Taiwan Jade Ulongi · new.thetea.app

Taiwan Jade Ulongi ndi umodzi mwa mitundu yodziwika bwino yamakono a ku Taiwani, tiyi wokhala ndi fungo la maluwa lodziwika bwino, wopangidwa kuchokera ku cultivar ya Cui Yu (翠玉, Cuìyù), yemwe analembetsedwa mwalamulo ngati Taicha No. 13 (臺茶13號, Táichá Shísān Hào). Mtundu umenewu, womwe unatulutsidwa mu pulogalamu yaikulu ya kusankha yoyendetsedwa ndi Taiwan Tea Research and Extension Station (TRES), wakhala chizindikiro cha mgwirizano wabwino pakati pa njira za sayansi ndi miyambo ya tiyi ya pachilumbachi.

1. Klasifikatsiya ndi Chiyambi:

Mtundu: Ulongi (tiyi wopimidwa pang’ono, qing cha / 青茶, Qīngchá). Mlingo wa okisidheshoni ndi pafupifupi 15–20%, zomwe zimamuyika m’gulu la maulong a kuwala (opimidwa pang’ono).
Gulu: Ulongi wopepuka watsopano wa ku Taiwani. Taicha No. 13 (臺茶13號).
Chiyambi: Taiwani (臺灣, Táiwān). Cultivar inatulutsidwa ndi Taiwan Tea and Beverage Research Station (茶及飲料作物改良場, kale — 臺灣省茶業改良場, Táiwān Shěng Cháyè Gǎiliáng Chǎng, TRES) mu mzinda wa Taoyuan (桃園, Táoyuán). Madera akuluakulu opangira mafakitale: Nantou County (南投縣, Nántóu Xiàn) — makamaka mzinda wa Mingjian (名間鄉, Míngjiān Xiāng) ndi dera la Songbailing (松柏嶺, Sōngbǎilǐng); ndiponso Chiayi County (嘉義縣, Jiāyì Xiàn) — Alishan area (阿里山, Ālǐshān); New Taipei City (新北市, Xīnběi Shì) — Pinglin district (坪林, Pínglín); Yilan County (宜蘭縣, Yílán Xiàn); Taitung County (臺東縣, Táidōng Xiàn).
Malo a Dzugwe: Mingjian, Nantou — pafupifupi 23°52′ N, 120°40′ E. Kutalika kwa minda ikuluikulu — kuchokera 300 mpaka 600 m. Pamwamba pa nyanja; mbewu zina m’dera la Alishan zimafika mpaka 1,400 m.

2. Mbiri ndi Kufunika Kwake:

Mbiri: Kubadwa kwa Jade Ulongi kumalumikizidwa ndi dzina la Wu Zhenduo (吳振鐸, Wú Zhènduo, 1918–2000) — katswiri wodziwika wa tiyi wa ku Taiwani, yemwe anapatsidwa udindo wosakhazikika wa “bambo wa tiyi wa ku Taiwani pambuyo pa nkhondo” (戰後臺茶之父). Wobadwira ku Fuan (福安) m’chigawo cha Fujian, womaliza maphunziro a Fujian Higher Tea School ndipo anali wophunzira wa Zhang Tianfu (張天福), anafika ku Taiwani mu 1947 ndipo kuyambira 1968 anatsogolera Taiwan Tea Improvement Station (TRES) yomwe inakonzedwanso, kukhala mtsogoleri wake woyamba.

Kalekale mu 1938, pa siteshoni inayambika pulogalamu ya kubereketsa mochita kupanga kwa zitsamba za tiyi. Mwa mitundu yopitilira 5,000 ya mbande zomwe zidatsala kuchokera munthawi ya atsamunda a Japan, Wu Zhenduo ndi gulu lake anasankha mizere yoyembekezera kuti ayese kwa zaka zambiri. Mitundu itatu yapadera inapatsidwa nambala zogwirira ntchito 2027, 2028 ndi 2029, chifukwa chake alimi anawatcha “Er-qi-zi” (二七仔), “Er-ba-zi” (二八仔) ndi “Er-jiu-zi” (二九仔) — malingana ndi manambala awiri omaliza a kodi.

Pambuyo pa zaka makumi anayi za kusankha ndi kuyesa m’madera, mu 1981 (民國70年) Bungwe Loona za Ulimi ndi Nkhalango linavomereza mitundu iwiri mwa itatu monga mitundu yatsopano. Mbande 2027 inalembedwa ngati Taicha No. 12 (臺茶12號) ndipo inapatsidwa dzina la Jin Xuan (金萱, Jīnxuān — “Kamtengo Kagolide”) polemekeza agogo aakazi a wosankhayo. Mbande 2029 inakhala Taicha No. 13 (臺茶13號) ndipo inatchedwa Cui Yu (翠玉, Cuìyù — “Mwala Wamtengo Wapatali Wobiriwira”) polemekeza amayi a Wu Zhenduo — mchitidwe waulemu kwa makolo umene unakhala nthano ya ulimi wa tiyi ku Taiwani. Mbande yachitatu (2028) inachotsedwa chifukwa chofanana kwambiri ndi 2029.

Mu 1987, gulu lofufuza la TRES lomwe linatulutsa mitundu yonse iwiri linapatsidwa Mphotho Yoyamba ya Executive Yuan ya Kupambana Kwapadera mu Sayansi ndi Ukadaulo (行政院傑出科技人才獎) — kuvomereza kufunika kwa mitundu yatsopano ku chuma cha madera a tiyi.
Dzina:
- Cui Yu (翠玉, Cuìyù) — tanthauzo lenileni “mwala wamtengo wapatali wobiriwira” kapena “mwala wobiriwira wa yadi.” Chijainizi cha 翠 (cuì) chimatanthauza mtundu wobiriwira wonyezimira, ndipo 玉 (yù) — mwala wamtengo wapatali kapena yadi. Dzinali limatanthauzira mtundu wa tsamba la tiyi ndi dzina la amayi a wopanga cultivar.
- Jade Oolong — dzina la malonda achingerezi lomwe linabwera pamene tiyi ankalowa mumsika wapadziko lonse. Limagwirizana ndi kufunika kwa chikhalidwe cha yadi (jade) mu miyambo ya Chitchaina monga chizindikiro cha kuyera, ulemu ndi mgwirizano.
- Taicha No. 13 (臺茶13號) — chizindikiritso chovomerezeka mu dongosolo la TRES.
- “Er-jiu-zi” (二九仔) — dzina la alimi, lochokera ku manambala omaliza a kodi yake 2029.
Kufunika Kwake: Jade Ulongi pamodzi ndi “mbale” wake Jin Xuan (金萱) akuyimira chiyambi cha nyengo yatsopano ya ulimi wa tiyi ku Taiwani — nyengo ya kusankha kwa sayansi. Mpaka 1981, unyinji wa maulong a ku Taiwani ankapangidwa makamaka kuchokera ku cultivar yachikhalidwe Qingxin Ulong (青心烏龍, Qīngxīn Wūlóng), yomwe inabwera ndi anthu ochokera ku Fujian. Kupezeka kwa mitundu yobala mbeu zambiri ndi yokana matenda monga Cui Yu ndi Jin Xuan kunapangitsa kuti ulong wabwino upezeke kwa ogula ambiri, osati kwa okonda tiyi wa pamwamba pa mapiri okha. Kupambana kwa malonda a mitundu imeneyi kunathandiza kufalitsa tiyi wa ku Taiwani pa msika wapadziko lonse ndipo kunakhala chitsanzo cha mapulogalamu ena a kusankha (Taicha No. 17 “Yingxiang”, Taicha No. 19 “Biyu”, Taicha No. 20 “Yinghong” ndi zina).

3. Kufotokozera za Zomera ndi Zopangira:

Cultivar: Cui Yu (翠玉, Cuìyù), Taicha No. 13, kodi yake — Tainong 2029 (臺農2029號). Mphukira ya Camellia sinensis var. sinensis, yomwe inapezedwa pochita kupanga mochita kusakaniza: mzere wa abambo (花粉, mungu) — Tainong No. 80 (臺農80號, mzere wa Hankou / 漢口系), mzere wa amayi (花蕊, pistil) — Yingzhi Hongxin (硬枝紅心, Yìngzhī Hóngxīn — “Nthambi Yolimba ya Mtima Wofiira”), cultivar yakale ya ku Taiwani, yomwe imagwiritsidwa ntchito popanga Tieguanyin ndi maulong a kupsya kwapakati.
Kapangidwe: Mtundu wa chitsamba (灌木型), mawonekedwe oongoka (直立型). Mitundu ya masamba aang’ono (小葉種). Masamba a m’mawonekedwe ozungulira, kutalika 6–8 cm, m’lifupi 3–4 cm, okhala ndi mitsempha yaikulu yapakati. Mphukira zazing’ono — zobiriwira zowala ndi kachikuda kakang’ono kofiirira; masamba okhwima — obiriwira mdima ndi kuwala kwambiri. Tobwe (茸毛) — lapakati. Korona imakhala yopapatiza, zomwe zimasiyanitsa Cui Yu ndi Jin Xuan yemwe ali ndi masamba ochuluka. Malinga ndi TRES, kuchuluka kwa zokolola za Cui Yu n’kokulirapo pafupifupi 20% kuposa ma cultivar achikhalidwe Qingxin Ulong ndi Qingxin Damao (青心大冇), ngakhale n’kochepa pang’ono kuposa Jin Xuan.
Kukolola: Mtundu wapakati (中生種): kuyamba kukolola kwa masika — masiku khumi oyamba a April (patatha mlungu umodzi kuposa mitundu yoyambirira, monga Sijichun / 四季春, ndipo pa nthawi yomweyo ndi Jin Xuan). Nyengo zikuluzikulu za kukolola ndi masika (April–May) ndi autumn (October–November). Muyezo wa kukolola ndi budi limodzi ndi masamba awiri kapena atatu apamwamba (一芽二三葉). Chifukwa cha mawonekedwe oongoka, zimaloledwa kukolola pamanja komanso pa makina; m’minda ya m’chigwa cha Mingjian kukolola kwa makina n’kofala kwambiri.
Zofunikira pa zopangira: Masamba athanzi, osawonongeka, oyenera muyezo wa kukolola. Masamba a masika amawonedwa kukhala abwino kuposa a autumn chifukwa cha kuchuluka kwa ma amino acid ndi fungo labwino kwambiri.

4. Malo Okhala ndi Makhalidwe a Kulima:

Dera lalikulu: Mingjian (名間鄉) ndi Songbailing (松柏嶺), Nantou County (南投縣) — dera lalikulu kwambiri la tiyi ku Central Taiwan, lomwe limapereka gawo lalikulu la malonda a Cui Yu. Kumeneku kuli mafakitole ambiri apadera osinthira ulong (茶葉精緻代工廠).
Madera ena: Pinglin (坪林) ku New Taipei — dera lachikhalidwe la Wenshan Baozhong (文山包種); Yilan (宜蘭), Taitung (臺東), Alishan area (阿里山) ku Chiayi County — minda ya pamwamba pa mapiri mpaka 1,400 m.
Kutalika kwa malo: Minda ikulukulu — 300–600 m. Pamwamba pa nyanja. Minda ina ya pamwamba — mpaka 1,400 m (dera la Zhangshuhu / 樟樹湖 ku Alishan).
Mafunde: Nthaka zofiira za ferralitic (紅壤), zomwe zili ndi okisidi wambiri wa chitsulo ndi aluminium, ndi mphamvu ya acid (pH 4.5–5.5), zomwe zimapereka kutulutsa bwino madzi ndi chakudya chochepa cha mchere.
Nyengo: Mvula ya subtropical monsoon. Kutentha kwapakati pachaka — pafupifupi +21°C. Mvula yapachaka — pafupifupi 2,000 mm. Mpweya wochuluka wa chinyezi. Kuli chifunga chammawa chomwe chimabalalitsa kuwala kwa dzuwa ndipo chimathandiza kudzikundikira kwa ma amino acid m’masamba, zomwe zimapangitsa kuti tiyi azikhala wosakwiya.
Makhalidwe a ulimi: Njira zamakono zimagwiritsidwa ntchito: kuthilira madzi pang’onopang’ono, kubzala mbewu za nyemba pakati pa mizere kuti nthaka izilemera mwachilengedwe ndi nitrogen (green manure), kuphimba zitsamba ndi mthunzi tisanakolole kuti zithandize kuchuluka kwa L-theanine. Gawo la ulimi wa organic likukula chifukwa cha mapulogalamu aboma othandizira ulimi wosamalira chilengedwe komanso kuyezetsa kovomerezeka kwa zotsalira za mankhwala (SGS 470-component test).

5. Ukadaulo wa Kupanga:

Kupanga Jade Ulongi kumatsatira njira yachikhalidwe ya maulong a ku Taiwani a mawonekedwe ozungulira (hemispherical) (半球型包種茶). Magawo ambiri pa mafakitole a m’chigwa amagwiritsa ntchito makina.

Kufota padzuwa (日光萎凋, Rìguāng Wěidiāo / Solar Withering): Masamba obiriwira omwe angokololedwa amayalidwa mochepera pa matayala a nsungwi pansi pa kuwala kwa dzuwa kapena kuwala kosalunjika kwa mphindi 20–40 kuti ayambe kutulutsa chinyezi ndi kuyambitsa njira za ma enzyme. Masamba amataya kulimba kwake ndipo amakhala ofewa.
Kufota m’chipinda ndi Kugwedeza (室內萎凋與浪青, Shìnèi Wěidiāo yǔ Làngqīng / Indoor Withering and Tossing): Masamba amasamutsidwa kupita ku chipinda chokhala ndi mpweya wabwino, kumene amagwedezeka nthawi ndi nthawi pamanja kapena m’ngolo za nsungwi. Kugwedeza (搖青, Yáoqīng) kumawononga khoma la maselo m’mphepete mwa tsamba, kumalola kuti polyphenol oxidase ikumane ndi ma polyphenol ndipo kumayambitsa okisidheshoni. Ndondomekoyi imabwerezedwa 3 mpaka 5 kuwirikiza ndi nthawi yopumula yomwe ikukula, yotalikitsa nthawi yonse 6–10 maola. Pa siteji iyi ndipamene fungo lodziwika bwino la maluwa la Cui Yu limapangidwa (品種香).
Kukhazikitsa / “Kupha Zobiriwira” (殺青, Shāqīng / Fixation): Pamene mlingo wa okisidheshoni wafika 15–20% (mphepete mwa tsamba limakhala lofiira pang’ono, ndipo pakati limakhala lobiriwira), ndondomekoyi imayimitsidwa ndi kutentha mwachangu mu poto wotentha pa kutentha pafupifupi 250–300°C kwa mphindi 5–7. Kuyimitsidwa kwa ma enzyme kumakhazikitsa mlingo wa fermentation womwe wafika ndipo kumasunga mtundu wobiriwira wa tsamba.
Kupiringiza ndi Kupanga (揉捻與團揉, Róuniǎn yǔ Tuánróu / Rolling and Ball-Rolling): Masamba amapiringizidwa mobwerezabwereza m’matumba a nsalu (布球揉捻, Bùqiú Róuniǎn — “kupanga mpira m’nsalu”), kusinthanitsa kupiringiza ndi kuuma kwakanthawi. Ndondomekoyi imabwerezedwa mpaka 15–20 kuwirikiza ndipo imapatsa tiyi mawonekedwe ake olimba ozungulira. Kupiringiza kumawononganso nembanemba za maselo, kumakulitsa kutulutsa kwa zinthu pamene tikuphika.
Kuumitsa (乾燥, Gānzào / Drying): Kuumitsa komaliza kumachitidwa m’magawo angapo pa kutentha komwe kumachepetsedwa pang’onopang’ono (kuchokera 100–110°C mpaka 70–80°C) kuti achotse chinyezi chotsalira mpaka 3–5% ndi kukhazikitsa mawonekedwe ndi fungo.
Kusankha (揀梗與分級, Jiǎngěng yǔ Fēnjí / Stem Removal and Grading): Kuchotsa timitengoti ndi masamba osweka, kusankha tiyi wokonzeka malinga ndi kukula ndi khalidwe pogwiritsa ntchito makina oonera ndi kutaya pamanja.
Kuwotcha kowonjezera (焙火, Bèihuǒ / Roasting, mwakufuna): Jade Ulongi wamba amatulutsidwa mu kalembedwe ka “kuwala” (清香型, Qīngxiāng xíng) popanda kuwotcha kowonjezera. Komabe, gawo lina la zokolola limapimidwa pang’ono kapena kwapakati (中培火) kuti lipereke fungo la mtedza ndi caramel.

6. Makhalidwe a Zakumwa:

Maonekedwe a tsamba louma: Maphini olumikizidwa mwamphamvu a mawonekedwe ozungulira (球型) osakhala bwino, kukula 0.5–1.0 cm. Mtundu — kuchokera wobiriwira wonyezimira mpaka wobiriwira wa maolivi (翠綠 kapena 黃綠), wokhala ndi kuwala kwachilengedwe pamwamba pake. Zitha kukhala ndi timitengoti tating’ono. Tsamba limawoneka lobiriwira kwambiri komanso lopyapyala poyerekeza ndi maphini a Jin Xuan.
Fungo la tsamba louma: Latsopano, loyera, la maluwa ndi udzu. Fungo la cultivar (品種香, Pǐnzhǒng xiāng) la Cui Yu limafotokozedwa ndi mawu akuti “fungo loyera, lomwe limapyola mphuno” (清香撲鼻, Qīngxiāng Pūbí) — awa ndi ma fungo a maluwa oyera: maluwa a betel nut (檳榔花, Bīnláng huā), magnolia (玉蘭花, Yùlán huā), jasmine (茉莉, Mòlì). Ma shades ang’onoang’ono a mkaka ndi mtedza (almond).
Fungo la chakumwa: Lonyezimira, lalitali, la maluwa. Ma fungo a jasmine, magnolia ndi orchid ndi omwe amalamulira, akuwonjezeredwa ndi ma shades a mkaka-vanilla ndi okoma a chimanga chaching’ono. Fungo ndi lokhazikika, limatseguka pang’onopang’ono kuchokera pa kuthira kumodzi kupita kwina.
Kukoma: Kofewa, kosalala, kwa mafuta (滑, huá). Mbiri yokoma ya maluwa yokhala ndi kachidwi kakang’ono kotsitsimula ka maapulo obiriwira. Kukwiya n’kochepa kwambiri. Pambuyo pake (回甘, Huígān) — n’kotalika, kokoma, ndi fungo la maluwa. Thupi la tiyi ndi lolemera pang’ono, koma lodzazidwa ndi ma nuances a fungo.
Mtundu wa chakumwa: Wowonekera, kuchokera wagolide wopepuka (蜜黃) mpaka wonyezimira ngati ngale. Pa fermentation yochepa — pafupifupi wobiriwira wa uchi.
Malo a tiyi (tsamba lophikidwa): Masamba olimba, osalala obiriwira wopepuka okhala ndi m’mphepete mofiira (紅邊, hóngbiān), zomwe zimasonyeza mlingo wa fermentation. Masamba amatseguka mwachangu (展開速度快), mawonekedwe ake ndi ofewa ndi opyapyala (柔薄), okhala ndi chinyezi chambiri komanso kuwonekera bwino.

7. Kusakaniza kwa Mankhwala:

Mbiri ya mankhwala a Jade Ulongi ndi yachikhalidwe cha maulong opepuka a ku Taiwani okhala ndi fermentation yapakati. Zizindikiro zenizeni zimasintha malingana ndi nyengo ya kukolola, kutalika kwa malo, mlingo wa okisidheshoni ndi njira zopangira.

Polyphenols (茶多酚): 18–22% ya kulemera kouma. Gawo lalikulu — ma catechins (兒茶素): 12–15%, kuphatikizapo EGCG (epigallocatechin gallate), EGC, ECG ndi EC. Chifukwa cha fermentation yapakati, gawo lalikulu la ma catechins limasungidwa mwa mawonekedwe osati oxidized, zomwe zimapereka ntchito ya antioxidant yofanana ndi tiyi wobiriwira.
Ma amino acid: Kuchuluka konse — pafupifupi 2–4% ya kulemera kouma. Chinthu chofunikira kwambiri — L-theanine (L-茶氨酸): pafupifupi 1.5–1.6%, zomwe zimachitika chifukwa cha njira za ulimi (kuphimba ndi mthunzi tisanakolole) ndi makhalidwe a cultivar. L-theanine ndiye choyambitsa chachikulu cha kukoma kokoma ndi “umami,” komanso ndi neuromodulator yomwe imathandiza kupanga mafunde a alpha mu ubongo.
Ma alkaloids: Caffeine (咖啡鹼) — pafupifupi 2.5% ya kulemera kouma (25 mg/g). Theobromine ndi theophylline — zochepa kwambiri.
Gallic acid (沒食子酸): Pafupifupi 0.8%.
Ma polysaccharides (茶多糖): 3–4%, amathandiza kupanga “thupi” la chakumwa.
Mafuta osakira ndi zinthu zofunikira zonunkhira: Lili m’gulu limeneli limene kusiyana kwa Cui Yu kumawonekera. Fungo la cultivar (品種香) limachitika chifukwa cha kuchuluka kwa linalool, geraniol, nerol ndi indole — zinthu zomwe zimapezeka mu fungo la jasmine, magnolia ndi maluwa oyera.
Ma vitamini: C (amakhalapo pang’ono pa fermentation yapakati), B₁, B₂, PP.
Mchere: Potaziyamu, magniziyamu, manganese, fluoride, zinc, selenium.
Chopadera: Cultivar Cui Yu nthawi zambiri imagwiritsidwa ntchito ngati chopangira kupanga GABA-ulong (佳葉龍茶, Jiāyè Lóngchá) kudzera mu fermentation ya anaerobic mu mpweya wa nitrogen, zomwe zimakulitsa kwambiri kuchuluka kwa gamma-aminobutyric acid (GABA) m’masamba. Komabe, Jade Ulongi wamba samadutsa mu njira imeneyi ndipo ali ndi GABA pa mlingo wamba wa maulong.

8. Ubwino Wake:

Ubwino wa Jade Ulongi umachokera ku kusakaniza kwake kwa mankhwala, zomwe zimadziwika ndi maulong opepuka okhala ndi kuchuluka kwa ma catechins osungidwa ndi L-theanine:

Ntchito ya antioxidant: Kuchuluka kwa ma catechins (makamaka EGCG) kumapereka chitetezo ku ma free radicals ndi kuteteza maselo ku nkhawa ya okisidheshoni. Potengera ntchito ya antioxidant, maulong opepuka akuyandikira tiyi wobiriwira.
Zotsatira zofewa zolimbitsa thupi: Kuphatikiza kwa caffeine (~25 mg/g) ndi L-theanine (~16 mg/g) kumapanga zotsatira zodziwika bwino za maulong abwino za “kulimbitsa thupi, koma mwamphamvu komanso mwamtendere”: kukulitsa chidwi ndi ntchito za ubongo popanda kupsinjika mtima kwambiri. L-theanine imayendetsa ntchito ya caffeine, kuthandiza kupanga mafunde a alpha mu ubongo.
Kuthandizira chakudya: Kuchuluka kwapakati kwa ma polyphenols kumalimbikitsa kayendedwe ka chakudya ndi kutulutsa madzi a m’mimba. Maulong amawonedwa mwamwambo kukhala othandiza pambuyo pa chakudya chambiri.
Dongosolo la mtima ndi mitsempha: Kafukufuku wina akusonyeza kuti ma polyphenols a tiyi amatha kuthandizira kusinthasintha kwa mitsempha ndi kuthandizira mlingo wa cholesterol ngati amamwa nthawi zonse.
Mkhalidwe wa khungu: Ma antioxidants ndi vitamini C amathandiza khungu kukhala lathanzi, kuchepetsa ukalamba.
Kulimbitsa chitetezo cha mthupi: Ma catechins amakhala ndi mphamvu yolimbana ndi tizilombo toyambitsa matenda ndipo amathandizira ntchito ya chitetezo.
Kusintha maganizo: L-theanine imakhala ndi zotsatira zofewa zochepetsera nkhawa, kuthandiza kupumula popanda kugona.
Thanzi la m’kamwa: Kuchuluka kwa fluoride ndi ma polyphenols kumathandiza kupewa mano ovunda ndi kusunga thanzi la nchafu.

9. Kaphikidwe:

Kutentha kwa madzi: 85–95°C. Kutentha kochepa (85–88°C) kumatsindika fungo losakhwima la maluwa, kutentha kwakukulu (90–95°C) — kumatsegula kukoma kwake ndi kuzama kwa thupi.
Kuchuluka kwa tiyi:
- Njira ya kuthira mobwerezabwereza (Gongfu Cha / 功夫茶, Gōngfū Chá): 5–7 g pa 100–150 ml a madzi.
- Njira yochuluka (ya ku Europe): 3–4 g pa 250–300 ml a madzi.
Chotengera: Gaiwan ya porcelain (蓋碗, Gàiwǎn) — ndicho chosankha bwino potsegula fungo lalikulu la maluwa la Cui Yu. Nayenso chotengera cha porcelain kapena cha dongo cha makoma akulu ndi choyenera kusunga kutentha kokhazikika. Chotengera cha Yixing (宜興紫砂壺) chikhoza kugwiritsidwa ntchito, koma sichothandiza kwa maulong opepuka, chifukwa dongo lopakatikira limamwa ma fungo abwino.
Ndondomeko (njira ya kuthira mobwerezabwereza / Gongfu Cha):
1. Tenthetsani gaiwan ndi chahai (茶海, Cháhǎi) ndi madzi otentha, tsitsani madziwo.
2. Thirani tiyi wouma mu gaiwan yotentha. Fungani fungo la tsamba lotentha.
3. Kusamba (洗茶, Xǐchá): thirani madzi otentha ndipo nthawi yomweyo tsitsani chakumwacho (masiku 3–5). Kuthira kumeneku “kumadzutsa” tsamba ndikuchotsa fumbi la tiyi.
4. Kuthira koyamba: thirani madzi a kutentha koyenera ndi kusiyani kwa masiku 45–60.
5. Kuthira kotsatira: onjezerani nthawi yosiyira pang’onopang’ono ndi masiku 10–20 pa kuthira kulikonse.
6. Tiyi amapirira kuthira 5–7 kwabwino ngati zopangira zili zoyenera, kusunga kukoma ndi fungo.
Kuphika kozizira (冷泡茶, Lěng Pàochá): 10–15 g pa 1 lita ya madzi ozizira, siyani mufiriji kwa maola 6–8. Njira yozizira imatsegula makamaka kukoma ndi maluwa a Cui Yu, kuchepetsa kwambiri kukwiya ndi kupindika.

10. Kasungidwe:

Jade Ulongi monga ulong wopepuka wokhala ndi kuwotcha kochepa amatengeka ndi “adani” akuluakulu a tiyi: kuwala, chinyezi, kutentha, okosijeni ndi ma fungo ena.

Chotengera: Chotseka, chosawala — paketi ya vacuu ya zitsulo, botolo la dongo kapena la chitsulo lokhala ndi chivundikiro cholimba.
Mikhalidwe: Malo ouma, ozizira, akuda, kutali ndi zokometsera ndi zakudya zonunkhira kwambiri.
Kusungidwa kwa nthawi yayitali (mopitilira miyezi 6): Akuyenera kugwiritsa ntchito kuyika mu vacuu ndi kusunga mufiriji pa kutentha 0–5°C ndi chinyezi chochepa. Musanatsegule, phukusi liyenera kufika pa kutentha kwa chipinda kuti mupewe condensate pa tsamba.
Nthawi yake: M’phukusi lomata loyambirira — mpaka zaka 2. Pambuyo poyatsa — abwino kudya mkati mwa miyezi 3–6.
Zolemba: Mosiyana ndi maulong akuda ndi ma puer, Jade Ulongi sanapangidwe kuti azisungidwa kwa nthawi yayitali mwamawonekedwe ake wamba. Komabe, pali gulu losiyana — Jade Ulongi wokhwima (陳年翠玉, Chénnián Cuìyù), yemwe amasungidwa mwa kusamalidwa ndi kuyaka mwa nthawi.

11. Mtengo ndi Zonamizira:

Gulu la mtengo: Jade Ulongi akuwonedwa ngati tiyi wabwino watsiku ndi tsiku wa gawo lapakati. Chifukwa cha kuchuluka kwa zokolola za cultivar ndi kuthekera kwa kukolola kwa makina, mtengo wake ndi wochepa kwambiri kuposa maulong a pamwamba pa mapiri ochokera ku Qingxin Ulong. Mitengo yamalonda: ku Taiwani — 600–1,500 TWD pa jin (600 g) kwa mtundu wamba; zitsanzo za mpikisano (比賽茶) — ndizokwera mtengo kwambiri. Ku Ulaya — 50–80 €/kg, ku USA — 40–60 $/lb kwa tiyi wapakati. Cui Yu wa pamwamba pa mapiri ochokera ku Alishan akhoza kukhala wokwera mtengo 2–3 kuwirikiza kuposa wa m’chigwa.
Zinthu zomwe zimakhudza mtengo: Dera ndi kutalika kwa malo, nyengo ya kukolola (masika ndi okwera mtengo kuposa autumn), njira ya kukolola (pamanja ndi yokwera mtengo kuposa makina), mlingo wa kusintha, kukhalapo kwa mphotho pa mpikisano.
Momwe mungapewere zonamizira:
- Fungo lochita kupangira: Vuto lalikulu kwambiri ndi kugwiritsa ntchito ma fungo ochita kupangira a mkaka kapena a maluwa. Limadziwika ndi fungo lamphamvu kwambiri, la “chemical” la tsamba louma, lomwe limatha mwachangu litapakidwa pakati pa zala ndipo silikula kuchokera pa kuthira kumodzi kupita kwina. Fungo lachilengedwe la Cui Yu ndi lofewa, “lamoyo” komanso lokhazikika.
- Kusintha zopangira: Kugulitsa ngati Jade Ulongi mitundu yotsika mtengo ya mawonekedwe ofanana. Chitsimikizo cha chilengedwe ndi kugula kwa ogulitsa odalirika komanso kukhalapo kwa chizindikiro cha TTES #13, Cui Yu (翠玉), kusonyeza dera (Nantou / 南投).
- Kuunika chakumwa: Cui Yu weniweni amapereka chakumwa choyera, chowonekera popanda kukhala chosawala. Fungo lachilengedwe la maluwa limatseguka pang’onopang’ono ndipo limasungidwa pa kuthira 5–7. Tiyi wochita kupangiwa fungo “amatha” kutsata fungo pambuyo pa zigawo 2–3.
- Kuyang’ana malo a tiyi: Kwa Cui Yu weniweni, masamba ophikidwa ndi osalala, olimba, obiriwira wopepuka okhala ndi m’mphepete mofiira. Masamba osweka, akuda kapena osafanana amasonyeza mtundu wotsika kapena kusinthidwa.
- Satifiketi: Kukhalapo kwa ziphaso za mpikisano wa ku Taiwani (南投縣茶商公會 — Nantou County Tea Merchants Association), ziphaso za SGS zoyezetsa mankhwala, chizindikiro cha malo.

12. Zinthu Zochititsa Chidwi:

Mbiri ya banja m’mayina. Mitundu iwiri yodziwika bwino ya kusankha ya Taiwani — Jin Xuan (金萱, Taicha No. 12) ndi Cui Yu (翠玉, Taicha No. 13) — inapatsidwa mayina a azimayi a pabanja la wopanga: agogo aakazi ndi amayi a Wu Zhenduo. Mchitidwe umenewu waulemu kwa makolo wakhala umodzi mwa nkhani zosangalatsa kwambiri mu chikhalidwe cha tiyi padziko lonse. Mu 2009, pa malo a TRES panatsegulidwa nyumba yokumbukira ya “Zhenduo Hall” (振鐸館) pokumbukira katswiri wamkuluyo.
“Mbale wachitatu” — cultivar yomwe inasowa. Pamodzi ndi mbande 2027 (Jin Xuan) ndi 2029 (Cui Yu), pa kusankha komaliza panatulukanso mbande 2028 — “Er-ba-zi” (二八仔). Inachotsedwa ndi komiti ya TRES chifukwa chofanana ndi 2029 (Cui Yu), koma mpaka lero imasungidwa ndi alimi ena ngati cultivar yosowa.
Cui Yu ndi nsomba. Akatswiri a tiyi a ku Taiwani amanena kuti kukoma koyera, kofewa kwa Cui Yu kumagwirizana makamaka ndi zakudya za nsomba — nsomba yophikidwa ndi nthunzi, shrimp, oyster, — osaphwanya kukoma kwake kofewa, koma kukuwonjezera.
Kuchokera ku mbande 5,000 — kufika pa mitundu iwiri. Pulogalamu ya kusankha, yomwe inayamba mu 1938, inakhudza mbande zopitilira 5,000 zomwe zinapezedwa kuchokera ku kuchiritsa kopanga. Kuchokera mu unyinji umenewu m’zaka 43 za kusankha, mitundu iwiri yokha inalembedwa mwalamulo ngati mitundu yatsopano. Umu ndi mtengo wa kusankha kwa tiyi: m’badwo umodzi wa wofufuza pa cultivar imodzi yoyenera.
Jade Ulongi m’dziko la zakumwa. Ku Taiwani wamakono, Cui Yu amagwiritsidwa ntchito osati kokha ngati tiyi wa masamba ophikira mwamwambo, komanso ngati chopangira cha tiyi wa ma bubble (珍珠奶茶, Zhēnzhū Nǎichá — “bubble tea”), zakumwa zozizira za tiyi m’ma network a malonda ndi zinthu za RTD (ready to drink), chifukwa cha fungo lake lowala komanso mtengo wake wotsika.

13. Kuyerekezera ndi Maulong Ena a ku Taiwani:

Parameter	Cui Yu (翠玉, Taicha No. 13)	Jin Xuan (金萱, Taicha No. 12)	Qingxin Ulong (青心烏龍)	Sijichun (四季春)
Kusankha	TRES, 1981; abambo — Tainong 80, amayi — Yingzhi Hongxin	TRES, 1981; abambo — Yingzhi Hongxin, amayi — Tainong 8	Chikhalidwe, chobweretsedwa kuchokera ku Fujian (Anxi)	Kusintha kwachilengedwe, kupezedwa ndi mlimi
Mtundu wa tsamba	Waang’ono, wozungulira	Waang’ono, wozungulira, wochindikala	Waang’ono, wautali, wopyapyala	Waang’ono
Kutalika	300–1,400 m	300–1,500 m	Mpaka 2,500 m (makamaka wa pamwamba pa mapiri)	Mpaka 500 m (m’chigwa)
Fungo la cultivar	La maluwa: magnolia, jasmine, maluwa a betel nut	La mkaka, la mkaka, lokhala ndi ma fungo a mango	Losiyana-siyana: la maluwa, la zipatso, la uchi	La maluwa: ginger wakuthengo, jasmine
Kukoma	Kofewa, kokoma, kwamafuta	La mkaka, kokoma, kolimba	Lakuzama, lovuta, lokhala ndi huigan lodziwika	Latsopano, lolemera pang’ono, lokhala ndi kukwiya pang’ono
Kuchuluka kwa zokolola	Kwakukulu (~+20% kuposa Qingxin)	Kwakukulu kwambiri	Wapakati	Kwakukulu kwambiri (nyengo 4)
Gawo la mtengo	Wapakati	Wapakati	Wokwera (makamaka wa pamwamba pa mapiri)	Wotsika mtengo
Kugwiritsidwa ntchito bwino	Baozhong, ulong wopepuka wozungulira	Ulong wopepuka, GABA-ulong	Ulong wa pamwamba pa mapiri, Dongding	Ulong watsiku ndi tsiku, zakumwa

Pomaliza

Taiwan Jade Ulongi (Cui Yu) ndi tiyi wokhala ndi mbiri yotalika zaka makumi asanu ndi fungo lomwe limatha kuthira kasanu ndi kawiri. Wobadwa kuchokera ku pulogalamu yayikulu ya kusankha ndipo anapatsidwa dzina polemekeza chikondi cha amayi, amaphatikiza kulondola kwa sayansi kwa ulimi wamakono ndi ndakatulo za chikhalidwe cha tiyi chakale. Chizindikiro chake chachikulu ndi fungo lonyezimira, loyera, “lopyola” la maluwa oyera, lomwe silikupezeka mu cultivar ina iliyonse ya ku Taiwani.

Jade Ulongi ndiye poyambira bwino podziwa dziko la maulong opepuka a ku Taiwani. Safuna mtengo wokwera kapena miyambo yovuta: gaiwan yokha, madzi abwino ndi mphindi zingapo za mtendere kuti atsegule kukongola kwake. Kwa wokonda wodziwa zambiri, ndi tiyi wodalirika, waukadaulo womveka bwino. Kwa woyamba kumene, ndi kuitanira mwachisangalalo kudziko la ma fungo omwe sangathe kuiwalika.