Tiyi Wofiira wa Litchi · new.thetea.app

Tiyi Wofiira wa Litchi ndi tiyi wofiira wokongoletsedwa ndi chipatso cha litchi, umodzi mwa tiyi wakale kwambiri wa zipatso ku Kumwera kwa China. Unapangidwa m’zaka za m’ma 1950 pogwiritsa ntchito tiyi wofiira wa gongfu wa Guangdong ndi zipatso zenizeni za litchi. Tiyi uyu uli pamphambano ya miyambo iwiri ikuluikulu ya Guangdong — luso la kulima tiyi la Yingde ndi chikhalidwe cha zaka 1,000 cha kulima litchi, kuyimira chizindikiro cha chakudya cha dera lino.

1. Kagulu ndi Chiyambi:

Mtundu: Tiyi wofiira wokongoletsedwa (加工红茶, jiāgōng hóngchá; m’gulu laling’ono — 香料茶, xiāngliào chá, “tiyi wa zonunkhira”). Maziko ake ndi tiyi wofiira wowotchedwa kwathunthu (红茶). Mulingo wa kuwotcha wa tiyi wapansi ndi pafupifupi 95–100%.
Gulu: Tiyi wosakanizidwa ndi zipatso (水果调味茶, shuǐguǒ tiáowèi chá). Ndi wa gulu la tiyi wopangidwanso (再加工茶类, zài jiāgōng chá lèi), pomwe tiyi wofiira womalizidwa amakonzedwanso mwa kukongoletsedwa.
Chiyambi: China, chigawo cha Guangdong (广东省, Guǎngdōng Shěng) — ndilo dera lalikulu komanso lakale kwambiri la kupanga. Amapangidwanso ku chigawo cha Fujian (福建省, Fújiàn Shěng). Madera ofunika kwambiri: mzinda wa Yingde (英德, Yīngdé) ku Guangdong — pa tiyi wapansi, ndi madera otentha a Kumwera kwa Guangdong (Guangzhou, Conghua, Zhaoqing, Maoming) — pa zipatso za litchi.
Ma Coordinati a Geography: Amadalira malo opangira tiyi wapansi ndi dera losonkhanitsira litchi. Kwa Yingde: pafupifupi 24°10′ N, 113°25′ E; kwa madera olimamo litchi (Guangzhou / Conghua): pafupifupi 23°30′ N, 113°35′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Tiyi Wofiira wa Litchi unapangidwa m’zaka za m’ma 1950 pokweza chitukuko cha mafakitale a tiyi a Yingde. Mbiri yovomerezeka imagwirizanitsa kuonekera kwake ndi ntchito ya mainjiniya a Fakitale ya Tiyi ya Yingde (英德茶厂), omwe anapanga njira yasayansi yokongoletsera tiyi wofiira ndi madzi ndi thupi la zipatso zatsopano za litchi. Maziko ake anali Yingde Gongfu Hong Cha (英德工夫红条茶) — tiyi wofiira wamawu wa masamba aakulu.

Komabe, mwambo wokongoletsa tiyi ndi zipatso ku Kumwera kwa China ndi wakale kwambiri. Kale mu nthawi ya Mzera wa Tang (唐, 618–907), litchi linkaonedwa ngati chimodzi mwa zipatso zolemekezeka kwambiri mu ufumu — malinga ndi nthano yotchuka, Mfumukazi Yang Guifei (杨贵妃, Yáng Guìfēi) ankakonda litchi yatsopano kwambiri kotero kuti amishonale apamahatchi amatenga zipatso kuchokera ku Lingnan (岭南) kupita ku likulu la Chang’an, kuyenda ma li zikwizikwi. Kuphatikiza kwa tiyi ndi litchi mu chakumwa chimodzi n’kutheka kuti kunachitika m’miyambo ya anthu a Guangdong kale kwambiri tisanayambe kupanga mwadongosolo, koma kupanga kwadongosolo m’mafakitale kunayamba kwenikweni m’zaka za m’ma 1950. Malinga ndi malipoti a mbiri yakale, kale m’zaka za m’ma 1920 manyuzipepala ndi makatalo a malonda a masitolo a tiyi a ku Lingnan ankalemba za “tiyi wokhala ndi fungo la litchi,” zomwe zimasonyeza kuti mwambo uwu unalipo kalekale kuyambira koyambirira kwa zaka za zana la 20.

Pofika m’zaka za m’ma 1960–1970, Tiyi Wofiira wa Litchi unali umodzi mwa zinthu zotumiza kunja ku Guangdong, ndipo unkatchuka ku South-East Asia, ku Ulaya ndi ku America. Kwa ogula akunja, unakhala ngati “chizindikiro” cha tiyi wofiira wa Guangdong — wodziwika bwino, wonunkhira bwino komanso woyenera kuwira m’madzi ozizira ndi ma cocktails.
Dzina:
- “Li Zhi” (荔枝, lìzhī) — litchi, chipatso chotentha cha mtengo Litchi chinensis wa banja la Sapindaceae. Chilembo 荔 chimachokera ku dzina lakale la zipatso za nkhalango za kumwera.
- “Hong Cha” (红茶, hóngchá) — “tiyi wofiira,” kutanthauza tiyi wowotchedwa kwathunthu malinga ndi chikalata cha China. M’chikhalidwe cha ku Ulaya amautcha tiyi wakuda.
Tanthauzo la Chikhalidwe: Litchi mu chikhalidwe cha China ndi chizindikiro cha mwayi, chisangalalo, kuchuluka ndi chikondi. Chipatsochi chili ndi malo ofunika kwambiri pa chikhalidwe cha chakudya cha Kumwera kwa China, ndipo mbiri yake ya kulima ndi ya zaka zoposa 2,000. Tiyi Wofiira wa Litchi nthawi zambiri amaperekedwa ngati mphatso pa mphwando ndi maukwati — ngati chifuniro cha moyo wotsekemera. Ku Guangdong, tiyi uyu umagwirizanitsidwa ndi chilimwe, kuchereza alendo komanso kumwa tiyi mwapang’onopang’ono kwa kumwera. Kunja kwa China, wakhala umodzi mwa tiyi okongoletsedwa odziwika kwambiri, wofanana ndi kutchuka kwa tiyi wa “Earl Grey” (wokongoletsedwa ndi bergamot).

3. Kufotokoza kwa Mbewu ndi Zipangizo:

Maziko a Tiyi: Popanga Tiyi Wofiira wa Litchi, amagwiritsa ntchito tiyi wabwino wofiira wa gongfu. Maziko apamwamba komanso amtengo wapatali kwambiri ndi Yingde Hong Cha (英德红茶), wopangidwa kuchokera ku mitundu ya masamba aakulu (Camellia sinensis var. assamica), kuphatikizapo Ying Hong No. 1, Ying Hong No. 9 ndi zobzala zochokera ku Yunnan. Nthawi zina amagwiritsanso ntchito Qimen Hong Cha (祁门红茶) wa ku chigawo cha Anhui (masamba ang’onong’ono a C. sinensis var. sinensis) ndi Dian Hong (滇红) wa ku Yunnan. Kusankha tiyi wapansi kumakhudza mwachindunji kuzama ndi m’mene kumamvekera kwa kukoma kotsiriza.
Mtengo Wokongoletsa: Litchi wa China (Litchi chinensis Sonn.) — mtengo wosataya masamba wa banja la Sapindaceae, umene umafika kutalika kwa 10–20 m. Chipatso ndi mpandawozungulira wa 3–4 cm, wokutidwa ndi khungu lofiira la miphika. Thupi lake ndi lowonekera pang’ono, loyera, lamadzi, ndi fungo lamphamvu lotsekemera ngati maluwa. Pokongoletsa, amagwiritsa ntchito zipatso zatsopano (madzi ndi thupi), komanso thupi louma kapena zipatso zonse zouma. Popanga mwapamwamba, amagwiritsa ntchito zipangizo zachilengedwe zokha — popanda zokongoletsa zopangidwa.
Zofunikira pa Zipangizo: Tiyi wapansi ayenera kukhala wapamwamba kwambiri — wowotchedwa mofanana, wopanda zolakwika. Zipatso za litchi — zatsopano, zakupsa, zonunkhira bwino, zopanda zizindikiro zakuwonongeka. Mkhalidwe wabwino kwambiri ndi pamene zokolola zatsopano za litchi (nyengo yake — Juni–Julayi) zimagwirizana ndi nthawi yopangira tiyi, zomwe n’zotheka makamaka ku Guangdong, pamene zinthu zonse zikulimidwa m’dera limodzi.

4. Malo ndi Maonekedwe a Kulima:

Minda ya Tiyi: Pa tiyi wapansi wa Yingde Hong Cha — ndi malo a mapiri a kumpoto kwa Guangdong, kutalikira 100–500 m, dothi lofiira, nyengo yotentha ya mphepo ya monsoon (20–22°C, mvula ya 1800–2000 mm). Pa tiyi wapansi wa ku Anhui (Qimen) — ndi mapiri otsetsereka pa kutalikira 600–1000 m.
Madera Olima Litchi: Kumwera kwa Guangdong ndi kumpoto kwa chigawo cha Fujian — ndi zigwa zotentha ndi mapiri ndi nyengo yotentha komanso yachinyontho (kutentha kwapakati pa chaka 21–25°C, mvula 1500–2200 mm). Madera akulu kwambiri: Guangzhou (dera la Conghua — kwawo kwa mtundu wotchuka wa “Conghua Gualyu”), Maoming, Zhanjiang, Huizhou ndi mzinda wa Putian ku Fujian.
Maonekedwe Ake: Kupambana kwa kupanga Tiyi Wofiira wa Litchi wapamwamba kumadalira kuyandikira kwa ma fakitale a tiyi ndi madera olima litchi: zipatso zatsopano zimataya fungo mwachangu ndiponso zimawola, choncho kukongoletsa kuyenera kuchitika mwamsanga atatuluka zipatso.

5. Luso la Kupanga:

Kupanga kumaphatikiza magawo awiri: kupanga tiyi wapansi malinga ndi luso lokhazikika la tiyi wofiira ndipo kenako kumkongoletsa.

Gawo I — Kupanga Tiyi Wapansi:

Kusonkhanitsa (采摘, cǎizhāi): Kutola mphukira za mulingo “bud limodzi ndi masamba awiri kapena atatu.”
Kufowoketsa (萎凋, wěidiāo): Kuchepetsa chinyontho cha tsamba kufikira 60–65% kwa maola 12–18.
Kukulunga (揉捻, róuniǎn): Kuphwanya makoma a ma cell kuti ayambitse makutidwe ndi mpweya. Pa tiyi woswa, njira ya CTC ingagwiritsidwe ntchito.
Kuwotcha/Kuvundika (发酵, fājiào): Kuwotcha kwathunthu pa kutentha 25–30°C, chinyontho 80–90%, kwa maola 4–6. Kupanga theaflavins ndi thearubigins.
Kuumitsa (烘干, hōnggān): Kuyimitsa kuwotcha pa 100–120°C, kuchepetsa chinyontho kufika 4–6%.

Gawo II — Kukongoletsa (窨制, xūnzhì / 熏制, xūnzhì):

Ili ndi gawo lofunika kwambiri, lomwe limasiyanitsa Tiyi Wofiira wa Litchi ndi tiyi wina wofiira wamba.

Njira ya Chikhalidwe: Tiyi wofiira wouma amaphatikizidwa ndi zipatso zatsopano za litchi popangira kuziumitsa. Litchi imayikidwa pafupi ndi tiyi kapena molumikizana ndi tiyi ndipo amaisiya pa kutentha kochepa (20–25°C) ndi chinyontho chapakati (60–70%) kwa maola 12–24. Tsamba la tiyi, pokhala ndi luso lalikulu losunga zinthu, limatenga mwamphamvu zinthu zosakhazikika zonunkhira kuchokera ku zipatso. Njira iyi ikhoza kubwerezedwa ka 2–3 kuti akwaniritse mphamvu yofunikira ya fungo.
Njira ndi Madzi: Mu tiyi wofiira womalizidwa amathira madzi atsopano a litchi, ndipo kenako amawumitsanso pa kutentha kochepa, kulola tiyi kutenga fungo ndi kukoma.
Kuumitsa Pamodzi: Zipatso zatsopano ndi tiyi amaziumitsa nthawi imodzi — pamene litchi ikuumirira, zinthu zake zonunkhira zimasamukira ku tsamba la tiyi.
Kusanja (分级, fēnjí): Kusanja komaliza kwa katundu womalizidwa, kuchotsa zidutswa zazing’ono ndi zinthu zina zosafunika.

6. Makhalidwe a Kakomedwe ndi Kununkhira:

Maonekedwe a Tsamba Lowuma: Tinthu tating’ono ta tiyi tofa m’bulauni wakuda, topiringizika mwamphamvu kukhala mizere kapena tinthu (pa mtundu woswa). Pamwamba pake ndi ponyezimira ngati mafuta (乌黑油润, wūhēi yóurùn). M’mitundu ina mumaoneka tizidutswa ta litchi zouma kapena khungu lake.
Fungo la Tsamba Lowuma: Fungo lowala, lotsekemera, lokhala ndi kamvekedwe kofunikira ka litchi yakupsa — ngati maluwa ndi zipatso, pang’ono ngati musk. Pambuyo pake pali fungo lotenthetsera ngati malt ndi zokometsera za tiyi wofiira, ndi kamvekedwe ka uchi. Fungo ndi loyenerana, lopanda kuuma — chizindikiro cha kukongoletsa kwachilengedwe.
Fungo la Madzi Amaso: Lamphamvu, lokongoletsa. Litchi ndiyomwe imamvekera kwambiri — yodzaza ndi madzi, yachilendo, yokhala ndi ma undertones a maluwa ndi uchi. Maziko otenthetsera a tiyi amapereka kuzama ndi mphamvu. Fungo ndi lokhazikika, koma silitalikirapo kuposa tiyi wamba wofiira wosakongoletsedwa.
Kukoma: Kofatsa, kotsekemera pang’ono, koyenerana. Kukoma kwa litchi — kodzaza ndi madzi, ngati zipatso ndi maluwa, ndi ma notes a zipatso zotentha, masamba a duwa, uchi — kumagwirizanitsidwa mwachilengedwe ndi kukometsera ndi kudzaza kwa tiyi wofiira. Kuwawidwa pang’ono kwa chipatso kumapereka chisangalalo chotsitsimula. Kukoma kotsalira pambuyo pamene kwatalika, kotsekemera, ndi kutsitsimula kobwerera.
Mtundu wa Madzi Amaso: Kuyambira konyezimira ngati golide-lalanje mpaka kufiira ngati rubi, kowonekera, ndi kunyezimira kokongola.
Tsamba Lotsiriza (tsamba lowiritsidwa): Masamba ofa m’bulauni wakuda, ofewa, otseguka mofanana ndi fungo lotsalira la litchi. Mtundu ndi wofiirira-bulauni.

7. Zomwe Zili M’thupi (Chemical Composition):

Tiyi Wofiira wa Litchi amaphatikiza zinthu zogwira ntchito m’thupi za tiyi wofiira ndi zipatso za litchi, kupanga mbiri yapadera yophatikizana.

Ma Polyphenols: Kuchokera ku tiyi — theaflavins ndi thearubigins (ma antioxidants ofunika kwambiri, omwe amachititsa mtundu ndi kuuma), kuchokera ku litchi — ma flavonoid (quercetin, kaempferol, rutin), omwe ali ndi ntchito zowonjezera za antioxidant komanso zochepetsa kutupa.
Ma Amino Acids: L-theanine ndi ma amino acid ena aulere kuchokera ku tiyi wapansi. Zomwe zili zimadalira tiyi wapansi.
Ma Alkaloids: Caffeine (~3–4%), theobromine ndi theophylline m’tinthu tating’ono.
Mavitamini: Chofunika kwambiri ndi vitamini C kuchokera ku zipatso za litchi (chimodzi mwa zipatso zomwe zili ndi vitamini C wochuluka — mpaka 70 mg/100 g ya thupi latsopano). Komanso mavitamini a gulu B (B₁, B₂, B₆), vitamini E, vitamini K.
Mchere: Potaziyamu (wambiri mu tiyi ndi litchi), manganese, mkuwa, magnesium, phosphorous, chitsulo.
Ma Organic Acids ndi Mashuga: Mashuga achilengedwe (fructose, glucose, sucrose) ndi ma organic acid (apulo, ndimu) ochokera ku litchi amapereka tiyi wotsekemera mwachilengedwe wa zipatso ndi khalidwe lotsitsimula.
Zinthu Zonunkhira: Linalool, geraniol, citronellol (ochokera ku tiyi) amaphatikizidwa ndi mafuta apadera onunkhira ochokera ku litchi — geranyl acetate, cis-rose oxide ndi zina, kupanga fungo lodziwika bwino ngati maluwa ndi zipatso.

8. Ubwino Wake pa Umoyo:

Kulimbitsa Chitetezo cha Mthupi: Kuchuluka kwa vitamini C ochokera ku litchi pophatikiza ndi ma polyphenols a tiyi kumapereka mphamvu yolimbitsa chitetezo.
Chitetezo cha Antioxidant: Mphamvu ziwiri za antioxidant — theaflavins/thearubigins a tiyi ndi ma flavonoid a litchi — zimapereka chitetezo chokwanira kwa ma cell ku kupsinjika kwa okosijeni.
Kulimbitsa Thupi ndi Kugwira Ntchito kwa Ubongo: Caffeine pamodzi ndi L-theanine amapereka kutsitsimula kofatsa, koyenerana — kukulitsa chidwi popanda kukwiya mopitirira malire.
Kuthandizira Chimbudzi: Tiyi wofiira amathandiza kutulutsa ma enzyme a chimbudzi, ndipo ma organic acid a litchi amathandiza kukulitsa chilakolako cha chakudya.
Kukweza Maganizo: Fungo ndi kukoma kotsekemera kosangalatsa zimathandiza kupumula m’maganizo ndi kukweza maganizo. Mphamvu ya aromatherapy ya fungo la maluwa ndi zipatso yalembedwa bwino.
Kutsitsimula: Mukamwa wozizira, Tiyi Wofiira wa Litchi ndi chakumwa chabwino kwambiri cha chilimwe, chothetsa ludzu ndi kubwezeretsa madzi ndi mchere m’thupi chifukwa cha kuchuluka kwa potaziyamu ndi ma electrolyte achilengedwe.
Kuteteza Mtima: Ma polyphenols a tiyi ndi ma flavonoid a litchi mothandizana amathandiza kusunga kukhuthala kwa mitsempha ya magazi ndi kukonzanso mafuta m’thupi.

9. Kuwira:

Kutentha kwa Madzi: 90–95°C.
Kuchuluka kwa Tiyi: 3–5 g pa 150–200 ml ya madzi.
Zida: Choyikira cha porcelain kapena galasi (galasi limakulolani kusangalala ndi mtundu wa madzi amaso), gaiwan ya porcelain (盖碗). Popanga mozizira — botolo la galasi.
Ndondomeko:
1. Tenthetsani zida ndi madzi otentha.
2. Ikani tiyi.
3. Kutsuka: tiyi wokongoletsedwa sayeneranso kutsukidwa kuti asataye fungo. Komabe, kutsuka mwachangu kwa masekondi 2 n’kovomerezeka ngati tiyi ali mawonekedwe osweka.
4. Kuthira koyamba: thirani madzi, mupangireni kukhazikika kwa masekondi 20–30.
5. Tsanulani madzi amaso.
6. Kuthira mobwerezabwereza: tiyi amatha 4–5 kuthira kufupi (kumakulitsa nthawi ndi masekondi 10–15), pomwe fungo la litchi limatha msanga kuposa kukoma kwa tiyi wapansi — mathira otsiriza amapereka tiyi wofiira wosakanizidwa.
Njira Yaku Ulaya: 3–4 g pa 250–300 ml, kukhazikika kwa mphindi 3–5. Amatha kuwiridwa ka 2–3.

Kuwira Kozizira (冷泡, lěng pào): 5–7 g pa 500 ml ya madzi ozizira, kusiya kwa maola 6–8 mufiriji. Mozizira, kutsekemera ngati uchi kwa litchi kumamvekera bwino kwambiri mopepuka ndi mwa chisawawa.

10. Kusunga:

Zotengera: Zotsekeka, zosawonekera — chitini cha malata, thumba la zojambulazo ndi valavu. Zida za galasi sizoyenera chifukwa zimaonetsa kuwala.
Mikhalidwe: Malo owuma, ozizira (osapitirira 25°C), kutali ndi zinthu zonunkhira mwamphamvu komanso kuwala kwadzuwa.
Nthawi Yasungidwe: Amalimbikitsidwa kugwiritsidwa ntchito pasanathe miyezi 6–12 kuchokera popanga. Fungo la litchi pakanthawi limachepa mosapeweka — imeneyi ndi njira yachilengedwe ya tiyi wonse wokongoletsedwa. Pakusungidwa kwautali, kukoma kwa tiyi wapansi wofiira kumatsalira.
Adani a Tiyi: Chinyontho (chimathandizira kutha kwa fungo), kuwala, kutentha kwambiri, fungo lachilendo.

11. Mtengo ndi Zabodza:

Gulu la Mitengo: Tiyi Wofiira wa Litchi amapezeka pamtundu wosiyanasiyana wa mitengo. Makatoni a mafakitale okhala ndi tiyi woswa wofiira ndi zokongoletsa — kuyambira 30–50 yuan pa 500 g. Katundu wapamwamba wopangidwa ndi manja wa Yingde Hong Cha kapena Qimen ndi kukongoletsa kwachilengedwe ndi zipatso zatsopano — kuyambira 150–300 yuan pa 500 g. Zinthu zazikulu za mtengo: khalidwe la tiyi wapansi, njira yokongoletsera (yachilengedwe / yopangidwa), mtundu ndi zotengera.
Momwe Mungapewere Zabodza:
- Onani zomwe zili: Pa zotengera payenera kukhala chidziwitso cha zinthu zachilengedwe — “madzi atsopano a litchi” (鲜荔枝汁), “thupi louma la litchi” (荔枝干), “fungo lachilengedwe” (天然香料). Mawu oti “zokongoletsa zofanana ndi zachilengedwe” kapena kusowa kwa chidziwitso cha zomwe zili ndi chifukwa chokayikira.
- Yesani fungo: Fungo lachilengedwe la litchi — lofatsa, lokwanira, la zipatso ndi maluwa, loyenerana bwino ndi tiyi. Lopangidwa — lakuthwa, “la mankhwala onunkhirira,” la mtundu umodzi, losautsa mphuno.
- Onani kukoma kotsalira: Kwa tiyi wokongoletsedwa mwachilengedwe, kukoma kotsalira ndi koyera, ndi kutsekemera kobwerera. Zokongoletsa zopangidwa zimasiya kukoma kopanda pake ngati mankhwala m’kamwa.
- Gulani kwa ogulitsa odalirika: Masitolo odziwa bwino tiyi, makamaka omwe ali ndi mizu ku Guangdong.
- Ganizirani nyengo: Tiyi Wofiira wa Litchi wapamwamba wa kukongoletsa kwachilengedwe amapangidwa m’kuchuluka kochepa m’nyengo yakupsa kwa litchi (Juni–Julayi).

12. Zochititsa Chidwi:

“Chipatso Cha Mfumu”: Litchi ku China amachitcha “mfumu ya zipatso” (果中之王). Kulima kwake ku Guangdong ndi Fujian kwalembedwa kale zaka zoposa 2,000. Wolemba ndakatulo wa m’nthawi ya Mzera wa Song, Su Dongpo (苏东坡, Sū Dōngpō), analemba: “日啖荔枝三百颗，不辞长作岭南人” — “Ndikadatha kudya litchi mazana atatu patsiku, sindikanaona koipa kukhala nzika ya Lingnan mpaka muyaya.”
“Diso la Chinjoka”: Chipatso cha litchi chosenda ndi thupi loyera lowonekera pang’ono ndi njere yakuda mkati chimafanana ndi diso, chifukwa chake litchi nthawi zina amatcha “diso la chinjoka” (龙眼, lóngyǎn) — ngakhale kuti mwalamulo dzinali limaperekedwa kwa chipatso chofanana nacho cha longan (Dimocarpus longan).
Wotchuka Kunja: Tiyi Wofiira wa Litchi kuyambira m’zaka za m’ma 1960 wakhala wotchuka kwambiri Kumadzulo — makamaka ku Britain, Germany ndi USA. Kwa ogula akumadzulo, wakhala umodzi mwa tiyi oyambira a ku China — wodziwika ndi fungo komanso wosavuta kuwira.
Maziko a Mapangidwe a Zakumwa: Mu chikhalidwe chamakono cha tiyi, Tiyi Wofiira wa Litchi amagwiritsidwa ntchito kwambiri ngati maziko a ma cocktail a tiyi ozizira (冰茶, bīng chá), tiyi wokhala ndi tinthu tating’ono ta tapioca (珍珠奶茶, zhēnzhū nǎichá), ma shake a tiyi komanso ngakhale ayisikilimu.
Ma Guangdong Awiri mu Kapu Imodzi: Tiyi Wofiira wa Litchi ndi katundu wosowa kwambiri, wophatikiza zizindikiro ziwiri za chigawo cha Guangdong: tiyi wofiira wa Yingde (waku mpoto) ndi litchi ya ku dera lotentha la kumwera, kusonyeza kusiyanasiyana kwa geography ndi chikhalidwe cha chimodzi mwa zigawo zazikulu kwambiri za China.

13. Mitundu Yosiyanasiyana ya Tiyi Wofiira wa Litchi:

Kusiyana kwakukulu mkati mwa gulu kumatsimikiziridwa ndi kusankha tiyi wapansi ndi njira yokongoletsera:

Pa Maziko a Yingde Hong Cha (英德红茶): Mtundu wakale komanso weniweni. Masamba aakulu amapereka madzi amaso odzaza, amphamvu, momwe kutsekemera kwa zipatso za litchi kumagwirizanitsa bwino ndi mphamvu yokhala ngati malt ya tiyi wofiira wa Guangdong. Uku ndi kuphatikiza “kwamtundu” — tiyi ndi chipatso zochokera m’chigawo chimodzi.
Pa Maziko a Qimen Hong Cha (祁门红茶): Mtundu wokometsedwa kwambiri. Maziko a Keemun amabweretsa ma notes a vinyo ndi zipatso komanso kukometsedwa kofewa kofanana ndi “orchid”, pomwe fungo la litchi limamvekera mwaulemu komanso mwansongole.
Pa Maziko a Dian Hong (滇红): Maziko a ku Yunnan — amphamvu, ngati uchi, okhala ndi “timinwe ta golide.” Litchi imapereka kuwala kwenikweni kwa malo otentha ku khalidwe lodzaza kale. Mtundu wosagwirizana kwambiri ndi chikhalidwe koma wochititsa chidwi.
Mphatikizo ndi Zowonjezera Zina: Olima ena amawonjezera ku Tiyi Wofiira wa Litchi masamba a duwa (玫瑰, méiguì), osmanthus (桂花, guìhuā) kapena zipatso zina zotentha, kupanga mphatikizo wovuta kwambiri.
Mtundu Woswa (红碎茶 + litchi): Mtundu wopezeka m’kuchuluka, womwe nthawi zambiri umagwiritsidwa ntchito m’matumba a tiyi ndi zakumwa zozizira. Fungo ndi lowala, koma lakuya pang’ono; ndi wosavuta kugwiritsidwa ntchito tsiku ndi tsiku.

14. Zoyenera Kusamala:

Kusalolera Mwa Munthu Payekha: Kukhala ndi chifuwa chosagwirizana ndi zipatso za litchi kapena zina zili mu tiyi — n’kosachitika kawirikawiri, koma n’kotheka. Zizindikiro zikawonekera (ziphuphu pakhungu, kutupa, kusokonezeka kwa m’mimba), muyenera kuleka kumwa.
Kukhudzika Kwa Caffeine: Anthu omwe ali ndi kusowa tulo, kuthamanga kwa magazi, kugunda kwa mtima, matenda a nkhawa akulimbikitsidwa kuchepetsa kumwa kapena kumwa tiyi m’mawa kokha.
Kuchuluka kwa Mashuga: Ma fructose achilengedwe ochokera ku litchi amakulitsa kuchuluka kwa mphamvu za chakumwa. Anthu omwe ali ndi matenda a shuga ayenera kuganizira izi, makamaka ngati tiyi awonjezeredwa shuga.
Kumwa pa Mimba Yopanda Chakudya: Mofanana ndi tiyi wina wofiira, Tiyi Wofiira wa Litchi akhoza kukwiya m’mimba ngati atamwa pa mimba yopanda kanthu.

Pomaliza:

Tiyi Wofiira wa Litchi ndi kuphatikizika kwandakatulo kwa mphatso ziwiri zazikulu za Kumwera kwa China: tiyi wofiira wamphamvu wa Guangdong ndi litchi yolonjeza kwambiri ya kumadera otentha. Tiyi uyu sapereka chilungamo chosavuta cha terroir imodzi — ubwino wake uli mu kugwirizana: maziko ofunda onga malt a tiyi wofiira amamanga kutsekemera kwa zipatso komwe kuli kodzaza ndi madzi kwa litchi, kupanga chakumwa chomwe chimakhalanso choyenera pa chikondwerero chakuya cha gongfu komanso m’kapu yokhala ndi ayezi tsiku lotentha la chilimwe. Kwa okonda omwe akufuna zokumana nazo zosangalatsa ndi zonunkhira za tiyi, Tiyi Wofiira wa Litchi ndi mphatso yosangalatsa ndi yowolowa manja, kukumbutsa kuti tiyi ukhoza kukhala osati wakuya chabe, komanso wokongola.