Bulo Hun Cha · new.thetea.app

Bulo Hun Cha ndi tiyi wofiira, wopangidwa kuchokera ku zipangizo zomwezi ndi m’dera lomwelo monga tiyi wodziwika wa Dongting Biluochun (洞庭碧螺春, Dòngtíng Bìluóchūn), koma wokonzedwa ndi njira ya okisijeni yonse. Uwu ndi katundu watsopano, amene anayamba kuwonekera m’zaka za m’ma 2010 ngati njira yogwiritsira ntchito bwino zipangizo zomwe sizikugwiritsidwa ntchito popanga tiyi wapamwamba wobiriwira, ndipo mwamsanga wapeza malo ake pakati pa okonda tiyi.

1. Kugawa ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wopangidwa mwa kuwonjezera mpweya mokwanira / kuthira chisakanizo.
Gulu: Tiyi wofiira wachigawo ku China; gongfu hongcha (工夫红茶, gōngfū hóngchá). Tiyi wamakono wolemba wochokera ku chikhalidwe cha mbiri yakale.
Chiyambi: China, chigawo cha Jiangsu (江苏, Jiāngsū), mzinda wa Suzhou (苏州市, Sūzhōu shì), dera la Wuzhong (吴中区, Wúzhōng qū); mapiri a Dongting — peninsula ya Dongshan (洞庭东山, Dòngtíng Dōngshān) ndi chilumba cha Xishan (洞庭西山, Dòngtíng Xīshān) pa nyanja ya Taihu (太湖, Tàihú).
Makonzedwe a malo: ≈ 31.07° N, 120.38° E (dera la Dongshan — Xishan, kum’mwera chakumadzulo kwa Suzhou).

2. Mbiri ndi Tanthauzo Lachikhalidwe:

Mbiri: Dera la Dongting linayamba kupanga tiyi zaka zoposa chikwi: kale mu ulamuliro wa Tang (唐, 618–907), zolemba zakale zinkatchula “tiyi wa Dongting”, ndipo mu nthawi ya Song (宋, 960–1279), tiyi wa “Shuiyue” (水月茶) wochokera ku Xishan anaphatikizidwa mu mndandanda wa tiyi woperekedwa kwa mfumu (gong cha, 贡茶). Dzina lake lero la “Biluochun” (碧螺春), malinga ndi mbiri ya Wang Yingkui “Liunan suibi” (《柳南随笔》), linaperekedwa ndi Mfumu Kangxi (康熙) mu 1699 (chaka cha 38 cha ulamuliro wake), pamene kazembe Song Luo (宋荦) anapereka tiyi wakumaloko, yemwe poyamba ankadziwika ndi dzina losavuta loti “Xiashaleng xiang” (吓煞人香, “Kununkhira komwe kumapangitsa kuti munthu agwe pansi”). Mfumu anaona kuti dzina la anthu linapanda kukongola ndipo anatcha tiyi “Biluochun” — “Zowombedwa zobiriwira za masika.”

Koma kupanga tiyi wofiira kuchokera ku zipangizo zomwezi ndi chinthu chatsopano. Chidwi cha tiyi wofiira wa Biluochun chinayamba kukula m’zaka za m’ma 2010 chifukwa cha zifukwa zingapo: choyamba, chaka chilichonse ku Dongting, kuchuluka kwa masamba omwe amatengedwa pambuyo pa nthawi ya Qingming (清明) ndi Guyu (谷雨) kumakula, omwe sagwirizana ndi zofunika za tiyi wobiriwira wapamwamba wa Biluochun; chachiwiri, chiwerengero cha amisiri ochita kuwotcha tiyi wobiriwira ndi manja chikuchepa; chachitatu, tiyi wofiira amakhala bwino ndipo amatha kunyamulika mosavuta. Chifukwa chake, tiyi wofiira wa Biluochun anasintha kuchoka ku katundu wotsalira kukhala katundu wodziwika. Kuyambira 2019, mitengo ya Bulo Hun Cha inayamba kukwera, zomwe zikuwonetsa kupanga malo ake a msika. Mu 2025, dera la Wuzhong linafalitsa “Mjira wa Gulu la Tiyi Wofiira wa Dongting” (《洞庭山红茶团体标准》), lolemba zofunika pa kupanga.
Dzina: 碧 (bì) — “chobiriwira ngati miyala yamtengo wapatali”; 螺 (luó) — “spiral, nkhono” (kutanthauza kumangika kwa masamba); 红茶 (hóngchá) — “tiyi wofiira”. Motero, dzina limasonyeza momveka: uwu ndi tiyi wofiira wopangidwa kuchokera ku zipangizo za delo la Biluochun, wolowa m’malo mwa kumangika kozungulira kwa chitsanzo chobiriwira.
Tanthauzo Lachikhalidwe: Bulo Hun Cha ndi chitsanzo cha kusiyanasiyana kwaukadaulo kwa chigawo chodziwika cha tiyi: osati m’malo mwa tiyi wobiriwira, koma “kalilole kofiira” kwake, komwe kumalola kufotokoza malo omwewo, makamaka njira yapadera yolowanitsa mitengo ya zipatso ndi zitsamba za tiyi (chaguo fuhe xitong, 茶果复合系统), kupyolera mu chitsanzo cha kukoma kosiyana kotheratu. Tiyi uyu wakhala chizindikiro cha m’badwo watsopano wa alimi a tiyi a Dongting.

3. Kufotokozera za Zomera ndi Zopangira:

Mtundu / Cultivar: Gulu la maholo la masamba ang’ono a Dongting (洞庭山群体小叶种, Dòngtíngshān qúntǐ xiǎoyè zhǒng), pokhudzana ndi Camellia sinensis var. sinensis. Mayina osyasyala akuphatikizapo “liuye tiao” (柳叶条, “tsamba la msondodzi”) ndi “jiangbantou” (酱板头). Uwu ndi chikhalidwe chenicheni cha mibadwomene chogwiritsidwa ntchito pa Biluochun wobiriwira — gulu losankhidwa mwachilengedwe kupyolera zaka zoposa chikwi za kulimidwa m’mikhalidwe ya Taihu. Zomera ndi zitsamba zazifupi (0.7–2.5 m) zokhala ndi masamba ang’ono, olimba ndi okhala ndi zinthu zonunkhira zambiri.
Kututa: Kwa tiyi wofiira wamtundu wapamwamba, amagwiritsa ntchito zopangira zotengedwa pafupi ndi Qingming (清明, pafupifupi 5 Epulo) — “mingqian” (明前); kuchuluka kwakukulu kumatengedwa pambuyo pa Qingming mpaka Guyu (谷雨, pafupifupi 20 Epulo) ndi nthawi ina — kumapeto kwa Epulo mpaka koyambirira kwa Meyi.
Mulingo wa kututa: Kwa magulu apamwamba — mphukira imodzi ndi tsamba limodzi kapena awiri (一芽一叶 / 一芽二叶, yī yá yī yè / yī yá èr yè). Kwa tiyi wofiira wokhazikika, kututa kwakukhwima kumaloledwa — mphukira imodzi ndi masamba awiri kapena atatu (一芽二三叶), kuphatikizapo kuchokera ku “masamba akulu” (大叶子) omwe anatengedwa mochedwa.
Zofunikira pa zopangira: Tsamba latsopano lonse lopanda kuwonongeka. Chofunikira kwambiri cha tiyi wofiira ndi kusowa kwa “mitu yofiira” (红头) pa siteji isanachitike kuwotcha kolamuliridwa, kutanthauza kuti tsamba liyenera kuti linayambe kuwonongeka mwachisawawa panthawi ya zoyendera.

4. Malo ndi Makhalidwe a Kulima:

Msinkhu wa malo okula: 50–293 m pamwamba pa nyanja. Minda yambiri ya tiyi imapezeka kumalo otsetsereka a Dongshan (nsonga yaikulu ya Molifeng, 莫厘峰, 293.5 m) ndi mapiri a Xishan.
Nyengo: Nyengo ya monsuni yochokera kum’mwera kwa equator, yofewetsedwa kwambiri ndi madzi a nyanja ya Taihu — nyanja yaikulu ya madzi opanda mchere mu chigwa cha Yangtze (malo ake pafupifupi 2,250 km²). Zizizira ndi zofewa, chirimwe sichotentha kwambiri, kutentha kwapakati kwa pachaka kuli pafupifupi 15.5–16.5°C, kuchuluka kwa mvula pachaka ndi 1,000–1,200 mm, chinyezi cha mlengalenga ndi 75–85%. Mitambo ndi chifunga chochepa chochokera ku nyanja ndi nthawi zonse m’minda ya tiyi, kupereka kuwala kosagwirizana, komwe kuli koyenera kusonkhanitsa ma amino acid mu tsamba.
Dothi: Dothi lachijeremani lofiirira la nkhalango ndi lofiira-lachijeremani la laterite (红黄壤, hónghuáng rǎng), acidity ya pH 4.5–6.0; lolemera ndi zotsalira za zomera ndi phosphorous chifukwa cha kugwa kwa masamba a zipatso kwa zaka mazana ambiri.
Ulimi: Chofunikira kwambiri ndi kachitidwe ka tiyi-zipatso (茶果复合系统, chágǔo fùhé xìtǒng), komwe mu 2020 kunavomerezedwa ndi Unduna wa Zaulimi wa China kukhala “Cholowa Chofunikira cha Chikhalidwe cha Ulimi ku China”. Zitsamba za tiyi zimakula pansi pa mthunzi wa mitengo ya loquat (枇杷, pípa), myrica/bayberry (杨梅, yángméi), mandarins (柑桔, gānjú), mitengo ya pichesi, ma plamu, ma castanet. Mizu ya mitengo ya zipatso ndi ya tiyi imalumikizana; maluwa ndi zipatso zogwa zimaletsa dothi, ndipo tsamba la tiyi limatenga fungo la zipatso — ndizo zomwe zimapanga khalidwe lodziwika la “maluwa-zipatso” (花香果味, huāxiāng guǒwèi) lomwe limasiyanitsa zipangizo za Dongting ndi zina zilizonse ku China. Nkhalango imatseka pafupifupi 80%, zomwe zimapereka mthunzi wachilengedwe.

5. Ukadaulo wa Kupanga:

Mosiyana ndi Biluochun wobiriwira, pomwe magawo onse anayi ofunikira (杀青 — 揉捻 — 搓团显毫 — 干燥) amachitidwa mu wok imodzi mkati mwa mphindi 30–40, kupanga tiyi wofiira ndi njira yochokera, yomwe imatenga masiku 3–4, ndipo imafunikira kuyang’anira mosamalitsa kutentha, chinyezi ndi nthawi pagawo lililonse.

Kututa (采摘, cǎizhāi): Kututa ndi manja posankha mphukira zofewa; kwa tiyi wofiira, tsamba lokhwima kwambiri limaloledwa kuposa la Biluochun wobiriwira.
Kuphwita (萎凋, wěidiāo): Tsamba latsopano limayalidwa mosapinimbidwa m’chipinda chopanda mpweya wokwanira popanda kuwala kwadzuwa. Akatswiri amagwiritsa ntchito mipando yapadera yofewetsa (萎凋池) ndi kutentha kolamulidwa kuti achepetse chinyezi mwachilungamo. Cholinga chake ndi kupangitsa tsamba kukhala lofewa komanso lothira mosavuta (pamene likuphwinyidwa m’manja, liyenera kubwezeretsa, osaduka, ngati mkate). Nthawi ndi nthawi, tsamba limatembenuzidwa kuti lisafune kuti lifiire msanga. Nthawi yake ndi maola 8–16 kutengera nyengo.
Kumangika (揉捻, róuniǎn): Amagwiritsa ntchito makina ogudubuza (mosiyana ndi kumangika kwa manja kwa Biluochun wobiriwira). Mfundo ya kukakamiza: kuchokera ku lofewa kupita ku lolimba ndi kubwerera ku lofewa, nthawi yonse pafupifupi ora limodzi. Cholinga chake ndi kuphwanya khoma la maselo, kutulutsa madzi ndi ma enzyme, kupanga kumangika kozungulira kwakuminyira kongaku, komwe ndi khalidwe la masitayilo a Biluochun. Kukakamizidwa kwambiri kungayambitse kusweka kwa tsamba.
Kuthira chisakanizo / kuwonjezera mpweya (发酵, fājiào): Tsamba lokhotakhota limayikidwa m’chipinda chotentha chachinyezi (kutentha pafupifupi ~25–28°C, chinyezi ≥ 90%) kwa maola 4–8. Ma katekini amasandulika kukhala theaflavins (金黄) ndi thearubigins (红褐), kupanga mtundu wofiira-wa amber ndi fungo la uchi ndi zipatso. Nthawi yoyimitsa kuthira chisakanizo imadziwika mwa kuyang’ana: tsamba limakhala lofiira-mkuwa ndi fungo lodziwika la zipatso.
Kuyanika / Kutentha (烘干, hōnggān): Kumabwera ndi kutentha kwapakati (80–110°C) kuti akhazikitse mawonekedwe a kuthira chisakanizo ndi kuchepetsa chinyezi chotsalira mpaka ≤ 6%. Kuyanika kwa magawo awiri: kuyanika koyamba kotentha kuyimitsa kuwonjezera mpweya, kenako “kupsya” kotsiriza pa nthawi yofewa kuti apeze fungo lozama.
Kusanja (分级, fēnjí): Tiyi wokonzedwa amagawidwa m’magawo — kuchokera ku magulu a malangizo okhala ndi tinyowa tagolide tambiri mpaka masamba akuluakulu.

6. Makhalidwe a Kukoma ndi Kununkhira:

Maonekedwe a tsamba louma: “Ma spiral” opyapyala, okhotakhota molimba a utali wa 1–2 cm; mtundu — kuchokera ku chestnut wakuda mpaka wakuda ndi kuwala kwa malangizo agolide (金毫, jīnháo). Magulu apamwamba amaonetsa tinyowa tambiri ndi kuwala kwa “bronze”.
Fungo la tsamba louma: Lolimba, lotsekemera, ndi zolemba zowonekera za uchi, apricot wouma ndi caramel wofunda; kumbuyo, fungo lina la maluwa, lolandiridwa kuchokera mu ubwenzi ndi mitengo ya zipatso.
Fungo la itsa: La magawo ambiri: pa kuthira koyamba — uchi, lychee, apricot wofunika; pamene ikupita patsogolo, zowonazina zina nzimbe zowotcha, crust ya mkate ndi cocoa wochepa. “Maluwa ndi zipatso” (花果香) ndi chizindikiro chachikulu cha chiyambi chenicheni cha Dongting.
Kukoma: Kolimba, kozungulira, ndi kutsekemera kwachilengedwe (回甘, huígān) ndi kuuma kofewa, osati kokhwimitsa. Thupi la itsa — “losalala ngati silika”, ndi kupanikiza kotentha. Kukhalitsa kwa kukoma — kwaitali, kotsekemera pang’ono, ndi zolemba za zipatso.
Mtundu wa itsa: Wofiira-wa amber, wowala, ndi “mphete ya golide” (金圈, jīnquān) yowonekera m’mphepete mwa kapu — chizindikiro cha kuchuluka kwa theaflavins.
Pansi pa tiyi (tsamba lothira): Masamba amatseguka mosavuta ndi mofanana; mitundu yochokera ku mkuwa-wofiira mpaka chestnut; m’magulu abwino, tsamba ndi lonse, ndi mitsempha yowonekera, popanda zizindikiro zowotchera.

7. Kupangika kwa Mankhwala:

Polyphenols: Panthawi ya kuwonjezera mpweya mokwanira, mbali yaikulu ya katekini (EGCG, EGC, ECG) isandulika kukhala theaflavins (TF, ~0.5–1.5% ya misa yowuma) ndi thearubigins (TR, ~6–12%). Theaflavins ndi omwe amapanga “mphete ya golide” ndi kuwala kwa itsa, pamene thearubigins amapanga kukhwinya ndi “thupi” la kukoma. Kuchuluka kwa polyphenols onse ndi pafupifupi 10–15% ya misa yowuma (yochepa poyerekeza ndi Biluochun wobiriwira, pomwe polyphenols ali 20–30%).
Amino acids: L-theanine ndi amino acid yofunika kwambiri, yopereka kufewa, kutsekemera ndi kumva kupumula. Chifukwa cha mtundu wa masamba ang’ono ndi chifunga cha Taihu, kuchuluka kwa amino acid mu zipangizo za Dongting ndi kwakukulu.
Alkaloids: Caffeine (~2.5–4.0% ya misa yowuma), theobromine, theophylline. Kugwirizana kwa caffeine ndi L-theanine kumapereka mphamvu yofewa, yoyika patsogolo popanda “kudumpha” ndi kutsika kenakake.
Mavitamini: Pang’ono za mavitamini a gulu B (B₁, B₂, B₆), vitamin E; vitamin C imawonongeka pang’ono panthawi ya kuwonjezera mpweya (mosiyana ndi tiyi wobiriwira, pomwe imakhala yotetezedwa kwambiri).
Mchere: Potaziyamu, manyeziyamu, manganese, zinki, fluoride, phosphorous — zimatengera kulemera kwa dothi la Dongting.
Zinthu zonunkhira zowuluka: Linalool, geraniol, cis-jasmone, β-ionone, phenylacetaldehyde, komanso zopangidwa ndi kachitidwe ka Maillard, zomwe zimapanga zolemba za caramel ndi uchi pa kuyanika kotsiriza. Chofunikira cha zipangizo za Dongting ndi kukhalapo kowonjezereka kwa terpenoids a mtundu wa zipatso (chifukwa cha “kununkhira” koyambirira kwa loquat ndi citrus).

8. Ubwino:

Kulonjeza mphamvu mofewa: Kuphatikizana kwa caffeine ndi L-theanine kumapereka mphamvu zokhazikika ndi kuwongolera kuganizira popanda “zisumpa” zazikulu zomwe zimadziwika ndi khofi.
Kuteteza kwa antioxidant: Theaflavins ndi thearubigins ndi ma antioxidant amphamvu, omwe amathandizira kuchotsa ma free radicals; malinga ndi kafukufuku wina, mphamvu za antioxidant za tiyi wofiira zili zofanana ndi za zobiriwira.
Kuthandiza chakudya: Tiyi wofiira mwamwambo umawonedwa kuti ndi “wofunda” (mwa mawu a zamankhwala a ku China) ndipo ndi wofewa m’mimba; ndi woyenera kumwa pambuyo pa chakudya, kuthandizira kugaya bwino.
Dongosolo la mtima ndi magazi: Kumwa tiyi wofiira moyenera kumagwirizanitsidwa ndi kusunga kusinthasintha kwa magazi ndi kuchepetsa kuchuluka kwa cholesterol “woipa” (LDL).
Kutentha: Mu nyengo yozizira, Bulo Hun Cha ndi chakumwa chotentha chabwino, chochepetsa kumva kutopa.
Kuthandizira chitetezo cha mthupi: Polyphenols ali ndi mphamvu zolimbana ndi mabakiteriya ndi ma virus; kumwa tiyi mwadongosolo kumalimbikitsa kukana kwa thupi.
Ukhondo wa m’kamwa: Fluoride ndi polyphenols zimathandizira kupewa kuwola kwa mano ndi kuchepetsa kuchuluka kwa mabakiteriya oopsa m’kamwa.

9. Kuthira:

Kutentha kwa madzi: 90–95°C. Madzi otentha kwambiri (100°C) akhoza kukulitsa kuuma; kwa magulu a malangizo, ndi bwino kugwiritsa ntchito 88–90°C.
Kuchuluka kwa tiyi: 4–5 g pa 100–120 ml (njira ya gongfu); 3–4 g pa 200 ml (kuthira mu kapu / m’khola).
Zida: Gaiwan (盖碗, gàiwǎn) ya porcelain — ndi chisankho choyenera nthawi zonse; mtsuko wa porcelain; mtsuko wa Yixing (宜兴紫砂壶) — ngati kukoma kozungulira, “ngati nsalu ya velvet” kumakukondweretsani.
Ndondomeko:
1. Tenthetsani zida ndi madzi otentha, tsanulani.
2. Ikani tiyi; muzimva fungo la tsamba louma “lodzutsidwa”.
3. Kutsuka: kuthira mwamsanga kwa masekondi 1–2 (sikofunikira pa magulu atsopano, koma ndizovomerezeka pamene tsamba lili lolimba).
4. Kuthira koyamba: masekondi 8–10.
5. 2-4 kuthira: masekondi 10–15.
6. Kenako onjezerani nthawi ndi masekondi 5–10 pa kuthira kulikonse.
7. Bulo Hun Cha yabwino imatha kupirira kuthira 6–8, kudziwonetsera pang’onopang’ono: kuchokera ku zowonazina zowala za zipatso ndi uchi kupita ku zozama, za caramel ndi mkate.

10. Kusunga:

Chidebe chosapisa muwala, chosatsekeredwa m’thumba (mtsuko wachitsulo, thumba la zokuta ndi valavu). Kutetezedwa ku fungo lina, kuwala kwachilengedwe, chinyezi ndi kutentha kwakukulu.
Mikhalidwe yabwino: 15–25°C, chinyezi ≤ 60%, malo a mdima, owuma. Fuyiji safunikira (mosiyana ndi Biluochun wobiriwira).
Nthawi yoyenera kumwa: miyezi 6–18 kuti apeze fungo lathunthu; magulu abwino okhala ndi kumangika kolimba amatha “kuzungulira” mpaka zaka 2–3 popanda kutaya khalidwe.

11. Mtengo ndi Zonamizira:

Gulu la mtengo: Malinga ndi zaka za 2025, mtundu wa mitengo ya Bulo Hun Cha wochokera ku zipangizo zenizeni za Dongting:
- Gulu lapadera (特一级, tè yī jí): pafupifupi 1,500 yuan/jin (500 g);
- Gulu lapamwamba (特二级): pafupifupi 1,200 yuan/jin;
- Gulu loyamba (一级): pafupifupi 750 yuan/jin;
- Gulu lachiwiri (二级): pafupifupi 550 yuan/jin;
- Gulu lachitatu (三级): pafupifupi 350 yuan/jin;
- Tiyi wofiira wamba: kuyambira pafupifupi 250 yuan/jin. Poyerekezera: Biluochun wobiriwira wa gulu lapamwamba amafika 8,000–56,000 yuan/kg, kotero mtundu wofiira ndi wotsika mtengo kwambiri.
Momwe mungapewere zonamizira:
1. Gulani ndi kutsatirika kowonekera: Fufuzani zolemba za “Dongting” (洞庭山) ndi chizindikiro cha malo (地理标志) cha dera la Wuzhong; funsani zambiri za famuyo.
2. Onani tsamba: Bulo Hun Cha weniweni amasunga kumangika kozungulira kwa masamba ang’ono — opyapyala komanso olimba; ma spiral akuluakulu olimba amasonyeza kuti si a Dongting.
3. Fufuzani fungo: Chizindikiro chachikulu ndi fungo la zipatso ndi maluwa (花果香), lolandiridwa kuchokera ku kachitidwe ka tiyi-zipatso; zonamizira zochokera ku Zhejiang kapena Yunnan zilibe khalidwe ili.
4. Onani itsa: Itsa liyenera kukhala lowala, lofiira-wa amber, lopanda thunzi; “mphete ya golide” pa khoma la kapu ndi chizindikiro chabwino.
5. Khalani okayika pa mtengo wotsika: Ngati tiyi wofiira wa “Dongting” akugulitsidwa pansi pa 200 yuan/jin, mwachizolowezi ndi zipangizo zochokera ku zigawo zina kapena masamba a m’dzinja omwe atchulidwa kuti ndi a masika.

12. Zochititsa Chidwi:

Dongting system ya kulima tiyi ndi mitengo ya zipatso (茶果复合系统) mu 2020 inalowa mu ndandanda ya “Cholowa Chofunikira cha Chikhalidwe cha Ulimi cha China” (中国重要农业文化遗产), ndipo mu 2022, ukadaulo wopanga Biluochun wobiriwira unakhala gawo la chinthu chomwe chinaphatikizidwa pa mndandanda wa Cholowa cha Chikhalidwe Chosaoneka cha UNESCO.
Popanga magalamu 500 a Biluochun wobiriwira wapamwamba, pamafunika mphukira 60,000–80,000. Tiyi wofiira, womwe umalola tsamba lokhwima kwambiri, ndi wotsika mtengo kwambiri pa kugwiritsa ntchito zipangizo, zomwe zimapangitsa kuti ukhale katundu woyenerana ndi chilengedwe — palibe chomwe chimawonongeka mopanda ntchito.
Chododometsa cha dzina: “碧” (bì) — “chobiriwira”, koma tiyi ndi wofiira. Uku ndi kufotokozera mwachidziwitso ku Biluochun wobiriwira wapachiyambi ndi ku malo onse, osati ku mtundu wa katundu womalizidwa.
Bulo Hun Cha ndi imodzi mwa tiyi wofiira ochepa ku China wopangidwa kuchokera ku masamba ang’ono (小叶种), apo ambiri a tiyi wofiira odziwika (Dian Hong, Ying Hong) amapangidwa kuchokera ku mitundu ya masamba akulu (大叶种). Masamba ang’ono amapereka kukoma kosalala, “ngati silika”.
Pa zotsatira za kuyesa, akatswiri amawona kuti kuthira koyamba kuwiri kwa Bulo Hun Cha mwa mphamvu ya fungo kumatha kupikisana ndi tiyi wofiira wa Wuyi (正山小种, 金骏眉), ngakhale tiyi wa Dongting ndi wosakhalitsa pakuthira kambirimbiri.

13. Kuyerekeza ndi Tiyi Wofiira Wina:

Zheng Shan Xiao Zhong (正山小种, Zhēngshān Xiǎozhǒng): Tiyi wofiira wachikale wa Wuyi wochokera ku Fujian. Amasiyana ndi fungo la utsi ndi paini (mu mitundu yachikhalidwe) ndi kukoma kwa “chithunzi” cha mchere. Bulo Hun Cha, m’malo mwake, amasonyeza maluwa a zipatso owala ndi kufewa, komwe ndi cholowa cha malo a Dongting.
Qimen Hong Cha / Keemun (祁门红茶, Qímén Hóngchá): Tiyi wofiira wodziwika wa gongfu wochokera ku Anhui ndi fungo lodziwika la “orchid” (祁门香). Qimen ndi wowuma komanso “wa vinyo” pa kukoma; Bulo Hun Cha ndi “wa uchi” komanso wozungulira, ndi fungo lowonekera la zipatso.
Dian Hong (滇红, Diānhóng): Tiyi wofiira wochokera ku Yunnan wochokera ku mtundu wa assam wa masamba akulu; wamphamvu, wa malt, wokhala ndi malangizo akulu agolide. Bulo Hun Cha ndi wosakhwimitsa kwambiri ndi wosakhwimitsa, ndi kukoma “ngati silika” kwa masamba ang’ono.
Jiu Qu Hong Mei (九曲红梅, Jiǔqū Hóngméi): Tiyi wofiira wochokera ku Hangzhou (Zhejiang), “oyandikira” mwa masitayilo: amapangidwanso ndi masamba ang’ono, amangika mofewa, ndi kukoma kosalala. Kusiyana kwakukulu ndi kuti Hong Mei ilibe “maluwa a zipatso” a Dongting omwe amachokera ku kachitidwe ka tiyi-zipatso.

Kumaliza:

Bulo Hun Cha ndi, mwina, mphatso yodabwitsa kwambiri imene malo odziwika a Dongting anapereka ku dziko la tiyi m’zaka za zana la 21. Pamene kwa zaka mazana ambiri ulamuliro wosakayikitsa wa Biluochun wobiriwira unalipo, tiyi wofiira unawonekera, womwe sumatsanzira koma umasanthulanso cholowa. Umsamutsa chithunzithunzi chodziwika cha maluwa a zipatso cha minda ya tiyi ya Dongshan ndi Xishan — nkhalango za mitengo ya loquat, mthunzi wa mitengo ya loquat ndi mandarin — kupyolera mu malo okoma ena enieni: otentha, a uchi, otenthetsa. Tiyi woyenera kwa nthawi yopuma yozizira kapena yoziziritsa, kwa iwo omwe amayamikira kufewa, kutsekemera koyera ndi kumva kwa malo mu kapu iliyonse.