Baojing Huang Jin Hong Cha · new.thetea.app

Baojing Huang Jin Hong Cha ndi tiyi wofiira (红茶, hóngchá) wopangidwa kuchokera ku zomera za mtundu wodziwika bwino wa Baojing Huangjincha (保靖黄金茶, Bǎojìng Huángjīn Chá), mtundu wakale komanso wapadera wa majini wochokera m’makomo a m’chigawo cha Xiangxi (湘西) kumadzulo kwa chigawo cha Hunan. Nthawi zambiri zomera zimenezi zinkagwiritsidwa ntchito kupanga tiyi wobiriŵira, koma chifukwa cha kuchuluka kwake kwa ma amino acid (mpaka 7.47%, woŵirikiza kawiri kuposa avareji) ndi ma polyphenols, amayeneranso kupangira tiyi wofiira, kumene kutsekemera kwachilengedwe kwa zomera kumaonekera momasuka.

1. Gulu ndi Chiyambi Chake:

Mtundu: Tiyi wofiira (红茶, hóngchá) — tiyi wophikidwa mokwanira (oxidised).
Gulu: Tiyi wofiira wachigawo cha China, gongfu hongcha (工夫红茶, gōngfu hóngchá). Ali m’gulu la “Hunan Hong Cha” (湖南红茶, “Tiyi Wofiira wa ku Hunan”), lomwe lili ndi malamulo ake apadera aukadaulo — “Baojing Huangjincha gongfu hongcha jishu guicheng” (《保靖黄金茶工夫红茶技术规程》, “Malamulo a Ukadaulo a Gongfu Hongcha ya Baojing Huangjincha”).
Chiyambi: China, chigawo cha Hunan (湖南省, Húnán Shěng), Chigawo Chodziyimira Chokha cha Xiangxi Tujia ndi Miao (湘西土家族苗族自治州, Xiāngxī Tǔjiāzú Miáozú Zìzhìzhōu), m’boma la Baojing (保靖县, Bǎojìng Xiàn). Mzinda waukulu wopangira ndi matawuni a Hulu (葫芦镇, Húlu Zhèn), Hangsha (夯沙乡, Hāngshā Xiāng) ndi Shuitianhe (水田河镇, Shuǐtiánhé Zhèn). Malo oyamba mbiri yakale ndi mudzi wa Huangjin (黄金村, Huángjīn Cūn), womwe uli m’mphepete mwa phiri la Lü Dongshan (吕洞山, Lǚdòng Shān).
Malongosoledwe a malo: 109°12′–109°33′ kum’maŵa, 28°24′–28°36′ kumpoto (malinga ndi kaundula wa zilemba za malo).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Mwambo wa tiyi ku Baojing umachokera kalekale. M’buku lolosera zakale la “Jingzhou tudi ji” (《荆州土地记》) limalongosola: “Maboma onse asanu ndi aŵiri a Wuling amapanga tiyi, woposa wina” (武陵七县通出茶，最好). Katswiri wakale wamaphunziro a nthawi ya Tang, Du You (杜佑) m’buku lake la “Tongdian” (《通典》, 801 AD) analemba kuti Xizhou (溪州, dera lomwe lili pafupi ndi Baojing wamakono) ankapereka masamba a tiyi ngati msonkho. Umboni wapakali pomwepo umachokera ku malo ofukula zakale a Liye (里耶), kumene pakati pa zidutswa za nsungwi za m’nthawi ya Qin (秦简, zaka za m’ma 300 BC) zopezeka 36,000, panali zolemba za ntchito zonyamula katundu kuchokera ku Qianling (迁陵, lomwe ndi Baojing lerolino), zomwe zikuyerekezeredwa kuti zinali ndi zomera za tiyi.

Nthano yofunika kwambiri: m’chaka cha 1539 (chaka cha 18 cha ulamuliro wa Jiajing, 明嘉靖十八年), mkulu woyang’anira asilikali Lu Jie (陆杰, Lù Jié), poyendera malo a m’malire m’mapiri a Xiangxi, ndi anthu ake anadwala malungo a m’madambo (瘴气, zhàngqì) m’chigwa chopanda anthu pafupi ndi Luqi (鲁旗, lomwe ndi Hulu lerolino). Mtsikana wokalamba wa mtundu wa Miao wa m’banja la Xiang (向) ndiye anawapulumutsa asilikali ofookawo: anaphika masamba a mtengo wa tiyi wazaka zana limodzi womwe unkamera pafupi ndi nyumba yake, nakhuthulira odwalawo. Patatha theka la ola, malungo anatha. Pothokoza, Lu Jie anapatsa mayiyo liang (两) limodzi la golide ndi kuphatikiza tiyiyu m’ndandanda wa mphatso za ku nyumba yachifumu. Kuchokera nthawi yomweyo, mwambi wa anthu unayamba: “一两黄金一两茶” — “Liang la golide pa liang la tiyi”. Mudziwo unatchedwa Huangjinzhai (黄金寨, “Lingana la Golide”), ndipo tiyi anayamba kutchedwa Huangjincha (黄金茶, “Tiyi wa Golide”).

M’mbiri yachipita kumene: m’zaka za 1993–1994, katswiri waulimi Zhang Xiangsheng (张湘生, Zhāng Xiāngshēng) anapeza njira yatsopano — kwa nthawi yoyamba, anabzala bwino Huangjincha pogwiritsa ntchito njira ya vegetative cuttings (扦插, qiānchā), ndikuthana ndi vuto la kusabzala bwino kwa nthawi yaitali. Izi zinatsegula njira yofalitsa zomera zambiri. M’chaka cha 2009, pofufuza cholowa cha chikhalidwe, mitengo ya tiyi yakale 2057 (yozungulira thunthu yoposa 30 cm) inapezeka, ndipo mwa iyo 718 idatengera nthawi ya Ming ndi 1339 ya Qing. Wamkulu koposa onse ndi “Mfumu ya Mitengo ya Tiyi ya Baojing Huangjincha” (保靖黄金茶树王) — ndi woposa zaka 400. Mu 2010, tiyiyu analandira chitetezo cha chizindikiro cha malo (农产品地理标志) kuchokera ku Unduna wa Zaulimi wa China. Mu 2020, minda ya tiyi ya Huangjin inaikidwa m’ndandanda wachisanu wa National Register of Important Agricultural Heritage Systems ku China (中国重要农业文化遗产). M’chaka chomwecho, dzina la tiyiyu linalowa mumgwirizano wa China-EU pa Geographical Indications (中欧地理标志协定), zomwe zinatsimikizira chitetezo cha malamulo m’dziko lonse m’mayiko 27. Mu 2025, zomera za Baojing Huangjincha 1-hao (保靖黄金茶1号) zinaikidwa m’ndandanda wa mitundu yofunika kwambiri ya tiyi ku China (国家骨干型茶树品种).

Mtundu wofiira — Huang Jin Hong Cha — unayamba kukula bwino limodzi ndi mtundu wobiriŵira m’zaka za m’ma 2010, pamene ukadaulo wa gongfu hongcha unasankhidwa mu muyezo wa chigawo.

Dzina: 保靖 (Bǎojìng) ndi dzina la boma kutanthauza “mtendere wotetezedwa”; 黄金 (Huáng Jīn) — “golide”, kutengera nthano ya liang la golide lomwe Lu Jie anapereka chifukwa cha tiyi wochiritsa; 红茶 (Hóngchá) — tiyi wofiira, kusonyeza njira yopangira.
Tanthauzo la chikhalidwe: Baojing Huangjincha si ulimi basi, koma ndi cholowa chachilengedwe cha ma Miao ndi atujia a ku Xiangxi. Minda yakale ya tiyi ya m’mudzi wa Huangjin ndi malo otetezedwa a chikhalidwe chovomerezeka pa mulingo wa chigawo, ndipo “Mfumu ya Mitengo” yomweyo ndi chinthu chokhacho chachilengedwe cha cholowa chosaoneka cha Hunan (活体非物质文化遗产). A Miao a kumeneko amalemekeza “mfumu ya maluwa a tiyi” (茶花仙子) ngati mulungu woteteza, ndipo nkhani za tiyi zimapezeka mu ngoma za chikhalidwe cha Miao (苗鼓) ndi nyimbo zawo (苗歌). Kwa boma la Baojing, tiyi ndi gawo lalikulu lazachuma: pofika chaka cha 2023, malo obzala anali mahekitala 15.5 万亩 (≈ 10,300 ha), mtengo wonse wa malonda a tiyi unali mabiliyoni 23.16 awan chi, ndipo mtengo wa brand unayerekezedwa ku mabiliyoni 40.93 awan chi.

3. Kufotokozera za Zomera ndi Zomangira:

Mtundu / Cultivar: Baojing Huangjincha (保靖黄金茶) — ndi zomera zapadera za kumeneko zomwe zidapangika pakusankha kwachilengedwe kwa nthawi yaitali m’malo otalikirana a Xiangxi. Ndi za gulu la mitundu yosiyanasiyana (群体种) yokhala ndi zosiyanasiyana zambiri za majini. Malinga ndi kafukufuku wa Professor He Shihua (何士华), mitengo yakale ya Huangjincha ndi ya mtundu wa masamba akuluakulu amtundu wa mtengo (乔木型大叶类品种) ndipo imasonyeza kugwirizana kwina kwa majini ndi fossilized Jinggu kuanye mulan (景谷宽叶木兰, Magnolia latifolia), yomwe ili ndi zaka 35 miliyoni. Mitengo ndi yapakati mpaka ikulu, masamba ndi ozungulira kapena otsetsereka, mphukira ndi zofewa, zokhala ndi kuchuluka kwa masamba obiriŵira komanso kulimba kwa nyengo zovuta. Mkhalidwe wofunika kwambiri wa zomera ndi kuchuluka kwa ma amino acid m’maphukira achikulire.
Kukolola: Masika ndi nyengo yayikulu: kukolola koyambirira kwa masika (明前, míngqián) ndi kofunika kwambiri. Huangjincha imadziŵika ndi kumera msanga (发芽早) komanso kumera kosalekeza. Pa tiyi wofiira, masamba a chilimwe amagwiritsidwanso ntchito, omwe ali ndi ma polyphenols ochuluka.
Mulingo wa kukolola: Mphukira limodzi ndi masamba limodzi kapena aŵiri (一芽一叶 — 一芽二叶). Pamitundu yapamwamba — mphukira limodzi lokha (单芽): popanga jin limodzi (500 g) pamafunika 32,000–35,000 nthambi zotcheka pamanja.
Zofunikira pa zomangira: Masamba athunthu, ofewa, atsopano opanda kuwonongeka. Kutcheka pamanja molingana ndi “zinthu khumi osatola” (十不采), kuphatikizako kusatola zomera zowonongedwa ndi tizilombo, zopsya kwambiri, zonyowa ndi mame kapena mphukira zina zosayenera.

4. Malo ndi Zomera Zake:

Kutalika kwa malo obzala: 280–1500 m pamwamba pa nyanja. Malo akulu opangira masamba a mkulu ndi 500–800 m. Mudzi wa Huangjin uli pamtunda wa pafupifupi 635 m.
Nyengo: Nyengo ya m’mapiri yotengera monsoon ya subtropical. Kutentha kwapakati pachaka ndi 15–17 °C, chilimwe chodekha chopanda kutentha kwadzaoneni, nyengo yozizira yopanda kuzizira koopsa. Mitambo ndi chifunga ndi zofala pafupifupi nthawi zonse: derali lili pomwe malo okwera a Yunnan-Guizhou amakumana ndi mapiri a Wudang. Mvula imagwa 1200–1500 mm pachaka. Kusiyana kwakukulu kwa kutentha pakati pa usana ndi usiku kumathandiza kuti masamba azikhala ndi ma fungo abwino komanso ma amino acid ochuluka.
Nthaka: Yopangidwa kuchokera ku miyala yachitsulo — schist ndi sandstone (板页岩和砂岩). Mchere pang’ono (pH 4.5–5.5), yoyenda bwino madzi, yozama, yokhala ndi zinthu zambiri zachilengedwe. Zomwe zili mu miyala zimatengera zaka mamiliyoni ambiri za geological za Wulingshan (武陵山) ndipo zimathandiza pakumva “kuya” kwa tiyi.
Chilengedwe: Dera la Xiangxi ndi loyera kwambiri: kutalikirana ndi malo a mafakitale, nkhalango zowirira, mitsinje ya m’mapiri yoyera. Minda ya tiyi ya ku Baojing inalandira satifiketi ya organic pa malo oposa 4200 mu. Minda yambiri ili pafupi ndi nkhalango zakale, ndipo imapanga njira yabwino ya ulimi wosakaniza nkhalango.

5. Ukadaulo Wopanga:

Kupanga kumachitika molingana ndi muyezo wa gongfu hongcha ndi kusintha kochepa chifukwa cha kuchuluka kwa ma amino acid m’masamba a Huangjincha:

Kukolola (采摘, cǎizhāi): Kusankha pamanja mphukira zofewa. Nthawi yotcheka ndi m’mawa pamene mame atha.
Kufowotsa (萎凋, wěidiāo): Mwachilengedwe kapena kuphatikiza. Nthawi yofowotsa ndi maola 12–20, kutaya chinyezi 35–40%. Cholinga chake ndi kukonza masamba kuti azitha kujomba, kuyambitsa kusintha koyamba kwa ma fungo. Pa Huangjincha yomwe ili ndi ma amino acid ochuluka, kufowotsa kumachitidwa mosamala pa kutentha kochepa kuti asunge kukoma kokoma.
Kujomba (揉捻, róuniǎn): Kupanga mpukutu wolimba ndi kuwononga misempha ya maselo kuti madzi atuluke pamwamba pa masamba. Kujomba kumatha kuchitika pamanja (手工揉捻) kapena ndi makina.
Kuphika / Kuwotcha (发酵, fājiào): Gawo lofunika kwambiri. Kutentha 26–30 °C, chinyezi 90–95%, nthawi ya maola 3–5. Chifukwa cha kuchuluka kwa ma polyphenols (mpaka 25%) ndi ma amino acid (mpaka 7.47%), masamba a Huangjincha amapanga kusakaniza bwino: theaflavins zimapereka kuwala ndi moyo, thearubigins zimapereka kuya ndi “thupi”, ndipo ma amino acid osawotcheredwa amabweretsa kukoma kwachilengedwe.
Kuyanika (烘干, hōnggān / 干燥, gānzào): Kuyanika koyamba pa 100–120 °C kuletsa kuwotchera, kenako n’kuyanikanso bwino pa kutentha kochepa (60–80 °C) kuti ma fungo akhazikike.
Kusankha (分级, fēnjí): Kusankha malinga ndi mulingo wa masamba, kuchuluka kwa masamba apamwamba, ndi kukula kwa zidutswa.

6. Zomveredwa ndi Ziwalo:

Maonekedwe a masamba owuma: Mpukutu wolimba, tinthu tating’ono tolongosoloka bwino (条索紧细), mtundu wofiirira wakuda kapena wakuda kwambiri wokhala ndi timasamba tagolide tambirimbiri (金毫). Masamba ndi osalala, osankhidwa bwino.
Fungo la masamba owuma: Lokoma, la uchi, ndi zokometsera za zipatso zofufuta zakumwera ndi fungo laling’ono la maluwa. Pali fungo lodziwika bwino la “golide” (黄金香) — lokoma la uchi lokhala ndi zokometsera zambiri, lomwe ndi chizindikiro chachikulu cha zomera.
Fungo la kamwa: Lambiri ndi losasuntha: zomveredwa zoyamba — uchi ndi zipatso zowuma (ma apricots owuma, ma deti); zapakati — caramel, makeke osakaniza, malt; zapansi — zokometsera zaching’onong’ono za nkhuni ndi zokometsera. Pamalo aliwonse otsatira, fungo limasintha, limasonyeza mbali zatsopano.
Kukoma: Kolimba, kodzazidwa, komanso kofewa mosayembekezereka. Kwambiri ndi kukoma koyera, kwakuzama komwe kumatsalira m’kamwa pambuyo pake (回甘), chifukwa cha kuchuluka kwambiri kwa ma amino acid m’masamba oyamba. Kupwanya ndi kochepa, kumatha mokoma m’kamwa kwa nthawi yotalika. Thupi la kukoma ndi “lamafuta” (油润), lomwe limakuta pakamwa.
Mtundu wa kamwa: Wofiira-amber, wowala ndi wowonekera bwino, wokhala ndi mphete yagolide yowoneka bwino (金圈, jīn quān) — chizindikiro cha kuchuluka kwa theaflavins.
Pansi pa kapu (masamba ophikidwa): Masamba amatsekuka mosavuta ndi mofanana; mtundu wake ndi wofiirira-wakuda mpaka wofiirira-wamtambo. Kapangidwe kake ndi kokwanira, mphukira ndi masamba zimakhala zosiyana bwino.

7. Zomwe Zili Mkatimu:

Ma Amino Acid: Ndiye “mphamvu yayikulu” ya Huangjincha. Kuchuluka kwa ma amino acid aulere m’masamba atsopano a masika kumafika 7.47% (malinga ndi malipoti ena — mpaka 7.76%), kuwirikiza kawiri kuchuluka kwa tiyi wobiriŵira wamba. L-theanine ndiye wochuluka. Ngakhale atawotcheredwa kwathunthu, gawo lalikulu la ma amino acid limasungidwa, zomwe zimabweretsa kukoma kwa tiyi wofiira kwakukulu komanso “umami”.
Ma Polyphenols: Kuchuluka kwawo m’masamba atsopano ndi pafupifupi 20–25%. Mu tiyi wofiira, mitundu yowotcheredwa ndi yochuluka: theaflavins (TF) ndi thearubigins (TR), zomwe zimapanga mtundu ndi “thupi” la kamwa. Kusakaniza kwa TF/TR kumapangitsa kuti kamwa kakhale “ndi moyo” koma kozama.
Zinthu zomwe zimatha kusungunuka m’madzi: Mpaka 50% — ndi wooneka kwambiri, zomwe zimalongosola kukoma kokwanira komanso kusasunthika kwa kamwa ngakhale ataphikidwa kambiri.
Ma Alkaloids: Caffeine — 4.3% (malinga ndi zomera zoyambirira). Theobromine ndi theophylline — pang’ono.
Chlorophyll: Kuchuluka kwake ndi 50% kuposa mitundu ina, zomwe zimathandiza kuti zomera zizipanga chakudya mwachangu komanso, mosalekeza, zizikhala ndi zinthu zina zofunikira.
Mafungo Osakhalitsa: Gulu lochuluka la terpenes, aldehydes, ndi zinthu zomwe zimapangidwa m’kutentha (Maillard reaction). Fungo la “golide” limapangidwa ndi kuphatikiza kwa linalool, geraniol, β-ionone, ndi zotuluka zapadera za ma amino acid.
Mavitamini ndi minerals: Vitamini za gulu la B, ascorbic acid (gawo lina), potaziyamu, magnesium, manganese, zinki, selenium.

8. Ubwino Wake:

Kulimbikitsa pang’ono ndi kulimbikitsa ubongo: Kuchuluka kwa L-theanine limodzi ndi caffeine kumabweretsa mkhalidwe wa “kukhala tcheru momasuka” — kusangalala kopanda nkhawa, kukumbukira bwino ndi kukhala tcheru.
Kuteteza kwambiri ku ma antioxidant: Theaflavins, thearubigins, ndi ma catechins otsalira amatha kuthana ndi ma free radicals ndi kuchepetsa kupsinjika kwa okosijeni. Potengera mphamvu zake zolimbana ndi okosijeni, tiyi wofiira wa Huangjincha wochokera ku zomera zokhala ndi ma polyphenols ochuluka ali pamwamba pakati pa ma hongcha a ku China.
Kulimbikitsa kagayidwe kachakudya: Ma polyphenols ndi caffeine zimathandizira kutentha kwa thupi ndi kugawa mafuta, zomwe zimapangitsa tiyiyu kukhala wothandiza kwa omwe akufuna kuchepetsa thupi.
Kutonthoza m’mimba: Tiyi wofiira wotentha, wofewa nthawi zambiri amalimbikitsidwa kumwa pambuyo pa chakudya. Ma tannin ochepa amathandiza kuti mafuta a m’mimba azikhala bwino.
Umoyo wamtima ndi magazi: Theaflavins, malinga ndi kafukufuku, amatha kulimbikitsa kusinthasintha kwa magazi ndi kusintha kwa mafuta m’mthupi.
Kulimbikitsa chitetezo cha m’thupi: Ma polyphenols amathandizira kulimbana ndi tizilombo komanso kulimbikitsa chitetezo.
Kuchedwetsa kukalamba kwa maselo: Mphamvu zolimbana ndi okosijeni za ma polyphenols a tiyi zimagwirizanitsidwa ndi kafukufuku wochepetsa kusintha kwa maselo chifukwa cha ukalamba.
Kutenthetsa thupi: Tiyi wophikidwa mokwanira amatenthetsa m’nyengo yozizira, amachepetsa kutopa.

9. Kaphikidwe:

Kutentha kwa madzi: 90–95 °C.
Kuchuluka kwa tiyi: 4–5 g pa 100–120 ml. Pamitundu yokhala ndi tipisi yokha — pang’ono (3–4 g), chifukwa kuchuluka kwa zomwe ziri m’masamba ndi kwakukulu.
Zida: Gaiwan yadongo (盖碗) — yomwe imathandiza kuonetsera bwino ma fungo; teapot ya Yixing (宜兴紫砂壶) — kuti tiyi akhale wosalala komanso wamafuta; teapot yagalasi — kuti musangalale ndi kuvina kwa masamba agolide.
Ndondomeko:

Tenthetsani chida ndi madzi otentha ndi kuwathira madzi.
Ikani tiyi, kutseka chivundikiro ndi kugwedeza — fungani fungo la “golide” la masamba otenthedwa.
Kutsukitsa si kofunikira; ngati mukufuna — kuthira pang’ono (kwa sekondi 1–2).
Kuthira koyamba: 8–10 sekondi. Kapu yoyamba imakhala yokoma ya uchi ndi zipatso.
Kuthira kwa 2–4: 10–15 sekondi.
Kuyambira pa kuthira kwachisanu: muwonjezereni masekondi 5–10.
Mlingo wabwino umatha kuphika kwa nthawi zisanu ndi ziwiri mpaka zisanu ndi zinayi zokwanira, umasonyeza kusasunthika komanso “kulimba” (耐冲泡) — chimodzi mwa zabwino zomwe zomera za Huangjincha zimadziwika nazo.

10. Kusunga:

Chidebe chotseka, chosawala — chidebe chachitsulo, thumba lofuliridwa lozunguliridwa ndi zitsulo, kapena chidebe chadongo.
Malo owuma, a mdima, ozizira (15–25 °C, chinyezi chochepera 60%), kutali ndi fungo lina.
Nthawi yabwino yosungira ndi miyezi 6–18 kuti mukhalabe ndi fungo labwino. Mitundu yoyanikidwa bwino imatha kukhala yosalala pang’ono pakapita zaka 2–3.
Pewani chinyezi, kuwala kwadzuwa, kusintha kwa kutentha, ndi kusungira pafupi ndi zakudya zofunkha.

11. Mtengo ndi Zonyenga:

Mtengo: Baojing Huang Jin Hong Cha ndi tiyi wapadera wachigawo. Mtengo wake umadalira mulingo wa kukolola (mitundu yokhala ndi tipisi yokha ndi yodula kwambiri), nyengo (masamba oyambirira a masika amalemekezedwa kwambiri), komwe akuchokera (mitengo yakale vs. minda yaying’ono) komanso kukhalapo kwa satifiketi za mphoto. Mwambi wakuti “一两黄金一两茶” umasonyeza m’mene tiyiyu amadziwira kale ngati chinthu chapamwamba, ngakhale kuti mitengo yamakono sikuli yeniyeni ya “liang la golide pa liang la tiyi”.
Mungapewe bwanji zonyenga:

Gulani kwa ogulitsa odalirika omwe amadziwika kuti amagula ku famu yeniyeni ku Baojing. Yang’anani chizindikiro cha malo (地理标志).
Yang’anani maonekedwe: mpukutu wosalala, wolimba, akusambiri agolide ochuluka, popanda fumbi kapena zinthu zina.
Yang’anani fungo: liyenera kukhala loyera, lokoma la uchi, ndi phunziro la “golide”. Popanda fungo lotentha, lowola, kapena la nsomba.
Yang’anani kamwa: lowala, lofiira-amber, lowonekera bwino, ndi mphete yagolide. Ngati kamwa ndi kakuda, chifukwa chake ndi chosadetsa nkhawa.
Yesani “kulimba” kwake: Huangjincha yeniyeni imadziwika ndi kusasunthika ngakhale waphikidwa kambiri. Ngati pambuyo pa 3–4 kuthira kukoma kwake kumachepa kwambiri, ndiye kuti mwina masamba ndi ena.

12. Zochititsa Chidwi:

Baojing Huangjincha amatchedwa “chikhalidwe chomwe chingamwedwe” (可以拿来喝的文物, “chikhalidwe chomwe chingamwedwe”): m’mudzi wa Huangjin pali mitengo yakale ya tiyi 2057, ndipo wamkulu wazaka zoposa 400. Minda isanu ndi iŵiri yakale ya tiyi — Longjing’ao (龙颈坳), Gezhemai (格者麦), Deranggong (德让拱), Kulu (库鲁), Tongtian (团田), Lengzhaihe (冷寨河) ndi Haonawu (夯纳乌) — amasungidwa ngati malo osungiramo zinthu zakale omwe ali ndi moyo.
“Mayi wa Huangjincha” — katswiri waulimi Zhang Xiangsheng (张湘生), yemwe anali mmodzi mwa ophunzira oyamba omwe anaphunzitsidwa pambuyo pa Chirevolution Chachikulu cha Chikhalidwe. Kuyambira 1993, iye anadzipereka ku ntchito imodzi yokha — kuphunzira kubzala Huangjincha ndi ma cuttings. Mu 1994, kuyesa kudachita bwino: 3.16 mu ya mbewu (pafupifupi 500,000) idayamba kufalikira kwakukulu kwa zomera ku Xiangxi konse.
Academician Liu Zhonghua (刘仲华, Liú Zhōnghuá), mmodzi mwa akatswiri odziwika padziko lonse pa sayansi ya tiyi ndi mphotho ya State Prize ya China, amasangalatsidwa ndi Huangjincha ndipo amagula okha tiyi woposa 100 kg pachaka. Malinga ndi iye, sanakumanepo ndi mtundu wa tiyi wokhala ndi ma amino acid ochuluka chotere.
Baojing ili pa latitude 28° kumpoto — yomwe imatchedwa “chigawo chagolide cha mphepo ya tiyi”. Boma limadzana ndi Zhangjiajie (张家界, Zhāngjiājiè), park yotchuka yadziko ya “mapiri oyandama”, ndi Fenghuang (凤凰, Fènghuáng, “Mzinda wa Phoenix”), kwawo kwa wolemba Shen Congwen.
Tiyi wa ku Baojing samapangidwa m’mitundu yofiira ndi yobiriŵira yokha: akatswiri akumeneko akuyesera njira za tiyi wakuda (hei cha), wouma, woyera ndi wachikasu pogwiritsa ntchito masamba omwewo. Kupanga kwapachaka (malinga ndi zomwe zinalembedwa mu 2020) kunali: wobiriŵira — 581 t, wofiira — 309 t, wakuda — 270 t, ndipo mtengo wonse wa njira ya tiyi inali mabiliyoni 12.5 awan chi.

13. Kufanizira ndi Tiyi Wina Wofiira:

Guzhang Maojian Hong Cha (古丈毛尖红茶): Tiyi wofiira wochokera ku boma lina la Guzhang (古丈), lomwe lili kufupi ndi Xiangxi. Amapangidwa kuchokera ku masamba a tiyi wobiriŵira wotchuka wa Guzhang Maojian. Monga tiyi wofanana, koma wopanda kuchuluka kwa ma amino acid a Huangjincha. Guzhang Hong Cha amakhala “wowuma” pang’ono ndi wochepa kukoma.
Hunan Hong Cha (湖南红茶, gulu lonse): Ndi dzina lokwanira limodzi la tiyi wofiira wa m’chigawo cha Hunan, kuphatikizapo huihong (湖红, Hú Hóng). Mahongcha achikhalidwe a ku Hunan amapangidwa kuchokera ku zomera zookha ndipo amakhala ndi phunziro lokhazikika, “la mafakitale”. Huang Jin Hong Cha amasiyana ndi kukoma kwake kwakukulu komanso kapangidwe kake “kamafuta”, chifukwa cha mkhalidwe wa zomera.
Dian Hong (滇红, Diān Hóng): Tiyi wofiira wa Yunnan wochokera ku zomera za Assam. Dian Hong ndi wamphamvu, wodzazidwa, wokhala ndi zipatso za chokoleti, tsabola, ndi musk. Huang Jin Hong Cha ndi wofewa, wokoma kwambiri, wokhala ndi fungo losavuta komanso linalake, wokhala ndi ma amino acid ochuluka kwambiri.
Jin Jun Mei (金骏眉, Jīn Jùn Méi): Tiyi wofiira wapamwamba wochokera ku Wuyishan (Fujian), wopangidwa kuchokera ku mphukira zokha za zomera zakutchire. Ma tiyi onseŵa ndi a tipisi, okoma uchi, okhala ndi kamwa kagolide. Kusiyana kwake kuli m’malo: Jin Jun Mei imakhala ndi zipatso za miyala za Wuyishan, Huang Jin Hong Cha amabweretsa zipatso zakuya ndi kukoma kwa “golide” kwa Xiangxi.

Pomaliza:

Baojing Huang Jin Hong Cha ndi tiyi wofiira wokhala ndi mbiri yapadera. Kumbuyo kwake kuli zaka mazana anayi a moyo wa mitengo yakale ya tiyi, nthano ya liang la golide, zomera zapadera zokhala ndi ma amino acid ambiri, dziko la mapiri la Xiangxi ndi chikhalidwe cha Miao ndi Tujia komanso chilengedwe chosawonongedwa. Mu kapu, amapereka zomwe n’zovuta kuzipeza mu tiyi wofiira wamba nthawi imodzi: kukoma kwakukulu, kwa uchi, kopanda kutsekemera konse, thupi lodzazidwa, “lamafuta”, fungo losasunthika lokhala ndi zipatso za golide ndi zipatso zowuma — komanso “kulimba” kodabwitsa kwa tiyiyo ngakhale ataphikidwa kambiri, zomwe zidapangitsa kuti Huangjincha ikhale ndi mbiri ya “golide”.