Gōngtíng Pǔ'ěr

Gōngtíng Pǔ’ěr (宫廷普洱, gōngtíng pǔ’ěr) — “Pu’er Palace” — ndi gireyi yapamwamba kwambiri ya wosakanizika Shú Pǔ’ěr (熟普洱散茶) mu kachitidwe ka kagawidwe ka tiyi ya Yunnan yotchedwa post-fermented. Mogwirizana ndi muyezo wa Mengai Tea Alliance T/MHC 003-2020 “Mengai Cha Pǔ’ěrchá”, Shú Pǔ’ěr wosakanizika amagawidwa mu magireyi 13: 宫廷 (Gōngtíng), 特级 (Tèjí), 一级 (1st) — 十级 (10th) ndi 老茶头 (Lǎo Chá Tóu). Gōngtíng ndi gireyi yoyamba, yaing’ono kwambiri komanso yofewa mwa magireyi onse 13. Iyi ndi tiyi yochokera ku masamba a mphukira ang’onoang’ono ndi timasamba tating’ono, otidwa pambuyo pomaliza kuyika pamodzi kwa tiyi m’chinyezi (渥堆, wò duī) — njira yofunika kwambiri ya kupesa kwa Shú Pǔ’ěr, yomwe inayambika mu 1973 pa fakitale ya tiyi ku Kunming (昆明茶厂) ndi gulu la akatswiri lotungogedwa ndi Wu Qiyin (吴启英), Zou Bingliang (邹炳良) wa ku fakitale ya Menghai, ndi Chen Peiren (陈佩仁) — mkulu yemwe, mosagwirizana ndi gulu la “Guangzhou task force,” anapanga matani oyamba a Shú Pǔ’ěr pogwiritsa njira yachikhalidwe.

Chofunika: “Gōngtíng” si dzina lakale ndipo si “GU”. Palibe “gireyi ya palace” yomwe inkatumizidwa ku khothi lachifumu — umisiri wa Shú Pǔ’ěr sunali ndi nthawi ya Qing. Dzinalo ndi mawu otsatsa, omwe anayamba m’ma 1990 mpaka kumayambiriro kwa zaka za m’ma 2000 kutanthauza gireyi yapamwamba kwambiri yamalonda, ndipo anakonzedwa ndi muyezo T/MHC 003-2020. Komabe, gireyi “宫廷” ndi yosiyana ndi zina zonse: masamba ang’onoang’ono, kukoma kofewa kwambiri, ndi fungo “loyera” kwambiri.

1. Kugawidwa ndi Chiyambi:

• Mtundu: Tiyi ya post-fermented (hēi chá, 黑茶). Shú Pǔ’ěr (熟普洱, Shú Pǔ’ěr) — Pu’er “womwe wakonzeka,” “wokhwima,” amene waphimbidwa ndi njira ya kuthamangitsa kupsa kwa tizilombo poyika m’chinyezi (渥堆, wò duī).

• Gulu: Gireyi yapamwamba (花色档次) ya Shú Pǔ’ěr wosakanizika mogwirizana ndi muyezo T/MHC 003-2020. Muyezo GB/T 22111-2008 “Product of Geographical Indication — Pǔ’ěrchá” umapereka zofunikira zonse za Pu’er; muyezo wa Menghai T/MHC 003-2020 umafotokoza mwatsatanetsatane kagawidwe ka magireyi. Zosungunuka m’madzi za Shú Pǔ’ěr malinga ndi muyezo wa Menghai ndi ≥30% (kwambiri kuposa GB/T 22111).

• Chiyambi: China, chigawo cha Yunnan (云南省). Mizinda ikuluzikulu yopangira: Menghai (勐海), Lincang (临沧), Pu’er (普洱). Gōngtíng Pǔ’ěr si chizindikiro cha malo, koma ndi gireyi yotidwa: ingapangidwe ku fakitale iliyonse ya Yunnan kuchokera ku tiyi iliyonse ya Yunnan.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

Shú Pǔ’ěr monga gulu la umisiri anabadwa mu 1973. Mbiri yoyamba: amalonda a tiyi ku Hong Kong kwa zaka makumi ambiri amasunga shēng Pu’er m’zipinda zapansi ndi chinyezi chachikulu, ndikupeza madzi ofiira. Kufunika kwa “红汤普洱” kunkakula, koma kupanga sikunkakwanira. M’zaka za m’ma 1950, wamalonda wa tiyi ku Hong Kong Lu Zhuxun (卢铸勋) anapanga njira yothamangitsa kupsa ndipo anaipereka ku Guangdong. Mu 1973, Yunna Tea Company, itamva pa Guangzhou Trade Fair za kufunika kwa Pu’er wothamangitsidwa, inatumiza akatswiri asanu ndi awiri — Wu Qiyin (Kunming), An Zengrong (安增荣, wachiwiri kwa mtsogoleri wa fakitale ya Kunming), Li Guiying (李桂英), Zou Bingliang (Mengai), Cao Zhenxing (曹振兴, Menghai), ndi ena awiri ochokera ku fakitale ya Xiaguan — ku Guangzhou kukaphunzira. Panthaŵi yomweyo, ku fakitale ya Kunming, katswiri wodziwa bwino Chen Peiren anapeza yekha matani oyamba a Shú Pǔ’ěr. Mitolo yonse iwiri inaphatikizidwa ndi kutumizidwa ku Hong Kong — awa anali Shú Pǔ’ěr woyamba kupangidwa m’mafakitale ochokera ku Yunnan.

Mu 1974, Wu Qiyin anapanga muyezo woyamba m’mbiri ya makampani: “Kunming Tea Factory: Pu’er Tea Production Technology and Quality Requirements” (《昆明茶厂普洱茶制造工艺及其品质要求》). Mu 1975, umisiri unakhazikitsidwa pandondomeko ya chigawo chonse: fakitale ya Menghai inatulutsa timagulu toyamba 7452 ndi 7572 (chiwerengero chachisanu ndi chiwiri — chaka choyambira, manambala — gireyi ndi khodi ya fakitale), Xiaguan inatulutsa 7663 (“销法沱”, xiāofǎ tuó, tocha yotumizidwa ku France), Kunming inatulutsa 7581 (njerwa). Mu 1979, Wu Qiyin mogwirizana ndi anzake analemba muyezo wa chigawo chonse wotchedwa “Yunnan Pǔ’ěrchá Manufacturing Process Requirements” (《云南普洱茶制造工艺要求（试行办法）》) wokhala ndi kachitidwe ka “唛号” (màihào, “ma number code”), wovomerezedwa pa Msonkhano Wachigawo Chonse wa Pu’er Wotumizidwa kunja pa 21-27 February 1979.

Mu 1983, Wu Qiyin pamodzi ndi Yunna University anachita kafukufuku woyamba wasayansi wotchedwa “Principles of Pu’er Tea Fermentation” (普洱茶发酵工艺原理研究), womwe unatsimikizira kuti “tizilombo timene timagwira ntchito yayikulu mu kupesa kwa Pu’er” — zotsatira zomwe zinapatsidwa mphoto ya sayansi ndi chigawo cha Yunnan (1984). Mu 2007, Wu Qiyin analandira mutu wakuti “Pu’er Grand Master with Lifetime Status” (中国普洱茶终生成就大师) ku Beijing. Mu 2008, mtundu wa “吴启英” — masamba agolide (金芽) — unaperekedwa ngati mphatso ya boma kwa Purezidenti wa Russia D. A. Medvedev m’malo mwa China.

Kusiyanitsa Gōngtíng monga gireyi yapadera kudachitika m’zaka za m’ma 1990 mpaka kumayambiriro kwa zaka za m’ma 2000, pamene msika wa Shú Pǔ’ěr unakhala wovuta ndipo unafuna kagawidwe ka magireyi katsatanetsatane. Gireyi ya “宫廷” inakhazikitsidwa mu muyezo wa Menghai Tea Alliance T/MHC 003-2020, pomwe imakhala pamzere woyamba pa kagawidwe ka magireyi 13 a Shú Pǔ’ěr wosakanizika.

• Dzina: 宫廷 (Gōngtíng) — “nyumba yachifumu,” “khothi lachifumu.” Alibe umboni wa mbiriyakale: Shú Pǔ’ěr adatulukira mu 1973, patatha zaka 61 pambuyo pa kugwa kwa mzera womaliza wachifumu. Mawu otsatsa.

• Tanthauzo la chikhalidwe: Gōngtíng Pǔ’ěr ndi chodabwitsa: tiyi wokhala ndi dzina “la chifumu,” wobadwa mu nthawi ya Mao Zedong, pamphambano ya umisiri wa Guangdong ndi tiyi ya Yunnan. Mtengo wake suli mu “uchifumu” wongoganizira, koma m’zakuti ndi chidule cha luso la Shú Pǔ’ěr: masamba ofewa kwambiri, kupesa kosamala kwambiri, kusefa kokhazikika kwambiri.

3. Kufotokozera kwa Botanical ndi Zipangizo:

• Mtundu / cultivar: Yunnán Dà Yè Zhǒng (云南大叶种) — Camellia sinensis var. assamica. Masamba akulu, othina okhala ndi ma polyphenol ambiri (28-38% mu tsamba latsopano). Mitundu: Měngkù Dà Yè Zhǒng (勐库大叶种), Fèngqìng Dà Yè Zhǒng (凤庆大叶种), Měnghǎi Dà Yè Zhǒng (勐海大叶种).

• Kusonkhanitsa: Yachisanu ndi yakudontha — ndizosankhidwa. Mulingo: mphukira imodzi kapena mphukira imodzi + tsamba limodzi losatseguka.

• Chofunika kwambiri: Gōngtíng ndi gireyi yotidwa. Kupsa kwa wò duī kumachitidwa kuchokera ku máochá wa magireyi osakanizidwa; pambuyo pomaliza, kachigawo kakang’ono kwambiri kamatulutsidwa ngati “宫廷.” Zotsatira zake ndi 5-10% ya mulu wonse.

4. Malo ndi Makhalidwe a Kulima:

• Madera: Menghai (勐海, Xishuangbanna), Lincang (临沧), Pu’er (普洱) — madera atatu akulu. Menghai amaonedwa kuti ndi “likulu” la Shú Pǔ’ěr: tizilombo tooneka ngati pansi pa fakitale, tomwe tapezeka kwa zaka makumi ambiri akupesa mosalekeza, kumapanga “勐海味” (“kukoma kwa Menghai”) kosayerekezeka — kokoma kwambiri “monga dothi,” “monga bowa,” ndi fungo lodziwika la “陈香” (chén xiāng, “fungo lokhwima”). Fakitale ya Kunming, yomwe ili pa 1900 m, inakazinga pa kutentha kochepa ndi kwa nthawi yayitali (kufikira masiku 180 m’nyengo yozizira), ndikupanga mbiri yosiyana — “昆明味” (“kukoma kwa Kunming”), “koyera” ndi “monga mchere.”

• Kutalika: 800-2000 m. Minda ya pamapiri (1400+ m) imapereka tiyi wokhala ndi ma amino acid ochuluka ndi zonunkhira. Mu gireyi ya Gōngtíng, izi zimawonekera ngati kukoma kwambiri ndi kuvutikira kwa fungo.

• Malo: Nyengo yamvula ya subtropical. Kutentha kwapakati pachaka 15-22 °C. Mvula 1200-1800 mm/chaka. Chinyezi chachikulu ndi chifunga chochuluka — masiku opitilira 180 pachaka. Kusiyana kwakukulu kwa kutentha kwa usana ndi usiku (>10 °C pa kutalika kwa 1400+ m) kumalimbikitsa kudzikundikira kwa zonunkhira.

• Nthaka: Lateritic yofiira-ndi-yellow (红壤, 黄壤), acidic (pH 4.5-5.5), yozama (>1 m), yodzaza ndi organic matter, chitsulo ndi aluminium. Miyala yoyambira — granite, sandstone, limestone. Mkhalidwe wa acidic wa nthaka ndi chinthu chofunika kwambiri kuti tsamba lidzikundikire ma polyphenol.

• Zachilengedwe: Yunnan ndi kwawo kwa mtengo wa tiyi (Camellia sinensis). Nkhalango zakale za tiyi (古茶林) za phiri la Jingmai ndi malo a World Heritage a UNESCO (2023). Kuphimba kwa nkhalango m’madera a tiyi ndi 60-80%. Dera la Xishuangbanna ndi limodzi mwa malo 25 padziko lonse lapansi omwe ali ndi mitundu yambiri ya zamoyo.

5. Umisiri Wopanga:

• Máochá (晒青毛茶): Kukhazikika → kukulunga → kuyanika padzuwa.

• Kuyika m’chinyezi (渥堆, wò duī): Máochá mu milu ya 0.7-1 m kutalika, kunyowetsa (潮水, cháo shuǐ) — 30-40% ya kulemera. Kutentha mkati mwa mulu kumakwera kufika 50-65 °C chifukwa cha ntchito yotulutsa kutentha ya tizilombo. Ma agent akulu akulu a kupesa: Aspergillus niger (黑曲霉) — amapanga polyphenol oxidase, cellulase, glucoamylase, ndiye “mmisiri wa zomangamanga” wa mtundu ndi kapangidwe; Rhizopus (根霉) — amapanga pectinase, amapanga “kusalala” (顺滑) ndi “kukoma”; Aspergillus oryzae (米曲霉) — amawongolera fungo. Komanso yisiti (酵母), bacilli (芽孢杆菌) ndi actinomycetes (放线菌) amagwira nawo ntchito. Kutalika kwake — masiku 45-60 malinga ndi njira yachikhalidwe ya Wu Qiyin; njira zamakono za “pang’onopang’ono” (低温慢发酵) — mpaka masiku 90-120 ndi kutentha kochepa ndi madzi ochepa, zomwe zimachepetsa “堆味” (fungo la mulu) ndikuwonjezera “kuyera” kwa kukoma. Katswiri amavundikula milu pafupipafupi (翻堆, fān duī — ka 3-5 pa kuzingira), akuyang’anira kutentha (osapitirira 65 °C — apo ayi “kuwotcha”) ndi chinyezi. Mu nthawi ya kupesa, ma polyphenol amachepa ndi ~60%, akusandulika kukhala theabrownins (茶褐素, Theabrownins — gulu lalikulu la ma pigment), thearubigins (茶红素) ndi gallic acid (没食子酸). Panthaŵi yomweyo, tizilombo timapanga lovastatin — statin yachilengedwe — ndikuswa cellulase kukhala shuga wosungunuka ndi ma pectin.

• Kuyanika: Kufikira chinyezi ≤13%.

• Kusefa (分级): Gawo lofunika kwambiri. Kusefa kudzera mu masefa + kusankha pamanja. Kachigawo kakang’ono kwambiri (maphukira + nsonga zagolide) → “宫廷.” Zotsatira — 5-10%.

• Kukankhira (posafunika): Tocha yaing’ono, timizere, timapanda tating’ono. Mochedwa — kuti asaphwanye masamba.

6. Makhalidwe a Organoleptic:

• Maonekedwe a tsamba louma: Maphukira aang’ono, othina ndi timakezi, oyera ngati bulauni wakuda, okhala ndi nsonga zagolide zochuluka (金毫). Kufanana kwa kukula ndicho chizindikiro chofunika.

• Fungo: “Lokhwima loyera” (陈香) — lopanda “堆味.” Mafuta a mitengo ndi mtedza, zipatso zouma, chokoleti, caramel. Zitsanzo zabwino kwambiri — mafungo a maluwa ndi a cream.

• Kukoma: Kofewa, “monga velvet” (醇滑). Kukoma kodziwika (甘甜). Popanda kuwa kapena kukwera. Thupi lapakati, “silky.” Kukoma kosatha — kutalika, kwapa mtedza.

• Mtundu wa madzi: Amber wakuda mpaka mtundu wa conyaki. Woonekera bwino, wonyezimira ngati ruby.

• Tsamba lotsalira: Maphukira aang’ono ofanana, a bulauni wakuda, ofewa, osweka.

7. Kapangidwe ka Mankhwala:

• Theabrownins (茶褐素): 8-14% — pigment yayikulu. Imatsimikiza mtundu, kapangidwe ndi kukoma “kokhwima.”
• Ma polyphenol: ~10-15% (mu máochá — 28-38%). Kusintha ~60-70%. Ma catechin otsala ndi ochepa.
• Gallic acid (没食子酸): Yowonjezeka kwambiri. Antioxidant yamphamvu.
• Ma amino acid: ~1.5% (amadyedwa ndi tizilombo ngati gwero la nitrogen).
• Caffeine: ~3.5-3.8% — pang’ono kwambiri kuposa mu shēng, chifukwa amamasulidwa kuchoka ku ma complex ndi ma catechin.
• Statins (lovastatin): Chigawo chapadera — amapangidwa ndi Aspergillus mu nthawi ya kupesa. Chotchinga chachilengedwe cha HMG-CoA reductase.
• Shuga wosungunuka ndi ma pectin: Ochuluka — “kusalala” ndi “kukoma” kwa madzi.
• Zosungunuka m’madzi: ≥30% malinga ndi T/MHC 003-2020.

8. Maubwino a Zaumoyo:

• Kuchepetsa mafuta m’magazi: Theabrownins + statins (lovastatin) — njira iwiri yochepetsera cholesterol wa LDL. Shú Pǔ’ěr ndi tiyi yokhayo yokhala ndi ma statin achilengedwe. Theabrownins, malinga ndi kafukufuku, amathandiza kuchepetsa kuthina kwa magazi ndi kukhazikitsanso momveka mafuta m’magazi.
• Kutenthetsa: Mu TCM, Shú Pǔ’ěr ndi “wotentha” (温性, wēn xìng), mosiyana ndi shēng “wozizira.” Amalimbikitsidwa kwa anthu okhala ndi thupi “lozizira” komanso mu nyengo yozizira.
• Kuthandizira chakudya: Ma enzyme a tizilombo (pectinase, cellulase, lipase) omwe ali m’madzi a tiyi amathandiza kugawa mafuta ndi chakudya cholemera. Mwachikhalidwe, Shú Pǔ’ěr amamwa pambuyo pa chakudya chambiri, chamafuta — makamaka ku Guangdong ndi Hong Kong, kumene amatumikira ndi dim-sum.
• Chitetezo cha antioxidant: Gallic acid (yowonjezeka kwambiri pambuyo pa kupesa) + ma polyphenol otsala + theabrownins — zida zitatu za antioxidant.
• Kutonthoza pang’ono koma kothandiza: Caffeine (~3.7%) yomwe ili m’chikhalidwe chogwidwa ndi theabrownins ndi ma pectin — kusonkhezera kosalala, kothandiza popanda “kugunda kwa caffeine” mwadzidzidzi. Shú Pǔ’ěr ndi wofewa kuposa shēng ndi tiyi wambiri wamabala.
• Kuwongolera shuga: Theabrownins ndi ma polysaccharides a Shú Pǔ’ěr, malinga ndi kafukufuku wamankhwala oyeserera, amathandiza kukhazikitsa momveka glucose m’magazi.
• Chofunika: Ichi ndi chakudya, osati mankhwala. Simukuyenera kumwa ndi m’mimba mulibe kanthu (caffeine + acidity zingakwiyitse m’mimba). Mlingo watsiku ndi tsiku — 5-8 g.

9. Kuphika:

• Kutentha: 95-100 °C (madzi otentha oterewa). Mosiyana ndi tiyi wamabala, Shú Pǔ’ěr amafuna kutentha kwakukulu kuti atulutse ma complex olemera a theabrownin ndi kusungunutsa ma pectin.

• Kuchuluka: 5-7 g pa 100-150 ml (gongfu); 3-4 g pa 200 ml (kuphika kwapakhomo).

• Chotengera: Teapot ya Yixing ya dongo la zisha (宜兴紫砂壶) — ndi yabwino kwambiri: kapangidwe ka porous kumakumbukira Shú Pǔ’ěr ndipo m’kupita kwa nthawi kumalemeretsa madzi. Amalimbikitsidwa kuti mukhale ndi teapot yapadera ya Shú Pǔ’ěr yokha. Gaiwan (盖碗) — poyesera, amalola kulamulira bwino kutulutsa. Galasi — silikulimbikitsidwa (siligwira kutentha; Shú Pǔ’ěr ukazizira, umataya kapangidwe).

• Ndondomeko (gongfu-style):

  1. Tenthetsani chotengera ndi madzi otentha. Tayani madziwo.
  2. Ikani 5-7 g ya tiyi.
  3. Kutsuka (洗茶): 1-2 kusambitsa mwachangu (masekondi 3-5). Ndi chofunikira kwa Shú Pǔ’ěr — kumachotsa fumbi, “kudzutsa” tsamba, kutsuka “堆味” yotsalira.
  4. Kusambitsa koyamba — masekondi 5-10. Onani mtundu: uyenera kukhala amber wakuda, woonekera bwino.
  5. Kusambitsa 2-5 — masekondi 5-15. Dera lalikulu “logwira ntchito” — pano Gōngtíng ndi wodziwika bwino.
  6. Kusambitsa 6-8 — + masekondi 10-15. Kukoma kumachepa pang’onopang’ono ndikusanduka kukoma.
  7. Gōngtíng amatha kupirira kusambitsa 5-8 (ocheperapo kuposa gireyi zolimba — 10-15+ — chifukwa cha kuchepa kwa tsamba ndikusungunuka mwachangu).

• Mawonekedwe: Chifukwa cha tiyi wochepa, Gōngtíng amaphika mwachangu kwambiri kuposa ma Shú Pǔ’ěr ena. Kuchenjera kwa masekondi 10 kungapangitse kukhuthala kwambiri ndi “kubisidwa” kwa kukoma. Kulondola ndiye chinsinsi cha kutulutsa kufewa kwa gireyi iyi.

• Kuwira (煮茶, zhǔ chá): Gōngtíng amatha kuwira pambuyo pa kusambitsa 4-5 — pamene kutulutsa kukuchepa. Kuwira kumatulutsa kukoma “kwakuya” ndi kapangidwe “ka supu” kamene kamavuta kupeza mwa kusambitsa.

10. Kusunga:

• Shú Pǔ’ěr safuna kusungidwa mwamphamvu ngati shēng, ndipo samapangidwira “kupsa” kwa nthawi yayitali mofanana. Komabe, kusungidwa koyenera kumakometsa kukoma ndi kuchotsa “堆味” yotsalira.
• Kutentha: Kwa m’nyumba (15-30 °C). Popanda kusinthasintha kwadzidzidzi.
• Chinyezi: 40-70%. Chinyezi chochepa kwambiri — tiyi imafa; chinyezi chochuluka kwambiri — chimera.
• Chombo: Mmbiya, makatoni (zotengera zoyambirira), zotengera zadongo. OSATI zotsekedwa — Shú Pǔ’ěr amapuma, ndipo mpweya wapakati ndi wofunikira kuti tizilombo tizipitirize kusintha.
• Kuwala: Pewani dzuwa lachindunji — UV imawononga ma pigment.
• Fungo: Dzilekanitseni kwathunthu — Shú Pǔ’ěr amakoka mosavuta fungo lina (zonunkhira, khofi, mankhwala apakhomo).
• Nthawi: Pafupifupi yopandamalire. Gōngtíng amatha kumwa ali wamng’ono (zaka 1-2 — pambuyo pokolopa “堆味”), wokhwima (zaka 3-7 — kuchuluka koyenera), kapena wokalamba (zaka 10+ — “kusalala” kwakukulu). Mosiyana ndi shēng, palibe kusintha kwakukulu posungidwa, koma kukoma kumakhala “kobvalwa” ndi “koonekera bwino.”

11. Mtengo ndi Zophatikiza Zonamizira:

Gōngtíng ndi gireyi yodula kwambiri ya Shú wosakanizika. Wamng’ono kuchokera ku tái dì chá — kuyambira 500 yuan/500 g; gǔ shù — kuyambira 1500; wosungidwa (10+) — kuyambira 3000.

• Momwe mungapewerere zabodza:
  • Kufanana kwa masamba ang’onoang’ono — opanda masamba akulu.
  • Fungo “loyera” lopanda zonunkhira za “nsomba” kapena “chimera.”
  • Madzi owonekera bwino okhala ndi mawonekedwe a ruby.
  • Nsonga zagolide zochuluka (金毫).
  • Mtengo <200 yuan/500 g — pafupifupi zabodza.

12. Mfundo Zosangalatsa:

• “Wachifumu” opanda nyumba yachifumu. Shú Pǔ’ěr adatulukira mu 1973 — patatha zaka 61 pambuyo pa kusiya ufumu kwa mfumu yomaliza Pu Yi (1912). Palibe “Gōngtíng” amene anaonako nyumba yachifumu. Dzinalo ndi malonda okha, koma gireyi ndi yapamwamba kwambiri.

• 5-10% ya mulu. Kuchokera ku matani a máochá, pambuyo pa kupesa ndi kusefa, kumangopezeka makilogalamu 50-100 okha a “Palace.” Zotsala ndi magireyi kuchokera ku “特级” mpaka “十级.” Ichi ndi chenicheni chakuthupi cha sefa, osati chinyengo chotsatsa.

• 1973 — chaka chobadwira Shú Pǔ’ěr. Gulu la akatswiri asanu ndi awiri ochokera ku mafakitale a Kunming, Menghai, ndi Xiaguan anapita ku Guangzhou kukaphunzira kupesa. Panthaŵi yomweyo, Chen Peiren, mkulu wa fakitale ya Kunming, anapanga yekha matani a Shú Pǔ’ěr pogwiritsa njira yachikhalidwe. Mitolo yonse iwiri inaphatikizidwa ndi kutumizidwa ku Hong Kong — Shú Pǔ’ěr woyamba wa m’mafakitale m’mbiri yochokera ku Yunnan.

• Wu Qiyin — “mayi wa Shú Pǔ’ěr.” Womaliza maphunziro a Tea Department a Anhui Agricultural Institute (安徽农学院, 1963). Wopanga muyezo woyamba (1974), wolemba kafukufuku woyamba wasayansi wa microbiology ya Pu’er (1983). Mu 2007 — “Pu’er Grand Master.” Mu 2008 — tiyi ya mtundu wake “吴启英” idaperekedwa ngati mphatso yaboma kwa purezidenti wa Russia.

• Tizilombo tapansi. M’mafakitale a Menghai, pansi pa konkire m’zipinda zokazingira amakutidwa ndi “包浆” (bāo jiāng, “patina”) — chigawo cha tizilombo tathandizo chomwe chadzikundikira kwa zaka makumi ambiri. Iyi “pansi yamoyo” ndi yapadera ku fakitale iliyonse ndipo ndiyo chinsinsi cha “勐海味” (kukoma kwa Menghai). Mafakitale atsopano sangathe kubwereza tizilombo timeneti kwa zaka zambiri.

• Magireyi 13. Muyezo wa Menghai T/MHC 003-2020 umasiyanitsa magireyi 13 a Shú Pǔ’ěr wosakanizika — kuyambira “宫廷” (wochepa kwambiri) mpaka “十级” (wokhwima kwambiri) + “老茶头” (timagulu). Awa ndiye kachitidwe katsatanetsatane kwambiri ka kugawa magireyi pakati pa hēi chá onse a ku China.

• “Zokoma zitatu” za Shú Pǔ’ěr. “Kukoma kwa Kunming” (昆明味) — koyera, kwa mchere, ndi “lánhuāxiāng” (兰花香, fungo la orchid), kuchokera ku kupesa kwanthawi yayitali kozizira pa 1900 m. “Kukoma kwa Menghai” (勐海味) — kwadothi, kwa bowa, “chénxiāng” (陈香), kuchokera ku kupesa kotentha pa “pansi yamoyo.” “Kukoma kwa Xiaguan” (下关味) — ndi kamvekedwe “ka utsi,” kuchokera pa kupesa kwa nthunzi ndi koyenera.

13. Kuyerekeza ndi magireyi ena ndi mitundu ya Shú Pǔ’ěr:

• Tèjí (特级): Wotsatira pambuyo pa Gōngtíng. Wokulirapo pang’ono, kukoma kolimba, “thupi” lochuluka. Gōngtíng ndi wofewa, “woyera,” wosakhala ndi nthawi yochuluka yokusambitsa.

• Gireyi 1-3: Tiyi wamba. Wokulirapo, mbiri ya “dothi,” 8-12 kusambitsa. Mtengo wochepa.

• Lǎo Chá Tóu (老茶头): Timagulu, tosakanizika ndi pectin. Kukoma kolimba, “ka supu.” Kapangidwe kolenjera. Gōngtíng — wopepuka, “silky.”

• Dà Jīn Yá (大金芽): Komanso wa masamba, koma ndi kutsindika pa masamba aakulu agolide. Amamveka ngati “chokoleti” ndi “zipatso.” Mawonekedwe ake ndi abwino kwambiri.

• Suì Yín Zǐ (碎银子): Tizidutswa tating’ono ta polished kuchokera ku Lǎo Chá Tóu. Gulu losiyana kotheratu.

Pomaliza:

Gōngtíng Pǔ’ěr — tiyi wokhala ndi dzina “la chifumu,” koma wochokera ku proletarian: wobadwa mu 1973 pamphambano ya sayansi ya Guangzhou, tiyi ya Yunnan, ndi kufunika kwa Hong Kong, adakhala pamwamba pa piramidi ya magireyi 13 ya Shú Pǔ’ěr — osati chifukwa cha mzere wachifumu, koma chifukwa cha kuchepa kwenikweni, kufewa, ndi kuyera. 5-10% yake ya zotuluka ku mulu wonse — si chinyengo chotsatsa, koma chenicheni cha sefa. Phikani ndi madzi otentha, kusambitsa mwachangu, mu teapot ya Yixing — ndipo madzi adzawonetsa chifukwa chake mwa magireyi 13, uyu ndi woyamba: wowonekera bwino, wooneka ngati conyaki, wonyezimira ngati ruby, wokoma monga veluti, ndi kumaliza kwa mtedza, popanda kamvulidwe ka kuwa. Tiyi, kutsimikizira kuti “uchifumu” si chizindikiro cha pa cholemba, koma luso la wosefa.