Jingyang Fu Chuan · new.thetea.app

Jingyang Fu Chuan ndi tii wakuda wodziwika bwino wochokera ku chigawo cha Jingyang m’chigawo cha Shaanxi, wotchedwanso “Golide Wakuda wa Msewu wa Silika.” Chizindikiro chake chachikulu ndi “maluwa agolide” ochuluka (冠突散囊菌, Eurotium cristatum), nyengo yapadera ya ku Jingyang ndi mbiri yopitilira zaka 600, yogwirizana kwambiri ndi njira yamalonda ya tii ndi akavalo.

1. Gulu ndi Chiyambi:

Mtundu: Tii wophikidwa pambuyo pake, wa m’gulu la Hei Cha (黑茶, Hēichá — “tii wakuda”). Amapangidwa ndi fermentation iwiri: yoyamba (渥堆, wò duī — kuwunjika kwachinyezi) ndi yachiwiri — “kukula kwa maluwa agolide” (发花, fāhuā), pamene bowa Eurotium cristatum amakulitsidwa m’mpweya wa tii.
Gulu: Tii wotchuka waku China. Ndi umodzi mwa tii wakuda wodziwika bwino wa ku Shaanxi ndipo ndi tii wakuda yekhayo amene walandira udindo wa Chida cha National Geographical Indication (国家地理标志产品) m’chigawo cha Shaanxi (kuyambira 2013). Ndi chida cha chikhalidwe chosaoneka pa mlingo wa chigawo ndi dziko lonse (luso lopanga Fu Chuan linaphatikizidwa mu 2022 mu Mndandanda Woyimilira wa Chikhalidwe Chosaoneka cha UNESCO monga mbali ya pempho la gulu la “Luso Lachikhalidwe Lopangira Tii ndi Miyambo Yake Yogwirizana ku China”).
Chiyambi: China, chigawo cha Shaanxi (陕西, Shǎnxī), mzinda wa Xianyang (咸阳, Xiányáng), chigawo cha Jingyang (泾阳县, Jīngyáng Xiàn). Jingyang ndi kwawo komwe mbiri inayambira ndipo ndi malo osasinthika opangira Fu Chuan, ngakhale pamenepo masamba a tii sabzalidwa kumeneko. Tii amapangidwa kuchokera ku masamba akuda osaphika (黑毛茶, hēi máo chá) ochokera ku zigawo zakummwera kwa Shaanxi, Hunan ndi Sichuan.
Zogwirizana ndi malo: Pafupifupi 34°26′–34°44′ kumpoto, 108°29′–108°58′ kum’mawa.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Mbiri ya Jingyang Fu Chuan ili ndi zaka zopitilira mazana asanu ndi limodzi ndipo imagwirizana kwambiri ndi malonda a tii ndi akavalo (茶马贸易, chámǎ màoyì) — njira yofunika kwambiri ya chuma yomwe inalumikiza pakati pa China ndi anthu oyendayenda a kumpoto chakumadzulo.

Kale kwambiri m’nthawi ya mzera wa Northern Song (北宋, Běi Sòng), mu ulamuliro wa Mfumu Shenzong (熙宁年间, Xīníng niánjiān, 1068–1077), Jingyang inkagwira ntchito ngati malo akuluakulu oyendetsera katundu, kumene masamba a tii ochokera ku zigawo zakummwera ankawadutsa kupita kumpoto chakumadzulo. Malinga ndi magwero a mbiri, panthawi imeneyi amalonda ochokera ku Shaanxi ndi Shanxi anapeza kuti masamba akuda osaphika, atanyowa panthawi yaulendo, ankaphimbidwa ndi timadontho tagolide — “maluwa agolide” — ndipo ankapeza kukoma kwatsopano, kosangalatsa modzidzimutsa.

Pofika m’nthawi ya mzera wa Ming (明, Míng), m’chaka choyamba cha ulamuliro wa Mfumu Hongwu (洪武元年, 1368), amisiri a ku Jingyang anaphunzira kukulitsa mwadala kusintha kumeneku kwa tizilombo, ndipo njerwa yoyamba ya Fu Chuan inapangidwa mwachidziwitso. Umu ndi momwe luso lopanda chofanana nalo padziko lapansi lopanga tii linabadwira. Mawonekedwe a njerwa yaying’ono opangidwa mwadala anatsatira zofunikira za magulu a ngamila: pa ngamila iliyonse ankanyamula tii wochuluka kuposa momwe akananyamulira masamba osakanizidwa.

Kutukuka kwa Jingyang Fu Chuan kunafika pachimake m’nthawi ya mzera wa Qing (清, Qīng). Pambuyo poti bwanamkubwa wamkulu wa Shaanxi ndi Gansu, Zuo Zongtang (左宗棠), anachita kusintha kwa tii, amalonda ochokera ku China konse anakhamukira ku Jingyang. Malinga ndi “Mbiri ya Chigawo cha Jingyang” (《泾阳县志》), m’nthawi ya ulamuliro wa Mfumu Yongzheng, Jingyang inali malo akuluakulu amalonda okhala ndi malo 131 a malonda, omwe 86 mwa iwo ankatengera kupanga ndi kugulitsa Fu Chuan Cha. Iliyonse ya iwo inkapanga matani 300–500 pachaka. Tii ankatumizidwa kudzera pa Msewu wa Silika kupita ku Russia, Persia, Central Asia ndi maiko ena opitilira 40, kukhala chimodzi mwa zinthu zazikulu za malonda a ku Eurasia.

M’zaka za m’ma 1950, pansi pa ndondomeko ya boma yokonza kayendetsedwe ka katundu, kupanga Fu Chuan kunasamutsidwa ku chigawo cha Hunan (chigawo cha Anhua), chifukwa kutumiza masamba awiri — choyamba kupita ku Jingyang, kenako kubwerera kumpoto chakumadzulo — kunkawoneka ngati kopanda phindu. Kwa zaka makumi angapo, chikhalidwe cha ku Jingyang chinasokonekera.

Kutsitsimuka kwake kunayamba mu 2007, pamene amisiri a m’deralo ndi ana a mabanja akale a tii anabwezeretsa bwino luso lakale. Mu 2013, Jingyang Fu Chuan inalandira udindo wa National Geographical Indication Product. Mu 2020, tiiyi inalembedwa mu Register ya Geographical Indications yotetezedwa ndi mgwirizano pakati pa EU ndi China. Mu 2022, luso la Fu Chuan linalowa mu Mndandanda wa Chikhalidwe Chosaoneka cha UNESCO.
Dzina: Dzina la tiiyi limapangidwa ndi zigawo zingapo zatanthauzo:
- “Jingyang” (泾阳) — chigawo chopanga, chomwe chili m’mphepete mwa mtsinje wa Jinghe (泾河). Dzinalo limatanthauza “gombe lakumwera la [mtsinje] Jing,” zomwe zikusonyeza gombe lakumpoto la mtsinjewo malinga ndi chikhalidwe cha geography cha ku China.
- “Fu” (茯) — chilembo chomwe chimadzetsa matanthauzo angapo: (a) kusonyeza nyengo ya kupanga — “San Fu” (三伏), masiku khumi otentha kwambiri a chilimwe, pamene kutentha ndi chinyezi ndizoyenera kukula kwa “maluwa agolide”; (b) kufanana ndi fuling (茯苓) — bowa wa poria (Wolfiporia extensa), wogwiritsidwa ntchito m’mankhwala achikhalidwe achi China, mofanana ndi mphamvu zake zamankhwala; (c) kufanana ndi liwu loti “fu” (福) — “chimwemwe,” “kutukuka.”
- “Chuan” (砖) — “njerwa,” kutanthauza mawonekedwe oponderezedwa.
Tanthauzo la chikhalidwe: Jingyang Fu Chuan ali ndi malo apadera m’mbiri ya chikhalidwe cha tii ku China monga tii wakuda yekhayo amene kupanga kwake sikunachitike m’chigawo cholima tii, koma pa mphambano ya malonda. Mzeru wamba umati: “自古岭北不植茶，唯有泾阳出砖茶” — “Kuyambira kale kumpoto kwa zitunda tii sabzalidwa, koma ku Jingyang kokha kumapangidwa tii wa njerwa.” Kwa anthu oyendayenda a Kumpoto chakumadzulo kwa China — a Uyghur, a Tibetan, a Mongol, a Kazakh — Fu Chuan anali “tii wofunika kwambiri” (生命之茶, shēngmìng zhī chá): ankathandiza kuthana ndi vuto la mavitamini ndi fiber pa zakudya zomwe zinkakhala ndi nyama yambiri, mkaka ndi mafuta. Chifukwa chake panali mwambi: “Kupanda chakudya masiku atatu kuli bwino, koma kupanda tii tsiku limodzi n’koipa” (宁可一日无粮，不可一日无茶). Lamulo lodziwika la “zosagwirizana zitatu” (三不离, sān bù lí) — “popanda madzi a ku Jingyang sichingatheke, popanda nyengo ya ku Jingyang sichingatheke, popanda luso la anthu a ku Jingyang sichingatheke” — likusonyeza kudalira kwapadera kwa tiiyi pa malo ndi anthu.

3. Kufotokozera Kwazomera ndi Zipangizo:

Mtundu / Chikhalidwe: Jingyang Fu Chuan amapangidwa osati kuchokera ku zipangizo za m’deralo, koma kuchokera ku masamba akuda osaphika (黑毛茶, hēi máo chá) ochokera ku malo angapo:
- Shannan Daye Zhong (陕南大叶种, Shǎnnán Dàyè Zhǒng) — mtundu wamasamba akuluakulu ochokera kum’mwera kwa Shaanxi (dera la Hanzhong ndi Ankang), mtundu wa Camellia sinensis var. sinensis wamasamba akuluakulu. Amapereka kapangidwe kolimba ndi kukoma kwanthawi zonse.
- Anhua qunti zhong (安化群体种, Ānhuà qúntǐ zhǒng) — mtundu wochulukirachulukira wochokera ku chigawo cha Anhua (Hunan), maziko achikhalidwe a Hunan Hei Cha. Amapereka kukoma kwamtundu wa “Hunan.”
- Mtundu wamasamba aang’ono wa ku Sichuan (四川小叶种, Sìchuān xiǎoyè zhǒng) — Camellia sinensis var. sinensis, mtundu wamasamba aang’ono ochokera ku Sichuan. Amapereka kufewa ndi kutsekemera.
Zipangizo zabwino kwambiri zimachokera ku mitengo yazaka zopitilira 30, yomwe imakhala ndi polysaccharides ndi mchere wochulukirapo, wofunikira kuti “maluwa agolide” akule mwachangu.
Kututa: Kututa kwakukulu kwa masamba a Hei Mao Cha kumachitika m’chilimwe ndi m’dzinja (kuyambira Mayi mpaka Okutobala). Amagwiritsa ntchito masamba okhwima ndi timitengo — ndi masamba okhwimawo omwe amakhala ndi zinthu zochuluka kwambiri zomwe zimapereka chakudya kuti Eurotium cristatum ikule.
Mulingo wa kututa: Zimatengera kalasi yomwe mukufuna: kwa kalasi yapadera (特级) — osachepera 90% ya masamba amodzi okha; kwa kalasi yoyamba (一级) — osachepera 80% ya “tsamba limodzi ndi nthambi yaying’ono imodzi”; kwa kalasi yachiwiri (二级) — “tsamba limodzi ndi nthambi yaying’ono ziwiri” ndi masamba okhwima.
Zofunikira pa zipangizo: Masamba akuda osaphika ayenera kutsirizidwa mokwanira kwa kayendedwe koyamba (杀青 — shaqing, 揉捻 — rounian, 渥堆 — wodui, kuyanika) asanafike ku Jingyang, kumene kayendedwe kachiwiri kamayambira.

4. Malo ndi Makhalidwe Apadera a M’deralo:

Chapadera cha Jingyang Fu Chuan ndikuti ku Jingyang tii samalimidwa — koma amakonzedwa kumeneko. Komabe, ndi mikhalidwe ya chilengedwe ya m’deralo yomwe imatsimikizira mkhalidwe wa katundu womaliza, chifukwa chake lingaliro la “malo” limagwiranso ntchito osati ku masamba a tii, koma ku ndondomeko yokha ya “kukula kwa maluwa agolide.”

Mawonekedwe a malo ndi nyengo: Chigawo cha Jingyang chili mkati mwa Chigwa cha Guanzhong (关中平原), m’mphepete mwa mtsinje wa Jinghe. Kumpoto, chigawochi chimatetezedwa ndi mapiri a Cui ndi Beizhong (嵯峨山, 北仲山), ndipo kummwera ndi mapiri a Zhongnanshan (终南山). Malo amenewa amapanga mtundu wa “mbale” yotsika, momwe muli nyengo yapadera yokhala ndi chinyezi chokwera — pafupifupi 75%, zomwe sizowirikiza m’madera ouma a Kumpoto chakumadzulo kwa China.
Nyengo: Nyengo yofunda ya continental monsoon. Kutentha kwapakati pachaka pafupifupi 13°C. Mvula yapachaka ndi 548.7 mm. Kuphatikizika kwa kutentha kochepa ndi chinyezi chokwera kwa dera lino kumapereka malo abwino kwambiri kuti Eurotium cristatum iberekane.
Madzi: Madzi apansi pa nthaka a ku Jingyang, oledzera ndi mtsinje wa Jinghe, amakhala ndi zotsatira zaikali pang’ono (pH ≈ 8.2) ndipo ndi olemera ndi ma ions a potaziyamu, kashiamu ndi fluoride. Madzi amenewa amagwiritsidwa ntchito pa magawo onse a kukonza — kuyambira pakuwonjezera chinyezi pakuunjika mpaka pakusakaniza msuzi wa tii (熬茶汁, áo chá zhī). Amakhulupirira kuti ndi mapangidwe a mchere m’madzi a m’deralo omwe ali chimodzi mwa zinthu zazikulu za “zosagwirizana zitatu.”
Nthaka: Nthaka ya bulauni ya nkhalango (棕壤, zōngrǎng) yokhala ndi zinthu za organic zopitilira 1.0%, zomwe zimapanga malo abwino a tizilombo m’malo opangirapo.

5. Luso Lopangira:

Kupanga Jingyang Fu Chuan kumaphatikiza mpaka njira 29 zopangira ndipo ndi imodzi mwa njira zovuta kwambiri pakati pa tii onse a ku China. Chinthu chapadera kwambiri ndi fermentation yochitidwa m’magawo awiri: yoyamba (pamene masamba akupangidwa) ndi yachiwiri, yomwe imachitikira ku Jingyang komweko.

Kulandira ndi kusanja masamba akuda osaphika (黑毛茶筛分, hēi máo chá shāi fēn): Masamba obwerawo amasanjidwa malinga ndi tizigawo tawo ndi ubwino. Zinthu zachilendo zimachotsedwa, masamba amagawidwa m’makalasi.
Kuwunjika konyowa / fermentation yachiwiri (渥堆发酵, wò duī fājiào): Masamba amanyowetsedwa ndi madzi a m’deralo, amaikidwa m’milu yaying’ono ndi kuwiritsidwa pa kutentha kwa 40–60°C kwa pafupifupi maola 12. Gawo ili ndi losiyana ndi kuwunjika koyamba komwe kunachitika komwe masamba amachokera.
Kukonza msuzi wa tii (熬茶汁, áo chá zhī): Gawo lina la tii limaphikidwa ndi madzi mpaka kupeza msuzi wokhuthala — “guluu wa tii,” umene kenako umagwiritsidwa ntchito kuti masamba akhale ogwirizana pakuwapondereza ndipo umakhala malo odyetserako “maluwa agolide.”
Kukazinga (炒茶, chǎo chá): Masamba a tii amatenthedwa m’woki kapena m’miphika yapadera kuti achotse chinyezi mofanana ndi kuyambitsa njira za mphamvu. Amagwiritsa ntchito nkhuni za zipatso.
Kuyeza ndi kugawa (司称, sī chēng): Kuyeza molondola kwa tii pa njerwa iliyonse.
Kutentha ndi nthunzi (蒸茶, zhēng chá): Kutentha kwakanthawi ndi nthunzi kumafewetsa masamba ndi kuwapangitsa kukhala osavuta kuumba.
Kuyika m’chithunzi (装模, zhuāng mú): Masamba a tii amaikidwa m’chithunzi chamatabwa (chikhalidwe — kuchokera ku mtengo wa mabulosi kapena zipatso).
Kupondereza / “kumanga tii” (筑茶, zhù chá): Gawo lalikulu, lodziwika ngati chikhalidwe chosaoneka. Mmisiri (筑茶匠, zhù chá jiàng) amapondereza tii m’chithunzi pogwiritsa ntchito nyundo yamatabwa (木槌, mù chuí), akumenya mwanyimbo. Kukhwimitsa kwa kuponderezako kuyenera kukhala kokhazikika: njerwa yolimba kwambiri siyolola mpweya wokwanira kuti “maluwa agolide” akule, yofewa kwambiri imathera. Kuwongolera kumangochitika pokhudza ndi kumva kulira, ndipo kumapatsirana kuchokera kwa mmisiri kupita kwa mmisiri wina.
Kukulitsa “maluwa agolide” (发花, fāhuā): Gawo lofunika kwambiri, lomwe limatenga pafupifupi masiku 12. Njerwa zaumbidwa zimayikidwa m’zipinda zapadera (发花房, fāhuā fáng), momwe kutentha kumasungidwa pa 24–28°C ndi chinyezi pafupifupi 75–85%. M’mikhalidwe imeneyi, bowa Eurotium cristatum amayamba kukula mwamphamvu pamasamba a tii, kupanga timadontho ta golide tachikasu — “maluwa agolide” (金花, Jīn Huā). Njira yokulirayi imagawidwa m’magawo atatu ndi kusintha pang’onopang’ono kwa kutentha ndi chinyezi — iyi ndi “tekinoloje ya magawo atatu yowongolera kutentha ndi chinyezi pakukulitsa maluwa” (发花三阶段控温控湿技术) yomwe inakonzedwa ndi amisiri a ku Jingyang.
Kuyanika (干燥, gānzào): Kumachitika mosiyanasiyana (梯度升温): kutentha kumakwezedwa pang’onopang’ono kufika pa 50°C, kenako kumatsitsidwa pang’onopang’ono. Izi zimathandiza kuti “maluwa agolide” asungikebe ndi mphamvu ndipo zimalepheretsa njerwa kuti zisaphwanyike.

6. Makhalidwe a Kamvedwe:

Maonekedwe a tii wouma: Njerwa yolimba yamakona anayi yokhala ndi mbali zosalala ndi malo athyathyathya. Mtundu wa kunja ndi wakuda-bulauni wonyezimira bwino ngati mafuta. Pothyola njerwayo, mkati mwake mumakhala modzaza ndi timadontho ta golide tachikasu minga “maluwa agolide,” zomwe zimawoneka ngati mlengalenga wodzaza ndi nyenyezi kapena njere zambeu. Kuchuluka kwake ndi kukula kwake kwa “maluwa,” ndiko kumene kuli kwabwino tii.
Funtho la tii wouma: Fungo lapadera la bowa la “maluwa agolide” (菌花香, jūn huā xiāng) — loti liri pakatikati pa fungo la bowa watsopano wa chanterelles ndi kutsekemera kwapang’ono kwa uchi. Kwa zitsanzo zakale, kumatuluka fungo lamphamvu la nkhuni zakale (陈香, chén xiāng), ndipo nthawi yosungidwa ikakhala yayitali, fungo lamphamvu la camphor (樟香, zhāng xiāng) limamveka.
Funtho la msuzi: Lopanikiza, lokutira, liri ndi fungo lalikulu la bowa, ndi wonunkhira wa zipatso zouma, mtedza ndi nkhuni zofunda. Kwa tii wakale, fungo lamankhwala (药香, yào xiāng) limamveka.
Kukoma: Msuziwo ndi wolemera, wokhuthala, ngati mafuta. Kukoma kwake kumadziwika ndi makhalidwe atatu: 醇厚 (chún hòu) — “kuya kwakukulu,” kopanda zowawa zolimba; 回甘 (huí gān) — kukoma kwapapakati kosalekezeka; 绵滑 (mián huá) — kapangidwe kotuwa ngati silika. Kuwawa ndi kukwiya sikupezeka.
Mtundu wa msuzi: Wofiira-kachero, wowoneka bwino ndi wonyezimira (橙红透亮), ngati amber wachinyamata. Pamene tii ukukalamba, umatenga mtundu wofiira-bulauni.
Pansi pa tii (masamba ophikidwa): Achikasu-bulauni, ofanana, osalimba ndi osalala. Pamasamba pake pangabwerenso zizindikiro za “maluwa agolide” otsala.

7. Mapangidwe a Mankhwala:

Jingyang Fu Chuan ali ndi mapangidwe apadera a biochemical, opangidwa ndi fermentation iwiri ndi moyo wa Eurotium cristatum:

Polyphenols: Tii polyphenols okwana ≥ 21% (kwa kalasi yapadera). Pamene fermentation ikupitirira, catechins amasintha kukhala theaflavins ndi thearubigins, zomwe zimafewetsa kukoma ndi kupanga mtundu wodziwika wa msuzi.
Tii polysaccharides (茶多糖, chá duōtáng): Chimodzi mwa zomwe zili zochuluka kwambiri pakati pa mitundu yonse ya tii. Polysaccharides amagwira ntchito yofunika kwambiri pakuwongolera kayendedwe ka chakudya ndi mafuta.
Amino acids: Ma amino acids omasuka okwana ≥ 4.7% (kwa kalasi yoyamba), kuphatikizapo L-theanine.
Zinthu zomwe zimamasulungika m’madzi (水浸出物): ≥ 31.3–45% kutengera kalasi — chizindikiro chosonyeza kulemera kwakukulu kwa msuzi.
Alkaloids: Caffeine, theobromine, theophylline. Kuchuluka kwa caffeine ndi kochepa, chifukwa mbali yake imakhala yolumikizidwa panthawi ya fermentation.
Mchere: Kuchuluka kwakukulu kwa selenium — mpaka 36.3 mg/kg (kwakukulu kwambiri kuposa avareji yama tii), komanso potaziyamu, kashiamu, fluoride, manganese, zinc.
Metabolites a Eurotium cristatum: “Maluwa agolide” panthawi ya moyo wawo amapanga zinthu zingapo zogwira ntchito mwachilengedwe — extracellular polysaccharides, organic acids ndi ma enzymes (lipase, protease), omwe amathandiza kuti zigawo zothandiza za tii zizigwiritsidwa ntchito bwino ndi thupi.
Mavitamini: A, C, E, K, gulu B (kuphatikizapo niacin).

8. Ubwino:

Kuwongolera kayendedwe ka mafuta: Tii polysaccharides kuphatikizidwa ndi metabolites a “maluwa agolide” amathandizira lipase ndi kufulumizitsa kugawanika kwa mafuta. Mphamvu yochepetsera cholesterol imawonedwa kukhala yaikulu kwambiri poyerekeza ndi tii wobiriwira wamba.
Kukhazikitsa mulingo wa shuga m’magazi: Polysaccharides amalimbikitsa ntchito ya glucokinase ndi kuonjezera kukhudzika kwa maselo ndi insulin.
Kuwongolera kuthamanga kwa magazi: Theanine ndi GABA (gamma-aminobutyric acid), zomwe zimapangidwa panthawi ya fermentation, zimathandizira kuchepetsa kuthamanga pang’onopang’ono.
Chitetezo cha antioxidant: Tii polyphenols amaletsa ma free radicals, ndikuchepetsa kutha kwa maselo chifukwa cha ukalamba.
Kuthandizira chakudya kugayikidwe bwino: Kuchuluka kwakukulu kwa ma enzymes opangidwa ndi Eurotium cristatum kumathandizira kugayikidwa kwa chakudya chamafuta ndi cholemetsa. Mwambiri, ichi n’chifukwa chake Fu Chuan anali wofunika kwambiri kwa anthu oyendayenda omwe amadya kwambiri nyama ndi mkaka.
Kulimbitsa chitetezo: Kuchuluka kwakukulu kwa selenium kumalimbikitsa kupanga mapuloteni a chitetezo.
Kutenthetsa thupi: Mkhalidwe wofunda wa tiiyi (温性) umawupangitsa kukhala wabwino kwambiri ku nyengo yozizira ndi malo okwera.
Kuthandizira tizilombo toyenera m’mimba: Zitsanzo zamoyo za Eurotium cristatum ndi zinthu zomwe amazipanga zimathandizira tizilombo toyenera m’mimba.

9. Kuwiritsa:

Kutentha kwa madzi: 100°C (otentha kwambiri). Jingyang Fu Chuan ndi imodzi mwa tii ochepa amene amafunika madzi otentha kwambiri, chifukwa kapangidwe kolimba ka njerwa ndi “maluwa agolide” zimatseguka pokhapokha pa kutentha kwakukulu.
Kuchuluka kwa tii: 5–8 g pa 150–200 ml a madzi (pa njira ya kuphulika). Pakuwiritsa m’mphika — 5 g pa 200 ml.
Zida: Zosankha zabwino:
- Mphika wadothi waku Yixing (紫砂壶) — umasunga bwino kutentha ndipo umalola tii kutseguka mokwanira.
- Mphika wophikira (煮茶器, zhǔ chá qì) — njira yabwino kwambiri kuti athe kutenga zigawo zonse za “maluwa agolide.”
- Gaiwan — ndi wabwino pa kuphulika kwachangu.
Ndondomeko:
1. Kuchotsa gawo la tii: Pogwiritsa ntchito mpeni wa tii (茶刀, chá dāo) kapena singano ya tii (茶针, chá zhēn), dulani mwa ulemu kuchuluka kofunikirako pachidutswa cha njerwa, osaphwanya masamba. Ndikofunika kuwona “maluwa agolide” mu gawoli.
2. Kudzutsa tii (醒茶, xǐng chá): Ikani tii wodulidwayo m’chidebe chouma chotenthetsedwa kwa mphindi 20–30 kuti atulutse mpweya.
3. Kutenthetsa zida: Muzimutsani mphika kapena gaiwan ndi madzi otentha.
4. Kutsuka (洗茶, xǐ chá): Thirani madzi otentha pa tii ndikukhetsa nthawi yomweyo. Ndondomekoyi imachotsa fumbi ndi kuyambitsa kutseguka kwa masamba.
5. Kufafaniza koyamba: Thirani madzi otentha, siyani kwa masekondi 10–15, thirani mu chahai (公道杯).
6. Kufafaniza kopitirira: Onjezerani nthawi ndi masekondi 5–10 pa kuphulika konse. Fu Chuan wabwino amatha kuphulika 10–15 kapena kupitilira apo.
7. Kuwiritsa m’mphika (煮饮, zhǔ yǐn): Njira ina komanso yachikhalidwe ku North-West. Ikani 5 g a tii mu 400–500 ml a madzi, biritsani ndipo phikani pa moto wochepa kwa mphindi 3–5. Mutha kuwonjezera zipatso za mkangaza (红枣, hóng zǎo), mkaka kapena ufa wa balere — monga momwe amachitira akumwa tii a Tibetan ndi a Mongol.

10. Kusunga:

Jingyang Fu Chuan ndi tii amene sangathe kokha kusungidwa kwa nthawi yaitali, koma ayeneranso kusungidwa motero. Ndi ukalamba, umakula: fungo limakhala lozama, kukoma kumakhala kofewa ndi kotsekemera, mtengo wake umakhala wokwera. Ku China kuli mwambi: “Zaka zitatu ndi mankhwala, zaka zisanu ndi ziwiri ndi chuma” (三年为药，七年为宝).

Mikhalidwe: Malo ouma, amdima, olowera mpweya bwino. Kutentha — kwa m’chipinda (15–25°C). Chinyezi — osapitirira 70%.
Chidebe: Choyikapo choyambirira cha pepala kapena pepala la kraft. Osagwiritsa ntchito choyikapo chotsekedwa kwathunthu — tii uyenera “kupuma” kuti pitirize kusintha pang’onopang’ono kwa tizilombo.
Adani a tii: Kuwala kwa dzuwa kopanikiza, fungo lakuthwa lachilendo (zonunkhira, mafuta onunkhira, mankhwala apakhomo), chinyezi chochuluka (chowopsyeza kuti bowa wosafunikira akule).
Mphamvu ya kusunga: Mulibenso malire ngati mikhalidwe ikutsatiridwa. Zitsanzo zokhala ndi zaka 20–30 kapena kupitilira apo zimawonedwa ngati tii wamtengo wapatali wosonkhetsera.

11. Mtengo ndi Zonyenga:

Mtengo wa Jingyang Fu Chuan umasiyanasiyana kwambiri malinga ndi kalasi ya zipangizo, chaka chotulutsidwa ndi wopanga. Pafupifupi: kalasi yachiwiri — kuyambira 100–200 yuan pa jin (500 g); kalasi yoyamba — 400–800 yuan; kalasi yapadera — kuyambira 1,000 yuan ndi kupitilira apo. Zitsanzo zakale zokhala ndi “maluwa agolide” abwino zingathe kukhala zokwera mtengo kwambiri.

Momwe mungapewere zonyenga:

Gulani kwa ogulitsa odziwika bwino: Fufuzani katundu wokhala ndi chizindikiro cha geographical indication (地理标志产品) ndi kutchula wopanga enieni ku Jingyang.
Onani “maluwa agolide”: Dulani njerwayo — “maluwa” ayenera kukhala ochuluka, aakulu (ngati njere za mapira), amtundu wa golide wachikasu, atayalidwa mofanana m’katikati mwake. Timadontho toyera, tobiiriwira kapena takuda timasonyeza kuti ndi bowa oyipa.
Fufuzani fungo: Fungo labowa la “maluwa agolide” liyenera kukhala loyera, losangalatsa, lopanda kutha, acidity kapena fungo lina lililonse.
Onani msuzi: Mtundu uyenera kukhala wofiira-kachero, wowoneka bwino. Msuzi wamvula, wakuda kapena wotuwa ndi chizindikiro cha katundu wosayenera.
Chenjerani ndi mtengo wotsika mokayikitsa: Jingyang Fu Chuan weniweni ndi katundu wolemetsa wopangidwa ndi manja wokhala ndi kayendedwe kautali; mtengo wotsika kwambiri kuposa wamsika uyenera kukudzutsani nkhawa.

12. Zinthu Zosangalatsa:

Tii wopanda minda ya tii: Jingyang ndi malo okhawo ku China omwe amapangira tii wotchuka pamene kulibe chitsamba chimodzi cha tii m’deralo. Masamba onse amabwera kuchokera ku zigawo zina mtunda wa makilomita mazana ambiri.
Kufanana ndi cognac ndi champagne: Lamulo la “zosagwirizana zitatu” la Jingyang Fu Chuan nthawi zambiri limafaniziridwa ndi chodabwitsa cha terroir mu kupanga vinyo — monga momwe cognac weniweni angathe kupangidwa kokha ku Cognac, ndipo champagne angathe kupangidwa kokha ku Champagne, Fu Chuan weniweni sangathe kupatukana ndi Jingyang.
“Maluwa agolide” pa microscope: Pakukulitsa kwawiri 100–200, Eurotium cristatum imawoneka ngati timakono ta golide tozungulira ndi mawonekedwe owala, zomwe zimakumbutsa mpendadzuwa waung’ono.
Tii monga ndalama: M’nthawi ya mzera wa Qing, njerwa iliyonse ya Fu Chuan yolemera pafupifupi makilogalamu 2.5 (旧秤5斤) inali gawo lokhazikika la malonda — mtundu wa “ndalama ya tii” ya Msewu wa Silika, imene ankasinthana ndi akavalo, ubweya ndi ziweto.
Cholowa cha UNESCO: Mu Novembala 2022, luso lopanga tii wa Fu Chuan linaphatikizidwa mu Mndandanda Woyimilira wa Chikhalidwe Chosaoneka cha UNESCO — kuzindikira kufunika kwapadziko lonse kwa luso lapaderali.

13. Kuyerekeza ndi Hei Cha Ena:

Anhua Fu Chuan Cha (安化茯砖茶): “M’bale” wa ku Hunan, wopangidwa ku chigawo cha Anhua pogwiritsa ntchito luso losinthidwa ndi zipangizo zakumaloko. Kukoma kwake, nthawi zambiri, kumakhala kowawa kwambiri ndi “kodzaza ndi nthaka,” ndi kutsekemera kochepa kwa bowa. “Maluwa agolide” amapezeka, koma Fu Chuan wa ku Jingyang amadziwika ndi kuchuluka kwawo komanso kukula kwawo kwakukulu mwachikhalidwe.
Qian Liang Cha (千两茶): “Tii wa ma liang chikwi” wochokera ku Anhua amaponderezedwamo mizere ikuluikulu yozungulira yolemetsa mpaka makilogalamu 36, yokutidwa ndi masamba a bamboo. Kukoma kwake ndi kwamphamvu, kowawa, ndi fungo lamphamvu la utsi. “Maluwa agolide” nthawi zambiri sapezeka.
Liu Bao Cha (六堡茶): Tii wakuda wochokera ku Guangxi wokhala ndi fungo lodziwika la mtedza wa betel (槟榔香). Amapangidwa ndi luso losiyana kotheratu, popanda gawo la “kukulitsa maluwa agolide.” Kukoma kumakhala “kodzaza ndi nthaka” komanso “kwa bowa,” ndi zokometsera za mchere.
Shu Puer (熟普洱): Hei Cha wa ku Yunnan, amene amapita pa fermentation yofulumira (渥堆) m’magulu aakulu. Kukoma kwake, nthawi zambiri, kumakhala “kodzaza ndi nthaka,” ndi wonunkhira wa masamba owola. Kwa Fu Chuan, mawonekedwe ake ndi ofewa, okoma komanso ndi fungo lapadera la “bowa,” lochokera ku “maluwa agolide.”

Pomaliza:

Jingyang Fu Chuan ndi tii wodabwitsa, wobadwa osati m’munda wa tii, koma pamphambano ya njira zamalonda, m’zigwa ndi m’zipululu zobowola za Kumpoto chakumadzulo kwa China. Iye ali ndi moyo chifukwa cha mgwirizano wa luso la anthu, nyengo yapadera ya m’deralo ndi bowa wodabwitsa, wosandutsa masamba akuda osaphika kukhala “golide wakuda.” Kwa iwo amene amayamikira kuzama, kuvuta ndi mbiri mu kapu iliyonse, kudziwa Jingyang Fu Chuan kudzakhala kutsekula kwa dziko lapadera kwambiri — dziko limene tii ankagwira ntchito ngati ndalama, mankhwala ndi chida cha diplomacy kwa zaka mazana asanu ndi limodzi. Kukoma kwake kotuwa, konyezimira ngati mafuta ndi kutsekemera kwa bowa ndi kutsekemera kwapapakati kosalekezeka ndi kuitana kwa kumwa tii kopanda changu, kosinkhasinkha, kumene kumatenthetsa osati thupi lokha, komanso mzimu.