Jīngxiàn Tè Jiān · new.thetea.app

Jīngxiàn Tè Jiān (泾县特尖, Jīngxiàn tè jiān) ndi tiyi wobiriwira wakale wotenthedwa (烘青绿茶, hōngqīng lǜchá) wochokera kumadera a kum’mwera chakum’mawa kwa chigawo cha Jingxian m’chigawo cha Anhui; ndi m’bale wa tiyi wotchuka wa Yongxi Huo Qing komanso wolowera mwambo wakale wa Anhui wa “jiānchá” (尖茶, jiānchá — tiyi wosongoka). Tiyi ameneyu ndi wodziwika ndi makhalidwe awiri apadera: choyamba, dothi lake lili ndi seleniyamu yochuluka kwambiri — kuposa tiyi wamba ka 5,5; chachiwiri, fungo lake lokhazikika la orchidi, lophatikizana ndi kutentha kwa chestnut ndi kutsekemera kwa uchi. Mfumu Qianlong (乾隆, Qiánlóng) pa ulendo wake woyendera zigawo za kum’mwera, adalawa tiyi wa ku chigwa cha Tingxi (汀溪) ku Jingxian ndipo adamuyamikira ndi mawu akuti: “Tiyi uyu ndi wabwino kwambiri” (此茶甚好).

1. Kusankhidwa ndi Chiyambi:

Mtundu: Tiyi wobiriwira (wosafufumizidwa). Ndi wa gulu la tiyi wobiriwira wotenthedwa (烘青绿茶, hōngqīng lǜchá) — kuumitsa komaliza kumene kumachitika mwa kutenthedwa (烘焙, hōngbèi), kuphatikizapo kugwiritsa ntchito makala a mitengo. Mwa maonekedwe, tiyi wa magulu apamwamba ndi wopindika (卷曲形), pamene wa gulu lotchedwa “tíkuí” (提魁) ndi wonga singano (针芽状).
Gulu: Tiyi wodziwika m’mbiri ya Anhui (安徽历史名茶). Mu 1983 adalandira “Chiphaso cha Ulemu” kuchokera ku Unduna wa Zamalonda akunja (外贸部”荣耀证书”). Mu 1985 — “Tiyi Wabwino Kwambiri pa Mlingo wa Dipatimenti” (部优茶). Mu 1986 — “Tiyi Wodziwika wa China” (中国名茶). Ndi malonda okhala ndi chisonyezero cha malo.
Chiyambi: China, chigawo cha Anhui (安徽, Ānhuī), chigawo cha Jingxian (泾县, Jīngxiàn). Dera lopangira tiyi limafikira chigawo chonse, koma likulu lake ndi madera a kum’mwera chakum’mawa a mapiri, makamaka matauni a Aimin (爱民乡), Nanrong (南容乡), Tingxi (汀溪乡) ndi Tongshan (铜山乡). Tiyi woposa 90% wa magulu apamwamba amachokera m’matauni anayiwa.
Zogwirizana za Malo: Pafupifupi 30°30′ kumpoto, 118°25′ kum’mawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Ulimi wa tiyi ku Jingxian walembedwa kuyambira nthawi za mafumu a Tang ndi Song, pamene tiyi wa kumaloko ankadziwika kale m’chigawochi. Munthawi ya Qing, tiyi wa ku Jingxian ankadziwika ndi dzina loti “Yangjian” (洋尖) ndipo ankatumizidwa kumayiko a Kum’mwera Chakum’mawa kwa Asia — ichi ndi chimodzi mwa zitsanzo zoyambirira za katundu wa tiyi wa Anhui wotumizidwa kunja.

Chochitika chofunika kwambiri chinali ulendo wa Mfumu Qianlong (乾隆), yemwe poyendera zigawo za kum’mwera, anaima ku chigwa cha Tingxi (汀溪) ndi kulawa “gongjian” (贡尖, “tiyi wosongoka wa msonkho”) wa kumaloko. Mawu ake oti “此茶甚好” (“Tiyi uyu ndi wabwino kwambiri”) adalembedwa m’mbiri ya kumaloko.

M’zaka za zana la 20: mu 1983 — chiphaso cha Unduna wa Zamalonda akunja chifukwa cha ubwino wa katundu wotumizidwa kunja. Mu 1985 — mphoto ya dipatimenti. Mu 1986 — udindo wa “Tiyi Wodziwika wa China”, zomwe zinayambitsanso mwambo wa “jiānchá” (尖茶) ndi kulimbikitsa Jingxian ngati limodzi mwa zigawo zotsogola za tiyi ku Anhui.
Dzina:
- “Jingxian” (泾县) ndi dzina la chigawo cha kum’mwera kwa Anhui, m’mphepete mwa mapiri a Huangshan.
- “Tè” (特) amatanthauza “wapadera, wapamwamba”: chisonyezero cha mlingo wapamwamba kwambiri wa ubwino.
- “Jiān” (尖) amatanthauza “nsonga, mphuno”: kufotokozera maonekedwe osongoka a mphukira. Mawu oti “尖” ndi liwu lachikhalidwe la Anhui la tiyi, lotanthauza mtundu wa tiyi wopangidwa kuchokera ku mphukira zachibwana zosongoka.
Tanthauzo la Chikhalidwe: Jingxian ndi chigawo chokhala ndi mwambo wozama wa tiyi, chomwe chidapereka ku dziko tiyi awiri odziwika: Yongxi Huo Qing (涌溪火青) ndi Jingxian Te Jian. Ngati Yongxi Huo Qing ndi ngale yokhala ndi kuumitsa kwa maola 20 pa makala, Te Jian ndi “kalasikiki” wa tiyi wobiriwira wotenthedwa wa Anhui, wopitiriza mzere wakale wa “jiānchá”.

3. Kufotokozera kwa Zomera ndi Zipangizo Zoyambira:

Mtundu / Kultivar: Jingxian Quntizhong (泾县群体种, Jīngxiàn Qúntǐzhǒng) — mtundu wamba wakumaloko wa Camellia sinensis var. sinensis, wodziwika ngati “kultivar yachitsanzo ya boma yakumaloko” (国家级地方良种). Ndi mtundu wa chitsamba, masamba ake amakhala oval kapena onga msondodzi. Amadziwika ndi kuyamba kumera msanga komanso kulimba kwa zinthu zovuta. Mbiri ya mankhwala a masamba atsopano: polyphenols — 30,35%, amino acids — 3,08%, kuchuluka kwa seleniyamu — kumodzi mwapamwamba kwambiri pakati pa tiyi wobiriwira wa China.
Kututa: Kumayambiriro kwa masika. Mulingo wa kututa umadalira gulu:
- Tíkuí (提魁, “katswiri wapamwamba”): Masamba osaphuka athunthu kapena mphukira imodzi ndi tsamba limodzi. Maonekedwe owongoka, onga singano.
- Tèjí (特级): Mphukira imodzi ndi tsamba limodzi lomwe likungoyamba kutuluka (≥60%). Maonekedwe opindika okhala ndi ubweya wochuluka.
- Yījí (一级): Mphukira imodzi ndi masamba awiri aang’ono. Kununkhira kokhazikika ndi kutsekemera kobwerera.
- Èrjí (二级): Mphukira imodzi ndi masamba awiri aang’ono kuphatikiza tsamba longa mphukira. Fungo la uchi ndi orchidi.
Zofunikira pa zipangizo: Mphukira zachibwana, zofanana, zosawonongeka. Kukonza kumachitika tsiku lomwelo la kututa.

4. Malo a Tiyi ndi Makhalidwe a Kulima:

Maonekedwe a Malo: Mapiri a kum’mwera chakum’mawa kwa Huangshan (黄山余脉). Zigwa za m’mapiri zokhala ndi mitsinje yambiri.
Kutalika kwa Malo: Kupitirira 600 mita pamwamba pa nyanja.
Nyengo: Kutentha kwapakati pachaka — pafupifupi 15°C, kuchuluka kwa mvula pachaka — 1200–1800 mm. Mitambo ndi chifunga chaka chonse. Kuwala kochuluka kobalalika (漫射光).
Dothi: Dothi lofiira lachikasu la asidi (红黄壤), lopangidwa paphola la granite (花岗岩发育). pH 4,5–6,5. Malo a humus ochuluka okhala ndi zinthu zambiri za organic. Chofunikira kwambiri — kuchuluka kwa seleniyamu (硒, xī): 0,70–3,85 ppm — kuposa dothi la tiyi wamba ka 5 kapena kupitirira. Kupatsidwa kwachilengedwe kumeneku kumapangitsa kuti Jingxian Te Jian ikhale ndi mbiri yapadera ya mchere.

5. Tekinoloje Yopanga:

Tekinoloje ya Jingxian Te Jian ndi njira yachikhalidwe ya Anhui yotenthedwa (烘青) pogwiritsa ntchito makala a mitengo. Pali magawo khumi.

Kuyala (摊青 — tān qīng): Kuyala kwakanthawi kochepa.
Kukhazikitsa (杀青 — shāqīng): Kukazinga mu mphika — kuletsa kufufumizidwa, kukhazikitsa fungo la orchidi ndi chestnut.
Kupindika pang’ono (轻揉 — qīngróu): Kukakamizidwa kochepa kusunga kukhulupirika kwa masamba osaphuka.
Kukazinga kwa pakati (炒坯 — chǎopēi): Kukazinga kwapakati.
Kupindikanso (复揉 — fùróu): Kulimbitsa kapangidwe.
Kuumitsa koyamba pa makala (初烘 — chū hōng): Pa 100–120°C pa makala a mitengo.
Kuwongola ndi kuumba (理条 — lǐtiáo): Kuwongola ndi kuumba ndi manja — kukanikiza mopepuka (轻压做形) popanda kukakamiza mwamphamvu.
Kuumitsanso pa makala (复烘 — fù hōng): Pa 70–90°C — kutenthedwa mofewa kuwulula fungo.
Kuwonetsa ubweya (提毫 — tí háo): Njira yapadera yotulutsa ubweya woyera pamwamba.
Kuumitsa komaliza (足干 — zúgān): Kufikitsa chinyezi cha ≤4% — chimodzi mwa zotsika kwambiri pakati pa tiyi wobiriwira, zomwe zimatsimikizira kusungidwa kwanthawi yayitali.

6. Makhalidwe a Kumva:

Maonekedwe a tiyi wouma: Gulu la “Tíkuí” — masamba osaphuka onga singano owongoka, olimba, owonekera ubweya (紧直显毫). Gulu la “Tèjí” — mphukira zopindika zolimba zokhala ndi ubweya wochuluka (细曲披毫). Mtundu — wobiriwira ngati emerald wonyezimira ngati mafuta.
Fungo la tiyi wouma: Lofewa, lokhazikika. Fungo la orchidi (兰花香, lánhuā xiāng) ndilo chizindikiro chachikulu cha fungo. Fungo la chestnut (栗香) — lolemera, lowonekera kwambiri mu gulu la “Tèjí”.
Fungo la tiyi wothira: La orchidi, loyera, lapamwamba ndi lokhazikika (兰香清高持久). Kumveka kwina kwanga chestnut.
Kununkhira: Kwatsopano komanso kosangalatsa (鲜爽), ndi kutsekemera kobwerera (回甘). Kokhazikika (醇厚). Kuchuluka kwa polyphenols — kupitirira 30% — ndi chimodzi mwapamwamba kwambiri pakati pa tiyi wobiriwira wotenthedwa, zomwe zimapangitsa kuti kukoma kukhale ndi kuzama kwapadera. Panthawi imodzimodziyo, ma amino acid (3,08%) amalinganiza kuwawa, ndikupanga mbiri yogwirizana.

Gulu la “Èrjí” lili ndi chizindikiro chapadera: fungo la uchi ndi orchidi (蜜糖兼兰花香, mìtáng jiān lánhuā xiāng) — kuphatikizana kosowa kwa tiyi wobiriwira.
Mtundu wa tiyi wothira: Wobiriwira wofewa, woyera ndi wowala (嫩绿清亮), woonekera bwino, “ngati nephrite” (清澈如翡翠).
Pansi pa tiyi (masamba othira): Mphukira zofewa, zobiriwira zachikasu, zonenepa, zosonkhanitsidwa ngati “timasamba tating’ono” (嫩黄匀整，肥壮成朵). Masamba ndi olimba komanso amoyo.

7. Zomwe Zili mu Tiyi:

Dothi la granite lokhala ndi seleniyamu ndi nyengo yochepa ya m’mapiri zimatengera mbiri yapadera:

Polyphenols (catechins): Kuchuluka — kupitirira 30% ya kulemera kwouma — ndi chimodzi mwapamwamba kwambiri pakati pa tiyi wobiriwira wotenthedwa. Zimapereka mphamvu yayikulu ya antioxidant ndi kuzama kwapadera.
Amino acid (kuphatikizapo L-theanine): 3,08% — amapereka kutsitsimuka ndi kutsekemera, zomwe zimalinganiza kuchuluka kwa polyphenols.
Seleniyamu (硒, xī): 0,70–3,85 ppm — kuposa pafupifupi ka 5,5 kuntchito zina za tiyi. Seleniyamu ndi antioxidant yamphamvu komanso chithandizo cha chitetezo cha mthupi. Jingxian Te Jian ndi imodzi mwa tiyi wobiriwira wa China wokhala ndi seleniyamu yochuluka kwambiri.
Ma alkaloid: Kafeini — pafupifupi 3%. Theobromine, theophylline.
Mavitamini: Vitamini C, mavitamini a gulu B.
Mchere: Potaziyamu, magnesiyamu, zinki, manganese, seleniyamu, phosphorous.

8. Ubwino wa Umoyo:

Kuteteza ma cell kwa antioxidant: Kuchuluka kwa polyphenols koposa (>30%) kuphatikiza ndi seleniyamu (yoposa pafupifupi ka 5,5) kumapereka chitetezo chawiri cha antioxidant.
Kuthandizira mtima ndi mitsempha: Seleniyamu pamodzi ndi catechins zimathandiza kukhazikitsa kuthamanga kwa magazi ndi mbiri ya mafuta.
Kulimbikitsa mphamvu: Kafeini ndi L-theanine.
Kuziziritsa (清热消暑): Kuthetsa ludzu.
Kuthandizira chakudya (消食): Kulimbikitsa kugaya mafuta.
Chofunikira: zomwe zatchulidwazi zachokera ku zomwe zilipo pagulu, ndipo si malangizo azachipatala.

9. Kuwira:

Kutentha kwa madzi: 80°C.
Kuchuluka kwa tiyi: 3 g pa 150 ml ya madzi (chiwerengero 1:50).
Chida: Kapu ya galasi — njira yotsikira pansi (下投法).
Ndondomeko:
1. Tenthetsani kapu, khetsani madzi.
2. Ikani tiyi.
3. Thirani madzi. Lekerani kwa mphindi 2.
4. Mukamwa, pomwe kapu yatsala ndi 1/3 — onjezani madzi. Tiyi amatha kupirira kuwirapo 3–4.
Zindikirani: ngati muli ndi vuto ndi kafeini, chepetsani mlingo. Sizoyenera kumwa pamimba yopanda kanthu komanso musanagone.

10. Kusunga:

Sungirani mu chidebe chotsekedwa, pamalo amdima ndi ozizira.
Malo abwino — firiji pa 0–5°C.
Chinyezi cha tiyi womalizidwa — ≤4% — chimapereka kusungika kwabwino poyerekeza ndi tiyi wokhala ndi chinyezi chotsalira chokwera.
Nthawi yosungira — kufikira miyezi 12–18.
Mukatsegula — mugwiritse ntchito mkati mwa miyezi 1–2.

11. Mtengo ndi Zoyerekeza:

Jingxian Te Jian ndi tiyi wamtengo wapakatikati ndipo amapereka ubwino wabwino potengera mtengo, makamaka magulu a “Tèjí” ndi “Yījí”. Gulu la “Tíkuí” ndi lokwera mtengo kwambiri.

Momwe mungapewere zoyerekeza:
- Gulani kwa ogulitsa odalirika omwe ali ndi chitsimikiziro cha kuchokera ku chigawo cha Jingxian.
- Unikani fungo: fungo la orchidi ndi chizindikiro chake. Ngati palibe orchidi, ndikokaikitsa.
- Yang’anani tiyi wothira: “ngati nephrite” — woyera, wowala, wobiriwira wofewa.
- Tcherani khutu pa chiyambi: 90%+ ya magulu apamwamba — amachokera ku matauni anayi apakati (Aimin, Nanrong, Tingxi, Tongshan).

12. Zinthu Zochititsa Chidwi:

Kuchuluka kwa seleniyamu m’dothi la Jingxian (0,70–3,85 ppm) — kuposa madera ena a tiyi ka 5,5. Jingxian Te Jian ndi imodzi mwa tiyi wobiriwira wokhala ndi seleniyamu yochuluka kwambiri padziko lonse.
Mfumu Qianlong, atalawa tiyi wa ku chigwa cha Tingxi, adati: “此茶甚好” (“Tiyi uyu ndi wabwino kwambiri”). Iyi ndi imodzi mwa malingaliro ochepa olembedwa a mfumu pa tiyi wina wa Anhui yemwe sali m’gulu la “Khumi odziwika”.
Jingxian ndi chigawo chomwe chinapereka ku dziko tiyi awiri odziwika osiyana kwambiri: Yongxi Huo Qing (涌溪火青) wonga ngale yokhala ndi mtundu wa apurikoti ndi kuumitsa kwa maola 20, ndi Te Jian wopindika ndi wonga singano wokhala ndi fungo la orchidi ndi seleniyamu yochuluka kwambiri. Tiyi awiri ochokera ku chigawo chimodzi — ndi mitundu iwiri yosiyana kotheratu.
Chinyezi chotsalira cha ≤4% — ndi chimodzi mwa zotsika kwambiri pakati pa tiyi wobiriwira (nthawi zambiri — 5–7%). Izi ndi zotsatira za kuumitsa pawiri pa makala ndipo zimapereka kusungika kwabwino.
Munthawi ya Qing, tiyi wa ku Jingxian ankagulitsidwa kunja ndi dzina loti “Yangjian” (洋尖, “nsonga yakunja”) kumayiko a Kum’mwera Chakum’mawa kwa Asia — nthawi yayitali tiyi ambiri a Anhui asanayambe kulowa m’misika yakunja.

13. Kuyerekeza ndi Tiyi Wina Wobiriwira wa Anhui:

Yongxi Huo Qing (涌溪火青): Wochokera ku chigawo chomwecho cha Jingxian. Maonekedwe onga ngale, mtundu wa apurikoti, kuumitsa kwa maola 20 pa makala. Huo Qing ndi “wotentha”, wozungulira komanso “wamoto”; Te Jian ndi orchidi komanso wamchere kwambiri.
Huangshan Mao Feng (黄山毛峰): Wochokera ku mzinda wa Huangshan. “Lilime la mpheta” lotenthedwa lokhala ndi fungo la orchidi ndi chestnut. Mao Feng ndi “wodziwika” komanso wopambana pazamalonda; Te Jian ndi wolemera kwambiri ndi seleniyamu komanso ndi polyphenols ochuluka.
Taiping Hou Kui (太平猴魁): Wochokera ku mzinda wa Huangshan. Masamba akuluakulu osalala okhala ndi fungo lakuya la orchidi. Hou Kui ndi “wamkulu” kwambiri; Te Jian ndi wochepa komanso “wamchere”.
Lu’an Gua Pian (六安瓜片): Wochokera ku kumadzulo kwa Anhui. “Njere za m’khutu” zosalala zopangidwa ndi masamba okha. Gua Pian ndi wobiriwira msipu komanso wolemera; Te Jian ndi orchidi komanso wotsekemera.

Pomaliza:

Jingxian Te Jian ndi tiyi umene nthaka imalankhula kwambiri kuposa katswiri. Dothi la granite lokhala ndi seleniyamu la m’mphepete mwa mapiri a Huangshan, zigwa za mitambo zokhala ndi mitsinje, ndi miyambo yazaka zambiri ya “jiānchá” zimatulutsa tiyi amene fungo lake la orchidi ndi kuzama kwake kwa mchere sizingapezeke kwina kulikonse. Uyu si tiyi wodziwika kwambiri wa Anhui komanso si womveka kwambiri — koma mwina ndi wochuluka kwambiri pa zinthu zambiri: wochuluka pa seleniyamu, pa fungo la orchidi, pa kutsekemera kwa uchi kwa gulu lachiwiri komanso pa kutentha kokhazikika kwa chestnut kwa gulu loyamba. Ngati Yongxi Huo Qing ndi “moto” wa Jingxian, ndiye Te Jian ndi “nthaka” yake: yakuya, yamchere, yochiritsa.