Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi

Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi ndiye chitetezo cha ulimi wa tiyi wofiira waku Taiwan, wobadwira ku chigawo chimodzi chokongola kwambiri pachilumbachi — m’mphepete mwa nyanja ya Dzuwa ndi Mwezi. Tiyiyu ndi chipatso cha zaka zopitirira makumi asanu za kusankha mitundu, zomwe zidalumikiza magazi a Assam waku India ndi tiyi wakutchire wamapiri aku Taiwan. Chizindikiro chake chopambana ndi cultivar ya Tái Chá №18 “Hóng Yù” (紅玉, “Jade Wofiira”) — mtundu wokhawo padziko lonse wokhala ndi fungo lachilengedwe la sinamoni ndi timbewu ta timbewu ta timbewu (mint), wopanda chofanana nawo m’dziko lililonse lopanga tiyi.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira (紅茶, hóngchá), wothira oxidation yokwanira (100% kupsa). M’magawo a ku Ulaya — tiyi wakuda.
Gulu: Tiyi wofiira wapamwamba kwambiri waku Taiwan. Mtsogoleri wa ulimi wa tiyi wofiira waku Taiwan. Dera la Yúchí (魚池) lavomerezedwa mwalamulo kuti ndi “Kwawo kwa Tiyi Wofiira waku Taiwan”.
Chiyambi: Taiwan (臺灣, Táiwān), chigawo cha Nántóu (南投縣, Nántóu Xiàn), tawuni ya Yúchí (魚池鄉, Yúchí Xiāng) — dera lozungulira Nyanja ya Dzuwa ndi Mwezi (日月潭, Rìyuètán — “Nyanja ya Dzuwa ndi Mwezi”). Uwu ndi nyanja yachilengedwe yayikulu kwambiri ku Taiwan, yomwe ili pa utali wa mamita 748 pamwamba pa nyanja, m’chigawo chapakati cha mapiri pachilumbachi.
Ma coordinates a geographical: pafupifupi 23°51′ N, 120°54′ E.
Mayina ena: Táiwān Hóngchá (臺灣紅茶); malinga ndi mitundu ya cultivars: Hóng Yù (紅玉, “Jade Wofiira” — Tái Chá №18), Hóng Yùn (紅韻, “Nyimbo Yofiira” — Tái Chá №21), Tái Chá №8 (台茶8號).

2. Mbiri ndi Tanthauzo la Mwambo:

Mbiri: Mbiri ya tiyi wofiira ku Taiwan imayambira mu nthawi ya Utsamunda wa Japan (1895–1945). M’chaka cha 1925, akatswiri azaulimi a ku Japan adabweretsa timbande ta tchire la tiyi la Assam (Camellia sinensis var. assamica) kuchokera ku India ndipo adazidzala m’magawo angapo a Taiwan — ku Píngzhèn (平鎮) ndi Yúchí (魚池). Dera la Yúchí, chifukwa cha kufanana kwa nyengo ndi Assam, linapereka zotsatira zabwino kwambiri, ndipo Bungwe Loona za Bwanamkubwa wa Taiwan (臺灣總督府) linakhazikitsa kuno Nthambi Yoyeserera ya Tiyi Wofiira ya Yúchí (魚池紅茶試驗支所), yomwe inali kalambulabwalo wa Station Yowongolera Tiyi ndi Zakumwa Zamakono (茶業改良場魚池分場, TRES Yuchí Branch). Pa nthawi yomweyi, ofufuza adazindikira tiyi wakutchire wamapiri waku Taiwan (Camellia formosensis) — mtundu wopezeka kokha pachilumbachi.

M’zaka za m’ma 1930, tiyi wofiira waku Taiwan unali pachimake: kuchuluka kwa katundu wotumizidwa kunja kunafika 5.8 miliyoni jin (1937), tiyi amapita ku Japan ndi Russia. Panthawi ya nkhondo yachiwiri ya padziko lonse, ofufuza ambiri adalembedwa usilikali; pa siteshoni panangotsala mkulu wake Arai Kokichiro (新井耕吉郎), yemwe payekha anasamalira chisungiramo. M’chaka cha 1946, Taiwan itaperekedwa kale ku Republic of China, ophunzira za kusankha mitundu anayambitsa pulojekiti yayikulu: kusakaniza tiyi wa Assam wamitundumitundu ya Burma B-729 (mzere wa amayi) ndi tiyi wakutchire wamapiri waku Taiwan B-607 (mzere wa abambo). Zaka 48 zidagwiritsidwa ntchito pakusankha, kuyesa ndi kukhazikitsa — ndipo mu 1999 Executive Yuan idatcha mwalamulo cultivar yatsopano Tái Chá №18 (台茶18號), ndikuipatsa dzina lolemekezeka “Hóng Yù” (紅玉, “Jade Wofiira”) — chifukwa cha mtundu wakuda wobiriŵira wa mkaka wake.

Chodabwitsa: m’chaka chomwecho cha 1999, chivomezi chowononga cha Jiji (921大地震, 21 Seputembala 1999, mphepo 7.6) chinasakaza Yúchí — malo apakati adali pafupi. Komabe tsoka limeneli linasanduka nthawi yosintha: pulogalamu yobwezeretsa inaphatikizapo kukulitsa mwadongosolo makampani a tiyi, ndipo Hóng Yù anakhala chizindikiro cha “kuwukanso kofiira” kwa Taiwan. Mu 2008, pa siteshoni yomweyi, cultivar ina inatulutsidwa — Tái Chá №21 “Hóng Yùn” (紅韻, “Nyimbo Yofiira”).
Dzina:
- “Rìyuètán” (日月潭) — “Nyanja ya Dzuwa ndi Mwezi”. Dzina limagwirizana ndi maonekedwe a nyanja: mbali ya kum’mawa imafanana ndi dzuwa (日), mbali ya kumadzulo — ndi mwezi wa bata (月).
- “Hóngchá” (紅茶) — “tiyi wofiira”.
- “Hóng Yù” (紅玉) — “Jade Wofiira”, dzina lolemekezeka la Tái Chá №18, lotanthauza mtundu wofiira ngati ruby wa mkaka.
Tanthauzo la mwambo: Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi ndi tiyi-chizindikiro: chizindikiro cha kuukanso kwa dera pambuyo pa chivomezi cha 1999 ndi chizindikiro cha kudziwika kwake kwa Taiwan m’dziko la tiyi wofiira. Tái Chá №18 “Hóng Yù” — ndi mtundu wapadera wopezeka kokha ku Taiwan, wopanda chofanana china kulikonse padziko lapansi; fungo lake la sinamoni ndi timbewu ta timbewu silingathe kupangidwanso pa chowonjezera china. Nyanja ya Dzuwa ndi Mwezi ndi malo ochezera alendo apamwamba m’chigawo chapakati cha Taiwan, ndipo tiyi wakhala gawo lofunika kwambiri la chizindikiro cha kwawo.

3. Malongosoledwe a Zomera ndi Zopangira:

Mtundu / Cultivar: Mitundu yayikulu ya cultivars yogwiritsidwa ntchito popanga Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi:
- Tái Chá №18 “Hóng Yù” (台茶18號紅玉): Mtsogoleri. Chisakanizo cha tiyi wa Assam wamitundumitundu ya Burma B-729 (C. sinensis var. assamica) × tiyi wakutchire wamapiri waku Taiwan B-607 (Camellia formosensis). Adatulutsidwa pa Station ya TRES Yuchí pakupitirira zaka 48 za kusankha mitundu (1946–1999). Masamba aakulu, nsonga zochuluka. Fungo lapadera — zizindikiro zachilengedwe za sinamoni (肉桂香, ròuguì xiāng) ndi timbewu ta timbewu/mint (薄荷香, bòhé xiāng). Muli ndi mankhwala a terpene apadera omwe sapezeka m’ma cultivars ena. Amamera kokha ku Taiwan — mtundu wopezeka kokha padziko lonse.
- Tái Chá №21 “Hóng Yùn” (台茶21號紅韻): Cultivar yatsopano (2008). Imadziwika ndi fungo la nutmeg ndi uchi lokhala ndi phungo la zipatso za citrus. Simapezeka mofala ngati №18.
- Tái Chá №8 (台茶8號): Chisakanizo choyambirira cha Assam (1930s). Mbiri yake yachikale — fungo la malt-karameli, popanda zizindikiro za sinamoni-mint. Amagwiritsidwa ntchito pang’ono.
- Mitundu ya Assam (大葉種): Mizere yoyera ya tiyi wa Assam, yomwe inabweretsedwa m’zaka za m’ma 1920. Amapereka tiyi wofiira wolimba, wodzaza, wa kalembedwe ka “India”.
- Tiyi wakutchire wamapiri waku Taiwan (臺灣山茶, Camellia formosensis): Mtundu wopezeka kokha pachilumbachi. Amagwiritsidwa ntchito modzidzimutsa, koma amapereka chikhalidwe chosiyana cha “nkhalango”.
Kututa: Masika–dzinja (March–November). Nyengo yabwino kwambiri — chilimwe (June–August): nyengo yotentha komanso yachinyontho imalimbikitsa kukula kwachangu kwa zopangira masamba aakulu komanso kudzikundikira kwa zinthu zonunkhira. Kututa kwa chilimwe kwa Tái Chá №18 kumatengedwa kuti ndi “chiyero chagolide”.
Muyezo wa kututa: Phukusi limodzi ndi masamba awiri kapena atatu (一芽二三葉). Kututa pamanja — ndikofunikira pa magulu apamwamba (手採, shǒu cǎi).
Zofunikira pa zopangira: Mphukira zazikulu, zathanzi, zosawonongeka. Kutumiza mwachangu ku shopu.

4. Terroir ndi Mbali Zoyenera za Kulima:

Nyanja ya Dzuwa ndi Mwezi: Nyanja yachilengedwe yayikulu kwambiri ku Taiwan, yomwe ili pa utali wa mamita 748 m’mapiri a m’chigawo chapakati cha chilumbachi. Yazunguliridwa ndi mapiri okutidwa ndi nkhalango za subtropical. Nyengo ya dera — nyengo yamapiri ya subtropical, yokhala ndi chinyezi chambiri komanso nkhungu zambiri — idapezeka kuti ndi yofanana modabwitsa ndi nyengo ya Assam, zomwe zidapangitsa asayansi a ku Japan kusankha malowa mu 1925.
Tawuni ya Yúchí: “Dziwe la Nsomba” (魚池) — ndi dera lalikulu lopangira tiyi. Mindandanda ya tiyi ili m’mapiri ozungulira nyanja, nthawi zambiri pakati pa nkhalango za nsungwi ndi nkhalango zina.
Utali womwe amamera: 600–1 000 m pamwamba pa nyanja. Dera lalikulu — 700–800 m.
Nyengo: Nyengo yamapiri ya subtropical ya monsoon. Kutentha kwapakati pachaka — 20–22°C. Mvula — pafupifupi 2 000 mm/pachaka. Chinyezi chambiri — 80–85%. Nkhungu zambiri, makamaka m’mawa ndi madzulo. Chilimwe chotentha, nyengo yachisanu yofewa. Kusintha kochepa kwambiri kwa kutentha kwa usana ndi usiku kumachepetsedwa ndi mphamvu ya nyanja.
Nthaka: Nthaka zofiira zachonde ndi za laterite, zotulutsa madzi bwino, zodzaza ndi organic matter ndi mchere. Chofooka pang’ono cha asidi (pH ~4.5–5.5). Zimagwirizana bwino ndi mitundu ya cultivars ya Assam ya masamba aakulu.

5. Ukadaulo wa Kupanga:

Ukadaulo wopanga Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi umatsatira njira yachikale ya tiyi wofiira wothira kupsa kwokwanira, koma ndi katsindikiro ka Taiwan pa “kuyera” ndi “kuonekera bwino” kwa kukoma. Amisiri aku Taiwan amayesetsa kukwaniritsa kulinganiza kwabwino kwa kupsa: kokwanira kuti fungo likule bwino, koma popanda “kupsya mopitirira muyeso” ndi kukakamira.

Kututa (採摘 — cǎizhāi): Pamanja (手採) pa magulu apamwamba; pogwiritsa ntchito makina — pa magulu ambiri.
Kufota (萎凋 — wěidiāo): Padzuwa kapena m’chipinda. Kutalika — maola 12–24. Zopangira za Assam za masamba aakulu zimafuna nthawi yayitali yofota kuposa mitundu ya masamba aang’ono aku China. Kutaya chinyezi — 60–70%.
Kukamula (揉捻 — róuniǎn): Pogwiritsa ntchito makina (roller), koma ndi kuwunika bwino kwa kukakamiza. Masamba aakulu a Assam — ndi onyentchera, odzaza ndi madzi; ndikofunikira kuti madzi atuluke mofanana popanda kuwononga mwamphamvu kamangidwe.
Kupsa / Oxidation (發酵 — fājiào): Pa kutentha koyenera (~25–30°C) ndi kuchinyezi (~90–95%). Kutalika — maola 3–6. Kwa Tái Chá №18 — wopanga amakhudzidwa ndi kubwera kwa fungo la sinamoni ndi timbewu ta timbewu monga chizindikiro cha kupsa koyenera.
Kuumitsa (烘乾 — hōnggān): Pogwiritsa ntchito mpweya wotentha m’zipinda zowumitsira. Kutentha — 100–110°C. Kukhazikitsa fungo ndi kuchotsa chinyezi mpaka 3–5%. Popanda kuwotchera kwa makala (mosiyana ndi miyambo ya Fujian) — kalembedwe ka Taiwan ndi “koyera” kwambiri komanso “kobweretsa kuonekera”.
Kusanja (分級 — fēnjí): Kugawa m’magulu malinga ndi kukula ndi mtundu.

6. Makhalidwe a Kuwunika:

Makhalidwe afotokozedwa chifukwa cha cultivar yayikulu — Tái Chá №18 “Hóng Yù” (yomwe ndi yofala kwambiri komanso yotchuka):

Maonekedwe a masamba owuma: Mizere yautali wapakatikati, yokamulidwa mwamphamvu, yokhala ndi nsonga zagolide ndi zofiirira. Mtundu — woderapo kwambiri mpaka wakuda, wokhala ndi kuwala kwa mafuta. Masamba ndi aakulu kuposa tiyi wofiira wa masamba aang’ono aku China — cholowa cha mzere wa Assam.
Fungo la masamba owuma: Chizindikiro chodziwika bwino cha Hóng Yù — fungo lachilengedwe la sinamoni (肉桂香) ndi timbewu ta timbewu/mint (薄荷香), lopanda chofanana china pakati pa tiyi wofiira wina wapadziko lonse. Phungo lina lomveka — karameli, uchi, zipatso zamtengo wapatali (chinanazi, mango), fungo laling’ono la mtengo. Fungo ndi lolemera, losatha, lodziwika nthawi yomweyo.
Fungo la mkaka: Limakhala losanjizana. Patsogolo — sinamoni ndi timbewu ta timbewu (zoziziritsa, mpweya wozizira wa menthol). Chachiwiri — karameli, shuga wotenthedwa, uchi. Chachitatu — fungo laling’ono la zipatso (chinanazi, lychee). Pamene mkaka ukuzizira — kuwonjezeka kwa phungo la timbewu.
Kukoma: Kwathunthu, kolemera, ndi “thupi” lodziwika bwino (cholowa cha magazi a Assam). Zolamulira — sinamoni, timbewu ta timbewu, karameli, uchi. Kuphimba kwa m’kamwa — kochepa, “ngati silika”, kopanda mphamvu zopitirira. Kutsekemera ndi kwachilengedwe, osati “konseka”. Kukoma kotsalira — nthawi yayitali, ndi kuziziritsa kwa timbewu ndi sinamoni komanso kutsekemera kwa karameli. Huigān (回甘) — kodziwika bwino.
Mtundu wa mkaka: Wofiira wonyezimira ngati ruby (“jade wofiira”), wowala, wonekeratu. Ndicho chifukwa chake tiyi adatchedwa “Jade Wofiira”.
Pansi pa tiyi (masamba ophikidwa): Masamba aakulu, athunthu, onyentchera amtundu wofiirira ngati mkuwa, osalala. Cholowa cha Assam — masamba ndi aakulu kwambiri kuposa tiyi wofiira waku China.

7. Kapangidwe ka Mankhwala:

Mbiri ya mankhwala ya Tái Chá №18 ikuwonetsa chikhalidwe chake chosakanizidwa — gawo la Assam la masamba aakulu limapereka polyfenol zambiri, ndipo tiyi wakutchire waku Taiwan amapereka mankhwala a terpene apadera.

Polyphenols (茶多酚): Zili zambiri (zokhala zochuluka kuposa mitundu ya masamba aang’ono aku China, chifukwa cha mzere wa Assam). Theaflavins ndi thearubigins zimapanga mtundu wobiriŵira ngati ruby komanso “kusalala” kwake.
Amino acids (氨基酸): L-theanine ndi ma amino acid ena. Zili pakati.
Alkaloids: Kafeini — yochepa poyerekeza ndi Assam weniweni, chifukwa cha chopereka cha gawo lakutchire la Taiwan.
Mankhwala onunkhira: Mbiri yapadera — zili zambiri za trans-cinnamaldehyde (sinamoni), menthol ndi menthone (timbewu ta timbewu), linalool, geraniol. Ndiko kulinganiza kwa zigawozi kumene kumapanga chikhalidwe chosayerekezeka cha “sinamoni ndi timbewu”, chomwe sichipezeka mu cultivar ina iliyonse ya tiyi.
Mavitamini: C (pang’ono), B₁, B₂, E.
Mchere: Potaziyamu, calcium, magnesium, iron, manganese, zinc.

8. Ubwino Wathanzi:

Kulonjeza mofewa: Kafeini yophatikizana ndi L-theanine imapereka mphamvu yabwinobwino, yokhazikika.
Kuchita kwa antioxidant: Polyfenol zambiri (mzere wa Assam) zimapereka mphamvu yayikulu ya antioxidant.
Kutenthetsa: Tiyi wofiira wothira kupsa kwokwanira — “wotentha” molingana ndi TCM. Mbiri ya sinamoni ndi timbewu imalimbitsa kumva kutentha ndi kuzizila nthawi yomweyo.
Kuthandizira chakudya: Mofewa imalimbikitsa kutuluka kwa madzi a m’mimba; sinamoni mwamwambo amadziwika kuti ndi yothandiza pa chakudya.
Kuthandizira dongosolo la mtima ndi mitsempha: Polyphenols ndi theaflavins zimalimbikitsa kusinthasintha kwa mitsempha.
Kuziziritsa komanso kutsitsimula: Zolemba za menthol zimapangitsa kumva kuzizilitsa pang’ono — tiyi ndiwabwino kwambiri ngakhale m’nyengo yotentha monga chakumwa chozizira (冷泡, lěng pào).
Kuchepetsa nkhawa: L-theanine imathandizira kukhala wodekha komanso wosangalala.

9. Kaphikidwe:

Kutentha kwa madzi: 90–100°C. Cultivar ya Assam ya masamba aakulu imamasulidwa bwino ndi madzi otentha. Pa magulu apamwamba — 90–95°C.
Kuchuluka kwa tiyi: 4–5 g pa 100–120 ml (gongfu); 3 g pa 200–250 ml (njira ya ku Ulaya).
Zida: Gaiwan yapadera ya porcelain (蓋碗) 100–120 ml — ndiyo yabwino kwambiri: chinthu chosalowerera ndale chimamasula fungo la sinamoni ndi timbewu popanda kusokoneza. Ketulo yagalasi — imakulolani kusangalala ndi mtundu wa ruby wa “Jade Wofiira”. Ketulo ya Yixing — ndiyololedwa, koma imatha kuchepetsa kuziziritsa kwa timbewu.
Njira:
1. Kutenthetsa ziwiya: Tsukirani gaiwan, chahai ndi makapu ndi madzi otentha.
2. Kuthira tiyi: 4–5 g mu gaiwan yotentha.
3. Kutsuka (潤茶): Kuthira mwachangu masekondi 2–3 — mwakufuna kwanu.
4. Kuthira koyamba: Masekondi 10–15.
5. Kuthira: Tsanulani mkaka wonse mu chahai.
6. Kuthira mobwerezabwereza: 5–8 kuthira. Onjezani nthawi ndi masekondi 5–10. Pa kuthira koyambirira — sinamoni ndi timbewu zodziwika bwino; pa kapakati — karameli ndi uchi; pa kumapeto — kutsekemera kofewa kwa mtengo.
Kuthira kozizira (冷泡茶, lěng pào chá): Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi ndiwabwino kwambiri mu mtundu wa kuthira kozizira: 5 g pa 500 ml madzi ozizira, mufiriji kwa maola 6–8. Kuzizilitsa kwa sinamoni ndi timbewu kumawonekera kwambiri m’madzi ozizira.

10. Kusunga:

Chidebe: Chotsekeka bwino, chosaonekera — chitini chachitsulo, thumba la zojambulazo, chidebe cha ceramic.
Mikhalidwe: Malo owuma, ozizira, amdima, kutali ndi fungo lina lililonse. 15–25°C, chinyezi mpaka 60%.
Nthawi: Miyezi 12–24. Malinga ndi akatswiri aku Taiwan, Hóng Yù “imacha”: kusunga kwa chaka chimodzi mutagula kumatha kukonza mbiri, kuipanga kukhala yozungulira komanso yotsekemera. Magulu abwino amatha kusungidwa mpaka zaka 3.
Firiji siyofunikira — tiyi wofiira amasungidwa bwino mu kutentha kwa chipinda.

11. Mtengo ndi Zonyenga:

Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi ndi tiyi wa gawo lapakati ndi lapamwamba. Tái Chá №18 “Hóng Yù” — kuchokera 600 mpaka 2 000 NTD (New Taiwan Dollar) pa 75 g (~150–500 yuan pa 150 g); magulu ampikisano ndi otutidwa pamanja — ndi okwera mtengo kwambiri. Tái Chá №8 ndi Assam — ndiotsika mtengo.

Momwe mungapewere zonyenga:

Onani chiyambi: Tiyi Wofiira weniweni wa Nyanja ya Dzuwa ndi Mwezi — amachokera ku tawuni ya Yúchí (魚池鄉), chigawo cha Nántóu. Yang’anani “魚池鄉” pa phukusi.
Funafunani fungo la sinamoni ndi timbewu: Kwa Tái Chá №18 — zizindikiro zachilengedwe za sinamoni ndi menthol — ndicho chizindikiro cha kampani. Ngati fungo ndi “lachibadwa” — lotsekemera la malt popanda sinamoni — ndiye kuti mwachionekere ndi Tái Chá №8 kapena tiyi wa Assam, osati Hóng Yù.
Yerekezerani mtundu wa mkaka: Wobiriŵira ngati ruby, wowala, wonekeratu. Wosasangalala kapena wosawonekera bwino ndi chizindikiro cha mtundu wotsika.
Chenjerani ndi mtengo wotsika kwambiri mwachilendo: “Hóng Yù” wa 100 NTD/75 g — ndiwokayikitsa.
Onani ziphaso: Alimi aku Taiwan nthawi zambiri amapereka ziphaso za SGS ndi zizindikiritso za mphotho za mpikisano.

12. Zinthu Zosangalatsa:

Zaka 48 mpaka kubadwa: Tái Chá №18 “Hóng Yù” — ndi zotsatira za imodzi mwa ntchito zazitali kwambiri zakusankha mitundu m’mbiri ya tiyi padziko lonse. Kusakaniza kudayamba mu 1946, ndipo cultivar yatsopanoyo inadzatchedwa dzina mu 1999. Pafupifupi theka la zana la kusankha, kuyesa ndi kuleza mtima.
Tiyi wochokera ku chivomezi: Chivomezi cha “921” (21 Seputembala 1999, M 7.6), chomwe chinasakaza Yúchí, chodabwitsa chinasanduka chowongolera “kuukanso kofiira” kwa Taiwan: pulogalamu yobwezeretsa dera idayika mtima pa chitukuko cha makampani a tiyi, ndipo Hóng Yù adakhala chizindikiro chake chachikulu.
Tiyi yekhayo padziko lonse wa “sinamoni ndi timbewu”: Fungo lachilengedwe la sinamoni ndi menthol — ndi chikhalidwe chobadwa nacho cha chisakanizo “Assam × tiyi wakutchire waku Taiwan”. Palibe cultivar ina padziko lapansi yomwe ili ndi mbiri ya fungo yotere — si kununkhira kopangira, koma chikhalidwe cha chilengedwe cha masamba.
Arai Kokichiro — munthu amene adapulumutsa chisungiramo: Panthawi ya nkhondo yachiwiri ya padziko lonse, mkulu wa siteshoni waku Japan Arai Kokichiro (新井耕吉郎) payekha anasamalira chisungiramo cha zomera za tiyi ku Yúchí. Popanda kuyesetsa kwake, pulogalamu yomwe Hóng Yù adachokera sikanatheka.
Kuthira kozizira — mwambo waku Taiwan: Mosiyana ndi mwambo waku China wa “gongfu yotentha”, anthu aku Taiwan amagwiritsa ntchito mwakhama kuthira kozizira (冷泡茶) — ndipo Hóng Yù amadziwika kuti ndi imodzi mwa tiyi yabwino kwambiri ya mtunduwu.

13. Mitundu ya Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi:

Tái Chá №18 “Hóng Yù” (台茶18號紅玉): Mtsogoleri. Assam × tiyi wakutchire waku Taiwan. Sinamoni + timbewu. Wotchuka kwambiri komanso wokwera mtengo. Mtundu wopezeka kokha padziko lonse ku Taiwan.
Tái Chá №21 “Hóng Yùn” (台茶21號紅韻): Yatsopano (2008). Fungo la nutmeg-uchi lokhala ndi phungo la citrus. Sili “yowala” kwambiri, koma “yodekha” poyerekeza ndi №18.
Tái Chá №8 (台茶8號): Chisakanizo choyambirira cha Assam (1930s). Mbiri yachikale ya malt-karameli, popanda zizindikiro za sinamoni-timbewu. Wolimba, wolemera. Wopezeka mosavuta.
Yúchí Assam (魚池阿薩姆): Tiyi weniweni wa Assam — wolimba, kalembedwe ka “English”. Ndi mkaka ndi shuga — ndiwabwino kwambiri. Wopezeka mosavuta.
Tiyi wakutchire wamapiri waku Taiwan (臺灣山茶): Kuchokera ku Camellia formosensis. Wosowa, amapangidwa m’magulu ang’onoang’ono. Mbiri yapadera ya “nkhalango”, yamaluwa-udzu. Gulu la katundu.

Pomaliza:

Tiyi Wofiira wa Nyanja ya Dzuwa ndi Mwezi ndi tiyi-wotsegulira: ingoyesani kamodzi “Jade Wofiira” ndi fungo lake losaneneka la sinamoni ndi timbewu — ndipo simudzasokonezanso ndi tiyi wina aliyense wofiira padziko lapansi. Wobadwa kuchokera ku kuleza mtima kwa theka la zaka kwa ophunzira za kusankha mitundu, kuchokera ku tsoka la chivomezi ndi kuchokera ku kulimbikira kwa alimi aku Taiwan, Hóng Yù ndi umboni wamoyo wakuti ukulu weniweni umafuna nthawi.

M’mphepete mwa nyanja yomwe mbali yake yakum’mawa imafanana ndi dzuwa, ndipo yakumadzulo ndi mwezi, pamamera tiyi womwe magazi awiri alumikizidwa: mphamvu ya Assam waku India ndi ukhwima wa tiyi wakutchire wamapiri waku Taiwan. Zotsatira zake ndi chinthu chomwe sichipezeka kwina kulikonse: fungo lotentha, lonunkhira la sinamoni, kuzizira kotsitsimula kwa menthol ndi kuya kwa ruby kwa mkaka, komwe tiyi uyu adatchedwa “jade”. Kuyesa tiyi kumeneku ndiko kukhudza cholowa chapadera kwambiri cha tiyi cha Taiwan, chomwe sichingathe kukopera kapena kupangidwa zabodza.