Tiyi Yobiriwira ya Jietan · new.thetea.app

Tiyi Yobiriwira ya Jietan (碣滩绿茶, Jiétān lǜchá) ndi tiyi yobiriwira yochokera ku Hunan yopindika, chinthu chodziwika padziko lonse cha chizindikiro cha malo (国家地理标志保护产品, guójiā dìlǐ biāozhì bǎohù chǎnpǐn, chovomerezedwa mu 2011). Amapangidwa m’boma la Yuanling (沅陵县, Yuánlíng Xiàn), m’chigawo cha Hunan (湖南, Húnán), m’mapiri a Jietanshan (碣滩山) m’mphepete mwa mtsinje wa Yuanshui (沅水, Yuán Shuǐ). Uwu ndi umodzi mwa tiyi zakale kwambiri ku China — udindo wake monga mphatso ya mfumu (贡茶, gòngchá) unalembedwa kale m’nthawi ya mafumu a Tang. Mu 1972, nduna yaikulu ya Japan, Tanaka Kakuei, pokumana ndi Zhou Enlai, anatchula za Tiyi ya Jietan, n’kuitcha “tiyi ya ubwenzi pakati pa China ndi Japan” (中日友好之茶).

1. Kagulu ndi Chiyambi:

Mtundu: Tiyi yobiriwira (yosasanduka). Maonekedwe ake — opindika, okhota (卷曲形, juǎnqū xíng).
Gulu: Mphatso ya mbiri yakale (唐代贡茶); chinthu chodziwika padziko lonse cha chizindikiro cha malo (2011); umodzi mwa tiyi zapamwamba zopindika za ku China.
Chiyambi: China, chigawo cha Hunan (湖南, Húnán), boma la Yuanling (沅陵县, Yuánlíng Xiàn), dera lamapiri la Jietan (碣滩山区). Yuanling ili kumpoto chakumadzulo kwa Hunan, pakati pa mtsinje wa Yuanshui, pamadutsa mapiri a Wuling (武陵山, Wǔlíng Shān) ndi Xuefeng (雪峰山, Xuěfēng Shān).
Zolemba zake: Pafupifupi 28°25′–29°00′ kumpoto ndi 110°00′–111°10′ kum’mawa.

2. Mbiri ndi Tanthauzo Pachikhalidwe:

Mbiri: Miyambo ya tiyi ku Yuanling imachokera kalekale. Buku lakale la Jin yakumadzulo lotchedwa “Jingzhou Tudiji” (《荆州土地记》, Jīngzhōu Tǔdì Jì) limati: “M’maboma asanu ndi awiri a Wulin, tiyi imamera paliponse ndipo imakhala yabwino kwambiri” — Yuanling inali limodzi mwa maboma amenewo. M’buku la “The Classic of Tea” (《茶经》, Chájīng) lolembedwa ndi Lu Yu (陆羽, Lù Yǔ), linatchulapo mawu ochokera ku “Kunyuan Lu” (《坤元录》) la Pei Yuan: “Pa mtunda wa li 350 kumpoto chakumadzulo kwa boma la Xupu, m’chigawo cha Chenzhou, pali phiri la Wushe (无射山)… paphiripo pali mitengo yambiri ya tiyi.” Mu 2016, phiri la Wushe, lomwe lili m’boma la Yuanling, linavomerezedwa mwalamulo ndi bungwe la China Tea Marketing Association ndi China Tea Culture Society kukhala “phiri la mbiri ya chikhalidwe cha tiyi cha ku China.”

Malinga ndi nthano, kumayambiriro kwa zaka za zana la 8, mfumu ya Tang, Ruizong (李旦, Lǐ Dàn), yemwe anakakamizika kusiya mpando wachifumu n’kuipereka kwa mayi ake, mfumukazi Wu Zetian, anapita kumwera. Akuyenda mumtsinje wa Yuanshui, anaima pafupi ndi phiri la Jietan, kumene anakumana ndi mtsikana wokongola wa kumeneko, Hu Fengjiao (胡凤姣), amene anamupatsa tiyi wa m’minda ya m’mapiri. Polowa pa mpando wachifumu (pafupifupi 710), Ruizong anapereka tiyi ya Jietan kwa akuluakulu a nyumba yachifumu, ndipo idaphatikizidwa pakati pa mphatso za pachaka. Motero, Tiyi ya Jietan idakhala mphatso ya mfumu, ndipo kenako idafalikira ku Japan ndi India kudzera mu malonda a mayiko.

Buku la “Chenzhou Fuzhi” (《辰州府志》) limati: “M’bomalo tiyi imamera malo ambiri, koma imene imalemekezedwa kwambiri ndi imene imachokera ku phiri la Jietan.” M’nthawi ya Ming-Qing, tiyiyo inkadziwika ndi dzina loti “Chenzhou Jietan Cha” (辰州碣滩茶). Msilikali wamkulu wa dziko, Lin Zexu (林则徐), podutsa ku Yuanling, analawa tiyi ya kumeneko n’kufuula kuti: “M’chigawo chino muli malire oyamba a dziko lapansi, ndipo zikuoneka kuti nalenalenso tiyi yoyamba ya dziko.”

M’mbiri yaposachedwapa, chochitika chachikulu chinachitika mu 1972: paulendo wake ku Beijing, nduna yaikulu ya Japan, Tanaka Kakuei (田中角荣), pokambirana ndi Zhou Enlai (周恩来), anatchula za tiyi ya Jietan ndi kukhalapo kwake m’mbiri ku Japan. Zhou Enlai anayambitsa kufufuza tiyiyo, yomwe inapezeka m’minda yosiyidwa ya Jietanshan. Mothandizidwa ndi iye mwini, mu 1973, kukonzanso minda ya tiyi kunayambika. Mu 1980, ntchito ya sayansi ndi ukadaulo yobwezeretsa luso lakale idakonzedwa, ndipo pofika 1982 — ulendo wa gulu la achinyamata achibwenzi ochokera ku Japan — Tiyi ya Jietan idali “itaukitsidwa.” Anthu ogwirizira adaitcha “tiyi ya ubwenzi pakati pa China ndi Japan.” Mu 2011, tiyiyi idalandira chitetezo cha chizindikiro cha malo, ndipo mu 2015, idalandira mendulo ya golide ku Expo ya Padziko Lonse ku Milan.
Dzina: “Jietan” (碣滩) — “mwamba wokhazikika pa madzi.” “碣” amatanthauza mwamba wapamadzi kapena mwamba woyima molunjika; “滩” amatanthauza pakati pa mtsinje kapena malo osaya. Dzinali limachokera ku miyala imene ili m’munsi mwa mtsinje wa Yuanshui, yoyima molunjika ngati miyala yolembedwa. Lü Cha (绿茶) ndi “tiyi yobiriwira.” Choncho, dzina lonselo limatanthauza “tiyi yobiriwira ya ku Mwamba wapakati pamadzi.”
Tanthauzo pachikhalidwe: Tiyi ya Jietan ndi imodzi mwa tiyi zochepa zomwe mbiri yawo yongodzipereka ngati mphatso imatsimikizidwa ndi zolemba zakale komanso zochitika za zaka za zana la 20 (nkhani ya ulamuliro ya 1972). Kwa boma la Yuanling, lomwe lili ndi mbiri ya “Kwawo kwa Tiyi ya China” (中国名茶之乡) ndi “Kwawo kwa Tiyi Yopanda Mankhwala” (中国生态有机茶之乡), iyi ndi chizindikiro chachikulu cha dera. Tiyiyi imagwirizananso ndi chikhalidwe cha “phiri la Eryou” (二酉山) — malo osungira zinthu zakale odziwika bwino, amene anayambitsa mawu oti “wophunzira ngole zisanu ndi mapanga awiri” (学富五车，书通二酉).

3. Kufotokozera Mwamankhwala ndi Masamba Ogwiritsidwa Ntchito:

Mtundu / mtundu wopangidwa: Waukulu — gulu la anthu am’deralo (本地群体种, běndì qúntǐ zhǒng), loyimiridwa ndi mitengo yakale ya tiyi yopitirira zaka 150. Mitengo imeneyi ndi nthambi yakumwera chakumadzulo ya Camellia sinensis var. sinensis (gulu la Yunnan-Guizhou, 云贵茶叶组系), yodziwika ndi masamba okhuthala, odukaduka omwe amatha kusunga kufewa (持嫩性). Mitundu yina yothandiza yochokera ku mphukira zomera zofufuzika yowonjezera minda ndi Bai Hao Zao (白毫早, Báiháo Zǎo), Bi Xiang Zao (碧香早, Bìxiāng Zǎo), ndi Zhu Ye Qi (槠叶齐, Zhūyè Qí).
Kututa: Kututa kwa masika — kuyambira Chūnfēn (春分, Chūnfēn, pakati pa Marichi) mpaka Gǔyǔ (谷雨, Gǔyǔ, pakati pa April) kwa mtundu wapadera ndi woyamba. Kwa mtundu wapadera pali lamulo loti “kututa m’mawa — kuukonza madzulo” (上午采下午制).
Mulingo wa kututa: Jietan Yinzhen (碣滩银针, Jiétān Yínzhēn, “Masingano a Siliva a Jietan”) — mphukira imodzi; Jietan Maojian (碣滩毛尖, Jiétān Máojiān) — mphukira ndi tsamba limodzi lomwe likutuluka kumene; Jietan Cuifeng (碣滩翠峰, Jiétān Cuìfēng) — mphukira ndi masamba awiri akutuluka kumene.

4. Malo ndi Momwe Amalimidwira:

Malonekedwe ndi malo: Yuanling ili pamadutsa a mapiri awiri — Wulingshan (武陵山) ndi Xuefengshan (雪峰山). M’bomalo mumadutsa mitsinje ya Yuanshui (沅水) ndi Youshui (酉水); damu lamagetsi la Wuqiangxi (五强溪水电站) linapanga nyanja yokulitsa yaikulu kwambiri ku Hunan, imene imabweretsa nyengo yapadera — chinyezi chowonjezeka, kutentha kosasintha, ndi chifunga chambiri. Nkhalango ili ndi mitengo 76.19%. M’bomalo muli mapiri opitirira zana, ndipo oposa 30 mwa iwo ndi okwera kuposa 1,000 m.
Utali wa malo olimapo: 300–1000 m; malo aakulu a minda ya tiyi ali pa utali wa 400–600 m.
Nyengo: Kutentha kwapakati pachaka 16.6 °C; mvula yapachaka ≥ 1440 mm (yomwe ndi yaikulu kwambiri m’dera la Huaihua). Mitambo ndi chifunga zilipo chaka chonse; mitsinje 911 imalenga mpweya wodzala ndi chinyezi, womwe umapangitsa kuti m’masamba a tiyi muzisonkhanitsa pang’onopang’ono zinthu zotchedwa amino acid ndi zinthu zina zopangira kafungidwe kake.
Dothi: Chinthu chapadera cha geological — malo aakulu a nthaka zofiirira za miyala ya masamba ndi ya mapepala (紫色板页岩风化土壤) zokhala ndi zinthu za phulusa la mapiri. Zili ndi zinki (Zn) ndi manganiyizi (Mn) zambiri, koma aluminiyamu (Al) ndi fuloridi (F) zochepa. Zinthu zachilengedwe ≥ 2.0%; pH 4.5–5.5. Mchitidwe wosawerengeka wa geokemikaliwu ndi chimodzi mwa zifukwa zomwe tiyiyi imatulutsa zokometsera zopambana.
Gawo lowumbilira: Mudzi wa Jietan m’chigawo cha Beirong (北溶乡碣滩村) — ndi kwawo ka mbiri ya tiyi; minda ya tiyi ya m’mapiri apamwamba pafupi ndi National Nature Reserve ya Jiemuxi (借母溪国家级自然保护区). Malo onse a minda ya tiyi m’bomalo ndi opitirira 150,000 mu (pafupifupi 10,000 ha).

5. Ukadaulo Wopangira:

Tiyi Yobiriwira ya Jietan ndi tiyi yobiriwira yopindika yomaliza ndi manja. Zinthu zazikulu zake: kupindika kawiri kuti mawonekedwe akhale onga maluwa, kuumitsa ndi makala mwachikhalidwe potsatira njira ya “kuumitsa katatu — kulolerana katatu” (三烘三闷, sān hōng sān mèn), ndi lamulo lakhazikika la kuzungulira kwa tsiku limodzi kwa mtundu wapadera.

Kuwotcha pang’ono (鲜叶摊放, xiānyè tānfàng): Masamba atsopano amayalidwa pang’onopang’ono kuti achotse madzi pang’ono ndi kuyambitsa zinthu zopangira kafungidwe.
Kukhazikitsa kobiriwira (杀青, shāqīng): Kukazinga ndi manja pa 180–220 °C n’kutembenuzatembenuza mosalekeza. Kukhazikitsa motentha kwambiri kumalepheretsa ma enzyme ndi kumangirira mtundu watsopano wobiriwira.
Kuziziritsa (清风, qīngfēng): Masamba amayalidwa kuti azizire — siteji ya “mphepo yowala.”
Kupindika koyamba (初揉, chū róu): Kupanikiza pang’ono kwa mphindi pafupifupi 5; mapangidwe oyamba a tsamba amapangidwa.
Kuumitsa koyamba (初烘, chū hōng): Pa 85–90 °C — kuchotsa madzi ochulukitsa.
Kupindika kawiri (复揉, fù róu): Kupanikiza mwamphamvu kwa mphindi pafupifupi 8; kupindika kawiri kumapanga mawonekedwe ake onga “maluwa a chonchi” (花瓣状, huābàn zhuàng).
Kuumitsa kawiri (复干, fù gān): Kuumitsa kwapakatikati.
Kukonza mawonekedwe ndi kuwonetsa tsitsi (整形提毫, zhěngxíng tí háo): Kupindika ndi kusisita ndi manja pa 60–70 °C. Pa siteji ino, tsitsi loyera limawonekera pamwamba, n’kupangitsa tiyiyo kukhala yonga “chipale chofewa.”
Kuumitsa kotsiriza (足干, zú gān): Kuumitsa kwapang’onopang’ono ndi makala pa 60–65 °C. Njira yachikhalidwe ya “kuumitsa katatu — kulolerana katatu” (三烘三闷) umangirira kafungidwe ka chestnut ndi kupanga kafungidwe ka “kuzizira” komwe kamawonekera mu kapu yozizira ndipo kumakhalapo kwa mphindi zopitirira 30.

6. Makhalidwe a Kumva Kwake:

Maonekedwe a masamba owuma: Masamba ofewa, opindika mwamphamvu a maonekedwe opindika (卷曲形); nsonga zake zakuthwa, zopambana (锋苗秀丽); mtundu wake wobiriwira wonyezimira (绿润); tsitsi loyera lochuluka limaphimba tsambalo, m’malo ena likuwonetsa m’kati mwake molemera (银毫满披隐翠). Pothira madzi otentha, masamba amaimirira ndi kuyandama, akukwera ndi kutsika — “ngati tingononono zasiliva zikusewera m’madzi” (如银鱼游翔) — amawerengedwa kuti ndi chimodzi mwa zizindikiro za khalidwe.
Kafungidwe ka masamba owuma: Kafungidwe ka chestnut (栗香, lì xiāng) ndi kachikulu; katsopano kofewa, kozama (嫩香持久). Kapu ikazizira imasunga kafungidwe kwa mphindi zopitirira 30 (冷杯留香超30分钟) — mkhalidwe wosowa ngakhale pakati pa tiyi zobiriwira zodziwika bwino.
Kafungidwe ka madzi: Kamvekedwe ka chestnut kamakula, ndi kuzama; kumawonekera zokometsera zotsekemera za chotupitsa chatsopano; “kafungidwe kozizira” kamawonekera bwino pamene kuzizira.
Kukoma: Kutsitsimuka koonekera (鲜爽) — kuchuluka kwa ma amino acid ≥ 4.33%; thupi lochuluka, lonona (醇厚) kuchokera ku polyphenols 26.6–29.7%; kubwereranso kotsekemera mwamsanga ndi kwamphamvu (回甘显著). Khalidwe lake lapadera ndi limene amati: “wa pafupi amawona ngati kulibe fungo, wa kutali amawona monga fungo lonunkhira kwambiri” (近者因“醉”而不闻其香，远者因“渴”倒倍觉芬芳): munthu mmodzi akapanga tiyi — nyumba yonse imadzadza ndi fungo.
Mtundu wa madzi: wobiriwira wachikasu, woyera ndi wowoneka bwino (黄绿清透); pakhoza kukhalanso kuthina pang’ono konga mkaka kuchokera ku tsitsi (毫浑, háo hún).
Masamba otenthedwa: mtundu wobiriwira wofewa, wofanana, wotanuka; kwa mtundu wapadera — mphukira zathunthu zoyimirira.

7. Magulu a Mankhwala:

Zinthu zosungunuka m’madzi (水浸出物): Zolemba zopambana za 49.8% — ndizoposa 12.8 peresenti ya mulingo wa dziko (37%). Ichi ndi chimodzi mwa ziwonetsero zazikulu kwambiri pakati pa tiyi zobiriwira za ku China, zomwe zimafotokozera kukhuthala ndi kudzadza kwa kukoma kwake.
Ma Amino Acid (氨基酸): ≥ 4.33% — chiwonetsero chapamwamba chomwe chimapereka kutsitsimuka kwakukulu ndi kutsekemera.
Polyphenols (茶多酚): 26.6–29.7% — kuchuluka kwapakati; chiyerekezo cha ma polyphenols ndi ma amino acid (酚氨比) ndi pafupifupi 6–7, chomwe ndi chogwirizana kwambiri ndipo chikuwonetsa malingaliro a “kutsitsimuka” pamene kukhalitsa kukhalapo.
Caffeine (咖啡碱): 4.46%.
Catechins: Kuchuluka kokwanira — 158.36 mg/g; zomwe zimachuluka kwambiri ndi EGCG ndi EGC.
Minerals: Kuchuluka kwakukulu kwa zinki (Zn) ndi manganiyizi (Mn), kochepa kwambiri — aluminiyamu (Al) ndi fuloridi (F); seleniyamu (Se) ilipo. Mbiri yapadera ya mineral iyi ndi chithunzithunzi cha dothi la purple slate.
Mavitamini: Vitamini C, mavitamini a gulu la B.

8. Ubwino Wake:

Chitetezo chochedwetsa kukalamba (antioxidant): Ma polyphenols a tiyi amaletsa ma free radicals; kuchuluka kwakukulu kwa EGCG kumagwirizana ndi ntchito yayikulu yochedwetsa kukalamba.
Mphamvu yolimbikitsa: Caffeine pamodzi ndi L-theanine imapereka mphamvu yosalekeza komanso kumveka bwino kwa maganizo.
Kuthandiza kagayidwe ka mafuta: Catechins ndi theaflavins zimathandiza kukonza mbiri ya cholesterol.
Kuthandiza thanzi la mafupa: Malinga ndi zina, ma catechins amalimbikitsa kulekanitsidwa kwa ma osteoblast.
Kuthandiza thanzi la m’kamwa: Kuchuluka koyenera kwa fuloridi ndi ma polyphenols kumathandiza kulepheretsa kuchuluka kwa tulo.
Kuthandiza chakudya: Ma polyphenols ndi ma amino acid amathandiza kugwira ntchito kwa chimbudzi pambuyo pa kudya.
Kuwonjezera mchere: Zinki, manganiyizi, ndi seleniyamu zachilengedwe zochokera ku dothi lofiirira ndizothandiza ku chitetezo cha mthupi ndi kagayidwe ka zinthu.

Chofunika: Izi ndi chidziwitso chokhacho, osati malangizo a zachipatala.

9. Momwe Wophatira:

Kutentha kwa madzi: 80–85 °C (wiraniseni ndi kusiya kwa mphindi 2 kuti zizizire).
Kuchuluka kwa tiyi: 3 g pa 150 ml (kapu yagalasi) kapena 5 g pa gaiwan ya 120 ml.
Ziwiya: Kapu yagalasi yoonekera — ndi yabwino kwambiri kuti muwone “kuvina kwa tingononono zasiliva”; gaiwan la porcelain loyera — ndi labwino kuwongolera kutulutsa kukoma ndi kuyesa kafungidwe ka chivundikiro.
Zochita (kapu yagalasi, njira yakuthira pakati — 中投法):
1. Tenthetsani kapu ndi madzi owira.
2. Thirani madzi pa 1/3 ya kuchuluka kwake (80–85 °C).
3. Ikani 3 g ya tiyi, gwedezani pang’ono kuti inyowe ndi kutulutsa fungo (浸润30秒).
4. Onjezani madzi mpaka 7/10 ya kuchuluka kwake.
5. lolerani kwa mphindi 2. Powonjezera madzi kenako, onjezerani nthawi ndi masekondi 30; musiyire 1/3 ya madzi m’kapu musanawonjezere.
Zochita (gaiwan):
1. Tenthetsani gaiwan.
2. Kuthira koyamba — mtundu wapadera umathiridwa popanda kuchapa (首泡精华无需洗茶); yang’anani maonekedwe a masamba — “tingononono” zoyima ndi chizindikiro cha chenicheni.
3. Thirani masekondi 15–20, ndikuwonjezera masekondi 5–10. Mpaka kuthira 4–5.
Zolemba: Kutentha koyenera kwa kulawa ndi 45–55 °C. Osavomerezeka kumwa ndi njala (ma tannin angakwiyitse ulusi). Madzi osalala usiku sayenera kugwiritsidwa ntchito.

10. Kusunga:

Kuyikamo kotsekedwa; kuteteza ku kuwala, chinyezi, ndi fungo.
Chabwino: 0–5 °C (firiji) m’chidebe chotsekedwa.
Pambuyo potsegula — gwiritsani ntchito mkati mwa mwezi umodzi.
Tiyi yatsopano isanamwedwe, ndi bwino kuilekera kwa masiku 5–7 pamalo amdima kuti “ipumule” ku kutentha kwa kupanga.

11. Mtengo ndi Zachinyengo:

Mulingo wa mtengo: Mtundu wapadera (贡品级, “mulingo wa mphatso”) — Jietan Yinzhen yochokera ku nsonga zokhazokha za kututa kwa masika (春分茶) — pafupifupi 1600 yuan/jin. Mtundu woyamba — 400–800 yuan/jin. Mtundu wachiwiri — tiyi yotsika mtengo ya tsiku ndi tsiku.
Zomwe zimakhudza mtengo: Mulingo wa masamba, nyengo (mingqian/yuqian), zaka za mitengo (masamba ochokera ku mitengo yakale zopitirira zaka 150 ndi okwera mtengo kwambiri), gawo la ntchito yamanja.
Momwe mungapewere zachinyengo:
- Gulani kwa opanga ovomerezeka okhala ndi ufulu pa mtundu wa “碣滩茶” (m’bomalo muli mabizinesi opitirira 30 omwe ali ndi ziphaso).
- Yang’anani chizindikiro cha malo.
- Tiyi Yobiriwira ya Jietan yeniyeni imadziwika ndi tsitsi loyera lochuluka lomwe “limawonetsa m’kati mwake mobiriwira” (隐翠显毫) — masamba oukira opanda tsitsi amasonyeza kusintha.
- Kuyesa kafungidwe ka kapu yozizira: Tiyi ya Jietan yeniyeni imasunga kafungidwe ka chestnut kwa mphindi zopitirira 30 pambuyo poyeretsa; yachinyengo — imataya fungo mkati mwa mphindi zochepa.
- Mtengo wotsika mokayikitsa ndi chifukwa chokayikira: kutulutsa kwa zinthu zopambana (49.8%) sikungatheke pa masamba otsika mtengo a m’mapiri otsika.

12. Zochititsa Chidwi:

Nkhani ya 1972 ndi imodzi mwa nkhani zodziwika bwino za “ulamuliro wa tiyi” m’mbiri ya China: Zhou Enlai mwiniyo sankadziwa komwe tiyi ya Jietan inkapangidwa, ndipo adapereka lamulo kwa Unduna wa Zaulimi kuti ifufuzidwe “kuchokera pamwamba mpaka pansi.” Tiyiyi inapezeka m’minda yosiyidwa ya m’mapiri, komwe mu 1972 anakumba zitsa zopitirira 2000 za mitengo yakale ya tiyi, zomwe zikutsimikizira kuti kulima kunali kwakale.
Khalidwe lapadera loti “munthu mmodzi akamwa tiyi — nyumba yonse imadzadza ndi fungo” (一人品茶满屋香气) si kukokomeza kwandakatulo: kuchuluka kwa mafuta ofunika ofunika kumapangitsadi kuti fungo lofalikira lizimveka pakuphika.
Zinthu zosungunuka m’madzi — 49.8%: zikutanthauza kuti pafupifupi theka la kulemera kwa tiyi wouma limasungunuka m’madzi, chomwe ndi chimodzi mwa zolemba zapamwamba kwambiri pakati pa tiyi zonse zobiriwira za ku China.
Mu 2018, chojambula cha Tiyi Yobiriwira ya Jietan chinalandiridwa m’chisungiko cha National Museum of China (中国国家博物馆) monga choimira cha tiyi yamakono yobiriwira.
Wanzeru wa Ming, Wang Yangming (王阳明, Wáng Yángmíng) mu 1510, akuphunzitsa ku kachisi wa Longxing (龙兴讲寺) ku Yuanling, ankamwa tiyi ya Jietan yomwe ophunzira ake anamupatsa.

13. Mitundu ya Tiyi ya Jietan:

Jietan Yinzhen (碣滩银针, Jiétān Yínzhēn): “Masingano a Siliva a Jietan” — mtundu wapamwamba kwambiri, mphatso yapadera. Nsonga zokhazokha, mawonekedwe owongoka, onga singano; tsitsi loyera lochuluka. Kutsekemera kwakukulu ndi kufewa; kuwawa kochepa kwambiri. Ndi yosowa komanso yokwera mtengo kwambiri.
Jietan Maojian (碣滩毛尖, Jiétān Máojiān): Mtundu wa malonda waukulu. Nsonga ndi tsamba limodzi, yopindika mwaluso; kafungidwe ka chestnut kakale, kutsitsimuka ndi kubwereranso kotsekemera. Chiyerekezo chabwino cha mtengo ndi khalidwe.
Jietan Cuifeng (碣滩翠峰, Jiétān Cuìfēng): “Nsonga Zobiriwira za Jietan” — tiyi yochuluka yochokera ku nsonga ndi masamba awiri; kukoma kokhuthala, kokhazikika; kumva kupirira kwabwino pakuphika. Imayikidwa ngati ya tsiku ndi tsiku.

Kuwonjezera pa tiyi yobiriwira, pansi pa mtundu wa “Jietan” amapanganso tiyi wofiira (碣滩红茶) ndi tiyi wakuda (碣滩黑茶), koma tiyi yobiriwira ndiyo mtundu wodziwika bwino komanso wolemekezeka kwambiri.

Kutsiliza:

Tiyi Yobiriwira ya Jietan ndi tiyi ndi mbiri yodabwitsa: kuchokera ku mphatso za mfumu za nthawi ya Tang, kudutsa pa kuiwalika ndi kusiyidwa, mpaka kutsitsimuka komwe kunayambitsidwa ndi nkhani yapadziko lonse ya ulamuliro, ndipo kenako mpaka udindo wa tiyi yapadera kwambiri ku China. Kutulutsa kwake kopambana, kafungidwe kake kooneka bwino ka chestnut ndi kamvekedwe kake kopambana ka “kozizira,” komanso kuwonetsera kopambana kwa “tingononono zasiliva” m’kapu yagalasi sikumangopangitsa kusangalala kwa mkamwa kokha, komanso chiwonetsero chenicheni cha tiyi. Kwa wokhometsa tiyi zobiriwira zaku China, Tiyi ya Jietan ndi chinthu chosowa komanso chamtengo wapatali: iyi ndi tiyi imene mbiri ya zaka chikwi, malo apadera ofiirira, ndi luso la alimi a tiyi aku Hunan zimagwirizana mu kapu iliyonse.