Jīnfúyùcuì

Jīnfúyùcuì (金佛玉翠, jīnfúyùcuì) ndi tiyi wodziwika bwino wobiriwira wochokera m’boma la Nánchuān (南川区, Nánchuān Qū) m’mzinda wapakati wa Chóngqìng (重庆, Chóngqìng), wogulitsidwa ndi chizindikiro chotetezedwa cha malo ake padziko lonse (国家农产品地理标志产品). Dzina limatanthauza “kubiriwira kwa mwala wa yasipi wa phiri la Buddha Wagolidi” ndipo limayang’ana ku phiri lopatulika la Jīnfóshān (金佛山, Jīnfóshān) — malo amene ali pa mndandanda wa Dziko Lopatulika la UNESCO, pomwe minda ikuluikulu ya tiyi ili m’munsi mwa phirili. Boma la Nánchuān lili ndi mbiri yoposa zaka 1700 ya ulimi wa tiyi; mtundu weniweni wa Jīnfúyùcuì unapangidwa mu 1993, kuphatikiza miyambo yakale ya m’derali ndi luso lamakono lopanga tiyi.

1. Kugawa ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (绿茶, lǜchá), wosapisisidwa. Potengera njira yoleketsa, amagawidwa m’gulu la chǎoqīng lǜchá (炒青绿茶, chǎoqīng lǜchá) — tiyi wobiriwira wowotchera mu ng’oma.
• Gulu: Mitundu ya tiyi yachigawo yobiriwira yaku China; chogulitsa chotetezedwa ndi chizindikiro cha malo ake.
• Chiyambi: China, mzinda wapakati wa Chóngqìng (重庆市, Chóngqìng Shì), boma la Nánchuān (南川区, Nánchuān Qū). Dera lopangira likuphatikiza matown ndi midzi 29 — kuyambira tawuni ya Shuǐjiāng (水江镇) kummawa, kufika tawuni ya Tóudù (头渡镇) kummwera, tawuni ya Shéntóng (神童镇) kumadzulo, ndi tawuni ya Tàipíngchǎng (太平场镇) kumpoto. Malo apakati a ulimi ali m’chigawo cha nkhungu ndi mitambo pa mphamvu ya 750–1200 m mozungulira Phiri Lopatulika la Jīnfóshān ndi malo a ulimi wachilengedwe a Dàguānyuán (大观园区).
• Coordinates za malo: Boma la Nánchuān — pafupifupi 28°46′–29°30′ N, 106°54′–107°27′ E. Phiri la Jīnfóshān — 28°50′–29°20′ N, 107°00′–107°20′ E.

2. Mbiri ndi Chikhalidwe Chofunika:

• Mbiri: Dera la Nánchuān ndi limodzi mwa madera akale kwambiri opangira tiyi kum’mwera chakumadzulo kwa China. Mbiri ya tiyi wa m’derali imachokera ku nthawi ya Western Zhou (zaka za m’ma 11–8 BC): malinga ndi “Huáyáng guózhì” (《华阳国志》, “Zolemba za Mayiko a Kumwera kwa Phiri la Huá”), dziko la Ba linkapereka tiyi ku bwalo la mafumu a Zhou. M’nthawi ya Late Tang (chakumapeto kwa zaka za m’ma 9 – chakumayambiriro kwa zaka za m’ma 10), katswiri wa tiyi Máo Wénxī (毛文锡, Máo Wénxī) analemba mu “Chápǔ” (《茶谱》, “Kaundula wa Tiyi”) kuti: “Boma la Fúzhōu limapanga mitundu itatu ya tiyi, ndipo ya bīnghuá ndiyo yabwino koposa” — kutanthauza kuti Bīnghuá (宾化) ndi Nánchuān wamakono. Mu nthawi ya Southern Song (zaka za m’ma 12), ndondomeko ya “Jiànyán zájì” (《建炎杂记》, 1162) imatchula “Bīnghuá zǎochūn” (宾化早春) — “tiyi wa masika oyambirira wochokera ku Bīnghuá” amene anali wotchuka mu likulu. “Chájīng” (《茶经》), buku lalikulu la tiyi lolembedwa ndi Lù Yǔ (陆羽), limatchulanso mitengo yakale ya tiyi m’mapiri a Bāshān-Xiáchuān (巴山峡川), komwe kulinso dera la Jīnfóshān.

  Mu nthawi yamakono, Nánchuān anadutsa magawo angapo akukula. Mu 1939, “Jīnfó Tea Company” (金佛茶业公司) inakhazikitsidwa. Mu 1970, Nánchuān adayikidwa pamndandanda wa maboma 100 opangira tiyi ku China; pofika 1980, fakitale ya tiyi ya Nánchuān inamangidwa. M’zaka za m’ma 1970–80, derali lidatchuka ndi tiyi wofiira wotumphuka (红碎茶, hóngsuìchá) wamtundu wa “Éméi” (峨眉牌), amene anapambana mendulo ya golidi pa Chiwonetsero cha 25 cha Zinthu Zodyera cha Geneva ndi kukhala chogulitsa chotumizidwa kunja chomwe sichinkawunikidwa podutsa pa doko la Shanghai. Mu 1979, mothandizidwa ndi katswiri wotchuka wa tiyi Wú Juénóng (吴觉农, Wú Juénóng) ndi maprofesa a University of Southwest Agriculture, mitengo yoposa 2000 ya tiyi yakutchire inapezeka pa Jīnfóshān, zomwe zinatsimikizira kuti derali ndi limodzi mwa malo ofunika kwambiri a chiyambi cha tiyi.

  Tiyi wobiriwira wa Jīnfúyùcuì mwiniwake unapangidwa mu 1993 ndi Nánchuān Tea Technology Station (南川茶技站). Kuyambira 2005, unatha kutenga dzina la “Mitundu Khumi Yotchuka ya Tiyi ya Chóngqìng” pampikisano wa “Sanxiá Cup” (三峡杯) kasanu ndi kawiri motsatana. Mu 2005, tiyi unapambana mphotho ya golidi pampikisano wapadziko lonse wa “Huámíng Cup” (华茗杯) ndi siliva pa “Liánhéhuì Cup” (联合会杯) — mpikisano wapadziko lonse womwe unaphatikizapo China, Japan, South Korea, ndi USA. Mu 2008 — malo oyamba pakati pa omwe anali nawo pampikisano wachisanu ndi chiwiri wa “Sanxiá Cup” ndi dzina la “Mitundu Khumi Yotchuka ya Tiyi ya Chóngqìng” loyamba lomwe. Mu 2010 — mphotho ya golidi ya chisanu ndi chitatu cha “Sanxiá Cup” ndi malo oyamba m’zigawo zonse za akatswiri ndi owonerera. Mu 2024, Jīnfúyùcuì anapambana mphotho yapamwamba kwambiri ya “nyenyezi zisanu ndi chimodzi ya golidi yapadera” (六星特别金奖) pampikisano wapadziko lonse wa “Dǐngchéng Cháwáng Sài” (鼎承茶王赛) m’gulu la tiyi wobiriwira. Mtengo wa mtundu wa Jīnfúyùcuì umayerekezedwa ku 461 miliyoni ya yuan.

• Dzina: 金 (jīn) — “golidi, wagolidi”; 佛 (fó) — “Buddha”; 玉 (yù) — “mwala wa yasipi”; 翠 (cuì) — “kubiriwira kwa emerald, mtundu wobiriwira”. Dzinali likuphatikiza chithunzi cha phiri la Buddha Wagolidi (Jīnfóshān) ndi maonekedwe a tiyi — mtundu wobiriwira wowala ngati mwala wamtengo wapatali wa masamba owuma ndi madzi a tiyi. Phiri la Jīnfóshān linatchedwa chifukwa chakuti polowa dzuwa matanthwe ake amawala ndi kuwala kwa golidi, kuwoneka ngati mabuddha masauzande owala — zomwe zimatamandidwa mu nyimbo ya Song “Wàng Jīnfóshān yáo” (《望金佛山谣》): “Jīnfó hé cuīwéi, piāomiǎo yúnxiá jiān” (金佛何崔嵬，缥缈云霞间 — “Ndiwe wamphamvu chotani iwe phiri la Buddha Wagolidi, ngati ukuyandama pakati pa mitambo ndi mbandakucha”).

• Chikhalidwe chofunika: Jīnfúyùcuì ndi chizindikiro ndi “tiyi wodziwika” wa boma la Nánchuān, ndi umodzi mwa “mitundu itatu yotchuka ya tiyi yaku Chóngqìng” (重庆三大名茶). Tiyi umalumikizidwa kwambiri ndi malo a chikhalidwe a Jīnfóshān — malo opatulika a UNESCO (mu “South China Karst”, 2014). Pa Jīnfóshān pamamera mitengo yakale ya tiyi yakutchire (古茶树, gǔcháshù), ndipo waukulu koposa, malinga ndi kafukufuku wa University of Southwest, uli ndi zaka zoposa 1400. Mitengo imeneyi ili m’gulu la “zozizwa zisanu za Jīnfóshān” (金佛山五绝) pamodzi ndi nsungwi zamakona anayi (方竹), msonkhanitsa wasiliva (银杉), ginkgo (银杏), ndi rhododendron (杜鹃). Tiyi wa mtundu wa endemiki wa “nanchuan tea” (Camellia nanchuanica H.T. Chang et Xiong) unafotokozedwa ngati mtundu wosiyana wamasamba ndi Prof. Zhang Hongda wa University of Sun Yat-sen ndipo unaikidwa m’gulu la “Zinthu Khumi Zopambana za Chibadwa zaulimi ku Chóngqìng”.

  M’chikhalidwe cha tsiku ndi tsiku cha derali, malo apadera amasungidwira chikhalidwe cha “mafuta a tiyi aku Nánchuān” (南川打油茶, Nánchuān dǎyóuchá) — chakumwa chokhuthala chochokera ku tiyi, chowotchedwa ndi mafuta ndi zokometsera, chomwe anthu ammudzimu amamwa kuti apeze mphamvu ndipo amachitcha “gànjìntāng” (干劲汤 — “msungwi wa mphamvu”).

3. Kufotokozera Kwamasamba ndi Zinthu Zopangira:

• Mtundu / Cultivar: Mitundu ikuluikulu ndi Fúdǐng Dàbáichá (福鼎大白茶, Fúdǐng Dàbáichá) ndi Bāyú Tèzǎo (巴渝特早, Bāyú Tèzǎo), onsewa ali mitundu yovomerezeka m’dziko lonse (国家级良种). Monga zinthu zowonjezera, mitundu yamagulu amasamba ang’onoang’ono am’derali ochokera ku gulu la “masamba ang’ono a Sichuan” (川小叶群体种, Chuān xiǎoyè qúntǐ zhǒng) imagwiritsidwa ntchito. Fúdǐng Dàbáichá ndi mtundu wokhala ndi mphukira zazikulu za Camellia sinensis var. sinensis, wodziwika ndi kumera msanga, ulusi wochuluka, ndi kuchuluka kwa amino acid. Bāyú Tèzǎo ndi mtundu woyambirira kwambiri wosankhidwa ku Chóngqìng, womwe umalola kuyamba kututa masiku 7-10 msanga kuposa mitundu yokhazikika.

• Kututa: Kututa kwakukulu ndi msimu wa masika, makamaka nthawi isanafike ndi pafupi ndi chikondwerero cha Qīngmíng (清明, kumayambiriro kwa Epulo). Kututa kwamasika kumapereka zinthu zabwino kwambiri chifukwa cha amino acid omwe anasonkhanitsidwa m’nyengo yozizira. Kututa kwa chirimwe ndi mphukira kumagwiritsidwa ntchito popanga tiyi wamba.

• Mulingo wa kututa: Gulu lapadera (特级) — mphukira imodzi yokhala ndi tsamba limodzi limene langoyamba kumene kutuluka (一芽一叶初展, yī yá yī yè chūzhǎn); gulu loyamba (一级) — mphukira imodzi yokhala ndi masamba awiri; gulu lachiwiri (二级) — mphukira imodzi yokhala ndi masamba atatu.

• Zofunikira pa zinthu: Zatsopano, zofanana, zopanda kuwonongeka kwa makina, zopanda masamba owuma ndi okhwima mopambanitsa. Kuchuluka kwa polyphenols a tiyi m’tsamba latsopano — osachepera 25%, kuchuluka kwa chakumwa chokhuthala chamadzi — osachepera 47.4%.

4. Teruware ndi Zikhalidwe Zolimira:

• Nyengo ndi konekedwe ka malo: Boma la Nánchuān lili pamalire a Sichuan Basin ndi Yunnan-Guizhou Plateau, m’chigawo cha nyengo yotentha yotakasuka ya monsoon. Kutentha kwapakati pa chaka ndi 16.6°C, mvula yapakati pa chaka ndi pafupifupi 1185 mm. Masiku a nkhungu m’chaka amaposa 200. Kusiyana kwakukulu kwa kutentha pakati pa usana ndi usiku kumachepetsa kukula kwa mphukira ndipo kumathandiza kuti amino acid asamasonkhane: kuchuluka kwa amino acid omasuka mu mphukira za masika kumafika 4.0% ndi kupitirira apo. Kuwala kwambiri kobalalika kuposa kuwala kwadzuwa kumawonjezera mphamvu ya fungo ndi amino acid ya zinthu.

• Msinkhu wamene amamera: 600–1200 m pamwamba pa nyanja; malo apakati a ulimi — chigawo cha nkhungu ndi mitambo pa 750–1200 m.

• Dothi: Dothi lachikasu la acidic pang’ono ndi dothi lofiirira (紫色土, zǐsè tǔ) lokhala ndi pH 4.5–6.5, lolemera ndi zinthu zachilengedwe. Malo apakati a ulimi ali m’chigawo chotetezedwa cha madzi, pomwe kugwiritsa ntchito feteleza wamankhwala ndi mankhwala ophera tizilombo ndi koletsedwa.

• Zikhalidwe zolimira: Minda ya tiyi ili pamphepete mwa phiri la Jīnfóshān ndipo yazunguliridwa ndi nkhalango yachilengedwe, zomwe zimapereka chitetezo chachilengedwe ku tizilombo ndi kupanga nyengo yapadera. Phiri la Jīnfóshān ndi malo otetezedwa achilengedwe komanso malo a World Heritage okhala ndi mitundu yambiri ya zamoyo (zolembedwa zoposa 8,000 za zomera ndi nyama), zomwe zimapereka chiyero kwa zinthu za tiyi.

5. Luso Lopanga:

Jīnfúyùcuì amapangidwa ndi luso la tiyi wobiriwira wowotchera (炒青, chǎoqīng) ndi zinthu zopangidwa ndi manja zomalizitsa maonekedwe. Ndondomeko yonse imakhala ndi njira 28, zomwe zili chuma chamtundu wosagwirika wa derali. Mfundo yaikulu: “kuwotchera mwachangu pa kutentha kwakukulu kuti kusunge kutsitsimuka, kuumitsa pang’onopang’ono pa kutentha kochepa kuti kukhongole” (高温快杀锁鲜，低温慢烘塑形). Chinyezi chomaliza cha tiyi womwe wakonzedwa — osapitirira 6.5%.

1. Kuyala tsamba latsopano (鲜叶摊放 — xiānyè tānfàng): Zinthu zosonkhanitsidwa zimayalidwa mwopyapyala m’chipinda chopumira mphepo kwa maola 4-6 kuti zitayitse madzi pang’ono. Gawo limeneli limachepetsa kuchuluka kwa ma catechin owawa ndi kukonzekeretsa tsamba kuti lisungidwe ndi kutentha, kumachepetsa kuwawa ndi kumveketsa kukoma kokoma.

2. “Kupha kubiriwira” (杀青 — shāqīng): Kuleketsa ntchito ya ma enzyme mu ng’oma pa kutentha kwa 200–240°C. Mfundo ya “kupha mwachangu pa kutentha kwakukulu” (高温快杀) imagwiritsidwa ntchito, kulola kuti oxidation iyimitsidwe nthawi yomweyo ndikusunga kutsitsimuka kwa zinthu.

3. Kukulunga (揉捻 — róuniǎn): Kukulunga mopepuka pansi pa kukakamizidwa kochepera kwa mphindi 10-15. Cholinga chake ndi kutulutsa timadzi ta maselo ndi kupereka tsamba maonekedwe oyambirira popanda kuwononga kwambiri kapangidwe kake.

4. Kuyanjanitsa ndi kupanga (理条 — lǐtiáo): Kukonzekera pa 80–100°C pogwiritsa ntchito zida zapadera kuti tisawongole ndikuyanjanitsa masamba ofanana, kupangitsa maonekedwe a Jīnfúyùcuì a “owongoka ndi olimba”.

5. Kupanga ulusi (做形提毫 — zuòxíng tíháo): Ntchito ya manja: mmisiri amapukuta tsamba ndi zikhatho, ndikutulutsa pamwamba pake ulusi woyera wopyapyala (毫, háo), umene umapatsa tiyi wouma kuwala koyera.

6. Kuumitsa komaliza (足干 — zúgān): Kuumitsa pang’onopang’ono pa kutentha kochepa kwa 60–80°C mpaka chinyezi chotsiriza ≤ 6.5%. Kutenthetsa kwanthawi yayitali pamoto wocheperako kumakhazikitsa fungo la mtedza wa chestnut ndikupewa fungo loipa posunga.

7. Kusanja ndi kuchotsa zosafunikira (整理去杂 — zhěnglǐ qùzá): Kuchotsa mapesi, zidutswa, ndi zigawo zosayenera, kugawa m’magulu molingana ndi kukula ndi kufanana.

6. Makhalidwe a Kununkhira ndi Kukoma:

• Maonekedwe a tsamba louma: Masamba owongoka, okulungidwa molimba, olemera (紧直重实, jǐnzhí zhòngshí), mtundu — wobiriwira wakuda wonyezimira ngati mafuta (绿润, lǜrùn) ndi ulusi woyera wowoneka bwino. Maonekedwe — nthenga yowongoka (紧直形, jǐnzhí xíng), kufanana kwakukulu.

• Fungo la tsamba louma: Fungo lomveka bwino la mtedza wa chestnut (栗香, lìxiāng) ndi mawu oyera a zobiriwira zatsopano; m’magawo okwezeka, pali “fungo lozizira” (冷香, lěngxiāng) lomwe limadziwika pamene tiyi yazizira.

• Fungo la madzi a tiyi: Fungo la chestnut limakhala lalikulu ndipo limasungika pa kusungunula kambiri (栗香持久). Pamwamba, pali kutsitsimuka koyera (清香, qīngxiāng) kwa tiyi wachinyamata wobiriwira. Fungo ndi lalitali, lowoneka bwino (高香, gāoxiāng), lopanda kulemeretsa kapena chinyezi cha udzu.

• Kukoma: Kokhuthala, kolemera ndi kofewa ngati mafuta (浓醇, nóngchún) — kumva “thupi” la tiyi koposa avareji ya tiyi wobiriwira. Kutsitsimuka komveka ndi kukhala ndi moyo (鲜爽, xiānshuǎng), zomwe zimachitika chifukwa cha amino acid ochuluka. Kukoma kotsekemera kokhalitsa komwe kumabweranso pambuyo pomeza — huígān (回甘). Kuwawa ndi kukalipa ndi kochepa kwambiri.

• Mtundu wa madzi a tiyi: Wobiriwira wofewa, wowala komanso woonekera bwino (嫩绿明亮, nèn lǜ míngliàng), pakusungunula mobwerezabwereza umasanduka wobiriwira wachikaso.

• Pansi pa tiyi (tsamba losungunulidwa): Chikasu-chobiriwira, chowala (黄绿明亮), mphukira ndi masamba osweka, osalala, okhazikika, okhala ndi kufanana kwabwino kwa kukula.

7. Kapangidwe ka Mankhwala:

• Polyphenols (catechin): Kuchuluka kwa polyphenols a tiyi m’chogulitsa chomalizidwa — osachepera 25%. Zigawo zazikulu ndi ma catechin a EGCG (epigallocatechin-3-gallate), EGC, ECG. Polyphenols amapereka mphamvu ya antioxidant, maziko a kukoma kokalipa, ndi kupanga “thupi” la madzi a tiyi. Poyerekeza ndi tiyi wobiriwira wa m’zigwa, zikhalidwe za m’mapiri a Jīnfóshān zimathandizira kuti pakhale kuchuluka kwa ma catechin ndi amino acid (coefficient yocheperako ya phenol-amino), zomwe zimapangitsa kukoma kofewa, kolemera popanda kukalipa kwambiri.

• Amino acid: Kuchuluka kwa amino acid omasuka — osachepera 4.0% (muzinthu zamasika), zomwe ndi zazikulu kwambiri kuposa avareji ya tiyi wobiriwira (2.0–3.5%). Gawo lalikulu ndi L-theanine (L-茶氨酸, L-cháānjīsuān), yomwe imapereka “kutsekemera kwa thupi” (甘味) ndi kumva “umami”. L-theanine imakhalanso ndi mphamvu yochepetsa nkhawa ndi kukulitsa chidwi, kusinthana ndi mphamvu yolimbikitsa ya caffeine.

• Chakumwa cha madzi: Osachepera 47.4% — chizindikiro chosonyeza kuthekera kwakukulu kwa kusungunuka ndi kulemera kwa madzi a tiyi.

• Alkaloid: Caffeine (咖啡碱, kāfēi jiǎn), theobromine, theophylline. Kuchuluka kwa caffeine mu tiyi wa m’mapiri, nthawi zambiri, kumakhala kokwezeka pang’ono kuposa tiyi wa m’zigwa, chifukwa cha nthawi yayitali ya kukula.

• Vitamini: Vitamin C (ascorbic acid) — kuchuluka kwake m’tsamba latsopano la tiyi wobiriwira ndi chimodzi mwazinthu zochuluka kwambiri pakati pa zakudya, koma imawonongeka pang’ono powotchera. Palinso vitamini a gulu B (B₁, B₂), vitamin K, ndi vitamin E.

• Mchere: Potaziyamu, manganizi, zinki, fulorini, fosforasi. Kukhalapo kwa dothi lofiirira lochokera ku mapiri amapha lililolemeretsa tsamba la tiyi ndi ma trace element.

• Mafuta ofunikira: Amapangitsa fungo la chestnut; zina mwa zinthu zofunika zowuluka ndi linalool, geraniol, phenylacetaldehyde, ndi pyrazines zomwe zimapangidwa powotchera.

8. Zopindulitsa Za Umoyo:

1. Kuthandiza antioxidant: Ma catechin ndi ena mwa antioxidant amphamvu achilengedwe kwambiri; EGCG imalimbana ndi ma free radical ndi kuchirikiza chitetezo cha ma cell.
2. Mphamvu yolimbikitsa ndi yokulitsa chidwi: Kuphatikizidwa kwa caffeine ndi L-theanine kumapereka mphamvu yofewa, yokhazikika popanda kukwera kapena kutsika mwadzidzidzi komwe kumachitika ndi khofi. L-theanine imakulitsa chidwi ndi kuthandizira kumveka bwino.
3. Kuthandiza chigayo: Polyphenols a tiyi wobiriwira amalimbikitsa kutulutsa ma enzyme ogayira ndipo angathandize kukhala omasuka pambuyo pa chakudya.
4. Kuthandiza mtima ndi mitsempha: Kumwa tiyi wobiriwira pafupipafupi kumalumikizidwa ndi kusintha kwa mlingo wa lipid: ma catechin amathandiza kuyendetsa mlingo wa cholesterol.
5. Kuthandiza kagayidwe ka zakudya: Polyphenols ndi caffeine pamodzi amalimbikitsa thermogenesis, kuthandiza kagayidwe ka zakudya ndi kumva kupepuka.
6. Kuthetsa majeremusi ndi kutupa: Ma catechin amawonetsa mphamvu yopondereza majeremusi ena am’kamwa, kuthandiza umoyo wa mkamwa ndi mano.
7. Kuthandiza maganizo: L-theanine imasintha ma alpha rhythms a muubongo, kuthandizira kukhala omasuka koma osunga chidwi.

9. Kusungunula:

• Kutentha kwa madzi: 80–85°C posungunula mu kapu yanthawi zonse; 85°C pakutsuka koyamba mu gàiwǎn (njira ya gongfu). Ndi zoletsedwa kwambiri kugwiritsa ntchito madzi otentha kuposa 90°C — izi zimawononga kutsitsimuka ndi kuyambitsa kuwawa kwakukulu.
• Kuchuluka kwa tiyi: 3 g pa 150 ml (chiŵerengero 1:50) pa njira ya kapu; 5–6 g pa 120 ml pa njira ya gongfu mu gàiwǎn.
• Ziwiya: Kapu yagalasi — njira yabwino yowonera “kuvina kwa mphukira” (芽叶竖立, yáyè shùlì): mphukira zofewa zimaima mowongoka m’madzi, ndikupanga chithunzi chodabwitsa. Gàiwǎn ya porcelain yoyera — kuti amasule fungo ndikuwongolera nthawi ya kusungunula. Miphika ya Yixing — yolekerera, koma ingathe “kumeza” mawu apamwamba ofewa a fungo.
• Ndondomeko:
  1. Tenthetsani ziwiya ndi madzi otentha ndi kuwathira.
  2. Ikani tiyi.
  3. Kapu yagalasi (上投法, shàngtóufǎ — njira ya madzi pamwamba): thirani madzi kufika ⅓ ya voliyumu, siyani tiyi anyowe kwa mphindi 2-3, kenako mudzadzitse mpaka ⅞ ya voliyumu. Sungunulani kwa mphindi 2-3, kusangalala ndi mawonekedwe a mphukira zoimirira mowongoka. Mutha kuthira madzi mpaka katatu.
  4. Gàiwǎn (gongfu): sambani mwachidule (masekondi 5) ndi madzi a 85°C ndi kuwathira. Kusungunula kwachiwiri — masekondi 20, chachitatu ndi zotsatira — kuwonjezera masekondi 10 nthawi iliyonse. 4-6 kusungunula.
  5. Madzi abwino kwambiri ndi a kasupe ofewa kapena osefedwa.

10. Kusunga:

• M’phukusi lotseka bwino (vakiyumu kapena thumba lolimba la fole lomwe lili ndi valavu), kutetezedwa ku fungo lina, kuwala kwadzuwa, ndi chinyezi.
• Kutentha kwabwino kopambana ndi 0–5°C (firiji). Musanatsegule, thumba lozizira liyenera kutenthedwa mpaka kutentha kwachipinda popanda kutsegulidwa, kuti tipewe madzi akusanduka nthunzi pamwamba pa tsamba.
• Nthawi yosungira m’thumba losatsegulidwa mukasunga mufiriji ndi miyezi 18. Mukatsegula, ndi bwino kugwiritsa ntchito pakatha masabata 4-6.
• Tiyi watsopano (新茶) uyenera kupumitsidwa kwa masiku 7-15 mutapangidwa musanaumwe: panthawiyi, “mpweya wamoto” (火气, huǒqì) wotsalira kuchokera pakuwotchera umatha, ndipo kukoma kumakhala kozungulira.

11. Mtengo ndi Zonyenga:

• Gulu la mtengo ndi zinthu zokhudza mtengo: Gulu lapadera (特级): 500–1000 yuan pa jin (500 g) — mphukira imodzi yokhala ndi tsamba lomwe liyamba kutuluka, fungo la chestnut lamphamvu, ulusi wowoneka bwino. Gulu loyamba (一级): 300–500 yuan pa jin — mphukira imodzi yokhala ndi masamba awiri, fungo loyera, madzi owala. Gulu lachiwiri (二级): 100–300 yuan pa jin — mphukira imodzi yokhala ndi masamba atatu, kukoma kochuluka ndi kokhazikika, chiŵerengero chabwino kwambiri cha mtengo ndi ubwino. Mtengo umatengera nthawi ya kututa (kututa koyambirira kwa masika ndi kokwera mtengo kwambiri), msinkhu wamamera, kuchuluka kwa ntchito yamanja, ndi famu yeniyeni.

• Momwe mungapewere zonyenga:

  • Gulani kwa ogulitsa ovomerezeka omwe ali ndi chidziwitso choonekera poyera cha famu, nyengo, ndi gulu. Kukhalapo kwa chizindikiro cha malo (地理标志) ndi chizindikiro chofunika.
  • Yang’anani maonekedwe: Jīnfúyùcuì weniweni ndi masamba owongoka, olimba, olemera a mtundu wobiriwira wakuda okhala ndi ulusi woyera wowoneka. Zonyenga nthawi zambiri zimaonekera ndi kusafanana kwa kukula ndi maonekedwe.
  • Fungo la chestnut ndi chizindikiro chake: kupanda kwa phokoso loyera la chestnut kapena kukhalapo kwa fungo loipa, acidity, kapena utsi kumasonyeza kuti chinthucho ndi chabodza kapena chosayenera.
  • Madzi a tiyi akuyenera kukhala obiriwira ofewa ndi owonekera bwino kwambiri; madzi osaonekera bwino kapena achikasu akuda amasonyeza kuti zakalamba kapena zosakonzedwa bwino.
  • Mtengo wokayikitsa wotsika (mochepera 80–100 yuan pa jin kwa omwe akuti ndi a gulu loyamba) pafupifupi nthawi zonse zimatanthauza kusintha zinthu ndi tiyi wobiriwira wotsika mtengo wochokera m’zigwa.

12. Mfundo Zosangalatsa:

• Pa phiri la Jīnfóshān pamamera mitengo yakale yakutchire ya tiyi 17,712, ndipo yaikulu kwambiri ili ndi m’mimba mwake 80 cm. Uwu ndi msipu wachiwiri waukulu wa mitengo ya tiyi yakutchire ku China pambuyo pa Yúnnán. Mtundu wa endemiki Camellia nanchuanica H.T. Chang et Xiong (“nanchuan tea”), wofotokozedwa ndi Prof. Zhang Hongda wa University of Sun Yat-sen, ndi chuma chamtengo wapatala cha chibadwa pakupanga mitundu yatsopano.

• Mu nthano ya ndakatulo yokhudzana ndi tiyi waku Nánchuān, akuti: “Dámó jīnshēn jiàng shāndiān, qiǎoshī fófǎ xiàn cháyuán” (达摩金身降山巅，巧施佛法现茶园 — “Damo wagolidi anatsikira pamsana pa phiri ndipo mozizwitsa anaonetsa munda wa tiyi”). Nthanoyi imagwirizanitsa kuonekera kwa tiyi ku Jīnfóshān ndi miyambo ya Chibuddha: malinga ndi nthano, Bodhidharma anapanga nkhalango za tiyi kuti achiritse anthu ovutika.

• Ndondomeko yonse ya kupanga Jīnfúyùcuì imaphatikizapo ntchito 28, kuphatikiza makina ndi manja, ndipo ili m’kaundula wa chuma chosagwirika cha derali.

• Nánchuān ndi dera lokhalo kumwera chakumadzulo kwa China kumene kumakumana malo a tiyi, a nsungwi, ndi a msonkhanitsa (silver fir) pa malo amodzi. Kuphatikiza kwapadera kwa mtengo waukulu wa tiyi, nsungwi zamakona anayi, ndi silver fir kumapanga “lambda lamoyo” — chodabwitsa cha zomera chomwe sichipezeka kwina kulikonse ku China.

• M’zaka za m’ma 1980, tiyi wofiira wochokera ku Nánchuān wamtundu wa “Éméi” unavomerezedwa kukhala wofanana ndi ubwino ndi tiyi waku Assam waku India ndipo unkatumizidwa ku Britain, USA, Singapore, Malaysia, ndi West Germany. Kusintha kupita ku kupanga tiyi wobiriwira m’zaka za m’ma 1990 kunali chisankho chabwino chomwe chinasandutsa Jīnfúyùcuì kukhala chogulitsa chachikulu cha derali.

13. Kuyerekeza ndi Tiyi Wina Wobiriwira:

• Yǒngchuān Xiùyá (永川秀芽, Yǒngchuān Xiùyá): Tiyi wina wodziwika wobiriwira waku Chóngqìng, wopangidwa ku Yǒngchuān. Ndi wa mtundu wa “hōngqīng” (烘青, kuuma ndi mpweya wotentha), mosiyana ndi Jīnfúyùcuì wowotchera. Xiùyá ali ndi fungo lofewa, lamaluwa ndi udzu, pomwe Jīnfúyùcuì amawonekera ndi fungo lolimba la chestnut ndi “thupi” lolemera la madzi a tiyi.

• Xìnyáng Máojiān (信阳毛尖, Xìnyáng Máojiān): Tiyi wodziwika wobiriwira wa chigawo cha Hénán, umodzi mwa “mitundu khumi yaikulu ya tiyi yaku China”. Máojiān ndi tiyi wobiriwira wowotchera wokhala ndi ulusi wochuluka komanso fungo latsopano, lopepuka la nyemba. Jīnfúyùcuì amawonekera ndi fungo la chestnut loonekera komanso kukoma kolimba, kokhuthala (浓醇), pomwe Xìnyáng Máojiān amapita ku kufewa ndi kupepuka.

• Méngdǐng Gānlù (蒙顶甘露, Méngdǐng Gānlù): Tiyi wobiriwira wakale waku Sichuan wochokera ku Phiri la Méngdǐng, umodzi mwa mitundu yakale kwambiri ya tiyi yotchuka ku China. Maonekedwe opindika, fungo la maluwa ndi chestnut. Poyerekeza ndi Méngdǐng Gānlù, Jīnfúyùcuì ali ndi maonekedwe owongoka kwambiri a masamba ndi mchere wochuluka wa m’mapiri chifukwa cha teruware la mapiri a karst a Jīnfóshān.

• Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): Yekhayo woimira mitundu yakale ya tiyi wobiriwira wokazingidwa ndi nthunzi (蒸青) m’chigawo cha Húběi. Yùlù ali ndi mtundu wobiriwira wakuya ndi fungo lonunkhira kwambiri la “m’nyanja” latsopano, lomwe limadziwika ndi tiyi wokazingidwa ndi nthunzi, zomwe zimawasiyanitsa kwambiri ndi mbiri ya chestnut, “yowotchedwa” ya Jīnfúyùcuì.

Pomaliza:

Jīnfúyùcuì ndi tiyi wobadwa pakumana kwa miyambo ya zaka masauzande ndi luso lamakono, m’malo achilengedwe apadera a Phiri la Buddha Wagolidi. Fungo lake lolimba la chestnut, kulemera kwake ngati mafuta, ndi kukoma kotsekemera kwanthawi yayitali kumamupangitsa kukhala wodziwika pakati pa mitundu yambiri ya tiyi wobiriwira wachigawo kumwera chakumadzulo kwa China. Kwa wokonda, ndi mwayi wodziwana ndi chikhalidwe cha tiyi cha Chóngqìng — dera limene mitengo ikuluikulu ya tiyi yakutchire imamera pambali pa silver fir ndi nsungwi zamakona anayi, ndipo nkhungu ndi matanthwe a karst zimapereka teruware yomwe singapezeke kwina kulikonse. Jīnfúyùcuì ndioyenera makamaka kwa iwo amene amayamikira mu tiyi wobiriwira osati kupepuka kwa kanyimbo kake, koma kuya, kapangidwe, ndi “siginecha” ya chestnut yosaiwalika.