Tiyi wa Pǔjiāng Chūn Háo

Pǔjiāng Chūn Háo (浦江春毫, Pǔjiāng chūn háo) ndi tiyi wobiriwira wa m’badwo watsopano wochokera ku Zhejiang, wopangidwa mu 1981 ndipo pofika 1989 adalandira dzina la ‘Tiyi Wodziwika wa ku China’ (中国名茶). Amapangidwa ndi manja onse pogwiritsa ntchito njira yapadera ya ‘kuponya ndi kugwedeza’ (抛抖结合, pāo dǒu jiéhé) ndi kumaliza ndi kutentha pa khala la nkhuni. Chomwe chimasiyanitsa: akamatentha, mphukirazi zimayima m’kapu m’mizere iwiri, kenako zimamira pansi pang’onopang’ono, kusunga mawonekedwe oongoka — ‘kavina’ kachilendo kamene kamakomera akatswiri.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (wosachitisidwa makwinya, 绿茶, lǜchá). Kuthetsa kubiriwira kumachitika ndi kukazinga m’chikho ndi manja (锅炒杀青). Kuumitsa kotsiriza — pa khala (烘焙, hōngbèi).

• Gulu: Tiyi Wodziwika wa ku China (中国名茶, 1989); tiyi wodziwika wa chigawo cha Zhejiang. Ukadaulo wa kupanga — ndi cholowa chosagwirika cha chikhalidwe cha mzinda wa Jinhua (金华市, 2009). Adalandira mphoto zambiri zagolide m’mipikisano ya tiyi ya m’chigawo ndi padziko lonse.

• Chiyambi: China; chigawo cha Zhejiang (浙江, Zhèjiāng); chigawo cha Pujiang (浦江县, Pǔjiāng Xiàn), chomwe chili m’boma la Jinhua (金华市, Jīnhuá Shì). Chigawochi chili m’kati mwa Zhejiang. Malo opangira tiyi amaphimba chigawo chonse. Msasa wopangira bwino kwambiri ndi tauni ya Hangping (杭坪镇, Hángpíng Zhèn), mudzi wa Yuzhai (虞宅乡, Yúzhái Xiāng) ndi mudzi wa Huaqiao (花桥乡, Huāqiáo Xiāng) m’mapiri a Longmen (龙门山脉, Lóngmén Shānmài). Kwawo kwa tiyiyi ndi minda ya tiyi ya Chaping m’mudzi wa Wujiang (乌浆村茶坪, Wūjiāng Cūn Cháping).

• Zikhulupirizo za malo: 119°33′–120°14′ kum’maŵa, 29°21′–29°41′ kumpoto (chigawo cha Pujiang).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri:

Ulimi wa tiyi m’chigawo cha Pujiang unayambira m’nthawi ya Southern Song. Pambuyo pa kukhazikitsidwa kwa People’s Republic of China, boma linayambitsanso ntchito za tiyi, ndipo pofika 1982 malo a minda ya tiyi m’chigawochi adafika 37,607 mu (pafupifupi mahekitala 2,507).

Kubadwa kwa Chūn Háo monga tiyi wodziŵika kudachitika mu 1981: famu ya banja ya Shigan (世钢家庭农场) kumunda wa tiyi wa Chaping m’mudzi wa Wujiang idapanga chinthu chatsopano, pogwiritsa ntchito mtundu wapaderawa wa ‘Yinshuang cha’ (银霜茶, ‘tiyi wa chisanu chasiliva’). Magawo anayi a kukonza ndi manja ndi mawonekedwe a ‘mizere iwiri’ a masamba akamatentha zidakopa chidwi nthawi yomweyo.

Kuzindikiridwa kudabwera mofulumira. Mu 1989, Pǔjiāng Chūn Háo adalandira chiphaso cha tiyi wodziwika wa chigawo cha Zhejiang pa muyeso wachisanu ndi chitatu wa chigawo, ndipo mu Julayi chaka chomwecho — dzina la ‘Tiyi Wodziwika wa ku China’ pa mpikisano wachiwiri wa dziko lonse. Mu 1991, tiyiyi adalandira dzina la ‘Tiyi Wodziwika wa Chikhalidwe Padziko Lonse’ (国际文化名茶), zomwe zidatsimikiza mbiri yake. Zaka zotsatira zidabweretsa zipambano zingapo: ‘Chinthu Chodziwika’ pa Chiwonetsero cha Zaulimi Padziko Lonse cha China (1999), kuzindikiridwa ngati tiyi wopanda poizoni ndi ‘Tiyi Wodziwika Padziko Lonse wa China’ ndi kuphatikizidwa mu gulu la China Museum of Famous Teas (2001), golide pa Chiwonetsero cha Tiyi cha Dziko Lonse (2002), golide pa Chiwonetsero cha Zaulimi cha Zhejiang (2003), golide pa mpikisano wa ‘Zhong Lv Bei’ (中绿杯) ku Ningbo (2004), komanso ziphaso ziwiri za tiyi wa organic — ya dziko (Academy of Agricultural Sciences) ndi yapadziko lonse (IMO).

Mu 1997, Dipatimenti ya Zaulimi ya Chigawo cha Pujiang idapanga ‘Technical Regulation for the Cultivation and Processing of Pujiang Chun Hao Famous Tea’ (《浦江春毫名茶栽培加工技术规范》, DB330726/T002-1997) — muyezo woyamba wa zaulimi wa chigawocho, wokhazikitsa zofunikira pakupanga kopanda poizoni.

Mu 2009, ukadaulo wopanga Pǔjiāng Chūn Háo udalowetsedwa m’ndandanda wa cholowa chosagwirika cha chikhalidwe cha mzinda wa Jinhua. Pofika 2022, malo a minda ya tiyi m’chigawochi adafika 39,800 mu (pafupifupi mahekitala 2,653), kuchuluka kwake — matani 1,035, mtengo wake wonse — 98.6 miliyoni yuan; mwa izi tiyi wa masika — matani 440, mtengo wake 70 miliyoni yuan.

• Dzina: 浦江 (Pǔjiāng) — dzina la chigawo (osati kusokoneza ndi 蒲江 Pújiāng la ku Sichuan); 春 (chūn) — ‘masika’, kusonyeza kuti amatola masika; 毫 (háo) — ‘ubweya’, ‘tinthu tating’ono’ — kutanthauza ubweya woyera wochuluka wa mphukira. Tanthauzo lonse: ‘Ubweya wa Masika wa ku Pujiang’.

• Tanthauzo la chikhalidwe: Pǔjiāng Chūn Háo ndi chizindikiro cha tiyi chachikulu cha chigawocho, chotulutsidwa makamaka pansi pa dzina la ‘Xianhuashan’ (仙华山牌, ‘Phiri la Duwa Losatha’) — kutengera phiri lopatulika la Xianhua (仙华山), chizindikiro cha Pujiang. Tiyiyi imagwirizana kwambiri ndi malo a mapiri a Longmen: minda ya tiyi imasakanikirana ndi minda ya maluwa a peony ndi mitsinje ya m’mapiri, kupanga kukongola kwapadera kwa ‘kuphatikizika kwa tiyi ndi malo’ (茶景相融). Chigawochi chili m’dera lokongola la danxia (丹霞, Dānxiá) — miyala yamchenga yofiira, zomwe zimapangitsa minda ya tiyi kukhala yokongola kwambiri ku Zhejiang.

3. Kufotokoza za Zomera ndi Zipangizo:

• Mitundu/kulima: Pali mitundu iwiri ikuluikulu ya tchire la tiyi. Yoyamba ndi mtundu wam’deralo (wobzala ndi mbewu) wa masamba ang’onoang’ono ‘caicha’ (群体种菜茶, qúntǐ zhǒng càichá, Camellia sinensis var. sinensis), womwe umapereka kusiyanasiyana kwa chibadwa ndi kuya kwa kukoma. Yachiwiri ndi mtundu wa clone ‘Yinshuang cha’ (银霜茶, Yínshuāng Chá, ‘tiyi wa chisanu chasiliva’) — mtundu wodziwika, womwe unagwiritsidwa ntchito popanga Chūn Háo mu 1981, wodziwika ndi ubweya woyera wochuluka komanso kuchuluka kwa maamino acid. M’minda yatsopano, akubzala mbewu za clone zozaika ndi kudula.

• Kutola: Masika — kuyambira Marichi mpaka kumayambiriro kwa Epulo. Tiyi wabwino kwambiri amatola nthawi ya masika (pafupifupi 43% ya kuchuluka konse, koma 71% ya mtengo).

• Muyezo wa kutola: Kwa mtundu wapamwamba — mphukira imodzi (单芽); kwa woyamba — mphukira ndi tsamba limodzi lotseguka pang’ono (一芽一叶初展); kwa wachiwiri — mphukira ndi masamba aŵiri (一芽二叶).

• Zofunikira pa zipangizo: Mphukira zazing’ono zopanda kuwonongeka, zopanda tizilombo kapena matenda. Zipangizo ziyenera kukonzedwa tsiku lomwelo lomwe zinatoledwa.

4. Malo ndi Momwe Amakulira:

Chigawo cha Pujiang chili m’kati mwa Zhejiang ndipo chili m’dera la nyengo yotentha ya monsoon. Malo opangira tiyi amapezeka makamaka m’mapiri a Longmen, omwe ndi gawo la kaphiri ka Xianhua (仙华山, Xiānhuá Shān).

• Kutalika kwa malo: 300–800 m pamwamba pa nyanja. Pafupifupi 70% ya minda ya tiyi m’dera lachikhalidwe ili pamwamba pa 500 m.

• Nyengo: Kutentha kwapakati pachaka 15–18 °C; mvula >1600 mm/pachaka; masiku a chifunga >180 pachaka; kusiyana kwa kutentha pakati pa usana ndi usiku >10 °C. Mitambo yochuluka imapereka kuwala kochuluka kofalikira, komwe kumathandiza kuti pakhale L-theanine ndi maamino acid ena. Mapiri a Longmen amatchinga mphepo zozizira zakumpoto, ndikupanga nyengo yabwino.

• Dothi: Pali dothi lofiira ndi lachikasu (红壤、黄壤, hóng rǎng, huáng rǎng), pH 4.5–6.5. Zinthu zopangidwa ndi zamoyo ndizochuluka. Chomwe chimasiyanitsa ndi kuchuluka kwa zinki (76.2 mg/kg) ndi selenium (0.82 mg/kg), zomwe ndi chizindikiro cha geochemical cha malo a danxia a Pujiang.

• Chilengedwe: Nkhalango ya chigawochi ndi 81% — imodzi mwazochuluka kwambiri pakati pa madera a tiyi a Zhejiang. Minda ya tiyi nthawi zambiri imakhala pafupi ndi minda ya peony ndi mitsinje ya m’mapiri, kupanga chilengedwe cha ‘kuphatikizika kwa tiyi ndi malo’. Mtsinje wa Huyuan (壶源江, Húyuán Jiāng) umapereka madzi.

• Ulimi: Minda yatsopano imakhazikitsidwa ndi mbande za clone. Kudulira kopanga maonekedwe — ‘Kudula katatu — mawonekedwe amodzi’ (三剪一定型, sān jiǎn yī dìngxíng): tchire laling’ono limapangidwa m’zaka 3, zazikulu — kusinthana ndi kudula pang’ono ndi kwakuya. Kugwiritsa ntchito feteleza wamankhwala ndi mankhwala ophera tizilombo ndikoletsedwa ndi muyezo wa 1997 — kupanga kumachitika motsatira mfundo za ulimi wopanda poizoni/wa organic.

5. Ukadaulo wa Kupanga:

Pǔjiāng Chūn Háo ndi tiyi wopangidwa ndi manja onse, ndipo ukadaulo wake umaphatikiza magawo anayi. Njira yapadera ya ‘kuponya ndi kugwedeza’ (抛抖结合) pa nthawi ya kupangira mawonekedwe ndi kutentha komaliza pa khala ndizomwe zimasiyanitsa, ndipo zimadziwika ngati cholowa chosagwirika cha chikhalidwe.

• Kuyala / kufota (摊放 — tān fàng): Mphukira zatsopano zimayalidwa mosanjikiza pazingwe za nsungwi m’chipinda chopumira mpweya kwa maola 6-8. Panthawiyi, mpaka 20% ya chinyezi imachoka, zoyambitsa fungo zimayatsidwa, masamba amakhala osavuta kukonzedwanso.

• Kuthetsa kubiriwira (杀青 — shāqīng): Kukazinga ndi manja m’chikho chotentha kwambiri (锅炒, guō chǎo) pa 100-120 °C pogwiritsa ntchito njira ya ‘kuponya’ (抛杀, pāo shā) kwa mphindi 3-5. Mmisiri amaponya zipangizo mosalekeza, kuwonetsetsa kuti zikhudzana bwino ndi khoma lotentha la chikho ndi kuthetsa ma enzyme mwachangu ndikusunga mtundu wobiriwira.

• Kupangira mawonekedwe (做形 — zuò xíng): Pa kutentha kochepa (60-80 °C), mmisiri amaphatikiza kupota (揉捻, róuniǎn, mphindi 4-8) ndi kuponya ndi kugwedeza mwamphamvu (抛抖结合). Iyi ndi njira yapadera yomwe imapangitsa mawonekedwe a Chūn Háo: ulusi wochepa kwambiri, wopota mwamphamvu wokhala ndi ubweya wochuluka. Kupota kumaphwanya makoma a selo, kutulutsa madzi, ndipo kugwedeza kumalekanitsa mphukira zomata ndikulinganiza mawonekedwe.

• Kuumitsa pa khala (烘焙 — hōngbèi): Magawo awiri: kutentha koyamba ‘mao huo’ (毛火, máo huǒ, ‘moto wakuthwa’) pa 100 °C kuchotsa chinyezi chachikulu mwachangu, kenako kutentha komaliza ‘zu huo’ (足火, zú huǒ, ‘moto wathunthu’) pa 60 °C pa khala la nkhuni kufikira chinyezi chifike ≤7%. Ndithudi, ‘zu huo’ ya pa khala imapanga fungo lodziwika bwino la mtedza ndi maluwa.

6. Makhalidwe a Kumverera ndi Anthu:

• Maonekedwe a masamba owuma: Mtundu wapamwamba — ‘tinthu tating’onoting’ono’ (针芽状, zhēn yá zhuàng); mtundu woyamba — ‘maonekedwe a nsidze’ (眉形, méi xíng). Zofanana: zopota mwamphamvu, zochepa, zokutidwa ndi ubweya woyera wochuluka (白毫密布), mtundu — wobiriwira wowala ngati emerald (翠绿). Ubweya ndi wochuluka kwambiri moti unapereka dzina lake tiyiyi.

• Fungo la masamba owuma: Fungo labwino lobiriwira (清香, qīng xiāng) lokhala maziko, lophatikizidwa ndi fungo lofewa la mtedza (嫩栗香, nèn lì xiāng) ndi kachidutswa ka maluwa a orchid (兰花香, lánhuā xiāng) — yomalizayi imadziwika ndi tiyi wochokera kumapiri.

• Fungo la madzi: Lapamwamba ndiponso lokhalitsa. Fungo la orchid limakula pamene likuzizira, la mtedza — limapambana pamene madzi akatentha. Fungo ndi ‘loyera ndi lapamwamba’ (清高, qīng gāo).

• Kukoma: Kwatsopano (鲜爽, xiān shuǎng) ndi ‘kukhala ndi moyo’ kwa maamino acid (鲜味, xiān wèi). Kotsekemera-oyera (甘醇, gān chún) ndi kukoma komwe kumabweranso kwautali (回甘, huí gān). Thupi — logwirizana, la mphamvu yapakatikati (醇和, chún hé), popanda kuwawa kwambiri kapena kukhala ngati madzi. Kuchuluka kwa maamino acid (≥4.2% kwa mtundu woyamba) kumapangitsa kumva kufewa ngati velvet.

• Mtundu wa madzi: Wobiriwira wa emerald, wowala ndi woonekera bwino (碧绿清澈透亮, bìlǜ qīngchè tòuliàng).

• Pansi pa tiyi (masamba atenthedwa): Wobiriwira mofewa, wofanana ndi wofanana (嫩绿匀整), mphukira ndi masamba amasonkhanira kukhala ‘maluwa’ (芽叶成朵). Chochititsa chidwi: akamatentha mu kapu yagalasi, mphukira zimayamba kugawanika m’mizere iwiri ndikuima chilili, kenako zimamira pansi pang’onopang’ono, kusunga chilili — chowonetsa chomwe akatswiri a tiyi a ku China amachifanizira ndi ‘kuvina’.

7. Kaphatikhapo ka Mankhwala:

• Polyphenols (茶多酚): ≥28% (mtundu wapamwamba). Ma catechin — makamaka EGCG ndi ECG — amapereka mphamvu ya antioxidant ndi kuwawa pang’ono. Chiwerengerochi ndi chokwera pang’ono kuposa tiyi wambiri wa ku Zhejiang wa m’zigwa, chifukwa cha kumera kumapiri ndi kuwala kofalikira kwambiri.

• Maamino acid (氨基酸): ≥4.2% (mtundu woyamba) — kwambiri kuposa avareji ya tiyi wobiriwira (2-3%). L-theanine ndi chinthu chachikulu, chomwe chimayambitsa kumva kutsitsimula ndi ‘kufewa ngati velvet’, komanso mphamvu ya tonic yothandizana ndi caffeine.

• Zinthu zosungunuka m’madzi (水浸出物): ≥45% (mtundu wapamwamba) — chiwonetsero cha kuchuluka kwa madzi.

• Alkaloids: Caffeine pamodzi ndi L-theanine amapereka mphamvu yofewa, yokhalitsa. Malinga ndi magwero, mphamvu ya tonic ndi pafupifupi 20% yokwera kuposa tiyi wamba wobiriwira.

• Mavitamini: Vitamini C (imasungidwa chifukwa cha kuuma kofewa pa khala), mavitamini a gulu B (B₁, B₂), vitameni E.

• Mchere: Zinki — 76.2 mg/kg (chizindikiro cha dothi), selenium — 0.82 mg/kg (tiyi wokhala ndi selenium). Komanso potaziyamu, manganese, magnesium.

• Polysaccharides (茶多糖): Alipo mokwanira kuti akhale ndi mphamvu yowoneka pa kayendedwe ka mafuta; amathandizira kupanga ‘kukwanira’ kwa kukoma.

8. Phindu la Zaumoyo:

• Mphamvu ya tonic: Kuthandizana kwa caffeine ndi L-theanine kumapereka ‘kuganizira mwamtendere’ — kuwonjezera tcheru popanda nkhawa. Malinga ndi kafukufuku, tiyi wochokera kumadera okwera okhala ndi maamino acid ochuluka amakulitsa mphamvuyi.

• Chitetezo cha antioxidant: Ma catechin (≥28%) amachepetsa bwino ma free radicals, kuteteza maselo ku kupsinjika kwa okosijeni.

• Kuthandizira kayendedwe ka mafuta: Ma polysaccharides a tiyi amathandizira kuwongolera ntchito ya ma enzyme opangira mafuta, zomwe zingathandize kuwongolera kulemera kwa thupi.

• Thandizo la selenium: Selenium yachilengedwe (0.82 mg/kg) — chinthu chofunikira kwambiri cha chithokomiro ndi chitetezo cha mthupi.

• Dongosolo la mtima ndi mitsempha: Ma catechin ndi vitamini C amathandizira kuti mitsempha ikhale yotanuka ndikuwongolera kuthamanga kwa magazi.

• Thanzi la khungu: Gulu la EGCG + vitamini E limateteza ku kuwonongeka kwa cheza cha UV.

• Ntchito za ubongo: L-theanine imathandizira kuti ubongo ukhale ndi mafunde a alpha, kupititsa patsogolo kukumbukira ndi kuphunzira.

• Chofunika: Zomwe zatchulidwazi zikuchokera ku chidziwitso chambiri cha tiyi wobiriwira ndipo si upangiri wamankhwala. Osamwa m’mimba yopanda kanthu; njira yabwino ndi pambuyo pa mphindi 30 mutadya. Tiyi watsopano ndi wabwino kusiya masiku atatu pamalo amdima kuti ‘athetse moto’ (褪火气, tuì huǒqì). Mukamamwa mankhwala — dikirani osachepera maola 2.

9. Momwe Amatentha:

• Kutentha kwa madzi: 80–85 °C kwa tiyi wamba; 75 °C kwa mtundu wapamwamba (单芽). Osagwiritsa ntchito madzi otentha kwambiri — kutentha koposa 85 °C kumawononga L-theanine ndikuwonjezera kuwawa.

• Kuchuluka kwa tiyi: 3 g pa 150 ml (chiŵerengero 1:50).

• Zombo: Kapu yagalasi (玻璃杯) — chosankha chabwino kwambiri chowonera ‘kuiyima m’mizere iwiri’ kwa mphukira; gaiwan yoyera ya porcelain (白瓷盖碗) — kusonkhanitsa fungo la orchid.

• Ndondomeko:

  1. Tenthetsani zombo ndi madzi otentha ndikuwatsanulira.
  2. Ikani 3 g a tiyi.
  3. Thirani madzi otentha oyenera.
  4. Madzi oyamba — masekondi 30.
  5. Achiwiri ndi otsatira — onjezerani nthawi ndi masekondi 15 pa kuthira kulikonse.
  6. Mutha kuthiranso 3-4.

• Zindikirani: Mukamatentha mu kapu yagalasi, mphindi zoyamba zimabweretsa chisangalalo cha kukongola — mphukira zimapanga mizere iwiri ndikuima chilili, kenako zimamira pang’onopang’ono, kusunga chilili. Musamwe mwachangu — sangalalani ndi chowonetsacho.

10. Kusunga:

• Kutentha: 0–5 °C (mufiriji) — chofunikira kwa tiyi wobiriwira wa masika.
• Chotengera: Phukusi losindikizidwa bwino lokhala ndi mpweya wochepa. Chojambula cha aluminiyamu + mtsuko wolimba.
• Kuwala: Sungirani pamdima; kuwala kwa UV ndi kuwala kwa fulorosenti kumathandizira kuti chlorophyll ikhale ndi okosijeni mwachangu.
• Fungo: Patulani ku zakudya zomwe zimafunka kwambiri — tiyi imayamwa mwachangu mafungo akunja.
• Chochititsa chidwi: Tiyi watsopano ndi wabwino kusiya masiku atatu pamalo amdima pa kutentha kwa chipinda musanatenthe koyamba — kuti ‘athetse moto’ (褪火气), wotsalira wa kuuma kwa khala. Pambuyo pake — ikani mufiriji.

11. Mtengo ndi Zonamizira:

Pǔjiāng Chūn Háo ndi tiyi wapakatikati pamtengo wokhala ndi kusiyana kwakukulu malinga ndi mitundu. Mitengo yongoyerekeza: mtundu wapamwamba (特级, mphukira imodzi) — kuyambira 800 yuan/jin (pafupifupi 1600 yuan/kg) ndi kupitilira; mtundu woyamba — 300-500 yuan/jin; wachiwiri — 200-300 yuan/jin. Chizindikiro chachikulu ndi ‘Xianhuashan’ (仙华山牌). Ena mwa opanga odziwika ndi ma cooperative a Hangping, Dafan Dongping ndi kampani ya ‘Zhenxiang Chaye’ (金华市珍香茶业有限公司).

• Momwe mungapewere zonamizira:

  • Gulani kwa opanga ovomerezeka a chigawo cha Pujiang, omwe ali ndi ziphaso za organic kapena zopanda poizoni.
  • Yang’anani ubweya: Chūn Háo weniweni amadziwika ndi ubweya woyera wochuluka pa mphukira iliyonse. Tiyi wokhala ndi ubweya wofowoka, wofooka — mwina ndi wabodza.
  • Yang’anani momwe ‘mizere iwiri’ imagwirira ntchito mukamatentha mu kapu — iyi ndi chizindikiro chapadera chomwe n’chovuta kunamizira.
  • Madzi ayenera kukhala obiriwira a emerald oyera komanso oonekera bwino. Madzi achikasu kapena akuda ndi chizindikiro cha zipangizo zakale.
  • Mtengo wochepera 200 yuan/jin kwa omwe amati ndi mtundu woyamba ndi chifukwa chokaikira.

12. Mfundo Zosangalatsa:

• ‘Kuvina kwa mizere iwiri’: Pǔjiāng Chūn Háo ndi amodzi mwa tiyi ochepa obiriwira a ku China omwe ali ndi ‘kavina’ kowonekera akamatentha. Mphukira zimayamba kugawanika m’mizere iwiri yopingasa ndikuima chilili mu kapu, kenako zimamira pansi pang’onopang’ono — chowonetsa chomwe chimakopa okonda ‘kumwa tiyi mowonera’ (观赏茶, guānshǎng chá).

• Tiyi wochokera ku museum: Mu 2001, Pǔjiāng Chūn Háo adalowetsedwa m’gulu la China Museum of Famous Teas (中国名茶博物馆) — imodzi mwa mitundu yochepa ‘yachinyamata’ yopatsidwa ulemu umenewu.

• 81% nkhalango: Chigawo cha Pujiang chili ndi chimodzi mwa ziwonetsero zapamwamba kwambiri za nkhalango pakati pa madera onse a tiyi ku China, zomwe zimapereka chisumbi chapadera.

• Ziwiri za organic: Mu 2004, Chūn Háo adalandira nthawi imodzi chiphaso cha organic cha dziko (Academy of Agricultural Sciences ya China) ndi chapadziko lonse (IMO, Switzerland) — mmodzi mwa oyamba pakati pa tiyi wa ku Zhejiang.

• Zinki ndi selenium ya miyala ya danxia: Malo ofiira a danxia a Pujiang sikuti ndi malo okongola okha, komanso gwero la geochemical: dothi limakhala ndi zinki (76.2 mg/kg) ndi selenium (0.82 mg/kg), zomwe zimapatsa tiyiyi michere yofunikira.

13. Kufanana ndi Tiyi Wina Wobiriwira wa ku Zhejiang:

• Pan’an Yun Feng (磐安云峰, Pánān Yún Fēng): Chigawo choyandikana cha Pan’an, m’boma lomwelo la Jinhua. Ndi tiyi wa kumapiri (600-900 m), koma ali ndi fungo lochuluka la ‘mitambo’ ndi mawonekedwe a masamba akuluakulu. Chūn Háo ndi wochepa kwambiri, ‘wonga singano’, ndi chidwi pa ubweya.

• Wuyang Chun Yu (武阳春雨, Wǔyáng Chūn Yǔ): Chigawo cha Wuyi, boma la Jinhua. Mawonekedwe — ‘tinthu tating’onoting’ono ta paini’, ngati mvula ya masika. Fungo la orchid ndi lomveka kwambiri; kukoma n’kopepuka ndi ‘kopanda mphepo’. Chūn Háo ndi wokhuthala kwambiri komanso wochuluka chifukwa cha kuchuluka kwa zinthu zosungunuka m’madzi (≥45%).

• Jiangshan Lü Mu Dan (江山绿牡丹, Jiāngshān Lǜ Mǔ Dān): Jiangshan, mapiri a Xianxialing. Mawonekedwe — ‘masamba a maluwa a peony’ otseguka. Tianyi yakasiyana kwambiri mowoneka, koma yofanana ndi mfundo ya ‘kumwa tiyi mowonera’. Chūn Háo ndi wophatikizana kwambiri, wokhala ndi kukongola kwa ‘chilili’, pamene Lü Mu Dan ndi ‘woyimirira’, kutseguka ngati masamba.

• Kaihua Long Ding (开化龙顶, Kāihuà Lóng Dǐng): Chigawo cha Kaihua, gwero la Qiantangjiang. Chizindikiro chodziwika bwino ndi GI-certified. Mawonekedwe owongoka, ‘onga nsonga ya chinjoka’. Kukoma — kwa ‘kubiriwira’ kokulirapo ndi ‘chlorophyll’, kosatemera kwambiri. Chūn Háo ndi wofewa, wokhala ndi fungo lomveka la mtedza ndi orchid.

Pomaliza:

Pǔjiāng Chūn Háo ndi tiyi yemwe mbiri yake yochepa (zaka zoposa makumi anayi zokha) sinamulepheretse kulowa m’gulu lapamwamba la tiyi wobiriwira wa ku Zhejiang. Wobadwira m’mapiri a Longmen, pakati pa miyala yofiira ya danxia ndi chifunga chokuta minda ya peony, amawonetsa mbali ya tiyi wa ku Zhejiang yomwe yabisika kumbuyo kwa dzina lodziwika bwino la Long Jing: ntchito zamanja za amisiri akumidzi, dothi la selenium, zonunkhira za orchid za kumapiri. Satenthetsani mu kapu yowonekera pa 80 °C — ndipo onani ‘kuvina kwa mizere iwiri’, pamene mphukira zobiriwira zasiliva zikuima mu kapu ngati kaphiri kakang’ono, zisanamire pansi mwaulemu ndi pang’onopang’ono, kutsegula masika a Pujiang m’manja mwanu.