Jīn Jùn Méi · new.thetea.app

Jīn Jùn Méi ndiye nsonga ya tiyi wamakono wofiira waku China, womwe unapangidwa mu 2005 potengera mwambo wa zaka mazana anayi wa Zhèng Shān Xiǎo Zhǒng. Tiyiyu, wopangidwa kokha kuchokera ku mphukira zosatuluka za mitengo ya tiyi ya m’tchire m’dera lachitetezo la Tóngmù, m’zaka zochepa zokha zinasintha maganizo a anthu pa tiyi wofiira ku China ndipo anakhala chizindikiritso cha m’badwo watsopano wa tiyi wapamwamba wa hóngchá.

1. Kugawa ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá), wothira mpweya wonse. Malinga ndi dongosolo la ku Ulaya, ndi tiyi wakuda. Mlingo wa kufufumitsa ndi 80–90%.
Gulu: Tiyi wapamwamba wopangidwa kuchokera ku mphukira zokha (单芽, dān yá). Kuyambira 2013, “Jīn Jùn Méi” anavomerezedwa kukhala dzina logwiritsidwa ntchito mofala (通用名称, tōngyòng míngchēng) — mofanana ndi Tiě Guānyīn, Bìluóchūn, ndi Dà Hóng Páo — ndi chigamulo cha Khoti Lalikulu la Anthu la Beijing.
Chiyambi: China, chigawo cha Fujian (福建省, Fújiàn Shěng), mzinda wa Nanping (南平市, Nánpíng Shì), mzinda wa Wuyishan (武夷山市, Wǔyíshān Shì), mudzi wa Tóngmù (桐木村, Tóngmù Cūn) mkati mwa National Nature Reserve ya Wuyishan (武夷山国家级自然保护区). Tóngmù ndiye kwawo kwa tiyi onse ofiira padziko lapansi: ndi kumene zaka zoposa 400 zapitazo anapangidwa Zhèng Shān Xiǎo Zhǒng (Lapsang Souchong).
Mizere ya malo: pafupifupi 27°44′ N, 117°38′ E.
Mayina ena: M’gulu la “Jùn Méi” (骏眉) pali magiredi atatu: Jīn Jùn Méi (金骏眉, “Masamba Agolidi”) — mphukira zokha; Yín Jùn Méi (银骏眉, “Masamba Asiliva”) — mphukira imodzi ndi tsamba limodzi; Tóng Jùn Méi (铜骏眉, “Masamba Amkuwa”) — mphukira imodzi ndi masamba awiri.

2. Mbiri ndi Kufunika Kwake mu Chikhalidwe:

Mbiri: Jīn Jùn Méi ndi imodzi mwa tiyi odziwika bwino aku China omwe ali ndi mbiri yaifupi. Mbiri yake imayamba m’chilimwe cha 2005, pamene gulu la okonda tiyi ochokera ku Beijing — Zhāng Mèngjiāng (张孟江), Yán Yìfēng (阎翼峰), ndi Mǎ Bǎoshān (马宝山) — anapempha mkulu wa kampani ya “Zhèngshān Cháyè” (正山茶业), Jiāng Yuánxūn (江元勋), kupanga “tiyi wofiira wabwino kwambiri woposa mtundu wapamwamba wa Zhèng Shān Xiǎo Zhǒng.” Jiāng Yuánxūn, wolowa m’malo wa Zhèng Shān Xiǎo Zhǒng m’badwo wa 24, anapereka ntchitoyo ku gulu la akatswiri a tiyi — Jiāng Jùnshēng (江骏生), Jiāng Jùnfā (江骏发), Liáng Jùndé (梁骏德), Wēn Yǒngshèng (温永胜) ndi ena. Gulu loyamba loyesera — pafupifupi theka la jin (250 g) la tiyi wouma kuchokera ku 1.5 jin (750 g) la mphukira zatsopano — linapangidwa ndi Liáng Jùndé pa 21-22 Juni 2005. Zotsatira zake zidaposa zoyembekezera: tiyiyo anali ndi fungo la uchi ndi zipatso lomwe silinaonekepo m’tiyi wofiira, komanso kukoma kofewa ngati silika. Mu 2006, motsogozedwa ndi akulu a tiyi Zhāng Tiānfú (张天福) ndi Luó Shàojūn (骆少君), ukadaulo unakonzedwa ndikukhazikika. Mu 2008, Jīn Jùn Méi anayamba kugulitsidwa mwalamulo ndipo nthawi yomweyo anakhala chodabwitsa, kutsitsimutsa chidwi cha tiyi wofiira ku China konse. Kuyambira 2007 mpaka 2013, panali “kukangana kwa chizindikiro cha malonda”: potsirizira pake, Khoti la Beijing linagamula kuti “Jīn Jùn Méi” ndi dzina logwiritsidwa ntchito mofala, losayenera kulembetsedwa ngati chizindikiro chapadera.
Dzina: Aliyense wa zilembo za Chitchaina ali ndi tanthauzo:
- “Jīn” (金) — “golidi.” Malinga ndi Jiāng Yuánxūn: limasonyeza kufunika kwa zopangira, mtundu wagolidi wa timetete tating’ono, ndi mtundu wa tiyi wonyezimira wa amberi wagolidi.
- “Jùn” (骏) — “kavalo wolemekezeka,” “wokongola.” Pali matanthauzo angapo: (1) mayina a akatswiri atatu opanga — Jiāng Jùnshēng, Jiāng Jùnfā, Liáng Jùndé — ali ndi chilembochi; (2) zopangira zimasonkhanitsidwa “pamene mukuyendayenda m’mapiri otsetsereka” (崇山峻岭, chóngshān jùnlǐng); (3) chikhumbo chakuti tiyiyo “idzamene” pamsika ngati kavalo wokongola.
- “Méi” (眉) — “nsidze.” Amalongosola momwe mphukira zouma zilili — zochepa, zopindika pang’ono, zofanana ndi nsidze zojambulidwa bwino.
Kufunika Kwake mu Chikhalidwe: Kubwera kwa Jīn Jùn Méi kunasintha kwambiri msika wa tiyi wofiira ku China. Isanafike 2005, tiyi wofiira wabwino kwambiri waku China ankagulitsidwa kunja; msika wamkati unkaganizira kwambiri tiyi wobiriwira ndi oolong. Jīn Jùn Méi anatsimikizira kuti tiyi wofiira angakhalenso wabwino komanso wochuluka, ndipo anayambitsa “kutsitsimutsidwa kwa hóngchá” (红茶复兴). Tiyiyo inakhala mphatso yofunidwa, chinthu chosonkhanitsidwa, ndi chizindikiro chatsopano cha udindo wa tiyi wofiira waku China.

3. Kufotokozera kwa Zomera ndi Zopangira:

Mtundu / Cultivar: Gulu lanyumba la tchire laling’ono lamasamba a tiyi, lomwe limadziwika kuti Qízhǒng (奇种, Qízhǒng) kapena Càichá (菜茶, Càichá) — Camellia sinensis var. sinensis. Limene ndi gulu losasankhika (lochokera ku mbewu) lomwe lakhala likukula kwa zaka mazana ambiri m’mapiri a Reserve ya Wuyishan. Chitsamba chilichonse ndi chapadera mwachibadwa, zomwe zimapanga fungo lapadera. Mitundu ya masamba ang’onoang’ono imasiyanitsidwa ndi kuchuluka kwa ma amino acid ndi kuchepa kwa polyphenols a tiyi ndi caffeine poyerekeza ndi masamba akuluakulu (var. assamica), zomwe zimapangitsa Jīn Jùn Méi kukhala wotsekemera kwambiri komanso wopanda kuwawa.
Nthawi Yokolola: Kumayambiriro kwa masika — kuyambira kumayambiriro kwa April (pambuyo pa Qīngmíng) mpaka kumayambiriro kwa May (pamaso pa Lìxià). Nthawi yabwino ndi yachiwiri-yachitatu ya April. Kukolola mphukira zakumapeto (Juni) kumatulutsa tiyi wowala kwambiri komanso wosakhutitsa. Kukolola kumachitika ndi manja okha, nyengo youma, m’maŵa.
Mulingo wa Kukolola: Mphukira zokha zomwe sizinaphuke, zolimba, zokhuthala (单芽, dān yá), zokutidwa ndi timetete tofewa. Ichi ndiye kusiyana kwakukulu kwa Jīn Jùn Méi ndi tiyi wofiira wina wambiri. Kwa 500 g wa tiyi womaliza pamafunika mphukira zatsopano kuyambira 60,000 mpaka 80,000 (malinga ndi mawerengedwe a Yán Yìfēng — pafupifupi 48,000 pa jin limodzi la tiyi wouma).
Zofunikira pa Zopangira: Mphukira ziyenera kukhala zathunthu, zosawonongeka, za kukula kofanana, zopanda zizindikiro za kuvulala kwa makina ndi kuda. Kusalira kochepa pakati pa kukolola ndi kuyamba kukonza.

4. Malo (Terroir) ndi Makhalidwe a Kulima:

Reserve ya Wuyishan: National Nature Reserve ya malo okwana 565 km², yomwe ili pamalire a zigawo za Fujian ndi Jiangxi. Inalembedwa m’ndandanda wa UNESCO World Heritage (1999) monga malo osakanikirana achilengedwe ndi chikhalidwe. Mapiri amapangidwa makamaka ndi mchenga wofiira ndi miyala yophulika; malowa ndi zigwa zotsetsereka, mathithi, mitsinje, ndi nkhalango za ku subtropiki zokhala ndi zamoyo zosiyanasiyana.
Mudzi wa Tóngmù: Pakati pa mbiri yakale ya ulimi wa tiyi wofiira, uli mkati mwa Reserve. Mitengo ya tiyi imamera m’malo osasamalidwa bwino komanso akutchire pansi pa nkhalango, m’mapiri otsetsereka.
Utali wa Kukulira: 1000–1800 m pamwamba pa nyanja. Magulu abwino kwambiri amachokera kumtunda wa 1200–1500 m.
Nyengo: Nyengo ya m’mapiri ya ku subtropiki yomwe imakhudzidwa ndi mphepo zamkuntho. Kutentha kwapakati pa chaka kumakhala ~11–18°C (kutengera kutalika). Mvula yapakati pa chaka ndi 2000–2300 mm. Chinyezi chapakati ndi 80–85%. Kunthulira kumachitika masiku opitilira 100 pachaka. M’nyengo yozizira sikumazizira kwambiri, m’chilimwe sikutentha kwambiri — kutentha kwakukulu kumapitirira 33°C kawirikawiri. Kusiyana kwakukulu kwa kutentha kwa usana ndi usiku kumathandizira kusonkhanitsa kwa ma amino acid ndi zinthu zopangira fungo.
Dothi: Dothi la m’mapiri lofiira ndi lachikasu, la acidic (pH 4.5–5.5), lochuluka ndi organic matter ndi mchere, lokhala ndi chitsulo chochuluka ndi manganese. Limatuluka madzi bwino, lokhala ndi timiyala tating’ono toswedwa ta mchenga ndi miyala. Acidic ya nthaka ndi yabwino kwa mbewu za tiyi.

5. Ukadaulo Wopangira:

Ukadaulo wa Jīn Jùn Méi umachokera ku mwambo wa Zhèng Shān Xiǎo Zhǒng, koma ndi kusintha kwakukulu: kusuta pa nkhuni za pine kwachotsedwa konse, ndipo masitepe onse asinthidwa kuti agwirizane ndi kufooka kwa zopangira za mphukira. Njira yonse imachitidwa ndi manja ndipo imafunikira luso lapamwamba kwambiri la katswiri.

Kukolola (采摘 — cǎizhāi): Kukolola ndi manja kwa mphukira zokha zomwe sizinaphuke. Okolola amagwira ntchito m’mapiri otsetsereka; pa tsiku limodzi, wantchito waluso akhoza kutenga mazana ochepa a magalamu a zopangira zatsopano.
Kufowoketsa (萎凋 — wěidiāo): Mphukira zokololedwa zimayalidwa mosanjikiza pamasamba a nsungwi m’chipinda chokhala ndi mpweya wabwino. Kusintha kwakukulu ndiko kuwongolera kutentha ndi chinyezi (温湿调控, wēn shī tiáokòng): katswiri amasinthana pakati pa kufowoketsa kwachilengedwe ndi kotentha, kukwaniritsa kutaya kwa ~60–65% ya chinyezi. Kutalika kwake ndi maola 8–14 kutengera nyengo. Mphukira zimakhala zofewa, zotanuka, ndipo fungo limayamba kupangika.
Kukulunga (揉捻 — róuniǎn): Kuchitidwa ndi manja kokha, mosamala kwambiri. Cholinga sikutero kukulunga tsamba louma, koma kuwononga pang’ono makoma a ma cell kuti oxidation ikhale yofanana. Kupanikizika kumakhala kochepa, mayendedwe amakhala ofewa ozungulira. Kukulunga mopitirira muyeso sikuloledwa: mphukira zowonongeka zimatulutsa kukoma koyipa komanso mtundu wosawala.
Kufufumitsa / Oxidation (发酵 — fājiào): Mphukira zokulungidwa zimayikidwa pamasamba kapena m’mabasiketi ansungwi ndikusiyidwa pa kutentha koyendetsedwa (~25–28°C) ndi chinyezi (~90–95%) kwa maola 3–5. Katswiri amazindikira kuti zakonzeka potengera mtundu (kusintha kuchokera ku zobiriwira kupita ku kofiira kwambiri) ndi fungo (kuwonekera kwa fungo lamphamvu la uchi ndi zipatso, “fungo la uchi” lomwe limachitika kale panthawi ya fermentation — ndiye chizindikiro cha Jīn Jùn Méi weniweni wa Tóngmù).
Kuyanika / Kuwotcha ndi Makala (炭焙 — tànbèi): Kuyanika kwachikhalidwe m’mabasiketi ansungwi pamwamba pa makala a mthethe (槐炭, huái tàn). Pakati pa makala ndi tiyi pamayalidwa pepala la Liánsīzhǐ (连四纸) lochokera m’boma la Yánshān (chigawo cha Jiāngxī). Kuyanika kumachitika m’magulu awiri: Máohuǒ (毛火, “moto woyambirira”) — pa ~110°C kwa pafupifupi maola 1.5 ndikuziziritsa pambuyo pake; ndi Zúhuǒ (足火, “moto wokwanira”) — pa ~130°C kwa pafupifupi mphindi 30. Chinyezi chotsalira cha tiyi womaliza ndi 3–4%. Kuwotcha ndi makala kumakhazikitsa fungo ndipo kumapereka tiyi kukoma koyera, “kwaonekera bwino” kopanda utsi.
Kusanja (分级 — fēnjí): Kuchotsa pomaliza ndi manja — kuchotsa mphukira zosweka, zinthu zina. Kusakaniza gulu molingana ndi kukula, mawonekedwe, ndi mtundu.

6. Makhalidwe a Kununkhira ndi Kukoma:

Maonekedwe a tsamba louma: Mphukira zochepa, zolimba, zathunthu zokhala ndi mawonekedwe oonekera bwino “onga nsidze” (海马状, “mawonekedwe a kavalo wa m’nyanja” — kufotokozera kochokera kwa Jiāng Yuánxūn). Chizindikiro chofunikira cha Jīn Jùn Méi weniweni wa Tóngmù ndi mitundu itatu ya mphukira iliyonse: wagolidi (kuchokera ku timetete), wachikasu-bulauni, ndi wakuda — mitundu yonse iwiri imapezeka nthawi imodzi. Mphukira zonse zagolidi, nthawi zambiri, zimasonyeza tiyi wochokera m’madera ena, osati Tóngmù.
Fungo la tsamba louma: Loyera, lolimba, lotsekemera, ndi fungo lamphamvu la uchi, monga lonagan (龙眼), litchi, pichesi wakupsa, maluwa (rozi, orchid). Mafungo amenewa amakhala okhazikika ndipo amawululidwa pang’onopang’ono. Fungo lina laling’ono la chokoleti ndi malt limapezeka. Chizindikiro cha kuti ndi chenicheni ndikuti fungo la uchi limveka kale mu tsamba louma.
Fungo la tiyi wophikidwa: Lakuzama, lokhudza mtima. Pa kutsanulira koyambirira — phindu lamphamvu la zipatso ndi uchi (lonagan, litchi). Pakati — mafungo a maluwa, karamelo yotentha. Pamapeto — kutsekemera koyera ndi fungo laling’ono la nkhuni. Fungo la chikho (挂杯香, guà bēi xiāng) — lokhazikika, lalitali, la uchi ndi maluwa.
Kukoma: Kofewa modabwitsa, kosalala, konga silika. Kulibe kuwawa konse kapena kukwiya kwakukulu. Zomwe zikulamulira ndi kutsekemera kwachilengedwe kwa maluwa ndi uchi, kukoma kwa zipatso (lonagan, litchi, pichesi, apurikoti wouma), mafungo ang’onoang’ono a malt ndi chokoleti. Thupi lake ndi lapakati pa kukhuthala, koma lozungulira bwino, “lomata.” Kuli ndi “kubwerera kotsekemera” (回甘, huígān) koonekera bwino. Pambuyo pake, kukoma kwake kumatenga nthawi yayitali, koyera, kwa uchi ndi zipatso, ndikumverera kozizira pakhosi. Akaphikidwa moyenera, kutsekemera kumasungika mpaka pa kutsanulira kopitilira 12.
Mtundu wa tiyi wophikidwa: Wachikasu wagolidi wowala, nthawi zina ndi mtundu wa malalanje-mkuwa, woyera ndi woonekera bwino. Pamene akuzizira, khoma la chikho limatha kusonyeza “mphete ya golidi” yodziwika — chizindikiro cha theaflavins ochuluka.
Maphukira ophikidwa (tiyi dno): Mphukira zathunthu, zotanuka, zomwe sizinaphuke, zosunga mawonekedwe ake. Mtundu wake ndi wofanana, wofiira-wamkuwa ndi kuwala kwa golidi. Mphukira ndi zotanuka, zofanana kukula. Kusowa kwa zidutswa zosweka kapena zakuda ndi chizindikiro cha ubwino.

7. Kapangidwe ka Mankhwala:

Jīn Jùn Méi amasiyana ndi tiyi wofiira wambiri chifukwa cha kuchuluka koyenera kwa magulu akuluakulu a zinthu: kuchuluka kwa ma amino acid ndi kuchepa kwa polyphenols a tiyi ndi caffeine, zomwe zimachitika chifukwa chogwiritsa ntchito mtundu wamng’ono wa masamba a Qízhǒng wochokera kumapiri.

Polyphenols (茶多酚): 10–20% ya kulemera kouma. Panthawi ya fermentation yathunthu, gawo lalikulu la katekini limasinthidwa kukhala theaflavins (茶黄素, 0.4–2%) ndi thearubigins (茶红素, 5–11%) — amenewa ndiwo amapanga mtundu wagolidi-amberi wa tiyi, kukoma kokoma, ndi mphamvu yopanga “mphete ya golidi.” Theabrownins (茶褐素) amakhala 3–9%.
Ma Amino Acid (氨基酸): 1.5–4% ya kulemera kouma, mitundu yopitilira 20. L-theanine (L-茶氨酸) ndi yofunika kwambiri — 1.5–2.2%, yomwe imapereka kutsekemera koonekera bwino ndi kufewa kwa kukoma, komanso zotsatira zopumulitsa. Kukula kumapiri kumakweza kuchuluka kwa ma amino acid poyerekeza ndi polyphenols.
Alkaloids: Caffeine (咖啡碱) — 3–5% ya kulemera kouma (mu chikho chimodzi ~20–60 mg kutengera kuchuluka kwa tiyi ndi nthawi ya kutsuka). Palinso theobromine ndi theophylline pang’ono.
Mavitamini: C, B₁, B₂, B₃ (PP), E, K. Vitamini C imasungidwa pang’ono ngakhale pambuyo pa fermentation chifukwa cha njira yosamalitsa.
Mchere: Pafupifupi ma element 30. Akuluakulu: potaziyamu (~50% ya mchere wonse), phosphorous (~15%), calcium, magnesium, iron, manganese, fluoride. Ma micronutrients: zinki, copper, selenium.
Mafuta Ofunika ndi Mafungo Osaoneka (芳香油): ~0.02% — amapanga fungo lapadera la zipatso-uchi-maluwa. Linalool, geraniol, phenylacetaldehyde, methyl salicylate ndi zina.
Zina: Mashuga osungunuka — 2–4%, pectin wosungunuka m’madzi — 1–2%, ma organic acid — ~1%.

8. Ubwino Wathanzi:

Kulimbitsa pang’ono ndi kuthandizira kuzindikira: Caffeine pamodzi ndi L-theanine imapereka mphamvu yosasinthasintha, yolimba popanda nkhawa — zomwe zimatchedwa “kukhala tcheru mwabata.” Imakweza kukhazikika ndi kugwira ntchito kwa ubongo.
Kuteteza ku Antioxidant: Theaflavins ndi thearubigins amatha kusokoneza ma free radicals, kuteteza ma cell ku kupsinjika kwa oxidative.
Kuthandizira dongosolo la mtima: Ma polyphenol amathandizira kuti mitsempha yamagazi ikhale yotanuka, amathanso kusintha mlingo wa LDL cholesterol ndi kuthandizira kukhazikika kwa kuthamanga kwa magazi. Theaflavins amakulitsa ma capillaries ndi kukweza kayendedwe ka magazi kakang’ono.
Kugaya bwino: Tiyi wofiira wothira mpweya wonse amathandizira m’mimba mofewa, amalimbikitsa kayendedwe ka chakudya m’matumbo ndi kutulutsa ma enzymes othandizira kugaya. Mwachikhalidwe, amalimbikitsidwa pambuyo pa chakudya chochuluka.
Kuteteza ku mabakiteriya ndi kuchepetsa kutupa: Ma polyphenols a tiyi ndi ma tannins amaletsa kukula kwa mabakiteriya oyambitsa matenda, amathandizira thanzi la mkamwa.
Zotsatira zopumulitsa ndi zochepetsera kupsinjika: Kuchuluka kwa L-theanine kumalimbikitsa kupanga kwa mafunde a α-a ubongo, zomwe zimathandizira kuti munthu akhale wopumula koma wodziwa.
Kutenthetsa: Tiyi wofiira wothira mpweya wonse ali ndi chikhalidwe “chotentha” malinga ndi malamulo a zachipatala cha chikhalidwe cha China, ndipo amayenera kwa anthu omwe amamva kuzizira komanso kumwa tiyi m’nyengo yozizira.

9. Kaphikidwe:

Kutentha kwa madzi: 90–100°C. Jīn Jùn Méi wabwino kwambiri wochokera ku Tóngmù “saopa” madzi otentha — kuwotcha kwathunthu kumatulutsa kuya kwa fungo ndi kutsekemera. Kwa magulu osalimba kapena kuyesa koyamba, mukhoza kuyamba ndi 85–90°C.
Kuchuluka kwa tiyi: 3–5 g pa 100–120 ml (njira ya gōngfū); 2–3 g pa 200–250 ml (njira ya ku Ulaya).
Zida: Chabwino kwambiri ndi gàiwǎn (盖碗) ya porcelain ya 100–120 ml: zinthu zopanda kanthu sizimayamwa fungo ndipo zimathandiza kuwongolera nthawi ya kutsanulira. Gàiwǎn wagalasi kapena ketulo imathandiza kuti muone mphukira zikuwulika. Ketulo ya Yíxìng (宜兴紫砂壶) nayo ndi yabwino, koma ketulo yatsopano iyenera kupatulidwa kwa tiyiyu, kuti musasakanize mafungo. Ndikofunikira kugwiritsa ntchito cháhǎi (公道杯, “chidebe chotsanulira”).
Njira:
1. Kutenthetsa zida: Sakanizani gàiwǎn, cháhǎi, ndi makapu ndi madzi otentha.
2. Kuyika tiyi: Ikani 3–5 g a mphukira mu gàiwǎn lotenthetsedwa. Onani fungo la tsamba louma mu chidebe chotentha.
3. Kutsuka (润茶 — rùn chá): Kutsanulira mwachangu kwa mphindi 1–2 — “kudzutsa” mphukira. Tayani madzi. Gawo ili siliri lofunikira kwa Jīn Jùn Méi — akatswiri ambiri amalimbikitsa kulisiya, kuti musataye kukoma kwa kutsanulira koyamba.
4. Kutsanulira koyamba: Thirani madzi mosamala m’mbali mwa gàiwǎn (osati molunjika pa mphukira), kuti musawononge timetete. Nthawi yophika ndi 5–10 mphindi.
5. Kuthira: Tsanulirani tiyi yense mu cháhǎi, kenako kuchokera mu cháhǎi kupita m’makapu. Musasiye madzi ndi tiyi pakati pa kutsanulira.
6. Kutsanulira mobwerezabwereza: Kutsanulira 8–12 (m’magulu ena — mpaka 15). Nthawi iwonjezedwe ndi 3–5 mphindi pa kutsanulira kulikonse. Pakati pa kutsanulira (4–7), tiyi nthawi zambiri imawululidwa mokwanira. Pa kutsanulira komaliza, nthawi ikhoza kuonjezedwa mpaka 30–60 mphindi.

10. Kusunga:

Chidebe: Chidebe chotseka bwino, chosaonekera — chitini, thumba la zipper, chotengera cha ceramic cha tiyi. Kuchepetsa kwambiri kukhudzana ndi mpweya.
Mikhalidwe: Malo ouma, ozizira, kutali ndi kuwala kwa dzuwa, magwero a kutentha, ndi mafungo amphamvu. Kutentha 10–25°C. Chinyezi — osapitirira 60%.
Nthawi yosungira: Zokwanira kumwa mkati mwa miyezi 12–18. Magulu apamwamba, akasungidwa bwino, amasunga makhalidwe awo mpaka zaka 2–3, ngakhale tiyi watsopano amakondedwa.
Zowononga tiyi: Kuwala, chinyezi, mpweya, kutentha kwakukulu, mafungo akunja. Osasunga pafupi ndi zonunkhira, khofi, kapena mafuta onunkhira.
Chidziwitso: Mosiyana ndi tiyi wobiriwira ndi wachikasu, kusunga Jīn Jùn Méi mufiriji sikofunikira ndipo sikulimbikitsidwa popanda phukusi lotseka bwino — tiyi wofiira amasungidwa bwino pa kutentha kwa m’chipinda.

11. Mtengo ndi Zoyimilira:

Jīn Jùn Méi ndi imodzi mwa tiyi wofiira okwera mtengo kwambiri padziko lapansi. Mtengo wa Jīn Jùn Méi weniweni wochokera ku Tóngmù wopangidwa ndi opanga odziwika (正山堂, 骏德茶厂) ukhoza kufika zikwi zingapo za yuan kwa 500 g (kuyambira 3,000 mpaka 10,000+ yuan). Zinthu zomwe zimapangitsa mtengo wake kukhala wokwera:

Kufunika kwa ntchito yaikulu pakukolola: Mphukira 60,000–80,000 pa 500 g ya tiyi wouma, iliyonse yotoledwa ndi manja m’phiri lotsetsereka.
Dera lochepa: Zopangira zenizeni zimachokera kokha m’dera la Tóngmù la Reserve, malo okwana 565 km².
Kupanga ndi manja: Masitepe onse ofunikira amachitidwa ndi manja ndi katswiri.
Nyengo yaifupi yokolola: Masabata 2–3 pachaka.
Kufunika kwakukulu: Jīn Jùn Méi ndi imodzi mwa tiyi ofunidwa kwambiri ngati mphatso komanso chizindikiro cha udindo ku China.

Momwe mungapewere zoyimilira:

Gulani kuchokera kwa ogulitsa odalirika: Masitolo apadera a tiyi omwe ali ndi chiyambi chotsimikizika, makamaka mwachindunji kuchokera kwa opanga ku Tóngmù.
Yang’anani mitundu itatu ya mphukira: Jīn Jùn Méi weniweni waku Tóngmù amakhala wagolidi, wachikasu-bulauni, ndi wakuda pa mphukira imodzi. Mphukira zonse zagolidi nthawi zambiri zimakhala tiyi wochokera kumadera ena (Yúnnán, Sìchuān, Guìzhōu), pomwe amagwiritsa ntchito mitundu ya masamba akuluakulu.
Yesani fungo: Potsegula, uchi woyera, popanda kukwiya kwa mankhwala, fungo losasangalatsa, kapena utsi. Fungo la uchi liyenera kukhalapo pa kutsanulira kulikonse.
Yang’anani tiyi: Wagolidi-amberi, woonekera bwino, wokhala ndi “mphete ya golidi” m’mphepete mwa chikho. Tiyi wamadzimadzi kapena wofiira kwambiri ndi chizindikiro cha kusinthidwa.
Chenjerani ndi mtengo wotsika modabwitsa: Jīn Jùn Méi weniweni waku Tóngmù sangakhale wotchipa. Tiyi wogulitsidwa pa 200–500 yuan/500 g ndiye pafupifupi wopangidwa kuchokera ku zopangira za madera ena.

12. Mfundo Zosangalatsa:

Gulu loyamba — theka la jin: Gulu loyamba loyesera la Jīn Jùn Méi (Juni 2005) linali pafupifupi 250 g ya tiyi wouma. Tsiku lotsatira, akatswiri anayesa kubwereza — ndipo anawononga gululo: ukadaulo wokonza zopangira za mphukira zokha unali wovuta kwambiri. Pakadutsa tsiku lachitatu, anapeza zotsatira zokhazikika.
137 jin m’chaka chonse cha 2006: M’chaka chachiwiri cha tiyiyi, kuchuluka konse kopangidwa kwa Jīn Jùn Méi kunali pafupifupi 68.5 kg. Wogulitsa tiyi wa ku Beijing, Sūn Liánquán (孙连泉), anagula koposa theka — 40+ kg — ndi kuzipereka ku Beijing, kuwonetsa nyemba yatsopanoyo kwa anthu apamwamba. Izi zinayambitsa “kufulumira kwa golidi.”
48,000 mphukira pa jin limodzi: Malinga ndi mawerengedwe a Yán Yìfēng, mmodzi mwa omwe adapanga gulu loyamba, mu jin limodzi (500 g) la Jīn Jùn Méi wouma muli pafupifupi 48,000 mphukira za tiyi.
Zaka 7 za makhothi chifukwa cha dzina: Nkhondo ya chizindikiro cha malonda cha “Jīn Jùn Méi” (2007–2013) inakhudza makampani ambiri a tiyi ndipo inagawa opanga a Tóngmù m’magulu atatu. Chigamulo chomaliza — kuvomereza ngati dzina logwiritsidwa ntchito mofala — chinabwereza tsogolo la Tiě Guānyīn ndi Dà Hóng Páo.
Choyendetsa cha “kutsitsimutsidwa kwa wofiira”: Isanabwere Jīn Jùn Méi, minda yambiri ya tiyi ku Tóngmù inkatembenuzidwa kupanga oolong chifukwa chakuchepa kwa chidwi chakumwa tiyi wofiira. Kupambana kwa Jīn Jùn Méi kudasiya ndondomekoyi ndipo kudalimbikitsa kupangidwa kwa tiyi wofiira wapamwamba watsopano ku China konse.

13. Kuyerekeza ndi Tiyi Wina Wofiira:

Zhèng Shān Xiǎo Zhǒng (正山小种, Zhèng Shān Xiǎo Zhǒng): “Kholo” lachindunji la Jīn Jùn Méi. Amapangidwa kuchokera ku tsamba lokhwima (mphukira imodzi ndi masamba awiri kapena atatu), mwachikhalidwe amasuta pa nkhuni za pine (Lapsang Souchong wautsi) kapena popanda utsi. Kukoma kwake ndi kothina kwambiri, ndi fungo lamphamvu la karamelo-malt komanso kukwiya pang’ono. Jīn Jùn Méi ndi wosakhwima kwambiri komanso wotsekemera.
Qímén Hóngchá (祁门红茶, Qímén Hóngchá): Tiyi wofiira wodziwika bwino wochokera ku boma la Qímén (Ānhuī). Amadziwika ndi “fungo lapadera la Qímén” (祁门香) — orchid, uchi, zipatso zouma. Amasiyana ndi Jīn Jùn Méi chifukwa cha mtundu wakuda kwambiri, wonyezimira wa rubi wa tiyi, ndi kukwiya pang’ono kopitirira. Amapangidwa kuchokera ku masamba, osati mphukira.
Diānhóng Jīn Yá (滇红金芽, Diānhóng Jīn Yá): Tiyi wofiira wa Yúnnán wopangidwa kuchokera ku mphukira zagolidi za cultivar yamasamba akuluakulu (var. assamica). Amawoneka ofanana ndi Jīn Jùn Méi (mphukira zagolidi), koma amasiyana kwambiri: wothina kwambiri, wokhutitsa, ndi fungo la karamelo-chokoleti-zonunkhira, komanso wokhuthala. Mosiyana, Jīn Jùn Méi ndi wocheperako, wopepuka, waulemerero wa zipatso ndi uchi.
Yín Jùn Méi (银骏眉, Yín Jùn Méi): “Mng’ono wake” wochokera m’gulu lomwelo — mphukira imodzi ndi tsamba limodzi. Wamtengo wotsika, wosakhwima kwambiri m’fungo, wokhala ndi kapangidwe kowonjezeka pang’ono ndi kukwiya kochepa. Njira yabwino yosinthira pa kumwa tsiku ndi tsiku.

Pomaliza:

Jīn Jùn Méi — mwina chitsanzo chabwino kwambiri cha momwe mwambo wa tiyi wazaka mazana ambiri, ukagwirizana ndi kulimba mtima kwa wofuna kupanga zatsopano, ungapangire chododometsa chatsopano cha tiyi. Atabadwa pa mphambano ya mbiri yazaka mazana anayi ya Lapsang Souchong ndi mzimu woyesera wa akatswiri a Tóngmù, tiyiyi sinangotenga malo a “tiyi wofiira wokwera mtengo kwambiri” — inasintha lingaliro lonse: inatsimikizira kuti hóngchá akhoza kukhala wovuta, wozama, ndi wosiyanasiyana monga ma oolong ndi tiyi wobiriwira wabwino kwambiri.

Gawo lililonse la Jīn Jùn Méi akaphikidwa ndi kusinkhasinkha mu chikho: kutsekemera kosalala kwa uchi pa kutsanulira koyambirira, maluwa ndi zipatso zomwe zimawululidwa pang’onopang’ono, kukoma koyera ndi kosatha pambuyo pake, kumene mumafuna kubwerera mobwerezabwereza. Uwu ndi tiyi woti azimwa mopanda changu, modziwa — ndi wa iwo omwe ali okonzeka kuona dziko lonse mu chikho chimodzi.