Emei Xue Ya · new.thetea.app

Emei Xue Ya ndi tii wakale wobiriwira wochokera ku phiri lopatulika la Emei, limene ndi limodzi mwa mapiri anayi akuluakulu a Chibuda ku China komanso malo a Cholowa cha Dziko Lonse cha UNESCO. Dzina lake limachokera ku chilengedwe chenicheni: chaka chilichonse m’nyengo ya masika, pamene m’zigwa za Sichuan minda imakhala yobiriwira kale, m’minda ya tii ya pamapiri a Emeishan chipale chofewa chimakhalabe – ndipo m’menemo masamba osalala kwambiri, “mphukira za chipale chofewa” (雪芽), amamera modutsa. Amonke a nyumba za amonke za Chibuda ndi Taoist amasonkhanitsa tiyi uyu, akuyenda pa chipale chofewa chosungunuka, kwa zaka zikwi ziwiri.

1. Gulu ndi Chiyambi:

Mtundu: Tii wobiriwira (wosafufumitsidwa). Njira yopangira — chaoching (炒青, chǎoqīng, kuwotcha mu poto) ndi komaliza kutsegula fungo lake pa kutentha kwa mkulu (提香, tíxiāng).
M’gulu: Tii wodziwika wa mbiri yakale waku China, yemwe adaphatikizidwa mu “Tii Khumi Wodziwika” wa nthawi ya Tang ndi Song (唐宋十大名茶). Chizindikiro cha malonda cha China (中国驰名商标, 2012). Mmodzi mwa “Tii Khumi Wodziwika a Sichuan” (四川十大名茶).
Chiyambi: China, chigawo cha Sichuan (四川, Sìchuān), mzinda wa Leshan (乐山, Lèshān), phiri la Emeishan (峨眉山, Éméishān). Malo oyambira kupanga — mkati mwa dera losungidwa la 154 km² la Cholowa cha Dziko Lonse cha Chilengedwe ndi Chikhalidwe cha UNESCO: nsonga za Chichengfeng (赤城峰), Baiyanfeng (白岩峰), Yunüfeng (玉女峰), Tianchifeng (天池峰), Jingyuefeng (竞月峰), komanso dera la nyumba ya amonke ya Wanniansi (万年寺).
Malo a Geographical: Pafupifupi 29°32′–29°36′ N, 103°20′–103°26′ E. Nsonga yaikulu — Wanfoding (万佛顶, 3099 m). Minda ya tii — pa utali wa 800–1500 m.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri. Mbiri ya tii ya Emeishan ndi ya zaka zoposa 3,000 — apa adapezeka mitengo yakale ya tii ya m’tchire yokhala ndi zaka zoposa 1,000. Kale mu nthawi ya Jin (晋, 265–420), wolemba mbiri Chang Qu (常璩, Cháng Qú) mu “Huayang guo zhi” (华阳国志) adanena kuti “Nan’an (masiku ano Leshan) ndi Wuyang amapanga tii wodziwika … kumwera kuli phiri la Emei.” Mu nthawi ya Sui-Tang (隋唐, kumapeto kwa zaka za zana lachisanu ndi chimodzi mpaka kumayambiriro kwa zana lachisanu ndi chiwiri), amonke a Chibuda (chasheng, 茶僧, “amonke a tii”) a Emeishan adapatsa tiyi uyu dzina la “Emei Xue Ming” (峨眉雪茗, “Mphatso ya Chipale Chofewa ya Tii ya Emei”).

Mu nthawi ya Tang (唐), mu ulamuliro wa Xianqing (显庆, 656–661), Emei Xue Ya adalembedwa mwalamulo mu kaundula wa gongcha (贡茶, mphatso za ku nyumba ya mfumu). Katswiri Li Shan (李善, Lǐ Shàn) pothirira ndemanga pa “Zhaoming Wenxuan” (昭明文选注) adalemba: “Pa phiri la Emei pali mankhwala ambiri a zitsamba, koma tii ndi wabwino kwambiri — wopanda mpikisano padziko lonse lapansi. Ku nyumba ya amonke ya Heishuisi (黑水寺) pamapiri otsetsereka amabzala tii; kukoma kwake ndi kokoma, ndipo zaka ziwiri zotsatizana mphukira zimakhala ndi ubweya woyera, pomwe chaka chachitatu zimakhala zobiriwira, ndipo izi zimasinthana mosinthana mosadukiza.” Katswiri wa tii Lu Yu (陆羽, Lù Yǔ) adaika tii ya Emei mu “Cha jing” (茶经, “Buku la Tii”) lake. Wolemba ndakatulo wa nthawi ya Tang yemwe anali monke Jia Dao (贾岛, Jiǎ Dǎo) adawulemekeza ndi mzere uwu “yá xīn chōu xuě míng” (芽新抽雪茗 — “Mphukira zatsopano zikutambalala — tii wa chipale chofewa”).

Dzina lake lamakono tii adalandira kuchokera kwa wolemba ndakatulo wamkulu Lu You (陆游, Lù Yóu, 1125–1210). Mu 1170, Lu You adapatsidwa ntchito ku Jiazhou (masiku ano Leshan), adakhala bwenzi la woyang’anira Zhongfengsi (中峰寺) monke Biefeng (别峰) ndipo adakonda tii wa kumaloko. Mu 1181, potsazikana asanasamutsidwe ku Chongzhou, Lu You adalandira kwa mnzake wa monke basiketi ya tii watsopano ndipo mwachimwemwe adalemba: “Xuě yá jìn zì Éméi dé, bù jiǎn hóng náng Gùzhǔ chūn” (雪芽近自峨眉得，不减红囊顾渚春 — “Mphukira za chipale chofewa — zangobwera kumene kuchokera ku Emei, sizichepetsa masika a Guzhu mu thumba lofiira”). Kuyambira mzerewu dzina la “Emei Xue Ya” lidakhazikika kwa tiyi mpaka kalekale.

Wolemba zolemba wa nthawi ya Song Su Dongpo (苏东坡, Sū Dōngpō) nayenso anali wokonda kwambiri tii wa Emei. Mu nthawi ya Ming (明) mafumu Hongwu (洪武, Zhū Yuánzhāng) ndi Wanli (万历) adapatsa nyumba za amonke za Emeishan minda ya tii ndi lamulo loti “abzale chancha (禅茶, ‘tii wa zen’) ndipo apange gongcha.” Mwambo wa mphatso udapitilira mpaka kumapeto kwa Qing (清).

Mu 2012, “Emei Xue Ya” adalandira udindo wa “Chizindikiro cha Malonda cha China” (中国驰名商标). M’chaka chomwecho, tiyi adagonjetsa kawiri “Mphotho Yapadziko Lonse ya Tii Wabwino Kwambiri” (世界佳茗大奖) pa Mpikisano wa 9 wa Padziko Lonse wa Bungwe la Tii la Padziko Lonse. Mu 2013, Emei Xue Ya adasankhidwa kukhala tii wovomerezeka wa maphwando amadzulo a Fortune Global Forum ku Chengdu.

Dzina. Emei (峨眉) — “Nsidze Zokongola” — ndi dzina la ndakatulo la phiri, lomwe mzere wake wapamwamba umakumbutsa kupindika kwa nsidze za akazi. Xue (雪) — “chipale chofewa”. Ya (芽) — “mphukira, kamphukira”. Tanthauzo lathunthu: “Mphukira za Chipale Chofewa za Phiri la Nsidze Zokongola” — chithunzi chimene chinabadwa kuchokera ku mwambo wosonkhanitsa mphukira zoyamba za masika mwachindunji kuchokera m’chipale chofewa chosungunuka.

Tanthauzo la chikhalidwe. Emei Xue Ya ndi wosagawanika ndi moyo wauzimu wa phiri. Nyumba za amonke za Chibuda za Emeishan kwa zaka zikwi ziwiri zidalima minda ya tii monga gawo la “nong chan” (农禅, nóngchán — “kusinkhasinkha mwa ulimi”). Chaka chilichonse mu March, amonke amachita “Gongfo fahui” (供佛法会, “Mwambo Wopereka Tii kwa Buddha”): tii wabwino kwambiri, wotsekedwa mu thumba la silika, amaperekedwa pa guwa asanatumizidwe ku nyumba ya mfumu. Gatha ya Chibuda ya osonkhanitsa: “Yù shǒu xiānxiān, chán xīn jìngjìng, qiánchéng sòngsòng, cǎi gòng fó qián” (玉手纤纤，禅心净净，虔诚颂诵，采供佛前 — “Manja osalala a yasipi, mtima woyera wa zen, ndi mapemphero achipembedzo — tikusonkhanitsa mphatso pamaso pa Buddha”).

3. Kufotokozera kwa Zomera ndi Zopangira:

Mtundu: Camellia sinensis var. sinensis.
Mtundu / Cultivar: Mtundu wamba wakumaloko — “juhua chashu” (菊花茶树, júhuā cháshù — “mtengo wa tii wa maluwa a chrysanthemum”), womwe umaloledwa ndi nyengo ya pamapiri. Mphukira ndi zosalala, zokhala ndi ubweya woyera wochuluka, zokhala ndi kupirira kuzizira kwakukulu komanso kuchuluka kwa ma polyphenols ndi ma amino acid poyerekeza ndi tii wamba wobiriwira.
Kusonkhanitsa: Masika, mosamala kwambiri kuzungulira chikondwerero cha Qingming (清明, pafupifupi 5 April) ± masiku 20. Kusonkhanitsa kumachitika kwenikweni kuchokera m’chipale chofewa — m’minda yapamapiri (kupitilira 1000 m) nthawi imeneyi chipale chofewa chosasungunuka chimakhalabe. Njira zosonkhanitsira ndi zosamala kwambiri: “njira ya kudulira” (弹指法, tánzhǐ fǎ), “njira ya kukweza mopepuka” (轻提法, qīngtí fǎ), “njira ya kuthyola” (掰式法, bāishì fǎ) — pali lamulo lokhwima loletsa kukhamisa mwaukali ndi kung’amba, kuti asunge umphumphu wa mphukira ndi tsinde.
Mulingo wa kusonkhanitsa: Mphukira zokha (独芽, dúyá) — kwa magulu apamwamba a “Chanxin” (禅心, “Mtima wa Zen”); mphukira imodzi ndi tsamba limodzi (一芽一叶) — kwa gulu la “Ruixin” (睿心); mphukira imodzi ndi masamba awiri (一芽二叶) — kwa gulu la “Huixin” (慧欣).
Zofunikira pa zopangira: Mphukira zathunthu, zosawonongeka. Kusonkhanitsa — pokha pokha chiwindi chitatheratu, kusonkhanitsa mvula ikugwa ndikoletsedwa. Chotengera — mabasiketi a nsungwi, wosanjikiza wochepa.

4. Malo ndi Zinthu Zapadera za Kulima:

Mawonekedwe a nthaka: Phiri la Emeishan ndi gawo la kusintha kuchokera ku chigwa cha Sichuan kupita ku mapiri a Qinghai-Tibet. Mapiri otsetsereka, zigwa zakuya, minda ya tii ya masitepe pakati pa nkhalango zakale.
Kutalika kwa kulima: 800–1500 m pamwamba pa nyanja. Pakatikati — kuzungulira nsonga za Chicheng (赤城), Baiyan (白岩), Yunü (玉女), Tianchi (天池), Jingyue (竞月) ndi nyumba ya amonke ya Wanniansi.
Nyengo: Emeishan ili m’dera la chochitika cha “Huaxi yuping” (华西雨屏, “Chotchinga cha Mvula cha Kumadzulo kwa China”) — chochitika chapadera cha nyengo yaying’ono, pomwe mkati mwa dera losungidwa la 154 km² mitundu itatu ya “khalidwe” lachilengedwe imasinthana: chifunga ndi chisanu (雾凇, wùsōng, pafupifupi masiku 140/pachaka), mvula yowuma (雨凇, yǔsōng, pafupifupi masiku 130/pachaka) ndi kuwala kwa chipale chofewa (雪霁, xuějì, pafupifupi masiku 130/pachaka). Kusintha kwa kutentha kwa tsiku: 16–18 °C m’minda yapamapiri, 12 °C m’minda yapakati. Kusintha uku kumachedwetsa kuwonongeka kwa ma amino acid ndipo kumalemeretsa tsamba ndi zinthu zonunkhira.
Nthaka: Nthaka zakuya, zosalimba, zolemera ndi humus za nkhalango zamapiri (腐殖质, fǔzhízhì — “wosanjikiza wa humus”). Kachitidwe ka acidic (pH 4.5–5.5). Kuchuluka kwa zinthu zachilengedwe chifukwa cha zinyalala za nkhalango za mitengo yakale (楠, 樟, 柏, 杉 — nanmu, camphor laurel, cypress, cryptomeria).
Zachilengedwe: Minda ya tii ili mkati mwa Cholowa cha Dziko Lonse cha UNESCO, pakati pa nkhalango zosawonongeka, zokhalamo mitundu yoposa 2,300 ya nyama zakuthengo (kuphatikiza panda wamkulu ndi wamng’ono) ndi mitundu masauzande a zomera, kuphatikiza zotsalira zakale monga tree ferns ndi davidi. Mafeteleza a mankhwala ndi mankhwala ophera tizilombo ndi oletsedwa kuyambira 1980 malinga ndi lamulo la Deng Xiaoping (邓小平). Minda yoposa 6000 mu (400 ha) ya tii ili ndi chiphaso cha organic cha mayiko.

5. Ukadaulo wa Kupanga:

Emei Xue Ya amapangidwa pamanja pogwiritsa ntchito ukadaulo wachikhalidwe, womwe umaperekedwa kuchokera ku mbadwo kupita ku mbadwo ndi akatswiri a tii a Chibuda. Mawonekedwe a tii womalizidwa — wopanda, wosalala, wowongoka, wosongoka (扁、平、滑、直、尖 — biǎn, píng, huá, zhí, jiān), wofanana ndi singano kapena “diso la Buddha” (佛眼, fóyǎn).

Kuyala (摊晾, tānliáng): Mphukira zangokololedwa kumene zimayalidwa mosanjikiza mofanana pa matayala a nsungwi kuti chinyezi cha pamwamba chisanduke nthunzi. Nthawi — pafupifupi mphindi 30.
Kukhazikitsa / “kupha wobiriwira” (杀青, shāqīng): Tsamba limizidwa mu poto wotentha kwambiri (kutentha kwa chotengera — pafupifupi 180 °C). Katswiri amatembenuza pamanja ndi kutulutsa mphukira (搂翻, lǒufān), kukwaniritsa kuchotsa chinyezi mwachangu ndi kulepheretsa oxidase popanda kupsa. Nthawi — mpaka fungo la tii litawonekera ndipo tsamba likhala lofewa.
Kuzizilitsa (摊凉, tānliáng): Tsamba limachotsedwa mu poto ndikuyalidwa kuti lizizilire — pafupifupi mphindi 5. Izi zimalepheretsa kutentha kwakukulu.
Kuumba ndi kuwongola (理条整形, lǐtiáo zhěngxíng): Kutentha kwa poto kumatsitsidwa. Tsamba limasalazidwa, kuwongoleredwa, ndikupatsidwa mawonekedwe apadera opanda ndi singano. Pachikhalidwe, kuti pakhale kusalala, amagwiritsa ntchito zotsalira za sera ya tizilombo (虫蜡, chónglà) — njira yakale yomwe imapereka pamwamba “pagalasi”.
Kutsegula fungo (提香, tíxiāng): Kutentha kwakufupi kwambiri pa ~380 °C ndikutembenuzidwa mwachangu. Cholinga — kukhazikitsa ndi “kumasula” zinthu zonunkhira, kupatsa tii fungo lowala, loyera. Katswiri ayenera kuwongolera nthawi yolimbikira molondola kuti asalole zolemba zopsa.

6. Makhalidwe a Organoleptic:

Maonekedwe a tsamba louma: Zingano zopanda, zowongoka, zosalala, zosongoka (扁平滑直尖). Mtundu — kuchokera ku wobiriwira wopepuka mpaka ku emerald wobiriwira (翠绿). Magulu apamwamba amakutidwa ndi ubweya woyera (白毫). Mawonekedwe a zitsanzo zabwino kwambiri amakumbutsa “diso la Buddha” (佛眼).
Fungo la tsamba louma: Loyera, latsopano, lalitali. Zolemba zazikulu — orchid (兰花, lánhuā) ndi uchi (蜜香, mì xiāng), zophatikizidwa ndi maziko a maluwa opepuka.
Fungo la chopaka: Losangalatsa, la orchid, lokhala ndi mawonekedwe a maluwa ndi zipatso. Fungo limakulirakulira pamene kapu ikuzizilira, kudziwonetsera m’mafundi.
Kukoma: Kwatsopano, kotsitsimula (鲜爽, xiānshuǎng), koyera ndi kosalala (清醇甘滑, qīng chún gān huá). Kuwawa koyamba kopepuka kumasinthidwa mwachangu mu kutsekemera kwa kubwerera kwa nthawi yayitali huigan (回甘). Kukoma ndi “kokhathamira,” kwakukulu, kokhala ndi kumveka kwa mchere. Kukhwinyata — kochepa.
Mtundu wa chopaka: Wobiriwira wopepuka mpaka wofewa ngati jade (翠绿明亮), wowonekera, wokhala ndi kunyezimira “kwapadera”.
Pansi pa tii (tsamba lothira): Lobiriwira lofewa, lofanana, lofewa. Mphukira zimatsegukira kwathunthu, kusonyeza mulingo wofanana wa kusonkhanitsa. Gulu lapadera — mphukira zokha, zofanana ndi “nthiti” zazing’ono zobiriwira.

7. Kapangidwe ka Mankhwala:

Ma Polyphenols (茶多酚): Kuchuluka kwake ndikokwera kwambiri poyerekeza ndi tii wamba wobiriwira wa m’zigwa, chifukwa cha malo apamapiri, kuwala kwa UV kochuluka komanso kusintha kwakukulu kwa kutentha. Chigawo chachikulu — EGCG.
Ma Amino Acid (氨基酸): Kuchuluka kokwera (kopitilira pafupifupi kwa tii wobiriwira), makamaka L-theanine — chotulukapo cha kuchuluka kwa chifunga, kuwala komwazikana ndi masiku ozizira, zomwe zimachedwetsa kuwonongeka kwa theanine. Mlingo waukulu wa ma amino acid umapangitsa kutsitsimula, kutsekemera ndi “kukoma kwokhathamira”.
Ma Alkaloid: Kafeini — kuchuluka kwapakatikati; theobromine ndi theophylline — zotsalira.
Mavitamini: C (ascorbic acid — mlingo waukulu), B₂, E, K, folic acid. Vitamini C mu tii wapamapiri amasungidwa bwino chifukwa cha kutentha kochepa panthawi yopanga.
Mchere: Potaziyamu, magnesiyamu, manganese, zinki, phosphorous, fluoride.
Mafuta ofunikira: Linalool, geraniol, nerol, benzyl alcohol — amapanga mbiri ya orchid-maluwa. Gawo la kutentha kwakukulu ti xiang (提香) limakhazikitsa fungo.
Zapadera: Chifukwa cha chilengedwe cha “lincha gongsun” (林茶共生, línchá gòngshēng — “kugwirizana kwa nkhalango ndi tii”), tsamba limalemeretsedwa ndi phytoncides ndi ma trace elements ochokera ku zomera zamankhwala zoyandikana — khalidwe lapadera la malo a Emei.

8. Zopindulitsa:

Kuchita kwa antioxidant: Kuchuluka kwa ma catechin (EGCG) ndi vitamini C kumapereka kuthetsa kwamphamvu kwa ma free radical. Amonke a Chibuda ndi Taoist a Emeishan pachikhalidwe amawona tii ngati njira ya “排毒养颜” (páidú yǎngyán — “kuyeretsa thupi ndi kusunga kukongola”).
Kupereka mphamvu ndi kukhazikika: Kuphatikiza kwa kafeini ndi L-theanine kumapereka kukweza kwa chidziwitso mofewa — “kuwala kwa malingaliro” (清心明目, qīngxīn míngmù), komwe kwakhala kukuwonetsetsa ndi amonke kwa zaka mazana ambiri kuti athandize kusinkhasinkha.
Kuthandizira chakudya: Ma polyphenols amalimbikitsa kutulutsa kwa ma enzyme a chakudya; ma tannin ofewa amachita zomangirira.
Dongosolo la mtima ndi mitsempha: Ma catechin amathandizira kukhazikika kwa cholesterol ndi kusunga mphamvu ya mitsempha.
Kulimbitsa mano: Fluoride ndi ma catechin amapondereza mabakiteriya oyambitsa kuwongola kwa mano. Malangizo achikhalidwe: kutsuka mkamwa ndi chopaka cha tii pambuyo pa chakudya.
Kulimbikitsa chitetezo cha mthupi: Ma polyphenols ndi vitamini C amalimbitsa ntchito zoteteza za thupi.
Metabolism: Tii wobiriwira amawonjezera thermogenesis ndi kutentha kwa mafuta. Amonke a Emeishan adafotokoza zotsatira izi monga “jiu fu qing shen” (久服轻身 — “pakumwa kwa nthawi yayitali — kupepuka kwa thupi”).
Zolimbana ndi tizilombo: Ma catechin ali ndi ntchito yolepheretsa mabakiteriya.

9. Kutenthetsa:

Kutentha kwa madzi: 85–90 °C. Kwa gulu lapamwamba la “Chanxin” (禅心, mphukira zokha) — 80–85 °C.
Kuchuluka kwa tii: 3–5 g pa 150 ml (kapu); 5–7 g pa gaiwan 100–120 ml (gongfu).
Zotengera: Kapu yagalasi (玻璃杯) — ndiyabwino kuwonera “kuvina” kwa mphukira: potenthetsa gulu lapamwamba, mphukira zimakhazikika molunjika ndikugwedezeka, zomwe zimapanga chowonetsa chokumbutsa “timphukira tating’ono ta nsungwi.” Gaiwan ya porcelain (盖碗) — kuwongolera kutulutsa ndi kuwululidwa kwathunthu kwa fungo.
Njira (kalembedwe ka gongfu):

Tenthetsani gaiwan ndi makapu ndi madzi otentha, tsanulani.
Thirani 5–7 g ya tii. Puumani fungo la tsamba louma lochokera ku khoma lotenthedwa.
Kuthira koyamba: thirani madzi a 85 °C ndi mtsinje wolunjika (定点高冲, dìngdiǎn gāochōng). Lembani kwa masekondi 10–15. Tsegulani pang’ono chivundikiro kuti nthunzi “yobiriwira” ituluke (开盖透气, kāigài tòuqì) — izi zimalepheretsa mawu ophikidwa.
Kuthira kwachiwiri ndi kotsatira: tsitsani kutentha kufika pa 80 °C, lembani kwa masekondi 5–10.
Kuchuluka kwa kuthira: 6–10 (magulu apamwamba).

Kapu (beipao): 3–5 g pa 200 ml. Thirani gawo limodzi mwa magawo atatu — dikirani — wonjezerani. Chiŵerengero cha tii/madzi — 1:50.
Zofunikira: Musaleketse nthawi yayitali kwambiri — ngati mutaleketsa, fungo la orchid limasinthidwa ndi kuwawa. Madzi ofewa okhala ndi mchere wochepa amatsindika kutsekemera.

10. Kusunga:

Kutentha: 0–5 °C (firiji), mosamala mu phukusi losapita mpweya. Kuloledwa — malo ozizira (mpaka 10 °C).
Zotengera: Mathumba a vacuum a zojambulazo, zitini zachitsulo, zoumba zosawonekera.
Adani a tii: Kuwala, chinyezi, fungo lachilendo, mpweya, kutentha.
Nthawi: Amakhala womveka bwino kwambiri m’miyezi 6–12 yoyamba pambuyo pa kupanga. Tii wapamapiri wa Emei wokhala ndi ubweya wochuluka ndiwosavuta kuwonongeka ndi mpweya — musachedwetse nthawi yayitali.

11. Mtengo ndi Zonyenga:

M’gulu la mtengo: Gawo lapamwamba. Mndandanda wa “Xueji” (雪霁, “Kuwala kwa Chipale Chofewa,” gulu lapamwamba la organic) ndi “Chanxin” (禅心, “Mtima wa Zen,” mphukira zokha) — kuyambira 1000 yuan/jin (500 g). Magulu apakatikati “Ruixin” (睿心) ndi “Huixin” (慧欣) — 400–800 yuan/jin.
Zomwe zimakhudza mtengo: Kutalika kwa kulima (kwakutali = kokwera mtengo), gulu la zopangira, kusonkhanitsa pamanja, chiphaso cha organic, kukhala kwa malo apakati (mkati mwa dera lotetezedwa la UNESCO).
Momwe mungapewere zonyenga:
- Gulani kwa ogulitsa ovomerezeka a mtundu wa “Emei Xue Ya” (峨眉雪芽茶业集团, Éméi Xuěyá Cháyè Jítuán).
- Yang’anani mawonekedwe: Emei Xue Ya weniweni — ndi singano zopanda, zosalala, zosongoka zokhala ndi pamwamba pagalasi ndi ubweya wochuluka kwa magulu apamwamba.
- Yesani fungo: tii weniweni ali ndi mbiri yoyera ya orchid popanda mawu “otenthedwa” kapena a udzu.
- Chopaka chiyenera kukhala chowonekera, chobiriwira chofewa, popanda kusakhazikika.
- Mtengo wokayikitsa wotsika — ndi chizindikiro cha kusinthidwa ndi zopangira za m’minda ya m’zigwa kunja kwa dera la Emeishan.

12. Zinthu Zochititsa Chidwi:

Emei Xue Ya ndi mmodzi mwa tii ochepa omwe amasonkhanitsidwa kwenikweni kuchokera m’chipale chofewa. M’minda yapamapiri (kupitilira 1000 m) kumayambiriro kwa April chipale chofewa sichinasungunuke kwathunthu, ndipo amonke amayenda pa choyera, akudula mphukira zoyamba. Ichi “taxue zhacha” (踏雪摘茶, “kusonkhanitsa tii pa chipale chofewa”) pachaka — ndi chimodzi mwa zochititsa chidwi kwambiri za tii ku China.
Li Shan mu ndemanga ya nthawi ya Tang pa “Zhaoming Wenxuan” adafotokoza chochitika chodabwitsa: mphukira za tii pafupi ndi nyumba ya amonke ya Heishuisi (黑水寺) kwa zaka ziwiri zotsatizana zinali za ubweya woyera, ndipo m’chaka chachitatu zinali zobiriwira, ndipo izi zimasinthana mokhazikika. Chibadwa cha chochitika ichi sichinadziwikebe mpaka pano.
Su Dongpo (苏东坡) nthawi ina adathira tii wa Emei pamadzi a kasupe wa Huiquan kwa anzawo pantchito pa mayeso a boma ku Hangzhou ndipo adalemba: “Fēn wú yù wǎn pěng Éméi” (分无玉碗捧峨眉 — “Tsoka, palibe mbale ya yasipi yoti ndiperekere Emei”).
Chilengedwe cha Emeishan chimaphatikizapo zomera zotsalira (tree ferns, davidia) ndi nyama zosoweka kwambiri (panda wamkulu, nyani wagolidi). Minda ya tii ilipo mwachindunji mogwirizana ndi nkhalango yakale iyi — “lincha gongsun” (林茶共生), zomwe zimapatsa tii kamvekedwe kake kosayerekezeka “ka nkhalango” ka mchere.
Mu 2013, Emei Xue Ya ndi “mbale” wake wofiira Jin E Hong (金峨红, “Emei Wofiira Wagolidi”) adasankhidwa kukhala tii wovomerezeka wa maphwando a Fortune Global Forum ku Chengdu — amodzi mwa misonkhano yayikulu yapadziko lonse yamabizinesi.

13. Mitundu ya Emei Xue Ya:

Mndandanda wamakono umaphatikizapo mizere iwiri yaikulu:

Mndandanda wa Organic (有机茶系列, yǒujī chá xìliè):

Xueji (雪霁, Xuějì — “Kuwala kwa Chipale Chofewa”): Gulu lapamwamba. Mphukira zazikulu, zokhuthala zokha. Kupanga kwathunthu kwa organic malinga ndi miyezo ya mayiko.
Jisong (霁凇, Jìsōng — “Chisanu Chozizira”): Gulu lapakatikati. Mphukira ndi tsamba limodzi.
Yusong (雨凇, Yǔsōng — “Chisanu cha Mvula”): Gulu loyambirira. Zopangira zokhwima kwambiri, mtengo wotsika.

Mndandanda wa “Tii Wobiriwira Wachilendo” (珍稀绿茶系列, zhēnxī lǜchá xìliè):

Chanxin (禅心, Chánxīn — “Mtima wa Zen”): Gulu lapadera — mphukira zokha zokha (独芽). Chilengedwe chotsindika “cha nkhalango”.
Ruixin (睿心, Ruìxīn — “Mtima Wanzeru”): Gulu loyamba. Mphukira imodzi ndi tsamba limodzi.
Huixin (慧欣, Huìxīn — “Chimwemwe cha Nzeru”): Gulu lachiwiri. Mphukira imodzi ndi masamba awiri.

Komanso amapangidwa tii wofiira Jin E Hong (金峨红) ndi tii wa jasmine E Xiang Xue (峨香雪) — kupitiliza kwa mndandanda kunja kwa mbiri ya classic wobiriwira.

Pomaliza:

Emei Xue Ya — ndi tii wobadwa pamphambano ya chipale chofewa ndi masika, m’nkhalango momwe ma panda amayendayenda ndipo amonke amapemphera. Kwa zaka zikwi ziwiri — kuchokera kwa amonke oyamba a tii a Sui ndi Tang mpaka ku ziphaso zamakono za organic — amakhalabe wokhulupirika ku khalidwe lake: lofewa, lowonekera ngati orchid, “wa chipale chofewa” m’tanthauzo lenileni lakuti — loyera ndi latsopano, monga mpweya wamapiri pambuyo pa mkuntho wa chipale chofewa. Pamene Lu You adamufanizira ndi Guzhu Zisun (顾渚紫笋) wodziwika bwino ndikumaliza kuti Emei “sachepetsa,” sanali kukopa — ankangofotokoza. Tiyi uyu ndi woyenera kwa yemwe akufuna mu tii wobiriwira osati mphamvu ndi kukhuthala, koma kuwala, kutsitsimuka ndi kuya kwachete — chimenecho “chete cha m’mawa wa chipale chofewa,” chomwe sichingathe kutsanzidwa kulikonse kunja kwa Emeishan.