Pu’an Hong Cha

• Mtundu: Tiyi wofiira (红茶, hóngchá) — wowiritsidwa (wa okisijeni) mokwanira.
• Gulu: Ma tiyi ofiira a ku China; chinthu chotetezedwa ndi chizindikiro cha malo (地理标志产品). Amaperekedwa m’mitundu iwiri: gongfu hongcha (工夫红茶) ndi hong suicha (红碎茶, tiyi wofiira wophwanyika) malinga ndi muyezo wa m’deralo DB52/T1162-2016.
• Chiyambi: China, chigawo cha Guizhou (贵州省, Guìzhōu Shěng), Boma Lodzilamulira la Qianxinan-Buyi-Miao (黔西南布依族苗族自治州, Qiánxīnán Bùyīzú Miáozú Zìzhìzhōu), dera la Pu’an (普安县, Pǔān Xiàn). Malo ofunika kwambiri opangira ndi tawuni ya Jiangxipo (江西坡镇, Jiāngxīpō Zhèn), yomwe imadziwika kuti ndi pakati pa malo a tiyi a maheka masauzande.
• Malo ogwirizana: ≈ 25.8° N, 104.9° E.

2. Mbiri ndi Chikhalidwe Chofunikira:

• Mbiri: Pu’an ndi limodzi mwa madera akale kwambiri a tiyi padziko lapansi. Mu 1980, pamalire a madera a Pu’an ndi Qinglong (晴隆), m’mapiri a Yuntou Dashan (云头大山), chinapezeka chipatso chakale cha tiyi. Nanjing Institute of Geology and Palaeontology ya Chinese Academy of Sciences inatsimikizira kuti ndi chipatso chokhacho padziko lapansi chokhala ndi zipinda zinayi cha tiyi (四球古茶籽化石), chokhala ndi zaka zoposa 1.64 miliyoni. Kupezeka kumeneku kunatsimikizira mwasayansi kuti Pu’an ndi limodzi mwa malo oyamba kumera chomera cha tiyi.

  Kuwonjezera pa cholowa cha zinthu zakale, m’derali muli gulu lalikulu kwambiri padziko lapansi la mitengo yakutchire ya tiyi wa zipinda zinayi (Camellia tetracocca) — yoposa 20,000, yomwe mitengo yoposa 3,000 ili ndi zaka zoposa chikwi chimodzi. Zolemba zakale zimasonyeza kukhalapo kwa malonda a tiyi kudzera m’mbali yotsala ya njira ya Chama (茶马古道, njira ya tiyi ndi akavalo) ndi zizindikiro za chikhalidwe cha Yelang (夜郎).

  Mbiri yamakono ya “Pu’an Hong” monga chizindikiro inayamba mu 2015, pamene mlembi wa komiti ya chipani cha Guizhou panthawiyo, atalawa tiyi wofiira wa m’deralo wotchedwa “Funiang” (福娘茶), anam’patsa dzina lakuti “Pu’an Hong” ndikumuika pa mndandanda wa ma tiyi ofiira ofunika kwambiri m’chigawocho. Mu Januwale 2016, derali linasaina mgwirizano ndi kampani ya “Zhengshantang” (正山堂), yomwe ndi mtsogoleri wa tiyi wofiira wa ku Fujian (omwe adapanga Jin Jun Mei). Mgwirizanowu unalola kugwiritsa ntchito luso lapadera la “Junmei” (骏眉工艺) pa masamba akuluakulu a m’deralo, ndikupanga mzere wa “Zhengshantang · Pu’an Hong” (正山堂·普安红). Mu 2017, inakhazikitsidwa kampani yothandizana yotchedwa “Guizhou Zhengshantang Pu’an Hongcha” yokhala ndi ndalama zoyambira za 50 miliyoni yuan, yokhala ndi fakitale yamakono yokhazikika. Mu 2019, mankhwalawo analandira “Mphotho Yaikulu ya Golide” (大金奖) pa World Red Tea Quality Evaluation, ndipo mu 2022 — “Mfumu ya Tiyi ya Golide” (金奖茶王) pa mpikisano wa “Zhong Cha Bei” (中茶杯). Mu 2024, dera la Pu’an linapatsidwa udindo wa “Core of National High-Quality Early Tea Zone” (全国优质早茶核心产区) ndi China Tea Marketing Association. Pofika chaka chomwecho, malo olima tiyi omwe anayikiridwa ndalama anafika pa 131,000 mu (≈ 8,700 ha), ndipo kuchuluka kwa tiyi wouma pachaka kunali matani 9,700 ndi mtengo wonse wa malonda wa 13.28 biliyoni yuan.

• Dzina: 普 (pǔ) — “pafupifupi ponse, chofala”; 安 (ān) — “mtendere, bata.” Dzina la malo Pu’an limatanthauza “mtendere waponseponse.” 红茶 (hóngchá) — “tiyi wofiira.” Chizindikirochi nthawi zambiri chimatsatiridwa ndi mawu oti “Qiancha diyi chun” (黔茶第一春, “Kasinthwe Koyamba kwa Tiyi wa Guizhou”), kutsindika nthawi yoyamba kwambiri yotengera masamba.

• Chikhalidwe chofunikira: Pu’an yalandira maudindo ambiri aulemu: “Kwawo kwa Mitengo Yakale ya Tiyi ya China” (中国古茶树之乡), “Kwawo kwa Chikhalidwe cha Tiyi cha China” (中国茶文化之乡), “Imodzi mwa Madera Khumi Okongola Kwambiri a Tiyi ku China.” Chikhalidwe cha tiyi chikugwirizana kwambiri ndi miyambo ya anthu a mtundu wa Buyi (布依族, Bùyīzú): tiyi ndi gawo lofunikira la miyambo yawo yolandirira alendo, miyambo yaukwati, ndi mwambo wapachaka wa “kupereka nsembe kwa mulungu wa tiyi” (祭茶), umene umachitikira kumalo opatulika a Chashen Gu (茶神谷) kumayambiriro kwa nyengo yotengera. Kuyambira 2016, pachaka pamakhala Chikondwerero cha Chikhalidwe Chakale cha Tiyi cha Pu’an. Pu’an Hong Cha analoŵetsedwa m’seti ya mphatso ya “Qian Huo Chu Shan — Gui Li” (黔货出山·贵礼), yomwe imasonkhanitsa zizindikiro za Guizhou pamodzi ndi mowa wa Maotai.

3. Kafotokozedwe ka Zomera ndi Zopangira:

• Mtundu / Cultivar: Magwero aakulu a zopangira: tiyi wakuthengo wa zipinda zinayi (Camellia tetracocca, 四球茶, sìqiú chá) — mtundu wa mitengo yaing’ono yopezeka m’deralo (小乔木, xiǎo qiáomù) yomwe mphukira zake zilibe ubweya, yolemera ndi pectin, polyphenols, ndi yoyenera kwambiri tiyi wofiira; magulu am’deralo (群体种); komanso mitundu yobzalidwa ya masamba aakulu yochokera ku Yunnan — Pu’an ndi limodzi mwa madera oyamba ku Guizhou kulima Camellia sinensis var. assamica.
• Kutengera: Kwakukulu kwambiri — chifukwa cha mphamvu za geothermal ndi kukhala kutali kwa equator (25° N), masamba amayamba kutuluka mu Disembala–Januwale. Nyengo yaikulu yotengera masamba a kasinthwe imayamba chapakati pa February, kuposa madera ambiri a tiyi ku China ndi masiku 10–20. Mwambi wa m’deralo umati: “Pa Chaka Chatsopano timamwa tiyi watsopano” (大年三十喝新茶). Kutengera kwachilimwe ndi kwaumphawi kumachitikanso.
• Muyezo wa kutengera: Nsonga imodzi ndi masamba amodzi kapena awiri (一芽一叶 / 一芽二叶) ku gongfu; kwa mzere wapamwamba wa “Zhengshantang · Pu’an Hong (Xi)” (曦) — nsonga zokhazokha (单芽) zochokera ku masamba aakulu a m’deralo.
• Zofunika pa zipangizo: Masamba atsopano, osasweka; amafunika kukonzedwa mwamsanga kuti asungidwe akomabe. Zopangira za organic — kusowa kwa kuipitsidwa kwa mpweya, nthaka ndi madzi kwatsimikiziridwa ndi ziphatso zambiri.

4. Chigawo ndi Makhalidwe a Kulima:

• Kutalika kwa malo olima: Kutalika kwapakati kwa minda ya tiyi ndi pafupifupi mita 1,400 pamwamba pa nyanja. Magawo ena a mitengo yakutchire ya zipinda zinayi amafika pa 1,700–1,800 m. Kusiyana kwa kutalika m’derali n’kochuluka, zomwe zikupanga mitundu yosiyanasiyana ya nyengo.
• Nyengo: Nyengo yochokera ku monsoon yotentha ya chigawo chapakati (中亚热带湿润季风气候). Mikhalidwe yaikulu ya Pu’an ndi “kutalika kwakukulu, kutali kwapafupi ndi equator, kutentha pang’ono, chifunga chambiri” (高海拔、低纬度、寡日照、多云雾). Nyengo yozizira ndi yofatsa (popanda chisanu choopsa), chilimwe sichotentha kwambiri; mvula yambiri, chinyezi chachikulu ndi mitambo yambiri zimapereka kuwala kosalunjika — mikhalidwe yabwino kwambiri yosonkhanitsira ma amino acid ndi kuchepetsa kuwawa kwa ma catechin.
• Nthaka: Makamaka ndi yochokera ku humus (有机腐殖土), yopangidwa pamiyala ya carbonate ndi slate. Ndi acidic pang’ono (pH 4.5–6.0), yolemera ndi zinki ndi selenium. Kulephera kwa kuipitsidwa kwa mafakitale ndi kuchuluka kochepa kwa zitsulo zolemetsa kwatsimikiziridwa ndi ziphatso.
• Za ulimi: Ulimi woyang’anira chilengedwe ndi wofala; derali lili ndi udindo wa “National Demonstration Zone for Export Quality and Safety of Food Agricultural Products (tiyi)” (国家级出口食品农产品质量安全示范区). Minda ya tiyi yomwe ili ndi malo pafupifupi 18.3 mahekitala 18.3 (≈ 12,200 ha) imakhudza mabungwe opitilira 200 a tiyi, kuphatikizapo kampani imodzi ya m’dziko lonse. Kubzala tiyi wa zipinda zinayi kumachitika ndi njira yodulira ndi thandizo la gulu la Guizhou University (贵州大学) motsogozedwa ndi Prof. Niu Suzhen; chiŵerengero cha zomera zomwe zapulumuka chakulitsidwa kuchoka pa 25% kufika pa 80%.

Chofunika kwambiri: “Katswiri wa anthu” (土专家) Ma Taike wochokera m’mudzi wa Hama, tawuni ya Qingsha, wakhala zaka khumi akugwira ntchito yosankha tiyi wa zipinda zinayi, pofuna kuonjezera kuchuluka kwa zomera zogulitsa ndi kuonetsetsa kusungidwa kwa mitundu ya chomera chapadera ichi.

5. Luso la Kupanga:

Luso loyambira ndi gongfu hongcha yakale, yowonjezeredwa ndi zinthu za luso lapadera la “Junmei” (骏眉工艺), zomwe zinabwera chifukwa cha mgwirizano ndi “Zhengshantang.” Muyezo wa m’deralo DB52/T1162-2016 umafotokozera mitundu iwiri ya mankhwala: gongfu hongcha ndi hong suicha.

• Kutengera (采摘, cǎizhāi): Kutola pamanja masamba abwino; magawo apamwamba amatolera nsonga zokhazokha.
• Kufota (萎凋, wěidiāo): Mwachilengedwe kapena mwachisawawa, mpaka kutaya chinyezi cha 35–40%. Masamba amaikidwa pa zitsulo za nsungwi; kwa masamba aakulu, kufota kumatenga nthawi yayitali.
• Kukulunga (揉捻, róuniǎn): Kupanga mwayi wa okisijeni yolangidwa; kuphwanya makoma a maselo ndi kutulutsa madzi kumtunda kwa tsamba.
• Kuwiritsa / okisijeni (发酵, fājiào): Nthawi ndi kutentha zimadalira gawo la tiyi. Kwa tiyi wapamwamba wa “Pu’an Hong (Xi)”, kuwiritsa kumachitika pa kutentha kochepa komanso nthawi yayitali, zomwe zimapanga mafuta a maluwa ndi uchi omveka bwino omwe amakometsedwa kwambiri.
• Kuwumitsa / kutenthetsa (烘干, hōnggān): Kuletsa kuwiritsa ndi kusunga fungo. Amagwiritsa ntchito njira zosamala kuti asunge mankhwala onunkhira a maluwa.
• Kusankha ndi kusakaniza (分级, fēnjí): Tiyi womalizidwa amagawidwa m’magawo ndi mitundu; ngati kuli koyenera, amapanga kusakaniza kokhazikika.

6. Makhalidwe a Kumva ndi Kununkhira:

• Maonekedwe a tsamba louma: Nsalu yolimba, yothina, yopingasa (条索紧细); mtundu wakuda-bulauni mpaka wakuda ndi kuwala kwamafuta (色泽乌润). Kwa magawo a nsonga zokhazokha — timasamba tambiri tagolide.
• Fungo la tsamba louma: Loyera, lapamwamba, ndi mafuta a maluwa (orchid, jasmine) owonekera kwambiri komanso fungo la uchi. Kwa magawo ochokera ku tiyi wa zipinda zinayi — kukoma kowonjezera kwa zipatso.
• Fungo la madzi: Mphesa yokongola ya maluwa ndi uchi, yomwe ikukumbutsa “ngati maluwa, ngati uchi” (如花似蜜) — momwe amafotokozera fungo la tiyi wapamwamba wa “Pu’an Hong (Xi).” Pamene akumwa, amatuluka mafuta a zipatso zouma, pichesi ndi kutentha kosalala kwa caramel.
• Kukoma: Kotsekemera (甘甜, gāntián), kosalala ndi “kotsetsereka” (爽滑, shuǎnghuá), ndi thupi lonse ndi kukoma mobwerezabwereza (回味醇厚悠长). Kukwinyika n’kochepa; kumwa kumatsalira ndi kukoma kwa uchi kofewa. Tiyi wapamwamba wa nsonga zokhazokha wa “Pu’an Hong” amatchedwa “Jin Jun Mei wochokera ku masamba aakulu” (大叶种里的金骏眉).
• Mtundu wa madzi: Wachikasu-lalanje mpaka wofiira-lalanje (橙黄/橙红), wowala ndi woonekera. Kwa gongfu wokhazikika — pafupifupi wofiira-amber; kwa magawo apamwamba a nsonga zokhazokha — wopepuka, wagolide-lalanje.
• Pansi (tsamba lotereredwa): Lamoyo, losunthika, lofewa ndi lathunthu (鲜活柔软完整). Mtundu wake ndi wofiira-mkuwa mpaka wofiirira-bulauni, masamba amatseguka mofanana.

7. Kawirikawiri wa Mankhwala:

Malinga ndi zomwe zalembedwa mwachisawawa (zinafalitsidwa panthaŵi yopereka chizindikiro cha malo):

• Extract wa m’madzi (水浸出物): 45.5% — chiŵerengero chokwera kwambiri, chomwe chimapangitsa kuti madziwo akhale olemera komanso osasunthika.
• Polyphenols (茶多酚): 24.8%. Theaflavin ndi thearubigin ndi ochuluka, omwe amapanga mtundu ndi “thupi” la kukoma; chiŵerengero chawo chimatsimikizira kuwala ndi kukhala ndi moyo kwa madziwo.
• Amino acid: 2.5%, kuphatikizapo L-theanine, yomwe imachititsa kufatsa, kutsekemera ndi zotsatira “zokhazika mtima pansi.”
• Caffeine (咖啡碱): 3.4%.
• Pectin wathunthu (总果胶): 5.1% — kuchuluka kokwera, komwe kumadziwika ndi tiyi wa zipinda zinayi; pectin imapangitsa madziwo kukhala “okulirapo” komanso okhuthala.
• Zakudya zazing’ono: Tiyiyi amakhala wolemera ndi zinki ndi selenium (富含锌硒) — chifukwa cha mphamvu ya zakudya zam’nthaka zamapiri a Pu’an.
• Zinthu zosakanikirana zonunkhira: Gulu la terpenoids a maluwa (linalool, geraniol, nerol) ndi zotsatira za zokambirana za Maillard; ndithu ma terpenoids a maluwa amene amapanga fungo lodziwika bwino la “ngati maluwa, ngati uchi” la “Pu’an Hong.”

8. Ubwino wa Thanzi:

• Kulimbikitsa thupi ndi kuthandizira kuzindikira: Caffeine (3.4%) kuphatikiza ndi L-theanine imapereka mphamvu yofatsa, yotalikirapo popanda nkhawa; imapangitsa chidwi ndi kukumbukira bwino.
• Ntchito ya antioxidant: Polyphenols (24.8%) ndi zotsatira zawo za okisijeni zimalepheretsa ma free radicals, ndikuthandizira kuteteza ma cell.
• Kuthandizira chakudya: Pectin (5.1%) ndi tannins zimathandizira kusuntha kwa m’mimba mofatsa ndikupanga chophimba choteteza pamwamba pam’mimba. Tiyi wofiira wotentha pambuyo pa chakudya ndi langizo lachikale.
• Mkhalidwe wa mtima ndi mitsempha: Theaflavin imathandizira kusungabe mkhalidwe wa elasticity wa mitsempha ndi kukhazikika kwa milingo ya lipid.
• Chitetezo cha mthupi ndi chithandizo cha zakudya zazing’ono: Kukhala ndi zinki ndi selenium kumathandizira ntchito za chitetezo cha mthupi ndi kukhazikika kwa antioxidant mu ma cell.
• Kutenthetsa thupi: Tiyi wofiira wolemetsa umatenthetsa m’nyengo yozizira, ndikuchepetsa kutopa kwa anthu.
• Mkhalidwe wa khungu: Kuphatikiza polyphenols ndi selenium kumathandizira kuteteza khungu ku kupsyinjika kwa okisijeni.

Zindikirani: Izi ndi zongofotokozera basi ndipo sizilowa m’malo mwa malangizo a chipatala.

9. Njira Yophikira:

• Kutentha kwa madzi: 90–95°C.
• Kuchuluka kwa tiyi: 4–5 g pa 100–120 ml kwa njira ya gongfucha; 3–4 g pa 200 ml kwa kalembedwe ka ku Europe.
• Chombo: Gaiwan ya porcelain (盖碗) — imatsegula bwino kwambiri mphutsi ya maluwa. Teapot yamagalasi imalola kuwona mayendedwe a masamba. Teapot ya Yixing — kuti mukhale ndi mawu ozungulira, okhuthala.
• Ndondomeko:
  1. Tenthetsani chombacho ndi madzi otentha ndikuwathira.
  2. Thirani tiyi; fungani fungo la tsamba louma lotenthetsedwa.
  3. Kutsuka: kwaufupi (masekondi 1–2) — sikoyenera, koma n’kololedwa kwa tsamba lopindidwa mwamphamvu.
  4. Kudontha koyamba: masekondi 8–10.
  5. Kudontha kwa 2–4: masekondi 10–15.
  6. Kenako wonjezerani nthawi ndi masekondi 5–10; Pu’an Hong Cha wapamwamba amatha kupirira kudontha 7–9.
  7. M’kalembedwe ka ku Europe: 3–4 g pa chikho, kuphika kwa mphindi 2–3; amaloledwa kuphika 2–3.

10. Kusunga:

• Chombo chotseka mwamphamvu, chitetezedwe ku fungo lina, kuwala ndi chinyezi.
• Chabwino kwambiri: 15–25°C, malo owuma a mdima.
• Tiyi wofiira wa Pu’an umatseguka bwino kwambiri mkati mwa miyezi 6–18 kuchokera popangidwa. Magawo abwino a gongfu ochokera ku tiyi wa zipinda zinayi amasunga kukoma koyenera mpaka zaka 2–3, akumaloŵa pang’ono “kuzungulira” ngati asungidwa bwino.
• Kusunga mufiriji sikuvomerezeka — tiyi wofiira safunikira kutentha kochepa ndipo amatha kutengera fungo lina. Pogula magawo akuluakulu, n’kwanzeru kugawa tiyi m’magulu: gawo lalikulu lisungidwe m’botolo lotseka mwamphamvu, ndipo gawo lomwe likugwiritsidwa ntchito pano likhale m’thumba laling’ono logwiritsidwa ntchito tsiku ndi tsiku, kupewa kutsegula kawirikawiri chombo chachikulu.

11. Mtengo ndi Zonama:

• Mlingo wa mtengo: Pu’an Hong Cha gongfu wokhazikika (一芽二叶) — gawo la pakati, lotheka kugulidwa ndi anthu ambiri. Tiyi wapamwamba wa “Zhengshantang · Pu’an Hong (Xi)” (正山堂·普安红·曦) — gawo lapamwamba, lofanana ndi mtengo wa ma tiyi ofiira akuluakulu a ku China.
• Zinthu zomwe zimakhudza mtengo: Muyezo wa kutengera (nsonga zokhazokha motsutsana ndi nsonga ndi masamba); chiyambi cha zopangira (tiyi wakuthengo wa zipinda zinayi motsutsana ndi minda yolimidwa); nyengo (kutengera koyambirira kwa kasinthwe n’kamtengo wapatali); chizindikiro (mzere wa “Zhengshantang” ndiwofunika kwambiri).
• Momwe mungapewere zonama:
  1. Gulani kwa ogulitsa ovomerezeka omwe ali ndi mbiri yomveka; kwa mzere wa “Zhengshantang” — kudzera m’njira zovomerezeka.
  2. Yang’anani tsambalo: kupindika kofanana, kolimba; mtundu woyera wopanda fumbi ndi zinthu zina.
  3. Yang’anani fungo: mafuta oyera a maluwa ndi uchi osakhala ndi zowotchedwa, zosasa kapena zotuluka.
  4. Yang’anani madzi a tiyi: owala, owonekera, osachita mathithi; wagolide-lalanje kwa magawo apamwamba.
  5. Mtengo wokayikitsa wotsika kutchulidwa kwa mtunduwo ndi chizindikiro choti mwina ndi yonama.

12. Zinthu Zochititsa Chidwi:

• Chipatso chakale cha tiyi wa zipinda zinayi chopezeka ku Pu’an mu 1980 ndi chinthu chokhacho chotero padziko lapansi; zaka zake zikuposa 1.64 miliyoni. Izi zimapangitsa Pu’an kukhala limodzi mwa malo ochepa omwe atsimikiziridwa kuti ndi malo akale omwe anachokera mtundu wa tiyi.
• Pu’an Hong Cha ndi tiyi wofiira “woyamba” kwambiri ku China wakumtunda: kutengera kwakukulu kumayamba kale mu February, ndipo nsonga zina zimatengedwa kale mu Januwale, pa Chaka Chatsopano cha kalendala ya mwezi.
• Mzere wa “Zhengshantang · Pu’an Hong (Xi)” ndi mankhwala okhawo omwe amagwiritsa ntchito luso la Junmei pa masamba aakulu a kummwera chakumadzulo; chifukwa cha ichi pamutchulidwa kuti “Jin Jun Mei wochokera ku mbalame yamasamba aakulu.”
• Chizindikiro cha Pu’an Hong chinalowa m’seti ya “Guili” (贵礼), yomwe ili pamodzi ndi mowa wa Maotai monga chizindikiro cha Guizhou pa mlingo wa boma.
• Mtengo wa chizindikiro cha “Pu’an Hongcha” wakula kuchokera ku 9.66 biliyoni yuan kufika pa 33.46 biliyoni yuan m’chaka chimodzi, kukwera kuchokera pa nambala 30 kufika pa 23 pa mndandanda wa dziko la ma chizindikiro a tiyi. “Pu’an Hong” yakhala mtsogoleri wa njira ya “Two Reds, Three Greens, One Matcha” (两红三绿一抹) — ndondomeko yaikulu ya tiyi ya Guizhou.
• Anthu a mtundu wa Buyi a ku Pu’an amasunga mwambo wazaka mazana ambiri wolandirira alendo ndi tiyi — alendo amalandiridwa ndi “tiyi wa m’msewu atatu” (三道茶): tiyi wa mtendere, tiyi wa thanzi ndi tiyi wa chisangalalo. Mwambowu wakhala chizindikiro cha chikondwerero cha “Kasinthwe Koyamba kwa Tiyi wa Guizhou.”

13. Kuyerekeza ndi Tiyi Wina Wofiira:

• Zunyi Hong (遵义红, Zūnyì Hóng): Tiyi wina wofiira wa ku Guizhou, wochokera kudera la Meitan (湄潭). Amagwiritsa ntchito mitundu ya Qianmei (黔湄); mwamakhalidwe amafanana kwambiri ndi kusakaniza kwa Qihong ndi Dianhong — wokhala ndi mafuta a zipatso ndi mtundu wowala wa madzi. Pu’an Hong ndi wosiyana ndi mafuta ake a maluwa owonekera kwambiri, kukhalapo kwa “usalidwe” wa pectin kuchokera ku zopangira za zipinda zinayi, komanso kutengera koyamba kwambiri.
• Dianhong (滇红, Diānhóng): Tiyi wofiira wa masamba aakulu wa ku Yunnan — wamphamvu, wothina, ndi mafuta a chokoleti ndi mtedza. Pu’an Hong ndi wofatsa komanso wokongola kwambiri: mafuta a maluwa ndi uchi amalamulira kuposa kuya kwa “dziko lapansi”; kufewa kwa pectin kumapereka kusala kwowonjezera “kotsetsereka” komwe sikupezeka m’ma Dianhong ambiri.
• Jin Jun Mei (金骏眉, Jīn Jùnméi): Tiyi wapamwamba wa ku Fujian wochokera ku tsamba laling’ono; luso la makolo la “Zhengshantang · Pu’an Hong.” Jin Jun Mei ndi wokometsedwa, wa caramel ndi zipatso, “wosavuta kunyamula.” Pu’an Hong, pogwiritsa ntchito luso lomwelo, amapereka thupi lolemera komanso kukhazikika kopitilira muyeso chifukwa cha zopangira za masamba aakulu.
• Yinghong (英红, Yīnghóng) / Ma tiyi ofiira a ku Guangdong: Tiyi wofiira wa kumalo otentha wokhala ndi kukoma kwakeko. Pu’an Hong amapambana chifukwa cha malo ake okwera: mitambo ndi kuzizira kumapereka mafuta ake abwino kwambiri ndi kukoma mobwerezabwereza kovuta pomwe akukomaso mofanana.

Pomaliza:

Pu’an Hong Cha ndi tiyi wokhala ndi “mbiri ya zaka miliyoni” komanso chikhalidwe chachinyamata, champhamvu cha chizindikiro. Dera lomwe lili ndi chipatso chakale kwambiri cha tiyi padziko lapansi, ndipo pamapiri ake pamamera mitengo ya tiyi ya zaka zikwi zambiri, lerolino limapanga tiyi wofiira wokhoza kupikisana ndi zitsanzo zabwino kwambiri za Fujian ndi Yunnan. Fungo lake la maluwa ndi uchi, mkhalidwe wake wosala, ndi kutengera koyamba kwambiri modabwitsa kumapangitsa Pu’an Hong kukhala chinthu chapadera kwambiri pa mapu a tiyi wofiira wa ku China.

Tiyi ameneŵa ndi woyenera kwambiri kwa iwo amene amakonda kufatsa ndi kutsekemera popanda kuwawa, amene amakopeka ndi kutsitsimuka “kwa kasinthwe” kuphatikiza ndi kuya kwa zopangira za masamba aakulu, ndi amene akufuna kulawa chinthu chosowa kwenikweni — tiyi wofiira wokhala ndi magwero ofika ku Pleistocene. Mu chikho cha Pu’an Hong Cha pali kukumana kwa zakale ndi zamakono: mamilioni a zaka za chisinthiko cha mtundu wa tiyi ndi luso laposachedwa kwambiri, chikhalidwe cha tiyi cha Buyi ndi luso la Fujian, mpweya wabwino kwambiri wamapiri wa Guizhou ndi msika wapadziko lonse wa tiyi.