Sanqingshan Báichá

Sanqingshan Báichá (三清山白茶, Sānqīngshān báichá) ndi tiyi wobiriwira wosowa wa ku Jiangxi, wopangidwa kuchokera ku mtundu wina wa masamba oyera wobadwa mwachilendo, wolimidwa m’mphepete mwa phiri lopatulika la Taoist la Sanqingshan (三清山) – lomwe ndi malo a World Heritage la UNESCO. Ngakhale dzina lake lili ndi mawu oti “bai cha” (白茶, “tiyi woyera”), tiyi ameneyu amakonzedwa motsatira njira ya tiyi wobiriwira ndipo ali m’gulu la “wobiriwira wamasamba oyera” – mofanana ndi Anji Báichá (安吉白茶) wodziwika bwino. Ubwino wake waukulu n’kuchuluka kwapadera kwa maamino asidi: 6–10%, kuwirikiza ka 2–3 kuposa tiyi wamba wobiriwira, pamene ma polyphenols ali ochepa modabwitsa (13–16%). Chiyerekezo chapaderachi chimabweretsa kukoma kwapadera ndi kufewa – “mkaka wa yadimu” wopanda kakomedwe kowawa.

1. Kugawa ndi Chiyambi:

• Mtundu: Tiyi wobiriwira (wosafufuzidwa, 绿茶, lǜchá), wopangidwa kuchokera ku mtundu wina wa masamba oyera. Ngakhale dzina lake ndi “bai cha”, si tiyi woyera m’malingaliro achikale (omwe amakhala m’gulu la 白茶 ndi njira yochepetsera), koma ndi tiyi wobiriwira wokhala ndi masamba oyera / achikasu mofewa. Njira yoziziritsa: kuwotcha m’ng’oma pa 130–140 °C.

• Gulu: Chogulitsa cha chizindikiro chazamalonda cha malo (农产品地理标志, kuyambira 2011, Chidziwitso №1635); “Tiyi Wotchuka wa Jiangxi” (江西名茶, 2013). Mtundu wina wosowa wa tiyi – “maamino asidi ambiri, ma polyphenols ochepa” (高氨基酸低茶多酚).

• Chiyambi: China; m’chigawo cha Jiangxi (江西, Jiāngxī); m’boma la Yushan (玉山县, Yùshān Xiàn), lomwe lili pansi pa mzinda wa Shangrao (上饶市, Shàngráo Shì). Malo otetezedwa – boma lonselo. Malo apamwamba – tawuni ya Sanqing (三清乡, Sānqīng Xiāng), mzinda wa Zihu (紫湖镇, Zǐhú Zhèn) ndi tawuni ya Huaiyu (怀玉乡, Huáiyù Xiāng) – minda ya tiyi yamapiri atali (>700 m) kumapeto kwa mtsinje wa Xinjiang (信江, Xìnjiāng), m’dera la mitambo yosatha m’mphepete mwa phiri la Sanqingshan.

• Malo a dziko: 117°52′–118°25′ E, 28°30′–28°59′ N (dera la boma la Yushan).

2. Mbiri ndi Chikhalidwe:

• Mbiri:

Boma la Yushan ndi limodzi mwa madera akale kwambiri a tiyi ku Jiangxi, lomwe linali m’gulu la “malo asanu ndi atatu akuluakulu a tiyi a nthawi ya Tang ndi Song.” Nyuzipepala ya “Yushan xianzhì” (《玉山县志》) ya nthawi ya Tongzhi (同治, 1862–1874) inalemba: “Tiyi wochokera ku mapiri a Sanqing ali ndi kukoma koyera ndi koziziritsa kwambiri… malo ena sangathe kuyandikira” (茶以三清山产者味特清冽……不及三清远甚). Umboni uwu wa m’zaka za m’ma 1800 umatsimikizira kuti khalidwe lapadera la tiyi wa Sanqingshan linali lodziwika kalekale asanafike pa kafukufuku wamakono.

M’zaka za m’ma 1970, fakitale ya tiyi ya Zihu (紫湖茶厂) inapanga zinthu ziwiri: “Sanqing Yun Wu Cha” (三清云雾茶, “Tiyi wa nkhungu yamitambo ya Sanqing”), wovomerezedwa ngati tiyi wabwino kwambiri wa Shangrao, ndi “Zihu Chunlu” (紫湖春露, “Mame a Masika a Zihu”), ovomerezedwa ndi Tea Research Institute ya China Academy of Agricultural Sciences. Komabe, m’zaka za m’ma 1990 fakitale inaima ndipo gawo la tiyi linatsika.

Kutsitsimutsidwa kunayamba m’zaka za m’ma 2000, pamene akatswiri am’deralo anapeza ndi kukhazikitsa kusintha kwa masamba oyera – mtundu wa “Bai Cha Yu” (白茶玉, “Yadimu ya tiyi woyera”). Mtundu umenewu unakhala yankho la m’deralo ku chipambano cha Anji Báichá wa ku Zhejiang: mfundo yofanana (kusintha kwa masamba oyera + njira yobiriwira), koma ndi mawonekedwe ochuluka kwambiri a maamino asidi chifukwa cha malo okwezeka a m’mapiri ndi dothi la granite. Mu 2011, Sanqingshan Báichá inalandira udindo wa chizindikiro chazamalonda cha malo (Chidziwitso №1635 cha Ministry of Agriculture wa China). Mu 2013, inadziwika ngati “Tiyi Wotchuka wa Jiangxi.” Pofika m’chaka cha 2023, mtengo wa mtundu wake unafika pa 2,445 biliyoni ndi – kukula kochititsa chidwi kwa chizindikiro chochepa, kusonyeza kufunika kokulira kwa tiyi wa “maamino asidi” wapamwamba.

• Dzina: 三清山 (Sānqīngshān) – “Phiri la Chiyero Chachitatu” – phiri lopatulika la Taoist, limodzi mwa mapiri anayi opatulika a Taoism (四大道教名山), malo a World Heritage la UNESCO kuyambira 2008 (muyeso VII – “kukongola kwachilengedwe koposa”). “Chiyero chachitatu” – milungu itatu yaikulu ya dongosolo la Taoist (元始天尊, 灵宝天尊, 道德天尊); 白茶 (Báichá) – “tiyi woyera,” kutanthauza mtundu wosazolowereka woyera / wachikasu wamene m’masamba a mtundu wosinthidwawu. Tanthauzo lonse: “Tiyi wamasamba oyera wochokera ku Phiri la Chiyero Chachitatu.”

• Chikhalidwe: Sanqingshan Báichá ndi wolumikizidwa mosaduka ndi limodzi mwa malo ochititsa chidwi kwambiri a mapiri ku China. Phiri la Sanqingshan ndi lotchuka chifukwa cha zipilala za granite zomwe zimayandama m’nyanja ya mitambo, ndiponso zachilengedwe zolemera (mitundu yoposa 2,300 ya zomera). Minda ya tiyi ili m’dera lachitetezo la UNESCO, zomwe zimayika malamulo okhwima a zachilengedwe ndi kutsimikizira kuyera kwa malo. Boma la Yushan ndi lovomerezedwa ngati “Malo a Oxygen Achilengedwe a China” (中国天然氧吧) – kuchuluka kwa ma ion osalowerera m’mpweya kuli kokwera kuwirikiza 50 kuposa m’mizinda.

3. Malongosoledwe a Zomera ndi Zopangira:

• Mtundu / cultivar: Chachikulu – Bai Cha Yu (白茶玉, Báichá Yù, “Yadimu wa tiyi woyera”) – mtundu wosinthidwa wa m’deralo wa Camellia sinensis var. sinensis. Umenewu ndi wosintha masamba oyera wokhudzidwa ndi kutentha: kutentha kutsika kwa ~23 °C, masamba achichepere amataya chlorophyll ndi kukhala achikasu mofewa kapena oyera ngati mkaka (叶肉玉白, “mnofu wa masamba ndi woyera ngati yadimu”), pamene mitsempha imakhalabe yobiriwira ngati emerald (叶脉翠绿) – zimapanga mawonekedwe amitundu iwiri. Kutentha kukakwera, masamba amayamba kukhala obiriwira pang’onopang’ono. Ndiwodziwika ndi kudzuka mwachangu, kulimba ndi chisanu ndi kutentha, ndi nthawi yayitali ya kufewa (masiku 7–10 kuposa mitundu yokhazikika). Kuwonjezera, amagwiritsa ntchito Fuding Da Bai Cha (福鼎大白茶). Mitengo yoposa zaka 30. Malamulo a “Zoletsa Zisanu” (五不采, wǔ bù cǎi) akugwira: osathyola masamba amvula, timaphukira tofiirira, odwala, owonongeka ndi tizilombo, kapena opunduka.

• Kukolola: Masika – kuyambira kumapeto kwa March mpaka pakati pa April. Nthawi yabwino ndi pamene kutentha sikunapitirire ~23 °C ndipo masamba amasunga mtundu woyera / wachikasu mofewa. Kukolola mochedwa kumapangitsa masamba kukhala obiriwira ndi kutaya mkhalidwe wapadera wa “masamba oyera”.

• Mulingo wa kukolola: Gulu lapamwamba – timaphukira tokha kapena timaphukira ndi tsamba limodzi lotseguka pang’ono. Gulu loyamba – timaphukira ndi masamba amodzi kapena awiri.

• Zofunikira pa zopangira: Mphukira zofewa zokhala ndi mtundu woyera/wachikasu mofewa wa tsamba ndi mitsempha yobiriwira. Zopanda kuwonongeka kwa makina kapena zizindikiro za tizilombo.

4. Malo ndi Mikhalidwe Yolima:

Boma la Yushan lili kumpoto chakum’mawa kwa Jiangxi, m’mphepete mwa phiri lopatulika la Sanqingshan, pamphambano ya mapiri a Huaiyushan (怀玉山) ndi Wulingshan (武夷山). Malowa ndi otsetsereka kwambiri a mapiri okhala ndi maonekedwe a granite.

• Kutalika kwa malo olimapo: 758–1182 m – limodzi mwa madera apamwamba kwambiri a tiyi ku Jiangxi.

• Nyengo: Ya subtropiki ya mphepo yamkuntho, yamapiri. Kutentha kwapachaka kwapakati 17–18 °C; mvula 1400–1724 mm/pachaka; masiku a chifunga >180 pachaka; kusintha kwa kutentha pa tsiku ndi usiku >8 °C. Mauzizi ozizira a masika (pansi pa 23 °C) ndi ofunikira kwambiri kuti masamba oyera aonekere – ndi kanyengo ka m’mapiri komwe kumapangitsa nthawi yaitali ya “kuyera”, zomwe sizingatheke m’zigwa.

• Dothi: Dothi lofiira ndi lachikasu (红壤、黄壤), pH 5.0–6.5. Lolemera ndi zinki (76.2 mg/kg) ndi selenium (0.82 mg/kg) – zizindikiro za chigawo cha granite cha Sanqingshan.

• Zachilengedwe: Nkhalango zambiri – 81%. Chovomerezedwa ngati “Malo a Oxygen Achilengedwe a China” (中国天然氧吧) – kuchuluka kwa ma ion osalowerera kuli kokwera kuwirikiza 50 kuposa m’mizinda. Minda ya tiyi ili m’dera lachitetezo la UNESCO la Sanqingshan, kuthirira ndi madzi a akasupe a gwero la mtsinje wa Xinjiang. Kuipitsidwa ndi mafakitale sikuloledwa. Zachilengedwe ndi zosiyana: midi ya tiyi imasakanikirana ndi nkhalango za mitengo yakale, ndipo zipilala za granite za Sanqingshan zimapanga zothandiza kuteteza mphepo ndi madera ang’onoang’ono okhala ndi chifunga chochuluka.

5. Ukadaulo wa Kupanga:

Sanqingshan Báichá amapangidwa ndi njira yapadera yosakanikirana ya “晒青 + 轻揉捻” (kuyanika padzuwa + kukanda mopepuka), kuyanjanitsa fungo ndi mawonekedwe. Gawo lomaliza – kuumitsa ndi makala.

• Kuyala / kufowoketsa (摊放 — tān fàng): Maola 4–6 m’chipinda chopumira mpweya.

• Kuyanika padzuwa (晒青 — shài qīng): Kuumitsa mwachilengedwe padzuwa – gawo limene silikhala lomwe limagwiritsidwa ntchito m’tiyi wobiriwira wachikale. Kutentha kofewa kwa dzuwa kumayambitsa kusintha koyamba kwa fungo ndi kutulutsa madzi pang’ono, kumapatsa tiyi kukoma kowonjezera ndi fungo lamaluwa, zomwe sizipezeka m’tiyi wobiriwira “wowotchedwa” kwenikweni.

• Kuziziritsa zobiriwira (杀青 — shāqīng): Kuwotcha m’ng’oma pa 130–140 °C – kutentha kwapakati kuti kusunge mawonekedwe ofewa a maamino asidi. Kutentha kwakukulu kungawononge L-theanine ndi maamino asidi ena.

• Kukanda mopepuka (轻揉捻 — qīng róuniǎn): Kukanda kochepa kuti apange mawonekedwe ndi kumasula madzi, kwinaku akusunga maphukira athunthu ndi ubweya wake woyera (成条保毫, “chingwe chimasunga ubweya”).

• Kuumba (理条 — lǐ tiáo): Pa 70 °C – kukhazikitsa mawonekedwe oongoka.

• Kuwulula ubweya (提毫 — tí háo): Pa 50 °C, katswiri amagudubuza tiyi ndi manja ake, “kukweza” ubweya woyera pamwamba – gawo limene limalongosola kunyezimira kwa siliva.

• Kuumitsa ndi makala (烘焙 — hōngbèi): Pa 60 °C pa makala a nkhuni mpaka chinyezi ≤6.5%. Kuwotcha ndi makala kumapanga kamvekedwe kake kakang’ono kakukoma, kosaphimba fungo lofewa.

6. Makhalidwe a Kununkhira ndi Kulawa:

• Mawonekedwe a masamba ouma: Chingwe choongoka, cholimba, chosamalitsa bwino (挺直紧结); chikasu mofewa ndi mawonekedwe obiriwira (嫩黄绿润), ndi ubweya woyera woonekera (显毫). Kusiyana kwa mitundu iwiri “mnofu woyera – mitsempha yobiriwira” kumasungidwabe m’masamba ouma.

• Fungo la masamba ouma: Lobiriwira loyera (清香) ndi maziko amaluwa (花香). Kamvekedwe kakang’ono “ngati mkaka” ndi chifukwa cha maamino asidi ochuluka.

• Fungo la madzi: Lolemera ndi lolimba (馥郁, fùyù). Lamaluwa ndi lobiriwira, ndi maziko a “kirimu.” Si mtundu wa “wowotchedwa” – ndi wofewa ngati tiyi woyera, koma watsopano.

• Kukoma: Kwatsopano modabwitsa (鲜爽), ndi kukoma kwachilengedwe (甘醇) ndi kusalala ngati silika (滑, huá). Kuwawa ndi kukakala pafupifupi palibe – chifukwa cha kuchuluka kochepa modabwitsa kwa polyphenols (13–16%). Kukoma kotsalira kwa nthawi yaitali. “Mkaka wa yadimu” ndi mawu olembedwa oloza ku nyuzipepala ya m’zaka za m’ma 1800.

• Mtundu wa madzi: Wowonekera, wachikasu chowala (kwa mtundu wa “siliva singano”) kapena wachikasu-nthongozi (kwa mtundu wa “shoumei”). Kuyera kwakukulu.

• Pansi pa chikho (masamba ophikidwa): Oyera ngati yadimu ndi mitsempha yobiriwira ngati emerald (玉白翠绿) – mawonekedwe amitundu iwiri ngati “marble.” Amakhalanso amoyo, kutseguka ngati “maluwa” (鲜活成朵).

7. Kapangidwe ka Mankhwala:

• Maamino asidi (氨基酸): 6–10% – mlingo wodabwitsa, wokwera kuwirikiza 2–3 kuposa tiyi wamba wobiriwira (2–3%). L-theanine ndiyo yochuluka, kupereka kukoma, “kufewa ngati kirimu,” ndi mphamvu yopumulira-kuwonjezera mphamvu. Ichi ndi chimodzi mwa kuchuluka kwakukulu kwa maamino asidi mu tiyi onse a padziko lapansi.

• Ma polyphenols (茶多酚): 13.2–15.6% – pafupifupi theka lochepa kuposa tiyi wamba wobiriwira (25–30%). Kuchuluka kochepa kwa ma polyphenols kumalongosola kusapezeka konse kwa kuwawa ndi kukakala.

• Ma alkaloids: Kafeini m’mlingo wokhazikika; theobromine, theophylline.

• Mavithamini: Vitamini A – mlingo wokwera (provitamin A mpaka 12.6 mg/100 g); vitamini C, mavitamini a B, vitamini E.

• Mchere: Zinki – 76.2 mg/kg; selenium – 0.82 mg/kg (zizindikiro za dothi la granite la Sanqingshan). Potaziyamu, manganese, fluoride.

• Chlorophyll: Mlingo wotsika mu nthawi ya masamba oyera – chifukwa cha mtundu wachikasu-woyera. Kutentha kukakwera, masamba amakhala obiriwira, koma kukolola mwachangu kumaletsa gawo la “kuyera”.

8. Ubwino wa Moyo:

• Chitetezo cha antioxidant: Ngakhale mlingo wa ma polyphenols uli wotsika, ma catechins limodzi ndi vitamini E ndi selenium amapereka chitetezo chokwanira ku kupsinjika kwa okosijeni.

• Kupumula ndi magwiridwe a ubongo: Kuchuluka kwapadera kwa L-theanine (6–10% maamino asidi) kumalimbikitsa zochita za mafunde a alpha mu ubongo – chimodzi mwa tiyi amphamvu kwambiri “opumula-kulunjika.”

• Chithandizo cha maso: Kuchuluka kwa provitamin A (12.6 mg/100 g) kuli kothandiza ku thanzi la retina ndipo kungachepetse kutopa kwa maso pogwiritsa ntchito zenera.

• Chithandizo cha selenium: Selenium yachilengedwe (0.82 mg/kg) ndi chinthu chofunikira cha thyroid ndi chitetezo chamthupi.

• Kufewa kwa m’mimba: Kuchuluka kochepa kwa polyphenols kumapangitsa tiyi ameneyu kukhala wofewa kwambiri ku m’mimba kuposa tiyi wamba wobiriwira.

• Chithandizo cha mtima: Ma catechins amathandiza kuwongolera lipids ndi mlingo wa shuga m’magazi.

• Chofunika: Zomwe zalembedwazi ndizozikidwa pa chidziwitso chambiri ndipo si upangiri wa zachipatala. Sivomerezeka kumwa ndi njala (ngakhale ndi wofewa) kapena pafupi ndi nthawi yogona (maola 4 asanagone). Ngati muli ndi matenda a endocrine, funsani dokotala.

9. Kaphikidwe:

• Kutentha kwa madzi: 80–85 °C. Musagwiritse ntchito madzi owira – kutentha kopitirira 85 °C kumawononga L-theanine ndi kuonjezera kuwawa.

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

• Ziwiya: Kapu yagalasi – kuti muone kusiyana kwa mitundu iwiri ngati “marble” kwa masamba; kapu yoyera ya porcelain ya gaiwan – kuti musonkhanitse fungo lamaluwa. Mphika wa dongo lofiirira (紫砂壶) ndi wovomerezeka.

• Ndondomeko:

  1. Tenthetsani ziwiya ndi madzi otentha ndi kuwathira.
  2. Ikani 3 g ya tiyi.
  3. Thirani madzi pa 80–85 °C.
  4. Kudira koyamba – mphindi 1–2.
  5. Potsatira – ndikuwonjezera pang’ono nthawi. Mukhoza kudira katatu kapena kanayi.

• Zindikirani: M’kudira koyamba ndiko kumene kukoma ndi “kufewa ngati mkaka” zimaonekera – chifukwa cha L-theanine yomwe imasungunuka mwachangu kuposa polyphenols. Kudira kwachiwiri ndi kwachitatu kumakhala “kobiriwira” m’kukoma, koma kumasungabe kufewa ndi kusowa kwa kuwawa.

10. Kusunga:

• Kutentha: 0–5 °C (firiji) – n’kofunika; tiyi wobiriwira wamasamba oyera amakhudzidwa kwambiri ndi okosijeni.
• Kuwala: Kutetezedwa kwathunthu ku kuwala – chlorophyll imakhala yochepa kale, okosijeni wowonjezera angapangitse tiyi kukhala wofowoka.
• Chotengera: Paketi yotsekedwa bwino ya vacuum kapena ya foil.
• Nthawi: Mipata 12 miyezi pa 0–5 °C. Amalimbikitsidwa kugwiritsa ntchito m’miyezi 6 yoyamba kuti mukhale ndi kutsitsimuka ndi kukoma kwakukulu – pakapita nthawi, maamino asidi amawonongeka mwachangu kuposa polyphenols, ndipo tiyi amataya mkhalidwe wake wapadera wa “mkaka”.

11. Mtengo ndi Zonyenga:

Sanqingshan Báichá ndi tiyi wamtengo wapatali chifukwa cha minda yochepa ya cultivar yosinthidwa ndi nthawi yaifupi ya kukolola. Gulu lapamwamba – kuchokera pa 800 yuan/jin kupitirira; gulu loyamba – 400–600 yuan/jin.

• Momwe mungapewere zonyenga:

  • Onani ngati pali chizindikiro chazamalonda cha malo (农产品地理标志).
  • Chizindikiro chachikulu chowoneka ndicho kusiyana kwa mitundu iwiri “mnofu woyera + mitsempha yobiriwira” (叶肉玉白叶脉翠绿) pansi pa chikho. Tiyi wamba wobiriwira sapereka izi.
  • Kukoma kuyenera kukhala kofewa ndi kokoma modabwitsa, popanda kukakala. Tiyi wowawa si Sanqingshan Báichá.
  • Fungo – lamaluwa-ngati kirimu, popanda mawu a “wowotchedwa” kapena “udzu.”
  • Mtengo wochepa wokayikitsa – pafupifupi wotsimikizika kuti ndi tiyi wamba wobiriwira.

12. Zochititsa Chidwi:

• 6–10% maamino asidi: Sanqingshan Báichá ndi mmodzi mwa otsogola padziko lonse pa kuchuluka kwa maamino asidi. Poyerekeza: Anji Báichá – 5–7%, Long Jing wamba – 2–3%, gyokuro waku Japan (wothinikizidwa) – 4–6%. Mutant wa Sanqingshan umaposa ngakhale gyokuro popanda kuthinikizidwa kulikonse.

• Tiyi pansi pa UNESCO: Phiri la Sanqingshan linalowetsedwa pa mndandanda wa World Heritage mu 2008 pansi pa muyeso VII (kukongola kwachilengedwe koposa). Minda ya tiyi ili m’dera lachitetezo – izi zimaika malamulo okhwima a zachilengedwe, komanso zimatsimikizira kuyera kwapadera kwa malo.

• “Malo a Oxygen Achilengedwe”: Boma la Yushan ndi limodzi mwa “malo a oxygen” ochepa pakati pa madera a tiyi ku China. Kuchuluka kwa ma ion osalowerera m’mpweya kuli kokwera kuwirikiza 50 kuposa m’mizinda – chizindikiro chofanana ndi nkhalango zosakhudzidwa.

• “Kukoma kuli koyera ndi koziziritsa… ena sangathe kuyandikira”: Nyuzipepala ya nthawi ya Tongzhi (1862–1874) inalemba ukulu wa tiyi wa Sanqingshan kalekale m’zaka za m’ma 1800 – zaka 150 zisanachitike kufotokozera kwasayansi (kusintha kwa masamba oyera + mawonekedwe a maamino asidi).

• Provitamin A – 12.6 mg/100 g: Mmodzi mwa milingo yokwera kwambiri pakati pa tiyi – zotsatira zothandiza zochokera ku chlorophyll yochepa ndi kuchuluka kwa carotenoids m’masamba oyera.

• Kuchokera ku “Nkhungu Yamitambo” kupita ku “Yadimu wa Tiyi Woyera”: Sanqingshan idadutsa pakusintha kosazolowereka kwa mtundu. M’zaka za m’ma 1970, pano amapanga tiyi wamba wobiriwira “Yunwu” (nkhungu yamitambo), m’zaka za m’ma 1990 gawo linagwa, ndipo m’zaka za m’ma 2000 – linayambiranso kudzera pa chinthu chosiyana kotheratu: mutant wa masamba oyera. Ichi ndi chimodzi mwa zitsanzo zochepa m’kulima tiyi kwa China, kumene dera linasinthiratu “chizindikiritso cha tiyi” m’m’badwo umodzi.

13. Fananitsani ndi Tiyi Wina Woyera Wobiriwira:

• Anji Báichá (安吉白茶, Ānjí Báichá): Zhejiang. Mfundo yomweyo – mutant wa masamba oyera (Bai Ye 1, 白叶一号), wokonzedwa ngati tiyi wobiriwira. Mawonekedwe – athyathyathya, “ngati mkondo” (凤形/龙形). Maamino asidi 5–7% vs 6–10% ku Sanqingshan. Anji – ndi “chlorophyll” wochuluka komanso “wobiriwira” m’kukoma, ndi phokoso la mtedza wa kastani; Sanqingshan – ndiwokoma kwambiri, “ngati mkaka,” ndi fungo lamaluwa lodziwika bwino komanso kamvekedwe ka mchere kochokera ku dothi la granite. Anji ndi wodziwika kwambiri ndi wopezeka mosavuta; Sanqingshan ndi wapamwamba wamtengo wapatali wokhala ndi mawonekedwe apadera a maamino asidi.

• Tianmuhu Báichá (天目湖白茶, Tiānmùhú Báichá): Jiangsu, m’dera la Nyanja ya Tianmuhu. Komanso mutant wa masamba oyera (cultivar Bai Ye 1). Mawonekedwe opepuka ndi “amadzi,” thupi lochepa. Sanqingshan – ndi fungo lakuya chifukwa cha kuumitsa ndi makala ndi malo okwezeka a m’mapiri (758–1182 m vs 200–400 m).

• Zixi Báichá (资溪白茶, Zīxī Báichá): Jiangxi, boma la Zixi (dera loyandikana). Mtundu wofanana wa mutant, koma pa mapiri otsika (400–800 m). Mawonekedwe ochepa a maamino asidi. Sanqingshan – ndi kapangidwe “konyanyira” kwambiri komanso miyezo yokhwima ya zachilengedwe chifukwa cha dera lachitetezo la UNESCO.

Mawu Omaliza:

Sanqingshan Báichá ndi tiyi wodabwitsa: amatchedwa “woyera,” koma ndi wobiriwira; masamba ake ndi oyera ngati mkaka, koma akatentha amakhala obiriwira; kukoma kwake ndi kokoma ngati kirimu popanda kuwawa, koma si wokhala ndi shuga kapena wonunkhira. Zonsezi ndi zotsatira za kusintha kwa majini kosowa, komwe kumadzuka mu chifunga chozizira cha phiri lopatulika la Taoist, kumene kuchuluka kwa maamino asidi kumafika pa 10%, ndipo mpweya ndi woyera kuwirikiza 50 kuposa m’mizinda. Pikani pa 80 °C mu kapu yagalasi – ndipo penyani pamene maphukira oyera ngati yadimu ndi mitsempha ya emerald akutseguka m’madzi oyera, akutulutsa “kukoma koyera ndi koziziritsa” komweko kumene kunasangalatsa wolemba wosadziwika wa mbiri ya boma zaka 150 zapitazo.