Bolo Hong Cha

Bolo Hong Cha ndi tiyi wofiira wopangidwa m’boma la Boló m’chigawo cha Guangdong, pamalire a mapiri otchuka a Luofu Shan ndi Xiangtou Shan. Uwu ndi mtundu wofiira wa “Baitang Shan Cha” (柏塘山茶) wodziwika bwino — umodzi mwa tiyi wochepa wa mapiri a masamba ang’ono a kum’mwera kwa China, yemwe mbiri yake ikhoza kutsatiridwa kwa zaka zoposa 1,700.

1. Magulu ndi Chiyambi:

• Mtundu: Tiyi wofiira (红茶, hóngchá) — wophika kwathunthu (wofulumizitsidwa ndi okosijeni).
• Gulu: Tiyi wofiira wa Guangdong; tiyi wofiira wa chigawo chochokera ku gulu la mapiri a masamba ang’ono (小叶种山茶, xiǎoyè zhǒng shānchá). Chogulitsachi chimagwirizana ndi dongosolo la chizindikiro cha malo “Baitang Shan Cha” (柏塘山茶), lomwe linalandira udindo wa chinthu chotetezedwa ndi chizindikiro cha malo (地理标志产品, dìlǐ biāozhì chǎnpǐn) pa 4 December 2015.
• Chiyambi: China, chigawo cha Guangdong (广东省, Guǎngdōng Shěng), mzinda wa Huizhou (惠州市, Huìzhōu Shì), boma la Boló (博罗县, Bóluó Xiàn). Dera lalikulu lopangira ndi tawuni ya Baitang (柏塘镇, Bǎitáng Zhèn), tawuni yaikulu yopanga tiyi ku Huizhou. Madera enanso ndi matawuni a ku malo otentha a mapiri a Luofu Shan (罗浮山, Luófú Shān) ndi a kumadzulo kwa Xiangtou Shan (象头山, Xiàngtóu Shān).
• Ma coordinates a geographic: ≈ 23.4° N, 114.1° E (tawuni ya Baitang).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Boló ndi limodzi mwa maboma akale kwambiri a Guangdong, lomwe linakhazikitsidwa mu 214 BC pa nthawi ya Qin Shi Huang. Mwambo wa tiyi m’derali umatsatiridwa kuyambira nthawi ya Jin (晋, 265–420): m’phunzitsi wa Taoist Dan Daokai (单道开, Shàn Dàokāi), amene ankachita mchitidwe wake pa phiri la Luofu Shan, “nthawi zina amamwa tiyi kapena supu imodzi kapena ziwiri za sheng” — ichi ndi chimodzi mwa maumboni akale olembedwa zakumwa tiyi ku Linnan.

  M’nthawi ya Tang (唐, 618–907), Li Ao (李翱, Lǐ Áo) m’buku lake lotchedwa “Jie Huo” (《解惑》) anafotokoza za m’phunzitsi Wang Yeren (王野人), amene anamanga “khonde la udzu ndi munda wa tiyi” pa mapiri a Luofu Shan — uku ndi umboni wa minda ikuluikulu ya tiyi kale m’zaka za zana la naini. M’nthawi ya Song (宋, 960–1279), tiyi wa ku Luofu Shan anatchulidwa pakati pa tiyi wotchuka, ndipo Su Dongpo (苏东坡, Sū Dōngpō) pa nthawi yomwe anali ku ukapolo ku Huizhou, anayamika minda ya tiyi ya kumaloko.

  “Guangdong Tongzhi” (《广东通志》, “Kafukufuku Weniweni wa Guangdong”) inalemba kuti: “Tiyi: amene amachokera ku Luofu ndi wabwino kwambiri” (茶，罗浮产者佳). Tiyi wa Luofu Shan (罗浮山茶) anali m’gulu la “tiyi anayi akulu a Linnan” (岭南四大名茶).

  Pamene dera linkakula, kulima tiyi kunasonkhana mu tawuni ya Baitang — chigwa chachilengedwe pakati pa mapiri a Luofu Shan ndi Xiangtou Shan. Alimi ankasamutsa mitengo ya tiyi ya masamba ang’ono ya kutchire kuchokera kumapiri kupita kuminda yawo, pang’onopang’ono kupanga gulu lapadera la m’deralo — Baitang Xiaoye Zhong (柏塘小叶种, Bǎitáng Xiǎoyè Zhǒng). Mu 2010, Guangdong Academy of Agricultural Sciences inapeza ku Baitang tiyi wosowa wa masamba ang’ono wa nsonga zofiirira (小叶种紫芽茶, xiǎoyè zhǒng zǐ yá chá), kutsimikizira mtengo wake wapadera monga gwero la majini — amene anatchulidwa ndi Lu Yu (陆羽) mu “Cha Jing” (《茶经》): “Tiyi: wofiirira ndiye wapamwamba, wobiriwira ndiye wotsatira” (茶，紫者上，绿者次).

  M’mbiri, Baitang Shan Cha kwenikweni anali tiyi wobiriwira. Kupanga tiyi wofiira kuchokera ku zomwezi za masamba ang’ono ndi njira yatsopano, yomwe ikukula kuyambira m’zaka za m’ma 2010. Mu 2015, “Baitang Shan Cha” inalandira udindo wa dziko lonse wa chinthu chokhala ndi chizindikiro cha malo, ndipo mu 2019 — satifiketi ya “Dziko Lotchuka, Lapadera, Labwino Kwambiri cha Chinthu Chatsopano cha Ulimi” (全国名特优新农产品). Pofika 2023, dera la minda ya tiyi ku Baitang linadutsa 30,000 mu (≈ 2,000 ha), ndipo kuchuluka kwa kupanga pachaka kunafika 6 biliyoni ya yuan; tiyi wofiira anatenga malo ofunika m’magulu a katundu, kuphatikizapo kutumiza kunja ku Southeast Asia, Hong Kong ndi Macau.

• Dzina: “Bo” (博) ndi “Luo” (罗) ndi zigawo za dzina lachikale la malo, kuikira kuyambira nthawi ya Qin. Malinga ndi nthano, phiri loyandama la Penglai (蓬莱, Pénglái) linadutsa nyanja ndikulowa ndi phiri la Luofu Shan — kuchokera pamenepo panabuka tanthauzo la nthano la dzina la boma. “Hong Cha” (红茶) amatanthauza “tiyi wofiira”. Momwemo, Bolo Hong Cha ndi “tiyi wofiira wa ku [boma la] Boló”.

• Tanthauzo la chikhalidwe: Bolo Hong Cha ndi mbali yosagawanika ya chikhalidwe cha tiyi wa Taoist wa Luofu (罗浮道茶, Luófú Dào Chá). Phiri la Luofu Shan ndi limodzi mwa “malo khumi akuluakulu a Taoist” (十大洞天), ndipo mwambo wa tiyi pano ndi wosagawanika ndi mchitidwe wa Taoist wa “kuyamikira moyo” (养生, yǎngshēng). Baitang chaka chilichonse amachititsa zikondwerero za chikhalidwe cha tiyi (柏塘山茶文化节) ndi miyambo ya tiyi, mipikisano ya “dou cha” (斗茶, dòu chá) ndi maphunziro a luso. Mu 2023–2024, tawuni ya Baitang inalandira alendo oposa 60,000 pachaka, zomwe zikusonyeza kukula kwa ntchito yaulendo wa tiyi. Baitang ili ndi maudindo a “Limodzi la Midzi Khumi Yaikulu ya Tiyi ya Guangdong” (广东十大茶乡) ndi “Mudzi Wotsogolera Wachitsanzo cha Dziko Lonse cha Chinthu Chimodzi” (全国一村一品示范村镇).

3. Kufotokozera kwa Mbali ya Zomera ndi Zinthu Zogwiritsidwa Ntchito:

• Mtundu wa chomera / Cultivar: Baitang Xiaoye Zhong (柏塘小叶种) — ndi gulu la mapiri la masamba ang’ono la Camellia sinensis var. sinensis, lopangidwa ndi kusiyanasiyana kwa zaka mazanamazana kuchokera ku tiyi wakuthengo wochokera kumapiri ozungulira. Chitsamba sichimakula kwambiri, masamba ndi ang’ono, opapatiza, owoneka ngati ellipiti-lanseti, kutalika kwa 3–10 cm, ndi ubweya wowoneka bwino pa mphukira zazing’ono. Mitsempha imaonekera bwino. Maluwa amatuluka kuyambira mwezi wa August mpaka December. Mafamu enanso amalima tiyi wa masamba ang’ono wa nsonga zofiirira (紫芽茶, zǐ yá chá), wokhala ndi anthocyanins ochuluka. Ku Baitang kuli mitengo yakale ya tiyi yoposa 130, ndipo pafupifupi 30 yake ndi ya zaka pafupifupi 100 ndipo mtengo umodzi ndi wazaka pafupifupi 200.

• Kukolola: Nyengo zazikulu za kukolola: kukolola kwa masika pambuyo pa Equinox ya Spring (春分茶, Chūnfēn Chá) — magawo abwino kwambiri; kukolola pambuyo pa Qingming (清明茶); kukolola kwa chilimwe ndi kwa mphepo ya masika. Chochititsa chidwi kwambiri ndi gawo la yozizira la “Xue Pian” (雪片, Xuě Piàn, “zidutswa za chipale chofewa”) — tiyi wokololedwa pa nthawi ya Snow Yaing’ono ndi Yaikulu (小雪–大雪), pamene mphukira n’zochepa ndipo masamba ndi amtengo wapatali kwambiri. Pakati pa nyengo zazikuluzikulu, amakolola “Hehua Cha” (禾花茶) — “tiyi wa maluwa a mpunga”, womwe umachitika pa nthawi ya maluwa a mbeu yochedwa ya mpunga.

• Muyezo wa kukolola: Masamba awiri ndi mphukira imodzi (两叶一芯, liǎng yè yī xīn) — ndiwo muyezo wa tiyi wa Baitang. Kwa magawo apamwamba a tiyi wofiira, mphukira imodzi ndi tsamba limodzi. Kukolola kumangochitika ndi manja: kukolola kwa m’mawa kumakonzedwa mkati mwa nkhomaliro, kwa masana — madzulo, zomwe zimatsimikizira kuti zinthu zili zatsopano.

• Zofunika pa zinthu zogwiritsidwa ntchito: Mphukira zathunthu, zosawonongeka zokhala ndi ubweya woyera wowundana pa mphukira. Masamba afunika kukhala atsopano, olimba, opanda zizindikiro za kuwonongeka kwa makina ndi tizirombo. Miyezo ya chilengedwe ya Baitang imafuna kugwiritsa ntchito mankhwala ochepa a zaulimi — mafamu ambiri amagwiritsa ntchito feteleza wachilengedwe wokha.

4. Malo ndi Makhalidwe Apadera a Kulima:

• Kutalika kwa malo: 200–500 m pamwamba pa nyanja. Mapulani a pamwamba (mwachitsanzo, munda wa tiyi wa Fubo pa phiri la Sanmaoji, 三帽髻) ali pa 500+ m.

• Nyengo: Wamvula wotentha wa m’madera otentha. Kutentha kwapachaka kwa 22.7°C, mvula yapachaka pafupifupi 1,900 mm, nyengo yopanda chisanu — masiku 342. Chigwa cha Baitang, chozunguliridwa ndi mapiri mbali zitatu, chimapanga nyengo yaing’ono yokhala ndi chifunga chambiri, yozizira pang’ono ndi kusiyana kwakukulu kwa kutentha kwa usana ndi usiku — mkhalidwe wothandiza kudzikundikira kwa zinthu zonunkhira.

• Nthaka: Nthaka ya acidic yamapiri yokhala ndi pH 5.0–5.5, chigawo chakuya cha humus ndi zinthu zachilengedwe 2–3%. Miyala yamunsi ndi granite ndi laterite, zomwe zimapereka madzi abwino ndi mchere. Kukhala pakati pa malo awiri osungira zachilengedwe a dziko lonse — Luofu Shan ndi Xiangtou Shan (malo okhawo osakhudzidwa a malo osungira zachilengedwe a dziko lonse m’chigwa cha mtsinje wa Zhujiang) — kumatsimikizira kuyera kwa mpweya ndi madzi.

• Ulimi: Ku Baitang kuli kulima tiyi kwapabanja kakang’ono: pafupifupi banja lililonse la mabanja opitilira 6,000 a m’tauni ili ndi munda wawo wa tiyi wokhala ndi malo oyambira 1–2 mpaka 10+ mu. Tawuniyi ili ndi mabungwe opitilira 60 a tiyi ndi mabizinesi, kuphatikizapo imodzi yomwe ndi “mtsogoleri wa zaulimi pa dera” (省级农业龙头企业). Kulima kumachitidwa motsata mfundo ya “palibe feteleza wa mankhwala, palibe mankhwala ophera tizirombo” — tiyi wa Baitang amadziwika ngati “wachilengedwe, wobiriwira, wathanzi” (天然、绿色、健康). Kudulira, kuchotsa udzu, kuthira feteleza wachilengedwe ndizo njira zazikulu za ulimi.

5. Ukadaulo wa Kupanga:

Bolo Hong Cha amapangidwa kuchokera ku zinthu zomwezo za masamba ang’ono a Baitang monga momwe zimakhalira ndi tiyi wobiriwira wodziwika bwino wa Baitang Shan Cha, koma pogwiritsa ntchito njira ya kupesa kwathunthu. Zinthu za masamba ang’ono za var. sinensis zimapereka tiyi wofiira wokhala ndi khalidwe losiyana ndi la masamba akuluakulu: wofewa kwambiri, wokhala ndi fungo la maluwa lowonekera bwino komanso kuwawa kochepa.

• Kukolola (采摘, cǎizhāi): Kukolola mmamawa ndi manja kwa mphukira zofewa.
• Kufowoka (萎凋, wěidiāo): Kufowoka kwachilengedwe kapena kophatikizana (m’nyumba yokhala ndi mpweya wabwino) kwa maora 10–16. Cholinga ndi kuchepetsa chinyezi cha masamba kufika 60–65% ndi kuyambitsa njira zoyamba za ma enzymes.
• Kupotoza (揉捻, róuniǎn): Kupotoza ndi makina kuti aswe makoma a maselo. Masamba ang’ono amapotozeka mosavuta komanso mwachangu kuposa a masamba akulu, zomwe zimafuna kuwongolera mosamala kupsinjika.
• Kupesa/kutsekemera (发酵, fājiào): Pa kutentha kwa 24–28°C ndi chinyezi chambiri, kwa maola 3–4. Zinthu za masamba ang’ono zokhala ndi chiŵerengero chokwera cha amino acid poyerekeza ndi polyphenols zimapanga fungo lokoma la maluwa.
• Kuyanika (烘干, hōnggān / 干燥, gānzào): Kukhazikitsa mbiri ya fungo pa 100–110°C. Opanga ena amagwiritsa ntchito kuyanika pang’ono pa 80–85°C kuti akulitse malingaliro a caramel.
• Kusankhula (分级, fēnjí): Kugawa malinga ndi magawo ndi mtundu, kusankhula magawo a nsonga, a masamba ndi osakaniza.

Mafamu ena (mwachitsanzo, Guanghua Shipin, 光华食品) amapanganso tiyi wofiira wonunkhira bwino kuchokera ku zinthu za Baitang: wa mandimu (柠檬山茶), wa chenpi (陈皮茶), wa litchi (荔枝茶).

6. Makhalidwe a Zomverera:

• Maonekedwe a masamba owuma: Opota molimba, ochepera, ang’ono; tsamba ndi lopyapyala, lolingana, lokhala ndi kukongola kwa masamba ang’ono. Mtundu — wofiirira kwambiri mpaka wakuda, ndi nsonga za golide pa magawo apamwamba.

• Fungo la masamba owuma: Lokoma, lachilengedwe, lokhala ndi malingaliro a maluwa owuma akuthengo, fung’ono la uchi ndi kukometsera kwapang’ono. Fungo ndi lochepa “lalikulu” ndi “lolemera” m’malo mwa tiyi wofiira wa masamba akulu a Guangdong — ndi “lochenjera komanso lalitali” (细长, xì cháng), monga momwe amafotokozera tiyi wa Baitang.

• Fungo la madzi: Ofunda, ozungulira, okhala ndi malingaliro owonekera a uchi, mkate wotsekemera komanso kakang’ono ka caramel. Pakati pa kutsanulira kwapakatikati, pamawonekera malingaliro a zipatso za longan ndi litchi zouma — zomwe zikuwonetsa malo a Guangdong. Kwa magawo ochokera ku zinthu za nsonga zofiirira, palinso fungo lowonjezera la zipatso.

• Kukoma: Kokhazikika ndi kolemera (浓厚, nónghòu) pa tiyi wa masamba ang’ono, ndi kukoma kowonekera, kuwawa kofewa ndi kukoma kochuluka kumene kumabweranso pambuyo pake (回甘, huígān). Kusakanikirana kogwirizana kwa “gan-hua-xiang” (甘、滑、香) — kotsekemera, kosalala, konunkhira — ndi njira yachikale ya tiyi wa Baitang, yomwe imagwiranso ntchito ku mtundu wofiira.

• Mtundu wa madzi: Wofiira-golide, wowala, woonekera bwino. Wopepuka pang’ono ndi “wofewa” kuposa tiyi wofiira wa masamba akulu — woyandikira kwambiri kwa uchi wofiira wokhala ndi kunyezimira kwa golide.

• Pansi pa tiyi (masamba ophikidwa): Masamba ang’ono, olingana, opakidwa utoto mofananamo; mtundu — wofiira mkuwa mpaka wobiriwira kwa chestnut. Masamba ndi olimba, osunga kapangidwe kake ka masamba ang’ono.

7. Mankhwala a M’kati:

• Polyphenols: Zinthu za masamba ang’ono za var. sinensis zimakhala ndi polyphenols ochepa (18–25% m’masamba atsopano), omwe pambuyo pa kupesa amapereka mgwirizano woyenera wa theaflavins ndi thearubigins popanda kuwawa kwakukulu.
• Amino Acids: Kuchuluka kwakukulu kwa amino acid (3–4% ya kulemera kowuma), kuphatikizapo L-theanine, zomwe zimafotokoza kukoma kwachilengedwe kowonekera ndi kufewa kwa kukoma.
• Alkaloids: Kafeini — 2.5–3.5% ya kulemera kowuma (zomwe zimachitika mu mitundu ya masamba ang’ono); theobromine, theophylline pang’ono.
• Anthocyanins: Mu magawo a nsonga zofiirira (紫芽) — anthocyanins ochuluka, okhala ndi ntchito yolimbana ndi ma antioxidants.
• Mavitamini: B₁, B₂, P (rutin), ndi pang’ono za vitamini C.
• Mchere: Potaziyamu, magnesium, manganese, zinc, iron — chithunzi cha nthaka ya mapiri yolemera ya zinthu zachilengedwe ya dera la Luofu Shan.
• Mafuta onunkhira ofunikira: Gulu la maalkoholo a terpene (linalool, geraniol), odziwika mu tiyi wa mapiri a masamba ang’ono; zinthu zochokera kumayendedwe a Maillard — maltol, furfural.

8. Mapindu a Zaumoyo:

• Amalimbitsa pang’onopang’ono ndi kulimbikitsa kuganizira chifukwa cha kuchuluka kochepa kwa caffeine pamodzi ndi L-theanine — zotsatira za “kudzuka mwamtendere”.
• Amakhala ndi ntchito yolimbana ndi ma antioxidants chifukwa cha theaflavins, thearubigins ndi (mu magawo a nsonga zofiirira) anthocyanins.
• Amawongolera kugaya chakudya — mwachikhalidwe tiyi wa Guangdong amamwa nthawi yam’mimba kapena pambuyo pake kuti athandize kugaya chakudya chamafuta (zomwe ndi zofunika kwambiri pankhani ya zakudya za Cantonese).
• Amalimbitsa mphamvu ya mitsempha mukamamwa nthawi zonse mopitirira muyeso chifukwa cha flavonoids ndi polyphenols.
• Amakhala ndi mphamvu yofewetsa pang’ono, kuchotsa kutopa.
• “Tiyi wa Taoist wa Luofu” (罗浮道茶) mwachikhalidwe umagwirizanitsidwa ndi mchitidwe wa “yangsheng” (养生, “kuyamikira moyo”) — kuthandizira mulingo wathunthu wa thupi.
• Anthocyanins ochokera ku zinthu za nsonga zofiirira ali ndi mphamvu zoletsa kutupa ndipo amathandiza kuonjezera umoyo wa maso.

9. Kachipangiro ka Kupangira Tiyi:

• Kutentha kwa madzi: 90–95°C.
• Kuchuluka kwa tiyi: 4–5 g pa 100–120 ml (zinthu za masamba ang’ono zimatulutsa kukoma kwake mwachangu kuposa za masamba akulu, choncho muyeso ndi wochepa pang’ono).
• Chogwiritsira ntchito: Gaiwan (盖碗) — njira yoyenera pa zonse; teapot ya porcelain; teapot ya dongo ya Chaozhou (潮州砂壶) — ndiyoyenera pankhani ya Guangdong. Teapot ya galasi imasonyeza mtundu wokongola wa madzi.
• Njira:
  1. Tenthetsani chogwiritsira ntchito ndi madzi otentha.
  2. Thirani tiyi; onani fungo la masamba owuma otenthedwa.
  3. Kutsuka sikofunika kawirikawiri — tiyi wa masamba ang’ono amapereka kukoma kwake mwachangu.
  4. Kutsanulira koyamba: 5–8 masekondi (masamba ang’ono amatseguka mwachangu).
  5. Kutsanulira kwachiwiri–kwachinayi: 8–12 masekondi.
  6. Kuchokera kutsanulira kwachisanu, onjezerani nthawi ndi 5–10 masekondi.
  7. Kawirikawiri ma infusion 6–8; magawo apamwamba — mpaka 10.

10. Kusunga:

• Chombo chotseka, kutetezedwa ku kuwala, chinyezi, fungo.
• Kutentha kwabwino 15–25°C, malo owuma, amdima. Firiji siyofunika.
• Tiyi wofiira wochokera ku zinthu za masamba ang’ono a Baitang amamwa bwino kwambiri mkati mwa miyezi 12–18 kuchokera pamene anapangidwa. Magawo abwino amatha “kukhwima” kwa zaka 2, kumva kufewa ndi kuzama kwa malingaliro a uchi.

11. Mtengo ndi Zinthu Zopeka:

• Mtengo: Bolo Hong Cha wamba pamsika — kuyambira 200 mpaka 500 yuan pa 500 g (jin). Magawo apamwamba ndi ochokera ku zinthu za nsonga zofiirira — kuyambira 1,000 yuan ndi kupitirira pa jin. Baitang Shan Cha (wobiriwira) — choyerekezera pamsika: mtengo wapakati 200–300 yuan pa jin kwa magawo wamba, 500+ yuan kwa magawo apamwamba.

• Momwe mungapewere zopeka:

  1. Gulani kudzera m’mabungwe ovomerezeka ndi mabizinesi a Baitang (mwachitsanzo, “Fubo” (福波), “Sangesong” (三棵松), “Baitang Chun” (柏塘春), “Longtou Yihao” (龙头一号)) ndi kayendetsedwe ka gawo.
  2. Onani masamba: tiyi weniweni wa Baitang ndi wa masamba ang’ono, ochepa, wokongola; ngati mukupatsidwa “Bolo Hong Cha” wa masamba akulu kapena akulu, ndiye kuti si zinthu zenizeni za Baitang.
  3. Fufuzani fungo: loyera, lachilengedwe, lopanda malingaliro a “kutentha” kapena kuwola. “Utafuli wa utali” (细长) wodziwika wa fungo ndiwo chizindikiro chosiyana.
  4. Onani madzi: oonekera bwino, ofewa-golide, opanda matope.
  5. Samalani ndi mitengo yotsika kwambiri: tiyi weniweni wa masamba ang’ono wokololedwa ndi manja wochokera ku Baitang sungakhale wotsika mtengo chifukwa cha ntchito yovuta ya kukolola ndi kuchepa kwa kuchuluka.

12. Mfundo Zosangalatsa:

• Malinga ndi nthano, mitengo yoyamba ya tiyi pa Luofu Shan inakula kuchokera ku tiyi wotayidwa ndi Taoist Ge Hong (葛洪, Gě Hóng, 284–364) pa nthawi yamasewera a chess: mwamwayi anataya zotsalira kumbuyo kwake, ndipo pamenepo pa miyala ya mapiri panamera zitsamba za tiyi. Ge Hong ndi mmodzi mwa akatswiri akuluakulu a alkemisti a Taoist ndi a zachilengedwe, wolemba buku la “Baopu-zi” (《抱朴子》).

• Mu 2010, akatswiri a Guangdong Academy of Agricultural Sciences anapeza ku Baitang tiyi wa nsonga zofiirira (紫芽茶), kutsimikizira kuti ndi wa “wofiirira” yemweyo; Lu Yu anamulemekeza mu “Cha Jing” zaka 1,200 zapitazo. Tiyi wofiira wa masamba akulu umapezeka ku Yunnan, koma wa masamba ang’ono n’wosowa kwambiri.

• Tawuni ya Baitang inadziwika ndi dzina loti “Laohu Xu” (老虎圩, “Msika wa Mkango”): anthu a m’derali amamwa tiyi kwambiri moti nthawi zonse amakhala ndi njala ndipo amadya nyama “ngati mikango” — nyama zonse pa msika zimagulidwa m’mawa uliwonse.

• Bolo Hong Cha ndi umodzi mwa tiyi wofiira woyamba wa Guangdong kutumizidwa kunja ku Southeast Asia ndi Hong Kong monga chopangira zakumwa za tiyi zonunkhira: paifupi yake amapangidwa tiyi wa mandimu ndi wa litchi.

• Baitang ndi dera lalikulu kwambiri la minda ya tiyi yopitilira mu Greater Bay Area ya Guangdong-Hong Kong-Macau (粤港澳大湾区): oposa 30,000 mu a minda ya tiyi, ndipo pafupifupi midzi yonse 36 ya m’bomalo imagwira ntchito ya tiyi.

13. Kuyerekeza ndi Tiyi Wofiira Wina:

• Yingde Hong Cha (英德红茶, Yīngdé Hóngchá): Tiyi wofiira wamkulu wa Guangdong — wochokera ku cultivar ya masamba akulu “Yinghong No. 9” (英红九号). Yingde Hong Cha ndi wamphamvu kwambiri, wokhala ndi malingaliro a chokoleti, rozi louma ndi nutmeg. Bolo Hong Cha ndi wofewa: maluwa-uchi, wokongola wa masamba ang’ono ndi kuyera kwa mchere wa malo a mapiri.

• Dian Hong (滇红, Diān Hóng): Tiyi wofiira wa Yunnan wochokera ku var. assamica. Dian Hong ndi “wamkulu”: wopindika, uchi, wamphamvu. Bolo Hong Cha ndi kalembedwe kosiyana kwenikweni: uchepa wa masamba ang’ono, kukoma kwakukulu, kuwawa kochepa, “thupi” lopepuka.

• Qimen Hong Cha (祁门红茶, Qímén Hóngchá): Tiyi wofiira wa masamba ang’ono wa Anhui wokhala ndi fungo la “Qimen xiang” (祁门香) — malingaliro a rozi, zipatso, utsi pang’ono. Mwachiyembekezo ndi wofanana kwambiri ndi Bolo Hong Cha pa mtundu wa zinthu, koma khalidwe la malo n’losiyana: Qimen ndi “wakumpoto”, wokhala ndi acidity; Boló ndi “wakummwera”, wotentha-uchi ndi wozungulira.

• Chaozhou Gongfu Hong Cha (潮州工夫红茶): Winanso tiyi wofiira wa Guangdong, koma wochokera ku zinthu za Chaozhou (nthawi zambiri zochokera ku cultivars za dancong). Amasiyana ndi malingaliro a maluwa-orchid. Boló Hong Cha ndi “wapadziko lapansi” kwambiri, wa uchi wamapiri, wotsindika pa “gan-hua-xiang”.

Pomaliza:

Bolo Hong Cha ndi tiyi wofiira wokongola, wofewa, wobadwira pa mphambano ya mapiri aŵiri akuluakulu a Linnan, m’chigwa chokhala ndi mbiri ya zaka 1,000 ya tiyi. Zinthu za masamba ang’ono a m’mapiri — chimodzimodzi cha “mtundu wa mapiri” wa Baitang, chomwe kwa zaka mazanamazana chinali tiyi wobiriwira — m’mawonekedwe ofiira chimatseguka mosayembekezera: chotsekemera, chozungulira, cha maluwa-uchi, chosalala, ndi kukoma kwake kosatha. Tiyi uyu umapezeka ndi anthu okonda tiyi wofiira wosakhwima, wokongola: omwe samayamikira mphamvu ndi kuwawa, koma mgwirizano, kuyera komanso kumva kwachire kwa mapiri kumene Taoists a Luofu Shan kale anatcha “mpweya wa osafa”.