Tanyang Gongfu · new.thetea.app

Tanyang Gongfu ndi wakale kwambiri ndiponso wodziŵika bwino mu “matiyi atatu akuluakulu ofiira a mtundu wa gongfu a ku Fujian” (闽红三大工夫, Mǐnhóng sān dà gōngfū), limodzi ndi Bailin Gongfu (白琳工夫) ndi Zhenghe Gongfu (政和工夫). Tiyi ameneyu, amene anabadwira m’mudzi wamapiri wa Tanyang m’mbali mwa phiri la Baiyunshan, anakhala nthano pa msika wa tiyi wapadziko lonse m’zaka za m’ma 1800, ndipo mpaka lero akadali chizindikiro cha chigawo cha Fu’an m’chigawo cha Fujian.

1. Gulu ndi Chiyambi:

Mtundu: Tiyi wofiira waku China (红茶, hóngchá), wothira okosijeni mokwanira.
Gulu: Gongfu hongcha (工夫红茶, gōngfū hóngchá) — kalembedwe kakale ka luso lopanga tiyi wofiira. Mmodzi mwa “matiyi atatu akuluakulu ofiira a gongfu a ku Fujian” (闽红三大工夫).
Chiyambi: China, chigawo cha Fujian (福建省, Fújiàn Shěng), mzinda wa Fu’an (福安市, Fú’ān Shì), tawuni ya Shekou (社口镇, Shèkǒu Zhèn), mudzi wa Tanyang (坦洋村, Tǎnyáng Cūn). Malo apakati a chigawo chomwe chimapanga tiyi ali m’mphepete mwa mtsinje wa Guiling (归岭) pansi pa phiri la Baiyunshan (白云山), ndipo mbiri yakale yosonkhanitsa zopangira inali ndi zigawo zisanu ndi ziŵiri kapena zisanu ndi zitatu — kuyambira chigawo cha Zhenghe kumpoto chakumadzulo kufikira chigawo cha Xiapu kum’mwera chakum’mawa, mtunda wa ma li mazana angapo.
Malo a Geographical: Pafupifupi 27°05′ N, 119°39′ E (mudzi wa Tanyang, tawuni ya Shekou, mzinda wa Fu’an).

2. Mbiri ndi Kufunika Kwachikulu:

Mbiri: Fu’an ndi limodzi mwa zigawo zakale kwambiri za tiyi ku Fujian: kupanga tiyi kumeneko kunalembedwa kuyambira nthawi ya Mzera wa Tang (唐朝), ndipo pofika nthawi ya Mzera wa Song (宋朝) derali linali kale m’gulu la zigawo zazikulu zopanga tiyi m’chigawochi. Komabe, tiyi wofiira anabwera pambuyo pake kwambiri. M’nthawi ya Ming – koyambirira kwa Qing, amisiri akumeneko ankapanga “Guixiang cha” (桂香茶) — tiyi wafungo labwino wochokera ku mitundu ya komweko ya “caicha” (菜茶). Chochitika chosintha zinthu chinali m’chaka cha 1851 (chaka choyamba cha ulamuliro wa Xianfeng, 咸丰元年), pamene wamalonda wa tiyi wochokera ku Jianning anabweretsa ku Tanyang luso lopanga tiyi wofiira kuchokera ku chigawo cha Chong’an (masiku ano Wuyishan). M’badwo wa m’mudzimo Hu Fusi (胡福四, wodziŵikanso monga Hu Jinsi, 胡进四), yemwe anayambitsa nyumba yamalonda ya tiyi ya “Wanxinglong” (万兴隆), ndi amene anayamba kugwiritsa ntchito bwino njira yatsopanoyo — kuyanika mwachilengedwe, kukhotola ndi manja, kuvunda m’nyumba, ndi kuwotcha pa makala — pa zopangira za komweko za “Tanyang caicha”. Zotsatira zake zinadutsa zomwe ankayembekezera: tiyi wofiira wolukidwa mwaluso, wokhala ndi fungo lodziŵika la longan ndi kukoma koyera kopanda zowawa, anayamba kuvomerezedwa mofulumira ndi ogula akunja.

Kuyambira 1881 mpaka 1936 (kuyambira Guangxu 光绪 mpaka Minguo 民国), katundu wotumiza kunja wa Tanyang Gongfu anapitirira mosalekeza ma dan zikwi khumi pachaka; m’chaka cha mbiri yabwino cha 1898 kuchuluka kwake kunafika matani opitirira 2100. M’mudzi wa Muyang (穆阳), womwe unali wautali wa kilomita imodzi, nthawi imodziyo nyumba 36 zamalonda za tiyi zinkagwira ntchito ndi antchito olembedwa ganyu zikwi zitatu. Tiyi amatumizidwa kudzera Guangzhou kupita ku Netherlands, Great Britain, Japan ndi mayiko a kum’mwera chakum’mawa kwa Asia, kumabweretsa ndalama zasiliva zopitirira miliyoni imodzi pachaka. Mwambi wakomweko wa nthawi imeneyo umati: “Dziko likatukuka — tiyi amasinthanitsa ndi golide; maboti amayima pa mlatho wa Longfeng — siliva amayezedwa ndi ziwaya” (国家大兴，茶换黄金，船泊龙凤桥，白银用斗量).

M’chaka cha 1915, Tanyang Gongfu anapambana mendulo ya golide pa Chiwonetsero cha Mayiko a Panama-Pacific (巴拿马万国博览会) — limodzi ndi chakumwa chodziŵika cha dziko la Maotai, — zomwe zinatsimikizira kuti tiyiyu ali m’gulu la zopangidwa zodziŵika padziko lonse. M’chaka cha 1934, potengera ntchito ya tiyi ku Fu’an, sukulu yoyamba yophunzitsa tiyi ku Fujian inakhazikitsidwa, ndipo pansi pa ofesi ya zomanga ya chigawo cha Fujian, malo osungirako tiyi oti athandize kupititsa patsogolo ku Shekou anakhazikitsidwa (lero ndi Fujian Tea Research Institute), pomwe mtsogoleri wawo woyamba Zhang Tianfu (张天福) anatulukira makina opangira tiyi a mtundu wa “9·18” — oyamba ku China opangidwa ndi injiniya waku China.

Nkhondo yachiŵiri pakati pa Japan ndi China itayamba, njira zotumizira kunja zidatsekedwa, ndipo kupanga tiyi kunatsika kwambiri. M’zaka za m’ma 1950, kuti atsitsimutse ntchitoyi, mafakitale a boma opangira tiyi osakonzedwa anamangidwa ku Tanyang ndi Shuimen, komanso fakitale ya tiyi ya Fu’an; kuyamba kugwiritsa ntchito makina ndi mitundu yosankhidwa — Fuding Dabai Cha (福鼎大白茶), Fu’an Dabai Cha (福安大白茶), Fuyun (福云). Pofika m’chaka cha 1960, kuchuluka kwa tiyi wopangidwa kunafika matani 2500 — mbiri yapamwamba kwambiri. Komabe, pambuyo pake, potsatira kusintha kwa dongosolo la tiyi la boma, derali linasinthidwa kuti lizipanga tiyi wobiriŵira (“由红改绿”), ndipo kupanga Tanyang Gongfu kunatsika pafupifupi kufika pa zero.

Kubwezeretsedwa kwa chizindikirocho kunayamba m’chaka cha 2006, pamene boma la mzinda wa Fu’an linapanga njira ya “zinthu zisanu zogwirizana” (五个一), yomwe imaphatikizapo kukhazikitsa chizindikiro chodziŵika cha anthu onse cha “Tanyang Gongfu”. M’chaka cha 2009, luso lopanga tiyi linalembedwa m’ndandanda wa Cholowa cha Chikhalidwe Chosafunika Kugwiridwa ndi Manja cha chigawo cha Fujian, ndipo m’chaka cha 2021 — mu Ndandanda Yachisanu ya Cholowa cha Chikhalidwe Chosafunika Kugwiridwa ndi Manja cha dziko la China (nambala ya cholowa: Ⅷ-149). Tiyiyu anapatsidwanso chitetezo ngati malonda okhala ndi chisonyezo cha malo (地理标志保护产品).
Dzina: “Tanyang” (坦洋) ndi dzina la malo, dzina la mudzi komwe tiyiyu anabadwira, womwe uli pansi pa phiri la Baiyunshan. Dzina la mudziwu limafotokoza mwa ndakatulo maonekedwe ake: “tan” (坦) amatanthauza “ngati chigwa chosalala, chachikulu”, “yang” (洋) amatanthauza “chachikulu, chotambalala”, zomwe zikuwonetsa chikhalidwe cha chigwa chomwe chili pafupi ndi mtsinje wamapiri. “Gong fu” (工夫) kwenikweni amatanthauza “luso”, “ntchito yosamalitsa” — liwu lakale lofotokozera kalembedwe kopangira tiyi wofiira, pomwe gawo lirilonse limafuna luso lapamwamba la ntchito, chisamaliro ndi nthawi yochuluka. Choncho, dzina lonse limatanthauza “tiyi wofiira wopangidwa mwaluso kuchokera m’mudzi wa Tanyang”.
Kufunika Kwachikulu: Tanyang Gongfu si tiyi chabe, koma chizindikiro cha chikhalidwe cha Fu’an ndi dera lonse la kum’mawa kwa Fujian (闽东, Mǐndōng). Mudzi wa Tanyang wasunga cholowa cha zomangamanga cha nthawi ya kukula kwa malonda a tiyi: nyumba zakale zogonamo, mlatho wokhomedwa, nsanja zowonera, nyumba za mabanja a Shi ndi Hu — zonse zili monga mmene zidakhalira kumapeto kwa nthawi ya Qing. Nyumba yakale ya malonda a tiyi ya “Fengtailong” (丰泰隆), yomwe inayambitsidwa ndi Shi Guangling (施光凌) — mmodzi wa oyambitsa kupanga tiyi, — tsopano imagwiritsidwa ntchito ngati nyumba yosungiramo zinthu zakale za mbiri ya Tanyang Gongfu. Fu’an ali ndi ulemu wa “Mzinda Waukulu wa Tiyi Wofiira wa China” (中国红茶之都) ndi “Kwawo kwa Tiyi wa China” (中国茶叶之乡), ndipo minda ya tiyi m’mzindawu ikudutsa 300,000 mu (pafupifupi mahekitala 20,000).

3. Kafotokozedwe ka Zomera ndi Zopangira:

Mtundu / Kulimidwa: Zopangira zachikhalidwe ndi “Tanyang caicha” (坦洋菜茶) — gulu la komweko la mtundu wa masamba ang’onoang’ono a Camellia sinensis var. sinensis (群体种, qúntǐzhǒng), womwe unasinthidwa kuti ugwirizane ndi malo amapiri a Fu’an kwa zaka mazana ambiri. Gululi limasiyanitsidwa ndi mphukira zochepa komanso zachifinji zokhala ndi tchithi chodziŵika bwino komanso kuchuluka kwa zinthu zopanga fungo, zomwe zimatulutsa fungo lakale la “longan” (桂圆香). Pakupanga kwamakono, mitundu yosankhidwa imagwiritsidwanso ntchito mofanana: Fuding Dabai Cha (福鼎大白茶), Fu’an Dabai Cha (福安大白茶), Fuyun 6 (福云6号) ndi mitundu ina yafungo lapamwamba, zomwe zimatulutsa kuchuluka kokwera kwa nsonga zagolide.
Kukolola: Nyengo yayikulu ndi masika (March–April), magulu abwino kwambiri amakololedwa tsiku lisanakwane kapena litangokwera Chimaliziro cha Qingming (清明). Kukolola kwa dzinja (May–June) kumatulutsa tiyi wolimba koma wopanda fungo lochuluka.
Muyezo wa Kukolola: Kwa magulu apamwamba — mphukira imodzi (单芽, dānyá) kapena mphukira imodzi ndi tsamba limodzi (一芽一叶, yī yá yī yè). Kwa magulu wamba — mphukira imodzi ndi masamba aŵiri kapena atatu (一芽二三叶, yī yá èr sān yè). Tsamba liyenera kukhala lofewa, lonse, lopanda kuwonongeka.
Zofunikira pa Zopangira: Tsamba latsopano, lonse lopanda makolopholo okhuthala ndi mitsempha; nthawi yochepa pakati pa kukolola ndi kuyamba kuyanika; kufanana kwa gulu lonse malinga ndi kukhwima kwa mphukira.

4. Terroir ndi Makhalidwe a Kulima:

Mudzi wa Tanyang uli pansi pa phiri la Baiyunshan (白云山, malo ake apamwamba kwambiri — 1449 m) m’zigawo za Shekou kumpoto chakumadzulo kwa mzinda wa Fu’an. Mphepete ya phirili imagwira ntchito ngati chitetezo chachilengedwe, ndipo mtsinje wa Qinghongxi (清虹溪) umadutsa m’mudzimo kuyambira kumadzulo kupita kum’mawa, ndipo umapanga nyengo yaing’ono yokhala ndi chifunga pafupipafupi ndi chinyezi chochuluka.

Mtunda wa Kulimira: Minda yayikulu ya tiyi ili pa mtunda wa 100–600 m kutalika kwa nyanja. Zopangira zapaderazi za “Guiling hongcha” (归岭红茶) zimakololedwa kumalire a zigawo za Fu’an ndi Shouning pa mtunda wokhala pafupifupi 1080 m — dera laling’onoli limaganiziridwa kuti ndi pakati pa malo omwe amatulutsa tiyi wabwino kwambiri.
Nyengo: Nyengo ya mvula yamkuntho ya subtropiki; kutentha kwapakati pachaka pafupifupi 15.4 °C; kuchuluka kwa mvula kwapakati pachaka 1600–1800 mm; chinyezi cha mlengalenga 78–85 %. Mapiri amakhala ataphimbidwa ndi mitambo ndi chifunga, zomwe zimamwazikira kuwala kwa dzuŵa ndipo zimathandizira kuti masamba azikhala ndi ma amino acid ambiri.
Dothi: Mitundu yofiyira ya acidic (红壤, hóng rǎng) ndi mitundu yachikasu yofiyira imapezeka kwambiri, pH 4.5–6.5, yokhala ndi zinthu zambiri za organic ndi madzi oyenda bwino. Zopangira za mchere za m’dothi zimapereka kumwa kwa tiyi “kulemera” kwake ndi kukoma kwake kochepera kwa mchere.
Ukadaulo wa Ulimi: Pachikhalidwe — kukolola ndi manja ndi kulima mwachilengedwe. M’mafamu amakono, miyezo ya ulimi wa organic imagwiritsidwa ntchito mokangalika; minda yambiri ili ndi ziphaso zotsatira njira ya “green” (yopanda mankhwala).

5. Ukadaulo Wopanga:

Tanyang Gongfu amapangidwa motsatira dongosolo lakale la gongfu hongcha, pomwe chinthu chofunikira kwambiri ndi kusamalitsa kwa gawo liri lonse — ndipo ndi chifukwa chake liwu loti “gongfu” likupezeka m’dzina lake. M’mbiri, ntchito zonse zinkachitidwa ndi manja; masiku ano njira za manja (za magulu apamwamba) zimagwiritsidwa ntchito limodzi ndi makina (za magulu a ambirimbiri). Ukadaulo umaphatikizapo magawo anayi oyambirira opangira tiyi osakanizidwa ndi magawo asanu ndi limodzi mpaka khumi a mapeto.

Kukolola (采摘 — cǎizhāi): Kusankhidwa mwa manja kwa mphukira zofewa molingana ndi muyezo wa gulu limene lakhazikitsidwa. Kukolola kumachitika m’maola a m’mawa pambuyo poti mame auma.
Kuyanika (萎凋 — wěidiāo): Masamba okololedwa amawayala m’magawo ochepa pa zipangizo za nsungwi kapena m’magawo apadera oyanikiramo. Cholinga chake ndi kuchepetsa chinyezi mpaka 58–62%, kupatsa tsamba kusinthasintha ndikuyambitsa njira zoyambirira za enzymatic. Amagwiritsa ntchito kuyanika kwachilengedwe (日光萎凋 — padzuŵa, kapena 室内萎凋 — m’nyumba) kapena kuyanika ndi zipangizo (萎凋槽). Kutalika kwake ndi maola 8–16 kutengera mmene zinthu zilili. Kwa magulu apamwamba a Tanyang Gongfu, kuyanika kofewa kophatikiza kumakondedwa.
Kukhotola (揉捻 — róuniǎn): Tsamba loyanikidwa limakhotoledwa kuti liphwanyidwe ma cell ake ndikutulutsa madzi a m’maselo pamwamba, zomwe zimathandizira kuti okosijeni igawidwe mofanana. Kwa zopangira zofewa, kukhotola kamodzi kumagwiritsidwa ntchito kwa mphindi pafupifupi 45 ndi kupsinjika kochepa; kwa tsamba lokhuthala — kaŵiri kapena katatu ndikuswa magulumagulu pakati. Kuswa magulumagulu (解块 — jiěkuài) kwa magulu apamwamba kumachitidwa ndi manja, kuti tsamba lisawonongeke.
Kuvunda / Fermentation (发酵 — fājiào): Tsamba lokhotoledwa limawayalidwa m’magawo a 8–10 cm m’zipinda zapadera pa kutentha kwa 25–30 °C ndi chinyezi cha 90–95%. Pa nthawi ya kuvunda, ma polyphenols amasinthidwa kukhala theaflavins ndi thearubigins, tsamba limakhala lofiira monga mkuwa, ndipo fungo lokoma ngati zipatso limapangidwa. Kutalika kwake ndi maola 3–5; chizindikiro chakuti chakonzeka ndi fungo lochuluka la maluŵa ndi zipatso ndi mtundu wofiira monga mkuwa wa tsamba lonse.
Kuyanika Pomaliza (烘干 — hōnggān / 干燥 — gānzào): Kuyanika kumachitidwa m’magawo aŵiri. Koyamba — pa kutentha kwakukulu (pafupifupi 120 °C) kwa mphindi 35–40 mpaka chinyezi chifike pafupifupi 25% — kumatsimikizira zotsatira za kuvunda ndikuletsa njira za enzymatic. Pambuyo pa kuziziritsa kwapakati ndikuwasintha (kupumula 2–3 maola), kuyanika kwachiŵiri kumachitidwa pa 75–85 °C mpaka chinyezi chifike pafupifupi 8%. Kukweza kotsiriza kwa fungo (提香 — tíxiāng) kumachitidwa pa 80–85 °C mpaka chinyezi chomaliza chifike pafupifupi 5%, pomwe tiyi akakamulidwa amasanduka ufa, ndipo kanthidwe kamathyola ndi mchiritsa.
Kukonza Pomaliza (精制 — jīngzhì): “Hong maocha” (红毛茶) wouma amadutsa m’ndondomeko zingapo: kufewa ndi chipwirikiti (抖筛 — dǒushāi), kufewa kosankhira (撩筛 — liáoshāi), kupeta (扬簸 — yángbǒ), kusankhidwa ndi manja (拣剔 — jiǎntī), kuwotchedwanso (复火 — fùhuǒ), kusakaniza gulu lonse (匀堆 — yúnduī) ndi kulongedza (装箱 — zhuāngxiāng). Ntchito zisanu ndi chimodzi mpaka khumizi, zomwe zimafotokozedwa ndi mawu oti: “kugwedeza, kugawa, kugwira, kusankha, kupeta, kutsuka” (抖、分、捞、选、簸、漂), zikupanga maziko a luso la ntchito, lomwe linalembedwa ngati cholowa cha chikhalidwe chosafunika kugwiridwa ndi manja.

6. Makhalidwe a Organoleptiki:

Maonekedwe a Tsamba Louma: Mizere yopyapyala, yophimbidwa molimba, yowongoka (条索紧细匀直, tiáosuǒ jǐnxì yún zhí); mtundu — wakuda kwambiri wonyezimira ngati mafuta (乌黑油润); pa magulu apamwamba — nsonga zagolide kapena zoyera zowonekera (金毫 / 白毫). Tsamba limakhala losanjikika, lopanda fumbi ndi zinyalala zathyoledwa, ndi mawonekedwe omveka bwino.
Fungo la Tsamba Louma: Loyera, lotentha, lotsekemera — mankhwala ake akulu ndi a longan wouma (桂圆香, guìyuán xiāng), zipatso zowumitsidwa pang’ono ndi caramel wofewa. M’magulu abwino kwambiri, fungo lofewa ngati maluŵa limamveka, lofanana ndi mtengo wa sinamoni (桂花香).
Fungo la Kumwa: Lochuluka, lokhala ndi magawo ambiri — longan wodziŵika bwino wosinthira uchi, zipatso zouma (mkate, maapricot owuma) ndi caramel wofewa. M’kumwa kotentha, nthawi zina fungo laling’ono la mtengo ndi zokometsera limamveka. Fungo limakhala lokhalilila, likusungika mpaka kumwa komaliza.
Kukoma: Kodzaza, kozungulira ndi kolemera (醇厚, chúnhòu); kutsekemera kowonekera kwachilengedwe (甜和, tiánhé) ndi thupi lopanda madzi koma “lokhala ngati mafuta”. Kuwawa kumakhala kofewa ndi kosavutitsa, ndipo kumasanduka msanga kukhala kukoma kwa nthaŵi yaitali pambuyo pake — “kubwerera kwa kutsekemera” (回甘, huígān). M’magulu abwino kwambiri, “chithumwa cha pakhosi” (喉韵, hóuyùn) chomveka bwino chimamveka — kumverera kwakuya ndi kutentha komwe kumafalikira pakhosi.
Mtundu wa Kumwa: Kuyambira wofiira wonyezimira ngati amber mpaka wofiira ngati ruby wokhala ndi m’malire agolide wodziŵika bwino m’mbali mwa kapu (金圈, jīnquān); madzi ake amakhala owonekera bwino, oyera, ndi kunyezimira kwamoyo.
Pansi pa Tiyi (Tsamba Lophikidwa): Masamba amatseguka mofanana, nakhala ndi mtundu wofiira ngati mkuwa ndi wa bulauni ngati mkuwa; kapangidwe kake kamakhala kofewa, kotambalala; pa magulu apamwamba — mphukira zonse zofewa zokhala ndi mawonekedwe omveka bwino a mitsempha.

7. Kapangidwe ka Mankhwala:

Ma Polyphenols: Pa nthawi ya okosijeni yathunthu, gawo lalikulu la ma catechins (makamaka EGCG ndi EC) limasanduka kukhala theaflavins (TF, 1–2% ya kulemera kwa chouma) ndi thearubigins (TR, 10–15%). Theaflavins amaika kuwala ndi “m’malire agolide” kwa kumwa, pomwe thearubigins amaika kuya kwa mtundu ndi “kufewa” kwa thupi. Chiŵerengero chonse cha ma polyphenols mu tiyi wokonzeka chimakhala pafupifupi 10–15% ya kulemera kwa chouma.
Ma Amino Acids: Chiŵerengero chonse 2–4%, kuphatikizapo L-theanine (thianine) — chigawo chachikulu chomwe chimapangitsa kufewa, kutsekemera pambuyo pake ndi zotsatira za mgwirizano wa “kukhazika mtima pansi” ndi khofi kapena caffeine.
Ma Alkaloids: Caffeine — 2–4% ya kulemera kwa chouma (pafupifupi 40–60 mg pa kapu ya 200 ml); theobromine ndi theophylline — mu miyeso yochepa.
Mavitamini: Gulu la B (B₁, B₂, B₃), vitamini C (amawonongeka pang’ono pakuvunda, koma amatsala m’miyeso yoonekera), vitamini E.
Mchere: Potaziyamu, magnesiyamu, manganese, zinki, fluoride, phosphorous; selenium — m’michere yochepa, yodziŵika m’matiyi ofiira a ku Fujian.
Mafuta Ofunikira ndi Zinthu Zowuluka: Zopitirira 300 zomwe zaziŵika, kuphatikizapo geraniol, linalool, phenylacetaldehyde, komanso zinthu zopangidwa ndi mayankho a Maillard, zomwe zimapangidwa pakuyanika ndi kuwotha. Mgwirizano umenewu umatulutsa fungo lodziŵika la longan ndi caramel.
Zachilendo Zapadera: Chiŵerengero cha theaflavins kwa thearubigins (TF/TR) cha Tanyang Gongfu wabwino chimaonedwa kuti ndi chimodzi mwa chogwirizana bwino pakati pa matiyi ofiira a gongfu a ku Fujian, zomwe zimafotokoza kuwala kwa mtundu, kukoma kowonekera ndi kutsekemera kwa nthawi yaitali pambuyo pake.

8. Ubwino wa Zaumoyo:

Kutsitsimutsa Mofewa: Kuphatikiza kwa caffeine ndi L-theanine kumapereka mphamvu yokhazikika popanda phokoso lalikulu la khofi — chidwi ndi kukhazikika kumakwera pang’onopang’ono ndipo kumasungidwa kwa nthawi yaitali.
Chitetezo cha Antioxidant: Theaflavins ndi thearubigins amawonetsa ntchito yamphamvu ya antioxidant, kuthandiza kuthetsa ma free radicals ndikuchepetsa kupsinjika kwa oxidative.
Thandizo la Chigayo: Tiyi wofiira wotentha amamwa mwachikhalidwe pambuyo pa chakudya; zinthu zochuluka monga ma tannins ndi ma polyphenols amalimbikitsa kutuluka kwa madzi a chigayo ndipo amathandizira kuti chakudya chigayidwe mosavutikira.
Thanzi la Mtima ndi Mitsempha: Kumwa tiyi wofiira mokhazikika pang’ono kumagwirizanitsidwa ndi kusungika kwa kusinthasintha kwa makoma a mitsempha ndi kukhazikika kwa magazi.
Zotsatira Zotentha: M’mankhwala achikhalidwe a ku China, tiyi wofiira umagawidwa ngati chakumwa cha “kutentha” (温性, wēnxìng), zomwe zimapangitsa kuti chikhale chofunikira kwambiri m’nyengo yozizira ndipo kwa anthu omwe ali ndi thupi la “kuzizira”.
Kulimbikitsa Chitetezo cha Mthupi: Ma polyphenols a tiyi, makamaka akaphatikizidwa ndi ma amino acid, amalimbikitsa chitetezo cha mthupi.
Thandizo la Kuganiza: Kuphatikiza kwa L-theanine ndi caffeine kumapitsitsa kukumbukira kwa kanthawi ndi liŵiro la kusanthula zambiri, pamene kumachepetsa nkhawa.
Kumasuka kwa Malingaliro ndi Maganizo: Fungo lotentha, lotsekemera la longan ndi kukoma kofewa kumatonthoza minyezi, nkumapangitsa kumverera kwabwino ndi kugwirizana.

9. Kudzira:

Kutentha kwa Madzi: 90–95 °C kwa magulu wamba; 85–90 °C kwa magulu apamwamba ofewa okhala ndi nsonga zambiri (kuti apewe kuwawa ndikuulula kutsekemera).
Kuchuluka kwa Tiyi: 4–6 g pa 100–120 ml (njira ya gongfu, 功夫泡法); 2–3 g pa 200–250 ml (kudzira mu kapu kapena mchombo waukulu).
Ziwiya: Gaywan ya ceramic (盖碗, 100–120 ml) — ndiyo yabwino kwambiri, yomwe imaulula fungo popanda kulisokoneza. Chidebe cha ceramic ndi china chabwino. Kwa magulu olimba, akhuthala, chidebe cha Yixing cha dothi lofiirira (紫砂壶) angagwiritsidwe ntchito, chomwe chimafewetsa kapangidwe kake ndikuonjezera kuzungulira. Chaha wagalasi (公道杯) amathandizira kuwona “m’malire agolide” a madzi.
Ndondomeko:
1. Tenthetsani ziwiya zonse ndi madzi otentha ndipo tayani madzi.
2. Thirani tiyi mu gaywan ndipo fungani fungo louma, mutatseka pang’ono chivundikiro.
3. Kuchapa (pakufuna): thirani madzi, tayani mwachangu (sekondi 1–2) — izi “zimadzutsa” tsamba. Kwa magulu ofewa, kuchapa sikofunikira.
4. Kuthira koyamba: sekondi 5–10. Madzi ayenera kukhala owala ndi afungo kale.
5. Kuthira kwachiŵiri–kwachinayi: sekondi 8–12.
6. Kenaka, onjezerani nthawi pang’onopang’ono ndi sekondi 3–5 pa kuthira kotsatira.
7. Chizindikiro: kuthira 6–10 kwa gulu labwino. Magulu olimba, okhwima angapitirire kuposa pamenepo.
8. Pakudzira mu kapu yayikulu / kapu: thirani 2–3 g tiyi ndi 200–250 ml madzi a 90 °C, lowetsani kwa mphindi 2–3.

10. Kusunga:

Chidebe chosatulutsa mpweya: chitini chachitsulo chokhala ndi chivundikiro cholimba, chidebe cha ceramic (chacang) kapena paketi ya vacuum ya zojambulazo.
Kutetezedwa ku kuwala, chinyezi, fungo loipa ndi kusintha kwa kutentha.
Kutentha kwabwino kosungira: 10–25 °C, malo owuma, amdima.
Matiyi ofiira a mtundu wa gongfu hongcha amaululidwa bwino kwambiri mkati mwa miyezi 12–24 pambuyo popanga. Komabe, magulu olimba a Tanyang Gongfu angakhale “ozungulira” akasungidwa bwino kwa zaka 2–3, nakupeza mankhwala owonjezera a mtengo ndi zokometsera.
Pewani kusunga pafupi ndi zonunkhira, khofi, mafuta onunkhira ndi zinthu zina zopanga fungo lamphamvu.
Tiyi amatenga chinyezi — posunga m’malo achinyezi, chitetezo chowonjezera chimalimbikitsidwa (silica gel mkati mwa chidebe).

11. Mtengo ndi Zofananitsa:

Mtengo wa Tanyang Gongfu umasiyana kwambiri: magulu wamba amapezeka pamtengo wokwanira, pomwe magulu apamwamba ochokera ku zopangira za “caicha” za phiri la Guiling, makamaka ochokera ku zopangira zochepa za “归岭红茶” zochokera pa kutalika kwa ~1080 m, angakhale okwera mtengo kuwirikiza. Zinthu zomwe zimakhudza mtengo: kutalika kwa kulima, mtundu (caicha yakale imayamikiridwa kwambiri kuposa mitundu yosankhidwa), muyezo wa kukolola (kuchuluka kwa nsonga), kuchuluka kwa ntchito ya manja, kukhalapo kwa mphotho ndi udindo wa GI.

Momwe Mungapewere Zofananitsa Zabodza:
1. Gulani kwa ogulitsa odalirika omwe ali ndi mbiri ya gulu — chaka, nyengo, dera ndi wopanga zikusonyezedwa. Onani ngati pali chizindikiro cha chitetezo cha chisonyezo cha malo (地理标志产品保护).
2. Onani maonekedwe: Tanyang Gongfu weniweni ayenera kukhala ndi kupotokola kopyapyala, kosanjikika kopanda fumbi ndi zidutswa; magulu apamwamba — okhala ndi nsonga zagolide kapena zoyera zoonekera.
3. Onani fungo: loyera, lopanda kuwawa kwa mankhwala, fungo lowotchedwa kapena losasangalatsa. Fungo lenileni ndi lofewa, lotsekemera ngati zipatso, la longan.
4. Onani madzi: ayenera kukhala owonekera, mtundu wofiira ngati amber wonyezimira ndi m’malire agolide. Madzi oipa kapena osawonekera ndi chizindikiro cha khalidwe lotsika kapena kusokonezeka kwa ukadaulo.
5. Khalani okayikira magulu a “mphotho” kapena “a mpikisano” pamtengo wochepa mokayikitsa — pafupifupi n’zosinthidwa.

12. Zochititsa Chidwi:

Ukadaulo wopanga Tanyang Gongfu uli m’Ndandanda Yachisanu ya Cholowa cha Chikhalidwe Chosafunika Kugwiridwa ndi Manja cha dziko la China (2021) pansi pa nambala Ⅷ-149 — “Ukadaulo Wopanga Tiyi Wofiira (ukadaulo wopanga tiyi wa Tanyang Gongfu)” (红茶制作技艺·坦洋工夫茶制作技艺).
M’chaka cha 1962, mbewu za zitsamba za tiyi zochokera ku Tanyang zidatumizidwa ku mzinda wa Sikasso (Mali, Africa) kuti zikayesedwe kulima — motero tiyi wa Tanyang anafalikira kunja kwa China ndipo anayambitsidwa bwino ku kontinenti ina.
Wabwino kwambiri pachikhalidwe amadziŵika kuti “Guiling hongcha” (归岭红茶) — tiyi wofiira wochokera ku phiri la Guiling kumalire a zigawo za Fu’an ndi Shouning, womwe umakololedwa pa kutalika kwa pafupifupi 1080 m. Kupanga kwake n’kochepa kwambiri, ndipo malinga ndi kukoma kwake, akatswiri amauika pamzere umodzi ndi Jinjunmei.
Katswiri wa tiyi Zhang Tianfu (张天福, 1910–2017), yemwe amatchedwa “kholo la tiyi wa China”, ankayamikira kwambiri Tanyang Gongfu ndipo anasiya mawu akuti: “Tanyang Gongfu — wotchuka ku China ndi kunja” (坦洋工夫，驰名中外).
M’mudzi wa Tanyang, “makalata a siliva a tiyi” (茶银票) akadasungidwabe — ndalama zawo zomwe nyumba zazikulu zamalonda za tiyi zinkatulutsa pa nthawi ya kukula kwa katundu wotumiza kunja kuti azigwiritsa ntchito polipira othandizira ndi antchito.

13. Kufananitsa ndi Tiyi Wina Wofiira:

Zhengshan Xiaozhong (正山小种, Zhèngshān Xiǎozhǒng): Kholo la matiyi onse ofiira padziko lonse, kuchokera ku chigawo cha Wuyishan. Limasiyanitsidwa ndi ukadaulo wofukiza ndi nkhuni za payini (kwa kalembedwe kachikhalidwe), zomwe zimapereka fungo la utsi ndi payini — losiyana ndi kapangidwe koyera kotsekemera ngati zipatso kwa Tanyang Gongfu. Thupi limakhala lamphamvu kwambiri, ndi “utsi” womvekera; Tanyang ndi wofewa, wokometsera komanso “wa zipatso” kwambiri.
Bailin Gongfu (白琳工夫, Báilín Gōngfū): Wachiwiri mwa “matiyi atatu akuluakulu a gongfu a Fujian”, kuchokera m’chigawo cha Bailin (mzinda wa Fuding). Nthawi zambiri amakhala wopepuka pang’ono m’thupi, ndi fungo lochuluka lamaluŵa komanso kapangidwe kofewa. Tanyang ndi wolemera kwambiri, wokhala ndi kapangidwe ka longan kochuluka.
Qi Men Hong Cha (祁门红茶, Qímén Hóngchá): “Qi Hong” kuchokera m’chigawo cha Anhui — mmodzi mwa matiyi khumi akuluakulu a China. Chizindikiro chake ndi chotchedwa “fungo la Qimen” (祁门香), lomwe limafotokozedwa ngati la uchi ndi maluŵa a orchid ndi mankhwala a maluŵa a rose osungunuka. Kumwa kwake n’kopepuka komanso “kongonunkhira” poyerekeza ndi kapangidwe kotsekemera, kolemera ndi “kotentha” kwa longan kwa Tanyang Gongfu.
Dian Hong (滇红, Diānhóng): Tiyi wofiira waku Yunnan wochokera ku mtundu wa masamba akuluakulu a Assam (C. sinensis var. assamica). Amakhala wolemera kwambiri komanso “wa thupi”, wokhala ndi nsonga zagolide zowala, kukoma kwa chokoleti, shuga wotenthedwa ndi zokometsera za tsabola. Tanyang ndi wofewa, wopapatiza komanso “wa silika” m’mawonekedwe.
Lichuan Hong (利川红, Lìchuān Hóng): Tiyi wofiira waku Hubei wokhala ndi chochitika chodziŵika cha “kuda kwa madzi ozizira” (冷后浑). M’thupi lingafanane ndi Tanyang, koma limakhala ndi kutsekemera kowonekera kwa uchi ndi mankhwala a “payini”; ndi lapadera chifukwa cha selenium. Tanyang ndi “wa zipatso” komanso “wozungulira” kwambiri.

Pomaliza:

Tanyang Gongfu ndi tiyi wokhala ndi chikhalidwe ndi mbiri, womwe uli ndi luso la mibadwo khumi ya amisiri a tiyi ochokera kumudzi wamapiri pansi pa Baiyunshan. Fungo lake lokhazikika la longan wouma, kukoma kotsekemera kozungulira komwe kumakhalitsa kutentha pambuyo pake, ndi kumwa kwake kokongola kofiira ngati ruby ndi m’malire agolide kumapangitsa tiyiyu kukhala chisankho chabwino kwa nthawi yabata yomwa tiyi pambuyo pa chakudya kapena mphindi yodekha yamadzulo. Kwa iwo omwe akufuna njira yochoka ku matiyi wamba ofiira a Yunnan kapena Wuyishan kupita ku china chake chofewa komanso chamitundumitundu, Tanyang Gongfu adzakhala kalozera wabwino kudziko la matiyi a gongfu hongcha a ku Fujian — dziko limene kuthira kulikonse kumaulula mthunzi watsopano wa “ntchito ya luso”, yomwe inayambika zaka zopitirira 170 zapitazo m’mudzi wawung’ono m’mphepete mwa mtsinje wamapiri.