Bǎohóngchá

Bǎohóngchá (宝洪茶, bǎohóngchá) ndi tiyi wobiriwira wakale wochokera ku chigawo cha Yiliang m’chigawo cha Yunnan, tiyi yekhayo wa masamba ang’onoang’ono ku Yunnan (云南唯一的小叶种茶) m’chigawo chomwe chimadziwika ndi pu-erh ya masamba aakulu ndi dianhong. Tiyi uyu, yemwe amatchedwa ndi dzina la ndakatulo “Yunnan Longjing” (云南龙井茶), amadziwikanso ndi fungo lake lapamwamba kwambiri: mwambi wa kumaloko umati “Mukawotcha tiyi m’nyumba, fungo limafika pa bwal” (屋内炒茶院外香, wūnèi chǎochá yuànwài xiāng). Katswiri wa nthawi ya Ming, Xu Guangqi (徐光启, Xú Guāngqǐ), m’buku lake laulimi lakuti “Nongzheng quanshu” (农政全书, “Buku Lathunthu la Ulimi”) anatcha Baohongcha “tiyi wabwino kwambiri” (茶之极品).

1. Kugawidwa ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (wosafufumitsidwa). Ndi tiyi wobiriwira wophikidwa m’chiwaya chathyathyathya (扁形炒青绿茶, biǎnxíng chǎoqīng lǜchá) — mtundu womwewo wa maonekedwe ngati Longjing.

• Gulu: Tiyi wodziwika bwino m’mbiri ya China (中国历史名茶). Tiyi woperekedwa kwa mfumu (贡茶, gòngchá) nthawi ya Ming ndi Qing — kuyambira chaka cha 36 cha ulamuliro wa Jiajing (嘉靖, 1557) mpaka nthawi ya Xianfeng (咸丰, 1851–1861). Mu 2016, luso lopanga linayikidwa m’kaundula wa cholowa chosagwira cha chigawo cha Yunnan. Mu 2024, analandira mphotho yapadera ya “Zhongcha bei” (中茶杯).

• Chiyambi: China, chigawo cha Yunnan (云南, Yúnnán), mzinda wa Kunming (昆明, Kūnmíng), chigawo cha Yiliang (宜良县, Yíliáng Xiàn). Malo opangira amaphatikiza matauni ndi midzi 15. Mzati wa dera ndi phiri la Baohongshan (宝洪山, Bǎohóng Shān), pafupi ndi nyumba ya amonke ya Baohongsi (宝洪寺, Bǎohóng Sì). Minda yayikulu imapanga 90% ya kupanga, yokhazikika m’midzi ya Jiangtoucun (江头村) ndi Dacunzi (大村子).

• Malo ogwirira: Pafupifupi 24°55′ kumpoto, 103°10′ kum’mawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Chiyambi cha Baohongcha chikugwirizana ndi nyumba ya amonke ya Baohongsi, yomwe inakhazikitsidwa pa phiri lomwelo. Malinga ndi mbiri ya kumaloko, mu nthawi ya Tang (618–907), woyambitsa nyumba ya amonkeyo (开山和尚, kāishān héshàng) anabweretsa mbande za tiyi za masamba ang’onoang’ono kuchokera ku chigawo cha Fujian ndi kuzibzala m’mapiri ozungulira kachisi. Poyamba tiyi ankatchedwa “Xiangguosi cha” (相国寺茶, “Tiyi wa Kachisi wa Xiangguo”).

  Mu nthawi ya Ming (1368–1644) ndi Qing (1644–1912), Baohongcha anayikidwa m’ndandanda wa misonkho ya mfumu (贡茶). Nthawi yopereka — kuyambira 1557 (chaka cha 36 cha ulamuliro wa Jiajing) mpaka pakati pa zaka za m’ma 1800 (nthawi ya Xianfeng) — inali imodzi mwa nthawi zazitali kwambiri pakati pa tiyi aku Yunnan. Katswiri Xu Guangqi anamupatsa ulemu wapamwamba m’buku lake laulimi.

  M’zaka za m’ma 1900: mu 1934, luso lapadera la “juhong” (橘红, “wofiira ngati lalanje”) linapangidwa — gulu lapamwamba lokhala ndi tsitsi lambiri la golide. Mu 1958, pa phiri la Baohongshan, famu ya boma ya tiyi inakhazikitsidwa, ndikuyambanso kupanga m’mafakitale. Mu 2016, luso la Baohongcha linalowa m’kaundula wa cholowa chosagwira cha Yunnan.

• Dzina:

  • “Baohong” (宝洪) — “Mtsinje Wamtengo Wapatali”: dzina la phiri ndi kachisi.
  • “Cha” (茶) — “tiyi”.

• Tanthauzo la chikhalidwe: Baohongcha ndi chinthu chapadera cha kusinthana kwa zikhalidwe pakati pa madera: mitengo ya tiyi ya ku Fujian, yomwe amonke a Buddha anabweretsa ku Yunnan zaka chikwi zapitazo, inazolowerana ndi malo okwezeka a Yunnan ndikupanga tiyi wosafanana ndi mitundu ya ku Fujian kapena ya ku Yunnan. Baohongcha ndi “mlatho” pakati pa zikhalidwe za tiyi za kum’mawa ndi kum’mwera chakumadzulo kwa China. Kachisi wa Baohongsi akadali likulu la mwambo wa tiyi m’derali.

3. Kufotokoza za Zomera ndi Zopangira:

• Mtundu / Cultivar: Cultivar yaikulu ndi Yunnan Zhongxiaoyequntizhong (云南中小叶群体种, Yúnnán zhōngxiǎoyè qúntǐzhǒng) — mtundu wamba wa masamba ang’onoang’ono ndi apakati a Camellia sinensis var. sinensis, mbadwa zomwe zinachokera ku magulu obweretsedwa ku Fujian. Tsamba lake ndi lolimba, lamafuta, ndipo limakhala lofewa kwa nthawi yaitali (持嫩性强). Kuwonjezera apo, Fuding Dabaicha (福鼎大白茶) amagwiritsidwa ntchito — mtundu waukulu wamatsenga wokhala ndi tsitsi lambiri, womwe umawonjezera kuchuluka kwa tsitsi loyera ndi kutsitsimula kwa kukoma.

• Kutola: Kutola koyambirira kwa masika. Kwa gulu lapamwamba (特级) — masamba a mphukira athunthu kapena mphukira imodzi ndi tsamba limodzi lomwe langotuluka kumene. Kwa gulu loyamba — mphukira imodzi ndi tsamba limodzi. Kwa gulu lachiwiri — mphukira imodzi ndi masamba awiri.

• Zofunikira pa zopangira: Mphukira zaulesi, zofanana, zosawonongeka. Zimakonzedwa tsiku lomwelo.

4. Malo ndi Makhalidwe a Kulima:

• Kutalika kwa malo: 1550–1750 mita pamwamba pa nyanja — kwambiri kuposa tiyi wambiri wobiriwira wa masamba ang’onoang’ono ku China. Malo okwezekawa amachepetsa kukula ndikuwonjezera amino acid.

• Nyengo: Monsuni ya wotentha wochepera. Kutentha kwapakati pachaka — 16°C, mvula yapachaka — 1200–1400 mm. Mitambo ndi nkhungu zimaphimba minda ya tiyi 80% ya nthawi. Kusiyana kwa kutentha pakati pa usana ndi usiku ndi kwakukulu. Kuwala kwambiri komwe kumamwazikana kumathandiza kupanga kukoma kofewa, kotsekemera.

• Nthaka: Nthaka ya chikasu-bulauni (黄棕壤) pamwamba pa granite, pH 4.8–5.5, yolemera ndi zinthu zachilengedwe, potaziyamu ndi selenium. Mpweya wokwanira ndi madzi amadutsa mosavuta.

5. Luso la Kupanga:

Baohongcha amapangidwa ndi luso lomwe linatengera ndi kusintha “njira zisanu ndi zitatu za Longjing” (龙井”八法”) — maluso amanja a kuponyera mmwamba, kukamata, kukanikizira ndi zina m’chiwaya chotentha. Ntchito yonse imachitika ndi manja.

• Kuyala kwa masamba (鲜叶摊放 — xiānyè tānfàng): Kuyala kwakanthawi kochotsa chinyezi chochuluka.

• “Kupha zobiriwira” / Kukhazikitsa (杀青 — shāqīng): Kuotcha ndi manja m’chiwaya chachitsulo pa 140–200°C. Katswiri amagwira ntchito ndi manja opanda kanthu (徒手炒, túshǒu chǎo) — popanda zida zachitsulo, kuti asawononge fungo. Pa siteji iyi, kusintha kwa mtundu kumayimitsidwa ndipo fungo lodziwika bwino limakhazikitsidwa.

• Kuziziritsa ndi kubweza chinyezi (摊凉回潮 — tānliáng huícháo): Kuziziritsa kwapakati kuti chinyezi chigawidwenso.

• Kuumba ndi “kuonetsa kuwala” (煇锅 — huīguō): Siteji yofunika kwambiri yomwe imatsimikizira mawonekedwe. Pa kutentha kochepa (50–60°C), katswiri amakanikizira ndi kupukuta masamba a tiyi m’mbali mwa chiwaya, kuwapatsa mawonekedwe afulati, osalala, ofanana ndi masamba a mkungudza kapena a spruce (似杉松叶). Panthawi yomweyo, tsitsi limatulutsidwa pamwamba. Siteji yonse imagwiridwa popanda zida zachitsulo — ndi manja okha.

• Kusefa ndi kusankha (筛拣 — shāijiǎn): Kusankha komaliza, kuchotsa zidutswa ndi masamba opanda mulingo. Chinyezi m’tiyi womalizidwa — ≤7%.

6. Makhalidwe a Kumva:

• Maonekedwe a masamba owuma: Masamba afulati, owongoka, osalala (扁直平滑), ofanana ndi singano za mkungudza kapena masamba a spruce (似杉松叶). Mtundu — wobiriwira bwino ndi kuwala kwamafuta (绿润). Kwa gulu la “Juhong” (橘红) — kuli tsitsi lambiri la golide (金毫密布).

• Fungo la masamba owuma: Lapamwamba kwambiri, lalitali ndi lokhazikika (高锐馥郁, gāoruì fùyù). Chikhalidwe chachikulu — mphamvu: “屋内炒茶院外香” (“Mukawotcha m’nyumba, fungo limafika pa bwal”). Pali kutsitsimuka kwa zobiriwira (清香), kachetechete ka mphukira zaulesi (嫩香), ndi fungo la mtedza-wa nyemba (豆香/栗香) kuchokera ku kuotcha.

• Fungo la m’chikho: Lokhazikika, lapamwamba, ndi mawonekedwe omwewo apamwamba. Fungo lotsalira m’chikho chopanda kanthu (冷杯留香) limakhala kwa nthawi yaitali, chomwe ndi chizindikiro cha chenicheni.

• Kukoma: Kwatsopano ndi kowutsa ludzu (鲜爽, xiānshuǎng) — kuchuluka kwa amino acid kumapereka kutsitsimuka kwakukulu. Kotsekemera (甘甜, gāntián) — kutsekemera kobwereranso mwamsanga. Kwambiri (醇厚, chúnhòu) — madzi a tiyi okhala ndi “mafuta” odziwika. Kuwawa ndi kochepa.

• Mtundu wa madzi: Chikasu-chobiriwira, chowala ndi chowonekera (黄绿清澈).

• Pansi pa chikho (masamba otiyiwa): Mphukira zaulesi, zofanana, zotanuka za mtundu wobiriwira.

7. Zomwe Zili M’thupi:

Malo okwezeka a Yunnan (1550–1750 m) kuphatikiza ndi cultivar ya masamba ang’onoang’ono komanso kukonza ndi manja zimapanga mawonekedwe odziwika:

• Ma polyphenols (ma catechin): Amakhala ochuluka. Amapereka mphamvu ya antioxidant ndi kapangidwe kake ka kukoma.
• Ma amino acid (monga L-theanine): Kuchuluka kwambiri — chinthu chachikulu cha kutsitsimuka ndi kutsekemera.
• Ma alkaloid: Kafeini — wapakatikati. Theobromine, theophylline.
• Mchere: Potaziyamu, selenium, zinc, manganese — zimatsimikiziridwa ndi nthaka ya granite.
• Mavitamini: Mavitamini C, ma carotenoid.
• Ma fungo opangidwa ndi mpweya: Gulu lawo lolemera kwambiri — lomwe limapereka mphamvu yodziwika ya fungo.

8. Ubwino Wake:

• Kuziziritsa ndi kutsitsimula (清热): Mwamwambo, amaonedwa ngati tiyi “wozizira”.

• Kuthandiza maso (明目): Ma carotenoid ndi vithamini C amathandiza kuteteza maso.

• Kuteteza thupi (antioxidant): Ma catechin amalepheretsa ma free radicals.

• Kuwongolera chakudya (消食): Ma polyphenols amathandizira kuphwanya mafuta.

• Kulimbitsa mphamvu: Kafeini ndi L-theanine zimapereka mphamvu mofewa.

• Chofunika: maubwino amenewa amachokera ku zomwe zilipo kwa onse ndipo si upangiri wa zamankhwala.

9. Kuphika:

• Kutentha kwa madzi: 80–85°C.

• Kuchuluka kwa tiyi: 3 g pa madzi 150 ml (chilinganizo 1:50).

• Zida: Chikho cha porcelaini yoyera kapena gaiwan — kuti muone madzi a chikasu-chobiriwira ndi fungo. Chikho chagalasi — kuti muwone kutseguka kwa masamba afulati.

• Ndondomeko (njira yotsikira pansi / 下投法):

  1. Tetezani zida ndi madzi otentha, tsanulani.
  2. Thirani 3 g ya tiyi.
  3. Thirani madzi 1/3 ya kuchuluka kwake, “nyowetsani” tiyi kwa masekondi 10, tsanulani (kutsuka).
  4. Thirani madzi mpaka 7/10 ya kuchuluka kwake.
  5. Thira loyamba — masekondi 10–15.
  6. Ma thira otsatira — wonjezerani nthawi ndi masekondi 5–10. Tiyi amatha kuphikidwa maulendo 4–5.

• Dziwani: kutentha kokoma kwa madzi pakumwa ndi pafupifupi 60°C: ndi pomwe kutsitsimuka ndi kutsekemera kumamveka bwino.

10. Kusunga:

• Sungani mu chotengera chotseka, pamalo amdima ndi ozizira.
• Choyenera — mufiriji pa 0–5°C.
• Nthawi yosungira — mpaka miyezi 12.
• Mukatsegula — mugwiritse ntchito mkati mwa miyezi 1–2.

11. Mtengo ndi Zonyenga:

Baohongcha ndi tiyi wopangidwa mochepa: 90% amachokera ku dera laling’ono la phiri la Baohongshan. Mtengo umadalira gulu, nthawi yotola ndi mtundu (wamba vs. “Juhong”).

• Momwe mungapewere zonyenga:

  • Gulani kwa ogulitsa odalirika omwe ali ndi umboni wochokera ku Yiliang County.
  • Onani fungo: mphamvu yodziwika — “mukawotcha m’nyumba, fungo limafika pa bwal”. Fungo lofooka, losaonekera bwino ndi chizindikiro cha chinyengo.
  • Fufuzani fungo lotsalira m’chikho: fungo lozizira lalitali (冷杯留香) ndi chizindikiro cha chenicheni.
  • Onani mawonekedwe: masamba afulati, owongoka, okhala ngati singano zamtengo. Opota kapena osafanana — ndi mtundu wina wa tiyi.
  • Samalani mtengo: mtengo wotsika wokayikitsa ndi chizindikiro cha chinyengo.

12. Zinthu Zochititsa Chidwi:

• Baohongcha ndi tiyi yekhayo wobiriwira wa masamba ang’onoang’ono ku Yunnan: m’chigawo chodziwika ndi pu-erh ya masamba aakulu ndi dianhong, amaima yekha — “khwangwala woyera” wa dziko la tiyi la Yunnan.

• Mwambi wakuti “屋内炒茶院外香” (“Mukawotcha m’nyumba, fungo limafika pa bwal”) si fanizo la m’malemba, koma zowona zenizeni: mphamvu ya ma fungo a Baohongcha ndi yokwezeka kotero kuti powotcha, fungo limafalikira mtunda wa mamita makumi angapo.

• Xu Guangqi (1562–1633) — mmodzi mwa akatswiri akuluakulu a kumapeto kwa Ming, wa zakuthambo, masamu ndi ulimi, wolemba “Nongzheng quanshu” — anatcha Baohongcha “tiyi wangwiro” (茶之极品). Ulemu wochokera kwa munthu woterewu ndi chiyamikiro chapadera.

• Luso la kuotcha Baohongcha ndilo kutengera mwachindunji “njira zisanu ndi zitatu za Longjing” (kuponyera mmwamba, kukamata, kukanikizira ndi zina), zosinthidwa kuti zigwirizane ndi zopangira za ku Yunnan. Izi zimapangitsa Baohongcha kukhala “waku Yunnan msuweni” wa Longjing.

• Mtundu wa “Juhong” (橘红, “wofiira ngati lalanje”), wopangidwa mu 1934, ndi gulu lapamwamba lomwe liri ndi tsitsi la golide, lopanda wofanana pakati pa tiyi wobiriwira wafulati.

13. Kuyerekeza ndi tiyi wina wobiriwira wafulati:

• Xi Hu Longjing (西湖龙井): Chitsanzo ndi “mphunzitsi”. Longjing ndi wofewa, wa mtedza wa nyemba, wokhala ndi kakomedwe ka “umami”. Baohongcha ndi wafungo lapamwamba, ndi fungo la mphamvu, “loboola”.

• Meitan Cui Ya (湄潭翠芽): Wochokera ku Guizhou. Nayenso ndi wafulati, “wouziridwa ndi Longjing”. Meitan ndi “waukadaulo” (95% makina); Baohongcha ndi wamanja kotheratu, wokhala ndi mbiri yakuzama.

• Emei Zhuyeqing (峨眉竹叶青): Wochokera ku Sichuan. Wafulati, wobiriwira ngati emerald, “tsamba la nsungwi”. Zhuyeqing ndi wopepuka komanso “woyera”; Baohongcha ndi wafungo lamphamvu kwambiri.

Pomaliza:

Baohongcha ndi tiyi wa chodabwitsa: “mlendo” wa masamba ang’onoang’ono wa ku Fujian m’dziko la zimphona za masamba aakulu za ku Yunnan, sanangokhala pamapiri okwezeka a Baohongshan — anapanga kalembedwe kake, kosafanana ndi kalikonse. Kung’anima kwake kwa fungo kosaneneka — “mukawotcha m’nyumba, fungo limafika pa bwal” — kulibe wofanana pakati pa tiyi wobiriwira wafulati. Kukoma kwatsopano, kotsekemera, kwamafuta, mawonekedwe afulati a “singano” ndi mbiri ya Buddha ya zaka chikwi zimapangitsa Baohongcha kukhala umodzi mwa tiyi wobiriwira wodabwitsa kwambiri ndi wosanyozedwa ku China — tiyi wa iwo omwe amafuna chinthu chosowa chenicheni.