Huáng Méigui Xiǎo Zhǒng

Huáng Méigui Xiǎo Zhǒng ndi kumasulira kwamakono kwa tiyi wofiira wotchuka wa Wuyi, Zhèng Shān Xiǎo Zhǒng (正山小种, Zhèng Shān Xiǎo Zhǒng), wodziwika kumadzulo monga Lapsang Souchong. Chapadera cha tiyi uyu ndikugwiritsa ntchito mtundu wa Huáng Méigui (黄玫瑰, Huáng Méigui — “Yellow Rose”), umene poyamba unakonzedwa kuti apange ma oolong a ku Wuyi, koma pano wasinthidwa pogwiritsa ntchito luso la tiyi wofiira. Zotsatira zake ndi chakumwa chophatikiza fungo labwino la maluwa la mtundu wa oolong ndi thupi ndi kutsekemera kwa hóngchá wakale, popanda fungo lalikulu la utsi wa Lapsang Souchong wachikhalidwe.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wokwanira kufufutidwa (kuyipitsidwa 80–90%, nthawi zina mpaka 100%). Malinga ndi gulu la ku Ulaya — tiyi wakuda.
Gulu: Ali m’gulu la Zhèng Shān Xiǎo Zhǒng (正山小种, Zhèng Shān Xiǎo Zhǒng) — “mtundu waung’ono wochokera ku phiri lenileni,” kusonyeza chiyambi chochokera ku likulu la mbiriyakale la kupanga Lapsang Souchong. Ndi mtundu wosaphika utsi kapena wophika pang’ono. Tiyi wamakono wopangidwa mwamphamvu.
Chiyambi: China, chigawo cha Fujian (福建省, Fújiàn Shěng), dera la Wuyi Shan (武夷山, Wǔyí Shān). Mwachindunji — madera ozungulira mudzi wa Tongmuguan (桐木关, Tóngmùguān) ndi madera apafupi a mapiri, omwe ali m’gulu la National Nature Reserve la Wuyi Shan (武夷山国家级自然保护区).
Ma coordinates a geographical: Pafupifupi 27°43′ N, 118°01′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Dera la Tongmuguan m’mapiri a Wuyi limadziwika kuti ndiye kumene kunayambira tiyi wofiira: ndiko kumene mu zaka za m’ma 1500-1600, mu nthawi ya mafumu a Ming, anapangidwa Zhèng Shān Xiǎo Zhǒng — tiyi woyamba wofiira padziko lapansi. Malinga ndi imodzi mwa nthano, kupangidwira kwake kunali kwangozi — masamba a tiyi, omwe anachedwetsedwa pokonza chifukwa cha kudutsa kwa asilikali, anayamba kufufutidwa mwangozi ndipo anawumitsidwa pamoto wa makala a paini, zomwe zinamupatsa kukoma kwake kodabwitsa kwa utsi wokoma. Pofika m’zaka za m’ma 1700, tiyi uyu kudzera mwa amalonda achi Dutch anafika ku Ulaya, kumene adatchedwa Lapsang Souchong (kuchokera ku katchulidwe ka mawu achifujian). Mtundu wa Huáng Méigui ndi chotulukapo cha kusankhidwa kwamakono. Unakonzedwa ndi Tea Research Institute of the Fujian Academy of Agricultural Sciences (福建省农业科学院茶叶研究所) kudzera mu kuphatikiza mwadongosolo Huáng Guānyīn (黄观音, Huáng Guānyīn) monga chomera cha amayi ndi Huáng Dàn (黄旦, Huáng Dàn, yemwenso amadziwika kuti Huáng Jīn Guì — “Golden Osmanthus Turtle”) monga chomera cha abambo. Ntchito yosankha inachitika pakati pa 1986 ndi 1999, ndipo mu 2010 mtunduwo unayesedwa pa dziko lonse ndipo unalembedwa mwalamulo monga mtundu wosankhidwa ndi boma. Nambala yake ya sayansi ndi 506. Kugwiritsa ntchito mtundu uwu wamphamvu wa oolong wopanga tiyi wofiira wa mtundu wa Xiǎo Zhǒng ndi luso laposachedwa kwambiri, cholinga chake ndi kupanga tiyi wokhala ndi fungo la maluwa lapadera.
Dzina:
- Huáng Méigui (黄玫瑰, Huáng Méigui) — “Yellow Rose.” Dzina la mtundu wa chitsamba cha tiyi, kusonyeza fungo lake lodziwika la rozi, maluwa. 黄 (huáng) — “yellow” (kuwonetsa mtundu wachikaso wa masamba ang’ono); 玫瑰 (méigui) — “rozi” (kusonyeza chizindikiro chachikulu cha fungo).
- Xiǎo Zhǒng (小种, Xiǎo Zhǒng) — “mtundu waung’ono,” mawu akale a ulimi wa tiyi wa ku Wuyi, kusonyeza kuti ali m’gulu la mtundu wa tiyi wofiira wochokera ku Tongmuguan.
- Dzina lina pamsika wakumadzulo: Huang Mei Gui Lapsang Souchong, pomwe Lapsang Souchong (立山小种) ndi kumasulira kovomerezeka kwapadziko lonse kuchokera ku chilankhulo cha Chifujian.
Tanthauzo la chikhalidwe: Tiyi uyu akuimira filosofi ya “tiyi watsopano wofiira wa ku Wuyi” — njira yomwe ikusintha kuchokera ku fungo la utsi la Lapsang Souchong wachikhalidwe kupita ku kuvumbulutsa mphamvu yake ya fungo la chinthu choyambirira ndi terroir. Huáng Méigui Xiǎo Zhǒng ndi mlatho pakati pa ma yán chá (ma oolong a m’mphepete mwa thanthwe) a ku Wuyi ndi Zhèng Shān Xiǎo Zhǒng, wophatikiza zopindula za kusankha kwa ulimi wa oolong ndi luso lakale la tiyi wofiira.

3. Kufotokozera Kwachomera ndi Chinthu Choyambirira:

Mtundu: Camellia sinensis var. sinensis.
Mtundu wa Chomera: Huáng Méigui (黄玫瑰, Huáng Méigui), nambala 506. Mtundu wosaswana mwachilengedwe (wobereketsedwa mwazomera). Makhalidwe a chomera: kamtengo kakang’ono (小乔木, xiǎo qiáomù), korona wofalikira pang’ono (半开张, bàn kāizhāng), nthambi zowirira. Masamba apakatikati (中叶种, zhōng yè zhǒng), obulungira motalika, utali wa 9–12 cm, ndi mano oonekera m’mphepete. Masamba ang’ono amakhala ndi mtundu wachikaso-wobiriwira. Tsamba ndi lolimba, lachikopa, ndi pamwamba pake potukuka komanso m’mphepete mopepuka. Chomera ndi cha mtundu woyamba (早生种, zǎo shēng zhǒng) ndipo chimakhala ndi zokolola zambiri.
Mphamvu ya fungo: Huáng Méigui ndi mtundu wamphamvu kwambiri wa fungo wokhala ndi terpene index ya 0.62. Kuchuluka kwa mankhwala osakanikirana m’tsamba latsopano ndi apamwamba kuposa avareji, kuchititsa kuti likhale loyenera kupanga ma oolong komanso ma tiyi ofiira.
Kututa: Masika (kumapeto kwa Marichi — Epulo), nthawi yophatikizira kwambiri fungo. Mulingo wa kututa: mphukira imodzi ndi masamba awiri kapena atatu apamwamba (一芽二三叶, yī yá èr sān yè). Kututa kwa manja m’maola am’mawa.
Zofunikira pa chinthu choyambirira: Masamba ofewa, ang’ono ndi mphukira, otutidwa m’madera a mapiri a Wuyi opanda kuipitsidwa. Ubwino wa chinthu choyambirira ndi chinthu chofunikira kwambiri: kumadalira pa kuwonekera kwa fungo la rozi.

4. Terroir ndi Makhalidwe a Kulima:

Dera: Mapiri a Wuyi Shan (武夷山, Wǔyí Shān), chigawo cha Fujian. Malo otetezedwa a Tongmuguan ndi madera apafupi. Mapiri a Wuyi ndi malo a UNESCO World Heritage Site (kuyambira 1999), dera lachilengedwe lapadera lokhala ndi mitundu yambiri ya zamoyo.
Kutalika kwa kulima: 600–1200 m pamwamba pa nyanja. Minda ya tiyi ili m’mphepete mwa zigwa ndi m’zigwa za mapiri, zotetezedwa ku mphepo zamphamvu.
Nthaka: Podzola zofiira ndi zachikaso, nthawi zambiri pamaziko a miyala yophulika (danxia — 丹霞地貌), yolemera ndi mchere — chitsulo, manganese, zinc. Zotulutsa madzi bwino, zokhala ndi pH wa acidic (4.5–5.5).
Nyengo: Ya subtropical monsoon. Kutentha kwapakati pachaka +17–18°C. Mvula — 1800–2300 mm pachaka. Chinyezi — 80–85%. Masiku a chifunga — opitilira 100 pachaka. Kusiyana kwakukulu kwa kutentha pakati pa usiku ndi usana komanso kuwala kofalikira kumapanga mikhalidwe yabwino kuti pakhale fungo: photosynthesis yochepetsedwa → ma catechin ochepa (kuwawa), ma amino acid ndi ma terpene ambiri (fungo ndi kukoma).
Makhalidwe a chilengedwe: Kulima m’malo otetezedwa achilengedwe okhala ndi mitundu yambiri ya zamoyo. Mitengo ya tiyi imamera pakati pa zomera zamtchire za subtropiki — paini, mitengo ya camphor, nsungwi — zomwe zimathandizira kupanga fungo lovuta komanso losanjikana.

5. Ukadaulo wa Kupanga:

Ukadaulo wa kupanga umaphatikiza kugwiritsa ntchito chinthu choyambirira chapadera cha fungo (Huáng Méigui) ndi ndondomeko yopangira tiyi wofiira wa mtundu wa Zhèng Shān Xiǎo Zhǒng. Kusiyana kwakukulu ndi Lapsang Souchong wachikhalidwe ndiko kusapezeka kapena kuchepa kwa gawo la kuphika utsi.

Kututa (采摘, cǎi zhāi): Kututa kwa manja kwa mphukira ndi masamba apamwamba m’maola am’mawa, pambuyo pokha mame atauma.
Kufowoketsa (萎凋, wěidiāo): Masamba otutidwa amayalidwa mwopyapyala pa mathayi a nsungwi panja kapena m’chipinda chopumira mpweya. Nthawi yake — maola 12–16. Chinyezi chimatsika mpaka 58–62%. Pa nthawiyi, njira za enzyme zimayamba, zomwe zimapanga zotsatira za fungo.
Kupotoza (揉捻, róuniǎn): Masamba amapotozedwa kuti awononge khoma la maselo ndi kutulutsa madzi ndi ma enzyme, omwe amathandizira kuyipitsidwa. Kupotoza kumapanga mawonekedwe a tsamba lowuma.
Kufufutidwa / Kuyipitsidwa (发酵, fājiào): Masamba opotozedwa amasiyidwa m’malo achinyezi ofunda (25–28°C, chinyezi 90–95%) kuti afike pa kuyipitsidwa kwathunthu. Mlingo wa kuyipitsidwa ndi 80–90%, nthawi zina mpaka 100%. Nthawi yake — maola 3–5. Pa nthawiyi, ma catechin amasandulika kukhala theaflavins ndi thearubigins, tsamba limakhala lofiira-bulauni, ndipo kukoma ndi fungo la tiyi wofiira zimapangidwa.
Kuumitsa (烘干, hōnggān): Kuumitsa komaliza kuti kuyipitsidwa kuyime ndi chinyezi chitsike mpaka 3–5%. Chofunikira: Mosiyana ndi Lapsang Souchong wachikhalidwe, umene umawumitsidwa ndi kuphikidwa utsi kwambiri pamoto wa nkhuni za paini (松木, sōngmù), Huáng Méigui Xiǎo Zhǒng saphika utsi konse (kuumitsa kopanda utsi ndi mpweya wotentha), kapena amawumitsidwa mopepuka kwambiri pamakala a paini popanda moto wotseguka ndi utsi — kungopereka kachidutswa kakang’ono kamatabwa, kamene sikabisa fungo lake lenileni la maluwa la mtunduwo.
Kusankha (分级, fēnjí): Tiyi womaliza amasankhidwa malinga ndi ubwino ndi kukula kwa tsamba, kuchotsa timitengo ndi zidutswa zosweka.

6. Makhalidwe a Organoleptic:

Maonekedwe a tsamba louma: Masamba opotozedwa motalika a mtundu wakuda-bulauni, pafupifupi wakuda, ndi mphukira zagolide kapena zofiirira. Kukula kwa tsamba ndi kwapakatikati, kupotozedwa molimba, tsamba lathunthu. Pamwamba pake pali konyezimira pang’ono ngati mafuta.
Fungo la tsamba louma: Lowala, lovuta, ndi fungo lowoneka bwino la maluwa la rozi ndi orchid, malingaliro a zipatso za kumalo otentha (lichi, longan), uchi, ndi kukhala kwaminyewa pang’ono. Chizindikiro cha “rozi” ndicho chizindikiro chenicheni cha mtunduwo. Ngati pakhala kuumitsa pang’ono ndi makala, pamakhala kachidutswa kakang’ono kamatabwa kokoma.
Fungo la madzi: Lamphamvu, lokoma, la maluwa, lolemera kwambiri kuposa fungo la tsamba louma. Rozi ndiyo imalamulira, ndikuwonjezeredwa ndi malingaliro a uchi ndi zipatso. Pamsasa uliwonse, malingaliro atsopano amawonekera — kuchokera ku zipatso za kumalo otentha kupita ku kukhala kwaminyewa kooneka bwino.
Kukoma: Wofewa, wosalala, wokoma, wopanda kuwawa kwambiri. Malamuliro a maluwa ndi zipatso, akuwonjezeredwa ndi kukhala kwaminyewa pang’ono ndi kutsekemera kwa uchi. Pali kachidutswa kakang’ono ka acidity kokoma, kakuwonjezera kuzama. Pambuyo pakumwa, pali kukoma kwautali, kokoma, ndi chiphwitikizo cha “rozi”. Kapangidwe kake — ngati silika, komata.
Mtundu wa madzi: Owala, owonekera, kuchokera ku golide-lalanje mpaka ku mkuwa wofiira. Kuyera ndi kuonekera kwa madzi ndi chisonyezo cha ubwino wapamwamba wa kukonza.
Pansi pa tiyi (tsamba lophikidwa): Masamba olimba, ofanana, a mtundu wa mkuwa-bulauni, osungabe mawonekedwe awo. Masamba ndi olimba, osang’ambika akatambasulidwa — chizindikiro cha chinthu choyambirira chabwino ndi kuyipitsidwa kolondola.

7. Mapangidwe a Mankhwala:

Polyphenols: Kuchuluka kwake — mpaka 18%. Panthawi ya kuyipitsidwa kwathunthu, ma catechin (kuphatikizapo EGCG) amasandulika kukhala theaflavins (mtundu wagolide wa madzi, kuphwinyika pang’ono, ntchito ya antioxidant) ndi thearubigins (mtundu wofiira, kukwanira kwa kukoma). Chiyerekezo cha theaflavins ku thearubigins chimatsimikizira kuyanjana pakati pa kuwala ndi kuzama.
Amino acids: L-theanine ndi ma amino acid ena aulere. Chiyambi cha mapiri aatali ndi mthunzi wa minda ya tiyi ya Wuyi zimathandizira kuti pakhale theanine yambiri, zomwe zimapereka kufewa kwa kukoma.
Alkaloids: Caffeine (2–3%), theobromine, theophylline.
Mafuta ofunikira ndi mankhwala osakanikirana a fungo: Chofunikira chachikulu — gulu la fungo lolemera kwambiri, lotengera mtundu wa Huáng Méigui. Terpene index 0.62 — imodzi mwa zazikulu kwambiri pakati pa mitundu ya Wuyi. Zida zazikulu: linalool ndi ma oxides ake (malingaliro a maluwa ndi matabwa), geraniol (rozi, geranium), nerol (malingaliro atsopano a maluwa), citronellol (malingaliro a rozi ndi citrus), phenylethyl alcohol (rozi). Pakawumitsidwa pang’ono ndi makala, pangakhale mitsinje ya longifolene ndi α-terpineol, koma mochepa kwambiri kuposa mu Lapsang Souchong wachikhalidwe wophikidwa utsi.
Mavitamini: C, P (rutin), gulu B.
Mchere: Potaziyamu, manganese, fluoride, chitsulo. Mapangidwe a mchere akuwonetsa makhalidwe a nthaka ya Wuyi yochokera ku miyala yophulika.

8. Ubwino wa Zaumoyo:

Ntchito ya antioxidant: Theaflavins, thearubigins, ndi ma catechin otsala amalepheretsa bwino ma free radicals, kumachepetsa kupsinjika kwa okosijeni ndi kuchedwetsa kukalamba kwa maselo.
Mphamvu yofewa yolimbikitsa: Caffeine pamodzi ndi L-theanine imapereka mkhalidwe wa “kukhala watcheru modekha” — kukweza kukhazikika ndi kugwira ntchito popanda kusokonezedwa kwamanjenje. Theanine imalimbikitsa ntchito ya ubongo ya alpha wave, kuthandiza kukhazikika ndi kukhoza kupanga.
Kuthandiza chakudya: Tiyi wofiira wofufutidwa amalimbikitsa mofewa kupanga ma enzyme a chakudya ndikuwongolera kayendedwe ka matumbo. Mwachikhalidwe cha zakudya za ku China, amalimbikitsidwa pambuyo pa chakudya cholemera.
Kulimbitsa mitsempha: Vitamini P (rutin) pamodzi ndi polyphenols amathandiza kulimbitsa makoma a mitsempha ya magazi ndikuwongolera kusinthasintha kwake.
Kuthandiza metabolism: Polyphenols a tiyi wofiira amathandiza kukhazikitsa kagayidwe kachakudya ndi kusunga kulemera kwathanzi.
Kukweza mkhalidwe: Ndondomeko yokha yophikira ndi kulawa tiyi wonunkhira ndi njira yamphamvu yochepetsera kupsinjika. L-theanine imalimbikitsanso kupanga serotonin ndi GABA.
Mphamvu yotenthetsa: Tiyi wofiira mwachikhalidwe cha mankhwala achi China amadziwika kuti ndi chakumwa cha “kutentha,” cholimbikitsidwa m’nyengo yozizira.

9. Kuphika:

Tikulimbikitsidwa kugwiritsa ntchito madzi ofewa osungunulidwa okhala ndi mchere wa 50–150 mg/L.

Kutentha kwa madzi: 90–95°C. Madzi otentha kwambiri salimbikitsidwa — angawotche fungo losalala la maluwa.
Kuchuluka kwa tiyi:
- Njira ya kuthira (Gongfu Cha): 5–7 g pa 100–150 ml.
- Kuthira: 3–4 g pa 200–250 ml.
Chidebe: Gaiwan ya porcelain (盖碗, gàiwǎn) — ndiye kusankha kwabwino kuti avumbulutse fungo la maluwa. Ma teapot a clay ya Yixing (opangidwira ma tiyi ofiira) ndi magalasi a magalasi (kuti asangalale ndi mtundu wa madzi) nawonso ndi oyenera.
Ndondomeko (njira ya kuthira):
1. Tenthetsani chidebe ndi madzi otentha.
2. Ikani tiyi. Pumani fungo la tsamba lotenthedwa — kwa Huáng Méigui, limakhala lomveka kwambiri.
3. Kutsuka: thirani madzi a 90°C kwa masekondi angapo, tsanulani.
4. Kuthira koyamba: masekondi 10–15, tsanulani.
5. Kuthira kopitilira: masekondi 15–25, kukulitsa nthawi pang’onopang’ono.
6. Tiyi amatha kuthiridwa mokwanira 5–8. Kuthira kulikonse — kamvekedwe katsopano: kuchokera ku rozi yowala kumayambiriro kupita ku kuzama kwa uchi ndi zipatso kumapeto.
Kuthira (njira ya ku Ulaya): 3–4 g pa 200–250 ml madzi a 90°C, thirani kwa mphindi 3–5. Mutha kuphikanso 1–2.

10. Kusunga:

Malo: Mouma, ozizira, amdima. Pewani kuwala kwa dzuwa, magwero a kutentha, ndi chinyezi.
Chidebe: Chotsekera, chosawonekera — mtsuko wa ceramic, chidebe chachitsulo chokhala ndi chivindikiro cholimba, thumba lolimba la foil. Pewani kwathunthu kukhudzana ndi zakudya zonunkhira kwambiri.
Kutentha: Kutentha kwapakati (15–25°C). Kusunga mufiriji sikofunikira (ndipo sikulimbikitsidwa chifukwa cha chiopsezo cha condensation ya chinyezi poitulutsa).
Chinyezi: Osapitirira 60%.
Nthawi: Ndi bwino kumwa mkati mwa miyezi 18–24 pambuyo popanga. Kukoma kwabwino kwambiri — m’miyezi 12 yoyamba. Uwu si tiyi woti azisungidwa kwa nthawi yaitali.

11. Mtengo ndi Zonyenga:

Gulu la mtengo: Wapakatikati ndi wapamwamba. Mtengo umatsimikiziridwa ndi: mtundu wapadera (Huáng Méigui — si wofulumira kwambiri), ntchito yamanja pa kututa ndi kukonza, kuchuluka kochepa kwa kupanga m’dera lotetezedwa la Wuyi, komanso kufunika kwakukula pakati pa okonda “Lapsang Souchong wosaphika utsi.” Mtengo woyerekeza: kuyambira madola 40 mpaka 150 pa 100 g, malinga ndi malo enieni ndi chaka cha kukolola.
Momwe mungapewere zonyenga:
- Kugula kuchokera kwa ogulitsa odalirika: Makampani apadera a tiyi okhala ndi zotumiza zachindunji kuchokera ku Wuyi.
- Kuunika fungo: Huáng Méigui wachilengedwe amakhala ndi fungo lovuta, losanjikana lambiri ndi chizindikiro cha “rozi” chomwe chimatsalira pakuthira kambiri. Kununkhira kochita kupanga (kupaka mafuta onunkhira pa tiyi wotsika mtengo) kumadziwika mosavuta: fungo limakhala lakuthwa, la mbali imodzi, ndipo limatha msanga pambuyo pa kuphika 1–2.
- Kuunika maonekedwe: Tsamba lofanana, lathunthu, lopotozedwa molimba la kukula kwapakatikati. Chinthu choyambirira chosiyanasiyana, timitengo tambiri, masamba osweka ndi zizindikiro za chinyengo kapena ubwino wochepa.
- Kuyesa madzi: Oyera, owonekera, owala — kuchokera ku golide-lalanje mpaka ku mkuwa wofiira. Madzi osauka ndi chenjezo.
- Kuyesa mtengo: Mtengo wokayikitsa wotsika (mochepera madola 15–20 pa 100 g) kwa tiyi wolembedwa “Huáng Méigui” wochokera ku Tongmuguan uyenera kukudzutsani kukayikira.

12. Mfundo Zosangalatsa:

Kudziwika kawiri: Mtundu wa Huáng Méigui ndi umodzi mwa mitundu yochepa yomwe imachita bwino m’magulu awiri nthawi imodzi: monga oolong wa m’mphepete mwa thanthwe (岩茶, yánchá) wokhala ndi “kamvekedwe ka thanthwe” (岩韵, yányùn) ndi monga tiyi wofiira wa mtundu wa Xiǎo Zhǒng. Izi zili ngati wosewera yemwe amachita bwino mu sewero lanthabwala ndi la chisoni.
Mbiri ya kusankha: Huáng Méigui ndi chotulukapo cha kuphatikiza mitundu iwiri yamphamvu ya fungo: Huáng Guānyīn (wodziwika ndi fungo lake “lolowera” — “通天香”, tōng tiān xiāng) ndi Huáng Dàn (wa “Golden Osmanthus” wodziwika ndi fungo la maluwa). Kuphatikiza kwa mizere iwiriyi ya fungo kunabala mtundu wokhala ndi chikhalidwe chapadera cha “rozi”.
Kusintha kopanda utsi: Huáng Méigui Xiǎo Zhǒng ndi gawo la gulu lalikulu la “Lapsang Souchong watsopano,” lomwe likukulirakulira kuyambira kumayambiriro kwa zaka za m’ma 2000. Pamodzi ndi Jīn Jùn Méi (金骏眉) ndi ma tiyi ena atsopano ofiira a ku Wuyi, amapereka njira yosiyana ndi yachikhalidwe ya utsi — kuwalola okonda kuti adziwe terroir ndi chinthu choyambirira “popanda mkhalapakati” wa utsi wa paini.
Dzina “Lapsang Souchong”: Dzina lapadziko lonse la Lapsang Souchong ndi limodzi mwa zodabwitsa kwambiri m’dziko la tiyi. Chiyambi chake sichidziwika bwino: “Lapsang” mwina ndi kumasulira kwa matchulidwe a Chifujian a “正山” (zhèng shān → la̍p-sáng mu chilankhulo cha Hokkien), ndipo “Souchong” — kuchokera ku “小种” (xiǎo zhǒng → siáu-chéng). Umu ndi mmene Chitchaina “phiri lenileni, mtundu waung’ono” chinasandulikira kukhala Chingerezi “Lapsang Souchong”.

13. Kuyerekeza ndi Ma Tiyi Ena Ofiira a ku Wuyi:

Zhèng Shān Xiǎo Zhǒng wachikhalidwe wophikidwa utsi (正山小种): Lapsang Souchong wakale wokhala ndi fungo lamphamvu la utsi wa chingamu cha paini, malingaliro a longan ndi zipatso zouma. Khalidwe lamphamvu, lolemera, “lamwamuna.” Huáng Méigui Xiǎo Zhǒng ndi wosiyana naye: wopanda utsi, wamaluwa, waulemu, “wamkazi.”
Jīn Jùn Méi (金骏眉, Jīn Jùn Méi): Tiyi wofiira wapamwamba wochokera ku Tongmuguan, wopangidwa kuchokera ku mphukira zokha za zitsamba zakutchire zakomweko. Wofewa, wa uchi ndi maluwa, wokhala ndi malingaliro a mbatata. Huáng Méigui Xiǎo Zhǒng amasiyana ndi chizindikiro chowoneka bwino cha “rozi” ndi thupi lolimba chifukwa cha kupezeka kwa masamba mu chinthu choyambirira.
Zhèng Shān Xiǎo Zhǒng wochokera ku mitundu ina (Méi Zhàn, Qí Lán, ndi zina): Gulu lomwe likutchuka kwambiri la Xiǎo Zhǒng “yamtundu wa cultivar,” iliyonse yomwe imabweretsa chikhalidwe chake cha fungo. Huáng Méigui amasiyana pakati pawo ndi chikhalidwe cha “rozi” — chimodzi mwa zomwe zimadziwika bwino komanso kuyamikiridwa.
Chì Gān (赤甘, Chì Gān) / Xiǎo Chì Gān (小赤甘): “Abale aang’ono” a Jīn Jùn Méi — ma tiyi ofiira ochokera ku Tongmuguan okhala ndi mlingo wotukuka wa kututa. Otsika mtengo, okhala ndi chikhalidwe cha zipatso ndi uchi. Huáng Méigui Xiǎo Zhǒng ndi wovuta kwambiri komanso “wamaluwa.”

Pomaliza:

Huáng Méigui Xiǎo Zhǒng ndi tiyi-rozi wochokera ku chiyambi cha tiyi wofiira. Wopangidwa pamphambano ya miyambo iwiri yayikulu ya Wuyi — yán chá ndi Zhèng Shān Xiǎo Zhǒng — amapereka chidziwitso chapadera: maluwa aulemu a mtundu wa oolong mu chophimba chofewa, chokoma cha tiyi wofufutidwa kwathunthu. Popanda “chophimba” cha utsi cha Lapsang Souchong wachikhalidwe, pano mukumveka liwu la terroir yokha — mapiri otetezedwa a Wuyi ndi chifunga chawo, nthaka zawo zophulika, ndi mitengo ya paini yakale. Tiyi uyu ndi chisankho chabwino kwa iwo amene amayamikira mu tiyi wofiira osati mphamvu kwenikweni, koma ulemu, ndipo amene akufuna kudziwa Wuyi kudzera mu mtundu wake wamaluwa kwambiri.