Táiwān Sìjìchūn Hóngchá

Táiwān Sìjìchūn Hóngchá ndi tiyi wofiira wopangidwa kuchokera ku mbewu yotchuka ya tiyi ya oolong ya ku Taiwan, Sìjìchūn (四季春, Sìjìchūn), kutanthauza “Spring of Four Seasons”. Tiyi ameneyu akuimira chitsanzo chabwino cha njira zatsopano za amisiri a ku Taiwan, amene amavumbulutsa makomedwe atsopano a mtundu wa oolong kupyolera mu fermentation yathunthu, ndipo amapanga chakumwa chokhala ndi fungo la maluwa ndi uchi komanso kutsekemera kwachete.

1. Kusankhidwa ndi Chiyambi:

Mtundu: Tiyi wofiira (紅茶, hóngchá), fully fermented (oxidation ~90–100%). M’mwambo wa ku Ulaya – “black tea”.
Gulu: Tiyi wofiira waku Taiwan wopangidwa kuchokera ku mbewu ya oolong yabwino. Imayimira njira yamakono ya ulimi wa tiyi ku Taiwan, yomwe imagwiritsa ntchito mbewu za oolong zapamwamba kuti apange tiyi wofiira.
Chiyambi: Taiwan (臺灣, Táiwān), Nantou County (南投縣, Nántóu Xiàn), Mingjian Township (名間鄉, Mínjiān Xiāng), dera la Songbo Ling (松柏嶺, Sōngbǎi Lǐng). Ili ndi pakati pa chilumbachi – dera lotsogola la kulima mbewu ya Sìjìchūn, lomwe limakhala ndi malo ambiri olima. Minda ina yochepa ya mbewu imeneyi imapezekanso kumpoto kwa Thailand (dera la Doi Mae Salong), kumene idatengedwa kuchokera ku Taiwan kudzera mu mapulogalamu achifumu oti asiyitse kulima opiamu.
Malo: 23.83° N, 120.70° E (Mingjian, Nantou).

2. Mbiri ndi Tanthauzo Lachikhalidwe:

Mbiri: Mbewu ya Sìjìchūn (四季春, Sìjìchūn) idapezedwa chakumapeto kwa zaka za m’ma 1970 kapena koyambirira kwa zaka za m’ma 1980 ndi mlimi wa tiyi wa ku Taiwan, Zhang Wenhui (張文輝, Zhāng Wénhuī), kudera la Muzha (木柵, Mùzhà), kunja kwa Taipei. Malinga ndi nkhani ina, mbewuyi idachokera ku kusintha kwachilengedwe pa nthawi yobereka ya mbewu za tiyi zapafupi. Mlimiyo adazindikira mphukira ya mphamvu yodabwitsa ya kukula ndi kukhazikika, adaisankha ndikuyamba kuifalitsa. Chifukwa cha kuchuluka kwa zokolola zake – mpaka 6-8 pa chaka – komanso fungo lake losasintha mosasamala kanthu za nyengo, mbewuyi inafalikira mofulumira m’madera a tiyi a pachigwa cha chilumbachi. Anthu amachitcha kuti Huī Zǎi Chá (輝仔茶, Huī Zǎi Chá) – “tiyi wa Hui”, potengera dzina la woyamba kuyipeza. Pachikhalidwe, Sìjìchūn inkagwiritsidwa ntchito popanga oolong yopepuka yopanda fermentation yochepa, koma m’zaka za m’ma 2000-2010, amisiri a ku Taiwan adayamba kuyesa fermentation yathunthu ya zopangirazi, ndipo anapanga tiyi wofiira m’mene chibadwa cha maluwa cha mbewuyi chimalumikizana ndi kuchuluka kwa uchi ndi kutsekemera komwe kumadziwika ndi tiyi wofiira. Ku mpoto kwa Thailand, mbewuyi inalowa m’zaka za m’ma 1990 kudzera mu mapulojekiti achifumu a Mfumu Rama IX (Bhumibol Adulyadej) pofuna kusintha minda ya opiamu kukhala mbewu zina pakati pa madera achi China ku chigawo cha Chiang Rai.
Dzina: Dzina loti “Sìjìchūn” (四季春) limatanthauza “Chinthalire cha Nyengo Zinayi”: 四季 (sìjì) – “nyengo zinayi”, 春 (chūn) – “chilimwe”. Dzinali limasonyeza luso lapadera la mbewuyi lakuti ikhale ndi fungo labwino, “lachilimwe”, m’masamba ake nthawi ina iliyonse ya chaka. Kuwonjezera 紅茶 (hóngchá) – “tiyi wofiira” – kumasonyeza kuti zopangirazo zakhala ndi fermentation yathunthu.
Tanthauzo lachikhalidwe: Sìjìchūn monga mbewu ili ndi gawo lofunika kwambiri pa chuma cha madera a tiyi a pachigwa ku Taiwan, kupereka ndalama zokhazikika kwa alimi chifukwa cha kukolola kangapo. Minda yake imagwira pafupifupi 15% ya malo onse olima tiyi pa chilumbachi, ndipo imapezeka makamaka kudera la Songbo Ling. Tiyi wofiira wochokera ku zopangirazi wakhala wotchuka kwambiri m’zaka khumi zapitazi, ponse pawiri monga tiyi weniweni komanso monga maziko a zakumwa za tiyi zokhala ndi mkaka ndi zipatso (m’badwo watsopano wa zakumwa za tiyi zaku Taiwan), kumene fungo lake lalikulu ndi kutsekemera kwachilengedwe kumasiyanitsa ndi tiyi wofiira wamba.

3. Kufotokozera za Zomera ndi Zopangira:

Mbewu / Cultivar: Sìjìchūn (四季春, Sìjìchūn) – mbewu yaku Taiwan ya Camellia sinensis var. sinensis, yomwe idachokera ku kuberekana kwachilengedwe (自然有性繁殖, zìrán yǒuxìng fánzhí). Ndi tchire (灌木型, guànmù xíng), la masamba ang’onoang’ono (小葉種, xiǎoyè zhǒng), la msanga (早生種, zǎoshēng zhǒng). Chitsamba chake ndi chapakati kutalika, ndi mbali zotambalala; mphukira ndi masamba ake amakhala othithikana. Mphukira zazing’ono zomwe zikungoyamba kumera zimakhala ndi mtundu wofiirira-kufiyira. Masamba ndi ofanana ndi kalungoyi, osongoka kumbali zonse ziwiri, obiriwira owala ndi mthunzi wachikasu pang’ono, okhala ndi mano ang’onoang’ono othwa m’mphepete ndi chitsamba chofupira pang’ono, chonyezimira. Mbewuyi imadziwika ndi kukana kwa matenda komanso kukhoza kupirira kuzizira.
Kukolola: Chifukwa cha kukula kwa nthawi zonse, kukolola kumachitika mpaka 6-8 pa chaka. Popanga tiyi wofiira, nthawi zambiri amagwiritsa ntchito zopangira za m’chilimwe (February–March) kapena za m’dzinja, pamene masamba amakhala ndi zinthu zambiri za fungo. Mulingo wake ndi mphukira ya nsonga ndi masamba aung’ono awiri kapena atatu. Nthawi zambiri amagwiritsa ntchito makina okolola, chifukwa chakuti minda ili pachigwa komanso kuchuluka kwa zokolola za mbewuyi.
Zofunika pa zopangira: Masamba ayenera kukhala athanzi, odzaza ndi madzi, opanda ziphuphu. Mapangidwe olimba a chitsamba amachitira bwino pokonzedwa ndi makina. Kuti tipeze tiyi wofiira wabwino kwambiri, nkoyenera kugwiritsa ntchito zopangira zochokera ku matsamba achichepere (zaka 3-7), omwe ali ndi mphamvu yayikulu ya fungo.

4. Malo ndi Momwe Amakulira:

Dera: Dera lalikulu la kupanga ndi tauni ya Mingjian m’chigawo cha Nantou, makamaka malo a Songbo Ling (松柏嶺, “Pine-Cypress Ridge”), lomwe ndi likulu la kulima Sìjìchūn ku Taiwan. Imalimidwanso m’madera ena apamwamba a pachigwa chapakati ndi chakummwera kwa Taiwan.
Kutalika: Minda yake imakhala pachigwa ndi kumapiri otsika, pa utali wa 200–500 m pamwamba pa nyanja. Izi zimasiyanitsa kwambiri mbewuyi ndi oolong ya kumapiri a Taiwan, yomwe imakula pa 1000–2500 m.
Nthaka: Nthaka zofiira ndi zachikasu zokhala ndi acidity (pH 4.5–5.5), zachonde, zotsekemera bwino madzi, zopangidwa ndi miyala ya laterite yosweka. Kuchuluka kwa mchere mu nthaka kumathandiza kuti tiyi akhale ndi kakomedwe kake.
Nyengo: Nyengo yotentha ya subtropiki, yachinyezi. Kutentha kwapakati pa pachaka pafupifupi +22°C, mvula yoposa 2000 mm pachaka. Chinyezi chambiri (pafupifupi 80%) ndi kuwala kwa dzuwa kumalimbikitsa kukula mwachangu kwa mphukira. Mbewuyi imatha kugwirizana bwino ndi kutentha ndipo imasunga mphamvu yake ya fungo ngakhale ikulimidwa pamalo otsika.
Zapadera: Kulima kumakhala kwakukulu ndipo amadula tsamba pafupipafupi kuti alimbikitse kukula kwa mphukira zatsopano. Chifukwa chakuti mbewuyi sichisamala komanso imatha kukololedwa kangapo, Sìjìchūn ndi imodzi mwa mbewu zopindulitsa kwambiri zachuma ku Taiwan.

5. Ukadaulo wa Kupanga:

Ukadaulo wa kupanga Sìjìchūn Hóngchá umaphatikiza zinthu za tiyi wofiira wa ku Taiwan ndi njira zake za oolong – monga kuyanika padzuwa ndi gawo la “bāo róu” (包揉, bāo róu) – “kukulunga m’nsalu”, zomwe zimapangitsa tiyi womalizidwayo kukhala wozungulira komanso wokoma kwambiri.

Kukolola (採摘, cǎi zhāi): Kukolola pamanja kapena ndi makina mphukira zazing’ono (nsonga ndi masamba 2-3).
Kuyanika padzuwa (日光萎凋, rìguāng wěidiāo): Masamba omwe akololedwa amayalidwa mosanjikiza pang’ono panja padzuwa kwa maola 2-3. Chifukwa cha kuwala kwa dzuwa ndi kutentha, chlorophyll imayamba kuonongeka ndipo zinthu zoyambitsa fungo zimayamba kugwira ntchito. Kutaya madzi kumafika 20-30%. Gawo ili, lomwe limapezeka kwambiri mu oolong kusiyana ndi tiyi wofiira wamba, limakulitsa kwambiri kuchuluka kwa zinthu za fungo mu katundu womaliza.
Kuyanika m’chipinda (室內萎凋, shìnèi wěidiāo): Masamba amasamutsidwa kupita kuchipinda chozizira chopanda mpweya kuti madzi agawidwe mofanana ndikupitiriza njira ya enzyme.
Kukulunga (揉捻, róuniǎn): Masamba amapotedwa m’makina a roller kuti awononge khoma la maselo ndi kutulutsa madzi a m’maselo, zomwe zimayambitsa oxidation yamphamvu ya polyphenols.
Kukulunga m’nsalu / Bāo róu (包揉, bāo róu): Gawo lodziwika bwino mu mwambo wa oolong waku Taiwan – masamba amakulungidwa m’nsalu ndi kufinyidwa mobwerezabwereza, kuwapatsa mawonekedwe ozungulira. M’kati mwa kutentha ndi kuzizira mobwerezabwereza, fermentation ikupitirira, ndipo kulumikizana kwenikweni kwa madzi a m’maselo ndi mpweya kumalimbikitsa oxidation. Gawo limeneli ndi lomwe limachititsa kuti tiyi wouma akhale wozungulira komanso wokoma kwambiri.
Fermentation / Oxidation (發酵, fāxiào): Masamba opotedwa amasiyidwa m’chipinda chotentha ndi chinyezi kwa maola angapo kuti oxidation yachitike mwakuya. Catechins amasandulika kukhala theaflavins ndi thearubigins, zomwe zimapanga mtundu ndi kakomedwe ka tiyi wofiira. Njirayi imayang’aniridwa ndi misiri potengera kusintha kwa mtundu ndi fungo la masamba, ndipo imayimitsidwa pamene oxidation yafika pafupifupi 90-100%.
Kuumitsa (烘乾, hōnggān): Tiyi amawumitsidwa mwachangu ndi mpweya wotentha pa 90-120°C kuti aletse fermentation ndikuchepetsa chinyezi kufika 3-5%. Amisiri ena amawumitsa kawiri: koyamba pa kutentha kwakukulu, kachiwiri pa kutentha kochepa kuti ateteze fungo.
Kusankha (分級, fēnjí): Tiyi womalizidwayo amasankhidwa malinga ndi kukula ndi ubwino wa masamba.

6. Makhalidwe a Kamvekedwe:

Mawonekedwe a masamba ouma: Tinthu ting’onoting’ono tozungulira, topindika kwambiri, a mtundu wa bulauni wakuda kapena wakuda kwambiri, onyezimira mafuta, omwe amadziwika ndi tiyi wopangidwa ndi bāo róu. Maonekedwe ake amafanana ndi ngale – ozungulira, ophatikizika. Nthawi zina pamakhala nsonga zagolide.
Fungo la masamba ouma: Fungo lalikulu, lolemera, lokhala ndi maluwa (gardenia, cassia, lilac) – cholowa cha mbewu ya oolong. Maluwawa amatsatiridwa ndi mthunzi wa uchi, caramel ndi zipatso zokhwima (mango, pichesi), zomwe zimachokera ku fermentation yathunthu.
Fungo la masamba othiridwa: Lalikulu, losanjikiza. Uchi ndi maluwa zikulamulira, ndi maziko a zipatso zouma ndi zokometsera pang’ono. Pamene chakumwacho chikuzizira, mthunzi wa makeke ndi biscuit wotsekemera amatulukira.
Kakomedwe: Kofewa, kosalala, kotsekemera kwenikweni, kopanda kuwawa ngakhale pang’ono. Kakomedwe kamakhalapo ndi mthunzi wa uchi ndi zipatso (mango, apurikoti), maluwa ndi kamtengo kakang’ono ka caramel. Kapangidwe kake ndi kochindikala, ngati velvet. Kakomedwe ka pambuyo pake nkakuthali, kotsitsimutsa, ndi kutsekemera kokhazikika kwa maluwa ndi “huígān” (回甘, huígān) – kutsekemera kobwerezabwereza.
Mtundu wa masamba othiridwa: Wowala, womveka bwino, wochokera ku golide-lalanje kufika ku amber wofiira. Mu gaiwan, umathwanima ndi kunyezimira kotentha kwa uchi.
Pansi pa tiyi (masamba othiridwa): Masamba a mtundu wa mkuwa-bulauni kapena mgoza wakuda, osalala, amatseguka bwino akathiridwa. Amasunga fungo lomveka bwino la maluwa. Mawonekedwe a masamba ndi opatulika, osongoka kumbali zonse.

7. Zina za Mankhwala:

Polyphenols: Pakanthawi ya fermentation yathunthu, ma catechins (EGCG, ECG), omwe amapezeka mwa kuchuluka mu zopangira za Sìjìchūn, amasandulika kukhala theaflavins (zomwe zimapangitsa kuti masamba othiridwa akhale owala ndi kakomedwe kakang’ono kokulumpha) ndi thearubigins (zomwe zimapangitsa kuti mtundu ukhale wakuya ndi kakomedwe kofewa). Kuchuluka kwa ma catechins otsala nkochepa kwambiri.
Amino acid: L-theanine imapezeka pang’ono. Tiyenera kudziwa kuti kuchuluka kwa theanine mu mbewu ya Sìjìchūn nkochepa kusiyana ndi Qing Xin Oolong (青心烏龍), koma chikhalidwe cha mbewuyi chimalipira izi ndi kuchuluka kwa zinthu zoyambitsa fungo.
Alkaloid: Caffeine (kuchuluka kwapakati pa tiyi wofiira, pafupifupi 25-35 mg/g ya masamba ouma), theobromine, theophylline.
Mafuta onunkhira: Kuchuluka kwa zinthu zonunkhira zowuluka ndicho chizindikiro cha mbewuyi. Kuchuluka kwa linalool, geraniol ndi nerol kumapangitsa fungo la maluwa (gardenia, cassia), lomwe limasungidwa pang’ono ngakhale pambuyo pa fermentation yathunthu.
Mavitamini: Mavitamini a B, PP ochepa; vitamini C imawonongeka kwambiri pa nthawi ya fermentation.
Mchere: Potaziyamu, manganese, fluoride, zinc.

8. Ubwino Wathanzi:

Kulimbitsa pang’ono: Chifukwa chakuti caffeine imagwirizana ndi L-theanine, tiyiyu amapereka mphamvu popanda kunyanyala kwa mitsempha, ndipo amathandiza kukhala tcheru.
Kulimbana ndi okosijeni: Theaflavins ndi thearubigins ali ndi mphamvu yoteteza ma cell ku mavuto a ma free radicals.
Kuthandiza mtima ndi mitsempha: Kumwa tiyi wofiira pang’ono pafupipafupi kungathandize kuti kuthamanga kwa magazi kukhale koyenera komanso kuti mitsempha ikhale yolimba.
Kuthandiza kugaya chakudya: Amagwira ntchito mofewa m’mimba; ma polyphenols a mu tiyi wofiira amathandiza kupanga mabakiteriya abwino m’mimba.
Kulimbitsa chitetezo cha mthupi: Zinthu zina za m’tiyi zimathandizira chitetezo cha thupi.
Kutenthetsa thupi: Tiyi wofiira ndi chakumwa “chotentha” malinga ndi zakudya za Chitchaina, ndipo amalimbikitsidwa makamaka m’nyengo yozizira.
Kuthandiza ubongo: L-theanine pogwirizana ndi caffeine imathandizira kukumbukira zinthu komanso kufulumira kwa ubongo.

9. Kafukufuku wa Tiyi:

Kutentha kwa madzi: 90–95°C. Kutentha kwakukulu kumathandiza kuti fungo lonse la tiyi wofiira lituluke.
Kuchuluka kwa tiyi: 5–7 g pa 100–150 ml ya madzi (njira ya gongfu cha); 3 g pa 200–250 ml (kuthira mu kapu ndikusiya).
Zida: Gaiwan yadothi (蓋碗, gàiwǎn) – chisankho chabwino, chomwe chimalola kuti fungo lituluke bwino. Kansalu ka dongo ka Yixing (ka tiyi wofiira) kapena tiyapot wochindikala wa dongo ya china nayenso ndi abwino.
Momwe amachitira (njira ya gongfu cha):
1. Tenthetsani gaiwan kapena tiyapot ndi madzi otentha, tsanulani.
2. Ikani tiyi wouma, valani chivundikiro kwa masekondi angapo ndipo yesani fungo la masamba otenthedwa.
3. Kutsuka: thirani madzi a 90–95°C ndipo tsanulani mwachangu. Izi “zimadzutsa” masamba olimba ndi kuchotsa fumbi.
4. Kuthira koyamba: thirani madzi, siyani kwa masekondi 15-25.
5. Kuthira kopitirira: onjezerani nthawi ndi masekondi 5-10 pa kuthira kulikonse (25, 35, 45 sek ndi zina).
6. Tiyiyu amatha kuthiridwa 5-7, kusunga kakomedwe ndi fungo lake. Mawonekedwe ozungulira amatseguka pang’onopang’ono, kupereka kakomedwe kokhazikika.
Momwe amachitira (kuthira ndi kusiya):
1. Tenthetsani kapu kapena tiyapot.
2. Ikani tiyi (3 g), thirani madzi a 90–95°C.
3. Siyani kwa mphindi 3-4. Nthawi ikhoza kusinthidwa malinga ndi kukoma kwanu.

10. Kusunga:

Sungani mu chotengera chotseka, chosawala – mbiya yadothi, chidebe chachitsulo chokhala ndi chivundikiro cholimba, kapena thumba la zigawo zambiri la zitsulo. Malo osungira ayenera kukhala ouma, ozizira, otetezedwa ku kuwala kwa dzuwa ndi fungo lina. Tiyi wofiira amakhala wosasintha akasungidwa: ngati asungidwa bwino, ubwino wake umatha kukhala kwa zaka 1.5-2. Popita nthawi, fungo limatha kuchepa pang’ono, kukhala lakuya komanso “lokhwima”. Mosiyana ndi oolong ya kumapiri, safunika kusungidwa mufiriji. Chinyezi chabwino cha mpweya chosaposa 60%.

11. Mtengo ndi Zonyenga:

Mtengo: Sìjìchūn Hóngchá nthawi zambiri amakhala pamtengo wapakati pa tiyi wofiira waku Taiwan. Mtengo wake ndi wotsika kwambiri kusiyana ndi Rìyuètán Hóngchá (日月潭紅茶) wochokera ku mbewu ya Táichá No. 18, chifukwa cha kuchuluka kwa zokolola za mbewuyi komanso kuti nthawi zambiri amakolola ndi makina. Komabe, mtengo umakwera ngati wakololedwa pamanja, kapena ngati ndi gulu laling’ono lochokera kwa amisiri odziwika, kapena ngati agwiritsa ntchito zopangira za nyengo inayake (m’dzinja kapena kumayambiriro kwa chilimwe).
Momwe mungapewere zonyenga:
- Gulani tiyi kuchokera kwa ogulitsa odziwika omwe amagwira ntchito mwachindunji ndi alimi a ku Taiwan.
- Onetsetsani kuti mbewu yatchulidwa: iyenera kuti “四季春” kapena “Si Ji Chun” ndipo ayenera kutchula chiyambi – Taiwan (dera la Nantou / Mingjian).
- Yesani fungo la masamba ouma: maluwa (gardenia, cassia) ndi chizindikiro cha mbewuyi; kusowa kwake kumasonyeza kuti zopangirazo zasinthidwa.
- Yang’anani mawonekedwe: Sìjìchūn Hóngchá weniweni waku Taiwan nthawi zambiri amakhala wopindika ngati ngale, osati wautali.
- Mtengo wotsika kwambiri wa tiyi wochokera ku Taiwan uyenera kukayikitsa – pamsika pali ambiri ofanana ndi amenewa ochokera ku Fujian (dera la Anxi), omwe alibe fungo lenileni.

12. Zochititsa Chidwi:

Dzina loti “Chinthalire cha Nyengo Zinayi” si fanizo la ndakatulo, koma ndi mawu enieni: mbewuyo imathadi kutulutsa zokolola ndi fungo lokhazikika “lachilimwe” pafupifupi chaka chonse, mpaka kukolola 6-8 pa nyengo.
Woyamba kupeza mbewuyo – mlimi Zhang Wenhui – sanali katswiri wa sayansi: adangozindikira mphukira yachilendo pakati pa matsamba wamba m’munda wake ku Muzha. Potengera dzina lake, mbewuyo imatchulidwabe mwamwayi “Huī Zǎi Chá” (輝仔茶) – “tiyi wa mnyamata Hui”.
Sìjìchūn wakhala imodzi mwa tiyi wofunika kwambiri pa makampani a zakumwa za tiyi wa mkaka ku Taiwan (奶茶, nǎichá). Fungo lake lalikulu ndi kutsekemera kwachilengedwe kumamupangitsa kukhala maziko abwino, omwe “amamveka” ngakhale pophatikiza ndi mkaka, zipatso ndi manyuchi.
Ngakhale kuti wakhala ndi fermentation yathunthu, ngati wakonzedwa bwino, tiyi wofiira wochokera ku Sìjìchūn amasungabe 60-70% ya fungo lodziwika bwino la maluwa la mbewuyo – chinthu chosowa pa tiyi wofiira, pomwe fungo la mbewu nthawi zambiri limaphimbidwa ndi la fermentation.
Ku Taiwan, malo olimidwa ndi mbewu ya Sìjìchūn amakhala pafupifupi 15% ya malo onse a tiyi pa chilumbachi, kutsatira Qing Xin Oolong (青心烏龍), yomwe imagwira 60-70% ya malo.

13. Kuyerekeza ndi tiyi wina wofiira wa ku Taiwan:

Rìyuètán Hóngyù (日月潭紅玉, Rìyuètán Hóngyù) / Táichá No. 18 (台茶18號): Wolemekezeka kwambiri waku Taiwan. Amapangidwa kuchokera ku mbewu yosakanizidwa ya assamica ndi chomera chakuthengo chaku Taiwan. Ali ndi fungo lapadera la timbewu ta tonde, sinamoni ndi bulugamu, thupi lolemera kwambiri komanso zokometsera zowonekera. Sìjìchūn Hóngchá, m’malo mwake, amasiyana ndi maluwa ndi uchi, thupi lochepa komanso kakomedwe kofewa.
Mìxiāng Hóngchá (蜜香紅茶, Mìxiāng Hóngchá) – Tiyi Wofiira wa Uchi: Amapangidwa kuchokera ku zopangira zowonongeka ndi tizilombo totchedwa leafhopper (小綠葉蟬, xiǎolǜ yè chán), zomwe zimapatsa tiyiyo fungo lenileni la muskat ndi uchi. Makomedwe ake ndi “akutchire” kwambiri, a zipatso ndi muskat, pamene Sìjìchūn amapereka maluwa oyera popanda tizilombo.
Táiwān Wǔyí Hóngchá (臺灣武夷紅茶, Táiwān Wǔyí Hóngchá): Tiyi wofiira wosowa kuchokera ku mbewu yakale ya Fujian ya Wuyi, yomwe idasinthidwa ku Taiwan. Makomedwe ake ndi a mchere, ndi mthunzi wa chokoleti chakuda ndi mwala. Amapangidwa mochepa. Mosiyana ndi izi, Sìjìchūn ndi tiyi wopezeka mosavuta, wotsika mtengo, wokhala ndi kutsekemera kwa maluwa.
Sìjìchūn Wūlóng (四季春烏龍, Sìjìchūn Wūlóng): Kuchokera ku mbewu yomweyo, koma ndi ukadaulo wa oolong (fermentation 15-30%). Makomedwe ake ndi atsopano, “obiriwira”, okhala ndi maluwa owonekera pamwamba (gardenia, lily of the valley) komanso kutsekemera kochepa. Tiyi wofiira kuchokera ku zopangira zomwezo ndi wakuya kwambiri, wotsekemera komanso “wotentha”.

14. Zoyenera Kuchenjera:

Kusalolera kwina kulikonse kwa zina mwa tiyi.
Kukhudzidwa kwambiri ndi caffeine: Angayambitse kusowa tulo, kugunda kwa mtima mwachangu, nkhawa kwa anthu omwe amakhudzidwa. Osalimbikitsidwa kumwa kwambiri masana.
Kuopsa kwa matenda a m’mimba: Tiyi wamphamvu pamimba yopanda kanthu angakwiyitse m’mimba ngati munthu ali ndi gastritis kapena zilonda.
Kukhala ndi pakati ndi mkaka wa m’maere: Kuyenera kuchepetsedwa chifukwa cha caffeine. Pakufunika malangizo a dokotala.

Pomaliza

Táiwān Sìjìchūn Hóngchá ndi tiyi-mlatho pakati pa malo awiri: kupepuka kwa maluwa a oolong yaku Taiwan ndi kuya kwa uchi kwa tiyi wofiira. Mmenemo, fungo la gardenia, cassia ndi maluwa a m’chilimwe, lomwe limadziwika ndi mbewu ya Sìjìchūn, limalumikizana ndi kutsekemera kwa caramel ndi kuchindikala kwa velvet komwe kumachokera ku fermentation yathunthu. Tiyiyu ndi chisankho chabwino kwa iwo omwe akufuna tiyi wofiira wofewa, wonunkhira ndi wotsekemera kwenikweni popanda kuwawa ngakhale pang’ono. Ndi wabwino kokha pa nthawi yochezera masana pang’onopang’ono m’mwambo wa gongfu cha, komanso ngati maziko a zakumwa zatsopano za tiyi. Táiwān Sìjìchūn Hóngchá ndi chithunzithunzi chamoyo cha mzimu watsopano umene uli m’chikhalidwe cha tiyi cha ku Taiwan: kufunitsitsa kuyang’ana mtundu wodziwika bwino ndi maso atsopano ndi kupeza mbali zake zosayembekezereka.