Kāng Zhuān · new.thetea.app

Kāng Zhuān ndi mtsogoleri wa tii wa kumalire wa Sichuan (四川边茶, Sìchuān Biān Chá) komanso woyimira wamkulu wa gulu la “Njira ya Kummwera ya Bian Cha” (南路边茶, Nánlù Biān Chá). Kwa zaka zopitirira chikwi, tii uyu anali katundu wofunika kwambiri pa Njira Yaikulu ya Tii ndi Akavalo, yomwe inkalumikiza chigawo cha Sichuan ndi Tibet. Kwa anthu a ku Tibet, Kāng Zhuān si chinthu chosangalatsa chabe, koma chosowa kwambiri: “Kupanda mbewu kwa masiku atatu n’kwabwino koposa kusowa tii kwa tsiku limodzi” (宁可三日无粮，不可一日无茶) — mwambi umenewu, wofala pakati pa atibet, amangoliya ndi auyghur, umanena zake za Kāng Zhuān. Khatu kapu yodziwika bwino ya Kāng Zhuān, yolemera 0.5 kg ndi kukula kwake 17 × 9 × 6 cm, ndi chimodzi mwazizindikiro zodziwika bwino za chikhalidwe cha tii cha ku Sichuan.

1. Gulu Lake ndi Komwe Achokera:

Mtundu: Tii wophikidwa pambuyo pa kuvunda, wa m’gulu la Hei Cha (黑茶, Hēichá — “tii wakuda”). Ndi jinyacha (紧压茶, jǐnyā chá — tii wopanikizidwa) wooneka ngati kapu.
Gulu: Tii wa kumalire (边茶, Biān Chá) / Tii wa ku Tibet wa Sichuan (四川藏茶, Sìchuān Cáng Chá). Ndi wa m’ndondomeko ya “Njira Yakumwera” — tii amene amanyamulidwa kuchokera ku Sichuan kupita ku Tibet kudzera m’phiri la Kāngdìng (康定, Kāngdìng).
Komwe achokera: China, chigawo cha Sichuan (四川, Sìchuān), mzinda wa Yǎ’ān (雅安市, Yǎ’ān Shì). Kale ankapangidwanso m’mizinda ya Ibin (宜宾), Leshan (乐山) ndi m’boma la Rongjing (荥经县, Yíngjīng Xiàn).
Mapangidwe a malo: Longitude wakum’mawa 102°–104°, latitude wakumpoto 29°–30°.
Mayina ena: Sichuan Cang Cha (四川藏茶) — dzina lalikulu la tii wa ku Tibet wa Sichuan; Nanlu Bian Cha (南路边茶) — dzina la malonda potsatira njira yake.

2. Mbiri ndi Kufunika Kwake pachikhalidwe:

Mbiri:
- M’zaka za Tang (唐, 618–907 AD) — chiyambi: Kugulitsa tii ndi akavalo (茶马互市, chámǎ hùshì) pakati pa China ndi Tibet kunayambika m’nthawi ya ufumu wa Tang. Panthawiyo, magulu oyamba a tii wopanikizidwa ankatumizidwa kuchokera ku Sichuan kukasinthana ndi akavalo a ku Tibet. Yǎ’ān inakhala limodzi mwa malo ofunika opangira tii.
- M’zaka za Song (宋, 960–1279 AD) — chuma cha boma: Ku Yazhou (雅州, dzina lakale la Yǎ’ān) kunakhazikitsidwa Ofesi Yoyang’anira Malonda a Tii ndi Akavalo (茶马司, Chámǎ Sī), yomwe inkayang’anira kupanga ndi kugulitsa tii wa kumalire. Choyambirira cha Kāng Zhuān — “Yao Zhuān” (芽砖, “kapu ya mphukira”) — chinasanduka katundu wankhondo, kuthandiza ufumu wa Song kupeza akavalo omenyera nkhondo.
- M’zaka za Qing (清, 1644–1912 AD) — kukula kwakukulu: Mu ulamuliro wa mfumu Qianlong (乾隆, Qiánlóng), tii uyu anapatsidwa dzina lake lamakono — “Kāng Zhuān”, lomwe limatanthauza “kapu ya Kang” (Kang ndi chidule cha Kāngdìng, malo oikira katundu pa malire ndi Tibet). Panthawiyi, Kāng Zhuān anaikidwa m’kaundula wa mphatso za mfumu (贡茶, gòng chá) ndipo kudzera mu Njira ya Tii ndi Akavalo anatumizidwa mochuluka ku Tibet, Qinghai ndi Gansu.
- Masiku ano (zaka za m’ma 1950–mpaka pano): M’zaka za m’ma 1950, Fakitale ya Tii ya Boma ya Yǎ’ān (雅安茶厂) inakhazikitsa bwino luso la kupanga Kāng Zhuān. Mu 1984, malo opangirawa anakula — kupatula Sichuan, tii wofananawo anayambanso kupangidwa ku Guizhou ndi Yunnan. M’zaka za m’ma 2010, Kāng Zhuān anapatsidwa chitetezo ngati chinthu chokhala ndi chizindikiro cha malo (国家地理标志产品), ndipo mlingo wapachaka wa kupanga unafika pafupifupi matani 10,000.
Dzina:
- “Kang” (康) — chidule cha Kāngdìng (康定), mzinda wakale wamalonda pa malire a madera a atibet (masiku ano ndi likulu la Chigawo Chodzilamulira cha Gardze-Tibet). Kuno ndi kumene magulu a onyamula (背夫, bēifū) ndi mabulu anatengera tii kuchokera ku Yǎ’ān kupita ku Lhasa.
- “Zhuān” (砖) — “kapu”, chizindikiro cha mawonekedwe ake opanikizidwa.
Kufunika kwake pachikhalidwe: Kāng Zhuān si tii wamba, koma chida cha ndale ndi kulumikizana kwa zikhalidwe. Kwa zaka mazana ambiri, inali “ndalama” yokhayo imene atibet ankavomereza posinthana ndi akavalo omenyera nkhondo. Kuyang’anira malonda a tii kunathandiza akuluakulu a boma la China kusunga ubale ndi Tibet. Kwa atibet, Kāng Zhuān ndi maziko a suyou cai (酥油茶, sūyóu chá) — tii wamchere wokhala ndi mafuta a bulu, amene amamwa makapu okwana 60 patsiku ndipo alibe m’mene moyo wa woweta wa ku Tibet ukanakhalira.

3. Kufotokoza za Zomera ndi Zopangira:

Mtundu / Mbewu: Mitundu ya masamba apakatikati ndi aang’ono a ku Sichuan (四川中小叶群体种, Sìchuān zhōng-xiǎo yè qúntǐ zhǒng) — Camellia sinensis var. sinensis, yomwe imapirira chisanu kwambiri, chinthu chofunika m’mapiri akumadzulo kwa Sichuan. Mitundu yamitundu ikuluikulu yochokera ku Yunnan (Camellia sinensis var. assamica) imagwiritsidwanso ntchito, yomwe inabwera m’derali m’zaka zaposachedwa.
Kuthyola: Nthawi zambiri m’chilimwe ndi m’dzinja, pamene masamba afika pokhwima mokwanira. Kwa mitundu yapamwamba (Jin Jian) kuthyola kumatha kuchitika m’chilimwe.
Mlingo wa kuthyola: Mphukira imodzi ndi masamba awiri kapena anayi (一芽二叶至一芽四叶). Kuchuluka kwa timitengo (茶梗) sikudutsa 8% (kwa Kāng Zhuān wamba; kwa gulu lapadera utali wa timitengo sukhala wopitirira 3 cm). Mosiyana ndi tii wamtengo wapatali wobiriwira kapena wofiira, Kāng Zhuān dala amaphatikiza masamba okhwima ndi timitengo — izi zikuthandiza kuti ukhale wosasweka ngakhale utawiritsidwa kambirimbiri ndipo uli ndi tinthu tating’onoting’ono tofunikira m’zakudya za anthu oyendayenda.
Zofunikira pa zopangira: Masamba ayenera kukhala athanzi, osadyedwa ndi tizirombo; kukhwima pang’ono ndi kololedwa. Zopangirazo zimagawidwa m’magulu anayi achikhalidwe: Mao Jian (毛尖, chosakhwima kwambiri), Ya Xi (芽细, “tinthaphukira tating’ono”), Kāng Zhuān weniweni (chosakaniza cha gulu 4 ndi 5) ndi Jin Jian (金尖, “nsonga zagolide” — zopangira zakuthwa kwambiri za chinthu chodziwika kwambiri).

4. Malo ndi Makhalidwe Olimbira:

Yǎ’ān ndi mzinda umene achi China amautcha “Likulu la Mvula” (雨城, Yǔ Chéng): kuno mvula imagwa oposa 1200–1500 mm pachaka, mitambo imaphimba kwa masiku oposa 200, ndipo mpweya umakhala wodzaza ndi chinyezi — malo abwino opangira msiri.

Malo: Mphepete chakumadzulo kwa chigwa cha Sichuan, kusintha kuchokera ku mapiri ang’onoang’ono kupita ku mapiri a Hengduanshan (横断山脉), omwe ali patsogolo pa chiphanja cha Tibet.
Msinkhu wolimira: mamita 600–1500 pamwamba pa nyanja. Ubwino wabwino kwambiri umapezeka m’minda ya tii yomwe ili ndi utali wosachepera 600 m, makamaka m’minda yakale ya tii ku Rongjing ndi dera la Yucheng (雨城区).
Nyengo: Chinyezi cha kotentha, ndi nyengo yozizira yopanda kuzizira kwambiri komanso nyengo yotentha yozizira. Kutentha kwapachaka kumakhala 15–18°C. Kuthamanga kwambiri kumwazika kuwala kwadzuwa, kumathandiza kuti pakhale mthunzi wachilengedwe.
Dothi: Dothi lamapiri lonyezimira, lofiirira pang’ono, lomwe lili ndi zinthu zamoyo zosachepera 1.5%. Lili ndi mchere wambiri, monga seleniyamu ndi zinki.

5. Luso la Kupanga:

Kupanga Kāng Zhuān ndi imodzi mwa njira zautali kwambiri padziko lonse lapansi. Chinthu chofunika kwambiri ndi masiku 45 a wo dui (渥堆, kumeta pothira kuuma) ndi thandizo la tizilombo, pamene “Jin Hua” (金花) — magulu a bowa wothandiza Eurotium cristatum — angapangidwe.

Kukanika — “kupha zobiriwira” (杀青, shā qīng): Kuwotcha pa kutentha kwakukulu kuti aimitse kayendetsedwe ka michere ndi kuteteza mmene masamba alili poyamba.
Kukhotola (揉捻, róuniǎn): Kuphwanya maselo mwamakina kuti atulutse madzi ndi kupatsa mawonekedwe.
Kumeta pothira kuuma (渥堆发酵, wòduī fājiào): Gawo lofunika kwambiri. Masamba a tii amayikidwa m’milu ikuluikulu ndi kusungidwa kwa masiku pafupifupi 45. M’malo otentha ndi achinyezi, tizilombo toyambitsa zovunda timayamba kugwira ntchito — bowa ndi mabakiteriya, amene amasintha kwambiri ma polyphenols. Panthawi imeneyi “Maluwa agolide” (金花) angayambike — gulu la Eurotium cristatum, lomwe limapereka fungo lapadera la bowa (菌花香) ndi kuwonjezera kufewa kwa tii.
Kusefa ndi kusakaniza (筛分拼配, shāifēn pīnpèi): Zopangira zomwe zavundazo zimasanjidwa malinga ndi kukula ndi ubwino, kenako n’kusakanizidwa kuti zikwaniritse malingiro a kukoma.
Kutenthetsa ndi mpweya (汽蒸, qì zhēng): Zopangirazo zimathiridwa ndi nthunzi kuti zifewe masamba ndi kukonzekera kupanikizidwa.
Kupanikiza (压制成型, yāzhì chéngxíng): Kupangira makapu okhazikika okhala ndi ngongole zamkati. Kuchuluka kwa kupanikizana ndi 0.9–1.1 g/cm³, kumathandiza kuti pakhale kuvunda pang’onopang’ono komanso kofanana posunga.
Kuuma (干燥, gānzào): Njira yachikhalidwe — kuuma m’madengu a nsungwi pamwamba pa makala oyaka pang’ono (竹笼炭烘); njira ina — kuuma ndi mpweya.

6. Makhalidwe a Kumverera:

Maonekedwe a masamba ouma: Kapu yolimba yamakona anayi yokhala ndi ngongole zaukadaulo. Makapu okhazikika amakhala 17 × 9 × 6 cm, kulemera kwake ndi 0.5 kg. Pamwamba pake ndi paphwando, polimba, popanda ming’alu kapena kusweka. Mtundu — bulauni ya mgoza (棕褐色, zōng hè sè), yofanana.
Fungo la masamba ouma: Chenxiang (陈香) woyera — fungo la kukhwima la chisungiko ndi kununkhira kwa mtengo wakale ndi zipatso zouma. Kuli muxiang (木香, mù xiāng) ndi fungo laling’ono la mankhwala (药香, yào xiāng). Kwa tii wachinyamata (mpaka zaka 3) pakhoza kumveka kumera kwatsopano (青草香, qīngcǎo xiāng).
Fungo la chofe: Cholemera, chotentha. Chenxiang amakhala wamkulu ndi mafungo a mtengo ndi mtedza. Kwa zitsanzo zakale (10+ zaka) kumawonekera fungo lovuta la mankhwala ndi “za m’chipatala”.
Kukoma: 醇厚 (chúnhòu — “cholemera-chodzaza”), 甘滑 (gān huá — “chotsekemera-chosalala”). Chothithibwa, chozungulira, chopanda kuphinyaphinya koopsa. Kutsekemera kumawonekera m’kukomabe kwanthawi yaitali (回甘持久, huígān chíjiǔ), komwe kwa tii wakale kumatha kukhala kwa mphindi zingapo. Thupi la tii ndilo limodzi, “lamafuta”, ndi kanunkhira ka ma prunes, mtedza wolimba ndi karameli yakuda.
Mtundu wa chofe: Wofiira, wolemera, wowoneka bwino, wokhala ndi mtundu wa amberi wakuya (红浓透亮, hóng nóng tòu liàng).
Pansi pa tii (masamba opakira): Masamba akuluakulu amtundu wa bulauni wa mgoza okhala ndi timitengo tawoneka bwino. Maonekedwe ake ndi okhwima, koma ofewa — masamba samaphwanyika.

7. Maunduna a Mankhwala:

Ma polyphenol: Chiwerengero chonse cha ma polyphenol a tii ndi chokwanira kwambiri — mphamvu yawo yosokoneza mafuta, malinga ndi zowerengera zina, ndi yokulirapo 30% kuposa ya tii wobiriwira. Zotsatira za makutidwe ozama zikuchuluka: thearubigins ndi theabrownins, zomwe zimathandiza kuti kusakhale kuwawa.
Ma amino acid: L-theanine ndi ma amino acid ena aulere, omwe amapanga “kutsekemera” kosalala.
Ma alkaloid: Caffeine (wokhala ndi mlingo wocheperako — tii sabweretsa chisangalalo chochuluka), theobromine, theophylline.
Tizilombo topatsa mphamvu: Pa nthawi ya wo dui (渥堆) pamapangidwa magulu a mabakiteriya ndi bowa othandiza, zomwe zimatulutsa zinthu zomwe zimathandiza kuyenda kwa matumbo.
Mavitamini: C, B1, B2, PP, K.
Mchere: Potaziyamu, kashiamu, magesiamu, zinki, seleniyamu, manganese, furoridi.
Zinthu zotanina (鞣酸): Zimathandiza kupha tizilombo, kutsekereza tizilombo toipa m’matumbo.
Ma polysaccharide a tii: Amathandiza kuwongolera mlingo wa shuga m’magazi.

8. Ubwino Wathanzi:

Kusokoneza mafuta ndi kuthandiza chakudya (去肥腻, 消食): Ntchito yaikulu yomwe inapangitsa Kāng Zhuān kukhala wofunika kwa anthu omwe amadya nyama yamafuta ndi mkaka. Ma polyphenol a tii amasokoneza bwino mafuta a nyama ndi kufulumizitsa chakudya.
Kuthetsa kufufuma kwa mimba (下气): Pamalo aatali kwambiri (3000–5000 m) chakudya chimagaya pang’onopang’ono, kutupa kwa mimba n’chovuta chofala. Kāng Zhuān mwachikhalidwe amagwiritsidwa ntchito ndi atibet kuti athetsere zizindikirozi.
Kuthana ndi mabakiteriya (治痢): Zotanina zimagwira ntchito yoletsa kukula kwa mabakiteriya oipa m’matumbo, zomwe ndi zofunika kwambiri m’malo omwe madzi abwino sakupezeka.
Kuthandiza kutentha thupi: Mkhalidwe wotentha, wa “yang” wa tii umathandiza kusunga kutentha kwabwino kwa thupi m’malo ozizira a mapiri.
Gwero la mavitamini ndi tinthu tating’onoting’ono: Kwa anthu oyendayenda, omwe chakudya chawo chimakhala chopanda masamba ndi zipatso, Kāng Zhuān ndi gwero lofunika kwambiri la mavitamini C, gulu B ndi mchere.
Kuthandiza tizilombo m’matumbo: Tizilombo topatsa mphamvu, topangidwa panthawi ya wo dui (渥堆), zimapereka thanthwe lothandizira tizilombo.
Chitetezo cha antioxidant: Thearubigins ndi ma polyphenol amachedwetsa kayendedwe ka makutidwe m’maselo.

9. Kuphika:

Kāng Zhuān ndi tii wopangidwa kuti awiritsidwe makamaka. Ndi kumene amawonetsera bwino kukoma kwake konse.

Kutentha kwa madzi: 100°C (madzi otentha kwambiri).
Kuchuluka kwa tii: 5 g pa 500 ml a madzi (njira yowiritsa); 3 g pa 500 ml (njira yophika pakapafupi).
Ziwiya: Kapu yadothi kapena yachitsulo yowiritsira; gaiwan kapena kapu ya Yixing ya njira yoponya.
Ndondomeko (njira yowiritsa — yachikhalidwe, 煮饮法):
1. Dulani chidutswa cha 5 g kuchokera m’kapu ndi kuchiphwanya kukhala tizidutswa tating’ono.
2. Ikani tii mu kapu, thirani madzi ozizira (500 ml).
3. Wotcherani mpaka kuwira, kenako chepetsani moto ndi kutenthetsa kwa mphindi 10.
4. Seferani ndi kuthira. Chofe chiyenera kukhala chofiira komanso cholemera.
5. Mutha kuwonjezera madzi ndi kuwiritsanso kawiri kapena katatu.
Ndondomeko (njira yophika pakapafupi — yachikhalidwe ya atibet, 煎饮法):
1. Phwanyani 3 g a tii.
2. Thirani 500 ml a madzi ndi kuwiritsa pamoto wapakati mpaka kupeza chofe chofiira kwambiri.
3. Ku Tibet, mumsuzi umenewu mumaonjezera mafuta a bulu ndi mchere, ndi kuwukutira m’chiwiya chapadera chamatabwa (酥油桶, sūyóu tǒng) — kumapanga suyou cai.
Ndondomeko (njira yoponya — yamakono):
1. Tenthetsani gaiwan.
2. Thirani 7–8 g pa 150 ml.
3. Sambani kamodzi kapena kawiri ndi madzi otentha.
4. Ponya koyamba — masekondi 30–40; kopitirira — kuwonjezera masekondi 10 pa kamodzi.
5. Imapirira miponya 10.

10. Kusunga:

Kāng Zhuān ndi tii wokhala ndi mwayi wosungika kosatha. Pakapita zaka, kukoma kwake kumafewa, kumazama ndi kupeza kanunkhira kochokera m’madzi a zipatso.

Malo: Pamalo owuma, akuda, ampweya wabwino, opanda fungo lachilendo.
Kutentha: Kwa m’nyumba (15–25°C).
Chinyezi: 50–70%.
Bokosi: Pepala lachikwama, bokosi la nsungwi kapena la makatoni. Osatseka mwamphamvu — tii amafunikira mpweya wocheperako kuti apitirize kuvunda.
Adani a tii: Chinyezi (chimera), fungo lachilendo, kuwala kwa dzuwa.
Mwayi wokhwima: Kāng Zhuān wachinyamata (mpaka zaka 3) amakhala ndi chikhalidwe chowawa komanso “chobiriwira”. Zaka zoyenera kumwa ndi 5–15. Zitsanzo zakale (20+ zaka) zimakondedwa ndi osonkhanitsa.

11. Mtengo ndi Zodzibisa:

Gawo la mtengo: Kāng Zhuān ndi imodzi mwa mitundu yotsika mtengo kwambiri ya Hei Cha. Kapu yokhazikika (500 g) imakhala yamitengo yochokera 30 mpaka 200 yuan kutengera ubwino wa zopangira ndi zaka. Magulu apamwamba ochokera m’minda yakale ya tii ya Rongjing ndi zitsanzo zakale (10+ zaka) akhoza kukhala okwera mtengo kwambiri.
Zinthu zokhudza mtengo: Gulu la zopangira, kukula kwa chisungiko, wopanga weniweni, kukhalapo kwa “Maluwa Agolide”.
Momwe mungapewere zodzibisa:
- Gulani kwa ogulitsa odalirika: Pitani ku mafakitale akuluakulu a Yǎ’ān (Sichuan Tea Factory, Yǎ’ān Cha Chang) kapena masitolo apadera.
- Onani maonekedwe: Kapu iyenera kukhala yolimba, yolemera, ndi ngongole zofanana, zopanda ming’alu kapena chimera choyera. Mtundu — bulauni wa mgoza wofanana.
- Onani fungo: Loyeretsa, la chenxiang losakhala ndi fungo lonyansa, asidi kapena chinyezi cha “m’chipinda chapansi”.
- Onani chofe: Chofiira, chowonekera, cholemera. Chofe chamatope kapena chotumbululuka ndi chizindikiro cha khalidwe lotsika kapena kusungidwa molakwika.
- Onani kutsata muyeso: Kāng Zhuān wokhazikika ayenera kutsata muyeso wa dziko wa GB/T 9833.4.

12. Mfundo Zochititsa Chidwi:

“Kupanda mbewu kwa masiku atatu n’kwabwino koposa.”: Mwambi wakuti “宁可三日无粮，不可一日无茶” ndi wozikika kwambiri m’chikhalidwe cha atibet moti unakhala mbali ina ya zikalata za boma: m’zaka za m’ma 1950, kupereka tii ku Tibet kunali ntchito yofunika kwambiri ya boma pafupifupi mofanana ndi chopereka chakudya.
Onyamula tii (背夫, bēifū): Misewu yamagalimoto isanapezeke, kapu za tii kuchokera ku Yǎ’ān kupita ku Tibet zinkanyamulidwa ndi onyamula oyenda pansi, omwe ankanyamula m’mafuremu a nsungwi katundu wolemera mpaka 150 kg (.) kudutsa m’mapiri okwera mamita oposa 4000. Ulendo wopita kokha unkatenga pafupifupi miyezi 3. Zithunzi zomwe zasungika za anthu amenewa ndi zina mwa zisonyezo zochititsa chidwi kwambiri za mbiri ya Njira ya Tii ndi Akavalo.
Tii ngati ndalama: M’nthawi za ufumu wa Tang ndi Song, Kāng Zhuān (ndi okalamba ake) amagwiritsidwa ntchito ngati ndalama polipirana ndi atibet. Kavalo mmodzi ankawerengedwa ndi chiwerengero china cha kapu za tii — chiwerengerochi chinkakhazikitsidwa ndi boma.
Maluwa agolide (金花): Pakakhala mikhalidwe yabwino ya wo dui (渥堆), pamwamba ndi mkati mwa makapu pamapangidwa magulu a Eurotium cristatum — “Maluwa agolide” amenewo, omwe amakondweretsa Fu Zhuan Cha. Kupezeka kwake mu Kāng Zhuān ndi mwayi wowonjezera, wochulukitsa mtengo wa tii.
Tii osati m’makapu okha: Ngakhale Kāng Zhuān mwachikhalidwe amapanikizidwa kukhala makapu, masiku ano palinso mitundu ina — zikhalazi (饼茶), “zisa” (沱茶) komanso wosakanizidwa.

13. Mitundu Yosiyanasiyana ya Sichuan Cang Cha:

Kāng Zhuān ndi imodzi yokha, ngakhale yodziwika kwambiri, ya banja la tii wa ku Tibet wa Sichuan. Mitundu yofunika:

Mao Jian (毛尖, Máo Jiān — “Nsonga Zothina”): Gulu lapamwamba kwambiri, lopangidwa kuchokera ku zopangira zosakhwima kwambiri (mphukira ndi masamba amodzi kapena awiri apamwamba). M’nthawi ya Qing, ankangogwiritsidwa ntchito ndi olemekezeka a ku Tibet okha. Pamwamba pa kapu pake pali thonje lowoneka bwino, fungo lake ndi lapamwamba komanso loyera, kukoma kwake ndi kolemera koma kopanda kukhwimitsa.
Ya Xi (芽细, Yá Xì — “Tinthaphukira Tating’ono”): Zopangira za gulu lachitatu. Fungo loyera, kukoma koyenera. Chofe chachikasu ndi chofiira.
Kāng Zhuān (康砖, kāng zhuān): Chinthu chokhazikika kuchokera ku zopangira za gulu lachinayi ndi lachisanu ndi masamba opanda gulu. Katundu wamkulu kwa Kam (Tibet ya Kummawa) ndi Tibet Yazikidwe. Kukoma — 醇和 (chúnhé, “wofewa-wogwirizana”).
Jin Jian (金尖, Jīn Jiān — “Nsonga Zagolide”): Chinthu chofala kwambiri komanso chotsika mtengo kuchokera ku zopangira zowawa. Cholimba kwambiri posatenthedwa, mtengo wochepa. Msika wake waukulu ndi Kumadzulo kwa Sichuan ndi Qinghai. Ngakhale ndi wosavuta, ali ndi kukoma kowona mtima, kolunjika ndi kutsekemera.

Malinga ndi mawonekedwe opanikizidwa:

Makapu (砖茶) — mawonekedwe akulu ndi ofala kwambiri.
Zikhalazi (饼茶) ndi zisa (沱茶) — amapezeka koma pang’ono.
Wosakanizidwa (散茶) — mawonekedwe amakono kuti azitha kuphika mwamsanga.

Malinga ndi zaka:

Wachinyamata (mpaka zaka 3): Wowawa pang’ono, ndi kanunkhira kaudzu.
Wapakati (zaka 3–10): Kufewa koyenera ndi kuzama.
Wokalamba (10+ zaka): Kakuya, “komwe kuli m’madzi a zipatso”, ndi mafungo a mankhwala.

14. Chikhalidwe Chomwera:

Suyou cai (酥油茶, sūyóu chá): Tii wamafuta wa ku Tibet — ndiyo njira yayikulu yomwera Kāng Zhuān “kwawo”. Chofe champhamvu cha tii chimasakanizidwa ndi mafuta a bulu (酥油) ndi mchere, kenako n’kukutidwa mu chipangizo chokutira chamatabwa kufikira poti zonse zasakanikirana bwino. Kumapezeka chakumwa chokhuthala, cholemera, chamchere — chimodzi chomwe chili chakudya ndi chakumwa, choteteza ku kuzizira ndi kupereka mphamvu tsiku lonse.
Gongfu Cha (工夫茶, Gōngfū Chá): Okonda amakono amaphika Kāng Zhuān ndi njira yoponya mu gaiwan kapena kapu ya Yixing — izi zimathandiza kuwonetsa kukoma kwake kwabwinobwino, komwe nthawi zambiri kumabisala mu katenenthe kose.
Kugwirizana ndi chakudya: Kāng Zhuān amayendera bwino kwambiri ndi chakudya chamafuta — nyama ya nkhosa, ya nkhumba, tchizi. Amayendanso bwino ndi zipatso zouma ndi mtedza.
Nthawi ya tsiku: Ku Tibet, tii amamwa tsiku lonse, kuyambira m’mawa kwambiri. M’mizinda, Kāng Zhuān ndi wabwino kuti amwe pambuyo pa chakudya cha masana ndi madzulo — ndi wofewa mokwanira kuti asasokoneze tulo.

Pomaliza:

Kāng Zhuān ndi tii wogwira ntchito, tii msilikali, tii kazembe. Mbiri yake ndi mbiri ya Njira Yaikulu ya Tii ndi Akavalo, pamene mamiliyoni a makapu anadutsa m’mapiri a 4000 mamitala kuti akhale maziko a tii wamafuta wa ku Tibet — chakumwa chomwe chikanapanda, moyo pa “Denga la Dziko Lonse” sukanatheka. Masiku ano, Kāng Zhuān, atateteza fumbi la zaka mazana ambiri, akuwoneka pamaso pathu ngati tii woona mtima wa tsiku ndi tsiku wokhala ndi kukoma kochuluka, kotentha, komanso ngati chinthu chosonkhanirapo — chifukwa kapu za zaka makumi asanu zakale zimasunga fungo la nthawi. Uwu ndi tii wa iwo amene amakonda kukhulupirika, kuzama ndi kugwirizana ndi mbiri, omwe ali okonzeka kumva m’makapuwa mawu a matcheri a ngamila ndi kulira kwa mafuremu a nsungwi pamsana pa onyamula tii.