Dian Hong Yě Shēng · new.thetea.app

Pakati pa tiyi wofiira wosawerengeka wa m’chigawo cha Yunnan — chiyambi cha kulima tiyi padziko lonse — Dian Hong Yě Shēng (tiyi wofiira wamtchire wa ku Yunnan) ali ndi malo apadera kwambiri. Uwu si “Dian Hong wina” chabe: ndi tiyi amene masamba ake amasonkhanitsidwa kuchokera ku mitengo ya tiyi yamtchire imene imamera m’nkhalango zamapiri popanda kulowererapo kulikonse kwa munthu. Wamphamvu, wosazolowereka, wokhala ndi fungo la therere lakutchire ndi nkhalango yoyambirira, amapereka chokumana nacho chomwe chimasiyana kwambiri ndi kutsekemera kosalala kwa tiyi wofiira wam’minda yolimidwa.

1. Magulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wofufumutsidwa mokwanira (m’magawo a ku Ulaya amatchedwa tiyi wakuda). Mulingo wa okisidheni ndi 85–95%.
Gulu: Tiyi wofiira wamtengo wapatali wosonkhanitsidwa wochokera ku zopangira zamtchire. Ndi wa m’gulu lalikulu la Dian Hong (滇红, Diānhóng) — tiyi wofiira wa ku Yunnan — koma amasiyanitsidwa m’kagawo kakang’ono ka “wofiira wamtchire” (野生红茶, yěshēng hóngchá) chifukwa cha chiyambi chapadera cha zopangira zake.
Chiyambi: China, chigawo cha Yunnan (云南, Yúnnán). Kusonkhanitsa masamba a tiyi wamtchire kumachitika m’madera amapiri ovuta kufikako a kumadzulo ndi kum’mwera chakumadzulo kwa Yunnan — pafupi ndi mapiri a Lincang (临沧, Líncāng), Baoshan (保山, Bǎoshān), Simao/Pu’er (思茅/普洱, Sīmáo / Pǔ’ěr), Xishuangbanna (西双版纳, Xīshuāngbǎnnà) ndi Dehong (德宏, Déhóng). Malo enieni a kusonkhanitsa nthawi zambiri sawululidwa ndi opanga.
Ma Coordinates a Geographical: Chigawo cha Yunnan chili pakati pa 21° ndi 29° kumpoto kwa latitude ndi 97° ndi 106° kum’mawa kwa longitude. Madera akuluakulu amene mitengo ya tiyi yamtchire imamera ndi kumadzulo kwa chigawochi, m’mphepete mwa mtsinje wa Lancang (澜沧江, Láncāng Jiāng, kumtunda kwa Mekong).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Chigawo cha Yunnan ndi chimodzi mwa malo ovomerezeka padziko lonse monga chiyambi cha chomera cha tiyi. M’nkhalango zamapiri za kum’mwera chakumadzulo kwa China milipo mitengo ya tiyi yamtchire ya zaka mazana ambiri ngakhale masauzande — makamaka mtengo wotchuka wa Xiangzhuqing (香竹箐) m’boma la Fengqing, womwe, malinga ndi kufufuza kwa kaboni wa radioactive, uli ndi zaka zoposa 3,200. Anthu amtundu wa Dai, Bulang, Hani, Wa kwa zaka masauzande akhala akusonkhanitsa ndi kugwiritsa ntchito masamba a mitengo ya tiyi yamtchire monga chakudya komanso kupangira zakumwa. Komabe, kupanga mwadongosolo tiyi wofiira kuchokera ku zopangira zamtchire pogwiritsa ntchito luso la gongfu hongcha (工夫红茶, gōngfū hóngchá) ndi chinthu chaposachedwapa, chomwe chinayamba kutchuka chifukwa cha kufunika kwa msika kwa tiyi wapadera ndi “wachilengedwe” kuyambira kumayambiriro kwa zaka za m’ma 2000. Mbiri ya Dian Hong wakale inayamba mu 1939, pamene katswiri wa luso la tiyi Feng Shaoqiu (冯绍裘, Féng Shàoqiú) anapanga gulu loyamba la tiyi wofiira wa ku Yunnan pafakitale ya Shunning (tsopano Fengqing) kuti atumize kunja — pa nthawi imene madera a tiyi a kum’mawa kwa China anali odulidwa ndi nkhondo. Tiyi wamtchire monga gawo lapadera linakhazikitsidwa pambuyo pake kwambiri, koma mwa chibadwa ndi malo, ndi cholowa chachindunji cha mwambowu.
Dzina:
- “Dian” (滇, Diān) — dzina lakale la chigawo cha Yunnan, lochokera ku ufumu wa Dian (滇国, Diān Guó), umene unalipo m’dera la Yunnan wamakono m’zaka za m’ma 3–1 BC.
- “Hong” (红, hóng) — “wofiira”, kusonyeza mtundu wa tiyi malinga ndi magawo a mitundu isanu ndi umodzi ya ku China.
- “Yě Shēng” (野生, yěshēng) — “wamtchire”, “wakuthengo”. Kutsindika kuti zopangira sizinachokere ku minda yolimidwa, koma ku mitengo ya tiyi yamtchire, yomwe imamera m’nkhalango zachilengedwe.
Tanthauzo la Chikhalidwe: Dian Hong Yě Shēng amaonedwa ku China ngati tiyi wa “iwo amene amamvetsa”: amayamikiridwa chifukwa cha kusowa kwake, khalidwe lapadera, ndi “mphamvu yamtchire” yapadera (野韵, yě yùn), imene, malinga ndi akatswiri, imachokera ku mitengo imene imamera popanda kulamulidwa ndi munthu. Tiyi ameneyu amaimira mgwirizano woyambirira pakati pa munthu ndi chilengedwe cha Yunnan — chimodzi mwa madera olemera kwambiri padziko lonse pa zamoyo zosiyanasiyana.

3. Kufotokoza kwa Botanical ndi Zopangira:

Mitundu / Cultivar: Kupanga Dian Hong Yě Shēng kumagwiritsa ntchito masamba ochokera ku mitengo ya tiyi yamtchire, yomwe ingakhale ya mitundu ndi magawo osiyanasiyana:
- Camellia sinensis var. assamica (Masters) Kitamura — mtundu wa Assam (masamba akuluakulu), womwe umaphatikizaponso Yunnan Da Ye Zhong (云南大叶种, Yúnnán Dàyèzhǒng). Mitundu yamtchire ya assamica imasiyana kwambiri ndi ya m’minda: mitengo ingakule mpaka 10–20 m kutalika, ndi tsinde lamphamvu ndi mizu yakuya.
- Camellia taliensis (W. Chang) — kameliya wa Dali, wachibale wapafupi wa mtengo wa tiyi wolimidwa, yemwe amapezeka kawirikawiri m’nkhalango zamtchire za Yunnan. Masamba ake amadziwika ndi kusowa kapena kuchepa kwa tsitsi kumbuyo kwa tsamba.
- Mitundu yosinthika — mitundu yosakanikirana mwachilengedwe ya C. sinensis var. assamica ndi C. taliensis, yopezeka m’madera amene zimamera pamodzi.
Zaka za mitengo: Kuchokera pa makumi angapo mpaka mazana angapo. Chofunika kwambiri ndi zopangira zochokera ku mitengo ya zaka zopitirira 100 — amakhulupirira kuti mizu yakuya ya mitengo yakale imatulutsa m’nthaka mchere wolemera kwambiri.
Kusonkhanitsa: Chachikulu — m’nyengo yachisanu (March–April); kusonkhanitsa kowonjezera — m’chilimwe ndi m’dzinja. Kusonkhanitsa kwa m’nyengo yachisanu kumapereka tiyi wonunkhira kwambiri ndi wotsekemera.
Muyezo wa kusonkhanitsa: Makamaka “mphukira imodzi + masamba awiri kapena atatu”, koma kungasiyane. Mitengo yamtchire imadziwika ndi mphukira ndi masamba akuluakulu, olimba poyerekeza ndi zopangira za m’minda.
Zofunikira pa zopangira: Masamba ayenera kukhala athanzi, osweka, osawonongeka ndi tizilombo. Kusonkhanitsa tiyi wamtchire ndi ntchito yolemetsa kwambiri ndipo nthawi zina yowopsa: mitengo nthawi zambiri imamera m’malo otsetsereka, m’nkhalango zowirira za m’nkhalango ya mvula, pamtunda wa 1500–2500 m. Kuti asonkhanitse kuchokera ku mitengo yayitali, nthawi zina amafunika kukwera pa tsinde.

4. Malo ndi Makhalidwe a Kulimira:

Chigawo: Madera amapiri a kumadzulo ndi kum’mwera chakumadzulo kwa Yunnan — ndi amodzi mwa “malo otentha” padziko lonse a zamoyo zosiyanasiyana. Mitengo ya tiyi yamtchire ndi mbali ya zachilengedwe za nkhalango zamapiri za subtropiki ndi tropiki.
Kutalika kwa malo: Nthawi zambiri, 1500–2500 m pamwamba pa nyanja, ngakhale mitengo ina imapezeka kumtunda koposerapo.
Nthaka: Zosiyanasiyana: red soil (红壤, hóng rǎng), laterite (砖红壤, zhuān hóng rǎng), mountain yellow soils; pH 4.5–5.5. Wosanjikiza wakuya wa humus, wopangidwa ndi zotsalira za m’nkhalango, umapereka mchere wolemera ndi organic. Kuchuluka kwa organic m’nthaka za nkhalango zamtchire ndi kwakukulu kwambiri kuposa m’minda yolimidwa.
Nyengo: Ya subtropiki ndi tropiki ya monsoon. Kutentha kwapakati pa chaka 17–22°C, mvula ya pachaka 1200–2000 mm, chinyezi choposa 80%. Kuli chifunga chambiri, kusiyana kwakukulu kwa kutentha kwa usana ndi usiku, ndi masiku ambiri a dzuwa m’nyengo yopanda mvula (October–May).
Makhalidwe: Mitengo ya tiyi yamtchire siyilimidwa mwanjira iliyonse: siidulidwa, siithiridwa feteleza, siipopedwa mankhwala ophera tizilombo. Imamera m’chilengedwe chozunguliridwa ndi mitundu ina ya mitengo, zitsamba, ndi therere, zomwe zimapanga micro biome yapadera ndipo, malinga ndi akatswiri ambiri, zimakhudza fungo ndi kakomedwe ka tiyi — kumupatsa fungo lapadera la “nkhalango”, “wamtchire”.

5. Luso la Kupanga:

Luso la kupanga Dian Hong Yě Shēng limagwirizana ndi dongosolo lakale la gongfu hongcha (工夫红茶), koma lili ndi zinthu zingapo zosiyana chifukwa cha chikhalidwe cha zopangira zamtchire — masamba olimba, akulu, olimba okhala ndi madzi ambiri.

Kusonkhanitsa (采摘, cǎizhāi): Kusonkhanitsa pamanja; masamba amadulidwa mosamala. Chifukwa cha kufikira kovuta kwa mitengo ndi malo ovuta, kusonkhanitsa kumachitika m’magulu ang’onoang’ono.
Kufota (萎凋, wěidiāo): Kwanthawi yayitali, nthawi zambiri kwautali kuposa zopangira za m’minda (maola 12–20). Masamba amayalidwa mosanjikiza pazingwe za bambo m’chipinda chopumira mpweya kapena panja pa mthunzi. Cholinga ndi kuchepetsa chinyezi mpaka 60–64% ndi kuyambitsa kusintha kwa biochemical.
Kupweteka (揉捻, róuniǎn): Pamanja kapena pamakina. Kupweteka kumaphwanya ma cell a tsamba, kutulutsa polyphenol oxidase ndi kupangitsa kuti polyphenols ikumane ndi okosijeni. Masamba akulu amtchire angafunike kupweteka mwamphamvu kapena kwanthawi yayitali.
Kufufumutsa (发酵, fājiào): Gawo lofunika kwambiri lomwe limatsimikizira mtundu, kakomedwe, ndi fungo la tiyi wofiira. Masamba opwetekedwa amayikidwa mosanjikiza 8–12 cm m’chipinda chotentha (25–30°C), chachinyezi kwa maola 3–5. Pa nthawi ya okisidheni, makatekini amasanduka theaflavins ndi thearubigins, tsamba limasanduka lofiirira-bulauni ndi fungo lotsekemera la zipatso.
Kuyanika (烘干, hōnggān): Ndi mpweya wotentha pa kutentha kwa 100–120°C mpaka chinyezi chotsala cha 4–6%. Kumaliza kufufumutsa ndi kukhazikitsa mbiri yomwe yapezedwa.
Kusanja (分级, fēnjí): Tiyi womalizidwa amasanjidwa malinga ndi kukula kwa tsamba, kupezeka kwa nsonga, ndi ubwino wonse. Zing’onozing’ono ndi fumbi la tiyi zimasefedwa.

Chofunika: Opanga angapo amagwiritsa ntchito luso losinthidwa la “shai hong” (晒红, shài hóng) pa zopangira zamtchire — kuyanika padzuwa m’malo mwa mpweya wotentha. Tiyi wotere amasunga ma enzyme ochuluka ndipo amatha kusintha kwambiri akasungidwa, mofanana ndi pu-erh.

6. Makhalidwe a Organoleptic:

Maonekedwe a tsamba louma: Amasiyana kuchokera ku mizere ikuluikulu yopindika pang’ono mpaka ku tinthu tating’ono topindika mwamphamvu — zimatengera wopanga komanso mtundu wa mtengo wamtchire. Mtundu — kuchokera ku bulauni wakuda mpaka pafupifupi wakuda. Chikhalidwe chapadera: kusowa kapena kuchepa kwa tsitsi kumbuyo kwa tsamba (mosiyana ndi ma Dian Hong a m’minda okhala ndi nsonga zagolide zochuluka). Zitsanzo za mphukira zazing’ono za C. taliensis zingakhale ndi mphukira zofiirira.
Fungo la tsamba louma: Lovuta, lamitundu yambiri, lokhala ndi khalidwe lodziwika la “wamtchire”. Mafungo akulu ndi a therere la m’mapiri, maluwa a kuthengo, zipatso za kumalo otentha (lychee, longan), uchi, zokometsera (sinamoni, nutmeg). Pali mafungo a mtengo ndi nthaka — fungo la nthaka yonyowa ya m’nkhalango. Kungamveke fungo la utsi pang’ono, koma losapambanitsa.
Fungo la madzi: Wolemera, wakuya, “wodzaza”. Mafungo akulu ndi zipatso zouma, uchi wamtchire, therere la m’minda ndi maluwa. Pansi pake — mtengo, zokometsera, nthaka yonyowa. Ndi kuthira kulikonse, fungo limasintha, kuwulula mafungo atsopano.
Kakomedwe: Wamphamvu, wodzaza, wokhala ndi “thupi” ndi mawonekedwe omveka — ooneka mwadongosolo kwambiri kuposa ma Dian Hong ambiri a m’minda. Kuwawa kochepa koma kosangalatsa (osati kokakamiza, koma kokhazikika), kutsekemera kodziwika pakati, ndi kakomedwe kotalikirapo, kakuya, kokhala ndi mafungo a therere lakuthengo, zipatso, ndi zokometsera. Pali kukoma kwa acidity pang’ono (wamoyo, wachipatso), komwe kulibe mu tiyi wofiira wamba. Kakomedwe kake ndi kosazolowereka kwa iwo amene amadziwa tiyi wofiira wa m’minda yokha, ndipo angaone ngati “wamtchire” ndi “wosalamulirika”.
Mtundu wa madzi: Kuchokera pa amber lofiirira mpaka lofiirira-bulauni, lowala ndi loyera, lokhala ndi mawonekedwe olemba, akuya. Zitsanzo zapamwamba — zokhala ndi m’mphepete wagolide wowonekera.
Pansi pa tiyi (tsamba lothiridwa): Masamba osweka, akulu, olimba, amtundu wofiirira-bulauni, omwe amatambalala pafupifupi kukula kwawo koyambirira. Amadziwika ndi matsinde ndi mitsempha yakuda kuposa zopangira za m’minda.

7. Kapangidwe ka Chemical:

Dian Hong Yě Shēng, wopangidwa kuchokera ku masamba a mitengo yamtchire, amasonyeza kusiyana kwapadera ndi ma analogi a m’minda (malinga ndi kafukufuku woyerekeza, wofalitsidwa mu nyuzipepala ya “Food Science and Technology”, 食品科学技术学报):

Polyphenols: Kuchuluka kwa madzi otulutsidwa — pafupifupi 38.4% (kochepa pang’ono kuposa Dian Hong wa m’minda — ~41%). Zigawo zazikulu: theaflavins (zimapereka kuwala kwa madzi), thearubigins (zimapereka kuya kwa mtundu ndi “thupi” la kakomedwe), makatekini otsala.
Ma Amino Acids: Kuchuluka kwapakati kwa ma amino acid aulere — pafupifupi 3.9% (kuposa Dian Hong wa m’minda — ~3.5%). Mulingo wochuluka wa L-theanine umapangitsa kutsekemera kodziwika komanso “kutsitsimula” kwa kakomedwe ka tiyi wamtchire.
Ma Alkaloid: Caffeine — pafupifupi 9.5 mg/g (kochepa kuposa wa m’minda — ~14.6 mg/g). Theobromine, theophylline — m’milungu yochepa. Kuchepa kwa caffeine ndi chikhalidwe chodziwika cha zopangira zamtchire za C. taliensis ndi mitundu yosinthika.
Ma Catechin Onse: Pafupifupi 10.6 mg/g (ochepa kwambiri kuposa a m’minda — ~18.5 mg/g), zomwe zimafotokozera kukoma kosalala, kopanda kuwawa kwambiri.
Mafuta Ofunika: Ma complex onunkhira olemera ndi apadera, ophatikiza linalool, geraniol, nerolidol, methyl salicylate, ndi ma terpenoid angapo apadera omwe sapezeka mu tiyi wa m’minda.
Mavitamini: C (m’milungu yotsala pambuyo pa kufufumutsa), gulu la B (B₁, B₂, B₆), E, K.
Mchere: Potaziyamu, magnesiamu, manganizi, chitsulo, fluoride, zinki. Mbiri ya mchere imasonyeza nthaka yakuya ya m’nkhalango, yolemera ndi humus.

8. Ubwino Wathanzi:

Kutenthetsa ndi Kulimbitsa thupi: Tiyi wofiira ali ndi chikhalidwe “chotentha” (温性, wēnxìng) malinga ndi sikelo ya mankhwala achikhalidwe a ku China. Amalimbikitsa kuzungulira kwa magazi, amathandiza kutentha thupi, ndi kupereka mphamvu mofatsa.
Chitetezo cha Antioxidant: Theaflavins ndi thearubigins ndi ma antioxidant amphamvu, oteteza ma cell ku kuwonongeka kwa okisidheni ndi kuchedwetsa kukalamba kwa ma cell.
Kuthandiza Chigayo: Amalimbikitsa kutuluka kwa timadzi ta m’mimba, amathandiza kugaya mafuta. Kumwa tiyi wofiira pambuyo pa chakudya ndi malangizo achikhalidwe a ku China.
Kulimbikitsa Mofatsa Popanda Nkhawa: Kuphatikiza kwa caffeine wochepa ndi mulingo wochuluka wa L-theanine kumapereka mphamvu yodekha, yokhazikika, yopanda “nsonga yamanjenje” yomwe imadziwika ndi khofi.
Dongosolo la Mtima ndi Mtsempha: Ma polyphenols a tiyi wofiira amathandizira kusinthasintha kwa khoma la mitsempha ndipo angathandize kukhalitsa mulingo wa cholesterol.
Kuthekera kwa Detoxification: Mwachikhalidwe, amakhulupirira kuti tiyi wamtchire, womwe umamera m’malo opanda agrochemicals, umathandiza kuyeretsa thupi.
Kulimbitsa Chitetezo Cha Mthupi: Mavitamini, mchere, ndi ma polyphenol complex pamodzi amathandizira kukana kwa thupi.

9. Kuthira:

Kutentha kwa Madzi: 90–95°C. Sikoyenera kugwiritsa ntchito madzi otentha kwambiri (100°C) — izi zingatenthe kwambiri ma compound onunkhira osalimba a zopangira zamtchire.
Kuchuluka kwa Tiyi: 5–7 g pa 150–200 ml ya madzi (pa njira ya kuthira mu gaiwan); 3–4 g pa 200 ml (pa njira ya ku Ulaya mu tiyapot).
Zida: Gaiwan (盖碗, gàiwǎn) ya porcelain — ndiyo yabwino kwambiri powunika fungo ndi kuona pansi pa tiyi; tiyapot ya dongo la Yixing — ya kakomedwe “kotentha”, kozungulira; tiyapot ya galasi — chifukwa cha chisangalalo cha kuona masamba akulu akutambalala.
Ndondomeko:
1. Tenthetsa chida ndi madzi otentha, tsanulirani madziwo.
2. Ikani tiyi wouma mu gaiwan kapena tiyapot.
3. Kutsuka: tsanulirani madzi a 85–90°C, nthawi yomweyo tsanulani (masekondi 3–5). Kuthira uku kumadzutsa tsamba ndi kuchotsa fumbi la tiyi.
4. Kuthira koyamba: tsanulirani madzi a 90–95°C, siyani kwa masekondi 10–15.
5. Tsanulirani madziwo m’makapu kudzera pa sefa.
6. Kuthira mobwerezabwereza: 5–8 kuthira, kumawonjezera nthawi ndi masekondi 5–10 pa kuthira kulikonse. Tiyi wabwino wamtchire wochokera ku mitengo ya zaka zoposa 100 ungathe kupirira kuthira koposa 10.

10. Kusunga:

Mikhalidwe: Malo owuma, ozizira, amdima; kutentha 15–25°C, chinyezi chosapitirira 50%.
Chidebe: Chotseka mwamphamvu — thumba la vacuum la zojambula, chidebe cha malata kapena ceramic chokhala ndi chivundikiro cholimba.
Nthawi ya Kusunga: Dian Hong Yě Shēng wamba (烘干 / kuyanika kotentha) ndi bwino kumwa mkati mwa zaka 2–3. Tiyi woyanikidwa ndi dzuwa (晒红, shài hóng) amatha kusintha kwambiri ndipo akasungidwa bwino amawulula mbali zatsopano pakatha zaka 3–5 kapena kuposerapo, kutenga fungo la uchi ndi mtedza.
Adani a Tiyi: Chinyezi, kuwala, kutentha kwakukulu, mafungo amphamvu akunja.

11. Mtengo ndi Zonyenga:

Dian Hong Yě Shēng ndi tiyi wofiira wokwera mtengo komanso wovuta kupezeka. Mtengo wake wokwera umachokera ku zinthu zingapo: zovuta ndi zowopsa za kusonkhanitsa zopangira zamtchire m’nkhalango zamapiri, kuchuluka kochepa kwambiri kwa kupanga, kufunikira kwakukulu kuchokera kwa osonkhanitsa ndi okonda, komanso zaka za mitengo (yakale kwambiri — yokwera mtengo kwambiri).

Momwe Mungapewere Zonyenga:
- Gulani kwa ogulitsa odziwika, odziwa bwino, okhala ndi mbiri yabwino ndi njira zomveka zopezera. Chabwino — molunjika kwa wopanga kapena woimira wake wovomerezeka.
- Yang’anani maonekedwe: masamba a tiyi wamtchire, monga lamulo, ndi akulu, owuma pang’ono, ndi matsinde akuda; kumbuyo kwa tsamba kopanda tsitsi kapena ndi tsitsi lochepa — ndi chizindikiro chofunika chowoneka, chosiyanitsa tiyi wamtchire ndi wa m’minda.
- Unikani fungo: tsamba louma liyenera kukhala ndi fungo lovuta, lamitundu yambiri, ndi mafungo a “nkhalango”, therere ndi maluwa, popanda kukoma kochita kupanga kapena kutsekemera kwachibadwa.
- Unikani madzi: mtundu — wowala, amber lofiirira; kakomedwe — wodzaza, wokhala ndi khalidwe la “wamtchire”, acidity ya zipatso, ndi kakomedwe kotalikirapo. Kakomedwe kosalala, kosalongosoka, kopanda “khalidwe lakuthengo” ndi chizindikiro cha kusinthidwa ndi zopangira za m’minda.
- Mtengo wotsika wokayikitsa — pafupifupi ndi chizindikiro chotsimikizika chakuti pansi pa dzina la tiyi wamtchire akugulitsa Dian Hong wa m’minda wamba.

12. Zochititsa Chidwi:

Chigawo cha Yunnan ndi chimodzi mwa madera ochepa padziko lonse pomwe mitengo ya tiyi yamtchire imapezekabe mwachilengedwe. Malinga ndi kafukufuku watsopano watsatanetsatane (boma la Fengqing, 2005), m’boma limodzi lokha muli pafupifupi 31,600 mu (≈ 2,107 ha) ya nkhalango zamtchire zakale.
Kusiyana kwakukulu pakati pa Dian Hong wamtchire ndi “wa mitengo yakale” (古树, gǔshù): mitengo yamtchire (野生, yěshēng) sinadulidwepo kapena kulimidwa, pamene “gushu” ndi mitengo yakale, koma yobzalidwa ndi anthu. Zenizeni, malirewa amasokonekera, ndipo mitundu ina yosinthika ndi yovuta kuigawa bwino.
Kuchepa kwa caffeine mu tiyi wamtchire poyerekeza ndi wa m’minda kumapangitsa kukhala chisankho chosangalatsa kwa iwo omwe amamva khofi, koma sakufuna kusiya kumwa tiyi wolemera.
Pakati pa osonkhanitsa, zitsanzo zakale za shai hong (晒红) zochokera ku zopangira zamtchire ndi zamtengo wapatali — “wofiira wamtchire wosungidwa” wa zaka 5–10 amakhala wakuya koposa, wofanana ndi sheng pu-erh wosungidwa.
Kusonkhanitsa tiyi wamtchire m’madera ena kumayendetsedwa ndi akuluakulu a boma pofuna kupewa kugwiritsa ntchito mopitirira muyeso — izi zimachepetsanso kuchuluka kwa kupanga ndi kukweza mtengo wa malonda.

13. Kuyerekeza ndi Ma Dian Hong Ena:

Dian Hong Jin Ya (滇红金芽, Diānhóng Jīn Yá): Dian Hong wamtengo wapatali wochokera ku nsonga za m’minda. Wofatsa, wotsekemera, wokhala ndi mafungo a uchi ndi zipatso, ndi mawonekedwe osalala. Yě Shēng ndi wamphamvu kwambiri, wolimba, wokhala ndi kuwawa kodziwika, mafungo a therere “lakuthengo”, ndi acidity yokhazikika — mulingo ndi khalidwe losiyana kotheratu.
Dian Hong Gongfu (滇红工夫, Diānhóng Gōngfū): Dian Hong wakale wochokera ku masamba a m’minda a Yunnan Da Ye Zhong. Wosalala, womveka, wokhala ndi mafungo a malt, chokoleti, ndi zipatso zouma. Yě Shēng amasiyana ndi kuvutikira kwakukulu, “nsanjika zambiri” za mbiri, ndi kusadziŵika kwa kuwululika kuchokera ku kuthira kupita ku kuthira.
Dian Hong Jin Luo (滇红金螺, Diānhóng Jīn Luó): Amasiyana ndi mawonekedwe ozungulira opindika. Mbiri ya kakomedwe ingafanane ndi Yě Shēng, koma nthawi zambiri imakhala yofewa, yochepa kuwawa, ndipo yopanda khalidwe la “wamtchire”.
Dian Hong Gushu (滇红古树, Diānhóng Gǔshù): “Wachibale” wapafupi wa Yě Shēng — tiyi wofiira wochokera ku mitengo yakale. Kusiyana kuli pa kuchuluka kwa “kuthengo” kwa zopangira: gushu — mitengo yakale, koma yolimidwa; Yě Shēng — mitengo yomwe imamera mwachilengedwe. Kakomedwe ka gushu nthawi zambiri kamakhala “kogwidwa” pang’ono komanso kosadabwitsa.

Pomaliza:

Dian Hong Yě Shēng ndi ulendo wopita ku chiyambi. Mu kapu iliyonse ya tiyi ameneyu muli nkhalango yamapiri ya Yunnan ndi chifunga chake ndi kulira kwa mbalame, nthaka yofiira yodzaza ndi mbiri ya zaka masauzande, ndi mtengo wa tiyi wamtchire womwe unakula osadziwa manja a anthu. Wamphamvu, wosagwidwa, wokhala ndi mafungo a therere lakuthengo ndi uchi wa m’mapiri, wokhala ndi kuwawa kokumbutsa nkhalango yoyambirira, ndi kakomedwe kotalikirapo, kosinkhasinkha — tiyi ameneyu si woti amwe mwachangu. Amafuna chidwi, kuleza mtima, ndi kukonzekera zosadabwitsa. Koma kwa iwo amene ali okonzeka kumvetsera, Dian Hong Yě Shēng amawulura mlingo wa chokumana nacho cha tiyi umene sungapezeke mu tiyi wofiira wam’minda iliyonse.