Jiangshan Lǜ Mǔdān · new.thetea.app

Jiangshan Lǜ Mǔdān ndi umodzi mwa tiyi wobiriwira wakale wa chigawo cha Zhejiang, wotchulidwa chifukwa cha masamba ake omwe amatseguka m’madzi ngati duwa la peony ndi mtundu wake wobiriwira kwambiri wa emerald. Amadziwikanso ndi dzina lakale la Xianxia Hua Long (仙霞化龙, Xiānxiá Huà Lóng). Tiyiyu ndi wa gulu la tiyi wobiriwira wokhotakhota wophikidwa (卷曲形炒青绿茶, juǎnqū xíng chǎoqīng lǜchá) ndipo amayamikiridwa chifukwa cha fungo lake la mtedza wa chestnut, fungo losalala la maluwa ndi kukoma kwake kokhalitsa kotsalira m’kamwa.

1. Gulu ndi Kochokera:

Mtundu: Tiyi wobiriwira (绿茶, lǜchá), wosatenthedwa. Gulu laling’ono — tiyi wobiriwira wokhotakhota wophikidwa (卷曲形炒青绿茶).
Gulu: Tiyi wa mbiri yakale wodziwika ku China. Chopangidwa chotetezedwa ndi chizindikiro cha malo (原产地域产品保护, 2004; 国家农产品地理标志, 2021).
Kochokera: China, chigawo cha Zhejiang (浙江省, Zhèjiāng Shěng), mzinda wa Jiangshan (江山市, Jiāngshān Shì), womwe uli m’boma la Quzhou (衢州市, Qúzhōu Shì). Jiangshan ili pa mphambano ya zigawo zitatu — Zhejiang, Fujian ndi Jiangxi, pa phiri la kumpoto kwa mapiri a Xianxialing (仙霞岭, Xiānxiá Lǐng).
Malo (ma coordinates): pafupifupi 28°44′ N, 118°37′ E (pakati pa mzinda wa Jiangshan). Malo oyambira tiyi apamwamba ali m’mudzi wa Peijiadi (裴家地村) m’dera la Bao’an (保安乡) ndi m’mudzi wa Zhoucun (周村村) m’tauni ya Nianbadu (廿八都镇) — m’mapiri ataliatali a nkhalango ya makolo ku Xianxialing.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Chiyambi cha kupanga tiyi m’dera la Jiangshan chikuonekera kuyambira nthawi ya mfumu ya Tang (618–907). Lu Yu (陆羽, Lù Yǔ) mu “Chajing” (《茶经》, Chájīng) akutchula dera la Xujiang (须江, Xūjiāng) — dzina lakale la Jiangshan — monga limodzi mwa madera a tiyi a Zhexi. M’nthawi ya mfumu ya Northern Song (960–1127), wolemba ndakatulo Su Shi (苏轼, Sū Shì), yemwe anali bwanamkubwa wa Hangzhou, analandira mphatso ya tiyi yochokera ku mapiri a Xianxialing kuchokera kwa bwenzi lake Mao Pang (毛滂, Máo Pāng) wa ku Jiangshan, ndipo anayamikira kwambiri, nati ndi “奇茗极精” — “tiyi wosazolowereka, wangwiro mpaka kumalekezero.” M’nthawi ya Ming, mu ulamuliro wa Zhengde (正德, 1506–1521), mfumu Zhu Houzhao (朱厚照), paulendo wake woona zinthu ku Jiangnan, analawa tiyi wa Xianxialing, nampatsa dzina “Lüming” (绿茗, Lǜmíng) ndipo analamula kuti awonjezedwe pa mndandanda wa tiyi woperekedwa kwa mfumu (贡茶, gòngchá). M’nthawi ya Qing, mchaka cha 12 cha ulamuliro wa Tongzhi (同治, 1873), buku la “Kufotokoza kwa Mzinda wa Jiangshan” (《江山县志》) linali ndi zolembedwa zatsatanetsatane za luso la kusonkhanitsa ndi kusintha. Mu 1980, akatswiri a m’derali anabwezeretsa njira yakaleyi, ndipo mu 1982 pa mpikisano wa tiyi wapadera ku Changsha, Jiangshan Lǜ Mǔdān inalandira malo achiwiri pa tiyi khumi apamwamba m’dziko lonse. Mu 2004, bungwe la State Quality Supervision linapereka chitetezo cha dzina la malo ochokera. Mu 2021, inalandira chitetezo cha boma cha chizindikiro cha malo a zinthu zaulimi.
Dzina: 江山 (Jiāngshān) — “Jiangshan,” dzina la mzinda; 绿 (lǜ) — “wobiriwira,” kusonyeza mtundu wa emerald; 牡丹 (mǔdān) — “peony wamaluwa,” fanizo la maonekedwe a masamba omwe akutseguka m’madzi ngati petals a peony. Dzina lakale 仙霞化龙 (Xiānxiá Huà Lóng, “chinjoka chosintha cha Xianxialing”) limagogomezera ubale ndi mapiri ndi ndakatulo ya kusuntha kwa masamba mu kapu.
Tanthauzo la chikhalidwe: Jiangshan Lǜ Mǔdān ndi “chizindikiro” cha mzinda wa Jiangshan komanso chizindikiro cha mbiri ya tiyi ya kumadzulo kwa Zhejiang. Makalata a ndakatulo a Su Shi ndi abwenzi ake, omwe amatamanda tiyi wa Xianxialing, afika ku mbiri ya zolemba za tiyi ku China. Mphoto ya mfumu ya nthawi ya Ming ndi udindo wake wa “tiyi woperekedwa kwa mfumu” zinalimbitsa mbiri ya tiyiyu pa mlingo wa dziko lonse. Masiku ano, Lǜ Mǔdān ndi gawo la mbiri yamoyo ya tiyi ya Zhejiang ndipo ndi mmodzi mwa oyimira dera la tiyi wobiriwira wakale wa ku China.

3. Kufotokoza kwa Zomera ndi Zipangizo:

Mtundu / Cultivar: Cultivar yaikulu ndi mtundu wa anthu a Jiangshan (江山本地群体种, Jiāngshān běndì qúntǐ zhǒng), womwe uli wa gulu la tsamba lapakati (Camellia sinensis var. sinensis). Zowonjezera zimagwiritsidwa ntchito mitundu yosankhidwa Yingxiang (迎霜, Yíngshuāng) ndi Longjing 43 (龙井43, Lóngjǐng 43). M’dera lapakati la mudzi wa Peijiadi, pali mitengo yakale ya tiyi ya zaka zoposa 150, yomwe imadziwika ndi tsamba lokhuthala, lonyowa lomwe limatha kukhalabe losalala kwa nthawi yayitali (持嫩性).
Kusonkhanitsa: Kusonkhanitsa kwa masika: kumayamba chisanafike chikondwerero cha Qingming (清明, Qīngmíng, kawirikawiri koyambirira kwa April) ndipo kumathera pambuyo pa Guyu (谷雨, Gǔyǔ, kumapeto kwa April). Ubwino wapamwamba kwambiri uli ndi tiyi wosonkhanitsidwa chisanafike Qingming (明前茶, míngqián chá).
Mlingo wa kusonkhanitsa: Kwa gulu lapadera (特级, tèjí) — mphukira yathunthu kapena mphukira ndi tsamba limodzi lomwe likungoyamba kutseguka; kwa gulu loyamba — mphukira ndi tsamba limodzi lotseguka; kwa lachiwiri — mphukira ndi masamba awiri akungoyamba kutseguka. Mphukira iyenera kukhala yayitali kuposa tsamba.
Zofunikira za zipangizo: Sizololedwa kusonkhanitsa mvula ikagwa ndi mame, sitimasonkhanitsa mphukira zochepa ndi zofowoka, masamba owonongeka ndi tizilombo, komanso mphukira za mtundu wofiirira. Zipangizo ziyenera kukhala zofanana, zatsopano, zopanda fungo lachilendo.

4. Malo ndi Makhalidwe a Kulima:

Nyengo ndi malo: Mzinda wa Jiangshan uli m’dera la nyengo yobiriwira yamvula yamkuntho. Kutentha kwa pachaka pakati — 17.3 °C, mvula ya pachaka — pafupifupi 1700 mm, chinyezi cha mpweya — kuposa 80%. Malo oyambira tiyi apamwamba ali kumpoto kwa phiri la Xianxialing (仙霞岭), kumene minda ya tiyi imazunguliridwa ndi nkhungu ndi mitambo chaka chonse, zomwe zimapereka kuwala kobalalika ndi kusintha kwapang’onopang’ono kwa kutentha.
Kutalika kwa malo olima: 500–800 mamita pamwamba pa nyanja. Zipangizo zabwino kwambiri zimachokera kumadera ataliatali pafupi ndi nkhalango ya makolo.
Dothi: Dothi lachikasu lofiira la acidic (红黄壤, hónghuáng rǎng), lomwe limapangidwa ndi kuwonongeka kwa miyala ya granite. pH ya dothi — 4.5–5.5. Potaziyumu — mpaka 206.6 mg/kg, zinthu za organic — ≥ 2.5%. Dothi limatsika bwino madzi ndipo limakhala ndi mchere wambiri, zomwe zimathandiza kupanga fungo labwino la tiyi.
Makhalidwe a kulima: Mitambo yambiri ndi nkhungu (mawu akuti “nkhungu ya mitambo” — 云雾, yúnwù — mwachikhalidwe amasonyeza malo ataliatali ochokera tiyi) amapanga malo abwino oti pakhale ma amino acid ambiri ndi zinthu zopangira fungo, zomwe zimapatsa tiyi kutsekemera, kusalalikira ndi fungo lovuta. Dera lonse la mzinda wa Jiangshan limakhala ndi maboma ndi matauni 19 omwe amapanga tiyi; nkhalango m’dera lapakati imafika pa 80%, zomwe zimapereka mthunzi wachilengedwe, mitundumitundu ya zamoyo ndi kuchepetsa kufunika kwa mankhwala a tizilombo. Malo a mapiri okhala ndi kusiyana kwa kutalika kuyambira 150 mpaka 1500 m amapanga nyengo zosiyanasiyana, momwe malo aliwonse amapereka tiyi ndi makhalidwe ake.

5. Luso la Kupanga:

Kupanga Jiangshan Lǜ Mǔdān kumaphatikizapo magawo asanu ndi atatu akulu ndipo kumadziwika ndi njira zingapo zapadera:

Kusonkhanitsa (采摘, cǎizhāi): Kusonkhanitsa pamanja kwa mphukira zazing’ono molingana ndi muyeso wa gulu.
Kuyala kuti ziphwete (摊青, tānqīng): Zipangizo zatsopano zimayalidwa mosanjikiza m’chipinda chozizira ndi chopumira mpweya kuti chinyezi cha pamwamba chichoke pang’onopang’ono, tsamba likhale lofewa ndikukonzekera kukhazikika.
Kukhazikika / “kupha zobiriwira” (杀青, shāqīng): Kuwotcha mu mphika pa kutentha kwakukulu kuti ma enzyme asiye kugwira ntchito ndipo njira za okosijeni ziyime. Chodziwika bwino — m’modzi wopanga amawotcha, pomwe wina amawombetsa tsamba ndi fani kuti lizizire mwachangu, zomwe ndi zofunikira kwambiri kusunga mtundu wobiriwira wowala ndi fungo latsopano.
Kukhotakhota koyamba (初揉, chūróu): Kukhotakhota mopepuka, kumapatsa tsamba mawonekedwe oyamba ndikutsegula pang’ono madzi a mkati.
Kukhotakhota kachiwiri (复揉, fùróu): Kukhotakhota kawiri — ndicho chodziwika chapadera cha luso la Lǜ Mǔdān — kumapanga mawonekedwe a “petals” ooneka ngati peony akutseguka.
Kuwumba (做型, zuòxíng): Kupatsa tiyi mawonekedwe omaliza okhotakhota, omwe amapereka chithunzi cha “kuphuka” pamene akupanga.
Kutulutsa ubweya (提毫, tíháo): Gawo lapadera, pomwe pamwamba pa tiyi pamatuluka tinza ting’onoting’ono tasiliva (白毫, báiháo), zomwe zimapatsa tiyi mawonekedwe a “ubweya.”
Kuumitsa / kuwotcha (烘焙, hōngbèi): Njira yakale ya “kuwotcha katatu, kuphikanso katatu” (三烘三闷, sān hōng sān mēn) pogwiritsa ntchito makala amitengo pa kutentha kotsika pang’onopang’ono: 70 °C → 60 °C → 50 °C. Kuumitsa kwapang’onopang’ono kumakhazikitsa fungo, kumafikitsa tiyi pa chinyezi chokhazikika ndikupanga fungo lakuya la chestnut.

6. Makhalidwe a Organoleptic:

Maonekedwe a masamba owuma: Mawonekedwe okhotakhota, ooneka ngati masamba a duwa, omwe amatseguka mwachilengedwe mu kapu. Mtundu — wobiriwira wandiweyani wonyezimira ngati mafuta. Tiyi wa gulu lapamwamba ali ndi mawonekedwe owonekera bwino a “peony woyera” — ubweya wochuluka wa siliva, wofanana ndi masamba ang’onoang’ono. Kutalika kwa mphukira kwa gulu lapadera — osapitirira 2.5 cm.
Fungo la masamba owuma: Fungo lowala la chestnut (板栗香, bǎnlì xiāng) — yomwe ndi fungo lalikulu; fungo laling’ono la maluwa, lofanana ndi orchid, limapanga “nyimbo ya mapiri ataliatali” (高山韵, gāoshān yùn). Fungo ndi lakuya, loyera, lopanda fungo la udzu kapena la nkhalango.
Fungo la madzi: Fungo lalikulu, lodzaza la chestnut ndi fungo laling’ono la maluwa. Chodziwika chapadera — fungo limakhalabe mu kapu yozizira (fungo lozizira la kapu) kwa mphindi zoposa 30.
Kukoma: Kutsekemera kowala (鲜爽, xiānshuǎng), komwe kumadza chifukwa cha ma amino acid ochuluka (≥ 2.8%); thupi lolimba, lodzaza (醇厚, chúnhòu) chifukwa cha polyphenols (≥ 25.6%); kutsekemera kokhalitsa, kodziwika bwino kotsalira m’kamwa (回甘, huígān), komasulira mofewa kukhala kuzizirira m’kamwa.
Mtundu wa madzi: Wobiriwira wa emerald wosalala, woyera ndi wowala, ndi kuwala kodabwitsa.
Pansi pa tiyi (tsamba lophikidwa): Masamba osalala, obwerera m’mbuyo — obiriwira, ofanana, athunthu; mu kapu amatseguka ngati masamba a peony. Tiyi wabwino amayandama ndiku “phuka” mkati mwa madzi; wochepa amamira pansi ndipo satseguka.

7. Zomwe Zili mu Thupi:

Polyphenols (catechins): Polyphenols a tiyi — ≥ 25.6%. Catechins (makamaka EGCG, EGC, ECG) ndi gulu lalikulu la antioxidants; malinga ndi kuyerekezera kwina, mphamvu yawo yothetseratu ma free radicals ndi yayikulu kuwirikiza 18 kuposa mphamvu ya vitamini E.
Ma amino acid (kuphatikiza L-theanine): Ma amino acid aulere — ≥ 2.8%. L-theanine amapanga kutsekemera kwa “umami” ndi kukulitsa kuziziritsa, komanso amakhala ndi mphamvu yofewa yotsitsimula ndi yolimbikitsa.
Alkaloids: Kafeini (pafupifupi 2.5–3.5%), theobromine ndi theophylline — zimapatsa mphamvu ndi chikhalidwe chowawa, chomwe chimayenderana ndi kutsekemera kwa ma amino acid.
Mavitamini: Vitamini C (mu zipangizo zatsopano — mpaka 200 mg/100 g), mavitamini a gulu B, vitamini K, β-carotene (0.24 mg/kg, zomwe zimathandiza kuthandizira maso).
Mchere: Potaziyamu (m’dothi — mpaka 206.6 mg/kg, zomwe zimaonekera m’masamba), manganese, zinc, selenium pang’ono.
Mafuta ofunikira: Amachititsa fungo la chestnut ndi la maluwa; momwe amapangira amapangidwa ndi malo ataliatali a mapiri ndi kuumitsidwa kwakale kwa makala.

8. Ubwino Wathanzi:

Thandizo la antioxidant: Kuchuluka kwa catechins kumapereka chitetezo champhamvu cha maselo ku kupsinjika kwa okosijeni; catechins a tiyi wobiriwira amakulitsa kwambiri ntchito ya enzyme SOD (superoxide dismutase) — “yoyeretsa” yachilengedwe ya ma free radicals.
Kutsitsimula kofewa: Kafeini pamodzi ndi L-theanine amapanga kukhala tcheru kofanana, kosalekeza popanda kukwera mwadzidzidzi ndi kugwa — komwe kumatchedwa “mphamvu ya tiyi.”
Thandizo la metabolism ya mafuta: Polyphenols a tiyi ndi theaflavins amathandizira kuwongolera mlingo wa cholesterol ndi kuthandizira kukhazikika kwa mitsempha.
Thandizo la chakudya: Kumwa mochepa pambuyo pa chakudya kumalimbikitsa kayendedwe ka m’mimba ndi kutulutsa ma enzyme a chakudya; catechins amalepheretsa tizilombo toyambitsa matenda osaphwanya tizilombo tathandizo.
Thandizo la maso: β-carotene ndi vitamini C zomwe zili mu tiyi wobiriwira watsopano zimathandizira kuteteza maso ngati akumwa nthawi zonse.
Thandizo la ubongo: L-theanine amathandizira kukhazikika, kumveka bwino kwa kuzindikira ndi kuchepetsa nkhawa.
Thandizo la chitetezo cha mthupi: Gulu la polyphenols, mavitamini ndi mchere limapereka mphamvu yolimbitsa thupi ngati likumwa nthawi zonse.

Chenjezo: Osamwa m’mimba mwangati (zinthu zonenepa zingakwiyitse mkamwa mwa m’mimba). Madzi otentha pafupifupi 70 °C amapereka kusanja kwabwino kwa kuzizira komanso kukhala omasuka kwa chakudya.

9. Kupanga Tiyi:

Kutentha kwa madzi: 85 °C — ndiyo yabwino kwambiri kuti fungo la chestnut lituluke ndi kusunga kuziziritsa. Ngati atsika mpaka 70 °C, kuziziritsa kumakulitsidwa (鲜爽), koma kuya kwa fungo kumachepa.
Kuchuluka kwa tiyi: 3 g pa 150 ml ya madzi (chiŵerengero 1:50) popanga mu galasi. Pa njira ya gongfu — 5–6 g pa 120 ml.
Zida: Galasi lowonekera — ndiye chosankha chabwino, chomwe chimalola kuona “kuphuka kwa peony” (牡丹绽放, mǔdān zhànfàng) pamene tsamba likutseguka. Gaiwan yoyera ya dothi — ndi njira ina yabwino. Chiphika cha Yixing sichilimbikitsidwa — dothi lotsekemera lingakhazikitse fungo losalala.
Njira (njira ya kutsanulira pakati / 中投法, zhōngtóu fǎ):
1. Thetsani galasi ndi madzi otentha.
2. Tsanulani madzi pa gawo limodzi mwa magawo atatu a kuchuluka kwake.
3. Ikani tiyi (3 g).
4. Gwedezani pang’ono galasi kuti tsamba linyowe.
5. Wonjezerani madzi mpaka magawo asanu ndi awiri pa khumi a kuchuluka kwake.
6. Kutentha koyamba — mphindi 2.
7. Mweni mpaka pamlingo wagawo limodzi mwa magawo atatu, kenako onjezerani madzi; kutentha kulikonse kowonjezereka kuchulukitsani ndi masekondi 30.
8. Tiyi wabwino amatha kutsanulidwanso 3–4.

10. Kusunga:

Mikhalidwe: Kutseka bwino (mu vacuum kapena m’matumba otsekedwa, oyikidwa mu botolo losawonekera ndi chivundikiro chothina). Kuteteza ku fungo lachilendo, kuwala kwa dzuwa ndi chinyezi — awa ndi adani atatu akulu a tiyi wobiriwira.
Kutentha: Chabwino 0–5 °C (firiji) pakusunga kwa nthawi yayitali. Musanatsegule, onetsetsani kuti phukusi latenthedwa mpaka kutentha kwa chipinda (mphindi 15–20 litatsekedwa) — izi zimalepheretsa chinyezi kusanduka madzi pa tiyi wozizira.
Nthawi ya kugwiritsa ntchito: Tiyi watsopano (新茶, xīnchá) amalimbikitsidwa kuti amwe m’mwezi umodzi kuti akhale watsopano kwambiri. Mu phukusi lotsekedwa mufiriji — mpaka miyezi 12 osataya ubwino wake kwambiri. Pambuyo potsegula — pasanathe masabata 2–4.

11. Mtengo ndi Zilakolako:

Magulu a mitengo: Gulu lapadera (特级) — kuyambira 3,000 yuan pa jin (500 g) ndi kupitilira apo; gulu lachiwiri — pafupifupi 200 yuan pa jin. Mtengo umadalira gulu, kutalika kwa malo, nthawi yosonkhanitsa (chisanafike Qingming kapena pambuyo) ndi kuchuluka kwa ntchito yamanja.
Zomwe zimapangitsa mtengo: Malo ataliatali, nyengo “chisanafike Qingming,” kusonkhanitsa pamanja kokha ndi kukhotakhota kawiri, kugwiritsa ntchito zipangizo zochokera ku mitengo yakale ya Peijiadi — zonsezi zimawonjezera mtengo wa magulu apamwamba.
Momwe mungapewere zilakolako:
1. Yang’anani wogulitsa: Gulani kwa ogulitsa omwe ali ndi malo otsimikizika ochokera ndi chizindikiro cha chitetezo cha malo ochokera.
2. Yang’anani maonekedwe: Jiangshan Lǜ Mǔdān weniweni wa gulu lapamwamba ali ndi mawonekedwe oonekera a petals, ubweya wochuluka wa siliva ndi kuwala kwa mafuta kobiriwira wandiweyani.
3. Yang’anani fungo: Fungo loyera, lakuya la chestnut lopanda fungo lachilendo, lofunkha kapena lowotcha. Fungo liyenera kukhalabe mu kapu yopanda kanthu kwa nthawi yayitali.
4. Yang’anani madzi: Tiyi weniweni “amaphuka” m’madzi, akutseguka ngati peony; zilakolako nthawi zambiri zimamira ndipo sizitseguka. Madzi ake ayenera kukhala oyera, ngati emerald, osakwiya.
5. Yang’anani mtengo: Mtengo wokayikitsa wotsika wa “gulu lapadera” ndi chizindikiro cha kusinthidwa kwa zipangizo kapena kusakaniza ndi tiyi wa ma dera ena.

12. Zinthu Zosangalatsa:

Ndakatulo ndi tiyi: Su Shi sanangoyamikira tiyi wa Xianxialing m’makalata, komanso analemba ndakatulo yothokoza bwenzi lake Mao Zhengzhong (毛正仲, Máo Zhèngzhòng) wa ku Jiangshan, momwe tiyiyu anafotokozedwa ngati chithunzithunzi cha “ungwiro zitatu” — mtundu, fungo ndi kukoma (色香味一日备三绝).
Dzina la mfumu: Tiyi wa Xianxialing ndi umodzi mwa ochepa omwe analandira dzina lake kuchokera kwa mfumu: Zhu Houzhao anampatsa dzina “Lüming” (绿茗, “Tiyi wobiriwira wapamwamba kwambiri”), zomwe zinakhala chizindikiro cholemekezeka kwa zaka mazana ambiri.
Luso la fani: Njira yapadera ya kupanga — kuwombetsa ndi fani panthawi ndi pambuyo pa kuwotcha (杀青) — kumachepetsa kutentha kwa tsamba mwachangu kuposa kuziziritsa kwina kulikonse, ndikuletsa “kuwotcha kwambiri” ndikusunga mtundu wobiriwira wowala modabwitsa.
Mitengo yakale ya Peijiadi: M’mudzi wa Peijiadi muli gulu la mitengo ya tiyi ya zaka zoposa 150 — limodzi mwa magulu akale kwambiri a mtengo wa tiyi kumadzulo kwa Zhejiang, omwe amapereka zipangizo ndi tsamba lokhuthala, lonyowa komanso kukoma kwapadera.
Chitetezo cha malo ochokera: Jiangshan Lǜ Mǔdān unakhala umodzi mwa tiyi wobiriwira oyamba ku Zhejiang kulandira chitetezo chawiri cha boma: kudzera ku bungwe la State Quality Supervision (2004) ndi kudzera ku unduna wa zaulimi (2021). Dera lopangira limakhudza dera lonse la mzinda — magawo onse 19 a utsogoleri, zomwe zikusonyeza kukula kwa chikhalidwe cha tiyi m’deralo.
Njira yakale ya Xianxia Gudao: Tiyi wa Xianxialing m’mbiri amalumikizidwa ndi Xianxia Gudao (仙霞古道, Xiānxiá Gǔdào) — njira yakale yamalonda yomwe imalumikiza Zhejiang ndi Fujian kudzera m’dutsa la mapiri. Ndi njira imeneyi yomwe tiyi amapititsidwa ku nyumba ya mfumu, ndipo apaulendo omwe amadutsa m’dutsa amalimbikitsidwa ndi tiyi watsopano wakumaloko m’malo a tiyi a m’mbali mwa msewu.

13. Kuyerekeza ndi Tiyi Wobiriwira Wina:

Xi Hu Long Jing (西湖龙井, Xīhú Lóngjǐng): Tiyi wophatikizidwa wophikidwa ndi fungo la “nyemba” ndi kutsekemera kosalala. Mosiyana ndi Lǜ Mǔdān, ali ndi mawonekedwe ophatikizika, osati okhotakhota; fungo lake ndi la “udzu” kwambiri ndipo fungo la chestnut silibenso. Long Jing ilibe chithunzi cha “kuphuka” mu kapu.
Zhejiang Song Zhen (松针, Sōngzhēn, “Mainga a Pine”): Tiyi wobiriwira wa mainga okhala ndi mawonekedwe owongoka, ooneka ngati mainga a pine. Poyerekeza ndi Lǜ Mǔdān — ali ndi fungo losavuta, kotsalira m’kamwa kosadziwika bwino komanso alibe chithunzi cha “peony.”
Anji Bai Cha (安吉白茶, Ānjí Báichà): Tiyi wobiriwira wokhala ndi ma amino acid ochuluka modabwitsa (mpaka 6–12%) ndi maonekedwe oyera a mphukira. Poyerekeza ndi Lǜ Mǔdān — kukoma kwake ndi “kotsekemera” kwambiri komanso kosakhazikika, fungo lake ndi “latsopano” ndi “la chimanga,” osati la chestnut. Mawonekedwe a tsamba — owongoka ndi ophatikizika.
Wuzhou Ju Yan (婺州举岩, Wùzhōu Jǔyán): Tiyi wobiriwira wakale wochokera ku Jinhua yoyandikana nayo (Zhejiang), womwe uli m’gulu la 44 la zolowa za dziko zosagwirika. Amasiyana ndi kukhotakhota kochepa komanso fungo laling’ono la maluwa poyerekeza ndi Lǜ Mǔdān.
Taiping Hou Kui (太平猴魁, Tàipíng Hóukuí): Tiyi wobiriwira wamkulu wophatikizika wochokera ku Anhui wokhala ndi fungo la orchid. Amasiyana kwambiri mu mawonekedwe (tsamba lalitali lophwanyika motsutsana ndi “duwa” lokhotakhota), koma ali ndi kuya kofanana kwa fungo ndi kutalika kwa kotsalira m’kamwa.

Pomaliza:

Jiangshan Lǜ Mǔdān ndi tiyi wokhala ndi mbiri ya zaka chikwi ndi tsogolo lovuta: kuchoka ku ulemerero wa mfumu, kuiwalika ndi kutsitsimuka m’ma 1980. Matsenga ake akulu ali mu mphindi imene tiyi wokhotakhota agwera m’madzi otentha ndikutseguka pang’onopang’ono, ngati masamba a peony, akudzaza chipinda ndi fungo lotentha la chestnut ndi maluwa. Tiyiyu ndi yabwino kwa iwo omwe amayamikira mu tiyi wobiriwira osati kutsitsimula kokha, komanso kuya — thupi lolimba, kotsalira m’kamwa kokhalitsa ndi kukongola kwa mawonekedwe a njira yopangira. Kwa okonda Long Jing omwe akufuna china chake chodzaza ndi chowoneka ngati masewera, Jiangshan Lǜ Mǔdān idzakhala chopezeka chenicheni.