Jìng'ān Báichá · new.thetea.app

Jìng’ān Báichá ndi tiyi wobiriwira wamtengo wapatali wopangidwa kuchokera ku mtundu wa chomera choyera (albino), chomwe chimamera mu chigawo cha Jing’an (靖安县, Jìng’ān Xiàn) m’chigawo cha Jiangxi. Ngakhale dzina lake limatanthauza “tiyi woyera” (白茶), malinga ndi ukadaulo wa kupanga, Jìng’ān Báichá ndi tiyi wobiriwira wosavunda — “kuyera” mu dzina lake sikukutanthauza njira ya kukonza, koma chodabwitsa cha chilengedwe: m’nyengo ya masika, kutentha kuli pansi pa 23 °C, mphukira zazing’ono za chitsamba cha tiyi ichi zimadutsa mu gawo la kuyera kosinthika (白化现象, báihuà xiànxiàng), kukhala zoyera ngati mwala wamtengo wapatali ndi kusonkhanitsa ma amino acid ochuluka modabwitsa — mpaka 5–10% ya kulemera kowuma, zomwe ndi kawiri kapena kanayi kuposa ma tiyi obiriwira wamba. Njira yachilengedwe imeneyi imapatsa tiyi kupsa kwatsopano kodabwitsa, funho losalala kwambiri komanso kusowa kotheratu kwa kukhuthala, pamenepo adapatsidwa ulemu wa “Tiyi Wobiriwira Wopanda Chodetsa Wapamwamba wa China” (中国高品质极净绿茶).

1. Kuyika m’gulu ndi Chiyambi:

Mtundu: Tiyi wobiriwira (绿茶, lǜchá), wosavunda. Wopangidwa kuchokera ku mtundu wa chomera choyera (白化, báihuà) pogwiritsa ntchito ukadaulo wa tiyi wobiriwira. Si tiyi woyera (白茶) mwa tanthauzo la kayendedwe ka mitundu isanu ndi umodzi (mwachitsanzo, siwofanana ndi Fuding Bai Hao Yin Zhen kapena Bai Mu Dan).
Gulu: Chuma Chotetezedwa Mwachilengedwe cha China (国家地理标志保护产品, 2012). Ndi chimodzi mwa tiyi khumi odziwika bwino a chigawo cha Jiangxi (江西十大名茶). Mtundu wa “Jìng’ān Báichá” walembetsedwa ngati chizindikiro cha chilengedwe cha chiphaso (地理标志证明商标, 2010).
Chiyambi: China, chigawo cha Jiangxi (江西省, Jiāngxī Shěng), dera la mzinda wa Yichun (宜春市, Yíchūn Shì), chigawo cha Jing’an (靖安县, Jìng’ān Xiàn). Kupanga kumafalikira m’maboma ndi m’midoni 11, m’midzi yoyang’anira 76. Malo apakati a kupanga ndi madera asanu ofunikira: Zhongyuan (中源乡), Luowan (罗湾乡), Zaodu (璪都镇), Sanzhaolun (三爪仑乡) ndi Baofeng (宝峰镇).
Malangizo a geographiki: Pafupifupi 28°45′–29°05′ kumpoto, 114°55′–115°30′ kummawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Kulima tiyi m’chigawo cha Jing’an kuli ndi miyambo yopitilira zaka chikwi chimodzi — kuchokera ku “zen ya tiyi” (茶禅一味, chá chán yī wèi) ya kholo la m’zaka za m’ma 700 la Chitang, Mazu Daoyi (马祖道一, Mǎzǔ Dàoyī, 709–788), mpaka kupereka kwa nyumba yachifumu m’nthawi za Ming ndi Qing. Tiyi woyera wa mtundu wa albino amatchulidwa m’mabuku akale a m’derali kwa zaka zopitilira 400. Mu “Buku la Pachaka la Chigawo cha Jiangxi” (《江西年鉴》, 1935) “靖安白茶” ndi “靖安毛尖” adalembedwa ngati mayina a malonda odziyimira okha. Komabe, chitsamba choyera cha kuthengo chochokera ku mudzi wa Shuangxi (双溪村, Shuāngxī Cūn), mapiri a Jiuling (九岭山, Jiǔlǐng Shān), chidakhala chosafalikira kwa nthawi yayitali — mitengo ya tiyi yoyera imafalikira kokha mwa njira yopanda kugonana (无性繁殖, wúxìng fánzhí), ndipo mpaka kumapeto kwa zaka za m’ma 1900, zoyesayesa zopanga minda yamakampani zimakumana ndi zopinga za ukadaulo wofalikira mwachulukidwe.

Mu 1993 m’boma la Luowan (罗湾乡) adabzala mbande zoyambirira zoŵetedwa mwa cloning 15,000. Mu 1998, asayansi a m’chigawochi adathetsa vuto la kufalikira kopanda kugonana ndi kusadzala — kupambana kumeneku kudalembedwa mu “Renmin Ribao” (《人民日报》, 25 May 1999) ndi “Nanchang Wanbao” (《南昌晚报》, 26 May 1999) pomunsi pa mutu wakuti “Mtundu wa tiyi wosowa kwambiri padziko lapansi — tiyi woyera — wasadzalidwa bwino m’chigawo cha Jiangxi”. Mu 1999 m’tauni ya Guanzhuang (官庄镇) adakhazikitsa munda woyamba wa tiyi woyera wa maekala zana ku Jiangxi. Mu 2006, aboma a chigawo adavomeleza tiyi woyera ngati gawo lofunika kwambiri. Mu 2012, tiyi adalandira udindo wa chuma chotetezedwa mwachilengedwe chapadziko lonse. Mu 2022 — kulembetsa kwa chizindikiro cha chilengedwe cha zaulimi cha Unduna wa Zaulimi ndi Chitukuko cha Madera a Kumidzi. Mtengo wa mtundu wa “Jìng’ān Báichá” udafika pa 14.55 billion yuan (2022).
Dzina: “Jìng’ān” (靖安) ndi dzina la chigawo, kutanthauza “wodekha ndi wamtendere”. “Báichá” (白茶) — “tiyi woyera” — akutanthauza mtundu wa mphukira zazing’ono pa nthawi ya kuyera kwa masika, osati njira ya kukonza. Dzinali lidadzuka mwachibadwa pakati pa opanga ndi ogula pofuna kusiyanitsa tiyi wa mtundu wa albino wa m’derali ndi zipatso zochokera kumadera ena.
Tanthauzo la chikhalidwe: Chigawo cha Jing’an chili m’dera la National Forest Park ya Sanzhaolun (三爪仑国家森林公园, Sānzhǎolún Guójiā Sēnlín Gōngyuán) — malo okhawo olemekezeka a nkhalango ya dziko lonse ku Jiangxi. Kuchuluka kwa nkhalango kumafika pa 84.1%, ndipo kuchuluka kwa ma ion oipa m’mpweya — mpaka 150,000 pa cm³, zomwe zidapatsa chigawochi mbiri ya “China Natural Oxygen Bar” (中国天然氧吧). Tiyi wochokera kumalo ameneŵa amamuwona ngati chilembo cha kuyera kwa chilengedwe — “tiyi woyera wochokera m’mitambo yoyera” (白云深处有白茶, bái yún shēnchù yǒu báichá). Jing’an ndiyenso chigawo choyamba chachilengedwe chadziko lonse ku Jiangxi.

3. Kufotokozera kwa Zomera ndi Zipangizo Zosaphika:

Mtundu / Cultivar: Mtundu wa tiyi woyera wosankhidwa wam’derali (当地选育白化茶良种) — mtundu wam’chitsamba wa masamba apakatikati (Camellia sinensis var. sinensis). Khalidwe lofunika kwambiri la zamoyo ndi kuyera kosinthika kwa magawo (阶段性白化现象, jiēduànxìng báihuà xiànxiàng): kutentha kuli ≤ 23 °C, masamba achinamwali amakhala oyera ngati mwala wamtengo wapatali (玉白色, yùbái sè), mbali yakumbuyo ya tsamba imakhala yokutidwa ndi tsitsi loyera lochuluka. Nyengo ya kuyera kwakukulu — kuchokera pakati pa Marichi mpaka pakati pa April; kutalika kwa “gawo loyera” ndi masiku 15–20. Kutentha kukamakwera, masamba amayamba kubiriwira pang’onopang’ono: pofika Guyu — oyera-biriwiri, pambuyo pa Guyu — obiriwira kotheratu. Njira imeneyi yodalira kutentha, yomwe imayambitsidwa ndi kusintha kwa majini, imatsekereza kupangidwa kwa chlorophyll pa kutentha kotsika ndi kutumiza metabolism kumbali ya kusonkhanitsa kwambiri ma amino acid.
Kututa: Masika, makamaka pa nthawi ya kuyera — kuchokera pakati pa Marichi mpaka pakati pa April. Ubwino wapamwamba — pamaso pa Qingming (清明前, qīngmíng qián).
Mulingo wa kututa: Wapadera (特级): masamba amodzi okha (单芽, dān yá). Kalasi yoyamba: “tsamba limodzi pa mphukira” (一芽一叶). Kalasi yachiwiri: “masamba awiri pa mphukira” (一芽二叶).
Zofunika ku zipangizo: Mphukira zazing’ono zokhala mu gawo la kuyera kwathunthu kapena pang’ono. Mtundu woyera wa tsamba ndi chizindikiro chofunikira chowonekera cha ubwino wa zipangizo. Mphukira zopanda masamba okhwima, tsinde ndi zodetsa zina.

4. Terroir ndi Makhalidwe a Kulima:

Nyengo ndi mtunda: Nyengo ya monsoon yapakati pa tropics (亚热带季风气候, yàrèdài jìfēng qìhòu). Kutentha kwapachaka kwa 16.9 °C — kosachepera kwambiri poyerekeza ndi madera a kum’mwera a tiyi, zomwe zimatalikitsa nthawi ya kuyera. Mvula yapachaka — 1929.9 mm; masiku a chifunga — 88 pachaka; kusiyana kwa kutentha pakati pa usana ndi usiku — 8–10 °C. Kuwala kwa buluu-violet kumachepetsedwa ndi mitambo yokhazikika, zomwe zimachepetsa photosynthesis ndi kupititsa patsogolo kudzikundikira kwa mankhwala a nayitrogeni (ma amino acid).
Kutalika kwa kumera: Makamaka mapiri a m’munsi mwa mapiri a Wuyi (武夷山脉, Wǔyí Shānmài) kumadzulo, mpaka 400 m pamwamba pa nyanja. Malo apakati a kupanga — madera a mapiri ozungulira nkhalango ya Sanzhaolun.
Dothi: Dothi lofiira ndi lachikasu (红壤、黄壤, hóng rǎng, huáng rǎng), pH 4.5–5.6, lokhala ndi organic matter ≥ 1.5%. Kapangidwe ka miyala kamapereka kuyenda bwino kwa madzi. Dongosolo la pansi pa nthaka ndi lolemera ndi ma micronutrients.
Makhalidwe a kulima: Chigawo cha Jing’an chimakhala ndi chophimba cha nkhalango chokwera kwambiri (84.1%), zomwe zimapanga “denga” lachibadwa la kuwala kosalunjika pamwamba pa minda ya tiyi. Kuchuluka kwa ma ion oipa mu nkhalango ya Sanzhaolun kumafika pa 150,000/cm³. Mikhalidwe yachilengedwe imeneyi ndi yabwino kwambiri pakutalikitsa gawo loyera la chitsamba cha albino ndi kusonkhanitsa kwakukulu kwa ma amino acid. Kukula konse kwa minda ya tiyi — kupitilira 43,800 mu (pafupifupi 2920 ha, zowerengera za 2019).

5. Ukadaulo wa Kupanga:

Jìng’ān Báichá amakonzedwa pogwiritsa ntchito ukadaulo wa tiyi wobiriwira ndi cholinga chachikulu chosunga kusalala kwa tsamba loyera komanso kusunga tsitsi loyera lochuluka (白毫留存率 ≥ 95%). Ntchito zonse zimachitika pamikhalidwe ya kuwala kochepa kwambiri (全程避光操作, quánchéng bìguāng cāozuò), pofuna kupewa kuda kwa minyewa yosalala yoyera.

Kututa (鲜叶采摘 — xiānyè cǎizhāi): Kututa pamanja kosankha kwa mphukira pa gawo la kuyera.
Kufowoketsa (摊青 — tānqīng): Kuyala pamzere wopyapyala pa 20–25 °C kwa maola 2–3 kuti atayike chinyezi mofewa ndikuyamba kupanga ma precusor a funho.
Kukhazikitsa zobiriwira (杀青 — shāqīng): Kukazinga pa 120–150 °C kuti ma enzyme asagwire ntchito ndi kuyimitsa njira za oxidation. Njira yochepetsera poyerekeza ndi ma tiyi obiriwira wamba — kupesa pang’ono (轻发酵, qīng fājiào) kumasungidwa pang’ono kuti ntchito ya ma enzyme ipitirire ndikupangitsa funho kukhala lathunthu.
Kupanga maonekedwe (做形 — zuòxíng): Malingana ndi maonekedwe omwe akufunidwa a chomaliza, pali njira zitatu:
- Wooneka ngati mphini (针形, zhēnxíng): Mizere yowongoka, yopyapyala yooneka ngati mphini zasiliva. Amagwiritsa ntchito zipangizo za kalasi yapaderadera — masamba amodzi okha. Mtengo woyerekezera — kuyambira 1000 yuan pa jin (500 g).
- Wooneka ngati lathyathyathya (扁形, biǎnxíng): Timbale tosalala, lobiriwira mofewa lomwe limakhala ndi kamvekedwe ka mwala wamtengo wapatali. Zipangizo — “tsamba limodzi pa mphukira” (kalasi yoyamba).
- Wooneka ngati wopindika (卷曲形, juǎnqū xíng): Mizere yopindika yokhala ndi funho lokhalitsa. Zipangizo — “masamba awiri pa mphukira” (kalasi yachiwiri).
Kuyanika (烘干 — hōnggān): Pa 90–98 °C mpaka kufika pa chinyezi cha ≤ 6.5%.

6. Makhalidwe a Kumva:

Maonekedwe a tsamba louma: Maonekedwe a “phœnix akutambasula nthenga” (形似凤羽, xíng sì fèngyǔ) — mizere yokongola, yopindika. Mtundu — woyera ngati mwala wamtengo wapatali ndi kamvekedwe kakang’ono kachikasu-biriwiri (色如玉霜, sè rú yùshuāng), konyezimira ngati mafuta. Tsitsi loyera lochuluka.
Funho la tsamba louma: Funho lofewa la “mkaka” (嫩香, nèn xiāng) — losalala, lofewa, ndi kutsekemera pang’ono, lodziwika bwino kwa ma tiyi okhala ndi ma amino acid ochuluka. Kwa zitsanzo zokhwima kwambiri — funho loyera la masamba (清香, qīngxiāng). Zitsanzo zosungidwa kwa nthawi yayitali zimakhala ndi funho la muzu wotsekemera (甘草香, gāncǎo xiāng).
Funho la madzi: Funho lofewa lokhalitsa (嫩香持久, nèn xiāng chíjiǔ), lomwe limamasulidwa pang’onopang’ono. Loyera, popanda kumveka kwa “udzu wobiriwira”.
Kukoma: Kupsa kwatsopano kowonekera kwambiri (鲜, xiān) — chizindikiro chachikulu cha mbiri ya ma amino acid ochuluka. Wokwanira koma wopanda kulemera (醇厚, chúnhòu). Kumaliza kokoma, kotsitsimula (甘爽, gān shuǎng) ndi kukoma kobwerera m’mbuyo kowonekera kwambiri (回甘明显, huígān míngxiǎn). Kusowa kotheratu kwa kukhuthala ndi kuwawa — zotsatira za polyphenols ochepa (pafupifupi 10.7%, zomwe ndi theka la ma tiyi obiriwira wamba).
Mtundu wa madzi: Wobiriwira mofewa, woyera komanso wowala (嫩绿明亮, nèn lǜ míngliàng) kwa kalasi yapadera; wochepa kuwonekera pang’ono kwa kalasi yachiwiri.
Tsamba lotsalira (lotenthedwa): Chizindikiro chachikulu chowonekera cha kuyenera — “tsamba loyera, mitsempha ya emerald” (叶白脉翠, yè bái mài cuì): mbale ya tsamba ndi yoyera kapena yoyera ngati kirimu, pomwe mitsempha imakhala yobiriwira kwambiri. Masamba ndi ofewa, ofanana, amatseguka ngati “maluwa” athunthu.

7. Kapangidwe ka Mankhwala:

Ma amino acid (kuphatikiza L-theanine): 5–10% ya kulemera kowuma (kalasi yapadera — ≥ 6.5%; mtengo wapamwamba kwambiri wolembedwa — 8.98%). Izi ndi kawiri kapena kanayi kuposa ma tiyi obiriwira wamba. Kuchuluka kodabwitsa kumadza chifukwa cha kuyera kwa majini: kupanga kwa chlorophyll kukamaletsedwa, metabolism ya chomera imasinthira ku kudzikundikira kwa mankhwala a nayitrogeni. Ma amino acid ndiofunikira kwambiri pa kupsa kwatsopano ndi “thupi” la kukoma; kugwirizana ndi kuweruza kwa kumva kumafika pa 98.7%.
Polyphenols (catechins): Pafupifupi 10.7% — ocheperapo kwambiri poyerekeza ndi ma tiyi obiriwira wamba (20–30%). Mulingo wochepa wa polyphenols umafotokoza kusowa kotheratu kwa kuwawa ndi kukhuthala.
Chiŵerengero cha polyphenols/ma amino acid (酚氨比, fēn’ān bǐ): Chocheperapo kwambiri kuposa 7 (mulingo wovuta wa kumva kwa “kupsa kwatsopano”). Chiwerengero chochepa chimenechi ndicho chimapangitsa kuti pakhale kukoma kwapadera — kupsa kwatsopano kwakukulu komanso kukhuthala kochepa.
Alkaloids: Caffeine — m’miyeso yofanana ndi ya tiyi wobiriwira. Muli ndi mulingo wapamwamba, choncho anthu omwe amamva kuwawa kwa caffeine amalangizidwa kuti achepetse kumwa madzulo.
Mavitamini: Vitamini C, mavitamini a gulu B.
Minerals: Potaziyamu, manganese, ma micronutrients a m’dothi lamapiri.
Makhalidwe apadera a kapangidwe: Chodabwitsa chachikulu ndi kusintha kwa chiŵerengero cha wamba cha tiyi wobiriwira cha “ma polyphenols ochuluka / ma amino acid ochepa”: ku Jìng’ān Báichá zinthu zikusiyana kotheratu. Izi zimapangitsa tiyiyi kukhala imodzi mwa ma tiyi obiriwira a “ma amino acid” ochuluka kwambiri padziko lonse, yofanana m’chinenero chimenechi ndi matcha ya Japan yochokera m’minda yophimbidwa.

8. Ubwino Wothandiza:

Chitetezo cha antioxidant: Ma catechins, ngakhale ali ndi mulingo wocheperapo, amakhalabe othandiza kuthana ndi ma free radical, kupitilira ntchito ya vitamini E kuwirikiza 18.
Kuthandiza chitetezo cha mthupi: Kuchuluka kwa ma amino acid (makamaka L-theanine) kumathandiza kulimbikitsa njira zotetezera ku mavairasi; malinga ndi kafukufuku wa ku China, mphamvu ya immunomodulatory imakhala yoŵirikiza pamene ikufanizidwa ndi tiyi wamba wobiriwira.
Kuteteza mtima: Ma catechins amathandiza kuwongolera lipid profile ya magazi, kutha kuchepetsa chiopsezo cha matenda a mtima.
Mphamvu yofewetsa yochepetsa: L-theanine m’miyeso yochuluka imapereka mphamvu yabwino, ya “kusinkhasinkha”, kuchepetsa nkhawa pamene mukhala odzazika maganizo.
Kuthandiza kugaya chakudya: Mulingo wochepa wa polyphenols umapangitsa tiyi kukhala wofewa kwambiri m’mimba — ndiwoyenera kwa anthu omwe ali ndi vuto logaya chakudya.
Kusamalira mano: Mulingo wochepa wa tannins umachepetsa kwambiri kudetsa mano.
Chofunika: Makhalidwe omwe atchulidwa akhazikitsidwa pa kapangidwe ndi kugwiritsa ntchito kwachikhalidwe; izi ndi chidziwitso chambiri, osati malangizo azachipatala.

9. Kuphikira:

Kutentha kwa madzi: 80–90 °C (kwa kalasi yapadera — 80 °C; musagwiritse ntchito madzi otentha kwambiri — tsamba losalala la albino silipirira kutenthedwa mopambanitsa).
Kuchuluka kwa tiyi: Chiŵerengero 1:50 (3 g pa 150 ml).
Zombo: Kapu yagalasi yowonekera kapena gaiwan yagalasi — zimalola kuona zotsatira zapadera za “tsamba loyera — mitsempha ya emerald” (叶白脉翠). Mbiya yoyera — ndi njira ina.
Kachitidwe:
1. Tenthetsani chombo ndi madzi otentha.
2. Njira ya “kuwaza pamwamba” (上投法, shàngtóu fǎ): choyamba tsanulani madzi a kutentha koyenera, kenako onjezani tiyi mosamala — izi zimasunga kukhulupirika kwa mphukira zosalala.
3. Wonjezani madzi mpaka 70% ya kuchuluka kwa kapu.
4. Choyamba kupanga — mphindi 1-2.
5. Mukhoza kuwonjezera madzi mpaka katatu.
Malangizo ogwiritsira ntchito: Pewani kumwa popanda chakudya (ma tannins amakwiyitsa mucous). Tiyi watsopano akulangizidwa kusungidwa masiku 10 pamalo amdima kuti afafanize kumva kwa “kubiriwira” (青气, qīngqì). Anthu omwe ali ndi vuto la dongosolo lamanjenje — achepetse kumwa madzulo chifukwa cha caffeine wapamwamba.

10. Kusunga:

Kuyika mosindikiza, kuteteza ku kuwala, funho ndi chinyezi.
Chabwino kwambiri — 0–5 °C (firiji); kalasi yapadera imafuna kusungidwa kozizira kotheratu.
Chinyezi cha tiyi womaliza — ≤ 6.5% (chizindikiro choyang’aniridwa).
Pambuyo potsegula — mugwiritse ntchito mkati mwa milungu 4-6.
Pamaso pa kutsegula kwa paketi yoziziritsidwa — iloleni ifike kutentha kwa chipinda m’malo otsekedwa.

11. Mtengo ndi Zonyenga:

Malangizo amtengo (mitengo yamsika, yuan pa jin / 500 g):
- Wapadera (特级): kuyambira 1000 yuan — wooneka ngati mphini, masamba amodzi okha, ma amino acid ≥ 6.5%, funho lofewa kwambiri.
- Kalasi yoyamba (一级): gawo lapakati — wooneka ngati lathyathyathya, “tsamba limodzi pa mphukira”, ma amino acid ≥ 5%.
- Kalasi yachiwiri (二级): njira yotsika mtengo — wooneka ngati wopindika, chiŵerengero chabwino cha mtengo/ubwino.
Zomwe zimakhudza mtengo: Nyengo (kututa kokha kwa masika pa “dera” la masiku 15-20 la kuyera); mulingo wa kututa; kukhalapo kwa chizindikiro cha chilengedwe; mtengo wa mtundu (14.55 billion yuan — umodzi mwa mitundu yamtengo wapatali kwambiri ya tiyi ku Jiangxi).
Momwe mungapewere zonyenga:
- Yang’anani chizindikiro cha chilengedwe (地理标志保护产品) ndi chizindikiro cha malonda cha chiphaso (地理标志证明商标).
- Chiyeso chachikulu chowonekera — “tsamba loyera, mitsempha ya emerald” (叶白脉翠) mu tsamba lotsalira lotenthedwa. Zonyenga zopangidwa kuchokera ku ma tiyi obiriwira wamba sizimasonyeza izi.
- Kukoma kwa tiyi weniweni — kupsa kwatsopano kwambiri, popanda kukhuthala kapena kuwawa; zonyenga, mwachikhalidwe, zimakhala zokhuthala kwambiri.
- Gulani kuchokera ku makampani ovomerezeka (opanga 32 omwe ali ndi ziphaso amagwiritsa ntchito chizindikiro cholembetsedwa cha “Jìng’ān Báichá”).
- Samalani pa dongosolo la “chizindikiro cha amayi + mwana” (母子商标): paketi iyenera kukhala ndi mtundu wamba wa “Jìng’ān Báichá” komanso mtundu wa munthu payekha wa kampani.

12. Zinthu Zochititsa Chidwi:

Njira ya kuyera kwa Jìng’ān Báichá ndi kusintha kwa majini kodalira kutentha: kutentha kuli pansi pa 23 °C, kupanga kwa chlorophyll m’masamba achinamwali kumatsekedwa, tsamba limakhala loyera, ndipo metabolism imasinthira ku kudzikundikira kwambiri kwa ma amino acid. Kutentha kukamakwera, chlorophyll imabwezeretsedwa, ndipo tsamba limabiriwira. “Kuyera kosinthika” kumeneku kumatenga masiku 15-20 okha pachaka — zokolola zonse za tiyi zimatutidwa mkati mwa nthawi yochepa imeneyi.
Muli ndi ma amino acid mu kalasi yapadera ya Jìng’ān Báichá amafika pa 8.98% — umodzi mwa ma tiyi obiriwira apamwamba kwambiri padziko lonse lapansi. Pofanizira: matcha ya Japan yochokera m’minda yophimbidwa imakhala ndi 4–6%, ma tiyi obiriwira wamba a China — 2–4%.
Chigawo cha Jing’an ndi chigawo choyamba chachilengedwe chadziko lonse ku Jiangxi, chokhala ndi nkhalango 84.1% ndi kuchuluka kwa ma ion oipa (150,000/cm³). Fomu ya ndakatulo “tiyi woyera wochokera m’mitambo yoyera” (白云深处有白茶) — si fanizo, koma kufotokozera kolondola kwa terroir.
Ukadaulo wopambana wa cloning wochokera ku chitsamba cha albino udapangidwa kokha mu 1998 — pambuyo pa zaka zambiri zolephera. Kufalitsidwa kwa kupambana kumeneku mu “Renmin Ribao” (nyuzipepala yapakati ya China) kudakhala chochitika chachikulu chofalitsa nkhani ku bizinesi.
“Chiŵerengero cha phenolic-amino” (酚氨比) cha Jìng’ān Báichá ndi chimodzi mwa zotsika kwambiri pakati pa ma tiyi onse, zomwe zimamupanga kukhala “tiyi wabwino kwa oyamba”: ngakhale pali zolakwitsa pakuphikira, samakoma kuwawa kapena kukhuthala.

13. Kuyerekeza ndi ma tiyi ena obiriwira a albino:

Ānjí Báichá (安吉白茶, Ānjí Báichá): Wofanana kwambiri wochokera ku chigawo cha Zhejiang, wopangidwanso ndi mtundu wa albino “Bai Ye Yi Hao” (白叶一号). Ma tiyi onseŵa ali ndi njira yofanana ya kuyera komanso kuchuluka kwa ma amino acid. Kusiyana kwakukulu: Ānjí Báichá, mwachikhalidwe, ali ndi maonekedwe a lathyathyathya ofanana ndi Long Jing; Jìng’ān Báichá amatulutsidwa m’njira zitatu (ngati mphini, lathyathyathya, yopindika). Terroir ya Jing’an — yamvula komanso yozizira kwambiri, yokhala ndi nthawi yayitali ya kuyera ndi mwina kuchuluka kwa ma amino acid okwera kwambiri.
Tiānmù Hú Báichá (天目湖白茶): Tiyi wobiriwira wa albino wochokera ku Jiangsu. Njira yofanana, koma mbiri ya ma amino acid yochepa komanso kukoma kofewa, “kopanda mbali”. Jìng’ān Báichá ali ndi kupsa kwatsopano kokwanira komanso zotsatira za “tsamba loyera — mitsempha yobiriwira” zowonekera kwambiri.
Lúshān Yúnwù (庐山云雾): Tiyi wina wodziwika kwambiri wobiriwira wa Jiangxi, koma wopangidwa kuchokera ku mtundu wamba (osati albino). Lushan Yunwu — ndi tiyi wobiriwira “wachikale” wokhala ndi ma polyphenols owonekera, funho la mtedza komanso kukhuthala kowonekera. Jìng’ān Báichá — ndi wosiyana kotheratu: kukhuthala kochepa, kupsa kwatsopano kwambiri.
Zhèng’ān Báichá (正安白茶): Tiyi wobiriwira wa albino wochokera ku chigawo cha Guizhou. Lingaliro lofanana, koma mikhalidwe ina ya nyengo (mapiri apamwamba) ndi kukoma kosiyana pang’ono — kwambiri “wa mchere” ndi “wa miyala”.

Pomaliza:

Jìng’ān Báichá ndi tiyi wodabwitsa: “woyera” m’dzina, koma wobiriwira mwa ukadaulo; wooneka ngati wofewa, koma ndi kukoma kwakuzama kodabwitsa; wosavuta kuphikira, koma wofuna “dera” lenileni la nyengo la kututa lomwe limatenga milungu iwiri kapena itatu yokha pachaka. Kupsa kwake kwatsopano kwachilendo, kapangidwe kake ka silika komanso kusowa kotheratu kwa kuwawa — ndi zotsatira zachindunji za majini apadera a chitsamba cha albino, ochulukitsidwa ndi terroir yamitambo ya “natural oxygen bar” ya chigawo cha Jing’an. Tiyiyi idzakondweretsa makamaka iwo amene akufuna tiyi wobiriwira wopanda chodetsa kotheratu, wa “kristalo” kopanda kukhuthala — mwala weniweni wamtengo wapatali mu kapu.