Madontho a M'mawa a ku Guizhou

Madontho a M’mawa a ku Guizhou (贵州露珠, Guìzhōu lùzhū), omwe amatanthauza “Madontho a M’mawa”, ndi tiyi wobiriwira wamapiri a organic ochokera ku chigawo cha Guizhou. Ichi ndi chitsanzo chophiphiritsira cha kusinthasintha kwa mitundu yosiyanasiyana ya malo: cultivar ya Fúdǐng Xiǎobái (福鼎小白), yomwe nthawi zambiri imagwirizanitsidwa ndi tiyi zoyera za m’mphepete mwa nyanja ya Fujian, pano yakonzedwa mwa luso la tiyi wobiriwira ndipo imalimidwa pamalo okwera mamita 1,300 m’mapiri a miyala ya mchere (karst) kum’mwera chakumadzulo kwa China. Zotsatira zake ndi tiyi wokhala ndi fungo losayembekezeka la zipatso za citrus ndi maluwa, komanso kumveka koyera, kwachilengedwe, komwe kumadziwika ndi tiyi wabwino kwambiri wa ku Guizhou.

1. Kugawidwa ndi Chiyambi:

Mtundu: Tiyi wobiriwira (wosafufumitsidwa, kuchuluka kwa oxidation <5%). Njira yothetsera kufufumitsa ndi kuthira nthunzi (蒸青, zhēngqīng) pa kutentha kwa ~120°C.
Gulu: Tiyi wobiriwira wapamwamba wa organic (有机名优绿茶, yǒujī míngyōu lǜchá). Wopangidwa motsatira ndondomeko zovomerezeka za organic.
Chiyambi: Malo a Maodong (茂栋, Màodòng), chigawo cha Guizhou (贵州, Guìzhōu), kum’mwera chakumadzulo kwa China.
Malo a Geogarafiki: Pafupifupi 26°30′ kumpoto, 107°00′ kum’mawa. Kutalika kwa minda: pafupifupi mamita 1,300 pamwamba pa nyanja.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri:

Chigawo cha Guizhou ndi chimodzi mwa madera akale kwambiri a tiyi padziko lapansi. Mu 1980, pa malire a maboma a Qinglong (晴隆) ndi Pu’an (普安), adapezeka mbewu yakale ya tiyi (Camellia sinensis), yomwe akuti ili ndi zaka pafupifupi 1 miliyoni — umboni wakale kwambiri wa kukhalapo kwa chomera cha tiyi padziko lapansi. M’mapiri a Guizhou, pali mitengo yamtchire yochuluka mamiliyoni ambiri ya tiyi yomwe idakalipobe mpaka lero, ndipo imapanga nkhokwe yamtengo wapatali ya majini.

Komabe, mpaka kumapeto kwa zaka za zana la 20, Guizhou inali m’mphepete mwa msika wa tiyi ku China: tiyi otchuka a chigawochi — Duyun Mao Jian (都匀毛尖) ndi Meitan Cui Ya (湄潭翠芽) — ankadziwika m’madera ochepa okha. Zinthu zinasintha kwambiri kuyambira kumayambiriro kwa zaka za m’ma 2000, pamene boma la chigawo linayambitsa pulogalamu yaikulu yotukula msika wa tiyi. Pofika m’zaka za m’ma 2020, malo a minda ya tiyi ku Guizhou anapitilira 7 miliyoni mu (pafupifupi mahekitala 467,000), zomwe zinapangitsa chigawochi kukhala dera lalikulu kwambiri la tiyi ku China malinga ndi malo olimapo.

Njira yaikulu inali kukhazikika pa ulimi wa organic ndi wa chilengedwe. Mu 2017, Unduna wa Zaulimi wa People’s Republic of China unapereka kwa “Guizhou Lü Cha” (贵州绿茶) — “Tiyi Wobiriwira wa ku Guizhou” — udindo wa chizindikiro cha malo, kwa nthawi yoyamba kuvundikira chigawo chonse ndi dzina limodzi lotetezedwa. Mikhalidwe yovomerezeka mwalamulo: “翡翠绿、嫩栗香、浓爽味” — “wobiriwira ngati mkanda wamtengo wapatali, fungo la mtedza wam’mba udakali wamng’ono, kukoma kochuluka komanso kotsitsimutsa.”

Tiyi wa “Madontho a M’mawa” (露珠) wochokera ku Maodong ndi woimira “funde latsopano” la tiyi wa organic wa ku Guizhou, omwe anayamba chifukwa cha pulogalamu ya boma iyi komanso kufunikira kwakukulu kwa mayiko ena kwa tiyi wopangidwa mosamalira chilengedwe. Kupanga kwake kukuyambira kumayambiriro kwa zaka za m’ma 2000, pogwiritsa ntchito njira za biodynamic ndi organic paulimi.

Dzina: “Lùzhū” (露珠) amatanthauza “Madontho a M’mawa” kapena “Timadontho ta M’mawa”. Dzinali limagwirizana ndi chithunzi cha mame a m’mapiri omwe ali pamasamba a tiyi — chithunzi chofala m’mawa m’minda yamapiri ya ku Guizhou, kumene kuli chifunga ndi mame mpaka masana. Dzina la malonda la Chingerezi ndi “Dew Drops”. Dzina lonse: “Guizhou Dew Drops Green Tea”.
Tanthauzo la chikhalidwe: “Madontho a M’mawa” ndi chizindikiro cha kusintha kwa Guizhou kuchoka pa dera la tiyi loiwirika kupita ku “likulu la organic” la tiyi ku China. Zimasonyeza momwe chigawo chimene kwa nthawi yayitali chinali kuwonedwa ngati dera losauka lamapiri, chinasinthira zofooka zake zazikulu (kutalika kwa mapiri, kukhala kutali, kusowa kwa mafakitale) kukhala mwayi wopambana: chilengedwe choyera, dothi losaipitsidwa, malo apadera amapiri. Pa msika wapadziko lonse, “Madontho a M’mawa” akuyimira gulu la tiyi “oyera” (干净茶, gānjìng chá) a ku Guizhou — mankhwala okhala ndi zotsalira zochepa zovomerezeka za mankhwala aulimi.

3. Kufotokozera kwa Chomera ndi Zopangira:

Mitundu / Cultivar: Camellia sinensis var. sinensis. Cultivar — Fúdǐng Xiǎobái (福鼎小白, Fúdǐng Xiǎobái), mitundu ya masamba ang’ono, yomwe imagwirizana ndi mitundu ya tiyi yochokera ku Fuding (福鼎) m’chigawo cha Fujian — komwe kumachokera tiyi otchuka oyera. Fuding Xiao Bai ndi m’modzi mwa oimira “ating’ono” a gulu la Fuding (pamodzi ndi Fuding Da Bai / 福鼎大白 ndi Fuding Da Hao / 福鼎大毫). Iwo amadziwika ndi chitsamba chophatikizana, masamba ang’ono okhala ndi mawonekedwe oonda, ndi ubweya woyera wofewa pamasamba ang’ono.

Kusankha cultivar imeneyi kuti apange tiyi wobiriwira ku Guizhou ndi chisankho chodziwikiratu cha “kusinthana kwa madera”. Fuding Da Bai (wachibale wa masamba aakulu) amapezeka pa 51% ya minda yonse ya tiyi ku Guizhou, atabweretsedwa kuchokera ku Fujian kudzera m’mapulogalamu a boma olimbikitsa kukula kwa minda ya tiyi. Xiao Bai ndi wofanana naye wa masamba ang’ono, yemwe amatulutsa zopangira zozama komanso zonunkhira bwino, zomwe zili zabwino kwambiri kupanga tiyi wobiriwira wapamwamba m’timagulu tating’ono.

Kukolola: Kukolola pamanja kumayambiriro kwa masika (April, kale kapena posachedwapa pambuyo pa Ching Ming / 清明). Mulingo wake ndi mphukira yosatseguka ndi masamba amodzi kapena awiri apamwamba (一芽一叶 / 一芽二叶). Zopangira zovomerezeka za organic zokha.
Zofunikira za zopangira: Mphukira zazing’ono, zosawonongeka, zokhala ndi zinthu zonunkhira zochuluka. Kutumiza mwachangu kufakitale kuti zisayambe kufufumitsidwa. Kusankha mosamala zisanayambe kukonzedwa.

4. Malo ndi Momwe Amalimira:

Dera: Maodong (茂栋), chigawo cha Guizhou. Guizhou ndi chigawo chokha ku China chomwe chimaphatikiza kukhala kutali ndi equator, kukhala pamalo okwera (avareji 1,100 m) komanso kukhala ndi mafakitale ochepa. Mapiri amatenga 92.5% ya dera, zomwe zimapangitsa kuti chigawochi chikhale “chamapiri” mwachidziwitso.
Kutalika komwe kumalimidwa: Mamita 1,300 pamwamba pa nyanja — kutalika koposa kwa tiyi ambiri otchuka obiriwira a ku China (Longjing — 200–400 m, Bi Luo Chun — 200–350 m, Huangshan Mao Feng — 700–800 m).
Dothi: Dothi lofiira la laterite (红壤, hóng rǎng), lomwe limapezeka pamiyala ya karst ya laimu, lolemera ndi mchere. Phindu lapadera ndi kuchuluka kwa selenium (Se) ndi zinc (Zn), zomwe zimapezeka m’dothi lalikulu la ku Guizhou. Selenium ndi microelement yofunika ya antioxidant; kupezeka kwake mwachilengedwe m’nthaka kumalowa m’masamba a tiyi, ndipo kumapereka phindu la nkhawa zathanzi.
Nyengo: Kumtunda kotentha kopanda mvula yambiri, komwe kumadziwika ndi mawu akuti “高海拔、低纬度、寡日照、多云雾” — “pamwamba kwambiri, pafupi ndi equator pang’ono, kulibe dzuwa lambiri, kuli mitambo ndi chifunga chambiri”. Kusintha kwakukulu kwa kutentha pakati pa usana ndi usiku (10–15°C), chinyezi chambiri, chifunga pafupipafupi. Mikhalidwe imeneyi imachedwetsa kukula kwa mphukira za tiyi, ndipo kumachulukitsa kudzikundikira kwa L-theanine, shuga, ndi zinthu zonunkhira.
Momwe amalimira:
- Chiphaso cha organic: Kutsatira mosamalitsa miyezo ya ulimi wa organic. Kuletsa mankhwala ophera tizilombo opangidwa ndi synthetic ndi feteleza.
- Njira za biodynamic: Amapopera mankhwala a makala a nsungwi (竹炭, zhútan) pofuna kupewa matenda a bowa — m’malo mwa mankhwala ophera bowa opangidwa.
- “林茶相间” (lín chá xiāngjiàn) — “nkhalango ndi tiyi zimasinthana”: Njira yakale ya ku Guizhou, yomwe mizere ya tiyi imasakanizidwa ndi mitengo (tung, camphor, nsungwi). Mitengo imapereka mthunzi wachilengedwe, chitetezo ku mphepo, ndipo imathandizira kusiyanasiyana kwa zamoyo (malo a tizilombo todyera tizilombo tina — adani achilengedwe a tizilombo toulimi).
- “Chitetezo chobiriwira” (绿色防控, lǜsè fángkòng): Dongosolo lopangidwa ndi yunivesite ya Guizhou motsogozedwa ndi Academician Song Bao’an (宋宝安), lomwe limaphatikizapo njira za “udzu umapondereza udzu” (以草抑草), “kachilombo kamapha kachilombo” (以虫治虫), “bowayo amapambana bowayo” (以菌克菌).

5. Luso la Kupanga:

Kukolola (采摘, cǎizhāi): Kukolola pamanja mosamala mphukira zazing’ono kumayambiriro kwa masika.
Kutseka kwa ubiriwira (杀青, shāqīng): Kuwiritsa ndi nthunzi mofulumira pa kutentha kwakukulu (~120°C). Nthunzi imalepheretsa ma enzyme (polyphenol oxidase), kuimitsa kufufumitsa ndi kusunga mtundu wobiriwira, chlorophyll, ndi fungo latsopano. Kutentha kwa 120°C n’kochepa poyerekeza ndi kukazinga mu wok (150–200°C), koma n’kwakukulu kuposa njira ya ku Japan yopititsa nthunzi (95–100°C), zomwe zimapanga fungo lapakati: silooneka ngati la “kunyanja” monga la ku Japan, koma “latsopano” kwambiri kuposa lokazingidwa.
Kukulunga (揉捻, róuniǎn): Kukulunga mwamakina m’machubu (rollers) kuti apatse mawonekedwe ake ozungulira ngati mbewu ndi kuswa misampha ya maselo. Masamba ang’ono a Fuding Xiao Bai amakulungika kukhala tinthu tating’ono tolimba, tating’ono tating’ono.
Kuumitsa (烘干, hōnggān): Kuumitsa kotsiriza, nthawi zambiri pogwiritsa ntchito luso la kuwala kwa infuraredi (红外线干燥, hóngwàixiàn gānzào), kuti achotse chinyezi mofanana ndi mosamala kufikira pamlingo wa <5%. Kuumitsa kwa infuraredi kumasunga kuwala kwa mtundu ndi zinthu zofunika zonunkhira.
Kusankha (分级, fēnjí): Tiyi womaliza amasankhidwa malinga ndi ubwino wake ndi kufanana kwake.

6. Mawonekedwe a Fungo ndi Kukoma:

Maonekedwe a masamba owuma: Tinthu tating’ono tozungulira bwino ta mtundu wakuda wobiriwira, towoneka ngati madontho a m’mawa (chifukwa chake dzinali). Tolimba, tofanana, tokhala ndi ubweya pang’ono wonyezimira pamasamba ang’ono — cholemba cha cultivar ya Fuding Xiao Bai.
Fungo la masamba owuma: Latsopano, lowala, ndi maluwa odziwika bwino (jasmine, white acacia) ndi zipatso za citrus (laimu, pomelo, bergamot) — mawonekedwe osazolowereka a tiyi wobiriwira, omwe amadza chifukwa cha kuphatikiza kwa cultivar ya Fuding ndi malo amapiri.
Fungo la madzi a tiyi: Limakulitsa ndi kuzama mutu wa maluwa ndi citrus wa masamba owuma, ndikuwonjezera pang’ono mtedza wam’mba ndi uchi wofewa. Maziko pang’ono a “mchere” — chithunzi cha dothi la karst.
Kukoma: Kosalala, kofewa, kopanda kuwawa ngati athira moyenera. Zokometsera zazikulu: udzu wotsekemera watsopano, ndimu, timbewu ta timitsempha, mawonekedwe a kirimu ndi mtedza. Pambuyo pakumwa, kumatsitsimutsa, kumangomva pang’ono potsatira, ndikumva kwa “mchere” m’kamwa ndikumva kuti “kuli koyera”.
Mtundu wa madzi a tiyi: Wowala, wagolide-wobiriwira (黄绿色, huánglǜsè), wowala. Tone yotentha kuposa ya tiyi wobiriwira wokazingidwa wamba — kusonyeza kuthiridwa ndi nthunzi.
Pansi pa kapu (masamba othira): Mphukira zosatseguka zofewa ndi masamba aang’ono, otseguka mofanana, a mtundu wonyezimira wobiriwira.

7. Zopangidwa za Mankhwala:

Polyphenols (catechins): Kuchuluka kwakukulu, ndi kutsogola kwa EGCG (epigallocatechin gallate) — pafupifupi 85 mg/g ya misa youma. Kutseka ndi nthunzi kumateteza bwino ma catechins.
Amino acids: L-theanine — pafupifupi 2% ya misa youma. Kuchuluka kwake kumachokera ku malo okwera (1,300 m), kukula pang’onopang’ono, ndi kukolola m’nyengo ya masika.
Alkaloids: Caffeine — pafupifupi 3% ya misa youma. Imapatsa mphamvu pang’ono komanso yofewa.
Mchere: Chifukwa cha dothi lofiira la laterite la karst, tiyi amakhala ndi selenium (Se) ndi zinc (Zn) zochuluka — microelements zomwe zimathandiza ngati antioxidants komanso kulimbitsa chitetezo chamthupi. Ichi ndi chizindikiro cha tiyi a ku Guizhou, chokhudzana ndi chilengedwe cha dera.
Vitamini: Vitamini C (yosungidwa chifukwa chakuthira nthunzi), vitamini za gulu B.

8. Ubwino wa Thanzi:

Chitetezo cha antioxidant: Kuchuluka kwakukulu kwa EGCG (mlingo wa ORAC — pafupifupi 1250 μmol TE/g) kumapereka kuthetsa mphamvu yayikulu kwa ma free radicals.
Phindu la nkhawa za selenium: Kukhalapo mwachilengedwe kwa selenium ndi chinthu chowonjezera cha antioxidant ndi chithandizo cha chitetezo chamthupi, chomwe sichipezeka mu tiyi wambiri wobiriwira wa madera ena.
Kukonza magwiridwe antchito a ubongo: Kugwira ntchito limodzi kwa L-theanine ndi caffeine kumathandizira kukhala tcheru ndi kuganiza bwino popanda nkhawa.
Kuthandizira kagayidwe kazakudya: Ma catechins ndi caffeine amathandizira kufulumizitsa kagayidwe kazakudya. Kafukufuku wa m’ma labotale amasonyeza kuti amatha kuletsa alpha-glucosidase, zomwe zingakhale zothandiza pakuwongolera kuchuluka kwa shuga m’magazi.
Kuyera kwa organic: Kusakhalapo kwa zotsalira za mankhwala ophera tizilombo ndi feteleza opangidwa ndi synthetic (zotsimikiziridwa ndi chiphaso) ndi chinthu chofunika kwa ogula omwe ali ndi nkhawa za chitetezo cha mankhwala a tiyi.

9. Kuphikira (kuthira):

Kutentha kwa madzi: 75°C (±3°C). Osawira; madziwo aziwaziziritsa atawira. Madzi ofewa, osefedwa kapena a kasupe.
Kuchuluka kwa tiyi: Magalamu 3 pa 150 ml a madzi (kapena galamu 1 pa 50 ml ngati mugwiritsa ntchito njira ya kuthira pang’onopang’ono).
Zotengera: Gaiwan (盖碗) ya porcelain, kapu yagalasi, kapena galasi lalikulu lagalasi. Galasi limakulolani kuwona mtundu wagolide-wobiriwira wa madzi a tiyi ndi kutseguka kwa tinthu tating’ono.
Ndondomeko (njira ya kuthira pang’onopang’ono, 功夫泡法):
1. Tenthetsani zotengera ndi madzi ofunda.
2. Thirani tiyi wouma, fungani fungo — mawonekedwe a citrus ndi maluwa amamveka kale panthawiyi.
3. Kuthira koyamba — masekondi 15–20 (mungathe kutulutsa ngati madzi oyeretsera kapena kumwa — mwachifuniro chanu).
4. Kuthira kwachiwiri — masekondi 20–30.
5. Kuthira kwachitatu ndi kupitilira — masekondi 30–45–60 ndikuchulukitsa pang’onopang’ono.
6. Tiyi amatha kuthira mpaka kasanu kokwanira.
Njira ina (kuthira nthawi yayitali): Magalamu 2 pa 200 ml pa 75°C, kuthira kwa mphindi 2–3. Ndiyo yabwino pa kamwedwe ka tsiku ndi tsiku.

10. Kusungira:

Monga tiyi wonse wobiriwira wabwino kwambiri, “Madontho a M’mawa” amakhudzidwa ndi mpweya, kuwala, chinyezi, ndi fungo lachilendo. Sangani m’chotengera chotseka bwino, chosawoneka mkati — ndi bwino m’thumba la vacuum kapena m’thumba la foil mkati mwa chidebe cha malata. Mikhalidwe yabwino — m’firiji pa +5°C, ndikutsekeratu kuti chinyezi ndi fungo la chakudya zisalowe. Pa kutentha kwa m’chipinda — osapitilira +25°C, malo owuma, amdima. Nthawi yovomerezeka yosungira — mpaka miyezi 24 ukasungidwa m’firiji, mpaka miyezi 12 pa kutentha kwa m’chipinda. Kuwala kwakukulu kwa fungo kumakhala m’miyezi 6 yoyamba.

11. Mtengo ndi Zonyenga:

Monga tiyi wa organic wabwino kwambiri kuchokera m’timagulu tating’ono, “Madontho a M’mawa” ali m’gawo lapamwamba. Mtengo wogulitsa mochuluka — madola 120–150 pa kg (FOB Shanghai). Wogulitsa m’sitolo — madola 25–30 pa 100 g m’masitolo apadera.

Momwe mungapewere zonyenga:
- Gulani kwa ogulitsa odziwika bwino a mankhwala a organic ndipo amapereka chidziwitso chokhudza komwe akuchokera (Maodong, Guizhou) ndi chiphaso.
- Yang’anani maonekedwe: “Madontho a M’mawa” enieni ndi tinthu tating’ono tolimba, tozungulira, tamtundu wakuda wobiriwira, tokhala ndi ubweya wonyezimira. Kusafanana kwa kukula ndi mtundu ndi chizindikiro chochenjeza.
- Onani fungo: mawonekedwe odziwika a citrus ndi maluwa (laimu, jasmine). Kusapezeka kwa fungo la citrus kapena kukhalapo kwa “utsi”, “zokazinga” ndi chizindikiro chosinthidwa ndi tiyi wokazingidwa.
- Yesani kukoma: pa 75°C — kofewa, kotsekemera, kopanda kuwawa, ndi kumva mchere pambuyo pake. Kuwawa kwakukulu ndi chizindikiro cha zopangira zotsika mtengo (nthawi zambiri za mitundu ya Assam).
- Mtengo wochepa kwambiri wokayikitsa (madola 8–15 pa 100 g) umasonyeza kusinthidwa ndi zopangira zomwe si za organic kapena cultivar ina.

12. Zochititsa Chidwi:

Chigawo cha Guizhou ndi kwawo kwa chokwirira chakale kwambiri chodziwika cha tiyi: “mbewu ya tiyi ya mipira inayi” (四球茶籽化石), yomwe inapezeka mu 1980 pamalire a maboma a Qinglong ndi Pu’an ndipo akuti ili ndi zaka pafupifupi 1 miliyoni. Uwu ndi umboni wina wakale kwambiri wa kukhalapo kwa mtundu wa Camellia mu mawonekedwe ofanana ndi chomera chamakono cha tiyi.
Cultivar ya Fuding Xiao Bai, yomwe nthawi zambiri imagwiritsidwa ntchito kupanga tiyi woyera m’mphepete mwa nyanja ya Fujian, ku Guizhou imakonzedwa ndi luso la tiyi wobiriwira — ndi nthunzi m’malo mongoumitsa basi ndi kuuma. Njira imeneyi ya “kusinthana kwa madera” ndi chitsanzo cha momwe cultivar imodzi imatulutsa tiyi wosiyana kotheratu malinga ndi luso lokonzekera.
Fuding Da Bai (wachibale wa masamba aakulu wa Xiao Bai) amapezeka pafupifupi 51% ya minda yonse ya tiyi ku Guizhou — uyu ndi cultivar wamkulu wa chigawochi, wobweretsedwa kuchokera ku Fujian kudzera m’mapulogalamu a boma olimbikitsa kukula kwa kupanga tiyi.
Mu 2017, “Guizhou Lü Cha” (贵州绿茶) inakhala chizindikiro choyamba cha malo cha “chigawo chonse” cha tiyi m’mbiri ya China — dzina limodzi lotetezedwa la tiyi wobiriwira wa chigawo chonse.
Njira ya biodynamic yopopera mankhwala a makala a nsungwi (竹炭) pofuna kupewa matenda a bowa ndi njira yatsopano ya ku Guizhou, yomwe imawonetsa nzeru yonse ya chilengedwe ya chigawochi: “生态为根” — “chilengedwe ngati muzu”.
Guizhou ndi dera lalikulu kwambiri la tiyi ku China malinga ndi malo olimapo (>7 miliyoni mu / ~467,000 mahekitala pofika m’zaka za m’ma 2020), kupitilira atsogoleri akale — Yunnan, Fujian, ndi Zhejiang.
Mwambi wotchuka wa ku Guizhou, “天无三日晴, 地无三尺平” — “thambo silikhala lowala kwa masiku atatu otsatizana, nthaka siikhala yosalala kwa ma chi atatu otsatizana” — umafotokoza bwino mikhalidwe yabwino kwa chitsamba cha tiyi: mitambo yosalekeza, chifunga, mawonekedwe a mapiri.

13. Kufanizira ndi Tiyi Wina Wobiriwira:

Duyun Mao Jian (都匀毛尖, Dūyún Máojiān): Tiyi wotchuka wobiriwira wa ku Guizhou, m’modzi mwa “tiyi khumi aakulu a China” (molingana ndi ndondomeko ya 1982). Amapangidwa kuchokera ku ma cultivar ang’ono a masamba abwino akumaloko kudera la Duyun (Qiannan). Kukazinga (炒青). Fungo — la mtedza wam’mba ndi udzu, lomwe limadziwika ndi tiyi wobiriwira wokazingidwa wa ku China. Kukoma — kokhazikika, kotsekemera pang’ono, ndi kumva kumapeto pang’ono. “Madontho a M’mawa” amasiyana ndi mawonekedwe a citrus ndi maluwa (m’malo mwa mtedza wam’mba), kuthira nthunzi (m’malo mokazinga), ndi kuyera kotsimikizirika kwa organic.
Meitan Cui Ya (湄潭翠芽, Méitán Cuìyá): Tiyi wina wolemekezeka wa ku Guizhou wochokera kudera la Meitan (Zunyi). Masamba athyathyathya, ofanana ndi Longjing. Kukazinga. Fungo — “嫩栗香” (fungo la mtedza wam’mba wamng’ono), lomwe limadziwika ndi “Guizhou Lü Cha”. Kukoma — kolimba, kotsitsimutsa. “Madontho a M’mawa” ndi ofewa, ochepera, okhala ndi zipatso za citrus komanso kuchepa kwa kulumikizana; pafupi ndi kayimbidwe ka maluwa.
Guangxi Xue Ya (广西雪芽, “Mphukira za Chipale Chofewa”): Tiyi wobiriwira wochokera ku Guangxi, womwenso umapangidwa kuchokera ku cultivar ya Fuding (Fuding Da Bai Hao), koma wokazingidwa. Fungo — zipatso zakumtunda (mango), kumveka kwa acidity pang’ono. Kukoma — kotsekemera, ndi mtedza wam’mba pambuyo pake. Tiyi onsewa ndi zitsanzo za kugwiritsa ntchito “cross-regional” kwa ma cultivar a Fuding, koma amasiyana ndi njira yotsekera (nthunzi vs. kukazinga) ndipo, motsatana, mawonekedwe a fungo.
Enshi Yulu (恩施玉露, Ēnshī Yùlù): Tiyi wobiriwira wothira nthunzi wochokera ku Hubei. Njira yotsekera n’yofanana (nthunzi), koma cultivar, malo, ndi kutalika n’zosiyana. Enshi Yulu amakhala ndi “mame” ambiri, okhala ndi mtedza wam’mba; “Madontho a M’mawa” amakhala ndi zipatso za citrus ndi mchere.

14. Zotsutsana Zomwe Zingachitike:

Kusapirira kwa munthu payekha kapena kukhudzidwa ndi zinthu za m’thupi.
Kusamala ngati muli ndi matenda a m’mimba okhala ndi asidi wochuluka kapena zilonda zam’mimba, makamaka pamene mulibe kanthu m’mimba: zinthu za tannin zimalimbikitsa kutulutsa madzi a m’mimba.
Chifukwa chokhala ndi caffeine (~3%) mwina sangakhale oyenera anthu omwe ali ndi vuto lamanjenje, kusowa tulo, kapena kuthamanga kwa magazi pakanthawi yovuta.
Salimbikitsidwa kwambiri panthawi yapakati (makamaka m’miyezi itatu yoyambirira) ndi kuyamwitsa.
Angasokoneze mankhwala oletsa magazi kukangika (warfarin) chifukwa cha vitamini K; ndibwino kufunsa dokotala ngati mukumwa mankhwala oterewa.

Pomaliza:

“Madontho a M’mawa” a ku Guizhou ndi tiyi womwe umadutsa m’nkhani zingapo zochititsa chidwi: mbiri yakale kwambiri ya geology ya tiyi padziko lapansi ndi chiphaso chamakono cha organic; cultivar ya Fuding ya tiyi woyera ndi luso la kuthira nthunzi la tiyi wobiriwira; dothi la karst lokhala ndi selenium ndi ulimi wa biodynamic ndi makala a nsungwi. Zotsatira zake ndi tiyi wobiriwira wokhala ndi fungo losowa la zipatso za citrus ndi maluwa, kumveka koyera kotheratu, khalidwe la mchere, ndi phindu la nkhawa zathanzi (selenium, zinc). Kwa iwo omwe akufuna tiyi wobiriwira wosamalitsa chilengedwe, wosazolowereka m’mawonekedwe ake, wokhala ndi mbiri ya zaka miliyoni — “Madontho a M’mawa” ochokera ku Guizhou adzakhala chipeza choyenera.