Tiyi Wofiira Wakuthengo Wam’mapiri a Taiwan

Tiyi wakuthengo wa ku Taiwan wotchedwa ‘Shān Chá’ (山茶, “tiyi wam’mapiri”) ndi umodzi mwa tiyi wofiira wosowa kwambiri ndiponso wachilendo padziko lonse, wopangidwa kuchokera ku masamba a Camellia formosensis — mtundu wa zomera za tiyi zomwe zimapezeka ku Taiwan kokha, zosiyana ndi ma Camellia sinensis ndi Camellia sinensis var. assamica amene timawadziwa bwino. Uwu ndi mtsalela wa nthawi ya madzi oundana, womwe udatsalira m’nkhalango zamapiri a pakati ndi kumwera kwa Taiwan, — umboni wamoyo wosonyeza kuti chilumbachi chili ndi mzere wake wapadera, wosadalira, wa kusintha kwa tiyi.

1. Gulu ndi Chiyambi:

• Mtundu: Tiyi wofiira (紅茶, hóngchá) — wophikidwa mokwana (okosijeni).
• Gulu: Tiyi wofiira wamthengo wosowa wa ku Taiwan. Mtundu womwe umapezeka kudera limodzi lokha.
• Chiyambi: Taiwan (臺灣, Táiwān), chigawo cha Nantou (南投縣, Nántóu Xiàn), dera la Yuchi (魚池鄉, Yúchí Xiāng), m’mphepete mwa Nyanja ya Dzuwa ndi Mwezi (日月潭, Rìyuè Tán). Magulu akuthengo a Camellia formosensis amapezekanso m’mapiri a zigawo za Chiayi (嘉義縣, Jiāyì Xiàn), Kaohsiung (高雄市, Gāoxióng Shì) ndi Taitung (臺東縣, Táidōng Xiàn), motsatira mapiri a Central Mountain Range (中央山脈, Zhōngyāng Shānmài) pa utali wa 600–1600 m.
• Ma coordinates a geographical: ≈ 23.85° N, 120.92° E (dera la Nyanja ya Dzuwa ndi Mwezi, dera lalikulu la malonda).

2. Mbiri ndi Tanthauzo la Chikhalidwe:

• Mbiri: Tiyi wamthengo wa Shān Chá ndi tiyi wakale kwambiri wa ku Taiwan, yemwe mbiri yake imachokera nthawi yayitali kuposa ulimi uliwonse wa anthu. Camellia formosensis ndi mtundu wakale womwe unatsala kuyambira nthawi ya madzi oundana yomaliza.

  Anthu amwenye a ku Taiwan — makamaka mtundu wa Thao (邵族, Shào zú, “anthu a nyanja”), omwe amakhala m’mphepete mwa Nyanja ya Dzuwa ndi Mwezi, — ankalemekeza tiyi wamthengo ngati chomera chopatulika ndi kumutcha “tiyi wa zakumwamba” (仙茶, xiānchá). Kutchulidwa koyamba kwa ku Ulaya pa nkhani ya tiyi wamthengo ku Taiwan kudachitika m’nthawi ya A Dutch (1645), pomwe akuluakulu a atsamunda adazindikira kugwiritsa ntchito kwa chomera cha tiyi chakomweko ndi amwenye. Nkhani yoyamba yatsatanetsatane m’magwero achi China idaonekera m’buku la Qing la 1724 (chaka chachiwiri cha Yongzheng): “Tiyi womangidwa ndi madzi (水沙連茶, Shuǐshālián chá) umamera m’mapiri akuya. Mitengo imamuphimba, chifunga ndi mame zimamukuta, dzuwa la m’mawa ndi la madzulo silimafika. Mtundu wake ndi wobiriŵira ngati sōngluó (松蘿), m’chilengedwe chake ndi wozizira kwambiri, amachiza kutentha thupi moyenera koposa.”

  M’nthawi ya ulamuliro wa Japan (1895–1945), boma la atsamunda lidaika chidwi pa tiyi wamthengo wa dera la Yuchi ngati chida chabwino chofufuzira mbewu. Pa Phiri la Maolan (貓蘭山, Māolán Shān) kudakhazikitsidwa malo oyesera a tiyi wofiira — chomwe chidayambitsa Nthambi Yofufuza ndi Kukulitsa Tiyi ya ku Yuchi (茶改場魚池分場, Chágǎi Chǎng Yúchí Fēnchǎng) yamasiku ano. Wotchedwa “déhuà shānchá” (德化山茶, Déhuà shānchá) — mtundu wa tiyi wamthengo wakomweko womwe udadulitsidwa pang’ono, — unkawoneka kuti ndi wabwino kwambiri mwakuti unkaperekedwa ngati mphatso kwa mfumu ya Japan. Mu 1930, mbewu 3000 zotengedwa ku Lianhuachi (蓮華池) zidatumizidwa ku Japan kuti zikayesedwe.

  Mu 1937, akatswiri a zomera a ku Japan a Masamune Genkei (正宗嚴敬) ndi Suzuki Shigeyoshi (鈴木重良) adafotokoza koyamba tiyi wamthengo wa ku Taiwan ngati Thea formosensis, kusonyeza kuti mwina unali mtundu wodzilamulira payekha. Komabe, kutsimikizidwa kotheratu kwa mkhalidwe wake ngati mtundu kudabwera mu 2009, pamene Su Meng-Huai (蘇夢淮) ndi anzake, potengera kusanthula kwa DNA ya nkhungulu (gene ya RPB2), adatsimikiza kuti Camellia formosensis imapanga gulu lake lomwe, losiyana ndi ma C. sinensis komanso C. sinensis var. assamica. Dzina lonse la botanical: Camellia formosensis (Masamune et Suzuki) M. H. Su, C. F. Hsieh et C. H. Tsou.

  M’zaka za m’ma 1900, kupanga kwa malonda kwa Shān Chá kudatsala pang’ono kutha chifukwa cha kukakamizidwa ndi mitundu ina yodalidwa yopatsa zipatso zambiri. Kuyambiranso kwa chidwi kudayamba m’zaka za m’ma 2000, potsatira mfundo za chilengedwe, mapulogalamu osungira zamoyo zosiyanasiyana, ndi kufunikira kokulirapo kwa tiyi wapadera wa “terroir”. Mu 2021, boma la Taiwan lidaika Shān Chá m’ndandanda wa mbewu zololedwa za “ulimi wa m’nkhalango” (林下經濟, línxià jīngjì), zomwe zidatsegula njira yovomerezeka yolimira tiyi wamthengo pansi pa mthunzi wa nkhalango.

• Dzina: Shān Chá (山茶) kwenikweni ndi “tiyi wam’mapiri”. Yě Shēng (野生) ndi “wakuthengo”. Hóng Chá (紅茶) ndi “tiyi wofiira”. Dzina lonse limafotokoza chiyambi: “tiyi wofiira wa ku Taiwan wochokera ku tiyi wamthengo wam’mapiri”.

• Tanthauzo la chikhalidwe: Shān Chá amaimira ubale wa Taiwan ndi mbiri yakuzama ya botanical ya tiyi — umboni wakuti chilumbachi chili ndi chibadwa chake cha tiyi, chosadalira cha ku China. Tiyi ameneyu ndi mbali ya pulogalamu yosunga zamoyo zosiyanasiyana za ku Taiwan ndiponso chinthu chonyadira dziko, chophatikiza sayansi, chilengedwe, ndi gastronomy.

3. Kufotokozera kwa Botanical ndi Zopangira:

• Mtundu: Camellia formosensis (Masamune et Suzuki) M. H. Su, C. F. Hsieh et C. H. Tsou. Wopezeka ku Taiwan kokha, wosiyana ndi ma C. sinensis ndi C. sinensis var. assamica. Kwa maso, amaoneka ngati mtundu wa Assam, koma amasiyana ndi chizindikiro chofunikira cha morphological: nsonga ya m’mwamba ndi yosalala, yopanda ubweya (kumene mtundu wa Assam uli ndi ubweya pa nsonga). Mitengo imakula mpaka kutalika kwa 10 m kapena kuposerapo, m’madera akumwera a chilumbachi pali zitsanzo zina zotero kutalika kwa 35 m. Masamba ndi aakulu komanso olimba, mizu ndi yamphamvu, kulimbana ndi nyengo yovuta ya m’mapiri ndi kwakukulu. Zaka za mitengo ina zikuwerengedwa kukhala mazana angapo.
• Kufalikira kwa geographical: Mapiri a Central Mountain Range a Taiwan, zigawo za Nantou, Chiayi, Kaohsiung, Taitung. Taiwan Tea Research and Extension Station (茶業改良場, TRES) imazindikira magulu angapo am’deralo: Méiyuán Shān Chá (眉原山茶), Déhuà Shān Chá (德化社山茶), Fènghuáng Shān Chá (鳳凰山茶), Lèyě Shān Chá (樂野山茶), Lóngtóu Shān Chá (龍頭山茶), Mínghǎi Shān Chá (鳴海山茶), Nánfèng Shān Chá (南鳳山茶), Yǒngkāng Shān Chá (永康山茶) — aliyense ali ndi mikhalidwe yake yapadera.
• Kuthyola: Kuchitidwa pamanja, kawirikawiri kamodzi pachaka (chilimwe — koyambirira kwa autumn). Mphukira zazing’ono zochokera ku mitengo yakuthengo. Kuthyola kumayendetsedwa bwino kuti gulu lisungidwe; madera ambiri ali pansi pa chitetezo cha lamulo. Kuchuluka kwa zipatso n’kochepa kwambiri.
• Zofunikira pa zopangira: Masamba okha ochokera ku mitengo yakuthengo kapena yosadulitsidwa bwino, yomwe imamera m’nkhalango zamapiri zopanda mankhwala, zopanda feteleza kapena agrochemicals zina.

4. Terroir ndi Makhalidwe a Kulima:

• Dera: Dera la Yuchi, mphepete mwa Nyanja ya Dzuwa ndi Mwezi — ndi dera lalikulu la malonda. Nyanjayi ili pa utali wa pafupifupi 748 m m’chigwa pakati pa mapiri a Central Range.
• Utali wa kumera: 600–1600 m pamwamba pa nyanja. Magulu aakulu a malonda — 700–1000 m (dera la nyanja); mitengo yakuthengo imapezekanso pamtunda wokulirapo.
• Nthaka: Nthaka za volcanic, zolemera ndi mchere, zolola madzi bwino komanso zili ndi organic wambiri. Kuchuluka kwa acidity — kwapakatikati.
• Nyengo: Yotentha ndi yachinyontho, yokhudzidwa kwambiri ndi mapiri. Chifunga pafupipafupi, chinyezi chambiri (80–90%), kutentha kokhazikika (pafupifupi pachaka ~18–20°C m’dera la nyanja). Nyengo yozizira pang’ono imathandiza kuti chomera chikule pang’onopang’ono ndikusonkhanitsa zinthu zonunkhira.
• Zapadera: Mitengo ya tiyi imamera m’chilengedwe cha nkhalango, pansi pa mthunzi wa mitengo yayitali, popanda kulowererapo kwa munthu aliyense. Uwu ndi tiyi wa organic m’lingaliro lenileni — osati chifukwa chakuti munda udasayinidwa, koma chifukwa chakuti simudakhalepo ndi botolo limodzi la feteleza kukhudza mtengowo. Kuthyola kumachepetsedwa kuti gulu lisungidwe, ndipo ichi ndi chinthu chofunikira kwambiri chomwe chimapangitsa kuti tiyiyo akhale wosowa komanso wamtengo wapatali.

5. Luso la Kupanga:

Kupanga Shān Chá Hóng Chá kumatsatira luso la classical la tiyi wofiira, poganizira za masamba aakulu amthengo:

• Kufoŵetsa pang’ono (萎凋, wěidiāo): Masamba othyoledwa amayalidwa kuti atayike madzi pang’onopang’ono ndi kuyambitsa njira za enzymatic. Masamba aakulu, olimba a C. formosensis amafuna kufoŵetsa kwanthawi yayitali (mpaka maola 18–24) kuti afikire kusintha koyenera.
• Kukulunga (揉捻, róuniǎn): Masamba amapindidwa ndi kukulungidwa kuti aphwanye makoma a maselo ndi kutulutsa madzi. Kukula kwa masamba a C. formosensis sikulola kukulunga kolimba — tsamba lokonzeka limakhala lalikulu ndi lokulungidwa pang’ono.
• Fermentation / Oxidation (發酵, fāxiào): Gawo lofunikira kwambiri. Oxidation ya madzi a tiyi pansi pa mpweya imapanga mawonekedwe akuya, a uchi ndi zipatso. N’zosangalatsa kuti mu nyengo zina, masamba a C. formosensis amakhudzidwa mwachibadwa ndi cicada za tiyi (小綠葉蟬, Jacobiasca formosana), zomwe kuluma kwake kumayambitsa njira za biochemical zodziteteza m’tsamba, zomwe zimapangitsa kununkhira kodziwika bwino kwa uchi ndi nutmeg — njira yofanana ndi imene imapanga kununkhira kwa otchuka kwambiri Dōngfāng Měirén (東方美人, Dōngfāng Měirén, “Mkazi Wokongola wa Kummawa”). Kukhalapo kwa “effect wa cicada” sikokhazikika ndipo kumadalira dera lenileni ndi nyengo, zomwe zimapangitsa kuti gulu lililonse likhale lapadera.
• Kuyanika (乾燥, gānzào): Kuyimitsa oxidation ndi kukhazikitsa mikhalidwe yopezedwa pogwiritsa ntchito kutentha. Kuyanika kofewa pa kutentha kwapakatikati kusungira kununkhira kwake.

6. Makhalidwe a Organoleptic:

• Maonekedwe a tsamba louma: Masamba aakulu, obiriŵira kwambiri, okulungidwa pang’ono — ooneka okulirapo kuposa tiyi wamba wofiira wa ku Taiwan. Kapangidwe ka tsamba louma n’kosakanizika, “kwakuthengo”, kopanda chisamaliro chofanana cha m’minda.
• Kununkhira kwa tsamba louma: Kovuta, kosanjikiza. Mafuta a uchi wakuthengo ndi zipatso za m’nkhalango zimatsogolera. Pambuyo pake — sinamoni, camphor yopepuka, chidzindikiritso cha zinthu zophika ndi udzu wouma. Fungo la “nkhalango”, ndikumva kwa kuzizira kwa mapiri.
• Fungo la infusion: Lamphamvu, lotsekemera, la uchi ndi zipatso. Zonunkhira ngati maluwa (orchid, osmanthus) ndi zipatso (mabulosi abuluu, blackberry). Ma toni a matabwa (sandalwood, mkungudza) amaonekera pamene ikuzizira. M’magulu omwe adakhudzidwa ndi cicada, — pali “silkyness” ya nutmeg ndi uchi yodziwika bwino.
• Kukoma: Kofewa, kokutira, kopanda kuwawa ndi kukakamiza — imodzi mwa maonekedwe osalimba kwambiri pakati pa tiyi wofiira. Kutsekemera kwachibadwa kowonekera bwino ndi zizindikiro za zipatso zakucha (peach, mabulosi abuluu, peyala yophikidwa), uchi, ndi mineral pang’ono ya nthaka za volcanic. Kumva pambuyo pake — kwautali, kotsitsimula, kotsekemera pang’ono, ndi mathero a menthol-camphor (yomalizayi ndi chikhalidwe cha chibadwa cha C. formosensis, chomwe chidatengera ku hybrid yake Táichá No. 18, Hóng Yù).
• Mtundu wa infusion: Wowala, wofiira-amber, wokhazikika, ndi “chiyero” chachikulu cha mtundu.
• Pansi pa tiyi (tsamba lothiridwa): Masamba aakulu, osasweka amatseguka mokwanira, kusonyeza mawonekedwe odziwika a C. formosensis — lanceolate, opanda ubweya pa nsonga. Mtundu — wofiira ngati mkuwa ndi shading ya olive.

7. Kapangidwe ka Chemical:

• Polyphenols: Camellia formosensis imasiyana ndi C. sinensis pa mbiri ya polyphenols. Kuchuluka kwathunthu kwa catechins — n’kochepa poyerekeza ndi mtundu wa Assam, zomwe zimapangitsa kusakhalako kwa kuwawa ndi kukakamiza. Komabe, sipekitiramu ya polyphenols ndi yotakata ndipo imakhala ndi zinthu zomwe sizipezeka mu mitundu yodalidwa, — chifukwa cha kusintha kwake kodziyimira payekha kwa mtundu.
• Amino acids: Kuchuluka kwathunthu kwa ma amino acids aulere — n’kokulirapo, makamaka m’masamba okhwima. Cultivar Táichá 24 (臺茶24號, Shānyùn, “Kununkhira kwa Mapiri”), wotengedwa ku mtundu wa Yongkang wa C. formosensis, amasonyeza zizindikiro zina zazikulu kwambiri za amino acids pakati pa tiyi wa ku Taiwan. L-theanine imapanga kusalala kwa kukoma konga “umami”.
• Alkaloids: Caffeine — n’yochepa kwambiri poyerekeza ndi C. sinensis: yosakwana 2% m’masamba okhwima (pamene ma cultivar osiyanasiyana ali ndi 2–4%). Izi zimapangitsa Shān Chá kukhala umodzi mwa tiyi wofiira wachibadwa wochepa kwambiri wa “caffeine”.
• Mavitamini: Mavitamini a gulu B, vitamin C (yochepetsedwa chifukwa cha oxidation), vitamin K.
• Minerals: Potaziyamu, magnesium, manganese, zinc, iron. Nthaka za volcanic zimabweretsa mbiri yolemera ya mchere.
• Zinthu zonunkhira zothawika: Linalool (mafuta a maluwa), geraniol (ma toni a rozi), nerol (ma toni otsekemera), menthol ndi camphor (mathero a timbewu tonong’ono ndi camphor — chikhalidwe cha chibadwa cha C. formosensis), methyl salicylate, furfural. Kukhudzidwa ndi cicada kumayambitsa kupanga 2,6-dimethyl-3,7-octadiene-2,6-diol (hotrienol) — chinthu chofunikira cha fungo la “nutmeg ndi uchi”, lomwe limadziwika kwa Dōngfāng Měirén.
• Chapadera: Caffeine yochepa pamodzi ndi kuchuluka kwa amino acids ndi catechins zochepetsedwa zimapanga mawonekedwe amene angathe kufotokozedwa ngati “kufewa kopanda kunyengerera” — kusakhalako kwa kuwawa ndi kukakamiza sikubwezeretsedwa, koma ndi chikhalidwe chachibadwa cha mtundu.

8. Ubwino:

• Chitetezo cha antioxidant: Kuchuluka kwa polyphenols (ngakhale kuli ndi mbiri yosiyana ndi ya C. sinensis) kumapereka zochita za antioxidant zowonekera, zothandiza kuchotsa ma free radicals.
• Kulimbikitsa kofewa: Kuchuluka kochepa kwa caffeine pamodzi ndi L-theanine kumapereka mphamvu yodekha, yosasokoneza — yabwino kwa kumwa madzi amadzulo komanso anthu omwe samalekerera caffeine.
• Kuthandiza kugaya: Mbiri yofewa, yosavuta ya polyphenol imapangitsa tiyi ameneyu kukhala wodekha m’mimba, woyenera kumwa pambuyo pa chakudya komanso ngati muli ndi m’mimba mopanda kanthu.
• Kumasuka ndi kuthandiza maganizo: Kuchuluka kwa amino acids (makamaka L-theanine) kumalimbikitsa kugunda kwa ubongo kwa alpha, zomwe zimalimbikitsa mkhalidwe wa chidwi chopumula.
• Kuthandiza dongosolo la mtima: Kumwa pafupipafupi pang’ono kwa tiyi wofiira kumagwirizanitsidwa ndi kusunga kusinthasintha kwa mitsempha.
• Kuthandiza mchere: Nthaka za volcanic zimapereka mbiri yolemera ya mchere m’chakumwa.

9. Kuphika:

• Kutentha kwa madzi: 90–95°C. Osalimbikitsidwa kugwiritsa ntchito madzi owira kwambiri — angaonjeze zonunkhira za camphor zomwe kale ndi zofewa mopitirira muyeso.
• Kuchuluka kwa tiyi: 5–7 g pa 150–200 ml (njira ya gongfu cha); 3–4 g pa 250 ml (kalembedwe ka ku Ulaya).
• Chombo: Gaiwan (蓋碗, gàiwǎn) — ndiye chisankho chabwino kuti onse azindikire kununkhira konse. Chombo cha porcelain kapena chadongo — cha mawonekedwe ofewa, “ozungulira”.
• Ndondomeko:
  1. Tenthetsani chombo ndi madzi otentha.
  2. Thirani tiyi. Masamba aakulu a Shān Chá amatenga malo ochuluka kuposa tiyi wamba — musadabwe ndi gaiwan “yodzaza” ndi maso.
  3. Kuthira koyamba (kutsuka): Thirani mwamsanga ndikutaya. Zolimbikitsidwa kuti “adzutse” tsamba lalikulu.
  4. Kuthira kwachiwiri: 15–20 masekondi.
  5. Kuthira kwa 3–5: 15–25 masekondi.
  6. Kuthira kwa 6–7: 25–40 masekondi. Shān Chá wabwino amatha kuthira mokwanira 5–7.
  7. Kalembedwe ka ku Ulaya: 2–3 mphindi zothira.
• Malangizo: Osawonjezera shuga, mkaka kapena ndimu — kutsekemera kwachibadwa, mathero a camphor ndi maluwa a tiyi ameneyu ndi okwanira okha ndipo safuna “chithandizo”.

10. Kusunga:

• Chidebe: Chosindikizidwa, chosawonekera — zitini za malata, matumba a zojambulazo.
• Mkhalidwe: Malo ouma, ozizira, 15–25°C, kutali ndi fungo lamphamvu komanso kuwala kwa dzuwa.
• Nthawi: Mukasungidwa bwino, amasunga ubwino wake mpaka zaka 2. Chifukwa cha mawonekedwe ofewa ndi caffeine yochepa, tiyi ameneyu safuna nthawi yayitali — ali wokoma atsopano.

11. Mtengo ndi Zabodza:

• Gulu la mtengo: Shān Chá ndi umodzi mwa tiyi wofiira wokwera mtengo kwambiri ku Taiwan, ndipo n’zomveka: chiyambi chakuthengo, kuthyola pamanja kuchokera ku magulu ochepa, kuchuluka kochepa kwambiri kwa kupanga. Mtengo ukhoza kukhala wokulirapo kuwirikiza 5–10 kuposa mtengo wa tiyi wofiira wamba wa ku Taiwan (mwachitsanzo, Táichá No. 18 “Hóng Yù”).
• Momwe mungapewere zabodza:
  1. Gulani kwa ogulitsa odziwika bwino omwe amagwiritsa ntchito tiyi wa ku Taiwan, wokhala ndi zolembedwa zosonyeza kutsatiridwa kwa dera/mlimi wake.
  2. Onani tsamba: lalikulu, looneka “ngati lakuthengo”, lopanda chisamaliro chofanana cha m’minda. Nsonga nsonga — zosalala, zopanda ubweya (chizindikiro chofunikira chimene chimasiyanitsa C. formosensis ndi mtundu wa Assam).
  3. Onani mbiri ya kukoma: mathero odziwika a menthol-camphor, kufewa kopanda kukakamiza, kutsekemera kwachibadwa kopanda “mbatata yotsekemera” (yomalizayi ndi chizindikiro cha mtundu wa Assam, osati wa C. formosensis).
  4. Yerekezerani ndi Táichá No. 18 (Hóng Yù): Shān Chá weniweni — ndi wofewa kwambiri komanso wosalimba, wopanda kununkhira kwa “sinamoni” kwa hybrid, koma ndi mawonekedwe a “nkhalango”, a kuthengo.
  5. Khalani okonzeka kumva mtengo wokwera: ngati “Shān Chá wakuthengo weniweni” akugulitsidwa ngati tiyi wofiira wa m’munda — ndiye kuti pafupifupi n’zowonadi kuti wasinthidwa ndi mtundu wina wofala.

12. Zinthu Zosangalatsa:

• Camellia formosensis — ndi imodzi mwa mitundu yochepa ya camellia yomwe yatsimikizidwa kuti ndi mtundu wodziyimira payekha potengera kusanthula kwa molecular genetic (2009). Mtunda wa genetic pakati pa C. formosensis ndi C. sinensis ufanana ndi kusiyana pakati pa mphaka wapakhomo ndi mphaka wa leopard — si “kusiyana”, koma kwenikweni ndi mtundu wina.
• Cultivar yotchuka ya ku Taiwan Táichá No. 18 “Hóng Yù” (臺茶18號, 紅玉, Hóng Yù, “Ruby”) inapangidwa mwa kusakaniza C. formosensis (kholo lachimuna) ndi Assam ya ku Burma (kholo lachikazi). Ndiko kuchokera kwa C. formosensis komwe Hóng Yù adatengera zonunkhira zake za menthol ndi sinamoni. Mu 2019, Táichá No. 24 “Shān Yùn” (臺茶24號, 山蘊, Shānyùn, “Kununkhira kwa Mapiri”) adapangidwa — kuchokera ku mtundu wa Yongkang wa C. formosensis, wokhala ndi fungo lodziwika la bowa, ma almondi ndi khofi.
• Mu 1930, mbewu 3000 za C. formosensis, zotengedwa ku Lianhuachi (蓮華池, Liánhuāchí), zidatumizidwa ku Japan kuti zikayesedwe. Mbadwa za mbewuzi — mzere wa “F4” — zimamerabe ku Mie Prefecture (三重県). Kusanthula kwa DNA kwasonyeza kuti zitsanzo za ku Japan zomwe zatsala ndi ma hybrids a C. formosensis (mzere wa abambo) ndi C. sinensis ya masamba ang’onoang’ono (wa amayi).
• Effect wa “kuluma kwa cicada”, umene umapatsa magulu ena a Shān Chá fungo la nutmeg ndi uchi, — ndi njira yomweyo ya biochemical yomwe ili maziko a oolong wotchuka Dōngfāng Měirén. Komabe, kuwonekera kwake sikokhazikika ndipo kumadalira malo enieni, nyengo ndi mphepo, zomwe zimapangitsa gulu lililonse la Shān Chá kukhala losadzazika.
• Chiwerengero cha madera odziwika kumene C. formosensis imamera mokwanira malonda chikuwerengedwa kuti ndi 12 okha — onse ali pamtunda wopitirira 800 m ndipo amatetezedwa ndi malamulo a Taiwan.

13. Kuyerekeza ndi tiyi wina wofiira wa ku Taiwan:

• Táichá No. 18 “Hóng Yù” (臺茶18號, 紅玉, Hóng Yù): Hybrid ya C. formosensis × Assam ya Burma. Yopezeka mosavuta komanso yopatsa zipatso zambiri. Menthol, sinamoni ndi timbewu tonunkhira zowonekera bwino. Ndi “wokometsera” komanso wokhazikika kuposa Shān Chá. Shān Chá — ndi wofewa, “wankhalango”, wopanda kununkhira koonekera, koma ndi kutsekemera kwakuya kwachibadwa.
• Táichá No. 8 Assam (臺茶8號, Assam): Assam weniweni, wokonzedwera ku Nyanja ya Dzuwa ndi Mwezi. Wothina, wolemera, wokhala ndi mbiri ya “malt” yowonekera. Ndi “wolemera” kwambiri m’thupi ndi ma tannins poyerekeza ndi Shān Chá. Shān Chá — ndi gulu lolemera kosiyana kotheratu: kupepuka, kusakhwima, kusowa kuwawa.
• Táichá No. 24 “Shān Yùn” (臺茶24號, 山蘊): Cultivar yochokera ku mtundu wa Yongkang wa C. formosensis. Wokhazikika komanso wopatsa zipatso zambiri kuposa Shān Chá wakuthengo. Fungo lodziwika la bowa (truffle). Caffeine yochepa. Ngati Shān Chá ndi “nyama yakuthengo”, ndiye kuti Shān Yùn ndi “msuwani wake wowetedwa”.
• Meishan / Alishan tiyi wofiira (梅山/阿里山紅茶): Tiyi wofiira wochokera ku masamba ang’onoang’ono (kawirikawiri C. sinensis var. sinensis — ma cultivar a oolong omwe amakonzedwa ndi luso la wofiira). Opepuka, amaluwa, “akumpoto” m’khalidwe. Shān Chá — ndi “wakummwera” ndi “wakuthengo”, wokhala ndi maziko osiyana kotheratu a botanical.

14. Zoyenera Kuchenjerera:

• Kusakumana ndi zina mwa zigawo za tiyi payekha.
• Kuchuluka kwa caffeine — n’kochepa (< 2% m’masamba okhwima), komabe kulipo: anthu omwe ali ndi vuto lalikulu la caffeine akuyenera kuchepetsa kuchuluka kwake.
• Osalimbikitsidwa kumwa tiyi wamphamvu kwambiri ngati muli ndi m’mimba mopanda kanthu — ngakhale kuti ndi ofewa, ma tannins angayambitse kusapeza bwino pang’ono.
• Pa nthawi ya pakati ndi poyamwitsa — kumwa mosamala.

Pomaliza:

Tiyi wakuthengo waku Taiwan wa Shān Chá sichakumwa chabe, koma kukumana ndi mbiri yamoyo ya botanical. Camellia formosensis — mtsalela, womwe udapulumuka nyengo za madzi oundana m’nkhalango zamapiri a chilumbachi, — amapereka tiyi wofiira womwe supezeka kwina kulikonse padziko lapansi: wofewa mopanda kulemera, wotsekemera osachita khama, ndi kamvedwe ka camphor konga mpweya wamapiri. Kusowa kwake kwakukulu, chiyambi chakuthengo ndi kusiyana kwake kwa genetic kumasandutsa kapu iliyonse kukhala chidziwitso chodziwikiratu — kukhudza chilengedwe cha Taiwan m’chikhalidwe chake choyambirira, chosakhudzidwa ndi munthu. Tiyi wa iwo omwe safuna mphamvu ndi kukakamiza, koma bata, kuzama, ndi zenizeni.