- Mtundu: Zimadalira pamtundu wa tiyi wapansi. Ikhoza kukhala tiyi wakuda (Hēi Chá), tiyi wofiira (Hóng Chá), tiyi wobiriwira, tiyi woyera kapena pu’er (Shú kapena Shēng), pomwe pawonsedwa zipatso za citrus, kapena tiyi woyikidwa mkati mwa chipatso. Komanso, ikhoza kukhala mankhwala a mankhwala ochokera ku makungu ouma a citrus.
- Gulu: Tiyi onunkhira, tiyi wa zipatso, tiyi osakaniza.
- Chiyambi: Mwambo wophatikiza citrus mu tiyi uli ndi mbiri yayitali ku China. Makamaka, kuphatikiza tiyi wakuda ndi citrus kumadziwika kwambiri m’chigawo cha Guangdong (广东, Guǎngdōng). Komanso, tiyi woyikidwa mkati mwa chipatso chopanda mkati, ndi gulu lodziwika bwino la tiyi, kuphatikizapo “Dà Hóng Gān” (大红柑) - tiyi wofiira woyikidwa mu lalanje lalikulu lopanda mkati, ndi “Xiǎo Qīng Gān” (小青柑) - tiyi woyikidwa mu mandarini wobiriwira wopanda mkati.
- Ma coordinates a geographical: Amadalira pa chiyambi cha tiyi wapansi ndi citrus zomwe zagwiritsidwa ntchito.
2. Mbiri ndi Tanthauzo la Chikhalidwe:
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Mbiri: Sizikudziwika bwino lomwe ku China anayamba kuwonjezera citrus mu tiyi, koma mchitidwewu mwina wakhalapo kwa zaka mazana ambiri. Khungu louma la citrus (Chénpí - 陈皮) lakhala likugwiritsidwa ntchito kuyambira kale mu mankhwala achikhalidwe achi China.
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Dzina:
- “Gān Jié” (柑桔/柑橘) - dzina lofanizira za citrus, kuphatikizapo mandarini, malalanje, ma citron ndi zina.
- “Chá” (茶) - tiyi.
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Tanthauzo la chikhalidwe: Tiyi ndi citrus ndi chakumwa chodziwika kwambiri ku China, makamaka kumadera akummwera. Amawonedwa kuti ndi otsitsimula, othandiza kugaya chakudya komanso olemera ndi vitamini C. Tiyi woyikidwa mkati mwa chipatso umakhalanso ndi ntchito yokongoletsa.
3. Kufotokozera kwa Botanical ndi Zipangizo:
- Tiyi: Mtundu wa tiyi wogwiritsidwa ntchito monga choyambira ukhoza kukhala wosiyana:
- Tiyi wakuda (Hēi Chá): Nthawi zambiri amakhala Shú Pǔ’ěr, kawirikawiri Shēng Pǔ’ěr.
- Tiyi wofiira (Hóng Chá): Mitundu yosiyanasiyana ya tiyi wofiira.
- Tiyi wobiriwira: Amawonekera koma mocheperapo.
- Tiyi woyera: Amagwiritsidwanso ntchito, koma mocheperapo.
- Zina: Nthawi zina oolong amawonjezeredwa ndi citrus.
- Citrus: Pogwiritsa ntchito kununkhira ndi monga “chidebe” cha tiyi, mitundu yosiyanasiyana ya citrus imagwiritsidwa ntchito:
- Mandarini (Citrus reticulata): Mitundu yosiyanasiyana, kuphatikizapo yobiriwira (yosaacha) ndi yakucha.
- Lalanje (Citrus sinensis): Mitundu yosiyanasiyana, kuphatikizapo “Dà Hóng” (大红), kutanthauza “chofiira chachikulu”, koma chokhudza mtundu wa lalanje.
- Citron “Dzanja la Buddha” (Citrus medica var. sarcodactylis): Amagwiritsidwa ntchito mocheperapo, koma amapereka fungo lapadera ku tiyi.
- Pomelo (Citrus maxima): Nthawi zina amagwiritsidwa ntchito kupanga “ma bomba a tiyi” aakulu.
- Bergamot (Citrus bergamia): Moceperapo, koma angagwiritsidwe ntchito kununkhira.
- Ndimu (Citrus limon): Amagwiritsidwa ntchito, makamaka pouma (magawa, peel).
- Kukolola: Nthawi yokolola tiyi imadalira mtundu wake. Citrus amakololedwa malinga ndi kucha.
- Zofunikira pa zipangizo: Ubwino wa tsamba la tiyi ndi citrus ndizofunikira.
4. Terroir ndi Makhalidwe a Kulima:
- Chigawo: Zimadalira pa chiyambi cha tiyi woyambira ndi citrus. Zigawo zakumwera kwa China (Guangdong, Fujian, Yunnan) ndizo zomwe zimapereka kwambiri tiyi ndi citrus.
- Nyengo: Yochepa kutentha kapena yotentha, ndi nyengo yozizira yotentha komanso yotentha kwambiri.
5. Tekinoloji ya Kupanga:
Palinso njira zingapo zopangira Gān Jie Chá:
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Tiyi mkati mwa chipatso:
- Kukonzekera chipatso: Kuchokera ku citrus (mandarini, lalanje, pomelo) pamadulidwa pamwamba, minofu imachotsedwa mosamala, ndipo chipatsocho chimayanika.
- Kudzaza: Mu chipatso chokonzekera amathirira tiyi (makamaka Shú Pǔ’ěr, kawirikawiri mitundu ina).
- Kutseka: Bowolo limatsekedwa ndi pamwamba podulidwa kapena limasiyidwa lotseguka.
- Kuyanika/Kuthira: Chipatso chokhala ndi tiyi mkati chimapangidwanso:
- Kuyanika: Ikhoza kuchitika padzuwa, mu uvuni kapena m’makabati oyanikira. Pakuyanika, tiyi imalowa ndi fungo la chipatso.
- Kuthira: Pankhani ya Shú Pǔ’ěr, yoyikidwa mkati mwa chipatso, njira ya kuthira imapitilira, zomwe zimatengera nyengo yaying’ono mkati mwa chipatso.
- Kusunga: Chomalizidwacho chimasungidwa pamalo ouma, ozizira. Nthawi zina tiyi amasalidwa mwapadera kwa zaka zingapo kuti akhale ndi kakomedwe kabwino ndi fungo.
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Tiyi ndi citrus zouma zowonjezeredwa:
- Kukonzekera citrus: Zipatso zimatsukidwa, kudulidwa magawo, mphete kapena peel imachotsedwa ndi kuuma.
- Kusakaniza: Magawo ouma, mphete kapena peel amawonjezeredwa ku tiyi womaliza (wofiira, wobiriwira, woyera, oolong) mu chiŵerengero choyenera.
- Kusunga: Kusakanizako kumasungidwa mu chidebe chotseka, kuti tiyi aloŵere ndi fungo la citrus.
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Kununkhira: Nthawi zina tiyi amatha kununkhira ndi mafuta ofunikira a citrus kapena zokometsera zina zachilengedwe.
6. Makhalidwe a Organoleptic:
Makhalidwe a organoleptic a Gān Jie Chá amadalira mtundu wa tiyi wapansi, mtundu wa citrus, njira yopangira ndi mlingo wa kukhwima (ngati ulipo).
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Maonekedwe:
- Tiyi mkati mwa chipatso: Chipatso chonse chouma (mandarini, lalanje, pomelo) chokhala ndi masamba a tiyi mkati. Kukula ndi mtundu wa chipatso zimadalira mtundu wake.
- Tiyi ndi zowonjezera: Kusakaniza kwa masamba a tiyi ndi zidutswa za peel zouma kapena magawo a citrus.
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Fungo: Fungo lowala, lodzaza la citrus (mandarini, lalanje, bergamot, ndimu, ndi zina), losakanizidwa ndi fungo la tiyi. Pakhoza kukhala zokometsera zotsekemera, zokometsera, zamatabwa.
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Kakomedwe: Zimadalira mtundu wa tiyi. Kawirikawiri pamakhala kukwiya kowonekera kwa citrus, kutsekemera, komanso zokometsera zodziwika za tiyi wapansi (kukwera, zamatabwa, mtedza, maluwa, ndi zina).
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Mtundu wa madzi: Zimadalira mtundu wa tiyi. Ukhoza kukhala wachikasu chowala (tiyi wobiriwira) mpaka woderapo (Shú Pǔ’ěr). Nthawi zambiri umakhala ndi mtundu wa lalanje kapena wofiira, wochokera ku peel ya citrus.
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Pansi pa tiyi: Zimadalira mtundu wa tiyi.
7. Kapangidwe ka Mankhwala:
Kuwonjezera pa zinthu zomwe zimapezeka mu mtundu wapansi wa tiyi (polyphenols, amino acids, alkaloids, mavitamini, mchere), Gān Jie Chá imakhala ndi:
- Mafuta ofunikira a citrus: Limonene, citral ndi zina, zomwe zimapangitsa fungo lapadera.
- Vitamini C: Mu peel ya citrus muli vitamini C yambiri.
- Flavonoids: Amapezeka mu tiyi ndi citrus.
- Ma acid a organic: Citric, malic ndi ena.
8. Ubwino:
Ubwino wa Gān Jie Chá umatsimikiziridwa ndi kuphatikiza kwa ubwino wa tiyi wapansi ndi citrus zowonjezeredwa:
- Mphamvu yotonthoza: Zimadalira mtundu wa tiyi wapansi.
- Mphamvu ya antioxidant: Imachedwetsa ukalamba, imateteza maselo ku zowonongeka.
- Kulimbikitsa chitetezo: Chifukwa cha vitamini C ndi zinthu zina zothandiza.
- Kuthandizira chakudya: Citrus ndi mitundu ina ya tiyi (mwachitsanzo, pu’er) zimathandizira kugaya.
- Kutentha/Kuziziritsa: Zimadalira mtundu wa tiyi wapansi.
- Kuthandiza kuthana ndi chimfine: Chifukwa cha vitamini C ndi mafuta ofunikira.
- Ubwino pa dongosolo la kupuma: Mafuta ofunikira a citrus akhoza kuthandiza kupuma.
- Kusintha maganizo: Fungo lowala la citrus limatsitsimutsa ndikukweza maganizo.
9. Kuwira:
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Kutentha kwa madzi: Zimadalira mtundu wa tiyi wapansi. Kwa tiyi wobiriwira - 75-85°C, kwa wofiira - 90-95°C, kwa Shú Pǔ’ěr - 95-100°C.
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Kuchuluka kwa tiyi: Zimadalira mtundu wa tiyi ndi zokonda. Kawirikawiri 3-5 magalamu pa 150-200 ml a madzi. Kwa tiyi mkati mwa chipatso - chipatso chimodzi pa ketulo/gaiwan.
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Zida: Gaiwan, ketulo yadongo, ketulo yagalasi, ziwiya za porcelain.
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Njira:
- Kwa tiyi mkati mwa chipatso: Amawiritsidwa mofanana ndi Shú Pǔ’ěr (kapena mtundu wina wa tiyi womwe uli mkati). Mutha kusiyira kapena kuwiritsa mobwerezabwereza. Nthawi zina chipatso chimasweka kaye kuti chiwiritso chikhale chosavuta.
- Kwa tiyi ndi zowonjezera: Zimadalira mtundu wa tiyi. Kawirikawiri amawiritsidwa monga tiyi wamba (wobiriwira, wofiira, woyera), koma ndi nthawi yocheperako yosiyira, kuti citrus isaphwanye kakomedwe ka tiyi.
10. Kusunga:
Gān Jie Chá iyenera kusungidwa pamalo ouma, ozizira, amdima, mu chidebe chotseka, kutali ndi fungo lachilendo. Tiyi mkati mwa chipatso akhoza kusungidwa momwemo, koma ndibwino kuyika mu chidebe chotseka. 11. Mtengo ndi Zonyenga:
Mtengo wa Gān Jie Chá ukhoza kusiyana kwambiri kutengera mtundu wa tiyi wapansi, ubwino wa citrus, njira yopangira, kutchuka kwa mtundu ndi malo ogulira. Tiyi mkati mwa chipatso, kawirikawiri, ndiokwera mtengo kuposa tiyi ndi zowonjezera. Momwe mungapewere zonyenga:
- Gulani kwa ogulitsa odalirika: Funafunani malo ogulitsira tiyi apadera omwe ali ndi mbiri yabwino.
- Onani mtengo: Mtengo wotsika kwambiri uyenera kukudetsa nkhawa.
- Yang’anani mosamala maonekedwe: Ubwino wa tiyi ndi zipatso uyenera kukhala wapamwamba.
- Yendetsani fungo: Fungo liyenera kukhala lachilengedwe, popanda zonunkhira zopanga.
12. Zinthu Zosangalatsa:
- Tiyi mu mandarini/lalanje ndi mphatso yodziwika: Tiyi wotere amawoneka bwino kwambiri ndipo nthawi zambiri amaperekedwa ngati mphatso pa zikondwerero.
- Kusiyana kwa zokometsera: Kuphatikiza mitundu yosiyanasiyana ya tiyi ndi citrus zosiyanasiyana kumapereka zokometsera zambiri ndi fungo.
- Njira yopangira: Opanga ena amayesa kuyika tiyi osati mu mandarini ndi malalanje okha, komanso mu zipatso zina, mwachitsanzo, ma grapefruit, malaimu ndipo ngakhale mu maungu.
Pomaliza:
Gān Jie Chá ndi gulu lonse la mitundu yosiyanasiyana ya tiyi, yolumikizidwa ndi kugwiritsa ntchito citrus monga chowonjezera kapena “phukusi”. Ikhoza kukhala tiyi mkati mwa chipatso chopanda mkati, kapena kungosakaniza tiyi ndi magawo ouma kapena peel. Kakomedwe, fungo, njira yowirira ndi ubwino wa tiyi wotere zimadalira mtundu weniweni wa tiyi wapansi ndi citrus zomwe zagwiritsidwa ntchito. Koma mulimonse, Gān Jie Chá ndi chinthu chosangalatsa ndi chokoma chomwe chiyenera kuyesedwa ndi okonda tiyi ndi citrus.