Húběi Qīng Zhuān

Húběi Qīng Zhuān ndi nthano ya Wanli Chadao (万里茶道, Wànlǐ Chádào — “Njira ya Tiyi ya Mtunda wa Li Makumi”), tiyi wakuda wa njerwa yemwe kwa zaka mazana atatu anali tiyi wamkulu wa ku China amene ankatumizidwa ku Mongolia ndi Russia. Uwu mwina ndi tiyi yekha wa ku China amene adasiya chizindikiro chake mu mbiri ya ubale wa malonda pakati pa Russia ndi China mofanana ndi silika ndi china. Chizindikiro chodziwika bwino “川” (chuān — “mtsinje”), chosindikizidwa ku mbali ya kumaso kwa njerwayo, ndi chimodzi mwa zizindikiro zamalonda zakale kwambiri zomwe zimagwiritsidwa ntchito mosalekeza padziko lonse. Qīng Zhuān amapangidwa mu mzinda wa Xianning (咸宁市, Xiánníng Shì), chigawo cha Hubei, ndipo kuyambira 2014 ali ndi udindo wa chinthu chokhala ndi chizindikiro cha dziko cha malo (国家地理标志产品). Mu chaka chomwecho adalowetsedwa mu “Kaundula wa Zizindikiro za Malo pakati pa EU ndi China” (中欧地理标志保护名录), ndipo mu 2024 — mu mndandanda wa zinthu zolimbikitsidwa za zizindikiro za malo mkati mwa chitaganya “One Belt, One Road”.

1. Klasifikasi ndi Chiyambi:

• Type: Tiyi wophikidwa pambuyo pa kufufuta, ndi wa gulu la Hei Cha (黑茶, Hēichá — “tiyi wakuda”). Woponderezedwa (紧压茶, jǐnyā chá) mu mawonekedwe a njerwa ya makona anayi. Pamlingo wa kuponderezedwa — ndi umodzi mwa okhazikika kwambiri pakati pa ma Hei Cha onse, zomwe zimapatsa mphamvu yapadera ya kusunga nthawi yayitali.
• Gulu: Tiyi wakuda wa njerwa wa ku Hubei. M’mbiri yakale ndi tiyi wa malire (边销茶, biānxiāo chá) — zinthu zomwe zinkagulitsidwa kwa anthu oyendayenda a ku Inner Asia. Nthawi imodzi — tiyi wotumizidwa kunja (外销茶, wàixiāo chá), womwe wakhala ukutumizidwa ku Russia ndi Europe kwa zaka mazana ambiri.
• Chiyambi: China, chigawo cha Hubei (湖北, Húběi), mzinda wa Xianning (咸宁市, Xiánníng Shì). Kupanga kumachitikira kwambiri mu maboma a Chibi (赤壁市, Chìbì Shì), Xian’an (咸安区), Tongshan (通山县), Chongyang (崇阳县) ndi Tongcheng (通城县).
• Ma coordinate a malo: Pafupifupi 29°–30° N, 113°–114° E.
• Mayina ena: “Chuanzi Zhuan” (川字砖, “njerwa yokhala ndi chilembo ‘川’”) — potengera chizindikiro cha malonda; Lao Qing Cha (老青茶, Lǎo Qīng Chá) — potengera dzina la zitsulo zoyambirira; Dongcha (洞茶, Dòng Chá) — potengera malo akale opangira — mudzi wa Yangloudong (羊楼洞, Yánglóudòng).

2. Mbiri ndi Kufunika kwake Mwachikhalidwe:

• Mbiri:
  • Tang (唐, 618–907) — chiyambi: Mu nthawi ya Tang, dera la Chibi (pamenepo — Puqi, 蒲圻) linatchulidwa ngati “khomo la dimba” (园户, yuánhù) la kupanga tiyi. Dongcha wakumaloko (洞茶) adalembedwa pa mndandanda wa tiyi wamsonkho (贡茶).
  • Song–Yuan (宋–元, X–XIV) — zithunzithunzi zakale: Ku Yangloudong, kumene kuli pansi pa phiri la Songfeng (松峰山), kunayamba kupanga tiyi woponderezedwa. Tiyi wa njerwa unkagwiritsidwa ntchito mu malonda a tiyi ndi akavalo ndi anthu a ku Mongolia.
  • Ming (明, 1368–1644) — “bokosi la chipewa”: Mu zaka za ulamuliro wa Yongle (永乐, 1403–1424) ku Yangloudong kunapangidwa “Mao He Cha” (帽盒茶, māo hé chá — “tiyi mu bokosi la chipewa”) — chithunzi choyambirira cha Qīng Zhuān wamakono. Amalonda a ku Shanxi (晋商, Jìnshāng) adazindikira kupanga ndi kayendetsedwe ka katundu, ndikutumiza tiyi ku Inner Mongolia ndipo kenaka kumpoto.
  • Qing (清, 1644–1912) — kukula ndi Wanli Chadao (万里茶道): Mu 1728, pambuyo pa kusaina kwa Pangano la Kyakhta (恰克图条约, Qiàkètú Tiáoyuē) pakati pa Russia ndi China ya Qing, amalonda a ku Shanxi adasintha “Mao He Cha” kukhala mawonekedwe a njerwa odziwika bwino okhala ndi chilembo “川” — umu ndimo anabadwira Qīng Zhuān wamakono. Tiyi unkatumizidwa kuchokera ku Yangloudong kudzera m’madzi kupyolera ku Hankou (汉口), kenako panjira yapamtunda kudzera ku Zhangjiakou (张家口) ndi Kulun (库伦, tsopano Ulaanbaatar) mpaka ku Kyakhta (恰克图), ndipo kuchokera kumeneko kupyolera ku Siberia kupita ku Moscow ndi St. Petersburg. Kutalika konse kwa njira — pafupifupi 14,000 km.
  • Nsonga ya malonda (1910–1915): Panthawi imeneyi, kupanga kwa pachaka kunafika pa mabokosi 48,000 (pafupifupi matani 26,000), zomwe zinali pafupifupi 60% ya katundu yense wa tiyi wa ku China wotumizidwa ku Russia. Yangloudong — mudzi wawung’ono wokhala ndi malo osakwana 2 km² — unali ndi maofesi a tiyi oposa 200 (茶庄, cházhuāng), kuphatikizapo a Russian, English ndi German, ndipo anthu oposa 40,000. Unatchedwa “Hankou Wamng’ono” (小汉口).
  • Masiku ano: Mu 2014, Qīng Zhuān adalowetsedwa mu “Kaundula wa Zizindikiro za Malo pakati pa EU ndi China”. Mu 2020, gulu la Hubei lokhudza chitukuko cha mafakitale a Qīng Zhuān (湖北青砖茶产业发展集团) linakhazikitsidwa, lomwe linaphatikiza opanga akuluakulu. Mu 2024, tiyi adalowetsedwa m’ndandanda wa zizindikiro za malo olimbikitsidwa mkati mwa chitaganya “One Belt, One Road”.
• Dzina:
  • “Qīng” (青) — “buluu-wobiriwira”. Limasonyeza mtundu wa zitsulo (老青茶, lǎo qīng chá — “tiyi wakale wobiriwira”), umene njerwayo imapangidwira.
  • “Zhuān” (砖) — “njerwa”.
  • “川” (chuān) — chizindikiro cha malonda chosindikizidwa ku mbali ya kumaso kwa njerwayo. Mizere itatu yoyima ikuyimira “mitsinje itatu” kapena “njira zitatu” (njira zitatu zazikulu zamalonda), kudzera m’mene tiyi wa ku Yangloudong unkafalikira padziko lonse.
• Kufunika kwake Mwachikhalidwe: Qīng Zhuān ndi “njerwa yomwe idamanga Wanli Chadao (万里茶道)”. Iye ndiye katundu wamkulu pa Njira Yaikulu ya Tiyi, yomwe idalumikiza Kumwera kwa China ndi Russia ndi Europe, ndipo mwa mbiri yakale ndi yofanana ndi Njira Yaikulu ya Silika. M’mapiri a ku Mongolia ndi m’mahema a Buryats, Qīng Zhuān kwa zaka mazana ambiri anali “ndalama ya m’chigwa” — ankasinthanitsa ndi ng’ombe, zikopa ndi siliva. Mu Russia ya zaka za zana la 19, “tiyi wa njerwa” wa ku Kyakhta anali chakumwa chodziwika paliponse, ndipo zotsalira zake zinkagwiritsidwa ntchito kusuta (ku Siberia). Mipata ya miyala ya Yangloudong yakale imasunga mizere yakuzama yochokera ku ngolo za “tambala” (鸡公车, jīgōng chē) — ngolo za gudumu limodzi zomwe zinkanyamula njerwa kupita ku doko. Zizindikiro izi ndi umboni wogwirika wa kukula kwa malonda.

3. Kufotokozera Kwachomera ndi Zitsulo:

• Mtundu / Cultivar: Mtundu wam’deralo wauswa wa masamba ang’onoang’ono ochokera ku Kumwera kwa Hubei (鄂南本地群体种, Ènán běndì qúntǐ zhǒng) — Camellia sinensis var. sinensis. Masamba ang’onoang’ono okhala ndi kukoma kwakukulu komanso kutha kusunga chinyezi; ndi abwino kwambiri pa kupanga fermentation yozama. Minda yatsopano ikubzalidwanso mtundu wa Fuding Da Bai (福鼎大白, Fúdǐng Dà Bái) pofuna kukulitsa zipatso.
• Kukolola: Chilimwe ndi yophukira — ndi nyengo yaikulu. Pa khungu lapamwamba labwino kwambiri (洒面, sǎ miàn) amagwiritsa zitsulo zosakhwima; pa khungu lamkati (里茶, lǐ chá) — masamba akuluakulu okhala ndi zitsulo.
• Mulingo wa kukolola: Masamba akuluakulu okhala ndi zitsulo zolimba (红梗, hóng gěng — “zitsulo zofiira” kapena 青梗, qīng gěng — “zitsulo zobiriwira”). Mwamwambo, masamba amapita ku chithandizo choyamba cha “kuwotcha kawiri — kukulunga kawiri — kuyanika kawiri” (二炒二揉二晒) m’munda momwemo.
• Zofunikira pa zitsulo: Zitsulo zimagawidwa m’magulu atatu, aliyense ndi zofunikira zake:
  • San-si mian / Sa mian (三四面 / 洒面): Khungu la kumaso kwa njerwayo. Masamba ochepa okhala ndi zitsulo zobiriwira; mtundu — wobiriwira wakuda wonyezimira pang’ono.
  • Er mian (二面): Khungu lapakati. Masamba okhwima apakati okhala ndi zitsulo zofiirira; chikhalidwe — mawonekedwe olimba, okulungidwa bwino.
  • Li cha (里茶): Khungu lamkati. Masamba akuluakulu a chaka chomwecho okhala ndi zitsulo zofiira zolimba kwambiri; amapereka kukhazikika, mphamvu ndi kukoma kokwanira.

4. Malo ndi Makhalidwe a Kulima:

Dera la Xianning — kumwera kwa Hubei — limadziwika ngati limodzi mwa madera achikhalidwe a tiyi ku China, lokhala ndi nyengo yofatsa ndi mvula yambiri.

• Mawonekedwe a nthaka: Dera la mapiri a kumwera kwa Hubei, malo osinthira pakati pa Chigwa cha Jianghan ndi Mapiri a Mufu (幕阜山脉).
• Kutalika kwa kulima: 500–800 mita pamwamba pa nyanja.
• Nyengo: Ya mphepo ya monsoon ya subtropiki. Kutentha kwapakati pachaka 16–18°C, mvula yapachaka 1500+ mm, chinyezi chachibale 78%+. Malowa amakutidwa ndi mitambo ndi chifunga nthawi yayitali pachaka, zomwe zimapereka kuwala kosalunjika — koyenera kuunjika kwa amino asidi ndi zinthu zonunkhira m’masamba.
• Dothi: Dothi la m’mapiri lachikasu laling’ono la asidi (黄壤, huáng rǎng), pH 4.5–6.5, lokhala ndi zinki ndi seleniamu zochuluka. Nkhalango — yoposa 60%.
• Makhalidwe apadera a malowa: Munda waukulu wapakati wa Yangloudong — Laoyingyan (老鹰岩, Lǎoyīng Yán, “Mwala wa Mphungu Wakale”) — uli m’dera la nkhalango yam’mbuyo, zomwe zimapereka mthunzi wachilengedwe ndi chitetezo ku mphepo.

5. Luso la Kupanga:

Kupanga Qīng Zhuān ndi imodzi mwa njira zazitali kwambiri komanso zovuta kwambiri m’makampani a tiyi: kuchokera pa kukolola masamba mpaka njerwa yomalizidwa, kumatenga nthawi yoposa theka la chaka, ndipo tiyi amadutsa makina opitilira 70 mkati mwa magawo 6 akulu.

• Kukolola ndi chithandizo choyamba (初制, chūzhì): M’minda amachita “kuwotcha kawiri — kukulunga kawiri — kuyanika kawiri” (二炒二揉二晒): masamba amawotchedwa kawiri m’chifinye (杀青), amakulungidwa kawiri ndipo amayanikidwa kawiri padzuwa. Chopangidwa chomwe chimapezeka chimatchedwa “lao qing cha” (老青茶).
• Kuyika pa chinyezi (渥堆发酵, wòduī fājiào): Gawo lapakati komanso lalitali kwambiri. Lao qing cha amaikidwa m’mulu waukulu ndipo amasungidwa kwa masiku 60 kapena kuposerapo. Uwu ndi umodzi mwa ma wo dui (渥堆) ataliatali kuposa onse pakati pa ma Hei Cha. Pa nthawi ya gawoli, tizilombo tating’onoting’ono (mould fungi, actinomycetes, mabakiteriya) zimachita kusintha kwakukulu kwa biological kwa polyphenols ndi cellulose, kupanga fungo lodziwika bwino la chenxiang (陈香 — fungo la kukhwima) ndi kutsekemera kofewa.
• Kukhwima (陈化, chénhuà): Pambuyo pa wo dui (渥堆), zitsulo zimasungidwanso kuti zikhazikike.
• Kuphatikiza ndi kupanga kusakaniza (复制拼配, fùzhì pīnpèi): Zitsulo za magulu osiyanasiyana ndi milingo zimaphatikizidwa. Pa njerwa iliyonse, amasankhidwa payekha “khungu lakumaso” (洒面), “khungu lapakati” (二面) ndi “khungu lamkati” (里茶).
• Kuwotcha ndi mpweya (蒸制, zhēngzhì): Kukhudza kwakanthawi ndi mpweya wotentha kwambiri (闪蒸, shǎn zhēng) pofuna kufewetsa masamba.
• Kupondereza (紧压定型, jǐnyā dìngxíng): Kuyika mosanjikiza (洒面 — kunja, 二面 — pakati, 里茶 — mkati) ndi kupondereza mwa mphamvu ya matani pafupifupi 100. Izi zimapangitsa kukhazikika komwe kumaganiziridwa kuti ndi kopambana pakati pa ma Hei Cha onse, ndipo, chifukwa chake, — mphamvu yayitali kwambiri yosungira.
• Kuyanika (烘干, hōnggān): Kuyanika pang’onopang’ono pa moto wofatsa (文火, wén huǒ) kwa pafupifupi maola 30.
• Kulongedza (包装, bāozhuāng): Njerwa zomalizidwa zimalongedzedwa m’mapepala a kraft.

Kukula kwake koyenera kwa njerwa yomalizidwa: 34 × 17 × 4 cm, kulemera — kumasiyanasiyana (nthawi zambiri 1.7–2 kg).

6. Zizindikiro za Organoleptic:

• Maonekedwe a masamba owuma: Njerwa yayikulu yamakona anayi yokhala ndi chosindikizira chodziwika bwino “川” pa mbali yakumaso. Mtundu — 青褐 (qīng hè, “buluu-bulauni”), pamwamba pa kalasi yapadera angathe kukhala ndi ubweya wonyezimira wagolide (金毫). Kapangidwe — kolimba, kosakanikirana; njerwayo ndi yolemetsa ikagwidwa. Zolemba za mawonekedwe opondereza — ndi zowonekera.
• Funso la masamba owuma: Chenxiang (陈香) yoyera — fungo lokhwima, lofatsa lokhala ndi zizindikiro za mtengo wowuma ndi kakang’ono ka bowa (菌花香, jūnhuā xiāng — “fungo la duwa la bowa”), chifukwa cha fermentation yaitali. Pa njerwa zakale (zaka 10+) kumawonekera muxiang (木香, mù xiāng) yodziwikiratu — fungo la sandalwood wakale kapena cedar.
• Funso la madzi: Odzaza ndi ofunda. Chenxiang amalamulira; madzi akazizira, chazibeya cha chikho chabwino (长杯香, chángbēi xiāng — “fungo lolimba la chikho chozizira”) limawonekera — njira yofatsa, yotsekemera yomwe imadziwika kuti ndi imodzi mwa zizindikiro za khalidwe la Qīng Zhuān.
• Kukoma: 醇厚 (chúnhòu — “odzaza ndi wandiweyani”), 甘滑 (gān huá — “wotsekemera-wosalala”). Polyphenols — osachepera 25%, zomwe zimapereka “kapangidwe” kokwanira ka kukoma, komabe chifukwa cha fermentation ya miyezi iwiri, kuphulika kwatsopano kwasinthidwa kukhala kufewa, kukhuthara kwa velvety. Kutsekemera — kwakuzama, “kwazipatso” (chifukwa cha kuchuluka kwa pectin). Kukoma kotsalira (回甘) — kwautali komanso kokhazikika.
• Mtundu wa madzi: Wofiira-chikasu, wowala ndi wosawona (红黄明亮, hóng huáng míng liàng). Zitsanzo zazing’ono zimapereka mtundu wachikasu kwambiri; zakale — zofiira kwambiri, ngati rubi.
• Pansi pa tiyi (masamba owiritsidwa): Masamba abulauni okhala ndi zitsulo zowonekera; kapangidwe kofewa koma kosalala.

7. Kapangidwe ka Mankhwala:

• Polyphenols: ≥ 25%. Zotsatira za okosijeni wozama — theaflavins (茶黄素, cháhuáng sù) ndi theabrownins (茶褐素, cháhè sù). Theaflavins amalepheretsa kupanga kwa cholesterol, zomwe ndi maziko a mphamvu yochepetsera mafuta.
• Pectin: Kuchuluka kwa zinthu za pectin kumapereka “kusalala” kwadzikoli kwa kukoma ndi chitetezo ku nembanemba ya m’mimba.
• Amino asidi: L-theanine, glutamic acid, aspartic acid — amapanga kutsekemera kofewa.
• Alkaloids: Caffeine (mlingo wochepa), theobromine, theophylline.
• Polysaccharides: Polysaccharides a tiyi (茶多糖, chá duōtáng) — amatenga gawo lofunika pa kuwongolera mulingo wa glucose m’magazi.
• Mavitamini: C, B1, B2, PP, A.
• Minerals: Zinki, seleniamu (zochuluka chifukwa cha dothi la derali), potaziyamu, kashiamu, magineziyamu, manganese.
• Tizilombo: Panjira ya wo dui (渥堆) ya masiku 60, gulu la tizilombo lapadera limapangidwa, lomwe metabolites zake (organic acids, ma enzymes) zimatsimikizira kapangidwe ka kukoma ndi mphamvu zothandiza zakumwa.

8. Zopindulitsa:

• Kugawa mafuta (消食): Mphamvu yogawa mafuta ndi polyphenols a Qīng Zhuān, malinga ndi zowerengera zina, ndi yowirikiza kawiri poyerekeza ndi tiyi wobiriwira. Izi zikulongosola kutchuka kwanthawi yayitali kwa tiyiyi pakati pa abusa a ku Mongolia ndi Central Asia.
• Kuchepetsa cholesterol (去肥腻): Theaflavins (茶黄素) amalepheretsa kupanga cholesterol, kuthandiza kusunga mafuta athanzi.
• Kuwongolera “atatu apamwamba” (降三高): Malinga ndi kafukufuku wamakono, Qīng Zhuān wakale (zaka 10+) amakhala ndi chikoka chachikulu pa milingo ya glucose (血糖), mafuta (血脂) ndi uric acid (尿酸) m’magazi.
• Kuthandiza chimbudzi: Pectin ndi metabolites zothandiza za tizilombo zimakutira nembanemba ya m’mimba, zimalimbikitsa kuyenda kwa matumbo.
• Chitetezo cha antioxidant: Polyphenols ndi theabrownins zimachotsa ma free radicals.
• Kutentha: Khalidwe lofunda, la “yang” la tiyi — limayamikiridwa makamaka m’madera a zigwa ndi a mapiri.
• Kuthandiza chitetezo cha mthupi: Zinki, seleniamu ndi mavitamini a gulu B amalimbitsa mphamvu zoteteza za thupi.

9. Kuphika:

• Kutentha kwa madzi: 100°C (madzi otentha kwambiri).
• Kuchuluka kwa tiyi: 5–8 g pa 500 ml ya madzi.
• Zida: Chotengera cha ceramic kapena chotengera chophikira tiyi (煮茶器, zhǔ chá qì). Kwa njira ya kutsanulira — gaiwan kapena chotengera cha Yixing.
• Ndondomeko (njira yophika — yolimbikitsidwa):
  1. Dulani kachidutswa ka 5–8 g kuchokera pa njerwayo pogwiritsa ntchito mpeni wa tiyi.
  2. Kutsuka: thirani madzi otentha, sungani masekondi 10, tsanulani. Izi zimachotsa fumbi ndi “kudzutsa” masamba.
  3. Thirani 500 ml ya madzi, bweretsani kuphika, phikani mphindi 3.
  4. Tsanulani kudzera mu chisefo.
  5. Mutha kuwonjezera madzi ndi kuphikanso — mpaka 3, ndikuwonjezera nthawi.
• Ndondomeko (njira ya kutsanulira):
  1. Tenthetsani gaiwan.
  2. Ikani 7–8 g pa 150 ml.
  3. Sambani kamodzi ndi madzi otentha (masekondi 10).
  4. Kutsanulira koyamba — masekondi 20–30.
  5. Zotsatira — ndikuwonjezera masekondi 5–10.
  6. Amapirira kutsanulira 10–15.

10. Kusunga:

Qīng Zhuān ndi tiyi wokhala ndi imodzi mwa mphamvu zapamwamba kwambiri zosungira pakati pa ma Hei Cha onse, chifukwa cha kukhwimitsidwa kwake kwapadera.

• Malo: Malo owuma, amdima, opumira bwino, kutali ndi fungo lina.
• Kutentha: M’nyumba (15–25°C).
• Chinyezi: 50–70%.
• Chotengera: Mapepala a kraft. Sikulimbikitsidwa kutsekedwa konse — tiyi ayenera “kupuma” kuti apitirize kukula pambuyo pa fermentation.
• Adani a tiyi: Chinyezi, fungo lachilendo, kuwala kwadzuwa kolunjika.
• Mphamvu ya kusunga: Pafupifupi yopanda malire. Njerwa za zaka 10 zakusungidwa zimasonyeza kusintha kwakukulu kwa kukoma; zitsanzo za zaka 20–50 zakale zimayamikiridwa kwambiri ndi osonkhanitsa. Kusunga kwa nthawi yayitali kumakulitsa mphamvu ya “kuchepetsa atatu apamwamba” (降三高).

11. Mtengo ndi Zonamizira:

• Gulu la mitengo: Kusiyanasiyana:
  • Kalasi yachiwiri (里茶, chambiri): kuyambira 50 yuan/jin (500 g) — tiyi wotsika mtengo watsiku ndi tsiku.
  • Kalasi yoyamba (二面): 200–500 yuan/jin.
  • Kalasi yapadera (洒面 ≥ 30%, ubweya wagolide): kuyambira 1000 yuan/jin.
  • Zitsanzo zakale (zaka 10–50): mtengo umakula mofulumira.
• Zinthu zokhudza mtengo: Kalasi ya zitsulo ndi chiŵerengero cha magawo, zaka zakusungidwa, chizindikiro (ma brand odziwika — “川” (Zhaoliqiao), “Yangloudong”, “Changchengchuan”), chaka chopangira.
• Momwe mungapewere zonamizira:
  • Gulani kwa ogulitsa odalirika: Ma brand “川” (赵李桥茶厂), “Yangloudong” (羊楼洞茶业), “Dongzhuang” (洞庄茶业) — ndi odalirika kwambiri. Gulani m’masitolo apadera kapena mwachindunji kwa opanga.
  • Yang’anani maonekedwe: Njerwa iyenera kukhala yokhwima, yolemetsa, yokhala ndi chosindikizira chodziwika bwino “川”. Mtundu — buluu-bulauni wofanana. Ming’alu, kumasuka, bowa woyera kapena wobiriwira — ndi zizindikiro zosautsa.
  • Yang’anani fungo: Chenxiang yoyera, mwina ndi kakang’ono ka bowa. Kunyowa, acidity, “chinyezi chapansi” — sizovomerezeka.
  • Yang’anani madzi: Wofiira-chikasu, wowala, wosawona. Kuda — ndi chizindikiro cha cholakwika.
  • Chikho chozizira (长杯香): Fungo lolimba, lotsekemera mu chikho chozizira — ndi imodzi mwa zizindikiro zazikulu za Qīng Zhuān weniweni wabwino.

12. Zochititsa Chidwi:

• Ndalama ya m’chigwa: M’zaka za zana la 19 ku Mongolia ndi Buryatia, tiyi wa njerwa unkagwiritsidwa ntchito ngati njira yolipirira pamodzi ndi siliva. Pa nkhosa imodzi ankapereka chiŵerengero china cha njerwa “川”; pa kavalo — mochuluka motsatana.
• Zizindikiro pa mwala: Pa mipata ya miyala ya Yangloudong yakale, mikwingwirima yakuzama ikuwonekabe — zizindikiro za “jigong che” (鸡公车, “ngolo za tambala”) — ngolo za gudumu limodzi zomwe anthu ogwira ntchito ankasunthira njerwa kupita ku doko la mtsinje. Zizindikiro izi ndi umboni wogwirika wa kukula kwa malonda: kudzera m’mudzi wawung’onowu, matani masauzande ambiri a tiyi ankadutsa chaka chilichonse.
• “川” — imodzi mwa ma brand akale kwambiri padziko lonse: Chizindikiro cha malonda “川”, chosindikizidwa ku mbali yakumaso kwa njerwayo, chakhala chikugwiritsidwa ntchito mosalekeza kuyambira 1728 — ndiko kuti, pafupifupi zaka 300. Ichi ndi chimodzi mwa zizindikiro zamalonda zakale kwambiri zomwe zikugwiritsidwa ntchito mosalekeza mu malonda apadziko lonse.
• Tiyi ndi zokambirana: Qīng Zhuān adatenga gawo pa ubale wapadziko lonse. Pangano la Kyakhta la 1727, kupatula kukhazikitsa malire, linalamulira makamaka malonda a tiyi. Pambuyo pake, mu nthawi ya “万里茶道”, tiyi wa njerwa unakhala umodzi mwa zinthu zochepa zomwe zinaloledwa ndikudutsa mwalamulo komanso mochuluka malire a Russia ndi China.
• 60% ya katundu wotumizidwa kunja: Pachimake (1910–1915), tiyi wochokera ku Yangloudong unapanga pafupifupi 60% ya katundu yense wotumizidwa kunja wa tiyi wa ku China kupita ku Russia — mudzi umodzi wawung’ono unkapereka tiyi kwa gawo lalikulu la Ufumu wa Russia.

13. Kuyerekeza ndi ma Hei Cha ena:

• Anhua Hei Zhuān (安化黑砖, Ānhuà Hēi Zhuān): Tiyi wa njerwa wa ku Hunan wochokera m’boma la Anhua. Amapangidwa kuchokera ku zitsulo za kalasi yapakati ndi yokhwima, koma popanda kapangidwe ka magawo (洒面–二面–里茶), komwe ndi kodziwika kwa Qīng Zhuān. Kukoma — kosavuta, kolunjika. Qīng Zhuān amasiyana ndi kapangidwe kovuta kwambiri, fermentation yaitali (masiku 60+ poyerekeza ndi ~30 ku Anhua) ndi “fungo lolimba la chikho chozizira” lowonekera kwambiri.
• Fu Zhuān Cha (茯砖茶, Fú Zhuān Chá): Tiyi wa njerwa wa ku Hunan wokhala ndi “Maluwa a Golide” (Eurotium cristatum). Fu Zhuān ndi wofewa, wokhala ndi zizindikiro za bowa ndi mtedza; Qīng Zhuān — wokhala ndi dongosolo, “wa kamangidwe” pa kukoma, wokhala ndi “chimango” chotsindika cha tannins ndi kukoma kotsalira kwautali.
• Kang Zhuān (康砖, Kāng Zhuān): Tiyi wa njerwa wa ku Sichuan wa msika wa ku Tibet. Kang Zhuān — ndi wokhwima komanso “wogwira ntchito”, wopangidwira kuphika tiyi wamafuta. Qīng Zhuān — ndi wosangalatsa kwambiri, wokhala ndi kamangidwe ka magawo atatu ndi kuthekera kophika m’njira yabwino yotsanulira.
• Liu Bao Cha (六堡茶, Liùbǎo Chá): Hei Cha wa ku Guangxi wokhala ndi zizindikiro zowonekera za dothi ndi “zapansi”. Liu Bao — ndi “wakumwera” mwachikhalidwe, wachinyezi ndi wolemera; Qīng Zhuān — ndi “wakumpoto” kwambiri, wowuma ndi woyera pa mbiri.

14. Chikhalidwe cha Kumwa:

• Tiyi wamkaka wa ku Mongolia (蒙古奶茶, Měnggǔ nǎichá): Njira yachikale yomwera Qīng Zhuān pa msika wake wakale wotumizidwa kunja. Tiyi amaphikidwa mpaka mtundu wolemera, kenako amawonjezera mkaka (wa ng’ombe kapena wa akavalo), mchere, nthawi zina — batala ndi mafuta a mchira wa nkhosa. Amakhala chakumwa chopatsa mphamvu, chotentha.
• Kuphika koyera: Okonda amakono akuyesa Qīng Zhuān m’njira yotsanulira — motero timva zizindikiro za kukoma kwake kosanjikiza.
• Kuphatikiza ndi chakudya: Amayenda bwino ndi nyama yamafuta, tchizi, mtedza, zipatso zouma, halva.
• Nthawi ya tsiku: Chifukwa cha mlingo wochepa wa caffeine ndi khalidwe lodziwika “lotentha”, ndi yoyenera nthawi iliyonse ya tsiku, makamaka masiku a autumn ndi chisanu.

Pomaliza:

Húběi Qīng Zhuān ndi tiyi yemwe adalumikiza Kum’mawa ndi Kumadzulo kalekale lisanakhale lofala. Mbiri yake ndi mbiri ya Wanli Chadao (万里茶道), njira yamalonda ya mtunda wa 14,000 km, pomwe mamiliyoni a njerwa okhala ndi chidindo “川” adayenda ulendo wa miyezi yambiri kuchokera ku Yangloudong kakang’ono kudutsa mapiri a Mongolia mpaka ku masitolo a tiyi aku Moscow ndi malo aku St. Petersburg. Lero mu chikho cha Qīng Zhuān wakale, tingamve mawu a nthawi imeneyi: madzi okhuthala, a velvety okhala ndi kunyezimira kwa buluu-rubi, chenxiang yotentha yokhala ndi kakang’ono ka bowa ndi kukoma kotsalira kwautali, kotsekemera komwe kumakhalitsa monga misewu ya m’chigwa ya Njira Yaikulu ya Tiyi. Kwa iwo amene akufuna tiyi wokhala ndi mbiri — osati yopekedwa, koma yeniyeni, yolembedwa m’mipangano yapadziko lonse, yojambulidwa m’mizere ya miyala ya mipata yakale — Qīng Zhuān amakhalabe chisankho chosapambanitsidwa.