Tiyi Waubweya Woyera wa ku Lèchāng

Tiyi Waubweya Woyera wa ku Lèchāng (乐昌白毛茶, Lèchāng bái máochá) ndi tiyi wakale wobiriwira wa ku Guangdong wokhala ndi mbiri yapadera: “Mphunzitsi wamkulu wa tiyi” Lu Yu (陆羽) adadzachezera Lèchāng yekha kuti aphunzire za tiyi wakumaloko ndipo adalemba mawu oti “枢室” (shūshì, “Chipinda chapakati”) pa thanthwe la Xishiyan Cave (西石岩洞) — umodzi mwa umboni wochepa wolembedwa wa ulendo wa Lu Yu kudera linalake lolima tiyi. Tiyiyu amapangidwa kuchokera ku Lèchāng Báimáochá Qúntǐzhǒng (乐昌白毛茶群体种) — mtundu wachikhalidwe wamasamba akuluakulu ngati mtengo, womwe unavomerezedwa mu 1985 ngati mtundu wachitsanzo wadziko lonse (全国茶树良种, nambala GS13015-1985). Chosiyanitsa ndi kuchuluka kwakukulu kwa polyphenols (38.0%), chimodzi mwazambiri kwambiri pakati pa tiyi wobiriwira wa ku China, komanso njira yapadera yowumitsira kumapeto pogwiritsa ntchito makala a mtengo wa litchi (荔枝木炭, lìzhī mùtàn), yomwe imapatsa tiyiyu “kununkhira kwauci” (蜜韵, mìyùn) kosayerekezeka.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (wosapisidwa). Ndi wa gulu la tiyi wobiriwira wowumitsidwa ndi kutentha (烘青绿茶, hōngqīng lǜchá). Maonekedwe: timitanda tolimba, tating’ono tokhala ndi ubweya wambiri (肥壮紧结，披毫显著).

• Gulu: Chopangidwa chokhala ndi chizindikiro cha malo a dziko (国家地理标志产品, 2009). Ndi “Mankhwala Amdziko Odziwika, Apadera, Abwino, ndi Atsopano” (全国名特优新农产品, 2020). Mtundu wake ndi wachitsanzo wadziko (全国茶树良种, GS13015-1985). Nkhalango ya dera lapakati ndi 90%.

• Chiyambi: China, chigawo cha Guangdong (广东, Guǎngdōng), mzinda wa Lèchāng (乐昌市, Lèchāng Shì). Malo a GI ndi mzinda wonse wa Lèchāng. Malo apakati a terroir ndi dera la Jiǔfēngshān (九峰山脉, Jiǔfēng Shānmài), m’mapiri a Nanling: midzi ya Dàyuánzhèn (大源镇), Jiǔfēngzhèn (九峰镇), Liǎngjiāngzhèn (两江镇) — oposa 60% ya zokolola. Tiyi famu ya Yánxīshān (沿溪山茶场, Yánxīshān Cháchǎng) — pamene mitengo ya makolo idapezeka ndipo ndi malo ofunika a chitetezo cha GI. Pofika 2025 — 23,900 mu ya minda ya tiyi, matani 1,233 a tiyi wouma, mtengo wonse ndi 2.55 biliyoni ya yuan.

• Malo a geographiki: 25° North latitude (北纬25°), m’dera la mapiri a Nanling.

2. Mbiri ndi Tanthauzo Lachikhalidwe:

• Mbiri: Nthawi ya Tang (789 C.E.): “Mphunzitsi wamkulu wa tiyi” Lu Yu (陆羽) mu “Buku Loyera la Tiyi” (茶经) analemba kuti Shaozhou (韶州, yomwe inaphatikizapo Lèchāng) inali kupanga tiyi ndipo “kukoma kwake kuli kwabwino kwambiri” (其味极佳). Kuphatikiza apo, Lu Yu anadzachezera Lèchāng kuti aphunzire za tiyi waubweya woyera wakumaloko ndipo anasiya mawu oti “枢室” pa thanthwe la phanga la Xishiyan — umodzi mwa malo ochepa ku China komwe kuli umboni wakuthupi wa kupezeka kwa Lu Yu.

  Mbiri Yamakono: Mu 1943, katswiri wa tiyi Luo Borou (罗博柔, Luó Bóróu) anapeza mitengo ya tiyi yakutchire m’mapiri a Lèchāng ndipo anayitcha mwaukadaulo “乐昌白毛茶” — “Tiyi Waubweya Woyera wa ku Lèchāng”. Mu 1956, malinga ndi malangizo a Tao Zhu (陶铸, Táo Zhù) — mlembi wa Komiti ya Chipani cha Chikomyunizimu cha Guangdong — famu yaboma ya tiyi ya Yanxishan (沿溪山茶场) idakhazikitsidwa, kuyamba kugwiritsa ntchito zinthu zakutchire pa msika waukulu.

  Mu 1985 — kuvomerezedwa ngati mtundu wachitsanzo wadziko (GS13015-1985). Mu 2009 — chitetezo cha GI. Mu 2020 — “National Famous, Special, Excellent, New Agricultural Product.”

• Dzina:

  • “Lèchāng” (乐昌) — “Chisangalalo Chotukuka”: dzina la mzinda kumpoto kwa Guangdong.
  • “Bái Máo” (白毛) — “ubweya woyera”: amatanthauza ubweya wambiri wopepuka wonyezimira umene umaphimba mphukira.
  • “Chá” (茶) — “tiyi”.

• Tanthauzo Lachikhalidwe: Lèchāng Bái Máochá ndi umodzi mwa tiyi wochepa womwe mbiri yake ingalumikizidwe ndi ulendo wathu wa Lu Yu — munthu wamkulu kwambiri m’mbiri ya tiyi padziko lonse. Mawu oti “枢室” pa thanthwe si nthano, koma chuma chakuthupi. Kwa Lèchāng ndi kumpoto kwa Guangdong, tiyi ndiye msana wa chuma ndi chizindikiro cha chikhalidwe.

3. Kufotokoza Zomera ndi Zopangira:

• Mtundu / Cultivar: Lèchāng Báimáochá Qúntǐzhǒng (乐昌白毛茶群体种) — mtundu wachitsanzo wadziko (全国茶树良种, GS13015-1985). Mtundu wonga mtengo (乔木型, qiáomù xíng), masamba akuluakulu (大叶类), wofikiratu mofulumira (早生种). Mphukira ndi yobiriwira yachikasu, ubweya ndi wochuluka modabwitsa (茸毛特多). Kulemera kwa mphukira 100 zokhala ndi masamba atatu — 130 g — ndi chimodzi mwa zizindikiro zapamwamba kwambiri pakati pa mitundu ya China. Mbiri ya mankhwala a zopangira za m’masika: polyphenols — 38.0%, ma amino acid — 1.6%, caffeine — 3.9%, makatekini — 22.6%.

  Polyphenols 38.0% ndi chizindikiro chapamwamba kwambiri, chomwe chikuwonetsa mphamvu yayikulu yoletsa makutidwe ndi okosijeni ndi kuya kwa kakomedwe.

  Cultivar yowongoleredwa: Báimáo 2 (白毛2号) — yosankhidwa ndi Guangdong Tea Research Institute, yokhala ndi fungo lolimba ndi kukana matenda kwambiri.

  Mtundu wachikhalidwe umagawika m’magulu atatu:

  • Masamba akuluakulu (大叶白毛): Mizu yothira, ubweya wochuluka kwambiri. Ubwino wabwino kwambiri. ~80% ya munda.
  • Masamba apakati (中叶白毛): Fungo labwino. Amapangira tiyi wobiriwira ndi wofiira wamba.
  • Masamba osongoka (尖叶白毛): Amapirira kuzizira. Amagwiritsidwa ntchito pa tiyi woyera ndi wachikasu.

• Kusonkha: M’masika. Kwa mtundu wapamwamba — mphukira imodzi ndi tsamba limodzi. Kwa woyamba — mphukira imodzi ndi masamba awiri. Kwa wachiwiri — mphukira imodzi ndi masamba atatu.

4. Malo ndi Makhalidwe a Kulima:

• Malo: M’mapiri a Nanling (南岭山区), pa 25° North latitude — kumpoto kwambiri kwa Guangdong.

• Kutalika: 400–800 m pamwamba pa nyanja. Pakati — dera la Jiufengshan.

• Nyengo: Kutentha kwapachaka — 19.6°C, mvula yapachaka — 1500–1900 mm, chiwerengero cha masiku achitsitsi pachaka — >180. Kusintha kwa kutentha pakati pa usana ndi usiku — >10°C. Kuwala kwa dzuwa kofalikira — 70%.

• Nthaka: Nthaka ya lalanje-wachikasu (花岗岩风化红黄壤) pamiyala ya granite, pH 4.5–6.5. Ma organic matter — ≥3%. Selenium — 0.018–0.066 mg/kg. Nkhalango — 90% — chimodzi mwa zizindikiro zapamwamba kwambiri ku malo olima tiyi.

• Makhalidwe: “M’buma yamitambo” yamtunda imachedwetsa kukula kwa mphukira — ma amino acid amasonkhanitsa moposa 20% kuposa munthawi yake. Kusintha kwa kutentha kumalimbikitsa kupanga polyphenols ndi zonunkhira.

5. Njirayi yopanga:

Lèchāng Bái Máochá ndi tiyi wobiriwira wowumitsidwa ndi kutentha wokhala ndi zinthu ziwiri zofunikira: «重杀青» (zhòng shāqīng — “kuthyola kwakukulu”) pa 300°C ndi kuwumitsa komaliza pa makala a mtengo wa litchi (荔枝木炭焙, lìzhī mùtàn bèi).

• Kusonkha (采摘): Kusonkha pamanja m’masika kwa mphukira za muyezo “mphukira imodzi — masamba amodzi kapena atatu”.

• Kuyala (摊放, tānfàng): Pa nsengwa za nsungwi (竹筛), maola 4–16 — ndi nthawi yayitali kwambiri yoyala pakati pa tiyi wobiriwira.

• “Kuthyola” kwakukulu (杀青, shāqīng): Mu ng’oma yozungulira pa 300°C — ndi kutentha kwakukulu kwambiri pa kuthyola pakati pa tiyi wobiriwira (poiyerekeza ndi muyezo: 140–240°C). Kutentha kwaakulu kumeneku kumalepheretsa mavitamini mwachangu, “kutseka mtundu wa mwala wobiriwira” (锁翠, suǒcuì) ndikuchepetsa kuwawa kwa zopangira za masamba akuluakulu zokhala ndi polyphenols ochuluka (38.0%).

• Kukulunga (揉捻, róuniǎn): Potsatira mfundo yoti “kupepuka → mwamphamvu → kupepuka” (轻-重-轻).

• Kuwumitsa koyamba kotentha (毛火烘干, máohuǒ hōnggān): Pa 120°C.

• Kuziziritsa ndi kubwezeretsa chinyontho (摊凉回潮, tānliáng huícháo): Kusagwirizana kwa chinyontho chamkati.

• Kuwumitsa komaliza pa makala a litchi (足火烘干/荔枝木炭焙, zúhuǒ hōnggān / lìzhī mùtàn bèi): Pa 95°C, mpaka chinyontho chikhale ≤6%. Gawo lofunika kwambiri ndi lapadera: kuwumitsa kumachitika pa makala a mtengo wa litchi (荔枝木, lìzhī mù) — ichi ndi cholowa chosakhala chinthu (非遗技艺核心). Mitengo ya litchi ikayaka, imatulutsa mankhwala ena onunkhira amene amalowa m’tsamba la tiyi, kupanga “kununkhira kwauci” (蜜韵, mìyùn) komwe kumakhala kwapadera kwa tiyiyu.

6. Makhalidwe a Kununkhira ndi Kukoma:

• Maonekedwe a tsamba lowuma: Timitanda tolimba, tokhwima, tamphamvu (肥壮紧结). Ubweya wochuluka wosavuta (披毫显著) — “chizindikiro chowonekera”: Bái Máochá ndi umodzi mwa tiyi wobiriwira wowonjezera ubweya kwambiri ku China.

• Kununkhira kwa tsamba lowuma: Koyera, kokwezeka, kosatha (清香馥郁, qīngxiāng fùyù). Phunziro la orchid (兰花香). Kununkhira kokhala ngati mtedza wa chestnut (栗香). Kununkhira kotsalira mu kapu yopanda kanthu — >30 mphindi. Pakusunga, “kununkhira kwauci” (蜜韵) kumawonekera — chizindikiro chapadera cha kuwumitsa pa makala a litchi.

• Kununkhira kwa madzi: Kokwezeka, la orchid ndi chestnut, kosatha. Kukongola kwa “uci”.

• Kukoma: Kwatsopano ndi thithi (鲜爽). Kosalala (醇和, chúnhé) — ngakhale polyphenols ali ochuluka (38.0%), kuthyola kwakukulu pa 300°C kumachotsa kuwawa kwambiri. Kutsekemera kwobwerera — kosasunthika ndi kwautali, ndi kumverera kwa “kuzizira kwa m’mapiri” (高山韵清凉感, gāoshān yùn qīngliáng gǎn).

• Mtundu wa madzi: Wobiriwira wofewa, wowala komanso wakuda (嫩绿明亮) — kwa mtundu wapamwamba; wachikasu-wobiriwira — kwa miyezo.

• Pansi pa tiyi: Mphukira zofewa zobiriwira, zolimba, zamphamvu (嫩绿肥壮), zofanana (匀整明亮).

7. Kukhalidwe kwa Mankhwala:

Mtundu wamasamba akuluakulu ngati mtengo, nthaka ya granite, ndi “m’buma yamitambo” zimapanga mbiri yamphamvu:

• Polyphenols (makatekini): 38.0% — chimodzi mwa zizindikiro zapamwamba kwambiri pakati pa tiyi wobiriwira wa ku China. Mphamvu yoletsa makutidwe a ma free radical ndi 30% yoposa tiyi wobiriwira wamba.

• Makatekini (onse): 22.6% — amachepetsa ntchito ya mavitamini opanga mafuta; malinga ndi kafukufuku, mphamvu yochepetsera mafuta ndi yokulirapo kwambiri kuposa ya tiyi wofiira.

• Ma amino acid: 1.6% — kutsika pang’ono kuposa muyezo (zotsatira za cultivar ya masamba akuluakulu ndi dzuwa lalikulu). Komabe, kuthyola kwakukulu pa 300°C kumakhuthala, kuchepetsa kuwawa.

• Caffeine: 3.9%.

• Fluoride: Kuchuluka kwakukulu — kumapanga “fluorapatite” (氟磷灰石, fú línhuī shí) pa enamel ya mano, kumawonjezera kukana kwa erosion ya asidi ndi 40%.

• Selenium: 0.018–0.066 mg/kg — kuwonjezeredwa kwachilengedwe kuchokera mu nthaka za granite.

• Mavitamini: Vitamini C, ma carotenoid.

8. Ubwino Wake Paumoyo:

• Mphamvu zoletsa makutidwe ndi okosijeni: Polyphenols 38.0% — mphamvu 30% yoposa tiyi wamba wobiriwira.

• Kuteteza mano (护齿防龋): Kuchuluka kwa fluoride — kukana kwa enamel pa asidi kumawonjezeka ndi 40%.

• Kuwongolera mbiri ya mafuta (降脂护心): Makatekini 22.6% amachepetsa kupanga mafuta — zothandiza kwambiri kuposa tiyi wofiira.

• Mphamvu yoletsa tizilombo: Polyphenols ochuluka amagwirizanitsa mapuloteni a tizilombo ndi mphamvu 30% yoposa wamba.

• Mphamvu yolimbitsa: Caffeine 3.9%.

• Chofunika: si uphungu wa zachipatala.

9. Momwe Mungawirire:

• Kutentha kwa madzi: 80–85°C; kwa mtundu wapamwamba — 75°C.
• Kuchuluka kwa tiyi: 3 g pa 150 ml (1:50).
• Chidebe: Kapu yagalasi kapena gaiwan ya porcelain yoyera.
• Ndondomeko: Kusambitsa → kutsanulira koyamba kwa masekondi 30 → onjezani masekondi 10. 3–4 kuwirira.

10. Kusunga:

• M’mabokosi otsekedwa bwino, mufiriji pa 0–5°C. Nthawi yosungirako — miyezi 12. Pambuyo pa kutsegula — miyezi 3.

11. Mtengo ndi Zonyenga:

Magredi atatu: Tèjí, Yījí, Èrjí. Gulani ndi chizindikiro cha GI; onani kuchuluka kwa ubweya ndi “kununkhira kwauci”; fufuzani kununkhira kotsalira (>30 min).

12. Zofunika Zoonjezera:

• Lu Yu anadzachezera Lèchāng ndi kusiya mawu oti “枢室” pa thanthwe — umboni wakuthupi wa ulendo wa “mphunzitsi wa tiyi”, umodzi mwa ochepa padziko lonse.

• Polyphenols 38.0% — ndi chizindikiro chapamwamba kwambiri pakati pa tiyi wobiriwira. Poyerekeza: ambiri ali ndi 20–30%.

• Kuwumitsa pa makala a litchi (荔枝木炭焙) — njirayi ndi yapadera, yomwe simapezeka kwina kulikonse. Mitengo ya litchi imapereka “kununkhira kwauci” komwe sikungakhalenso ndi kuwumitsa kwa magetsi kapena pa mitengo ina.

• Kulemera kwa mphukira 100 — 130 g — ndi chimodzi mwa zizindikiro zapamwamba kwambiri pakati pa mitundu: mphukira ndi “zolemera”, zolimba, zodzaza.

• Mtundu wake wavomerezedwa ngati wachitsanzo wadziko (GS13015-1985) — udindo wapamwamba kwambiri pa kusankha tiyi ku China.

• Nkhalango ya dera lapakati — 90% — pafupifupi mbiri yapamwamba kwambiri.

13. Poyerekeza ndi tiyi wina wobiriwira wa ku Guangdong ndi wamasamba akuluakulu:

• Yīndé Lǜ Chá (英德绿茶): M’bale waku Guangdong. Komanso kuchokera ku mtundu wa masamba akuluakulu. Yīndé ndi yochokera ku Yunnan yomwe inalowetsedwa; Lèchāng ndi yochokera ku mtundu wakumaloko. Yīndé ndi “yofewa” kwambiri (polyphenols 25–30%); Lèchāng ndi “wamphamvu” (38.0%).

• Diānlǜ (滇绿, tiyi wobiriwira wa Yunnan): Komanso masamba akuluakulu. Diānlǜ ndi “yobiriwira kwambiri”; Lèchāng ndi “yokonzedwa bwino” chifukwa cha kuthyola pa 300°C ndi kuwumitsa pa makala a litchi.

• Huìmíngchá (惠明茶): Ya ku Zhejiang. Komanso yokhala ndi ubweya wambiri. Huìmíngchá ndi ya masamba aang’ono, yokhala ndi mizu yoyera ngati mkaka; Lèchāng ndi ya masamba akuluakulu, yokhala ndi ubweya wonyezimira ndi “kununkhira kwauci”.

Pomaliza:

Tiyi Waubweya Woyera wa ku Lèchāng ndi tiyi womwe Lu Yu anadzalawo yekha. Polyphenols ochuluka (38.0%), kuwumitsa kwapadera pa makala a litchi, mphukira zolimba zokhala ndi ubweya wochuluka wonyezimira, ndi “kununkhira kwauci” kosayerekezeka ndi njirayi ina iliyonse, zonsezi zimapangitsa “Woyera wa Ubweya” wa ku Lèchāng kukhala umodzi mwa tiyi wobiriwira wodabwitsa kwambiri ku kumwera kwa China. Uyu si Longjing wosalala kapena Biluochun wofewa — ndi tiyi wamphamvu, wakuya, wachitsulo wokhala ndi chikhalidwe cha cultivar ya masamba akuluakulu ngati mtengo, woumitsidwa ndi kuthyola kwa 300-degree ndipo “wodzozedwa” ndi fungo la litchi. Kwa iwo omwe akufuna tiyi wobiriwira wokhala ndi thupi, mphamvu, ndi mbiri yolembedwa ndi dzanja la Lu Yu.