 100, anthu a ku Hainan adagwiritsa ntchito masamba a pandani pakuphika — kukometsera mpunga, kukonza pudding ya magawo asanu ndi anayi yopangidwa ndi ufa wa mpunga (九层糯, jiǔ céng nuò) ndi zakudya zina zachikhalidwe.

Lingaliro la kuphatikiza pandani ndi tiyi linabwera pambuyo pake, pamene opanga a ku Hainan anayamba kufufuza njira zoperekera tiyi wakumaloko wofiira ndi wobiriwira chizindikiritso chadera chosiyana. Kalambulabwalo wa banlan hongcha anali “Xiānglán Chá” (香兰茶), wopangidwa mu 1993 ndi kampani ya “Hainan Xiangsheng” (海南香圣天然食品有限公司) mogwirizana ndi Southwestern Agricultural University. Komabe, Xiānglán Chá amagwiritsa ntchito vanila (Vanilla planifolia), osati pandani. Ndi kutchuka kwa zinthu zopangidwa ndi pandani m’zaka za m’ma 2010, tinayamba kupezeka tiyi wopangidwa ndi pandani — wofiira komanso wobiriwira.

Gawo lofunika linali 2023, pamene masamba a pandani (香露兜叶) adalowetsedwa mwalamulo m’ndandanda wa zakudya zomwe zimapezeka mdera la chigawo cha Hainan (海南省地方特色食品), ndipo adalandira mwayi wovomerezeka kukhala chopangira zakudya kuyambira pa 16 May 2023. Chochitika ichi chinatsegula njira yokhazikitsa mfundo ndi kukulitsa kupanga kwa banlan hongcha. Ndi chodabwitsa kuti m’zigawo zina za China, pandani sanalowetsedwebe m’ndandanda wa zowonjezera zakudya zololedwa, ndipo mu 2023, ku Guangxi Zhuang Autonomous Region, shopu yophika buledi inayimbidwa mlandu chifukwa chogwiritsa ntchito ufa wa pandani pakuphika mkate.
Dzina: 斑兰 (Bānlán) — dzina lodziwika la pandani m’Chitchina, lachokera ku mawu a Chimalay akuti “pandan.” 红茶 (Hóngchá) — tiyi wofiira, chisonyezero chosonyeza maziko a tiyi. Dzina lonse limatanthauza “tiyi wofiira wopangidwa ndi pandani.”
Tanthauzo la chikhalidwe: Bānlán Hóngchá ali ndi malo apadera m’chikhalidwe cha ku Hainan cha “lao ba cha” (老爸茶, lǎo bà chá) — kumwa tiyi mopanda changu m’malo ochezera a mabanja, zomwe ndi mwambo wa anthu pachisumbu. Tiyi wofiira wa pandani amaperekedwa mozizira (ndi ayezi) komanso wa moto, nthawi zambiri pamodzi ndi zakudya za m’mbali za ku Hainan monga: banlan jianmianbing (斑兰煎面饼, zikondamoyo zokazinga za pandani), banlan gao (斑兰糕, makeke a pandani), qingbuliang (清补凉, supu yotsekemera ya mchere). M’lingaliro lalikulu, pandani akuyimira chizindikiritso cha chikhalidwe cha “Nanyang” (南洋, nányáng) cha Hainan — kugwirizana ndi gulu la anthu ochokera ku China omwe amakhala ku Malaysia ndi Singapore komanso kukongola kwa chisumbu chotentha.

3. Kufotokoza kwa Zomera ndi Zipangizo:

Maziko a tiyi: Tiyi wofiira wochokera ku mitundu ya masamba akuluakulu a ku Hainan Camellia sinensis var. assamica — makamaka masamba akuluakulu a ku Hainan (海南大叶种) ndi/kapena masamba akuluakulu a ku Yunnan (云南大叶种), komanso mitundu ina yotengedwa kuchokera ku Fujian (Fuding Da Bai, Fuyun-6 ndi zina). Mitundu ya masamba akuluakulu imadziwika ndi kuchuluka kwa polyphenols ndi caffeine, zomwe zimawapanga kukhala maziko abwino a tiyi wofiira wokoma kwambiri komanso wodzaza m’kamwa.
Chokometsera — pandani: Pandanus amaryllifolius Roxb. (banja la Pandanaceae). Mayina a Chitchina: xiangludou (香露兜, xiāng lùdōu), banlanye (斑兰叶, bānlán yè), xianglanye (香兰叶, xiānglán yè), xianglintou (香林投, xiāng líntóu). Chomera cha masamba osatha cha masamba aatali (40–80 cm), opapatiza, ooneka ngati lance, obiriwira kwambiri. Fungo lake losiyana limachokera ku kukhalapo kwa 2-acetyl-1-pyrroline (2-AP) — mankhwala omwewo amene amapereka fungo la mpunga wa jasmini wa “basmati.” Kuwonjezera pa makhalidwe a fungo, masamba a pandani ali ndi chlorophyll (chopangira mtundu wobiriwira wachilengedwe), vitamini A ndi C, komanso mankhwala ena omwe ali ndi mphamvu.
Kukolola tiyi: Chaka chonse (Hainan ndi dera lokhalo ku China komwe tiyi amakololedwa m’nyengo zonse zinayi; nyengo ya kukula imatha mpaka miyezi 10). Mulingo wokolola maziko a tiyi: mphukira ndi tsamba limodzi kapena awiri (一芽一叶, 一芽二叶).
Kukolola pandani: Masamba amadulidwa chaka chonse, makamaka masamba achichepere, omwe ali ndi mafuta ambiri ofunika.

4. Malo ndi Makhalidwe a Kulima:

Kutalika komwe tiyi amamera: Kuchokera m’zigwa za m’mphepete mwa nyanja (~50 m) mpaka ku minda ya kumapiri ku mapiri apakati pa Hainan (mpaka 600–800 m). Minda ya tiyi ili m’maboma a Ding’an (mapiri akummwera), Wanning (gombe lakum’mawa), Qiongzhong, Wuzhishan ndi Baisha.
Kutalika komwe pandani amamera: Makamaka madera otsika ndi a m’mapiri (mpaka 200–300 m); pandani amakula bwino pansi pa mitengo ya kanjedza ndi mitengo ya betel (林下种植, línxià zhòngzhí — ulimi wapansi pa mitengo).
Nyengo: Nyengo ya mphepo ya m’madera otentha. Kutentha kwapachaka — 22–26 °C. Mvula — 1700–2400 mm. Chinyezi chambiri — >80 %. Mkhalidwewu ndi wofanana ndi wa ku Sri Lanka ndi Malaysia, zomwe zikufotokoza chifukwa chake ulimi wa tiyi umakhala wopambana komanso kuti pandani amasinthidwa bwino ndi nyengo.
Nthaka: Nthaka za laterite ndi zofiira za m’madera otentha, zokhala ndi madzi otha bwino komanso zokhala ndi chitsulo chochuluka ndi zinthu zamoyo. M’madera ena — nthaka za mapiri zokhala ndi selenium yochuluka.
Ulimi wa pandani: Pandani amalimidwa ngati mbewu yapansi pa mitengo ya betel (槟榔, bīnglang) kapena mitengo ya kokonati, zomwe zimathandiza kugwiritsa ntchito bwino malo apakati pa mizere. Safunikira feteleza wa mankhwala; amafalikira bwino mwakumera.

5. Tekinoloje ya Kupanga:

Bānlán Hóngchá ndi chopangidwa ndi zigawo ziwiri: tiyi wofiira womalizidwa komanso masamba a pandani ophikidwa. Pali njira zingapo zaumisiri zophatikizira:

Gawo 1: Kupanga maziko a tiyi (tiyi wofiira) Njira yokhazikika ya gongfu hongcha (工夫红茶):

Kufowoketsa (萎凋, wěidiāo): Maola 12–18; kuchepetsa chinyezi cha masamba ndi 25–30%.
Kuphwanya (揉捻, róuniǎn): Kupanga kapangidwe ka masamba kamene kamafanana ndi mizere kapena kozungulira.
Kuthira okisijeni (发酵, fājiào): Kuwonjezera okisijeni mokonzedwa pa kutentha kwa 24–28 °C ndi chinyezi >90% kwa maola 3–5.
Kuyanika (干燥, gānzào): Ndi mpweya wotentha pa 100–120 °C mpaka chinyezi chotsalira ≤6%.
Kusanja (分级, fēnjí): Kulekanitsa magawo.

Gawo 2: Kukonza masamba a pandani

Masamba atsopano amatsukidwa, kudulidwa kapena kudula mzidutswa.
Njira zosiyanasiyana zokonza: (a) kuyanika m’mavakiyumu mozizira kwambiri (真空冷冻干燥) — kumasunga kwambiri mtundu ndi fungo, koma ndi okwera mtengo; (b) kuyanika pogwiritsa ntchito ma microwave ndi mpweya wotentha (微波-热风联合干燥) — njira yotsika mtengo; (c) kupanga madzi a pandani (斑兰汁) oti amwazikire pa tiyi — njira yofanana ndi mmene amagwiritsira ntchito pakuphika.
Mosiyana: masamba a pandani amawotchedwa ndi kusinjidwa kukhala ufa wosalala kwambiri (斑兰粉, bānlán fěn); matekinoloje amakono amathandiza kufika pa kusinja kwa 3000 mesh, kofanana ndi mtundu wa matcha.

Gawo 3: Kupatsa fungo / Kusakaniza

Njira yoyanikira limodzi: Masamba a pandani odulidwa amasakanizidwa ndi tiyi wofiira womalizidwa ndi kuwotchedwanso pang’ono pa kutentha kwapakati (60–80 °C), kulola kuti mankhwala onunkhira a pandani alowe m’masamba a tiyi. Njirayi ndi yofanana ndi njira yakale ya ku China yotchedwa “xūnzhì” (窨制, xūn zhì) — kupatsa fungo tiyi wa jasmini.
Njira yosakaniza chabe: Zidutswa zouma kapena ufa wa pandani amasakanizidwa ndi tiyi wofiira womalizidwa mwa mulingo wina.
Njira yothira: Masamba a tiyi amathiridwa ndi madzi atsopano a pandani, kenako nkuwotchedwanso.

6. Makhalidwe a Kununkhira, Kulawa, ndi Kuwoneka:

Maonekedwe a tiyi wouma: Tiyi wofiira wouma wa mtundu wakuda kapena wakuda kwambiri, wopota, wosakanizidwa ndi zidutswa za masamba a pandani owumitsidwa — kuyambira obiriwira otha mpaka achikasu ngati golide, kutengera njira yoyanikira. M’mitundu ina, tizilombo ta golide (显毫, xiǎn háo) ta maziko a tiyi timawoneka.
Fungo la tiyi wouma: Zimveka kwambiri za pandani: fungo lokoma ngati udzu, lokhala ndi kakomedwe ka vanila, la udzu wongodulidwa kumene, ndi kamvekedwe kakang’ono ka “mpunga.” Pansi pake — fungo lofunda, la uchi la tiyi wofiira.
Fungo la chopondapo: Lowala komanso losazolowereka: funde loyamba — fungo lobiriwira, lotsekemera komanso lonona ngati mkaka la pandani, lomwe ku Southeast Asia limagwirizanitsidwa ndi kuphika kunyumba; lachiwiri — zonunkhira za uchi ndi zipatso za tiyi wofiira; kumapeto — mawu ofewa a udzu ndi mtedza.
Kulawa: Kofewa, kozungulira, ndi “kunona” kotsekemera kwa pandani, komwe kumayenderana mwabwino ndi kukhathamira komanso kuwawa kochepa kwa tiyi wofiira wa ku Hainan. Kulawa kotsatira — kumakhala kotalikira, ndikuzizira kwa udzu ndi kutsekemera kotsalira kwa uchi. Tiyi amamveka bwino akamwa wa moto komanso wozizira — banlan hongcha woziziritsidwa ndi ayezi amatsitsimutsa kwambiri m’kutentha kwa m’madera otentha.
Mtundu wa chopondapo: Kuyambira wa amber mpaka wofiira ngati chestnut, wowonekera. Ngati pali pandani wochuluka, chopondapo chikhoza kukhala ndi kawonekedwe kakang’ono kobiriwira.
Zotsalira za tiyi (masamba ophikidwa): Masamba a tiyi amatambasuka mosavuta, amtundu wa mkuwa ndi bulauni; zidutswa za pandani — zofewa, zobiriwira zotuwa kapena za mtundu wa olive.

7. Kapangidwe ka Mankhwala:

Kapangidwe ka mankhwala a banlan hongcha amatsimikiziridwa ndi zigawo ziwiri:

Maziko a tiyi (tiyi wofiira wochokera ku masamba akuluakulu a ku Hainan):

Polyphenols: 18–25% (apamwamba kuposa averegi kwa tiyi wofiira chifukwa cha zipangizo za masamba akuluakulu). Zotsatira za kuthira okisijeni zimawonekera kwambiri: theaflavins, thearubigins.
Caffeine: 3.5–4.5% — mulingo wapatali, wodziwika kwa var. assamica.
Amino acids: Kuphatikizapo L-theanine; kuchuluka kwake kuli kochepa pang’ono kusiyana ndi mitundu ya masamba ang’onoang’ono.
Minerals: Potaziyamu, magnesiyamu, manganizi, zinki; m’nthaka zokhala ndi selenium, kuchuluka kwa selenium kumakhala apamwamba.

Masamba a pandani (Pandanus amaryllifolius):

2-acetyl-1-pyrroline (2-AP): Mankhwala ofunika kwambiri onunkhira omwe amapereka fungo losiyana la kutsekemera ngati vanila. Mankhwala omwewo amapereka fungo la mpunga wa jasmini.
Chlorophyll: Chopangira mtundu wobiriwira wachilengedwe; posiyanika m’mavakiyumu mozizira, chimasungidwa kwambiri.
Mavitamini: A (beta-carotene), C (ascorbic acid).
Glycosides ndi mankhwala a polyphenolic: Amakhala ndi mphamvu yochepa yochepetsa kuwonongeka kwa maselo.

8. Phindu pa Umoyo:

Kulimbitsa thupi ndi kukhazikika: Caffeine ndi L-theanine ya maziko a tiyi amapereka mphamvu yofewa komanso yokhalitsa.
Chitetezo cha antioxidant: Polyphenols a tiyi wofiira pamodzi ndi mankhwala amphamvu a pandani amayenderana, ndikupanga chitetezo chokwanira cha antioxidant.
Kuthandizira chakudya kugwilitsidwa ntchito: Polyphenols othilidwa okisijeni a tiyi wofiira amagwira ntchito modekha pa mucous m’mimba. M’mankhwala achikhalidwe a ku Southeast Asia, pandani amadziwika kuti ndi chinthu chothandiza kugwilitsa ntchito chakudya komanso kuchotsa kutupa.
Fongo lodekha: Mafuta onunkhira a pandani (2-AP ndi mankhwala a terpene) ali ndi mphamvu yochepetsera nkhawa, zomwe zimapangitsa banlan hongcha kukhala chisankho chabwino cha kumwa tiyi madzulo.
Kutsitsimula m’nyengo yotentha: Woziziritsidwa ndi ayezi, tiyi amathetsa ludzu komanso amachepetsa kumva kutentha.
Kuthandizira mtima ndi mitsempha: Potaziyamu ndi polyphenols a tiyi wofiira, akamamwa nthawi zonse mopambanitsa, amathandiza kusunga kuwumbika kwa mitsempha.
Kuthandizira chitetezo chamthupi: Vitamini C yochokera m’masamba a pandani (akapangidwa modekha) ndi mchere wochepa wa maziko a tiyi amathandiza pachitetezo chonse.

9. Kuphika:

Kutentha kwa madzi: 90–95 °C.
Kuchuluka kwa tiyi: 4–5 g pa 120–150 ml (njira ya gongfu); 3–4 g pa 250–300 ml (njira ya ku Europe kapena kuphika mu kapu ya tsiku ndi tsiku).
Ziwiya: Mpika wa porcelain kapena gaiwan (盖碗) — pophika moto; mpika wagalasi — pokonda kusangalala ndi kusiyana kwa mitundu ya tiyi ndi pandani; pa tiyi wozizira — galasi lalikulu la ayezi.
Ndondomeko (kuphika kwa moto):
1. Tenthetsani ziwiya ndi madzi otentha.
2. Ikani tiyi.
3. Thirani koyamba: masekondi 15–20 (zokometsera za pandani zimatseguka pang’onopang’ono kusiyana ndi za tiyi).
4. Kutira kwachiwiri ndi kwachitatu: masekondi 15–25.
5. Kutira kwachinai mpaka kwachisanu ndi chimodzi: wonjezerani nthawi ndi masekondi 10–15.
6. Kawirikawiri amathera bwino 5–7.
Ndondomeko (kuphika kozizira):
1. Ikani 5–7 g ya tiyi mu galasi lalikulu (500 ml).
2. Onjezerani madzi a kutentha kwa chipinda.
3. Ikani mufiriji kwa maola 6–8.
4. Sefani. Perekani ndi ayezi ndipo, ngati mufuna, ndi kachidutswa ka laimu kapena tsamba la timbewu tonunkhira.

10. Kusunga:

Zotengera: Zotsekera, zosawonekera — chidebe cha malata kapena thumba la zojambulazo. Zigawo za pandani zimakhudzidwa ndi kuwala ndi chinyezi.
Mkhalidwe: Pamalo owuma, amdima, ozizira, 15–25 °C. Musasunge pafupi ndi zinthu zonunkhira kwambiri.
Nthawi yosungira: Miyezi 6–12. Fungo la pandani limachepa mofulumira kusiyana ndi kukoma kwa maziko a tiyi, choncho banlan hongcha ndi bwino kumwa ali watsopano.

11. Mtengo ndi Zonyenga:

Gawo la mtengo: Gawo lapakati la tiyi wapadera wa ku Hainan. Mtengo umasiyana kuyambira 100–300 yuan / 250 g kutengera mtundu wa maziko a tiyi, njira yosamalira pandani, ndi mtundu wa kampani. Zopangidwa ndi pandani woumitsidwa mozizira kwambiri ndizodula kusiyana ndi zoumitsidwa mwachizolowezi.
Mmene mungapewere zonyenga:
1. Gulani kwa opanga a ku Hainan omwe ali ndi mbiri yomveka; fufuzani chizindikiro cha “海南地方特色食品” (chakudya chodziwika cha dera la Hainan).
2. Yesani fungo: fungo lachilengedwe la pandani ndi lofewa, “lobiriwira,” lonona ngati mkaka ndi udzu; zokometsera zopangira nthawi zambiri zimakhala zolimba, zotsekemera kwambiri, ndipo “zopanda kuya.”
3. Onani ngati pali zidutswa za masamba enieni a pandani mu chosakaniza chouma — ichi ndi chizindikiro cha chilengedwe.
4. Chopondapo chiyenera kukhala choyera komanso chowonekera; zowonjezera zopangira zingapangitse kuthina.
5. Kumbukirani kuti kunja kwa Hainan, pandani siwowonjezera chakudya chovomerezeka (monga mwa 2024), choncho banlan hongcha wopangidwa kumtunda, mwalamulo, sakukwaniritsa mfundo za chakudya.

12. Zinthu Zochititsa Chidwi:

Pandani anabweretsedwa ku Hainan ndi huaqiao — “a China akunja” — m’zaka za m’ma 1920, pamodzi ndi khofi, tsabola, ndi mitengo ya labala. Mbewu zonsezi zidakhala zizindikiro za chikhalidwe cha “Nanyang” (南洋) pachisumbu ndipo ndi zikumbutso zamoyo za m’badwo wa “xiananyang” (下南洋 — “kutsikira ku Nyanja zakumwera”).
Banlan-qifeng dancake (斑兰戚风蛋糕, keke ya pandani ya chiffon) imawonedwa ngati “keke yadziko la Singapore” ndipo ndi chimodzi mwa zinthu zotchuka ku Southeast Asia. Banlan hongcha, kwenikweni, ndi “mtundu wamadzi” wa mfundo yophikira yomweyo: pandani wotsekemera ngati udzu kuphatikiza maziko ofunda.
Malo a “lao ba cha” ku Hainan (老爸茶, “tiyi wa abambo”) — malo ochezera kumene anthu am’deralo amathera maola ambiri akucheza mopanda changu — amapereka banlan hongcha wa moto komanso wa ayezi, kawirikawiri pa 5–8 yuan pa kapu ndi kuthira kosatha.
M’zaka zaposachedwa, banlan hongcha wakopa chidwi cha m’badwo wachinyamata chifukwa cha kukongola kokhala ngati “cha pa Instagram”: zigawo zobiriwira zowala za pandani pa maziko a tiyi wofiira zimapanga kusiyana kowoneka bwino, komwe kumagwiritsidwa ntchito kwambiri m’malo ochezera a pa Intaneti (Douyin, Xiaohongshu).
Nkhani yochititsa chidwi yazamalamulo: pandani ndi wololedwa mwalamulo monga chopangira chakudya ku Hainan kokha (kuyambira May 2023); m’madera ena onse a China, mwalamulo sanawonjezedwebe m’ndandanda wa zowonjezera zakudya zololedwa. Izi zimapatsa banlan hongcha wa ku Hainan udindo wapadera wa “zapadera,” womwe sungapangidwe mwalamulo kumtunda.

13. Kufananitsa ndi Tiyi Wina Wokometsedwa:

Xiānglán Chá / Tiyi wa vanila wa ku Hainan (海南香兰茶, Hǎinán Xiānglán Chá): “Wachibale” wapafupi — tiyi wokometsedwa ndi zokometsera za vanila (Vanilla planifolia). Ali ndi fungo lakuya la vanila la “makeke,” pomwe banlan hongcha amasiyana ndi mawonekedwe atsopano, “obiriwira,” komanso audzu.
Mòlì Huāchá / Tiyi wa jasmini (茉莉花茶, Mòlì Huāchá): Tiyi wachikale wachitchina wokometsedwa (kawirikawiri pa maziko obiriwira). Njira yopangira tiyi wa jasmini (窨制, xūn zhì) — kuyika tiyi mobwerezabwereza ndi masamba a jasmini — yakhala ikugwiritsidwa ntchito kwa zaka mazana ambiri ndipo ndi yosiyana ndi kusakaniza kosavuta kwa banlan hongcha. Mbiri ya jasmini ndi yamaluwa komanso “yopanda mphepo”; ya pandani — “ngati mkaka” ndi “vanila.”
Guìhuā Hóngchá / Tiyi wofiira ndi osmanthus (桂花红茶, Guìhuā Hóngchá): Tiyi wofiira wokometsedwa ndi maluwa a osmanthus. Osmanthus amapereka fungo la zipatso ndi uchi ndi zonunkhira za ma apricot, pomwe pandani ali ndi mawonekedwe achilendo kwambiri, a “m’madera otentha.”
Tiyi wa pandani waku Thailand (ชาใบเตย, Cha Bai Toei): Zakumwa za tiyi za ku Thailand zokhala ndi pandani ndizofala m’malo ogulitsa zakudya za mumsewu ku Bangkok ndi Chiang Mai. Kusiyana kwa banlan hongcha wa ku Hainan ndiko kugwiritsa ntchito maziko a tiyi apamwamba a mtundu wa gongfu m’malo mwa tiyi wamba komanso njira yosamalitsa yopangira fungo.

Pomaliza:

Bānlán Hóngchá ndi mmodzi mwa tiyi amene sangayikidwe m’gulu la “zachikale,” koma ndi momwemo amakhalira osangalatsa. Iye ndi wa pamphambano ya zikhalidwe: ulimi wa tiyi waku China kum’mwera umakumana kuno ndi mwambo wa kuphika wa Nanyang, chisumbu chotentha — ndi miyambo ya zaka mazana ambiri ya tiyi, fungo latsopano la pandani — ndi kuya kofunda kwa tiyi wofiira. Tiyi uyu adapangidwa kuti amwe mopanda changu — wa moto mu “lao ba cha” ku Hainan, pansi pa zokambirana zosakhazikika, kapena wozizira pakhonde, akuyang’ana mitengo ya kanjedza, — ndikumva momwe kutsekemera kobiriwira kwa pandani ndi kukhathamira kwa uchi wa tiyi wofiira zimalukana kukhala chinthu chapadera kwambiri chachisumbu.