Tiyi Wofiira · new.thetea.app

Tiyi Wofiira — ndi mtundu wa tiyi, womwe malinga ndi kagulu kachina ka tiyi umafanana ndi zomwe m’mayiko akumadzulo amati tiyi wakuda. Amakumana ndi njira yonse ya okisidheshoni (kusintha kwa mpweya), zomwe zimapatsa masamba ake mtundu wobiriwira wakuda wapadera, kukoma kokwanira ndi fungo lonunkhira bwino.

1. Kagulu ndi Chiyambi:

Mtundu: Tiyi wokonzedwa mokwanira ndi okisidheshoni.
Gulu: Limodzi mwa magulu akuluakulu asanu ndi limodzi a tiyi mu dongosolo lachina (pamodzi ndi tiyi wobiriwira, woyera, wachikasu, woulung, ndi wakuda — Hei Cha).
Chiyambi: Amakhulupirira kuti tiyi wofiira adayambika ku China, m’chigawo cha Fujian (福建, Fújiàn), m’mapiri a Wuyi (武夷山, Wǔyí Shān), kumapeto kwa ulamuliro wa Mzera wa Ming (pakati pa zaka za m’ma 1600). Malinga ndi nthano, izi zidachitika mwangozi pamene, chifukwa cha kuchedwa kwa kukonza, masamba a tiyi adasintha kwambiri kuposa mmene zimakhalira. Komabe, posachedwapa, umboni wochuluka ukusonyeza kuti tiyi wofiira adapangidwa koyamba m’boma la Qimen, m’chigawo cha Anhui. Pambuyo pake, luso lamakono la kupanga tiyi wofiira linafalikira kumadera ena a China, ndipo kenako kumayiko ena (India, Sri Lanka, Afrika).
Ma coordinates a malo: Amadalira madera enieni amene tiyi amakololedwa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Tiyi wofiira woyamba ku China amadziwika kuti ndi Zheng Shan Xiao Zhong (Lapsang Souchong). Pambuyo pake, m’zaka za m’ma 1800, adapangidwa njira zopangira matiyi ena otchuka monga Qi Men Hong Cha (Keemun) ndi Dian Hong (Yunnan Red). M’zaka za m’ma 1600 ndi 1700, tiyi wofiira adakhala chimodzi mwazogulitsa zazikulu zotumizidwa ku Ulaya, komwe adatchuka kwambiri ndipo adadziwika ngati “tiyi wakuda”. Dzinali likuchokera ku mtundu wakuda wa masamba owuma komanso, pang’ono, ku mtundu wa madzi ake.
Dzina:
- “Hong” (红) - chofiira. Limasonyeza mtundu wa madzi a tiyi ndi masamba osinthidwa.
- “Cha” (茶) - tiyi.
Tanthauzo la chikhalidwe: Ku China, tiyi wofiira satchuka kwambiri ngati tiyi wobiriwira, koma amakhala ndi malo ofunika mu chikhalidwe cha tiyi. Ku Ulaya ndi Russia, mosiyana, tiyi wakuda (tiyi wofiira waku China) ndiye mtundu wodziwika komanso wotchuka kwambiri. Tiyi wofiira nthawi zambiri umalumikizidwa ndi kutentha, chisangalalo ndi mphamvu.

3. Kufotokoza Kwachomera ndi Zipangizo:

Mitundu: Amagwiritsa ntchito mitundu yosiyanasiyana ya chomera cha tiyi (Camellia sinensis). Ku China, mitundu ya masamba ang’ono ndi masamba akulu ndi yotchuka, kuphatikizapo:
- Yunnan Da Ye Zhong (云南大叶种, Yúnnán Dàyèzhǒng): Mtundu wa masamba akulu a ku Yunnan, umagwiritsidwa ntchito popanga Dian Hong.
- Qi Men Zhong (祁门种, Qímén Zhǒng): Mtundu wa masamba ang’ono, umagwiritsidwa ntchito popanga Qi Men Hong Cha.
- Zheng Shan Xiao Zhong (正山小种, Zhèng Shān Xiǎo Zhǒng): Mtundu wa masamba ang’ono, umagwiritsidwa ntchito popanga Lapsang Souchong.
- Fuding Da Bai Cha (福鼎大白茶, Fúdǐng Dàbáichá): Amagwiritsidwa ntchito ku Fujian, kuphatikizapo popanga Bai Lin Gongfu.
- Ying Hong №9 (英红9号, Yīng Hóng 9): Mtundu wopangidwa mwapadera wopangira tiyi wofiira m’chigawo cha Guangdong.
- Mtundu wa Assam (Camellia sinensis var. assamica): Mtundu wa masamba akulu, umagwiritsidwa ntchito kwambiri ku India, Sri Lanka ndi Afrika.
Kukolola: Nthawi yokolola imadalira dera ndi mtundu wa tiyi. Masamba a m’nyengo ya masika, nthawi zambiri, amawoneka ngati ofunika kwambiri.
Mulingo wa kukolola: Ukhoza kukhala wosiyana, kuyambira pa masamba ang’ono ndi masamba a mbali imodzi kapena awiri apamwamba, mpaka masamba okulirapo (masamba 3-4 kapena kupitilira).
Zofunikira pa zipangizo: Zimadalira khalidwe la tiyi. Pa mitundu yapamwamba, amagwiritsa ntchito masamba ndi maluwa achichepere, osawonongeka.

4. Dera ndi Makhalidwe Amakulira:

Madera: Tiyi wofiira amalimidwa m’madera ambiri a China, komanso India, Sri Lanka, Afrika, Nepal, Vietnam ndi mayiko ena. Dera lililonse liri ndi makhalidwe ake a terroar omwe amakhudza kukoma ndi fungo la tiyi.
Kutalika kwa kumera: Zimasiyana, kuyambira m’minda yapansi mpaka kumadera okwezeka (kupitilira mamita 2000).
Nthaka: Yosiyanasiyana, koma nthawi zambiri yachonde, yotulutsira madzi bwino.
Nyengo: Imathandiza dera. Madera ambiri amene amalima tiyi wofiira ali ndi nyengo ya subtropical kapena yotentha, chinyezi chambiri ndi mvula yochuluka.

5. Luso la Kupanga:

Luso la kupanga tiyi wofiira limaphatikizapo magawo awa:

Kukolola (采摘, cǎi zhāi): Kufotokozedwa pamwambapa, kumachitika ndi manja kapena makina.
Kufowetsa (萎凋, wěidiāo): Masamba okololedwa amayalidwa mosanjikiza panja (padzuwa kapena pamthunzi) kapena m’chipinda cholowera mpweya wabwino. Gawo ili likhoza kutenga maola angapo mpaka tsiku limodzi kapena kupitilira, kutengera nyengo, mtundu wa zipangizo ndi zomwe akufuna. Cholinga ndicho kuchotsa chinyezi chochuluka (mpaka 50-70% kapena kupitilira), kuwapangitsa kukhala ofewa komanso osalala, ndi kuyambitsa njira ya okisidheshoni.
Kukulunga (揉捻, róuniǎn): Masamba ofowetsedwa amakulungidwa ndi manja kapena makina apadera. Kukulunga kumawononga mawonekedwe a selo a masamba, kumatulutsa madzi omwe ali ndi ma enzymes ndi zinthu zina, ndikuthandizira kupitirizabe okisidheshoni. Mawonekedwe a kukulunga akhoza kukhala osiyanasiyana (mokulungika, mozungulira, ngati mipira, ndi zina) ndipo amadalira mtundu wa tiyi.
Okisidheshoni yokwanira (发酵, fājiào): Gawo lofunika kwambiri popanga tiyi wofiira. Masamba okulungidwa amayalidwa m’zipinda zapadera zokhala ndi kutentha koyendetsedwa (20-30°C) ndi chinyezi (90-95%), pomwe amakumana ndi okisidheshoni yokwanira. Okisidheshoni imatha maola angapo mpaka tsiku limodzi, kutengera mtundu wa tiyi, kutentha, chinyezi ndi mulingo wofunidwa. Panthawi imeneyi, masamba amasintha kukhala ofiira-bulauni, ndipo kukoma ndi fungo ake amapangidwa. Apa ndi pomwe ma catechins amasintha kukhala theaflavins ndi thearubigins. Katswiri wa tiyi amayenera kuyang’anitsitsa kutentha, chinyezi ndi nthawi ya okisidheshoni kuti apeze zotsatira zabwino.
Kuumitsa (烘干, hōnggān): Tiyi amauumitsa kuti aletse okisidheshoni, kuchotsa chinyezi (kuchichepetsa kufika 3-6%), ndikusunga mawonekedwe, kukoma ndi fungo la tiyi. Kuumitsa kumatha kuchitika m’magawo angapo, pa kutentha kosiyana (nthawi zambiri 80-120°C), m’makabati apadera, padzuwa kapena pamoto wa makala.
Kusankhula (分级, fēnjí): Tiyi womalizidwa amasanjidwa malinga ndi kukula, mawonekedwe ndi khalidwe, kulekanitsa ma tips (maluwa), masamba athunthu, masamba osweka ndi tiyi wamadontho. Kwa mitundu ina (mwachitsanzo, Jin Jun Mei), maluwa amatha kulekanitsidwa ndikugulitsidwa ngati mtundu wodula kwambiri.

6. Makhalidwe a Zizindikiro:

Mawonekedwe a masamba owuma: Mawonekedwe, kukula ndi mtundu wa masamba zimadalira mtundu wa tiyi wofiira. Akhoza kukhala okulungidwa mosiyanasiyana (mokulungika, mozungulira, ngati “bila”), kapena odulidwa (monga tiyi wa makatumba). Mtundu wake umasiyana kuchokera ku bulauni wakuda mpaka wakuda, nthawi zambiri ndi tinyalugwe ta golide kapena chofiira (ma tips).
Fungo la masamba owuma: Lokwanira, lofunda, lotsekemera, lokhala ndi ma fungo a malt, uchi, zipatso zowuma (ma plums, mapeyolo, mphesa zowuma), zonunkhira (sinamoni, clove), chokoleti, caramel. Pakhoza kukhalanso maluwa, mitengo, ndi utsi (makamaka kwa mitundu yautsi). Fungo limadalira mtundu, terroar, ndi luso la kupanga.
Fungo la madzi: Loyera, lofunda, lokhala ndi fungo la malt-uchi, zipatso, zonunkhira, ndi mafungo ena a maluwa, chokoleti, caramel.
Kukoma: Kokwanira, kokhutitsa, lonyererera, lotsekemera, ndi kakomedwe pang’ono ndi kukoma kumene kumakhalitsa pambuyo pomwa. M’kathithi mwake muli ma fungo a malt, uchi, zipatso zowuma, chokoleti, caramel, ndi zina monga zonunkhira, maluwa, mtedza. Pakhoza kukhalanso kakomedwe kawawa pang’ono. Kukoma kumasintha kutengera mtundu, terroar, luso la kupanga ndi khalidwe la zipangizo.
Mtundu wa madzi: Kuchokera ku red-amber mpaka bulauni wofiira, wowonekera, woyera, wokhala ndi kuzama kokwanira ndi kung’anima pawokha.
Pansi pa tiyi (masamba athyoledwa): Masamba athunthu kapena osweka, kutengera luso la kupanga, a mtundu wa bulauni wofiira.

7. Nkhani Yamankhwala:

Pa nthawi ya okisidheshoni yathunthu, mu tiyi wofiira mumachitika kusintha kwakukulu kwa zinthu zamoyo, ndipo zinthu zina zatsopano zimapangidwa, zomwe zimapatsa kukoma, fungo ndi mtundu wake.

Ma polyphenols: Ma catechins amene ali mu masamba a tiyi amasintha ndikusandulika theaflavins (zomwe zimapatsa madzi mtundu wa golide ndi kakomedwe) ndi thearubigins (zomwe zimachititsa mtundu wofiira-bulauni wa madzi ndi kukoma kokwanira).
Ma amino acid: Ambiri mwawo n’ocheperapo poyerekeza ndi matiyi obiriwira, koma amathandiza kwambiri pakupanga kukoma.
Ma alkaloids: Caffeine, theobromine, theophylline. Mlingo wa caffeine mu tiyi wofiira nthawi zambiri umakhala wokwera kuposa wa tiyi wobiriwira, koma wotsika poyerekeza ndi khofi.
Mafuta ofunikira: Pa nthawi ya okisidheshoni, mafuta ofunikira ena amapangidwa, omwe amapatsa fungo lonunkhira bwino. Amayamikiridwa kwambiri zinthu zomwe zimakhala ndi fungo la malt, zipatso, uchi, ndi zonunkhira.
Ma pigments: Theaflavins, thearubigins ndi zinthu zina zochokera ku okisidheshoni ya ma polyphenols zimapatsa madzi mtundu wake wapadera wofiira-bulauni.
Mavithamini: C, gulu la B (B1, B2, PP), E, K. Mlingo wa mavithamini mu tiyi wofiira n’wochepa poyerekeza ndi wa tiyi wobiriwira.
Mamineralo: Potaziyamu, fluoride, magineziyamu, manganese, chitsulo, selenium ndi ena.

8. Ubwino Wake

Mphamvu yotsitsimula: Tiyi wofiira amapatsa mphamvu, amachotsa kutopa, amawonjezera kugwira ntchito, amathandizira kuzama kwa maganizo ndi kukumbukira. Mphamvu yake ndi yofewa komanso yokhalitsa poyerekeza ndi khofi.
Kutenthetsa thupi: Amakhala ndi mphamvu yotenthetsa, choncho amafunika kwambiri m’nyengo yozizira. Amayendetsa bwino magazi.
Mphamvu ya antioxidant: Theaflavins ndi thearubigins ndi antioxidants amphamvu kwambiri, omwe amateteza maselo ku mavuto a ma free radicals, amachedwetsa kukalamba, amachepetsa chiopsezo cha matenda a mtima, khansa ndi matenda ena aakulu.
Kuwongolera chakudya m’mimba: Amalimbikitsa kugaya chakudya, amathandizira kuyamwa chakudya, makamaka chamafuta ndi cholemetsa. Amakhala othandiza kwa mavuto a m’mimba.
Matenda a mtima: Amatha kuchepetsa mlingo wa “cholesterol yoyipa” (LDL), kulimbitsa khoma la mitsempha, kuwongolera kusinthasintha kwa mitsempha ndi kukhazikitsa kuthamanga kwa magazi.
Kuchotsa poizoni m’thupi: Amachotsa zowononga m’thupi.
Mphamvu yochepetsa kutupa: Amakhala ndi mphamvu yochepetsa kutupa.
Ubwino wa pakamwa: Amalimbitsa chitetezo cha mano, amalepheretsa kuwonongeka kwa mano.
Kusangalatsa moyo: Amalimbikitsa kupangidwa kwa endorphins, n’kumapatsa chisangalalo, kukondwa ndi kusangalala.

9. Kuphika Tiyi:

Kutentha kwa madzi: 90-95°C (nthawi zina 95-100°C kwa zipangizo zolimba).
Mlingo wa tiyi: Magalamu 3-5 pa madzi 150-200 ml (pafupifupi kapu imodzi).
Chombo cha kuthira: Gaiwan, chitubu cha doti cha Yixing, kapu zadothi kapena galasi.
Ndondomeko:
1. Kutenthetsa chombo: Khuthula gaiwan kapena chitubu ndi madzi otentha.
2. Kutsuka tiyi (kuthira mwamsanga): Ikani tiyi mu gaiwan, thirani madzi pang’ono otentha ndipo kenaka khetsani mwamsanga. Gawo ili limachotsa fumbi pa masamba ndi kuwakonzeretsa kuti atseguke.
3. Kuthira koyamba: Thirani madzi otentha (90-95°C) ndi kusiya mphindi 2-3 (kuthira koyamba). Nthawi yosiyira ikhoza kusinthidwa malinga ndi mmene mungafune.
4. Kutherana madzi: Khetsani madzi onse m’gaiwan kapena chitubu n’kuwayika mu chahai (kapu yosakanizira), kenako mu nkhombo.
5. Kubwereza kuthira: Matiyi ambiri a wofiira amatha kuthiridwa 2-4, ena amatha kupirira nthawi zambiri. Mukamabwereza, onjezerani nthawi yosiyira ndi masekondi 30-60. Mfundo Zofunika:
Osasiya kwa nthawi yayitali: Kusiya kwa nthawi yaitali kumapangitsa tiyi kukhala wowawitsa ndi wowawa.
Tamverani tiyi: Malinga ndi mmene mukumvera, sinthani nthawi ya kuthira kuti mupeze mphamvu yomwe mukufuna.

10. Kasungidwe:

Tiyi wofiira safuna chisamaliro chambiri ngati tiyi wobiriwira kapena woyera, koma kuti asunge kukoma ndi fungo lake, amayenera kusungidwa motere:

M’malo ouma, amdima, ozizira: Pewani dzuwa, kusintha kwakukulu kwa kutentha ndi chinyezi.
M’chombo chosatulukira mpweya: Ma mabotolo a dothi, dothi, kapena malata otsekedwa bwino ndi abwino.
Kutali ndi fungo linalake: Tiyi amatenga fungo mosavuta, choncho musawusunge pafupi ndi zakudya zomwe zili ndi fungo lamphamvu (zonunkhira, khofi, nsomba, ndi zina).

11. Mtengo ndi Zozembera:

Mtengo wa tiyi wofiira ukhoza kukhala wosiyana kwambiri kutengera:

Dera lomwe amalimidwa: Mitundu yokwera mtengo ndi yochokera ku Fujian (Wuyishan, mudzi wa Tongmu), Yunnan (Fengqing, Lincang), Anhui (Qimen).
Mitundu ya chomera cha tiyi: Mitundu yosoweka ndi yamtengo wapatali imakhala yodula.
Khalidwe la zipangizo: Kaya amagwiritsa ntchito maluwa ndi masamba ang’ono osankhidwa bwino kapena zipangizo zokulirapo. Matiyi a maluwa (monga Jin Jun Mei, Dian Hong Jin Ya) ndi odula kuposa a masamba.
Nyengo ya kukolola: Tiyi wa masika amakhala wokwera mtengo.
Luso la kupanga: Ntchito ya manja ndi yamtengo wapatali kuposa ya makina. Kupangidwa kwa njira zingapo (mwachitsanzo, kuukitsidwa kochezera pa makala) kumakweza mtengo.
Mbiri ya wopanga: Akatswiri ndi ma brand odziwika amawonjezera mtengo.
Zaka za tiyi: Matiyi ena a wofiira (makamaka ochokera ku Yunnan) amatha kusungidwa kwa nthawi yaitali, ndipo mtengo wake umakwera.
Kufunika: Kufunikira kwakukulu kwa mitundu ina kumakhudza mtengo.

Chifukwa cha kutchuka ndi mtengo wa mitundu ina ya tiyi wofiira, pamsika, mwatsoka, amapezekanso zozembera.

Momwe mungapewere zozembera:

Gulani kwa ogulitsa odalirika okha: Fufuzani malo ogulitsa tiyi apadera omwe ali ndi mbiri yabwino, amasamalira makasitomala awo ndipo atha kupereka chidziwitso cholondola ponena za komwe tiyi wachokera, chaka cha kukolola, ndi wopanga. Ayeneranso kutsimikizira kuti tiyiyo ndi yeniyeni komanso wabwino.
Chenjerani ndi mtengo wotsika kwambiri: Mtengo wotsika modabwitsa pafupifupi nthawi zonse ndi chizindikiro cha chinyengo. Tiyi weniweni wabwino sangakhale wotchipa, makamaka ngati ndi mitundu yapamwamba (Jin Jun Mei, Dian Hong Jin Ya ndi zina).
Yang’anani mawonekedwe mwatcheru: Onani mawonekedwe, mtundu, kukhulupirika kwa masamba/maluwa. Ayenera kukhala ofanana ndi kufotokozera kwa mtunduwo. Kukhalapo kwa masamba osweka ambiri, fumbi, zosakaniza zina ndi chizindikiro cha khalidwe lotsika kapena chinyengo.
Yesani fungo: Tiyi wouma ayenera kukhala ndi fungo lokwanira, lovuta, lomwe limafanana ndi mtundu wa tiyi wofiira. Pewani tiyi amene ali ndi fungo lofooka, losamveka bwino, lotuwa kapena lachilendo. Kuwonjezera funga mwachinyengo, komwe nthawi zina amagwiritsa ntchito ogulitsa osadalirika, kumawonekera ndi fungo lamphamvu, losakhala lachilengedwe.
Yang’anani madzi ndi pansi pa tiyi: Mtundu wa madzi, kukoma ndi fungo ziyenera kugwirizana ndi kufotokozera kwa mtunduwo. Pansi pa tiyi payenera kukhala ndi masamba athunthu ndi/kapena maluwa (kutengera mtundu).
Khalani ochenjera makamaka pogula mitundu yotchuka ndi yodula: Mwachitsanzo, Jin Jun Mei, Dian Hongs apamwamba. Ndizo zomwe amazembera kwambiri.
Gulani pang’ono poyesa: Musanagule tiyi wochuluka wokwera mtengo, tengani pang’ono kaye kuti muwone khalidwe lake.

12. Magulu Akulu a Tiyi Wofiira:

Malinga ndi dera lomwe amachokera:
- Aku China:
  - Aku Fujian: Zheng Shan Xiao Zhong (Lapsang Souchong), Jin Jun Mei, Yin Jun Mei, Bai Lin Gongfu.
  - Aku Yunnan (Dian Hongs): Dian Hong Jin Ya, Dian Hong Jin Luo, Dian Hong Song Zhen, Dian Hong Mao Feng, Ye Sheng Hong Cha ndi ena.
  - Aku Anhui: Qi Men Hong Cha (Keemun).
  - Aku Guangdong: Ying De Hong Cha, Mi Xiang Hong Cha.
- Aku Taiwan: Riyuetang Hong Cha, Alishan Hong Cha, Mi Xiang Hong Cha.
- Aku India: Assam, Darjeeling, Nilgiri.
- Aku Ceylon (Sri Lanka): Zakumapiri, zapakati, ndi zam’zigwa.
- Aku Afrika: Kenya, Tanzania, Rwanda, Malawi ndi ena.
- Madera ena: Nepal, Vietnam, Georgia, dera la Krasnodar (Russia) ndi ena.
Malinga ndi luso la kupanga:
- Gongfu Hong Cha (工夫紅茶): Njira yachipulangwe yopangira, yomwe imafuna luso lalikulu ndi ntchito yamanja. Masamba nthawi zambiri amakhala ngati timizere kapena “bila”. Zitsanzo: Qi Men Hong Cha, Bai Lin Gongfu, ma Dian Hong ambiri.
- Xiao Zhong (小种): Gulu lapadera la tiyi wofiira lomwe limaphatikizapo Zheng Shan Xiao Zhong (wautsi) ndi Yan Song Xiao Zhong (wopanda utsi).
- CTC (Crush, Tear, Curl): Luso lamakina pomwe masamba amaphwanyidwa, ang’ambidwa ndi kukulungidwa. Amagwiritsidwa ntchito popanga tiyi wamakatumba ndi ma teabag. Zitsanzo: matiyi ambiri aku India ndi Afrika.
- Tiyi wophwanyidwa (masamba): Amapangidwa ndi njira yachipulangwe koma masamba amathyoledwa kapena kudulidwa kuti akhale osavuta kuthira. Zitsanzo: matiyi ambiri otsika mtengo.
Malinga ndi mtundu wa chomera:
- Mitundu yaku China yamasamba ang’ono: Qi Men Zhong, Zheng Shan Xiao Zhong.
- Mitundu yaku China yamasamba akulu: Yunnan Da Ye Zhong.
- Mtundu wa Assam: Matiyi aku India, Ceylon, ndi Afrika.
- Mitundu yophatikizana: Tai Cha #18 (Hong Yu), Jin Xuan ndi ena.
Malinga ndi mawonekedwe a masamba:
- Masamba athunthu: Masamba osweka okulungidwa mosiyanasiyana (timizere, “bila”, mozungulira, ndi zina).
- Oswedwa (Broken): Masamba osweka omwe amapangidwa pa nthawi yopanga.
- Odulidwa: Masamba amadulidwa mwadala.
- Ophwanyika (CTC): Masamba ophwanyidwa kwambiri ndi okulungidwa monga tinyalugwe.
- Waufumbi: Wosweka kwambiri (mwachitsanzo, matcha, koma si tiyi wofiira).
Malinga ndi zosakaniza:
- Woyera: Opanda zosakaniza.
- Wonunkhira: Wokhala ndi zonunkhira zenizeni kapena zopangidwa (mwachitsanzo, bergamot monga mu Earl Grey).
- Ndi zosakaniza: Ndi zidutswa za zipatso, mabulosi, maluwa, zonunkhira.

13. Chikhalidwe cha Kumwa:

Ku China: Tiyi wofiira satchuka ngati tiyi wobiriwira, koma kumwa kwake kukukula. Nthawi zambiri amamwa woyera, popanda zosakaniza. Miyambo ya Gongfu Cha ndi yotchuka.
Ku Russia ndi ku Ulaya: Tiyi wakuda (tiyi wofiira waku China) ndiye mtundu wotchuka kwambiri wa tiyi. Nthawi zambiri amamwa ndi mkaka, shuga, mandimu, uchi.
Ku England: Kuli ndi chikhalidwe chake cha kumwa tiyi wofiira — “Five o’clock tea” (tiyi wa 5 koloko). Matiyi amphamvu, okhutitsa ndi otchuka, nthawi zambiri amawonjezera mkaka.
Ku India: Matiyi oyera (Assam, Darjeeling) komanso masala chai — tiyi wokhala ndi mkaka ndi zonunkhira — ndi otchuka.

14. Zizolowezi za M’dziko la Tiyi Wofiira:

Kukula kwa chidwi pa matiyi apamwamba: Ogula akuyamba kuzindikira kwambiri makomedwe ndi mafungo apadera, amasamala za komwe tiyi akuchokera ndi luso la kupanga.
Kuwonekera kwa mitundu ndi maonekedwe atsopano: Opanga akuyesera zipangizo ndi luso lakupanga, ndikupanga matiyi ofiira atsopano osangalatsa.
Kukula kwa ulimi wa organic ndi wabwino: Kufunika kwa tiyi wosagwiritsidwa ntchito ndi mankhwala amene amalimidwa momsatsata mfundo za chitukuko chokhazikika kukukula.
Kuwonjezeka kwa chidwi pa matiyi osoweka ndi osungidwa: Mitundu ina, mwachitsanzo, Jin Jun Mei kapena Dian Hongs omwe asungidwa kwa nthawi yaitali, ikusanduka zosungidwa.

Pomaliza:

Tiyi wofiira ndi dziko lodabwitsa komanso losiyanasiyana, lodzaza ndi ma fungo, zokoma ndi mitundu. Kuchokera ku mitundu yotchuka yaku China mpaka ku India, Ceylon ndi Afrika, kuchokera ku matiyi ofewa a maluwa mpaka amphamvu ndi okhutitsa — aliyense angapeze tiyi wofiira womwe ungakondweretse mtima wake. Kuphunzira za tiyi wofiira ndi ulendo wosangalatsa, womwe umakulolani kuti mungosangalala ndi kukoma ndi fungo lapadera, komanso kuti mukhudze mbiri ndi chikhalidwe cha maiko osiyanasiyana a dziko lapansi. Tiyi wofiira si chakumwa chabe, koma ndi filosofi yathunthu, luso lomwe liyenera kutsegulidwa.