Tiyi Wofiira wa Matcheng Gui Shan

Tiyi wofiira wa Matcheng Gui Shan ndi tiyi wofiira wopangidwa m’mapiri a Guifengshan (龟峰山, “Phiri la Kamba”) m’chigawo cha Matcheng (麻城, Máchéng) cha dera la Hubei. Dera limeneli ndi limodzi mwa madera akale kwambiri opangira tiyi m’chigawo chapakati cha China: mbiri yake ya tiyi imachokera ku nthawi ya mzera wa Tang ndipo inalembedwa ndi Lu Yu m’buku lake la Chajing (《茶经》). Mtundu wofiirawu ndi njira yatsopano yowonjezera mitundu ya tiyi, yochokera pa malo omwewo ndi katundu womwewo wa tiyi wobiriwira wotchuka wa Guishan Yanlü (龟山岩绿, Guī Shān Yán Lǜ).

1. Magulu ndi Chiyambi:

Mtundu: Tiyi wofiira (红茶, hóngchá) — wophika mokwanira (wosinthidwa ndi mpweya).
Gulu: Tiyi wofiira wa zigawo za China, gongfu-hongcha (工夫红茶, gōngfu hóngchá).
Chiyambi: China, dera la Hubei (湖北省, Húběi Shěng), mudzi wa Huanggang (黄冈市, Huánggāng Shì), mzinda wa Matcheng (麻城市, Máchéng Shì), mapiri a Guifengshan (龟峰山, Guīfēng Shān). Minda ya tiyi ili m’midzi ya Guiwei (龟尾), Shibingshan (柿饼山), Dakuaidi (大块地), Dafengjian (大峰尖), Hanjiamiao (韩家庙), Yuhuangdian (玉皇殿) ndi ina, pa utali wa 600 mpaka 1000 m.
Madera owerengeka: ≈ 31.17° kumpoto, 115.01° kum’mawa.

2. Mbiri ndi Tanthauzo Lake:

Mbiri: Mwambo wa tiyi wa Matcheng umachokera mu mzera wa Tang (618–907). M’buku lakale la Chajing (《茶经》, “Lamulo la Tiyi,” 760 C.E.) la Lu Yu (陆羽, Lù Yǔ) linalemba: “黄州茶生麻城县山谷，品与荆州、梁州同” — “Tiyi wa Huangzhou amamera m’zigwa za Matcheng, m’khalidwe lake ndi wofanana ndi tiyi wa Jingzhou ndi Liangzhou.” Chifukwa chake, Guishan ndi amodzi mwa madera ochepa a tiyi omwe anatchulidwa m’buku loyamba la tiyi padziko lonse lapansi. Ntonga zamulomo zimasunga nthano yakuti mfumu ya Tang, Taizong (唐太宗, Li Shìmín), inabwera ku Guifengshan mu 630, ndipo atamwa tiyi wa kumeneko, anasiya mzere wa ndakatulo: “龟涎煮龟茶，天下第一家” — “Mtsinje wa kamba ukaphitsa tiyi wa kamba — nyumba yoyamba ya padziko lonse lapansi.” M’nthawi yapambuyo pake, pansi pa mzera wa Qing, Guishan idapitiriza kukhala gawo lalikulu la tiyi, monga umboni uli mu Macheng Xianzhi (《麻城县志》, “Mbiri ya dera la Matcheng”): “黄州茶出麻城，龟山者为佳，味清而逸” — “Tiyi wa Huangzhou wochokera ku Matcheng — wochokera ku phiri la kamba ndi wabwino kwambiri, kukoma kwake nkoyera ndi kulemekeza.” M’zaka za m’ma 2000, mitundu yambiri ya mbiri yakale ya tiyi ya Dabieshan inachepa. Kuti awatsitse, mu 1958, Guishan State Tea Farm inakhazikitsidwa (国营龟山茶场, Guóyíng Guī Shān cháchǎng), yokhala pansi pa mapiri a Guifengshan. Pamenepo, minda inakhazikitsidwa m’mizinda yopitirira 20 pa utali wa 600-1000 m. Mu 1959, pa zinthu za kumaloko, tiyi wobiriwira wodziwika wa Guishan Yanlü (龟山岩绿, “Zobiriwira za miyala za phiri la kamba”) unapangidwa, womwe unakhala chizindikiro cha dera. Mtundu wofiira — Guishan Hong Cha — unabwera pambuyo pake, mkati mwa kusintha kwa dziko lonse kotchedwa “红绿并举” (hóng lǜ bìng jǔ, “kuchita zofiira ndi zobiriwira pamodzi”), cholinga chake chinali kuchulukitsa mitundu ya tiyi. Mu 2022, tiyi wa ku Matcheng analandira chitetezo cha chizindikiro cha malo (地理标志, dìlǐ biāozhì), ndipo mitolo ina ya Guishan Hong Cha inalandira mphotho ya siliva (银奖, yín jiǎng) pa mpikisano wa m’deralo.
Dzina: 麻城 (Máchéng) ndi dzina la mzinda-woyimirira, wokhala kum’mwera kwenikweni kwa mapiri a Dabieshan. Chizindikiro 麻 (má) chimatanthauza “chamba” kapena “nsalu ya fula” ndipo chimagwirizana ndi mbiri ya luso lopanga nsalu za dera. 龟山 (Guī Shān) — “Phiri la Kamba”: mapiri a Guifengshan (龟峰山) ali ndi malo opitirira ma li chikwi, ndipo pachimake chake (opitirira 1300 m) chikuwoneka ngati kamba wamkulu. 红茶 (Hóngchá) — tiyi wofiira, mawu osonyeza njira yopangira.
Tanthauzo la mwambo: Guifengshan ndi chikumbutso chachikulu cha mbiri ndi chikhalidwe cha Hubei, chogwirizana osati ndi tiyi wokha, komanso ndi cholowa cha Buddha (kachisi wa Nengrensi, 能仁寺, yokhazikitsidwa mu nthawi ya Tang), mbiri ya nkhondo (nkhondo ya Baiju, 柏举之战, 506 B.C.E., imodzi mwa kupambana kofunika kwa mtsogoleri Sun Wu) ndi zokopa alendo zachilengedwe (mtundu waukulu kwambiri wachilengedwe wa rhododendron padziko lonse). Tiyi wa ku Guishan amaonedwa ngati “mawu a Dabieshan” — chithunzi cha chilengedwe cholimba koma cholemekezeka cha phiri lomwe limagawanitsa China chapakati ndi China chakum’mawa. Kwa anthu a ku Matcheng, chikhalabe chizindikiro cha kudziwika kwawo.

3. Mafotokozedwe a Zomera ndi Zosonkha:

Mtundu / Chomera: Magulu a m’deralo a Camellia sinensis var. sinensis (群体种, qúntǐ zhǒng), omwe asintha ndi mapiri a Dabieshan kwa zaka mazana ambiri. N’zotheka kugwiritsanso mitundu yosankhidwa yomwe inayambika pambuyo pakhazikitsidwe famu mu 1958. Zitsamba ndi zotalika pang’ono, zomwe zimakwanitsa kuzizira kwa nyengo yozizira ndi kutentha kochepa, ndi masamba aang’ono ndi apakati. Masamba ndi ozungulira, osweka pang’ono, okhala ndi mkhalidwe wofewa ndi zinthu zambiri zofunikira zopangira fungo.
Kusonkha: Nyengo ya chisanu mpaka kumayambiriro kwa chirimwe. Kusonkha kwabwino kwambiri kumachitika mu April (patsogolo ndi pambuyo pa Ching Ming), kusonkha kwachiwiri — mu May. Chifukwa cha utali ndi kukhala kumpoto (poyerekeza ndi madera akum’mwera), kumera kumayamba mochedwa, zomwe zimaonjezera nthawi ya kusonkhanitsa zinthu m’ma masamba.
Mulingo wa kusonkha: Mphukira ndi masamba amodzi kapena awiri (一芽一叶 — 一芽二叶). Kwa mitolo yabwino kwambiri, kusonkha kwa “mphukira + tsamba limodzi” ndi mphukira zolimba ndi zonenepa.
Zofunikira pa zosonkha: Tsamba lokwanira, lowumbika, lopanda kuwonongeka. Zosonkha zochokera m’minda ya pamwamba (800+ m) zimaonedwa ngati zamtengo wapatali kwambiri chifukwa cha kuchuluka kwa amino acids ndi zinthu zopangira fungo.

4. Malo ndi Mkhalidwe wa Kulima:

Utali wa malo: 600–1000 m pamwamba pa nyanja. Minda yayikulu ili pa utali wapakati (700–900 m) wa mapiri a Guifengshan.
Nyengo: Nyengo ya chigawo cha pakati pafupi ndi nyanja, yotentha pafupifupi, yokhala ndi nyengo zosiyana. Kutentha kwapachaka pafupifupi 13–16 °C — kozizira kwambiri poyerekeza ndi madera akum’mwera a tiyi. Kusiyana kwakukulu pakati pa kutentha kwa usana ndi usiku (mpaka 10–12 °C pamwamba), chifunga nthawi zambiri ndi mitambo, mvula yambiri (1200–1500 mm pachaka). Mikhalidwe iyi imachedwetsa kukula ndipo imathandiza kupanga amino acids ndi zinthu zopangira fungo.
Nthaka: Nthaka zakuya, zobiriwira, zokhala ndi asidi pang’ono, zokhala ndi mchere wambiri (zomwe zidachokera ku miyala ya granite ndi gneiss ya Dabieshan). Msewu wabwino wachilengedwe. Mchere umapereka kukoma kwa tiyi kotchedwa “kamtengo ka miyala.”
Chilengedwe: Mapiri a mapiri ali ndi nkhalango zakuya za masamba akuluakulu ndi zosakanizidwa, miyala yambiri, mitsinje yoyera — mkhalidwe wa chilengedwe m’madera opangira umaonedwa ngati wabwino kwambiri. Njira ya ulimi wa organic wazaka mazana ambiri (popanda feteleza wa fakitale ndi mankhwala) yasungidwa kwakukulukulu: kukhala kutali ndi kuvuta kufikako kwa minda ya m’mapiri kumateteza ku mphamvu zolimitsa. Nthaka zili ndi tizilombo tambiri, ndipo zomera zapansi zimapereka mthunzi wachilengedwe, womwe umathandiza kupanga masamba abwino odzala ndi amino acids.

5. Luso la Kupanga:

Guishan Hong Cha amapangidwa potsata luso lokhazikitsidwa la gongfu-hongcha, koma ndi zina zambiri zomwe zimachokera ku mtundu wa masamba ochokera kumpoto:

Kusonkha (采摘, cǎizhāi): Kusankhidwa pamanja kwa masamba abwino, nthawi zambiri m’maola a m’mawa.
Kuyanika (萎凋, wěidiāo): Kuyanika kwa nthawi yayitali (12–18 maola) mu chipinda chokhala ndi mpweya wabwino. Chifukwa cha chinyezi chochepa cha mpweya wa mapiri a Dabieshan, njirayi imayenda mofanana. Kutayika kwa madzi — 35–40 %. Pa nthawi imeneyi, fungo loyamba la maluwa ndi masamba limapangidwa.
Kupota (揉捻, róuniǎn): Kupota mwamphamvu — masamba amapangidwa mwa mtundu wa “chingwe chowongoka” (条索紧细). Kutuluka kwa madzi a mkati kumayambitsa kusintha kwa mpweya.
Kufufuma / Kusintha (发酵, fājiào): Kusintha koyenera pa 25–28 °C, kwa nthawi ya maola 4–6. Masamba ochokera kumpoto okhala ndi amino acids ambiri amafunikira kusintha mochenjera kusunga kukoma kwawo. Akatswiri amayang’ana mtundu wa masamba (kusintha kukhala wofiira ngati mkuwa), fungo (kuwoneka kwa mafuta a zipatso ndi uchi) ndi chinyezi chapamwamba. Kusintha kopitirira muyeso kungathe kuchititsa kutayika kwa fungo la mtedza ndi kuoneka kwa asidi opanda kanthu.
Kuyanitsa (烘干, hōnggān / 干燥, gānzào): Mpweya wotentha pa 100–110 °C kusiya kusintha, kenako — kuyanitsa kotsiriza pa kutentha kochepa (60–80 °C). Maboma ena amayesa kugwiritsa ntchito njira ya “kutentha,” yomwe imalimbikitsa fungo la uchi ndi cocoa-karamelo.
Kusanja (分级, fēnjí): Kugawanika m’magulu malinga ndi kukula kwa masamba, kuchuluka kwa nsonga, ndi kusweka.

6. Mikhalidwe Yowonetsa:

Maonekedwe a masamba owuma: Kupota kolimba, tiyi wa chingwe chochepa (条索紧细, tiáosuǒ jǐn xì), wa mtundu woderapo ndi nsonga zagolide (金毫). Masamba ofanana, aukhondo, opanda zidutswa.
Fungo la masamba owuma: Loyera, la uchi, ndi mafuta a mkate ndi mtedza. Pang’ono pang’ono kutha kuoneka fungo la mtedza — chizindikiro cha tiyi wa Dabieshan.
Fungo la madzi: Wotentha ndi wotsekemera, kuchokera ku uchi ndi zipatso zouma mpaka ku mkate-karamelo. Mu kapu yozizira, mafuta a mtengo ndi masamba amawonekera, ofanana ndi masamba owuma a m’nyengo ya chisanu.
Kukoma: Kolimba ndi kozungulira, ndi kukoma kwachilengedwe koonekera ndi kuwawa pang’ono. Kukoma kotsatirako n’kotalika, kotentha, ndi mafuta a mtedza wokazinga ndi uchi. M’mitolo yabwino kwambiri — “mchere” woonekera, umene akatswiri a kumeneko amaugwirizanitsa ndi nthaka ya granite ya Guifengshan.
Mtundu wa madzi: Kuchokera ku amber mpaka ku red-chestnut, kowala ndi kowala. Kuzama kwa mtundu kumadalira mulingo wa kusintha ndi kusonkha.
Pansi pa kapu (masamba otenthedwa): Masamba amatsekuka mwamphamvu ndi mofanana; mitundu kuchokera ku copper-brown mpaka ku red-chestnut. Mapangidwe ake amaoneka bwino: nsonga zonse ndi masamba opanda kusweka.

7. Zimene Zili M’kati:

Polyphenols: Mu tiyi wofiira womalizidwa, zimene zili zambiri ndi mitundu yosinthidwa ya mpweya — theaflavins (TF) ndi thearubigins (TR), zomwe zimapanga mtundu wa madzi ndi “thupi” la kukoma. Polyphenols onse ali pafupifupi 15–20 % (pa kulemera kwa tiyi wowuma).
Amino acids: Kuchuluka kwa amino acids aulere, kuphatikizapo L-theanine, chifukwa cha nthawi yayitali ya “kupuma kwa nyengo yozizira” ndi nyengo yozizira ya m’mapiri. Izi zimapereka kukoma kofewa ndi koyera.
Alkaloids: Caffeine — wapakati (3–4 %), theobromine, theophylline — ochepa kwambiri.
Vitamini ndi mchere: Vitamini B (B₁, B₂), zizindikiro za vitamin C, potassium, magnesium, manganese, zinc, fluoride. Manganese ndi zinthu zina zotsika zochokera m’nthaka ya granite zimathandizira kukoma kwa mchere.
Zinthu zopangira fungo: Gulu la terpenes (linalool, geraniol, nerolidol), aldehydes ndi zinthu zochokera mu kusintha kwa Maillard. Malo ozizira a mapiri amachepetsa kutuluka kwa zinthu zosakhalitsa m’masamba, kuthandiza kusonkhanitsa.
Zinthu zotuluka m’madzi: Malingana ndi tiyi wobiriwira wofanana nawo wa Guishan Yanlü — pafupifupi 38–42 %, zomwe zimasonyeza kuti madzi ake ndi osakanikirana komanso amalimbika akamaphikidwa mobwerezabwereza.

8. Ubwino Wake:

Kulimbikitsa thupi ndi chidziwitso: Caffeine pamodzi ndi L-theanine amapereka mphamvu yofewa, yokhazikika komanso kukulitsa chidwi popanda nkhawa.
Kuteteza ku zowonongeka: Theaflavins ndi thearubigins ndi oletsa kuwonongeka kwamphamvu, omwe amathandiza kuteteza maselo ku kupsinjika kwa mpweya.
Kuthandizira chakudya: Tiyi wofiira wokhala ndi kuwawa pang’ono amathandizira njira ya chakudya, makamaka pambuyo pa chakudya cholemera.
Kutentha: Tiyi wosinthidwa mokwanira wochokera kumapiri a kumpoto ali ndi “kutentha” koonekera — ndi wabwino kwambiri kwa nyengo yozizira ya China chapakati.
Dongosolo la mtima ndi magazi: Kumwedwa kochepa kwa tiyi wofiira nthawi zonse kumagwirizanitsidwa ndi kulimbikitsa mphamvu ya mitsempha ndi kukhazikika kwa makoma a mitsempha.
Kulimbikitsa chitetezo cha mthupi: Zinthu za polyphenol zili ndi mphamvu yochepetsera tizilombo ndi yolimbikitsa chitetezo.
Mchere wothandiza: Tiyi wochokera ku malo a m’mapiri okhala ndi mchere wambiri ndi gwero lina la potassium, magnesium ndi manganese.
Kuchepetsa kutopa: Tiyi wofiira wotentha amachepetsa kutopa kwachidziwitso ndipo amathandiza kubwezeretsa mphamvu m’nyengo yozizira, zomwe ndi zofunika kwambiri kwa anthu a m’madera a m’mapiri a kumpoto.

9. Kaphikidwe:

Kutentha kwa madzi: 90–95 °C.
Kuchuluka kwa tiyi: 4–6 g pa 100–120 ml ya madzi.
Ziwiya: Gawani ya porcelain (盖碗) — ya kuphika koyera “kowala”; teapot ya Yixing (宜兴紫砂壶) — ya mkhalidwe wokhuthala ndi wonona; teapot ya glass — ngati mukufuna kuwonera kuvina kwa masamba otseguka.
Njira:

Tenthetsani ziwiya ndi madzi otentha, tsanulani madzi.
Ikani tiyi, tsekani chivindikiro, gwedezani pang’ono — fungani fungo la masamba owuma otenthedwa.
Kutsuka sikofunikira; ngati kupota ndi kolimba, mungalole kuthira kwakanthawi kochepa (1–2 sec).
Kuthira koyamba: 8–12 sekondi.
Kuthira 2–4: 10–15 sekondi.
Kuchokera pa 5: onjezerani nthawi ndi 5–10 sekondi.
Mtolo wabwino umatha kupirira kuthira 6–8, kusintha kuchokera ku uchi-maluwa kupita ku mtedza-mtengo wakuya.

10. Kusunga:

Chidebe chosawala chotsekedwa bwino (chitini chachitsulo, thumba la vacuum, mbiya ya ceramic).
Malo owuma, amdima, ozizira (15–25 °C, chinyezi pansi pa 60 %), kutali ndi fungo lamphamvu.
Nthawi yabwino kwambiri yomwera ndi miyezi 6–18. Mitolo yabwino ikhoza “kufewa” pang’ono mpaka zaka 2–3.
Pewani kuwala kwa dzuwa mwachindunji, kusintha kwa kutentha komanso kugwirana ndi zakudya zanunkhira.

11. Mtengo ndi Zonamizira:

Kategory ya mtengo: Chogulitsa chapadera cha m’deralo. Mtengo umadalira utali wa kusonkha (pamwamba — ndiokwera mtengo), mulingo wa masamba (mitolo yokhala ndi nsonga zambiri ndiokwera mtengo), mbiri ya famu ndi kukhalapo kwa ziphaso za mphotho. Tiyi wochokera kumadera apamwamba a Guifengshan (800–1000 m) ndi wokwera mtengo kwambiri kuposa wochokera ku zigwa.
Momwe mungapewere zonamizira:

Gulani kwa ogulitsa odalirika omwe amatha kutsata kufika ku famu ya pa Guifengshan.
Yang’anani maonekedwe: kupota kolimba kofanana, nsonga zagolide zoonekera, palibe fumbi kapena zidutswa.
Fufuzani fungo: loyera, la uchi-mtedza, popanda mafuta a moto, asidi kapena nkhungu.
Yang’anani madzi: owala, owala, amber-red. Kusawoneka bwino, kuzimirira, zotsalira pansi ndi zizindikiro zowopsa.
Kukayikira mtengo “wotsika kwambiri” kwa mulingo wotchedwa wapamwamba.

12. Zinthu Zosangalatsa:

Guifengshan — osasokonezana ndi phiri la dzina lomwelo mu Wuhan (龟山, “Phiri la Kamba,” lomwe ndi gawo la mtsinje wa Yangtze). Guifengshan wa ku Matcheng ndi phiri lalikulu lomwe pachimake chake ndi opitirira 1300 m, lalitali kwambiri, mbali ya mapiri a Dabieshan (大别山), amodzi mwa malire ofunika pakati pa China kumpoto ndi kum’mwera.
Ndi pa Guifengshan komwe mu 506 B.C.E. panali imodzi mwa nkhondo zodziwika bwino za ku China wakale — Baiju zhi zhan (柏举之战). Mtsogoleri Sun Wu (孙武, Sūn Wǔ), mlembi wa “Luso la Nkhondo,” akutsogolera asilikali a dziko la Wu, anagonjetsa asilikali makumi awiri a Chu ndipo analanda likulu lawo. Choncho, tiyi wa m’dera limeneli amamera pa nthaka yodzazidwa ndi nthano za zaka 2500.
Mu 1962, Marshal Dong Biwu (董必武, Dǒng Bìwǔ), poyendera Guifengshan, anayamikira kwambiri tiyi wa kumeneko, zomwe zinathandiza kuyambiranso chidwi chake pa mulingo wa boma.
Guifengshan ndi yotchuka kwambiri padziko lonse chifukwa cha mtundu wa rhododendron wamtchire — mu nyengo ya maluwa (April–May), mapiri amakhala ngati chiguduli cha maluwa. Zitsamba za tiyi zimamera pafupi ndi rhododendron, ndipo ena mwa okoma amawona mu fungo la Guishan Hong Cha maluwa pang’ono, omwe amawagwirizanitsa ndi kuyandikana kumeneku.
Kupanga tiyi ku Guishan kunadutsa m’mbiri yonse: kutchulidwa mu Chajing (zaka za zana lachisanu ndi chitatu) → kutukuka mu Tang ndi Song → kugwa mu chigawo choyamba cha zaka za zana la 20 → kuyambiranso kwa boma (famu ya 1958) → kupanga chizindikiro cha Guishan Yanlü (1959) → kuchulukitsa kukhala tiyi wofiira (zaka za zana la 21). Njira imeneyi ndi chithunzi chodziwika bwino cha tsogolo la tiyi wa m’madera a China chapakati.
Dabieshan (大别山, “Mapiri a Wodulira Madzi”) ndi amodzi mwa malo odukiza madzi a ku China, akudutsa m’malire a Hubei, Henan ndi Anhui. Dongosolo la mapiri limeneli linabala mitundu yambiri yotchuka ya tiyi kumbali zonse za phiri: Xinyang Maojian ndi Huoshan Huangya kumpoto, Qimen Hongcha ndi Lu’an Guapian kum’mawa. Guishan Hong Cha ndi woimira kum’mwera kwenikweni, kuyang’ana chigwa cha Yangtze.

13. Kufanizira ndi Tiyi Wina Wofiira:

Yi Hong (宜红, Yí Hóng, “Wofiira wa ku Yichang”): Tiyi wofiira wodziwika kwambiri wa Hubei, wopangidwa kumadzulo kwa dera (Yichang, Enshi). Yi Hong ndi gongfu-hongcha wopangidwa m’mafakitale wokhala ndi mkhalidwe wofanana, “wokhazikika.” Guishan Hong Cha ndi tiyi wa kumapiri wochepa wokhala ndi mchere woonekera kwambiri ndi mafuta a mtedza.
Qimen Hongcha (祁门红茶, Qímén Hóngchá): Wapafupi (kudutsa Dabieshan) wofiira wamkulu wa Anhui. Qimen ndi yotchuka ndi “duwa la Qimen” lafunika mu fungo. Guishan Hong Cha sakufuna kukhala ndi cholemekeza chotere, koma amapereka kuzama “kolimba,” mchere, pang’ono “wautsi,” zomwe zimachokera ku nthaka ya granite ya Hubei.
Xinyang Hongcha (信阳红茶, Xìnyáng Hóngchá): Tiyi wofiira wochokera m’dera loyandikana la Henan, wopangidwa kuchokera ku zosonkha za Xinyang Maojian wotchuka. Tiyi onsewa amachokera ku dera la Dabieshan ndipo amagawana mkhalidwe wa “kumpoto” — kukoma kwakukulu ndi kuwawa kochepa. Xinyang Hongcha nthawi zambiri amakhala wopepuka komanso wamaluwa; Guishan Hong Cha ndi wolimba komanso “wotentha.”
Lu’an Guapian Hongcha: Mitundu yoyesa ya tiyi wofiira wochokera ku Anhui, wopangidwa kuchokera ku zosonkha za tiyi wobiriwira wodziwika, ndi chinthu chofanana. Monga Guishan Hong Cha, iwo amayimira kuyesa kukulitsa mitundu ya malo a tiyi odziwika a Dabieshan.

Pomaliza:

Tiyi wofiira wa Matcheng Gui Shan ndi tiyi womwe uli ndi kumangirira kwakuya pa malo: mapiri a Dabieshan, miyala ya granite ya Guifengshan, chifunga chochokera m’zigwa, ndi zitsamba za tiyi zikukula pafupi ndi rhododendron zakale. Mmenemo mumamveka mkhalidwe wolimba, koma wolemekezeka wa mapiri a pakati pa China: kukoma kolimba kwa uchi, kuzama kwa mchere wa mtedza, kukoma kotsatirako kotentha. Tiyi umenewu ndi wabwino makamaka m’miyezi yozizira, pakucheza ndi abwenzi — pamene mukufuna osati kungothetsa ludzu, koma kupuma mbiri, yomwe yapitirira kale zaka zopitirira khumi ndi ziwiri.