Pu'er Sheng Cha

Pu’er Sheng Cha ndi imodzi mwa tiyi zosiyana kwambiri ndi zochuluka ku China, yomwe imatha kufufumitsidwa mwachilengedwe kwa zaka zambiri, pamene kukoma kwake, fungo lake ndi mtundu wake zimasintha mosalekeza. Imapangidwa kuchokera ku masamba atsopano amitundu yayikulu ya mtengo wa tiyi ya ku Yunnan pogwiritsa ntchito njira ya shàiqīng (晒青 — kuyanika padzuwa), kenako nthawi zina kukanikizidwa m’mitundu yosiyanasiyana. Chifukwa cha luso lapadera lakusintha kukhala labwino ndi nthawi, shēng pǔ’ěr anapatsidwa dzina loti ‘chakumwa chokhala ngati chinthu chakale’ (可以喝的古董). Muyezo wa mtundu wabwino umatsimikizidwa ndi muyezo wa dziko GB/T 22111-2008 ‘Chizindikiro cha Malo — Tiyi ya Pǔ’ěr’.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi ya pambuyo pa kufufumitsidwa (hòu fājiào chá, 后发酵茶). Shēng pǔ’ěr imakhala ndi malo apadera m’gulu: momveka bwino amaiika m’gulu la hēi chá (黑茶, Hēichá — tiyi yakuda), komabe akatswiri ambiri ndi muyezo wa GB/T 22111-2008 amasiyanitsa pǔ’ěr ngati mtundu wokha, chifukwa njira yake yopangira ndi kusintha kwake n’zosiyana kwambiri ndi tiyi zina zakuda. Shēng pǔ’ěr wachichepere malinga ndi kakomedwe ndi fungo ali pafupi ndi tiyi yobiriwira, pamene wokalamba ali pafupi ndi hēi chá zakale. Kufufumitsidwa kumachitika mwachilengedwe chifukwa cha ntchito ya ma enzyme omwe ali mkati ndi tizilombo tating’ono pa nthawi yosungira — kuyambira zaka zingapo mpaka makumi a zaka.
• Gulu: Tiyi Zotchuka za China (中国名茶). Imodzi mwa tiyi zodziwika kwambiri ndi zofunika m’chikhalidwe cha China, chinthu chosonkhanitsidwa ndi kuikidwa ndalama.
• Chiyambi: China, Chigawo cha Yunnan (云南, Yúnnán). Malinga ndi muyezo wa GB/T 22111-2008, pǔ’ěr akhoza kupangidwa kokha kumadera a maboma 11 ndi madera odziyimira pawokha a Yunnan, phatikiza zigawo 75. Mwa mbiri, madera abwino kwambiri ndi awa:
  • Xishuangbanna (西双版纳, Xīshuāngbǎnnà): Kwawo kwenikweni kwa pǔ’ěr wa kale, kuli mapiri akale a Six Great Tea Mountains (六大茶山, Liù Dà Chá Shān) — Yǒulè (攸乐), Gédēng (革登), Yībāng (倚邦), Mǎngzhī (莽枝), Mǎnzhuān (蛮砖) ndi Mǎnsà/Yìwǔ (曼撒/易武). Pamodzi ndi iwo pali ‘mapiri atsopano asanu ndi limodzi’ kumbali ya kumanja kwa Mtsinje wa Lancang: Nánnuò (南糯), Nánqiáo (南峤), Měngsòng (勐宋), Jǐngmài (景迈), Bùláng (布朗) ndi Bādá (巴达). Muno muli malo odziwika bwino ngati Lǎobānzhāng (老班章) ndi Yìwǔ (易武).
  • Líncāng (临沧, Líncāng): Imadziwika ndi shēng zamphamvu, zokhazikika komanso mitengo yakale ya tiyi. Iphatikiza Bīngdǎo (冰岛, Bīngdǎo) wotchuka ndi Xīguī (昔归, Xīguī), komanso dera la Měngkù (勐库) lokhala ndi midzi khumi ndi isanu ndi itatu ya tiyi.
  • Pǔ’ěr (普洱, Pǔ’ěr): Likulu la mbiri ya malonda, lomwe linapereka dzina ku mtundu wonse wa tiyi. Iphatikiza Jǐngmài (景迈) yotchuka — malo a World Heritage Site a UNESCO (2023), komanso Kūn Lú Shān (困鹿山) ndi Qiānjiāzhài (千家寨) okhala ndi mitengo yakuthengo ya tiyi ya zaka mpaka 2700.
• Zolumikizira za malo: Yunnan ili pakati pa 21° ndi 29° N, 97° ndi 106° E. Madera akuluakulu a tiyi ali m’dera la 21°–25° N, pa utali wa mamita 1000–2200.

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Pǔ’ěr ndi imodzi mwa tiyi zakale kwambiri ku China zokhala ndi mbiri yosalekeza ya zaka zoposa chikwi.

  • Nyengo ya Tang (618–907): Fán Chuò (樊绰, Fán Chuò) m’buku la Mán shū (《蛮书》, ‘Buku la Anthu Akummwera’, cha m’ma 863 CE) analemba: ‘Tiyi imachokera ku mapiri a mzinda wa Yínshēng’ (茶出银生城界诸山). Yínshēng ndi dera lamakono la Jǐngdōng (景东) ku Yunnan. Umu ndi umboni wina woyamba wolembedwa wa kupanga tiyi m’derali. Kale m’nyengo imeneyi, tiyi yochokera ku Yunnan inkafika ku Tibet kudzera pa Njira ya Akavalo ya Tiyi (茶马古道, Chámǎ Gǔdào) yomwe inali ikungopangidwa.
  • Nyengo ya Yuan (1271–1368): Lǐ Jīng (李京) mu Yúnnán zhìlüè (《云南志略》) anatchula tiyi monga chinthu chosinthanitsa pakati pa anthu a m’madera a m’malire.
  • Nyengo ya Ming (1368–1644): Xiè Zhàozhì (谢肇淛, Xiè Zhàozhì) mu Diān lüè (《滇略》, 1598 CE) ananena: ‘Onse — kuyambira akuluakulu mpaka anthu wamba — amamwa tiyi yochokera ku Pǔ’ěr, yophikidwa ndi nthunzi ndi kukanikizidwa kukhala makeke’ (士庶所用，皆普茶也，蒸而成团). Izi zimatsimikizira kuti pofika kumapeto kwa zaka za m’ma 1500, luso la kukanikiza pǔ’ěr linali litakonzedwa mokwanira.
  • Nyengo ya Qing (1644–1912): Kukula kwa pǔ’ěr. Mu 1729 (chaka cha 7 cha ulamuliro wa Yǒngzhèng), ofesi ya Pǔ’ěr Fǔ (普洱府, Pǔ’ěr Fǔ) inakhazikitsidwa. Mapiri a Six Great Tea Mountains amapanga tiyi zikwi khumi dàn (担) pachaka. Pǔ’ěr anakhala tiyi yovomerezeka ya nyumba yachifumu: zitsanzo zabwino kwambiri zochokera ku Yībāng (倚邦) ndi Yìwǔ (易武) zinkaperekedwa ngati gòngchá (贡茶 — ‘tiyi yopereka’). Mu 1735, muyezo wa ‘makeke kasanu ndi kawiri’ (七子饼, Qī Zǐ Bǐng) unakhazikitsidwa: keke iliyonse — 7 liǎng (357 g), makeke asanu ndi awiri pamulu — 49 liǎng. Mawonekedwe awa akugwiritsidwabe ntchito. Njira ya Akavalo ya Tiyi inakula — maukonde a malonda a kutalika kwa makilomita pafupifupi 2000, omwe ankalumikiza Xishuangbanna ndi Lhasa kudzera ku Dàlǐ, Lìjiāng, ndi Shangri-La.
  • Nyengo yamakono: Mu 2003, pǔ’ěr analandira chitetezo cha chizindikiro cha malo. Mu 2008, muyezo wa GB/T 22111-2008 unayamba kugwira ntchito. Mu 2014, ‘Luso Lopanga Pǔ’ěr Yunnan Mwachikhalidwe’ (云南普洱茶传统制作技艺) linaikidwa m’ndandanda wa zolowa zachikhalidwe zosagwirika za dziko la China. Mu 2023, Nkhalango Zakale za Tiyi za Jǐngmài (景迈山古茶林文化景观) zinakhala malo a World Heritage Site a UNESCO.

• Dzina:

  • ‘Pǔ’ěr’ (普洱, Pǔ’ěr) — dzina la boma la mzinda ku Yunnan lomwe m’mbiri linali likulu la malonda a tiyi ndi malo oyendera katundu wa tiyi. Mzinda womwewo sunali wopanga kwambiri: tiyi ankabwera kuchokera kumapiri ozungulira kuti akatumizidwe.
  • ‘Shēng’ (生, Shēng) — kwenikweni ‘wobiriwira’, ‘wamoyo’, ‘wosaphikidwa’. Chimasonyeza kusowa kwa kufufumitsidwa kothamanga (mosiyana ndi shú pǔ’ěr, 熟, Shú — ‘wokalamba’, ‘wophikidwa’). Shēng pǔ’ěr amafufumitsidwa mwachilengedwe kokha.
  • ‘Chá’ (茶, Chá) — tiyi.

• Tanthauzo la chikhalidwe: Shēng pǔ’ěr ndi gawo lofunika kwambiri la chikhalidwe cha Yunnan ndi mafuko ang’onoang’ono: Bùlǎng (布朗族), Dǎi (傣族), Hāní (哈尼族), Lāhù (拉祜族). Bùlǎng amaonedwa kuti ndi anthu akale kwambiri olima tiyi — makolo awo, anthu a Púrén (濮人, Púrén), anayamba kulima tiyi pafupifupi zaka 4000 zapitazo. Njira ya Akavalo ya Tiyi sinali njira yamalonda yokha, komanso njira yosinthira zikhalidwe pakati pa anthu a Yunnan, Tibet, ndi Southeast Asia. M’zaka zaposachedwa, shēng pǔ’ěr wakhala chinthu chosonkhanitsidwa ndi kuikidwa ndalama: mitengo ya makeke okalamba ochokera ku mafakitale odziwika imakwera chaka chilichonse, ndipo zitsanzo zina zakale za m’ma 1950–70s zimayesedwa masauzande mazana ambirimbiri a ma yuan.

3. Kufotokoza kwa Zomera ndi Zopangira:

• Mtundu / Cultivar: Chopangira chachikulu ndi mtundu wa masamba akuluakulu a Yúnnán Dàyèzhǒng (云南大叶种, Yúnnán Dàyèzhǒng — ‘Mtundu Wamasamba Akuluakulu a Yunnan’), wa gulu la Camellia sinensis var. assamica (Masters) Kitamura. Uwu ndi mtundu wovomerezeka wa dziko (国家良种), umene umapezeka m’magulu angapo:

  • Měngkù Dàyèzhǒng (勐库大叶种, Měngkù Dàyèzhǒng): Masamba a m’lifupi 6–15 cm, okhala ndi ma polyphenol mpaka 35%, omwe amapezeka kwambiri m’madera a tiyi a Líncāng ndi Měnghǎi.
  • Fèngqìng Dàyèzhǒng (凤庆大叶种, Fèngqìng Dàyèzhǒng): Masamba a thupi lochuluka, okhuthala; okhala ndi ma amino acid opitilira 2.5%.
  • Měnghǎi Dàyèzhǒng (勐海大叶种, Měnghǎi Dàyèzhǒng): Amalekerera kuzizira kwambiri, ndiwo abwino kwambiri popanga shēng pǔ’ěr. M’nkhalango za tiyi zakuthengo ndi zomwe sizilimidwa mokwanira, amapezekanso Camellia taliensis (W.W. Sm.) Melch. ndi mitundu yosakanizana pakati pa mitengo yakuthengo ndi yolimidwa.

• Zaka za mitengo: Chimodzi mwa zinthu zofunika kwambiri pa ubwino ndi mtengo wa shēng pǔ’ěr:

  • Táidì Chá (台地茶, Táidì Chá) — tiyi ya m’minda: Zaka zosapitilira 30–40, imamera m’minda yokhala ndi materasi. Imakhala ndi zokolola zambiri, koma kukoma kwake kocheperako. Ndi chinthu chachikulu cha msika wamba.
  • Dà Shù Chá (大树茶, Dà Shù Chá) — mitengo ikuluikulu: Zaka makumi angapo mpaka 100. Kukoma kwake kozama, ndi ‘thupi’ lodziwika bwino la tiyi.
  • Gǔ Shù Chá (古树茶, Gǔ Shù Chá) — mitengo yakale: Zaka 100 kapena kuposapo, nthawi zina 500–1000+. Mizu yake imalowa pansi mumiyala, kutulutsa mchere wapadera. Kukoma kwake — kozama, kosanjikizana, ndi hóuyùn (喉韵 — kukhudza kwa pakhosi) koonekera. Mitengo — kuyambira ma yuan 3000/kg ndi kupitilira, kwa midzi yapamwamba (Lǎobānzhāng, Bīngdǎo) — makumi ndi mazana ambirimbiri a ma yuan/kg.
  • Yě Shēng Chá (野生茶, Yě Shēng Chá) — tiyi yakuthengo: Mitengo imene imamera m’nkhalango zachilengedwe popanda kulowerera kwa munthu. Imapezeka m’malo osungidwa a Qiānjiāzhài, Bādá ndi ena.

• Kukolola (采摘, Cǎi zhāi): Nyengo yayikulu — kuyambira February mpaka November. Chopereka chofunika kwambiri ndi cha m’masika (春茶, Chūnchá), makamaka ‘chisanafike Qīngmíng’ (明前茶, Míngqián chá — chisanafike chikondwerero cha Qīngmíng, kumayambiriro kwa April) ndi ‘chisanafike Gǔyǔ’ (谷雨前, Gǔyǔ qián — chisanafike Gǔyǔ, kumapeto kwa April). Masamba a m’nyengo yachisanu amakhala ndi ma amino acid ochuluka kwambiri ndi zinthu zonunkhira pambuyo pa nthawi yopuma ya m’nyengo yozizira. Tiyi ya m’nyengo yofika (秋茶, Qiūchá, kapena ‘Gǔ Huā’, 谷花) imayamikiridwanso chifukwa cha fungo lake lofewa.

• Muyezo wa kukolola: Kwa mitundu yapamwamba — mphukira ndi tsamba limodzi (一芽一叶); kwa yokhazikika — mphukira ndi masamba awiri kapena atatu (一芽二三叶). Kwa gǔ shù, nthawi zambiri amakolola mphukira zokhwima kwambiri (mpaka masamba 4), chifukwa izo zimapereka kukwanira kwa kukoma komwe kumadziwika ndi mitengo yakale.

4. Terroir ndi Makhalidwe a Kulima:

• Chigawo cha Yunnan: Chili kum’mwera chakumadzulo kwa China, pamalire a chipululu cha Tibet ndi chilumba cha Indochina, kumalire ndi Myanmar, Laos, ndi Vietnam. Chimaonedwa kuti ndi limodzi mwa malo oyambira mtengo wa tiyi: pano pali mitengo yakale kwambiri yakuthengo ya tiyi ya zaka mpaka 2700 (Qiānjiāzhài, m’chigawo cha Zhènyuán).
• Utali wa malo: Madera akuluakulu a tiyi — 1000–2200 m pamwamba pa nyanja. Minda yapamapiri (yopitilira 1600 m) imatulutsa tiyi yokhala ndi fungo lofewa komanso kukoma kotsekemera chifukwa cha kusiyana kwakukulu kwa kutentha kwa usana ndi usiku.
• Nyengo: Nyengo ya subtropical-tropical ya malo otsika ndi mapiri. Kutentha kwapachaka 14–23°C. Mvula yapachaka 1500–2100 mm. Kudziwika ndi chifunga chochuluka, chinyezi chachikulu (≥80%), ndi kusiyana kwakukulu kwa kutentha kwa tsiku (mpaka 15°C), zomwe zimachedwetsa kukula kwa masamba ndi kuthandiza kusonkhanitsa zinthu zonunkhira ndi ma amino acid.
• Dothi: Pali dothi lofiira ndi dothi la njerwa (laterite) lomwe lili ndi pH 4–6, lochuluka ndi ma oxide a chitsulo ndi aluminium, komanso humus. Mchitidwe wa acidic ndi kuchuluka kwa zinthu zachilengedwe ndi zoyenera kwa mtengo wa tiyi.
• Zachilengedwe: Nkhalango zambiri za tiyi zimakhala ndi chiwopsezo chachikulu cha nkhalango (≥82% m’dera la tiyi la Měnghǎi). Mitengo yakale imamera mogwirizana ndi mitundu ya malo otentha ndi subtropics, kupanga chilengedwe chapadera. Kuwala kobalalika pansi pa denga la nkhalango kumawonjezera kuchuluka kwa L-theanine ndi chlorophyll m’masamba.

5. Luso la Kupanga:

Luso la shēng pǔ’ěr ndi limodzi mwa njira zakale kwambiri komanso zosakhudza kwambiri m’dziko la tiyi. Mfundo yayikulu — kusunga kugwira ntchito kwa ma enzyme amkati kuti pakhale kusintha kwachilengedwe pambuyo pake pa nthawi yosungira. Kupanga konse kumazikidwa pa kuletsa kutentha kwakukulu (全程忌高温).

• Kukolola (采摘, cǎi zhāi): Kukolola ndi dzanja; makina amaloledwa kokha pa tiyi ya m’minda.
• Kufewa / Tān liàng (摊晾, tān liáng / 萎凋, wěi diāo): Masamba atsopano amawaika mosanjikiza m’malo opumira mpweya (pamapaipi a nsungwi kapena pansalu). Cholinga — kuchotsa chinyezi pang’ono (kufikira kutaya 20–30% kulemera), kufewetsa masamba, ndi kuyambitsa njira zochepa za okosijeni. Nthawi — kuyambira maola angapo mpaka tsiku limodzi, malingana ndi kukhuthala kwa masamba ndi nyengo.
• ‘Kupha zobiriwira’ / Shāqīng (杀青, shā qīng): Kuwotcha mu poto yachitsulo (铁锅) pa kutentha kwa 180–200°C. Gawo limeneli limayimitsa polyphenol oxidase ndikuletsa okosijeni wamphamvu, koma, mosiyana ndi tiyi yobiriwira, imachitika mofewa komanso pa kutentha kochepa, kuti isathetse kwathunthu ntchito ya ma enzyme. Ndi ntchito yotsalira ya ma enzyme yomwe imapereka mphamvu ya kukhwima m’tsogolo. Katswiri amayang’anira njira ndi mawu, fungo, ndi kukhudza — masamba ayenera kukhala ofewa, omata pang’ono, ndi fungo lodziwika la mtedza.
• Kupotoza / Róu niǎn (揉捻, róu niǎn): Masamba amapotozedwa ndi dzanja kapena pa ma roller, kuwononga makoma a maselo ndi kutulutsa madzi a m’maselo. Mlingo wa kupotozeka umasiyana: kwa gǔ shù — kaŵirikaŵiri mopepuka kuti asunge mawonekedwe a masamba akuluakulu; kwa tiyi ya m’minda — mwamphamvu kwambiri.
• Kuyanika padzuwa / Shài gān (晒干, shài gān): Gawo lofunikira, limene limasiyanitsa shēng pǔ’ěr ndi tiyi zina zonse. Masamba opotozedwa amawaika mosanjikiza panja ndi kuyanika padzuwa mpaka chinyezi chokwana ≤10%. Ndi kuyanika kwa dzuwa (osati ng’anjo kapena makina) komwe ndi chinthu chofunikira kuti asunge tizilombo tamoyo ndi ntchito ya ma enzyme yotsalira. Chopangidwa pa nthawi imeneyi chimatchedwa shài qīng máo chá (晒青毛茶, shài qīng máo chá — ‘chopangira choyanikidwa ndi dzuwa’).
• Kusanja / Fēn jí (分级, fēn jí): Máo chá amasanjidwa malinga ndi kukula, mtundu, ndi ubwino wa masamba.
• Kukanikiza / Yā zhì (压制, yā zhì): Gawo losafunikira. Máo chá akhoza kugulitsidwa wosakanikizidwa, koma kaŵirikaŵiri amakanikizidwa m’maonekedwe okhazikika pambuyo pa kuphikidwa ndi nthunzi kwakanthawi (kuti akhale ofewa):
  • Bǐngchá (饼茶, Bǐngchá) — keke: Keke lozungulira, lolemera 357 g (七子饼, qī zǐ bǐng — ‘keke kasanu ndi kawiri’). Makeke asanu ndi awiri m’chikwama cha nsungwi (筒, tǒng) amapanga tǒng limodzi (2499 g ≈ miyezo yakale ya ‘49 liǎng’). Amapezekanso ma 100 g, 200 g, 400 g.
  • Zhuānchá (砖茶, Zhuānchá) — njerwa: Chidutswa chaching’onoting’ono, kaŵirikaŵiri 250 g kapena 500 g.
  • Tuóchá (沱茶, Tuóchá) — chisa/chikho: Mawonekedwe ozungulira theka ndi phompho, kuyambira 3 g (mini tuóchá) mpaka 100–250 g.
  • Maonekedwe ena: Woboola ngati bowa (蘑菇沱, Mógū tuó — wa msika wa Tibet), woboola ngati dzungu (金瓜贡茶, Jīn Guā Gòng Chá — ‘dzungu lagolide’, mawonekedwe a mbiri ya nyumba yachifumu), chipilala (柱形, Zhù xíng).
• Kuyanika kwachilengedwe kwa tiyi yokanikizidwa: Pambuyo pokanikiza, makeke / njerwa / tuóchá amayanikidwa m’chipinda chopumira mpweya pa kutentha kwa chipinda mpaka ziume kwathunthu (masiku angapo).
• Kufufumitsidwa kwachilengedwe / Chénhuà (陈化, chénhuà): Gawo lalikulu ‘losawoneka’. Pambuyo pomaliza kupanga, shēng pǔ’ěr amaikidwa m’malo osungira, kumene kwa miyezi, zaka, ndi makumi a zaka kusintha kwapang’onopang’ono kwa tizilombo ndi ma enzyme kumachitika. Ma polyphenol amasandulika pang’onopang’ono kukhala theaflavins ndi thearubigins, ma protein amaphwanyidwa kukhala ma amino acid, ndipo mankhwala ovuta onunkhira amapangidwa. Njirayi imasandutsa tiyi yachinyamata yowawa, yobiriwira kukhala chakumwa chofewa, chotsekemera, ‘chofewa ngati velvet’ chakale.

6. Makhalidwe a Organoleptic:

Makhalidwe a organoleptic a shēng pǔ’ěr amasintha kwambiri ndi zaka — ichi ndi chinthu chachikulu cha tiyi iyi.

Shēng pǔ’ěr wachinyamata (新茶, zosapitilira zaka 3):

• Maonekedwe a masamba owuma: Kupotoka kolimba (紧结卷曲), mtundu — wobiriwira wakuda (墨绿) ndi kuwala kwamafuta, nsonga zasiliva ndi zoyera (白毫) zimawoneka bwino.
• Fungo la masamba owuma: Latsopano, la udzu, la maluwa, ndi mafungo a udzu wongotchetchedwa, apulo wobiriwira, ndi maluwa a m’masika.
• Fungo la madzi otulutsidwa: Lolimba, lalitali — la maluwa (orchid, lily of the valley), la udzu, ndi maluwa a timba ta uchi; kwa tiyi yochokera ku mitengo yakale — lozama kwambiri, ndi kachidontho kakang’ono ka camphor.
• Kukoma: Kokwanira, ndi kuwawa kowonekera (涩, sè) ndi kakomedwe kakang’ono kowawa (苦, kǔ), zomwe zimasandulika mwachangu kukhala kusekemera kotsatira kwachangu — huí gān (回甘) ndi shēng jīn (生津 — kutulutsa malovu kwambiri). Thupi la tiyi — lolimba, lokhazikika. Kwa gǔ shù kumadziwika ‘kukhudza kwa pakhosi’ (喉韵, hóuyùn) — kumverera kozama ndi kutalika kwa kukoma m’khosi.
• Mtundu wa madzi otulutsidwa: Wobiriwira wachikasu (黄绿), wowonekera, wowala.
• Pansi pa tiyi: Masamba — osalala, olimba, obiriwira achikasu, ofewa, olimba.

Shēng pǔ’ěr wa zaka zapakati (zaka 3–10):

• Maonekedwe a masamba owuma: Mtundu umasinthira ku bulauni wobiriwira ndi kachidontho kofiira.
• Fungo: Kusintha: mafungo a udzu amatha, kuwonekera mafungo a uchi, maluwa-zipatso, ndi kachidontho kakang’ono ka nkhuni.
• Kukoma: Kuwawa ndi kowawa kumachepa kwambiri, kusekemera kumawonjezeka, ndi mafuta akutuluka amene amakuta pakamwa.
• Mtundu wa madzi otulutsidwa: Wachikasu wagolide → wamalanje wa amber.

Shēng pǔ’ěr wokalamba (老茶, zaka 10+):

• Maonekedwe a masamba owuma: Bulauni wakuda, bulauni wofiira; kupotoka kumachepa.
• Fungo la masamba owuma: Lozama, lovuta — zipatso zouma (ma plums wakuda, apricots, ma dates), nkhuni, mtedza, zokometsera, kachidontho ka camphor, laibulale yakale, ‘nthaka pambuyo pa mvula’.
• Fungo la madzi otulutsidwa: Chén xiāng (陈香 — ‘fungo la kukalamba’) lolemera: mafungo a sandalwood, mkungudza, zipatso zouma, kachidontho kakang’ono ka bowa (菌花香), camphor.
• Kukoma: Kofewa, kozungulira, kopanda zingwe (醇厚甘滑). Kuwawa ndi kowawa zimatha kwambiri. Mu mtundu wake — zipatso zouma, nkhuni, mtedza, caramel, chokoleti, zokometsera. Kukoma kotsatira — kwautali, kophimbira, ndi huí gān wozama.
• Mtundu wa madzi otulutsidwa: Kuchokera kufiira kwa amber (橙红) mpaka kufiira kwambiri kwa bulauni wa mchere, wowonekera, ndi kuwala.
• Pansi pa tiyi: Masamba osalala, olimba a mtundu wa bulauni wakuda, okhala ndi kachidontho kofiira, owala ngati mafuta.

7. Zomwe Zili:

Shēng pǔ’ěr amadziwika ndi kuchuluka kwa zinthu zamankhwala, zomwe zimachitika chifukwa cha kugwiritsa ntchito gulu la Assam la masamba akuluakulu ndi luso lapadera la kusamalira mofewa.

• Ma Polyphenol (茶多酚): Gulu lalikulu la zinthu. Malinga ndi GB/T 22111-2008, kuchuluka kwa ma polyphenol mu shēng pǔ’ěr — osachepera 28%. Malinga ndi kafukufuku (Southwest University, 2018), kuchuluka kwapakati kwa ma polyphenol mu shēng máo chá — pafupifupi 30–35%. Catechin yaikulu ndi EGCG (epigallocatechin-3-gallate), yomwe kuchuluka kwake kumafika 79 mg/g. Kuchuluka konse kwa ma esterified catechin — pafupifupi 136 mg/g. Ndikukalamba, ma catechin amasandulika pang’onopang’ono kukhala theaflavins ndi thearubigins, kuchepetsa kuwawa ndi kupanga kufewa kwa kukoma.
• Ma Amino Acid (氨基酸): Kuchuluka kwapakati kwa ma amino acid aulere — pafupifupi 3.0%, zomwe ndi zochuluka kwambiri kuposa mu shú pǔ’ěr (≈1.5%). L-theanine imapereka kukoma kotsekemera ndi mphamvu yomasuka, yomwe imayenderana ndi mphamvu ya caffeine.
• Ma Alkaloid: Caffeine (咖啡碱) — 2–4% (pafupifupi 3.6%), theobromine, theophylline. Kuchuluka kwa caffeine kumafanana ndi tiyi yakuda ndipo kumakhala kokulirapo kuposa tiyi yobiriwira yambiri.
• Zinthu zosungunuka m’madzi (水浸出物): ≈41.7% — chimodzi mwa zisonyezo zazikulu kwambiri pakati pa mitundu yonse ya tiyi, zomwe zimalongosola kukana kwapadera kwa shēng pǔ’ěr ku ma steeps ambiri.
• Ma Carbohydrate osungunuka (可溶性总糖): ≈4.5%, amapereka kusekemera ndi ‘thupi’ la madzi otulutsidwa.
• Mavitamini: C, B1, B2, E, K, PP.
• Mchere: Potaziyamu, fluoride, maginiziyamu, manganese, chitsulo, zinc, selenium. Kuchuluka kwa mchere kumakhala kwakukulu makamaka mu tiyi yochokera ku mitengo yakale chifukwa cha mizu yakuya.
• Mafuta ofunikira: Amayambitsa fungo lovuta; ndi kukalamba, kapangidwe kawo kamasintha, kupanga mafungo a chén xiāng.

8. Ubwino Wathanzi:

• Mphamvu ya antioxidant: Kuchuluka kwa EGCG ndi ma catechin ena kumapereka chitetezo champhamvu cha maselo ku ma free radical. Malinga ndi zina, mphamvu ya antioxidant ya shēng pǔ’ěr imaposa mitundu ina ya tiyi.
• Kuchepetsa mafuta (降脂, jiàng zhī): Mankhwala ophatikizana a ma polyphenol ndi caffeine amathandiza kugawa mafuta ndi kuchepetsa mlingo wa ‘cholesterol woipa’ (LDL). Mwachikhalidwe ku Yunnan, pǔ’ěr amamwa pambuyo pa chakudya chamafuta.
• Kuthandiza kugaya chakudya (促消化): Kugwira ntchito kwa ma enzyme osungidwa a shēng pǔ’ěr kumathandiza kugawa chakudya cholemera. Ndi kukalamba kwa tiyi, mphamvu imeneyi imawonjezeka chifukwa cha zinthu zopangidwa ndi kusintha kwa tizilombo.
• Mphamvu yopatsa mphamvu: Kuchuluka kwa caffeine (2–4%) ndi L-theanine kumapereka mphamvu yokhazikika, yofanana — ‘kuledzera kwa tiyi’ (茶醉, chá zuì) — ndi kumveka bwino kwa maganizo.
• Thandizo la mtima ndi mitsempha: Ma flavonoid ndi ma catechin amathandiza kuti mitsempha ikhale yokhazikika, kukhazikika kwa kuthamanga kwa magazi, ndi kuchepetsa kumamatira kwa magazi.
• Kuchotsa poizoni m’thupi: Imathandiza kuchotsa poizoni, kuyeretsa chiwindi. Mu mankhwala achikhalidwe a China (TCM), shēng pǔ’ěr amanenedwa kuti ali ndi mphamvu ya ‘kubalalitsa kutentha’ (清热, qīng rè) ndi ‘kuyeretsa thupi’ (排毒, pái dú).
• Mphamvu yochepetsera kutupa: Ma catechin ali ndi umboni wa mphamvu zochepetsera kutupa.
• Kuyendetsa kagayidwe kachakudya: Imathamangitsa kagayidwe kachakudya, imathandiza kuwongolera kulemera kwa thupi.

9. Kupanga Tiyi:

• Kutentha kwa madzi:

  • Shēng wachinyamata (zosapitilira zaka 3): 90–95°C.
  • Shēng wokalamba (zaka 5+): 95–100°C (madzi owirira kwambiri).
  • Gǔ shù wa zaka zilizonse: 100°C — madzi owirira athunthu amatsegula kuzama ndi ‘thupi’ la tiyi ya nkhuni.

• Kuchuluka kwa tiyi: 7–8 g pa 100–150 ml (njira ya gōngfū); 3–5 g pa 200 ml (kupanga kwapakhomo).

• Zida: Gàiwǎn (盖碗) ya porcelain yoyera — ndiyo yoyenera kuonera, simasokoneza fungo ndipo imalola kuwongolera bwino kutulutsa. Miphika ya Yíxīng (宜兴紫砂壶) yopangidwa ndi dongo la zǐshā — ndi yabwino kwambiri kwa shēng okalamba: mawonekedwe a porous a dongo ‘amakumbukira’ tiyi ndipo m’kupita kwa nthawi amalemeretsa madzi ake. Ndikoyenera kugwiritsa ntchito mphika wosiyana wa shēng pǔ’ěr wokha.

• Njira (Njira ya Gōngfū Chá, 工夫茶):

  1. Kutentha zida: Muzimutsuka gàiwǎn / mphika ndi makapu ndi madzi owirira.
  2. Kuthira tiyi: Ikani 7–8 g ya shēng pǔ’ěr mu chida chotentha. Ngati tiyi ndi yokanikizidwa — mbalani pang’onopang’ono ndi mpeni wa tiyi (茶针), kuyesetsa kusunga kukhulupirika kwa masamba.
  3. Kutsuka / Xǐng chá (醒茶, xǐng chá — ‘kudzutsa tiyi’): Thirani madzi otentha ndipo tsanulani nthawi yomweyo (masekondi 5). Kwa tiyi yachinyamata — kutsuka kamodzi; kwa yokalamba (zaka 10+) — kaŵiri, kuti ‘adzutse’ masamba ndi kuchotsa fungo la ‘kutsekeka’ lomwe lingakhalepo.
  4. Ma steeps oyamba (1–5): Kwa shēng wachinyamata — kutulutsa nthawi yomweyo (即冲即出, masekondi 5–10). Kwa wokalamba — mutha kuyamba ndi masekondi 10–15. Tiyi yachinyamata ikapitirira nthawi ikhoza kukhala yowawa mopanda kufunika.
  5. Ma steeps apakati (6–10): Mowonjezera pang’onopang’ono nthawi ndi masekondi 5–10 pa steep lililonse.
  6. Ma steeps ambuyo (10+): Mutha kuwonjezera nthawi mpaka masekondi 30–60. Gǔ shù wabwino amapirira 15–20 kapena ma steeps ochulukirapo.
  7. Kutsanulira: Kudzera mu chotengera chotulutsira (公道杯, gōng dào bēi) kupita ku makapu.

• Zofunika kuziganizira:

  • Osapitiriza nthawi shēng wachinyamata — ngakhale masekondi 5 owonjezera akhoza kupereka kuwawa kosafunika.
  • Yang’anani ‘kukhudza kwa pakhosi’ (喉韵) ndi ‘kusekemera kobwerera’ (回甘) — ndizo zizindikiro zazikulu za ubwino.
  • Kwa tiyi yokanikizidwa: osaphwanya keke lonse; mbalani pang’onopang’ono mlingo wofunikira, kusunga mawonekedwe.

10. Kusunga:

Kusunga shēng pǔ’ěr n’kosiyana kwambiri ndi kusunga tiyi zina zambiri: apa tiyi ‘siyisungidwa’ m’chidebe chopanda mpweya, koma imapitiriza kukhala ndi moyo ndi kukhwima.

• Malo: Mdima, wouma, wopumira mpweya bwino wopanda mafungo ena. Kutentha koyenera — 20–30°C; chinyezi — 60–70%. Pewani kuwala kwa dzuwa, kusintha kwakukulu kwa kutentha, chinyezi chochuluka (>80% — chiwopsezo cha nkhungu) ndi kuwuma kwambiri (<50% — kuyimitsa kusintha).
• Chidebe: Zotengera ‘zopumira’ zomwe zimapereka mpweya:
  • Chikwama choyambirira cha nsungwi / mapepala (tǒng).
  • Zotengera za dothi kapena zadothi zopanda glaze.
  • Mabokosi a makatoni (ololedwa).
  • Osagwiritsa ntchito: mitsuko yotsekedwa bwino, matumba a pulasitiki, zojambulazo za aluminiyamu — zimalepheretsa kusinthana kwa mpweya ndikuyimitsa kukhwima.
• Tiyi yachinyamata (zosapitilira zaka 3): Opanga ena amalangiza kuyamba kuyika kwa miyezi 6–12 m’malo opumira mpweya bwino kuti ‘kukhazikika’ tiyi isanayikidwe kwa nthawi yaitali. Keke yatsopano iyenera kumasulidwa ku zotengera zoyendera ndikulola kuti ‘ipume’ kwa masabata 1–2.
• Tiyi yokalamba: Mukatsegula keke pambuyo pa zaka zambiri zosungidwa, ndikoyenera kumalula mlingo wofunikira ndikulola kuti ‘ipume’ (醒茶, xǐng chá) mu chidebe chotseguka kwa masabata 1–2 musanamwe — izi zimalola tiyi kuchotsa fungo la ‘nyumba yosungira’.
• Adani a tiyi: Chinyezi chochuluka (nkhungu), kuwala kwa dzuwa (kuwonongeka kwa ma polyphenol), mafungo ena (tiyi imayamwa kwambiri), kusintha kwadzidzidzi kwa mikhalidwe.
• Nthawi yosungira: Malinga ndi muyezo — ‘ngati zinthu zosungira zikutsatiridwa, nthawi yomaliza mulibe malire’. M’zochita, nthawi yabwino ya kusintha kwachangu — zaka 15–30; pambuyo pake zosintha zimachepetsa, koma tiyi imakhalabe yoyenera ndi yamtengo wapatali.

11. Mtengo ndi Zonyenga:

Mitundu ya mitengo ya shēng pǔ’ěr ndi imodzi mwa zokulirapo m’dziko la tiyi: kuyambira ma yuan ochepa pa keke la tiyi ya m’minda kufikira mamiliyoni a ma yuan pa zitsanzo zakale.

• Zinthu zomwe zimakhudza mtengo:

  • Zaka za mitengo: Gǔ shù (古树) amayesedwa ndalama zokwana 10–100 kuwirikiza kuposa tiyi ya m’minda. Mitengo yapadera kuchokera ku Lǎobānzhāng, Bīngdǎo, kapena Yìwǔ ikhoza kutulutsa zopangira za mtengo wopitilira ma yuan 100,000/kg.
  • Terroir / Shāntóu (山头 — ‘nsonga ya phiri’): Dzina la mudzi wodziwika kapena phiri ndilo chinthu chachikulu chopangira mtengo. Gulu la ‘malo apamwamba’ kupanga gawo la pǔ’ěr ‘yodziwika ndi dzina’.
  • Chaka chokololera ndi kukalamba: Mtengo wa tiyi yokalamba yokhala ndi mbiri yodalirika yosungira umakwera chaka chilichonse. Makeke ochokera ku mafakitale a Měnghǎi (大益, Dàyì), Xiàguān (下关, Xiàguān), ndi Zhōngchá (中茶, Zhōng Chá) a m’ma 1950–80s — ndi zinthu za auction ndi mitengo ya mazana ambirimbiri a ma yuan.
  • Nyengo yokololera: Tiyi ya m’masika — ndiyo yodula kwambiri.
  • Ubwino wa zopangira ndi luso la wopanga.

• Mitengo yoyerekezera (2024):

  • Máo chá ya m’minda — kuyambira 100–500 yuan/kg.
  • Gǔ shù kuchokera ku madera wamba — 1000–5000 yuan/kg.
  • Gǔ shù kuchokera ku midzi yapamwamba (Lǎobānzhāng, Bīngdǎo, Yìwǔ) — 10,000–200,000+ yuan/kg.
  • Mlingo wa nyumba yachifumu (宫廷级, nsonga zoyera) — kuyambira 20,000 yuan/kg. Zimapezeka kawirikawiri.
  • Keke la mtundu wokhazikika (357 g) — kuyambira 50 mpaka 800 yuan.
  • Keke lomwe lakalamba (zaka 10+, la fakitale) — kuyambira 1000 yuan kupitilira.

• Momwe mungapewere zonyenga:

  • Gulani kwa ogulitsa odalirika: Masitolo apadera a tiyi okhala ndi mbiri yabwino, omwe angathe kupereka chidziwitso chonse chokhudza chiyambi, wopanga, ndi mikhalidwe yosungira.
  • Chenjerani ndi mitengo yotsika mopanda nzeru: Ngati ‘Lǎobānzhāng gǔ shù’ akuperekedwa ndi ma yuan 100 — uku ndi kunyenga kotsimikizika.
  • Yang’anani maonekedwe: Shēng pǔ’ěr wabwino ali ndi mawonekedwe a masamba omveka bwino (osati fumbi ndi zidutswa), nsonga zodziwika, ndi kuwala kodziwika. Kukanikiza kuyenera kukhala kofanana, popanda kuphwanyika.
  • Fufuzani fungo: Fungo losalala, lowawasha, la ‘nsomba’, kapena la mankhwala — ndi zizindikiro za kusungidwa molakwika kapena kunyenga. Shēng pǔ’ěr wabwino wachinyamata amanunkhira mwatsopano ndi maluwa; wokalamba — zipatso zouma ndi nkhuni.
  • Yang’anani madzi otulutsidwa ndi pansi pa tiyi: Madzi otulutsidwa ayenera kukhala owonekera, amtundu wowala; kumwa madzi osaonekera bwino kumasonyeza mavuto. Pansi pa tiyi — masamba osalala, olimba; kuchuluka kwa zimayambira ndi zidutswa ndi chizindikiro cha zopangira za m’mphepete mwake.
  • Kusamala kwambiri ndi tiyi ‘zokalamba’: Kukalamba kochita kupanga (kuyanika mofulumira pa chinyezi chachikulu) — ndi njira yodziwika ya chinyengo. Zizindikiro: mtundu wakuda mopanda chilengedwe chomwe chimanenedwa ndi zaka zochepa, kukoma ‘kosalala’ kopanda kuzama, kusowa kwa huí gān.

12. Zinthu Zosangalatsa:

• ‘Antique yomwe imamwa’: Shēng pǔ’ěr ndi tiyi yokhayo padziko lapansi yomwe muyezo umanena kuti ilibe malire a nthawi yosungira. Keke la pǔ’ěr la m’ma 1950 ‘Red Mark’ (红印, Hóng Yìn) kuchokera ku fakitale ya Měnghǎi linagulitsidwa pa auction ku Hong Kong ndi mtengo wopitilira 1 miliyoni yuan.
• Nambala 357: Kulemera kwa keke lokhazikika (357 g) kuli ndi tanthauzo la mbiri: makeke 7 × 357 g = 2499 g ≈ 49 liǎng malinga ndi dongosolo lakale lolemera. Nambala 7 mu chikhalidwe cha Buddha imayimira kukwanira, ndipo 49 = 7 × 7 imaonedwa kuti ndi ‘nambala yochuluka’.
• Kuledzera kwa tiyi (茶醉): Shēng pǔ’ěr wachinyamata, omwe amamwa pamimba yopanda kanthu, akhoza kuyambitsa ‘kuledzera kwa tiyi’ kowoneka — chizungulire, kutuluka thukuta pang’ono, chisangalalo. Izi zimachitika chifukwa cha kuchuluka kwa caffeine ndi ma polyphenol, omwe amakhudza mimba yopanda kanthu.
• Chisanu choyera (白霜, bái shuāng): Pa pamwamba pa makeke okalamba bwino nthawi zina pamawonekera mbalame zoyera za kristalo. Nthawi zambiri amaziganizira kuti ndi nkhungu, koma izi ndi timadzi ta tiyi tomwe tasandulika kristalo — chizindikiro cha kusintha koyenera ndi kusungidwa kwabwino (mosiyana ndi nkhungu yaubweya kapena yamitundu, yomwe imasonyeza mavuto).
• Mtengo wakale kwambiri: M’dera losungidwa la Qiānjiāzhài (千家寨, m’chigawo cha Zhènyuán) pamamera mtengo wa tiyi wakuthengo wa zaka pafupifupi 2700 — mtengo waukulu kwambiri ndi wakale kwambiri podziwika padziko lonse (kutalika 25.6 m).

13. Mitundu ndi Magulu a Shēng Pǔ’ěr:

• Malinga ndi zaka za zopangira:

  • Gǔ Shù Chá (古树茶): Mitengo zaka 100+. Kukoma kozama, kovuta ndi mawonekedwe a ‘mchere’, huí gān wamphamvu ndi hóuyùn. Fungo — camphor, mafungo a nkhalango. Mtengo kuyambira 3000 yuan/kg.
  • Dà Shù Chá (大树茶): Mitengo kuchokera makumi angapo mpaka zaka 100. Gulu lapakati — kukoma kozama kuposa tiyi ya m’minda, koma kopanda kuzama kwa gǔ shù.
  • Xiǎo Shù / Táidì Chá (小树茶/台地茶): Tchire laling’ono zosapitilira zaka 30. Kukoma kowala, kolira, kuwawa kowonekera, fungo lalitali, koma ‘thupi’ losalimba. Msika wamba, mtengo 100–500 yuan/kg.

• Malinga ndi maonekedwe:

  • Wosamalidwa (散茶, Sǎnchá / Máo Chá, 毛茶) — wosakanikizidwa; amalola kuona ubwino wa masamba, koma amakula mwachangu chifukwa cha malo ochuluka okhudzana ndi mpweya.
  • Keke (饼茶, 357 g muyezo) — mawonekedwe odziwika kwambiri.
  • Njerwa (砖茶), tuóchá (沱茶), woboola ngati bowa (蘑菇沱), chipilala ndi mawonekedwe ena.

• Malinga ndi dera (shāntóu, 山头): ‘Vinyo wofiira amayesedwa ndi château, pǔ’ěr — ndi mapiri’ (红酒论酒庄，普洱讲山头). Malo aliwonse ali ndi mbiri yake yosiyana ya kukoma:

  • Lǎobānzhāng (老班章): Tiyi yamphamvu, ‘yachimuna’. Kuwawa kwakukulu ndi kowawa ndi huí gān wophulika nthawi yomweyo. Thupi — lolimba, ‘la mafupa’.
  • Yìwǔ (易武): Tiyi yofewa, ‘yachikazi’. Kusekemera kwa uchi, fungo lofewa, mawonekedwe osalimba, kuthekera kwakukulu kosungira.
  • Bīngdǎo (冰岛): Kusekemera kozizira (冰糖甜), chiyero, mawonekedwe opanda kanthu. Kuwawa kochepa.
  • Jǐngmài (景迈): Lánhuāxiāng (兰花香 — fungo la orchid) lodziwika, kusekemera kwa maluwa, thupi lofewa.
  • Xīguī (昔归): Fungo lolemera, thupi lolimba, kuthina kodziwika, kukana bwino kwa ma steeps.

• Malinga ndi nyengo:

  • Cha m’masika (春茶) — chofunika kwambiri: kuchuluka kwa ma amino acid, kukoma kozama.
  • Cha m’nyengo yamvula (雨水茶, Yǔshuǐ chá) — chosakhazikika kwambiri, chimagwiritsidwa ntchito pa msika wamba.
  • Cha m’nyengo yofika / Gǔ Huā (谷花茶) — fungo lofewa, kukoma koyenera, kuthekera kwabwino kosungira.

• Malinga ndi mlingo wa mtundu (malinga ndi GB/T 22111-2008):

  • Mlingo wa nyumba yachifumu (宫廷级, Gōngtíng jí): Nsonga zoyera. Fungo lalitali, kukoma kofewa. Chosowa kwambiri.
  • Wapadera (特级, Tè jí): Nsonga + tsamba 1 (90%+). Nsonga zoyera zodziwika, kukoma kwatsopano.
  • Wachitatu (三级, Sān jí): Nsonga + masamba 2. Kupotoka kolimba, kuwawa pang’ono. Mlingo wamalonda wamba (300–800 yuan/keke).
  • Wachisanu ndi pansi (五级+): Kuyika masamba okhwima kwambiri. Kusekemera kowonjezeka pambuyo pa kukalamba.

14. Zotsutsana ndi Chenjezo:

• Osamamwa pamimba yopanda kanthu: Shēng pǔ’ěr wachinyamata ali ndi kuchuluka kwa ma polyphenol ndi caffeine, komwe pamimba yopanda kanthu kungayambitse nseru, chizungulire, ndi ‘kuledzera kwa tiyi’ (茶醉).
• Chenjerani ndi matenda a m’mimba: Ma tannin a shēng wachinyamata amakwiyitsa m’mimba. Anthu omwe ali ndi gastritis ndi zilonda amalangizidwa kusankha shēng wokalamba (zaka 5+) kapena kusinthira ku shú pǔ’ěr.
• Mphamvu pa kugona: Kuchuluka kwa caffeine kungasokoneze kugona ngati kumamwa masana. Mlingo wovomerezeka wa tsiku ndi tsiku — 5–8 g.
• Mimba ndi kuyamwitsa: Ndi bwino kuchepetsa kumwa kapena kukaonana ndi dokotala.
• Xīn chá (Kudzutsa tiyi): Keke lokalamba litangotsegulidwa, liyenera ‘kupuma’ kwa masabata 1–2 musanamwe — izi zimachotsa mafungo a nyumba yosungira ndikuchepetsa chiwopsezo cha zovuta zochokera ku tiyi ‘yogona’.

Pomaliza:

Pu’er Sheng Cha ndi chodabwitsa chapadera mu chikhalidwe cha tiyi padziko lonse: chakumwa chamoyo, chopuma, chomwe chimatha kusintha ndi kukula kwa zaka makumi ambiri, monga vinyo wamkulu. Shēng wachinyamata amakondweretsa ndi mphamvu, kutsitsimuka, ndi kuwala; wokalamba — amadabwitsa ndi kuzama, kufewa, ndi kuvuta kosatha. Keke lililonse ndi chopangidwa cha terroir yapadera, luso la mmisiri, nthawi, ndi mikhalidwe yosungira. Njira yodziwira shēng pǔ’ěr n’njosatha: kuchokera ku makapu oyamba, owotcha ndi kuwawa ndi kowawa, kufikira magawo osinkhasinkha ndi gǔ shù wazaka makumi awiri, momwe steep lililonse liri chilengedwe chosiyana cha kukoma. Kwa iwo omwe ali okonzeka kuyika chidwi, kuleza mtima, ndi nthawi, shēng pǔ’ěr adzatsegula mutu umodzi wozama kwambiri ndi wokondweretsa wa chikhalidwe cha tiyi — chikhalidwe chimene tiyi ndi nthawi zimakhala zosagawanika.