Misi Yang Jini Ya Hong Cha · new.thetea.app

Misi Yang Jini Ya Hong Cha ndi tiyi wofiira wochokera ku Taiwan, wodziwika ndi fungo lake la uchi, lomwe limachokera ku kachilombo kakang’ono ka mtundu wa cicada. Mtundu wa “Jini Ya” (masamba agolide) ndi mtundu wapamwamba kwambiri wa tiyi wofiira wa uchi waku Taiwan, womwe umalimbikitsa kugwiritsa ntchito masamba osankhidwa abwino kwambiri omwe amatulutsa madzi abwino kwambiri komanso otsekemera.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (紅茶, hóngchá) – wokazinga mokwanira (mulingo wa okisijeni ~90–95%). Malinga ndi gulu la ku Ulaya, amatchedwa tiyi wakuda. Chodziwika bwino ndi fungo la uchi (蜜香, mì xiāng) lomwe limachitika chifukwa cha zochita za cicada pa tsamba la tiyi lisanathyoledwe.
Gulu: Tiyi wofiira waku Taiwan wokhala ndi fungo la uchi (台灣蜜香紅茶, Táiwān Mì Xiāng Hóngchá). Mtundu wapamwamba wa masamba – “Masamba Agolide” (金芽, Jīn Yá).
Chiyambi: Taiwan (台灣, Táiwān). Malo enieni opangira amasiyana, koma madera akuluakulu ndi awa: County ya Nantou (南投縣, Nántóu Xiàn) – makamaka dera la Minjian (名間鄉, Míngjiān Xiāng) ndi dera la Yuchi (魚池鄉, Yúchí Xiāng); County ya Hualien (花蓮縣, Huālián Xiàn) – Ruisi (瑞穗鄉, Ruìsuì Xiāng), wodziwika popanga tiyi wofiira; komanso minda ina m’ma counties a Nantou ndi Jiayi (嘉義縣, Jiāyì Xiàn). Kupanga kumadalira madera omwe cicada wamapiko obiriwira amakhala mwakuchuluka – makamaka m’zigwa za m’mapiri ndi kutalika kufika 800 m.
Malo a geography climate: Amadalira wopanga weniweni. Ku County ya Nantou – pafupifupi 23°50′ N, 120°40′ E; ku Hualien – pafupifupi 23°30′ N, 121°25′ E.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

Mbiri: Kupanga tiyi wofiira ku Taiwan kuli ndi mbiri yopitilira zaka zana limodzi, kuyambira nthawi ya atsamunda a ku Japan (1895–1945). Olamulira a ku Japan adalimbikitsa kwambiri mafakitale a tiyi pachilumbachi, kuphatikiza kupanga tiyi wofiira wogulitsa kunja. Komabe, nkhondo yachiwiri ya padziko lonse itatha, zofunikira zidasinthira ku oolong, ndipo tiyi wofiira ku Taiwan adakhala wosakondedwa. Kuyambiranso chidwi cha tiyi wofiira waku Taiwan kunachitika kumapeto kwa zaka za m’ma 2000 ndi kumayambiriro kwa zaka za m’ma 2100, pomwe alimi a tiyi akomweko adayamba kuyesa kupanga tiyi wofiira pogwiritsa ntchito masamba owonongeka ndi cicada – njira yomwe inali yodziwika kale popanga oolong wa Dongfang Meiren (東方美人, Dōngfāng Měirén). Lingaliroli lidakhala lopambana: fungo la uchi, lomwe limabweretsedwa ndi cicada, linawonekera bwino kwambiri mkati mwa tiyi wofiira wokazinga mokwanira, ndikupanga kukoma kwatsopano kwathunthu. Mtundu wa “Jini Ya” – wokhala ndi masamba ochuluka – unayamba ngati kupitiriza mwachilengedwe kwa njira yopangira tiyi wofiira wapamwamba kwambiri ku Taiwan.
Dzina:
- Misi Yang (蜜香) – “fungo la uchi” – chikhalidwe chachikulu chomwe chimatanthauzira gulu lonse la tiyi wa “uchi” waku Taiwan. Fungo limatuluka chifukwa cha ma enzymes omwe ali m’malovu a cicada, omwe amayambitsa zochitika zapadera za okisijeni mu tsamba la tiyi.
- Jini Ya (金芽) – “masamba agolide” – akuwonetsa kuti zinthu zomwe zimagwiritsidwa ntchito ndizambiri za masamba (masamba a tiyi), omwe pambuyo pa kukonzedwa amakhala ndi mtundu wa golide. Kupezeka kwa chigawochi mu dzina kumasonyeza mtundu wapamwamba.
- Hong Cha (紅茶) – “tiyi wofiira” – kutchula mtundu malinga ndi gulu la ku China (ndi Taiwan).
Tanthauzo la chikhalidwe: Misi Yang Jini Ya Hong Cha ndi chimodzi mwa zitsanzo zowonekera bwino za njira yatsopano yopangira tiyi ku Taiwan, pomwe akatswiri samangosintha njira zachikhalidwe, koma amapanga magulu atsopano a kukoma. Tiyi uyu amasonyeza filosofi ya mgwirizano ndi chilengedwe: chomwe chinkawoneka ngati chiwonongeko (kuwonongeka kwa tsamba ndi cicada) chasinthidwa kukhala ubwino waukulu. Kupanga tiyi wotere n’kosatheka popanda ulimi woyeretsedwa, zomwe zimamupatsa phindu lina pamaso pa ogula amakono.

3. Kufotokoza kwa Zomera ndi Zinthu Zogwiritsidwa Ntchito:

Mtundu / Cultivar: Kwa Misi Yang Jini Ya Hong Cha, mitundu ingapo ya ku Taiwan imagwiritsidwa ntchito, ndipo iliyonse imabweretsa mawonekedwe ake:
- Qing Xin Oolong (青心烏龍, Qīng Xīn Wūlóng) – “Mtima Woyera”, mtundu wakale kwambiri ndi wolemekezeka kwambiri ku Taiwan, wodziwika ndi fungo la maluwa komanso kukoma kwake kosalala. Ndi chimodzi mwa zinthu zofala kwambiri popanga tiyi wa uchi.
- Jin Xuan (金萱, Jīn Xuān) – TTES №12 (台茶12號), amatchedwanso “Kakombo ka Golide” (Huángjīn Guì). Mtundu wobzalidwa wopangidwa ndi Taiwan Tea Research and Extension Station (TRES), wokhala ndi kachidutswa kakang’ono ka mkaka ndi zonona mwachilengedwe.
- Si Ji Chun (四季春, Sì Jì Chūn) – “Masika a Nyengo Zinayi”, mtundu wosavuta, womwe umakondedwa chifukwa cha fungo lake lamaluwa ndi kuthekera kwake kutulutsa zokolola zabwino chaka chonse.
- Tai Cha №18 (台茶18號, Tái Chá 18 Hào) – “Hong Yu” (紅玉, Hóng Yù, “Miyala Yofiira”), mtundu wosakanizidwa wa Camellia formosensis waku Taiwan ndi mtundu wa Burma wamakulidwe akulu, wopangidwa mwapadera kuti azipanga tiyi wofiira. Amadziwika ndi mafungo a sinamoni ndi timbewu tonunkhira; amagwiritsidwa ntchito kawirikawiri, koma amapereka zotsatira zabwino.
Kuthyola: Kuthyola kwamtengo wapatali kwambiri ndi nthawi ya chilimwe (Juni–August), pamene cicada amakhala ochuluka. Amapangidwanso kuchokera ku masamba a m’masika ndi m’thanthwe, koma fungo la uchi limakhala lochepa.
Mulingo wakuthyola: Masamba ndi tsamba limodzi kapena awiri apamwamba (一心一葉至一心二葉). Kwa mtundu wa “Jini Ya”, cholinga ndikuchulukitsa masamba (tipusi) mu zowonjezera zonse.
Chofunikira chachikulu pa zinthu zogwiritsidwa ntchito: Masamba ayenera kuwonongeka ndi cicada wamapiko obiriwira (小綠葉蟬, xiǎo lǜ yè chán; dzina la Chilatini – Jacobiasca formosana). Kachirombo kakang’ono kameneka (kutalika kwa thupi 2,4–2,7 mm) ka banja la Cicadellidae amaboola minofu ya mphukira zazing’ono ndi nsonga yake ndikuyamwa madzi. Pomenyana ndi kuwonongeka, tsamba la tiyi limayambitsa njira zodzitetezera: m’malo olumidwa, okisijeni amawonjezeka, kaphatikizidwe ka terpenoid (makamaka 2,6-dimethyl-3,7-octadiene-2,6-diol ndi linalool oxides) amawonjezeka, kupanga fungo lapadera la uchi ndi zipatso – lomwe limatchedwa “malovu a cicada” (蟬涎, chán xián). Mulingo wa kuwonongeka kwa tsamba ndi cicada ndi chinthu chachikulu chomwe chimatsimikizira mphamvu ya fungo la uchi mu tiyi womalizidwa.

4. Terroir ndi Makhalidwe Olimira:

Taiwan – chilumba chokhala ndi nyengo ya subtropiki ndi tropiki, chogawidwa ndi mapiri a Pakati (Central Mountains). Minda ya tiyi ya tiyi wofiira wa uchi ili makamaka m’zigwa za kumadzulo ndi m’zigwa zapakati pa mapiri.
Kutalika kwa kulima: 200–800 m pamwamba pa nyanja – mocheperapo kuposa oolong wamapiri ataliatali (Gaoshan Cha), koma mokwanira kuti apange nyengo yaing’ono ndi nkhungu zochuluka ndi kutentha kocheperako. M’magawo a kutalika kumeneku ndi momwe cicada amakhala omasuka.
Nthaka: Nthaka za alluvia ndi laterite zokhala ndi asidi wochepa, zotulutsa madzi bwino, zokhala ndi zinthu zambiri za organic.
Nyengo: Nyengo ya subtropiki yofunda ndi yachinyezi, ndi kutentha kwapakati pa 20–25°C pachaka, mvula yambiri (1500–2500 mm pachaka), ndi nthawi yayitali ya kukula.
Kuyera kwa chilengedwe: Chinthu chofunika kwambiri – popanga tiyi wa Misi Yang, mankhwala ophera tizilombo ndi ophera udzu sagwiritsidwa ntchito. Kugwiritsa ntchito mankhwala kulikonse kungawononge kapena kuthawitsa cicada, ndikuchotsera tiyi phindu lake lalikulu. Mwachidule, kupanga tiyi wa uchi sikungatheke popanda njira ya ulimi wa organic kapena yosamalira chilengedwe. Minda yambiri yomwe imagwira ntchito za tiyi wa uchi ili ndi ziphaso za ulimi wa organic kapena wokomera chilengedwe.

5. Zipangizo za Kupanga:

Zipangizo za Misi Yang Jini Ya Hong Cha zimagwirizanitsa njira zachikhalidwe za kupanga tiyi wofiira ndi siteji yapadera yomwe imachitika tiyi asanathyoledwe – kukhudzidwa ndi cicada pa chomera chamoyo.

Siteji asanathyole – kugwirizana ndi cicada (著涎, zhuó xián): Zimachitika pachitsamba tiyi asanathyoledwe. Cicada wamapiko obiriwira amaboola minofu ya mphukira zazing’ono, kuyamwa madzi ndi kuponya ma enzymes a malovu. Tsamba la tiyi limayambitsa zochita zodzitetezera: kaphatikizidwe kochuluka kwa polyphenol oxidase, kusonkhanitsa kwa terpenoids, okisijeni pang’ono m’malo owonongeka. Masamba omwe akhudzidwa amakhala ndi mtundu wachikasu-bulauni m’mphepete.
Kuthyola (採摘, cǎizhāi): Kuthyola pamanja, mosamala. Amasonkhanitsa mphukira zomwe zili ndi zizindikiro zoonekeratu za kuwonongeka ndi cicada. Kwa “Jini Ya”, choyamba ndi masamba ndi tsamba loyamba.
Kufota (萎凋, wěidiāo): Chifota choyatsidwa ndi dzuwa kapena chofotera m’chipinda. Nthawi yake – kuyambira maola angapo kufika tsiku limodzi. Cholinga ndikuchepetsa chinyezi kufika 60–65%, kukulitsa kusinthasintha ndi kupitiriza kukula kwa zochitika za okisijeni zomwe zinayambitsidwa kale ndi cicada pachitsamba. Kwa tiyi wa uchi waku Taiwan, kufota kumakhala ndi ntchito yapadera: ndi panthawi imeneyi pamene terpenoid “uchi” amayamba kutulutsidwa mogwira mtima.
Kukulunga (揉捻, róuniǎn): Pamanja kapena pamakina. Amaphwanya makoma a maselo, kutulutsa madzi ndi ma enzymes, zomwe zimafulumizitsa kupesa. Mulingo wakukulunga – kuyambira wochepa kufika wamphamvu, malinga ndi mawonekedwe omwe akufunidwa. Kwa “Jini Ya”, kukulunga n’kosedwa kuti asunge mbali zonse za masamba.
Kupesa (發酵, fājiào): Kupesa kwathunthu (okisijeni) m’nyengo ya kutentha kolamulidwa (25–30°C) ndi chinyezi (≥90%). Nthawi – 3–6 maola. Panthawi imeneyi, fungo la uchi lomwe linayambitsidwa ndi cicada ndikukulitsidwa panthawi ya kufota limapangidwa mokwanira ndikukhazikika. Ma catechins amasandulika kukhala theaflavins ndi thearubigins, masamba amakhala ndi mtundu wofiira-bulauni.
Kuyanika (烘乾, hōnggān): Kukonza pa kutentha kwakukulu kuti kuletsa kupesa ndi kuchepetsa chinyezi kufika 4–6%. Amachitidwa m’zipinda zoyanikira, nthawi zina m’magulu awiri.
Kusankha (分級, fēnjí): Kwa “Jini Ya” – kusankha gawo lokhala ndi masamba ochuluka a golide.

6. Makhalidwe a Kununkhira ndi Kukoma:

Maonekedwe a tsamba louma: Masamba opindika pang’ono, ataliatali, amphamvu pang’ono. Mtundu – kuyambira bulauni wakuda kufika wakuda, ndi tinthu tambirimbiri ta golide ndi tofiiralira ta tipusi, tovekeredwa ndi bwemba bonyelanyela. Pamasamba ena, pali zizindikiro zoonekeratu zachikasu-bulauni za kuwonongeka ndi cicada – chizindikiro chapadera chaubwino kwa odziwa.
Fungo la tsamba louma: Lamphamvu, kukoma, ndi fungo la uchi lodziwika nthawi yomweyo – chizindikiro cha tiyi onse a “Misi Yang”. Mafungo ena owonjezera: zipatso zakupsa (pichesi, lychee, mango, mphesa), maluwa, zonunkhira za caramel ndi zonunkhira zotentha. Fungo ndi lokomera, lozama, lopanda kukalipa kulikonse.
Fungo la madzi otsekemera: Lamphamvu ndi lokhalitsa, lotsogozedwa ndi gulu la uchi ndi zipatso. Pamene chikho chazizira, magawo ena amawonekera – maluwa, zonunkhira, nthawi zina ndi kachiwirikizi kakang’ono ka zipatso zakupsa. Fungo limasiyanitsidwa ndi “kutalika” kwake kosowa – limakhalabe m’chikho chopanda kanthu (杯底香, bēi dǐ xiāng) kwa nthawi yaitali.
Kukoma: Kokwanira, kofewa, kozungulira, ndi kukoma kwa chilengedwe komwe kumawonekeratu. Kukula kwa madzi otsekemera – kuchokera pakati kufika pakuthwa, ndi kapangidwe ka silika. Mu kukoma, ma toni a uchi ndi zipatso (pichesi, lychee, mphesa zakupsa, mango) amalamulira, mothandizidwa ndi mafungo a maluwa ndi caramel. Kuwawa kumachepa, kulibe zowawa. Kukoma kotsalira pambuyo pake – kwautali, kofunda, ndi kukoma kochulukirachulukira ndi kumva ngati “uchi wokutira pachilime”.
Mtundu wa madzi otsekemera: Wofiira ngati amber kapena wofiira wamalalanje, woyera, woonekera, wonyezimira. Wovuta kwambiri kuposa ambiri a oolong a ku Taiwan, koma wopepuka pang’ono kuposa a Dian Hong a ku Yunnan.
Pansi pa tiyi (tsamba lotsekemera): Kusakaniza kwa masamba ndi masamba otseguka a mitundu yosiyanasiyana – kuyambira chikasu cha golide (masamba) kufika kofiira-bulauni (masamba). Pamasamba, zizindikiro zofiira za kuwonongeka ndi cicada zikuonekera bwino. Masamba ndi ofewa, otambasuka, ndi fungo lokoma lalikulu.

7. Kaphatikizidwe ka Mankhwala:

Polyphenols: Pakupesa kwathunthu, ma catechins akuluakulu amasandulika kukhala theaflavins ndi thearubigins, omwe amatsimikizira mtundu, kukoma ndi mphamvu za antioxidant. Chikhalidwe cha tiyi wa uchi ndi kuchitika kowonjezeka kwa polyphenol oxidase m’malo owonongeka ndi cicada, zomwe zimapangitsa kuti okisijeni ikhale yofanana komanso yozama.
Amino acids: L-theanine – ndi amino acid yotsogola, yomwe imapereka kukoma ndi “umami”-khalidwe la kukoma. Kuchuluka kwa amino acids mu tiyi wofiira waku Taiwan nthawi zambiri kumakhala 2–3% ya zinthu zouma.
Terpenoids: Gulu lofunikira kwambiri losiyanitsa tiyi wa uchi. Kukhudzidwa ndi cicada kumalimbikitsa kuwonjezeka kwakukulu kwa kaphatikizidwe ka ma monoterpene alcohols ndi ma oxides awo: 2,6-dimethyl-3,7-octadiene-2,6-diol, linalool ndi oxides ake, geraniol, nerol, trans-nerolidol. Ma komponentiwa ndi amene amayambitsa fungo lapadera la uchi ndi zipatso. Kafukufuku wasonyeza kuti mu tiyi wochokera ku masamba owonongeka ndi cicada, kuchuluka kwa 2,6-dimethyloctadienediol kungakhale kopitilira kasanu kufika khumi kuposa mu tiyi wochokera ku zinthu zosawonongeka.
Alkaloids: Kafeini (2,5–3,5% ya zinthu zouma), theobromine – mocheperapo.
Mavitamini: C (amatsala pang’ono), E, K, gulu la B.
Mamineralo: Potaziyamu, magnesiyamu, manganizi, fluoride, chitsulo, zinc.

8. Zopindulitsa:

Chitetezo cha antioxidant: Theaflavins ndi thearubigins amakhala ndi mphamvu zowonekeratu za antioxidant, kuthetsa ma free radicals ndikuchepetsa chiopsezo cha kuwonongeka kwa maselo.
Mphamvu yofewetsa pang’ono: Kafeini molumikizana ndi L-theanine amapereka changu popanda mantha kapena “nkhawa ya kafeini”, ndi chiyambi chosalala komanso chikhalidwe chautali.
Kumasulidwa ndi kuchotsa nkhawa: L-theanine amalimbikitsa kupanga mafunde a alpha muubongo, zomwe zimapereka mkhalidwe wokhazikika komanso wodekha.
Kuthandizira kugayitsidwa: Ma polyphenols a tiyi wofiira amalimbikitsa kusunthika kwa matumbo, kumathandiza kuti tizilombo toyambitsa matenda tikhale tabwino komanso kumathandiza kugaya zakudya zamafuta.
Kuthandizira mtima ndi mitsempha: Kumwa tiyi wofiira pafupipafupi kumagwirizanitsidwa ndi kuchepa kwa mulingo wa “cholesterol woyipa” ndi kukhazikika kwa kuthamanga kwa magazi.
Kuchita zotsutsana ndi kutupa: Ma polyphenolic compounds amasonyeza ntchito yotsutsana ndi kutupa.
Kulimbikitsa chitetezo cha mthupi: Gulu la polyphenols ndi amino acids limapereka mphamvu zolimbikitsa chitetezo.

9. Kaphikidwe:

Kutentha kwa madzi: 85–95°C. Kuti fungo la uchi lituluke mofewa – pafupi ndi malire apansi; kuti likhale lokwanira – pafupi ndi malire apamwamba.
Kuchuluka kwa tiyi: 5–6 g pa 150 ml ya madzi (njira ya gongfu); 3–4 g pa 200 ml (njira ya ku Ulaya).
Zotengera: Gaiwan (蓋碗, gàiwàn) ya porcelain – ndi kusankha kwabwino kwambiri, kumene kumatithandiza kudziwa fungo mokwanira ndi kulamulira kukhudzidwa. Tiyipoto yadongo la Yixing (紫砂壺, zǐshā hú) kapena tiyipoto ya porcelain yopyapyala nazonso n’zoyenera. Zotengera za galasi zidzathetsa kuwona mtundu wokongola wa madzi otsekemera.
Ndondomeko:
1. Tentheni gaiwan ndi chahai (公道杯, gōngdào bēi) ndi madzi otentha.
2. Ikani tiyi mu gaiwan ndipo mutseke ndi chivundikiro kwa mphindi zingapo – onani fungo la tsamba louma lotenthedwa.
3. Thirani madzi a 85–95°C ndipo tsitsani madzi oyamba (kutsuka) mofulumira.
4. Kaphikidwe koyamba – masekondi 15–20 (gongfu) kapena mphindi 2–3 (njira ya ku Ulaya).
5. Thirani madzi otsekemera kudzera m’sefa kupita ku chahai, kenako mu makapu.
6. Kaphikidwe kotsatira – 5–7 mwa kaphikidwe ndi kuwonjezereka pang’onopang’ono kwa nthawi. Chenjezo: mafungo a uchi nthawi zambiri amawonekera bwino m’kaphikidwe ka 2–4.

10. Kusunga:

Misi Yang Jini Ya Hong Cha ndi tiyi wofiira wokazinga mokwanira wokhala ndi kukoma kokhazikika. Nthawi yabwino kwambiri yogwiritsira ntchito ndi miyezi 12–24 pambuyo pa kupangidwa. Ziyenera kusungidwa m’chidebe chotseka cholimba chosatha kuwala (thumba la zojambulazo lokhala ndi loko, chitini cha malata), pamalo owuma, ozizira pa kutentha kosapitilira 25°C, kutali ndi kuwala kwa dzuwa ndi magwero a mafungo achilendo. Kusunga mufiriji sikufunika, koma kuli kotheka – pokhapokha ngati chidebe chiri chotsekedwa mwamphamvu, kuthana ndi chinyezi ndi mafungo.

11. Mtengo ndi Zonyenga:

Misi Yang Jini Ya Hong Cha ndi wa m’gulu lapamwamba la tiyi wofiira waku Taiwan. Mtengo wake wapamwamba umachokera ku: kusatheka kulamulira mokwanira kuchitika kwa cicada (zokolola zimadalira zinthu zachilengedwe); kusagwiritsa ntchito mankhwala ophera tizilombo, zomwe zimawonjezera ngozi ndikuchepetsa zokolola zonse; kuthyola pamanja kwa masamba apamwamba; kuchuluka kochepa kwa kupanga. Mtengo umasiyana malinga ndi munda, nyengo ndi mulingo wa “uchi”, koma nthawi zambiri umaposa kwambiri mtengo wa tiyi wamba wofiira waku Taiwan.

Momwe mungapewere zonyenga:

Gulani kwa ogulitsa odziwika a tiyi waku Taiwan omwe ali ndi njira zoonekeratu zopezera ndi kuthekera kotsimikizira chiyambi.
Onani fungo: Misi Yang Jini Ya weniweni ayenera kukhala ndi fungo lachilengedwe, lozama, “lamoyo” la uchi ndi zipatso. Kununkhira kochita kupanga kumatsutsana ndi fungo lathyathyathya, lofanana, “lonunkhira ngati mafuta onunkhira” lopanda kuzama.
Fufuzani zizindikiro za cicada: Pa tiyi weniweni, pali zizindikiro zoonekeratu zachikasu-bulauni ndi mtundu wosiyanasiyana wa tsamba – izi ndi umboni wowoneka wa kukhudzidwa ndi Jacobiasca formosana.
Onani madzi otsekemera: Oyera, woonekera, wofiira ngati amber wonyezimira. Mthunzi ndi kuzima ndi zizindikiro za ubwino wochepa.
Kumbukirani mtengo: Mtengo wotsika kwambiri pafupifupi umatsimikizira kusakhalako kwa kukhudzidwa kwenikweni kwa cicada kapena kusintha kwa chiyambi.

12. Zinthu Zochititsa Chidwi:

Chinsinsi chili m’malovu a cicada: Pamene Jacobiasca formosana ikuboola minofu ya tsamba, imaponya ma enzymes a malovu, omwe amayambitsa kutsatizana kwa okisijeni komwe sikungatheke ndi kuwonongeka wamba kwamakina. Tsamba la tiyi limayankha ndi kutulutsa terpenoids – othawitsa achilengedwe a adani – omwe amakhala gwero la fungo la uchi. Njira imeneyi idatsimikiziridwa ndi kafukufuku wa Taiwan Tea Research and Extension Station (TRES).
Ubale ndi Dongfang Meiren: Misi Yang Hong Cha – kwenikweni, ndi “mtundu wa tiyi wofiira” wa oolong wodziwika bwino wa Dongfang Meiren (東方美人, Dōngfāng Měirén). Mitayi yonse iwiri ili ndi fungo lake la uchi kuchokera ku cicada yomweyo, koma amasiyana mulingo wa kupesa: Dongfang Meiren ndi oolong wolemera (60–80% okisijeni), pamene Misi Yang Hong Cha ndi tiyi wofiira wokazinga mokwanira (90–95%).
“Tizilombo tamtengo wapatali”: M’chinenero cha tiyi cha ku Taiwan, cicada nthawi zina amatchedwa “tizilombo tamtengo wapatali” (好蟲, hǎo chóng) – kachirombo komwe kamabweretsa mlimi phindu lalikulu kuposa kuwonongeka, pokhapokha ngati chilengedwe cha munda wa tiyi chikusamalidwa moyenera.
Organic “mwachibadwa”: Kupanga tiyi wa Misi Yang kwenikweni kumafunikira njira za organic – ichi ndi chimodzi mwa zitsanzo zochepa zomwe kuyera kwa chilengedwe sikusankha kwamalonda, koma chosowa chaukadaulo.
Pali mtundu wa oolong: Kupatula tiyi wofiira, ku Taiwan amapanganso Misi Yang Oolong (蜜香烏龍, Mì Xiāng Wūlóng) kuchokera ku zinthu zowonongeka ndi cicada – mtundu wokazinga pang’ono wokhala ndi fungo lofanana la uchi, koma kapangidwe kopepuka ndi kusunga mafungo a maluwa.

13. Kufananiza ndi Mitayi Wofiira Ina:

Dongfang Meiren (東方美人, Dōngfāng Měirén): Oolong wolemera (60–80% okisijeni), osati tiyi wofiira. Amapangidwa kuchokera ku tsamba lowonongeka ndi cicada yomweyo. Amasiyana ndi Misi Yang Hong Cha pokhala ndi fungo lowonekera bwino, “lonunkhira” la uchi ndi zipatso, mtundu wamitundumitundu (mitundu isanu) wa tsamba komanso kuchuluka kwakukulu kwa bwemba loyera. Kukoma kwa Dongfang Meiren, mwachizoloŵezi, kumakhala kopepuka komanso kochepa “kofunda” kuposa kwa Misi Yang Hong Cha wokazinga mokwanira.
Jin Jun Mei (金駿眉, Jīn Jùn Méi): Tiyi wofiira wapamwamba wochokera ku Wuyishan (Fujian), wopangidwanso ndi masamba amodzi okha. Amasiyana ndi fungo laling’ono kwambiri, laulemu la uchi ndi maluwa popanda ma toni oonekeratu a zipatso. Kukoma ndi kopepuka komanso “kozizira”. Uchi wa Misi Yang Hong Cha uli ndi chibadwa chosiyana: umachitika ndi cicada, pomwe kukoma kwa Jin Jun Mei ndi zotsatira za kuchuluka kwa amino acids mu masamba apamwamba a m’mapiri.
Riyue Tan Hong Cha (日月潭紅茶, Rì Yuè Tán Hóngchá): Tiyi wofiira waku Taiwan wochokera kudera la Nyanja ya Dzuwa ndi Mwezi (Nantou), nthawi zambiri kuchokera ku cultivar Tai Cha №18 (Hong Yu). Ma toni ake ndi sinamoni, timbewu tonunkhira ndi bulugamu popanda fungo la uchi. Wolemera kwambiri komanso “wolunjika” poyerekeza ndi kusiyanasiyana kwa Misi Yang Jini Ya.
Dian Hong (滇紅, Diānhóng): Tiyi wofiira waku Yunnan – wowawa kwambiri, wamphamvu, wokhala ndi ma toni akuluakulu a malt ndi chokoleti. Misi Yang Jini Ya ndi wofewa, wotsekemera, wokhala ndi chikhalidwe cha zipatso ndi uchi, kalembedwe kosiyana kotheratu.
Qimen Hong Cha (祁門紅茶, Qímén Hóngchá): Tiyi wofiira wodziwika bwino waku Anhui wokhala ndi “qimen xiang” (祁门香) – fungo lapadera lophatikiza maluwa, zipatso ndi utsi wochepa. Kalembedwe kakudziletsa, kanzeru poyerekeza ndi “uchi” wowonekera komanso wotengeka wa Misi Yang Hong Cha.

Pomaliza:

Misi Yang Jini Ya Hong Cha ndi tiyi womwe, mwa chilengedwe ndi luso la anthu, amapanga chinthu chachikulu kuposa kungophatikiza mbali zake. Kachirombo kakang’ono ka cicada, kamene nthawi zina imakhala kowononga, pano imakhala wothandizira wofunikira, kupereka tiyi fungo lapadera la uchi ndi zipatso lomwe silingapezeke ndi njira ina iliyonse. Masamba agolide, okonzedwa malinga ndi njira yachikhalidwe ya tiyi wofiira, amasandulika kukhala chakumwa chokongola kwambiri komanso chozama – chotsekemera chopanda shuga, chonunkhira chopanda fungo lochita kupanga, choyera cha chilengedwe chopanda kusiya. Tiyi uyu adzakondedwa makamaka ndi iwo amene amafuna mu tiyi wofiira osati mphamvu ndi kuwawa, koma kufewa, kukoma ndi kusiyanasiyana kwa fungo – makhalidwe omwe amasanduliza kumwa tiyi kukhala chokumana nacho chosinkhasinkha.