Shou Méi Lǎo Chá

Shou Méi Lǎo Chá ndi tiyi woyera wokalamba wopangidwa kuchokera ku masamba akuluakulu ndi zikopa za masamba. Uwu ndi umodzi mwa mitundu yodziwika kwambiri ya tiyi woyera wokalamba: madzi ake a tiyi ndi okhuthala ndi amtundu wa amber, fungo lake limangonunkhira uchi, zipatso zouma ndi therere zofunda, ndipo tiyiyu amayeneradi kuwira ndi kumwa mu botolo losunga kutentha.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi woyera wokalamba.
• Gulu: Tiyi woyera wa masamba (Shou Mei), umene wakhala ukusungidwa kwa zaka zambiri (kawirikawiri zaka 3+ , nthawi zambiri 5–7+ kuti ukhale ndi mbiri yowonekera bwino ya “wokalamba”).
• Chiyambi: nthawi zambiri ku Fujian (Fuding/Zhenghe) monga malo oyambira, koma mumsika mupeza za m’madera ena.
• Malo a pa mapu: pafupifupi 27° N, 119–120° E (kwa mitundu ya ku Fujian).
• Kutanthauza kuti “Lao Cha”: “tiyi wokalamba”, wokhala ndi kusintha kowonekera kwa fungo ndi kukoma posungidwa.

2. Mbiri Yakale ndi Tchimo Chake pa Chikhalidwe:

• Chikhalidwe: ngati mawu oti “tiyi woyera akhoza kusungidwa” akulondoledwa kwambiri, ndiye ku Shou Mei. Ndiwo omwe mungamve mosavuta kusintha kupita ku kukoma kotsekemera ngati compote.
• Dzina:
  • 寿眉 (Shòuméi) — “maso a moyo wautali” (chithunzi cha chikhalidwe).
  • 老茶 (Lǎo Chá) — “tiyi wokalamba”.
• Chifukwa chake amakondedwa: Shou Mei wokalamba amapereka kukoma kokwanira pamtengo wololera ndipo amakhululuka zolakwa pakuwira kuposa tiyi wokalamba wopangidwa ndi masamba aang’ono.

3. Kufotokoza kwa Zomera ndi Zopangira:

• Zomangira: masamba akuluakulu + zikopa za masamba (kutengera ndi kuchuluka kwa phukusi). Izi zikutanthauza:
  • mphamvu yokwezeka yochotsera;
  • kukoma kowoneka bwino kwambiri pakuphika;
  • kukhazikika pa kusungidwa kwa nthawi yayitali.
• Mitundu ya mitengo: zimatengera dera; m’zachikhalidwe za ku Fujian — mitundu yoyera ya mitengo ndi/kapena mitundu ya mahatchi ya kumeneko.
• Zaka: mbiri yeniyeni imadalira chisungidwe choyera: kuuma ndi kusowa kwa fungo lobisala n’kofunika koposa “nambala yazaka”.

4. Malo Abwino a Kukulirako ndi Makhalidwe Ake:

• Malo abwino osungiramo ndi ofunika kuposa malo abwino a dimba: kwa Shou Mei wokalamba, funso lalikulu ndilo momwe unasungidwira. Chinyezi ndi fungo lachirendo zimaononga mwachangu gulu la masamba.
• Mikhalidwe yabwino: malo owuma okhazikika, fungo losalowerera, kusowa kwa kutentha kwambiri.
• Momwe zaka zimawonekera: zaka 3–5 — kuya kwa uchi ndi therere; zaka 7+ — nthawi zambiri pamawonekera mzere wa “shuga ya zipatso za date” (枣香) ndi kutsekemera kochuluka ngati compote.

5. Katswiri wa Kupanga:

• Katswiri woyambira: kuzula → kuyanika → kuumitsa.
• Kusungidwa kwa zaka: kusungidwa kwa zaka zambiri. Kwa Shou Mei nthawi zambiri amaphatikizana ndi kukanikizidwa — ndikosavuta ndipo kumathandiza kusintha kosalala.
• Kukhazikitsa: asanalowetse kusungidwa kwa nthawi yayitali, opanga nthawi zina amachititsa kuumitsa pang’ono/kutentha pang’ono (popanda “kutentha” kwakukulu) kuti achepetse chiopsezo cha chinyezi.
• Maonekedwe: tiyi wosalala, mabotolo osinjidwa, njerwa.

6. Makhalidwe a M’mene Amamvera:

• Msamba wouma: wakuda kwambiri kuposa watsopano; mitundu yochokera ku beige-bulauni mpaka ku bulauni wakuda.
• Fungo: uchi, zipatso zouma, date / mphesa zowuma, therere zofunda, nthawi zina fungo la nkhuni lopepuka.
• Kukoma: kothina, kozungulira, kotsekemera; kuwawa kumakhala kochepa kwambiri ngati kusungidwa kunali kowuma.
• Madzi a tiyi: amber, nthawi zina ndi mawonekedwe ofiira.
• Kumva pambuyo pakumwa: kwautali, “kotentha”, kotsekemera ngati compote.

7. Zomwe Zili M’thupi (Chemical):

Kusungidwa kwa tiyi woyera kuli kusintha kwachilengedwe kopanda pake (kutenthedwa ndi mpweya, kupanga ma polymerization ndi kukonzanso kwa fungo). N’kofunika kumvetsa: kusintha kwenikweni kumadalira zopangira, maonekedwe (osalala / osinjidwa), chinyezi ndi kutentha kosungira.

Zochitika zomwe zimachitika ndi tiyi woyera wokalamba:

• madzi a tiyi opepuka amapita pang’onopang’ono kukhala agolide-amber;
• zonunkhira zatsopano “zobiriwira” zimasinthidwa ndi uchi, zipatso zouma, therere zokometsera, fungo la nkhuni lopepuka;
• kuwawa kwakukulu kumachepa, kuzungulira ndi kukhuthala kwa kukoma kumawonjezeka chifukwa cha kuchuluka kwa ma phenolic compounds opangidwa ndi ma polymerization ndi mphamvu yochotsera;
• mu tiyi wokhala ndi masamba akuluakulu ndi zikopa za masamba (monga Shou Mei) zowonekera kwambiri ndi pectins ndi kutsekemera “kwa compote”, makamaka pakuphika.

Tiyi woyera amayamikiridwa chifukwa cha kugwiritsa ntchito kosamalira: zopangira sizigwiridwa ndi makina kapena kutenthedwa kwambiri, choncho m’madzi a tiyi zinthu zachilengedwe za msamba zimasungidwa bwino.

• Ma Polyphenols (kuphatikiza ma catechins): amapanga mphamvu ya antioxidant ndi kuwawa kochepa.
• Ma Amino acid (kuphatikiza L-theanine): amachititsa kutsekemera, kufewa ndi kumva “umami”.
• Caffeine: nthawi zambiri imakhala yofewa kuposa mu tiyi wobiriwira ndi wofiira, koma mulingo wake umadalira kuchuluka kwa masamba aang’ono ndi ukalamba wa msamba.
• Zonunkhira: mu tiyi watsopano zimapereka mawonekedwe a maluwa a kutchire, udzu watsopano, apulo wobiriwira; posungidwa zimasintha kukhala uchi, zipatso zouma ndi therere.
• Ma Pectins ndi shuga wosungunuka m’madzi: amawonjezera “usalala” ndi kuzungulira kwa kukoma (makamaka mu mitundu yokhala ndi masamba ndi zikopa zambiri).

8. Ubwino Wake pa Thupi:

Tiyi woyera mwamwambo amayikidwa m’gulu la zakumwa zokhala ndi mphamvu yofewetsa komanso yokhala ndi ma antioxidants ambiri. Panthawiyi, tiyi si mankhwala, ndipo “zotsatira zachipatala” zilizonse zomwe zafotokozedwa muzotsatsa ziyenera kuonedwa mwatsatanetsatane.

Zotsatira zomwe zingakhale zofunika (m’mene mukumwa moyenera):

• Chithandizo cha antioxidant: ma polyphenols amathandiza kuchepetsa kupsinjika kwa okosijeni.
• Kukhala maso mofewa popanda “kutentha kwambiri”: kaphatikizidwe ka caffeine ndi theanine kwa ambiri kumapereka kukhazikika kosalala.
• Thandizo la chigayo: madzi a tiyi otentha nthawi zambiri amamveka bwino pambuyo pa chakudya (makamaka tiyi woyera wokalamba).
• Mkamwa: kumwa tiyi pafupipafupi kungathandize ukhondo chifukwa cha ma polyphenols.

Zoletsa:

• ngati mumatengeka ndi caffeine, ndi bwino kusamwa tiyi woyera mochedwa kwambiri madzulo;
• ndi matenda a m’mimba ndi pamene muli ndi pakati, muyenera kukambirana ndi dokotala za momwe mungamwire.

9. Kuwira:

• Kutentha kwa madzi: 90–100 °C (tiyi woyera wokalamba nthawi zambiri amawonekera bwino ndi madzi otentha).

• Mlingo: 5–7  g pa 150–200  ml pa kuthira; pa kuphika 2–3  g pa 500  ml.

• Kuthira: masekondi 15–25 pa kuwira koyamba, kenako muwonjezere. Tiyi woyera wokalamba wabwino amatha kuthira 6–10.

• Kuwira (ngati mukufuna): ndi koyenera kwambiri kwa Shou Mei ndi Bai Mu Dan wokalamba. Thirani tiyi ndi madzi ozizira, bweretsani ku chotentha, kenako phikani pang’onopang’ono kwa mphindi 3–8. Sinthani malinga ndi kukoma.

• Chidziwitso: ngati tiyi anasungidwa kwa nthawi yayitali m’paketi yotsekedwa, muloleni “kupuma” kwa mphindi 10–20 musanawiye.

    **Njira yabwino yowonetsera Shou Mei wokalamba:** ndi kuwira kapena botolo losunga kutentha. Uwu ndi umodzi mwa tiyi wa ku China womwe umagwiritsidwa ntchito kwambiri “pakhomo”: amagwirizana ndi kuthira kwa nthawi yayitali.

10. Kusungidwa:

Kusungidwa kwa tiyi woyera kumatha kuchitika monga tiyi wosalala kapena wosinjidwa. Cholinga chachikulu ndi malo owuma okhazikika.

• Chinyezi: pewani chinyezi (chinyezi chachikulu = chiopsezo cha chimere).

• Chidebe: posungira nthawi zambiri amasankha pepala lokulunga + bokosi / kabokosi, kapena phukusi la “kupuma”. Posungira pakhomo, ndi kololedwa kugwiritsa ntchito chidebe chotsekedwa, koma ndiye kuti tiyi amakalamba pang’onopang’ono.

• Kutentha: kutentha kwapakati, popanda kutentha kapena kuwala kwa dzuwa mwachindunji.

• Fungo: palibe zonunkhira kapena mankhwala a pakhomo pafupi.

• Kuyang’ana: pakapita miyezi ingapo, muyenera kuyang’ana tiyiyo ndi maso ndi fungo (makamaka wosinjidwa).

    **Ngati mukugula Shou Mei “kuti akalambirebe”:** sankhani tiyi wopanda zisonyezo za chinyezi ndipo musungeni kutali ndi zakudya zonunkhira.

11. Mtengo ndi Zonyenga:

Shou Mei wokalamba akhoza kusiyana kwambiri pamtengo kutengera zaka ndi mtundu. Koma chinthu chachikulu ndi mtundu wa kusungidwa.

    Pamtengo wa tiyi woyera chimakhudza kwambiri **mtundu wa zopangira**, kuzula pamanja, nyengo zanyengo, mbiri ya wopanga ndi “kuyera” kwa chiyambi (mudzi / phiri lenileni).

Zowopsya zomwe zimachitika:

• kusintha zopangira (mwachitsanzo, “singano zasiliva” zopangidwa ndi masamba okhwima kapena ochokera kudera lina);
• kuthira zonunkhira (ngati tiyi amanunkhiza “mafuta onunkhiritsa”, vanila kapena zipatso zowala — ndi chifukwa chododometsa);
• kuumitsa mopitirira / kuwotcha mopitirira (amabisa zolakwa za zopangira, amapereka fungo la kuphikidwa ndi kusweka kosavuta);
• nthano zotsatsa m’malo mwa zidziwitso zomveka: chaka chotuta, dera, mtundu wa mtengo, ukadaulo.

Zomwe zimathandiza posankha:

• chidziwitso chowonekera bwino cha zopangira ndi dera;

• msamba wouma wosweka, wopanda fumbi ndi zidutswa;

• fungo loyera popanda kunukha kwa nkhungu kapena “chipinda chapansi” (kwa zokalamba — fungo la nkhuni kapena therere ndi lololedwa, koma osati nkhungu).

    **Momwe mungadziziritsire Shou Mei wokalamba wabwino:**
    * fungo ndi lofunda ndi loyera (uchi / zipatso zouma / therere), popanda nkhungu kapena “chipinda chapansi”;
    * madzi a tiyi ndi owonekera bwino, osagwada;
    * kukoma ndi kokhuthala, koma osakoma kuwawa.

12. Zinthu Zosangalatsa:

• Shou Mei wokalamba ndi umodzi mwa tiyi woyera wokalamba wabwino kwambiri pa nthawi yozizira: “amatenthetsa” ndi kukoma, koma amakhalabe wofewa.
• Shou Mei wokalamba nthawi zambiri amakhala “tiyi wapakhomo” m’mabanja: amawira, amatenga mu botolo losunga kutentha, amawira mu ma teapot akuluakulu.
• Ndi pa Shou Mei pomwe ndikosavuta kuona zotsatira za kusungidwa kwa tiyi woyera: kusintha kumawonekera pakadutsa zaka 1–2.

13. Kufanizitsa: Shou Mei wokalamba ndi Bai Mu Dan wokalamba:

• Shou Mei: kukhuthala kwakukulu, compote / date, ndi wabwino kwambiri pa kuwira ndi botolo losunga kutentha.
• Bai Mu Dan: wokhazikika bwino, “wapamwamba” pa fungo, mzere wofewa wa uchi-therere.
• Kusankha: ngati mukufuna “teapot yotenthetsa” — Shou Mei; ngati mukufuna kukhazikika ndi fungo — Bai Mu Dan.

14. Zolakwa pakuwira ndi pakusungidwa:

Ngakhale tiyi woyera wabwino mungamupange “kusakoma” ndi ukadaulo.

• Madzi otentha kwambiri a mitundu yosakhwima: tiyi wopangidwa ndi masamba aang’ono (makamaka Yin Zhen) akawira ndi madzi otentha amataya maluwa ndipo amapereka kuwawa kovuta.
• Kuwira koyamba kwautali: tiyi woyera amatseguka pang’onopang’ono; ndikwabwino kuthira mwachidule ndikuwonjezera nthawi.
• Kusatenthetsa mokwanira kwa tiyi wokalamba ndi wosinjidwa: mosiyana, tiyi woyera wokalamba ndi kukanikiza kolimba nthawi zambiri amafuna 95–100 °C, apo ayi kukoma kumakhala kopanda kuzama.
• Kusunga pafupi ndi fungo: tiyi woyera nthawi yomweyo “amakopa” fungo la kukhitchini, zonunkhira ndi mankhwala a pakhomo.
• Kusokoneza “watsopano ndi wokalamba”: kuyembekezera kuti tiyi wokalamba akhale ndi “zobiriwira zam’chaka” ndi kulakwa; phindu lake liri mu uchi, zipatso zouma ndi kukhuthala kofewa.

Ngati kukoma kumamveka kopanda kanthu — yesani:

• kuwonjezera mlingo ndi 1–2  g;
• kukweza kutentha ndi 5 °C (kapena, mosiyana, kuchepetsa kwa tiyi wopangidwa ndi masamba aang’ono);
• kuchepetsa nthawi ya kuthira koyamba ndikupereka kuthira kowonjezereka motsatana.

15. Kukanikiza ndi Kusungidwa kwa Zaka:

Tiyi woyera ndi umodzi mwa tiyi ochepa a ku China omwe amapezeka mochuluka monga tiyi wosalala komanso wosinjidwa (mabotolo, njerwa).

Chifukwa amakanikiza tiyi woyera

• Kusavuta kusunga ndi kutumiza: malo ochepa, zidutswa zochepa.
• Kusungidwa kosalala: posinjidwa, tiyi amakalamba pang’onopang’ono ndipo nthawi zambiri amakhala “wolinganizidwa” bwino, chifukwa msamba umakumana ndi mpweya mochepa.
• Kukoma: posinjidwa nthawi zambiri kuli kukhuthala “kwa compote” ndipo kumakhala ndi zonunkhira zapamwamba zochepa zowawa.

Wosalala ndi wosinjidwa — chomwe mungasankhe

• Wosalala ndi wabwino ngati mukufuna fungo lalikulu pakali pano (makamaka kwa tiyi wopangidwa ndi masamba aang’ono ndi watsopano).
• Wosinjidwa ndi wosavuta ngati mukufuna kusunga, kukalambitsa, kuwira kapena kumwa tiyi pafupipafupi mochuluka.

Momwe mungachotsere tiyi ku botolo

• gwiritsani ntchito mpeni wochepa wa tiyi / chotolera ndipo khalani ndi zigawo, osasandutsa tiyi kukhala fumbi;
• ngati kukanikiza kuli kolimba kwambiri, mungalole kuti “apume” mutatsegula phukusi masiku 1–2 pamalo owuma osalowerera — msamba udzakhala wosweka mochenjera;
• yesetsani kusunga zidutswa zazikulu: motero kukoma kudzakhala koyera ndi kofewa.

Chofunika: kukanikiza “sikupangitsa tiyi kukhala wabwino” zokha. Ngati zopangira zoyambirira kapena kusungidwa ndi koipa, botolo limangobisa vuto pomwepo.

16. Momwe tiyi amasinthira ndi nthawi:

Kusungidwa kwa tiyi woyera sikuyenera kukhala “zaka makumi ambiri”. Ngakhale m’mabanja, kusintha kumawonekera msanga.

0–12 miyezi (wotchedwa “Xin Cha”)

• maluwa, udzu watsopano, therere zimakhala zazikulu;
• madzi a tiyi amakhala opepuka;
• kutentha kosamalira ndi kuthira kwachidule (makamaka kwa Yin Zhen).

zaka 1–3

• kubiriwira kwatsopano kumakhala kodekha;
• kumawonekera kwambiri uchi, khungu la zipatso;
• kukoma kumazungulira, kuwawa kwakukulu kumachepa.

zaka 3–7 (nthawi zambiri zomwe msika umatcha “Lao Cha”)

• madzi a tiyi amadera kwambiri kukhala agolide-amber;
• mzere wa zipatso zouma umakula, pamawonekera mawonekedwe a therere ndi zokometsera;
• magulu a masamba (Shou Mei) amakhala owuma kwambiri “ngati compote”.

zaka 7+

• mbiri imakhala yotentha komanso yozama: therere zouma, kuthiko, date / mphesa zowuma;
• tiyi nthawi zambiri amakhala woyenera kuwira.

Chikhalidwe chimodzi: kusunga kouma komanso kusowa kwa fungo. Ngati kusungidwa kuli kwa chinyezi, “zaka” zimasanduka cholakwa (nkhungu / acidity).

17. Momwe mungasankhire phukusi labwino:

Posankha tiyi woyera, ndikwabwino kuti musanayambe kumvetsetsa mtundu wanji umene mukufuna: “kuonekera kwachisanu” (Xin Cha) kapena kuya kwa uchi-zipatso zouma (wokalamba). Pambuyo pake — onani phukusi monga chomera chochokera kudera, osati monga nthano yokongola.

1) Yang’anani zidziwitso zoyambirira

• Chaka ndi nyengo: tiyi woyera ndi chakumwa cha nyengo. “Masika” nthawi zambiri ndi ochepa pa fungo, “chilimwe / mphukira” — ndi ochuluka komanso a therere.
• Dera ndi wopanga: kwa chikhalidwe cha ku Fujian, ndikofunika kudziwa Fuding / Zhenghe ndi mudzi / mudzi wapadera. Kwa madera atsopano — dera lenileni lolima.
• Gulu lazopangira: Yin Zhen / Bai Mu Dan / Gong Mei / Shou Mei (kapena chofanana). Izi ndi zoona kuposa mawu ongopeka a “premium”.

2) Onani msamba wouma

• Kukhala wonse: fumbi lochepa ndi zidutswa, gawo lofulumira.
• Kufanana: kukula kofanana ndi mtundu ndi chizindikiro cha kusanjidwa kokhazikika.
• Fungo: loyera, popanda “chipinda chapansi”, chinyezi, mankhwala kapena kununkhira kwamphamvu kwa mafuta.

3) Kuyesa mwachangu mu madzi a tiyi

• Kuonekera kwa madzi a tiyi: tiyi woyera wabwino nthawi zambiri amapereka madzi oyera, osagwada.
• Kumva pambuyo pakumwa: kuyenera kukhala kotsekemera ndi kwautali, popanda acidity yosakoma ndi “kung’aluka”.

4) Kwa tiyi woyera wokalamba (Lao Cha)

• funsani / onani, momwe tiyi anasungidwira (kouma, opanda fungo);
• pewani maphukusi okhala ndi nkhungu, acidity, kutha — ichi si “cholemba cha mankhwala”, koma cholakwa chosungira.

Chofunika kwambiri: ndibwino kusankha tiyi wochokera kudera lodziwika bwino ndi fungo loyera, kuposa tiyi “wokalamba kwambiri” ndi mbiri yosamveka.

18. Madzi ndi Zida:

Ubwino wa madzi ndi zida umawonekera kwambiri pa tiyi woyera: ndi wosakhwima, ndipo zokoma zilizonse “zowonjezera” zimawonekera nthawi yomweyo.

Madzi

• Ofewa kapena apakati pa mineralization nthawi zambiri amagwira bwino ntchito. Madzi okhwima kwambiri “amatseka” kutsekemera ndipo amapangitsa madzi a tiyi kukhala okhwima, pamene madzi osowa kwambiri mchere akhoza kupereka “opanda kanthu”.
• Ngati mulibe mwayi woyesa mineralization, tsatirani mfundo yosavuta: madzi akumwa omwe amakoma okha, nthawi zambiri amayeneranso kugwiritsidwa ntchito ndi tiyi.
• Fungo la madzi (chlorine, “pulasitiki”, zitsulo) nthawi yomweyo amalowa m’madzi a tiyi. Fyuluta kapena kukhazikika nthawi zambiri kumathetsa vutoli.

Zida

• Kwa tiyi woyera watsopano (Xin Cha), porcelain kapena galasi ndi bwino: ndi zosalowerera ndipo “siziba” fungo.
• Kwa tiyi woyera wokalamba (Lao Cha), porcelain, ndi ceramic wandiweyani amayenera. Teapot ya dothi ndi yotheka, koma iyenera kukhala yosalowerera komanso yosamalidwa bwino — tiyi woyera amakoka mosavuta fungo lachirendo.
• Galasi ndi losavuta ngati mukufuna kuwona kutseguka kwa msamba ndi kuwongolera mtundu wa madzi a tiyi.

Zina zazing’ono zomwe zimasintha kukoma kwenikweni

• tenthetsani gaiwan / teapot ya tiyi wokalamba (ya atsopano tenthetsani pang’ono);
• musasiye tiyi “akuyandama” m’madzi pakati pa kuthira;
• ngati tiyi ndi wosinjidwa — mupatseni nthawi kuti asweke ndipo musakanikize mpira ndi mpeni kukhala fumbi: zidutswa zimawira mokhwima.

19. Chikumbutso chachidule cha kuwira:

Pansipa pali kusinthana kwachidule kumene kumathandizira kupeza “kukoma” mwamsanga ngakhale popanda kuyesa kwa nthawi yayitali. Gwiritsani ntchito ngati chiyambi ndipo kenako sinusani malinga ndi phukusi lenileni.

1) Kutentha

• Tiyi woyera wopangidwa ndi masamba aang’ono ndi osakhwima kwambiri (mtundu wa Yin Zhen): 70–80 °C.
• Masamba aang’ono + masamba (mtundu wa Bai Mu Dan): 80–90 °C.
• Wa masamba ndi wosinjidwa (Gong Mei / Shou Mei, mabotolo): 90–100 °C.

2) Mlingo

• pa kuthira: 5  g pa 150–200  ml — ndi chizindikiro chogwiritsidwa ntchito ponseponse;
• ngati kukoma kuli kopanda kanthu — onjezerani 1–2  g; ngati kuli kokhuthala kwambiri — chepetsani.

3) Nthawi

• yambani ndi masekondi 10–20, kenako onjezerani;
• ngati kuwawa kumabwera — chepetsani kuthira koyamba ndi/kapena chepetsani kutentha.

4) Pamene kuwira kuli koyenera

• nthawi zambiri — kwa tiyi wokalamba ndi wa masamba;
• ngati tiyi ndi wosinjidwa, kuwira kumapereka mbiri ya “compote” ndi kutsekemera kokwanira.

5) Kulakwa kofala kwambiri Tiyi woyera mwina amatenthedwa kwambiri (ndipo amapeza kuwawa), kapena samatenthedwa mokwanira kwa wokalamba / wosinjidwa (ndipo amapeza opanda kanthu).

20. Kulawa ndi Kuunika:

Ngati mukufuna kufaniziriza maphukusi ndi kumvetsetsa dera / zaka, ndikothandiza nthawi zina kuwira tiyi woyera “monga pakulawa”.

Ndondomeko yochepa (cupping yapakhomo)

1. Tengani maphukusi awiri ndipo awireni mu zida zofanana (ma gaiwan awiri ofanana kapena magalasi).
2. Gwiritsani ntchito madzi ofanana, mlingo ndi kutentha.
3. Pangani kuthira 3: kwachidule (10–15  s), kwapakati (20–30  s) ndi kwautali (45–60  s).
4. Lembani magawo 5: fungo la msamba wouma, fungo la madzi a tiyi, kukoma, kumva pambuyo pakumwa, kumva m’thupi (kukhuthala / kuzingirira / “usalala”).

Zoyenera kuyang’ana

• Kuyera: mawonekedwe aliwonse a fungo lovunda, acidity, “kung’aluka” nthawi zambiri amasonyeza mavuto osungira kapena zopangira.
• Kusintha: tiyi woyera wabwino amasintha mokongola kuchokera pa kuthira mpaka kuthira; kukoma “kwapang’onopang’ono” nthawi zambiri ndi chizindikiro cha phukusi losalongosoka.
• Kutsekemera ndi kuwawa: tiyi woyera akhoza kukhala wokoma, koma kuwawa sikuyenera kukhala kwakukulu.
• Kumva kukhudza: maphukusi amphamvu amakhala ndi kumva “mafuta” kapena “usalala” — musasokoneze ndi kuwawa.

Ndondomeko iyi siyotsatira kuunika kwa akatswiri, koma imaphunzitsa mwamsanga kusiyanitsa: zopangira, ukadaulo ndi mtundu wa kusungidwa.

21. Zomwe Mungamwe ndi Zomwe Mungakumane Nazo:

Tiyi woyera nthawi zambiri amamveka bwino m’malo “achete” — popanda zonunkhira zowala ndi chakudya cholemetsa chonunkhiritsa.

• Tiyi woyera watsopano (Xin Cha): amayanjana bwino ndi zipatso (peyala, apulo), mabisiketi opepuka, mtedza, tchizi wofewa. Amakhalanso abwino ngati “tiyi wam’mawa” — amapereka mphamvu mofewa.
• Tiyi woyera wokalamba (Lao Cha): amagwirizana kwambiri ndi zipatso zouma, zakudya zotentha zophikidwa muvuni, madesi a mtedza, maphala; nthawi yozizira nthawi zambiri amamwa ngati tiyi “wotenthetsera”. Shou Mei akuwira — pafupifupi “compote”, amayanjana ndi zakudya zapakhomo.
• Zomwe zimasokoneza: zakudya zokometsera kwambiri, adyo / anyezi amphamvu kwambiri, zonunkhira zowala ndi madesi otsekemera kwambiri a kirimu — zimatseka mosavuta fungo losakhwima la tiyi woyera.

22. Mafunso Amene Anthu Amawafunsa Kawirikawiri:

Kodi tiyi woyera amatchedwa “woyera” chifukwa chiyani?
Chifukwa cha ubweya woyera pa masamba aang’ono ndi chithunzi chonse “chopepuka” cha zopangira, komanso chifukwa cha ukadaulo wofewa (kuyanika ndi kuumitsa popanda kukhazikitsa zobiriwira).

Kodi tiyi woyera akhoza kuwiridwa?
Tiyi watsopano wopangidwa ndi masamba aang’ono ndi bwino kuti asawire. Komatu tiyi wa masamba ndi wokalamba (makamaka Shou Mei ndi Bai Mu Dan wokalamba) nthawi zambiri amawonekera bwino akuwiridwa kapena mu botolo losunga kutentha.

Kodi tiyi woyera amasiyana bwanji ndi tiyi wobiriwira?
Chizindikiro chachikulu chaukadaulo cha tiyi wobiriwira ndi gawo la 杀青 (shāqīng), lomwe limayimitsa ma enzyme ndikukhazikitsa “kubiriwira”. Mu tiyi woyera nthawi zambiri gawo ili silikhalapo: kukoma kumapangidwa makamaka ndi kuyanika ndi kuumitsa.

Kodi tiyi woyera nthawi zonse ndi “wofewa” pa caffeine?
Kawirikawiri ayi. Tiyi wopangidwa ndi masamba aang’ono amatha kukhala olimbikitsa kwambiri. Kufewa nthawi zambiri kumakhudzana ndi momwe caffeine imamvekera pamodzi ndi theanine ndi mbiri yonse ya madzi a tiyi.

Kodi mungamvetse bwanji kuti kusungidwa ndi “kolondola”?
Kusungidwa kwabwino ndi fungo la uchi-therere / zipatso zouma popanda nkhungu ndi acidity, madzi a tiyi owonekera bwino ndi kukoma kozungulira.

Pomaliza:

Shou Méi Lǎo Chá (寿眉老茶) ndi chithunzi cha nthawi mu kapu, pamene chaka chilichonse cha kusungidwa chimawonjezera mbali yatsopano mu utoto wa kukoma. Kuchokera ku mawonekedwe a uchi mpaka kutsekemera kwa date, kuchokera ku therere zotentha mpaka kukhuthala kotonthoza ngati compote — tiyiyu amafotokoza nkhani ya kudikira moleza mtima ndi kusunga mwachisamaliro. Ndi woyenera kwa iwo omwe akufuna chakumwa chotenthetsera cha madzulo a nyengo yozizira, amayamikira kuya ndi kukhuthala kwa kukoma, amakonda kuyesa ndi kuwira ndipo samaopa madzi a tiyi okhuthala a mtundu wa amber.

Shou Mei wokalamba ndi tiyi-wanzako, amene amakhululuka zolakwa zakuwira ndipo mowolowa manja amagawana kutsekemera kwake. Ndi wabwino chimodzimodzi mu botolo losunga kutentha la m’mawa popita kuntchito, ndi mu teapot ya madzulo ya banja lonse, ndi mu gongfu cha yosinkhasinkha ya okonda. Uwu ndi mwayi wapadera pamene kupezeka sikutanthauza kuphweka — pansi pa mtengo wotsika muli dziko lolemera la masinthidwe, kumene chilengedwe cha msamba ndi luso lakusunga zimapanga chakumwa chodabwitsa kuchokera pa kuthira mpaka kuthira.