Jīnjǐng Máo Jiān · new.thetea.app

Jīnjǐng Máo Jiān (金井毛尖, Jīnjǐng máo jiān) ndi chai chobiriwira cha mtundu wa mao jian (毛尖, máo jiān — “nsonga zaubweya”) wochokera ku chigawo cha Hunan, chomwe chili ndi chizindikiro cha “zobiriwira zitatu” (三绿, sān lǜ): mtundu wobiriwira wa masamba owuma, madzi obiriwira, ndi masamba obiriwira otsala pambuyo popanga. Chaiyi chinapangidwa kumudzi wa Jīnjǐng (金井镇, Jīnjǐng zhèn) m’boma la Changsha, m’chigawo cha Hunan, ndipo ndi malonda osungidwa ndi chizindikiro cha malo (GI) cha dziko lonse, ndipo njira yake yopangira inalembetsedwa mu kaundula wa cholowa chosadziwika cha chikhalidwe cha chigawo cha Hunan.

1. Kuyika mu Magulu ndi Chiyambi chake:

Mtundu: Chai chobiriwira (绿茶, lǜchá), chosaphikidwa mwa fermentation.
Gulu: Chai chobiriwira cha chigawo cha Hunan; chili m’ndandanda wa “Tiyi Khumi Odziwika a Hunan” (湖南十大名茶, 2005).
Chiyambi: China, chigawo cha Hunan (湖南省, Húnán shěng), boma la Changsha (长沙县, Chángshā xiàn), mudzi wa Jīnjǐng (金井镇, Jīnjǐng zhèn). Malo apakati opangirako ali pamtunda wamapiri kumene mitsinje ya Jīnjǐng (金井河) ndi Tuojiā (脱甲河) imakumana.
Malo a kumtunda: pafupifupi 28°40′ N, 113°–114° E.

2. Mbiri ndi Kufunika kwake pa Chikhalidwe:

Mbiri: Miyambo ya chai ku Changsha inayamba m’nthawi ya mafumu a Tang (618–907): m’mabuku a m’nthawi ya Tang tikupeza zolemba za kupanga chai kudera la Changsha. M’nthawi ya Song, kunali mitundu yoposa makumi awiri ya chai yodziwika, kuphatikiza Xiānzhī (仙芝) ndi Yùjīn (玉津). Lǐ Shízhēn (李时珍) m’buku lake la Běncǎo Gāngmù (本草纲目) anatchula za “chai cha Chǔ” kuphatikiza “bái lù” (白露) yochokera ku Jīnjǐng, chimene chiri chisonyezo choyambirira cha kutchuka kwa chai wa kwenikweni. M’nthawi ya Xianfeng ndi Tongzhi ya Qing (1851–1874), chai wofiira wa ku Jīnjǐng ndi Gāoqiáo anatchuka kwambiri, napanga dera lotchedwa “malo a chai wofiira” a Changsha–Liuyang–Pingjiang. Pambuyo pake, chai wobiriwira unalowa m’malo mwa chai wofiira, ndipo Jīnjǐng Máo Jiān anakhala mtsogoleri wa chai wobiriwira. Mtundu wamakono wa chaiwu unakhazikitsidwa mwalamulo mu 1984 ndipo chaka chomwecho unalandira mphoto ya Unduna wa Zaulimi, Ziweto ndi Usodzi chifukwa cha mmene unapangidwira. Mu 2005 chaiwu unalowa m’gulu la tiyi khumi opambana a Hunan. Mu 2008 chizindikiro cha malonda cha “Jīnjǐng” (金井牌) chinali choyamba m’makampani a chai ku Hunan kulandira udindo wa “Chizindikiro Chodziwika cha ku China” (中国驰名商标, Zhōngguó chímíng shāngbiāo). Mu 2016 njira yopangira inalembetsedwa mu kaundula wa cholowa chosadziwika cha chikhalidwe cha chigawo cha Hunan.
Dzina: 金井 (Jīnjǐng) — “Chitsime cha Golide”, dzina la mudzi wokhudzana ndi kasupe wa kumeneko. 毛尖 (Máo Jiān) — “nsonga zaubweya” — ndi dzina lodziwika la gulu la chai wobiriwira wopangidwa kuchokera ku mphukira zazing’ono ndi masamba apamwamba okhala ndi ubweya woyera (白毫, bái háo).
Kufunika pa chikhalidwe: Mbiri ya chai ya mudzi wa Jīnjǐng imalumikizana kwambiri ndi mbiri ya zachuma ya derali: m’zaka za zana la 19, chai wofiira wa ku Jīnjǐng unkatumizidwa kudzera ku Hankou kupita ku Ulaya ndi Russia, ndipo malonda a chai anapanga gulu la amalonda am’deralo. Kusinthira ku chai wobiriwira m’zaka za zana la 20 kunali kuyankha kwa kusintha kwa msika wamkati, ndipo Jīnjǐng Máo Jiān mwamsanga analowa mu gawo la “mtsogoleri wa chigawo”. Lero ndi chizindikiro cha chikhalidwe cha chai cha boma la Changsha. Mudzi wa Jīnjǐng umadziwika ngati malo osamalidwa bwino a zachilengedwe omwe ali ndi satifiketi ya “Kampani Yachilengedwe Yopuma ya ku China” (中国天然氧吧). Mu 2023, chizindikiro cha “Jīnjǐng” chinali pakati pa otsogola pa mtengo pakati pa chizindikiro cha chai ku Hunan. Chai wopakidwa mu bokosi la porcelain lokongoletsera la “Zhōngguó hóng” (中国红, “Chofiira cha ku China”) nthawi ina anagulitsidwa pamsika kwa 63,800 yuan pa phukusi la liang ziwiri (100 g), zomwe zinamupatsa dzina loti “golide wobiriwira” (绿色金茶).

3. Kufotokoza kwa Zomera ndi Zipangizo Zakuthupi:

Mtundu / Cultivar: M’minda ya chai ya Jīnjǐng amalimitsa mitundu ingapo ya Camellia sinensis var. sinensis: yaikulu ndi Bái Háo Zǎo (白毫早, Báiháo Zǎo, wophulika msanga ndi ubweya wochuluka), Fúdǐng Dà Bái (福鼎大白, Fúdǐng Dà Bái, wopanga mphukira zambiri), Zhū Yè Qí (槠叶齐, Zhū Yè Qí) ndi Xiāngbō Lǜ (湘波绿, Xiāngbō Lǜ). Zaka za tchire zambiri n’zoposa 30. Kulemera kwa mphukira zana limodzi za muyeso “mphukira imodzi — tsamba limodzi” kuli pafupifupi 45 g, ndipo nthawi imene masamba amakhalabe ofewa imatambasulidwa ndi masiku 7–10 poyerekezera ndi minda ya m’zigwa.
Kututa: Kututa kwakukulu ndi kumayambiriro kwa masika; chai wa gulu la “míngqián” (明前, míngqián, chisanafike chikondwerero cha Qingming) ndi wamtengo wapatali kwambiri. Pali mfundo yokhwima ya “zoletsa zisanu” (五不采, wǔ bù cǎi): satuta masamba pambuyo pa mvula, owonongeka ndi tizilombo, masamba a mtundu wa fiirizi, komanso mphukira zazitali kwambiri kapena zopunduka.
Mlingo wa kututa: Gulu lapadera (特级, tèjí) — makamaka mphukira yathunthu yosaposa 2.0 cm; gulu loyamba — mphukira imodzi ndi tsamba limodzi lomwe likutseguka pang’ono (≥80%); gulu lachiwiri — mphukira imodzi ndi masamba awiri.
Zofunikira pa zipangizo: Ulimi wa organic wokha — amagwiritsa ntchito feteleza za organic; minda ili ndi satifiketi ya bungwe la IMO (Institute for Marketecology) la ku Switzerland pa miyezo ya chai wa organic.

4. Dera ndi Zizindikiro za Kulima:

Nyengo ndi mtunda: Derali lili m’dera la nyengo yonyowa ya subtropical monsoon. Kutentha kwapakati pa chaka ndi 17,2 °C, mvula yapachaka ndi 1,300–1,400 mm, masiku opanda chisanu ndi 274. Chiwerengero cha masiku a chifunga chimaposa 180 pachaka, zomwe zimapangitsa kuwala kofalikira — chimodzi mwa zinthu zazikulu zochulukitsira zonunkhira ndi ma amino acid m’masamba a chai.
Malo okwera: 200–300 m pamwamba pa nyanja (malo a mapiri).
Nthaka: Pafupifupi nthaka ya mtundu wofiirizi (紫色土, zǐsè tǔ) yokhala ndi pH 5,5–6,5, yochuluka potaziyamu, silikoni ndi ma microelements. Kudera la madzi kuli ndi nkhalango zokwana 72–87,6%, ndipo kuchuluka kwa ma ion oipa a okosijeni kumafika kuwirikiza kasanu kwa mlingo wa m’mizinda.
Zizindikiro za kulima: Minda ya chai imathiriridwa ndi madzi a kasupe a kumaloko. Kuphatikiza kwa chifunga, nthaka yachonde ya acidic ndi kusinthasintha pang’ono kwa kutentha kumapanga fungo lapadera la “mchere wa chestnut” lomwe limasiyanitsa Jīnjǐng Máo Jiān ndi ma mao jian ena a ku Hunan. Kuchuluka kwa nkhalango m’madera ozungulira kumapanga chotchinga chachilengedwe choletsa kufalikira kwa zowononga ndi tizilombo. Minda ili m’malo a mapiri pakati pa mitsinje, kumene chifunga cha m’mawa chimatsalira m’zigwa mpaka m’maŵa mochedwa, zomwe zimathandizira kuwala kofalikira kwa maola owonjezera. Izi zimachedwetsa photosynthesis ndikulimbikitsa kuchuluka kwa ma amino acid (makamaka L-theanine) kusiyana ndi ma catechins, zomwe zimapanga kufewa kwake komanso kutsekemera kwakukulu.

5. Njira Yopangira:

Njira yopangira ikuphatikiza masitepe asanu ndi limodzi aakulu ndi njira yodziwika yotchedwa “kukweza ubweya pa kutentha koyendetsedwa” (适温提毫, shìwēn tíháo), yomwe ndi chizindikiro chapadera cha Jīnjǐng Máo Jiān:

Kuyala masamba atsopano (鲜叶摊放, xiānyè tānfàng): Maola 4–6 pa matalati a nsungwi kuti atayirire madzi pang’ono ndi kukonzeka kukazinga.
“Kupha kubiriwira” (杀青, shāqīng): Kukazinga mu ng’oma pa 150 °C kwa mphindi 5–6, kumene kumaletsa kusandulika kwa enzymatic ndikusunga mtundu wobiriwira wa masamba.
Kukulunga (揉捻, róuniǎn): Ndondomeko ya magawo atatu “mopepuka — mwamphamvu — mopepuka” kwa mphindi 30–60; kumaphwanya makoma a ma cell ndikutulutsa madzi omwe amapanga kukhuthala kwa chakumwa.
Kukweza ubweya pa kutentha koyendetsedwa (适温提毫, shìwēn tíháo): Sitepe yodziwika ya kampaniyi, pamene masamba amasamalidwa pa kutentha kokhazikika kuti akhazikitse ubweya woyera pamwamba pa masamba ndikusunga kutsitsimuka kwa fungo. Njira imeneyi ndiyo imatipatsa maonekedwe a “siliva-wobiriwira” a chai womalizidwa.
Kuumitsa (烘干, hōnggān): Pa kutentha pafupifupi 80 °C mpaka chinyezi chitafika ≤6.5%.
Kusanja (分级, fēnjí): Kusankha malinga ndi tizigawo ting’onoting’ono ndi mmene zilili.

6. Zizindikiro za Kununkhira ndi Kulawa:

Maonekedwe a masamba owuma: Masamba ndi ofewa, ofanana, opindidwa ngati mbalame (卷曲似螺), okhala ndi ubweya woyera wochuluka (白毫显露), amtundu wa siliva-wobiriwira ndi kachidutswa ka emerald. Pamwamba pake ndi posalala, ponyezimira.
Fungo la masamba owuma: Fungo loyera, lapamwamba ndi kachidutswa kowonekera ka mchere wa chestnut (栗香, lì xiāng), makamaka m’gulu lapaderalo. Mukalitenthetsa m’manja, limatsekula maziko a maluwa ndi udzu.
Fungo la chakumwa: Fungo lokhazikika, loyera, ndi katsindikiro ka chestnut m’mafunso apamwamba ndi kubiriwira kotsitsimula m’munsimu. Fungo limakhalabe popanda kusintha pama prilu angapo.
Kulawa: Kwatsopano (清鲜, qīng xiān), ndi kutsekemera kowonekera pambuyo pomeza — huígān (回甘). Thupi ndi lofewa, koma osati lamadzi; gawo la amino acid limapereka chigawo chofewa ngati umami. Kuwawa ndi kuwawa kulibe ngati mwapanga bwino.
Mtundu wa chakumwa: Wobiriwira mofewa, wowonekera bwino, ndi kuwala kowala koyera (嫩绿清澈, nèn lǜ qīngchè).
Masamba otsala (osakanizidwa): Ofewa, ofanana, obiriwira kwambiri, osungidwa osweka mphukira ndi masamba.

7. Zomwe Zili mu Chigawo cha Masamba:

Polyphenols (makatekini): Kuchuluka kwa ma polyphenols a chai ndi ≥30% (kwa gulu loyamba), zomwe zimapereka mphamvu zoyimitsa makutidwe ndi okosijeni (antioxidant). Malinga ndi wopanga, mphamvu yothetsa ma free radicals ndi ma polyphenols a Jīnjǐng Máo Jiān ndi yowirikiza 18 kuposa ya vitamini E.
Ma amino acid (kuphatikiza L-theanine): Mlingo wapamwamba chifukwa cha nyengo ya chifunga ndi mthunzi, umapanga kutsekemera ndi “thupi” la kukoma.
Zotulutsa m’madzi: ≥45% (gulu lapadera), zomwe zikusonyeza kuchuluka kwa zinthu zosungunuka ndi mphamvu yaikulu yotulutsa.
Ma alkaloid: Kafeini, theobromine, theophylline — zomwe zimapezeka m’chai wabwino wobiriwira, zomwe zimapereka mphamvu zofewa.
Ma microelements: Chaiwu uli ndi kuchuluka kwa zinc (Zn) ndi selenium (Se) — zotsatira za mmene mchere umakhalira m’nthaka yofiirira.
Mavitamini: Gulu B, vitamini C (wochuluka m’masamba atsopano a masika), vitamini K.
Mafuta ofunika: Mankhwala a chestnut ndi udzu, omwe amapangidwa ndi kukazinga mu ng’oma komanso sitepe yokweza ubweya.
Fluoride: Kuchuluka kwa fluoride kumathandiza kulimbitsa mano ndi kuletsa mabakiteriya oyambitsa kuola kwa mano.

8. Phindu la Thupi:

Chitetezo champhamvu cha antioxidant: Ma catechins amalepheretsa ma free radicals, kumachepetsa kukalamba kwa ma cell.
Mphamvu yofewa yotsitsimula: Kuphatikiza kwa kafeini ndi L-theanine kumapereka mphamvu popanda kudzutsa kwambiri dongosolo la mitsempha.
Chithandizo cha mtima ndi mitsempha: Ma catechins (makamaka EGCG) amathandiza kuchepetsa kudzikundikira kwa mafuta m’mitsempha, ndikuchepetsa chiopsezo cha atherosclerosis.
Kuthandizira kugaya chakudya: Ma polyphenols amathandizira kutulutsa ma enzymes ogayira chakudya, zomwe zimathandiza kugawa mafuta pambuyo pa kudya.
Kulimbitsa mano: Fluoride ndi ma catechins amalepheretsa kukula kwa mabakiteriya a mkamwa ndikuchepetsa kupangidwa kwa plaque.
Kupereka mchere wowonjezera: Kuchuluka kwa zinc ndi selenium kumathandizira chitetezo cha mthupi ndi thanzi la khungu.
Kuthandizira kuzindikira: L-theanine imathandizira kukhazikika kwa maganizo ndi kumveka bwino kwa malingaliro, kumachepetsa nkhawa.
Kuthandizira metabolism: Ma polyphenols ndi kafeini pamodzi amathandizira kutentha kwa thupi (thermogenesis) ndikufulumizitsa kugawa kwa mafuta, zomwe zingathandize kusunga thupi lathanzi ngati mumwa pafupipafupi.

9. Kupanga Chai:

Kutentha kwa madzi: 85 °C (kwa gulu lapadera — 80 °C). Ndikoletsedwa kugwiritsa ntchito madzi otentha kwambiri kuposa 85 °C: izi zimawononga L-theanine ndikupangitsa kuwawa kochuluka.
Kuchuluka kwa chai: 3 g pa 150 ml (chiŵerengero 1:50) njira ya mu kapu; 5–6 g pa 120 ml kwa gaiwan monga gongfu.
Zida: Kapu yagalasi — ndiyo yabwino kuwona “kuvina” kwa masamba (kumalimbikitsidwa njira yakutsanulira pamwamba — 上投法, shàng tóu fǎ, pamene chai amaika m’madzi amene ali kale). Gaiwan yoyera ya porcelain ndi yabwino kuunikira fungo. Chitini cha Yixing sichilimbikitsidwa — dongo lotsekemera lingamwe fungo losakhwima.
Madzi: Madzi a kasupe kapena ofewa osefedwa; madzi a pampopi okhala ndi mchere wochuluka sali abwino chifukwa angasokoneze kukoma.
Ndondomeko:
1. Tenthetsani kapu kapena gaiwan ndi madzi otentha.
2. Kutsanulira pamwamba: tsanulirani madzi otentha oyenera kufika 7/10 m’kapu kapena gaiwan, kenako onjezerani chai mochenjera.
3. Kusakaniza koyamba — masekondi 30, kenako mowonjezera masekondi 10 pa kusakaniza kulikonse.
4. Kufulidwa 3–4 (kapu) kapena mpaka 5–6 (gaiwan, mukamagwiritsa ntchito 5–6 g).

10. Kusunga:

Chidebe: Paketi yotsekeka (mapaketi a vacuum kapena zitini zachitsulo zokhala ndi chivundikiro cholimba), kumuteteza ku fungo lina, kuwala ndi chinyezi.
Kutentha: Koyenera ndi 0–5 °C (firiji) kuti asungidwe kwa nthawi yaitali; nthawi yake yogwiritsidwa ntchito ndi miyezi 12 ngati asungidwa bwino. Musanatsegule, paketiyo ikhale ndi kutentha kwa chipinda itatsekedwa kuti madzi asagwere pa masamba.
Pambuyo potsegula: Gwiritsani ntchito mkati mwa mwezi umodzi; sungani m’firiji m’chidebe chotsekedwa bwino.
Uphungu wa wopanga: Chai wotutidwa kumene amalimbikitsidwa kusungidwa masiku 7 mumdima kuti “akhalitse moto” (醒茶, xǐng chá), kuti kutentha kochepa kwa kukazinga kuthere.

11. Mtengo ndi Kupewa Zinthu Zabodza:

Zosonyeza za mtengo: Gulu lapadera (单芽, mphukira zathunthu, zopangidwa ndi manja) — kuyambira 800 yuan/jin (500 g) ndi kupitirira; gulu loyamba — 200–500 yuan/jin; gulu lachiwiri — 100–300 yuan/jin. Maseti amphatso okhala ndi bokosi lokongoletsera la porcelain angakhale okwera mtengo kwambiri.
Zinthu zokhuza mtengo: Nyengo yotuta (míngqián ndi yokwera mtengo kuposa yǔqián), muyeso wa kututa (mphukira yathunthu ndi yokwera kuposa mphukira ndi tsamba), ntchito ya manja kapena makina, zokolola za chaka.
Momwe mungapewere zabodza:
- Gulani kwa ogulitsa ovomerezeka a chizindikiro cha “Jīnjǐng” kapena mwachindunji kumagulu a mudzi wa Jīnjǐng.
- Onani maonekedwe: chai weniweni ali ndi masamba ofewa, opindidwa ngati mbalame okhala ndi ubweya woyera wochuluka komanso mtundu wa siliva-wobiriwira wopanda mawanga a bulauni.
- Yesani fungo: fungo loyera la chestnut lopanda fungo la kufota, asidi, kapena utsi.
- Yang’anani chakumwa: chikhale chobiriwira mofewa kopepuka ndi chowonekera bwino, chopanda matope.
- Mtengo wotsika wokayika wa “gulu lapadera” ndiye chizindikiro choyamba chosinthira zipangizo.

12. Zochitika Zosangalatsa:

Njira yodziwika ya “kukweza ubweya”: Njira ya 适温提毫 (shìwēn tíháo) yomwe imagwiritsidwa ntchito popanga Jīnjǐng Máo Jiān imadziwika kuti ndi luso lapadera la chaiwu. Imeneyo ndiyo imapangitsa chaiwu kukhala ndi maonekedwe apadera a “chisanu” cha ubweya woyera — chizindikiro chimene chai ameneyu amazindikiridwa mosalakwitsa pakati pa tiyi obiriwira a ku Hunan.
Rekodi ya msika: Seti ya mphatso ya Jīnjǐng Máo Jiān (100 g) mu porcelain ya “Zhōngguó hóng” inagulitsidwa pamsika kwa 63,800 yuan, zomwe zinapangitsa dzina loti “mtengo wa golide wobiriwira” kukhala lodziwika.
Satifiketi yapadziko lonse ya organic: Minda ya Jīnjǐng kwa zaka zambiri imayesedwa ndi bungwe la IMO la ku Switzerland pa miyezo ya organic — zomwe sizichitika kawirikawiri kwa tiyi obiriwira a m’madera a China.
Njira m’mabuku olembedwa: Kutchulidwa kwa “mame oyera ochokera ku Chǔ” (楚之茶…白露) mu Běncǎo Gāngmù ya Lǐ Shízhēn kumawonedwa kuti ndi umboni wa mbiri yakale wa kutchuka kwa chai wobiriwira wa kudera la Jīnjǐng kale m’nthawi ya Ming.
Chizindikiro cha chilengedwe: Mudzi wa Jīnjǐng uli ndi satifiketi ya “Kampani Yachilengedwe Yopuma ya ku China” — kuchuluka kwa ma ion oipa a okosijeni m’minda ya chai ndi kowirikiza 50 kuposa mlingo wa m’mizinda. Limeneli ndi limodzi mwa madera ochepa a chai ku Hunan omwe akuphatikiza udindo wa malo osungirako zachilengedwe ndi kupanga chai kwa malonda.
Chai wofiira — kalambulabwalo woiwalika: Chai wofiira waku Jīnjǐng asanatuluke, mudziwu unkadziwika makamaka ndi chai wofiira, umene unali maziko a malonda otumiza kunja m’nthawi ya Qing. Kusintha kuchokera ku chai wofiira kupita ku chai wobiriwira m’zaka za zana la 20 kunali chitsanzo chachilendo cha kusintha kwa ukadaulo wa dera lonse la chai.

13. Kuyerekeza ndi Tiyi Ena a Mtundu wa Mao Jian:

Xìnyáng Máo Jiān (信阳毛尖, Xìnyáng Máo Jiān): Chigawo cha Henan. Mmodzi wa “Tiyi Khumi Odziwika a China.” Maonekedwe ake ndi osongoka ngati singano (mosiyana ndi opindidwa ngati mbalame a Jīnjǐng), fungo la chestnut loonekeratu ndi kamvekedwe ka “chikopa cha chestnut chophulika.” Amapangidwa pa kutentha kwakukulu kwa kukazinga (160–200 °C mu wok yamanja), chakumwa chake n’chokhuthala kwambiri.
Gǔzhàng Máo Jiān (古丈毛尖, Gǔzhàng Máo Jiān): Chigawo cha Hunan (Xiangxi). Maonekedwe ake ndi osongoka ndi ubweya wochuluka, fungo lake ndi latsopano ndi kamvekedwe ka maluwa. Amalimidwa pamalo okwera kwambiri (mpaka 800 m) m’dera lomwe nthaka imakhala ndi selenium yambiri. Njira yake imaphatikizapo masitepe asanu ndi atatu ndi kuumba ndi manja.
Dūyún Máo Jiān (都匀毛尖, Dūyún Máo Jiān): Chigawo cha Guizhou. “Tiyi Khumi Odziwika a China.” Amapangidwa kuchokera ku mitundu yamapiri ya masamba ang’onoang’ono pamalo opitilira 1,000 m. Maonekedwe — ndi “mbedza” zopindidwa mwamphamvu zokhala ndi ubweya wa siliva; kukoma kwake n’kofewa kwambiri ndi kutsekemera kowonekera, fungo lake n’lofewa kwambiri. Polyphenols pafupifupi 20%, omwe ndi otsika kwambiri poyerekeza ndi Jīnjǐng Máo Jiān (≥30%).
Wèishān Máo Jiān (沩山毛尖, Wèishān Máo Jiān): Chigawo cha Hunan (Ningxiang). Kusiyana kwakukulu: ili m’gulu la chai wachikasu (黄茶), osati wobiriwira. Amaphatikizapo sitepe ya “kufufumitsa” (闷黄, mèn huáng), yomwe imapatsa chakumwa mtundu wa lalanje-wachikasu ndi fungo losuta la utomoni wa paini — mawonekedwe osiyana kotheratu.
Báimǎ Máo Jiān (白马毛尖, Báimǎ Máo Jiān): Chigawo cha Hunan (Xuefeng Range). Anatchulidwa chifukwa cha phiri la Báimǎ, kumene minda ili m’mbali mwake polumikizana ndi chigwa cha Huángjīnjǐng (黄金井). Masamba ake ndi olimba kwambiri, opindidwa pang’ono; fungo lake ndi lakutali ndi la maluwa; chakumwa chake n’chopepuka kwambiri, ndi kamtundu koyera kobiriwira. Anapatsidwa udindo wa “chai wodziwika wa chigawo cha Hunan” mu 1991.

Pomaliza:

Jīnjǐng Máo Jiān (金井毛尖) ndi chai umene ukakhoza kwake kwaukadaulo wamakono umakumana ndi miyambo yakale ya chai ya m’mapiri a Hunan. Chizindikiro chake chachikulu — “zobiriwira zitatu” ndi fungo la chestnut lokhala ndi kutsekemera koyera pambuyo pomeza — ndi zotsatira za malo ake apadera okhala ndi nthaka yofiirira yochuluka zinc ndi selenium, nyengo ya chifunga cha Chigwa cha Jīnjǐng, ndi njira yodziwika ya “kukweza ubweya.” Chai uwu ndi wa anthu amene amakonda chai wobiriwira osati chifukwa cha kuwawa kotsitsa, koma chifukwa cha kutsekemera kofewa, pafupifupi konga makeke, kuphatikiza ndi masamba otsitsimula. Kwa okonda chai wobiriwira oyamba kumene, adzawawulula mbali yofewa ndi yosavuta ya mao jian waku China, ndipo kwa odziwa kale, apereka chifukwa choganizira za chuma chosayamikiridwa cha chigawo cha chai cha Hunan.