Diānhóng Jīn Yá · new.thetea.app

Diānhóng Jīn Yá (滇红金芽, Diānhóng jīn yá) ndi imodzi mwa timitundu tachiyoni ta tiyi wofiira wochokera ku Yunnan, wopangidwa kuchokera ku mphukira zosatseguka (tisi) zokutidwa ndi ubweya wandevu wagolide. Tiyi uyu akuwonetsa mbali yosakhwimitsidwa kwambiri ya m’gulu la Diānhóng (滇红, Diānhóng), kutipatsa kukoma kopambana kosalala, kotsekemera ngati uchi, kopanda kuwawa kapena kukoma.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá), wofufumitsidwa mokwanira (malinga ndi kalasi ya ku Ulaya — tiyi wakuda). Mulingo wa okisidishoni — 80–95%.
Gulu: Tiyi wofiira wapamwamba wa mphukira wa gulu la Diānhóng (滇红, Diānhóng). Iyi ndi m’gulu la «míngyōu hóngchá» (名优红茶, míngyōu hóngchá) — tiyi wofiira wodziwika bwino, wapamwamba.
Chiyambi: China, chigawo cha Yunnan (云南省, Yúnnán shěng). Madera akuluakulu opangira: boma la Fengqing (凤庆县, Fèngqìng xiàn) m’chigawo cha Lincang (临沧市, Líncāng shì), komanso madera a Baoshan (保山, Bǎoshān), Dehong (德宏, Déhóng) ndi Xishuangbanna (西双版纳, Xīshuāngbǎnnà). Fengqing amadziwika kuti ndi ‘kwawo kwa Diānhóng’ (滇红之乡, Diānhóng zhī xiāng) ndipo ndi likulu lopanga mitundu yapamwamba ya mphukira.
Malo ake pa mapu: Fengqing — pafupifupi 24°35′ N, 99°55′ E. Chigawo chonse cha Yunnan chili pakati pa 21° ndi 29° N ndi 97° ndi 106° E.

2. Mbiri ndi Chofunika Chake Pachikhalidwe:

Mbiri: Mbiri ya tiyi wofiira waku Yunnan inayamba mu 1938, pa nthawi ya nkhondo yolimbana ndi Japan, pomwe madera a tiyi akummawa kwa China analandidwa. China Tea Corporation (中茶公司, Zhōngchá gōngsī) inatumiza katswiri wodziwika wa tiyi, Feng Shaoqiu (冯绍裘, Féng Shàoqiú, 1900–1987), kupita ku Yunnan kuti akafufuze magwero atsopano a tiyi wogulitsa kunja. M’dzinja la 1938, Feng Shaoqiu adafika ku boma la Shunning (顺宁, Shùnníng — dzina lakale la Fengqing) ndipo anadabwa ndi mphamvu za mitengo ya tiyi yakumaloko: mphukira zazikulu, zaminyewa, zokhala ndi ubweya wandevu wagolide wochuluka. Adapanga zitsanzo za tiyi wofiira ndi wobiriwira ndipo adalongosola chitsanzo chofiira motere: “Thireyi yonse yodzaza ndi ubweya wandevu wagolide, mankhwala ake ofiira, ochuluka, owala, pansi pa tsamba lofiira, lowala, fungo lonunkhira kwambiri — zimenezi sizinapezekepo pakati pa tiyi wofiira wamasamba aang’ono ochokera kumadera ena”. Mu 1939, fakitale yoyesera ya tiyi ya Shunning (顺宁实验茶厂, Shùnníng shíyàn cháchǎng) inakhazikitsidwa, ndipo mulu woyamba — 500 dan (pafupifupi matani 16.7) — anatumizidwa kudzera ku Hong Kong kupita ku London, komwe anagulitsidwa pamtengo wapamwamba kwambiri wa 800 pensi pa paundi. Tiyi anapatsidwa dzina loti “Diānhóng” (滇红) — “tiyi wofiira wochokera ku Dian,” kutengera dzina lakale la Yunnan.

Kusiyanitsa Jin Ya monga gulu lapamwamba lapadera kunachitika pambuyo pake, m’zaka za m’ma 1900, pomwe opanga anayamba kugogomezera kugwiritsa ntchito zipangizo za mphukira zokha kuti apange tiyi wapamwamba kwambiri. Pamodzi ndi kubwera kwa Fujian Jin Jun Mei (金骏眉, Jīn Jùn Méi) mu 2005, kufunikira kwa tiyi wofiira wapamwamba wa mphukira kunakula kwambiri, ndipo Diānhóng Jīn Yá inakhazikika ngati mtsogoleri wa mndandanda wa mphukira wofiira waku Yunnan.
Dzina:
- Dian (滇) — dzina lakale la chigawo cha Yunnan, lochokera ku ufumu wa Dian (滇国, Diānguó), womwe unalipo m’madera amenewa m’nthawi ya Zhanguo ndi Han (zaka za m’ma 300 BC – zaka za m’ma 100 AD).
- Hong (红) — wofiira; umasonyeza kuti ndi wa gulu la tiyi wofiira malinga ndi kalasi ya mitundu isanu ndi umodzi ya ku China.
- Jin (金) — golide, wagolide; umafotokoza mtundu wagolide wa mphukira za tiyi, zokutidwa ndi ubweya wandevu.
- Ya (芽) — mphukira, kamba; umatsindika kuti tiyi wapangidwa kuchokera ku mphukira zosatseguka zokha.
- Chifukwa chake, dzina lonse limatanthauza ‘tiyi wofiira waku Yunnan [ochokera ku] mphukira zagolide’.
Chofunika pachikhalidwe: Diānhóng Jīn Yá ali ndi udindo wa tiyi wapamwamba wopereka mphatso ku China. Tiyi wofiira waku Yunnan adadziwika kwambiri mu 1986, pomwe kazembe wa Yunnan He Zhiqiang (和志强) anapereka mphukira zagolide za Diānhóng ngati mphatso kwa Mfumukazi Elizabeth II ya Great Britain paulendo wake ku China. Kuyambira mu 1959, Diānhóng yabwino kwambiri idavomerezedwa ngati tiyi wa boma wogwiritsidwa ntchito pamaphwando akazembe (外事礼茶, wàishì lǐchá) ndipo amaperekedwa ku State Council ya PRC.

3. Kufotokozera kwa Zomera ndi Zopangira:

Mtundu / Cultivar: Popanga amagwiritsa ntchito mtundu wamasamba akuluakulu wa Yunnan Dayezhong (云南大叶种, Yúnnán Dàyèzhǒng) — Camellia sinensis var. assamica. Ili ndi gulu la mitundu yomwe ikuphatikizapo mitundu ingapo yovomerezeka mdziko lonse:
- Fengqing Dayezhong (凤庆大叶种, Fèngqìng Dàyèzhǒng) — mtundu waukulu wa Jin Ya wochokera ku Fengqing; wamtengo, wokhala ndi masamba akuluakulu owoneka ngati ellipsis, zomwe zili m’thupi — polifenoli pafupifupi 30.19%, caffeine 3.56%, amino acid 2.90%. Adavomerezedwa ngati mtundu wadziko lonse mu 1984.
- Mengku Dayezhong (勐库大叶种, Měngkù Dàyèzhǒng) — mtundu wamtengo wochokera ku Shuangjiang, wokhala ndi polifenoli pafupifupi 33.76%, caffeine 4.06%. Adavomerezedwanso ngati mtundu wadziko lonse mu 1984.
- Makhalidwe a botanical: mitengo imakula kufika kutalika kwa 5–6 m kapena kuposerapo, masamba ndi aakulu (kutalika 13–26 cm), aminyewa, okhala ndi mitsempha yakuya. Mphukira ndi zazikulu kwambiri, zokhazikika, zokutidwa ndi ubweya wandevu wagolide kapena wofiira. Mlingo wa zinthu zochotsedwa (extract ya madzi) umafika 45-48% — wapamwamba kwambiri kuposa mitundu yamasamba aang’ono.
Kututa: Kumayambiriro kwa masika, makamaka March – koyambirira kwa April, pomwe mphukira zoyamba zofewa kwambiri zimatuluka. Kututa kwa masika (春茶, chūnchá) kumayamikiridwa kwambiri chifukwa cha kuchuluka kwa ma amino acid ndi zinthu zonunkhira. Kututa chilimwe ndi m’dzinja nkothekanso, koma kumakhala kotsika poyerekeza ndi kwa masika pa kufewa ndi kutsekemera.
Mlingo wa kututa: Amatuta zokha mphukira zosatseguka, zotsekedwa mwamphamvu (tisi), zokutidwa ndi ubweya wandevu wagolide wochuluka. Iwu ndi mlingo wokhwima kwambiri pakati pa Diānhóng zonse.
Zofunikira pa zopangira: Zapamwamba kwambiri. Amasankhidwa mphukira zonse, zosawonongeka, za kukula kofanana, zopanda chilema chilichonse. Kututa kumachitika ndi manja okha, panyengo youma, m’mawa woyamba pamene mame atha. Popanga kilogalamu imodzi ya tiyi wokonzedwa amafunika pafupifupi 50,000–60,000 mphukira zosankhidwa bwino.

4. Malo ndi Mkhalidwe wa Kulima:

Chigawo cha Yunnan: Chili kum’mwera chakumadzulo kwa China, pamalire ndi Myanmar, Laos ndi Vietnam. Yunnan amaonedwa ngati chiyambi cha mtengo wa tiyi (Camellia sinensis): apa pamamera “Jin Xiu Cha Zun” (锦秀茶尊) — mtengo wakale kwambiri wodziwika wa tiyi womwe walimidwa, wazaka zopitilira 3200, m’boma la Fengqing. Chigawochi chimadziwika ndi kusiyanasiyana kwake kwa zamoyo komanso mapiri apadera a Yunnan-Guizhou Plateau.
Kutalika kwa malo: Minda ya tiyi ili pa kutalika kwa 1000–2000 m pamwamba pa nyanja. Malo okwera amapatsa zipangizo zomwe zili ndi mlingo wapamwamba wa zinthu zonunkhira ndi ma amino acid chifukwa cha kukula pang’onopang’ono m’nyengo yosinthasintha kwambiri kutentha.
Dothi: Makamaka dothi lofiira ndi lachikasu la laterite (red soil ndi yellow soil), la aside (pH 4.5–5.5), lolemera ndi zinthu zachilengedwe ndi mchere. Dothi lakuya la humus limapangidwa ndi zomera zambiri za nkhalango.
Nyengo: Ndi ya m’mapiri otentha, yodziwika ndi: chinyezi chochuluka (pafupifupi 70%), mvula yambiri (1200 mm/pachaka ku Fengqing), chifunga pafupipafupi, nyengo yachisanu yofewa komanso kusintha kwakukulu kwa kutentha pakati pa usana ndi usiku (10–15°C). Kutentha kwapakati pachaka ndi 13–18°C kutengera kutalika. Mfundo yakuti ‘mvula ndi kutentha zimadza palimodzi, kuuma ndi kuzizira — palimodzi’ (雨热同期，干凉同季) imagwira ntchito, kupanga mikhalidwe yabwino yopangira zinthu zonunkhira ndi ma amino acid mu mphukira zazing’ono.

5. Njira Yopangira:

Kupanga Diānhóng Jīn Yá ndi njira yosamala, yomwe cholinga chake ndi kusunga bwino mphukira ndi ubweya wake wagolide.

Kututa (采摘, cǎizhāi): Ndi manja okha, mosamala kwambiri. Mphukira amazidula mosamala, osazifinya kapena kuwononga ubweya wandevu wofewa.
Kufota (萎凋, wěidiāo): Mphukira zomwe zatutidwa zimayalidwa mosanjikiza pama tray a nsungwi kapena maukonde pamthunzi, m’chipinda chopumira mpweya wabwino. Nthawi yake — kuyambira maola 8 mpaka 18 kutengera kutentha ndi chinyezi. Cholinga — kutsitsa chinyezi kufika 55–60%, kupanga mphukira kukhala zofewa komanso zosavuta kugwira, kuyambitsa njira zoyamba za enzyme. Pa siteji iyi, zinthu zomwe zimatsogolera fungo zimayamba kupangidwa.
Kukulunga (揉捻, róuniǎn): Kwa Diānhóng ya mphukira, kukulunga kumakhala kochepa kapena kulibe konse. Ngati kukuchitika, kumachitika mosamala kwambiri komanso mwachidule, ndi cholinga chongosokoneza pang’ono kapangidwe ka maselo kuti ayambitse fermentation, osawononga mawonekedwe a mphukira ndi ubweya wandevu wagolide. Apa Jin Ya ndi yosiyana kwambiri ndi Diānhóng yamasamba, yomwe kukulunga ndi imodzi mwa magawo ofunikira opangira mawonekedwe.
Kuthira (发酵, fājiào): Mphukira zimayikidwa pama tray apadera kapena m’madengu m’chipinda chokhala ndi kutentha kolamulidwa (22–28°C) ndi chinyezi chochuluka (90–95%). Nthawi yake — maola 3–5. Panthawi ya okisidishoni, ma katekini amasinthidwa kukhala theaflavin ndi thearubigin, kupanga mtundu wofiira-bulauni wa zipangizo ndi fungo la uchi ndi zipatso. Katswiri amawongolera njirayi, kutengera mtundu ndi fungo la zipangizo, kufika pamlingo woyenera wa okisidishoni — wokwanira kupanga kukoma, koma osati mopitirira muyeso, kuti asunge kutsekemera ndi kufewa.
Kuyanika (烘干, hōnggān): Kumachitika m’magawo angapo ndi kuchepetsa kutentha pang’onopang’ono. Kuyanika koyamba pa 100–110°C kumaletsa fermentation, kwachiwiri pa 80–90°C kumafikitsa chinyezi ku 4–6%. Kaŵirikaŵiri amagwiritsa ntchito kuyanika pang’onopang’ono pa kutentha kotsika (慢烘, màn hōng) kuti asunge bwino zonunkhira zofewa.
Kusankha (分级, fēnjí): Tiyi womalizidwa amasankhidwa bwino ndi manja, kusankha mphukira malinga ndi kukula, mawonekedwe ndi khalidwe, ndikuchotsa zilizonse zolakwika, zidutswa ndi zinthu zina.

6. Makhalidwe a Kununkhira ndi Kukoma:

Maonekedwe a tsamba louma: Mphukira zonse zokha (tisi), zokutidwa ndi ubweya wandevu wandevu wagolide kapena wagolide-wofiira. Mawonekedwe — opindika pang’ono, osalala, ofanana ndi nsidze kapena spindle. Mtundu — kuchokera ku golide-bulauni mpaka wofiira wofunda ndi mawonekedwe ofiira. Mphukira ndi zofanana kukula (kutalika 1.5–2.5 cm), zonse komanso zosawonongeka. Maonekedwe onse — monga njere zagolide zobalalika ndi kuwala kofewa kolemekezeka.
Fungo la tsamba louma: Lonunkhira, lakuya komanso lotsekemera. Zonunkhira zazikulu za uchi wamaluwa, chimera ndi zipatso zouma (longan, lychee, apricot zouma). Zinanso: chokoleti, vanila, zonunkhira, mawonekedwe opepuka amtengo. Fungo ndi lokhalitsa, lokutira, limatseguka pang’onopang’ono.
Fungo la mankhwala: Lakuya, losanjikiza. Zonunkhira za uchi ndi zipatso zimasakanikirana ndi mawonekedwe a chimera, chokoleti, caramel, maluwa (orchid, rozi). Pozizira, mawonekedwe a pichesi ndi zipatso zotsekemera amatha kuonekera.
Kukoma: Kofewa kwambiri, kosalala, kopanda mphamvu, kokutira. Kuwawa ndi kukoma sikulipo pakuphika moyenera. Zokoma zazikulu za uchi, zipatso (longan, lychee, pichesi), chimera, chokoleti. Thupi la mankhwala ndi lofewa, lamafuta, ndi kutsekemera kowonekera. Pambuyo pake (回甘, huígān) — kumakhala kwaitali kwambiri, kotsekemera, ndi mzere wa uchi ndi zipatso womwe umakhala pakhosi kwa mphindi zingapo.
Mtundu wa mankhwala: Wowala, wowonekera, wagolide-ambergris wokhala ndi mawonekedwe a lalanje ofiira. Wakuya, woyera, wokhala ndi kuwala kwake komanso “mphete ya golide” (金圈, jīnquān) m’mphepete mwa kapu — chizindikiro cha kuchuluka kwa theaflavin.
Pansi pa tiyi (tsamba lophikidwa): Mphukira zonse, zotanuka, zosatseguka kapena zotseguka pang’ono, zosunga mawonekedwe ake ndi zokutidwa ndi ubweya wandevu wagolide. Mtundu — wofanana, wofiira-bulauni wokhala ndi mawonekedwe amkuwa. Kufanana kwa pansi pa tiyi ndi chizindikiro cha khalidwe lapamwamba.

7. Zomwe Zili M’thupi:

Diānhóng Jīn Yá, wopangidwa kuchokera ku mphukira za mtundu waukulu wa ku Yunnan, ali ndi mbiri yapadera ya biochemical:

Polifenoli (茶多酚, chá duōfēn): Mu zipangiro za mitundu yayikulu ya ku Yunnan, mlingo wa polifenoli umafika 30–34% — umodzi mwa apamwamba kwambiri pakati pa mitundu yonse ya tiyi. Panthawi ya fermentation yathunthu, gawo lalikulu la ma katekini limasandulika ndikusinthidwa kukhala theaflavin (茶黄素, cháhuángsù, 0.4–0.8%), thearubigin (茶红素, cháhóngsù, 5–8%) ndi theabrownin (茶褐素, cháhèsù). Mlingo wa polifenoli mu tiyi womalizidwa ndi pafupifupi 15–17%. Theaflavin ndi amene amapangitsa kuwala ndi kuwonekera kwa mankhwala, pamene thearubigin amapangitsa thupi ndi kukwanira kwa kukoma.
Ma amino acid (氨基酸, ānjīsuān): Mlingo wa ma amino acid aulere ndi pafupifupi 3–4% ya zinthu zouma. Makamaka L-theanine (L-茶氨酸, L-chá’ānsuān) ndi wochuluka, womwe umapanga 50% kupitilira ya ma amino acid onse. L-theanine amapangitsa kutsekemera kwake, “umami” ndi kumva kufewa, komanso amapangitsa kupumula.
Ma alkaloidi (生物碱, shēngwùjiǎn): Caffeine (咖啡碱, kāfēijiǎn) — pafupifupi 2–4% (pafupifupi 14–15 mg/g mu tiyi womalizidwa), theobromine ndi theophylline pamilingo yochepa. Kugwirizana kwa caffeine ndi L-theanine kumapereka mphamvu yofewa, yokhalitsa popanda kukhudzidwa kwambiri.
Mafuta ofunikira (芳香油, fāngxiāngyóu): Mlingo wapamwamba wa zinthu zonunkhira. Zigawo zazikulu: linalool, geraniol, phenylethanol, β-ionone, methyl salicylate — amapanga fungo lapadera la uchi, maluwa, zipatso.
Mavitamini: C (amakhala pang’ono, ngakhale ataphikidwa), gulu B (B₁, B₂, B₆), E, K, PP.
Mchere: Potaziyamu (K), magnesiyamu (Mg), manganizi (Mn), fluoride (F), chitsulo (Fe), zinc (Zn), seleniyamu (Se). Extract ya madzi ya tiyi wamkulu wa ku Yunnan imafika 41–48% — chimodzi mwazizindikiro zapamwamba kwambiri pakati pa mitundu yonse ya tiyi.
Zapadera: Zipangizo za mphukira zimakhala ndi ma amino acid ndi zinthu zonunkhira zochuluka kuposa masamba, zomwe zimalongosola kufewa ndi kutsekemera kwapadera kwa Jin Ya.

8. Ubwino Wathanzi:

Mphamvu yofewa: Kuphatikiza kwa caffeine ndi L-theanine kumapereka mphamvu yofanana, kuwongolera chidwi ndi ntchito zamaubongo popanda nkhawa kapena “kugwa kwa caffeine”.
Kutenthetsa: Monga tiyi wophikidwa kwathunthu, Diānhóng Jīn Yá ali ndi “chilengedwe chotentha” (性温, xìng wēn) malinga ndi mawu a zamankhwala achi China. Amawongolera kuzungulira kwa magazi, ndi wabwino m’nyengo yozizira.
Chitetezo cha antioxidant: Theaflavin ndi thearubigin ndi ma antioxidant amphamvu, omwe amateteza maselo ku kuwonongeka ndi ma free radical ndikuchedwetsa kukalamba kwa maselo.
Kuthandizira chakudya: Tiyi amalimbikitsa kutuluka kwa madzi a m’mimba, kuwongolera kayendedwe ka matumbo, amathandizira kugaya zakudya zamafuta. Chilengedwe chotentha cha tiyi wofiira chimakhudza m’mimba mofewa kuposa wobiriwira.
Kuthandizira mtima ndi mitsempha: Ma polifenoli a tiyi amathandizira kuchepetsa LDL-cholesterol ndikuwonjezera HDL, amalimbitsa makoma a mitsempha. Thearubigin amamangirizana ndi cholesterol, kuthandizira kutulutsa kwake.
Kuchepetsa nkhawa: L-theanine amalimbikitsa kutulutsa mafunde a alpha mu ubongo, kuthandizira kukhala wopumula komanso wokhazikika, kuchepetsa nkhawa ndikuwongolera malingaliro.
Kulimbitsa chitetezo cha mthupi: Polifenoli ndi vitamini C zimathandizira chitetezo cha mthupi, zimakhala ndi mphamvu zolimbana ndi mabakiteriya ndi ma virus.
Kusamalira khungu: Mlingo wapamwamba wa ma antioxidant ndi ma vitamini E ndi C umathandizira kuwongolera khalidwe la khungu, kuwonjezera mphamvu yake ndikuchedwetsa kukalamba chifukwa cha dzuwa.

9. Momwe Mungaphikire:

Kutentha kwa madzi: 85–90°C. Tiyi wa mphukira ndi wofewa kwambiri; madzi otentha kwambiri amawononga kukoma, kuyambitsa kukoma kosafunikira.
Kuchuluka kwa tiyi: 3–5 g pa 150–200 ml madzi. Chifukwa cha kuphatikizika kwa mphukira, mutha kuyamba ndi 3 g ndikusintha malinga ndi kukoma.
Chombo: Chabwino ndi gaiwan (盖碗, gàiwǎn) ya porcelain kapena galasi ya 100–150 ml. Galasi imakulolani kusangalala ndi mawonekedwe ochititsa chidwi a mphukira zagolide zomwe “zikuvina” ndikuwona mtundu wa mankhwala. Chotengera chofewa cha porcelain kapena chotengera cha Yixing (宜兴壶, Yíxīng hú) chopangidwa ndi zhuni (朱泥) — dongo loyenera tiyi wofiira — chingakhalenso chabwino.
Ndondomeko:
1. Tenthetsani gaiwan ndi chahai (公道杯, gōngdào bēi) ndi madzi otentha, tsanulani.
2. Ikani tiyi mu gaiwan yotenthetsedwa, tsekani chivindikiro kwa masekondi angapo — fungani fungo la mphukira zouma kuchokera pa kutentha kwa chombo.
3. Tsanulani madzi ndikutsanula nthawi yomweyo choyamba (kutsuka, 洗茶, xǐ chá) — izi zimadzutsa mphukira ndikuziyeretsa.
4. Kutuluka koyamba — tsanulani madzi ndikusiya kwa masekondi 10–15. Gawani mankhwala kudzera mu chahai m’makapu.
5. Kutuluka kotsatira — wonjezani nthawi pang’onopang’ono: 15, 20, 25, 30, 40, 50 masekondi.
6. Tiyi amatha kutuluka 7–10, aliyense amatsegula mbali zatsopano za kukoma.
Zofunika:
- Osasiya nthawi yochuluka: ngakhale masekondi 10 owonjezera amatha kusokoneza kukoma ndikuwonjezera kukoma kosafunikira.
- Yang’anani “kuvina kwa mphukira”: pophika mu galasi, mphukira zagolide zimatseguka pang’onopang’ono, kukwera ndikutsika — chimodzi mwazowoneka zokongola kwambiri m’dziko la tiyi.
- Njira ya ku Ulaya: 2–3 g pa kapu ya 200–250 ml, kutentha 85 °C, kusiya kwa mphindi 3–4. Zotsatira zake ndi zosiyana, koma zabwino.

10. Momwe Mungasungire:

Diānhóng Jīn Yá, monga tiyi wina wapamwamba wofiira, amafunikira kusungidwa mosamala:

Chotengera: Chotengera chosawonekera chotsekedwa bwino — chidebe chachitsulo chokhala ndi chivindikiro cholimba, thumba la zojambulira lokhala ndi zip-lock kapena phukusi la vacuum.
Malo: Youma, ozizira, mumdima, opanda fungo lina. Kutentha koyenera — 15–25°C, chinyezi — osapitirira 60%.
Adani a tiyi: Chinyezi, kuwala, kutentha, fungo lina, mpweya.
Nthawi yosungira: M’mikhalidwe yoyenera — zaka 2–3. Kukoma kwa tiyi wofiira kumafewa pang’ono pakadutsa miyezi 6–8 mutamaliza kupanga — akatswiri ambiri amakhulupirira kuti Diānhóng amatsegula bwino osati mwamsanga, koma pakadutsa miyezi 1–3, pamene “moto” wa kuyanika umatha.
Chenjezo: Mosiyana ndi tiyi wobiriwira, kusunga m’firiji kwa tiyi wofiira sikulimbikitsidwa — madzi oundana akachotsa amatha kuwononga tiyi. Kutentha kwapakati ndikokwanira kutali ndi magwero a kutentha.

11. Mtengo ndi Zinthu Zonyenga:

Diānhóng Jīn Yá ndi wa m’gulu la tiyi wofiira wapamwamba komanso wokwera mtengo. Mtengo wake wapatali umabwera chifukwa cha:

Kusoweka kwa zipangizo: Kuti apange 1 kg ya tiyi womalizidwa amafunikira 50,000–60,000 mphukira zotutidwa ndi manja.
Kutopetsa kwa kututa: Kusankha mphukira ndi manja ndi ntchito yovuta, yofuna chisamaliro ndi luso lalikulu. Nthawi yotuta ndi milungu ingapo yokha pachaka.
Kutuluka kochepa kwa zokolola: Chifukwa cha zofunikira zokhwima pakhalidwe, gawo lalikulu la zipangizo limatayidwa.
Kuvuta kwa kupanga: Kusamalira mofewa zipangizo zofewa kumafunikira luso lapamwamba la katswiri.

Mtengo wogulitsa wa Jin Ya wapamwamba umasiyana kuyambira 500 mpaka 3000 yuan (USD 70–420) pa 500 g, ndipo malo odziwika bwino ochokera kwa opanga otchuka ku Fengqing amatha kukhala okwera mtengo kwambiri.

Momwe mungapewere zonyenga:

Gulani kwa ogulitsa odalirika: Masitolo apadera a tiyi okhala ndi mbiri yabwino, omwe angathe kutsimikizira komwe akuchokera, chaka ndi nyengo yotuta, komanso wopanga mwini.
Yang’anani maonekedwe: Mphukira ziyenera kukhala zonse, zofanana kukula ndi mtundu, zokutidwa ndi ubweya wandevu wandevu wagolide. Kupezeka kwa zidutswa zambiri, “timitengo”, mtundu wosawoneka bwino kapena wosafanana — ndi zizindikiro zodetsa nkhawa.
Onani fungo: Tiyi wouma ayenera kutulutsa fungo lonunkhira, lachibadwa, lotsekemera ndi mawonekedwe a uchi ndi zipatso zouma. Fungo lachangu, “lophulika”, lopangidwa kapena lotuluka — ndichizindikiro cha chinyengo kapena kuwonongeka.
Onani mankhwala: Mtundu uyenera kukhala wowala, wowonekera, wagolide-ambergris. Mankhwala osawoneka bwino, amdima kapena opanda moyo akuwonetsa khalidwe lotsika.
Chenjerani ndi mtengo: Mtengo wotsika mokayikitsa wa Jin Ya “wapamwamba” umatsimikizira kusinthidwa kwa zipangizo — kugwiritsa ntchito tiyi wamasamba osati wa mphukira kapena zipangizo zochokera kumadera ena osakhala abwino.

12. Zinthu Zosangalatsa:

Mphatso yachifumu: Mu 1986, tiyi wofiira waku Yunnan wokhala ndi mphukira zagolide anaperekedwa kwa Mfumukazi Elizabeth II, yemwe, malinga ndi umboni, anachita chidwi kwambiri ndi kukongola kwake kotero kuti anaisunga mu chotengera chagalasi ngati chinthu chokongoletsera.
“Tani imodzi ya Diānhóng — matani khumi achitsulo”: M’zaka za m’ma 1950, kutumiza kunja kwa tiyi wofiira waku Yunnan ku USSR kunali kofunika kwambiri kwa China yatsopano kotero kuti ankanena kuti: tani imodzi ya Diānhóng inasinthidwa ndi matani khumi achitsulo oti agwiritsidwe ntchito pakupanga mafakitale m’dziko.
Kholo la zaka 3,200: Ku Fengqing kumamera Jinxiu Chazun (锦秀茶尊) — mtengo wa tiyi wolimidwa wazaka zopitilira 3,200, wakale kwambiri mwa odziwika. Mu 2015, 100 g a tiyi wofiira wochokera ku masamba ake anagulitsidwa pamsika pamtengo wa 128,000 yuan (pafupifupi USD 18,000).
Mbiri pa msika wa London: Mulu woyamba wa Diānhóng mu 1939 unagulitsidwa pa 800 pensi pa paundi — mtengo wapamwamba kwambiri wa tiyi wofiira pa msika wa London panthawiyo. Pambuyo pake, mu 1959, mbiri inathyoledwa: paundi imodzi ya Diānhóng yapamwamba inagulitsidwa pa 500 pensi (pansi pa ndondomeko yatsopano yamitengo).
Kuvina kwa mphukira zagolide: Pophiphira mu chotengera chagalasi, mphukira za Jin Ya zimachita “kuvina” kwake — zikamayandama pang’onopang’ono ndikumira, zomwe zimapangitsa njira yophika kukhala imodzi mwa zowoneka zochititsa chidwi kwambiri m’dziko la tiyi.

13. Kuyerekeza ndi Tiyi Wina Wofiira:

Jin Jun Mei (金骏眉, Jīn Jùn Méi): Tiyi wofiira wapamwamba wa mphukira wochokera kumapiri a Wuyi (武夷山), chigawo cha Fujian. Amapangidwa kuchokera ku mtundu wamasamba aang’ono (C. sinensis var. sinensis), mosiyana ndi wamkulu wa ku Yunnan. Jin Jun Mei amadziwika ndi zonunkhira zambiri zamaluwa, zipatso ndi zonunkhira, thupi lofewa ndi fungo lapamwamba. Jin Ya ndi “yolimba”, yamafuta, yokhala ndi mawonekedwe a uchi-chimera ndi chokoleti.
Qimen Hong Cha (祁门红茶, Qímén Hóngchá): “Qimen” yotchuka yochokera ku chigawo cha Anhui, imodzi mwa “tiyi zitatu zazikulu zofiira padziko lonse”. Amadziwika ndi “fungo la Qimen” (祁门香, Qímén xiāng) — mawonekedwe ovuta a orchid ndi zipatso. Amapangidwa kuchokera ku masamba (osati mphukira zokha). Poyerekeza ndi Jin Ya, ndi wopepuka, amatsindika fungo, wochepa “thupi” komanso wotsekemera.
Zheng Shan Xiao Zhong (正山小种, Zhèngshān Xiǎozhǒng): “Lapsang Souchong” — tiyi wofiira wakale kwambiri padziko lapansi, wochokera kumapiri a Wuyi. Mtundu wachikhalidwe umadziwika ndi fungo la utsi (wophika) lochokera ku kuyanika pa nkhuni za paini. Amapangidwa kuchokera ku masamba, osati mphukira. Mawonekedwe ake amakoma ndi osiyana kotheratu — pomwe Jin Ya amapereka kutsekemera kwa uchi, Xiao Zhong amapereka kuya kwa utsi ndi zipatso.
Dian Hong Gongfu (滇红工夫, Diānhóng Gōngfū): Tiyi wachikhalidwe wofiira waku Yunnan wopangidwa kuchokera ku mphukira ndi masamba 2–3. Amakhala ndi kukoma, kochuluka, kokhala ndi mawonekedwe a chimera ndi zonunkhira zowonekera. Ndi wotsika mtengo komanso wopezeka mosavuta kuposa Jin Ya, koma amakhala wotsika poyerekeza ndi kufewa, kutsekemera ndi kusakhwima.
Dian Hong Jin Zhen (滇红金针, Diānhóng Jīn Zhēn): “Nsingano Zagolide” — mtundu wogwirizana wochokera ku mphukira ndi tsamba limodzi, zokulungidwa mu mawonekedwe a singano. Amakhala ndi kukoma pang’ono komanso kochuluka kuposa Jin Ya, amalola kutentha kwapamwamba pophika (90–95°C). Ndilo mgwirizano wabwino wa mtengo ndi khalidwe poyamba kudziwana ndi mndandanda wa mphukira wa Diānhóng.

Pomaliza:

Diānhóng Jīn Yá ndiye nsonga ya tiyi wofiira waku Yunnan, chiwonetsero cha zomwe mtundu wamasamba akuluakulu ungathe kuchita m’manja mwa katswiri waluso. Mphukira iliyonse ya golide, yosankhidwa kumayambiriro kwa masika m’minda ya mapiri a Fengqing, imanyamula kutsekemera kokhazikika, komwe kudasonkhanitsidwa m’miyezi yachisanu ya kupumula. Mankhwala a tiyi uyu — ali ngati uchi wamadzi, wopakidwa utoto wa ambergris: wofewa, wokutira, wokhala ndi pambuyo pake kwaitali, momwe mawonekedwe a longan, chokoleti ndi maluwa amalukirana. Diānhóng Jīn Yá ndi chisankho chabwino kwa okonda tiyi omwe amafunafuna mu tiyi wofiira osati mphamvu ndi kukoma, koma kuya, kufewa ndi kutsekemera kwachibadwa. Uwu ndi tiyi wa kusinkhasinkha mopanda changu, wanthawi yomwe mumafuna kuchepetsa liwiro ndikusangalala ndi momwe mphukira zagolide zimavinira mu kapu yowonekera, ndikutsegula timadzi take tamtengo wapatali.