Fujiyani Chisanu Mphukira Tiyi Wofiira

Fujiyani Chisanu Mphukira Tiyi Wofiira — “Tiyi wofiira wa ku Fujiyani wochokera ku mphukira za chisanu” — ndi tiyi wapamwamba kwambiri, wopangidwa kokha kuchokera ku mphukira za tiyi zosatseguka, zokutidwa ndi tsitsi loyera la siliva. Tsitsi limeneli losalala pamwamba pa mphukira zouma limapangitsa chithunzi cha chisanu kapena fumbi la chipale chofewa, zomwe zinayambitsa dzina lake la ndakatulo. Xue Ya Hong Cha (雪芽红茶) ndi tiyi wofiira wokhala ndi moyo wa tiyi woyera: wofewa, wosalala ngati silika, wotsekemera ngati uchi, wamaluwa — wopanda kuwawa konse — ndi mlatho wabwino kwa iwo amene amakonda kukoma kwa tiyi woyera koma akufuna kuya ndi kutentha kwa tiyi wofiira.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi Wofiira (红茶, hóngchá) — wophikidwa mokwanira (okosijeni).
Gulu: Tiyi wapamwamba wa ku Fujiyani wopangidwa ndi nsonga za mphukira (gōngfū hóngchá, 工夫红茶, gōngfū hóngchá). Malinga ndi kalembedwe, amafanana ndi mzere wa tiyi wapamwamba wa nsonga za mphukira wofiira umene unayamba m’zaka za m’ma 2000 kutsatira Jin Jun Mei (金骏眉).
Chiyambi: China, chigawo cha Fujiyani (福建, Fújiàn). Malo odziwika omwe amapangira ndi mudzi wa Gaidé (盖德村, Gàidé Cūn), womwe uli m’chigawo cha mapiri cha chigawochi. Tiyi akhoza kupangidwanso m’madera ena a mapiri a kumpoto chakum’mawa ndi kumpoto kwa Fujiyani, kuphatikizapo madera ozungulira Fuding (福鼎, Fúdǐng) ndi Zhenghe (政和, Zhènghé), kumene amalima mitundu ya tiyi yokhala ndi tsitsi lambiri.
Malo a geographical coordinates: Pafupifupi 25°30′–27°30′ N, 117°00′–120°00′ E (kutengera dera lenileni la kupangira mkati mwa mapiri a Fujiyani). Mudzi wa Gaidé uli pafupifupi mamita 800 pamwamba pa nyanja.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Chigawo cha Fujiyani ndi kumene kunabadwira tiyi wofiira: kwenikweni komweku, m’dera la Tongmu Guan (桐木关, Tóngmù Guān) m’mapiri a Wuyi (武夷山, Wǔyí Shān), chapakati pa zaka za m’ma 1500 mu nthawi ya Mfumu ya Ming (明, Míng), njira yophikira mokwanira tsamba la tiyi inakonzedwa, kupatsa dziko lapansi Zheng Shan Xiao Zhong (正山小种, Zhèng Shān Xiǎo Zhǒng, Lapsang Souchong). Kwa zaka mazana ambiri, akatswiri a ku Fujiyani anaonjezera luso la kupanga tiyi wofiira, ndikupanga atatu odziwika — Tan Yang Gongfu (坦洋工夫), Bai Lin Gongfu (白琳工夫) ndi Zhenghe Gongfu (政和工夫), amene anthu a ku Fujiyani amawatcha “Min Hong” (闽红, Mǐn Hóng) — “tiyi wofiira wa dziko la Min.”

Xue Ya Hong Cha (雪芽红茶) ndi chinthu chatsopano, chomwe chinayamba koyambirira kwa zaka za m’ma 2000 pa nthawi ya chidwi chachikulu cha tiyi wapamwamba wa nsonga za mphukira wofiira, chomwe chinayambika ndi chipambano cha Jin Jun Mei (金骏眉, Jīn Jùn Méi) mu 2005. Opanga a ku Fujiyani, omwe mwachizolowezi amagwiritsa ntchito mitundu ya Fuding Da Bai (福鼎大白) ndi Fuding Da Hao (福鼎大毫) popanga tiyi woyera — Bai Hao Yin Zhen (白毫银针) ndi Bai Mu Dan (白牡丹), — anapeza kuti zitsulo zomwezo zofewa za nsonga za mphukira zikaphikidwa mokwanira zimapereka tiyi wofiira wokhala ndi mbiri yapadera: wofewa modabwitsa, wotsekemera, wokhala ndi mawonekedwe a “chisanu” omwe amachokera ku tiyi woyera.
Dzina:
- “Fujiyani” (福建, Fújiàn) — chigawo chakuchokera.
- “Xue” (雪, xuě) — “chisanu.” Chithunzi cha ndakatulo chonena za kuchuluka kwa tsitsi la siliva loyera (bái háo, 白毫, bái háo) pa mphukira zosatseguka, zomwe zimapereka chithunzi cha chivundikiro cha chisanu.
- “Ya” (芽, yá) — “mphukira.” Chimasonyeza kuti popanga amagwiritsa ntchito mphukira za tiyi zokha, popanda masamba.
- “Hong Cha” (红茶, hóngchá) — “tiyi wofiira.” Chimafotokoza gulu molingana ndi mlingo wa kuphesa.
Tanthauzo la chikhalidwe: Xue Ya Hong Cha (雪芽红茶) ikuimira chizolowezi chamakono cha ulimi wa tiyi ku Fujiyani — kusamutsa njira ndi zitsulo zomwe mwachizolowezi zimagwirizanitsidwa ndi tiyi woyera kudziko la tiyi wofiira. “Tiyi wofiira wokhala ndi moyo woyera” uwu umasokoneza malire pakati pa magulu ndikuwonetsa kusinthasintha kwa mitundu yodziwika ya ku Fujiyani. Imaikidwa ngati tiyi wapamwamba wa mphatso, wolemekezeka chifukwa cha kufewa, kuyera ndi ulemu.

3. Kufotokozera kwa Zomera ndi Zitsulo:

Mtundu / Kulitima: Makamaka amagwiritsidwa ntchito mitundu yakale ya ku Fujiyani ya “tiyi woyera” yokhala ndi tsitsi lambiri pa mphukira:
- Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dà Bái Chá) — “Hua Cha No. 1” (华茶1号). Mtengo wawung’ono (Camellia sinensis var. sinensis), wamasamba apakati, womsanga kucha. Mphukira zazikulu, zokutidwa ndi tsitsi loyera lambiri. Mlingo wa amino acid m’zitsulo zamasika (1 mphukira + 2 masamba) ndi pafupifupi 4.3%, polyphenols ~16.2%, caffeine ~4.4%.
- Fuding Da Hao Cha (福鼎大毫茶, Fúdǐng Dà Háo Chá) — “Hua Cha No. 2” (华茶2号). Mtengo wawung’ono, wamasamba akulu, womsanga kucha. Imadziwika ndi tsitsi loyera lambiri komanso lalitali pa mphukira. Mlingo wa amino acid ndi pafupifupi 3.5%, polyphenols ~25.7%, caffeine ~4.3%.
- Kusankha mitundu imeneyi kumachitika chifukwa cha kuchuluka kwa tsitsi (bái háo, 白毫), limene likaphesedwa limakhala lagolide ndipo limapatsa tiyi mawonekedwe ake a “chisanu” komanso kukoma kofewa ngati silika ndi kotsekemera.
Kututa: Kututa kwa masika kapena koyambirira kwa chilimwe (March–April kwa masika, mpaka kumayambiriro kwa July kwa chilimwe). Zitsulo za masika ndi zamtengo wapatali kwambiri chifukwa cha mlingo waukulu wa amino acid. Kututa kwa chilimwe kungapereke mbiri yamphamvu pang’ono, yosafewa kwambiri.
Mulingo wa kututa: Mphukira za tiyi zosatseguka zokha (单芽, dān yá) — popanda masamba. Uwu ndi mulingo wokhwima kwambiri wa kusonkha, wofunika luso lapadera. Mphukira iliyonse imasankhidwa ndi manja, popanda kuwononga tsitsi pang’ono.
Zofunikira za zitsulo: Mphukira ziyenera kukhala zosweka, zofewa, zosatseguka, zokutidwa ndi tsitsi la siliva losasweka. Kusowa kwa zowonongeka, zipsera, ndi timasamba totseguka ndi chinthu chofunikira. Zitsulo ziyenera kukonzedwa tsiku lomwe zatutidwa.

4. Dziko ndi Makhalidwe a Kulima:

Malaya ndi nyengo: Gawo la mapiri la chigawo cha Fujiyani: malo a mapiri aatali ndi apakati ndi kutalika kwa 600–900 m pamwamba pa nyanja. Nyengo ndi ya monsoon m’madera otentha, yotentha komanso yamvula m’chilimwe komanso yofewa m’nyengo yozizira. Kutentha kwapachaka ndi 16–19 °C. Mvula yapachaka ndi 1,400–2,000 mm. Chifunga ndi mitambo pafupipafupi zimapanga kuwala kwambiri, zomwe zimapindulitsa kuti amino acid ndi zowawa zichepe m’masamba a tiyi.
Kutalika kwa kumera: 600–900 m pamwamba pa nyanja. Mudzi wa Gaidé — pafupifupi 800 m. Kukhala pamalo aatali kumachepetsa kukula, zomwe zimapangitsa mphukira kuti zikhale ndi nthawi yochuluka yosonkhanitsira zinthu zonunkhira ndi amino acid, ndipo zimakhala ndi mbiri yovuta komanso yofewa kwambiri.
Nthaka: Nthawi zofiira (红壤, hóng rǎng) ndi zachikasu (黄壤, huáng rǎng) — zofewa, zodunduka bwino, zokhala ndi asidi (pH 4.5–6.0), zolemera ndi zinthu zachilengedwe ndi tinthu tating’ono. Thanthwe lalikulu ndi granite ndi gneiss, zomwe zimapereka mbiri ya minerali ya tiyi.
Makhalidwe a kulima: Minda ya tiyi ili pamapiri, nthawi zambiri mozunguliridwa ndi mitengo ya bamboo ndi masamba akuluakulu, zomwe zimapanga mthunzi pang’ono. Alimi ambiri m’madera a mapiri a Fujiyani amachita ulimi wachilengedwe kapena wopanda mankhwala, kusiya feteleza wopangidwa ndi mankhwala ndi mankhwala ophera tizilombo.

5. Njira Yopangira:

Kupanga Xue Ya Hong Cha (雪芽红茶) kumatsatira njira yachikale ya tiyi wofiira wa gongfu (工夫红茶), koma ndi kusintha kwakukulu kogwirizana ndi zitsulo zofewa kwambiri za mphukira. Gawo lililonse limachitidwa mwachisamala kwambiri kuti tisunge mphukira zonse ndi tsitsi lodziwika.

Kusonkha (采摘 — cǎi zhāi): Kusonkha ndi manja kwa mphukira zosatseguka. Ntchito imafuna luso lapamwamba ndi chisamaliro: mphukira zimasankhidwa ndi nsonga za zala, popanda kukanikiza kapena kupota, kuti tisawononge tsitsi losalala. Zitsulo zosonkhedwa zimayikidwa m’madengu a bamboo momasuka, popanda kukanikizana.
Kufota (萎凋 — wěidiāo): Mphukira zimayalidwa mochepa pa mapepala a bamboo m’chipinda chokhala ndi mpweya wabwino wolamuliridwa kapena panja pamthunzi. Nthawi yake ndi maola 14–20, kutengera chinyezi ndi kutentha. Cholinga ndi kuchepetsa chinyezi mpaka pafupifupi 55–60%, kupangitsa mphukira kukhala zofewa ndi zosavuta kupindika, ndikuyambitsa njira zoyambirira za kuphesa. Pa gawo limeneli, fungo la uchi ndi maluwa limayamba kuonekera.
Kupota (揉捻 — róuniǎn): Kwa zitsulo za mphukira zokha, gawo limeneli limachitidwa mwa njira yabwino kwambiri — kupukusa pang’ono ndi manja kapena kupota pang’ono kwambiri ndi makina. Opanga ena amangodutsa pafupifupi gawoli, kungoyambitsa pang’ono kukhudza koyambitsa kuphesa. Uku ndi kusiyana kwakukulu ndi tiyi wofiira wamasamba, kumene kupota mwamphamvu kumafunikira kuphwanya ma cell.
Kuphesa (发酵 — fājiào): Mphukira zokonzedwa zimayalidwa m’chipinda chokhala ndi kutentha kolamuliridwa (24–28 °C) ndi chinyezi chambiri (85–95%). Kuphesa kumachitika pang’onopang’ono kuposa tiyi wofiira wamasamba, chifukwa cha chisamaliro chabwino komanso kuchuluka kochepa kwa madzi a cell omwe atulutsidwa. Nthawi yake ndi maola 4–8. Katswiri amayang’anira njirayo posintha mtundu wa mphukira ndi fungo, kufuna kuphesa kokwanira koma popanda kupsa ndi kutaya zokometsera zofewa.
Kuumitsa (干燥 — gānzào): Kuumitsa komaliza ndi mpweya wotentha pa kutentha kwa 80–100 °C kuletsa kuphesa ndi kuchepetsa chinyezi mpaka 4–6%. Kuumitsa kumachitidwanso mwachisamaliro kuti mphukira ndi tsitsi zisawonongeke.
Kusanja (分级 — fēnjí): Tiyi womwe wapangidwa amasanjidwa, kuchotsa zinthu zosayenerera, mphukira zothyoka ndi fumbi la tiyi. Amangosankha mphukira zonse, zosawonongeka zokhala ndi tsitsi losungidwa.

6. Makhalidwe a Oganoleptic:

Maonekedwe a tsamba louma: Mphukira zosatseguka, zosauluka, zopyapyala, zokutidwa ndi tsitsi lambiri la siliva kapena lagolide la siliva. Mtundu wa mphukira umasiyanasiyana kuchokera ku imvi ya siliva mpaka ku bulauni lagolide lokhala ndi kunyezimira kwa siliva — mawonekedwe amenewa ndi omwe amapangitsa “chisanu” kupatsa tiyi dzina. Maonekedwe ake ndi atali, ngati singano, ofanana ndi Bai Hao Yin Zhen (白毫银针), koma ndi mtundu wakuda kwambiri.
Fungo la tsamba louma: Wofewa, woyeretsedwa, wotsekemera. Zokometsera za uchi, zokometsera zamaluwa zosalala (honeysuckle, orchid), zokometsera zazing’ono za zipatso (apricot, pichesi) zikuonekera kwambiri. Kumalo achiwiri kumeneko kuli fungo losaoneka bwino la mkaka ndi zonona komanso fungo losalala la mkate.
Fungo la madzi a tiyi: Wamphamvu, koma osati wamphamvu mopambanitsa. Ndulu ya uchi ndi maluwa yokuterani, yokhala ndi zokometsera za cocoa, pasitala wotsekemera, pichesi ndi honeysuckle. M’kuziziritsa, fungo la maluwa a rozi ndi mbatata limaonekera.
Kukoma: Wofewa kwambiri, wosalala ngati silika, wopanda kuwawa kapena kukometsera kokhwima. Zokometsera zotsekemera za uchi ndi maluwa zikuonekera kwambiri. Kapangidwe kake ndi ka mkaka, kamafuta, “kakutera.” Zokometsera za mbatata (红薯, hóngshǔ), caramel, mafuta a mtedza, ndi chifuwa cha mkate zimapereka kuya kosangalatsa kwa “pasitala.” Kukometsera pang’ono kwa berry ndi kuyera kwa minerali kumapereka kufanana. Kukoma kotsalira ndi kwakutali, kotsekemera kokhazikika, ndi fungo la uchi.
Mtundu wa madzi a tiyi: Wowala, woyeretsedwa, woonekera bwino, kuchokera ku lalanje la golide kufika ku amber wofiira. Madzi a tiyi ndi owala kwambiri kuposa tiyi wofiira wamasamba ambiri, zomwe zimamupangitsa kukhala pafupi ndi Jin Jun Mei (金骏眉) ndi tiyi wina wa nsonga za mphukira wofiira.
Pansi pa tiyi (tsamba lophikidwa): Mphukira zofewa, zonse, zotseguka zamtundu wamkuwa kapena wofiirira wakuda. Tsitsi limasungidwa, ndikupatsa mphukira mawonekedwe a velvet. Mphukira ndi zotanuka, zofanana mu mtundu ndi kukula.

7. Kapangidwe ka Chemical:

Kapangidwe ka chemical ka Xue Ya Hong Cha (雪芽红茶) kamadziwika ndi kugwiritsa ntchito zitsulo za mphukira zokha za mitundu yokhala ndi tsitsi lambiri, zomwe zimapangitsa kukhala ndi amino acid ndi zinthu zonunkhira zambiri.

Polyphenols: Theaflavins ndi thearubigins — zinthu zazikulu za polyphenol zomwe zimapangidwa panthawi ya kuphesa kokwanira kuchokera ku catechins. Theaflavins (~0.5–1.2% ya kulemera kowuma) amapereka kuwala kwa madzi a tiyi ndi kukometsera kochepa, kotsitsimula. Thearubigins (~6–10%) amapereka kuya kwa mtundu, kufewa ndi “thupi.” Mlingo wonse wa polyphenols ndi pafupifupi 16–22% (wotsika kuposa tiyi wamasamba, chifukwa cha chiŵerengero chachikulu cha amino acid ku polyphenols mu zitsulo za mphukira).
Amino acids: Mlingo ndi pafupifupi 3.5–5.0% ya kulemera kowuma — wokwera kwambiri kuposa tiyi wofiira wamasamba. L-theanine imakhala yayikulu ndipo imapereka kukoma kotsekemera kwa umami, kapangidwe ka silika ndi zotsatirapo zofewa zomasula. Mlingo wokwera wa amino acid ndi chinthu chachikulu cha kusowa kwa kuwawa ndi kukometsera kokhwima.
Alkaloids: Caffeine ~3.5–4.5% ya kulemera kowuma (zitsulo za mphukira zimakhala ndi caffeine yambiri kuposa masamba okhwima). Theobromine ndi theophylline — pang’ono.
Mafuta ofunikira ndi zinthu zonunkhira: Linalool (zokometsera zamaluwa), geraniol (rozi), phenylacetaldehyde (fungo la uchi), 2-phenylethanol (rozi), β-ionone (violet). Kuchuluka kwa tsitsi (bái háo, 白毫) kumabweretsa zinthu zinazake zonunkhira, zomwe zikuwonjezera gawo la “tiyi woyera” la mbiri yake.
Vitamini: Vitamini B (B₁, B₂, B₆), vitamini E, vitamini K, vitamini P (rutin). Mlingo wa vitamini C ndi wochepa poyerekeza ndi tiyi wobiriwira ndi woyera.
Minerals: Potaziyamu (K), magineziamu (Mg), manganese (Mn), fluoride (F), zinki (Zn), iron (Fe). Mbiri ya minerali imadalira nthaka ya dera lakulimako.

8. Ubwino Wathanzi:

Zotsatira zofewa zolimbikitsa: Kugwirizana kwa caffeine ndi L-theanine kumapereka kuwonjezeka kokhazikika, kokhazikika kwa kukhazikika ndi ntchito popanda kusakhazikika ndi “kugwa kwa caffeine.” Mlingo wokwera wa amino acid umapangitsa zotsatira zolimbikitsa kukhala zofewa komanso “zosinkhasinkha.”
Chitetezo cha antioxidant: Theaflavins ndi thearubigins zimawonetsa ntchito yowonekera ya antioxidant. Kafukufuku akuwonetsa kuthekera kwa zinthu izi kuchepetsa ma free radicals ndi kuchepetsa kupsinjika kwa okosijeni.
Kuthandizira mtima: Kumwa pang’onopang’ono tiyi wofiira kumagwirizanitsidwa ndi kusintha kwa zizindikiro za lipid metabolism (kuchepetsa LDL), kulimbikitsa kutanuka kwa mitsempha ndi kukhazikitsa magazi. Rutin (vitamini P) amalimbikitsanso makoma a ma capillaries.
Zotsatira zotenthetsa: Tiyi wofiira uli ndi chikhalidwe “chotentha” malinga ndi gulu la chakudya cha China, umatenthetsa thupi pang’ono ndikuwongolera kayendedwe ka magazi kumapeto.
Kuwongolera chakudya: Imalimbikitsa kutulutsa kwa ma enzyme a chakudya, imathandiza kugaya chakudya chamafuta. Imakhudza pang’ono mucous membrane ya m’mimba kuposa tiyi wobiriwira.
Ntchito zamaganizo: L-theanine imathandizira kupanga mafunde a ubongo a α, ogwirizana ndi kukhazikika kokhazikika, kukonza kukumbukira ndi kusinthasintha kwa chidziwitso.
Thanzi la mkamwa: Fluorides ndi polyphenols zimawonetsa ntchito yolimbana ndi mabakiteriya, kuthandizira kupewa kuvunda kwa mano ndi matenda a chingamu.
Kutonthoza maganizo ndi malingaliro: Kukoma kofewa, kotsekemera ndi fungo lotentha zimapereka zotsatira zotonthoza ndi zogwirizanitsa pa mkhalidwe wa malingaliro.

9. Kuphika Tiyi:

Kutentha kwa madzi: 85–90 °C. Kutentha kochepa (85 °C) kumawonetsa kukoma ndi kufewa ngati silika; kutentha kwambiri (90–95 °C) kumatsegula kuya kwa fungo. Madzi otentha kwambiri sakulimbikitsidwa — akhoza “kuwotcha” mphukira zofewa.
Kuchuluka kwa tiyi: 3–5 magalamu pa 100–150 ml ya madzi kwa njira ya kuthira (gōngfū pào, 功夫泡); 2–3 magalamu pa 200 ml kwa kuphika mu kapu.
Chombo: Gaiwan (盖碗, gàiwàn) ya porcelain ndi chisankho chabwino kwambiri: makoma opyapyala samalowetsa fungo ndipo amakulolani kuwongolera nthawi ya kuthira mwatsatanetsatane. Chombo cha galasi chimagwiranso ntchito ndipo chimakulolani kusangalala ndi madzi otuwa, agolide. Mphika wa clay ya Yixing (宜兴紫砂壶) ndi wololedwa, koma clay ya mitundu yowala ndi makoma opyapyala ndiyabwino.
Njira:
1. Tenthetsani chombocho, ndikuchitsuka ndi madzi otentha. Tsanulani madziwo.
2. Ikani tiyi mu gaiwan yotenthedwa. Gwedezani pang’ono ndikupumira fungo la mphukira zotenthedwa.
3. Thirani madzi (85–90 °C) ndipo nthawi yomweyo tsanulani madzi oyamba (kuwatsuka, masekondi 3–5). Kuthira kumeneku “kumadzutsa” mphukira.
4. Kuthira kwachiwiri: masekondi 10–15. Tsanulani madziwo.
5. Kuthira kwachitatu ndi kwachinayi: masekondi 10–20.
6. Kuthira kotsatira: wonjezerani nthawi pang’onopang’ono ndi masekondi 5–10.
7. Tiyi amatha kupirira kuthira 5–8. Kuthira koyamba kumawonetsa zokometsera zamaluwa ndi uchi, pakati pake — kuya ndi kufewa ngati mkaka, kumapeto — kukoma koyera ndi minerali.
Kuphika mu kapu: 2–3 magalamu pa 200 ml ya madzi pa 90 °C. Phikani kwa mphindi 3–4. Ndi yoyenera kumwa tiyi tsiku ndi tsiku.

10. Kusunga:

Sungani mu chidebe chotseka bwino, chosawonekera (chitini chachitsulo chokhala ndi chivundikiro cholimba, thumba lovacuum lokhala ndi aluminiyamu) m’malo owuma, ozizira, amdima, kutali ndi fungo lina. Kutentha koyenera ndi 15–25 °C, chinyezi — osapitirira 60%. Osasunga m’firiji. Nthawi yosungira ngati mwasunga bwino ndi zaka 2–3. Nthawi yabwino yogwiritsa ntchito ndi mkati mwa chaka choyamba mutapanga, pamene zokometsera za maluwa ndi uchi zili zowala komanso zatsopano. M’kupita kwa nthawi, tiyi amakhala wofewa ndi “wokhwima,” koma amataya gawo la kuwala kwa fungo.

11. Mtengo ndi Zopeka:

Xue Ya Hong Cha (雪芽红茶) ndi wa gawo lamtengo wapatali, zomwe zimachitika chifukwa cha ntchito yayikulu yosonkha (mphukira zosatseguka zokha, ntchito ya manja), kugwiritsa ntchito mitundu yabwino kwambiri ya “tiyi woyera” wa ku Fujiyani ndi kuchuluka kochepa kwa kupanga. Mtengo wake ndi wokwera kwambiri kuposa tiyi wofiira wamasamba, ndipo ndi wofanana ndi mtengo wa Jin Jun Mei (金骏眉) wabwino.

Momwe mungapewere zopeka:

Gulani kwa ogulitsa odalirika: Malo ogulitsa tiyi apadera, ogulitsa achindunji kuchokera ku Fujiyani. Yang’anani kutchulidwa kwa dera lenileni lakuchokera ndi nyengo ya kusonkha.
Onani maonekedwe: Xue Ya Hong Cha (雪芽红茶) weniweni amapangidwa ndi mphukira zonse, zosatseguka, zokutidwa ndi tsitsi lambiri la siliva-lagolide. Kukhalapo kwa mphukira zothyoka, zidutswa za masamba kapena kusafanana ndi zizindikiro za khalidwe lalikulu kapena chopeka.
Yesani fungo: Tiyi wouma ayenera kukhala ndi fungo loyeretsedwa, lofewa la uchi ndi maluwa popanda fungo lakuthwa, lonunkhira kwambiri kapena la mankhwala.
Onani madzi a tiyi: Madzi a tiyi ayenera kukhala owala, oonekera bwino, a lalanje la golide, okhala ndi kukoma kofewa, kotsekemera popanda kuwawa kapena kukometsera kokhwima. Madzi a tiyi osaonekera bwino kapena amdima, kuwawa — ndi zizindikiro za nkhawa.
Yang’anani mtengo: Tiyi wotchipa wokayikitsa wochokera ku “mphukira zoyera” pafupifupi nthaŵi zonse amakhala ndi zonyansa za masamba kapena amapangidwa kuchokera ku zitsulo zosakhala bwino.

12. Zambiri Zochititsa Chidwi:

Dzina lakuti “Xue Ya” (雪芽, “mphukira za chisanu”) lakhala likugwiritsidwa ntchito pa mitundu yosiyanasiyana ya tiyi yokhala ndi tsitsi lambiri — makamaka tiyi woyera ndi tiyi wobiriwira osonkhedwa kumayambiriro kwa masika. Kugwiritsa ntchito dzina limeneli pa tiyi wofiira kumatsindika malo ake apadera a “malire” pakati pa tiyi woyera ndi wofiira.
Xue Ya Hong Cha (雪芽红茶) ndi tiyi wabwino “wodutsa” kwa okonda tiyi woyera omwe akufuna kudziwa dziko la tiyi wofiira: amasunga kufewa ndi kufewa ngati silika kwa tiyi woyera, koma amaziwonjezera ndi kutentha, kuya ndi kukoma kotsekemera kwa uchi, zomwe zimadziwika ndi tiyi wofiira.
Mtundu womwewu wa Fuding Da Bai (福鼎大白) umene amapangira Xue Ya Hong Cha (雪芽红茶) umagwiritsidwanso ntchito popanga “Hua Cha No. 1” — umodzi mwa mitundu iwiri yayikulu yovomerezeka ndi dziko la China, yomwe ili pamwamba pa mndandanda wa mitundu 77 ya boma ya tchai.
Chakudya chodziwika bwino cha mbatata (红薯, hóngshǔ) mu kukoma — ndi chizindikiro chapadera cha tiyi wa nsonga za mphukira wofiira wochokera ku mitundu ya “tiyi woyera” ya ku Fujiyani, chomwe sichipezeka kwenikweni mu tiyi wofiira wochokera kumadera ena ndi mitundu ina.
Ngakhale kuti Fujiyani imadziwika ndi oolong ndi tiyi woyera wake, m’chigawo chenichenichi ndi momwe tiyi wofiira unabadwira, ndipo Xue Ya Hong Cha (雪芽红茶) ndi chimodzi mwa ziwonetsero zamakono zamakono za mwambo wakale umenewu.

13. Kuyerekeza ndi Tiyi Wina Wofiira:

Jin Jun Mei (金骏眉, Jīn Jùn Méi): Tiyi onsewa ndi a nsonga za mphukira, onse a ku Fujiyani, onse ali m’gawo lamtengo wapatali. Komabe, Jin Jun Mei (金骏眉) amapangidwa kuchokera ku zitsulo za Cai Cha (菜茶) zamasamba ang’onoang’ono ochokera ku Tongmu Guan ndipo ali ndi mbiri yodzaza kwambiri, “yothina” ndi zokometsera za persimmon yophikidwa, chocolate ndi malt. Xue Ya (雪芽), wopangidwa kuchokera ku mitundu ya “tiyi woyera” yokhala ndi tsitsi lambiri, ndi wofewa kwambiri, “wosalala ngati silika,” wokhala ndi zokometsera zamaluwa ndi uchi zowonekera kwambiri komanso “thupi” laling’ono.
Bai Lin Gongfu (白琳工夫, Bái Lín Gōngfū): Tiyi wofiira wachikhalidwe wa gongfu wochokera ku dera la Fuding, wopangidwanso kuchokera ku mtundu wa Fuding Da Bai Hao (福鼎大毫). Bai Lin Gongfu (白琳工夫) amagwiritsa ntchito osati mphukira zokha, komanso masamba apamwamba, zomwe zimapereka “thupi” lokwanira komanso kukometsera kokhwima kwambiri. Nthawi zambiri amatchedwa “Golden Monkey” pa msika wapadziko lonse. Xue Ya Hong Cha (雪芽红茶) ndi wofewa komanso “woyera” pa mbiri yake chifukwa chogwiritsa ntchito zitsulo za mphukira zokha.
Zhenghe Gongfu (政和工夫, Zhènghé Gōngfū): Tiyi wachikhalidwe wa gongfu wochokera ku dera la Zhenghe, wopangidwa kuchokera ku mtundu wa Zhenghe Da Bai (政和大白). Uli ndi “thupi” lothina kwambiri, kukoma kotsekemera kochuluka, komanso fungo lowonekera la violet. Xue Ya (雪芽) ndi wopepuka, wopanda mpweya komanso “wowonekera” pa kukoma.
Dian Hong Jin Ya (滇红金芽, Diān Hóng Jīn Yá): Tiyi wofiira wa nsonga za mphukira wa ku Yunnan wopangidwa kuchokera ku zitsulo za masamba akulu (C. sinensis var. assamica). Ndi wamphamvu kwambiri, wolimba komanso “wamwano,” wokhala ndi zokometsera za zokometsera ndi malt ndi “thupi” lothina. Xue Ya (雪芽) wa ku Fujiyani ali kumapeto kwina kwa chithunzi: wofewa, wosalala ngati silika, wosakhwima.
Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): Tiyi wofiira wotchuka wa ku Anhui. Qi Men (祁门) ali ndi “fungo la Qimen” lodziwika — ndulu yovuta ya maluwa ndi zipatso yokhala ndi rozi ndi apulo. Xue Ya (雪芽) ndi “wosalira” pa kamangidwe ka fungo, koma ali ndi kukoma kotsekemera kwa uchi komanso kapangidwe ka mkaka kowonjezeka.

Pomaliza:

Fujiyani Xue Ya Hong Cha (福建雪芽红茶, Fújiàn xuě yá hóngchá) ndi tiyi wofiira amene amanong’oneza, osati kufuula. Mphamvu zake sizili mu kulimba ndi mphamvu, koma mu kufewa ndi kuyera: kukoma kosalala ngati silika kwa uchi, fungo lofewa la “chisanu” la mphukira zasiliva, madzi a tiyi owala agolide, ngati kuwala kwa m’mawa kumadutsa mu chifunga cha mapiri. Imapereka mzimu wosowa kwa tiyi wofiira — kutha kukhala wakuya ndi wopanda kulemera nthawi imodzi, wovuta ndi wowonekera bwino.

Tiyi uyu ndi wa kumwa tiyi pang’onopang’ono m’mawa, pamene mukufuna kutentha kopanda kulemera; wa nthawi yopuma pambuyo pa nkhomaliro, pamene mukufuna kusonkhanitsa maganizo; wa kusinkhasinkha kwamadzulo ndi chikho. Ndi wabwino mofanana kwa wophunzira wodziwa zambiri, wotopa ndi tiyi “waphokoso,” komanso kwa wophunzira watsopano, akupanga masitepe oyamba kuchokera ku dziko la tiyi woyera kupita ku dziko la tiyi wofiira. Fujiyani Xue Ya Hong Cha (福建雪芽红茶, Fújiàn xuě yá hóngchá) ndi umboni umodzi wopambana kwambiri wakuti mphamvu yeniyeni ya tiyi ili mu kufewa kwake.