Emeraldi ya Ndale ya Agelao

Emeraldi ya Ndale ya Agelao (仡佬玉翠, Gēlǎo yù cuì) — “Emeraldi ya Agelao” — ndi chai chobiriˋwira chophwanyika chomwe chimachokera ku Daochen Agelao ndi Miao Autonomous County (道真仡佬族苗族自治县, Dàozhēn Gēlǎozú Miáozú Zìzhìxiàn), m’chigawo cha Guizhou. Dzinali limapereka ulemu kwa fuko lakwao la Agelao (仡佬族, Gēlǎozú) — limodzi mwa mafuko akale kwambiri a kumwera chakumadzulo kwa China, amene amadziwika kuti ndi mbadwa za anthu akale a Ba-Shu (巴蜀) ndipo amagwirizanitsidwa ndi ufumu wanthano wa Yelang (夜郎). Chai chimenechi chimalimidwa pa nthaka ya mchenga wambiri, yomwe mwachilengedwe imakhala ndi michere iwiri yochepa kwambiri yothandiza kuteteza maselo — seleniyamu (Se, 2.5 mg/kg) ndi stronsiyamu (Sr, 7.0 mg/kg) — zomwe zimapangitsa “Yu Cui” kukhala chizindikiro cha gulu la “富硒锶绿茶” (“chai chobiriwira cholemera ndi seleniyamu ndi stronsiyamu”). Masamba ake osalala, owongoka, ofanana ndi lupanga (如剑刃), okhala ndi mitsinje yambiri yasiliva, ndi chizindikiro cha mtunduwo womwe unalandira mphoto ya golidi pa Shanghai International Tea Culture Festival (2003) komanso mphoto ya siliva pa International Tea Competition (2005).

1. Gulu ndi Chiyambi:

• Mtundu: Chai chobiriwira (绿茶, lǜchá), chosafufumitsidwa. Chimaloŵedwa m’gulu la chai chobiriwira chophwanyika chouma ndi mpweya wotentha (扁形烘青绿茶, biǎnxíng hōngqīng lǜchá). Gawo loipaipitsa ndi “搭扁” (dā biǎn, “kuphwanyika”), lomwe limapanga mawonekedwe a “lupanga” lophwanyika (扁平挺直). Kukonza kotsiriza ndi luso la “kuuma katatu, kutenthetsa katatu” (三烘三提, sān hōng sān tí).

• Gulu: Chai chodziwika bwino cha m’chigawo cha Guizhou. Ndi chizindikiro chodziwika bwino cha m’chigawo cha Guizhou (贵州省著名商标, 2015). Kupanga kwake kumayendetsedwa ndi muyezo wamba wa DB520325/T07-2009. Mphoto ya golidi pa Shanghai International Tea Culture Festival (上海国际茶文化节, 2003). Mphoto ya siliva pa International Tea Competition (国际名茶评比, 2005).

• Chiyambi: China, chigawo cha Guizhou (贵州省, Guìzhōu Shěng), mzinda wa Zunyi (遵义市, Zūnyì Shì), Daochen Agelao ndi Miao Autonomous County (道真仡佬族苗族自治县). M’bomali lili pamalire a chigawo cha Guizhou ndi mzinda wapakati wa Chongqing (重庆), kumpoto chakum’mawa kwa chigawocho, phiri la kumpoto la mapiri a Guizhou.

• Magawo: Pafupifupi 28°52′ kumpoto, 107°36′ kum’mawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

Mbiri ya chai ya m’boma la Daochen ndi yosagawanika ndi fuko la Agelao (仡佬族) — limodzi mwa mafuko akale kwambiri a kumwera kwa China. Malinga ndi magwero a mbiri, Agelao ndi mbadwa za anthu akale a Liao (僚, Liáo) ndipo, malinga ndi mfundo zingapo za asayansi, amachokera ku ufumu wa Yelang (夜郎, Yèláng) — ufumu wamphamvu wa kumwera chakumadzulo kwa China umene unalipo kuyambira zaka za m’ma 4 BC mpaka 1 AD. Chiwerengero cha Agelao m’China chamakono ndi pafupifupi 550,000, ndipo ambiri a iwo amakhala ku Guizhou, makamaka m’maboma a Daochen ndi Wuchuan (务川). Daochen ndiye dera lalikulu komwe Agelao amasonkhana, ndipo amakhala gawo lalikulu la anthu a m’bomali.

“Shi Ji · Biographies of Traders and Industrialists” (《史记·货殖列传》) ya Sima Qian (司马迁) imasonyeza kuti m’nthawi ya Emperor Wu (汉武帝, 141–87 BC), chai yochokera kudera lamakono la Daochen ndi Wuchuan inkayendetsedwa kugulitsa ku Gansu. Lu Yu (陆羽) mu “Tea Classic” anati: “黔中生思州、播州、费州、夷州……往往得之，其味极佳” — “Ku Qianzhong [= Guizhou] chai imamera ku Sizhou, Bozhou [= Zunyi], Feizhou, Yizhou… nthawi zambiri amaipeza, ndipo kakomedwe kake kali kabwino kwambiri.” Bozhou (播州) ndi dzina lakale la dera la Zunyi, limene limaphatikizapo Daochen. Chifukwa chake, kulima chai m’derali kuli ndi mbiri yolembedwa kuyambira nthawi ya Han — zaka zoposa 2000.

Mtundu wamakono wa “Gelao Yu Cui” unapangidwa m’ma 1990 ndi akatswiri a chai a m’boma la Daochen, omwe anaphatikiza njira zakale zopangira ndi njira zamakono zofananiza. Mu 2003, chaiyo inalandira mphoto ya golidi pa Shanghai International Tea Culture Festival, ndipo mu 2005, inalandira siliva pa mpikisano wapadziko lonse. Mu 2015, chizindikiro cha malonda “仡佬玉翠” chinapeza udindo wa “Chizindikiro Chodziwika Chachigawo cha Guizhou.”

Gawo lofunika kwambiri linali kulembetsa mu 2024 kwa mtundu watsopano wa chai “Yu Cui Tea Tree” (玉翠茶树, GPD茶树(2024)350068), wopangidwa ndi Fujian Academy of Agricultural Sciences makamaka kuti ukhale woyenera nyengo ya Zunyi. Kupangidwa kwa mtundu wawo wachai ndi chizindikiro cha kukhwima kwa mtunduwo, kuchoka pa mitundu yobwerekedwa kupita ku kupereka mitundu yake yotsogozedwa.

• Dzina:

“Gelao” (仡佬) ndi dzina la fuko la Agelao. Kuphatikizidwa kwa dzina la fuko mu dzina la chai ndi ulemu kwa anthu akwao a m’boma la Daochen ndi miyambo yawo ya chai. Ichi ndi chimodzi mwa chai zochepa zaku China zomwe dzina lake limanena za fuko linalake. “Yu” (玉) — “ndale,” kuyamikira kwakukulu mu chikhalidwe cha China: ndale imayimira chiyero, ukulu, kuzizira, ndi ungwiro. “Cui” (翠) — “emerald,” imafotokoza mtundu wa masamba ouma.

• Tanthauzo la chikhalidwe:

Kwa m’boma la Daochen — dera lalikulu komwe anthu a Agelao amasonkhana — chai si chinthu cha chuma chokha, komanso chizindikiro cha fuko lawo. Chikhalidwe cha chai cha Agelao ndi chapadera ndipo chimaphatikizapo miyambo iwiri yofunika. Yoyamba ndi “youcha” (油茶, yóuchá, “chai chamafuta”): chakumwa chakale chochokera ku masamba a chai, okazingidwa mu mafuta a nyama ndi mchere ndi zokometsera, omwe amagwira ntchito ngati chakudya ndi chakumwa, kubwezeretsa mphamvu pambuyo pa ntchito yamunda. Yachiwiri ndi “San Yaotai” (三幺台, Sān Yāotái, “Matebulo Atatu Ang’onoang’ono”): mwambo wa magawo atatu wolandirira alendo, pomwe chai chili pakati pa zakudya zopepuka ndi “zakudya zazikulu.” Mwambo wa “San Yaotai” walembedwa m’kaundula wa chikhalidwe chosakhwima cha dziko la China.

3. Kufotokoza za Zomera ndi Zipangizo:

• Mitundu / Cultivar:

  • Mingshan 213 (名山213, Míngshān 213) ndi Mingshan 131 (名山131) — mitundu ya masamba apakati ya Sichuan (dera la Meishan/Mingshan, mzinda wa Ya’an), yomwe imapereka maziko opangira wamba. Camellia sinensis var. sinensis, yozolowera nyengo ya mapiri apamwamba a subtropiki.
  • Yu Cui Tea Tree (玉翠茶树) — mtundu watsopano, wolembetsedwa mu 2024 (GPD茶树(2024)350068). Wopangidwa ndi Fujian Academy of Agricultural Sciences makamaka kuti ukhale woyenera nthaka ndi nyengo ya Zunyi. Amadziwika ndi masamba akulu amnofu, mitsinje yambiri yasiliva, ndi “kutha kusunga kukongola” (持嫩性强).

• Kututa: Kututa kwa masika ndiye kwakukulu. Chai choyamba cha masika (明前茶, míngqiánchá) ndi chamtengo wapatali kwambiri. Muyezo: mtundu wapamwamba — masamba onse kapena tsamba limodzi ndi tsamba laling’ono lomwe langotuluka, mitsinje yasiliva ≥80%; mtundu woyamba — tsamba limodzi ndi tsamba laling’ono limodzi; wachiwiri — tsamba limodzi ndi masamba ang’onoang’ono awiri.

4. Malo ndi Makhalidwe a Kulima:

• Nyengo: Nyengo yanyanja yotentha ndi yamvula yokhala ndi mphepo yamkuntho. Kutentha kwapakati pachaka — 15.6°C. Mvula pachaka — 1070 mm. Nyengo yopanda chisanu — masiku 287. Chinyezi chachifungo — 81%. Mitambo — 80%. Nyengo yayitali yopanda chisanu komanso mitambo yambiri zimathandiza kuti masamba aziunjika mokhazikika zonunkhira ndi zokometsera.

• Kutalika: 500–800 m (mapiri pa malire a mapiri a Guizhou ndi chigwa cha Sichuan).

• Nthaka: Nthaka yachikasu yamchenga (硅质黄壤, guīzhì huángrǎng), pH 5.5–7.5, yolemera ndi zinthu zachilengedwe. Chomwe chimaipatsa ulemu wapadera ndi kupatsidwa michere iwiri: seleniyamu (Se) — 2.5 mg/kg, stronsiyamu (Sr) — 7.0 mg/kg. Kuphatikiza kumeneku kumachitika chifukwa cha makhalidwe a geochemical a matope amchenga a m’derali ndipo ndi kosowa kwambiri pa kulima chai padziko lonse lapansi. Stronsiyamu ndi chinthu chomwe chimathandiza kulimbitsa mafupa — sichipezeka m’ndende yaikulu m’madera ena a chai.

• Chilengedwe: Kubwinobwino kwa nkhalango — 44%. Mitambo — 80%. Derali lili kutali ndi malo akuluakulu a mafakitale, zomwe zimathandiza kuti zipangizo zikhale zoyera bwino kwambiri. Guizhou ndiye chigawo choyamba m’dziko la China pa kukula kwa minda ya chai (pafupifupi 700,000 mu mu kuyambira 2022), ndipo muyezo wa “Guizhou Green Tea” (贵州绿茶) — chizindikiro choyamba cha chigawo cha China cha chai chobiriwira — chimakhazikitsa mlingo wapamwamba wa ubwino: zinthu zochokera m’madzi ≥40%, mlingo wa organoleptic — “翡翠绿、嫩栗香、浓爽味” (“mtundu wa jadeite, fungo lofatsa la kasteni, kakomedwe kolemera ndi kotsitsimula”). Ngakhale kuti Daochen ndi kutali, imakwaniritsa mlingo umenewu.

5. Luso la Kupanga:

Luso la “kukuma mophwanyika ndi mpweya wotentha” (扁形烘青) ndi magawo apadera a “搭扁” (kuphwanyika) ndi “磨锅” (kukonzanso poto):

• Kuyala (摊放, tānfàng): Maola 3–5. Masamba amataya madzi ochulukirapo ndipo kufufuma pang’ono kumayambira pamwamba.

• Kuletsa — “kupha zobiriwira” (杀青, shāqīng): 280–320°C kwa mphindi 3 — kukazinga kotentha kwambiri, komwe kumaposa kwenikweni kumene kumagwiritsidwa ntchito pa chai zambiri zobiriwira (nthawi zambiri 120–180°C). “Kupha” mwachangu kwa oxidase pa kutentha kwakukulu kwambiri ndi chikhalidwe cha sukulu ya Guizhou.

• Kusiyanitsa ndi mphepo (风选, fēngxuǎn): Kuchotsa tinthu tating’ono ndi fumbi.

• Kuwumba — “kukoka mzere” (理条, lǐtiáo): 80–120°C kwa mphindi 15. Kuwumba koyamba kwa kapangidwe ka mzere wa tsamba la chai.

• Kuphwanyika — “搭扁” (dā biǎn): 150–180°C kwa mphindi 15 — gawo lofunika kwambiri la luso, lomwe silipangidwa m’chai zambiri zobiriwira. Limapanga mawonekedwe a “lupanga” lophwanyika (扁平挺直), momwe Gelao Yu Cui amadziwikiratu.

• “Kukonzanso poto” (磨锅, mó guō): 80–100°C kwa mphindi 30 — kumaliza kukonzanso bwino pamwamba pa tsamba la chai. Kumapereka kunyezimira kwamafuta (油润) ndi kusalala.

• Kuuma (烘干, hōnggān): 150°C kwa mphindi 40.

• Kutenthetsa — “kukweza fungo” (提香, tíxiāng): 80–90°C kwa mphindi 40. Luso la “kuuma katatu, kutenthetsa katatu” (三烘三提, sān hōng sān tí): kutenthetsa koyamba kumachotsa “funso la udzu,” kachiwiri kumakhazikitsa maziko a fungo la kasteni, kachitatu kumakhazikitsa “fuko lokuzira” — kozizira kofatsa komwe kali kadziwika kwa chai za m’mapiri a Guizhou.

6. Makhalidwe a Organoleptic:

• Maonekedwe a masamba ouma: Masamba osalala, owongoka, oterewa (扁直光滑), ofanana ndi lupanga (如剑刃). Mtundu wake ndi wobiriwira ngati emerald ndi kunyezimira kwamafuta (翠绿油润). Kwa mtundu wapamwamba — mitsinje yambiri yasiliva, yophimba ≥80% pamwamba.

• Fungo la masamba ouma: Loyera, lapamwamba, lolimba (清香持久). Fungo lodziwika la mapiri la “chilengedwe” (山场气息, shānchǎng qìxī) — kamvedwe kena ka chai za mapiri a Guizhou, kofanana ndi nkhalango yanyanayi yonyowa. Kwa mtundu wapamwamba — fungo linalake la “mitsinje” (毫香, háoxiāng), lofanana ndi chimanga chaching’ono.

• Fungo la chomwa: Loyera, lapakati, lokhala ndi maziko a kasteni ndi mathero “ozizira.” “Fungo lozizira” ndi zotsatira za kutenthetsa kwachitatu mu luso la “三烘三提.”

• Kakomedwe: Kotsitsimula (鲜爽, xiānshuǎng), ndi kubwerera mwachangu kwa kutsekemera (回甘迅速). Thupi lake ndi lolimba (醇厚, chúnhòu), kuposa chai wamba zobiriwira zophwanyika, zomwe zimasonyeza kuchuluka kwa zinthu zamkati zomwe zimapezeka m’nthaka ya Se-Sr. Pambuyo pake — pakamwa pali kakomedwe kakang’ono kokhala ndi mchere ndi kozizira.

• Mtundu wa chomwa: Wachikasu mofatsa, woonekera bwino ndi wowala (嫩黄透亮, nèn huáng tòu liàng) — kwa mtundu wapamwamba. Mitundu yoyamba ndi yachiwiri — wokokera kwa wachikasu wobiriwira.

• Pansi pa chai (tsamba lophikidwa): Lobiriwira mofatsa, lofanana. Masamba amavumbuluka kuchokera ku mawonekedwe a “lupanga,” ndikuwonetsa mitsinje.

7. Zomwe Zili M’menemo:

• Seleniyamu (Se): 2.5 mg/kg — mlingo wapamwamba kwambiri, umodzi mwa maximal pakati pa chai zobiriwira za Guizhou. Seleniyamu ndi chinthu choyenera, chomwe chili mu glutathione peroxidase, enzyme yayikulu ya antioxidant ya thupi.

• Stronsiyamu (Sr): 7.0 mg/kg — chinthu chochepa kwambiri m’madera a chai. Stronsiyamu yokhazikika (yopanda macheza) imathandizira kupanga mafupa ndipo imalimbikitsa ntchito ya osteoblasts.

• Amino acids (氨基酸): Kuchuluka kwapamwamba — chizindikiro cha chai za mapiri a Guizhou, zolimidwa pansi pa mitambo yambiri ndi kuwala kofalikira.

• Polyphenols (茶多酚): Mlingo wamba wa chai za mapiri a Guizhou. Muyezo wa “Guizhou Green Tea” (贵州绿茶) umafuna kuti zinthu zochokera m’madzi zizikhala ≥40%.

• Mavitamini: Vitamini C, mavitamini a gulu la B — gulu wamba la chai chabwino chobiriwira.

• Minerals: Se, Sr, K, Mg, Zn. Kupatsidwa kawiri kwa Se + Sr ndi chikhalidwe chapadera cha geochemical cha nthaka ya Daochen, chomwe sichipezeka m’ndende zofanana mu chai zina za Guizhou. Potaziyamu (K) ndi maginitiyamu (Mg) zimapezeka m’ndende wamba ya chai chobiriwira ndipo zimathandizira kusunga bwino kwa electrolyte.

• Mkhalidwe wapadera wa zili m’menemo: Kunenera kwa mkhalidwe umenewu, chodziwikiratu kwa Gelao Yu Cui kuchokera pa mankhwala sikupezeka pa kuchuluka kwa zinthu wamba za chai (polyphenols, amino acids, caffeine), koma pa mbiri ya mchere: kupatsidwa kawiri kwa Se ndi Sr kumasintha chaiyo kuchoka pa gulu la “chakumwa” kupita ku gulu la “chakudya chothandiza.” Seleniyamu ndi stronsiyamu sizipangidwa ndi chomera — zimachokera m’nthaka mokha, zomwe zimapangitsa kuti malo a Daochen akhale ofunika kwambiri.

8. Ubwino Wathanzi:

• Ntchito yowirikiza ya antioxidant: Seleniyamu (Se) ili mu glutathione peroxidase, ndipo polyphenols (catechins) zimangochotsa mwachindunji ma free radicals — njira ziwiri zomwe zimagwira ntchito mogwirizana.

• Kuthandiza mafupa: Stronsiyamu yokhazikika (Sr) imalimbikitsa kusiyana kwa osteoblasts (maselo opanga mafupa) ndipo imalepheretsa ntchito ya osteoclasts — mwayi wapadera womwe ulibe m’chai zina.

• Kuthandiza kudzutsa mphamvu: Caffeine pamodzi ndi L-theanine zimapereka “mphamvu yofatsa” — kukhala ndi nzeru zowonjezeka popanda kupsa mtima.

• Kudzutsa kuzizira: Kuchuluka kwa amino acids ndi “fungo lozizira” kumabweretsa kumva kwa kuzizira.

• Kuthandiza chakudya: Tannins ndi catechins zimalimbikitsa katulutsidwe ka michere yothandiza kugaya chakudya.

• Kuthandiza chitetezo cha m’thupi: Seleniyamu ndi vitamini C pamodzi zimalimbitsa kuyankha kwa chitetezo, ndikuthandiza ntchito ya ma NK-cells.

• Kuthana ndi mabakiteriya: Catechins (EGCG, ECG) amawonetsa kukhoza kulepheretsa mabakiteriya.

• Kuthandiza thyroid gland: Seleniyamu ndi cofactor ya deiodinase, enzyme yomwe imasintha thyroxine (T4) kukhala triiodothyronine (T3) yogwira ntchito. Kulandira seleniyamu nthawi zonse kudzera m’chai kumathandizira kuti thyroid igwire ntchito bwino.

• Kuteteza mtima: Polyphenols zimathandizira kutsitsa mlingo wa LDL-cholesterol ndi kusunga mphamvu ya khoma la mitsempha. Seleniyamu imapitirizabe kuteteza endothelium ya mitsempha ku kuwonongeka kwa oxidative.

• Kuthandiza ubongo: L-theanine imatha kudutsa blood-brain barrier, ndikuthandizira kupanga ma alpha waves a ubongo ndikuwongolera kukhala ndi nzeru.

9. Kuphika:

• Kutentha kwa madzi: 85–90°C.

• Kuchuluka kwa chai: Magalamu 4 pa gaiwan yokwana ~120 ml (chai iyenera kukhala pafupifupi ¼ kwa mphikawo).

• Zida: Glass — ikulimbikitsidwa kuti muone “malupanga oyandama” (masamba oyimilira molunjika m’madzi, amapanga chithunzi chochititsa chidwi). Gaiwan (盖碗) 120–150 ml — ya zotsatsira zingapo.

• Ndondomeko:

  1. Kuzindikiritsa zida ndi madzi otentha, kuwatsanulira.
  2. Kuwaza magalamu 4 a chai.
  3. Kugwiritsa ntchito njira ya “kutsanulira pansi” (下投法, xiàtóufǎ): tsanulani ⅓ kwa madzi kuti mutsuke ndi kuvumbulutsa masamba.
  4. Onjezani madzi mpaka 7/10 kwa chiwerengero chonse.
  5. Kutsanulira koyamba — masekondi 5.
  6. Zotsatsira 2–4 — +5 masekondi pa chilichonse chotsatira.
  7. Mpaka zotsatsira 5 mukamagwiritsa ntchito gaiwan.

10. Kusunga:

• Chidebe: Paketi yotsekedwa bwino ya vacuum ya aluminium foil.
• Kutentha: Mufiriji, 0–5°C.
• Nthawi yosunga: Miyezi 12 ngati yatsekedwa bwino. Itatsegulidwa — mwezi umodzi (mawonekedwe ophwanyika a tsamba la chai amakulitsa malo okhudzana ndi mpweya, ndipo izi zimafupikitsa kusanduka kwa mankhwala).
• Adani a chai: Chinyezi, kuwala, fungo lachilendo, kutentha.

11. Mtengo ndi Zofanana Zonyenga:

• Mitengo: Mtundu wapamwamba (特级) — ¥320 pa 100 g (¥1600 pa 500 g). Mtundu woyamba — ¥180 pa 250 g (¥360 pa 500 g). Mtundu wachiwiri — wotsika mtengo.

• Zinthu zomwe zimakhudza mtengo: Mlingo wa zipangizo (wapamwamba — masamba okha ndi mitsinje ≥80%), nyengo yotuta, kuchuluka kwa Se ndi Sr (kotsimikizidwa ndi kusanthula kwa labotale).

• Momwe mungapewere zofanana zonyenga:

  • Gulani kuchokera ku “Hongfu Tea Industry” (宏福茶业, Hóngfú Cháyè) — kampani yopanga mtunduwo, kapena “Pinpin Xiang” (品品香, Pǐnpǐn Xiāng) — yomwe ili ndi malo opangira ku Daochen.
  • Onani mawonekedwe: Yu Cui weniweni ndi wophwanyika, wowongoka, “wooneka ngati lupanga,” wonyezimira ngati mafuta. Zofanana zonyenga ndi zosalimba, zopanda mawonekedwe ake enieni.
  • Yang’anani mitsinje: mtundu wapamwamba uyenera kukhala ndi mitsinje yambiri yasiliva (≥80%).
  • Onani chomwachi: mtundu wapamwamba weniweni ndi wachikasu mofatsa, woonekera bwino. Chomwa chakuda kapena chomwa chamatope ndi chizindikiro cha zipangizo zosakhala bwino kapena zachinyengo.
  • Pemphani satifiketi ya zili m’menemo za Se ndi Sr — Yu Cui weniweni wa ku Daochen ali ndi umboni wolembedwa wa makhalidwe a geochemical.

12. Zinthu Zosangalatsa:

• Fuko-“kholo loyamba.” Agelao (仡佬族) amadziwika kuti ndi mbadwa za anthu akale a Liao (僚) ndipo, malinga ndi mfundo zingapo, amalumikizidwa ndi ufumu wanthano wa Yelang (夜郎). Makolo a Agelao, malinga ndi “Shi Ji” (《史记》), anali kugulitsa kale chai kuchokera kudera la Daochen yamakono pa nthawi ya Han.

• Se + Sr — chishango chawiri. Kuphatikiza kwa seleniyamu yokwera (2.5 mg/kg) ndi stronsiyamu (7.0 mg/kg) mu chai imodzi ndi kosowa pa geochemical, chifukwa cha nthaka yapadera ya mchenga ya Daochen. Poyerekezera: “锌硒茶” (chai ya zinki-seleniyamu) yodziwika bwino yochokera ku Fengang yoyandikana nayo imakhala ndi seleniyamu, koma si stronsiyamu.

• Mtundu wako wa chai (2024). Kulembetsa kwa mtundu wa “Yu Cui Tea Tree” (GPD茶树(2024)350068) ndi chizindikiro cha kukhwima kwa mtunduwo: kusintha kuchoka ku mitundu yobwerekedwa ya Sichuan kupita ku mtundu wawo weniweni, wokonzedweratu makamaka ku nthaka ndi nyengo ya m’derali.

• “Matebulo Atatu” — phwando la chai la Agelao. Mwambo wa “San Yaotai” (三幺台) — wolandirira alendo mwa magawo atatu, pomwe “tebulo” loyamba ndi chai ndi mtedza ndi maswidi, lachiwiri ndi “chai chamafuta” (油茶) ndi zakudya zopepuka, lachitatu ndi phwando lonse. Walembedwa m’ndandanda wa chikhalidwe chosakhwima.

• 280–320°C: kuletsa kopambanitsa. Kutentha kwa “kupha zobiriwira” kwa Gelao Yu Cui ndi kumodzi mwa kutentha kwakukulu pakati pa chai zobiriwira za China (wamba 120–180°C). Kukazinga mwachangu kwakutentha kwambiri kwa mphindi 3 ndi njira yodziwika ya sukulu ya Guizhou.

• Masamba a “lupanga”. Mawonekedwe ophwanyika a “如剑刃” (ofanana ndi lupanga) ndi chotsatira cha gawo lapadera la “搭扁” (kuphwanyika pa 150–180°C), lomwe silikhalapo mu luso la chai zambiri zobiriwira zophwanyika, kuphatikiza Longjing.

13. Kuyerekezera ndi Chai Zina Zobiriwira:

• Xihu Longjing (西湖龙井, Xīhú Lóngjǐng): Zonsezi ndi chai zobiriwira zophwanyika, koma luso lake ndi losiyana kwambiri. Longjing — ndi yokazingidwa (炒青), “ikakanikizidwa” ndi chikhatho pakhoma la wok; Yu Cui — ndi youma ndi mpweya wotentha (烘青), “ikuphwanyika” pa gawo lodzipatulira la “搭扁”. Longjing — fungo la “nyemba” (豆香); Yu Cui — “fungo la chilengedwe la mapiri” lokhala ndi maziko a kasteni. Longjing imamera pa utali wa 150–250 m; Yu Cui — 500–800 m.

• Fengang Xinxi Tea (凤冈锌硒茶, Fènggāng Xīnxī Chá): “Chai ya zinki-seleniyamu” yochokera ku m’boma loyandikana la Fengang, yomwe ilinso mbali ya Zunyi. Zonsezi ndi chai za “michere,” koma Fengang imakhala ndi zinki (Zn) ndi seleniyamu (Se), pomwe Daochen imakhala ndi seleniyamu (Se) ndi stronsiyamu (Sr). Fengang — makamaka yopindika; Yu Cui — yophwanyika.

• Meitan Cuiya (湄潭翠芽, Méitán Cuìyá): Chai yodziwika bwino yobiriwira yophwanyika yochokera ku Meitan (Zunyi). Zonsezi ndi zophwanyika, zonsezi za m’chigawo cha Zunyi, koma Cuiya imagwiritsa ntchito luso la kukazinga ngati Longjing, pomwe Yu Cui imagwiritsa ntchito luso la kuuma ndi mpweya wotentha ndi gawo la “搭扁”. Cuiya — ndi “yomveka bwino” komanso “yofatsa”; Yu Cui — ndi “yokhala ndi mchere wambiri” komanso “yolimba.”

• Duyun Mao Jian (都匀毛尖, Dūyún Máojiān): Chai yaikulu yodziwika bwino ya Guizhou, yolembedwa m’kaundula wa chikhalidwe chosakhwima cha anthu a UNESCO (monga mbali ya “Traditional Chinese Tea Processing Techniques,” 2022). Yopindika, ya mitsinje, yokhala ndi mawonekedwe a “ndowe ya nsomba” (鱼钩形). Mawonekedwe ake ndi osiyana kotheratu (opindika vs ophwanyika), mkhalidwe wake wa kakomedwe ndi wosiyana (“kutsitsimula kwa msuzi” vs “kulimba kwa mchere”), koma ali ndi mlingo wofanana wa malo. Duyun Mao Jian amapangidwa kumwera kwa Guizhou (mzinda wa Duyun, Qiannan Buyi ndi Miao Autonomous Prefecture), pomwe Yu Cui amapangidwa kumpoto chakum’mawa kwa chigawocho, zomwe zimabweretsa kusiyana kwa kapangidwe ka nthaka ndi nyengo yaing’ono.

• Lǜbǎoshí (绿宝石, “Emeraldi Wobiriwira”): Chai yamakono yodziwika bwino ya ku Guizhou, yopangidwa ndi katswiri wa chai Mou Yingshu (牟应书). Imagwiritsa ntchito zipangizo zokhwima kwambiri — tsamba limodzi + masamba awiri kapena atatu — ndipo imapangidwa m’timumenyo. Imasiyana kwambiri ndi Yu Cui pa mlingo wa zipangizo, mawonekedwe, ndi gawo la mtengo, koma imagawana nawo mlingo wa ubwino wa “Guizhou” (zinthu zochokera m’madzi ≥40%).

Pomaliza:

Gelao Yu Cui ndi chai yokhala ndi “chiyambi chaukatatu” chosowa: fuko (anthu a Agelao — limodzi mwa mafuko akale a kumwera chakumadzulo, omwe makolo awo anali kugulitsa kale chai pa nthawi ya Han, zaka zikwi ziwiri mtundu wa makono usanayambe), geochemical (nthaka yokhala ndi seleniyamu ndi stronsiyamu nthawi imodzi — kuphatikiza komwe sikuli kofanana pakati pa chai zobiriwira za China ndipo kumapangitsa kapu iliyonse kukhala gwero la michere iwiri yosowa ya antioxidant) ndi yokongola (masamba ophwanyika a “lupanga” amtundu wa ndale, opangidwa ndi gawo lapadera la “搭扁” pa 150–180°C, — mawonekedwe omwe sangathe kusokonezedwa ngakhale ndi Longjing kapena Meitan Cuiya). Mu kapu muli kutsitsimula ndi kubwerera mwachangu kwa kutsekemera ndi thupi lolimba, lomwe silinali lofanana ndi chai zambiri zobiriwira zophwanyika, lokhala ndi “fungo lozizira” kumapeto — chotsatira cha kutenthetsa katatu kwa “三烘三提”. Chai ya anthu amene samangoyamikira kakomedwe komanso kuzama kwa chikhalidwe — kuchokera ku mwambo wa magawo atatu wa “San Yaotai” mpaka ku sayansi ya nthaka ya mchenga, kuchokera ku ufumu wanthano wa Yelang mpaka kulembetsa mtundu wawo wa “Yu Cui Tea Tree” mu 2024. Daochen si malo okha pa mapu a Guizhou, koma malo amene chikhalidwe cha chai, geochemistry, ndi umunthu wa fuko zikulumikizidwa mu tsamba limodzi la ndale-emerald.