Tiyi Yobiriwira ya Phiri la Kamba la Macheng

Tiyi Yobiriwira ya Phiri la Kamba la Macheng (麻城龟山绿茶, Máchéng guī shān lǜchá) — “Tiyi Yobiriwira ya Phiri la Kamba ku Mzinda wa Macheng” — ndi tiyi yobiriwira yochokera ku phiri la Guifengshan (龟峰山, Guīfēngshān, “Nsonga ya Kamba”, 1320 m), lomwe lili m’chigwa cha Dabieshan (大别山) m’dera la mzinda wa Macheng (麻城市), m’chigawo cha Hubei. Tiyiyi akutchulidwa kale ndi Lu Yu (陆羽, Lù Yǔ) mu “Chajing” (《茶经》, Chájīng): «黄州山谷茶生麻城县» — “Tiyi wa zigwa za Huangzhou amamera m’boma la Macheng”. M’nthawi ya mfumu ya Tang Taizong (太宗, Tàizōng, 李世民, Lǐ Shìmín) anayamikira tiyiyi ndi mawu achindime: «龟涎煮龟茶，天下第一家» — “Kusakaniza madzi a chitsime cha Phiri la Kamba ndi Tiyi wa Kamba — nyumba yabwino kwambiri padziko lonse lapansi”. Mu 1959, potengera tiyi wakale wa “Guishan Yunwu” (龟山云雾, “Mvula ya Mtambo wa Phiri la Kamba”) adapanga “Guishan Yanlü” (龟山岩绿, “Kubiriwira kwa Miyala ya Phiri la Kamba”). Mu 1962, Dong Biwu (董必武, Dǒng Bìwǔ, 1886–1975) — m’modzi mwa oyambitsa chipani cha KPK komanso wachiwiri kwa pulezidenti wa China — analemba ndakatulo yotamanda tiyiyi. Mu 1980, tiyiyi anaphatikizidwa m’gulu la “Tiyi Asanu Odziwika Kwambiri ku China” (全国五大名茶), ndipo mu 2012 adalandira udindo wa chida cha chizindikiro cha dera (地理标志产品).

1. Kugawa ndi Chiyambi:

Mtundu: Tiyi yobiriwira (绿茶, lǜchá), yosapangidwa. Imathandizira m’gulu la tiyi yobiriwira ya mzere (条形绿茶, tiáoxíng lǜchá) yokhala ndi njira yokazinga. Maonekedwe a masamba — okhwima, owongoka, oonda, ndi ubweya wowoneka bwino (紧细圆直、锋毫显露). Tekinoloje ya eni ake — “kuwotcha pang’onopang’ono pa moto wochepa ndikuwonjezera fungo pa moto wamphamvu” (小火长炒+旺火提香, xiǎohuǒ chángchǎo + wànghuǒ tíxiāng).
Gulu: Chida cha chizindikiro cha dera cha China (国家地理标志产品, 2012). M’modzi mwa “Tiyi Asanu Odziwika Kwambiri ku China” (全国五大名茶, 1980). Wopambana mphoto ya Unduna wa Zaulimi ndi Nsomba (农牧渔业部优质奖, 1988). Anaphatikizidwa mu “Kafukufuku wa Tiyi Odziwika ku China” (《中国名茶研究选集》). Tiyi wa “gongcha” wa mu nthawi ya Tang (唐代贡茶). Chida cha mfumu cha nthawi ya Song (宋代御品). Atchulidwa mu “Chajing” cha Lu Yu. Kuyambira 2024, malo a minda ya tiyi ndi 35,000 mu (~2,333 ha), kuchuluka kwa zokolola pachaka ndi 150 tonnes, mtengo wonse wa malonda ndi 60 million yuan.
Chiyambi: China, chigawo cha Hubei (湖北省, Húběi Shěng), mzinda wa Huanggang (黄冈市, Huánggāng Shì), mzinda wa Macheng (麻城市, Máchéng Shì). M’mapiri a Dabieshan (大别山), phiri la Guifengshan (龟峰山, 1320 m). Chigawo chopangira chimaphatikizapo madera asanu a tiyi: Guishan chachang (龟山茶场, “Munda wa Tiyi wa Guishan”), kumudzi wa Guishanzhen (龟山镇), kumudzi wa Sanhekouzhen (三河口镇), kumudzi wa Muzidianzhen (木子店镇), kumudzi wa Zhangjiazhen (张家畈镇).
Ma coordinate: Pafupifupi 31°10′ N, 115°10′ E.

2. Mbiri ndi Mtengo Wachikhalidwe:

Mbiri:

Mbiri ya tiyi ku Macheng ndi imodzi mwa zaka zakale kwambiri zomwe zinalembedwa m’chigawo cha Hubei. Umboni woyamba unalembedwa ndi Lu Yu (陆羽, 733–804), yemwe mu “Chajing” (《茶经》) anatchula: «黄州山谷茶生麻城县» — “Tiyi wa zigwa za Huangzhou amamera m’boma la Macheng”. Kutchulidwa kumeneku kwachindunji kumapangitsa Macheng kukhala umodzi mwa mizinda yochepa yomwe idatchulidwa payekha ndi “woyera wa tiyi” mu buku lake lolemekezeka. Ndiponso mu nthawi ya Tang (618–907), mfumu ya Tang Taizong (太宗, 李世民) adapitako ku phiri la Guifengshan ndipo adasiya mawu achindime: «龟涎煮龟茶，天下第一家» — “Kusakaniza madzi a chitsime cha Phiri la Kamba ndi Tiyi wa Kamba — nyumba yabwino kwambiri padziko lonse lapansi”. Chithunzi cha «龟涎» (malovu a kamba) ndi chiphiphiritso cha madzi oyera kwambiri a chitsime ophulika kuchokera ku miyala ya Guifengshan.

Mu nthawi ya Song (960–1279), tiyi yochokera ku Macheng inkayang’aniridwa ndi bungwe lapadera la boma — Quecha Shisi (榷茶使司, Quèchá Shǐsī, “Ofesi ya Monopoly ya Malonda a Tiyi”), yomwe inkagwira ntchito zopereka kukhothi. Mbiri yakale ya Song “Song Shi · Shihuozhi” (《宋史·食货志》) imanena kuti «海州榷茶之所…茶善而易售» — tiyi ya Haizhou (kumene Macheng anali mbali ya netiweki yayikulu ya malonda) inkafunidwa kwambiri ndipo “inkagulitsidwa mosavuta”. Tiyiyi inkatumizidwa kukhothi ndi udindo wa “yupin” (御品, “chida cha mfumu”).

Mu 1958, m’mapiri a Guifengshan adakhazikitsa famu ya tiyi ya boma “Guishan Chachang” (国营龟山茶场). Akatswiri ake a tekinoloje, potengera miyambo ya kupanga “Guishan Yunwu” (龟山云雾, “Mvula ya Mtambo wa Phiri la Kamba”), mu 1959 adapanga tiyi yotsogola “Guishan Yanlü” (龟山岩绿, “Kubiriwira kwa Miyala ya Phiri la Kamba”), yomwe kale kumayambiriro kwa zaka za m’ma 1960 inalowa m’gulu la tiyi anayi odziwika ku chigawo cha Hubei.

Mu 1962, wachiwiri kwa pulezidenti wa China, Dong Biwu (董必武, 1886–1975), m’modzi mwa oyambitsa Chipani cha Chikomyunizimu cha China, adapitako ku Guifengshan ndipo adayamika tiyiyi mu ndakatulo: «昔日游击地，今为产茶区。龟峰名久著，牯岭德不孤…» — “Kale malo okhala zigawenga, tsopano ndi dera la tiyi. Mbiri ya Guifeng yadziwika kale, kukoma kwa Guling sikutayika…”. Dong Biwu adatcha Guifengshan kuti “Lushan wachiwiri” (第二庐山), kukhazikitsa pa tiyiyi kachirombo ka “kofiira” kothandizana ndi mbiri yakusintha ndi tiyi.

Mu 1980, pa kawunidwe ka dziko lonse, tiyiyi idaphatikizidwa m’gulu la “Tiyi Asanu Odziwika Kwambiri ku China” (全国五大名茶) — ulemu wapamwamba kwambiri pa nthawiyo. Mu 1988 adalandira “Mphoto ya Ubwino ya Unduna wa Zaulimi” (农牧渔业部优质奖). Mu 2005 adapambana mphoto yoyamba pa mpikisano wachisanu ndi chimodzi wa dziko lonse wa “Zhongcha Bei” (第六届”中茶杯”全国名优茶评比一等奖). Mu 2012, Ofesi Yoyang’anira Ubwino ya Dziko Lonse idavomereza chizindikiro cha dera cha “Guishan Yanlü” (龟山岩绿). Kufikira 2024, mndandanda wa zida za “Guishan Yanlü” wapatsidwa mphoto zokwana 19 za m’dziko ndi zapadziko lonse.

Dzina:

“Macheng” (麻城) ndi dzina la mzinda, lochokera ku nthawi ya Maufumu a Kum’mwera ndi Kumpoto (420–589). “Gui Shan” (龟山) — “Phiri la Kamba”, mwachidule kuchokera ku Guifengshan (龟峰山); phirili adalipatsa dzina chifukwa cha maonekedwe ake ngati kamba wamkulu wautali wa 16 km — kuchokera ku “mutu” mpaka ku “mchira”. “Lü Cha” (绿茶) — “tiyi yobiriwira”.

Mtengo Wachikhalidwe:

Guifengshan ndi chimodzi mwa zizindikiro za Macheng, chomwe chimadziwika kuti “Kamba Woyamba Padziko Lonse Lapansi” (天下第一龟) chifukwa cha maonekedwe ake. Phirili ndi mbali ya World Geopark ya Dabieshan (大别山世界地质公园) ndipo mu 2024 adalandira udindo wa malo okopa alendo a dziko la 5A. Kamba (龟, guī) mu chikhalidwe cha China ndi m’modzi mwa nyama zinayi zopatulika (四灵, sìlíng), chizindikiro cha moyo wautali, nzeru, ndi kukhazikika. Tiyi yomwe imamera “pamsana pa kamba” imanyamula chizindikirochi m’samba lililonse. Njira ya ndakatulo ya Taizong — “malovu a Kamba + tiyi ya Kamba = yabwino kwambiri padziko lonse” — ndi chitsanzo chabwino cha “kutchula tiyi” m’masiku akale, kulumikiza dzina la malo, nthano, ndi magwirira ake onse. Kuphatikiza apo, Guifengshan ndi malo akulu a “kuyenda kofiira”: m’zaka za nkhondo yapachiŵeniŵeni, derali linali malo okhala zigawenga, ndipo ndakatulo ya Dong Biwu inasintha tiyiyi kukhala chizindikiro cha kupitiriza — kuchokera ku mbiri ya kusintha kufika ku ulimi wa tiyi wamtendere.

3. Kufotokoza za Zomera ndi Zopangira:

Mtundu / Cultivar: Msingi wa zopangira umapangidwa ndi mitundu ya mahatchi am’deralo Guicha-1 (龟茶一号, Guīchá Yīhào) ndi Guicha-2 (龟茶二号, Guīchá Èrhào) — mitundu ya masamba apakati ndi ang’onoang’ono (Camellia sinensis var. sinensis), yomwe imadziwika ndi kukana chisanu ndi mphukira yofatsa yokhala ndi “kusunga kufatsa” kwakukulu (持嫩性强). M’mapiri a Guifengshan palinso mitengo yakale ya tiyi yachilengedwe yazaka zoposa 100. Mbiri ya biochemical ya samba latsopano: polyphenols — 17.69%, amino acids — 4.36% (pafupifupi 20% kuposa tiyi yobiriwira ya m’zigwa za Hubei).
Kukolola: Nyengo yayikulu — masika. Gulu lapamwamba limakololedwa kale Qingming (清明, Qīngmíng, pafupifupi 5 April); gulu loyamba — kale Guyu (谷雨, Gǔyǔ, pafupifupi 20 April). Muyezo wokolola wa gulu lapamwamba — mphukira imodzi yokha kapena mphukira imodzi ndi samba limodzi lomwe latseguka pang’ono.
Magulu:
- Lapamwamba (特级, tèjí): Mphukira imodzi yokha kapena mphukira imodzi + samba limodzi, zokololedwa kale Qingming. Ubweya wochuluka. Fungo la chestnut ndi kununkhira “kwachisomo” (嫩香). Mtengo — kuchokera 450 yuan pa 500 g.
- Loyamba (一级, yījí): Mphukira imodzi + samba limodzi, zokololedwa kale Guyu. Mtengo — 200–300 yuan pa 500 g.
- Lachiwiri (二级, èrjí): Mphukira imodzi + masamba awiri. Gulu lalikulu, lomwe limagwiritsidwanso ntchito pazida zam’madzi.
Msingi wa kupanga: Midzi ya Luobaichuancun (罗百川村), Guiweicun (龟尾村, “Mudzi wa Mchira wa Kamba”) ndi Shibingshancun (柿饼山村, “Mudzi wa Phiri la Maungu”) pamtunda wa 800 m ndi kupitirira. Midzi iyi imatenga 70% ya gulu lapamwamba.

4. Malo ndi Makhalidwe a Kulima:

Nyengo: Derali lili pa mphambano ya zigawo zitatu — Hubei, Henan ndi Anhui — m’chigawo chapakati cha chigwa cha Dabieshan. Nyengo ndi yapakati pakati pa subtropical ya kumpoto ndi yofunda. Kutentha kwapachaka kumachulukitsa — 16°C. Mvula ya pachaka — 1200–1300 mm. Masiku a mitambo ndi chifunga — oposa 180 pachaka. Kuwala kwabalalika — kupitirira 70%. Kusintha kwakukulu kwa kutentha pakati pa usana ndi usiku — kupitirira 8°C, zomwe zimathandiza kuti amino acids achuluke ndikuchepetsa kuwonongeka kwa L-theanine, kupereka “kutsitsimula” kwakukulu (鲜爽, xiānshuǎng) kwa tiyiyo.
Kutalika: Minda ya tiyi ili pa kutalika kwa 600–1000 m. Msingi wa kupanga — kupitirira 800 m. Malo okwera kwambiri m’chigwachi ndi 1320 m (nsonga ya Xiandaofeng, 险刀峰).
Dothi: Dothi lofiirira lofiira lam’mapiri (黄棕壤, huángzōngrǎng), pH 4.0–6.5. Kuchuluka kwa organic matter ≥1%. Dothi lili ndi chitsulo (Fe) ndi zinki (Zn) zochuluka, zomwe zimathandiza biosynthesis ya polyphenols. Makulidwe a dothi — osachepera 60 cm.
Chilengedwe: Kuphimba kwa nkhalango ku Guifengshan — 95% (imodzi mwa zisonyezo zapamwamba kwambiri pakati pa madera a tiyi ku China). Kuchuluka kwa ma ion oipawa — mpaka 200,000 pa cm³. Zida za madzi — gulu loyamba la ukhondo; magwero a mitsinje ya Jushui (举水) ndi Bashui (巴水) ali m’dera lenileni la minda ya tiyi. Guifengshan ali ndi udindo wa National Ecological Tourism Zone (国家生态旅游示范区).

5. Tekinoloje Yopangira:

Tekinoloje ya eni ake «小火长炒 + 旺火提香» (xiǎohuǒ chángchǎo + wànghuǒ tíxiāng) — “kuwotcha pang’onopang’ono pa moto wochepa + kukweza fungo mwachangu pa moto wamphamvu” — kuyanika kwa magawo awiri, komwe ndi chizindikiro cha kupanga:

Kuyala (摊放, tānfàng): Maola 3–4 pa kutentha kwa 20–25°C. Makulidwe a mzere — osapitirira 5 cm. Samba limataya chinyezi chochuluka (mpaka 60–65%) ndikuyamba kutulutsa fungo la “udzu”.
Kukhazikitsa — “kupha kubiriwira” (杀青, shāqīng): Kutentha kwa mbiya — 120–150°C. Kuwotcha mofatsa, kuletsa oxidase koma kusunga kufatsa kwa samba. Kuwongolera kumachitika ndi manja — potengera kusintha kwa mtundu ndi kukhwima kokhudzidwa.
Kupotoza (揉捻, róuniǎn): Malinga ndi mfundo “yopepuka → yamphamvu → yopepuka” (轻→重→轻). Cholinga — kuononga kapangidwe ka maselo kuti chotsatira chikhale kupanga kuchotsa, popanda kuwononga kukhazikika kwa samba.
Kuyanika koyamba (初干, chūgān): 80–120°C. Kuchepetsa chinyezi mpaka mulingo wapakati.
Kupanga ndi manja (手工整形, shǒugōng zhěngxíng): Njira ya “kupotoza ndi chikhatho” (掌心搓揉, zhǎngxīn cuōróu) — katswiri amapanga mzere wokhwima, wowongoka, woomda pogwiritsa ntchito zikhatho zokha. Kupondereza ndi makina kumaletsedwa mwamphamvu ndi muyezo — ntchito ya manja yokha imapereka kapangidwe kakhalidwe ka «紧细圆直» (wokhwima, woomda, wozungulira, wowongoka).
“Moto wochepa — kuwotcha kwa nthawi yayitali” (小火长炒, xiǎohuǒ chángchǎo): Kutentha — 60°C. Kuwotcha pang’onopang’ono kwa nthawi yayitali mpaka chinyezi chichepe mpaka pafupifupi 20%. Gawo ili limapanga “thupi” la fungo la chestnut.
“Moto wamphamvu — kukweza fungo” (旺火提香, wànghuǒ tíxiāng): Kutentha — 120°C. Kutentha komaliza mwachangu, “kutseka” fungo la chestnut mkati mwa samba. Kusiyana pakati pa kudzikundikira pang’onopang’ono kwa ma aromatic compounds ndi kukhazikika kwawo pompopompo pa kutentha kwakukulu — ndiye khalidwe lalikulu la tekinoloje lomwe limasiyanitsa Guishan Yanlü ndi tiyi ina yobiriwira ya ku Hubei.

6. Makhalidwe a Organoleptic:

Maonekedwe a samba louma: Mizere yokhwima, yoomda, yowongoka (紧细圆直) yokhala ndi ubweya wowonekera bwino wosavala ngati siliva (锋毫显露). Mtundu — wobiriwira ngati emerald wonyezimira ngati mafuta (翠绿油润). Masamba ofanana mu kukula, opanda zidutswa ndi “fumbi la tiyi”.
Fungo la samba louma: Loyera, lalitali, lokhala ndi fungo la chestnut (栗香, lìxiāng). Kwa gulu lapamwamba, kumawonjezeredwa “fungo lachisomo” (嫩香, nènxiāng) — fungo losalala la kubiriwira kwatsopano ndi chimanga chaching’ono.
Fungo la m’madzi: Fungo la chestnut — lokhazikika, lalikulu (栗香持久). Kwa tiyi ya masika — “fungo loyera” (清香, qīngxiāng) ndi mafotokozedwe a maluwa pang’ono. Fungo la kapu pambuyo pozizira limakhalabe kwa mphindi zoposa 10 — chisonyezero cha kuchuluka kwa ma volatile aromatic compounds.
Kukoma: Kokhwima (醇厚, chúnhòu) ndi kotsitsimula (鲜爽, xiānshuǎng). Kubweza kutsekemera (回甘, huígān) — kowonekera bwino ndi kotalika. Malingaliro a kukoma — “kuwawa komwe kumasanduka kutsekemera” (涩中泛甜, sè zhōng fàn tián): kumayambiriro, kamphindi kakang’ono kowawa kakusintha kukhala kutsekemera koyera kwa mineral. Pambuyo pa kamva — kwautali, ndi “chibwereza cha chestnut”.
Mtundu wa m’madzi: Wobiriwira ngati emerald, woyera ndi wonyezimira (碧绿清亮, bìlǜ qīngliàng). Kuonekera bwino — kwakukulu, popanda matope kapena zotsalira.
Pansi pa tiyi (samba lotenthedwa): Loyera lobiriwira, lofatsa, lofanana (黄绿嫩匀). Masamba amakhalabe okhazikika ndi olimba pambuyo pa kutentha 3–4, kusonyeza kupirira kwakukulu pakutenthedwa.

7. Kapangidwe Kake ka Chemical:

Polyphenols (茶多酚): 17.69% — mulingo wapakati wa tiyi yobiriwira, otsika kuposa mulingo wapakati (20–30%), zomwe zimaonekera chifukwa cha kutalika kwa mapiri ndi kuwonjezeka kwa kuwala kwabalalika. Mulingo wochepa wa polyphenols umatanthauza kuwawa kochepa ndi kuwawa.
Amino Acids (氨基酸): 4.36% — pafupifupi 20% kuposa tiyi yobiriwira ya m’zigwa za Hubei. Kuchuluka kwa amino acids, makamaka L-theanine, kumapereka “kutsitsimula” kosiyana (鲜爽) ndi kukoma kotsekemera kwa m’madzi. Chiyerekezo cha polyphenols/amino acids ndi pafupifupi 4:1 — mulingo woyenera wa mbiri ya kukoma “kokhwima ndi kotsitsimula” (醇厚鲜爽).
Caffeine (咖啡碱): ~4.5% — kupitirira mulingo wapakati wa tiyi yobiriwira (mulingo wa chizolowezi — 2–4%). Imapereka mphamvu yowonjezera ya kulimbitsa.
Zinthu zomwe zimachotsedwa m’madzi (水浸出物): 39.93% — mulingo wapamwamba (muyezo wa GI — ≥39%), wosonyeza kukhuthala kwa kapangidwe kake ka mkati.
Zakudya zosungunuka (可溶性总糖): 2.65% — zimathandiza “kubweza kutsekemera” ndi kuzungulira kwa kukoma.
Mavitamini: Vitamini C, vitamini B (B₁, B₂), vitamini E — ndiwo mndandanda wachizolowezi wa tiyi yabwino yobiriwira.
Ma mineral: Fe, Zn, K, Mg, Mn. Kuchuluka kwa zinki (Zn) kukuwonjezeka — khalidwe la dothi lam’mapiri la Dabieshan.

8. Zopindulitsa:

Kuchita kwa antioxidant: Ma catechins (EGCG, ECG) ndi vitamini C pamodzi amalephera ma free radicals, kuchedwetsa kukalamba kwa maselo.
Kulimbitsa kwakukulu: Caffeine (~4.5%) pamodzi ndi L-theanine amapereka “zolimbitsa zofatsa” — kusonkhezera kopitirira popanda kusokoneza mitsempha mwamphamvu.
Kuthandiza kukonzanso minofu: Caffeine imathamangitsa kutulutsa lactic acid m’minofu pambuyo pa zolimbitsa thupi, kuthandiza kukonzanso mwachangu.
Kuthandiza dongosolo la mtima ndi mitsempha: Ma polyphenols amathandiza kuchepetsa mulingo wa “cholesterol yoipa” (LDL) ndi kusunga kukhazikika kwa mitsempha.
Kuthandiza chakudya: Ma tannins ndi ma soluble sugars amalimbikitsa kutulutsa kwama enzyme a chakudya ndikuwongolera magwiridwe a matumbo.
Kuchita kwa antibacterial: Ma catechins amaonetsa kuchita kwa bacteriostatic pakati pa mitundu yambiri ya tizilombo.
Kuthandiza maganizo: L-theanine imathandiza kupanga mafunde a alpha muubongo, kukonza kusonkhezera ndi kukumbukira kogwira ntchito.
Kulimbitsa chitetezo cha mthupi: Kuphatikiza kwa vitamini C, zinki, ndi ma polyphenols kumathandiza kuyankha kwa chitetezo cha mthupi.

9. Kupaka:

Kutentha kwa madzi: 85–90°C kwa gulu loyamba ndi lachiwiri; 80°C — kwa gulu lapamwamba (chopangira chofatsa chimafuna kutentha kochepa kuti tipewe kuwawa).
Kuchuluka kwa tiyi: 3 g pa 150 ml ya madzi (chiyerekezo 1:50).
Zida: Kapu ya galasi (玻璃杯) — kuti muwone “kuvina” kwa masamba; gaiwan (盖碗) ya kuchuluka kwa 120–150 ml; chikho cha porcelain — kwa kupaka kwa tsiku ndi tsiku.
Njira:
1. Tenthetsani chidebe ndi madzi otentha, tsanulani.
2. Lowetsani 3 g ya tiyi.
3. Gwiritsani njira ya “kuthira pakati” (中投法, zhōngtóufǎ): tsanulani ⅓ ya kuchuluka kwa madzi, siyani tiyiyo “itseguke” kwa mphindi 1.
4. Onjezani madzi mpaka 7/10 ya kuchuluka kwa chidebe.
5. Kuthira koyamba — kuphika kwa mphindi 1–2.
6. Kuphikanso mobwerezabwereza — 3–4 kuphika. Nthawi yowonjezera ndi masekondi 15–20 pa kuthira kotsatira kulikonse. Mukamawonjezera madzi, tikulangizidwa kusiya ¼ ya m’madzi mu chidebe.

10. Kusunga:

Chotengera: Kutsekedwa kwa vacuum ya aluminium foil — njira yabwino kwambiri. Ndikotheka kusunga mu chitini chachitsulo ndi chivundikiro cholimba.
Kutentha: Firiji, 0–5°C. Pakusunga kwa nthawi yayitali — mufiriji (−18°C) mu kutsekedwa kosawoneka bwino.
Nthawi yosungira: Miyezi 12 ngati zikhalidwe zitsatiridwa. Mukatsegula kutsekedwa, tikulangizidwa kuti mugwiritse ntchito mkati mwa mwezi umodzi.
Adani a tiyi: Chinyezi, kuwala, fungo lachilendo, kutentha kwakukulu. Musasunge pafupi ndi zakudya za fungo lamphamvu (spices, khofi).

11. Mtengo ndi Zonyenga:

Mtengo wokhazikika: Gulu lapamwamba (特级, mingqiancha) — kuchokera 450 yuan pa 500 g. Gulu loyamba — 200–300 yuan pa 500 g. Gulu lachiwiri — 80–150 yuan pa 500 g.
Zinthu zomwe zimakhudza mtengo: Nyengo ya kukolola (mingqiancha — yokwera mtengo koposa), gulu la zopangira, kutalika kwa kukula (tiyi yochokera m’midzi ya pamwamba pa 800 m — yamtengo wapatali kwambiri), kukonza ndi manja motsutsana ndi makina.
Momwe mungapewere zonyenga:
- Gulani tiyi yokhala ndi chizindikiro cha dera «麻城龟山绿茶» kapena «龟山岩绿» — chida chimatetezedwa ndi lamulo.
- Yang’anani maonekedwe: Guishan Yanlü weniweni — mizere yoomda, yowongoka, yofanana ndi ubweya, popanda zidutswa. Zonyenga nthawi zambiri zimawoneka zopindika komanso zosafanana.
- Yang’anani fungo: fungo lenileni la chestnut — lokhazikika, loyera, popanda mafotokozedwe a “kuwotcha” kapena “udzu”. Ngati fungo ndilofooka kapena lachilendo — ndichinyenga.
- Yang’anani m’madzi: tiyi weniweni amapereka m’madzi wobiriwira ngati emerald, woyera ndi wonyezimira. M’madzi a matope kapena achikasu ofiira — chizindikiro cha zopangira zosalongosoka.
- Samalani ndi mtengo wotsika mokayikitsa: gulu lapamwamba lotsika mtengo kuposa 300 yuan pa 500 g — chifukwa chokayikira.

12. Zochititsa Chidwi:

Lu Yu adatchula Macheng dzina lake. «黄州山谷茶生麻城县» — kutchulidwa kwachindunji kwa Macheng mu “Chajing”. Ndi umodzi mwa mizinda yochepa yomwe idapatsidwa kutchulidwa payekha ndi “woyera wa tiyi”, zomwe zikutsimikizira kuti tiyiyo inali yabwino kwambiri kale m’zaka za zana lachisanu ndi chitatu.
Mfumu ndi “malovu a Kamba”. Fomulo ya Taizong «龟涎煮龟茶，天下第一家» ndi chitsanzo cha “kutsatsa tiyi” kwa China wakale, kugwirizanitsa dzina la malo (Guishan), fanizo la zinyama (madzi a chitsime ngati “malovu a kamba”) ndi chiweruzo chowerengera (“wabwino kwambiri padziko lonse lapansi”) mu mzere umodzi.
Ndakatulo ya wosintha. Dong Biwu — si munthu wandale chabe, koma m’modzi mwa nthumwi 13 za Msonkhano Woyamba wa KPK (1921). Ulendo wake wandakatulo ku Guifengshan mu 1962 udalumikiza tiyiyo ndi mbiri “yofiira” ya Dabieshan — dera lomwe lidapereka kudziko lino akazembe 36, kuphatikizapo Marshal Xu Xiangqian ndi General Wang Shusheng, mbadwa ya Macheng.
“Asanu Odziwika” a 1980. Kuphatikizidwa mu «全国五大名茶» — udindo womwe wapatsidwa ochepa okha pakati pa masauzande a tiyi yobiriwira ya China.
Phiri-Kamba ndi mamiliyoni khumi a azalea. Guifengshan — si phiri la tiyi lokha, komanso malo okula munda waukulu kwambiri padziko lonse wa azalea akale (杜鹃花): mitengo 10 miliyoni, yomwe zaka zake zikuyerekezedwa kwa zana zambiri. Chaka chilichonse m’masika, mapiri ake amaphimbidwa ndi kapeti yofiira ngati moto ya maluwa — chowonetsa chomwe chapereka kwa Macheng chizindikiro chachiwiri: “Masiku anayi a April aumunthu — ku Macheng kwa azalea” (人间四月天，麻城看杜鹃).
Moto wa magawo awiri. Tekinoloje ya «60°C (pang’onopang’ono, mpaka chinyezi 20%) → 120°C (mwachangu, kutseka fungo la chestnut)» — ndi chitukuko cha eni ake cha akatswiri a Guishan Chachang, chomwe chilibe chofanana nacho pakati pa tiyi ina yobiriwira ya ku Hubei.
Monopoly ya boma ya Song. Tiyi yochokera ku Macheng ndi imodzi mwa nkhani zochepa zomwe mbiri yake imaphatikizapo bungwe la “Quecha Shisi” (榷茶使司) — ofesi ya boma ya monopoly ya malonda a tiyi, zomwe zikutsimikizira mtengo wapadera wa chinthuchi mu nthawi ya mafumu.

13. Kuyerekeza ndi Tiyi Ina Yobiriwira:

Enshi Yulu (恩施玉露, Ēnshī Yùlù): Amapangidwanso ku Hubei, koma amagwiritsa ntchito njira ya ku Japan yothira ndi nthunzi (蒸青) m’malo mwa kuwotcha. Kukoma kumakhala “kobiriwira” kwambiri, ndi umami; fungo — lanyanja, “la udzu wa m’madzi”. Guishan Yanlü — tiyi yowotcha ndi fungo la chestnut lowonekera komanso thupi lolimba.
Xinyang Mao Jian (信阳毛尖, Xìnyáng Máojiān): Amapangidwa m’chigawo choyandikana cha Henan, komanso m’chigwa cha Dabieshan. Malo ofanana, koma njira yosiyana ya kupotoza ndi kuyanika. Mao Jian — “wakuthwa” kwambiri, ndi ubweya wowonekera komanso kubiriwira kwatsopano mu fungo. Guishan — “wozungulira” kwambiri ndipo wa chestnut.
Lushan Yunwu (庐山云雾, Lúshān Yúnwù): “Mvula ya Mtambo wa Phiri la Lushan” — tiyi yodziwika yochokera m’chigawo choyandikana cha Jiangxi. Dong Biwu adafanizira Guifengshan ndi Lushan. Zonsezi — tiyi ya “chifunga” ya m’mapiri, koma Lushan Yunwu ali ndi fungo la “nyemba” (豆香) lowonekera kwambiri, pamene Guishan ndi wa chestnut.
Huangshan Maofeng (黄山毛峰, Huángshān Máofēng): Tiyi yochokera ku Anhui, yomwe imapangidwanso mu dongosolo la Dabieshan (kupitiriza kummawa). Kutalika kofanana ndi chifunga. Maofeng — wopepuka, ndi fungo la maluwa ndi udzu, ndi mafotokozedwe a “orchid”. Guishan — wolimba, wokhala ndi msingi wa chestnut wowonekera.
Taiping Houkui (太平猴魁, Tàipíng Hóukuí): Tiyi yamasamba akulu ochokera ku Anhui. Maonekedwe osiyana kwambiri (masamba akulu athyathyathya), koma mfundo yofanana ya malo — chifunga cha m’mapiri, dothi la asidi. Houkui — “orchid”, wokongola; Guishan — “wolimba” kwambiri, wokhala ndi kapangidwe kowonekera.

Pomaliza:

Tiyi Yobiriwira ya Phiri la Kamba la Macheng — tiyi yomwe dzina lake adalitchula Lu Yu, kukoma kwake kudalira mfumu Taizong, mbiri yake idalimbikitsidwa ndi wosintha Dong Biwu ndipo udindo wake udatsimikizidwa ndi “Asanu Odziwika a 1980”. Mizere yoomda, yowongoka ndi fungo la chestnut, “lotsekedwa” ndi moto wa magawo awiri — kuchokera pa 60°C pang’onopang’ono mpaka 120°C mwachangu — imamera “pamsana pa kamba”, phiri la Guifengshan, lomwe maonekedwe ake akuyimira moyo wautali, lomwe mapiri ake chaka chilichonse m’masika amayaka ndi mamiliyoni khumi a azalea, ndipo madzi a chitsime, malinga ndi mawu a Taizong, amapangitsa tiyiyo kukhala “yabwino kwambiri padziko lonse lapansi”. Pa 4.36% ya amino acids ndi 17.69% ya polyphenols, Guishan Yanlü amalowa mu chiyerekezo choyenera cha kukoma “kokhwima ndi kotsitsimula” — kwa iwo omwe amayamika kuya kwa mbiri ndi ukhondo wa chifunga cha m’mapiri mu kapu iliyonse.