Tiyi Wofiira wa Taiwan Wuyi

Tiyi Wofiira wa Taiwan Wuyi ndi tiyi wofiira wosowa kwambiri, wopangidwa kuchokera ku mbewu yachi Fujian yakale yotchedwa Wuyi (武夷, Wǔyí), imene anabwera nayo ku Taiwan anthu ochokera ku Fujian zaka zopitilira mazana awiri zapitazo, ndipo kuyambira nthawi imeneyo wazolowereka ndi nthaka ya komweko. Tiyi ameneŵa akuyimilira pamphambano ya miyambo itatu ya tiyi: wa China – womwe unapereka zopangira; wa Japan – womwe unaumba njira zopangira; ndi wa Taiwan – womwe unawupatsa makhalidwe ake apadera. Kupanga pang’onopang’ono, pafupifupi monga tiyi wapaderadera, zopangira zochokera ku mitsitsi yakale, ndi fungo lakuya la mchere ndi chokoleti, zimachititsa kuti tiyi ameneyu akhali chenicheni chomwe akatswiri amafunafuna, omwe amalemekeza kusowa kwake ndi kutsimikizika kwa mbiri.

1. Gulu ndi Kumene Imathira:

Mtundu wa Tiyi: Tiyi wofiira (紅茶, hóngchá), wokazinga kwathunthu (mlingo wa okisidika ~90–100%). M’chizoloŵezi cha ku Ulaya – “tiyi wakuda”.
Gulu: Tiyi wofiira wa ku Taiwan wochokera ku zopangira zamasamba ang’onoang’ono zakale. Katundu wa niche wopangidwa pang’onopang’ono, wopanda kutulutsa mwamagulu.
Kumene Amachokera: Taiwan (臺灣, Táiwān), m’chigawo cha Nantou (南投縣, Nántóu Xiàn), m’tauni ya Mingjian (名間鄉, Mínjiān Xiāng). Mtundu wa Wuyi ndi mbadwa ya zomera za tiyi zomwe zinakwera kuchokera kudera la Wuyishan (武夷山, Wǔyí Shān), m’chigawo cha Fujian, China, mwina nthawi ya ulamuliro wa Mfumu Jiaqing (嘉庆, Jiāqìng, 1796–1820) m’nthawi ya Qing. Pakapita zaka zopitilira mazana awiri, mtundu umenewu wazolowereka kwambiri ndi nyengo yotentha komanso nthaka ya pakati pa Taiwan.
Malo (ma Coordinates): 23.84° kumpoto, 120.68° kum’mawa (dera la Mingjian, Nantou).

2. Mbiri ndi Kufunika Kwa Chikhalidwe:

Mbiri: Zomera za tiyi kuchokera kumapiri a Wuyishan zinabweredwa ku Taiwan ndi anthu ochokera ku Fujian kumapeto kwa zaka za m’ma 1700 kumayambiriro kwa zaka za m’ma 1800. Malinga ndi zolembedwa za mbiri, mbande zoyambirira zinabwera pachilumbachi pakati pa 1796 ndi 1820. Poyamba, zopangira za Wuyishan zinkagwiritsidwa ntchito makamaka popanga tiyi wa semi-fermented - oolong ndi pao zhong (包種, bāozhǒng). Chosankha chachikulu chinasintha pa nthawi ya ulamuliro wa chikoloni cha Japan (1895–1945): kuyambira 1905, boma la Japan linakhazikitsa ndondomeko yokulitsa kupanga tiyi wofiira (wakuda) kuti azitumiza kuntchito yapadziko lonse, pofuna kupikisana ndi India ndi Ceylon za ku Britain. Kuyambira 1923, mitundu ya Assam inabweredwa pachilumba mosalekeza, malo ophunzitsira anakhazikitsidwa, ndipo njira zokazinga kwathunthu zinayambitsidwa. Komabe, alimi a komweko anazindikira kuti mitsitsi ya Wuyi yomwe inali itazolowereka kale ikapatsa kukazinga kwathunthu imatulutsa chakumwa cha makhalidwe apadera: ndi kulemera ndi kutsekemera kwa tiyi wakuda wachikale, koma ndi kucholowana kwa mchere komwe kunachokera kwa makolo ake aku Wuyishan. Pofika 1937, tiyi wofiira unali gawo lalikulu la zomwe Taiwan ankazitumiza kunja. Nkhondo Yachiwiri Yapadziko Lonse itatha ndipo chisumbuchi chibwezedwa m’manja mwa China, chidwi cha makampani chinayamba kupangira oolong, ndipo tiyi wofiira wa mtundu wa Wuyi unangomaliza pambuyo, kusandutsa katundu wosowa wa niche. Masiku ano, minda yayikulu yatsala ku Mingjian, kumene mabanja ena amasungirabe minda yaying’ono ya mitsitsi yakale. Mmodzi mwa anthu odziwika omwe amasunga mwambowu ndi banja la Yu (余, Yú), lomwe liri ndi malo pafupifupi 0.5 hektala ndi mitsitsi yakale.
Dzina: Dzina lakuti “Wuyi” (武夷, Wǔyí) limasonyeza mwachindunji komwe mtundu woyambirira unachokera – mapiri a Wuyishan m’chigawo cha Fujian, kumene akutchuka ku tiyi wa rock oolong (岩茶, yánchá) ndi tiyi wofiira Zhengshan Xiaozhong (正山小种). Hong Cha (紅茶, hóngchá) – “tiyi wofiira”. Dzina lonse lakuti Tiyi Wofiira wa Taiwan Wuyi (臺灣武夷紅茶) likugogomezera kuti aka ndi katundu wa ku Taiwan, wopangidwa motsata njira za tiyi wofiira kuchokera ku zopangira za komwe Wuyishan idachokera.
Kufunika kwa chikhalidwe: Tiyi Wofiira wa Taiwan Wuyi ndi umboni wamoyo wochitira umboni za mbiri ya chikhalidwe yocholowana ya chisumbuchi komanso kukambirana kosanjikiza pakati pa miyambo itatu ya tiyi. Anthu ochokera ku Fujian anabweretsa zopangira, boma la Japan linakonza maziko a zida, ndipo amisiri a ku Taiwan anapanga katundu wapadera, wopanda chofanizira chenicheni kapena ku China komweko, kapenanso ku Japan. Masiku ano, tiyi ameneyu amawonedwa ngati chokumbutsa - cha mbiri ya tiyi nthawi imodzi, chotikumbutsa nthawi imene Taiwan inali yotumiza tiyi wofiira wambiri kunja, osati “chisumbu cha oolong” chokha.

3. Kufotokozera za Zomera ndi Zopangira:

Mtundu / Mtundu wa Mbewu: Wuyi (武夷, Wǔyí) – mtundu wakale wamasamba ang’onoang’ono wa Camellia sinensis var. sinensis, wochokera ku mabanja omwe ali pafupi ndi magulu amakono a tiyi wa rock wa Wuyishan (kuphatikizapo zopangira za Zhengshan Xiaozhong). Ndi gulu la mitundu yakuchikaya (地方品種, dìfāng pǐnzhǒng) ya ku Taiwan, limodzi ndi Qing Xin Oolong (青心烏龍), Qing Xin Da Mao (青心大冇) ndi Da Ye Oolong (大葉烏龍). Mitsitsi ndi yapakatikati kutalika, ikadulidwa kawirikawiri imafika kutalika kwa 1.5–2 m. Masamba ndi apakatikati (6–8 cm kutalika), ozama, owongola kapena ozungulira ndi nsonga yolunjika, obiriŵira mdima, okhwima pang’ono, ndi mano oonekera bwino m’mphepete. Ziphaso zazing’ono ndi masamba aakazi, makamaka m’chirwe, zingakhale ndi mitsitsi yofewa ya imvi pansi.
Kukolola: Popanga tiyi wofiira, makamaka amagwiritsa ntchito zopangira za chilimwe, zomwe nthawi zambiri zimatengedwa m’sabata lachiwiri la Julaye. Panthawi imeneyi, kuchuluka kwa kuwala kwa dzuŵa kumathandiza kuti masamba aziŵaŵa m’thupi mwawo ma polyphenols ndi zomwe zimayambitsa fungo, zomwe ziri zokwanira bwino lomwe kuti kukazinga kwathunthu kutheke. Mulingo wokolola ndi flash: masamba asanatseguke ndipo masamba aakazi awiri kapena atatu akumtunda. Kukolola kumachitika ndi manja kokha kuti zitsimikizire kuti zopangira zonse sizikusweka.
Zofunika pa zopangira: Masamba ayenera kukhala athana, okoma, opanda zosweka. Chofunika kwambiri ndi zopangira zochokera ku mitsitsi yakale (zaka zopitilira 30–50), zomwe zimakhala ndi mchere wakuya komanso fungo locholowana.

4. Nthaka Yake ndi Momwe Amakuliridwira:

Dera: Tauni ya Mingjian (名間鄉) m’chigawo cha Nantou ndi dera lalikulu koposa ku Taiwan polima tiyi malinga ndi kuchuluka, lopereka gawo lalikulu kwambiri la zomera pachisumbu chonse. Minda ya Wuyi ili pa malo a mapiri a nthaka yofiira.
Kutalika komwe Imamera: Pafupifupi 350 m pamwamba pa nyanja – kutsika kwambiri poyerekeza ndi minda yapampiri ya oolong yamapiri apamwamba (1000–2500 m). Awa ndi malo apansi apakati, osiyana ndi malo a pamapiri a Wuyishan (600–700 m) ndipo makamaka ndi madera a gaoshan ku Taiwan.
Nthaka: Nthaka yofiira ndi yachikasu, yopangidwa pankhombe ya miyala ya sandstone yophwasulidwa. Kukula kwake ndi kosaviiratu (pH 5.0–6.0), kuli ndi mchere wambiri, kuphatikizapo chitsulo, manganese ndi aluminiyamu. Ndiko kuchuluka kwa chitsulo m’nthaka, malinga ndi akatswiri, komwe kumayambitsa makhalidwe a mchere amene amakonda kumveka – monga “chitsulo”, “fumbi la graphite” ndi “mŵala wanyowa”, zomwe zimapangitsa kuti Wuyi waku Taiwan akhale wofanana ndi “makolo” ake aku Wuyishan.
Nyengo: Yotentha komanso yonyowa. Kutentha kwapakati pachaka pafupifupi +22°C, chinyonthi cha mphepo pafupifupi 80%, mvula yambiri. Chilimwe chotentha ndi chonyowa chimathandiza kuti mphukira zikule mokulira komanso kuti ma polyphenols azikhala ochuluka; m’nyengo yozizira yopanda kuzizira kwambiri, palibe chifukwa chotchingira mwapadera.
Makhalidwe apadera: Chofunika kwambiri pa nthaka iyi ndi kuphatikizika kwa dothi lofiira lochuluka chitsulo ndi nyengo yotentha yonyowa, zomwe zimapereka mwayi wopanga mchere wopezeka bwino, wosiyanitsa Wuyi waku Taiwan ndi tiyi wina waku Taiwan wa m’zigwa.

5. Njira Yopangira:

Njira yopangira Tiyi Wofiira wa Taiwan Wuyi ndi yothithana, ikuphatikiza mfundo za kufotsera padzuŵa kwa China, njira za ku Taiwan zowuzitsa (jiaoban), ndi njira za ku Japan zowongolera kukazinga. Kale lonse akufunika luso lapamwamba la misiri, yemwe amatsatira masinthidwe a zopangira pa gawo lirilonse pogwiritsa ntchito zizindikiro zake zokhudza kumva ndi kununkhiza.

Kukolola (採摘, cǎi zhāi): Kukolola ndi manja kwa ma flash – masamba asanatseguke ndi masamba awiri kapena atatu achichepere.
Kufotsa Padzuŵa (曬青, shài qīng): Masamba okololedwa amawandika mosanjana (osapitilira 10 cm) panja ndi kuwala kwadzuŵa kwachindunji kapena kofalikira kwa maora 2–3. Chinyonthi chimatayika ndi 20–30%. Kutsika kwa chlorophyll kumayamba ndipo njira za maenzyme zomwe zimakonza fungo loyamba zimayamba kugwira ntchito.
Kufotsa M’nyumba ndi Kuwuza (萎凋/攪拌, wěidiāo/jiǎobàn): Pambuyo pa kufotsa padzuŵa, masamba amatengedwa kupita nawo kumalo ozizira opanda mphepo, kumene amawuzidwira ndi kusinjidwa mwachidule – ndi manja kapena m’zigubu zapadera. Gawo limeneli, lochokera ku njira za oolong, limatsimikizira kuti chinyonthi chikufalikira mofanana ndi kuwonongeratu makoma a maselo ndi kutulutsa madzi, zomwe zimakonzekeretsa masamba kuti achite oxidized kwambiri.
Kuwunguza (揉捻, róuniǎn): Masamba amawunguzidwa kuti apatsidwe mawonekedwe ocholowana ndi kuwonongeratu mmene maselo alili, zomwe zimakulitsa oxidized.
Kukazinga / Oxidized (發酵, fāxiào): Masamba owunguzidwa amasiyidwa kwa maola angapo m’chipinda chotentha ndi chonyowa kuti apitirire oxidized kwambiri. Mlingo wa oxidized umafika 90–100%. Misiri amayendera mmene zinthu zikuyendera potengera mmene mtundu (kuchoka wobiriŵira kufika wamkuwa ndi kufiira) ndi fungo la masamba zikusinthira. Chifukwa cha zopangira za chilimwe zomwe zili ndi ma polyphenols ochuluka, kukazinga kumayenda mwamphamvu, ndipo kumapanga mbiri yakuya, “yozama”.
Kuimitsa ndi Kuumitsa (殺青/烘焙, shā qīng/hōng bèi): Kukazinga kumaimitsidwa ndi chilichonse chowotcha. Kawirikawiri amagwiritsa ntchito njira ziwiri zowotcha: yoyamba – pa kutentha kwakukulu (pafupifupi 120°C) kuti ma enzymes aimitsidwe mofulumira, yachiwiri – pa kutentha kochepa (80–90°C) kuti ziume kotheratu ndi kupanga fungo ndi kakomedwe. Amisiri ena amaliza kuumitsa pamwamba pa makala amitengo (炭焙, tàn bèi), zomwe zingawonjeze fungo lafala losafuna kochuluka.
Kusanja (分級, fēnjí): Tiyi womaliza amasanjidwa malinga ndi kukula ndi kusowa kwa masamba.

6. Makhalidwe a Kukoma kwake (Organoleptic):

Maonekedwe a masamba ouwuma: Masamba owunguzidwa m’mbali, amtundu wa bulauni mdima, pafupifupi wakuda, nthawi zina amawala ngati kufiira kapena kwa golide. Pali nsonga za golide (golden tips). Masamba ndi ofewa, osaphwanya, ndi abwino.
Fungo la masamba ouwuma: Locholowana, losanjikizana, lofundira. Zimamveka kwambiri fungo la chokoleti chakuda, zipatso zouma (plamu wakuda, mpesa zouma), mothandizidwa ndi fungo la mchere pang’ono ndi la mkate wa rye, makungwa amtengo. Ngati tiyi wawumitsidwa pamakala amitengo, panthawi zina pangaveke kanunkho kakang’ono ka utsi.
Fungo loti linakula m’kaphimbira: Lamphamvu, lotsekemera, ndikutulukira fungo la karamelo, uchi, zipatso zouma ndi kununkhira kwa mchere (“mŵala wonyowa”, “graphite”). Pamene likuzizira, maonekedwe a maluŵa ndi a rozi amawonekera.
Kakomedwe: Kolemera, kosalala, kosakanda, ndi kutsekemera kwa chilengedwe koonekeratu. Kuŵaŵa kulibe kapena kumakhala kochepa kwambiri. M’kakomedwe, zomwe zikulamulira ndi fungo la zipatso zosongoka zakuda (mabulosi akuda, mabulosi amavumbi), chokoleti chakuda ndi karamelo, mothandizidwa ndi mchere wake wapadera – zizindikiro zimene akatswiri amazifotokozera ngati “mŵala wonyowa”, “chitsulo” kapena “fumbi la graphite”. Zokometsera zopepuka ndi fungo lachikuni zimapanga kukhuta. Pambuyo pomwa, kakomedwe kamakhala kotalika, kotsekemera, kotenthetsa, ndi mchere wosasinthika.
Mtundu wa kaphimbira: Wowala, wofufumira, kuchokera kumkuwa ndi kufiira kuti ukhale wakuya wa rubi kapena wa konyaki. Mtundu wakuya ndi “wotentha”, umene umasintha m’kuwala.
Pansi pa tiyi (masamba owiridwa): Masamba ndi osalala, otambasuka, amtundu wa bulauni wamkuwa kapena wakufiira ndi bulauni, amafutukuka bwino akawiridwa. M’mphepete mwa masamba muli mano oonekera a mtundu wa Wuyi.

7. Zomwe Zili M’kati Mwake (Chemical):

Ma Polyphenols: Pa nthawi ya kukazinga kwathunthu, ma catechins amasanduka theaflavins ndi thearubigins, zomwe zimapangitsa mtundu wa kaphimbira kukhala wokhutiritsa, kuchepetsa kuŵaŵa pang’ono, komanso mphamvu zolimbana ndi mavuto obwera chifukwa cha mpweya (antioxidant). Kuchuluka kwa ma polyphenols m’zopangira za chilimwe kumapereka maziko ochuluka a kusanduka kwa kukazinga.
Ma Alkaloid: Caffeine (yapakatikati poyerekeza ndi tiyi wofiira wina), theobromine, theophylline.
Ma Amino Acid: L-theanine, imene imathandiza kupumula ndi kukhwimitsa chidwi, ndi kuchepetsa mphamvu ya caffeine. Kuchuluka kwake kumakhala kocheperapo poyerekeza ndi zopangira za m’chirwe, chifukwa amagwiritsa ntchito zokolola za chilimwe.
Mchere: Potaziyamu, manganese, fuloridi, chitsulo, zinki. Kuchuluka kwa chitsulo – chifukwa cha nthaka yofiira yochuluka chitsulo m’derali – zimawoneka kuti zimathandizira kununkhitsa kwa mchere.
Mavitamini: Mavitamini a gulu la B, PP; madontho a vatamini C.
Mafuta ofunika: Amapanga fungo locholoŵana la zipatso zouma, chokoleti ndi mchere. Zina mwa zofunika kwambiri mwa izi ndi linalool, geraniol, β-ionone, methyl salicylate (yomwe imawonjeza fungo la “wintergreen” lokomeza).

8. Ubwino Wothandiza zaumoyo:

Ntchito yolimbana ndi mavuto a ma free radicals (Antioxidant): Theaflavins ndi thearubigins zimachepetsa mphamvu ya ma free radicals, kuteteza ma cell ku kuwonongeka kwa mpweya ndikuchedwetsa kukalamba.
Mphamvu yopatsa mphamvu (Tonic): Caffeine imathandizanso dongosolo lapakati la mitsempha, ndikukulitsa mphamvu yogwira ntchito. L-theanine imachepetsa mphamvu ya caffeine, kupereka mphamvu yofewa, “yotsimikiza”.
Kuthandizira chakudya: Ma polyphenols a tiyi wofiira amathandiza pang’ono kupanga ma enzymes a m’mimba ndi kusunga tizilombo tofunika m’matumbo.
Kuthandizira dongosolo la mtima ndi magazi: Kuwumwa kochepa kawirikawiri kumagwirizanitsidwa ndi kusintha kwa magwiridwe antchito a mitsempha ya magazi ndi kukhazikika kwa magazi (lipid profile).
Kulimbitsa chitetezo (Immune): Ma antioxidants ndi zigawo zina zokhalanso ndi mphamvu zimathandizira mphamvu zodzitetezera za thupi.
Mphamvu yofunditsa: Tiyi wofiira ndi chakumwa chofunda (chotentha) malinga ndi kayendetsedwe kakale ka chakudya cha ku China, makamaka amalimbikitsidwa m’nthawi yozizira.
Kuthandizira ndi mchere: Kuchuluka kwa mchere (potaziyamu, manganese, chitsulo) kumathandizira kusunga kuchuluka kwa ma electrolyte m’thupi.

9. Kuwira:

Kuti mutulutse kakomedwe kechuluke ndi fungo lokoma la Tiyi Wofiira wa Taiwan Wuyi, tikukulangizani kuti mugwiritse ntchito madzi ofewa, osefedwa.

Kutentha kwa madzi: 90–95°C. Kutentha kwakulu kumatulutsa kulemera, mchere ndi kutsekemera kwa tiyi.
Kuchuluka kwa tiyi: 5–7 g pa 100–150 ml (njira yotsitsimula, gongfu cha); 3–4 g pa 200–250 ml (kuwira).
Zombo: Gaiwan ya porcelain (蓋碗, gàiwǎn) – ndiye chisankho choyenerera chonse. Chikho chadothi cha Yixing cha porous – ndiye chabwino koposa: pakapita nthawi “chimaphunzitsidwa” (養壺, yǎng hú) ndipo chimakulitsa fungo la mchere. Kwa njira ya ku Ulaya – chikho cha porcelain.
Njira (yotsitsimula – gongfu cha):
1. Bwezerani gaiwan kapena chikho ndi madzi otentha.
2. Ikani tiyi wouma, tsekani chivindikiro. Nunkhani fungo la masamba otentha – chisonyezo choyamba cha ubwino.
3. Kutsuka: thirani madzi a 90–95°C ndi kuwatsanulira mwamsanga. Izi “zimatsutsa” masamba ndi kuchotsa fumbi.
4. Kutsitsimula koyamba: thirani madzi, siyani kwa masekondi 10–20.
5. Kutsitsimula kotsatila: chulutsani nthawi ndi masekondi 5–10 panthawi yomweyo (20, 30, 40 sec ndi zina zotero).
6. Tiyi Wofiira wa Taiwan Wuyi wabwino amapirira kutsitsimula 5–8, akumamasulidwa panthawi ndi panthawi ndikuwulula mbali zatsopano pa gawo lirilonse.
Njira (kuwira):
1. Bwezerani chikho kapena kapu.
2. Ikani tiyi (3–4 g), thirani madzi a 90–95°C.
3. Siyani kwa maminiti 3–5.

10. Kusunga:

Tiyi asungidwe m’chidebe chosadutsa mpweya, chosadutsa kuwala – m’mphika wadothi wokhala ndi chivindikiro cholimba, m’chidebe cha chitsulo, kapena m’thumba lamafuta a foil angapo. Malo osunga – ouma, ozizira, amdima, kutali ndi kuwala kwadzuŵa kwachindunji ndi magwero a fungo lina. Chinyonthi choyenerera – chosapitilira 60–70%. Ngati wasungidwa moyenera, Tiyi Wofiira wa Taiwan Wuyi umasunga mikhalidwe yake kwa zaka 1 mpaka 3. Ndipo pakapita nthawi, fungo lake limasintha, kukhala lofewa komanso lakuya – mkhalidwe womwe umakuyendetsa pafupi ndi tiyi wakale. Kusunga m’firiji sikufunika.

11. Mtengo ndi Zinthu Zabodza:

Gulu la mtengo: Tiyi Wofiira wa Taiwan Wuyi ndi katundu wosowa wopeleka pang’ono, wopangidwa ndi mabanja ang’onoang’ono kuchokera ku zopangira za mitsitsi yakale. Izi zimapangitsa kuti ukhale wamtengo wapatali kwambiri poyerekeza ndi tiyi wofiira wina wa ku Taiwan wopangidwa magulu. Mtengo umadalira ubwino wa zopangira (nyengo yokolola, zaka za mitsitsi), luso la kuwakonza, mbiri ya wopanga, ndi chaka.
Mmene Mungapewere Zabodza:
- Gulani kwa anthu ogulitsa apadera amene ali ndi kulumikizana kwachindunji ndi opanga a ku Mingjian, m’chigawo cha Nantou.
- Chongani mafotokozedwe: payenera kutchulidwa komwe akuchokera (Mingjian, Nantou), mtundu wa mbewu (武夷 / Wuyi) ndipo, ndi bwino, dzina la wopanga.
- Unikani fungo ndi kakomedwe: Tiyi Wofiira wa Taiwan Wuyi weniweni umakhala ndi mchere wake wapadera (maonetsero a “mŵala wonyowa”, “chitsulo”), zomwe zabodza zambiri zilibe – tiyi wofiira wotchipa wochokera ku zopangira zina.
- Maonekedwe: masamba akuda, owunguzidwa bwino ndi kutalika, ofewa, ndi nsonga za golide. Masamba osweka, a fumbi ndi chizindikiro cha zabodza.
- Mtengo monga chisonyezo: mtengo wotsika kwambiri pa tiyi womwe ukunenedwa kuti ndi wosowa, wa ku Taiwan wa Wuyi wochokera m’magulu ochepa, uyenera kukayikitsa.

12. Mfundo Zosangalatsa:

Tiyi Wofiira wa Taiwan Wuyi ndi chotulukapo cha kusintha kwa mtundu wa Wuyishan wa ku China pa nthaka ya ku Taiwan kwa zaka zopitilira mazana awiri, komanso kusintha kwapawiri kwa njira: kuchokera ku kufotsa padzuŵa kwa China, kupyolera mu njira za ku Japan zowongolera kukazinga, mpaka ku chizoloŵezi chamakono cha ku Taiwan.
Kafukufuku wa m’majini amatsimikizira kuti mtundu wa Wuyi waku Taiwan uli pafupi ndi magulu amakono a tiyi wa rock wa Wuyishan, kuphatikizapo zopangira za Zhengshan Xiaozhong – kholo la tiyi wonse wofiira padziko lapansi.
Tauni ya Mingjian ndi dera lalikulu koposa ku Taiwan polima tiyi malinga ndi kuchuluka, koma zambiri zimapangidwa ndi oolong a Jin Xuan, Cui Yu, Si Ji Chun ndi Qing Xin Oolong. Tiyi wofiira wa Wuyi pa zonsezi ndi chokumbukira cha niche chomwe chikusowa.
Kwa iwo amene amalemekeza mchere ndi kucholowana kwa tiyi wa rock oolong wa ku Fujian, koma amakonda tiyi wokazinga kwathunthu, Wuyi wa ku Taiwan ndi njira ina yapadera, yophatikiza “makhalidwe a thanthwe” a achibale a Wuyishan ndi kufewa ndi kutsekemera kwa tiyi wofiira.
M’nthawi ya tiyi wofiira waku Taiwan unali wochuluka (zaka za m’ma 1930–1940), zotumizidwa kunja zinafika pamilingo yokulirapo, ndipo tiyi wofiira unali maziko a zomwe Taiwan ankatumiza kunja. Kusintha kupita ku oolong pambuyo pa nkhondo kunazimiritsa tiyi wofiira pakupanga kwamagulu, koma mtundu wa Wuyi unasungidwa m’mabanja angapo a alimi a ku Mingjian – monga “kukumbukira tulo” kwa nthawi imeneyo.

13. Kufanizira ndi Mitundu Ina ya Tiyi Wofiira:

Zhengshan Xiaozhong (正山小种, Zhèngshān Xiǎozhǒng) – Lapsang Souchong: “Wachibale” wa ma genetic a Wuyi waku Taiwan, wopangidwa m’mapiri a Wuyishan. mtundu wachikale – uli ndi fungo lamphamvu la utsi (kuchokera ku kuumitsidwa pa utsi wa paini); wamakono “wopanda utsi” – uli ndi fungo la zipatso ndi maluŵa. Wuyi waku Taiwan alibe fungo la utsi (kapena ali ndi kakang’ono kochokera ku kuumitsa kwa makala), fungo lake ndi la chokoleti ndi mchere, wofewa komanso wotsekemera.
Riyuetan Hongyu (日月潭紅玉, Rìyuètán Hóngyù) / Tai Cha No. 18: Chishango cha tiyi wofiira wa ku Taiwan. Fungo lake nlosiyana kotheratu – timbewu tonunkhira, sinamoni, bulugamu. Amapangidwa kuchokera ku kusakaniza kwa assamica ndi chakutchire cha ku Taiwan. Wuyi ndi mtundu wa masamba ang’ono a sinensis, makhalidwe ake ndi mchere ndi chokoleti. Ali ndi kutsekemera koonekeratu, koma mbali za fungo ndi zosiyana kwambiri.
Si Ji Chun Hong Cha (四季春紅茶, Sìjìchūn Hóngchá): Tiyi wofiira wochokera ku mtundu wa oolong wamba. Fungo lake ndi la maluŵa ndi uchi, lopepuka, “la chirwe”. Poyerekeza nalo, Wuyi ndi wolemera kwambiri, wakuya ndi “wofunikira”, ndi mphamvu ya chokoleti ndi mchere m’malo mwa maluŵa.
Qimen Hong Cha (祁门红茶, Qímén Hóngchá) – Keemun: Tiyi wofiira wa ku Anhui ndi fungo lofatsa la maluŵa ndi zipatso. Ndi “wopepuka” ndipo “waufulu” kwambiri kuposa Wuyi waku Taiwan, amene ali ndi kulemera kwakukulu, mchere ndi kuzama kwa chokoleti.

14. Zoyipa Zomwe Zingatheke:

Kusalolera payekha kwa zomwe zili m’tiyi.
Kumva kovuta ndi caffeine: Kungapangitse kusowa tulo, nkhawa, kugunda kwa mtima mwachangu. Siyenera kumwa masana kwambiri kwa anthu amene ali ndi mavuto ogona.
Mimba ndi nthawi yoyamwisa: Chepetsani kumwa chifukwa cha caffeine; ndi bwino kufunsa kuchipatala.
Kuipa kwa matenda a m’mimba (GIT): Tiyi wolimba pa mimba yopanda kanthu akhoza kukwiyitsa m’mphuno mwa m’mimba ngati muli ndi gastritis kapena zilonda.
Kuchepa kwa chitsulo: Ma polyphenols a tiyi amachepetsa kutenga kwa chitsulo chopanda heme kuchokera ku chakudya; ngati muli ndi vuto la magazi, pewani kumwa tiyi nthawi yomweyo mukudya.

Pomaliza

Tiyi Wofiira wa Taiwan Wuyi ndi tiyi wokhala ndi mbiri. Mu kapu iliyonse muli zaka mazana awiri za kusamuka, kusintha ndi kusinthana kwa chikhalidwe: mizu yaku Fujian, sukulu yaku Japan, nthaka yaku Taiwan. Kuzama kwake kwa mchere, kotengera kwa makolo a Wuyishan, kutsekemera kofewa ndi kapangidwe kolemera kofewa kumapereka chidziŵitso chomwe sichingapezeke kuchokera ku tiyi wina aliyense wofiira waku Taiwan. Kupanga pang’ono, zopangira zochokera ku mitsitsi yakale ndi mkhalidwe pafupifupi wapamwamba zimapangitsa kuti ukhale tiyi wowunikiridwa, wosafuna changu – osati katundu wamba, koma chinthu chokomera anthu osonkhanitsa. Kwa iwo amene amalemekeza kucholowana, kutsimikizika kwa mbiri ndi fungo la mchere wa “thanthwe” mu kapu, Tiyi Wofiira wa Taiwan Wuyi ndi kupeza kumene kuli koyenera kuchita.